Grapefruit Molasses Cookies (Gluten Free)

We have a dear friend/follower whose opinion we hold in high regard. (This is starting to sound like we are a religion– I’m never saying “follower” like that again.) Anyhow, our friend has requested that we begin photographing more of the process of our creations. What a fun a delightful challenge it has been to begin this endeavor! In fact, our appreciation for food photographers who both prepare and capture images of their projects has increased significantly this weekend. These people are astounding. They do beautifully with two hands what we are attempting with four–which makes them twice as cool as we are…at least.

 After our last cookie battle (and some photos from Trevor’s Mum’s PERFECT cookies), we decided it best that we begin to work together. Today’s cookies were a mutual brainchild: Grapefruit Molasses Cookies. Preheat the oven to 350*. Once prepped, the cookies take 8-14 minutes to cook…depending on the cookie size, moistness, weather, atmospheric pressure, etc). Ha, I’m kidding… but mostly serious–we bake cookies until they are “done.” “Done” often means that they no longer appear greasey or wet on the top. When you’ve worked with dough, you start to be able to estimate appropriate baking times for the size, texture, or moistness of a dough. Mostly, we just glance at a clock and try to remember there is something in the oven. This doesn’t work for everyone (and often not for us)…which is likely why timers were invented…hmm. This particular batch of cookies were giant and rather wet, so they stayed in the oven a touch longer than other cookies.

You’ll find the ingredients listed below. We start most cookie prep by mashing/creaming the butter–just until it has an even consistency. In this case the next step was to incorporate the molasses (pictured above). Then we added the vanilla and grapefruit zest, followed by the brown sugar. The eggs came next; when adding eggs we make sure that they are well combined, but try to avoid over-beating. In a separate bowl we mixed our dry ingredients (oat flour, millet flour, corn meal, baking powder, baking soda, salt). We slowly added the flour into the butter mixture until the dough was fairly homogenous in terms of moisture. (If the dough felt too sticky and wouldn’t hold form, we would have added additional oat flour at this time to absorb some of the moisture.) Finally, we mixed in chopped Turkish apricots (pictured below). Then we scooped BIG amounts of dough onto a pan and baked them at 350*.

Grapefruit Molasses Cookies (this is a recipe for a double batch)
1 c. butter
2 c. brown sugar
1/2 c. molasses
1 t. vanilla
3 medium eggs
1 1/2 T. grapefruit zest
3 1/2 c. oat flour (finely ground)
1 1/4 c. millet flour
3/4 c. corn meal (finely ground)
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. chopped apricots

See above for detailed instructions, but here are some basic ones: Mix the butter, molasses, vanilla, grapefruit zest, sugar and eggs. In a separate bowl mix the dry ingredients. Slowly incorporate the dry ingredients into the butter mixture. Then add the apricots. Bake at 350* for 8-14 minutes depending on size and moistness of dough.

Let the “Giant Cookie War” Commence

THE FIRST BATTLE: Trevor’s Cardamom Oatmeal Raisin vs. Sarah’s Maple Cashew Coconut

In lieu of a wedding cake. we will be serving giant cookies at our picnic reception. We have a few allergies and intolerances to be mindful of, so we’re preparing things in stages. Our families have offered to help us in this endeavor, which will be an enormous blessing! This weekend, we purchased a chest freezer and we developed two brand new cookie recipes. We were feeling competitive as we prepared to play “The Game of LIFE,” so we made it a WAR. Yesterday was merely the first Giant Cookie Battle. Of course, there was no definite winner, and both persons’ will have their cookie featured on the wedding menu.We’re trying to get better at fighting, so perhaps next time there will be a true winner.

Below you’ll find our recipes:

Trevor’s Cardamom Oatmeal Raisin
1/2 c. Butter
3/4 c. Brown Sugar
1/2 c. White Sugar
2 Eggs
1 t. Vanilla
6 T Oats (whole)
2 1/4 c. AP Flour
1 t. Cardamom
1-2 T Cinnamon
1 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Salt

Sarah’s Maple Cashew Coconut
1/2 c. Butter
1 c. Brown Sugar
1/4 c. White Sugar
5 T. Maple Syrup
1 Egg
1 t. Vanilla
2 c. AP Flour
1/4 c. Coconut Flakes
1/2 c. Toasted Salted Cashews
3/4 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
Extra Coconut Flakes (to press on dough prior to putting into oven)

Instructions (for both kinds of cookies): Preheat Oven to about 350*. Mix wet ingredients and sugars. In a separate bowl, mix dry ingredients. Slowly incorporate dry ingredients into wet ingredients. Bake for 10-14 minutes at 350*.

