Strawberry Rhubarb Galette

 

A few weeks ago we went on an epic day long antique adventure. More time was spent in the car driving to a town in rural Ohio than was spent oogling and drooling over the early 19th century treasures on display. I was on the hunt for a small painted cupboard, but instead came home with a painted dough box as well as some pewter plates and bowls. In spite of not finding the cupboard (not to worry I found one at a favorite antique shop in Indiana), it turned out to be a good day for acquiring beautiful old things. Definitely worth being in the car for the ten hour round trip excursion as well seeing the end to the eighteen month antique show hiatus. While I sometimes forget all of the things on my 'mental' grocery store list, I can still remember (at least 95% of the time) when and where I bought the antiques collected over the last thirty something years. I also remember many of the things I 'passed on' for a myriad of reasons. Although I wish I could erase those things still haunting my memory! Especially a certain cupboard painted in an early blue. Just as much as I love collecting 'things' I love creating recipes destined to be collected. Particularly the timeless ones leaving a permanent imprint on one's senses. Like this swoonworthy Strawberry Rhubarb Galette for example. 

This Strawberry Rhubarb Galette brings my collection of galettes recipes to six. In joining the Blueberry Thyme Galette, Apple Galette, Blueberry Pecan Galette, Rustic Peach Galette, and Pear and Honeyed Goat Cheese Galette recipes, my love and affinity for the less refined, more rustic version of a fruit filled pie is further affirmed. There is something rather appealing about an odd shaped, sometimes even messy galette. With the same, maybe even better, buttery, flaky crust and luscious fruit filling, the galette has all of the deliciousness of a pie without as much of the work. When given the choice between making and serving a pie or a galette, the galette would prevail 99.9% of the time. And now with the abundance of fruits and berries being freshly harvested from farms, it could not be a more perfect time to be making galettes.

With the exception of the dough used in the making of the Pear and Honeyed Goat Cheese Galette, the dough for this Strawberry Rhubarb Galette may be my newest favorite. Not only is it really, really good, it creates the most tender, flaky, buttery, yet light crust to compliment the roasted fruit filling. And, if that wasn't enough to entice you, then let me tell you it may be the one of easiest doughs to roll out. 

A few weeks back one of my friends generously gave me enough rhubarb to last me for months. While I cut up and froze the majority of it to use in making compotes and sauces in the months ahead, I kept some of the stalks in my refrigerator to use in making spoon cakes, muffins, and galettes. Unlike other 'pie' recipes using rhubarb, this galette calls for cutting it into 'thin', slightly less than 1/4" thick slices. With a baking time of somewhere between 30-35 minutes, the rhubarb needs to be thinly cut so it can soften and sweeten up in the oven. Depending on the size of the strawberries, they will each be cut into 3 or 4 slices (or just slightly larger than 1/4" thickness). The slices of the less dense, more moisture filled strawberries need to be slightly thicker than the rhubarb as they will break down quicker in the 400 degree (F) oven. The amount of sugar used in the filling depends somewhat on the ripeness of your fruit. For less ripe strawberries you will use a little more sugar than the one-half cup recommended in the recipe below. Lemon zest and lemon juice serve to not only brighten the flavor of the strawberries and rhubarb, but they add the perfect amount of tartness to the filling. Cornstarch will help to bind the juices being released from the fruit during the baking process. However, if you don't have cornstarch, use all-purpose flour. 

Because this galette doesn't require you to laboriously lay out the fruit in a fancy, intricate design on the dough, all of the filling ingredients get mixed together in a large bowl. Being able to simply spoon the mixed fruit filling over the dough couldn't be more fun or easier.

Be sure to leave a border of 2" to 3" of dough when assembling the galette as you will need to bring up the sides of the dough to hem the fruit filling in. When bringing the dough over the fruit filling, make certain to press the edges together to help keep all of the baked filling from oozing out of the dough. Do not worry too much if some of it oozes out during the baking process (it will). It just adds to the rusticness of the finished galette. For an even more golden, sweeter crust, brush the dough with an egg wash and then liberally sprinkle with some sanding sugar of turbinado sugar (not regular granulated sugar).

