Tag Archives: Cookies

Berger Cookies

Berger Cookie

After making, among other things, our Rosemary Pepita Granola and our Cajun Spiced Almonds for our out-of-town guests, Caitlin and I sat down to brainstorm our end-of-the-evening favor.  With the wedding and reception in the heart of Baltimore, Caitlin suggested a quintessential Baltimore dessert.

I asked her what that might be.

For the road

Caitlin noted that it was the Berger cookie, a shortbread cookie topped with a thick layer of chocolate frosting, and long considered one of the best cookies in Baltimore.  A quick search of the Internet revealed a recipe from King Arthur flour.

Satisfied with the recipe, Continue reading


Russian Cigarettes

Whenever I opened a variety box of Pepperidge Farm cookies, I always reached for the same cookie first.  Among the Milanos, the Chessman, the Bordeaux, and the Brussels, I made my bee-line for the cigarettes.  I loved the crunchy, yet sweet delicateness in each bite.  I loved the color and texture.  But, more than anything else, I think I just loved the fun shape.  For some inexplicable reason, I loved the idea of a tube cookie!

These cigarettes and the Pepperidge Farm variety share a common ancestry, but these lack some of the crunchiness Continue reading

Blondie Layer Cake with White Chocolate Icing

Caitlin celebrated her birthday last week.  And in preparation of the big day, I scanned my collection of recipes and cookbooks, searching for the perfect layer cake.  Last year I made her the pumpkin crepe cake.  The year before that, the butternut squash layer cake.

This year, I decided, it was time to stray from the harvest theme.  I was looking through my cookbooks, feeling uninspired, when I resolved to make my own cake.  No recipe.  No guide.  I would just with it. Continue reading

Chocolate Hazelnut Shortbread Cookies

You have to applaud the marketing efforts of Nutella.  Nutella is, as the box proudly proclaims, little more than sugar and a mix of hazelnuts and cocoa.  Indeed, the first ingredient listed is sugar.  Owing to its healthy mix of hazelnuts, the spread also has its share of fat.  And yet, Nutella is branded as a necessary component of a balanced breakfast – as if it contained some vital, indispensable nutrients.  In almost all of its marketing literature, Nutella is featured at the breakfast table.

In fairness, Nutella does not advocate downing spoonful after spoonful of its spread.  Instead, the company notes that without Nutella, you might forego that piece of otherwise boring whole wheat toast.  In that respect, Continue reading

Ritz Cracker Cookies with Peanut Butter Chips

I’m a sucker for a good recipe contest.  Cooking, for me, is already a fun and creative hobby.  So the thought of prize money is just icing on top.

One day in the supermarket, I passed a giant display of Ritz Crackers, complete with football goal posts, inflated balloons, and a nearly life-size cutout of Guy Fieri.  Drawing closer, I saw that Kraft was running a recipe contest for its Ritz Crackers.  With a grand prize of $20,000, I decided to grab a box or two, and see what I could do.

My first thought was toward a cookie.  Continue reading

Molasses Crinkle Cookies

In the cold winter months, nothing beats a hearty molasses cookie.  These cookies are comparable to ginger snaps, but are a little more crunchy, with a hint of molasses.  I took the recipe Continue reading

Salty Oat Cookies

When I find a cooking blog that I like, I enjoy taking a moment to read the author’s “About Me” page.  Some of the pages include vast descriptions of the blogger’s life.   Others include only a few passing phrases, sometimes leaving the reader with more questions than answered.  Some pages have yet to even change the default setting from wordpress.

One of the things that I’ve noticed, in looking over the “About Me” pages, is that there seems to be a much larger number of lawyers with cooking blogs than say doctors or businessmen.  It amazes me how often I find a lawyer behind a food blog or a cooking show or a burgeoning cupcake business.  The Zagats, the couple behind the restaurant surveys, started their professional careers in large law firms.  And most recently, one of my good friends quit his law firm job of a few years to start his own restaurant business.

Which begs the question: is there any particular reason lawyers seem more attracted to cooking than their confreres in medicine and business?

Being a lawyer Continue reading