Almond Blueberry Cookies From Giada
I think it’s really fitting that our first recipe review is one from Giada De Laurentiis. I don’t know if you’ve encountered this strange phenom in casual conversations or online, but this lady is seriously polarizing. (Check out the vicious goings-on in this post from our buddy Consumer Machine and you’ll know what I’m talking about!) You either love her or hate her and I don’t think many people fall anywhere in between (well, unless you’re me or Anthony Bourdain, but I’ll get to that in a minute).
On the hater side, there are some really passionate arguments citing all sorts of crimes from concealed weapons (too much cleavage) to inciting a riot (ridiculous over-pronunciations of Italian words). Those that love her appreciate her simple dishes, beaming smile, and yes, her over-pronunciations of Italian words.
Food-guru bad boys Michael Ruhlman and Anthony Bourdain (whom I love) have come up with a humorous (yet apropos) marriage of the two opposing schools by nominating Giada for their Golden Clog Award “The Alton” which goes to the celebrity chef who, despite “being on Food Network… manages to not suck.” Her nomination says it all: “Giada De Laurentiis: for doing everything (but the food) wrong and yet… still cooking consistently better than she has to.” Brilliant. Coming from them, that’s a huge compliment.
While she’s not my favorite Food Network character, most of the food she makes really looks delicious. An added plus is that her recipes are so simple and refreshing. Save for the occasional weird ingredient, they’re not daunting at all! And if Anthony Bourdain says it’s good, it must be.
I whipped up a batch of her Almond Blueberry Cookies and was impressed by how easy they were and how great they tasted. The only catch is that you need to approach these cookies not expecting a typical cookie at all. She should probably change the name to something more fitting like: Almondy Blueberry Muffiny Tops. They’re fluffy and lightmore like a muffin or a bread and less like a cookie. If that’s your thing, you will love these. The only suggestion I would make is to add a little bit more almond extract than the recipe calls for. Also, make sure you cook them until beautifully golden brown. The first batch I took out a little too early and they were just too doughy. Other than that, they were awesome. Love her or hate her, these cookies are (for me) a shining example that the girl can cook!
Almond Blueberry Cookies from Giada De Laurentiis
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: about 30 cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg york
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack.
Similar Posts:
- Monday Blues & Bechamel
- Jamie Oliver’s Chicken In Milk
- Weeknight Wasteland?
- Gift Guide 2010
- Chai Cupcakes from 500 Cupcakes
I think she’s better than a lot of what food network has to offer. That “half way homemade” lady and her hideous “tablescapes” just horrifies me. I might have to try those cookie thingies. Looks like a good brunch addition.
definitely a good brunch item!
and i couldn’t agree with you more; semi-homeade cooking with sandra lee is awful.
(so is quick fix meals with robin miller. seen it? it’s baaad.)
They would be a great sunny day mid afternoon tea snack.
those look delicious! i love muffin tops.
(i am surprised you made it through the post without commenting on her disproportionate head-body issues/camera angle conspiracies… kudos.)
also, your photo looks so much better than the one on the foodnetwork site… what were they doin there??
well jen, we’re a class act.
Hmm, I’m not too sure about the presence of almonds in this recipe. Do you really need almond extract AND chopped almonds? Sounds like a bit much if you ask me. They look delicious though!
White Trash Enchiladas.
This is a favorite when you spend all your hard earned cash on PBR. You’re gonna need flour tortillas. If you’re desperate just stuff a few in your pockets over at The Fiesta on Ross. Next is the paper plates. Grate a shit load of cheese and spread pure butter on your stolen tortillas. Add Pace Picante Sauce and stick in the Radar Range for about a minute. Pure mexican delight.
[...] Originally by michelle from the little dish on March 8, 2008, 12:53am « even our insects are bigger here, and there’s a reason for that « [...]