Cookies
This is devastatingly easy to make, and looks fun when served on a half-decent-looking platter at a dinner party. (I say “devastatingly” because there is clear and present danger that you might make these massive cookies for yourself, often. All things considered, they aren’t totally evil since they don’t have fat going on in the […]
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There are people who are just drawn to the splendid concoction of chocolate and peanut butter… in the same way that some can’t get over the whole chocolate-mint thing. (I happen to love both, by the way. Oh, and chocolate with caramel. Don’t forget chocolate and coconut, though- there’s a time and a place for […]
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I have always wondered about the infamous Neiman Marcus Cookie (you know the one, that urban myth about the $250 recipe, blah blah blah). Who cares about the story, I say… how’s the cookie?? It’s pretty kick ass. Yes, you have to go through the step of processing the oatmeal into its own powdery flour […]
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Chocolate chip cookies are fiercely competitive with one another. And why blame them? Everyone likes a good chocolate chip cookie, so cookies have had to step up their game. In a cut-throat cookie world where Google lists about 11 million links to “best chocolate chip cookies”, how does a binge-seeking baker separate the Toll House “please the masses” […]
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Does a cookie seem less sinful if there’s something as angelic as oatmeal in it? We all know that oatmeal reduces cholesterol, and has fiber, and well, maybe negates the little indulgence associated with butter and sugar and chocolate? And corn syrup? Yeah, no, I know. But work with me here… at least these […]
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Don’t let the plain-Jane-ness look of these cookies fool you into thinking that they are plain Jane. (Not that there’s anything wrong with plain Jane; I have been a long-term proponent of Jane, like the Classic Shortbread Cookie that this particular recipe was born from. Those of you who have experienced the aforementioned cookie know how utterly exquisite ‘plain’ can be.)
So you take a classic cookie, and add a myriad of homey spices (spices that hint at the autumn that’s just around the corner- how sad, but sweet in the dessert world… apple and pumpkin pies on the horizon!), and you’re off to the races.
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I have to confess that I am incredibly attracted to recipes that are easy to make. I have a (constantly) strong desire to bake, and an equally strong desire to bake things that taste devastatingly good… but I am also like everyone else on the planet: “so busy”. If I can find a recipe that […]
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It’s true: the Milk Chocolate Toasted Almond Toffee met a cookie and fell in love, and then crumbled itself into bits to become one with said cookie.
One cannot argue that the union isn’t a colossal success. (Especially since this cookie base uses melted browned butter, which is really one step away from toffee goodness in its own right… for real. If you haven’t fallen in love with browned butter yet, then prepare to fall hard, my friend.)
(Truth be told- I saved a bunch of toffee from my last batch and froze it with the purpose of adding it to my World’s Best Fudge Brownie,
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Oh dear.
Sometimes a new cookie comes into your life when you’re just not expecting it. And it changes everything. It changes the whole cookie rotation (you know what I mean- the unconscious order you have when baking your tried & true recipes that you make no matter what new & fancy cookie recipe pops up- like how I know it’s time to make my chocolate chip & pecan cookies soon, just because.)
So why have these cookies have inserted themselves into my cookie repertoire, just like that? Excellent question.
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There are some “not unhealthy” recipes I make where people are generally “pleased” with the outcome, and then there are some where people go all ape-poo. These cookies have caused quite a stir, because they’re just really, really good. Despite being really, really not bad for you.
Consider these to be a cross between a cookie and a brownie… like you made a brownie batter and then decided you absolutely had to have cookies instead. (Hm- I just thought of making these as brownies next time. We’ll see how that goes. I’ll keep you informed.) These have an intense chocolate hit (no issue there, I know) because both bittersweet chocolate and cocoa powder make an appearance. And as discussed, these are health-ified by taking out added fats (like butter or oil), using egg whites, and replacing processed white sugar (the evil yet deliciously addictive crack-cocaine of the kitchen) with Sucanat and a teeny bit of brown sugar (because these are cookies, after all).
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These are very healthy, so don’t ever say that “More Sweets, Please” is all about sinful, sweet, rich, decadent, unhealthy, over the top desserts. (I would actually consider that to be a real compliment.) No, these cookies are the cousins of the Healthy Almond Butter & Dark Chocolate Chunk Cookies, and they upped the fiber […]
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I’m not too into froof when it comes to baking, but even I said “awww” when I made these sugar cookie nests.
