{"id":1005,"date":"2021-02-17T20:43:51","date_gmt":"2021-02-18T04:43:51","guid":{"rendered":"http:\/\/www.slowbloom.com\/blog\/?p=1005"},"modified":"2021-02-17T20:43:51","modified_gmt":"2021-02-18T04:43:51","slug":"the-encookening","status":"publish","type":"post","link":"https:\/\/www.slowbloom.com\/blog\/2021\/02\/the-encookening\/","title":{"rendered":"The Encookening"},"content":{"rendered":"<p>Blame the pandemic or blame the Great British Bake Off, but as the pandemic wore on and I found myself at loose ends, I started to bake. And bake. And bake. I may have now baked my bodyweight in butter. I wanted to create a catalog\/record in a single place of the things I\u2019ve made and also links to recipes, should you so desire to try one (or many) of the recipes.<\/p>\n<p>I will, however, try to organize a little bit by type of cookie, since I am a taxonomist.<\/p>\n<p><strong>Roll Cookies<\/strong><\/p>\n<p><a href=\"https:\/\/smittenkitchen.com\/2019\/12\/unfussy-sugar-cookies\/\">Unfussy Sugar Cookies<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951911466\/in\/album-72157718323481377\/\" title=\"Unfussy Sugar Cookie\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951911466_502321a875_w.jpg\" alt=\"Unfussy Sugar Cookie\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951996782\/in\/album-72157718323481377\/\" title=\"Unfussy Sugar Cookie\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951996782_8448758b3a_w.jpg\" alt=\"Unfussy Sugar Cookie\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>I used both a classic Royal icing recipe with egg white as well as a vegan one, with aquafaba (bean water). The red design has egg, the blue does not.<\/p>\n<p><a href=\"https:\/\/www.epicurious.com\/recipes\/food\/views\/soft-gingerbread-tiles-with-rum-butter-glaze\">Gingerbread tiles with rum butter glaze<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Gingerbread tile with rum butter glaze\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951988847_a264b941b5_w.jpg\" alt=\"Gingerbread tile with rum butter glaze\" width=\"400\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>If you like a cookie with A LOT of flavor, this cookie IS FOR YOU (and me). Super.<\/p>\n<p><strong>Drop Cookies<\/strong><\/p>\n<p><a href=\"https:\/\/www.bonappetit.com\/recipe\/brown-butter-and-toffee-chocolate-chip-cookies\">Brown butter toffee chocolate chip cookies<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Brown butter toffee chocolate chip cookies\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951082488_ed987b5df6_w.jpg\" alt=\"Brown butter toffee chocolate chip cookies\" width=\"400\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>I decided to make my own toffee for this recipe, and you can find the toffee recipe linked further down this page. Keep this in your back pocket for another one that will impress your friends.<\/p>\n<p><a href=\"https:\/\/www.bonappetit.com\/recipe\/chewy-ginger-rye-cookies\">Chewy Ginger Rye cookies<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Chewy ginger rye cookie\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951089843_ef2bb2bf02_w.jpg\" alt=\"Chewy ginger rye cookie\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>These were a big hit with the fans of molasses ginger cookies.<\/p>\n<p><a href=\"https:\/\/www.goodfood.com.au\/recipes\/tahini-chocolate-and-orange-cookies-20180817-h14406\">Tahini, orange and chocolate chip cookies<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Orange, tahini, chocolate chip cookies\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951208623_5b8dd70ff8_w.jpg\" alt=\"Orange, tahini, chocolate chip cookies\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>I asked a while back on Twitter for recommendations of cookies that people bring out to WOW their friends. This was one that showed up and did not disappoint. Very interesting, with a nice light bite that then turns a little gooey.<\/p>\n<p><strong>Freezer Cookies<\/strong><\/p>\n<p><a href=\"https:\/\/www.epicurious.com\/recipes\/food\/views\/korova-cookies-355952\">Korova cookies<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Korova Cookie\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951794716_10934f61e8_w.jpg\" alt=\"Korova Cookie\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>A rich, chocolately shortbread style cookie, studded with chocolate chunks.