More Cookies, More Counsellors

Cookies were a frequent (and blatant) bribe to attend educational sessions or dissertations during my master’s program.  So much so that we were bitterly disappointed if there were no biscuits in evidence; this usually resulted in us declaring the event a wash.  My classmates and I even came up with a saying: “No cookie, no counsellor!”

Now THERE's a cookie worthy of my undivided attention...

I wanted to pass along two cookie recipes that I made recently for my wonderful fellow counselling coworkers.  One batch was made for dessert to finish of my wine-tasting afterparty; the second was made as part of a bon voyage surprise party for one of my coworkers, who will be going on a fabulous pilgrimage across Africa.  Lucky her!!

First up are cherry almond cookies, which come from the fantastic Nemmie on her retired blog, Cast Sugar.  I had been wanting to make these for, no joke, about eight months.  The problem?  A significant lack of dried cherries.  Oh, sure, I could’ve used cherry-flavoured dried cranberries, but it’s just not the same.  Every time I went to Bulk Barn or passed the dried fruit section of the grocery stores back home, I’d keep my eyes peeled… but to no avail.  The Winnipeg food purveyors must be smiling down on me, though, as I found them at both the Bulk Barn at Ellice and Empress, AND two different Safeways.  I bought the ones at Bulk Barn, since a) I didn’t need very much and b) they didn’t seem to be coated in sugar the way the prepackaged ones at Safeway looked to be.

I’m so glad I stuck it out and waited for the real thing.  Oh, man.  The texture of the cherries was nothing like dried cranberries… they almost had a texture more like prunes or dried apricots.  Definitely still some moisture there.  And the FLAVOUR… concentrated tart cherry deliciousness.  If I didn’t have this specific recipe in mind for them, you can bet I would’ve eaten them all out of hand.  Give this one a go, folks.

Next up are these outrageous chocolate cookies, from the lovely Holly at Phe.MOM.enon, in turn from Martha Stewart.  I can’t say I’m a huge Martha fan, but these puppies were GOOD.  The only issue was the sheer amount of high-quality chocolate they demanded.  Since I’d already used quite a bit for a phenomenal chocolate amaretti torte (which, sadly, I forgot to take pics of), I decided to cut down a bit and use the rest of my peanut butter chips in place of the chocolate chunks.  

Ahh, Lindt.  Only the best for my coworkers :D

Yes, kids, this is how baby chocolate cookies are made.  It's a wonderful and miraculous thing.

 The only other change I would have made?  I think I overbaked these puppies.  They ended up a little drier and not as chewy as I had hoped… but it’s hard to tell when the cookies are so dark to begin with.  These cookies are also worth a shot, for sure… I’ll have to try them again as the original recipe intended, with slightly less baking time, to see if they achieve the promised brownie-like consistency.

They're also good with coffee.

As my coworkers have jokingly (and in one case, perhaps not-so-jokingly) warned me about their possible weight gain, I may switch back to bringing desserts from the G.I. diet cookbook that everyone can feel a bit better about.  There are several I haven’t tried yet, and I need my work guinea pigs to help evaluate them!

Wondering if I’ll be lambasted for bringing in a pan of butterscotch brownies before I switch to healthier treats,

-Honeybee

DIY brunch

 
I love brunch.  I'm very excited about the prospect of checking out some of the fantastic late-brekkie/early-lunch places in the 'Peg.  Of course, J'ADORE Chez Cora, but it's much the same from Canadian city to city (thanks again, Michelle, for introducing me!!)  Hubs and I tried Stella's when he was here visiting a couple of months ago, and I'm slated to try The Tallest Poppy tomorrow with the friends/coworkers.  On that note, I need to come up with a good term for them.  The "froworkends", maybe.  Thoughts, ladies?  ...I know, I hate it too.  Scratch that.  Moving on.

Seriously.  How can this little sun NOT brighten your day?!  Image from Cora's website.  I can't help but endorse it.  If you go, order the asparagus and swiss Eggs Ben et Dictine (I love their Francophone puns, too... fantastique!)

