Cakespy Note: As you know, Cupcakes Take the Cake is one of the awesomest sites ever--their dedication to cupcakes is awe-inspiring, and the girls who write for it happen to be 100% pure fun as well; they've been featured in many publications and even on Martha Stewart!
So it was an honor to be asked to be part of their "Guest Blogger" program in celebration of their 4-year anniversary. For our post, Head Spy Jessie sounded off on Seattle cupcakes--here's her contribution.
One of the most common questions I get asked by people coming to visit Seattle is "Where should I go for the best cupcakes?".
This question makes me want to pop a Xanax or ten, because it's a fraught question for a people-pleaser like me. How could I possibly know what you'll like? *Heaves into paper bag*
Alaska Junction in West Seattle: This is a cool little shopping area, but it's definitely a drive from downtown Seattle (at 6 or so miles, it would be an awfully healthy walk). But it's worth the drive because there you'll find Cupcake Royale and Sugar Rush Bakery, and just a bit down the road, a PCC, all of which have cupcakes. Yes, worth the trip.
Archie McPhee: Do you love kitschy, cool little impulse buy items? Of course you do, so you'll want to visit the Ballard neighborhood, home of Archie McPhee, which is the company that brought the world such gems as the Jesus Action Figure (c'mon, you've seen it at Hot Topic, don't lie). Just down the block, you can get your cupcake on at Cupcake Royale's flagship location, which features an amazing Cupcake art piece above the entrance.
Fremont Troll: I can't even begin to understand why someone made this, but I like it. Nearby, you can get your vegan cupcake fix at Flying Apron Bakery, which specializes in gluten-free, vegan baking. Some swear by their cake, but personally I think their cookies are better. PCC also has cupcakes (vegan and non), and you can sometimes-but-not-always get cupcakes at Simply Desserts (they mainly specialize in layer cakes and cakes-by-the-slice).
Pike Place Market: You may be surprised to hear this, but there are very few cupcakes at the market itself (though of course there are a lot of other great baked goods and food). They sometimes have them at Pike Place Bakery or at Michou, but in my opinion you'd be better off walking up a few blocks from the Market and checking out Macrina Bakery (read the Cupcakes Take the Cake review here) or Dahlia Bakery.
Pioneer Square / Underground Tour: The Underground Tour is cheesy, but I love it. There's a whole city beneath the city of Seattle! Like, whoa! And nearby, you can get your sweet fix at Grand Central Baking. OK, truthfully, they do not offer cupcakes. But, they offer mini bundt cakes, and they're super cute, so we're going to say they're a suitable stand-in.
Seattle Art Museum: Refer to Pioneer Square or the Seattle Public Library; it's sort of in-between the two. Oddly, your pet might have the best chance of scoring a "pupcake" in the immediate vicinity, at Three Dog Bakery.
Seattle Public Library: I love the SPL. Seriously, I go there like 3 times a week at least to research various cake and baked good related things. I even designed a postcard (image above) that they sell in their store! If you choose to visit, you'll want to trek just a few more blocks up the hill to Sugar Bakery + Cafe, where the cake is sweet and they sell my artwork. Yes, there were two plugs for my artwork in this paragraph. Also, though they don't sell cupcakes, the nearby Belle Epicurean does sell (very good) small cakes.
Tacoma's Museum of Glass: This place is really cool--you get to see a real live glassblowing studio! It's hot, literally. And nearby, sweetness can be found at the adorable (and well-loved--they've been featured in Seattle Magazine and Sunset Magazine!) hello, cupcake, where the cupcakes are dainty-looking, but pack a dense, tasty punch when you take a bite (see above picture for an indication of how happy they made my husband, the dear Mr. Cakespy).
The below is a combination of the actual dishes served based on actual Presidential menus we've located, known favorite recipes of the presidents and their wives, and, you know, a little mischievous daydreaming of our own. We made several of the recipes and served them to family and friends--and so, without further ado, here's a summation of several of our favorite Presidential-inspired dishes, going in chronological order:
Washington's Great Cake: Our journey of delicious started with the big man, that Cherry-tree killa George Washington (OK, so maybe he did it, maybe not). Though George Washginton did have a Thanksgiving dinner, what we found much more entrhralling was Martha's famous "Great Cake" (read more here!), one of her favorites which was traditionally served at Christmastime. This cake truly was great--especially in size, as it called for 40 eggs, 4 pounds of butter, and a variety of fruits including 2 pounds of apples, and plenty of cream sherry. While tempted, the materials just seemed like a bit of a wast, so ultimately we did the recipe in 1/8 scale and it actually worked out ok; we ended up swapping egg-white icing (an acquired taste in our opinion) for a rich cream cheese frosting with some festive stars. George would approve, we think. If you want to try the actual recipe for THE great cake though, check out this site.
