See this at: cookingontheside.com| Added on 01/04/10

The gratitude on my husband’s face when I brought a small tin of these Chocolate Chip Rugelach up to his office this week was all the validation I needed. They’re among his favorite cookies and this was the first time I’d ever made them. The recipe... See more

The gratitude on my husband’s face when I brought a small tin of these Chocolate Chip Rugelach up to his office this week was all the validation I needed. They’re among his favorite cookies and this was the first time I’d ever made them. The recipe is a little bit different from many I’ve seen – it uses a prepared chocolate filling rather than nuts, jam or other traditional fillings – but the end result was delightful nonetheless. With tonight being the first night of Hanukkah, I thought I’d share the recipe with you. I’d never heard of anything called “chocolate filling” until the Love’n Bake company sent me some to try. It came in a can and kind of reminded me of chocolate frosting, but with thicker consistency and more intense chocolate flavor. There was a recipe for Chocolate Rugelach inside the wrapper, so I decided to give it a try for the blog, adding mini chocolate chips to the cream cheese dough as I’d recently seen done at a local bakery. In lieu of glaze, as some rugelach... See less

See this at: piggyscookingjournal...| Added on 01/01/10

In one month's time, my hubby and I will be leaving SA for good. As the move is totally unexpected, my pantry is full of ingredients which I brought over from Singapore during the Chinese New Year trip. I have to clear the stock as much as I can and... See more

In one month's time, my hubby and I will be leaving SA for good. As the move is totally unexpected, my pantry is full of ingredients which I brought over from Singapore during the Chinese New Year trip. I have to clear the stock as much as I can and so I've been baking very often lately. One of the recipes that I tried out was these extremely yummy rosemary and walnuts cookies. Recipe is as follows. Rosemary & Walnuts Cookies Recipe Recipe taken from いつでもクッキー、どこでもクッキー Ingredients: 50g unsalted butter, at room temperature 30g castor sugar 1 tbs milk 120g plain flour 1/2 tsp baking powder Pinch of salt 30g walnuts, toasted and chopped into small pieces 1 tsp dry rosemary Method: 1) Preheat the oven to 170 deg C. 2) Using an electric mixer, whip butter and sugar until the mixture turns pale and fluffy. Add milk to the mixture, whip until combine. 3) Using a rubber spatula, stir in flour, baking powder and salt until well combined. Add in rosemary and walnuts. 4) The dough will be quite... See less

See this at: thekitchn.com| Added on 01/01/10

Graham crackers are a staple of childhood snacks - dunked in milk, or sandwiched with leftover fudge frosting. Graham crackers were an early health...

See this at: kingarthurflour.com| Added on 01/01/10

These rich little cookie nuggets feature ultra-tender butter and cream cheese pastry stuffed with chocolate, nuts, jam, or (name your favorite filling). Serve them with coffee (hot or iced); or when days get warmer, a glass of lemonade. We’ve... See more

These rich little cookie nuggets feature ultra-tender butter and cream cheese pastry stuffed with chocolate, nuts, jam, or (name your favorite filling). Serve them with coffee (hot or iced); or when days get warmer, a glass of lemonade. We’ve included three choices of filling here. Pick your favorite, or be creative and do some of each flavor. Each filling recipe below is enough for ALL of the dough, so if you want to mix and match fillings, you’ll need to cut back the ingredient amounts for each. Dough 1 cup (8 ounces, 2 sticks) unsalted butter* 8 ounces cream cheese (low-fat Neufchâtel is fine) 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1 teaspoon salt* *If you use salted butter, decrease the salt to 1/2 teaspoon. Chocolate filling 1 cup mini semisweet chocolate mini chips OR 2 cups (11 ounces) Chocolate Schmear Jam & nut filling 1 cup (12 ounces) jam, flavor of your choice 1 cup (3 1/2 ounces) nut flour: almond or hazelnut (toasted or plain), or pecan meal are... See less

