Some Tried and True Cookie Madness Favorites

I haven’t posted a lot lately, because the truth is I’ve been making a lot of Cookie Madness favorites over and over again. There’s a new blueberry recipe on the horizon, and I’ll post it soon. But for now here’s a list of things I’ve been making and recommend.

#1. Friends love the new Bon Appetit Chocolate Chip Cookies, so I’ve been making them often and using different chocolates including some Valrhona that Todd brought home from the King Arthur store in New Hampshire.

#2. The family is currently addicted to Pretzel Toffee. It’s best topped with a thick layer of good milk chocolate and kept in the far back part of the freezer so it’s not as tempting.

#3. I’ve also been making a lot of granola lately, and this Chunky Granola is our current favorite. You can make it extra chunky by pressing it into a flat slab, covering it with foil so that it doesn’t burn and not stirring. Just break it up at the end. I usually use flax rather than egg white these days, and I almost never have the right seeds so I use whatever mixed nuts are on hand.

#4. It always feels strange making a Key Lime Pie without egg, but this one is SO simple and happens to be the family favorite. Actually, Atlantic Beach Pie is a little better but slightly more complicated and needs the Ritz crust.

#5. Fluffy Cheesecake is also easy. Sometimes it cracks, sometimes it doesn’t. Either way, it’s always good.

#6. Cherries are finally in season so it’s time for fresh Excellent Cherry Pie. I do not like pitting cherries, though, and keep saying I’m going to order a fancy cherry pitter if one exists. The one I have must be from The Dollar Store.

#7. Homemade Marshmallows! These are so good when dipped in chocolate. Someone linked to the recipe from Reddit (thank you!) so it must have some fans out there.

#8. Cook’s Illustrated Challah. The complete recipe is in the May/June issue and on their site if you sign up. Their tutorial on braiding is the best I’ve ever read and the challah is just the right size and very tasty. It’s made from a dough that’s easy to work with thanks to a CI trick of using flour gel.

#9. To mask construction noises going on around here, I’ve been making noisy recipes like Favorite Angel Food Cake. Beating the egg white is the noisy part. The cake is the reward. I’ve been making just the cake and using whipped cream and fruit as a topping rather than the Seven Minute Icing

#10. And finally, I’m going to make Cook’s Illustrated Chocolate Sour Cream Bundt Cake this weekend mainly because it needs a new picture.