Cookies ‘N Cream Cookies

I had a little Jell-O Oreo Cookies ‘N Cream mix left over, so I decided to make cookies with it.

I only had half a packet left, so these didn’t come out as speckled with oreo crumbs as I would have preferred. They tasted awesome though. If you want more speckle, add a generous amount of oreo crumbs, or an entire large packet of the Jell-O mix with a few splashes of half and half or whipping cream to incorporate the additional dry ingredients into the dough.

Cookies ‘N Cream Cookies
Yields about 2.5 dozen

Ingredients

• 1 3/4 cup all purpose flour
• 3/4 teaspoon baking soda
• Pinch of salt
• Packet of Jell-O Oreo cookies ‘n cream pudding  mix
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter (softened to room temperature)
• 1 large egg
• 1/4 teaspoon vanilla extract
• 2 king size cookie ‘n cream candy bars, chopped roughly
• White chocolate chips for decoration

Directions

1. Preheat oven to 375°F (190°C) and line cookie sheets with parchment paper.
2. In a small bowl, combine flour, baking soda, pinch of salt, and pudding mix. Set aside.
3. In a separate bowl, beat the butter and sugar together until light and fluffy.
4. Beat in egg and vanilla extract until just combined.
5. Gradually beat in the flour mixture until dough forms. Add a splash of half and half if dough is too crumbly.
6. Stir in chopped up cookies ‘n cream bars by hand. Be sure not to overmix.
7. Using a spoon, scoop spoonfuls of dough and form balls.
8. Place balls about an inch apart and flatten them slightly using your hand.
9. Stick on white chocolate chips on top of the cookie dough for decoration (about 5 chips each).
10. Bake for 9-11 minutes or until lightly browned.
11. Allow to cool and enjoy!

The cookies have a slightly crunchy outside with a very creamy, melty inside. Be sure to enjoy them with a tall glass of cold milk!

-KmA

Chicago Trip

I took the train to Chicago on Monday with this nifty thing from the stationary area in Mitsuwa. I spent most of the day in the city walking around, dodging into eateries and bookstores to check my phone for directions. This was technically my first time navigating in Chicago by myself, and I didn’t have a definite time frame in mind, so I wandered around until I found something interesting. When I got lost trying to find a restaurant for lunch, I found a very promising store, Blick’s Art Materials. Very awesome. Made me feel nostalgic about Art Supply Warehouse.

Blick’s is two floors with a vast selection of adhesives and, well, art supplies. They carried Tombow pens, so now I know where to get some new ones. After an hour or so browsing around, I wound up buying a small Julius Caesar bust in addition to a new bamboo pen, brown ink,  india ink, and a matchstick pack of Conté crayons.

Julius Caesar bust from Blick’s on State St.

I also spent time with my cousins in Andersonville for a few days due to snowstorm and great company. Svea Restaurant has delicious Swedish meatballs. So good. Will go again. Also, did you know that the Swedish invented the cottage? The local museum is a great place to bring kids.

Moments before I left for Chicagoland, I sketched the bust for the first time since I purchased him. This will be the first of many sketches of this little guy.

Caesar bust sketch 2013

There are so many people in the city. It was refreshing and exciting to be walking around outside the suburbs.

-KmA

Rainbow Cookies

I grew up in a little place called Staten Island, NY. Italian bakeries and delis are in abundance there, so my family usually had some of these cookies in stock for get-togethers. Despite being a Filipino American family, it’s a household favorite.

When I lived in California for college, I couldn’t find a bakery that sells these cookies within reasonable distance. Even with Caputo’s here in Chicagoland, it’s a no-show. I found myself craving them one day, so I asked the internet for a recipe and found one with good results.  Before I tell you the recipe, here’s a brief history of the cookie (thanks to wiki because it’s super reliable):

Rainbow cookies are brightly colored almond-based sponge cakes layered with raspberry jam and apricot jam with a chocolate coating. They originated in Italian communities in the United States around the 1900s as a homage to the communities’ heritage.  Depending on the locality, the variety of cookies are also known as Napoleon Cookies, Seven Layer Cookies/Cake, Venetian Cookies, Tricolor Cookies, and Italian Flag Cookies.