The galette bakes for 35-40 minutes in a preheated 400 degree (F) oven. Once baked, transfer the galette (still on the parchment paper) to a cooling rack for at least twenty minutes before serving. The Strawberry Rhubarb Galette is delicious served either warm or at room temperature. If making it for a gathering, I would recommend not baking the galette up more than two hours before you intend on serving it. 

I love serving the parchment paper lined galette on a large antique cutting board. But any large cutting board would do. If you want to gussy your galette up a bit, transfer the galette to a beautiful platter. Definitely serve the Strawberry Rhubarb Galette with some vanilla ice cream or freshly whipped lightly sweetened heavy cream makes for the most perfect finishing touch. And last but certainly not least, add this recipe to your galette recipe collection. If, by chance you haven't yet started acquiring them, well today is your lucky day. Because this recipe is what I would call a 'find'!

Recipe

Strawberry Rhubarb Galette

Serves 8

Ingredients

Dough

1 1/4 cups (165g) all-purpose flour

1/4 teaspoon Kosher salt

1 Tablespoon sugar

1/2 cup (113g) unsalted butter, cold, cut into cubes

1/4 cup (60g) sour cream

3-4 Tablespoons ice cold water

1 large egg

1 teaspoon water or milk

Sparkling or Turbinado sugar

Galette

1 quart (1.5 pounds/682g) fresh strawberries, stemmed, cut into thirds or quarters depending on size

8 ounces (237g) or about 2 large stalks fresh rhubarb, cut into an almost 1/4" thickness

1/2 cup (100g) sugar (but can use up to 3/4 cup of sugar)

3 Tablespoons cornstarch (or all-purpose flour)

Zest for one half of a lemon

1 Tablespoon freshly squeezed lemon juice

Serving suggestions: Vanilla ice cream and/or freshly whipped, lightly sweetened whipped cream

Directions

Dough 

1. In the bowl of a food processor, add in the flour, salt and sugar. Pulse just to blend.

2. Add in the butter and pulse until butter is smaller than pea sized.

3. Add in the sour cream and 2 Tablespoon of ice cold water. Pulse to blend. If dough does not come together and pull away from the sides add water 1 Tablespoon at a time. 

4. Remove dough from bowl. Form into a disk and wrap with plastic wrap. Let chill in the refrigerator for at least one hour and up to two hours. Note: My dough was ready to roll out after an hour. 

Galette

1. In a large bowl combine the strawberries, rhubarb, sugar, cornstarch, lemon zest and lemon juice. 

Assembly

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper.

2. On a lightly floured surface, roll out the dough to a roundish shape approximately 14" in diameter and about 1/8" to almost 1/4" thickness.

3. Transfer the rolled out dough to the baking sheet.

4. Spoon the strawberry rhubarb mixture onto the dough leaving a 2"-3" border. Fold and lightly pinch the edges of the dough over the fruit (top will be open with mounds of fruit). 

5. Whisk together the egg and water (or milk). Brush on the dough. Generously sprinkle the dough with some sparkling or turbinado sugar.

6. Bake for 35-40 minutes or until the dough is golden and the juices from the fruit are bubbling. Note: If you didn't crimp your dough well or if you have a hole in your dough, you will get some leakage. But don't worry.

7. Remove the galette from the oven, transfer to a wire rack and let it rest for at least 20 minutes before  serving.

8. The galette can be served warm or at room temperature. Serve with some vanilla ice cream or lightly sweetened whipped cream.

9. If you have any leftovers, cover with plastic wrap and store in the refrigerator. To take the chill off the refrigerated galette, reheat slices in the microwave or enjoy cold.

