Thursday, May 19, 2011

Grease me up! - The Gay Gourmet!™

This food blogging thing is very interesting. As we all know by now I started this because I love food and I love musical theatre. Therefore it was only natural for me to try to combine the two and try to create a variety cooking program with this social media stuff being my launch pad.

Well, I feel like I'm certainly growing, making my mark/figuring it all out and believe it or not this is a lot of work/time/money for someone with no budget. Yes, I know I've given you a variety of stuff on here not necessarily pertaining to my original goal but it's a work in progress and I'm glad you are along from the ride!

Anywho, as I network and just try to be my fabulous self whilst climbing the ladder to D-List celebrityism I am always/often humbled and surprised when I receive emails of love & encouragement from strangers. The best part are the gifts in the mail but this one day I received a particular special email that really is making all of this worthwhile.


I was contacted by the loverly (yes... Loverly - if you don't get it click here - LOVERLY) people of Williams Sonoma telling me that they loved the blog and they invited me to a special Media Only Olive Oil Tasting with Armando Manni & Thomas Keller.

Well I was like "OMG! WILLIAMS SONOMA IS WRITING ME AN EMAIL!!" Then I was like "Wait a minute...THOMAS KELLER!?!? THE THOMAS KELLER!?!?!" (If you don't know who he is please educate yourself here - T-Kizzle -that's his gangster name!) Basically he is the god of all things cooking. See photo we are now BFF apparently. He is the one on the left!

So off I went to buy a fabulous outfit and contemplate what it is to go to an Olive Oil Tasting. Upon arriving to Williams Sonoma in Columbus Circle with my fabulous photographer Kristin Donnelly (all photos in this blog are hers!) I received what seemed to be an exorbitant amount of documentation on something I've never really given much thought to. Enter Armando Manni...who?!?! (Another BFF of mine see photo 3) Apparently an Italian Golden Globe winner for a movie called Elvis & Marilyn turned olive oil producer because he wanted his first son to have the best and purest Italy had to offer. Since olive oil is a staple in Italy why not have the freshest right? I guess... Still not convinced at this point.



I mean here in the good ol' US of A, as a normal person on a regular budget (or if you are me... a Poor NYC dwelling Homo-Artist/foodie) we tend not to think too much about olive oil. Rachel Ray has dumbed it down to just EVOO, we buy it en masse, use it in bulk, cook with it, wash out hair in it and the prettier/more italian sounding the bottle/can the more expensive right? RIGHT! It's just Olive Oil...or is it? According to Manni no, it isn't.

The first 45 mins was a very intellectual discussion by Manni on why this wasn't the truth. Now I am not goin' to sit here and pretend that I understood everything he was talking about. I even read the first pamphlet called "What it Means to be a Virgin!" Sounds like my type of reading and it was an intense read for sure! From polyphenols to acidity levels etc. etc. Truth be told I was still sitting there very skeptical thinking to myself "This is just gonna be some more pretentious/expensive bull...ugh!" You're waiting for a turn of opinion I know's coming. Well, he went on to basically describe his olive oil as olive oil in the purest form. For instance, the only way you can get true fresh olive oil is to squeeze an olive yourself and who wouldn't enjoy that? I mean we juice carrots and celery and drink it, we travel to expensive health food stores for wheat grass! But do we really want to extract oil from our own olives? HELL NO! I have better things to do and squeeze! That's where Mr. Manni comes in! (Forgive me Mr. Manni for any bastardization of your very intellectual and elegant descriptions but I'm a Gay Cook who just wants things to be fabulous)

Mr. Manni started the olive oil tasting and kicked the butt of the skeptic that I was. See fabulous tasting photos below!

We tasted 3 vintages of Manni Per Me (For me) Oil, '08, '09, '10. He himself said tasting oil was a little silly and told us to forget what it was supposed to look like...or taste like..he just wanted us to smell and think of what color that smell reminded us of. The '08 was bold and rich and reminded me of sunset, while the '10 was fresh and cool and really bright. The oil tasted like nothing I ever had before. So rich and OH SO GOOD! OKAY OKAY ARMANDO! I Believe you NOW! I'm going home to throw out all the oil in my tiny apartment cause it's rancid since it's been on the shelf forever and exposed to light for long periods of time. I will only buy EVOO in small quantities and NEVER cook with it.. not that I really do anyway. Why not cook with it? Well, talk about taking out all the nutrition from a food. Dead food = dead body folks! Don't over cook your veggies and certainly don't cook with EVOO. Sorry Rach! But then what to use it for?

