Tag: Cookies

On Winning Lebkuchen and Baking Apples

IMG_5165It’s been a fun-filled few weeks since I posted last. We celebrated Christmas with my family back in Italy which is always a treat. Granted, there was little if any natural snow, but plenty of the man-made kind which made skiing possible, if slightly different than in other years. And the weather was great, too, which meant we spent time on the terraces of my favorite slope-side chalets enjoying outstanding home-made dishes in the sweet company of my family and friends. And if that was not enough to cheer me up, imagine how I felt when I learned that one of my cookie recipes was selected as a winner in a public radio show! Come and cook with us!

We left the city in a haze but one of the last things I did was submit my favorite Christmas Lebkuchen recipe to a cookie contest hosted by the Leonard Lopate show on the public New York radio station WNYC featuring no other than New York Times’ very own Melissa Clark. These cookies have always been my favorite kind: chewy, not too sweet, a little spicy but simple in its ingredients. The reason Melissa Clark picked them as part of her Baking Cookies with Melissa Contest was that unlike many other cookies, my Lebkuchen cookies are made of 100% rye flour. As you can hear from my interview (I’m on at minute 12:00) the reason is that rye, along with buckwheat, is one of the heartier grains making it ideal to grow at our altitude. Back then, you made due with what you had. So rye lebkuchen was one of those classic traditional Christmas treats that around here have been around for ages. Literally. Also, unlike the comparable american ginger bread cookie, our Lebkuchen cookies do not contain ginger. It did not grow there back then, and neither does it now.

My winning lebkuchen are quick and easy to make and I’m proud to say that Melissa baked them and liked them as well. If you’d like to give them a try, here is my recipe. However, if you’ve already moved into the New Year and can’t really think of eating, let alone baking one more holiday cookie, make these baked apples instead. They are easy, delicious and perfect for this colder time of the year. And they are a classic from home, as well. Here is to a great year of delicious cooking – and baking – together. Come and bake with us!

Baked Apples

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Baking while Waiting

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Wednesday night is blog posting night at Come and Cook with Us. Usually, I’m refining a recipe write-up or reviewing my post. Tonight, instead of doing any of that, my mind is with the upcoming storm. I’m not one to worry, but when even the kids’ school decides to close due to potential wind and flood hazards, I think we better prepare for what’s ahead. Nothing calms one’s nerves more than baking Christmas cookies. After all, we are in the holiday season. Here’s to my favorite of all times: Lebkuchen. Come and cook with us! Continue reading “Baking while Waiting”

Coco for Coconuts!

photo 16Now that fats are en vogue again, let’s take a closer look at coconut oil which has been trending in recipe books, cooking shows and blog postings. But not all coconut oil is created equal. We like unrefined, non-hydrogenated and organic – all good indications that you will get the maximum health benefit from adding coconut oil to your diet. Even better, we’ll share a coconut-based cookie recipe that has been all the rage in our house. Come and cook with us!

The way the coconut is processed has a lot to do with the benefit of the final product, so search for unrefined (or virgin) oil, which means that it is minimally processed and comes form fresh coconut. Additionally, any indication that the oil has been (partially) hydrogenated is a sign that the oil has been increasingly processed to make it less likely to spoil. Hydrogenation turns the coconut oil into a trans-fat, and we all know to avoid those. With the increasing demand on coconut oil, the use of synthetic chemicals in the production has also increased, which is why I choose the organic version.

Though technically a saturated fat – it remains solid at room temperature – coconut oil in moderation is very good for you. The right kind contains about 50-60% lauric acid, which boosts your immunity and has antiviral, antibacterical and antifungal properties. It’s these medium chain fatty acids that can also be found in breast-milk and are said to be so good for you.

So what to do with all this goodness? I’ve used coconut oil to cook with high heat – it’s said to be the most stable for high-heat cooking – although you have to like the flavor of unrefined coconut oil. My kids’ favorite way to use coconut oil is to bake cookies. They are based on coconut flour, are easy to make and, let’s face it, how often do I tell you to go and bake cookies! Go and bake! Come and cook with us!

Coconut Fluor Chocolate Chip Cookies

Continue reading “Coco for Coconuts!”

More than One Way to Sow Your Wild Oats

It’s been a relatively warm winter in Northern California thus far.  We haven’t had a lot of rain or fog, just lots of sunshine.  I am not one to complain about an abundance of sunshine, particularly in January, but one thing I do miss about the cooler winters of the east coast is the ready excuse I have to eat lots and lots of oatmeal.  It’s delicious, warming, easy to prepare, and made with one of the best grains out there: oats.   Continue reading “More than One Way to Sow Your Wild Oats”