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There’s no shame in having a little bourbon for breakfast, right? At least in this case, where it’s baked into banana bread. Then again, you may prefer this bread for a late afternoon snack with coffee or even dessert because it’s sweet, and you can really taste the bourbon. It’s so strong …
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This has been one of those crazy, insane weeks where I barely have time to brush my teeth let alone post a cookie. Given the circumstances, I reached out to my friend Mary at Chew The Fat (creator of awesome breakfast cereal personality tests) and asked if she’d like to share a recipe here on Cookie [...]
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It’s safe to say coconut oil is my new favorite baking product. It won’t replace the flavor of butter, but I love how coconut oil makes pie crusts flakey, gives cookies crispy edges, and adds a dense, soft, moist quality to quick breads. And wouldn’t it be nice if its purported health benefits …
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It seems like forever since I last posted an actual cookie, so here’s one from this morning. I needed something pink and cheery and these fit the bill. They’re fairly lemony with the tablespoon of lemon zest, but if you want to try adding something like a bit of pink lemonade powder or …
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If you’re looking for a new pumpkin muffin recipe, here’s one made with coconut oil, coconut palm sugar and whole wheat pastry flour. I tried incorporating some true whole foods into the ingredient list, but having made multiple batches of these over the past few days, I can tell you that substitutes work pretty …
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I’m in the midst of a big magazine purge and my latest victim is a stack of Eating Wells from 2004. Turn, turn, read, turn, read, rip, read, rip. I’ve been doing this during dinner while we eat. Nobody cares. Anyway, last night I came across this recipe and ripped it out immediately. There’s no [...]
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My grandmother didn’t enjoy baking, but every year she made the best angel food cake. Covered with her famous seven minute icing, she’d serve it with peppermint ice cream for the ultimate combination of temperatures and textures. The leftovers were even better, because after a day or two the icing would crust over …
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UPDATE I was really sad to read the first review of my Levain clone — the one by Kelly, who said hers were too flat. I’ve made the non-baking powder version three times and have had high rising cookies, but given Kelly’s failed batch, I feel like I should just revert back to the baking [...]
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