May Flowers

One of the best parts about living in Northern California in the spring is…the spring!

Having lived in South Florida for most of my life, I am more acquainted with the Floridian four “seasons:” Hot, Hellish, Hurricane, and Slightly Cool Sometimes. But here? I’m happy to say that I slept with my window open and woke up to the sound of birds chirping, while the scent of flowers wafted in on the breeze.

Fields and fields of flowers…

Oh  yes…did I mention the flowers? I love flowers. Roses. Orchids. Baby’s Breath, even. The little Dutch girl in me goes mad every time I see a tulip. And then there are the birds of paradise.

The coolest flowers pretty much…ever.

Amazing. Unique. Perfect. While winter is undisputedly my favorite season, April showers and (almost) May flowers make spring my close second.

And with spring also comes some equally amazing and unique produce…which, of course, it would be a culinary sin to leave out from any spring cookie recipe. Produce like rhubarb.

Never heard of it? Don’t worry: I hadn’t either; at least not until I first came upon the strange pink stalks at a New York City farmer’s market a few years ago. The stalks are the only edible portion of the plant (the leaves, however, will kill you…), and when reduced to a gel in an oven along with a little strawberry, sugar, and cornstarch or flour, they produce an absolutely delicious sweetly tart filling that’s perfect for pies, crumbles, crisps, and…cookies!

I came up with these cookies back in NYC, after my rhubarb discovery. They are based on a Strawberry Rhubarb Crumble, which means that they have a brown sugar and (vegan) butter crumble on the top. They have a tendency to spread while baking, so I like to make them in mini-muffin tins–but don’t be fooled when they look more like tarts than cookies! The strawberry rhubarb filling just adds a great level of flavor and consistency to an already awesome sugar cookie, and the crumble is an added bonus.

Rhubarb season, like those perfect spring days on which I have time to bake with it, is short-lived. But man, oh, man, if you can get your hands on a stalk or two, do NOT pass up the opportunity.

YUM.

Love and cookies,

KP

Persian Love Cookies!

I find this hard to believe, but it’s been over a month since last I blogged. I’m sorry to have left you cookie lovers hanging, but I’m back, and I’m going to do my best to get back into the kitchen for you!

Before we get into the meat of today’s post (get it? Meat? On a vegan blog? Shenanigans!), I just wanted to give you a little insight into my disappearance and the progress of KP ‘s Cookies: the last month(+) has been a little hectic because of my retail job; the post-holiday kibosh on my customers’ spending has been lifted, and so I’ve been dedicating a little more time and energy to the job that’s putting food on the table and cookies in the oven. And speaking of ovens, all of the commercial kitchens I’ve been exploring are either out of my current financial league, or else unable to partner with me for one reason or another. My GoFundMe account is still active, if anyone wants to help me make a push toward affording those services–without a kitchen, I can’t go ahead and apply for my liability insurance or health permits, and without those, there’s no need for the business license, because I won’t be allowed to operate.

I have still been baking (for proof, check out my friend Amir’s blog), and beside the old standards (Divine Vegan Chocolate Chip, anyone?) I’ve put together a few new recipes, like my absolutely irresistible Meyer Lemon Shortbread cookies, which came to be when one of my managers brought in a bag of lemons picked fresh from the lemon tree in her backyard.

Meyer Lemon Shortbread Cookies

Today’s recipe, however, draws its inspiration from a far less local source: the Persian love cake. Back in the summer of 2009, I discovered the recipe for the Persian love cake, and knew instantly that, should I ever get married, it would be the cake featured at my wedding.

A cake I baked (and tried to decorate) for the Palm Beach Shakespeare Festival in 2009. The top layer was a Persian Love Cake!

And before I go any further, I should state that this isn’t a wedding announcement for myself–because the only thing I’m wedded to is my job, and the only child I intend to have has floppy ears and four paws–but the cookies that follow were developed to celebrate someone else’s engagement!

