Where could I start from?
– my sweet tooth is highly demanding
– I love cookies. Eating, baking, thinking about them. Everything delicious that comes in more than one unit is welcome.
– Sally (of the amazing Sally’s Baking Addiction) has tons of gooey recipes I can’t resist to (and honestly don’t even want to). When I bought one of her books, I knew I was doomed.
– Last fall I tried to swallow disappointment, sad thoughts about the upcoming winter (though it then turned sunny and kinda warm, it’s still a no for me).
– I had to test a few recipes for Christmas (last Semptember I was in a pub in London when I saw the sign “Christmas is coming, either you want it or not”. *growing anxiety*)
So I used baking as a soothing balm and, as usual, ate my feelings. All together, sugar-coated, chocolate covered, bundled up in cinnamon and ginger.
Note to me: it’s nonsense eating gluten-free and avoid alcohol, sugar and dairies for 5 days if I can’t stop munching during the weekends, you stupid truffle.
Thus, for all the reasons above-written and more, while reading Sally’s book I stumbled upon her Molasses Cookies and decided at once to give them a try.
Plase note: the link re-directs to the recipe I found on her website: I don’t think I can share the one in her book (no spoilers!). They seem similar to me, though.
These my pictures (getting better thank to my new reflex, don’t you think?ok, just a bit)
Depending on how many minutes you leave them in the oven they will come out soft and a bit chewy (oh yessss), or a bit more crispy and crunchy (still a yess). I prefer the first option but I honestly won’t say no to the second one (obviously).
It was my first time with molasses (we don’t use it much here in Italy, had to ask a friend to get me some) but won’t be the last for sure.
It combines perfectly with ginger, nutmeg and cinnamon. The sweeteness given to the cookies is different, richer I would say, but not taking over.
The consistency is perfect; I used olive oil as shortage (neither butter nor an other animal one) and it definitely enhances the after taste of molasses.
Why cookies? You probably mean, why not?
Cookies to me are a way to pamper myself and people I love in a simple, obviously sweet, preferably healthy and chocolate-y way.
Tonight I’m attending a dinner at friends’ and I wanted to bake something to show one of my best and oldest friend, how much it’s precious and valuable the time we spend together. After losing one of my girls a couple of years ago, I feel I have to let people I love Know hiw much they mean to me. Baking is definitely a way to express all this affection.
So I looked through the recipes I had saved in Pinterest.
This is it.
I doubled the amount and got these cookies.
Crumbly but still soft in the center, sweet but not too much. With a hint of chocolate that doesn’t cover up the other flavors.
My parents were my Guinea pigs and loved them. Out of the oven 😋
I love how you can taste the three different flours (I actually didn’t blend the rolled oats) in a perfect mix.
Here they are
So yeah, I turned 34 recently. No big deal. No shock, no wrinkles (so far), no anxiety.
As usual, I spent a few days abroad, just to make that day a special one.
Berlin has proved itself the place to be, once again. There’s something magical in those streets constantly swept by chilly winds, leaves swirling on the walkside, history pouring over every proud building staring ahead, uncaring of those tiny dots moving frantic all around.
It can be overwhelming, packed with tragic events as it is, but little by little I have found it can be warm and welcoming too. It just asks for some time and a chance to show its potential. Once left behind the most touristic destinations like Alexander Platz, Brandeburger Tor, Checkpoint Charlie and the Wall, take your time to walk aimlessly along its avenues and live the city as a Berliner, instead of a tourist craving for a few pictures to show once home.
You won’t be disappointed.
Once back in Venice, I got ready for the birthday party. I know, I’m old enough to have a toast with my besties and move to more important stuff, but I love to see all my friends in my place so much. I find it an amzing way to make home warmer, building sweet and funny memories with people I care about the most.
Gluten- free Chocolate Cake (moist, extra decadent, adorable) and peanut butter cookies my friends loved (even though I wasn’t particularly satisfied with)
And a carrot cake I forgot to take a picture of, my bad. This, by the way.
