{"id":1015,"date":"2021-05-17T20:55:36","date_gmt":"2021-05-18T03:55:36","guid":{"rendered":"http:\/\/www.slowbloom.com\/blog\/?p=1015"},"modified":"2021-05-17T20:55:36","modified_gmt":"2021-05-18T03:55:36","slug":"when-the-cookie-crumbles-part-ii","status":"publish","type":"post","link":"https:\/\/www.slowbloom.com\/blog\/2021\/05\/when-the-cookie-crumbles-part-ii\/","title":{"rendered":"When the Cookie Crumbles (Part II)"},"content":{"rendered":"\n

It turned out after I posted that round-up of all the things I\u2019d baked since the pandemic began, I went and baked a few more things.<\/p>\n\n\n\n

Paul Hollywood\u2019s Wagon Wheels<\/a><\/p>\n\n\n\n

I figured if the GBBO contestants could do it, why couldn\u2019t I? Turns out there is a learning curve to piping marshmallow, and coating a cookie entirely with chocolate is hard. My fans didn\u2019t care that Paul Hollywood wouldn\u2019t give me a handshake for these.<\/p>\n\n\n\n

\"Wagon<\/a><\/figure>\n\n\n\n

Then Purim was upon me and I had to make hamentaschen. Usually I stick to the Joan Nathan prune filling<\/a>, because that is my favorite (I always double this recipe), but I got on a brown butter kick so I had to give these Smitten Kitchen brown butter apricot hazelnut hamentaschen<\/a> a try:<\/p>\n\n\n\n

\"Apricot<\/a><\/figure>\n\n\n\n

Turns out while these are delicious, prune still holds the top spot in my heart. I have a vegan roll out cookie dough recipe I modified years ago from the back of some packaging:<\/p>\n\n\n\n

\"Prune<\/a><\/figure>\n\n\n\n

I have been looking for thumbprint cookies<\/a> recipes forEVER and I finally found the perfect one:<\/p>\n\n\n\n

\"Apricot<\/a><\/figure>\n\n\n\n
\"Chocolate<\/a><\/figure>\n\n\n\n

After the thumbprints i was ready to dive back into the marshmallow sandwich cookie, this time a malt chocolate and marshmallow<\/a>:<\/p>\n\n\n\n

\"Malt<\/a><\/figure>\n\n\n\n

At some point I was thinking it would be fun to add cinnamon and a little cayenne for a Mexican hot chocolate twist.<\/p>\n\n\n\n

Tea cakes started showing up. I had no control! They just busted in:<\/p>\n\n\n

Earl Grey tea cake with dark chocolate and orange zest<\/a><\/p>\n\n\n

\"Earl<\/a><\/figure>\n\n\n\n

Followed by a lemony turmeric tea cake:<\/a><\/p>\n\n\n\n

\"Lemony<\/a><\/figure>\n\n\n\n

And then I had to make Ottolenghi\u2019s blueberry, almond and lemon cake, but with raspberries and lime:<\/a><\/p>\n\n\n\n

\"Raspberry<\/a><\/figure>\n\n\n\n

I took a little detour into savory, with this chili crisp<\/a>. If Sohla could do it, so could I. I shared it with two friends, who had to go and make their own batches. It\u2019s pretty easy, just takes a bit of time (in my case it took about 3 hours total).<\/p>\n\n\n\n

\"Chili<\/a><\/figure>\n\n\n\n

A friend posted this brownie cookie sandwich with cookie dough buttercream<\/a> and I HAD to try them:<\/p>\n\n\n\n

\"Brownie<\/a><\/figure>\n\n\n\n

Another foray into aquafaba macarons <\/a>with better results:<\/p>\n\n\n\n

\"Aquafaba<\/a><\/figure>\n\n\n\n

And a red wine chocolate cake<\/a>, with that buttercream frosting piped on top (and a layer of ganache hiding underneath). Decadent!<\/p>\n\n\n\n

\"Red<\/a><\/figure>\n\n\n\n

I am almost fully vaccinated, two-weeks post second vaccine shot, and I have a feeling the next thing I bake will be shared with friends in a gathering. I don\u2019t know what to expect, but whatever happens, it will be sweet.<\/p>\n

\"Share<\/a>