Posts Tagged ‘cookies’
Celebrate 100 Years with a Savannah Smile
Posted by Sally Traynham / Friday, February 10th, 2012
Girl Scout Cookie season is here–the time of year when that knock on the door is often followed by a neighborhood girl asking if we want to buy four-dollar boxes of cookie goodness.
Whether you are Team Thin Mint or Team Samoa, almost everyone stocks up on their Girl Scout Cookie favorite, freezing the remaining hoard of boxes to enjoy later in the year when you can no longer buy them from neighbors or at stands as you exit local grocery stores (click here to find the closest stand near you).
This year, in honor of the 100th Year Anniversary, Girl Scouts are offering a new sweet called “Savannah Smiles,” named after founder Juliette Gordon Low’s hometown. Described by the Girl Scouts themselves as a “bite-sized, lemon-wedge cookies dusted in powdered sugar and bursting with zesty lemon flavor,” these cookies will hopefully measure up to past favorites.
Do lemon cookies conjure up an eating-frenzy comparable to one created by (for example) Thin Mints? If not, what flavor would you create if you could craft the next Girl Scout Cookie flavor? Leave your thoughts below!
Introducing! Savannah Smiles™ Lemon Cookies [Little Brownie Bakers]
Photo by: littlebrowniebakers.com
[tips for the food desk]
Posted by The Editorial Desk / Thursday, December 22nd, 2011
Folks, I have a problem. There’s officially less than five days till Christmas, and for the past week and a half, since my first visit to the German cookie haven earlier this month, I have not been able to stop myself from going back to Heidelberg Bakery … again … and again … and again.
As it’s gotten closer and closer to Christmas, I’ve come up with more excuses to go in there – I needed a little gift for my supervisor; for a co-worker’s birthday, a box of freshly baked cookies would be perfect; I need to wow everyone at the Christmas Eve party I’m going to (and I’m leaving out the fact that I just wanted to munch on something sweet myself).
I’ve always had the sweetest sweet tooth, so it’s no surprise that I’ve fallen obsessively in love with Heidelberg. But what I don’t understand, particularly at this time of year, is my love for things like pfefferneusse. I have this inexplicable obsession with German spiced baked goods, and I really don’t know where it came from, as I don’t have a lick of German ancestry in my blood.
Heidelberg's Christmas cookies
Each time I walk into Heidelberg I am blown away by the heavenly surroundings of cookies, baked goods, cakes, and more cookies! Seriously, cookies EVERYWHERE! And baskets of free samples — there’s nothing I love more. The first time, I was overwhelmed by all the cookies. But now, I want to get to know all the cookies — ALL the cookies. It’s my goal. Each time I’ve been back, I’ve tried something new, from the German chocolates to a free sample of marzipan. Up next? The powder sugar covered, marzipan layered bread (the only thing stopping me was the fact that it was $13 and I wouldn’t have anyone to share it with for another three days, and, obviously, I’d just end up eating it all myself).
There’s a sweet in Heidelberg for everyone — for the chocolate lovers, the German spice cookie lovers, the butter cookie lovers, the marzipan lovers. Heck, there are even simple breads, rolls, croissants and sausages for the savory lovers. But I won’t go there. Not this week.
I know it’s no secret, but if you haven’t been to Heidelberg yet, now’s your time to go. GO!
Embrace the holidays — embrace the cookies.
*Cue angelic sound effects*
Heidelberg is located at 2150 N. Culpeper St. in Arlington (703-527-8394; www.heidelbergbakery.com).
-Julia Harbo
Stone Soup Bakery Taking Holiday Orders
Posted by The Editorial Desk / Tuesday, December 13th, 2011
The holidays are closing in on us fast! With all the preparations for out of town families and incredible feasts, who has time to make dessert? These guys! So, let them make it for you!
They’ll meet you in the Burke Centre VRE parking lot in our regular Saturday Farmer’s Market spot on the evening of Friday December 23rd at 7pm with your pre-ordered desserts.
If you happen to need dessert for New Year’s as well, don’t hesitate to order. Provided are freezing and defrosting/reheating instructions to make the storage and presentation of your desserts a breeze.
Pies:
Pumpkin Pie from Stone Soup Bakery
Large $15 each * Small $6 each
Apple
Apple Crumble
Pecan
Sweet Potato
Apple Butter Pumpkin
Key Lime
Assorted Cookies:
$ 10 a dozen
Semisweet Chocolate Chip
Double Chocolate Chip
Oatmeal Raisin
Almond Sugar Cutouts
Gingerbread
Assorted Brownies:
$1- 1.50 each
(must order 20 or more of the same brownie)
Super Fudgy Brownie
Walnut Super Fudgy Brownie
Chunky Pecan Pie Bar
Almond Shortbread Brownie
Peanut Butter Blondie
Place your order with us now to reserve your delicious no-hassle Holiday desserts. I bought an apple butter pumpkin pie for Thanksgiving and it was a huge hit- not one slice remained!
