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
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
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
In my latest food column for The Knockturnal, I shared my springtime twist on a classic focaccia recipe by the Food Network’s Anne Burrell. Chives and strawberries might seem like an unlikely pair, but these seasonal ingredients yield a flavorful bread that is at once oniony and tangy and sweet. To tie everything together, I … Continue reading Cheddar, Chive, and Strawberry Focaccia
In Kentucky, where my husband spent part of his childhood, cornbread is traditionally baked in a cast-iron skillet. A couple years ago, I shared a handwritten buttermilk cornbread recipe from my husband’s former babysitter, Edith, a Kentucky native. She would bake and then broil her crisp, unsweetened cornbread in a bath of oil. With brown … Continue reading Strawberry Swirl Skillet Cornbread
These sweet and spicy shortbread cookies are infused with two kinds of ginger – freshly grated and ground – and coated with a tangy lime glaze. (For another delicious glazed shortbread, see my recipe for chocolate rosewater cookies.) For extra flavor, fans of chocolate can add a couple tablespoons of cocoa powder to the dough … Continue reading Ginger Lime Shortbread, Two Ways
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
These are a fun twist on classic chocolate chunk cookies, with a nice crunch from whole peanuts and crushed rice cakes. They are even (sort of) healthy, with olive oil in place of butter. For an even more wholesome cookie, try swapping out all-purpose flour for white whole wheat, which is milder and lighter than … Continue reading Chocolate, Puffed Rice, and Peanut Cookies
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
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
Baker Without Borders 