5-Ingredient Tahini (or Almond Butter or Peanut Butter) Cookies

5-Ingredient Tahini (or Almond Butter or Peanut Butter) Cookies My 18-month-old twins are obsessed with almond butter, and love to “help” me bake cookies, so I was thrilled to stumble across a super simple, 3-ingredient almond butter cookie on the blog Skinny Taste. The flourless cookies were a hit with my whole family (especially the … Continue reading 5-Ingredient Tahini (or Almond Butter or Peanut Butter) Cookies

Cookies and Cream Cake

With a thick, mousse-like layer of chocolate whipped cream, crunchy homemade chocolate wafer cookies, a swirl of chocolate and vanilla ice cream, and dark chocolate shavings, this decadent ice cream cake is sophisticated, not too sweet, yet still a hit with kids; I served it to celebrate my husband’s graduation from medical training, and my … Continue reading Cookies and Cream Cake

Double Chocolate Cookies

This is an extra-chocolatey spin on Nestle Toll House’s famous, original chocolate chip cookie recipe, the first chocolate chip cookie in America (click here for the interesting history behind it.) I added cocoa powder and used mini dark chocolate chips, sprinkling a few extra on top for a decorative finish. To compensate for the cocoa … Continue reading Double Chocolate Cookies

Nankhatai

Made with ghee, semolina, and besan (split brown chickpea) flour, these melt-in-your-mouth shortbread cookies, whose name refers to a Persian word for bread and an Afghan word for biscuit, are a popular teatime snack in India and Pakistan. I’ve tried a few recipes, and this simple one by Buttered Veg is my favorite. I used … Continue reading Nankhatai

Whole Wheat Apricot Muffins

Much of the sweetness in these delicious whole-grain muffins, adapted from a whole wheat muffin recipe by Mark Bittman, comes from dried Turkish apricots. I simmered the apricots in water, then coarsely mashed them with a fork. Some of the apricots dissolved into the muffin, lending moisture along with buttermilk and olive oil. Others appeared … Continue reading Whole Wheat Apricot Muffins

Double Ginger Biscotti

These nontraditional biscotti have a spicy kick thanks to ginger in two forms: ground and crystalized. Like the classic Italian cookies, they are baked twice for added crunch, but the addition of butter makes them softer on the inside than typical biscotti. I got inspiration from a triple ginger biscotti recipe in Tish Boyle’s The … Continue reading Double Ginger Biscotti