I love sugar cookies and I love nachos, but they’re not foods I would ever think about at the same time. That is until NOW. All you gotta do is buy some chilled, pre-made sugar cookie dough (#SpoonTip: make sure it is chilled or the dough will fall apart), some sprinkles and frosting and you’re good to go.
Get in touch with your inner sorcerer by making this wicked cool magic chocolate shell. The secret ingredient is coconut oil, and you can use any kind of chocolate you want.
For me, this toffee is the epitome of the Christmas season (we start badgering my aunt Tina to cook it the day after Thanksgiving), and something I look forward to nibbling on every year. Nothing is more depressing than reaching for my family’s toffee tin and finding it empty, like a dead Christmas tree in the gutter. The secret to my aunt’s toffee is combining milk and dark chocolate.
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?
As colder weather arrives, so does hot chocolate season. While a mug of Swiss Miss might serve as a quick heat-me-up on a cold winter night alone, sometimes you want a Pinterest-worthy cup of hot chocolate beautiful enough to show off to friends.
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 Zachary Golper of Bien Cuit puts a grown-up spin on the classic chocolate cookie thanks to nutty buckwheat flour.
This week, we’re spotlighting recipes from Food Gift Love: More Than 100 Recipes to Make, Wrap, and Share by Maggie Battista (Houghton Mifflin Harcourt), the founder of Eat Boutique, an award-winning small-batch foods retailer and blog. Try the recipe at home and let us know what you think!
Preeminent data analyst Hilary Mason used science to determine the best ice cream flavor and where it’s sold in this video for Bon Appetit. Mason looked at menus at ice cream shops to find the most popular flavors and reviews of such flavors. “It’s not enough to just get the ice cream, you also have to figure out what composition of toppings goes together nicely,” Mason says.
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.
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.
This week, we’re spotlighting recipes from The Sugar Hit! Sweets That Pack a Punch! by Sarah Coates (Hardie Grant), the writer behind the award-winning blog The Sugar Hit! Try making the recipes at home and let us know what you think!
Our version is full of ingredients to help keep you beautiful on the inside and out! 5 ounces of flesh of young Thai coconut 1 cup coconut water 1 cup cashew milk 1/3 cup raw cacao powder 2 teaspoons of chia seeds 2 tablespoons of coconut nectar 4 ice cubes Yields: 3 servings Cut coconut meat into ¼-inch strips. Once the coconut flesh, coconut water, and cashew milk are frozen solid, remove from freezer and place in a blender.
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.
This week we’re taking a break from healthy recipes to focus on one of our favorite, anti-oxidant rich ingredients: chocolate. Below, we’ve chosen an excerpt from Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker Featuring 75 Recipes Both Sweet & Savoryby Debra Music and Joe Whinney (Sasquatch Books), which focuses on decadent treats perfect for this time of year. Stouts and porters are thick, dark beers with flavor notes tending toward sweet roasted coffee, chocolate, and cola, which make them tempting to incorporate into baking.
Below, we’ve chosen an excerpt from Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker Featuring 75 Recipes Both Sweet & Savoryby Debra Music and Joe Whinney (Sasquatch Books), which focuses on decadent treats perfect for this time of year. To make these decadent, chewy, fluffy, totally over-the-top morsels, we start with a handmade graham cracker crust, add a layer of buttery, vanilla- infused caramel, and stack a marshmallow cloud on top—then we envelop it all in a blanket of dark chocolate. The recipe took many months to perfect, but Big Daddies have been a Theo favorite since the moment we introduced them—and now you can make them yourself!
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Beth Kirby of the Saveur-winning food blog Local Milk shares a moist birthday cake baked with the soft drink classic — coke!
Erika Council of Southern Soufflé ups her brownie game with this marshmallow and toasted pecan number drizzled with a rich chocolate sauce.
Grand Central Bakery's Laura Ohn develops a recipe for gingerbread cookies made with shortbread dough and the perfect amount and combination of molasses and spices, these gingerbread people deliver on every level: adorable, scrumptious, and long-lasting, if you can make them last.
My mother recently bought me a Yonanas Healthy Dessert Maker ($50), which is a kitchen appliance that turns your over-ripe frozen bananas and other frozen fruits into a creamy ice cream-like dessert without any additives.
Brooke Conroy Bass of Chocolate & Marrow gives new meaning to decadent with a creamy bourbon butterscotch pudding topped with unctuous bacon crumbles.