See this at: savorysweetlife.com| Added on 01/01/10

Since I started blogging I’ve always wanted to do a post on my chocolate chip cookies. You see.. my chocolate chips are all that and a bag of pretzels. But the problem is, EVERYONE and their grandma think their chocolate chip cookies are the best. So... See more

Since I started blogging I’ve always wanted to do a post on my chocolate chip cookies. You see.. my chocolate chips are all that and a bag of pretzels. But the problem is, EVERYONE and their grandma think their chocolate chip cookies are the best. So I decided I wouldn’t do a post because it seemed overplayed (putting it mildly). I just didn’t have it in me to enter the “I have the best chocolate chip cookie recipe” rat race. But months ago I had asked the question on Twitter on why people believed their recipe was really the best. And from that moment on, Ashley Rodriguez and I would engage in the “Chocolate chip cookie Tweet wars”. I asked her to post her recipe and she kindly pointed me to her beautiful site. I made her recipe that same evening and I must say they were incredibly good. I reported back my results to her and said this.. “They were really good, almost as good as mine.” Her next tweet went something like this, “Almost?” – a.k.a “Say what?!?” Because we’re good friends... See less

See this at: savorysweetlife.com| Added on 01/01/10

This morning I woke up at 7am to make and bake cream scones for a brunch I didn’t even get to go to. I’ll save you the reason why I had to cancel going to brunch and instead give you the recipe to make these “melt in your mouth” light and fluffy... See more

This morning I woke up at 7am to make and bake cream scones for a brunch I didn’t even get to go to. I’ll save you the reason why I had to cancel going to brunch and instead give you the recipe to make these “melt in your mouth” light and fluffy cream scones. Perhaps the reason they are so good is because of the high fat content from the ample heavy cream in the recipe. I suppose when you bake anything made of butter and heavy cream it would be hard not to melt in your mouth. I guess I should mention I also made strawberry balsamic vinegar jam last night just for these scones. I’ll be posting I’ve posted a recipe for the jam soon here. Back to the scones though. This recipe is an adapted version from “The New Best Recipe: All-New EditionCookbook” by Cooks Illustrated Magazine. I’ve made them exactly like CI, and they were really good. This version is even better! (I realize these are fightin’ words!) I found an adapted recipe here and slightly adapted them even more. I found the... See less

See this at: artsy-foodie.com| Added on 12/31/09

Months ago my sister sent me an email with a recipe for walnut macaroons. She wrote that they were deliciously addictive, and that I just had to try them. I meant to make a batch right away but got busy and forgot about it. With all the holiday... See more

Months ago my sister sent me an email with a recipe for walnut macaroons. She wrote that they were deliciously addictive, and that I just had to try them. I meant to make a batch right away but got busy and forgot about it. With all the holiday baking, I ran out of a lot of ingredients in my pantry. I was all set to make my truffles when I realized I was out of hazelnuts. I decided to make something with the only bag of nuts left on the shelf: walnuts. I could have made the truffles using walnuts but then I had an epiphany--I remembered my sister's email. A few taps on the keyboard and I had it in front of me: the perfect walnut cookie recipe. I can't leave well-enough alone, however, so I played around with some of the ingredients and altered her wonderful recipe into something that met my own preferences: reduced the sugar, added some brown rice syrup and coconut flour for texture. These cookies were a huge hit with my family and friends. I'm sure that even my sister would approve if... See less

See this at: joyofbaking.com| Added on 10/29/08

hese melt-in-your mouth, shortbread-like cookies go by many names; a Russian Tea Cake, a Mexican Wedding Cake, an Italian Butter Nut, a Southern Pecan...

See this at: joyofbaking.com| Added on 10/29/08

ometimes it is hard to decide which I like better, Melting Moments or Mexican Wedding Cakes (Russian Tea Cakes). Both are round balls that are coated...

