graham crackers

This year has most definitely been a year full of weddings for me - five in all - with three of them being those of my closest friends.

First there was Rach - my Kindred Spirit...and the one who can make me smile at the very thought of her. :) Hers was the stuff of fairy tales - the celebration of a truly great man at last marrying the girl he had fallen in love with as a thirteen year old boy. Oh, and did I mention it was a double wedding with the bride's fabulous sister and her Prince Charming? Such a fun day...and such an honor to not only stand up in support of my beloved friend in Malibu Blue but also make the 'cutting' cake for the bride and her groom.

September brought the wedding of Lolo - my greatest encourager...and the one I can always count on for amazing hugs and late night giggle parties. :) Hers was the perfect Southern affair - Hotlanta style. With a bridal party that included our group of close friends - looking mighty fine in Italian Plum, if I must say so myself - and a reception full of fabulous dance moves, it was pretty much the perfect wedding weekend.

And alas, most recently, there was the wedding of Cater - my rock...and the one who's listening ear, wise counsel, and patient heart mean the world to me. Hers showcased the beauty of Virginia Autumn like none other. Held at a quiet, rural vineyard and embraced by the last fall-tinted mountain trees of the year, the evening was the very definition of understated sophistication. Opting to forgo a wedding cake for a bonfire and s'mores bar, the lovely bride had, like most any reasonable person, planned on purchasing some good ol' dependable store-bought ingredients for the sweet treats. Ah but I, of course, would have none of it. Without having ever made either of them before, I insisted upon contributing enough homemade graham crackers and marshmallows to feed 100 hungry s'mores makers. Oy vey...no pressure there!

First up, graham crackers. Talking about the project at work, my coworkers repeatedly asked me if it was worth the effort...are homemade graham crackers really any better than the ones in that dependable blue box at the store? The conclusion? Absolutely. Especially considering the fact that I had to go a step further and...wait for it...monogram them. Seriously, how can you say no to homemade monogrammed graham crackers?!

The flavor of the crackers wasn't incredibly different than the store bought variety...it was just better. Using basic pantry staples, the final product boasted a pure, uncomplicated honey graham flavor. The texture - though slightly less crunchy and crumbly than the packaged ones - had just the right amount of crispness and chewiness to enjoy as a simple snack...or as a piping hot s'more... :)

Note: While I very often measure my baking ingredients by volume, I took the time to weigh everything but the baking soda and salt for this recipe.

Graham Crackers
Yield: about 4 dozen 2-inch squares

2 cups plus 2 tablespoons (300 grahams) all-purpose flour
1/2 cup (75 grams) whole wheat flour
1 cup (176 grams) brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon (4 grams) coarse sea salt
7 tablespoons (100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey (I used clover)
5 tablespoons (77 grams) whole milk
2 tablespoons (27 grams) pure vanilla extract

Topping:
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) cinnamon

Combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Pulse on low speed to incorporate. Add the butter and pulse in 1-second bursts until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and pulse in 1-second bursts until the dough has come together. It will be very soft and sticky. Transfer the dough to a large piece of plastic wrap that has been lightly dusted with flour. Form into a disk, wrap, and chill until firm, at least 2 hours.

Meanwhile, prepare the topping by combining the sugar and cinnamon in a small bowl, stirring until blended. Set aside.

Divide the chilled dough in half and return one portion to the freezer. Working on a large sheet of parchment paper that has been evenly dusted with flour, roll the dough into a long rectangle, approximately 1/8 of an inch thick. Use either a cookie cutter or a pastry cutter to cut the crackers into the desired shape. Transfer the cutouts to a silicone mat-lined baking sheet, leaving at least an inch between them. Re-chill and re-roll dough scraps as needed. (The dough will get stickier as it warms to room temp.)

Chill the dough once more in the freezer until firm, about 15 minutes. (I started skipping this step on about batch 3 out of 5, and I didn't notice a difference in the final product.)

Meanwhile, preheat the oven to 350°.

If desired, use the blunt end of a wooden skewer to create a dotted pattern on the top of each cracker or use a small cookie/fondant cutter to lightly press a unique design. Lightly and evenly top with a dash of the topping mixture.