Well was amazing in this demonstration which basically was more like a tasting. click the menu below!

I mean...Thomas Keller is brilliant. Let's just get that out of the way. We all know it and the 5 morsels that I tasted is now in the top 5 meals I have ever had. The use of the oil in each taste was so different yet prominent each in it's own way. Kristin, my fairy-photographer, couldn't stop giggling about how brilliant it was. Bravo Señor Keller. Bravo. Not that that means anything from little gay me... but I mean to have the gays on your side is to have the world on your side! No?


So, I said I was a gay cook who just wants things to be fabulous and was it! Well DUH! I mean I don't need to tell T-Kizzle that he's fabulous cause the world knows that. As from Armando, he was born fabulous cause he's Italian! What makes him more fabulous is that on a quest to be the best Daddy he can be (not that kind gays), he spent a lot of time and energy (Did I mention the oil is tested every 4 to 6 months by the University of Florence?) to create something so pure and healthy just for his boy that just happens to be the best olive oil EVER!! And for a mere 46 euros ($67.00) this could be yours too that is if you order from his website . If you think about it you have to use two to three times the amount of the fake EVOO we get here in America to even match what comes out of a Manni bottle right? So monetarily it evens out! Williams Sonoma will also carry it but it goes fast folks so jump on it!!

Look at the pretty bottle it comes in!

Lastly, I need to thank the wonderful people of Williams Sonoma for inviting me to this amazing event, Amrmando Manni for schooling me on the finer things in life, Thomas Keller for being brilliant and inspiring and Kristin Donnelly for taking a good photo! Speaking of good photos if Manni needs to put a gay face to their oils I am ready for my close-up!! Just look at the photo below! Grease me up baby! I'm ready!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

Monday, May 9, 2011

It's Over! A Special Message - The Gay Gourmet!™

Well Folks, 1374 Chaucer said...
"There is an end to everything, to good things as well."

and he was indeed right! But like Dr. Seuss said...
"Don't cry because it's over. Smile because it happened."
National Cookie Week (NCW) is sadly over and now we have 9 weeks to get our beach bodies ready for action!! So, get to your local Weight Watchers®, befriend/sleep with a trainer, do what you have to do to feel sexy!

I need to take a moment and thank many a people for their support/participation! Without these fabulous folks I would be nothing!

First off, Big Thanks goes out to Zach from Schamackary's. If you haven't tried his cookies you are seriously missing out! It was our first, introductory, meeting where that little mousie in my head got on his wheel and came up with National Cookie Week! SO thank you for inspiring me and your help! (words that are Pink = link so click and support him)

Next the thanks goes out to two fabulous men in my life! John Dolan from John Dolan photography takes a gorgeous picture and made my cookies look even more amazing! Support him & he just started blogging himself! You can check it out here.. Poor Mans Platinum You also will see a JD cookie photo recap throughout this blog post!

Gerard Conte is a fabulous illustrator that donated his time, hands & art to NCW and came up with what I think is a brilliant rendering! See his art and support him here... Not Mickey Mouse!

Many thanks goes out to Liz from Otis Spunkmeyer. This is a fabulous big time muffin/cookie company that I love! (Momma Gladys used to buy me the large packs of muffins from Costco in college) Although we connected a little late in the game, the support and tweets and love I received from them/her was more that I could ever ask for! I can't wait to hopefully have them on board next year!

I need to thank this list of fabulous people for their support and participation! These people provided ideas, dealt with many of my crazy informative emails, blogged their faces off, sent me love and much more! You folks are fabulous and I'm glad we can all gather/unite to make something so fabulous happen!

Follow them on twitter, read what they write, send them love cause they are truly fabulous!

