Tag Archives: cookies

COOKIE TASTING PARTY FOR A PAWSOME CAUSE AT BAKECAMP L.A.

Posted on by
1

Calling all Cookie Lovers! Prepare your taste buds for an unforgettable event at the largest cookie-tasting party in L.A. history. If you are in the L.A. area, come introduce yourself and cheer me on in a friendly competition to claim the title of “L.A.’s Favorite Cookie Baker” and the opportunity to create a “cookie of the month” for top cookie shop, TheCravory.com.

In celebration of National Cookie Month, we’ll be indulging our sweetest cravings with an assortment of delectable cookies sourced from local bakeries and talented home-based bakers like me.  I’ll be submitting my Pecan Mocha Malties. The name says it all…chocked full with pecans, coffee, malt and chocolate ganache.

But it’s not just about indulgence; it’s about making a difference too! Every tasty bite of cookie will help raise dough for a meaningful cause – supporting Paw Works, a fantastic local nonprofit rescue organization. Paw Works partners with shelters to give abandoned animals a fresh start, offering them a second chance at a loving home. During the event, you’ll have the chance to meet the most adorable dogs from Paw Works (and some scrappy ones too) so you can witness firsthand the animals your sweet tooth is helping to save.

So, put on your comfiest stretchy pants and get ready to immerse yourself in a cookie extravaganza – all while rescuing puppies. It promises to be a doggone good time!

Check out my Baker’s Blog for this event. I’ll be at the Hollywood Event on October 7. I hope to see you there!

Lemon Ginger Cornmeal Thins

Posted on by
8
A stack of Lem Ginger Cornmeal Thins

Today’s Musings:

A benefit of working from home during COVID-19 is the ability to move my office outdoors when the weather’s agreeable. The climate, this week, has been extremely fine and, today, I find myself perched at my patio table, under the sailcloth, bare feet propped on a nearby chair, listening to the mocking birds shout their heads off nearby. This time of year in LA is lovely.

The downside of this COVID-19 quarantine is that I’m baking desserts madly through the pandemic – and gorging my way through the results. I’m lamentably watching the number creep up on my bathroom scale. I know I shouldn’t be so hard on myself, but it’s times like these that I really wish my culinary forte was low-cal, low-carb, healthy meals.

I managed to share these cookies with my guy so I didn’t eat the ENTIRE batch, but pretty darn near close to it. When you bite into these thin, crisp cornmeal cookies, your mouth is filled with fresh lemon (yes, 2 Tablespoons of zest is correct!) followed by the spicy tingle from fresh ginger. They’re so addictive, I’m ready to bake another batch!

Today’s Recipe:

*Recipe adapted from Lori Longbotham’s lemon-black pepper cornmeal cookies.

Lemon Ginger Cornmeal Thins

  • Servings: Approximately 3 dozen
  • Print

These cookies are best when pressed as thinly as possible to ensure maximum crispness. When you bite into these thin cornmeal cookies, your mouth is filled with fresh lemon followed by the spicy tingle from fresh ginger.


Ingredients

  • ½ cup plus 2 Tablespoons all-purpose flour
  • ½ cup cornmeal
  • Pinch of salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup sugar
  • 2 Tablespoons finely grated lemon zest
  • ½ teaspoon (generous) finely grated fresh ginger
  • 1 large egg yolk
  • Additional sugar for shaping

Directions

  1. Preheat oven to 400°F. Whisk the flour, cornmeal, and salt together in a medium bowl.
  2. Beat the butter, sugar, zest, and ginger in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolk and beat until combined. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly.
  3. Scoop teaspoonfuls of dough and roll into balls. Place on silpat or parchment-paper lined baking sheets. Dip the bottom of a glass in sugar and press each ball into a very thin disk – about ⅛” thick.
  4. Bake for 10 minutes, or until the edges of the cookies are golden brown, switching sheets half-way through baking. Transfer the cookies to a wire rack and let cool. I have no doubt these would be fabulous sandwiched with white chocolate ganache.