Five spice crackle cookies

I have had a jar of Chinese five spice around for a while. Usually I use it on duck, but that isn't on regular rotation at home. When I saw this recipe in Bon Appetit I saved it immediately. It's a hit!

Five Spice Crackle Cookies

From Bon Appetit

Makes 16–18

Ingredients

• ¾ cup (1½ sticks) salted butter
• ⅔ cup (packed; 133 g) dark brown sugar
• ½ cup mild-flavored (light) molasses
• 2 Tbsp. Chinese five-spice powder
• 1 large egg yolk
• 1 Tbsp. vanilla bean paste or vanilla extract
• 2¾ cups (344 g) all-purpose flour
• ¼ tsp. Morton kosher salt
• 1 tsp. baking soda
• ½ cup (100 g) granulated sugar
• ¾ cup (83 g) powdered sugar, sifted

Method

1. Place racks in upper and lower thirds of oven and preheat to 375°. Cook ¾ cup (1½ sticks) salted butter in a small saucepan over medium heat, stirring constantly, until it foams, then browns, about 4 minutes. Immediately transfer to a large heatproof bowl, scraping in any brown bits stuck to bottom of pan. Add ⅔ cup (packed; 133 g) dark brown sugar, ½ cup mild-flavored (light) molasses, and 2 Tbsp. Chinese five-spice powder and whisk vigorously until sugar is dissolved and mixture is smooth and emulsified, about 2 minutes. (It will look oily at first, but keep whisking.)
2. Add 1 large egg yolk and 1 Tbsp. vanilla bean paste or vanilla extract; whisk vigorously until combined and slightly lightened in color, about 2 minutes. Add 2¾ cups (344 g) all-purpose flour, ¼ tsp. Morton kosher salt, and 1 tsp. baking soda and mix with a rubber spatula until a soft dough forms and no pockets of dry flour remain.
3. Place ½ cup (100 g) granulated sugar in a small bowl. Using a #20 cookie scoop (about 3 Tbsp.) and working one at a time, scoop out portions of dough and roll into smooth balls. Roll balls in granulated sugar to thoroughly and generously coat, then divide between 2 parchment-lined baking sheets, spacing at least 2" apart (about 9 per sheet). Roll dough balls in granulated sugar again to create an even, thicker layer and return to baking sheets. Freeze, uncovered, 15 minutes.
4. Place ¾ cup (83 g) powdered sugar, sifted, in a small bowl. Working quickly and one at a time, coat balls in powdered sugar, rolling and pressing in slightly between your hands to create an even, generous layer that covers the entire exterior (like you are making a snowball); place back on baking sheets, spacing at least 2" apart.
5. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffed slightly and cracks have formed, 12–14 minutes. Let cookies cool on baking sheets. (They will deflate a bit as they sit.

Cacio e Pepe Soup With Chickpeas and Kale

Boy is this soup delicious. Such simple ingredients, but it really lets each ingredient shine. A is not the hugest fan of kale but I sneak it in to our food in different ways and this is one way that he does not object to. I usually make soup, then ladle it into clean jars and seal them while hot - this tends to activate the vacuum seal and so I have long-lasting soups in the fridge for quick, tasty, warming lunches.

Cacio e Pepe Soup with Chickpeas and Kale

Adapted from “Comfort & Joy” by Ravinder Bhogal (Bloomsbury, 2023).

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon finely grated lemon or lime zest
• 6 cups broth (I used Knorr's chicken bouillon powder to make chicken broth, but veggie broth would be great here too)
• 16 ounces curly kale, stemmed and chopped
• Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed
• 8 ounces orechiette (or other small pasta shape)
• 4 ounces pecorino Romano cheese, finely grated, plus more for serving
• 2 tablespoons butter
• 1 teaspoon freshly ground black pepper, plus more for serving

Method

1. In a large Dutch oven or other heavy-bottomed pot over medium heat, heat the oil until it shimmers. Add the onion and cook, stirring frequently, until softened but not browned, 8 to 10 minutes. Add the garlic and lemon/lime zest and cook, stirring, until fragrant, about 1 minute.

2. Pour in the stock, increase the heat to medium-high and bring to a boil. Add the kale, chickpeas and pasta. Reduce the heat to medium, so the liquid is simmering, and cook until the pasta is tender, 5 to 7 minutes.

3. Add the cheese and butter and stir vigorously (without splashing) until the butter is melted, then stir in the pepper and salt. Scrape the bottom of the pot to prevent too much cheese from sticking; some is inevitable. Taste, and season with more salt and pepper as needed.

4. Divide among serving bowls, add a little more cheese and pepper to each bowl and serve hot.