“Get it On” — Banging Cookies Recipe–This Will Feel Wrong, but Trust Me!

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Response to EASY Chocolate Chip Cookies New York Times

 

I  have two jobs to do this morning. Dye my hair and try out a new Instagram viral recipe called Crinkle Chococolate Chip Cookies. In looking over the recipe there is a lot of things I shake my head at. I don’t usually put aluminum foil at the bottom of my pans but, apparently this is the magic that causes these cookies to crinkle— along with banging the baking pans. Yes banging the pans– are you still with me?

I realize I can’t begin to make these with dirty dishes in the sink because of my Grandmother. Her Cowansville, Quebec kitchen was always “a ball of confusion” but darned if her dishes weren’t  always done.  I get out my cookie pans and realize they are not the commercial grade the recipe calls for.  I worship the Food Network but honestly, I still rely on pans that I buy on sale once in awhile at Walmart. A pan is a pan. I have a cookie sheet that has turned black from age and wear, and it’s the only pan I use for cookies. Not today!

There is also mention of “weighing the cookie dough” and insistence of following the recipe exactly. We all know that is not going to happen. There are 60 comments on this recipe already. Am I going to wade through them all to see what perils lie ahead? No thank you, we forge on.

CNN drones on in the background and again I realize how much I am like Mary Louise Deller Knight. Montreal based radio station CJAD always blasted in her kitchen mixed with her constant non-stop chatter. What happened at Grammy’s has not or ever will stayed in the past– constant memories will flow through my bloodstream until I die.

I get out my dollar store measuring equipment and grind the baking soda before I put it in. The reason I do that is years ago I served cookies to my kids and their friends and the baking soda clumped. As they picked out pieces of the baking soda in the cookies they joked with their friends that their mother put cocaine in the cookies. I can reassure you that cooking mistake never happened again as gossip travels fast through a rural town. I have no Kosher salt so regular salt goes in the bowl. Just what is kosher salt, and why should I have it if I don’t cook kosher? Kosher salt’s original purpose was really to kosher meat, meaning to remove the blood from meat, so it’s really koshering salt. End of story.

The recipe calls to beat the butter on medium until creamy in the bowl of a stand mixer, for about 2 minutes. “We” don’t beat butter, we microwave it, and if butter had not been on sale this week we would have been using margarine. Once upon a time I used to have a retro 60s Sunbeam mixer but I gave it to my friends Mindy and Rei in Berkeley in exchange for an ancestry.com DNA test. True story!

The recipe calls for 6 oz. (170 g) bittersweet chocolate, chopped into bite-size pieces averaging 1/2″ with some smaller and some larger. In a perfect world chunks of chopped Toblerone would be nice but, instead, wanting something larger than regular-sized chips I buy the small medallion cooking chocolate. You are not supposed to snack at Bulk Barn, but for the first time in my life I broke a rule and tasted the wafer to make sure it was okay.

The recipe calls to make the dough into balls weighing 3-1/2 ounces (100 g) each. This is approximately a heaping 1/3 cup each and the author even got out her scale to measure the weight of each ball. No thank you -I’m not that sort of gal, so I measured out the size of a ⅓ of a cup and found a giant spoon the same size. Works for me.

Now the banging begins.  For the love of God-don’t bang them in the oven–take them out of the oven and slam them down on the counter. First bang did nothing, second one was most excellent, and then I saw the first crease. I wanted inspiration so I blasted an 80’s favourite Bang a Gong by Power Station.

You’re dirty sweet and you’re my girl

Get it on, bang the gong, get it on

Get it on, bang the gong, get it on

 

 

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By this time I am listening to Andy Taylor 80s songs as I still adore him more than any cookie in the world. Word was the musician had a cocaine habit– but in reality was he just caught with clumped baking soda like I was? I’d like to think that my sweet Andy was innocent, but I know in my heart he was as guilty as me not following recipes and tasting chocolate last night at the Bulk Barn.

Whatever you do do not over bake the cookies. Word of warning–in putting the second batch in the freezer they slipped on the pan and I should have adjusted them before putting them in the oven so I got 3 weird shaped ones. Not that anyone cares, right– cookies are cookies and these tasted great!

My Grandmother used to tell me that if I just ate one of her cookies life would be a lot better after. In reality I have eaten so many cookies in 66 years it should all be lollipops and rainbows by now. My theory is, when nothing goes right, just go left– and remember big journeys in life begin with a single step and a fresh baked cookie. Go big or go home!

Bang a cookie today!!

 

Happy Thanksgiving and much love to you and your family

 

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CHOCOLATE CHIP COOKIES FROM THE VANILLA BEAN BAKING BOOK

Yield: 10 very large cookies ( I got 11 and 3 weird shaped ones)

INGREDIENTS:

2 c. (284 g) all-purpose flour
1/2 tsp. baking soda
3/4 tsp. kosher salt
1/2 lb. (2 sticks) unsalted butter, at room temperature
1-1/2 cups (297 g) sugar
1/4 c. (50 g) packed brown sugar
1 large egg
1-1/2 tsp. pure vanilla extract
2 T. water
6 oz. (170 g) bittersweet chocolate, chopped into bite-size pieces averaging 1/2″ with some smaller and some larger




DIRECTIONS:

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line three baking pans (I find that commercial-grade 11″ x 17″ rimmed pans give me the best results with this recipe) with aluminum foil, dull side up.  This helps create the crinkles in the cookies and lends an extra-crisp, golden brown bottom.

