Unlike the traditional oatmeal cookie that generally contains raisins, this recipe uses toasted pecans. It works well with raisins, but the toasted pecans put it over the top! The cookies are crispy on the outside and chewy in the middle.
The Mardi Gras King Cake of New Orleans comes in a number of styles. The most traditional style is a ring of twisted cinnamon roll dough topped with icing. Then, it is decorated with purple, green, and gold sugar or sprinkles. As an added treat, the King Cake may be filled with cream cheese. Whatever the…
Last night for dinner, I made an incredible Chicken Chow Mein dish that generated enough leftovers for a second meal. I had originally planned on making these Egg Rolls last night to go with the Chicken Chow Mein, but was too late getting home from work to do both.
I recently saw a recipe for Vanilla Dreams on the King Arthur Flour site. What intrigued me about the recipe was that it used Baker’s Ammonia, a.k.a. Ammonium Carbonate, in place of baking powder.
The other day, I made Julia Child’s Pork Sausage Meat to use in this delicious Pâté recipe. I’ve made the Pâté before using ground pork with the seasonings adjusted accordingly, but decided to follow Julia Child’s recipe from The Way To Cook a bit more closely and use her Pork Sausage Meat.
For some time, I’ve wanted to try making Brie en Croûte which is basically a wheel of Brie with some sort of topping encased in puff pastry. It can be made with either a sweet or a savory topping. In honor of Thanksgiving, I decided to go with a sweet topping.
The original Morning Glory Muffins were created in 1978 by Chef Pam McKinstry. The recipe was first published in Gourmet Magazine in 1981. Ten years later, it was chosen as one the magazine’s 25 favorite recipes from the past 50 years.
I recently bought a new Dorie Greenspan cookbook titled Baking Chez Moi. I know – just what I needed, another cookbook! One of the recipes that immediately caught my eye was Viennese Sablés. Greenspan describes té With a description like that, how could I not try these cookies?
I’ve been wanting to make cookies for over a week, but couldn’t decide what kind to make. Ultimately, I settled on Dorie Greenspan’s Chunky Peanut Butter and Oatmeal Chocolate Chipsters recipe from her Baking: From My Home to Yours.
Several weeks ago, I made Madeleines using David Lebovitz’s recipe. While they were really good, I decided to again make the Madeleines, using Julia Child’s recipe from The Way to Cook. This cookbook, which I’ve had for a long time, is one of my favorites.
While we were in Paris, we tried macarons from Ladurée, Pierre Hermé, and of all places – McDonalds. Susan brought some macarons back from Paris, which are long gone. Since then, she has been going through macaron withdrawal symptoms, so she decided to try her hand at making them.
After making the Nutella Snowflake Bread, Susan and I thought that it would be fun to do a variation, using a cinnamon and sugar filling instead of Nutella. The result was amazing!