February 2012

If I were male, it’s pretty safe to say, I’d have obnoxious facial hair, channel the Prohibition era in my fashion choices and fantasize about having a dimly lit den, where my male counterparts would gather, perhaps even smoke some cigars (though I generally find this habit disgusting), drink brandy and discuss the world.  If I were male, I’d channel the quintessential high society, manly man (minus the misogyny) of yesteryear.  In a distilled manner of speaking, I’d be one of those Brooklyn hipster types.  If I were that man, these would be my cookies, and this would be my coffee!

Presenting another collaboration between yours truly on the baking/styling front and the ever talented man behind the camera, Adam Milliron, who has now entered the twittersphere!  Three tweets for Adam!  Tweet tweet hoorah!

Strong Black Coffee + Snap Whipped Cream

Strong black cuppa joe, prepared as you see fit (I generally press my beans in the French style)

1 cup organic heavy cream, chilled
1-2 Tablespoons pure maple syrup, to taste
2-3 Tablespoons AITA Snap, to taste
1 Tablespoon pure vanilla extract

Combine all of the ingredients in a medium sized, chilled bowl.  Use an electric mixer to beat until peaks form.

Add in heaping dollops to a cup of joe.  Political debates to ensue.

Snappy Gingerbread Mustaches
(Makes about 3 dozen cookies)

Ingredients

1 1/2 cups whole-wheat pastry flour
1 1/2 cups chestnut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamum
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly milled organic smoked black pepper
1 1/2 sticks (12 Tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulphured molasses
1 large egg (local/free-range)
2 Tablespoons AITA Snap

Directions

Combine the flours, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper in a medium bowl. Set aside.

In a large bowl, use an electric mixer to beat the butter and brown sugar until the mixture is light in texture and color, about 2 minutes.

Beat in the molasses, egg and Snap.

Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough.

Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

Position a rack in middle of the oven and preheat to 350 degrees F.

To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated.

Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.)

Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick.

For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to a baking stone lined with parchment, placing the cookies 1 inch apart.

Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.

Bake until the edges of the cookies are set and crisp, 10 to 12 minutes.

Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.

The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.

The Method To Our Madness & Make Believe

Want to see how obsessive Adam and I are about arriving at the perfect shot?  Here’s a glimpse into our madness.  It may seem petty to some, but finding that perfect spot for a sugar cube really makes our day!  Hopefully, it makes your day in some way as well!

Fin.