Thomas Jefferson's Corn Pudding: TJ was certainly a renaissance man, and in addition to a great deal of hobbies and interests, he was quite the gourmand--he's even credited with introducing the greater US culture to the île flottante (which he served at a New Year's fete). Though Thanksgiving wasn't technically a holiday yet, we like to think that he'd serve something like this sweet corn pudding at his table--a popular recipe during his Presidential years. At our table, we found it to be a pleasant-tasting dish--like some types of cornbread, gently skirting the line between side dish and dessert.
- 2 c. whole kernel corn (1 16 oz. can) drained
- 1 tbsp. flour
- 3 tbsp. sugar
- 2 eggs
- 3/4 tsp. salt
- 3/4 c. milk
- 1/2 stick butter
Madison's Gingerbread: While to many, the Madisons (namely, Dolley) are linked to ice cream, Dolley also had a much warmer, but equally delicious, favorite for the holidays--Soft Gingerbread. Apparently hers got its unique and delicious flavor from beef drippings, but call us chicken, we decided to use butter instead and while we have no point of comparison, this one was very moist and delicious, so the butter seemed to have worked just fine. If you'd like, though, be the judge yourself!
- 1 cup molasses
- 2/3 cup fresh beef drippings
- 1 rounded tsp baking soda
- 1/4 cup hot water
- 1 cup very hot water
- 2 and 1/4 cups flour
- 1 rounded tbsp ground ginger
- 1 tbsp ground cinnamon
- Powdered sugar (to top)
Martin Van Buren's Doughnuts: Well, we didn't actually make them, but we were fascinated to learn two facts about MVB: first, he and his wife spoke Dutch at home (he was American-born but of Dutch heritage); the second, that his favorite food was doughnuts. Here's a recipe for an 1800's era Dutch doughnut (oliebollen) that we bet he would have loved on Christmas morning.
*Mischievous note* William Henry Harrison Might have Liked it: well, he wasn't president for long. but, he did prompt us to learn more about Funeral Pie.
*Mischievous note* James K. Polk might not have had much of an interest in food, but we'd officially like to dedicated the Bûche de Noël and the millefueille to him--after all, he was Napoleon of the Stump.
Abraham Lincoln / Mary Todd Lincoln's Vanilla-Almond Cake: It's said that this is the one Mary made when courting Lincoln in the early days. Since they both met and later married during the holiday season--not to mention that Honest Abe declared it to be the best cake he'd ever tasted-- we figure it's a good holiday offering to represent Lincoln's era.
- 1 1/2 cups granulated sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 3/4 cups sifted cake flour
- 1 teaspoon baking powder
- 1 1/3 cups milk
- 1 cup almonds, finely chopped
- 6 egg whites, stiffly beaten
- White Frosting
- Cream together sugar, butter, and vanilla extract.
- Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds.
- Gently fold in the egg whites.
- Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
- Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.
In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.
Cakespy Note: Though it's not strictly dessert, we couldn't help but notice that Andrew Jackson, FDR, Calvin Coolidge, and LBJ all had an admitted penchant for pancakes. We'll bet these carb-lovin' presidents would have enjoyed this Christmas tree composed of crepes like this one.
William Howart Taft: It takes only a mere glance at the man to tell that he was as serious about sweets as he was about politics (it's true--he weighed well over 300 pounds). Apparently above all he had a soft spot for pumpkin pie; while we found the recipe below online for a "William Taft Pumpkin Pie", it seems a little bit suspect (we're not sure if they had canned milk then...does that sound ignorant?) we've gotta believe that in a different era, he'd have enjoyed the one at the bottom of this post even better.