Notes: (1) Depending on the ripeness and sweetness of your fruit you may need to add more than 1/2 cup granulated sugar to the filling. You can go up to using 3/4 cup of sugar or just add 1-2 additional Tablespoons. (2) Instead of one large galette, divide the dough into thirds before forming into disks, wrapping in plastic wrap and chilling, to make mini-galettes. Baking time will still be somewhere around the 35 minute mark. (3) Do not use regular sugar to finish the dough before putting in the oven as it has a lower melting point than sparkling or turbinado sugar. (4) You can keep galette leftovers in the refrigerator for several days.

No Churn Raspberry Chocolate Chunk Ice Cream

Here in the Midwest the onset of summer means the long awaited return of berry season. Beautiful fresh, ripe strawberries, raspberries, blackberries, and blueberries start becoming readily available at the grocery stores and Farmer's Markets. From jams, to preserves, to pies, to muffins, to sauces, to galettes, to crisps, to ice cream, fresh berries sweeten the summer by amplifying the flavor of everything made with them. Especially homemade ice cream.

In spite of resurrecting my ice cream maker last year, I am still a big fan of no-churn ice creams. You can find recipes for Peach Ice Cream, Espresso No Churn Chocolate Ice Cream, No Churn Peanut Butter Ice Cream, and No Churn Strawberry Cheesecake Ice Cream on the blog. And I am predicting there will be a few more no churn ice cream options created (and possibly updated) and shared with you in the weeks ahead!

The combination of raspberries and (dark) chocolate is a match made in heaven. The flavors of slightly tart berries and rich chocolate paired together are sinfully ambrosial. Which makes this No Churn Raspberry Chocolate Chunk Ice Cream craveworthy delicious.

So how do you like eating your ice cream? In a waffle cone, in a cake cone, in a sugar cone, in a waffle bowl, in a dish, and/or maybe just right out of the container? Are you an ice cream purist or do you like to top it with a sauce or some of that Magic Shell scrumptiousness? 

Some raspberry ice cream recipes have you straining your cooked raspberry mixture and discarding all of the seeds. Not this one! Remember that 'more is almost always better' mantra? It's definitely applicable here. To deepen the raspberry flavor in the ice cream, the cooked raspberries are processed in a food processor until only a few of the seeds are detected. Using all of those raspberries makes for an insanely delicious raspberry ice cream!

Instead of using chocolate chips, coarsely chop up a semi-sweet or dark chocolate bar. Not only do the various sizes of the shards of chocolate more evenly distribute in the ice cream mixture, finding a big piece of chocolate in a bite of ice cream is akin to discovering a hidden treasure!

While the raspberry puree cools down in the refrigerator, make the ice cream 'base' in the bowl of a standing mixer fitted with a food processor. Cream cheese, sweetened condensed milk, Kosher salt, vanilla, and heavy whipping cream are whipped together until the texture is similar to luscious whipped cream. 

The raspberry puree followed by the chopped chocolate are folded into the ice cream base mixture until well blended before it all goes into the freezer to chill overnight. Aka the place where the magic happens!

If you don't have a freezer safe ice cream container, line a 9" loaf pan with plastic wrap before spooning in the ice cream mixture. Then tightly wrap the pan with plastic wrap (and some aluminum foil for good measure) and place in the freezer overnight.

No churn ice cream has a slightly denser texture than the air whipped ice cream made in an ice cream maker. Because of that, no churn ice cream needs to be removed from the freezer for about 10 minutes before it's scooped into the container of your choice! This No Churn Raspberry Chocolate Chunk Ice Cream has all of the creaminess, lusciousness, richness, and deliciousness of one of those high end, small batch, high end pints of ice cream you find at the grocery store! And on a hot summer's day is there anything better than cooling off with some ice cream? If you love ice cream, raspberries, and chocolate, you are going to be smitten with this No Churn Raspberry Chocolate Chunk Ice Cream! 

