Orange Pistachio Meringue Kisses

These meringues were inspired by the Orange Pistachio Cake I made for Rebecca's half birthday. As I have mentioned previously, I have several friends who cannot eat gluten, one of whom would be attending this birthday celebration. I remember when I couldn't eat gluten (or dairy or soy...), I really hated going to events where everyone else got to eat dessert while I got to sit and watch them eating dessert, pretending that it wasn't a big deal that I didn't get any! I think this is one reason why whenever possible, I try to find a sweet to share with my gluten-free girls. These meringues got rave reviews from both the gluten-free crowd and those that ate cake. The other benefits? They don't require going to the store and investing in a variety of gluten-free flours AND if stored in an airtight container, they stay good for weeks.

I actually wasn't going to blog about them, but they received such positive reviews I changed my mind!

Orange Pistachio Meringues
Kelley Gondring

4 egg whites
1 tablespoon orange zest, minced
1/2 teaspoon ground cardamon
1/2 teaspoon cream of tarter
1/8 teaspoon rose water [optional]*
3/4 cup sugar
1/2 cup pistachios, finely diced

*If rose water isn't a staple in your kitchen, there is no need to go out and buy it. Just just leave it out or substitute almond extract.

Preheat oven 250 degrees.

In a large electric stand mixer, use whisk attachment to beat the egg whites until foamy. Add the orange zest, cardamon, cream of tarter, and rose water. Beat on high until glossy and peaks form. While the mixer is on, add the sugar a quarter cup at a time. Once all the sugar is incorporated, gently fold in the diced pistachios.

Line 2 cookie sheets with parchment paper.

Working quickly, spoon egg whites into piping bags and pipe meringues onto parchment paper. They don't need to be placed very far apart; they won't expand much. The uncooked meringue will start to fall - it's like it's melting! - if it isn't piped onto baking sheets and placed in the oven fairly quickly. If it starts to do this, place bowl in the refrigerator to slow it down. Do not, as I did, try to re-beat the mixture. It will turn inot a big egg white puddle :)

Garnish with orange zest if desired. Bake for 2 hours, turning cookie sheet halfway through.

Let cool before peeling off parchment paper. Store in an airtight container.

Eat up!

The New York Times Chocolate Chip Cookies [A Review]

Let me start by saying that I am probably late in the game in choosing to blog about this recipe. However, I chose to make these cookies and blog about them in order to share with you why this recipe works. Many people look at this recipe and think one of two things (or maybe, like me, both):

1) The beauty of chocolate chip cookies is that they are quick. Unlike a cheesecake or a cupcakes, there isn't any waiting on them. A recipe that requires 24 hours of chilling is NOT for me. Can't I just skip the wait and bake them immediately? -or-
2) Why does it call for both cake flour and bread flour? Can't I just substitute all-purpose flour?

The answer to both of those questions is "no." And I promise that I give you this answer after I tried three different batches of these cookies: One batch made exactly as the recipe says; one batch made with all the ingredients called for but skipping the chill time; and one batch substituting all purpose flour for the cake flour.

The results of our test testing.

The best were the ones where the recipe was followed exactly. They were the chewiest and had the most tender crumb. Second best were the ones where we skipped chilling the dough for 24 hours. These were slightly less chewy than the chilled version but still had a tender crumb. And the least good (but still quite tasty) were the cookies from the batch where we substituted all-purpose flour. These cookies were similarly chewy to the unchilled batch but (ironically) were cakier than those made with cake flour.

So here's the "science" behind it:

Why Bread Flour?: Bread flour is much higher in gluten content than all-purpose flour (around 12%). It is this high gluten content that helps makes bread chewy.

Why Wait 24 Hours?: Chilling the dough gives the gluten time to develop a more complex structure, making them even chewier.

Why Cake Flour?: Cake flour is the exact opposite of bread flour in that is has the lowest percentage of gluten of any of the flours (around 6%). It is this low gluten content that makes cakes have a light, tender crumb.

I had the pleasure of making these cookies with my dear friend, Catherine. She came down from New York for a wedding shower and fit in a visit to Winston-Salem so that she could meet Audrey. She seemed really enjoy her time playing with and cooing at the baby; she must have professed her love for Audrey at least a dozen times! And then while Audrey slept, we made two different batches of cookies (the unchilled + the all-purpose flour batches) and reviewed them. I can't express how wonderful it was to see her and how much I wish that we lived closer to one another. I couldn't help but include some photos of Catherine + Audrey in addition to the cookies.

The New York Times Chocolate Chip Cookies

The New York Times

In a large electric mixing bowl, combine:
1 1/4 cups unsalted butter
1 1/4 cups packed light brown sugar
1 1/8 cups sugar
Cream together on high for 4-5 minutes.

One at a time, add:
2 eggs
Scrape down sides of bowl after each addition.

