5 responses

  1. Niko
    October 15, 2007

    Sounds tempting. You should have ended the session by making dark chocolate covered peppermint drops with pure peppermint oil (like Altoids).

  2. Jessica “Su Good Sweets”
    October 16, 2007

    Niko, we actually had Altoids for the taking, but I think the flavor is too strong. My favorite combo from yesterday was chocolate-dipped dates.

  3. Cakespy
    October 18, 2007

    Chocolate and garlic sounds like it might actually be quite good…maybe baked garlic though, to mellow out the flavor? Adding the chile powder too kind of makes me think of mole. I’m curious!

  4. Juree
    October 26, 2007

    Hi Jessica,

    Loved your article on Medrich, and these cookies sound terrific–I love garlic with unexpected partners. In college, one of my favorite things was to put minced garlic on top of peanut butter toast– you should try it sometime. I am more of a cook than a baker and this recipe is beyond my skills, in addition to not having the equipment. Is there any way to modify the recipe to make it more accessible for beginning bakers?

    BTW, I am launching my blog next week and will be sure to send you the link!

    • Jessica “Su Good Sweets”
      November 2, 2007

      Juree, raw garlic on peanut butter? Really? I honestly thought the garlic in the chocolate chip cookies was optional, so I’m surprised that people want to try it. I like peanut butter noodles, and the sauce has garlic in it. (shrugs) Maybe I’ll top my next PB sandwich with garlic.

      To make chocolate, you really do need this equipment. Coffee grinders and food processors don’t have the right kind of motor. :-( For a shortcut, you can just sprinkle garlic on a good bar of chocolate.

      Jessie, funny should mention cooked garlic, because I put it in chocolate chip cookies.

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