Salted Oatmeal Tahini Cookies with Boozy Cherries and White Chocolate

Tahini Oatmeal Cookies

Okay, since I promised to have this recipe up last week and then totally dropped the ball (I’m the worst…..I know) – I’m going to keep today’s post short and simple. These Salted Oatmeal Tahini Cookies are quite possibly my new favorite cookie. First of all, they help fuel my out of control tahini addiction (I seriously cannot get enough of it!) and second of all, the flavor combo is AMAZING. There’s just something magical about the combination of tahini and cherries. They play off each other beautifully with the tart, sweetness of the cherries being the perfect balance to the nuttiness and earthiness of the tahini. And the white chocolate just adds a little extra sweetness to bring everything together.

There are a couple keys to this recipe. One is the bourbon soaked cherries. It takes a little extra forethought to soak them ahead of time, but trust me – it is sooooo worth it. It plumps up the cherries and adds a nice depth to the cookie. And you’re left over with some cherry infused bourbon, which is never a bad thing! The second key is using the best tahini you can find. It’s the star and base ingredient in this recipe, so please do not skimp. I’m partial to Soom and highly recommend seeking a jar out. It’s by far the best tahini I’ve ever had and is like 99.99% responsible for my newfound tahini addiction…..most of the time you can find me eating it straight out of the jar with a spoon (don’t judge me til you’ve tried it).

Alright, I promised a short post – so let’s get on to the recipe. Make them, love them, and PLEASE tell me all about it so I can eat vicariously through you…..cause I can’t have sugar or barley for another week and that makes me sad.

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What I’m Baking: Oatmeal Raisin Biscoff Cookies

Oatmeal Raisin Biscoff Cookies

I had a few requests for the Biscoff Cookie recipe I mentioned in Monday’s post, so I figured I would go ahead and share it with you guys.  The original cookie I made was a Chocolate Chip Oatmeal Biscoff, but after tasting them I decided I wanted to make them into a more classic Oatmeal Raisin Cookie.  I thought it would be a better flavor combination and, personally, I prefer raisins over chocolate chips in my oatmeal cookies.  I didn’t have any raisins on Monday hence the chocolate chips.  I tweaked the original recipe ever so slightly by adding in more Biscoff (because in my world you can never have too much Biscoff) and replaced the chocolate chips with rum soaked raisins and toasted walnuts.  After tasting the newly revamped cookie, I can tell you it’s even better than the original.  This one will definitely be going on The Earnest Baker menu.

A couple notes about the recipe.  Soaking the raisins in rum is an optional step, but if you have the time I highly suggest doing this.  It plumps up the raisins and makes them juicy and boozy and delicious.  Don’t worry, the cookies won’t taste like rum, but it will add a really lovely subtle note to the raisins and guarantees you won’t have dried out raisins in your cookies.  Toasting the walnuts is also an optional step, but I’m a firm believer in toasting nuts.  It brings out their flavor and it’s an easy touch that makes people feel like you went that extra mile (even though it’s ridiculously simple).  If you want to see the difference toasting makes, try toasting some nuts and comparing them to raw ones.  It will make you a believer.

My technique to make cookies is a little different.  In fact, I do some things that some people will specificially tell you not to do.  I’ve always made my cookies this way though and it’s how I get the exact texture and chewiness I like.  Oddly enough, when I got the Milk Bar cookbook I discovered Christina Tosi makes her cookies the same way.  I’ll go into detail about the technique in the recipe and have provided lots of pictures this time (yaay!).  Hope you guys enjoy the cookies as much as I do! I’ve already eaten two while writing this and am eyeing up a third……I’m writing them off as fuel for my 5 miler today (that makes it okay – right???).

I’m trying a new recipe style that goes into more details and provides more helpful tips and tricks.  Let me know what you guys think about it!

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Balancing the Fun with the Not So Fun

Choc Chip Cookies

Starting your own business requires a lot of focus and self-motivation, especially when you’re working out of your home.  I try to maintain a relatively normal work schedule Monday through Friday.  My goal is to be as productive as possible those days.  I can get a wee bit distracted and if I don’t have a schedule my days might look a little something like this: “Oh wow it’s actually warm outside? I should get a quick 4 mile run in.” Followed by, “I wonder what’s on TV……holy crap a Boy Meets World marathon?! I should probably watch that.” Which would inevitably lead to, “I wonder how production is going on the Boy Meets World spin-off…….I should Google that!”  As you can see, it’s really best for everyone if I keep myself on track.

At this point, I spend most of my days testing and researching recipes.  Unfortunately, today I was waiting on an ingredient to arrive from Amazon and didn’t have anything to test.  This meant I had to figure out another way to be productive.  There is something I have been putting off, but knew I had to do……the dreaded kitchen inventory.  Rooting around my cupboards is not my definition of a fun morning, but it was definitely necessary.  I have a ton of random baking supplies and have been meaning to do an inventory so I can see exactly what I have and exactly what I need to buy.  The upside of doing this means I’m totally justified in buying more baking supplies (yaaaaaay).  The downside is that I realized I HAVE to buy more baking supplies (stupid lack of income).  Turns out, I have some incredibly random supplies and am lacking some very basic ones.  For example, I have a deep dish tart pan, but no pie pan. How this happened, I have no idea.

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