Mint Lemon Curd Thumbprint Cookies

Lemon Curd thumbprint cookie

It does occur to me that, if I want to someday actually lose weight, a
good first step might be to stop making cookies.
Today, however, is not that day. I’ve had four of these. (oops)

I took the leftover dough from the Ganache Cookies out of the freezer last night. Brian made some really
good lemon curd with mint, and I thought it might be a great filling
for thumbprint cookies.

I rolled out some balls of dough, pushed thumbprints into them, and
baked them for 12 minutes at 350F. The thumbprints entirely
Apparently this is a really springy dough. Oops. I pushed new
thumbprints into the cookies and set them on a rack to cool.
The second sheet I didn’t bother flattening or thumbprinting, I just
baked them.

Once they cooled, I put a teaspoon or so of lemon curd into each:


Egg Custard Bao filling


I wanted custard bao, but didn’t want to go to Chinatown, so I did a bit of research. ??The internet seems to think that the filling is an egg custard, and I found a nice recipe using Bird’s custard powder—but I don’t have any and don’t know where to get it other than by special order. However, it did look like I should be able to make something that approximated it by making a cr??me anglaise with coconut milk.

Coconut milk:

  • 1c finely shredded coconut
  • 1c hot water

Soak until the water cools to lukewarm, then pour through cheesecloth or a fine-mesh strainer. Press out as much liquid as possible.


Cr??me d’Anglaise with coconut milk

  • 4 egg yolks
  • .5c of your coconut milk
  • .5c sweetened condensed milk

Heat milks, pour half into whisked eggs, pour all into pan Heat, stirring constantly, until it turns into small balls of scrambled eggs (or, ideally, a pudding.) 70E883E6-F654-4AF1-9929-067E38633CDF.JPG If you have the scrambled egg version, continue heating until most of the liquid boils off. If you have a pudding, until it is thick enough to coat the back of a spoon. Cool.


At this point, fill your buns with the pudding. Steam 10-12 minutes until the bread is fluffy.

B98597A9-0D4E-4453-AD42-8CF05549FECB.JPG Because I made a double-batch of bao dough, I also wrapped other random things in it: cubes of cheese, some chocolate ganache (better when I rolled it like a rugalah than when I put it in a ball) and some seitan apple-sage sausages. They were all okay, but I think the dough needs more experimentation—the recipe from our bread book is meant to be baked bao, and it’s not quite the right fluffy texture when steamed. They also *really* don’t keep—the next day they could be eaten only if microwaved in a damp towel for 15s, and the day after they were inedible. 6D609B73-8BF5-4E4E-96D7-54AC77C59BEA.JPG

German Pancake, ham and homefries


I promised E “french fries” for dinner, originally intending to make sweet potato steak fries. But at some point I forgot about those and found myself dicing regular potatoes instead. Apparently we’re having homefries for dinner—but there should probably be something else involved. Four small potatoes and an onion do not a dinner make.

When we were at the grocery store, then, I was hunting some protein. I happened to notice some pre-packaged ham steaks, which looked *awesome*, and were nitrate-free and on sale. Score! Despite my usual tendency to eat vegetarian most of the time, I love ham.

So now we have ham, homefries… and we need something else. Pancakes? Waffles? I’ve never made a german pancake, but I always get one at Bickford’s, so I thought I’d try. Besides, the oven was already hot, and how could I resist a recipe that starts with “melt a stick of butter in a cast iron pan”?



Heat oven to 350F. Dice an onion and some potatoes (4 small, in my case) and put in a few tablespoons of olive oil. Salt lightly. Bake for 40 minutes, then turn the heat up to prepare for the pancake. Bake 20 minutes more, or until they start to brown nicely.


DSC_5249.JPG Warm in pan. Flip a few times. (It was precooked. Not really a recipe. Your Ham May Vary.)

Double Dutch Pancake

Based on the Joy of Cooking recipe, doubled, with less sugar.


In a 12″ cast iron skillet, melt a stick (8 tbsp) butter over medium heat.


Meanwhile, whisk together until smooth:

  • 1 c flour
  • 1 c milk
  • 4 eggs
  • 1/4c sugar


When butter is melted, pour in the batter. Without stirring, cook for a minute or so. Then, move to the 425F oven.


Bake for 16-20 minutes, until the pancake is puffy and starting to turn golden-brown in places. B7BF2716-0933-44E8-974F-8A3EB1D23013.JPG

Serve immediately with jam, preserves, etc. It will start to deflate immediately.

Do not serve with the apple butter that has gone moldy *again*. Stop buying that brand.

Ganache Cookies

Ganache Cookies

I decided to make some cookies with the four whites and two whole extra eggs I cracked while making bao. Since I was making cookies anyway, I figured I might be able to use some of the extra ganache in them. I totally made up the recipe, but I liked the results, so it is presented here for your approval:


  • 1c brown sugar
  • .5c white sugar
  • two sticks (1c) butter
  • 4 egg whites, 2 eggs
  • 4.5 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp (ish) vanilla

Mix wet ingredients. Mix in dry ingredients. Blend thoroughly. Refrigerate??for an hour or so (probably not necessary, but I made the dough during Emi’s nap and wanted her to get to help with the actual cookie-making part.)

Making the Cookies:

I tried two things here. The first was making balls and putting a thumbprint in them, like thumbprint jelly cookies, and then filling that with ganache rather than jelly. (But baking the ganache). That came out a bit crumbly. (It also left chocolate easily accessible to my Junior Baking Assistant, which turned out to be an issue. “Emi, where did the chocolate that was on these cookies go?” “Mouth! More chocolate?”)

Thumbprint cookies

The second was rolling a ball of dough around a ball of ganache, for chocolate surprises. Those turned out *amazingly*—the ganache is tender and chocolately, the cookies are soft and chewy, and the outside is just a tiny bit crisp.

Chocolate Surprise cookies Inside of a Chocolate Surprise cookie