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These are really good. They’re not at all chewy, but I wouldn’t call them cakey either. They’re tender, bordering on fudgy, and puffy. The dough is basically a good transport system for the chocolate chips, so use really good chocolate chips. Double Chocolate Cookies 1 1/4 cups (2 1/2 sticks) butter, at room temperature 2 [...]
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These are a slightly “changed-up” version of a recipe in the book, The Pastry Queen. For the original, click here. I’m sure the original is great, but I only needed half. Plus, I didn’t have coconut and chocolate chips in the house and wanted to use ingredients on hand. These are very rich, crispy and [...]
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Yesterday’s recipe was a solution to the problem of what to do with half a can of condensed milk. This is a problem I encounter quite often. The obvious solution would be half a batch of Magic Cookie Bars, but I didn’t have any graham crackers, chocolate chips or nuts. My choices …
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These rolls from Cooks’ Illustrated were a big hit with my family. If you want to bake them up fresh at breakfast, cut the dough into spirals the night before and let them rise slowly in the refrigerator overnight. Glazed Cinnamon Rolls – 12 Giant Rolls Dough 1/2 cup milk 8 tablespoons unsalted butter 1/2 [...]
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I wrote a bunch of commentary for this recipe, then got tired of reading my writing and deleted it all. If you like oatmeal cookie recipes, this one is good. I started with this recipe from Recipezaar, but made a few changes. These are thin, buttery and crispy. Yawn. I’m going to bed. …
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Well, I made the Samoas. They’re okay, but I think they’ll be better when they come of age. Ha Ha Ha. Get it? Margaret Mead? Okay, now I’m back to being very serious. I kind of screwed these up. The coconut mixture is a little bit too chewy and instead of spreading the coconut mixture [...]
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This recipe came from Recipezaar, though I believe it was created by Todd Wilbur at Top Secret Recipes. Rather than post the recipe, I’m going to link to it. I made these last night and they were well received by my family. Fuzz and her dad would prefer to eat butter cookies, licorice, spice drops [...]
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I’ve tried a lot of granola recipes, but the one I always come back to is from Kathleen Daehlman’s book Cooking Thin. Unlike the higher oil crispy granolas, Kathleen’s recipe is very crunchy and has a great vanilla flavor. The nuts make it kind of rich, so it’s probably best eaten as a …
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