Stone Soup Bakery – contact Jennifer Graybill & Johnny Connolly
(703)909.6089 * stonesoupbakery@yahoo.com
– Jennie Whistler
What’s that? Why, it’s a Pfefferneusse, of course!
Posted by The Editorial Desk / Monday, December 12th, 2011
Gut Checkers, do I have a great treat for you. As the countdown to Christmas is officially in high gear (12 days!), here’s a great Christmas treat in the form of none other than Christmas cookies!
And these ain’t no ordinary cookies…they’re pfefferneusse!
Pffeffer-huh?
On a recent trip to the new Trader Joe’s in Clarendon, I discovered these under an act of God. Naturally, whenever I go to Trader Joe’s I take my time roaming each aisle numerous times, making sure I didn’t miss anything. Man, am I glad I didn’t miss these cookies.
The distinct taste of these cookies is a complex combination of cloves, cinnamon, sugar, spice and everything nice in your mouth as you bite through the powdered-sugar-covered, crunchy outside and make your way to the soft and cakey inside.
Trader Joe's pfefferneusse
So, a couple of strong recommendations for you:
-If you’re feeling adventurous, try baking these at home from one of these online recipes;
-Go to Trader Joe’s and buy them for $2.99;
-Or, for more of a cookie haven in the Arlington area, stop in at Heidelberg and drool over the freshly baked Christmas cookies (and enjoy the free samples) like I did.
Heidelberg's pfeffernusse
And you can thank me later. 
-Julia Harbo
After Turkey Thursday Comes Black Friday
Posted by The Editorial Desk / Friday, November 25th, 2011
Occasionally Cake holiday goodies
Are you one of the obsessed Black Friday shoppers waiting in line at 3 a.m. this morning?
If so, all the power to you. I, on the other hand, can 100 percent guarantee that I’ll be passed out in my bed in the heaviest turkey-gravy-stuffing-pie food coma of the year as I sleep in, dreaming about eating leftovers for breakfast.
Either way you choose to spend your post-Thanksgiving Friday morning, a couple of Friday mid-day treats await you.
The Little Washington Winery will be serving a special holiday tasting with warm mulled wine and bonus bottle deals in the Gallery from 11 a.m. till the sun sets (that’s 4:53 p.m. for you less abstract minded). At 2 p.m., they’ll be making yule logs — because on post-Thanksgiving Friday, Christmas season also officially starts.
Occasionally Cake in Alexandria will be serving free hot cocoa and coffee as well as a 20 percent discount on holiday cakes and cookies (to name a few: vanilla chocolate-chip pound cake, brown sugar pound cake with Virginia whiskey glaze, pumpkin pound cake with maple glaze, peppermint candy-cane cake truffles, hand-decorated sugar cookies, chocolate-dipped macaroons, gingerbread men, and sugar plum, gingerbread pumpkin pie, candy cane and Mexican hot chocolate cupcakes).
-Julia Harbo
Happy Halloween Boils and Ghouls!
Posted by The Editorial Desk / Monday, October 31st, 2011
Halloween!!
Mwahahaha!
The air is crisp, the leaves are a palette of vivid fall colors and it’s time to collect some candy!
I love Halloween.
I also love getting into the spirit (har har) of things in an over-the-top sort of way. Take this past weekend for example.
We hosted a Halloween party this past Friday for 20 of our closest friends in an apartment made to hold roughly 5 people. And we went all out. Hanging skeletons, cobwebs and fake blood abound turned our living space into a nightmarish vision. We even changed out all the regular light bulbs into orange or black ones.
We still haven’t changed them back, but that’s beside the point.
Anyway, my favorite part of getting way too into Halloween is the food. It allows you to be completely creative and gross out your friends in a delicious way. This year, I wanted to serve something so gross looking, that people might be too afraid to eat it.
That’s what Halloween is all about, right?
Let’s start with the severed fingers. A logical place to start.
There was an accident at the saw mill...
My severed finger cookies were a huge hit. They look disturbing and taste great- which is exactly what you want at your Halloween buffet.
