Where Was the Cake?

My friend K was in town this week and she is very good at cakes. In fact, I like to cook for her. I only got the chance once and it was unexpected she was eating with us since she was conducting a month-long juice-milk diet. That's right. Fresh veg juice and whole raw milk. All you can drink. But nothing to eat. Had I known she had stopped her regime the night before our dinner, I would have made Burnt Almond Torte from Greyston Bakery Cookbook. It is a recipe I have been itching to create. As it was, we enjoyed fish, fruit, and fennel salad and griddled goat cheese with spicy olives. I am a big fan of toasts. The dessert was not exciting but I am just now remembering I have Fleur de Sel Caramel Haagen-Dazs in the freezer. I had completely forgotten. Pardon me for leaving now, I am so busy . . . .

A Tide Turned

Thanks to a bittersweet chocolate-walnut meringue kiss, I have officially expanded my repertoire. I was a fast milk chocolate gal. Dark chocolate make me swoon (in a bad way), sometimes resulting in headache, or wooziness. It was so rich. Milk chocolate was food, not dessert. I clommed onto the Green & Black's Milk Chocolate bar and kept watch for its sale times at Henry's. I have a bar of it sitting in my fruit basket. To make the meringues, I bought the 70 percent Dark Chocolate. One chops it small for the meringues and then sprinkles more walnuts and chocolate over to serve. I started eating the small chocolate detritus after the meringues were gone. Now, I can eat it in moderation; it is lovely, fruity, a friendly dark.

I also took their online personality test and they tell me I am 70 percent dark: You are a solid individual who is well loved. You may be quite rich but you’re always in balance and never bitter. You are devoted to others and like to satisfy their needs whether it’s friends, a significant other or a favorite pet. Loyal, intuitive and caring, you always enrich the world around you. Your mantra: "Fore!"

My match is Espresso with whom I could conquer the world.

Cookie Sunday

One of the best humans, my friend S, has a birthday today. She makes a new cookie each Sunday for her clan. She is one who celebrates the joy of cooking. Haha. Her small daughter has a strand of real pearls. Her son has brightened us all his years. Her husband is impressive and good. Her extended family feels like my extended family. I could go on. I told a common relative recently, "who doesn't love s?" She is everyone's ideal.

I made this recipe today and thought I'd post it here since it is cookie Sunday in some homes.

Chocolate Chip Cookies with Toasted Almonds
from The Sweet Melissa Baking Book
Makes 24 cookies

1/2 C whole natural almonds, toasted
10 T unsalted butter, softened
1/2 C granulated sugar
1/2 C firmly packed light brown sugar
1/2 t pure vanilla extract
1 large egg
1 2/3 C all-purpose flour
3/4 t baking soda
1/4 t salt
8 ounces best-quality semisweet chocolate, coarsely chopped into 1/4- to 1/2-inch chunks

Position a rack in the center of your oven. Preheat the oven to 350F. Line two cookie sheets with parchment paper.

1. Roughly chop the almonds into large pieces.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and vanilla until fluffy, about 3 minutes. Add the egg and beat for another minute.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. With the mixer on low speed, add the flour mixture in three batches, mixing until no flour is visible after each addition. Scrape down the sides of the bowl.
5. Remove the bowl from the mixer. Stir in the almonds and chocolate. Refrigerate the dough until firm, about 1 hour. (If you're really impatient or hungry, spread out the dough on a tray or cookie sheet, lay a sheet of plastic wrap flush against the surface of the dough, and freeze so it chills up fast.)
6. Once the dough is chilled, turn it out onto a clean work surface and divide it in half. Roll each half into a log about 12 inches long. Refrigerate the logs for at least 30 minutes before slicing. (At this point, you can wrap the logs tightly in plastic wrap and then aluminum foil and freeze for up to 1 month.)
7. Cut the logs into 1-inch slices, and place them about 1 1/2 inches apart on each cookie sheet. Bake for 13 to 14 minutes, or until the centers no longer have a glossy look of raw dough. They should be chewy, so do not overbake.

The cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 weeks. Do not uncover before defrosting.