<\/p>\n<p><a href=\"https:\/\/cooking.nytimes.com\/recipes\/1020650-marbled-tahini-cookies\">Marbled tahini cookies<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Marbled tahini shortbread\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50953960833_3ec068e95a_w.jpg\" alt=\"Marbled tahini shortbread\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>I thought these looked really cool but didn&#8217;t taste like much. I am planning another go-round with some added flavor.<\/p>\n<p><a href=\"https:\/\/cooking.nytimes.com\/recipes\/1021709-pistachio-pinwheels\">Pistachio pinwheels<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Pistachio pinwheel\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951913606_5337e7ae0d_w.jpg\" alt=\"Pistachio pinwheel\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>a subtle cookie, mostly like a sugar cookie<\/p>\n<p><a href=\"https:\/\/cooking.nytimes.com\/recipes\/1019152-salted-chocolate-chunk-shortbread-cookies\">Salted chocolate chunk shortbread<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Salted chocolate chunk shortbread\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50952043227_68ae874e08_w.jpg\" alt=\"Salted chocolate chunk shortbread\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>Alison Roman&#8217;s THE COOKIE &#8211; this is rich, dense, salty, sweet, crunchy &#8211; satisfies me on pretty much every level. I pretty much always have a log (or 3) in the freezer to bake up as I want.<\/p>\n<p><strong>Filled and Sandwich Cookies<\/strong><\/p>\n<p><a href=\"https:\/\/smittenkitchen.com\/2015\/12\/unfussy-rugelach\/\">Rugelach<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951923116\/in\/album-72157718323481377\/\" title=\"Rugelach\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951923116_f4f395cd27_w.jpg\" alt=\"Rugelach\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>I have been baking these for YEARS. A perennial fave. Also great because you can do these in steps, and freeze the dough, logs, and cookies.<\/p>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/baci-di-dama-cookies-recipe\/\">Baci di dama<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50952007622\/in\/album-72157718323481377\/\" title=\"Baci di dama\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50952007622_36c5f6eba5_w.jpg\" alt=\"Baci di dama\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>I am on the hunt for a strong chocolate hazelnut cookie. This had the right ratio of hazelnut to chocolate, but the cookie wasn&#8217;t quite the texture I was looking for. It is gluten-free, so that&#8217;s a bonus for those of you looking.<\/p>\n<p><a href=\"https:\/\/smittenkitchen.com\/2017\/10\/bakery-style-butter-cookies-the-new-book-is-here\/\">Bakery Style Butter Cookies<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951252168\/in\/album-72157718323481377\/\" title=\"Butter cookies\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951252168_c70517f838_w.jpg\" alt=\"Butter cookies\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>This was one of the first recipes I tried. I actually made them a second time because I wanted to see if I could improve on the first batch. Happy to say I did! I used a cookie press rather than pipe the dough and it worked great. The recipe says to make the sandwich and then dip in chocolate and decorate with nuts or sprinkles (as you can see), but I found I liked them better when I just put chocolate and jam inside the sandwich (also displayed above).<\/p>\n<p><a href=\"https:\/\/smittenkitchen.com\/2018\/02\/chocolate-peanut-butter-cup-cookies\/\">Chocolate peanut butter cup cookies<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951083123\/in\/album-72157718323481377\/\" title=\"Chocolate peanut butter cup cookie\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951083123_0f0e3a0497_w.jpg\" alt=\"Chocolate peanut butter cup cookie\" width=\"400\" height=\"300\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>I just made these and they are THE BOMB. Have also compelled several friends to make them. Just do it, as that ad campaign would say.<\/p>\n<p><a href=\"https:\/\/www.bonappetit.com\/recipe\/spiced-brown-butter-linzer-cookies\">Spiced brown butter Linzer cookies<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Spiced brown butter Linzer cookies\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951893152_9119b6109c_w.jpg\" alt=\"Spiced brown butter Linzer cookies\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>If you are looking for ONE COOKIE to impress, this is it. A couple of notes: use whatever jam you like. I tried it with currant (as the recipe calls for) and found I liked raspberry better. Also the dough is incredibly crumbly and difficult to work &#8211; add water, a tablespoon at a time, until it comes together and you will stop cursing. Additionally this was my first foray into brown butter and now I AM OBSESSED.