I guess summer is “officially” over. I’m in total denial about that, also tell it to the sun because it’s been hot as hell in New York for the past week. It’s the living worst, but it at least made for a nice beach trip this past Sunday. They said it was going to rain. They said there would be thunder and lightning. But we knew better. We rounded up a few brave friends and headed out to Rockaway. Guess what? Not a cloud in the damn sky! It was decided this past Sunday that Kramer and I really do control the weather. We had fish tacos and chorizo tacos, some pineapple drink with a bit of tequila, then trekked down to spend a few hours soaking up the sun and splashing around in the water. It was excellent. After a brief break for ceviche and a beer, we packed up and went for one more drink before the rain finally did come – but this was after we had our fun and were ready to go home, so there. After the beach, we finally checked out this awesome Vietnamese spot in Bushwick called Bun-Ker, which was beyond delicious. We went all out, with papaya salad, crab spring rolls, and grilled pork chops, but the best thing was the bánh xèo, which is a kind of crispy Vietnamese omelet stuffed with shrimp, egg and bean sprouts. We certainly were fat and happy after that meal. I hope I’ll get to take more people there soon – it’s definitely my new favorite spot.
Other than being beach bums, we got a lot in last weekend. On Friday, we embraced the ~last weekend of summer~ nonsense and went to Maison Premiere for oysters, sea urchin, salmon crudo and cocktails, as well as to enjoy their adorable backyard. Afterward, we had a couple of drinks at Good Co, followed by a rousing game of Pandemic with our friend Danny. On Saturday, we went to our friend Matt’s for a barbecue. Kramer and I made grilled spicy chicken and grilled curry chicken sandwiches, as well as a Szechuan cucumber and tomato salad and a lemon and cherry curd cobbler. There were also Funfetti chocolate chip cookies, a masterfully made salad and good sausages from Graham Avenue Meats. We called it an early night around 10 that day in preparation for the beach, but the best day of the weekend was Labor Day, because my good friends Val and Tom had their baby girl! I’m so excited to tell you more about that next week, but for now let me just say that I am so thrilled for them and I can’t wait to meet her this weekend.
When something exciting happens, you have to make cookies. When Tom and Val’s baby arrived, I made sure to make a big batch of chocolate chip cookies for them – something that all new parents most certainly need. The weekend before that, though, I made these graham cracker snickerdoodles, which I should probably bring over to their place at some point, too, as I’m sure they’re running out of the first batch by about now. Why not make graham cracker snickerdoodles? It makes so much sense. As a kid, my favorite graham crackers were the cinnamon-sugar variety, the ones with a sparkly, crunchy crust that went perfectly with a cup of applesauce. These cookies are reminiscent of that very same after school snack. They smell heavenly, and keep well for a few days, so you can share them with whoever you so choose (just be sure to keep them in an airtight container). I think they’d be the perfect thing to sandwich between a layer of simple vanilla ice cream, too, wouldn’t you agree? As I’ve said, don’t fall into the “Wah OMG summer’s over!” frenzy. It’s not. So make these cookies, make an ice cream sandwich, and enjoy what’s left of the sunshine.
Beardy Kramer, ceviche at Rockaway Beach, one last beach day and juleps at Maison Premiere.
Get your dough together.
Roll your dough in cinnamon-sugar and bake!
I hope you’ll try at least one of these warm from the oven.
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- ½ cup white granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- 1 cup graham cracker crumbs (about 9-10 graham crackers)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup white granulated sugar (or raw sugar, for extra crunch)
- 2-3 teaspoons cinnamon
- Pre-heat your oven to 350 degrees F. Grease and/or line your baking sheets.
- In a large bowl, cream together the butter and sugars until light and fluffy, at least 3-5 minutes. Beat in the egg and vanilla until just combined.
- Crush your graham crackers in a blender or a food processor, pulsing until they are just crumbs. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to the butter mixture and mix at a low speed until combined.
- Combine the ½ cup granulated sugar and 2 teaspoons of cinnamon in a small bowl. Roll the dough into balls, then roll the balls in the cinnamon-sugar mixture. I sprinkled mine with some extra sanding sugar, but that is completely optional. Place on the baking sheet and flatten a bit with the palm of your hand. Bake for 10-12 minutes, until baked through but still soft and just barely golden.