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.
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.
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:
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.
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,