I think we all have a particular magazine reading style, today I’d like to walk you through a sample of mine.
Early last week I received the October 2011 edition of Food & Wine magazine in the mail. I found it carefully placed right beside my iMac waiting patiently for me to pick it up once I got home from work.
The first thing I did when I saw it was smile. I then picked it up and carefully read all the captions on the cover. I was intrigued by the new French Classics which was printed in a large bold all cap font as well as the much more understated mention of where to go, and what to taste —what sommeliers know best about wine country.
Once the information on the cover was absorbed it was time to scan the indexes. Before that though, I made a long pause on page 6 where I found a ridiculously good looking grilled cheese sandwich made with fresh cheese curds, cheddar and bacon waiting to be transferred off a sizzling skillet. I somehow managed to pull myself away from the grilled cheese and made my way to the general recipe index, where a thorough scan of the Dessert & Confection recipe list took place followed by all the other categories. I then moved onto the Wine index where the 2008 Chono Reserva caught my eye. An herbal, berry-scented Chilean Syrah which they’ve paired with a recipe for Cider-Maple Pork Chops with Woodland Bitters Compote (note-to-self, must try).
The Wine index was followed by their index by Menu. The two that caught my eye were the Elegant Brunch, which starts off with a Cranberry-Spice Cocktail and includes a Speedy Ratatouille with Goat Cheese among a few other mouthwatering recipes, and their Dinner for Francophiles kicked off with a crab and celery root remoulade, a double baked cheese soufflé and Duck a l’Orange to name a few.
After reading the indexes I went back to the main index and looked up all the dessert recipes, the one that caught my eye the most was the Candy-Corn-and-Chocolate-Chip Cookies. What I’m sharing with you today is a slightly adapted version of them.
I’m still not done reading the entire magazine, but the process that follows is pretty much the norm… flip through each page carefully, read the articles that catch my eye, and make a note of the recipes I want to try.
What’s your magazine reading style?
- Cornflake Crunch
- Preheat oven to 275 degrees. Line baking sheet with parchment paper or aluminum foil.
- In a medium bowl combine cornflakes instant non-fat milk powder, light brown sugar, and salt. Give it a good toss to help coat the flakes evenly. Pour melted butter over flake mixture, stir with a wooden spoon until combined. Evenly distribute flake mixture over prepared pan. Bake for 18-20 minutes.
- Allow flakes to cool completely before adding into the cookie batter.
- Peanut Butter Candy Corn Cookie Batter
- Line 3 baking sheets with parchment paper or a silicone mat.
- Whisk together flour, baking powder, baking soda, and salt into a small bowl. Set aside.
- Cream butter and both types of sugar in a bowl with a hand-held or stand mixer on medium speed until fluffy. Add egg and vanilla, reduce speed to low and beat just until combined.
- Alternate adding dry ingredients and peanut butter.
- Stir in cooled Cornflake Crunch, Reese’s peanut butter chips and candy corn.
- Scoop cookie dough using a ¼ cup cookie scoop and place 6 onto each of the prepared baking sheets. Flatten cookies out slightly and transfer to the refrigerator to chill for about 3 hours.
- When ready to bake place oven rack in the center and pre-heat oven to 375 degrees. Bake cookies one sheet at a time for 13-15 minutes.
- Allow cookies to cool on tray before serving.