See this at: lafujimama.com| Added on 12/23/09

One of the fun things that comes from being a mom and a food blogger is having the two roles cross. As Squirrel gets older (she’ll be 3 in December, can you believe it?), her involvement in the kitchen increases. I’m surprised at how many things I... See more

One of the fun things that comes from being a mom and a food blogger is having the two roles cross. As Squirrel gets older (she’ll be 3 in December, can you believe it?), her involvement in the kitchen increases. I’m surprised at how many things I can find for her little hands to help me with. Squirrel is also one of my official taste testers. When she sees that I’m finishing up something in the kitchen she comes running in with an expectant look on her face and asks, “Can I have a taste?” The other day I was photographing the cookies for this post. I had an open jar of Nutella with a butter knife dripping with the gooey spread propped on top of the jar as a prop. I had told Squirrel that she could have a cookie and so she came over to cash in on my promise. As I was making some adjustments to my tripod, she spotted the Nutella jar, and went straight for it. I told her not to touch, so she got creative and got a taste of Nutella without touching. What an obedient little girl. Do you... See less

See this at: allrecipes.com| Added on 12/16/09

Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze.

See this at: mikeclaremikeclare.c...| Added on 12/16/09

Augmented Reality Cookies This guide will explain how you to make your own augmented reality marker cookies. The recipe is based on Vanilla Refrigerator Cookies from The Joy of Cooking. 1. Beat until soft: 1 cup butter/soy margarine 2. Add gradually... See more

Augmented Reality Cookies This guide will explain how you to make your own augmented reality marker cookies. The recipe is based on Vanilla Refrigerator Cookies from The Joy of Cooking. 1. Beat until soft: 1 cup butter/soy margarine 2. Add gradually and blend until creamy: 2 cup sifted sugar 3. Mix in: 2 beaten egg 2 tsp vanilla (1 tsp grated lemon rind or cinnamon) 4. Sift before measuring: (if you don’t have a sifter, don’t worry, they will still turn out great) 2 ½ to 3 cups flour ½ tsp salt 3 tsp baking powder 5. Mix together the dry and wet ingredients. 6. Split the dough into two equal parts 7. Melt 1 ounce chocolate in a double boiler and let slightly cool. 8. Add the chocolate to half of the dough. To make the dough darker, add equal amounts of red and green food coloring until the dough is a chocolate brown color. 9. Cool in the freezer for 15 minutes. To cool quickly put the dough in plastic wrap and flatten by hand before putting it in the freezer. 10. Place the dough... See less

See this at: verybestbaking.com| Added on 12/14/09

Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet...

See this at: iammommy.typepad.com| Added on 12/14/09

Wow! thank you so very much for sharing, I just made a batch of sugar cookies this evening. Different recipe though...next time I am using yours! I also made the Christmas cake tonight. I plan to take it to a childrens Christmas party tomorrow! I am... See more

Wow! thank you so very much for sharing, I just made a batch of sugar cookies this evening. Different recipe though...next time I am using yours! I also made the Christmas cake tonight. I plan to take it to a childrens Christmas party tomorrow! I am planning to make the faith cake for Bible Study Monday night (I am a little nervous about that one, but gonna try):) Your recipes are keeping me busy and I continue to get rave reviews, I always tell them that I wish I could take the creative credit for your wonderful ideas :)thank you thank you thank you! See less

See this at: lottieanddoof.com| Added on 12/12/09

* 1 cup flour * 3/4 teaspoon baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 14 tablespoons unsalted butter, softened, but still cool (65 degrees) * 1 cup sugar * 1/4 cup light brown sugar * 1 large egg * 1 teaspoon vanilla extract * 2... See more

* 1 cup flour * 3/4 teaspoon baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 14 tablespoons unsalted butter, softened, but still cool (65 degrees) * 1 cup sugar * 1/4 cup light brown sugar * 1 large egg * 1 teaspoon vanilla extract * 2 1/2 cups old fashioned rolled oats * sea salt (I use Maldon) Adjust oven rack to middle position and heat oven to 350°F. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, salt in medium bowl. In standing mixer fitted with paddle, beat butter and sugars at medium-low speed, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until... See less

See this at: lottieanddoof.com| Added on 12/11/09

Growing up, my aunt was the primary cookie-maker in our family. Every Christmas Eve we would all look forward to the giant plate of cookies she would bring (actually, it was usually a sweater box from Marshal Fields that she had lined with waxed... See more