A few days ago, my friend Dana went on a cruise…and as soon. As she disembarked, I received a fairly mysterious voice message: “Call me back. I have news!” Assuming that she hadn’t won the Mega Millions while off at sea, I indeed called her back–and found out that her long-time boyfriend had proposed on the ship. So, I decided to write a cookie recipe in honor of Dana’s big step closer to a life of wedded bliss.

The Persian Love Cake is a chiffon cake spiced with cardamom, iced with rosewater frosting, and garnished with pistachios. It’s bliss in cake form. I set out to recreate it, and came up with this:

Persian Love Cookies

The Persian Love Cookie is a cardamom and pistachio shortbread with a rosewater and lime frosting. It’s light but bold, and has a taste unlike any you might have encountered.

I’m so excited to share these with Dana, and with all of you. They’re just one more reason to #savethecookies!

On that note: I’ve decided that, ultimately, I’d like to join the growing ranks of Food Truckers in the Bay Area. I went to my first Moveable Feast last week, and I can’t wait to participate in more. I’m also hoping to check out Edgewood Eats in Palo Alto, and I’d really like to get up to San Fran for a couple of Off the Grids. All of the food trucks around here have SO much personality and so many great menu items…I’m hoping that someday very soon I can join their ranks.

The future home of the future KP’s Cookies Truck…

That’s why I HAVE to get KP’s Cookies off of the ground as quickly as possible–the sooner that I make the cookies’ presence known at farmers markets around the Bay area, the sooner I can start really fundraising for the KP’s Cookies truck. I need your help to #savethecookies. It’s only if we all get together and spread the word that cookies are the true spotlight (and food truck) deserving dessert that we can take down the cupcake empire!

Love & Cookies,

KP

French Toast and Guest Stars on the West Coast

…as you might have noticed, I haven’t been posting for a little while. Craziness at work aside, I’ve spent the last several days preparing for–and then taking–my very first trip to California. Now I’m here in Silicon Valley, visiting my mom & younger brother, who made the exodus out here just a few short months ago.

While this trip was LONG overdue, I’m glad I had the chance to take it when I did: My plane touched down on the afternoon of my brother’s 12th birthday!

Even though I’m 13 years older than Jack, I have a really great relationship with him. When I moved home about a year and a half ago, he and I had a chance to bond over iCarly, Harry Potter, and cookies. Ever since he moved, however, it’s been harder to be a part of his life. I still call him to find out his reactions to the new episodes of iCarly or to hear about the newest handmade wand he purchased with leftover Christmas money, but it’s a lot harder to make cookies for him to taste-test.

Last spring, after he had a bad day with a bully, I made up a recipe that combined two of his favorite things: french toast and Snickerdoodles. Jack’s French Toast Cookies were an instant hit–and he’s been asking for them ever since. So it was only fitting that I make him some French Toast Cookies for his birthday.

And, because I wanted to spend as much time as possible with him (and not just hidden in the kitchen, while he played angry birds on Mom’s iPhone), I asked him if he wanted to help out. The answer? Well, I’ll let you see for yourself:

Love & Cookies,

KP

I was so happy to see you, I baked you a pie!

Welcome to the home of KP’s Cookies, where the first ingredient in every cookie I bake is love!

Please check out the “About Me” section to learn a little about the crazy cook* behind this website, and the “About the Cookies” section to learn a little bit about how KP’s Cookies came to be. You can also browse the cookie menu, where I have posted many of the different flavors of cookies I’ve baked over the years–but if there’s something you don’t see & think needs to be added, let me know! If you can dream it, I can bake it.

I’ll be posting blogs about my baking and videos of my various recipes here, so feel free to check in often to see the amazing-ness that’s most recently come out of my kitchen. And if seeing the cookies isn’t enough, you can feel free to send me an email and order a custom batch at kpscookies (at) gmail (dot) com.

Today’s video features my world famous Apple Pie Cookies, in honor of fall!

Hope you enjoy!

Love & Cookies,

KP

*or kook, or both. Whichever you think best applies!