As much as I love brunching out, being up to my ears in student loans means this is frowned upon by my creditors (and by Hubs, though the man loves a good eggs benedict as much as I do...)  So, I often take it upon myself to make a "do-it-yourself" brunch, with things that I don't eat on a daily basis (read: not Mini-Wheats, Kashi GoLean, or oatmeal.  Fibre is my friend).  A couple of weekend brunch-y items of note, from the past couple of weekends: puffy apple omelette, and bagels with fresh fruit.

Alright, I'm not going to lie.  I worked my iPhoto magic on the colour of these cherries.  But can you blame me?!  They now look as scrumptious as they tasted.

Mmm.  Cheddar cheese bagel.  Since frequenting Safeway more often, I find myself buying more bagels.  They have a truly tempting selection, and this one caught my eye.  Perfect addition to brunch... I try to steer clear of them normally since I've heard that they're equivalent to eating four slices of bread.  Eep.

The whole shebang... rounded out with some coffee and orange juice.  A good start to a productive Saturday.

I really want to share this ever-so-slightly modded recipe for baked apple omelette.  I know what you're thinking.  Apples.  Omelette.  Not a common pairing.  Let me ask you this, though: have you ever wanted to eat apple pie for breakfast?  And have it be a legitimate breakfast food??  If so, give this a whirl.  The original recipe is from the G.I. diet book... again, though, modified because I detest liquid egg.  I find it quite dry and displeasing.  Instead, I used Omega-3 eggs (in a shell, from a chicken), which by the book's reckoning are the next best thing.  Not sure what my modifications did to the G.I.-ishness... but the end result was fantastic.  I can definitely see myself making this for a brunch involving more than just me and a brace of nosy felines...

Baked Apple Omelette

Adapted from "Living the G.I. Diet" by Rick Gallop and Emily Richards

Serves 4, generously

• 4 "cooking" apples (I used Royal Gala)
• 2 tsp non-hydrogenated margarine
• 1/3 cup orange juice (or apple; all I had was O.J.)
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 1 tsp vanilla
• 2 tsp Splenda
• 6 Omega-3 eggs, lightly beaten
• 1/2 cup skim milk
• 1/2 cup large flake oats (Not instant oats or rolled oats.  Go to Bulk Barn and read carefully)
• 1/4 cup whole wheat flour
• 1/2 tsp salt

1. Quarter each apple and remove the core.  Slice each quarter into approximately six slices (you'll have 24 slices per apple; hope that makes sense).  Meanwhile, in a large non-stick skillet over medium heat, melt margarine.
2. Add apple slices, juice, and cinnamon to the skillet.  Cook for about 15 minutes or until apples are tender-crisp.  Place slices in an 8-inch glass square baking dish or glass pie dish; set aside.
3. In a large bowl, whisk together eggs, Splenda, vanilla, milk, oats, flour, and salt.  Pour over apples and bake in a 350ºF oven for about 20 minutes or until puffed and golden brown (I ended up baking it for about 30 minutes total, until the middle set properly).  A knife or toothpick inserted in the centre should come out clean.
4. Let cool, then cut into pieces and serve.

Hot out of the oven.  Mmm.

Gratuitous texture shot!!  Just look at that lovely apple and oatmeal action...

All you need is a cup of coffee and you're set to go.

Et voilà.  A breakfast apple pie.  So very, very tasty.  I love feeling like I'm eating dessert for breakfast.  Emphasis on the "feeling like".  Some days, I actually do just grab a handful of freshly-baked cookies and chow down in the car on the way to work.  This is why it's a bad idea for me to keep butter in the house.  Butter is the gateway ingredient to sinful baked goods... especially after I discovered just how poorly margarine performs in my favourite cookie recipes.  Since my last batch of cookies (and also the inspiration for my next post) used up the last of that straight-to-my-thighs dairy product, I'm safe.  For now.

Trying to ignore the moos of protest from the dairy farmers' associations,
-Honeybee