All posts tagged cookie

fruity pebble sables.

fruity pebble sables.

Because nothing is ever trashy when it is en Français.

For nutritionally-questionable cereal lovers among us; you know who you are, and I am one of you. There are plenty of delicious (but maybe not the most nutritious) things which have been cut out of my diet since I was a kid. I eat enormous amounts of kale and also spinach. enough, I feel, to accommodate my massive cereal addiction. It’s all about balance, right? Eat the rainbow? Continue reading →

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The New York Times chocolate chip cookie.

the new york times chocolate chip cookie.

it’s like the earth, but with caramel-toffee flavored dough.

You know those articles that give you “5/10/12 Ways to Improve Your Chocolate Chip Cookies?” Cool. I can improve your cookies in 1 step.

Make these chocolate chip cookies. Done. Improved. Rejoice!

You guys. You know I don’t love using the words “The Best” or “Perfect” in post titles. Because, truly, who am I to say that something is the best? I’ve probably not ever had every version of something, nor are my taste buds superior to anyone else’s. Furthermore, everyone’s idea of “the best” varies from one to the next: maybe this person likes a certain thing this way, where another likes it that way. Who knows. I’m not the foremost authority on anything; however, I am fairly well-versed in one thing.

Cookie magnificence.

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cookie throwdown: bouchon boxed mix vs. cookbook.

chocolate chip cookie throwdown.

I did something exceedingly stupid the other day: I purchased food products at Williams Sonoma. Not spices or sprinkles, mind you, which I could easily play off as “necessary” or “practical,” oh no. Instead, I walked out of that hallowed place with two things I had no need for: a box of Bouchon Chocolate Chip Cookie Mix and some Vanilla Wafer Butter. I’ve turned the former into an experiment which we’ll be discussing today; the latter I refuse to discuss at all. Still ashamed.

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feast magazine, february 2014 [part two]: spicy peanut gochujang cookies.

spicy peanut gochujang cookies.

Although black walnuts were my big project this month in Feast, this is not to say that I didn’t write my regular column as well. I did, and I sort of wish it had been in a different issue, because it may be one of my favorite/weirdest recipes I’ve done so far for Mystery Shopper. I am as proud of it as I am the black walnuts piece, and my goals with both articles are the same: I want you to incorporate odd things into your regular baking and cooking lives. With these cookies, however, I want you to do more than just traditional things with a twist: I want you to get your adventurepants on.  Continue reading →

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candy bar tart.

candy bar tart.

Party tart alert! I know many of us are celebrating tomorrow, and I’m sure there will be some fired-up barbecue grills and tasty sides, but have you thought about dessert? There are so many options at this time of the year; summer fruit seems like it’s all peaking right this moment, and I think I can hear your ice cream makers churning as I write this. I’m on vacation, but that doesn’t mean I won’t be making you food; we make food all the time down here, because we can eat every single meal poolside, and nothing pairs better with eggs and turkey bacon than your own toes in the water watching the sun rise, let me tell you. Continue reading →

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(any) fruit curd tartlets + meringue twists.

fruit curd tartlets + meringue hats.

How’s that for a title? Because that’s really what they are; little vanilla tuille cookies shaped like ruffly free-form tartlets, filled with your choice of creamy fruit curd, and topped with a twist of meringue cookie. I made these around the same time as that angel food cake and grapefruit curd; so many of you mentioned that you hate wasting either the egg whites or yolks when you make a dessert which uses either one or the other, and I thought this was another great way to use both parts at the same time. The tuilles use 4 egg whites, and the meringues take 6, so find a fruit curd you love that uses around 10 egg yolks, and you’re all set. Continue reading →

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my favorite peanut butter cookies.

my favorite peanut butter cookies.

I begin this by saying something which echoes my bacon sentiments: I’m not a peanut-butter obsessed person. Some people live for it; I, quite simply, do not. It’s not that I don’t like it: on the contrary, on the days I want to feel most like my elementary-school self, I make myself a peanut butter and jelly sandwich on wheat, throw some pretzels alongside, and am transported to a time where I made daily visits to the park and The Jetsons were the only ones who owned cell phones. Continue reading →

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sables, three ways: (the Great Food Blogger Cookie Swap 2012 cookies)

Cookie swaps? Fun. Cookie swaps with over 500 people scattered across the world? Agonizing, but in a fun way. There’s so many things to consider! Transport time, crumble factor, freshness window, packing methods; it’s all critical. Not to mention the apprehension of sending your beloved cookies to complete and utter (but nice) strangers. And not that I really have a reputation to speak of, but if I do, it was on the line because of the Great Food Blogger Cookie Swap 2012. Continue reading →

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the chocolate chronicles, part one: mexican hot chocolate cookies.

This was never supposed to be a series. I honestly don’t know what came over me. There I was, toodling along, eating salads and making fruit things, and it struck me. Chocolate.

I. Wanted. Chocolate.

And it occurred to me, in that moment, that I hadn’t had a real chocolate dessert in ages. If this little corner of the internet is anything, it’s a reflection of what I’m eating, and there hasn’t been one predominantly chocolate post since March; those little chocolate pretzel cookies. Before that, my annual Buche de Noel, and we all know when those show up: Christmas. That’s right, people; I haven’t really done anything chocolaty since last year. That’s about to change in a big way. Continue reading →

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the corn chronicles, part one: corn cookies.

I. Have. No. Words.

This post has been oddly difficult for me to write. Usually, I just make something, get excited, write about it, and…done. And although I’m not winning any “excellence in food writing” awards (that I know of), I think it usually turns out okay? At the very least, I am able to put in to words roughly how I feel about what recipe I have just completed. These corn cookies have thrown me for a loop. Really thrown me. Because It’s hard to accept that something this cornneriffic exists on the earth. In the universe. In any other universe.  Continue reading →

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