The Sunday Paper Recommends — Week of May 22, 2022
At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll really move the needle.
This week, to encourage your conversations, we recommend checking out the following:
To Read:
Lisa Bilyeu is the co-founder of Quest Nutrition and host of the mega-popular Women of Impact series and is out now with a powerful, inspiring new book about how to champion your own success. We're confident we can learn a thing or two from Lisa in Radical Confidence: 10 No-Bs Lessons on Becoming the Hero of Your Own Life. Get your copy today!
To Listen To:
From Wondery and host Nikki Boyer comes a new podcast with a mission to educate us all on the things you’ve heard about, but don’t really know. With new episodes each week focused on different topics, it's time to learn about cryptocurrency, intermittent fasting, and more. Check out Call Me Curious here!
To Bake:
From husband duo Chris Taylor and Paul Arguin comes a modern re-visiting of classic desserts. In their new cookbook, Fabulous Modern Cookies, "Taylor and Arguin apply new methods and modern ingredient pairings to develop novel base recipes with innovative techniques." Check out a recipe from the pair below and order their exciting new cookbook here.
OMGs (Our Marvelous Gobs)
MAKES 2 DOZEN (2- INCH) COOKIE SANDWICHES
Although most of the United States knows these soft, cakey treats as whoopie pies, Chris grew up knowing them as gobs— a linguistic quirk particular mostly to western Pennsylvania in areas around Pittsburgh. We took the traditional recipe of palm- size chocolate cookies sandwiched around a shortening- based buttercream and modernized them for our tastes. First, we made them a little smaller so one batch can feed a whole crowd. Next, we boosted the chocolate flavor with Dutch- processed cocoa powder, espresso powder, and mini chocolate chips. We used cake flour for a softer, lighter bite and filled them with a creamy mascarpone filling that is rich but isn’t heavy like traditional butter- or shortening- based frostings. You can make these with any filling, but pairing these chocolate sandwiches with the chocolate variation makes a particularly divine triple- chocolate treat. Refer to page 83 for tips and techniques on preparing drop cookies.
1. Position a rack in the center of the oven and preheat to 350 F. Line two 18- by- 13- inch baking sheets with silicone baking mats. (We prefer silicone baking mats for this recipe because the cakey cookies tend to stick to parchment paper.)
2. Sift the flour, cocoa powder, baking soda, and salt in a medium bowl, using a fine- mesh sieve. Whisk together to combine and set aside.
3. Place the butter in a stand mixer fitted with a flat beater, and beat on medium speed until it’s smooth and creamy, 1 to 2 minutes. While still beating, slowly add the brown sugar, followed by the granulated sugar, and beat until the mixture is light and fluffy, 2 to 3 minutes more.
4. Beat in the egg, espresso powder, and vanilla until the egg is incorporated and the mixture is smooth.
5. Reduce the mixer speed to low and mix in half of the flour mixture until almost combined. Stop mixing and scrape down the sides of the bowl and beater with a silicone spatula. Return the mixer to low speed and mix in the sour cream until incorporated, 20 to 30 seconds. Mix in the remaining flour mixture just until no dry flour is visible. Scrape the sides of the bowl to make sure that no butter or flour clumps are still hiding. Stir in the chocolate chips.
6. Portion 1 tablespoon of dough (the batter is soft, so a #60 scoop is recommended here) and place at least 2 inches apart on one of the prepared baking sheets (you can fit 13 on each pan; see page 86). When using a cookie scoop, release the batter as close to the baking sheet as you can get (1/2 inch is perfect). It helps keep the cookies rounder and more equal in size than dropping them from several inches above the pan.
7. Bake one sheet at a time until the edges have set and the centers of the cookies spring back when lightly pressed, 10 to 12 minutes. Halfway through baking, rotate the pan from front to back. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining dough once the baking sheet has completely cooled, or prepare additional baking sheets.
8. After cooling, the cookies can be filled. Match up cookies of the same size to make the most attractive cookie sandwiches. Use a spoon or scoop to portion 1 tablespoon of filling onto half of the cookies. Top with the second cookie, pressing the filling out to the edges, if needed. (Alternatively, you can pipe the filling using a pastry bag fitted with a star- shaped tip for a fancier look.)
9. After they are filled, store them in an airtight container in the refrigerator. They will keep in the refrigerator for about 1 week. Kept in an airtight container or individually wrapped and sealed in a heavy- duty resealable freezer storage bag, they can also be frozen for at least 3 months. Thaw for several hours (or overnight) in the refrigerator. They can be enjoyed cold or at room temperature.
Creamy Mascarpone Filling
Makes about 2 cups
Rich, creamy, and oh so versatile! This cookie filling is soft enough to easily pipe, with decorative star-shaped piping tips, like buttercream, yet it sets up just enough so that it resists squishing out from between the cookies when bitten.
1. Bring the cream to a boil in a small saucepan over medium heat. Alternatively, the cream can be heated to a boil, in a medium, microwave-safe bowl, in a microwave on high (100%) power. Stir in the sugar with a silicone spatula until the sugar is all dissolved. Cover and refrigerate the mixture until it is cold (at least 3 hours, or overnight).
2. Depending on the capacity of your stand mixer, this might be more convenient to mix using an electric hand mixer. Add the mascarpone and vanilla to the cold cream and beat on high speed until the mixture has thickened and holds stiff peaks, 3 to 5 minutes.
Variation: Cocoa Mascarpone Filling
When adding the sugar to the hot cream, also stir in 3 tablespoons (16 grams) of Dutch-processed cocoa powder and ½ teaspoon of instant espresso powder. Omit the vanilla.
Variation: Espresso Mascarpone Filling
When adding the sugar to the hot cream, also stir in 2 teaspoons of instant espresso powder. Replace the vanilla with 1 teaspoon of dark rum.
Variation: Berry Mascarpone Filling
Reduce the sugar to ½ cup (100 grams). Replace the vanilla with ½ cup of berry preserves, such as strawberry or black raspberry. Also sprinkle 1 tablespoon
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