Bake for 12-18 minutes until firm and slightly firm to the touch. Allow the crackers to cool on the baking sheet for 2 minutes then transfer to a cooling rack until completely cooled. Store in an airtight container.

(Note: These freeze very well. Simply allow the crackers to come to room temperature before serving.)

Adapted from Smitten Kitchen

gingerbread cookies with pumpkin spice dip

If your home was anything like mine growing up, there are certain foods that immediately jump to mind when thinking about certain seasons, holidays, and/or events. In our family, Christmas requires homemade cinnamon roll 'wreaths', summer equals strawberry pie, my birthday can't be celebrated without German chocolate cake, and fall calls for gingerbread cookies with pumpkin dip. (Sidenote: Contrary to reasonable misconception, we do, indeed, eat foods other than dessert. I promise.)

When I made these cookies as a special treat for my coworkers, my roommate walked into the kitchen and exclaimed, "It smells like fall in here!" Then she took a bite of one and said, "They're the perfect combination of soft and chewy." I'm not sure I need to say anything more. Chewy gingerbread cookie + pumpkin cream cheese dip = success.

Gingerbread Cookies with Pumpkin Spice Dip
Yield: enough to help a whooole lot of people celebrate fall

For the cookies:
1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon salt
additional sugar

For the dip:
4 ounces cream cheese, softened
1 cup canned pumpkin pie mix
1 cup confectioners' sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger

Preheat the oven to 375°F. 

In a large mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the molasses; mix well. In a second bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add to the creamed mixture and mix well. Chill overnight.

Shape into 1/2 inch balls and roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake for 6 mintues or until the edges begin to brown. Cool for 2 mintues before removing to a wire rack.

For the dip, beat the cream cheese in a mixing bowl until smooth. Add the pumpkin, mixing well. Add the sugar, cinnamon, and ginger, beating until smooth. Serve with the cookies, storing any leftover dip in the refrigerator.

From Taste of Home

peanut butter-oatmeal chocolate chip cookies

You know that scene from My Big Fat Greek Wedding where Toula says, "My dad believed in two things: That Greeks should educate non-Greeks about being Greek and that every ailment from psoriasis to poison ivy can be cured with Windex"?? Well, seeing as I'm not Greek, I can't really weigh in on the first half of that statement. But, I do have a challenge for him regarding the second half. Multi-purposeful and exciting as Windex is, America's most beloved glass cleaner simply doesn't compare to the therapeutic effects of this: chocolate and peanut butter. Having a stressful day at work? They can sooth the soul. Healing from a breakup? They work wonders on a broken heart. Rainy days and Mondays got you down? They're comfort food at its best. Celebrating a special milestone? They bring the party.

Having to work the night shift at work all of last week, I decided that a little pick-me-up was in order for my weary coworkers. And, wanting a recipe that wouldn't require a trip to the store, I settled on these. I'm pretty sure my colleagues approved of the choice considering how fast these babies disappeared from the plate. Combining all the goodness of peanut butter, chocolate, and oatmeal - these cookies are most definitely the cure for stress and fatigue...and possibly even psoriasis and poison ivy.

Peanut Butter-Oatmeal Chocolate Chip Cookies
Yield 2 dozen

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat the oven to 350°.

Whisk together the flour, baking soda, and salt. Set aside.

On medium speed, cream together the butter, peanut butter, sugars, and vanilla, about 3 minutes. Add the egg and beat to combine. On low speed, slowly add the flour mixture until just combined. Stir in the oats and then the chocolate chips.

Drop by heaping tablespoons about 2 inches apart onto a parchment paper- or silicone mat-lined baking sheet. Bake for 10 minutes or until the cookies are lightly golden. Cool completely on the baking sheet before storing in an airtight container.

From Brown Eyed Baker

oatmeal-coconut cookies

One of my dad's greatest mottos in life is this: You can never have too many desserts in the house. While some people claim to have a sweet tooth, my dad most definitely has an entire mouth full of them. And because of this, cookies have always been an unquestionable staple in my parents' house. In fact, some of my greatest childhood memories include time in the kitchen with my mom and sister, baking and decorating cookies and eagerly presenting them to my dad for his enthusiastic - and inevitable - taste of approval.

