ALL YOU NEED IS LOVE AND COOKIES

Most years I avoid thinking about Valentine’s Day due to the images that it can conjure up: painful loneliness if one is single, or saccharine, mushy, lovey dovey coupledom (equally painful). Really the most enjoyable V-Days that I’ve had were when I was a child and it was an excuse to eat lots of sugar in the form of chocolate and red candy. Nothing makes me feel more connected and loved than sharing in a binge of red frosted cupcakes. As such, I’ve decided that adulthood should follow a similar theme, and this year I plan to make kitschy edibles to provide to my Lovey Dovey and other sweethearts in my life. Naturally they should consist of chocolate, and the requisite pinky red hue of the holiday.

So how to demonstrate my feelings in an appropriately ostentatious way? Nothing says “I care” more than homemade baking - even more so if they happen to be homemade Oreos (oh yeah). A labour of love indeed, as this is quite a process: first you must make the cookie, whip up the filling, and then sandwich it all together. The filling can be a soft pastel pink or a deep garnet red, depending on how crazy you get with the red food colouring.

The most important ingredient of course, is L-O-V-E :) Honest! In all seriousness, Ayurveda places strong emphasis on the quality of one’s mind when you are making food, because how you feel and think will be imparted on what you make. A loving mind makes loving food. Who knew that corny sentimentality and traditional medicine could overlap…

Serve these, and expect to be high on love and sugar.

Valentine’s Day Oreos
Makes 12-16 cookies.

For the cookie:
3/4 c. unsalted butter, at room temperature
1-1/2 c. all-purpose flour
3/4 c. cocoa powder
1/2 c. white sugar
1/4 tsp salt
1/4 tsp baking powder
1/4 c. milk
1 tsp vanilla extract

For the filling:
1/2 c. unsalted butter
1 c. icing sugar
1/2 tsp vanilla extract
red food colouring

Mix together all the dry ingredients. Using your hands (because it’s more sensual), mush in the butter until the mixture is crumbly. Add the milk and vanilla and continue mushing the dough with your hands until it starts to stick together and look cohesive. Shape into a log (2.5” diameter) and wrap in plastic. Refrigerate for at least an hour until the dough gets firm.

When you are ready to bake, preheat the oven to 350 F. Unwrap the dough and slice thinly. Place dough slices on a lightly greased baking tray about 1” apart and bake for about 10 minutes until the middle of a cookie is dry. Let them cool on a wire rack.

When you are ready to assemble the cookies, beat together the ingredients for the filling. Add 1-2 drops of food colouring if you would like a pale pink, more if you are veering for lush red passion. Smear a teaspoon of filling on a cooled cookie, and sandwich it with another cookie. Do this quickly or you will start to eat everything before it is assembled and you’ll have to make another batch. Serve with love.

If you are interested in learning more about Ayurveda, Adrienne is hosting her next Ayurvedic
workshop at Moksha Yoga Kildonan on Saturday February 16th, 6-7:30 pm. Ayurveda, the sister
science of yoga, is the traditional Indian approach to healing. This workshop will discuss the main Ayurvedic principles that we will use to set the intentions for a 10-day lifestyle cleanse to detoxify the body and mind. Attendance of a previous workshop is not required. Please visit Moksha Yoga Kildonan's website or the event's Facebook page for more details.

Adrienne Shum is a yoga instructor, an Ayurvedic lifestyle counsellor, and has a Masters in Food Science. She likes to cook, bake, and plan dinner parties. When she is not in the kitchen she is sewing leather pouches and journals (www.facebook.com/branniganandbarry). You can contact her for Ayurvedic nutrition consultations at adrienne.shum@gmail.com

   

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