Amber - @amrecker -

Kimberli - @madhatrk -

Anita - @madhungrywoman -

Kim - @kimslittlelife -

Francesca - @Caterbid -

Vanessa - @yummybrooklyn -

Bev - @ChefBevLazo

Ms. M.O.B. - @mindovrbatterny -

Hanna - @veniceestela -

Christopher - @paperhearts81 -

Renee Schuler - @eatwelltreats -

Da - @kitchencorners -

Trix - @tastytrix -

Binky - @cakeb0t -

Annelinda - @devilishlyyummy

Steven - @letuseat -

Bambi - @outimpact -

If I stupidly forgot someone, which I hope I didn't cause I checked and double checked but it's not impossible. Forgive me as I do thank you!!

My oh so supportive Geeps! (Geeps = Gays who tweet!) - I recently met these boys via twitter at a tweet up event..and they are super loving, super supportive and amazing! Thank you to my new family of gays!
The Blackout Blog -
@TheNYGalavant, @Michael_psomas, @bubblejock, justin_jboogie, @cosmopaulitan, @justozzie, @lawrence_jason

Thank you boys!

Well, that's it for this segment of The Gay Gourmet!™

Till Next year folks! Get your cookies ready!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

All photos except rainbow cookie by John Dolan Photography ©2011

NCW Image Gerard Conte ©2011

©2011 Michael Muñoz

Sunday, May 8, 2011

The Gayest Cookie In Town! National Cookie Week - The Gay Gourmet!™

Wow! What a week this has been!! 7 detailed, delicioso cookie posts in a row, two holidays, a lot of liquor and so much support from my fellow foodie community! It almost makes me want to cry cause it was so beautiful!

There is also a new first with this blog post. I am trying my hand at taking all the pictures myself! Don't get me wrong... I LOVE John Dolan & his photography but I'm sure you all know it comes with the territory of food bloggin and it's much better & easier to be self sufficient. NO? Plus I'm using Momma Gladys' 35mm Pentax. Yup! Film folks FILM! Let me know what you think about how I did!

On to the cookie. There are two inspirations for this last cookie. No.1 being that how could I call myself The Gay Gourmet!™ and not give you a über gay cookie? And no.2 in 2010 a cookie shop in Indianapolis refused to make these gay cookies for an LGBT college group that was having an event as they did not want to endorse homosexual activity. Well I hate to break it to them but there are few things gayer than owning a cookie shop! Hahaha.

So on to The Gay Gourmet's!™ Rainbow Sugar Cookies! aka Ms. Pride Cookie!

These cookies are a little time consuming to make but they are SO cute, would be an awesome project to do with your kids or loved ones, and they are super tasty!

Look on!

Step 1.

Cream butter & sugar (Notice lack of KitchenAid), the add egg, vanilla, a orange zest!

Step 2. Mix together flour, baking soda & salt

Step 3. Combine Flour with Wet mixture!

Step 4.
Separate dough into six parts & color (Red, Orange, Yellow, Green, Blue, Violet)

Step 5. Put into pastry bags and bask in how pretty it is!!

Step 6. Pipe out cookies colors in order to create cute rainbows!

Bake them @ 350 for about 20 mins or until they look unmoist!

Voila!!!! A Gay Cookie have you!

Her Needs...

* 1 Cup of Butter (2 sticks), softened
* 1/2 Cup sugar
* 3/4 Cup Confectioners Sugar
* 2 Egg Yolks
* 1 tsp Vanilla
* Zest of 1 Orange (about a heaping TBS)
* 2 1/4 Cups Flour
* 1/2 tsp baking powder
* 1/2 tsp salt
* White Vinegar divided in to 6 portions of 1/4 tsp
* Food Coloring - Red, Blue, Yellow, Green

Her wants...

1. In the bowl of an electric mixer beat 2 sticks butter, 1/2 cup granulated sugar and 3/4 cup confectioners' sugar until fluffy.

2. Beat in egg yolks, vanilla and orange zest.

3. In a separate bowl whisk together flour, baking powder and salt

4. In sections stir dry ingredients into the butter mixture till combined!

5. Separate dough into six parts in six bowls. The color of RED has to have the most dough and purple being the last color in the rainbow has the least. A good way to gauge is use a heaping cup for the red and 1/3 cup for the purple.

6. Once separated mix colors into dough Red, Orange, Yellow, Green, Blue, Purple with vinegar. To make colors that aren't in the box follow the directions on back of food coloring box. (Note: The vinegar helps keep the color vibrant so you don't have to use a ton of dye!)