Growing up, my aunt was the primary cookie-maker in our family. Every Christmas Eve we would all look forward to the giant plate of cookies she would bring (actually, it was usually a sweater box from Marshal Fields that she had lined with waxed paper and filled with cookies). Her cookies were famous. There were an assortment but what I really looked forward to were what we always called kolaches, or more phonetically: kolachkies. They were an unsweetened pastry dough with assorted fruit fillings, somewhere between a cookie and a pastry. Man, I loved those cookies. This recipe from Fine Cooking is the closest thing to those cookies that I have found. Oddly enough, it comes from another Chicago native who also called these kolaches— maybe it is some weird Chicago thing. The dough has a very pleasant sourness which pairs nicely with the sweet fruit filling and the dusting of confectioner’s sugar. The flavor is a real blast from my past and a nice addition to my very own box of cookies.... See less

See this at: npr.org| Added on 12/11/09

Forget the last-minute shopping, put down the tinsel, and never mind the horde of relatives on the way. It's time to make holiday cookies. Baker and...

See this at: dinnerwithjulie.com| Added on 12/10/09

But wait – these are healthy. No really. They are made with oats, bananas, canola oil and just-peanuts peanut butter – and no sugar – all the sweetness comes from the over-ripe bananas. I had seen a recipe for Nikki’s Healthy Cookies over at 101... See more

But wait – these are healthy. No really. They are made with oats, bananas, canola oil and just-peanuts peanut butter – and no sugar – all the sweetness comes from the over-ripe bananas. I had seen a recipe for Nikki’s Healthy Cookies over at 101 Cookbooks some time ago, and this afternoon upon flushing my lower kitchen cupboards (sounds much like an enema, doesn’t it? Seriously – you’d be amazed at what came outta there) to sort and consolidate the hundred or so bags of flours, grains, lentils, dried fruits and assorted weird ingredients, I decided I needed to make something using at least some of it. Plus I had three near-black bananas in the fruit bowl, W needed a wintery day project, and we were going to my Mom’s for dinner, and promised to bring cookies. And she’s diabetic. Now I’m no Sherlock Holmes, but all signs pointed to me making these. The original recipe called for almond meal, which I didn’t have (and didn’t much feel like making out of whole almonds, although I easily... See less

See this at: dinnerwithjulie.com| Added on 12/10/09

Documenting tonight’s dinner is going to take until tomorrow night’s dinner. This afternoon was M & A’s awesome second annual Canada Day party, a potluck, which I think needs to come back into vogue. On the menu: pork kebabs with onions and... See more

Documenting tonight’s dinner is going to take until tomorrow night’s dinner. This afternoon was M & A’s awesome second annual Canada Day party, a potluck, which I think needs to come back into vogue. On the menu: pork kebabs with onions and mushrooms, beef kebabs, D’s Mom’s famous curried chicken, potatoes and chick peas, grilled veg, tomato and pancetta panzanella salad, slivered snow peas with wasabi cream cheese and smoked salmon, noodle salad, and an array of dips, snacks and cupcakes arranged like a giant flag with a beaver in the middle (if you looked at it long enough, you could see it). My contribution was Maple Butter Tarts (because butter tarts are the most fantastic Canadian food creation ever) and Nanaimo Bars (second most fantastic). OK, the Nanaimo bars got half eaten and then put in the freezer for our drive to Tofino before we left for the party. I have an unnatural infatuation with Nanaimo bars. I go to events in the hopes that they will show up on platters of... See less

See this at: dinnerwithjulie.com| Added on 12/10/09

Greek Lamb Kebabs 1 lb. ground lamb or lean ground beef (or half and half) 1 small onion, peeled and grated 1/2 cup soft bread crumbs (about 1 slice of bread), bulgur or couscous 1/2 cup crumbled feta (optional) 4 cloves garlic, crushed 1 large egg... See more

