In This Installment
No-Nut Brownie Bites
Magic Brownie Bites
Mini Ginger Molasses Cookie
Mini Oatmeal Raisin Cookie
Spiced Pecans
No-Nut Brownie Bites
Our No-Nut (aka Black Magic) Brownie Bites are the same intense, soft, chocolate, chewy interior as the traditional Magic Brownie Bites but baked without the walnuts. And just like its nutty sister, we’ve also added to the Black Magic recipe regional organic, soft white, whole wheat pastry flour, stone-milled and finely sifted to an 80% extraction by our friends at Janie’s Mill in Ashkum, Illinois. The high extraction whole grain flour lends another layer of flavor and a moist and chewy texture to this beloved treat. Immerse yourself in the best-tasting argument around: “Are they better with walnuts or without?”
Magic Brownie Bites
The brownies that Zingerman’s fans have been feasting on for over three decades and our most popular. They have a soft, chocolate, chewy interior dotted with toasted walnuts. We’ve also added to the Magic mix regional organic, soft white, whole wheat pastry flour, stone-milled and finely sifted to an 80% extraction by our friends at Janie’s Mill in Ashkum, Illinois. The high extraction, whole grain flour lends another layer of flavor and a moist and chewy texture to this beloved treat. Beth from New York said, “Thank you for sharing your brownie recipe with Midwestern Living Magazine. I made them for a local county fair and won a blue ribbon.”
Mini Ginger Molasses Cookie
What makes this cookie so special? We use unrefined brown sugar from Mauritius (an island off the coast of Africa) and juicy chunks of crystallized ginger. We’ve also changed the flour to freshly milled regional whole grains. We now use Michigan, organic soft white wheat berries grown by Kischnick Farms near Frankenmuth, Michigan, that we freshly mill right here at the Bakehouse on one of our two stone mills. The new freshly milled 100% whole grain flour lends another layer of flavor and a moist and chewy texture to this beloved spicy-sweet treat.
Mini Oatmeal Raisin Cookie
A Bakehouse staple and long-time favorite of Bakehouse founder, Frank Carollo, our Big O cookie is a remarkable version of a classic American treat. How so? It’s all in the ingredients: old-fashioned rolled oats; large, plump, juicy Red Flame raisins; and the whole gallon of real Michigan maple syrup we add to every batch! These are all held together with freshly milled Michigan organic, soft white wheat berries grown by Kischnick Farms near Frankenmuth, Michigan, to make a cookie with an appealing chewiness and enticing complexity of flavor. Some history: Oatmeal cookies have been an American staple since the late nineteenth century, when Fannie Merritt Farmer published the first recipe for them in the 1896 edition of her Fannie Farmer Cookbook. The cookies evolved from oatcakes, a type of plain flatbread made centuries ago by the English and the Scots. Raisins and nuts were added to the mix sometime around the Middle Ages. By the early 1900s, the cookies were billed here in America as “health food.” Come and get some! You’ll be bowled over by how good these cookies are hundreds of years into their evolution.
Spiced Pecans
Every Zingerman’s employee smiles when we make these. The smell coming out of our kitchen is enough to make us want to steal some from the still hot baking sheets. The smell you’ll get when you open your bag may provoke the same reaction, so get ready. Whole pecans toasted with butter, lots of freshly ground Tellicherry black pepper, Jamaican allspice, ground ginger, cloves and more. The nuts cluster together in little caramelly-spicy handfuls, making it way too easy to eat too many. We love them so much that we make them all year round, not just for the holidays. But yeah, they’re great for the holidays.