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GINGERBREAD CHOCOLATE CHIP COOKIES RECIPE

GINGERBREAD CHOCOLATE CHIP COOKIES RECIPE

Ginger and chocolate? Who’d have thunk it? If you’ve never considered this somewhat improbable pairing, prepare yourself for cookie nirvana. This is my favorite ginger-molasses cookie, soft and chewy and studded with milk chocolate chips and nips of crystallized ginger. The combination makes for a particularly complex and well-balanced cookie, peppery and spicy because of the ginger but with a smooth, mellow flavor and gooey richness from the chocolate.

Reprinted with permission from Cookie Swap! by Lauren Chattman, copyright © 2010. Published by Workman Publishing Company. Photo credit: Ben Fink © 2010.

Cookie Swap!Cookie Swap! by Lauren Chattman
Paperback: 240 pages
Publisher: Workman Publishing Company
Language: English
ISBN-10: 0761156771

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 19, 2010

RASPBERRY MERINGUE KISSES COOKIE RECIPE

raspberry-meringue-kisses-cookie-recipe

When it comes to low- or non-fat baking, I’d rather not employ tricks like substituting apple sauce for butter—the results never live up to my expectations. So when I’m seeking “healthier” sweets I turn to a recipe that, even when made by French pastry chefs, is traditionally low in fat: the meringue cookie. Made with not much more than egg whites and sugar, they are crispy and light. The following recipe employs a packet of raspberry Jell-O, which gives the cookies a beautiful pink color and helps stabilize the whipped egg whites to keep the meringues as airy as possible. A small amount of mini chocolate chips makes these cookies a chocolate-and-raspberry delight, without adding much fat at all.

Cookie Swap!Cookie Swap! by Lauren Chattman
Paperback: 240 pages
Publisher: Workman Publishing Company
Language: English
ISBN-10: 0761156771

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 17, 2010

CHERRY-ALMOND SHORTBREAD BARS RECIPE

CHERRY-ALMOND SHORTBREAD BARS RECIPE
I love a crumb bar recipe that uses the same mixture for the crust and the topping—even though the bars look like they took all day to make, preparation is really a snap. These are rich and buttery, with a great balance of sweet and tart. Using dried cherries in addition to preserves makes these bars deliciously chewy, and the flavors of cherries and almonds pair up dreamily.

Reprinted with permission from Cookie Swap! by Lauren Chattman, copyright © 2010. Published by Workman Publishing Company. Photo credit: Ben Fink © 2010.

Cookie Swap!Cookie Swap! by Lauren Chattman
Paperback: 240 pages
Publisher: Workman Publishing Company
Language: English
ISBN-10: 0761156771

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 16, 2010

WHEAT-FREE OATMEAL COOKIES WITH CHOCOLATE CHIPS AND PEANUT BUTTER RECIPE

wheat-free-oatmeal-cookies-with-chocolate-chips-and-peanut-butter

These delicious cookies let wheat-sensitive people enjoy the classic cookie trifecta—chocolate chip, oatmeal, and peanut butter—in one scrumptious bite. But they are so stuffed with old-fashioned goodness that they’ll be popular with everyone at your party. I think of them as small miracles: Despite the fact that they contain no flour, they have a very cookie-like texture.

Reprinted with permission from Cookie Swap! by Lauren Chattman, copyright © 2010. Published by Workman Publishing Company. Photo credit: Ben Fink © 2010.

Cookie Swap!Cookie Swap! by Lauren Chattman
Paperback: 240 pages
Publisher: Workman Publishing Company
Language: English
ISBN-10: 0761156771

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 15, 2010

VANILLA ICEBOX COOKIES RECIPE

vanilla-icebox-cookies
A cookie for all occasions if ever there was one, this icebox cookie has irresistible vanilla fragrance and flavor and is wonderfully versatile. For a kid-friendly cookie party, try brushing the logs of dough with egg whites and rolling them in multicolored sprinkles before slicing and baking. To get a chocolate-and-vanilla combo, dip half of each baked cookie in some melted bittersweet or milk chocolate, placing the dipped cookies on a parchment-lined baking sheet, and refrigerate them for 5 minutes to allow the chocolate to set up. Play around with the decorations—this cookie is an ideal (and delicious) canvas.

Reprinted with permission from Cookie Swap! by Lauren Chattman, copyright © 2010. Published by Workman Publishing Company. Photo credit: Ben Fink © 2010.

Cookie Swap!Cookie Swap! by Lauren Chattman
Paperback: 240 pages
Publisher: Workman Publishing Company
Language: English
ISBN-10: 0761156771

>>>>>>>> I WANT THIS! <<<<<<<<

 

 

Posted on Dec 13, 2010

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