lundi 5 décembre 2016
Recipe: Gingerbread Chocolate Chip Cookies — The Freezer Cookie Plate
These lively gingerbread-spiced chocolate chip cookies are easy to make and even easier to eat. When it comes to texture, this is a classic chocolate chip cookie — crisp on the outside, tender on the inside — but tucked into that dough is something extra special.
The bright taste of ginger packs a fun and surprising wallop. The warm winter spices add a festive note and a pinch of heat, while the chocolate chips offer familiar and delicious comfort and oozy goodness in every bite. These are the cookies to make when you want something new and impressive during the holiday season.
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from Recipe | The Kitchn http://ift.tt/2gbwPsZ
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Recipe: Dorie Greenspan's Blondies — Dorie's Cookies
Leave it up to Dorie Greenspan, the doyenne of cookies, to come up with a new way to get your blondie fix. She starts with a classic dough — full of butter, more brown sugar than white, and a handful of mix-ins — that make this recipe distinctly her own.
The real trick with these blondies, however, is how you bake them. Hold off on your trusty baking pan because a muffin tin is truly the better way for this classic cookie treat.
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from Recipe | The Kitchn http://ift.tt/2gboh5E
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samedi 3 décembre 2016
Recipe: Raspberry Cookie Butter Baked Oatmeal — Recipes from The Kitchn
If you're already an oatmeal-lover, then you'll need little convincing that this baked oatmeal, reminiscent of a soufflé and verging on dessert, is a must-try recipe. And if you're hesitant about oatmeal's texture or feeling less than enthused about your regular ol' heat-and-stir routine, then you're in luck. This baked oatmeal, studded with raspberries and flavored with warm, sweet cookie butter (aka speculoos), has arrived to take everything you love about oatmeal to the next level.
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vendredi 2 décembre 2016
How To Make a Pull-Apart Rugelach Ring — Baking Lessons from The Kitchn
Rugelach is a rolled baked treat that cooks as easily as a cookie, yet tastes like a pastry. It's crisp and sweet on the outside, and so delicate and tender on the inside that it melts in your mouth. This circular pull-apart rugelach is a charmingly decorative variation — yet another take on a confection that has had many versions. If you make rugelach often, you will notice that this dough is a bit sturdier and holds its shape a bit better than other rugelach doughs. It very much remains the sumptuous, butter-rich cookie we all know and crave.
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from Recipe | The Kitchn http://ift.tt/2gIUxet
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