Until I get a cease and desist letter from Kim Boyce, whose book “Good To The Grain” inspired me to buy six different kinds of flours last week (that led to a spelt olive oil cake with bittersweet chocolate), I’m going to keep blogging my experiences cooking from her book. The good news is that this particular recipe–a recipe for whole wheat chocolate chip cookies–has already had quite a life on the web. Molly blogged about it, as did Heidi (who made hers in a skillet!). And there’s a reason this recipe is so popular; Whole Wheat Chocolate Chip Cookies may sound wholesome, but the results are anything but.
Most food blog posts are meant to inspire, but this one is meant to mock.
Yes I am mocking you! When sour cherry season rolled around last June, did I, like you, stuff myself silly, popping every last sour cherry into my mouth until I had none left? No, sir, I did not. Like a smart little squirrel, I pitted my sour cherries and then popped them on to a cookie sheet lined with parchment paper. Look, I even took a picture….
Revelations of the Kitchen Freezer (Or: Hot Homemade Cookies, Biscuits & Dinner Rolls Whenever You Want Them)
Sometimes we think we know things, but we don’t really know them.
For example: for a long time I’ve known that you can put unbaked cookies, biscuits and/or dinner rolls in the freezer, instead of the oven, and that after letting them freeze on parchment paper-lined cookie sheets, you can put them in Ziplock bags and conserve them for later use. Even though I knew that, I didn’t really know that; if I’d really known that, I would’ve realized, in all caps: “HOLY CRAP! I CAN HAVE HOT HOMEMADE COOKIES, BISCUITS AND/OR DINNER ROLLS WHENEVER I WANT THEM!” And even though I knew it as a fact, I hadn’t lived it; but now that I’ve lived it–I’ve been there and smelled the hot biscuits–I can share with you what I saw at the top of the mountain, the revelations of the kitchen freezer.