Throughout those years and even to this day, this recipe remains an utmost family favorite. Soft and chewy with the perfect marriage of oatmeal and coconut and the delightful whisperings of vanilla extract...they're.just.so.good! During my recent vacation/trip home, while looking through my mom's beloved, falling apart, stained, and tattered church cookbooks on my search for a certain marinade, I spotted this recipe...and got an immediate craving. So I acted in the only way I new how...I preheated the oven. And my dad's reaction after his first bite? Just as enthusiastic and approving as it was when I was little.

Oatmeal-Coconut Cookies
Yield: about 4 1/2 dozen

1 cup butter, softened but still cool
1 cup packed brown sugar
1 cup sugar
2 eggs
2 tsp pure vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup oats, preferably old-fashioned
1 cup coconut

Preheat oven to 350 degrees.

Sift together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream sugar and butter on medium-high speed. Add eggs one at a time, mixing well after each addition. Beat in vanilla. Add dry ingredients, mixing until just incorporated. Stir in oatmeal and coconut until well blended.

Drop heaping teaspoons of dough, 2 inches apart, on a parchment paper-lined baking sheet. Bake for 10-12 minutes or until the perimeters are lightly golden brown and the centers are set but still puffy. Allow to cool on the baking sheet for 1-2 minutes before moving to a wire rack.

laura bush's texas governor's mansion cowboy cookies

If I had to choose one recipe to call my signature 'dish', it would be this one. Yes, I know that, as the title suggests, the distinction technically already belongs to the lovely former First Lady. But with as many times as I've made this recipe over the past 12 years (countless!), I'd like to think that it's a joint collaboration between the two of us.

Every four years, in the months leading up to the presidential election, a certain American women's magazine posts cookie recipes submitted by the wives of the Republican and Democratic presidential nominees. In return, they ask their readers to exercise their patriotism and freedom of baking by whipping up the opposing recipes and voting for their favorite. Of the five First Baker nominee elections, all but one of the winners have gone on to live in the White House. Clearly, this process is a (nearly) perfect reflection of the political ideologies taste buds of our country! This particular recipe handed Mrs. Bush a landslide victory over Mrs. Gore's gingersnaps in 2000. And I must say, it gets my vote every single time I make them. In the spirit of Americana and good food, happy 4th of July, y'all!

Laura Bush's Texas Governor's Mansion Cowboy Cookies
Yield: enough cookies to feed most of the Lone Star State

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 1/2 cups sugar

1 1/2 cups brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) (optional - I omit)

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Adapted from Family Circle magazine 

double chocolate coconut cookies

For better or for worse, life is full of changes and new beginnings...a fact that I've rarely been known to embrace. Today, however, was different. Today, I worked my first shift as a (resident) pediatrician...the fulfillment of a dream I've held dear since I was a little girl. Full of nerves and butterflies, I very nearly giggled when I first heard myself say, "I'm one of the doctors who will be taking care of you today." Thankfully, I refrained myself.
Today also marks the beginning of an adventure I've been tempted to undertake for the past couple of years...the beginning of my very own little food blog. After all, I hear pediatric resident physicians have endless free time...right?
And what better way to celebrate these new beginnings than with chocolate...double chocolate. And coconut. Because in my book, neither of those is ever a bad idea...and together, they're pure magic. Rich and brownie-like, these cookies are pure decadence.

Double Chocolate Coconut Cookies
Makes about 5 dozen

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups white chocolate chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (I omitted)

Preheat oven to 350°F. In a large bowl, mix butter and sugars on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.


Sift together flour, cocoa powder, baking soda, baking powder, and salt in a second bowl. Mix into the butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts (if using).


Drop by rounded tablespoons onto a baking sheet lined with parchment paper or a silicone mat. Flatten slightly. Bake until set around the edges and slightly puffy in the center, 10-12 minutes. Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 1 week.


Adapted from Martha Stewart's Cookies