Happy Labor Day Weekend!
I can’t believe I’m writing that. Labor Day! It was just June. I know I’ve been writing “where has the time gone” in my last few posts but, seriously! Where did the summer go? The school year ended with me exhausted, frustrated and I seemed to have lost my desire to bake. So I spent the summer spending time with my kids and trying to get my focus back. I’m hoping it worked because school starts on Tuesday and I have to start the year at 100%.
Good news? I found my love for baking again! Good thing too because my friends were starting to complain.
With it being the first Monday (well, Sunday night) of the month, that means it’s Secret Recipe Club reveal day. I love this day. I get to post about a new blog and a recipe that I made from it. My assignment this month was Chef in Disguise. Sawsan is the author of this amazing blog! By day she is an orthodontist, by night she is a passionate food explorer. Her blog is filled with easy authentic middle eastern recipes along with some family favorites. And my, oh my! She has some amazing recipes on there!
I had every intention of making her Cinnamon Sweet Bread. It is absolutely beautiful and I thought it would be a show stopper at our first staff meeting. But…. time got away from me and my meeting came and went. I knew I couldn’t make it after that because I would seriously eat the entire thing if I didn’t take it somewhere.
Some of her other recipes that totally caught my eye were her Chicken Kabob and Aleppo Mortadella, her Kfarat Kabab and her Chimney Cakes. But my daughter saw her post for Checkerboard Cookies and asked if we could make those.
Sawsan has very detailed instructions on how to make these complicated looking cookies so I wasn’t super intimidated. I was a little worried that they would take forever, but I’m up for a challenge. About half way through I wondered what they heck I was thinking. They were pretty time consuming because the dough was ripping and hard to put together but I persevered.
When they were all assembled and had chilled overnight, I cut into them and knew it was totally worth it. They looked so cool!
You can see I struggled a little with cracking.
Cut then into strips and stack them.
After the dough has chilled again, roll the stripes in more dough.
Chill the dough again and then slice it into thick slices.
Don’t they look cool?!?!
Bake and voila! Checkerboard Cookies!
The key is to not over bake these cookies. I cooked the first batch a tad too long. I was thinking they should be a golden brown. Nope. Bad move. They were rock hard.