<\/p>\n<p><a href=\"https:\/\/theblenderist.com\/vegan-macarons-aquafaba-recipe\/\">Vegan macarons<\/a>: filled with either vegan ganache or vegan lemon curd!<\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50954652491\/in\/album-72157718323481377\/\" title=\"Macarons\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50954652491_8e82f5ab5d_w.jpg\" alt=\"Macarons\" width=\"400\" height=\"300\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>Macarons, what can I say? If you love &#8217;em, you love &#8217;em.<\/p>\n<p><strong>Biscotti<\/strong><\/p>\n<p><a href=\"https:\/\/odense.com\/odense-recipes\/double-almond-biscotti-recipe\/\">Double-almond biscotti<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951084218\/in\/album-72157718323481377\/\" title=\"Double almond biscotti with chocolate drizzle\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951084218_f51a78ee74_w.jpg\" alt=\"Double almond biscotti with chocolate drizzle\" width=\"400\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>The recipe does not call for chocolate, but I think everything is better with chocolate. So I drizzled.<\/p>\n<p><a href=\"https:\/\/smittenkitchen.com\/2009\/01\/fig-and-walnut-biscotti\/\">Fig and walnut biscotti<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50952019462\/in\/album-72157718323481377\/\" title=\"Fig and walnut biscotti\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50952019462_aba1b22db6_w.jpg\" alt=\"Fig and walnut biscotti\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>These ended up being my favorite. The crunches from the figs are super and the walnut gives it a nice fragrance. I suppose you could try a different nut if you don&#8217;t like walnuts.<\/p>\n<p><a href=\"https:\/\/smittenkitchen.com\/2008\/07\/chocolate-hazelnut-biscotti\/\">Chocolate hazelnut biscotti<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951241793\/in\/album-72157718323481377\/\" title=\"Chocolate hazelnut biscotti\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951241793_c85b7c6eb6_w.jpg\" alt=\"Chocolate hazelnut biscotti\" width=\"400\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>These were just ok in my book. I did not break a tooth.<\/p>\n<p><strong>Candy<\/strong><\/p>\n<p><a href=\"https:\/\/sallysbakingaddiction.com\/sea-salt-vanilla-caramels\/\">Sea salt vanilla caramels<\/a> &#8211; as you can see, I covered mine with chocolate<\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951214703\/in\/album-72157718323481377\/\" title=\"Chocolate covered salt caramel\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951214703_dc4aeb85a5_w.jpg\" alt=\"Chocolate covered salt caramel\" width=\"400\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p><a href=\"https:\/\/www.melskitchencafe.com\/the-best-homemade-toffee\/\">Toffee<\/a><\/p>\n<p>I\u2019m sorry I don\u2019t have any good pictures to share of the toffee. It\u2019s not the most photogenic.<\/p>\n<p><em>Chocolate filled with boozy spiced ganache<\/em><\/p>\n<p>I have some candy molds that I just coat with melted chocolate, let the chocolate cool, then fill with a flavored ganache. Ganache recipe as follows:<\/p>\n<p>6 oz chocolate<br \/>\n3 oz coconut milk\/cream<br \/>\n2 Tbl Cointreau<br \/>\nPinch or two of salt<br \/>\nShake of cayenne<\/p>\n<p>Melt the chocolate in the coconut milk, add the Cointreau and spices to your taste. You can make the chocolate as dark as you like. I often use half 72% and half 100% chocolate.<\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951932996\/in\/album-72157718323481377\/\" title=\"Chocolate lips\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951932996_29970107b4_w.jpg\" alt=\"Chocolate lips\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951944696\/in\/album-72157718323481377\/\" title=\"Spicy chocolate skulls\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951944696_c0e07466bd_w.jpg\" alt=\"Spicy chocolate skulls\" width=\"400\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p><strong>Savory(ish)<\/strong><\/p>\n<p><a href=\"https:\/\/smittenkitchen.com\/2009\/12\/parmesan-cream-crackers\/\">Parmesan cream crackers<\/a><\/p>\n<p><a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/jillbertini\/50951887826\/in\/album-72157718323481377\/\" title=\"Parmesan Cream Cracker\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951887826_1fe2062c44_w.jpg\" alt=\"Parmesan Cream Cracker\" width=\"400\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>She says these are like Cheez-Its and my friends, she does not lie. They are amazeballs. Also I had made some olivada\/tapenade and the crackers were otherworldly topped with the olive spread. But you can just pop them in your mouth too.