This is the sort of thing that’s completely dangerous for me. When these crunchy, just sweet enough cookies are on my counter all I want to do is make coffee or hot chocolate, curl up under a blanket, and dunk to my heart’s content (which is like, twenty biscotti).
Truth be told, I don’t know the difference between shortbread and butter or sugar cookies. I do know what shortbread tastes like, though, and these cookies taste like shortbread. Buttery as all get out.
I always hate when I read about recipes that I can’t make because they require a bit of kitchenware I don’t own. So why am I doing it to you? Well, because pizzelles are the best.
My Mom-mom Julia would show up to every family gathering with about thirty thousand pizzelles, and somehow they would all get eaten. My mom has taken this on and the huge Tupperware full of them is always nearby. I’ll never forget the day my mom subbed for my middle school teacher and she brought her dough and press to use the time to make pizzelles. True story.
My wonderful family friend Trisha has a talented buddy named Alli who owns a bakery in Philly (Sweet Freedom), specializing in gluten free baked goods. Trish passed her recipe to me literally months ago; it looked delicious and she warned me she has eaten whole batches by herself so I was more than intrigued, but as there was a certain ingredient I was hesitant to buy, I saved the email in my inbox (I keep it tidy, so this is saying something).
I make this all winter long and even use it for gifts at Christmas. It’s quick, naturally gluten free, and different than your typical Christmas cookie. It’s a win, through and through.
My mom loves to bake, and growing up in our house there was always a tupperware container of either biscotti or pizzelles sitting in the kitchen. Both are AMAZING dunked in coffee (or milk, like I used to do when I was little). I haven’t made them in a while and suddently had a hankering; Tessa helped and though I’m not a touchy-feely-nostalgic type person, I loved watching her sprinkle the cinnamon sugar on top they way I used to.
These snacks look unappealing. I might not make this for anything the teensiest bit elegant, i.e. baby shower, bridal shower, or brunch. The only way you could bring this to a potluck is if you know the people very well and they’re generally healthy people. What can you make these for? Your hungry husband, your growing children, your after-dinner-healthy-snack, your bestie who just had a baby, or your pre-workout mini breakfast. For those things, this actually couldn’t be more perfect.
These biscotti have been on my site since 2011 – Tessa was just 1 month old. I’ve made them once or twice since then, but haven’t updated the post till now. Pinterest is trending pumpkin cookies but honestly, since I love chewy, crispy-edged cookies and pumpkin produces soft cookies, it’s biscotti all the way. I get to have my pumpkin and my crisp edges.
I don’t always love blondies and prefer brownies ten times out of ten. Blondies can be sort of bland to me – I basically just hunt down the chocolate chips the whole time. Not the case, here, thanks to America’s Test Kitchen spot on base recipe; these were chewy with a super moist center and enough toffee and chocolate chips to make the hunting unnecessary.
My friend just asked me if I ever make the same recipe twice or if I’m always trying something new (since there are a million recipes out there). I said that when I find a result that I can’t possibly picture being any better, I stop looking. These are my brownies. I’m done, the search is over. Now I know they sell boxes of pretty tasty brownie mix, but if you’re down for like, three more steps than box brownies, I can assure you its well worth the effort.
Sometimes after a chocolate chip cookie, I want something salty. That’s the beauty of the cowboy cookie; sweet and salty so you don’t have to choose. Chocolate chips, oats, and salty pretzels with the added hint of coffee giving it depth. It’s all crunchy edges, chewy center, sweet and salty deliciousness. These are truly one of my favorites – if I have pretzels on hand I make these over standard chocolate chips every time.
I would just like to say that the rice krispie treat is underrated. They come together in literally five minutes and their deliciousness makes you have interesting conversations with yourself. “I already had one, I don’t need another. But they’re basically breakfast cereal, so another one is fine. Marshmallows are fat free, so it’s cool if I have a third. Oh look, that edge isn’t totally straight, I should even it out”.
Have you ever been to Cape May, NJ? It’s the best. Amazing restaurants, beautiful beaches, fun shops, and quaint horse and carriages all over the place. Fun fact, I was a horse and carriage driver and tour guide one summer. It’s true, and I still have the vest.
Ah, peanut butter and jelly. With two kids not yet in school, I make a lot of peanut butter and jelly sandwiches. Because of the type of bread, peanut butter and jelly that I use, this is a 100% healthy meal for the kids that they enjoy eating. Double win. What they won’t eat is crust (are they chatting about this at gym daycares and church nurseries? Everyone! Tell your parents we refuse to eat crust! Crust is gross!) so I factor two sandwiches’ worth of crust into my lunch each day.
I was a school lunch packer all of my days, and the tradition continues. If it’s nice out we pack lunches for the park; if we’re extending errands then there are packed snacks and water bottles. It’s a money saver, it’s better for our bodies, and it’s green! Back in the day (talking 20 years ago) I always had a Quaker Oats Chewy Bar (chocolate peanut butter what’s uuuuup) in my lunch, but by adding a box of cereal to my shopping list and working for about seven minutes in my kitchen, I’ve got a snack for the kids I can really get behind.
You never know how a recipe will work when all-purpose gluten free flour is swapped for the equal amount of all purpose wheat flour. I wondered about biscotti, as it’s already a fairly dense, crunchy cookie, if the differences would be negligible. If I like the snack as much as my gluten-free husband does, it’s a keeper.
My husband has always preferred the oatmeal raisin cookie. He is in the minority and I know this because I always do a cookie bar graph with my little preschoolers at work. Chocolate chip is the overwhelming favorite, with snickerdoodle or “sugar” snagging second. Usually one kid likes oatmeal raisin – apparently this was my husband. One day out of curiousity, I probed deeper into this puzzling matter. I got it out of him that he always figured oatmeal raisin was the healthiest choice. Two things – one, he is wrong. Two, what a strange little boy he must have been.
Brianna (early 30’s mom) had one, Tess (neighbor, 6) had four, and Rich (hungry man) had ten. And I had one. Gone in less than 30 minutes. Maybe next time I’ll make a double batch.
I wanted to put “gluten-free” in the title but I didn’t, and I’ll tell you why. As I dabble into the world of gluten free cooking/baking (for my husband’s sake – not mine), I find that the best results are recipes that are naturally gluten free – no swaps. These cookies are flour free and somehow exist just fine without grain. I would make these whether gluten free was my goal or not. Back to the title – these aren’t “gluten free cookies”, they’re just great cookies that happen to be gluten free.
The other day my cousin Claire called me from the grocery store with an urgent shopping question – what was “white chocolate bark” and where could she find it? I thought immediately of my favorite Christmas treat but since it was listed as an ingredient for crockpot chocolate peanuts, I figured that was an incorrect assessment. I consulted Google, which I do nearly five times a day.