Recipe

No Churn Raspberry Chocolate Chunk Ice Cream

Ingredients

1 pound 5 ounces (600g) fresh raspberries (this is about 4 cups)

1/4 cup (50g) granulated sugar

1/4 teaspoon Kosher salt

14 ounces (396g) sweetened condensed milk

2 teaspoons vanilla

1/4 teaspoon Kosher salt

4 ounces (114g) cream cheese, room temperature

2 cups heavy whipping cream

5-6 ounces (140-168g) semi-sweet or dark chocolate (72% cocao), coarsely chopped

Directions

Raspberry Puree

1. In a medium sized heavy bottomed saucepan, bring the raspberries, salt, and sugar to a simmer over medium-high heat. Continue cooking the mixture for 5-7 minutes, pressing down the berries with a back of a spoon, until it has thickened (or lightly coats the back of a spoon).

2. Remove from the heat and let cool down slightly.

3. Process the mixture in a food processor until almost smooth (there will still be some berry seeds visible).

4. Transfer to a bowl and let cool in the refrigerator for 30 minutes.

Ice Cream

1. In the bowl of a standing mixer fitted with a whisk attachment, beat the cream cheese and sweetened condensed milk until smooth and creamy (about 2 minutes).
2. Add in the whipping cream and vanilla. Beat mixture until it has the consistency of a slightly stiffened whipped cream (about 4-5 minutes).

3. Fold in the raspberry puree with a spatula until almost no streaks remain.

4. Add in the chopped chocolate and fold until ice cream is completely blended.
5. Spoon the ice cream into your ice cream container or a 9" loaf pan lined with plastic wrap.
6. Seal the container or wrap the loaf pan well with plastic wrap (and a finish wrap of aluminum foil) and place in the freezer overnight.
7. Remove from the freezer about 10 minutes before you are ready to scoop into your favorite ice cream cone or into a dish. 

8. Optional: If serving the ice cream in a dish, pour some chocolate sauce or Magic Shell sauce over it.

Notes: (1) Use a good quality chocolate. I used a couple of bars of Trader Joe's Swiss Dark Chocolate but next time would probably use 2 1/2 bars. (2) No churn ice creams are best enjoyed within a week of being made.

Marinated Goat Cheese

"There's no such things as a small act of kindness. Every act creates a ripple with no logical end." Scott Adams. I have been the fortunate recipient of a string of kindnesses going back to my recent trip to Colorado. From being 'rescued' from my lake mishap, to being protected from what turned out not to be a mountain lion, to being guided across a treacherous part of a trail, to not being abandoned when experiencing the exhaustive and delusional effects of heat stroke after a long 'hike' on an extremely hot/humid day, three of those kindnesses came from strangers and one came from a friend. Consciously or unconsciously, I genuinely believe we are all affected by the gift of an unexpected kindness. Not just in the moment, but long afterwards. Over the course of my lifetime I have been the beneficiary of some life changing, even some life altering unselfish kindnesses. The kind you never forget. In retrospect, I believe my thinking as well as my beliefs about kindness were and continue to be largely shaped by those kinds of events. I wish I could find that young couple from Houston, Texas who helped me out of the lake and the older couple originally from the UK now living in Estes Park who turned out to be my guardian angels on a hike to repay them with more than my words of gratefulness. If I had learned even more about them I probably could. Instead, others will have to be the recipients of their goodwill so I can continue to do my part in keeping the possibilities of a kinder world infinitely endless.

I don't know about you, but on a really hot, humid day, I would much rather graze on small plates or appetizers than have a regular meal. There is something so satisfying and fun about nibbling on small delicious bites. Like this Marinated Goat Cheese with Grilled Bread, for example. 

To be able to take a simple log of plain goat cheese and baguette and turn them into something exceptional is incredibly gratifying. This Marinated Goat Cheese happens to be much less inexpensive to make (and I would say even tastier) than anything you might be able to buy from the grocery store or your favorite cheesemonger.

A marinade of olive oil, bay leaves, flaky sea salt, Aleppo pepper, coarsely ground black pepper, and lemon zest creates one of the most luscious, impressive goat cheese appetizers. Perfect for schmearing over slices of a grilled baguette and pairing with a chilled glass of Prosecco, Chardonnay, or sparkling water.