- 9 Inch pie crust
- 1/4 c Granulated sugar
- 1/2 c Brown sugar
- 3/4 c Canned milk
- 3/4 c Fresh milk
- 1 1/2 c Pumpkin
- 2 Eggs; separated
- 1/4 ts Allspice
- 1 ts Cinnamon
- 1/2 ts Ginger (if you wish)
- 1/2 ts Salt
Line a 9-inch pie pan with pastry. Mix sugars, salt and spices. Add
pumpkin. Add egg yolks and milk. Add more spices, if desired. Last, fold in
beaten egg whites, not too stiff. Pour filling into unbaked pie shell. Bake
at 450 degrees for 10 minutes, then turn down to 350 degrees until done,
about 30 to 40 minutes (depending on your oven). Pie ready when knife comes
out of filling clean.
Herbert Hoover, Franklin D. Roosevelt, Richard Nixon (his menu below) and Lyndon B. Johnson were apparently huge fans of the sweet potato casserole; happily, there's an official White House recipe. We doubled the marshmallow for added awesomeness. The founding fathers would approve, we think. We sure dug into this one with relish--er, sweetness.
- 8 medium sized sweet potatoes,
- roasted, peeled and passed through
- a fine mesh sieve
- 3 whole eggs, lightly beaten
- 1 cup half and half
- 1 tablespoon vanilla
- 1 tablespoon turbinado sugar
- 1 teaspoon salt
- ½ bag miniature marshmallows
- cooking spray
Preheat oven to 350 degrees. In a large bowl, lightly mix all the ingredients except the marshmallows. Spray a 9 inch casserole dish with cooking spray. Pour the custard and top with a half bag of mini marshmallows. Bake for about a half hour. Keep warm for service.
Harry S. Truman's Light Pie: Via The Old Foodie, we discovered this excerpt from a 1946 edition of the New York Times:
WHITE HOUSE MENU GUARDS WAISTLINE.And so, we figured that it would be in keeping to make a pint-sized (diet friendly) pie for Harry--so, with an extra bit of filling from the Mesnier recipe (bottom) we made a single-serve piece in a cupcake cup, with a low-fat marshmallow topping. Still yummy, and mos' def cute!
The White House announced today an ample menu for the Thanksgiving dinner which President Truman will sandwich in between two diplomatic dinners, but he’s still dieting.
The continued waistline-reduction regime is on the authority of Mrs. Mary E. Sharpe, White House housekeeper, who counts the Presidential calories. She declined to elaborate other than to say: “When I make up menus I keep it in mind.”
Mrs. Sharpe gave the Thanksgiving menu as follows: clear bouillon, curled celery and olives, roast stuffed turkey, cranberry sauce, giblet gravy, candied sweet potatoes, buttered peas, cauliflower au gratin, orange and cress salad, pumpkin pie with whipped cream and cheese, candied fruit, nuts, coffee.
Kennedy's Hot Fruit Dessert Pies: It's known that assorted pies and ice cream always played a role in the Kennedy Thanksgiving dinner. However, we took it a step further by combining the pie idea with Jackie Kennedy's famous Hot Fruit Dessert (click here for the recipe)--her signature dish. We made the dessert but then baked it in as a pie filling; we used extra pie crust from the recipe at the bottom of this post and used it to line cupcake cups, filling them with the fruit slurry and topping it all off with a brown sugar glaze on top. Though we're not usually fruit pie fans, this one had enough of a rich kick from the buttery glaze and sour cream that even we were impressed. As seen below, we think JFK approves as well. Of course if you don't care for fruit pies, you could always try to replicate these cookies.
Johnson's Lemon Cake: Behind every great President is a great First Lady, and behind at least one first lady--Ladybird Johnson--was a great arsenal of awesome cake recipes. We went for one of her (and the President's) favorites--taking a modern twist and making them into cupcakes. The result? A cupcake that is light, fluffy, and simply delicious--so refreshing, it provides a nice foil to all of those other holiday foods!
- 3/4 cup butter or margarine (at room temperature)
- 1 1/4 cup granulated sugar
- 8 egg yolks
- 2 1/2 cups cake flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon rind
- 1 teaspoon lemon juice
- 2 cups confectioners' sugar
- 1/4 cup butter or margarine (at room temperature)
- 1 lemon, Grated rind only
- 1 lemon, juiced
- 2 teaspoons cream (or more, until spreading consistency)
- Yellow food coloring, if desired
Cream butter and sugar until fluffy. In a separate bowl, beat egg yolks until light and lemon-colored; blend into creamed mixture. Sift together flour, baking powder and salt; resift 3 times. Add sifted ingredients to creamed mixture in thirds, alternating with milk. Beat the batter thoroughly after each addition.
