My post was a bit delayed this week, I know.
I apologize, but it was my birthday on Monday and got a bit hang up with loads of chocolate and stubborn pizza doughs. There was chocolate everywhere, up to my eyebrows and flour on my hair (that was not gray hair; there won’t be any grey on my head for at least another 40 years, or until the companies stop producing red hair dye). It would be an understatement to say that I don’t like birthdays, but I’ve decided to have birthday reruns from this year on, if you get my point. I’ve celebrated “enough” to keep me going for some time.
Since my New Year‘s Resolutions don’t really last until July, I had got into the habit of “renewing” them and call them B’day Resolutions, but they are nothing new, really (I usually vow that I won’t eat all my food, I’ll drag myself to the gym or yoga class, not to smoke like a chimney, think before I open my mouth to say something etc. etc)
But this year I didn’t do it. I’ve decided to let myself relax and be creative. This is how and why I started this blog. I needed a creative outlet,but didn’t know that I would find it here. And I certainly didn’t know that I was signing myself up for so much work.
I also didn’t know that I would get to meet fellow bloggers, but I should never say never, I guess. Two of them, Eri and Ermioni invited me to play a blog game, asking me to send a pic of what I see out of my window. I took a picture of the view I see when I am mixing something on my green mixer.
I live in a suburb, not far from the center of Athens, and luckily among the urban landscape (translate: concrete walls), there is some “green”(banana/lemon/laurel and lotus trees). And a mountain top, over there, at the right hand top corner (my eyes have been trained to avoid walls and concrete and focus on the good stuff, yeah).
I, in turn, invite the follow 5 bloggers to play, if they are still here, because I suspect for some the holidays have started.
(in alphabetical order)
I also have a recipe for you today.
These cookies are simple to make, perfect for breakfast, or to accompany your tea or even as a pre-workout snack. They are sweet and lemony, and enriched with wheat germ and spelt flour.
Honey Wheat Cookies
recipe from Dorie Greenspan
1 ¾ cups (245gr.) αll-purpose flour (I used 1 ¼ cup (175 gr.) AP flour + ½ cup (45gr.) spelt flour)
1 cup (90 gr.) wheat germ
1 tsp baking powder
¼ tsp salt
½ cup (100 gr.) sugar
2 tsp finely grated lemon zest
8 tBsp (113 gr.) unsalted butter, at room temperature
½ cup (150 gr.) honey
1 large egg
Whisk together the flour(s), 1/2 cup of the wheat germ (you’ll use the other 1/2 cup right before baking), the baking powder and the salt.
In a different bowl, or the mixer bowl, rub the sugar and lemon zest together with your fingers until the sugar is moist. Using the paddle attachment, if you have one, beat the lemon-sugar and the butter on medium speed for about 2 minutes, until creamy and smooth. Add the honey and beat another minute or two. Add the egg and beat for about 2 minutes more, until you have a smooth, light and fluffy mixture. Reduce the mixer speed to low and add the dry ingredients in two portions, mixing only until each addition disappears. Scrape the dough out onto a large piece of plastic wrap, seal and chill the dough at least 2 hours or for up to 2 days.
Getting ready to bake: Preheat the oven to 170C degrees. Have a pair of baking sheets lined with parchment paper. For convenience, you can shape the second sheet of while the first is baking.
Put the remaining 1/2 cup wheat germ into a bowl and keep it near you. Remove the chilled dough from the fridge and working with a spoonful at a time( I used an ice cream scoop), roll the dough between your palms into small balls. Drop each ball into the wheat germ, turn to coat, then place the balls on a baking sheet, leaving about a couple of centimeters of space between balls (these don’t spread much). Use your palm or the bottom of a glass to gently flatten each cookie.
Slide the sheet into the oven and bake 10 to 12 minutes (it took mine about 10 minutes), or until the cookies are just firm to the touch. Transfer the cookies to racks to cool to room temperature and repeat with the remaining dough.
The dough can be made up to 2 days ahead and kept covered in the refrigerator. Once baked, the cookies will keep at room temperature for about 3 days, or in the freezer for up to 2 months.