I came late to the party of #nationalcookieday – not that I’m very aware of these things but I do have a cookie recipe that my daughter made a few times that is share-worthy. This recipe for Giant Crinkled Chocolate Chip Cookies was adapted by Julia Moskin in @NYTcooking from @SarahKieffer’s recipe.
I must say they are exceptionally pretty and taste rather good too! Happy banging – that’s what makes these cookies beautifully crinkled.
I absolutely love the Italian rainbow cookies! Anything with an almond paste/ marzipan flavor automatically makes it to my it list. That is why I resisted all this time to even try to make these cookies. Finally this past Christmas I broke down and made a batch. Needless to say they were quite fantastic!
Here is the basic recipe I used courtesy Lidia Bastianich for Food Network Magazine. The only thing I added to the recipe was about a teaspoon of almond essence coz I really do love that almond flavor. I also didn’t bother coloring the layers though they do look pretty it is only food coloring after all.
These berry crumb bars are a super easy and a delightful dessert that is loved by all. It’s a nice alternative to making cookies and tastes best when served chilled. They can be made a few days and stored in the fridge. This recipe is adapted from AllRecipes.com.
I recently went to a gathering hosted by Hearst Magazines where Celebrity Chef Alex Hitz, House Beautiful’s new food contributor and author of best-selling cookbook My Beverly Hills Kitchen, prepared a fabulous three-course dinner.
For dessert he served these fabulous bars which dessert blew me away. The recipe is actually really simple and I substituted almonds for walnuts but you can use any nuts you like.
Meringues are such perky little cookies. What I love most about them is just how light they are and so easy to make. Here is a great recipe from Cooking Light Magazine, which really lightens up the calories on these tasty treats.
This recipe is dedicated to my friend Piyali who is the biggest fan of these cookies. I’ve just added a simple twist to my regular chocolate chip cookies by adding caramel bits to it. The better quality caramel you use, the yummier the cookies turn out – but good old butterscotch morsels from Nestle work just fine too.
Every woman needs just about this much chocolate, at least once a month. The recipe for these little beauties is taken from the Buttercup Bakes at Home Cookbook. You can tell that these cookies were made by a woman…for women…