You will need:
2 tablespoons red food coloring
30 sliced almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners’ sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour
Directions:
1. Heat oven to 350 degrees. Line two baking sheets with parchment paper or foil and set aside.
2. Place food coloring in a shallow bowl. Dump your almonds into the bowl and fully coat. Set on a paper towel to dry.
3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
4. With an electric mixer (handheld or upright) combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
*Small note: make the fingers longer and thinner than you might think looks “normal” because the cookies will expand while baking.
6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
7. Bake until lightly browned, about 12 minutes. Cool completely.
8. Once cooled, dip the “severed” ends into more red food coloring to give it that just chopped off feeling!
Gross, right? But it makes a tasty shortbread-type cookie that everyone will LOVE.
Now let’s move on to eyeballs.
Monstrously fun!
Everyone loves deviled eggs, and I found a way to make them into a spooky and delicious Halloween treat.
You will need:
12 hard boiled eggs
1/2 cup mayonnaise or Miracle Whip
1/2 teaspoon dry ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon white vinegar
blue food coloring, as needed
24 slices of green olives
Ketchup
Tabasco sauce
Directions:
1. Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks out into a medium bowl and reserve the whites until needed.
2. With the back of a fork, mash the yolks until smooth.
3. Add mayo, mustard, salt, pepper, and vinegar. Mix well.
4. Add a few drops of blue food coloring to turn the yellow mixture a soft green. About 4 should do the trick nicely.
5. Spoon green yolk mixture into the cavity in each white half, dividing evenly.
5. On top of each yolk filling, place one green olive slice.
6. Mix together the ketchup and Tabasco until it’s somewhat thick. Use extra red food coloring if you want the color to be deeper. With a toothpick dipped in the mixture, draw red veins on the egg white’s surface.
7. Cover and chill until ready to serve.
These items are sure to be a hit at your Halloween party. So stay creepy, my friends!
Oh, and Happy Halloween!!
– Jennie Whistler
Crop Rapport – Stone Soup Bakery
Posted by The Editorial Desk / Wednesday, October 5th, 2011
Farmers Market in Burke
Even through the driving rain and cold wind that blew through the area last weekend, loyal patrons, decked out in galoshes and ponchos, shaking water from their hair still cheerily shopped the mini streets of the Burke farmers market. It’s heartening to see that even the foulest weather couldn’t deter those tried and true local clients, hurrying to get their fresh apples, fragrant herbs and bright vegetables.
Local, seasonal vegetables
Among the local produce vendors, intermingled with startlingly vivid flower stands and fresh-baked breads rests a small, unassuming tent piled high with fresh cookies, pies and brownies and manned by the cheeriest people, despite the nasty weather.
Owners Jennifer Graybill & Johnny Connolly
I’m talking about Stone Soup Bakery, a brand-new business run by local brother and sister team, Jennifer Graybill and Johnny Connolly. The bakery name, I’m told, is derived from the folk tale of the same title. “The message we took from the story is that if everybody contributes a little, it can make a whole lot,” Graybill said.
Well said. A duo that has always been baking, the two recently decided to take their wares public and have made their debut at the Burke Farmers Market. As of right now, all the cooking is done out of Graybill’s home kitchen and their products are sold only at this location.
An assortment of delicious goodies
This family is an example of team work at its finest; Connolly does the pie baking while Graybill creates the cookies and all of their products are made with as many local ingredients as possible. Because they work a lot with local produce, their flavors are more seasonal- right now apple and pumpkin pies are being highlighted in honor of Thanksgiving!
I had the opportunity to taste their pumpkin pie, of which they are especially proud- and with good cause! The smooth, custard-y filling is made from half fresh apple butter and half pumpkin. It simmers in a mix of sweet and savory spices for hours before it’s poured over a ginger snap pecan crust. The crust is truly what makes this dessert special. It’s thick and flaky, with just the right amount of texture that just melts away in your mouth.
Pumpkin pie with ginger snap, pecan crust
You’re gonna want to order this bad boy in advance for your Thanksgiving dinner- or perhaps just for dinner tonight.
What’s more, you can order it for your Thanksgiving dinner and pick it up from them in the same location (Burke VRE parking lot) the Wednesday evening before Thanksgiving to ensure you the freshest possible dessert. That that, Sara Lee!
Get your order in now!
Their cookies are all moist and chock-full of delicious fillings. Whether it’s double chocolate chip or oatmeal raisin (my personal favorite), you won’t be disappointed- there’s something for everyone!
