Recipe for thought: S’more flavored cookies, attempt #3

Well, seeing that I never claimed to be a recipe source, try this at your risk.

I’ve taken to trying new cookie flavors. I’ve worked out a base original Nestle recipe that is tried and true, and figured out the timing, the temperature, and all the tiny details that make these cookies soft and chewy just the way I like them. However, I found as I add flavour, I need to modify the base recipe, to account for sweetness or varying baking speeds.

I’m on the hunt to make a cookie that tastes like s’mores. Yes, the classic campfire burnt marshmallow sandwiched between two graham crackers and a piece of chocolate. But that perfect flavor is eluding me.

I can’t seem to get the graham flavor replicated. I tried replacing flour with crushed graham cracker powder, throwing in bits of Golden Graham cereal, all without success. The cereal brought out the flavour, but came out in a really mealy texture which I found distasteful.

I finally realized that I probably needed to change the cookie to reflect the ingredients of a graham cracker, albeit sans crunch. So here’s the recipe I finally came up. It didn’t quite taste graham-y, but it was closer. In fact, it tasted more like gingerbread, sans ginger.

So, give it a go, if you dare, and please give me feedback to help me on my graham dilemma.

Ingredients1 1/2 cup wheat flour
1 cup all-purpose flour
1 tbs baking soda
1 tbs salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup of molasses syrup
1 tsb honey
1 cup butter (2 sticks) room temperature
2 eggs, room temperature
small marshmallows
two bars of  dark chocolate, chopped
one bar of milk chocolate, chopped

Preheat oven to 375° F

Beat butter and sugars until creamy. Add in eggs until even. Add molasses and honey until texture is gooey. Beat in baking soda and salt. Gradually combine flour.

Stir in chocolate.

Spoon mixture on baking sheet. Place marshmallows on top of each cookie as desired. Don’t mix marshmallows inside mixture- baking temperature will melt and harden.

Bake for approximately 10 minutes. Cookies may turn golden in the edges. Bake 3-5 minutes longer if you prefer your cookies crunchy.

smore cookies

Thoughts? Suggestions? I’m open to them.

Regardless of the lack of graham taste, these cookies were popular.. and gone in a flash when I brought them to work.


Teatime! Scones, WST style

I believe the Brits love their lovely tea. But I also believe when they say “time for tea” that it is equivalent to “take a break!” Whether you actually have tea or not.

Still, I welcomed my visiting family with a batch of scones to go with their tea. After all, that would be the proper local thing to do, wouldn’t it?  I have been experimenting with scone recipes and I think I just perfected my savory batch.

Those of you who are the type who absolutely need specific measurements, I’m sorry. It just isn’t my style. I eyeball my ingredients whenever I can.

2 cups self-rising flour
salt to taste
6 tbsp butter
1/2 cup milk
1 egg, separated
1 leek
1 fistful shredded mature parmesan cheese
1 pieces of cooked bacon, diced

Preheat oven to 400F (200C).

Mix salt, flour, butter. In separate bowl, mix egg yolk with milk. Pour milk into dry mixture. Knead until even. Mix in rest of ingredients. Roll 2″ balls from the mixture and place on baking sheet. Brush egg white on each scone for shine. Bake for ~15 minutes or until golden. Serve warm.

recipe: khao soi gai

I realize belately I should share the recipe if I was going to talk about making the food!


3                 shallots, chopped
3                 cloves garlic, finely chopped
1 tbsp       red curry paste
4 cups      coconut milk
8 oz           chicken breasts, cut in 1/2 inch pieces
1 tbsp       brown sugar
1 tbsp       ground turmeric
1 tbsp       lime juice
8 oz          egg noodles

1. In a saucepan, heat cooking oil over medium-high heat. Add shallots and garlic and cook, stirring until brown. Add curry paste and cook stirring, for 2 minutes.

2. Add coconut milk and bring to low boil. Add chicken, reduce heat and simmer until tender.

3. Add sugar, turmeric, and lime juice. Stir and simmer for 10 minutes.

4. Meanwhile, in a separate pot, bring water to a boil.

5. Just before serving soup, add egg noodles to water and cook for 1 minute. Drain and split noodles to serving bowls.

6. Pour soup over noodles.

The original recipe is from Linda Stephen’s complete book of Thai cooking, by far one of the most usable and complete cookbooks for Thai food I have tried.