Our first recipe from Upper Michigan is for dark chocolate cherry cookies. The prospect of desserts inspire me to cook more than anything, so I began my vicarious journey through the U.P. with this recipe.
It was simple enough to follow, except the author left out the measurements for how much brown sugar to add and when to add the eggs. I improvised with a cup of brown sugar, added chopped pecans, and added the eggs to the melted butter and sugar mixture before adding in the dry ingredients. Dried dark sweet cherries at our local Trader Joe’s replaced tart ones, as they were the only variety on the shelf.
While whisking together the ingredients, the dough became unusually creamy, much like how Cold Stone ice cream looks when it’s being mixed on the counter. After you add in the chocolate, it’s even better.
Note: the cookies were very crumbly when freshly baked—let them sit a few minutes and the flavor will become even better, and the cookie will still retain its soft texture (but hold together).
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Last week, I set out to bake some sugar cookies. I’d been trying to think of a creative way to visually represent each culture I research on this blog, so I thought, why not decorate the cookies with flags from upcoming regions?
I’d always been a fan of creative cookies, but I’d never thought of painting cookies with food coloring until I saw this example, this example, and this example on Pinterest. I had to try it. I read some tutorials on how to make royal icing as well as how to pipe and flood cookies (totally doable with freezer bags and no special tips), but I hadn’t looked into the details of food coloring—I could just use the standard tiny blue, green, yellow, and red bottles with the cone caps, right?
Anzac biscuits (or cookies, as we’d call them in the States) are so important to Australian history because they were one of the main foods that moms and wives baked for their soldiers fighting in Gallipoli in World War I. The biscuits keep well for months, which is why they were so popular. That part of Australian history is so important that there’s even an Anzac day.
Anzac biscuits are heavenly morsels made without eggs, so they’re perfect for those with allergies or vegans (just sub the butter for margarine). This was the first recipe that I came across with unfamiliar ingredients, but even if you’re not in Australia, you can make it work! I’ll show you how I adapted the recipe so that it can be made even without any special ingredients.
Join me as I generate random coordinates on the planet and attempt to learn to cook those regions' cuisines.
Live at home like a traveler.
—Henry David Thoreau