The classic Nutter Butter made better? Thomas Keller’s recipe consists of a delicate buttery peanut cookie with oats and chopped roasted peanuts and is paired with a peanut butter buttercream. Making this cookie is a bit more time consuming as you have to prepare the dough, chill it for at least 2 hours and then proceed to roll, cut and bake. I did the recipe over the course of two days and it didn’t seem so daunting.
The past couple of months I’ve found it hard to write a post without mentioning Paris. Truthfully I’m restraining myself because I could go on and on and I’m trying to space out my entries so as to not overwhelm. I compare myself to parents whom constantly show baby pictures. For being patient and understanding, I decided to give my friends a little token from my trip as a part of their holiday gifts. I made my own Tahitian vanilla extract with beans I brought home with me.
Even though the cookie is named “The Laura Cunningham” for Chef Thomas Keller’s partner, for me it will be “Tender Loving Care” because that is how I feel about baking. Every recipe done with care. It’s the secret ingredient that makes things taste that much better. The TLC is a take on the oatmeal cookie but instead of raisins it has chopped pecans. So here we go, Week #2 of the Bouchon Bakery Book Project.
Time for a new blog series on afternoon tea, my new favorite activity. Not everywhere I go is has a traditional tea service but there is still a sit-down experience to enjoy a hot beverage and treat. It feels good to do that sometimes, especially when I normally eat standing in the kitchen while cooking. I’ll start my series with my visit to Blue Bottle Coffee Bar at the Museum of Modern Art.
In October I went to the MoMA on a free day. What would have been cost for admission now went towards dessert! Next to the rooftop garden, Blue Bottle Coffee has a little shop where you can get coffee, tea, hot cocoa as you would at any other location. What makes this particular spot special is the dessert menu inspired by paintings in the museum. Pastry Chef Caitlin Freeman’s creations are quirky and playful. Her most famous piece is the Mondrian Cake so I went with that.
Here we go! The first recipe of 100+ in the Bouchon Bakery Cookbook. We’re starting out with cookies to ease ourselves into the whole project and to start it’s Thomas Keller’s Pecan Sandies.