Mix in:
2 teaspoons vanilla extract
Scrape down sides of bowl.

In a separate medium bowl, sift together:
1 7/8 cup cake flour (this is the same as 2 cups minus 2 tablespoons of cake flour)
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
In three batches, mix into wet ingredients until just combined. Be careful not to over mix.

Mix in:
1 1/4 pounds bittersweet chocolate

Pour batter onto large piece of plastic wrap and refrigerate for 24+ hours.

Preheat oven 350

Spoon large balls of dough onto greased cookie. Use hands to form balls of dough.

Sprinkle with coarse sea salt. [Don't be afraid of the salt; it is delicious.]

Bake 15-20 minutes until centers are just set. Do not overcook.

Let cool on baking sheet for at least 10 minutes (they'll fall apart if you try to remove them too soon). Transfer to wire cooling rack. Either let them cool completely and store in an airtight container, or - and this is the better option -

Eat up immediately!

Batch #2

Batch #3

All together now.

Smiles all around.

Crazy hair + elbow dimples.

Baby bliss.

Baby bum.

Fighting a nap.

This was a gift from Catherine + her mom, Pam. Pam MADE this entire doll!! I love it.

Love.

Love II.

Classic Chocolate Chip Cookies

Almost every time I make these cookies, I get raving compliments and people ask for the recipe. Which is quite funny since it is literally on the back of the bag of every single bag of chocolate chips. I do make a couple adaptations, most notably adding oatmeal, but even if I were to make the recipe exactly as is, they'd be delicious. And it's such a simple recipe because you basically plop all the ingredients in the bowl and mix!

Classic Chocolate Chip Cookies
adapted from recipe on bag of chocolate chips

Preheat oven 350º

In an electric mixing bowl, add:
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Mix on medium speed until all ingredients are incorporated.

Add:
1 1/2 cups oatmeal
half or three-quarters bag of chocolate chips
1/2 cup walnuts [optional]
Mix until these are evenly distributed.

Spoon onto greased cookie sheets. Bake 10-12 minutes, depending on the size of your cookie. (Also, this makes a mean cookie cake. Just pile all the cookie batter on a large cookie sheet so that it forms a rough circle. Bake for ~45 minutes or until the middle is set. Then decorate as desired.)

Eat up!

Raspberry Streusel Tarts

Raspberry Streusel Tarts
Kelley Gondring

Makes ~40 tarts

Preheat oven 375º

Tart Shell
In a food processor, combine:
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
12 tablespoons butter
4 tablespoons milk
1 teaspoon vanilla extract
Process together until coarse meal forms. Remove the pastry dough from the fridge. Using your hands, make 40 individual balls. Press evenly into the bottom and sides of mini-muffin pans.

Spoon into each tart shell:
1 teaspoon seedless raspberry preserves [about 3/4 cup total]

Streusel
In the food processor, combine:
1 1/2 cup all-purpose flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons butter
3/4 cup pecans
1/2 cup rolled oats
2 tablespoons whole milk
1 large egg
Process together until coarse meal forms. Sprinkle evenly over the tarts.

Bake 20 minutes or until golden brown.

Top with confectioner's sugar.

Eat up!

Decadent Double Chocolate Chip + Espresso Cookies

Decadent Double Chocolate Chip + Espresso Cookies
Kelley Gondring

Preheat oven 350º

In a small bowl, melt:
1 1/2 cups semi-sweet chocolate chips

To an electric mixing bowl, add:
8 tablespoons butter, softened
1 cup + 2 tablespoons sugar
3 large eggs
1 tablespoon + 1 1/2 teaspoons finely ground coffee [I used decaf hazelnut]
1 tablespoon sour cherry juice*
Cream together on high about 2 minutes. Mix in melted chocolate.

Add:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix until evenly combined.

Add:
1 1/2 cups white chocolate chips
1/2 cup packed sour cherries, pitted, drained and coarsely chopped*

*I used sour cherries because I had them on-hand in my freezer. If sour cherries aren't available, substitute dried cherries and leave out the cherry juice all together.

Let the dough sit for at least five minutes, which will allow it to firm up (aka: the melted chocolate will continue to cool and harden).

Place spoonfuls of the dough on cookie sheets lined with parchment paper. Don't place cookies too close together, as they cookies will spread when warmed. Bake 10-12 minutes or until the centers of the cookies are set. Let cool for several minutes before transferring to wire cooling rack(s).

Eat up!

Butterscotch + Oatmeal Cookies

These cookies were my first cooking experience with a newborn! One of my best friends, Ashley, was stopping by the house to meet Audrey and it just happened to be her 30th birthday. And I must say that Ashley has never looked better! It sounds cheesy to say, but Ashley has one of those personalities that just shines. She pretty much always has a contagious smile on her face - a fact that my friend, Stacey, and I discussed on Sunday. What's even more impressive is that her smile is genuine. Even when things aren't going her way, she puts her best foot - and her bright smile - forward. She reminds me that the glass is always half full.