<\/p>\n<p><a href=\"https:\/\/www.fifteenspatulas.com\/rosemary-croccantini-flatbread-crackers\/\">Croccantini<\/a> (I think I tried this recipe)<\/p>\n<p><a href=\"https:\/\/www.americastestkitchen.com\/recipes\/1914-cream-scones\">Cream Scones<\/a><\/p>\n<p><a data-flickr-embed=\" true\" =\"\"=\"\" title=\"Cream scone\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/live.staticflickr.com\/65535\/50951787446_3a5b839764_w.jpg\" alt=\"Cream scone\" width=\"300\" height=\"400\"><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><\/p>\n<p>Just made these as well and they were super. I did end up baking them about 5 minutes longer than the recipe said, but I think I didn&#8217;t make the dough thin\/flat enough. Also they toast up well. They made my tea taste that much butter.<\/p>\n<p>Tune in next month when I shall have more cookie updates (and possibly a few other treats).<\/p>\n<div style=\"padding-bottom:20px; padding-top:10px;\" class=\"hupso-share-buttons\"><!-- Hupso Share Buttons - https:\/\/www.hupso.com\/share\/ --><a class=\"hupso_pop\" href=\"https:\/\/www.hupso.com\/share\/\"><img decoding=\"async\" src=\"https:\/\/static.hupso.com\/share\/buttons\/button100x23.png\" style=\"border:0px; width:100; height: 23; \" alt=\"Share Button\" \/><\/a><script type=\"text\/javascript\">var hupso_services=new Array(\"Twitter\",\"Facebook\",\"Linkedin\",\"StumbleUpon\",\"Reddit\",\"Print\");var hupso_icon_type = \"labels\";var hupso_background=\"#EAF4FF\";var hupso_border=\"#66CCFF\";var hupso_image_folder_url = \"\";var hupso_url=\"\";var hupso_title=\"The%20Encookening\";<\/script><script type=\"text\/javascript\" src=\"https:\/\/static.hupso.com\/share\/js\/share.js\"><\/script><!-- Hupso Share Buttons --><\/div>","protected":false},"excerpt":{"rendered":"<p>Blame the pandemic or blame the Great British Bake Off, but as the pandemic wore on and I found myself at loose ends, I started to bake. And bake. And bake. I may have now baked my bodyweight in butter. I wanted to create a catalog\/record in a single place of the things I\u2019ve made [&hellip;]<\/p>\n<div style=\"padding-bottom:20px; padding-top:10px;\" class=\"hupso-share-buttons\"><!-- Hupso Share Buttons - https:\/\/www.hupso.com\/share\/ --><a class=\"hupso_pop\" href=\"https:\/\/www.hupso.com\/share\/\"><img src=\"https:\/\/static.hupso.com\/share\/buttons\/button100x23.png\" style=\"border:0px; width:100; height: 23; \" alt=\"Share Button\" \/><\/a><script type=\"text\/javascript\">var hupso_services=new Array(\"Twitter\",\"Facebook\",\"Linkedin\",\"StumbleUpon\",\"Reddit\",\"Print\");var hupso_icon_type = \"labels\";var hupso_background=\"#EAF4FF\";var hupso_border=\"#66CCFF\";var hupso_image_folder_url = \"\";var hupso_url=\"\";var hupso_title=\"The%20Encookening\";<\/script><script type=\"text\/javascript\" src=\"https:\/\/static.hupso.com\/share\/js\/share.js\"><\/script><!-- Hupso Share Buttons --><\/div>","protected":false},"author":32,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[202,203],"class_list":["post-1005","post","type-post","status-publish","format-standard","hentry","category-food-2","tag-baking","tag-cookies"],"_links":{"self":[{"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/posts\/1005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/comments?post=1005"}],"version-history":[{"count":8,"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/posts\/1005\/revisions"}],"predecessor-version":[{"id":1013,"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/posts\/1005\/revisions\/1013"}],"wp:attachment":[{"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/media?parent=1005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/categories?post=1005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slowbloom.com\/blog\/wp-json\/wp\/v2\/tags?post=1005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}