It seems that every where you go, you’re overrun with rhubarb this time of year around here. Apparently it’s been a bumper crop and people are practically giving it away. So here is a new recipe to use some of your harvest. I know that the berry accompaniment tends to be strawberries, but I thought that I would change it up with raspberries. And ginger. Love ginger.
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Cookies
I found out a few hours ago that today is National Chocolate Chip Day. This is not to be confused with National Chocolate Chip COOKIE day, but just the chip itself. Well, you know what happens when I find out about these things? Well, of course I had to dig out some chocolate chips and make something. These are just your average Toll House “Back of the Package” type of cookies, but I did have a blend of three types of chocolate chips to make them a little more unique. As Cookie Monster would say Nom Nom Nom Nom!
Every time I step into the baking aisle at the shops, I seem to find some new thing. A while back, it was Butterfinger Crumbles. Often it is some fort of baking chip … various mints, pumpkin spice, cinnamon and so on. Last week, I found these salted caramel chips from Hershey’s that I hadn’t seen before and was intrigued. The cookies I ended up making turned out quite nice. The cookie dough is much more like a brownie batter, so if you make these, be sure to space the cookies a minimum of 2 inches apart as they do tend to spread. I think you’ll like them!
I think that these might be one of my more favorite cookies that I have developed lately. And I say “more favorite” because I actually have a lot of favorites. These are really dark chocolate with a bit of cinnamon and chili powder kick, not too sweet and then lovely dulce de leche sandwiched between the two cookies. As a last minute thing, I sprinkled these with powdered sugar (not written in the recipe), which added another layer of lovely. I call them “Mexican” but only because of the chocolate with cinnamon and chili, not because I actually think that these come from Mexico. 🙂
Yup, I’m back again with another one of my slightly off-kilter flavor combinations; this time smoked bourbon. How do you smoke bourbon, you ask? Well that is actually a tough one, but this actually uses just a little bit of smoked sea salt AND bourbon, which doesn’t make them taste particularly smokey. Or salty. Or all that bourbon-y really. But they do have a nice, warm almosty sweet earthy flavor. And they are crispy (which is from adding alcohol to the cookie dough. So if that is your thing, get to baking!