7. Place colored dough into piping bags and pipe out colors in order on greased baking sheets.

8. Bake for 15 to 20 minutes or until till cookies don't look moist.

9. Take them out of the oven and let cool for 5 mins before transferring to wire racks!

Any left over dough you can use to make fun silver dollar sugar cookies!

A Gayer Cookie you will not find anywhere else!

Thanks for joining me on this crazy ride that was National Cookie Week! I can't wait till next year!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

NCW Image by Gerard Conte ©2011

©2011 Michael Muñoz

Saturday, May 7, 2011

Cabernet Goat Cheese Chocolate Chip Cookie -National Cookie Week! - The Gay Gourmet!™

YAY! Day 6 of National Cookie Week is here! I'm exhausted but National Cookie Week is still going strong!

I wanted this next cookie to be very adult. I mean it is the weekend after all! Actually this cookie was inspired by a really fantastic meal I recently had at a little restaurant in Brooklyn, named Stone Park. I took Momma Gladys there for her birthday and they no.1 treated us like royalty & no.2 served one of the most delicious tasting menus I've had in a long time! It was seven courses of fabulousness that I'll have to dedicate a whole other blog to.

That being said I wanted to create something that would remind me of this evening. But how?!?! Well, I started thinking about good wine and how that can really make an there! A WINE COOKIE...well that can't just be it.. okay...I thought to myself.. Wine & chocolate! Two things that always pair well together and remind me of decadent evenings. But it just wasn't enough for me...I needed that wow factor! Goat Cheese! There is nothing more I love than a good cheese plate! There it was folks! The idea had made it and here I went with it! I give you my...

Cabernet, Goat Cheese Dark Chocolate Chip Cookie!

* 1 1/2 cups all-purpose flour
* 3/4 cup cocoa powder
* 1 tsp salt
* 1 tsp baking soda
* 1/2 cup (1 stick) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 large egg
* 1 tsp pure vanilla extract
* 3/4 cup Cabernet Sauvignon or dry red wine
* 1 1/2 cup dark chocolate chips
* .40 lbs of Nice soft Goat Cheese (Something like a Coach Farms would work well)

Preheat oven 375 F

1. In bowl of an electric mixer, combine butter and sugars and beat until fluffy.

2. Add egg, vanilla and wine and beat until well mixed. (It's going to be very wet! That's okay! Don't you get any ideas!)

3. In a separate bowl, whisk together flour, cocoa powder, salt and baking soda.

4. Slowly add to wet mixture in sections and fold in until just combined.

5. Fold in chocolate. Place heaping tablespoons of dough about 1.5 inches apart on greased cookie pans.

6. Take small marble sized chunks of Goat Cheese and place in the center of the cookies

Bake for 8 to 10 minutes.

Makes about 3 dozen cookies.

They are really fabulous! I also tried something different with these and used a mini muffin pan to bake these into the cutest cookie cups! It's a new trend happening in the city that is being led by people like Schmackary's & Cups. For some reason I feel these cookies work really well like that! The flavors are really great consolidated into this tiny cookie cup! Either way they are great & very different! (Click the pink links..check those guys out!)

I'm actually getting a little sad that National Cookie Week is coming to an end..but we won't discuss it till tomorrow!! Till then may all your cookie dreams come true!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

NCW image by Gerard Conte ©2011

Photo by John Dolan Photography ©2011

Support those the links!

©2011 Michael Muñoz

Friday, May 6, 2011

S'mores Cookies! National Cookie Week! - The Gay Gourmet!™

It's Day 5 of National Cookie Week and we are going strong!! I just got off the phone/radio with Jill Hickey (aka @NotSoSoccerMom) and I had a blast! She is a sweetheart and a huge supporter of National Cookie Week! (Click her name to go back and hear the podcast!) Lot's of exciting things are happening!

Especially the cookie of the day!

I love the transition in NYC from Spring to Summer. Especially this year as we are actually getting a Spring! The mornings and evenings are brisk as the day warms up! I love it! It kinda makes me want to be outdoorsy and go camping. But not real camping..I want a cute cabin with all the amenities and maybe a hot houseboy. I'm too pretty to sleep in the dirt and who wouldn't want a houseboy?!?! hahah.

Well, since I don't have access to any of that here in my tiny Times Sq. apartment I figured this cookie would be the next best thing! Ladies & Gentlemen I introduce to you...

