Posts tagged blogging
Salted Butterscotch Cookies
It's an internet chain reaction.

I have a blogger fan-girl crush on Lorraine at Not Quite Nigella.

You don't need to scratch too deeply on this blog to see where I make what she makes. Mostly because our baking brains are aligned and that's no small thing. Plus she's a prolific, professional, perfect food blogger; a little personal stuff, a well tested recipe with accurate directions, beautiful photos and an engaging question to the reader at the end. She also says "howdy do" on my modest little blog every now and then.

Today at work it was suggested that I sweet talk my boss for a small favor (adjusting my schedule). It was in jest of course and I said I would ask politely but that's about the best I was going to do. But the boss has a sweet tooth and I have a penchant for baking and it will make for good laughs all around if I bring cookies while mentioning the schedule.

Lorraine's blog came across my email and the recipe has everything I want in a cookie. That means I have most of the ingredients and the portioning can happen quickly. No rolling and using cookie cutters for a Thursday evening project. 5 minutes later I was in the kitchen mixing up a batch. I've changed a few things for ease in an American kitchen. e.g. I used a 4 ounces of butter not 3.5 because it's just easier.

She calls these Swedish Butterscotch Cookies and they are buttery and crispy like a Speculoos but a million times easier to make. They are baked in a loaf/log and cut into strips once out of the oven, like biscotti, but with out the second round in the oven.

Salted Butterscotch Cookies

1 stick butter, 4 ounces, softened butter
1 tablespoon honey
1/3 cup sugar
2 teaspoons vanilla extract
1 cup, + 1 tablespoon flour
1 teaspoon baking powder
kosher salt, but I wanted sea salt

Preheat oven 350 F oven.

In a food processor because I didn't want to bother with getting the mixer out, blend butter, honey and sugar until fluffy. Scrape sides. Add vanilla and blend. Add flour and baking powder, pulse the processor.

Divide in two, roll into a log, then press. I rolled my lightly with a bottle, just to get rid of finger ridges. Sprinkle with salt.

Bake 18-20 minutes. Cut into strips when they are just out of the oven. Cool then bribe your colleagues.

Traveling Cookies-Traveling Cookies

I'm a copy cat. I admit it. I can't imagine how productive I'd be if I fell in love with other bloggers but for now one has my heart and she's always in my head! It's hard enough to pretend to be her the very little that I do. She is so prolific and talented. Recently she's published a book that I want to get my sticky fingers on, but alas it's in Australia and I am in the US. Of course I'm talking about:
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Lorraine from Not Quite Nigella

I had an opened can of sweetened condensed milk from some Vietnamese coffee adventuring (yet another post) when Lorraine's cookie recipe popped up in my email. The recipe called for 4 tablespoons of the condensed milk. I had that plus a one more cup's worth of milk in my fridge! It was fate.

Actually it's kind of funny because you'll find this celebrated food blogger on the other side of the world where they use funny metric measures and products that I've never heard of. I have to do a little detective work and ciphering to make her recipes work for me. Like "custard powder" what's that? Being clever I figured it's a cousin of pudding mix. A few twitches on a search engine my hunch was right.

Is her condensed milk my evaporated? Did she just assume the "sweetened"? I did and that's what I went with.

Now, I'm not really one to bake "close to scratch" where one adds mixes together. But neither is Lorraine and she was recommending this cookie recipe. (If it goes on a blog it's recommended.) I needed to pick up flour and the pudding is close by at the grocery and there was that sweetened condensed milk mocking me...

So I gave it a shot.

My Amuricanized Traveling Cookies

Her lovely metric version

1 cup butter, 2 sticks of butter
4 T. sweetened condensed milk
1.5 cup flour
1.5 tsp. baking powder
1-3.5 packet of vanilla pudding mix
Sugar to roll dough in, I used terbinado.

Preheat oven to 350 degrees. Fahrenheit.
In a microwavable bowl that's large enough to mix all the ingredients zap the butter and condensed milk for 15 seconds to take the chill off. Mix until smooth.
On top of the the creamy blend add the flour and baking powder. Blend them together lightly. Don't dig down into the creamy blend. Add the pudding mix and toss with just the flour. Now take the mixer to the batter and combine thoroughly.

Scoop into 24 balls and roll in sugar. Place on parchment lined cookie sheets and flatten with the back side of a fork. Bake 12 -15 minutes.

They are tender and taste very butterscotchy which may have a lot to do with the terbinado sugar I rolled mine in.

So do you have a blogger whom you read regularly? What is it that they do that keeps you coming back again? For me with NQN, it's a blend of admiration for her talent in writing, photography and voyeurism at her travels. Plus her pallet aligns with mine; I love her sweets and her savory foods.

Do you find awkward recipes inviting or off putting? You know ones that don't jibe with your regular cooking? I personally like the challenge.