As usual, I have been great at baking and lousy at posting recipes. So here are the past two bake-alongs from my newest group, club: BAKED. First up are the Farmstand Buttermilk Doughnuts. I’ve actually had a fair amount of experience with homemade doughnuts, so I wasn’t intimidated by these at all. They were fun to make, they just ended up being too dry. I followed the directions, but probably should have either lowered the temperature of the oil or taken them out sooner. Anyway, I don’t think there is such a thing as a bad doughnut!
Up next are the Chocolate Mint Thumbprints, which I will admit I wasn’t super excited about making. I generally like soft, chewy cookies, and these were described as being more of a crumbly texture. BUT they were absolutely amazing in every way, the kind of cookie that you just cannot stop eating! I agree with Matt Lewis, co-author of the cookbook, that they seem like a holiday cookie, but that didn’t stop us from polishing off the entire batch (3 dozen) in less than 24 hours. A couple of quick tips for WHEN you make these:
- The recipe says to chill the dough, but don’t let it get firm. Chill it for the prescribed 30 minutes and then get back to work.
- My local grocery store has the world’s worst selection of everything imaginable. You are supposed to roll the balls of cookie dough in coarse sugar, and all I could find was raw turbinado sugar, which is like coarse sugar x100. But it made the cookies look sparkly and gorgeous–a boon for holiday cookies–and gave them a super satisfying crunch. It might have been my favorite part of the cookie.
- They suggest using the end of a wooden spoon to make your indentations. Excellent idea. It worked like a charm. And repoking the holes midway through the baking time was another gem of a suggestion. The thumbprint-making technique alone makes this recipe fantastic, before you even get to how yummy the finished product is!