Made in either a bowl or a jar, the Marinated Goat Cheese needs only to marinate at least 60-75 minutes at room temperature before it is ready to serve. Okay, how easy is that?

Ever since grilling slices of my Rustic No Knead Bread and serving with some honey whipped ricotta, I have become a huge fan of the flavor of grilled bread paired with cheese. Brushed or sprayed lightly with olive oil, it takes only minutes to transform the simple baguette into something you would find at a really good restaurant. We happen to have a gas grill, so grilling bread can always happen at a moment's notice. However, if you don't have a gas grill, toasting it in the oven or using a cast iron grill pan on the stovetop are the next best options. Any of these bread options are preferable to just serving the Marinated Goat Cheese with a sliced baguette.

As much as I love the flavor of goat cheese, I was beyond smitten with this Marinated Goat Cheese in the first bite. From the richness of the olive oil, to the tartness of the lemon zest, to the wow factor of the spices all infused together, make the craveworthiness of goat cheese exponentially enhanced. Quite possibly those not on the high end of the goat cheese aficionado spectrum will shift in that direction. And you know me, don't be so quick to point out it's goat cheese before they taste it. As I firmly believe preconceived notions about food affect one's ability to honestly taste it.

With hot, humid days in the foreseeable future forecasts, we may be grazing more than dining in the weeks and months ahead. Considering how easy this Marinated Goat Cheese is to make, I am predicting it will be served on regular repeat around here. So, if you are looking for an easy, incredibly delicious, beautifully presented appetizer to serve to family and friends or a way to repay a kindness, look no further. Because here it is!

Recipe

Marinated Goat Cheese

Ingredients

5 ounces (142g) log of goat cheese

1/3 cup extra virgin olive oil

Grated zest of one medium sized lemon

2 bay leaves

1/2 teaspoon flaky sea salt

Pinch of Aleppo pepper (or crushed red pepper flakes)

Several grates (or to taste) of coarsely ground black pepper

Optional: Sprigs of fresh thyme (for garnish)

Small baguette, sliced and grilled (or toasted in the oven)

Small bowl of olives

Directions

1. Place the cheese log in either a sealable jar or small bowl.

2. Top with the olive oil, lemon zest, bay leaves, flaky sea salt, Aleppo pepper, and black pepper. Cover and let marinate at room temperature for at least 60-75 minutes. 

3. Transfer the marinated goat cheese log to a serving dish. Pour over all of olive oil mixture. Optional: Sprinkle with some fresh thyme leaves.

4. Place serving dish on a platter. Arrange grilled bread on platter. Place small bowl of olives on platter. 

5. Serve at room temperature with some grilled (or toasted) bread. Maybe a small bowl of olives and definitely a refreshing beverage.

(1) I like to buy the plain 5 ounce goat cheese logs from Trader Joe's. It's really good and inexpensive. (2) Make up jars of the Marinated Goat Cheese to bring on a picnic or to serve at a barbecue.

Human+Nature Exhibition, Daniel Popper (artist), Morton Arboretum (June 2021)

Mixed Berry Crumble Cake

My favorite in the center of town movie theatre re-opened in mid-April, yet I haven't yet to go there to see a movie. Not because I have any concerns about sitting in a theatre (I don't) and not because there aren't any movies I want to see on the 'big' screen (there are), it's I just haven't put it back into my routine yet. But soon, very soon. Whether it's a book, a mini-series, or a movie, I love reading or watching a good story. The kind of stories that draw you in, make you take pause, and/or shift your thinking. Last night we finished binge-watching the compelling, complicated, a bit dark, destined to be award winning 'Mare of Easttown' on HBO. If you haven't yet seen it, put it on your absolutely must-see list. Then go out, buy some Rolling Rock beer, invite over your friends who also watched it, and spend the night talking about it. And afterwards serve this Mixed Berry Crumble Cake for dessert.

