She used it to make banana bread.
If you’ve never tried “monkey bread,” you’re seriously missing out. It’s basically store-bought biscuit dough rolled into little balls and dipped in butter, cinnamon, sugar, or a bunch of other sweet combos. And there are never-ending ways to make the dessert even better. Ahead, find the best monkey bread recipes the internet has to offer.
Shaping cookies like reindeer or Christmas trees isn’t the only way to make festive holiday cookies. With a little help from powdered sugar, you can make delicious holiday cookies that look like they’re dusted with snow. Here, seven fantastic recipes to try now.
These stained glass cookies look luminous when hung where the light can sparkle through them.
There are bar crawls and taco crawls and even cupcake crawls, so why not cookie crawls? Why not cookie crawls around the world?
For many home cooks, sugar cookies are the gateway treat to a lifelong love affair with baking sweets. This phenomenon can, at least in part, be attributed to the fact that in addition to being delicious they are probably one of the easiest cookies on the planet to make. Don’t believe us? By definition, a sugar cookie is the combination of sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. All of the essential elements are staples typically found in one’s pantry. Yet results can vary depending upon your preferred preparation: molded by hand, rolled and sliced, or cut out into festive shapes. From childlike spheres dusted with dyed sugar to graphic masterpieces trimmed with royal icing and accented with edible pearls, sugar cookies are a blank canvas upon which the home baker’s creativity can run wild. To wit, cookie cutters now exist in silhouettes for everything from Christmas trees to unicorns to Star Wars’ Yoda and Darth Vader . Whether you’re searching for a family friendly project to leave out for Santa (and his omnipresent assistant — Elf on the Shelf ) or a show-stopping stained glass snowflake variation to bring to your best friend’s annual cookie swap, we’ve culled a selection of recipes developed by our partners at Food52 , Food & Wine , and Food Network , as well as beloved treats from renowned cookbook authors like Dorie Greenspan and Seton Rossini, that are sure to inspire some sweet creations over the holidays. Don’t be surprised if you’re inspired to try more than one. Want more baking inspiration? Turn Basic Sugar Cookies into Eye-Catching Christmas Pinwheels The Ultimate Christmas Cookie Baking Tips and Tricks The Secret to Beautifully Decorated Sugar Cookies
In this gallery, you’ll find sneaky, semi-homemade cookies à la Sandra Lee that take advantage of prepackaged sugar cookie dough for an expedited prep time. Whatever gingerbread treats you choose to make, these recipes guarantee you will “run, run as fast as you can” for second helpings.
These holiday wreaths will make a festive display. Light and crisp in texture and flavored with fresh lemon and herbaceous thyme, they taste as good as they look.
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Billy Green of Wit & Vinegar calls on brown sugar and toffee to make his sugar cookies extra chewy and moist. The recipe appears in Green’s recently released cookbook, Whip It Up! Over 75 Fast, Fun and Easy Recipes.
Whether you’re making treats for the kids, leaving cookies out for Santa, or participating in your office cookie swap, chances are you’re putting in time in the kitchen baking cookies during the holidays. How can you make sure your cookies are both co-worker- and Kris Kringle-approved?
Today: A few tips for show-stopping gingerbread cookies.
The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Erin Patinkin of beloved Brooklyn bakeshop Ovenly shares her decadent recipe for vegan salted chocolate chip cookies.
The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Jenny McCoy, a pastry chef-instructor at the Institute of Culinary Education in New York City, shares a recipe for vibrantly-colored “sprinkledoodle” cookies flecked with rainbow sprinkles.
The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Samantha Eichenberg of The Dessertist shares the recipe for her over-the-top “munchies” cookies, which are perfect for a late night nosh.
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Beth Kirby of Local Milk shares her tried-and-true recipe for homemade biscuits, perfect for jazzing up a casual brunch at home.
This week’s cookbook is The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and Julia Turshen. Photograph by Jennifer May by Jessamyn Waldman Rodriguez and Julia Turshen Pâte Fermentée Makes about 1¼ cups (risen and deflated) Pâte fermentée is an ingredient in many recipes in the lean and enriched doughs chapters.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and Julia Turshen. Read more about the book here. Photograph by Jennifer May Nan-E Qandi Makes 6 (5-inch/13 cm) rounds; serves 6 Rich with butter and milk and sweet from a bit of honey, nan-e qandi is an addictive bread from Iran.
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Lily Diamond of Kale & Caramel takes inspiration from her favorite food blogger crushes to create the ultimate cookie ever. Drizzled with salted caramel, of course. Photos courtesy of Lily Diamond By Lily Diamond, of Kale & Caramel I’m going to let the images speak for themselves, but a couple notes on these cookies before I do.
This week, we’re spotlighting recipes from Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend by Bobby Flay (Clarkson Potter), the celebrity chef and best-selling cookbook author. Try making the recipes at home and let us know what you think! Photograph by Ben Fink By Bobby Flay Shoofly Muffins Makes 1 dozen muffins A traditional Dutch-Amish recipe that was also adopted by southern cooks, shoofly pie is loaded with gooey, rich molasses and plenty of sweet brown sugar—ingredients as tempting to the flies that need to be shooed away as they are to the rest of us. These muffins are full of the same appealing, deep flavors.
This week’s cookbook is My Kitchen Year by Ruth Reichl. It’s a simple yeast dough rolled around a pungently spicy mix of paprika, oregano and anchovies that leaves little pinwheels of color racing through the dough.
Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. 2. Without umami, the cookies could lack a certain depth of flavor.
Use a dot of melted chocolate to affix candy skulls to cookie “tombstones” set in chocolate “dirt,” then brace yourself for shrieks of delight.
With the avocado craze in high gear, people want it on and in anything and everything and that includes cakes! It looks like a normal brown loaf from the outside, but as soon as you slice away, the inside reveals a natural green tint of moist cake and flecks of dark chocolate.
Try not to get sucked into a lot of ‘reduced fat’ versions of snacks and condiments.