Add vanilla extract, lemon rind and lemon juice; beat 2 minutes. Bake in greased 10-inch Bundt pan in preheated oven at 325 degrees F for 1 hour or until cake tester inserted in center comes out clean. You can also can use three 9-inch round cake pans and bake at 350 degrees F for 25 minutes. Double the frosting recipe for a layer cake.
Combine ingredients and beat, adding cream until desired consistency.
Jimmy Carter's Pecan Toffee Tassies: Now, Jimmy Carter did have holiday meals at the White House, duh, but even more importantly, he was the first Presidential figure to ever bake with Paula Deen--so we'd say that these cookies are a step above. We'd serve these at any Christmas party. Ours were stickier and less pretty than Paula's, but man, were they rich and delicious. Needless to say, they disappeared really fast.
Pecan Toffee Tassies (Via Paula Deen)
- 1 (15-ounce) package refrigerated pie crusts
- 1/4 cup (1/2 stick) butter, melted
- 1 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 1 (10-ounce) package almond brickle chips
- Preheat the oven to 350 degrees F.
Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
And now, to the modern day. What better to get into the spirit of the holidays than with some holiday spirits? For 11 years spanning the Clinton and George W. Bush presidencies, this eggnog recipe has ruled. In White House Chef, author Walter Scheiber describes how
every year, the holiday season was kicked off with the "running of the 'nog", our playful way of referring to the tour of the House we made with the eggnog (and a riff on the "running of the bulls" from Pamplona, Spain).What can we say? This is the real deal--it certainly packs a punch, and even if it was just thanksgiving, it certainly put our crew in a celebratory mood. (Though for full disclosure, we didn't have Cognac so just doubled up on the rum. *hic*)
- 5 ounces egg yolks (6-7 yolks)
- 1 cup sugar
- 3/4 cup bourbon
- 3/4 cup Cognac
- 3/4 cup dark rum
- 7 ounces egg whites (6-7)
- 1 teaspoon salt
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 1 quart milk, plus more if needed
- Nutmeg, for serving
- Put the yolks and sugar in the bowl of a standing mixer fitted with whisk attachmen; whip until pale yellow ribbons form, 5-7 minutes.
- Add the cognac, bourbon, and rum, whip well, scrape down the sides, and mix again. Transfer the mixture to a 6-qt bowl.
- In separate, clean mixer bowl, whip the egg whites and salt until very stiff peaks form. Fold into eggnog mixture.
- Wipe out the mixer bowl, pour in the cream and vanilla, and whip until very stiff peaks form. Fold this into the eggnog mixture. Add the milk and whisk until smooth, 3-5 minutes.
- Chill, garnish with nutmeg (and cinnamon, in our case!) and enjoy!
And for the past 25 years or so, apparently one pie has risen above all others in the White House: Raymond Mesnier's Ginger Pumpkin Pie. So we made it--here's one thing we wouldn't mind passing on to the next administration, we must say.
Ingredients for the Pie Crust
Makes enough for 2 12-inch pie shells.
- 3 1/2 cups cake flour
- 1/2 cup water
- 4 Tbsp. sugar
- 1/2 tsp. salt
- 1 1/2 cups shortening, plus some for greasing parchment
Ingredients for the Pumpkin Filling
- 2 egg yolks
- 1 cup sugar
- 1/2 Tsp. salt
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 18 ounces milk
- 2 2/3 cups plain canned pumpkin puree
- 1 baked 12-inch pie shell (recipe below)
- 1/2 pint heavy cream
- Candied ginger, finely cut
Directions for the Pie Crust
1. Heat oven to 375 degrees. Place ingredients in mixing bowl. Then using paddle attachment of an electric mixer, mix until well blended, about 3 minutes.
2. Divide dough in two; shape each into a ball. (Dough balls can be wrapped and frozen.)
3. Roll out on floured surface into a round to fit a 12-inch glass pie plate. Trim crust at edge of plate. (It will be covered with whipped cream.)
4. Prick crust with fork on bottom and sides. Crumple a piece of parchment paper; open up and grease one side of the paper. Place greased side down in crust; fill bottom and a little up the sides with dried beans.
5. Bake 15 minutes; remove from oven, and carefully remove paper and beans. If crust tears, patch it by pressing together with your fingers. Bake another 10 minutes, until crust is brown, and remove. It is not necessary to wait for crust to cool before filling.
