Tag Archives: cookies

Rogue Bakery

cookies columbus

If you are an avid twitterer in Ohio you have probably come across @roguebakery. Rogue Bakery is not a conventional bakery with a store front and they don’t advertise. It is more of a secret cookie club spreading by word of mouth on social media, and knowing the secret is part of the fun.

Like Columbus Food Adventures,  Rogue Bakery is a business born from unemployment. Owner and baker Carl is an engineer by trade, who’s been baking cookies for friends and decided to start selling them. The cookies, baked in a church kitchen in Cleveland, are made with as many locally sourced ingredients as possible. Order your cookies by Friday night, pay online (via facebook) and if you are lucky enough to live in Columbus or Cleveland the cookies will magically be delivered to your door on Saturday. If you order 2 dozen you can also get a 1/2 gallon of Snowville milk delivered with your cookies. Mail order (without milk) is under beta testing.

cookies columbus

Cookies are $15 for a dozen and choices include an experimental dozen, 12 of a favorite flavor or a gluten free or vegan selection. Flavors include: Ancho peanut butter, I’m not a snickerdoodle, honey toasted cashew cranberry, chocolate liberator, milk chocolate chunk, shape shifters, oatmeal dark chocolate pecan cherry and experimental flavors that vary each week. I’m not a snickerdoodle is one of the most popular, but I’m all about the oatmeal and the honey toasted cashew.

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If you think that nothing could be better than having fresh baked homemade cookies delivered to your door, there’s more. While the cookies are good, I get as much enjoyment from reading the quirky labels. The cookie descriptions are not your average hyperbole. As you can tell from the photos, Carl has a sense of humor and labels may say anything from ‘we like rainbows and unicorns’ to ‘turkey on a cookie? yes or no?’ Carl claims that his cookies are made with ‘less than 15% love by volume.’ I would say that they’re made with more than 15% laughs.

rogue bakery

Carl’s quite obviously a twitter addict who likes to interact with his customers on a wide variety of cookie and non-cookie related topics. Are you awesome? Are you having relationship issues?

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My favorite label is the custom one he designed for our Ohio River Valley wine tour picnic. Please wait until the tour bus stops before shoving cookies in your mouth. Thank you.

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Garibaldi Biscuits

Popular history has it that the Garibaldi biscuit was invented by Peek Freans in 1861 and was named after the Italian revolutionary of the same name. Why they thought that this particular biscuit, otherwise known as a squashed fly biscuit, was an appropriate tribute is not reported.

The Garibaldi, a cookie to my American friends, is a thin, sweet biscuit with currants sandwiched between two layers. The surface is shiny and they are not crumbly. The currants give the biscuits some chewiness. I don’t know how popular they are these days, but they are a very traditional and well known biscuit. Each packet contains several sheets of the biscuits and each sheet is perforated to be broken apart into individual rectangular biscuits. In the packet they are pretty durable.

One of my Columbus friends recently mentioned that they are reputed to be a descendent of Garibaldi and when I laughed and told them that I associated Garibaldi with a biscuit, they said that they had heard of the biscuits but had never tried one. That needed to be rectified and I asked my Mother if she could send me a pack from England. Instead she sent me a recipe and suggested that I could make them myself. It never occurred to me to make home-made Garibaldi’s, I have only ever had the supermarket version before, but of course another project was born.

The recipe only had five ingredients and I was pleased to see that I would be able to use up some of my surplus ice-cream-making egg whites. (Quick translation: Icing sugar is confectioners sugar, plain flour is all purpose). I bought currants and set to work. The recipe was simple, but counter intuitive being somewhat between a batter and a dough and it involved a lot of waiting. The currants are mixed into the dough rather than being a filling.

My skepticism and the fact that I was waiting around prompted me to see whether I could compare this batter to any other Garibaldi recipes. There was one recipe that seemed to be repeated on several different recipes sites. I had more currants, so what the hell. I made version two while the first batch was chilling in the fridge.

This was more of a pastry dough with chopped up currants spread between the layers of dough and then rolled again. Chopping currants is messy and spreading them on soft dough is harder than it sounds. .

The first recipe definitely takes longer, although most of the time is waiting time. On the other hand the method is easier – with no rolling and no chopping.

I served the finished biscuits to several guinea pigs. Unfortunately none of them had ever had the bought version so they could only compare them to each other. Both were popular but the whole currants in the mixture version won overall on taste. It also had the shininess and chewiness of a bought garibaldi but without the density. The sandwich version was too crunchy and not shiny enough but it was more authentically a sandwich. I knew that neither was quite right, but its been a while since I ate the original and homemade baked goods usually are different to factory produced ones. I might need a research trip to Jungle Jim’s in order to perfect the home-made garibaldi.

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Competition: Holiday Cookie Class

Now that thanksgiving has passed tis the season for holiday cookie baking. This is a tradition that I am still getting used to. In England Christmas entertaining is focused on christmas cake, mince pies and savory foods like sausage rolls. You may be offered festive baked goods but they are generally imported traditions from other countries like the German lebkuchen or Italian panettone. Here cookies seem a key part of holiday festivities, entertaining and gift giving and the array of cookies is amazing. Decorated sugar cookies or gingerbread are holiday favorites, but there are a wealth of enticing cookies.

If you would like to expand your own cookie repertoire here is your chance. The Inn at Cedar Falls is hosting a holiday cooking baking class. The cosy Inn is a perfect venue for such an event. After the success of our competition this summer Ellen asked if I would like to host another competition for them.

This hands-on class is led by Joan Heitman, breakfast cook at the Inn. The class runs from 11am-2pm on Wednesday 9th December. Innkeeper Ellen and Joan will carefully select five different recipes for you to make and eat. The class includes instruction, recipes, lunch and a box of cookies to take home. The value is $55 per person but you could make a trip of it and if you want, you can also spend the night and save $25 off the regular rate of a room, cabin or cottage.

This is a great excuse for you and a friend to spend the day exploring Hocking Hills. The class is on Wednesday 9th December so you must be free on that day. The competition deadline is noon on Friday December 4th. Please answer the following questions and email your answers to hungrywoolf @ hotmail . com (Email your entry – don’t leave a comment).

What cooking class is the Inn at Cedar Falls hosting in January?

What dessert recipe is featured on the Inn at Cedar Falls website?

What is your favorite holiday cookie?

The winner will be picked at random from all of the correct entries and will be announced on Friday afternoon.

An old family recipe for sugar cookies, and one of my early recipes.

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