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?
This week, we’re spotlighting recipes from Modern Israeli Cooking: 100 New Recipes for Traditional Classics by Danielle Oron (Page Street Publishing Co.), chef and owner of Toronto’s Moo Milk Bar and founder of the blog I Will Not Eat Oysters.
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.
By Spoon University It’s the year 2015 and we can upgrade just about everything. From amped-up popcorn to anything but ordinary milkshakes, it seems like we can take anything to the next level, and it turns out brownies are no exception. Brownies are timeless, always in season, and never go out of style, so these recipes are applicable anytime, anywhere. Make some for your little brother, your great aunt, and your Grandma Judy.
I was so excited to receive a copy of Purely Elizabeth’s new cookbook, aptly named “eat purely.” I’ve long been a fan of Elizabeth’s granolas and oatmeals packed with goodies like organic puffed amaranth, organic quinoa flakes, organic millet flakes, chia seeds, and more – and often stuff them in my bag during last minute travels. This recipe makes about 30 cookies but you can easily half it! INGREDIENTS 1 cup Purely Elizabeth Ancient Grain Original Oatmeal 1 cup almond flour ¾ cup millet flour ½ cup olive oil ¼ cup maple syrup ½ cup coconut sugar 3 tablespoons chia seeds ½ tsp Himalayan sea salt raspberry chia jam 1 cup frozen raspberries Chia seeds maple syrup METHOD For the chia jam: Warm the raspberries or let defrost to room temperature. Use the back of a fork to mash together with about a tablespoon of chia seeds and sweetener to taste. Set aside for a few minutes until the chia seeds begin to expand.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Simply Nigella: Feel Good Food by Nigella Lawson (Flatiron Books). Photo: Keiko Oikawa By Nigella Lawson No-Churn Matcha Ice Cream Makes approximately 1 quart I love matcha ice cream, and this version gives me particular pleasure. Yes, it’s ridiculously easy to make, which is gratifying, but more glorious – and important – is the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk.
Below, Jerrelle Guy of Chocolate for Basil — a noted peanut butter critic — learns she has a soft spot for homemade peanut butter cups. What can I say, I’ve always been an opinionated chocolate purist, only interested in the darkest of the dark chocolate. Maybe accented by bits of orange or espresso here and there, but never — not ever — peanut butter. I know, I know. The flavor is too strong, and I don’t know, maybe something traumatic happened to me as a little girl that had to do with peanut butter.
Megan Specia for Mashable Photo: Reuters In what may be a first on the presidential campaign trail, Hillary Clinton endorsed an unknown, but amazing sounding treat: wine ice cream. During a campaign stop in San Antonio on Thursday, Clinton wove a story about the heavenly pairing into her response on a question about the Trans-Pacific Partnership. SEE ALSO: The best Photoshops from Hillary Clinton and Bernie Sander’s dance-off Clinton told the story of a pair of New York entrepreneurs who poured wine on ice cream and eventually created, manufactured and globally distributed the boozy dessert. This may be the first time Clinton has mentioned wine ice cream on the campaign trail.
by Paige Rodgers A staple at all carnivals has turned into a magical cold drink. After testing four different cotton candy frappuccino recipes and combinations of ingredients, I finally got the flavor right. We cracked the code. #winning MORE: Make Starbucks’ Secret Caramel Cocoa Cluster Frappuccino At Home Cotton Candy Frappuccino Prep Time: 5 minutes Cook Time: 1 minute Total Time: 6 minutes Servings: Grande MORE: We Taste Tasted Starbucks’ 6 New Frappuccino Flavors, And Here’s What We Thought Ingredients: 1 cup vanilla ice cream ¾ cup milk ¾ cup ice 1 tablespoon raspberry preserves 1 tablespoon sprinkles 2 cups Cool Whip ¼ cup strawberry Jello mix MORE: We Tried Starbucks’ New Toasted Graham Latte, And It Puts The PSL To Shame Directions: 1.
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.
We know birthdays are a big deal. For some parents, it’s an insanely huge deal — they throw huge extravagant parties to fete their little ones. Here are nine cake recipes that you can make to show them just how much you care. Love cakes?
Brooke Conroy Bass of Chocolate & Marrow gives new meaning to decadent with a creamy bourbon butterscotch pudding topped with unctuous bacon crumbles.
Let them eat cake-- unless it's mediocre cake, that is. Steer clear of the 5 worst pitfalls in the cake world, and have every birthday boy and girl clamoring for seconds.
“It’s the first ‘gourmand’ perfume,” says perfume historian Barbara Herman, author of Scent and Subversion. “It had dripping sweet accords of honey, berries, vanilla, chocolate and caramel, along with an unusual cotton candy accord,” she says. Fragrance expert Elena Vosnaki notes that after Angel shook up the scene, the industry was quick to develop more gourmands.
Florentines are thin, buttery biscuits usually made from nuts, caramel, and coated in a layer of chocolate. Make these thin, crispy cookies and decorate them with chocolate spiderwebs for your next Halloween party!
Count the number of times you’ve had to cut brownies, blondies, cookies, or lemon bars out of a pan. Well, let us preach the gospel of parchment paper: May all your confections be easily removed. Here's how it's done.
We make crumbles, cobblers, and crisps on repeat from May until September. In our latest version, the fruit is cooked to a jammy consistency and topped with a not-too-sweet, breakfast-style cream biscuit. Finished with whipped cream, this simple baked dessert (or brunch) may replace all others — at least while strawberries are in season.