For Mother’s Day, Susan gave me, among other things, an 8-inch square baking pan. To christen it, I decided to make brownies. It’s been years since I’ve made from-scratch brownies.
I thought that I would try my hand at Dorie Greenspan’s Snickery Squares from her wonderful book Baking: From My Home to Yours. Everything that I’ve made from this book has turned out incredibly well. Snickery Squares did not disappoint!
I had some Craisins that needed to be used up, so I decided to make White Chocolate and Cranberry Cookies. My recipe called for Macadamia nuts, which I had. I didn’t realize, however, until I opened them that they had become rancid.
Do you remember the last time that you were in the supermarket on the cookie aisle and you saw those very expensive cookies in the white bag? Well, the Almond and Chocolate Sandwich Cookies will definitely remind you of one of the more popular types, which will go unnamed!
You know how sometimes when you’re “surfing” the web, you come across things that you weren’t actually looking for? Well, this happened to me the other day when I stumbled upon Flo Braker’s Pain d’Amande cookie recipe on David Lebovitz’s blog.
It’s been a while since I’ve flown anywhere. To be honest, I’m not a huge fan of flying. I do, however, miss Delta’s Biscoff cookies.
Well, things appear to be getting more intense related to soon to be Hurricane Isaac. A lot can still change, but we’re in the landfall “cone” of Isaac.
This all butter shortbread is filled with with toasted pecans. It is delicious and elegant, but simple to make! Pecan shortbread is the perfect cookie for any occasion.
Susan is a natural born photographer. She has the eye for effective composition, angle, etc., that I unfortunately lack! To help compensate for my photographic shortcomings, I enjoy looking at food photos that other people have posted on their blogs.