Fresh cookies by Stone Soup Bakery
Not only were the baked goods a delightful treat, it was a real pleasure talking with and getting to know this family. Not only are they creating wonderful desserts and baked goods, but they’re contributing a positive image to farmers markets everywhere. You could tell that they took great pride in what they were doing and that they truly enjoyed doing it. Fresh, local ingredients and friendly faces are what helps the local markets persist and thrive in today’s economy- and Stone Soup is doing everything right.
Come see for yourself! Visit Stone Soup every Saturday at the Burke Farmers Market. “We love being at Burke Market,” said Connolly. “We live here, sell our products here, and contribute to our home community.”
And that’s what it’s all about, kids.
Visit them on Facebook and “Like” their page!
Visit them in person:
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Stone Soup Bakery – 703.909.6089; stonesoupbakery@yahoo.com
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Northern Virginia Farmer’s Market and Hours:
Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market• 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m.; Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 8-noon
Fredericksburg Farmers Market• George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m.; Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market• 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m.
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m.
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m.
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.
– Jennie Whistler
Posted by Warren Rojas / Wednesday, August 31st, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: The Swiss Bakery – Multiple NoVA locations; www.theswissbakery.com
The prescription: meringue glace. Pastry chef cum Swiss Bakery co-founder Laurie Weber clearly fears no sugar rush. So we, in turn, thought nothing of ordering the meringue glace, a double helping of your choice of house made ice cream (we recommend apricot, almond nougat, black forest and/or mint straciatella) or sorbet (dig into blood orange-pomegranate, green apple-kiwi, pink lemonade and/or chocolate-banana) escorted by twin meringues. The airy cookies double as textured spoons, the ice cream or sorbet naturally sliding between the grooves of raised sugar and soaking into the chewy center. Sangria sorbet was potent stuff, relaying lots of ripe red fruit (cherry, mixed berries, grapes), while the pina colada was mostly sweet, slightly tart and totally refreshing.
On the off chance you do over indulge—all the featured ice creams and sorbets, plus other overstock flavors are also available by the pint—just snatch up one of their novelty aprons (painted with images of rugged mountain men and buxom frauleins) to keep up the fit and trim façade.
–Warren
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Keep tabs on the month long Freeze Jag trek here.
Posted by Warren Rojas / Monday, August 29th, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: Buzz – Multiple NoVA locations; www.buzzonslaters.com
The prescription: open-faced oatmeal cookie sandwich with cereal milk ice cream. “It’s supposed to taste like the milk leftover after you eat a bowl of cinnamon toast crunch,” a Buzz worker says of pastry chef Tiffany MacIsaac’s whimsical creation. Maybe–if you’re used to having breakfast at Charles Bukowski’s house. The cookie—spot warmed right when you order—is great, delivering mouthful after mouthful of whole grains, golden and traditional raisins plus bonus cinnamon spice. But it’s the boozy cereal milk, which gets a boost from a long pour of bourbon, that had us cleaning our plate and clamoring for more.
Should you (unlike me) happen to NOT be a raging alcoholic. MacIssac’s treat churning prowess extends to virgin flavors (the aptly named “exotic” weaves together ultra tart mango and lusty spice cake; vanilla is plain delicious) as well as seasonal sorbets (raspberry, apricot).
–Warren
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Keep tabs on the month long Freeze Jag trek here.
Posted by Warren Rojas / Thursday, August 18th, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: Sinmobile – www.sinplicityicecream.com; @Sinplicity1
The prescription: Mango madness sinwich. Sinplicity founder Leland Atkinson has been a fixture at the Falls Church farmers market for quite some time now. But he’s only recently taken his sweets catalog on the road, dishing out artisan ice creams, sorbets and baked goods on random streets from a self-styled “Sinmobile.” When we happened upon the mobile munchies depot, Atkinson’s paean to luscious fruits–lemon-ginger, blood orange, magical mojito, blackberry & cabernet–appeared to be in full swing. Which made the mango madness sinwich a no-brainer. The house made sandwich is a frosty fruit fiesta featuring a happy marriage of mango sorbet and lemon custard (seriously citrusy, with a dose of tropicality) nestled between lime-infused macaroons. The wondrous cookies were flaky around the edges, cakey towards the center and pleasantly tart throughout.
Non-sorbet sinwiches include: the javariffic mud pie (fudge-cappucino ice cream surrounded by mocha macaroons) and willpower straining cow pie (brownie-studded chocolate ice cream bound by chocolate macaroons). Oh yeah, and they’ve got many of their signature “sins du jour”–dark Belgian chocolate, Madagascar vanilla, salty caramel, Thai peanut, strawberry shortcake, snickerdoodle were all on tap when we swung by–too.
–Warren
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Keep tabs on the month long Freeze Jag trek here.