A classic. The humble snickerdoodle is a very basic cookie, but like any basic, execution is everything. This recipe is from a friend who claims to hate cooking and baking because she is terrible at it. I know she isn’t terrible at it. This recipe is great and the most important ingredients are the fat, the vanilla and the cinnamon. Since there isn’t any “flavourings” like chocolate and there’s no texture, like oatmeal, these cookies need the best fat, vanilla and cinnamon. Continue reading “Snickerdoodles”
I came upon this recipe through one of my culinary heroes. I was drawn to it because she promoted it, but the flavour combination didn’t really appeal to me. I’ve made chocolate brownies with cayenne and cinnamon before, I’ve eaten chocolate ice cream with those flavours too and quite enjoyed it. But ginger? And 3 tablespoons? That’s a lot of ginger. I made them for the first time today and I didn’t use 3 full tablespoons. I used 2 rounded teaspoons of freshly grated ginger.
Back at Christmastime, I bought some cookies at a church fundraiser. They were so delicious I asked for the recipe. I was told that they were Neiman Marcus Cookies (you know, that famous department store in the US?) Well, I had never heard of Neiman Marcus Cookies but I guess in some circles they’re all the rage. Go figure. Laura Dart got ahold of the recipe and spent some time perfecting it. The cookies that I tasted that day and the ones I made today are spectacular. Kinda makes me want to go south and try the originals. Continue reading “Famous Cookies”
I discovered years ago that the best recipes come from food producers. The best chocolate chip cookie recipe is found on the back of the package of chocolate chips. Today, I used a recipe on the back of the Hershey’s Chipits dark chocolate chips package, but I switched it up a bit. Of course. Continue reading “Reverse Chocolate Chip Cookies”
I love those pretty little cookies in pretty pastel colours you can buy at fancy bakeries. So light and crispy and sweet. And so pretty. Continue reading “French Macaroons”
Sometimes you want cookies, but you don’t want to take the time to make little balls of dough. I know, how lazy is that? Also, sometimes you want a cookie, even though it’s square, full of yummy things; dried berries, nuts and orange juice. And, if you’re like me, you always want chocolate. Continue reading “Granola cookie bars”
I made this recipe 3 times in one week. I had a few different reasons to bake and since the recipe book was still on the counter after the first time, it’s quick and I had all the ingredients on hand. In all cases they disappeared so fast I didn’t get pictures.
I’ve found that the best recipes often come from the back of the package. For example; my best chocolate chip cookies are from the chocolate chip package. the best oatmeal cookies are from the recipe on the back of the oatmeal package. When I saw the book “Hershey’s Classic Recipes” I knew it would be a gooder. I was right. Every recipe I’ve tried from this book has been top notch. Continue reading “Blond Brownies”
I made my Chocolate Espresso Shortbread recipe, cut them in about 2″ rounds, then dressed them up for the party.
If you read my previous post, you already know how I feel about “healthy” food, but my friend was raving about these cookies so I asked for the recipe. Not that much different from “regular” cookies. Since you don’t use margarine or butter, the fat is not saturated, so I guess that’s better for you. And there’s no refined sugar, so I guess honey is better than refined sugar.
2 cups brown flour
2 cups oats
1-2 cups chocolate chips
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup honey
3/4 cup oil (my friend uses olive oil, I used canola)
1 tsp vanilla
I just mix up all the dry then add the wet. Bake at 350 for 12-15 minutes. It makes about three dozen of the size I make.