Ms. Mellow Crackers! aka The S'mores Cookie!!

A portable s'more! Who needs a campfire, ticks and poison ivy?!?! Not me! Nooo ma'am!

Her Needs..

* 3/4 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 cups all-purpose flour
* 1 1/4 cup graham cracker crumbs
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 1/2 cups dark chocolate chips
* 1 cup mini marshmallows plus more for garnish

The method of seduction!

Preheat oven to 350

1. In your fancy electric mixer fitted with the paddle attachment (insert the I don't own one so I do everything by hand, so please send me one joke here) Beat together butter and sugars until light and fluffy.

2. Beat in egg and vanilla.

3. In a separate bowl whisk together flour, graham cracker crumbs, baking soda and salt. Then add in sections to wet ingredients.

4. Stir in chocolate chips and marshmallows!

5. Drop dough by heaping tablespoonfuls onto greased cookie sheets about 1.5 inches apart. Dough should be pliable enough that you can form balls by hand! (Tip: try keeping the marshmallows on top of the cookie. It'll stick to the bottom less as the marshmallow cooks/caramelizes.)

6. Bake for 8-10 minutes or until lightly browned. Once you pull them from the oven you can add more marshmallows by pressing them into the hot dough if desired!

7. Cool on sheet about 5 minutes before moving to wire racks.

They are scrumptious if I do say so myself! I hope everyone's Cinco De Mayo was faboo and gird your loins for tomorrow's crazy cookie! Only 2 days left of National Cookie week! So check out the Facebook, the Tumblr and the hashtag #NationalCookieWeek for great recipes!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

NCW art by Gerard Conte ©2011

Photo by John Dolan Photography ©2011

Click their names & support them!!

©2011 Michael Muñoz

Thursday, May 5, 2011

Gay Mexican Wedding Cookies - National Cookie Week - The Gay Gourmet!™

It's day 4 of National Cookie Week which means it's CINCO DE MAYO!!!! (Insert the Mexican Hat Dance Song here) DANCE, DANCE, DANCE, YEA! Okay enough of that. So when thinking about what I should do for both of these joyous celebrations (NCW & CDM) I felt like I had to honor my Mexican friends somehow! (P.S. I'm Puerto Rican) BUT HOW?!?!? SO, I was hunting through recipes & hunting & more hunting and finally this great idea came over me!

Cinco De Mayo is

observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico, which occurs on September 16th.
- WIkipedia

SO, no it's not an Independence Day but yes it's a celebration of victory and freedom! I'm about to get a little deep/political here... The LGBT (Lesbian, Gay, Bisexual, Transgender) Community has been fighting for equal rights for years now and yes we have come a long way but there still is so much further to go. LGBT suicides are still happening, Hate crimes are still happening (recently in my neighborhood), and we still aren't allowed to get married just to touch on a few issues.

So In celebration of the freedom that Cinco De Mayo celebrates, in honor the ongoing fight for "freedom"/LGBT Equal Rights and for The Gay Gourmet's!™ National Cookie Week I give to you...

Gay Mexican Wedding Cookies!!!
(aka Ms. Dusty KiKi Maria Balls de la Mexi-nilla but you can call her Ms. Dusty Balls)

Her Wants..

* 1 cup (2 sticks) butter, softened
* 2 cups powdered sugar divided into 1/2 cup & a cup and a 1/2
* 2 teaspoons vanilla extract
* 2 cups all purpose flour
* 1/8 tsp cinnamon
* a pinch of salt
* 1 cup pecans, toasted, coarsely ground
* 1/3 cup round cake sprinkles

* Another 1/8 teaspoon ground cinnamon reserved with the cup & 1/2 of sugar

Her Needs..

1. Using electric mixer fitted with a paddle (which I'm still waiting to get in the mail, who's sending me one?) beat butter in large bowl until light and fluffy.

2. Add 1/2 cup powdered sugar and vanilla; beat until well blended.

3. In a bowl whisk flour, salt & cinnamon together then add in sections to Sugar & vanilla.

4. Then add pecans and sprinkles.

5. Divide dough in half and form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

6. Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in deep dish to blend. Set cinnamon sugar aside.

7. Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.

8. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes.

9. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely then transfer coated cookies to rack and cool completely.

