C is for cookie

These cookies came about as a result of two of my favorite food blogs. They originate at the Smitten Kitchen blog (and if you aren't familiar with this site, go now--it's gorgeous). Adam at The Amateur Gourmet "assigned" readers to make them. What can I say, I've always been a good student.

The cookies are deliciously unique. The sea salt adds a salty rush to the sweetness. I have to admit that I'm not a huge fan of white chocolate. It's just too sweet for me. The salt on top of the cookies cuts the sweet in a great way.

I followed the recipe exactly. My only minor criticism is that her estimation to create balls of two tablespoons created really large cookies. I would cut back a little to make smaller cookies. Even making large ones, this recipe made 40 cookies for me. I think the recipe is really for 4 dozen cookies.

The recipe is here: Crispy Salted Oatmeal Cookies.

Cheese Puffs

I made these cheese puffs (or if you are fancy and french, Cheese Gougères) on the fly as a Sunday afternoon snack. Mostly, I just wanted to see if I could.

Despite how fancy smancy they sound and look, they were actually very simple and easy. I followed the recipe I found here: Cheese Puffs

I'm not a baker, at all. That role falls to my husband, but he tends to bake breads and bagels (mmm...bagels) rather than cakes and cupcakes. All of this is a long way of saying that we do not have a pastry bag. So, I used a gallon freezer bag and cut the tip off. It took some practice to get the puffs ball-shaped and I made a decent-sized mess, but it worked. Also, I did use my Kitchenaid, but I think this would work fine with a hand mixer.

These are light, cheesy and perfectly salty. They would make a great appetizer for a cocktail party.

Three Olive Tapenade

I know that some people hate olives. I don't get it. Olives are the perfect combination of salty, earthy and fruity. If you dislike the particularly salty, green olives that are often on salads, don't write off all olives. There are so many varieties with their own unique flavors. Kalamatas, for example, are mild and fruity. If you have a favorite, this recipe can easily be made using one type of olive.

2 cups olives (I used one cup kalamata; 1/2 each of Spanish green and oil-cured)
3 anchovies
3 Tbs. drained capers
3 Tbs. extra virgin olive oil
2 Tbs. lemon juice
2 cloves garlic
2 Tbs. fresh thyme
pepper to taste

Combine all ingredients in a food processor and pulse until the mixture is uniform.

I like to serve this with slices of baguette that I brush with extra virgin olive oil and toast.