Strolling New York City streets during the height of fall when all the leaves are changing and golden light glints off the brownstone windows. This is what I envisioned when I bought tickets to attend my cousin’s September wedding earlier this month: Sam and I would extend the trip for a good day or two so we could experience a little bit of fall in the city. We’d finally eat at Prune and have scones and coffee at Buvette, as we always do. Sam wanted to take me to Russ and Daughters, and we’d try to sneak in a new bakery or ice cream shop for good measure. Well, as some of you likely know, my thinking on the weather was premature. New York City fall had yet to descend and, instead, we ambled around the city in a mix of humidity and rain. When we returned home I found myself excited about the crisp evening air, and the fact that the tree across the street had turned a rusty shade of amber. It was time to do a little baking.
These cookies were a real treat to make for many reasons — the main one being that they’re made with all purpose einkorn flour from Jovial Foods and the recipe is from Carla Bartolucci’s new cookbook, Einkorn: Recipes for Nature’s Original Wheat. I worked with Carla and the Jovial Foods team a few years ago, helping them develop recipes for their website and blog using the flour. If you’re not familiar with the grain einkorn or einkorn flour, it is a wheat similar to emmer, spelt, durum and soft wheat, but it’s an ancient species that’s more nutritious than modern wheat (30% more protein and more B vitamins and antioxidants). Many people who don’t tolerate modern wheat claim to do just fine with einkorn (Bartolucci’s daughter, for example) and after moving from Connecticut to Italy in 2006, Carla became enamored with the grain for that reason alone and began the process of growing, harvesting and selling einkorn.
If you’re interested in the way that einkorn’s gluten is different from other wheats or how baking with einkorn flour is different than baking with an all-purpose flour, Carla’s cookbook has some great information. After working with this flour for a few years, I can attest to how easy it is to incorporate into your favorite recipes — which is exactly what the Einkorn cookbook does. It’s a breath of fresh air in its approach to recipes: there aren’t 15 adjectives per recipe title or overly fancy, fussy baked goods. This is food you actually are going to want to bake for your typical week: Coconut Pound Cake, Einkorn Cornbread, Slow Rise Classic Sticky Buns, Ciabatta. But now we need to talk about these cookies.
I’ve made Ginger Molasses Cookies on the blog before a few years back, and I love the recipe. They are a different beast though: they are bigger and have more heft thanks to the bread flour. These cookies I’m sharing with you today have more of a subtle spice profile and a really nice, light chewy texture. These are snacking cookies. These are breakfast cookies. These are evening tea cookies. The method is quite simple and nothing you won’t be familiar with: they’re essentially a wet and dry ingredient affair, so pretty difficult to truly mess up. I will say, however, that you’re going to pull the cookies out of the oven and it’s going to seem as though they’re not done: they’ll be quite soft in the middle. But trust that they firm up as they cool. If you leave them in the oven longer (as I did with my first batch) you’ll end up with much more of a crisp, gingersnap texture. And while those certainly didn’t go to waste in our house, chewiness always reigns, no?
Because they’re so enthusiastic to share their wonderful einkorn flours and products with you, Jovial Foods is offering a 15% discount and free shipping (!!) on everything in their online shop (excluding grain mills and the cookbook); to redeem the discount, simply type in the code SWEETSPOONFUL at checkout. Offer expires 10/22/15.
While you can’t use the discount code for the cookbook, it is already an amazing deal through their website (and it’s autographed); it sells for a 25% discount off list price, and they offer free shipping. And towards the end of October, Jovial Foods will begin to sell their whole grain einkorn flour again (versus the all-purpose einkorn flour which I used for this recipe), which will be a treat to work with, so keep an eye out for that. You can sign up to be notified when it’s back in stock and ready to order.
I hope you all enjoy the recipe and are finding a little piece of early fall wherever you live.
Note: I was sent a review copy of Einkorn, as well as a complimentary bag of Jovial Foods einkorn flour to use for this recipe.
The reason for using melted butter instead of creamed butter in a cookie is to release the small amount of water in the butter into the flour quickly. This helps develop the flour’s gluten and gives a chewier rather than crispy texture to the cookie. This technique works perfectly with einkorn flour, since the flour is slower to absorb fats, and the wonderfully soft texture of these ginger cookies is proof of that. The cookies come out of the oven really soft and although they might look underbaked, they set up perfectly after cooling.
Reprinted from Einkorn
1. Preheat the oven to 350°F.
2. In a medium bowl, stir together the flour, baking soda, and salt.
3. In a second bowl, stir together the butter, the 1⁄2 cup granulated sugar, the brown sugar, molasses, ginger, and cinnamon. Add the egg and whisk together until well combined. Add the flour mixture and mix with a spatula until the dry ingredients are no longer visible. Let stand for 15 minutes to give the flour time to absorb the wet ingredients.
4. Spread the remaining 3 tablespoons granulated sugar on a small plate. Roll 1 1/2-inch (45 g) balls of dough between your hands and roll them in the sugar to dust completely.
5. Place the balls 2 inches apart on an ungreased baking sheet. Bake for 16 minutes until the cookies have spread and are barely firm to the touch. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.