Chocolate Toffee Cookies

Back in August, I wanted to do something special for MAC's co-workers since they've been very supportive of him over the last several months, but I wasn't sure what it was. I knew, from MAC, that they all love the 4C's.  I'm talking about the sweeter, edible 4C's - candy, chocolate, cookies, and cupcakes.  I thought about having some gourmet cookies or cupcakes delivered to them.  But, somehow I didn't feel that charging something on my credit card was a suitable expression of my appreciation.  That seemed a little too easy and effortless.  So, I decided to employ one of my favorite beliefs.  I believe that one of the best ways to show your gratitude or affection to people is to make them something with your own hands.    

I was never an avid baker.  I baked once, maybe twice, a year, and it was mostly the stuff that comes in a box or a tube.  Don't judge me.  I really thought it was a good thing.  But, I had planned to bake more. I wanted to. I even registered for an electric hand mixer for our wedding.....and was lucky enough to get it.  So, now I had everything I needed to expand my baking repertoire, except for a few key ingredients, which I could easily pick up at the grocery store.  The hard part is actually doing it, but I did.  After that, I didn't have any excuses.  Now I had to bake something.  

Lemon and Chocolate Layered Rose Cake

Ever since I saw this rose cake on i am baker a few weeks ago, I have been dying to bake one myself.  I knew it was THE cake for my first attempt at cake making.  I had pictured it in my head - two layers of rich chocolate cake with a creamy vanilla buttercream filling, covered in stunning white roses......or maybe light pink roses?.....Or I could also make dark pink roses... Okay fine, so I had three versions of this cake in my head.  But, one thing was certain - I was ready to bake this cake.

There was just one problem...

I didn't really have a good reason to make a towering, 2-layer-high cake filled with a buttercream frosting layer, and covered in even more buttercream frosting roses.  I couldn't justify having to gorge myself on all that cakey goodness afterwards just because I simply wanted to bake this cake. Even though I outfitted my kitchen, in anticipation of my big cake day, with the basic cake making tools, like an offset spatula, a pretty cake stand, and the ultimate cake caddy fitted with a turntable, it didn't mean that I was obligated to put them to immediate use. So, I was stuck. Stuck without a good reason, but I really wanted needed one to bake that cake......STAT. So, I kinda, sorta made one up.

Rustic Pear Galette

I'm really lucky that MAC is so easy-going when it comes to the food I put in front of him. Before I started this blog, I had the same 7 or 8 dishes that I would rotate on a monthly basis. I didn't have to think about these recipes.  I would just be on auto-pilot while I chopped, stirred, sautéed, and simmered.  If I was feeling really lazy one week, I'd opt to make a big pan (or pot) of something that would last us for 4, maybe 5, nights at the most.  I bet even foie gras would get pretty tiring after eating it for 5 days in a row, no?  Now, imagine eating some average home cook's unimaginative meals for 5 nights straight.  You feel sorry for MAC, don't you?  But, as monotonous and dreary as it was for him to chow down on the same thing night after night, I have never heard a peep or whine out of MAC.  I know, he's the best.

But, yesterday when I served MAC this pear galette for our mid-day lunch (yes, lunch),  I completely expected him to blurt out something like, "Is this what we're having for lunch?" or make some sort of proclamation that would suggest that his wife has gone totally bonkers for thinking that this fruit pastry could pass for a meal.  But, I was wrong.  He didn't say anything.  In fact, he was quite excited about having a slice of this galette for a meal that wasn't breakfast.  And, I don't blame him.  This stuff is delicious!  And, it's a snap to make!  Of course, I say that because I already had some leftover pie dough in the freezer, so I saved a little bit of time on having to make the dough.  But, even if you have to make the dough first, you'll see this recipe is still pretty darn simple.   