Directions for the Pumpkin Pie
1. Heat oven to 375 degrees.
2. Beat whole eggs and yolks lightly.
3. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended. Stir in the pumpkin. Pour into pre-baked pie shell.
4. Bake about 1 hour, until a toothpick inserted in center comes out clean. Do not jiggle. Cool pie on wire rack, then chill.
5. To serve, whip cream and pipe around edge of pie; decorate with candied ginger.
As for a grand finale? How about a sculpture of Mt. Rushmore rendered in sugar cookie dough and cake? OK, it sounded great in theory--but alas, our chef d'oeuvre turned out to be a major chef don't. And yet...while eating hunks sugar cookie dough molded into a vague visage of a President, one can't help but be slightly dazzled by all that sweetness--regardless of whether the outcome looked more like an unholy mashed potatoes and peas combination. Hey, you win some, you lose some.
In closing? Have a sweet Holiday Season, and thank you again to Foodbuzz for letting us have fun with the 24, 24, 24 project--and do check out the other entries here!
For suggested further reading, check out the sources we used for this post:
Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
The White House Cook Book : A Comprehensive Cyclopedia of Information for the Home Containing cooking, Toilet and Household Recipes, Menus, Dinner Giving Table, Etiquette, Care of the sick, Health Suggestions, Facts Worth Knowing Etc.
Presidential Tidbits & Trivia by Sid Frank and Arden Davis Melick
The President's Table: Two Hundred Years of Dining and Diplomacy
Hugging the Coast
There's a lot of attention given to Thanksgiving Leftovers. From smashed potato cakes to stuffing fritters to creative recipes that go far beyond the standby turkey sandwich, the leftovers are sometimes even more coveted than the feast itself.
- 6 ounces unsweetened soy milk (we're sure dairy milk would be fine too, this just happened to be what we had)
- Dash of soy creamer
- small handful mini marshmallows
- 1 small slice pumpkin pie (we used one on which the crust measured about 2 inches)
- 4-5 ice cubes
- Cinnamon, nutmeg and ginger to taste
- In a small saucepan, warm soy milk and creamer; once warm, add marshmallows and continue to warm (but not boil) until marshmallows are fully melted. Add in cinnamon, nutmeg, ginger or spices to taste.
- Place pie slice in blender.
- Pour liquid mixture over pie slice, and add ice cubes
- Blend until smooth
Rincón is a gorgeous little spot in the northwest of Puerto Rico, known for its amazing weather and surf. Food-wise, you can expect some amazing fare, from tostones and rice and beans to fiery, spicy chicken to delicious concoctions involving rum and coconut. What you might not expect, however, is a mecca for vegan baked goods.
However, the tide is changing, as Cake Gumshoes Margie and Kenny found out on a recent trip, when they attended the Farmer's Market of Rincón. At the market, which takes place the first and third Sundays of every month in the town's main plaza, they happened upon Vanessa, a vegan baker (pictured top), who often takes part in the market.
As our Gumshoes report: "We had a carrot muffin made with rice flour. It was the first time I ever had something vegan but it had a good flavor that got better with each bite and left a nice aftertaste."
By the looks of it, these treats were delightfully moist, dense, and rich--we hope they packed some of Vanessa's wares to bring back home.
Interested in finding out more about Rincón? Visit rinconpr.com.
Thanks again to our buddy at Suspect and Fugitive for her help on this adventure!
It's been said that Twinkies could survive a Nuclear Holocaust--and we wouldn't dare challenge the wisdom of The Family Guy. But what about far more mundane, everyday perils? Certainly Twinkies aren't completely indestructable. There's always a means to an end, isn't there? As Paul Simon once said, there must be fifty ways to leave your lover--and so, in what may be considered a perverse twist on this logic, we figured there must also be fifty ways to kill a Twinkie. Ranging from somewhat useful to creative to downright cruel, here they are:
1. Step on it. If so desired, do it slowly.
22. Make it into something delicious, like Twinkie tiramisu.
27. Make Twinkie hot dogs!
30. Go all mad science, like these people did.
35. Dehydrate it.
40. Submit it to cryogenesis, as these people did.
46. Drop it off a building. We didn't, but they did.
49. Give it to an artist. We gave it to our good friend at Suspect and Fugitive, who made a "Twin-Keith Richards" portrait out of the creme filling. Why? Well, as an homage to their shared infinite shelf life.
