These cookies taste pretty much as good as you’d think they would – I mean you can’t really go wrong considering the ingredients. What makes this a keeper recipe for me is the ease in which they came together, the quickness of the cooking time, and how easily they sprung from the pan once cooked. This is baking 101, people.
I’ve said a few times now that I care more about the way food tastes than how it looks – and it’s for this reason that I have shied away from the fondant decorated sugar cookie up to this point. When I’ve made shower or party favors in the past I made biscotti or some other tasty, less pretty cookie. Well about a month ago my wonderful cousin Lindsay asked me to make cute cookie favors for her son Lukas’s first birthday party. It was time for me to face my demons and figure this thing out…
What do you bake when it’s 10:14 and you have a friend and her kids arriving at 10:30? You don’t. You food process.
I LOVE traditional pesto and was sad to find, once I’d made it, that it can pack a serious calorie punch. For that smooth, glossy consistency a good amount of olive oil needs to be added, not to mention high calorie pine nuts. Not only does this version bulk up the pasta with tons of veggies, but the pesto itself is lightened up with the use of lemon juice – all of the flavor with a fraction of the fat and calories.
In the summer I’m always on the lookout for make-ahead desserts that a) serve lots of peeps and b) are fairly easy to make. When I got the latest Cook’s Country (America’s Test Kitchen) mag I saw the recipe for their chocolate eclair cake. I bought the ingredients immediately and couldn’t be happier with the results!
I think the best flavors in cooking/baking involve a combo – sweet and salty, spicy and sweet. Salty peanut butter and sweet chocolate pair well, this much is obvious, but these particular cookies contain a texture combo as well. Crispy outside, soft chewy interior with the occasional crunch – that’s my kind of cookie.
An easy summer dinner that is light, flavorful, and fresh. I’m going with the word “slider” in the title but these are more like bruschetta. I went to Italy, did you know that it’s actually pronounced “brusKetta”? Even though I know this I still call it “bruSHetta” because the waiter would either think I was affected or not very bright.
Did anyone read the Anne of Green Gables books growing up or watch Avonlea on the Disney Channel? My favorite books and my favorite show growing up, for sure. There were church picnics where Anne and Gilbert would make eyes at one another and Anne and Diana would hold hands; I imagine these cookies would be at those church picnics.
A fresh yet indulgent (seeming) vegetarian (if you use vegetable broth) main or side dish – perfect with grilled fish/chicken/pork. I dug into a gigantic bowl of this with a big smile that never faded and found that I was full until bedtime thanks to the heaps of fiber.
The amount of ingredients in this recipe was so exciting that I needed it to be a part of the title. Ever been on a Disney Cruise? I just got back Saturday. Want to know some of my favorite parts of the trip?