Greek Lamb Kebabs 1 lb. ground lamb or lean ground beef (or half and half) 1 small onion, peeled and grated 1/2 cup soft bread crumbs (about 1 slice of bread), bulgur or couscous 1/2 cup crumbled feta (optional) 4 cloves garlic, crushed 1 large egg 2-4 Tbsp. currants or chopped raisins 1 Tbsp. grated fresh ginger 1 tsp. cumin 1/4 tsp. ground cinnamon 1/4 tsp. salt olive or canola oil, for brushing Preheat oven to 400° F. Soak some bamboo skewers in water for at least 10 minutes to prevent them from burning when you cook the kebabs. Combine all the ingredients in a large bowl. Shape handfuls of the meat mixture into flattened sausages about 3” long around the ends of the skewers. Place on a rimmed cookie sheet, brush with olive oil and roast, turning often, until cooked through. Makes 12 kebabs. Per kebab: 112 calories, 4.2 g total fat (1.4 g saturated fat, 1.6 g monounsaturated fat, 0.5 g polyunsaturated fat), 13.3 g protein, 4.5 g carbohydrate, 65 mg cholesterol, 0.2 g fiber. 34%... See less

See this at: dinnerwithjulie.com| Added on 12/10/09

Today has been an enormous, pregnant albatross attempting to take off from a well-greased runway. With a piano tied to its ass. I finally sat down to my 100 or so hours’ worth of editing (that was due yesterday) at around 1, and had to leave at 3:30... See more

Today has been an enormous, pregnant albatross attempting to take off from a well-greased runway. With a piano tied to its ass. I finally sat down to my 100 or so hours’ worth of editing (that was due yesterday) at around 1, and had to leave at 3:30 to pick up my nephew from school. Having not really paid attention when planning this I told my sister we’d hang out at her house until she got home from work, and having simply written “pick up kids from school” on the calendar, it hadn’t registered that she wouldn’t get home from her meeting until after 8. It occurred to me at about 6:30 that she wasn’t coming home anytime soon and I was responsible for dinner, there, at about the same moment W came into the kitchen crying, with a fresh handful of splinters. Has anyone experienced a three year old with splinters? Lots of them? For the first time? It was much louder than that. While I consoled him/wrestled him into a body lock that might allow me a closer look, during which he flailed and... See less

See this at: epicurious.com| Added on 12/10/09

Subscribe to a magazine: Condé Nast Web sites: Registration on or use of this site constitutes acceptance of our User Agreement (revised 08/21/08) and...

See this at: recipegirl.com| Added on 12/10/09

1. Combine chips in double boiler and heat until mixture is smooth. Remove from heat. Add powdered sugar and peanuts. Mix well. Let sit at room temperature until firm enough to shape. Roll 3/4″ balls and set aside. 2. Preheat oven to 400 degrees F.... See more

1. Combine chips in double boiler and heat until mixture is smooth. Remove from heat. Add powdered sugar and peanuts. Mix well. Let sit at room temperature until firm enough to shape. Roll 3/4″ balls and set aside. 2. Preheat oven to 400 degrees F. 3. In large bowl, combine flour, butter and vanilla; knead until well blended. Shape into one 11″ log; cut into 1/4″ slices. Lay a slice of dough in your hands and use your fingers to gently spread out. Place a chocolate-peanut butter ball in the center of the slice. Shape dough slice around filling, seal and roll into a ball with your hands. Roll the ball in the powdered sugar (add sprinkles if you’re making a holiday cookie), and place on ungreased cookie sheet. 4. Bake for 10 minutes. Cool slightly. Roll in powdered sugar mixture again while still warm. See less

See this at: tongue-n-cheeky.com| Added on 12/10/09

Today I've united with twelve favorite food bloggers to bring you a holiday cookie celebration so big, it's being monitored by the North Pole! To see all of the participating blogsites, and to discover seven sweet giveaways, please visit the Baker's... See more

Today I've united with twelve favorite food bloggers to bring you a holiday cookie celebration so big, it's being monitored by the North Pole! To see all of the participating blogsites, and to discover seven sweet giveaways, please visit the Baker's Dozen Event Site at http://www.13cookiechristmas.info/ * See less