Finally, for #50? Oh, you know...eat it. If you dare.
Early on in the novel The Lion, the Witch and the Wardrobe, one of the characters, Edmund, is enchanted and hypnotized by an unusual food: Turkish Delight.
Here's the recipe:
Turkish Delight Frothy
- 2 cups milk
- 2 ounces Turkish delight, cut into small cubes, plus extra for garnish
- 1/2 cup heavy cream
- 2 teaspoons rose water
- 1/2 teaspoon honey
- Pinch ground cardamom
- 1 tablespoon unsalted pistachio nuts, finely chopped
- In a small saucepan over medium heat, combine the milk and Turkish delight. Heat, stirring constantly, until the mixture just reaches the boiling point. Remove from heat and set aside.
- In a medium bowl, use an electric mixer or whisk to beat the cream, rose water, honey and cardamom until just stiff.
- Divide the milk mixture between 2 serving cups, then top with the whipped cream. Garnish with additional cubes of Turkish delight and the chopped pistachio nuts.
- Serve it with a spoon for eating unmelted (and delicious) lumps of candy at the bottom.
-- Recipe from Louise Pickford's "Hot Drinks" (Ryland, Peters & Small), we found it via the Seattle PI.
We get a lot of mail with baked good related questions--and we'll admit it, sometimes we're stumped! But we always try to do our homework--and so here is a new feature in which we will strive to answer these important questions so that others can benefit from our sweet findings too!
Who: Chip N Dough
What to expect: 12 jumbo cookies a month; on the first month, your recipient will receive a cookie jar which they can replenish each month with the new batch.
The goods: You can either have them choose an assortment or choose your own flavors; the cookies are fairly traditional, including classics like chocolate chip, peanut butter, oatmeal chocolate chip, and a decadent soft chocolate cookie-brownie hybrid which they call the "Brookie".
The investment: There are a variety of plans. Prices range from $67.95 for a prepaid three month plan to $269.95 for the whole year long. Monthly plans are available too, for $24.95 a month.
Shipping: Not included.
Where to find them: chipndough.com.
Who: Solomon's Gourmet Cookies
What to expect: A set selection of gourmet cookies delivered monthly.
- January - Jelly Cookie
- February - Chocolate Mint Brownie
- March - Coconut Bar
- April - Raspberry Brownie
- May - Caramelita
- June - Chocolate Chip Brownie
- July - Muriel Roth Bar
- August - Turtle Bar
- September - Chocolate Filler
- October - Caramel Brownie
- November - Banana Bar
- December - No Nut Assortment
Shipping: Not included. They estimate that shipping adds $6.50-$8.50 per shipment.
- January: Oatmeal Raisin
- February: Double Chocolate Chunk
- March: Butterscotch Pecan
- April: Peanut butter chocolate chip
- May: Vanilla Almond
- June: Coconut key lime
- July: Peanut butter
- August: Chocolate Hazelnut
- September: Oatmeal chocolate chunk
- October: Pumpkin spice
- November: Cranberry Orange
- December: Gingerbread Spice
- January: Peanut Butter Rice Krispie Squares
- February: Heart Cut-Out Cookies
- March: Chocolate Chocolate Chip Cookies
- April: Oatmeal Raisin Cookies
- May: Chocolate Chip Cookies
- June: Macadamia and Milk Chocolate Chunk
- July: Snickerdoodles
- August: Macadamia and White Chocolate Chip
- September: M & M Cookies
- October: Monster Cookies ( Peanut butter, M & M’s, chocolate chips and oatmeal)
- November: Cranberry and White Chocolate Chip
- December: Assorted Christmas Cookies: Spritz, Peanut Butter Blossom and the “baker’s choice”.
- January - Peanut Butter
- February - Mocha Chocolate Chip
- March - The Trio
- April - Iced Lemon
- May - Iced Almond
- June - Assorted
- July - Iced Orange
- August - Oatmeal Raisin
- September - Chocolate Chip
- October - Pumpkin Chocolate Chip
- November - Oatmeal Chocolate Chip
- December - Iced Peppermint
- January: Chunky Chocolate
- February: Triple Chocolate Pecan
- March: White Chocolate Macadamia Nut
- April: Sugar
- May: Butter Pecan
- June: Oatmeal Raisin
- July: Chunky Reeses Peanut Butter
- August: Oatmeal Cranberry Nut
- September: Chunky Chocolate Pecan
- October: Chunky Milk Chocolate
- November: Milk Chocolate Macadamia Nut
- December: Gingerbread
- January Platine Signature Cookie
- February Our Best Brownies
- March Chocolate Chunk
- April Snickerdoodles
- May Chocolate Galore
- June Milk Chocolate Nut
- July Oatmeal Raisin
- August Blondies
- September Traditional Rugelach
- October Halloween Candy Craze
- November Chocolate Gingersnaps
- December Cranberry Chocolate Chunk
- January: Stick to your resolutions (at least until February!) with our fat-free and gluten-free "Spa Cookies". The recipe comes from the famed Golden Door Spa in Southern California.