I used this recipe as reference, but I tweaked it a little according to my preference. I didn’t have any almond paste on hand, so I substituted it with almond filling and almond extract. Almond filling is softer than almond paste, so it’s much easier to incorporate with the dough and adds an extra degree of moistness to the sponge cakes.  I didn’t think it was necessary to separate the egg yolks and whites, but I suppose you should if you’re into doing things the proper way for a more delicate cake. As you can probably tell by now, this recipe is somewhat labor intensive. If you prefer to bake late at night, like myself, and are used to 15 minute to 2 hour cookie recipes, then it can be frustrating to work with the dough. Otherwise it’s all about waiting patiently. It’s well worth the wait. Believe me. Achievement will be unlocked.

Rainbow Cookies

Ready in 10 hours & 30 minutes. Serves about 96.

Ingredients

• 1 cup almond filling or 8 ounces almond paste
• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs
• 3/4 teaspoon almond extract
• 2 cups all-purpose flour
• Red gel food coloring
• Yellow gel food coloring
• Green gel food coloring

Layer Filling

• 1/4 cup seedless red raspberry jam
• 1/4 cup apricot jam (optional)

Coating

• 1 cup semisweet chocolate chips
• 2 tablespoons butter, softened
• 1/4 cup heavy cream, room temperature

Directions

1. Preheat the oven to 350°F  (175°C). Line three 9″x13″ baking pans with parchment paper.
2. In a large bowl, cream almond filling together with butter, sugar, eggs, and almond extract. When the mixture is fluffy and smooth, stir in flour to form a dough.
3. Divide dough into three equal portions. Mix one portion with red gel food coloring, one with yellow gel food coloring, and the last portion with green gel food coloring. For bolder colors, be generous with the coloring (6 squeezes or more each).  Spread each portion into one of the prepared baking pans.
4. Bake 10-12 minutes in the preheated until lightly browned. Carefully remove from pan and parchment paper, and cool completely on a wire rack.
5. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with yellow layer. Spread yellow layer with apricot jam (or another 1/4 cup raspberry jam) and top with pink layer.
6. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy cutting board on top of wrapped layers to compress. Chill in the refrigerator for 8 hours or overnight.
7. Remove plastic wrap. Top with melted chocolate coating and refrigerate for 1 hour or until chocolate is firm. Trim edges for show-worthy cookies. Slice into squares and serve.

The original recipe called for just melting the semisweet chocolate chips and spreading it over the cakes. Instead, I aimed for a softer coating that was easier to cut with less breakage. If you choose for a firmer chocolate coating rather than a ganache, dip a knife into hot water before each cut, wiping off the knife with a towel so it’s still hot, not wet.

To Prepare Chocolate Coating

1. Use a saucepan and heat up butter until melted.
2. Add heavy cream, mix, and let it heat up until steaming, not boiling.
3. Remove from heat and add chocolate chips and let it sit for a few minutes.
4. Gently whisk together until incorporated.

If you choose to work with almond paste (8 oz) rather than almond filling, grate the paste into the batter to make it easier to incorporate. You can also break up almond paste in warm/hot melted butter for a smoother cake. Otherwise you can buy canned almond filling, located near the pie fillings in your local bakery aisle. If you happen to have blanched almonds lying around, here’s a simple recipe to make your own:

Almond Filling
Prep time: 15 minutes. Yields 1 cup.
Referenced from “1001 Cupcakes, Cookies & Other Tempting Treats” by Parragon Books Ltd. Consultant Editor: Susanna Tee

Ingredients

• 1 cup blanched almonds
• 1/2 cup powdered sugar
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon almond extract
• 1 large egg white, lightly beaten

Directions

1. Place almonds, sugar, and butter into a food processor.
2. Process until almonds are finely ground, scraping bowl as necessary.
3. Add almond extract and 2 tablespoons of beaten egg whites. Process until mixed.
4. Store in an airtight container in the refrigerator. Will be good up to a week.

