Macarons are small little delicate cookies that taste as though you are eating some sort of pillowy magical cloud. They are sweet and chewy, while also being light and airy. They are by far my favorite cookie. This is my favorite recipe for macarons filled with a dark chocolate ganache and drizzled with extra chocolate.
Aren’t these just the cutest little meringues you’ve ever seen? Wrap them up in a tiny bag and they will make the perfect Holiday gift!
Macarons are the perfect little soft and pillowy cookies. They are small and cute and can be flavored and colored in multiple different ways. French macarons are a delicate cookie with a crunchy exterior and airy interior and are by far my favorite cookie.
Looking for a healthy snack that is easy to make, low in added sugar, and easy to pack and take on the go? These mini dired prune and walnut oatmeal bites fit into all those categories. They are slightly sweet, nutty, and chewy. They are the perfect 2 - 3 bite snack that will keep you fueled for hours.
These cookies are double chocolate, meaning there are cocoa powder and dark chocolate in the recipe. They are soft, chewy, and fudgy. The dark chocolate chunks and mini marshmallows are carefully tucked into the top of the cookie dough to create a nice melted chocolate, toasty marshmallow exterior.
I love a good chocolate chip cookie. They are probably my favorite kind of cookie. I am not too fussy when it comes to them. I pretty much like them all. Flat and chewy. Crispy and chewy. Puffy and soft. Sweet and salty. Melty and gooey.
Last week Deb from Smitten Kitchen posted a picture of these black and white cookies which reminded me that I've always wanted to make them. Soft lemony pillowy cake-like cookies with vanilla and chocolate frosting on top.
I've been working on this cookie recipe for a few weeks. I think by now everyone around me is sick of peanut butter cookies, so is it acceptable to give them away tonight to trick-or-treaters? or is that just weird?
There is a lot of chocolate involved in making this recipe - melted chocolate and cocoa powder in the batter and chocolate chunks mixed in, but if history has taught me anything, it's that more chocolate is always better.
For this recipe, I wanted to change things up from my usual - chocolate chip cookie sandwich with vanilla ice cream. It's what I gravitate towards 9 out of 10 times at my local ice cream sandwich shop. I envisioned a soft chocolate sugar cookie paired with my favorite cookies and cream ice cream.
Oh boy do I have a recipe for you. Have you heard of alfajores? They are little soft lemon cookies sandwiched together with dulce de leche. Think macarons, but a little more dense.
Despite the amount of time it took to make these treats, the whole process was really fun. I'm not sure if you've ever made marshmallows from scratch, but you should give it a try. They are pretty easy to make, and it's somewhat like a science experiment.
These cookies are soft and delicate. Sweet and tart. They are so perfect for the summertime. Light and refreshing. Like a big glass of lemonade in cookie-form. The buttercream frosting hardens and then you are able to store them in a container, one on top of the other.
The cookie recipe that I finally settled on is soft and chewy. Slightly sweet with lots of melty chocolate, crunchy pecans, and a sprinkle of Maldon salt to tie it all together. The most delicious parts of this recipe, in no particular order, are the 1) brown butter 2) maple sugar 3) dark chocolate 4) pecans and 5) Maldon salt.
For my first edible glitter experiment, I made these sugar cookies - with Grand Marnier, candied orange peel with an icing sugar glaze.
Longing for cottage life and tranquil water, I devised a plan to recreate a bit of it at home. What I should have done was filled a kiddie pool with water on the balcony, but of course, I turned to the option that resulted in food. I thought about being super fancy and creative, and making some sort of wild and crazy ice cream sandwich involving elderflower and cherries etc. And then Brent said something to me that really resonated. He said "people like simple classics, done right. There is no need to overcomplicate things. I completely agreed 100 percent.
The dough is a simple recipe - flour, sugar, butter, vanilla, and one egg white. The filling is a blend of great tastes - dates, orange juice, vanilla, and water boiled into a jam. The whole process was really fun.
I've been working on this recipe for a year now, minor adjustments - adding raisins, removing raisins. Flip-flopping between rolled and quick oats. It's been sort of a project. You see, people have strong convictions about their oatmeal cookies.
I love the smell of fresh grated ginger and cloves, and I'll use any excuse to bake with these spices. Yes, the thought has crossed my mind to fill the bathtub with holiday spices, but the logical side of my brain tells me that this won't end well.
I am perpetually on a hunt for the ideal oatmeal cookie. Soft, chewy, full of raisins, crispy on the outside. My bookshelf is flooded with a collection of thick chewy cookie recipes, the ones that taste remarkably like a granola bar and less like a cookie.
You can make these cookies and eat them all yourself because they are that good. They are the type of cookie that is just too good to share.
A couple of weeks ago I made my grandmothers raisin cookies, and it got me thinking about my childhood, and how there was nothing I loved more than holiday cookies. My grandmother used to do most of the baking, and it's about time that I continued that tradition.
These soft and chewy monster cookies are made with peanut butter, oats, chopped dark chocolate, and M&M’s. They are the perfect little cookies packed with loads of flavors. Guaranteed, you’ll have to hide them from your family and possibly yourself, so you won’t eat them all in one sitting.