- February: Treat yourself or your valentine to heart-shaped raspberry linzer cookies
- March: Traditional New York black & white cookies, only bite-sized
- April: Our ever-popular caramel sandwich cookies, in both chocolate and vanilla versions
- May: For Mother's Day, our fudgy brownies (even better than mom used to make!)
- June: Peanut butter thumbprint cookies filled with milk chocolate ganache
- July: Refreshing lime shortbread cookies, with a lime glaze
- August: Cinnamon buttermilk cookies (if French Toast were a cookie, this is what it would taste like!)
- September: Rekindle your summer campfire memories with our S'mores cookies
- October: BOO! our Halloween sugar cookies are a hit with kids and adults
- November: Chocolate hazelnut cookies are a perfect treat by a toasty fire
- December: Adorable gingerbread men, just in time for Holiday season
Shipping: Shipping is included in the cost.
Where to find them: tribecatreats.com.
- January: The No-nutter...a dozen of all of our handmade cookies without the nuts
- February: Sweets for my Sweet - a dozen of Cinnamon Swirl and Old-Fashioned Sugar Cookies
- March: Awww, Nuts! - a dozen of our assorted cookies with nuts
- April: Specialty Chocolate Month - a dozen of our cookies with rich dark, milk and white chocolate
- May: The Kitchen Sink - whatever we have in stock is what you get
- June: Cookie Jar with half of a dozen of our gourmet assortment
- July: Best Sellers - whatever our best sellers are, you'll be getting our top three
- August: Fruit of the Month - a dozen of our Oatmeal Raisin and Oatmeal Chocolate Cherry Cookies
- September: Minis - a Small Gift Tin packed full with Carol's Minis
- October: Choco-holics - anything and everything chocolate this month!
- November: Tandem Coffee Cups - two of our Carol's Coffee Cups so you have something to dip your cookies into
- December: Gourmet Assortment - our standard measure for perfection, a dozen of our handmade, assorted cookies
When Peanut Butter and Co., a cute little Greenwich Village cafe known for its incredible number of variations on the humble peanut butter sandwich, began distributing their peanut butters nationwide, we were thrilled. We love peanut butter.
- 2 cups flour
- 2/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup peanut butter (We used their "Dark Chocolate dreams" variety)
- 1 cup sugar
- 1 teaspoon vanilla
- Prehead the oven to 275. Either grease a 9-inch cake pan (if you want wedges) or just grease a regular cookie pan if you're a rule-breaker, like us.
- In a large bowl, sift together the flour and salt and set aside.
- In a separate large bowl, use an electric mixer to combine the butter, peanut butter, sugar, and vanilla til fluffy. Continue mixing, adding the dry ingredients 1/2 cup at a time, until fully incorporated.
- (a.) If you want classic wedges, at this point press the dough into the prepared cake pan, using a knife to score the surface of the dough into 12 wedge-shaped pieces. Repeatedly press the tips of te tines of a fork around the outer edge of the shortbread, creating four concentric circles of dots. (b.) If you want to go your own way, roll them into little balls and then flatten them slightly (like at the top). We also rolled out a few and tried to use a cookie cutter, but the buttery nature of this dough didn't take to that so well. All the same, we did get a few cute Cuppie-cookies.
- Bake for 75 minutes (since we'd broken a rule, we checked it at 60 minutes and ultimately took them out at 65 minutes or so), or until shortbread is a pale golden color (since ours was brownish from the chocolate, we looked for a slight crispness around the edges). If in wedges, allow to cool for 1 hour before cutting. Store in airtight container for up to 2 weeks.
Testing recipes? Follow pastry chef Shuna Fish Lydon's wise guide.
Chocolate ravioli: need we say more? (thanks Leslie for the tip)