Nostalgia, Snacking and Feeling Home Sick! (Recipe Included!)

One of the reasons I've always loved travel, has of course been because of the vast array of cuisines I've been ale to explore in countries all around the world. The flavours of food have always set my enthusiasm for travel ablaze. The first thing I do in a new country is try out unusual dishes and foods. After a while, though adventure is at the core of my being, I begin to crave familiar flavours and tastes to center me every now and again. Call it 'food-home-sickness'.

As a child, one of my most fond memories was spending Christmas with my family, particularly the ones we spent abroad. Christmas-time in Epcot, or at the Magic Kingdom in Orlando, Florida always signals a sense of sweet nostalgia for me, and it's not why you'd expect...

Yes, I love the attractions, the rides, the parades, the kiosks selling addictive branded merchandise, the fireworks at the end of each day... but there's something else I've only gotten there around Christmas...

Milk and cookies. That's right. There's a free milk and cookie station (or at least there used to be), near to the infamous 'Tomorrowland' section at the Magic Kingdom, where you could fill up on warm, freshly baked cookies (I think they're Nestlé Tollhouse) and 2% milk in a paper cup. There's usually have a little pop up center, just before the nightly firework show begins... and I think the memory of having something so simple, in a time when childhood innocence was all I knew, is what draws me to the exact same snack today. It could be that, or just a genuine love for the taste.

Warm cookies and milk are my go-to snack of choice, whenever I'm feeling a little out of sorts. It's my cure for a tough time or whenever I'm a little home-sick, so it's needless to say I also have a go-to recipe for curing myself.

Since a stand alone cookie sometimes isn't enough, I've conjured my own version of a mini deep-dish cookie which is just the perfect treat, especially with a dollop of all natural vanilla ice cream...

Recipe down below!

What are some of your favourite childhood snacks or dishes that remind you of home? Tell me in the comments!

Mini Deep-Dish Chocolate Chip Cookies. Makes 6 cookies, serves 6 to 12

Equipment: 6 small oven-safe ramekins (I use 6-ounce round ramekins)

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 stick (4 ounces) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup bittersweet chocolate chips (or 6 ounces dark chocolate, chopped)
• 1/4 cup chopped walnuts or pecans (optional)
• Vanilla ice cream (optional, for serving)

Instructions:

• Preheat the oven to 375°F. In a small bowl, whisk together the flour, salt, and baking soda.
• In a stand mixer or a large bowl with a handheld electric mixer, beat the butter until creamy, about 1 minute. Add the sugars and beat until fluffy and pale-colored, about 2 minutes. Add the vanilla extract and egg, and beat for 1 minute. Add half the flour mixture and mix on low speed just until dry ingredients are fully incorporated. Repeat with the remaining flour mixture. Using a wooden spoon, mix chocolate chips into batter.
• Divide batter evenly between six lightly greased ramekins. (To make this easier, you can use a small cookie scoop to measure about 4 rounded tablespoons of batter per ramekin.) Use a spatula or back of a spoon to push batter to the edges of the ramekins and smooth down evenly. Place ramekins on a baking sheet and bake for 15 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. Remove from oven and let cool for at least 5 minutes before serving, with or without a scoop of ice cream on top. (Ramekins will still be quite warm; serve on a folded napkin or plate to protect your table, or let cool for about 10 minutes, until just slightly warm, before serving.)

Tips:

• Make-Ahead Cookies: The ramekins of unbaked cookie dough can be covered and refrigerated up to 1 day ahead, or frozen for up to 3 months. You do not need to thaw before baking, but you may need to add an extra minute or two to the baking time.
• Cookies for a Crowd: For a more over-the-top party dessert, bake batter in a 9-inch square baking dish instead of ramekins and pass around spoons to your guests, so everyone can dig in to the communal dessert.
• If you wanted to, you could also drizzle with chocolate ganache when serving, for added decadence.