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themeletorokay, so, whatever, I translate things into food. it's how I roll. also, IT'S MY FUCKING JOB, OKAY? (oh god I love the fact that I can actually say that.)
anyway,
Folie A Deux cookies with pumpkin, ginger, white chocolate, and macadamia nuts
makes: about 2 dozen. or, if you're a goofball like me, EXACTLY 27 COOKIES. (ugh that song is so hot.)
also, because I am silly, these cookies are veeeeeeeegan (except, upon contemplation, for the milk product in the white chocolate. oopsies). but since I totally did it the lazy way, the translation to omnivore-food is super-easy. see! I'll even do it for you!
CREAM:
1/2 cup margarine or butter (I used EB)
1/4 cup white sugar
3/4 cup brown sugar
WET:
1/2 tsp. vanilla
1 egg (I used egg replacer)
about 1 inch grated fresh ginger
1 cup pumpkin puree
DRY:
1/2 tsp. baking soda
1 tsp. salt
1 1/4 cup flour
1/2 tbsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground white pepper
1/8 tsp. ground black pepper
MIX-INS:
*about 1/2 to 1 lb. salted macadamia nuts, whacked with the side of a chef's knife to crack them into smallish pieces
*4-6 oz. (about half a package, maybe a little less) white chocolate chips (for something nifty, try semisweet or dark chocolate. that's what I'm doing next time)
*3-4 oz. (again, roughly half an average-sized package) dried cranberries
cream margarine/butter and sugar. add wet ingredients and mix until well integrated. add all dry ingredients except flour; mix. add flour at a leisurely pace while continuing to mix. fold in macadamia nuts, white chocolate chips, and dried cranberries. drop by spoonfuls onto parchment-covered or lightly greased baking sheet, sprinkle lightly with finely grated nutmeg, and bake in 375-degree oven for 10-12 minutes. let cool (at least for a couple minutes, guys, come on), and enjoy.
the great thing about these cookies is they're not just Folie A Deux because that was what I was listening to on my drive to and from work, while coming up with the concept, and while baking them. they're Folie A Deux because, to me, they're like the album (and yes, this is where I start to sound kind of crazy). they're salty and sweet with a bit of a bite, a little spicy; luscious (because of the pumpkin, mmmm pumpkin) and yet layered with textures: crunchy, chewy, velvety-sweet-smooth; they're pretty and golden but a little scruffy, too. also my springboard was a traditional classic recipe (my grandmother's chocolate chip cookies), but then I modded the hell out of it to get something new -- kind of like the synthetic process that built Folie A Deux into what it is. and, ultimately, like the album, I'm not quite certain yet what I think of them -- but I'm pretty sure it balances out on the side of awesome.also color of the batter matches PStump's hair.
...WOO! COOKIES!
anyway,
Folie A Deux cookies with pumpkin, ginger, white chocolate, and macadamia nuts
makes: about 2 dozen. or, if you're a goofball like me, EXACTLY 27 COOKIES. (ugh that song is so hot.)
also, because I am silly, these cookies are veeeeeeeegan (except, upon contemplation, for the milk product in the white chocolate. oopsies). but since I totally did it the lazy way, the translation to omnivore-food is super-easy. see! I'll even do it for you!
CREAM:
1/2 cup margarine or butter (I used EB)
1/4 cup white sugar
3/4 cup brown sugar
WET:
1/2 tsp. vanilla
1 egg (I used egg replacer)
about 1 inch grated fresh ginger
1 cup pumpkin puree
DRY:
1/2 tsp. baking soda
1 tsp. salt
1 1/4 cup flour
1/2 tbsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground white pepper
1/8 tsp. ground black pepper
MIX-INS:
*about 1/2 to 1 lb. salted macadamia nuts, whacked with the side of a chef's knife to crack them into smallish pieces
*4-6 oz. (about half a package, maybe a little less) white chocolate chips (for something nifty, try semisweet or dark chocolate. that's what I'm doing next time)
*3-4 oz. (again, roughly half an average-sized package) dried cranberries
cream margarine/butter and sugar. add wet ingredients and mix until well integrated. add all dry ingredients except flour; mix. add flour at a leisurely pace while continuing to mix. fold in macadamia nuts, white chocolate chips, and dried cranberries. drop by spoonfuls onto parchment-covered or lightly greased baking sheet, sprinkle lightly with finely grated nutmeg, and bake in 375-degree oven for 10-12 minutes. let cool (at least for a couple minutes, guys, come on), and enjoy.
the great thing about these cookies is they're not just Folie A Deux because that was what I was listening to on my drive to and from work, while coming up with the concept, and while baking them. they're Folie A Deux because, to me, they're like the album (and yes, this is where I start to sound kind of crazy). they're salty and sweet with a bit of a bite, a little spicy; luscious (because of the pumpkin, mmmm pumpkin) and yet layered with textures: crunchy, chewy, velvety-sweet-smooth; they're pretty and golden but a little scruffy, too. also my springboard was a traditional classic recipe (my grandmother's chocolate chip cookies), but then I modded the hell out of it to get something new -- kind of like the synthetic process that built Folie A Deux into what it is. and, ultimately, like the album, I'm not quite certain yet what I think of them -- but I'm pretty sure it balances out on the side of awesome.
...WOO! COOKIES!