In all seriousness, you don't need a reason to make this Mixed Berry Crumble Cake. With summer berries coming into season, the timing for baking and serving this buttery, fruity, crumble crunchy topped cake couldn't be more perfect. It would be a crime if you didn't make it. 

As far as cakes go, this one falls in the 'so easy' to make, one that delivers 'very big' on flavor cakes!

Using a mixture of berries is only one of the things contributing to this cake's deliciousness. You can make it with only strawberries or a mixture of only two or three berries, but in the spirit of 'more is better' I would strongly encourage you to make it using more than one kind of berry. The only berry needing prepping is the strawberries. Depending on their size, they are cut into 6 to 8 pieces. Keep all of the other berries whole.

Sitting underneath the berry layer is the delectable cake layer. The use of heavy cream in the batter adds both moisture and richness to the slightly dense with a perfect crumb cake.

Last, but not least, is the crumble layer. Made only with butter, flour, and light brown sugar, the crumble topping brings both scrumptious flavor and a crunchy-like texture. Topping the crumble layer with a light sprinkling of flaky sea salt makes for the ultimate finishing touch. The key to getting that bakery finish look to your crumble topping is squeezing some of the crumble mixture together with your fingers before placing it on top of the fruit layer.

In a preheated 350 degree (F) oven, the cake is baked for 45 to 55 minutes or until the top is golden and a cake tester inserted into the cake comes out clean. 

The most challenging part of making this cake is waiting for it cool down enough so you can remove from the pan and transfer to a platter or cake stand. 

The Mixed Berry Crumble Cake is one of those everyday cakes that could easily be gussied up with some freshly whipped lightly sweetened cream. Quite possibly I could justify having a piece of this cake for breakfast. This may be a simple cake, but regardless if it's adorned or unadorned with a dollop of whipped cream, there is nothing plain about it.

If the day ever came where I wrote a cookbook, this gorgeous Mixed Berry Crumble Cake would definitely be one of the recipes included in it. Which should give you more than inkling as to how much I loved this beautiful, mouthwatering cake. Or rather I should say, this cookbook worthy cake. Make this cake your summer-go-to cake. The one you serve at gatherings, the one you bring to a gathering, the one you definitely serve at a mini-series or movie discussion. 

Recipe

Mixed Berry Crumble Cake

Makes one 9" cake - Serve 8-12 depending on how you slice it

Updated August 2021

Ingredients

Crumble (Option 1)

2/3 cup (86g) all-purpose flour

5 Tablespoons unsalted butter, room temperature, cut into cubes

1/4 cup (50g) light brown sugar

Crumble (Option 2)

1/4 cup (50g) granulated sugar

1/3 cup (67g) brown sugar

1 teaspoon cinnamon

8 Tablespoons (113g) room temperature butter

1 1/3 cups (174g) all-purpose flour

Cake

1/2 cup (100g) granulated sugar

8 Tablespoons (113g) unsalted butter, room temperature

3 large eggs, room temperature

1/2 cup + 2 Tablespoons heavy cream

1 1/2 cups (196g) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon Kosher salt

2 teaspoons vanilla

10 ounces (282g) fresh strawberries, stemmed and cut into pieces (about 6-8 pieces per strawberry)

6-8 ounces (169-225g) fresh berry mixture (blackberries, blueberries, raspberries, blackraspberries)

Flaky Sea Salt, for topping the crumble

Optional but good: Slightly sweetened whipped cream

Directions

Crumble - Option 1

1. In a medium sized bowl, add in the flour, butter and sugar. Use a fork or your fingers to blend. Place in the refrigerator to chill while making the cake batter.

Crumble - Option 2

1. In a medium sized bowl, combine the sugar, brown sugar, cinnamon, butter and flour. Use a pastry blender, fork or your fingers to blend. Place in the refrigerator while you are assembling the cake batter.

Cake

1. Preheat oven to 350 degrees (F). Line a 9" springform baking pan with parchment paper. Butter or spray sides of pan and the parchment paper with vegetable spray. Set aside.

