Maple Walnut Bars, from The King Arthur Flour Baking Company
The chocolate chip cookies are a repeat. This is a nice recipe - very straightforward. This particular recipe calls for the dough to refrigerate for several hours before baking. From what I have been reading, this is now considered a better thing with many cookie recipes because it allows the fat from the butter to fully absorb with the flour. I hand cut the chocolate rather than use chips. I also used a natural brown sugar, which is much more rich and intense than the normal brown sugar, which is really just white sugar that has had molasses added back into it. The recipe calls for baking them a bit longer (apparently Wolfgang Puck likes his cookies crisp) but I shortened it because I prefer a softer, chewier cookie.
The second recipe is another nod to autumn. On the King Arthur Flour web site these are called maple walnut brownies, but that seemed such a misnomer I have changed it. More like blondies, since there is no chocolate to be found in the recipe. These have both maple syrup and maple flavoring in them, but when I baked them the maple flavor was a bit muted. Isn't it interesting how there can be these transformations between how it tastes as a dough versus as a cookie? Anyway, I then amped up the maple in the glaze, so I think that there will be no mistaking the maple aspect as a finished cookie.
It rained here in Los Angeles today - hurrah!
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