10. Repeat coating the balls (Don't you get any ideas) with remaining half of dough.

(You can make Cookies 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

When ready sift remaining cinnamon sugar over cookies and serve!!

These cookies are the cutest cause there is a rainbow surprise when you bite into them and they are quite tasty to boot!

Happy Cinco De Mayo everyone! How will you be celebrating? I'll still be baking for..

and maybe having a Margarita or two... ooo maybe I'll make my jalapeño pineapple marg!

Till tomorrow!

Delicisouly Living,

Michael Muñoz
The Gay Gourmet!™

NCW Image by Gerard Conte ©2011
Photos by John Dolan Photography ©2011

Click their names to see their sites & support them!

©2011 Michael Muñoz

Wednesday, May 4, 2011

Oatmeal Date Cookies - National Cookie Week - The Gay Gourmet!™

So, I figured that day three of National Cookie Week should be dedicated to one of the Real Housewives of Orange County! No not those real housewives but one that goes by the alias of Mad Hungry Woman! Anita Lau is fabulous and I discovered her one random day via the Twitter as she is much more than a housewife and more fabulous than any of those other OC housewives!

As I read her blog I'm inspired to just be as fabulous as she is! So when she offered to be part of National Cookie Week by shooting over one of her favorite cookie recipes I was ecstatic! You can read more about her here - Mad Hungry Woman!

On to the Cookie!!

Oatmeal Date Cookies - aka Ms. Quake-ah Dates!

(I'm telling you it's so much fun to try to think of drag names for your food! I laugh for a good 15 mins straight (or gay) when I come up with these)

Her needs..

* 1 1/4 cups packed pitted dates (about 10 ounces)
* 1 stick (1/2 cup) unsalted butter
* 1/4 cup packed light brown sugar
* 2/3 cup all-purpose flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt (if using salted butter only add 1/4 tsp salt)
* 1 large egg
* 1 teaspoon vanilla
* 1 1/2 cups quick-cooking rolled oats
* 1 individual serving size applesauce (optional -but I ended up using about 2 TBS)

The seduction method...

Preheat oven to 350°F.

Coarsely chop dates. In a 3-quart saucepan melt butter over low heat and remove pan from heat. Add brown sugar, stirring until smooth, and sift flour, baking soda, and salt over butter mixture. In a cup lightly beat egg and stir into flour mixture with vanilla, oats, and dates until combined well. Add applesauce to the mixture if dough looks a little dry.

Onto 2 large ungreased baking sheets spoon slightly rounded tablespoons dough about 2 inches apart. Spoon dough pats onto sheets. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 18 minutes total. Transfer cookies to racks to cool. Cookies keep in an airtight container about 1 week.

I didn't bake on 2 sheets as I am using a tiny convection oven. So I used one sheet and baked for about 10 to 12 mins a sheet. Or just bake till beautifully golden! Remember cookies still cook from the internal heat even when they are pulled from the oven! They came out so perfectly delectable, they hardly made it to their photo shoot with John Dolan Photography a few days later!

What a great HUMP DAY Treat!! Thank you to Anita Lau for the contribution! Maybe this'll get me on her foodie friends list! A gay boy can only hope! I love that the support for this week has been so bountiful and I hope everyone's National Cookie Week has been deliciously filled with cookie goodness!

Till tomorrow! A special Cinco de Mayo Treat!

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™

Photo Credit: ©2011 John Dolan Photography
NCW Illustration Credit: ©2011 Gerard Conte
©2011 Michael Muñoz

Tuesday, May 3, 2011

Double Chocolate Peanutbutter Cookies - National Cookie Week! The Gay Gourmet!™

So Day 2 of National Cookie Week is in full swing and I was seriously at a loss of which cookie recipe to post today! SO I finally narrowed it down to my

Double Chocolate Peanut Butter Cookies!
(aka Ms. Cookie Choconuts!)

This cookie is so delightfully delicious and I'm sure would be a kid pleaser! I mean even my trainer goes gaga for these! I guess it's really the gay interracial marriage (yup I said it) of peanut butter and white chocolate! EAT on!

You'll need...