In a small bowl, whisk the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.



the dough into balls weighing 3-1/2 ounces (100 g) each. This is approximately a heaping 1/3 cup each. I wanted my cookies to match Sarah’s as much as possible and even got out my scale to measure the weight of each ball. If you make the dough balls smaller, you won’t get as many ridges on the outer layer, and your center won’t be as gooey. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. Do not skip freezing the dough, as it’s essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first baking pan in the oven, put the second one in the freezer.

Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4″ from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. To quote Sarah, “this will feel wrong, but trust me”. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.

from Sarah Kieffer‘s new cookbook The Vanilla Bean Baking Book

From farmgirl’s dabbles



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Information where you can buy all Linda Seccaspina’s books-You can also read Linda in The Townships Sun and Screamin’ Mamas (USA)

Come and visit the Lanark County Genealogical Society Facebook page– what’s there? Cool old photos–and lots of things interesting to read. Also check out The Tales of Carleton Place.

 

relatedreading

The Invincible Ginger Snap Cookies of Carleton Place

Memories of Woolworths and Chicken in a Van

Slow Cooker Boston Baked Beans–Lanark County Recipes

Easy Christmas Cake- Lanark County Recipes

Holiday Popcorn– Lanark County Recipes

Granny’s Maple Fudge —Lanark County Recipes

Albert Street Canasta Club Chilled Pineapple Dessert

Recipes from Lanark County–Glazed Cranberry Lemon Loaf

Gum Drop Cake — Lanark County Holiday Recipe

Gluten Free–

Who Stole the Cookies from the Cookie Jar? Pastry Chef Ben White

“Sex in the Pan” Memories – A RIP Fashion Violation Photo Essay

Katherine Hepburn Did Eat Brownies

I Want Them to Bite into a Cookie and Think of Me and Smile

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Friday October the 13th– 6:30.. meet in front of the old Leland Hotel on Bridge Street (Scott Reid’s office) and enjoy a one hour Bridge Street walk with stories of murder mayhem and Believe it or Not!!. Some tales might not be appropriate for young ears. FREE!–

 

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Here we go Carleton Place– Mark Your Calendars–
Friday October the 13th– 6:30.. meet in front of the old Leland Hotel on Bridge Street (Scott Reid’s office) and enjoy a one hour Bridge Street walk with stories of murder mayhem and Believe it or Not!!. Some tales might not be appropriate for young ears. FREE!–

Join us and learn about the history under your feet! This year’s St. James Cemetery Walk will take place Thursday October 19th and october 21– Museum Curator Jennfer Irwin will lead you through the gravestones and introduce you to some of our most memorable lost souls!
Be ready for a few surprises along the way….
This walk takes place in the dark on uneven ground. Please wear proper footwear and bring a small flashlight if you like.
Tickets available at the Museum, 267 Edmund Street. Two dates!!!
https://www.facebook.com/events/1211329495678960/

OCT 28th
Downtown Carleton Place Halloween Trick or Treat Day–https://www.facebook.com/events/489742168060479/

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About lindaseccaspina

Linda Knight Seccaspina was born in Cowansville, Quebec about the same time as the wheel was invented and the first time she realized she could tell a tale was when she got caught passing her smutty stories around in Grade 7 at CHS by Mrs. Blinn. When Derek "Wheels" Wheeler from Degrassi Jr. High died in 2010, Linda wrote her own obituary. Some people said she should think about a career in writing obituaries. Before she laid her fingers to a keyboard, Linda owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa from 1976-1996. After writing for years about things that she cared about or pissed her off she finally found her calling. Is it sex drugs and rock n' roll you might ask? No, it is history. Seeing that her very first boyfriend in Grade 5 (who she won a Twist contest with in the 60s) is the head of the Brome Misissiquoi Historical Society and also specializes in local history back in Quebec, she finds that quite funny. She writes every single day and is also a columnist for Hometown News and Screamin's Mamas. She is a volunteer for the Carleton Place and Beckwith Heritage Museum, an admin for the Lanark County Genealogical Society Facebook page, and a local guest speaker. She has been now labelled an historian by the locals which in her mind is wrong. You see she will never be like the iconic local Lanark County historian Howard Morton Brown, nor like famed local writer Mary Cook. She proudly calls herself The National Enquirer Historical writer of Lanark County, and that she can live with. Linda has been called the most stubborn woman in Lanark County, and has requested her ashes to be distributed in any Casino parking lot as close to any Wheel of Fortune machine as you can get. But since she wrote her obituary, most people assume she's already dead. Linda has published six books, "Menopausal Woman From the Corn," "Cowansville High Misremembered," "Naked Yoga, Twinkies and Celebrities," "Cancer Calls Collect," "The Tilted Kilt-Vintage Whispers of Carleton Place," and "Flashbacks of Little Miss Flash Cadilac." All are available at Amazon in paperback and Kindle. Linda's books are for sale on Amazon or at Wisteria · 62 Bridge Street · Carleton Place, Ottawa, Canada, and at the Carleton Place and Beckwith Heritage Museum · 267 Edmund Street · Carleton Place, Ottawa, Canada--Appleton Museum-Mississippi Textile Mill and Mill Street Books and Heritage House Museum and The Artists Loft in Smith Falls.

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