2. In the bowl of a standing mixer, beat the butter and sugar until fluffy and pale in color (about 5-6 minutes).

3. Add in the eggs one at a time, scraping down the bowl between egg additions.

4. Mix in the vanilla.

5. Mix in the heavy cream.

6. In a medium bowl, whisk together the flour, baking powder and Kosher salt. Add in all at once to the mixer. Beat on medium until flour is incorporated. Batter will be thick.

7. Spoon the batter into the cake pan. Smooth top with an offset spatula.

8. Spoon the fruit over the top of the batter.

9. Top with the slightly chilled crumble. Important note: Squeeze or pinch small amounts of the crumble mixture in your fingers before placing on top so you get those crumble clusters.

10. Very lightly sprinkle with flaky sea.

11. Place baking pan on a baking sheet and place in oven. Bake for 45-55 minutes or until the top is golden and a cake tester inserted into the cake comes out clean.

12. Let cake rest in the baking pan for 15-20 minutes before removing outside springform pan ring.

13. Once cake cools down considerably, transfer to a serving platter or cake plate

14. Serve slightly warm or at room temperature with a side a slightly sweetened whipped cream or eat plain. Either way, this cake is insanely delicious.

Notes: (1) You can make this cake with all strawberries or any fruit combination of your choice. If you can find black raspberries, definitely use them. (2) The crumble topping is the crunchiest on the day it is baked. If the cake is covered, the crumble topping softens just slightly but will still bring lovely texture to the cake.

Cookies and Cream Cookies

Last year the pandemic changed many things. While some things are beginning to swing back to an old/new normal, my summer half-marathon training program isn't one of them. In spite of the much anticipated return of the in-person training program, I decided I would again run solo and train virtually. Not because I don't love running with friends (I do). However, being able to run on my own gives me the freedom to choose my routes and running surfaces (I prefer asphalt to a path), pick the time I go out for my runs (as early as possible on hot/humid days), get lost in music (I have never been able to master the run/talk thing), whine if I want to (and I sometimes do), and, last but not least, improve my running head game. Making the decision to run alone didn't come easy as there are numerous benefits to running in a group. Particularly the support, encouragement, motivation, and camaraderie that comes with running in a pack or has sometimes been the case, running in the back of a pack. My goal race is in mid-September, just three days after I turn sixty-six. And like my training program, I will be running a virtual half-marathon as my race (the Lululemon Seawheeze) will again not be an in-person event this year. Fingers crossed I stay healthy and strong enough to run that race in-person, in Vancouver in 2022. In the months ahead, I will keep you posted on my progress (as it will be another way to keep me accountable). Even though I should eat healthy carbohydrates prior to and/or after a long run, I am all about giving myself rewards when I meet a goal. Which means you might be seeing more than a few recipes for baked goods from now until September. And these Cookies and Cream Cookies may be the perfect way to get things started.

While hiking in the mountains in Colorado I received a photoless text from two friends living in Texas telling me about a cookie they couldn't stop eating. It wasn't until I was in wi-fi range that I could text them back to ask 'what was that cookie?'. Within minutes I not only learned it was a chocolate chip and chopped Oreos cookie, but I also received a copy of the recipe. The idea of combining chocolate chips and chopped Oreos in a cookie was definitely right up my cookie loving alley. So about a week after I got home I looked more closely at the recipe. I loved the concept of the cookie but decided to make some changes to the recipe they had used. Which I am pretty certain they knew I would.

Only when I went to make my version of these Cookies and Cream Cookies I almost created one I am pretty certain would have been a disaster. As luck would have it, I relooked at my recipe notes and remeasured all of the ingredients before making the dough. Thank goodness! My Cookies and Cream Cookie recipe significantly increased the amount of chocolate chips (it went from 1 cup to 2 1/2 cups) using an equal combination of both white and semi-sweet chocolate chips. In addition to shifting the ratios on the brown sugar and granulated sugar (I like a higher brown to white sugar ratio in chocolate chip cookies), I increased the amounts of Kosher salt and vanilla, along with adding some baking powder. Instead of baking the cookies immediately after the batter was made, I went with my scoop into substantially sized balls, tightly cover in plastic wrap, and chill overnight cookie baking method.