* 1 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1 1/2 sticks (3/4 cup) unsalted butter, softened
* 2/3 cup chunky or creamy peanut butter (Or sometimes I use 1/3 all natural creamy 1/3 honey nut - your choice)
* 1 cup sugar
* 2 large eggs
* 1.5 cups white chocolate chips

DO IT...

1. Preheat oven to 350°F.

2. In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.

3. In a larger bowl using an electric mixer fitted with the paddle attachment (that I still don't own..let me know if you want to send me one cause I do everything by hand... Don't you get aaaany ideas!) SO cream the butter, peanut butter, and sugar until light and fluffy.

4. Beat eggs into wet mixture, 1 at a time, beating well after each addition.

5. Pour in flour, in sections, and beat mixture till incorporated!

6. Stir in white chocolate chips

7. Drop dough by level tablespoons about an 1 inch apart onto greased/buttered baking sheets and bake cookies in batches in middle of oven for 10 minutes. Cool cookies on pans for 5 mins before moving to racks.

8. Cookies keep in airtight containers for around 5 days.


©2011 Gerard Conte

Deliciously Living,

Michael Muñoz

The Gay Gourmet!™
©2011 John Dolan Photography
©2011 Michael Muñoz

Monday, May 2, 2011

Bacon Chocolate Chip Cookies - National Cookie Week - The Gay Gourmet!™

Well it's finally here!! NATIONAL COOKIE WEEK! I really can't wait to see what my foodie friends across the globe come up with!

My first post of the week is a collaboration between myself and my co-host Zach from Schmackary's. (His cookies are so delightful that sometimes I have dirty thoughts about them! Check them out here - COOKIES!) Since many of you reading this are across the globe you may have the luxury of ordering his cookies, although I'm sure he will ship them if you are in a reasonable location! SO, here is a recipe for a Gay Gourmet!™/Schmackarys collaboration so you can make/enjoy them at home! He will also bake you a batch if you are not kitchen savvy or just plain lazy!!


1 cup unsalted butter softened
3/4 cup sugar
3/4 cup brown sugar
2 Eggs
1.5 tsp vanilla
2 1/4 cup flour
1tsp baking soda
2 tsp salt
1 cup dark chocolate chunks
1lb bacon
1/3 cup maple syrup

1. lay bacon slices flat on a cookie sheet covered in aluminum and bake at 350 for about 25 -30 mins. Once it starts to brown remove, drain excess fat and flip. When it starts to crisp pour maple syrup all over the bacon and bake for another 5 to 8 mins till nice and crisp (but not burnt!

2. Remove bacon (but leave the oven on 350) and let cool as it drains on paper towels. Once cool coarsely chop into small chunks.

3. In the bowl of an electric mixer fitted with the paddle attachment (that I don't own so i did it by hand) Cream butter and sugars together till fluffy.

4. Add Eggs one by one till incorporated and then add vanilla.

5. Dilute baking soda in a 1 tsp of water and add to wet ingredients.

6. In a separate bowl whisk together flour and salt and in sections add to wet ingredients.

7. Once combined add chocolate chips and bacon and fold into dough.

8. Put tablespoon sized spoonfuls about an inch apart on a baking sheet and bake for 10 to 12 minute or until golden, rotating the baking sheet halfway through the cookie time.

9. Remove from oven and let cool on sheet for 5 minutes before transferring to a wire rack to cool.

10. store in airtight container for up to 5 days.

Why Bacon Chocolate Chip?

Well I was inspired by a a chocolate company named Vosges. They make the most delicious bacon chocolate bars and I love the combination so I figured why not? They also do sell their own version of the cookie but since I can't afford cookies or chocolate for that matter from an expensive yet SO delicious chocolatier I set out on my own adventure to make this cookie.

I had a couple versions of this recipe each with their own problems. SO, when I met Schmackary's and we began to collaborate on National Cookie Week we felt a joint cookie was a must and this one was just perfect. So the recipe went though his hands/kitchen and back to me. I filtered and played with it yet again and this is my final version of this recipe. Zach from Schmackary's has a slightly different technique/secret that makes his version equally as delicious but essentially it's the same cookie!

Hope you enjoy! Stay tuned tomorrow for my next NATIONAL COOKIE WEEK RECIPE!

Thanks to John Dolan for all the wonderful food photos! I couldn't have done it without him! Check him out here..TREES!

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©John Dolan Photography 2011
©2011 Michael Muñoz