Cookie Exchange – Meatball Cookies

I have never been to a cookie exchange/swap, so when Jen suggested I write up something for Getting Ready to Go on preparing to go to one, I was at a bit of a loss. I wasn’t even sure of the concept, honestly. But some searches online helped me sort it out. And I may even host one, last minute, exactly the way everything says you shouldn’t, and if I do, I’ll write it up for GRTG.

Cocoa, sugar in a pie plate, two large tupperwares bins. Baking supplies strewn about.

But what it did do is prompt me to consider what cookies I’d take to the exchange. And while I’m very proud of The Groom’s Cookie and I love the fall flavors of the maple cookie and I simply adore cookie cutters, one cookie immediately sprang to mind.… Continue reading →

The Groom’s Cookie: Brandon

My cousin Ashley got married a little over a month ago to a really lovely man, Brandon. I was lucky enough to be in attendance and to get to do all the happy crying that entailed. Which, for the record, was a lot.

Some things are just right.

I love weddings. I unabashedly, unironically, utterly, and wholeheartedly love weddings. There’s so much joy and celebration, so much happy expectation, so much community…

Being able to witness people as they look at each other and say, “You’re my chosen family” is such an honor.

And, let’s be honest, the party that inevitably follows a wedding is fabulous too. Food, beverages, camaraderie; what’s not to love? I was also lucky enough to be invited to this part of Ashley and Brandon’s big day.… Continue reading →

Some Food Science Related to Brewers’ Spent Grain

As I’ve immersed myself in beer culture, I’ve come to be incredibly aware of brewery waste. In particular, a brewery-in-planning specifically mentioned spent grain and its uses to me; until then I hadn’t really put much thought into it. That mention led Bill and I to make a few loaves of spent-grain bread, after which I became curious about the nutritional content of spent grain.

So I did what is practically second nature these days: I asked Google to help me figure it out. From various, long-unrecalled sources, I did discover spent grain has a lot of fiber (which I expected) and is high in protein (which surprised me).

Dried Spent Grain

I was most curious about micronutrients, though, which is how I ended up asking Google, PhD1 for further help.… Continue reading →

#CookiesAndBeer

It started innocently enough. I was sitting down to assess some of the cookie recipes I’d recently been entrusted with, and I’d cracked a cold, low ABV beer to help me in my analyses. I figured I’d tweet about it too, with a jokey hashtag, #CookiesAndBeerWithTasha.

Well, some of my delightful twitter friends saw it and started tweeting back at me. It was a blast. Goofing around. Discussing cookies. And beer. It was so much fun we decided we should schedule it again.

Berliner weisse. A cookie recipe. Softening butter in the background. I got this.

That’s how I came to be attempting to host a Twitter chat, #CookiesAndBeer, last Tuesday.

My original plan was to bake “Italian Filled Cookies” during #CookiesAndBeer, as it was the recipe I most tweeted about during the jokey chat.… Continue reading →

Why Pie Crust Cookies?

I suppose before I answer “why,” I should make sure it’s clear “what.”

Pie crust cookies, in case it’s not obvious from the photo below, are cut out cookies made from the remains of pie crusts. They don’t have to be cut out cookies, to be honest, but by the time I am making pie crust cookies, my counter is already a disaster, my rolling pin already needs to be washed, and my extensive cookie cutter collection is calling my name. Basically, at that point, the effort to make cut-out cookies is minimal. So, I do.

You’ll notice that the cookies aren’t frosted, but have an extremely generous sprinkling of sugar. This is because frosting & decorating would be a huge pain in the ass for maybe 10 cookies, add substantially to the clean up and not add much to the flavor.… Continue reading →