- Keith Pricktt's Food Blog

Lemon Coriander Cookies

June 23rd, 2008

 Lemon Coriander Cookies

Elise and Garrett posted a recipe for making Orange Poppy Seed Cookies and I thought they sounded good and was about to make them when I read the end of the post.  Garrett mentioned that a “novel option” was to switch out the poppy seeds for some ground coriander and replace the orange with lemon.  I did just that!  The result was a happy mouth.  They weren’t as “savory” as I thought they might be, but they were good nonetheless. (…read more and get the recipe)

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  » By Keith Prickett

Decadent Chewy Chocolate Chip Cookies

May 18th, 2008

Decadent Chewy Chocolate Chip Cookies

The other night my wife declared “I need some chocolate decadence!”  That was when I knew I had to get to work.  We had both been craving chocolate chip cookies lately so I got out the recipe.  These chocolate chip cookies come from an article we cut out of the Oregonian a year or so ago because my wife was trying to figure out how to make chewy, melt-in-your-mouth, decadent chocolate chip cookies.  At long last, this recipe is the end-all of this famous morsel.  I baked them for about nine minutes which was probably about one minute too short.  Due to this, the centers were soft, but I thought I had reached heaven every time I bit into one.

I think the brown sugar (more moist than white sugar) and cold butter and eggs make the difference when compared to other recipes.  When you beat the butter and it is cold, try chopping it into smaller pieces in order to blend it easier.   Needless to say, my wife loved them!  I even snuck in some whole-wheat flour so it didn’t feel all bad eating these!

I REALLY hope you enjoy them as much as I did.  I’d quickly like to announce that I am joining the FoodBuzz Featured Publisher Program.  I’m excited to have some new readers enjoying what I cook, so, welcome!  Here’s what I did:

Whip it up!


  • 1 and 1/2 cups of brown sugar
  • 1/4 cup granulated sugar
  • 1 cup of cold unsalted butter
  • 3 cold eggs
  • 2 cups of regular flour
  • 1/2 cup of whole-wheat flour
  • 3 cups of quality chocolate chips
  • 1 tablespoon of vanilla extract
  • 1 teaspoon baking soda
  • Pinch (up to 1 teaspoon) of fine sea salt

Mix it all inWhole wheat goodness


  1. Preheat your oven to 375 degrees fahrenheit
  2. Beat the butter and brown sugar together until it is fluffy
  3. Beat in the cold eggs until well combined
  4. Mix in the vanilla
  5. Then mix in each of the flours, baking soda and the salt but only just until combined.
  6. Gently stir in (with a wooden spoon) the chocolate chips
  7. Spoon out by the tablespoon full (larger or smaller according to your taste) onto a greased cookie sheet with at least two inches between each cookie
  8. Bake for 8 to 10 minutes
  9. Remove from tray immediately and cool on a cooling rack then serve with a big glass of milk and go to heaven!

I hope you enjoy them!

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  » By Keith Prickett

Fresh-Pumpkin Cookies

November 1st, 2007

Completed Fresh-Pumpkin Cookies

I’ve noticed the pumpkin recipes on my blog have been pretty popular so I thought I would try another. I’ve been using Stahlbush’s “Farmer’s Market Foods Organic Canned Pumpkin” only, it’s straight from the processing plant where my wife works. All the food she brings home is a great perk of the job! It almost makes me wish I had her job!

Farmer’s Market Organic Canned Pumpkin

I’ve never really made pumpkin cookies, nor do I remember what they are supposed to be like, but I sure can imagine. I envisioned an extremely moist, pumpkin/spices flavored goodness melting in my mouth. YUM! I just ate my sample cookie and the rest are now baking! It is good!

Keep in mind when looking at my list that I cut back on the sugar — they are still sweet and delicious. You can feel free to add up to 1 cup of sugar depending on your taste. I also added too much flour and for fun poured in a little heavy cream to thin out the dough. I still feel like this dough is missing something (perhaps more butter?), even though the cookies turned out good. I am going to continue reading my food science books so I can learn more about the science of what we bake. Here is how I did it (minus a little flour and the cream):

Mixing it upBeat that egg!


  • 2 and 1/4 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • a pinch of ground cloves
  • a pinch of ground ginger
  • 2 eggs
  • 1 cup of Farmer’s Market Foods Organic Canned Pumpkin
  • 1 teaspoon of vanilla extract
  • 1/4 stick of butter — melted

Combine the ingredientsNow the dough is ready

Now to make the cookie dough:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Combine all the dry ingredients in a mixer or bowl
  3. Whisk the eggs until they are well beaten
  4. Add the pumpkin, vanilla and butter to the eggs and combine
  5. Mix the egg and pumpkin mixture into the mixer and mix well.
  6. Place about 24 large spoonfuls of the batter onto two cookie sheets and bake each for 15 to 18 minutes
  7. Cool and enjoy!

Trading spaces

Here’s your chance to have your sweets and save the world too.

I hope you enjoy it!

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  » By Keith Prickett

Pumpkin Biscotti

October 10th, 2007

It’s another 350 degree day here in the Prickett house. I’m talking about the oven of course. I found a pumpkin biscotti recipe a while ago on another food blog and thought it sounded DELICIOUS. My wife works at a local farm that produces a lot of produce, including organic pumpkin puree (the kind I needed for this recipe!). It just so happens that she brought home some sample cans a week ago that I have been itching to use.

Sugar, spice and all things niceWhipping the pumpkin and eggs

So today we both got the craving for the biscotti. I’d like to follow Garret’s advice of getting some chai, but it was really too late for us to go out tonight so maybe tomorrow we’ll have to make some!

‘throwing them in the oven’cutting the biscotti

They are just finishing up in the oven now, but I have all the photos I’m going to get for this one, so I’ll post them below. I pretty much followed the recipe verbatim except, as usual, I didn’t put the salt in. I’m on a use-less-salt kick and don’t put it in my baking much. These things smell SOOO good and I can’t wait to get them in my belly!!

all done!


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  » By Keith Prickett