A pineapple is neither a pine nor an apple... discuss!

So tonight I am actually taking care of my blog entry on the same evening as the cookie baking! Amazing! This may be the last time I can do this for a while since this is my last week of break from school. I also meet with a realtor next week to discuss putting my home up for sale, which could translate into me having to conduct my cookie baking at a different location. We'll have to wait and see.

On to the real important subject for tonight - Pineapple Cookies. As you already know, I was a little nervous for this entry. From a purely preparation standpoint, these cookies were easy. I opted for a more "manual labor" method tonight and did not use my stand mixer. I was concerned that the mechanical mixing might cause some problems in crushing the fruit (even though it was technically "crushed pineapple" already), so I utilized my awesome arm muscles. Don't laugh too hard.

So... making the cookies was easy, as was the baking. I had to chill the dough for an hour, but I am used to that by now. I did make sure to start in on making the dough right away when I arrived home, which is mostly why I am getting to this entry at a decent hour tonight. Overall, the cookies themselves are not wildly unusual, apart from the fact that they contain real fruit. I do think that they turned out as planned, but I will be relying on my coworkers and parents to consume this batch as I just don't care for the flavor. In particular, I am counting on my fellow CSR, Mary, to help me out with eating these as she expressed strong interest in these cookies due to her LOVE of pineapple.

On a technical note, I did omit the chopped nuts called for in this recipe. Why? Two reasons: I just don't really care for them and I forgot to buy them at the store yesterday.

Now, I do have a confession to make. I have again strayed from my pure BC path this week. Last night I made a recipe out of my Food Network Magazine for Red Velvet Whoopie Pies. I won't go into detail since they're not really part of the program, but they were AWESOME. Just ask my coworkers who once again came through and consumed most of the batch for me. To be honest, I will probably be attempting another non-BC recipe in the next week or so for another candy-bar flavored cupcake. There's just something about mid-winter that puts me into baking overdrive! Although it may diminish a bit once I start having piles of homework to complete.

The last thing I would like to mention is that Thursday is my brother's 27th birthday, so here is my little holler out to him for that - Happy Birthday, Mikey! I wish I could bake you something, but I'm not sure it would keep in shipping to Madison. Next week is Oatmeal Cookies. Not too scary, but I did notice something about cooking raisins and using the juice... ick.

The Curious Case of Brown Sugar Cookies

My baking adventure this week again took me into the late hours of the night, so I am posting another day-old entry. Please forgive me. Next time I will try to manage my time more efficiently... who am I kidding? Of course that won't happen!

Onto the cookies - this week it was Brown Sugar Cookies. I have to admit, I wasn't that excited for this one because it sounded a little boring. BC called this one of the most "versatile" doughs tested, which was a little intriguing, but the ingredients were just so basic that I had my doubts that they could be that tempting. Happily, I can report that my lack of faith was unjustified! I say this based on the reaction I received from my coworkers, who managed to polish off the entire container I brought with me in a matter of a few hours.

As for the cookie making itself, it was pretty easy. No exotic (or mess-inducing) methods were employed, other than the 1 hour required chill time. My big excitement this week was that I was able to utilize my new teaspoon size ice-cream scooper thingy. I already had a larger one, but since most of these recipes have been calling for "rounded teaspoon" sized drops, I wanted to find one that met that need, as I've grown tired of using my actual teaspoon and mini spatula to scoop out each cookie. All I can say is, thank goodness for Williams Sonoma and their endless supply of kitchen gadgetry.

These cookies turned out to be a little different than I expected. Up until now, the drop cookies have come out rather thick and cake-y. However, these surprising little yummies baked out quite flat, as you will see in the picture. If I had to compare them to anything, I would say that they taste like a cross between a Snickerdoodle and a sugar cookie - very moist, yet not overpowering. Definitely one that I would endeavor to recreate (upon request).

So... my next cookie has me a little scared. The name should enlighten you as to the source of my fear - Pineapple Cookies. These call for actual pineapple, and given my general distrust of cookies with fruit, I'm not sure I will personally be able to consume them. However, if this week is any indication, I may be pleasantly surprised, so I will attempt to keep an open mind. Perhaps the tropical fruit will bring to mind warmer climates, which would certainly be helpful in the middle of the winter doldrums!