Missing recipes in a couple of days!
As promised, here more pictures of the tons of cookies I baked last week:
Nutella cookies (with mini-marshmallows on top)
Update! More pictures here
A couple of days ago, I was planning the weekend and the surprise party we are going to throw for a couple of friends who is moving to London soon (lucky bastards).
Who does what? We are kind of lazy, it took us almost a week to find the “location”. Weather is still unpredictable here and the temperature, though getting warmer, is still not suitable for an outdoor party.
Obviously, I offered to bake something. I had no time the past few days but, as usul, the baking frenzy was raging on and I felt the urge to switch on the oven and mix a fex ingredients. Plus, there are so many recipes pinned on my Pinterest boards I really can’t wait to try… it was the right chance, for sure!
Since the girl who’s moving soon doesn’t like almost anything (neither chocolate… I mean, are you real?), I chose two different recipes that looked amazing. Is she going to like them? You never can tell.
The first: Apple, (homemade) Toffee & Oatmeal Cookies
I used 3/4 the sugar Samantha listed in her recipe and the cookies tasted still a little bit too sweet for me and the people who tried them. I have already noticed, American recipes are sweeter. We are not used to that amount of sugar in Europe.
I used these Salted Whiskey Toffees I had made for Christmas.
I have only one picture, but still have the cookies stored in a jar, so I’m gonna take more.
With Samantha’s recipe I got like 4 or 5 batches of cookies.
Then I proceed with some Nutella cookies. I doubled the ingredients amount and used even more Nutella. Go big or go home, you know what they say.
I had some mini-marshmallows left, so why not?
I’ll post more pictures about them verrry soon!
Can’t wait for the weekend to start!
Last Monday I received an extra nice mail from my boss. She wrote she appreciates all my efforts and she’s happy I’m part of the team. I couldn’t believe my eyes. She’s strict and her standards are pretty high. So, it’s huge getting good news from her. I got kind of emotional and cried a bit. I’m not that bad and useless in this office, after all, I thought.
So, when I arrived home, I felt the urge to bake. Better, it was a massime need. I got frenzy and possessed. 😉
Under my “cookies” Pinterest board, I had pinned this recipe. It looked wicked and decadent as I wanted. Basically, I was drooling 😀
I took the cookies and some cupcakes to the office the day after and my colleagues literally devoured them all. My family too loved them.
Here my pictures!
Give them a try, I can’t wait to bake them again!
Don’t know what the weather’s like around, but here in North-East Italy is raining cats and dogs since.. 2009 probably. Whoever says that in Italy the sun shines 24/7, we’re happy all the time and stuff, well, they should come and live here for a while. We spend most of the fall/winter/spring time complaining due to fog and rain. Summer is hot like hell and damp like a turkish sauna. May and September are the best moments if you are wondering (and wandering), but it depends on the year, obviously.
Sunday it was no different. Rain, cold and sadness was pouring down. I was to meet a few girls for a tea, so I baked some cookies to take over. Baking cheers me up so much. Plus, it fills the house with that sweet smell I love. It makes me feel really at home. It’s like being welcomed on the threshold with a warm hug. 🙂
This the recipe. It’s perfect, I can tell you. Nothing to add, nothing to take off.
I had very little time after the chilling part so I simply scooped the mixture, shaped some little balls and put into the oven. So my cookies were not those elegant ying & yangs you see in the original link.
I got ass cheeks. But they were good. One of the girls called them “orgasm cookies”. Thumbs up to the recipe, then!
Just a quick note. I know that everybody usually buys peanut butter. I honestly don’t know why since it takes 3 minutes to prepare; this way it’s cheap, natural and easy to get. No chemicals, preservatives and stuff. Just blend the peanuts for a few minutes. They will automatically transform into peanut butter. Don’t add anything at all. Just salt, if you like it.
These my pictures 😉