Fremont’s Sourdough Rye (and Wedding Picnic Preview)

Today we went shopping and knocked lots of things off our wedding list. We now own adorable spoons, more thrifty dessert plates, a few baskets (approximately 1/8 the number we need to provide picnics to each table at our park reception), ribbons, giant Tupperware containers, etc. It was exhausting as can be expected, so we were itching to get home.

When I arrived to my residence I found a delightful surprise. Fremont and Billi (our Ginger Bug) fermented Carrot Walnut Muffins. They did a great job and the end products were delicious. I didn’t measure anything, so I can tell you that they included: Whole Wheat Flour, AP Flour, Billi, Fremont, Almond Milk, Oil, Sugar, Eggs, Salt, Walnuts, Cinnamon, Nutmeg, etc. Experiment with those things, and you’ll be a happy camper. While the oven was increasing in temperature for bread baking, Fremont and Billi’s Carrot Walnut Muffins baked.

My bread baking teachers (who perhaps haven’t any idea they’ve been teaching me since we met) are remarkable.  The Brown family is full of bread knowledge. I do not kid–not about this.  I assure you that spending a moment with them in a kitchen will make you a better chef, a better baker and (arguably) a better person. If you’ve had the privilege of ever watching one of the Brown’s bake, you know what I mean. Trevor is especially astonishing when he works with bread. Despite what I believed, I hadn’t a clue what it meant to love baking prior to meeting Trevor. He’ll deny it, but it is true. (I pray he doesn’t attempt to delete that last bit from this post). Watching him has given me the confidence I needed to venture into bread baking myself.

Today I attempted my first sourdough rye using Fremont (our beloved sourdough starter). Per usual, I combined ideas from a number of recipes and methods from observing the Brown family. Additionally, I altered ratios because I find it nearly impossible to follow directions without being first convinced that said directions are going to result in the best product. There is a tiny scientist inside of me who insists upon recipe improvement and modification prior to a first attempt. That’s probably abnormal. I digress.

Fremont’s Sourdough Rye Bread
1/4 c. Fed Fremont (Sourdough Starter)
1/4 t. Commercial Yeast
3/4 c. Water
1 1/2 c. Rye Flour
1 1/2 c. Bread Flour
2 T. Molasses
1 t. Salt (I would use up to 2 if I were to redo this)
1-2 t. Lemon/Lime Zest
2 t. Fennel
1/2 t. black pepper

Mix starter and yeast with water. Add Fennel, Citrus Zest, Pepper, and Molasses. Gradually incorporate flours and salt into the dough mixture. Cover for 15-30 minutes. Mix/Knead Dough. Let rest for another 15-30. Knead/Mix again. For a third time, let the dough rest. Knead/Mix dough. Let dough rest (in a covered bowl) for 10-16 hours (temperature dependent). Form loaves into batards and let rise in Bannetons for 1-4 hours (temperature dependent again). Cook at 450-475* for 35-50 minutes (until the internal temperature is 200* and the coloring is to your liking).

Crostini and Wedding Prep

Below are a few photos from our Spring and Summer Crostini. These have become inspiration for our wedding reception, which we excitedly plan to cater in June of this year. Below is a Pickled Fig Crostini atop a soft stinky cheese. It appears that we topped it with crushed almonds, and I have a slight recollection of being terrified at our depleted store of pistachios. Even without those pretty green nuts, the almonds balanced the pickled fig well and were delicious.

Next we have Smoked Fish Crostini with Quick Pickled Onions and Dill. The Onions were pickled with beets, which is why they are light pink in color. The State of Wisconsin is full of remarkable smoked meats, and we thusly desire to incorporate smoked Trout into our wedding menu in some manner or another.

Finally, a Mint Pea Crostini stole our hearts and will be featured as pictured at our reception. It is as bright in flavor as it is vibrant in color. We simply MUST consume this at the picnic that will follow our ceremony. Our garden is at the ready for sustained thaws, so that we can begin growing shelling peas for this purpose.

Stay tuned for more wedding related posts–we will be preparing lots of items in advance  and look forward to sharing!