Drop it like it's chocolate!

OK, since most of my cookie baking nights turn into LATE nights, I opted to save the writing of this for the next day. Please forgive me.

So.... last night I baked Chocolate Drop Cookies!!! This is exciting for two reasons: 1 - I got to utilize the DOUBLE BOILER method. 2 - it is the first cookie I've made in this project that calls for CHOCOLATE. Maybe that should be the #1 reason, but we'll move on.

These cookies were not overly difficult, despite the fact that I had to melt things. Perhaps due to the fact that I found the cookies so simple explains why I made the somewhat questionable decision to make a frosting to go with the cookies. This meant that I had to employ the double boiler method for a second time. Let's just be honest, I love to melt things. Try not to judge me for that. So back to the frosting... it wasn't hard to make, but it settles to a pretty solid consistency, which made me uncertain as to how best to apply it to the finished cookies. I recently purchased a pastry bag for frosting cupcakes, and I decided to push my luck and use it for my cookies. Armed with my new method for "loading" the pastry bag (courtesy of Mary - HOLLER!), I attempted to fancy up the cookies. Unfortunately, this frosting was a little too stiff to work well in this fashion, so I ended up with frosting that resembles little Tootsie Rolls.

Despite the fact that my frosted cookies are somewhat aesthetically challenged, they seem to taste fine. At least that has been the consensus of my taste-tester/co-workers this morning.

Perhaps worth mentioning is that I utilized parchment paper this time around and as the TV chefs are fond of saying "it made clean-up a SNAP!" The same can not be said for the rest of my mixing and bake-ware, but thankfully it is all (mostly) dishwasher safe.

Final verdict - these cookies are good. They have a cake-like texture, which seems to be the general pattern so far. I wonder if that is a drop-cookie hallmark? I should briefly apologize that it took me longer this week to get to the cookies done, but I made a detour this week by way of mini-cupcakes. I will say no more on that subject in order to honor my cookie-only theme. Please forgive me - I promise to stay true in the future!

Orange You Glad I Didn't Say Raisins?

Tonight's recipe was for Orange Drop Cookies. According to Betty, "the recipe for this delightful cooky came to us from Mrs. Paul Lindemeyer, Mason City, Iowa." She also offers up the possibility of adding chopped nuts or raisins for "variety," but I think I've made my stance on these ingredients clear enough already. If is also important to note that there is a COLOR picture of the finished product in the book as well. I do not have a scanner, or I would share this with you, but I think that I may reasonably claim that mine do not look too different from the picture.

If my own photo is clear enough, you should have already noticed that tonight's cookie called for FROSTING. Oh yes, Betty Crocker isn't going to let me get by with just a suggested "if desired" this time around. Orange Butter Icing (p. 150) is right there in the list of ingredients. So... not only did I have a new adventure in cookie baking, but I made my first (successful) batch of homemade icing. I sure hope someone is proud of this besides me.

All in all, this was a pretty simple recipe and wasn't too difficult to manage. My favorite part was that this makes a MUCH smaller batch of cookies than my first experiment with the Applesauce variety. The cookies themselves are much smaller (one rounded teaspoon), and while they do have a cake-like texture, they lack the moisture that really turned me off in Applesauce batch. Nothing had to be chilled prior to baking, and the only fruit handling I had to do was zesting an orange for the batter and the frosting. I don't really mind this since the smell is wonderful.

The recipe said that it should produce about 4 dozen cookies, which turned out to be just about right (I had a few extra). I have to say, this is a recipe that I would definitely make again. In fact, it actually reminded me a little bit (in texture) of my favorite French cookie, the Madeleine. I do possess a Madeleine tin/mold/pan, so perhaps when I am feeling adventurous, I will try this recipe in that format.

The next recipe in the book is for Chocolate Drop Cookies and this will involve the use of my favorite: the double boiler method. However, I have decided, in the interest of creating more cookie storage, I will wait to complete this recipe until I have more available containers in which to keep the results. Having left a few of my cookie storage vessels at my parents' house this weekend, I find that my Orange Drop Cookies have used up most of my practical options. Unless someone wants to give me some new cookie containers... Alas, Christmas is over, but I do have a birthday looming... in April...