Wildish

The cookies might look unassuming, but don’t let them fool you. It’s what’s on the inside that counts; butter, a hint of molasses and maple, pure almond and vanilla extract, spice, and lots of crystallized ginger.

I made up this recipe for an ex who really liked ginger, while we were still together. He was a very special to me, so I liked to create and alter recipes to suit his taste. I’d bake things to give him as presents that I knew he’d really enjoy. I guess you could say baked goods are my version of flowers. It made me happy to do thoughtful things for him, and to brighten his day.

Recipe:

1 cup golden sugar (packed)
3/4 cup of unsalted butter (187g) (1 1/2 sticks)
1/4 cup of molasses
1 tbsp dark maple syrup
1/2 tsp pure almond extract
1/2 tsp pure vanilla extract
1 egg
3/4tsp cinnamon
1 1/2 tsp ground ginger
3/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp sea salt
1 1/2 tsp baking powder
2 1/4 cups of all purpose flour
75g of finely chopped, crystallized ginger

Preheat oven to 350f and place a piece of parchment paper on a cookie sheet.

Cream butter and golden sugar until light and fluffy. Whip in the maple syrup, molasses, the extracts, and finally the egg.

In a separate bowl whisk together the spices, salt, baking powder, flour and ginger.

Gently incorporate the flour mixture into the creamy butter and eggs.

Bake for 10-12 minutes until just barely set in the middle. Place them on a cooling rack to firm up.

Well, January has been pretty rough.

I haven’t been posting lately, since many unfortunate events happened so far this month. I lost a few people who were dear to me in a variety of ways. I’m ready for this month to be over, to feel like I am starting something fresh, but there are still 11 more days left!

Ok, complaining aside, and trying to be positive, maybe the next 11 will be better.

Now to bring on the carbs! Once I got back from my trip home to Newfoundland for my grandmothers funeral, all I could think about was eating sweets. When I am down I want cake and cookies! If I am hungry at all. And so that’s what I made.

First off I made these coconut almond travel cakes. They aren’t madeleines, they are just baked in a madeleine pan. They are more like a coconut cake doughnut. I made these as little travel cakes for my mother to pack in her carry on luggage, just in case her flight got delayed on the way to my uncles funeral. The recipe makes 15 or so, we’ve been eating the extras here for a couple of days with strong cups of coffee.

Recipe:
wet ingredients:
3/4 cup coconut milk,
1/2 tsp natural almond extract,
1 tsp pure vanilla extract,
2 eggs,
1/2 cup light oil

dry ingredients:
1/3 cup medium unsweetened coconut,
1/3 cup sliced almonds,
1 1/2 tsp baking powder,
1/4 tsp fine sea salt,
2 cups flour,
1 cup of sugar

To make the glaze you’ll need at least a couple of cups of icing sugar, and a little more coconut milk (there will be some left over if you open a can to make the batter). You will also need extra medium unsweetened coconut to coat the cookies.

Directions: Preheat oven to 350F. Grease all the crevices of the madeleine pan with butter, and dust with flour.

Whisk up the wet mixture, beginning with the eggs. Whisk together the dry ingredients. Pour the liquid into the flour mix and gently stir together just until mixed.

Put a large spoonful in each shell form. Bake until set in the middle, about 15 - 20 minutes.

Glaze: Mix a little coconut milk and confectioners sugar until it is thick and syrupy. Dip the cookies in the glaze. Let the excess drip off, then roll them in coconut. Set them aside on a plate to firm up.

These stay tasty for a few days.