chocolate | 17 and Baking

Tiny Peanut Butter Chocolate Chip Buttons

I absolutely hate these cookies.

First of all, they are addictive. The peanut butter cookie melts in your mouth and has a sugary crunch. They are topped with a whole chocolate chip – white, milk, or bittersweet – to make them bite sized and dangerously irresistible.

Secondly, they are adorable: teeny tiny baby cookies, smaller than a quarter. When I brought them to school, some of my girl friends actually squealed as they held one. “These are so cute!” And they really are as cute as buttons.

Thirdly, they are excellent for any baker’s self esteem. I’ve never met anyone who didn’t fall in love with these cookies. Nothing compares to the warm, happy feeling I get when people reach for their third, fourth, even fifth cookie. They’re so small that no one can stop at one. And it makes me feel good.

And the last reason I hate these cookies? They are a real pain in the butt to make.

Every time I make these cookies, I actually say to myself, “I will never make these again.” The recipe makes 15 dozen little cookies. That’s 180 moments of happiness, 180 cute cookies on the cooling rack, 180 little balls of dough to measure, shape into circles, roll in sugar, and top with a chocolate chip.

Needless to say, I got very, very tired of making Tiny Peanut Butter Chocolate Chip Buttons after about 8 dozen cookies.

Normally I would not even imagine posting such a frustrating recipe. But the results? Magic. I taste the first cookie and immediately eat my words. (Ha, ha, ha.) Every time. And there have been many times. And I know in my heart it won’t be long before I make this recipe again.

I’m sharing it with you now for two reasons. I made them for my friend A-‘s birthday as he is a PB and chocolate fanatic. (He is a good friend through everything and deserves fantastic cookies on his birthday, even if they are annoying to make.) Plus, I discovered that the dough can be frozen! Thank goodness you don’t have to stand there and make 15 dozen cookies in one standing. Phew!

Your last excuse not to try them is gone.

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May 19, 2009 at 4:12 pm 83 comments

Vanilla and Coffee Marble Cake with Chocolate Glaze

I was taking my IB History test. There’s this feeling I can’t fully explain that only happens during testing season, when you tug on the metal handle of the gym door and step inside. It’s sort of like deja vu meets utter dread.

It’s the feeling you get when you walk into the room and desks have been set up, spaced neatly and equally apart, and your stomach lurches. You know that one of the chairs in this room is for you. There’s a packet with your name on it. And as you find your table and sit at it, a little part of your heart breaks. A bit of you dies. There is no escape.

There is a traditional one last stab at happiness – the whole room does a giant wave, starting with the first desk and ending in the opposite corner. Everyone laughs, then the tests are unwrapped and passed out by whichever parents or teachers volunteered to help. Absolute silence falls as the IB supervisor booms, “The tests have been opened. There is to be absolutely no talking at this point.” And the feeling settles on everything again, even more heavily than before.

All you can hear is the rustling of papers, light footsteps, and maybe the pounding of your heart, depending on how little you studied. I was watching the proctor work her way down the row, handing out papers. I never know quite how to react when the proctors reach me. It’s never pleasant. But that day something completely unexpected happened. My proctor spoke.

She handed me my test booklet, then very quickly leaned in and surreptitiously whispered, “I love your blog!” Then she flashed me a quick smile – another strange first in the IB test room – and continued down the line.

I was left feeling completely shocked! My thoughts were sent completely off balance – I went from trying to remember the causes of the Civil War to wondering how in the world she knew about 17 and Baking. I almost laughed out loud! (Which would have been bad.)

And then something equally bizarre happened – the heavy knotted feeling in my stomach straightened itself out, and I began my test still smiling.

And when I got home? I made vanilla and coffee marble pound cake.

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May 16, 2009 at 1:12 pm 25 comments

April Showers bring May Migraines – and Cold War Brownies

Oh, my gosh. What makes these Cold War brownies?

Maybe it’s like this. There’s cream cheese, yeah? It’s tangy and dominant. It likes to ripple through everything. Cause hey. Cream cheese will make it taste better. Cream cheese is good for you. Cream cheese demands to get its way. (It’s the US, okay?)

Then there’s the chili powder. You don’t really notice how much ammunition it’s got until you take the first bite. Then you feel it, in the back of your mouth. It’s got a bit of heat, and it wants to be there. (Clearly the USSR!)

And the nutella. You’re not entirely sure what it’s doing there. It’s a bit of a surprise, a shock. You don’t want to underestimate it, and yet, you can’t help wonder what business nutella has in your brownie. (Obviously Cuba.)

And it’s like… They’re all together, on the playing field. (Brownie = earth.) They’re marbled together, but can’t possibly mix. In your mouth, you can’t decide which flavor wins. It’s too much wonderfulness to handle.

Alternatively, maybe it’s because, as my friend G- put it, they’re bomb. !!! I know. Not funny. Sorry.

…Orrrrrrr, maybe they’re Cold War Brownies because I (sort of) studied and baked at the same time. You decide.

No matter what, they’ll make a pack of exhausted, brain dead juniors smile again.

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May 5, 2009 at 5:35 pm 45 comments

Chocolate Marble Cheesecake with Coconut, Lemongrass, and Kaffir Lime – 17 and Baking does Daring Bakers

Dear Daring Bakers,

I love you. Seriously. Each and every one of you, from the very bottom of my heart. I’ve watched you grow, the blogroll getting longer and longer each month, and I’ve savored the challenges, looking at every elegant photograph and memorable post with admiration and just a touch of envy.

In complete honesty, Daring Bakers, you were out of my league. Perhaps I could make a food blog, but never could I make the same desserts as you – challenging, beautiful, time consuming, potentially expensive – it was not in the cards for an amateur 17 year old who fancied herself a foodie.

Lucky for me, Daring Bakers are the warmest, friendliest bakers around. I still can’t quite believe that I am a Daring Baker now, and that I’ve finished my first challenge. Actually, this might be a daydream. I could potentially be in 5th period English. Don’t wake me up.

Love, love, love

Elissa

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

After recovering from the wild crazy joy that was being accepted into the Daring Bakers, I went absolutely insane waiting for the April challenge to be announced. I won’t lie – I felt scared that it would be a fancy French pastry that I would completely defile, and that would be the end of it. But I’d made cheesecake twice before – plain cheesecake – and was eager to try more exotic flavors and see how this recipe compared with mine.

I must have played with a dozen different ideas. A spicy Mexican Hot Chocolate cheesecake, green tea and white chocolate, blood orange and champagne, even basil. When I brainstormed aloud about coconut to my parents, my dad said “Thai.” And it all came together.

Chocolate Marble Cheesecake with Coconut, Lemongrass, and Kaffir Lime.