Two essential words, my baker friends: FROOT LOOPS. It’s inexplicable, I know, but somehow this incredible concoction of cooked sugar, lemon, pistachio and candied ginger cracked the code of what Froot Loops cereal tastes like. Exactly. So I don’t know about you, but I’m getting my candy thermometer ready to make another batch, because any […]
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Why not take a classic and make it seasonal? Because who doesn’t like the flavor of gingerbread? And who doesn’t like the odd chewy bit of candied ginger? (Okay, you won’t see the candied ginger in the loaf above because I forgot to stir it in. I had a truckload of the crystallized stuff and […]
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It’s that time of year. Crowds, weird mall Santas, and gingerbread. Gingerbread houses are interesting things, aren’t they? On one hand, they can be beautiful, and yet on the other hand they can seem incredibly germy. The person making the house obviously manhandles the hell out of each piece, and one has to breathe deeply […]
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With all of those nectarines going on, this dessert looks pretty darned healthy, doesn’t it? Don’t get me wrong, it’s not exactly guilt-free. (If you want to pig out without the cloak of shame and guilt to weigh you down, try the Angel Food Cake, or the Guilt-Free Mandarin Orange Cake, or the Healthy Peanut […]
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Sometimes cake is all you need in life, isn’t it? Is it odd to be made happy by a soft, moist, spiced cake? Is it alarming that the act of cutting into a glaze-covered cake causes my heart to beat a little bit faster? There are some cakes that just do it for me… […]
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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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I went a bit scone-crazy a couple of weeks ago, which wasn’t hard to do (because I have always loved a good biscuit- especially ones with glaze that drips off the edges and sometimes pools underneath). I did this because I wanted to participate in Pastry Chicago’s Scone Competition (a cool organization that puts on […]
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Biscotti is one of those strange desserts to me. People gobble them up, and it might be because they think they’re healthy (maybe things that are crispy seem healthier, compared to their sinfully gooey cousins?). The evil truth of it all is that biscotti is usually just as decadent as chocolate chip cookies- just disguised as a dried out stick looking for a cup of coffee to dunk itself into to come to life.
Good news, though, sinner! This version of a dark chocolate biscotti is one you don’t have to feel piggish about. Eat ’em up, and know that you’ve taken in some whole wheat and flaxy goodness… not to mention an almost-absence of fatty fat fat. The chocolate keeps the biscotti respectable in the dessert department, and the ginger, well. The ginger takes it to a whole new level.
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These cookies are everything that cookies want to be when they grow up.
Cookies know that being chewy in the middle is a bit of a prerequisite for popularity in the cookie department. Cookies also know that ginger = flavor excellence, which every cookie strives for. And there’s something about ginger that’s sneaky, because it’s comforting to most and yet also sort of sophisticated and spicy. These cookies are smart. They know how to please crowds- which come to think of it, you might not be looking to do if you just want a massive batch for yourself.
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