I decided to put on my Moby wrap, place Audrey safely inside it, and make birthday cookies for my sweet friend. The cookie making was a success, though the whole process took significantly more time than it would have three weeks ago! That's okay, though, because this beautiful daughter of mine is worth the extra minutes spent in my favorite room of the house!

What I don't have are pictures of these cookies. In the past, this would have stopped me from creating a post, as I would have waited to make the cookies again to get a picture. But I am practicing an adapted line from Stacey's recent blog post: Better finished than perfect. Instead, I will share two of my favorite pictures of the birthday girl and me.

Happy Birthday, Ash!

Butterscotch + Oatmeal Cookies
Kelley Gondring

In a large electric mixing bowl, cream together:
2 eggs
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract

Add:
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cup all-purpose flour
1 teaspoon ground cinnamon

Once dry ingredients are evenly incorporated, mix in:
2 heaping cups rolled oats
1 scant cup butterscotch chips
1/2 cup toffee chips

Drop by the spoonful onto greased cookie sheets. Bake for 18-20 minutes or until golden brown. Transfer to wire cooling rack immediately.

Eat up!

Sweet Palmiers

This has got to be one of the easiest and fastest ways to make cookies ever! Last weekend was filled with varying social events, one of which was a End of the World/Birthday/House-Warming Party. Strapped for time but still wanting to make something new, I went to epicurious to see what I could find. There, they had about a dozen recipes utilizing puff pastry dough. I adapted the recipe a bit, adding a lot more sugar and making less cookies, but they were a hit. In fact, multiple party-goers (none of whom I knew previously) approached me to ask about these sweet little bites.

Sweet Palmiers
adapted from epicurious

You'll need:
2 sheets puff pastry, a little cooler than room temperature
~1 cup sugar

Line two cookie sheets with parchment paper.

On a clean counter top, sprinkle two spoonfuls of sugar.

Unfold one puff pastry sheet (they normally are folded in thirds) and place it on top of the sugar. Sprinkle more sugar on top of the puff pastry.

Use a rolling pin to roll pastry into a 10" square.

Take the left side of the pastry dough and pull it to the middle of the square. Do the same with the right side. Repeat one more time.

Fold the left side of the pastry dough over the right side.

Use a sharp butcher knife to cut the dough into 1/2" slices (making 16 cookies per puff pastry sheet).

Place each cookie into the bowl of sugar and thoroughly coat.

Place cookie cut-side-down onto the lined cookie sheet. Cookies should be about an inch apart.

Repeat with remaining puff pastry sheet.

Bake for 15-17 minutes, flipping about halfway through. Because these are baked on parchment paper, it may take longer for these cookies to bake; however, the upside is that they won't stick to your cookie sheet.

Once cookies are out of the oven, let them sit for a couple of minutes before transferring to a wire rack. Let cool completely before serving.

These cookies are best if eaten immediately -- they get a little soggy if too much time passes.

Eat up!

Ginger Snaps

One of the best things about Jason selling real estate is that when he puts on open houses, he needs snacks and he let's me make them! Okay, okay, so I am looking over some other fairly major reasons like the happiness that comes to him from doing a job that he loves. But really - I get to make cookies on a weekly basis. And he even volunteers to clean up!

This Sunday, our cookie of choice was the classic ginger snap. I added a little cardamon to the traditional recipe, which gives the cookie a slightly sweeter taste while still keeping all the spiciness that should come with a ginger snap. I baked half of the recipe and froze the other half for an open house in the near future.

Ginger Snaps

adapted from The Joy of Cooking

Makes ~6 dozen cookies

Preheat oven 350°

In an electric mixing bowl, beat on medium speed until fluffy:
12 tablespoons butter
1 2/3 cup sugar

Beat in:
2 eggs
1/2 cup molasses
2 teaspoons lemon juice
1/2 teaspoon lemon zest

Add:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 teaspoons ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamon
Mix for 20 seconds. Scrape down the sides and bottom of the bowl. Mix another 20 seconds.

One cup at at time, add in:
3 1/2 cups flour
Scrape down the sides of the bowl after each addition.

Because I bagged these cookies, I needed them to consistent in size. I used a 1/2 tablespoon of dough for each cookie; however, if I were to make them for normal, everyday consumption, I would probably just use a spoon and eyeball the amount, taking up far less time and ending up with cookies of various sizes.

Whatever amount of dough you decide to use, use palms to roll into a ball. Place on a cookie sheet and use your finger to flatten.

Sprinkle tops of cookies generously with turbinado sugar.