See this at: thecookingphotograph...| Added on 12/10/09

My poor husband has had enough, again. Our library looks like a book vomitorium, and I’m the guilty party. Books are everywhere, floor to ceiling, as my cookbook collecting habit strangles the room. There are books old and new all over the floor,... See more

My poor husband has had enough, again. Our library looks like a book vomitorium, and I’m the guilty party. Books are everywhere, floor to ceiling, as my cookbook collecting habit strangles the room. There are books old and new all over the floor, seeping out into the hallway. Jesse spent much of the weekend trying to organize the chaos, but with little luck. I cannot help this though. Each book is a time stamp, holding history still while I absorb information, much of which has been lost to today’s cooks and bakers. Jesse will hopefully forgive me, as my collection grows into other rooms. I purchased a 1948 copy of Brer Rabbit’s New Orleans Molasses Recipes this past weekend at an antique store, but instead of baking from it, I found a more appealing recipe online and used that instead! Yeah, I am in so much trouble. Looking at the ingredients, I realized this recipe has very old roots. A good amount of vinegar is used to tenderize the dough, so that it can be rerolled quite a few... See less

See this at: projectfoodie.com| Added on 12/10/09

Cookie swapper: You've got to try my [insert cookie name]. It was my mom's [or insert gramma's] special recipe. She made it every Christmas. Julia: Mmmm . . . [while taking a bite]. Mmmmm . . . [again, while secretly wondering what all the fuss is... See more

Cookie swapper: You've got to try my [insert cookie name]. It was my mom's [or insert gramma's] special recipe. She made it every Christmas. Julia: Mmmm . . . [while taking a bite]. Mmmmm . . . [again, while secretly wondering what all the fuss is about]. Cookie swapper: I make it every year, but it never comes out quite like my mom [or insert gramma] made it. Julia: Hmmm . . . any idea why? [asked, knowing full well that memories have a way of playing tricks on tastebuds] Cookie swapper: No, not really. But it's the best, isn't it? [said, beaming ear to ear, fully expecting a positive reply] Julia: Mmmm . . . [for lack of anything better to say] See less

See this at: cookingandme.com| Added on 12/08/09

Anyone who saw these on SJ's blog and wanted to make them, raise your hands. Yep, that's what I thought. They are so pretty and look so homely and nice right? That's what actually got me started on this quite messy yet great decision to try them... See more

Anyone who saw these on SJ's blog and wanted to make them, raise your hands. Yep, that's what I thought. They are so pretty and look so homely and nice right? That's what actually got me started on this quite messy yet great decision to try them myself. Disclaimer: I am not very artistic. I believe artistic people can make food look nicer and this is especially true for desserts and some bakes. That really didn't discourage me though. I have step-by-step pictures and although my cookies didn't turn out as smooth and spirally as SJ's, they still wow-ed a lot of a people and tasted great. We need to prepare 2 batches of dough and since each require 1/2 an egg yolk, let's get that out of the way. Lightly beat an egg yolk and set aside. We will later halve this. Melt (or bring to room temperature) 1/2 cup unsalted butter and add 1/2 cup sugar to that. Beat until well combined. Add 4 drops of vanilla essence to this along with a pinch of salt. Mix well. Now add half the beaten egg yolk and... See less

See this at: zoomyummy.com| Added on 12/07/09

This pie brings back many happy memories from my childhood. My Mom used to make it very, very often because all members of our family loved it. When I was going to bake it earlier today I took my rings off – as I always do. And today, while doing so,... See more

This pie brings back many happy memories from my childhood. My Mom used to make it very, very often because all members of our family loved it. When I was going to bake it earlier today I took my rings off – as I always do. And today, while doing so, I remembered my Mom who LOVES her jewelery and takes it off only on very rare occasions. Baking not being one of them. I had to laugh out loud when I remembered her carefully cleaning her rings after kneading dough by her hands. Ther... See less