This sent in by Nadia, an active Cookie Friday cookie-eater, enjoying the Skor bar cookie at her desk on this blustery Friday December 19. It's too cold to go outside, stay in and eat cookies! (All natural peanut butter and grape jelly featured below. My pal Broccoli takes the loveliest shots!)
Showing posts with label Cookie Friday. Show all posts
Showing posts with label Cookie Friday. Show all posts
Friday, December 19, 2008
Cookie Friday December 19
Monday, November 24, 2008
Cookie Friday update
I know it's been awhile, but Cookie Fridays are back! Last week was a double whammy with Skor bar cookie facing off with good old PB & J. Tim suggested a Mars bar cookie, but in the end it was Natalie's request for a Skor cookie that won out. In case you're wondering where the grape jelly's hiding, it's inside the peanut butter cookie so you get that true peanut butter and jelly flavour mashup when you take a bite. Mathew suggested a poll to vote on which one was the favourite. What do you think?
Thursday, October 23, 2008
Cookie Friday: The double whammy birthday edition
You asked for it. The runner-up cookie from last week's poll was milk chocolate almond and that's what you're getting this Friday. However! In lieu of my cookie taster / guinea pig Broccoli's birthday, a special edition cookie will also be making an appearance. There will be no Cookie Friday for the next two weeks because I'll be in New York running that marathon!! Thanks everyone for your support. See you this Friday after 10am. Quantities limited.
TASTING NOTES:
Broccoli says:
There were very few votes for the espresso banana cookie in our recent poll. Shout out to Donna, who cast the single vote. I guess most people haven't tried a Banana Latte – my inspiration for this flavour combo. Since it's my b-day, Prosecco was kind enough to make them, along with milk chocolate almond cookies.
I have to say the end result was much more subtle than I would have thought. The oatmeal held it together and added a nice texture. Overall, it was chewy, soft and buttery. The banana became caramel and the espresso was a quiet undertone. Bravo!
Thursday, October 16, 2008
Double Chocolate Black Cherry: Review of the preview
{Review by Broccoli}
This cookie should be called chocolate cherry surprise! The surprise comes when you take a bite, expecting a crunch, and find it's much more brownie than the exterior suggests. The centre is soft and moist... I almost want to describe it as molten, but it's not oozy. Think of it as the best of both worlds – a brownie that you can pick-up, and eat like a cookie, without getting it all over your hands. The black cherry preserve adds a nice texture to each bite and its flavor permeates the soft interior. Rich, decadent and proper!
Serving Suggestion: Dip this into a glass of heavy cream if you're feeling adventurous.
Wednesday, October 15, 2008
Friday, October 10, 2008
Going, going, gone…
A *huge* thanks and shout-out to everyone who stopped by for a cookie this morning! And a special thanks to Broccoli, my in-house photographer and official cookie guinea pig. It was so nice to get a chance to see the lovely peeps at 37 Front Street east who work on the other floors. Keep the votes coming in for next Friday's cookie! As it currently stands, Milk Chocolate Almond and Double Chocolate Black Cherry are tied. We need a tie-breaker!
Wednesday, October 8, 2008
TGI[C]F - October 10 @ 10am
We've had two pseudo Cookie Fridays, but this is the first *official* one (I even branded it!). Here's how it works: Every Friday this month until I leave for New York on October 31, I'll be selling freshly baked cookies for $2 a piece. Proceeds to go toward funding my NY marathon trip (entry number 321783!). This week's flavour: oatmeal blueberry. Quantities limited, BYOM(ilk). Look forward to seeing you this Friday!
{UPDATE} Here's the first review of the preview:
Visually appealing. Nicely browned on the outside, fading to a luscious gold in the middle, with hits of royal blue from the blueberries. The first taste created a perfect bite shape – a testament to the cookie dough that baked to a crispy, yet yielding finish. The mouth feel is a nice combination of crunchy and soft, with the oatmeal and dough offering two distinct pleasures. Not an overwhelming blueberry flavour, much more oatmeal and caramel... but with a hint of satisfaction that the anti-oxidants are making me healthier with each bite. Solid!
Thursday, September 11, 2008
Cookie Friday- mini chocolate peanut butter cup edition
Broccoli will be pleased to know that I got focused tonight and baked up a batch of cookies. I thought I'd experiment with chocolate and peanut butter, two of my favourite flavours. Sprinkled on top- crushed unsalted dry roasted peanuts. Come and get it! And as usual, BYOM(ilk).
Friday, August 22, 2008
They're a hit.
Cookies for breakfast! Rob could only take one bite because he's lactose intolerant, but I think he still savoured that morsel. Nadia and Tracy were too busy licking off chocolate to say much.
Thursday, August 21, 2008
The chocolate chip cookie update
Broccoli and I have been anxiously waiting for Friday to show up because it's the day we're having these cookies for breakfast! I'm posting right now as I wait for the next batch to finish baking and I have to say. I'm in love. With these cookies. My roomie and I had a tasting from the first batch that cooled and we both agreed that the cookies are crispy but light, chewy but not heavy. There is a lovely carameliness, which I could smell even at the batter stage and the sea salt really brought out the flavour of the dark chocolate. Roommate advises chasing it with milk instead of coffee because she thinks the acidity of the coffee would over-power the subtleties of the cookie. She also just called out to me from the kitchen that she recommends cow milk of a lower fat percentage, such as skim or 1%. hah! If you happen to be around 37 Front Street east tomorrow morning around 10am, stop by with a toonie and maybe we'll spare you one of these gems! ;-)
As a final footnote, these cookies contain Callebaut dark chocolate wafers and are sprinkled with sea salt from Sicily.
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