After making a variety of Levain style cookies in the past year, I have become a big fan of the 'big, ginormous' cookie. From their appearance, to their texture, to their taste, there is just something even more satisfying about eating a 'big' bakery style cookie. It's important to note that if you alter the cookie size of any given recipe (i.e., making a big cookie small or a small cookie big), you increase the possibility of altering everything about the cookie.

In spite of their size, these cookies bake in a preheated 350 degree (F) oven for only 14-16 minutes (my baking time was closer to 16 minutes). Allowing them to rest on the baking sheet for an additional five minutes, further crisps up the bottom and edges without affecting the perfectly baked interior. 

The combination of chopped Oreos, semisweet chocolate chips and white chocolate chips in a cookie is pure bliss. 

My friends were right. This is my definitely my kind of cookie! So glad I have people looking out for my best interests!

And at the moment these Cookies and Cream Cookies are now my favorites! 

It's been awhile since I dunked a cookie in milk (the concept borders on being a bit sacrilegious), but these cookies are dunkworthy. However, if the concept of dunking a cookie milk isn't one that appeals to you, not to worry. They are satisfyingly scrumptious all on their own!

If you are looking for a cookie to bring to or serve at a gathering, to cheer up a friend, to impress your family/friends, to reward someone training for a half-marathon or marathon, or for absolutely no other other reason than to satisfy a cookie sweet tooth, make these Cookies and Cream Cookies!!! What I am trying to say is you really, really need to make these cookies! 

Recipe

Cookies and Cream Cookies

Makes 16 very large cookies

Ingredients

1 cup (226g) unsalted butter, room temperature

1 cup (200g) light brown sugar

3/4 cup (150g) granulated sugar

1 Tablespoon vanilla

2 teaspoons Kosher salt

1 3/4 teaspoon baking powder

1 teaspoon baking soda

2 large eggs, straight from the refrigerator

3 cups (390g) all-purpose flour

18 regular sized (183g) Oreos, coarsely chopped (cut each cookie into 7-8 pieces)

1 1/4 cups (218g) semisweet chocolate chips

1 1/4 cups (218g) white chocolate chips

Flaky Sea Salt

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, add the butter, brown sugar, granulated sugar, vanilla, Kosher salt, baking powder, and baking soda.

2. Mix on low to moisten the ingredients, then increase speed to medium. Continue to beat until light, fluffy, and pale (approximately 8 minutes). Scrape the bowl down midway through.

3. With the mixer running, add in the eggs one at a time, letting each fully incorporate before adding the next one.

4. Reduce the mixer to low and add in the flour all at once. When flour is just incorporated, add in the chopped Oreos and chocolate chips. Mix until the dough is homogenous. 

5. Divide the dough into 16 equal portions using a large (2 1/4") cookie scoop. Place each scoop on a baking tray. Tightly wrap the tray with plastic wrap and chill overnight.

6. Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper. 

7. Place 6 dough balls on the first cookie sheet. Lightly sprinkle with flaky sea salt. Bake for 14-16 minutes (rotating the tray midway through the baking process) until lightly golden on the edges. Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack.

8. Continue baking the rest of the cookies.

9. Enjoy the cookies warm or room temperature. Store cookies in a tightly sealed container or wrap individually in cellophane bags.

Notes: (1) These cookies can be made with all semisweet, all white, or milk chocolate chips. Or use a combination of any two or three of those chocolate chips. But the combination of the semisweet and white chocolate was insanely delicious. (2) The cookie dough balls weighed between 3 1/2 and 3 5/8 ounces or 100g-104g). (3) In spite of the fact that there are two teaspoons of Kosher salt in the cookie dough, these cookies are not overly salty.