Bake 10-12 minutes. For an extra crispy cookie, bake an additional minute or two.

Remove from oven. Let sit several minutes before transferring to a cooling rack. Let cool completely before storing in airtight container.

Eat up!

A Nutty Spin on Mexican Wedding Cookies

Traditionally Mexican Wedding Cookies (actually called Cakes) are made with pecans. Because I didn't have nearly enough pecans, I decided to mix it up and make them with pecans, walnuts, and almonds, also adding a bit of almond extract. I remember eating the traditional version these during the holidays at my Grandma Kelley's house, along with Almond Butter Cookies and Toffee Cups. I love that they are coated in powdered sugar and how they practically melt in your mouth!

I made these for Jason's open house tomorrow and will take the leftovers to work (after ingesting a few myself, admittedly).

A Nutty Spin on Mexican Wedding Cookies
Kelley Gondring

Makes ~5 1/2 dozen cookies

Preheat oven 350°

Place on a cookie sheet:
1/2 cup pecans
1/2 cup walnuts
1 cup sliced almonds
Brown in oven, about 5 minutes. If using convection oven, check periodically. Remove from oven. Place in food processor and pulse until a coarse meal forms. Set aside.

In an electric mixing bowl, use paddle attachment to cream together:
2 cups butter, room temperature
1 cup confectioner's sugar

Mix in:
1 tablespoon + 1 teaspoon vanilla extract
1/2 teaspoon almond extract

One cup at a time, add in:
4 cups all-purpose flour
Scrape down sides of bowl after each addition. Mix in the nuts.

Form a ball of dough in the mixing bowl. Cover with plastic wrap and place in the refrigerator for 30 minutes.

Using about a tablespoon of dough, roll dough into balls using palms. Place on a greased cookie sheet.

Bake 18-20 minutes.

Remove from oven and let cool on cookie sheet 5 minutes (don't skip this step or the cookie will fall apart when you're in the middle of the next step).

While the cookies cool, place in a medium bowl:
1 cup confectioner's sugar

A few cookies at a time, place cookies in bowl of sugar and throughly coat them. Remove and place on a cooling rack to finish cooling.

After they've completely cooled, store in airtight container.

Eat up!

White Chocolate Pumpkin Cookies

Did I mention how much I love pumpkin? I found this recipe in my Foster's Market Cookbook several years ago and love to make these cookies in the fall. The original recipe is a bit sweet for my tastebuds, so I cut down on the butterscotch chips and add more oatmeal. And because I like pecans better than walnuts, I substitute the former for the latter.

Mom charged me with making a dessert for the Cousins Reunion we are having today at her house. I've learned that for these types of events, it is better to show up with a finger food-like dessert (cookies, brownies, individual tarts, etc), simply because people fill up on the lunch and think "I don't have room for a piece of cheesecake; I do have room for a cookie."

It was nice to see family members that I haven't seen in years or, in one case, haven't met at all.

White Chocolate Pumpkin Cookies
adapted from Foster's Market

Makes ~40 cookies

Preheat oven 350º

In a large electric mixing bowl mix together:
2 cups flour
1 teaspoon baking soda
1/2 cup butterscotch chips, finely chopped

Mix in:
12 tablespoons butter, softened
1 1/4 cups sugar
2 tablespoons molasses
2/3 cup canned pumpkin puree
1 teaspoon vanilla
1 egg
Scrape down sides of bowl.

Mix in:
1 1/3 cup rolled oats
1 cup white chocolate chips
1 cup pecans, coarsely chopped

Line cookie sheets with parchment paper (don't skip this step; the butterscotch chips make this dough quite sticky). Place tablespoonfuls of dough about an inch apart on cookie sheets. Bake about 15 minutes.

Let cool for 5 minutes before transferring cookies to wire racks. Let cool entirely before storing.

Eat up!

I also love these cookies over vanilla ice cream. I didn't have caramel sauce, which just sounds heavenly, so I used a little chocolate sauce in its place.

Chocolate Chip, Oatmeal, and Pecan Cookies

Waiting for former President Clinton to give his speech at the Democratic National Convention, I decided I needed to make cookies. Today, I enjoyed them on the front porch with a cold glass of milk.

Chocolate Chip, Oatmeal, and Pecan Cookies
Kelley Gondring

In a large mixing bowl, cream together:
1 cup butter, softened
1/2 cup peanut butter
3/4 cup brown sugar
3/4 cup white sugar

Add:
2 eggs
1 teaspoon vanilla

Add:
1 teaspoon baking soda
2 cups flour

Mix in:
1 cup diced pecans
2 cups semi-sweet chocolate chips
1 cup oatmeal

Place dollops of cookie dough on lightly greased cookie sheets. Bake for 12-15 minutes or until cookies are golden brown. Dunk in milk if desired.

Eat up!