Tag Archives: vanilla

Black and White Cookies – New York

The Black and White Cookie is to New York as Jambalaya is to Louisiana. Both dishes are synonymous with a place — which, come to think of it, is kind of the point of this blog. Made famous by the

Black and White Cookies - New York

Seinfeld episode where Jerry and Elaine go to a bakery for a chocolate babka (we’ll have to do a post on that one someday), this cookie features a delectable vanilla-lemon base, iced half with chocolate and half with vanilla. Several years ago, we traveled to New York City in search of the perfect Black and White Cookie. We found a lot of terrible ones. They can’t be shrink wrapped in cellophane. They can’t be stale. The base must be more cake-like than cookie. And the icing must remain soft rather than hard and crunchy.

We found a recipe from Deb at Smitten Kitchen that we slightly adapted that fits the bill on all accounts. The batter for these cookies is more like cake batter. Black and White Cookie batterThe addition of cake flour and baking powder gives these cookies some loft. Because they are more cake than cookie, these will go stale quickly so we challenge you to finish them within a few days or pop them in the freezer for the next time you need a Black and White fix. As for eating them, we’re with Jerry, each bite has to have a little of both flavors. “Look to the cookie!”

NYC’s Wine and Food Festival takes place October 13-16, 2016, featuring tastings, celebrity chefs, hands-on classes, demos, and seminars.

Black and White Cookie

  • Servings: 2 dozen
  • Difficulty: moderate
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Recipe credit: Adapted from Smitten Kitchen

Ingredients

For cookies:

  • 2 ½ cups cake flour
  • 2 ½ cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ¾ cup sugar
  • 1 cup unsalted butter
  • 4 large eggs
  • 1 ½ cups milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract

For icing:

  • 3 cups confectioners sugar
  • 2 tablespoons light corn syrup
  • 3 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons hot water
  • 1/2 cup unsweetened Dutch process cocoa powder

Instructions

To make cookies: In a medium mixing bowl, combine flours, baking powder and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together until light yellow. Add eggs, one at a time, then extracts. Add one third of the flour mixture. Beat just until incorporated. Scrape down sides of bowl. Add next third, then scrape down sides of bowl. Add final third and then scrape down sides of bowl. Scoop batter onto baking sheets lined with parchment paper. Bake at 350 degrees for 15-18 minutes until tops are puffy and edges are just beginning to turn brown. Let cool completely. Place cookies in freezer for 10 to 15 minutes while making icing.

To make icing: In a medium sized mixing bowl, combine confectioners sugar, corn syrup lemon juice and vanilla. Add 2 tablespoons of hot water and stir until smooth. Add additional water by the teaspoon until desired consistency is reached. The icing should be not too thin that it will run off the sides of the cookie and not too stiff that it will not be spreadable. Divide icing in half into another bowl and add cocoa powder. Add additional hot water by the teaspoon until desired consistency is reached. Spread vanilla icing first on one half of each cookie, then repeat with chocolate icing. Let icing set before transferring to an airtight container with waxed paper separating layers.

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Wicked Good Licks: Grape-Nuts Ice Cream – New Hampshire

Ahhhh, summertime and who can resist the sweet temptation of an ice cream cone? A regional flavor that doesn’t get much national play is Grape-Nuts Ice Cream.The Granite State loves its dairy (it’s their top agricultural product) and this winning taste sensation can be found along the New Hampshire Ice Cream Trail and throughout New England.

Grape-Nuts Ice Cream - New Hampshire

The texture of the cereal reminded us of crushed cookies (and who doesn’t like that mix-in?) and its delicate nut-like flavor wedded well with the creamy vanilla base. Give it a try and you’ll be a convert too.

Hike, rock climb, or mountain bike in New Hampshire’s playground, the White Mountains.

Grape-Nuts Ice Cream

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

  • 3 cups heavy cream
  • 3/4 cups plus 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 cup Grape-Nuts cereal

Instructions

Heat the cream in a medium sized saucepan until bubbles appear on the edge of the pan. Remove from heat and add the sugar, stirring until completely dissolved. Add the vanilla. Cover and refrigerate for 2 to 24 hours. Pour cold batter into the canister of ice cream maker. Churn ice cream for 20 to 40 minutes or until it reaches soft serve consistency. Add Grape-Nuts cereal and let ice cream maker churn until cereal is fully incorporated. Remove ice cream to a freezer-safe container and let freeze until it reaches desired consistency.

Hey Hun: Berger Cookies – Maryland

If you grew up in or near Baltimore, you are well-familiar with the Berger cookie. A cousin to New York’s black and white cookie, this confection is a soft vanilla cookie heaped with chocolate frosting. And we do mean heaped. In fact, some would say the cookie is just a vehicle to deliver more frosting.

Berger Cookies - Maryland

Berger Cookies began in the mid-1800 when Henry Berger emigrated from Germany and shortly thereafter opened his eponymous bakery in East Baltimore. The recipe has only changed slightly since that time and today Berger Cookies employees hand dip 36,000 cookies per day.

These cookies are very easy to recreate at home. We slightly adapted the King Arthur Flour recipe. The StateEats kids killed a half gallon of milk gobbling these up.

If a visit to Charm City is in your future, check out Fort McHenry National Monument, widely regarded as the birthplace of the “Star Spangled Banner. ” You can visit all summer and listen to ranger talks on artillery and the flag, participate in children’s activities, hear fife and drum concerts and more.

Berger Cookies

  • Servings: 2 dozen cookies
  • Difficulty: easy
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Ingredients

For the cookies:

  • 5 1/3 tablespoons unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 1/2 cups flour
  • 1/3 cup milk

For the frosting:

  • 2 cups semisweet chocolate chips
  • 1 1/2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 1 1/4 cups confectioners sugar sifted
  • 1/8 teaspoon salt

Instructions 

For the cookies: Cream butter and sugar together using a mixer set to medium speed. Add salt, vanilla, egg and baking powder. Beat one minute. Gently add in flour alternating with milk until thoroughly blended.

Line two baking sheets with parchment paper. Drop spoonfuls of dough, about 1 ¼ inches in diameter, leaving 2 inches between cookies. Flatten cookies with palm of hand or bottom of a glass coated with cooking spray. Bake cookies at 400 degrees for about 10 minutes or just until the edges begin to brown. Do not overcook. Let cool on pans.

For the frosting: Place the chocolate chips, corny syrup, vanilla and cream in a large bowl. Microwave in short bursts about 90 seconds, stirring in between, until chocolate begins to melt and the cream bubbles. Stir until chocolate mixture becomes smooth. Add in the confectioners sugar, mix until incorporated. Let cool to room temperature.

Spread frosting on top of the cookies. If frosting slides off the cookies, allow it to set a bit longer.