Vanilla Bean Buttercream Macarons

I know, I know.  It's another macaron post.  Sorry, but I had to.  Thanksgiving is coming up and I promised my sister-in-law that I would teach her how to make them when we're visiting.  So..., I have to get some valuable practice sessions in before then.  (I'm so glad I get to use that as an excuse to make more macarons......woohoo!)  The inspiration for this vanilla bean flavor comes from a guy named, Joe.  Trader Joe, that is.  

I can't tell you how much I LOVE Trader Joe's.  Really, really love.  It is my go-to grocery sanctuary. You'll find me there every Sunday morning, toting around my red Trader Joe's canvas shopping bags while steering one of their candy apple red shopping carts.  MAC jokes that it's my weekly date with Joe.  But, I must admit, it wasn't love at first sight.  I used to think Trader Joe's was too expensive and thought it was just a supplemental grocery store that only carried a handful of my food necessities.  I would only step inside its doors if I was nearby and really needed a basic ingredient, like milk, eggs, or cheese, in a pinch.  But those feelings have long changed.  I love Trader Joe's for its simplicity.  I love them for the quality of their goods, and for selling only preservative-free foods and all-natural goods. I love them for selling items with ingredients that are recognizable and contain no more than five syllables.  I love Trader Joe's for their Vanilla Joe Joe's Sandwich Cookies.  Oh, and also for their Honey Nut O's Cereal.  And, let's not forget their Dark Chocolate Chunk and Almond Cookies.....  Okay, I'll stop here because this list can go on for another ten minutes.

Rose Meringue Buttercream Macarons

Until you've made your own macarons, you will never understand why people become so crazy when it comes to baking them.  We spend every chance we get trying different recipes, different flavors, different mixing techniques, different ratios of ingredients, different baking temperatures, time after time, making them over and over until they are exactly perfect.  Then, we repeat the entire process over again because while we may have gotten them perfect once, doesn't mean we've finally mastered the macaron.  These cookies are notoriously finicky, and in fact, it will most likely take more than a few attempts to replicate that perfect cookie again, and we are ever so willing to subject ourselves to it with steadfast smiles and clean spatulas in hand.  No, it's not OCD.  It's just a normal, run-of-the-mill obsession.  Really.  We are perfectly sane and reasonable people, who have very good reasons for behaving this way.  Or, at least I do.  

Reason #1: These cookies are insanely delicious.  With rich buttercream or silky ganache sandwiched between almond meringue cookies, they're easily one of my favorite desserts.  And, the flavor possibilities are endless!

Reason #2: They are simply lovely to look at.  Sometimes I like to just stare at them in their beautiful array of colors, which always makes me giddy with happiness.  I know some of you like doing that, too.  Admit it.   

Reason #3: It was on my "honey-do" list.  My dear husband doesn't ask a lot from me, so when he does, I try my best to oblige.  Macarons were at the top of his list of things for me to bake as soon as I got my shiny, red KitchenAid stand mixer.  So, I can't very well serve him cracked, footless, or burnt macarons, agreed?

And, perhaps the most important.... 

Sweet Potato Buttermilk Pie

I had some ingredients that were hanging out and taking up some valuable space in my kitchen, like four good-sized sweet potatoes leftover from a 10-lb bag I bought at Costco, and half a carton of buttermilk, which I needed to make these.  So,  I thought, "Hmmmm....what can I make with sweet potato and buttermilk.......sweet potato, buttermilk........  Duh! PIE!"  I know you're rolling your eyes at me right now. Forgive me, I'm new at this baking thing.   

This was the very first pie I made....ever.  Sure, I've made a pumpkin pie once or twice for Thanksgiving before.  But, those don't count.  I made them with pre-made pie crusts and canned pumpkin.  See, I told you they don't count.  So, for this pie, my very first pie, I was a wee bit scared.  I knew pie crusts were difficult to make, but I've been able to pull off some difficult recipes on the first try.  So, I imagined my first pie looking beautiful - with a flaky, golden crust, and nice, even crimps perfectly framing the smooth delicious filling.  Unfortunately, as you can see, that wasn't the case.