I got some serious love mail this week from my favorite cowgirl slash author slash blogger slash mother slash photographer and now Food Network TV host Ree Drummond aka the Pioneer Woman, my very own advance copy of Food From My Frontier Cookbook. That’s the first one to be crossed off my 2012 Most Wanted Cookbook list. Let’s get cookin.
I’m happy to see her latest cookbook is even larger than that first one, more room for more recipes (she adds a whole section dedicated to the lighter side of the ranch and I don’t mean dressing). We’re talking crusty quiches, watermelon granitas and leafy salads. There is a new cocktail section as well (if you’re into that kinda thing as Ree says) featuring hand crafted mango margaritas. Pair that with her roasted corn guacamole and quesadilla de camerones and I think she’s covered my favorite food groups, quac, shrimp and margaritas. You can take the girl out of California but you can’t take the California out of the girl or cowgirl. I expect some sort of fusion mexi-sushi rolls in cookbook numero tres Ree. wink wink.
Look for her new cookbook when it hits the shelves mid-March (currently Amazon is quoting a release date of March 13th). Ree is also heading out for her 2012 book tour I’m looking forward to seeing her again in April. I can’t believe it’s been a year since I last saw her at the Los Angeles book signing. Do you remember that post? Feels like forever ago.
I sat down with the book and of course went directly to the sweets. I love to bake make no mistake about that. I remembered Ree talking about this magical ingredient she added to her chocolate chip cookies awhile ago and it is now immortalized on the pages of her NEW cookbook, Malted Milk Chocolate Chip Cookies.
I remembered I bought some malted powder and shelved it weeks ago if not months so I unburied it from the pantry and we set out to try her recipe. My teenager made sure his thoughts on that matter were heard. You would have thought I was committing blasphemy by the tiniest deviation of the classic Tollhouse recipe. He begged and pleased not to add the malt but I did and you know what, I had to wrestle the beater out of his paws, the dough was THAT good. Not that I am encouraging or endorsing the eating off raw dough mind you but I may or may not have consumed a few spoonfuls myself. Yumm-o.
The cookies bake very flat (this is fully disclosed in a very humorous way in the book) but what they lack in volume they make up in chewiness. I also tried freezing the dough overnight and they actually held their shape slightly better but they are still a flat cookie. I would recommend freezing a log and then slicing before baking, that and making sure you aren’t ravenously hungry when you make these or else you my friend are in T-R-O-U-B-L-E.
This is me setting up for some post baking shots of the cookie and since I am doing the FEBPHOTOADAY challenge I thought I’ll pull double duty, yesterdays challenge was where you work.
Leave a comment below and share with us your favorite cookie? Thin mints? Momofukus compost cookies? Your moms oatmeal chewies?
Sending love and thanks to you Ree for the book it’s a beauty just like you.
Giveaway ends March 10th 12 PST. Open to US and Canada residents only. Giveaway book provided by me little ol modchik. the end.