Flashback to a year ago when wandering aimlessly through Williams Sonoma- I stumbled upon a book called “The Art of the Cookie” with pictures of these- and knew I had to purchase the potato ricer required to push the cookie dough through to get the funky little nest-like pieces. (Basically a play-doh tool for grown ups.) So I have had the potato ricer in the cupboard for a year now (which makes dramatically better mashed potatoes, by the way), the time had come to make the nests. It’s spring, and Cadbury Mini Eggs are everywhere. They deserve a home, resting securely in a sugar cookie nest with the help of a simple icing. And these cookies deserve a home, too… in your mouth, hungry baker.
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There’s no better way to celebrate April Fool’s day than with a classic British dessert that calls itself a “fool”, is there? (Other than playing horribly evil jokes on coworkers and loved ones.)
With spring in full effect, it’s time to kick the fruit consumption into high gear… as an appetite-whetter of what’s ahead (strawberry season! strawberry season!). This fool recipe swirls berries and orange zest with a simple mixture of whipped cream and yogurt… served with crumbled Classic Shortbread Cookies.
(Be careful not to get too ambitiously healthy with this recipe. I altered the whipped-cream-to-yogurt ratio in my last Fool escapade, thinking I was all ‘responsible’ [we did just watch ‘Fat, Sick and Nearly Dead’ and feel the need to either sustain ourselves on 100% fresh fruit & veggie juice or stop eating altogether] and The Husband politely [but pointedly] protested. I ended up adding the full amount of the whipped cream after all, because it IS my aim to please, of course. If you’re looking to add less fat and sugar into your life, then keep this recipe as is and serve Baby Fools, as pictured. In short: don’t f with the Fool.)
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This recipe takes The Classic Shortbread Cookie and kicks it up a notch or two- and not just on the caffeine front. If the thought of a (purely sublime) plain shortbread cookie is a bit, well, plain… then add in that one special ingredient that will keep you (and any others who get to taste these cookies) coming back for more: e s p r e s s o. Buzz, buzz, busy baker!
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Some desserts surprise me. While I have always had a deep and meaningful affection for macaroons, I understand that not everyone likes the same things that I do. (Case in point- licorice allsorts. You either love them- like me- or hate them with a venomous, candy-licorice-coated passion.) So I am pleasantly surprised when macaroons go like hotcakes- I’m pleased that others like what I like, and pleased that others like a dessert that’s so wonderfully easy to make. Double win.
I have been making a simple macaroon classic forever, which just happens to be gluten-free (for those of you who care)… and it’s Recipe #1 below. I also added an egg white version- Recipe #2- which just happens to be dairy-free (for the even smaller amount of you who care). FYI- when The Husband (a.k.a. kitchen guinea pig) was forced to choose his preference in a blind macaroon tasting event, he chose the classic (Recipe #1). Sweetened condensed milk is hard to compete with, Mr. and Mrs. Egg White.
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Sometimes it’s worth it to mess with a good thing.
We are all quite aware of that classic combo known as white chocolate and macadamia: a marriage made in a rich, white, soft-textured heaven. (Some might say that the combo is a better match than that other famous medly known as chocolate chip and pecan… but I don’t want to spark a debate. All sweets are treated equally here, friends.)
Back to messing with a proven winner- why not zest a lime and throw it into the white chocolate & nut batter? Why not juice some of that lime and throw that in, too? We all know that a little zing can offset the sweetness- and even enhance it in a wonderful new way. I dare you to eat just six when they’re cool enough to touch.
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I am a believer that no better smell can come from an oven than a perfectly-baked plain-jane shortbread cookie. This is a very big statement. And yet it’s surprising to me, because the basic shortbread is nothing more than butter, sugar, salt and flour creamed together into a seemingly innocent dough. How is this possible?
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When I say “Healthy”, I’m not messing around.
These Healthy Almond Butter & Dark Chocolate Chunk Cookies are a serious departure from the More Sweets, Please mantra (something along the lines of More is Better, the Sweeter the Better, etc.), and they differ wildly from my general respect for all things decadent and ooey and gooey and bingeworthy (read: not “good” for you).
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