Aah! These are my new favorite cookies! I love everything about them, from their crispy-chewy texture to their rich, caramel flavor. And that toasted coconut? Seriously to die for. You should never make a cookie without it! These are the kinds of flavors that get better and more intense as you chew. In the beginning, you’re thinking, “yeah, these are pretty good,” and by the last bite you’ll be begging for more. You obviously have to love coconut, but if you do, I think you’ll love these cookies too! Continue reading
Oh là là les gars. Ces cookies sont vraiment quelque chose. Je les ai faits 2 fois en pas plus que 3 jours car j’en avais jamais assez. La recette d’origine que j’ai reproduit les dénomment Brussels cookies, et a été trouvée sur le site génial de Food52. J’avoue ne pas savoir ce que c’est les Brussels cookies mais il parait que c’est un parfum fabriqué par une célèbre marque américaine. Pour moi, quand j’ai vu la recette, j’ai tout de suite pensé à ces cookies suédois moelleux, croustillant et plein de chocolat qu’on vend chez IKEA mais qui coût un bras (du moins comparé avec tout ce qu’ils vendent d’autre !). Vous savez de quoi je parle ? Si vous connaissez de quoi les comparer ou non, je vous promets que vous allez adorer. On trouve un biscuit fin, à la fois moelleux et croustillant au goût de caramel, ou presque, avec à l’intérieur le chou chou de tout le monde : une bonne ganache au chocolat noir. Je ne peux même pas vous décrire à tel point ces cookies déchirent quand ils sont tièdes, sortis du four avec un ganache encore liquide qui s’échappe par tous les côtés… Continue reading
This post is an ode to my fabulous new Kitchenaid Artisan, and a special thanks to my Mom who gifted it to me for my birthday. I tried my hand at macarons once before, a few years ago. They are notoriously tricky to master and any number of things can go wrong during the preparation and the cooking process. From what I can tell in my personal adventures, one of the most important factors is the quality of the meringue or egg whites. Beating nice stiff peaks into egg whites was just not possible during my first go at macarons, but with the help of my new Black Beauty, it was a cinch.
I am a fan of peanut butter. It’s versatile. Slathered on slices of apples, mixed into a savory Asian-inspired dish, made into a marinade for chicken, and of course, as a cookie. It’s a pure comfort food, and laced with rich nostalgia and childhood memories. And peanut butter and chocolate in any combination? Forget it. I’m sold.
I have a soft spot in my heart for chocolate chip cookies. I think most Americans do. They remind me of my childhood, of eating the dough even though my Mom told me the raw eggs weren’t good for my stomach, painstaking minutes of anticipation as I waited for them to come out of the oven and burnt tongues as I devoured them a little too soon. I used to have trouble making cookies. I just couldn’t get the texture right. They were always slightly cakey, and I prefer a chewy, succulent, moist, brownie-like cookie. I had a cookie epiphany when I discovered brown butter. I first used it in this recipe, one of my all-time favorites combining nutty butter, salt and chocolate. There’s nothing better. Continue reading
I was home sick a couple of weeks ago and in need of comfort food. I stumbled upon this recipe on Twitter (via Two Peas and Their Pod) and felt feelings of overwhelming joy when I realized I had everything I needed to make it in my kitchen. Literally five minutes after reading through it I was ready to bake, my apron tied on and my taste buds eagerly awaiting the end result.
This was my first time making sandwich cookies, which are a fabulous two-for-one invention that involves various frostings and fillings. Why hadn’t I tested them in my own kitchen yet? I don’t know how I held out so long, but let me tell you that I see a lot of other varieties in my future, starting with the Faux Martha’s salted dark chocolate nutella version. Yum. Continue reading
I know the holidays have been over for a while now, but I can’t stop making cookies. It’s safe to say that I spend a considerable amount of time pouring and salivating over food blogs. It’s also no secret that I bookmark a lot of recipes, most of which cater more to my sweet tooth than to, say, my physical need to eat in order to survive. I went overboard during the holidays, blaming winter and convincing myself that I actually needed the extra calories to get through the season. But I just can’t seem to stop myself. Finding a recipe for chocolate chip cookies with sea salt on the internet did not help matters.