The Empty Fridge is a monthly series where we challenge that formidable void
and make the best of what's on hand. Join us each month for a new installment, and
feel free to share your empty fridge recipes in the comments for this post!
Up this month: Dessert
My early rounds with the beast that we so lovingly call the Empty Fridge started when I was probably eight or nine years old. On Saturday mornings, my entertainment of choice wasn't cartoons, it was watching cooking shows, particularly if they were on desserts. I've had a pretty healthy sweet tooth my whole life. I'd watch and my mouth would water until I couldn't take it any longer, and then I'd go upstairs to the kitchen and try my hand at making the delights I just saw.
Then only problem was, my mom went grocery shopping on Sundays which meant that on Saturday afternoon, the cupboards were pretty bare (two teenage boys in the house kind of bare). Also, baking usually requires a pretty set method and chemistry. But I didn't care, I'd try to figure it out anyway, the drive for sugar was that strong.
Fast forward twenty+ years and I found myself right back in that familiar territory again. Having just watched a show about the illustrious Momofuku Milk Bar Corn Cookies, I had to have them. But when I looked into my cupboards, I didn't have half of the ingredients (not even butter!). So, it was time to improvise and adjust.
I didn't have butter but I had olive oil ( and I could make up for the lightness of whipped butter by whipping the egg white). . .
. . . and I didn't have freeze dried corn powder, but I did have molasses and black pepper. . .
. . . and so the Kettle Corn Cookie was born.
They are crisp on the bottom from the olive oil, light and chewy in the center, and spicy and rich on the top. Sweet and savory with a hint of corn, and occasionally a slight taste of salt. And just like kettle corn, it's hard to stop eating them once you start.
Olive Oil Corn Cookies With Black Pepper Molasses Sugaring
Cookies:
Makes 2 dozen Kettle Corn Cookies
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 3/4 cup sugar
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup all purpose flour
- 1/4 corn flour
- Pinch of salt (I like kosher salt because the grains are a little more prominent in the finished cookie)
Topping:
- 1/4 cup
- 1 teaspoon molasses (or more depending on how sticky and rich you would like the flavor)
- Freshly ground black pepper to taste
Preheat the oven to 400 degrees. Combine flour, corn flour, baking powder, and salt in a bowl and whisk together. In a separate bowl mix the sugar, olive oil, vanilla extract and just the egg yolk (reserve the white). Whisk the egg white separately until it forms soft peaks and gently fold into the sugar mixture. Once those are combined fold in the flour mixture a little at a time making sure not to over mix.
When the dough is ready spoon onto a lightly greased cookie sheet and bake for about 8 minutes or until the are just golden around the edges.
While they are cooking, mix the sugar, molasses and black pepper until you have a crumbly texture and your desired molasses/black pepper flavor.
Cool the cookies on a wire rack and top with molasses topping immediately (this helps it melt ever so slightly and stick to the cookie).
Enjoy!
~ Sarah
*Last time in recipes: Healthy School Snacks