Store cookies in an airtight container. They’ll dry out in the fridge, so store them at room temperature away from direct sun and any major heat source for up to three days. Any longer and you may end up with a pretty, slightly crumbly rock. So, rule of thumb: bake fresh to eat sooner than later, or freeze it in an airtight container and let it thaw to room temperature.

As for food coloring, because I was totally talking about food coloring before storage directions-not really, I prefer using gel for their intense color and longer shelf life rather than their water-based counterparts. You don’t have to use too much for a nice color, which is awesome for candies, frostings, and macaroons where the amount of liquid is important for the final recipe. If you’re anti-corn syrup, which some gel food coloring is based, that or glycerine, then here are 8 Ways to Make Organic Food Coloring. Also, here’s more information about food coloring because it’s fun to know this stuff.

…And if you’re curious about the difference between jam, jelly, and preserves, this will clear things up.

Enjoy this little slice of New York City!

– KmA

Trip to Andersonville

I spent a little time in Andersonville, IL this past weekend with my cousins. Very lovely, very Swedish place. If you’re ever in the area, check out Icosium Kafé. It’s a North African creperie that isn’t too expensive. Pretty decor with silver mirrors and pineapples. I had the salmon and goat cheese crepe because of meat, which is totally a valid reason. It’s very vegetarian friendly. Algerian coffee is good and muddy-licious, but it’s not my thing. Instead, I ordered the organic apple juice. Loved it.

Other than that…

Sometimes there are puppet shows on a bike with tiny disco ball included. Charming and surprising to see that while walking at night. It’s cold, man. Thank you for adding some happiness to that night. Can’t help but think you were naked in there, but I loved the show anyway. Puppet Bike: Tip generously.

Also, I tried out Dr. Sketchy’s  in Chicago, about 22 minutes drive from Andersonville. It was my first time going to a Dr. Sketchy event. Surprised to see more costumes than nakedness, but there was enough nudity to study from. Sparkly cod pieces and gleaming nipple tassels by the butt-load. The gathering was small and intimate, and there were group activities and networking. Best drawing gets picked out by the models at the end of the 3 hour session with art book prizes in store. April 14th is the next event — Comic Stripper. A fitting name for burlesque-type activity. Bring business cards.

Sketch of the model with black prismacolor on construction paper by KM Aquino©

 

Foursided. Just go there. Seriously, it’s right there. There’s always something interesting to look at.

For the feminist ladies, men, and children: Women & Children First. Features lots of local and indie artists. Grabbed some great books about freelancing and developing characters for stories.

Swedish Bakery. Okay, so the traditional cannoli may have or may not have gave me a bug in terms of going bathroom every 2 hours, but the cookies are good and don’t cause any pain, so stick with the cookies. I haven’t tried the cakes or tarts, so be wary (and let me know!). Perpetually smells like gingerbread in there.

Located at the end of an alley, Alleycat Comics is a nicely set up comic book store. Small, but there are good finds in there if you’re willing to look. Check out the bulletin board for local movie events.

Need a custom t-shirt? T-shirt Deli provides made to order shirts and wraps them up in butcher’s paper with twine. You can even buy potato chips as a side. Sales rack is called “Day Old Bread.” Puppet Bike is parked right outside.

Lastly, if you’re a Walking Dead fan, Fat Cat Bar holds viewing parties in the back room at 8 PM. Get there early for good seating. Every french fry is the crunchy fry at the bottom of the box. Cozy atmosphere. Feels like going to a college club. The Thanksgiving sandwich is delicious and the waitresses wear thick framed glasses and cat eyeliner. Expect to spend about $25-$29 between two people if you order a soda and dinner each.

Well, this seemed more like a recommendation post, but I really enjoyed my visit. There are still a lot of shops I need to visit. Tons of artsy folk there. Lots of beards, slouchy hats, and Wayfayers. Boutiques galore. This could be a town related to Portland, Oregon in terms of feeling, but not in forestry. More dogs than bicyclists.

I’m sure I’ll be back there sometime soon. Great for people watching, so get those binoculars and creeper cams out.

– KmA