The look on some people's faces when I listed the things I'd crammed inside these cookies was comical. But one bite, and pretty much everyone I encountered was a convert. So what's in 'em? Well there's chocolate - dark and white. There are potato chips, pretzels, oats, a touch of honey and crushed up cookies. There you have it.
Wednesday, October 21, 2015
It's true, I've come out of my blog
semi-retirement laziness to share these cookies with you. Because these cookies - they are my everything*. And they have everything in them. No, really, try me.
Tuesday, May 19, 2015
If you're looking to make a cheesecake this Shavuot (or, you know, Wednesday), then boy do I have you covered. But if you're looking for maybe something a little different this year, then step on into my kitchen, to discover the wonder that is soft, fresh, homemade cheese danishes.
Thursday, May 14, 2015
Next Sunday is the Jewish holiday of Shavuot, celebrating receiving the Torah, but celebrated in large part by eating cheesecake. (OK, I'm simplifying, but this is a baking blog, so I gotta get right to the food.) Cheesecake - and any dairy desserts really - are something I rarely make throughout the year for a variety of reasons. But once a year, I like to go allllllll out. So if you're looking for an epic cheesecake for this year's holiday, look no further.
Thursday, April 30, 2015
No matter what the season, I love lemon desserts - the bright, mouth-puckering flavor and the tangy sweetness are the perfect way to end any meal. And when people think of a lemon tart, they almost always thing lemon-meringue, but I just don't love meringue that much. I still wanted something to top the creamy lemon curd in my tart shell, so I dreamed up a lemon crumble tart. And my dreams are good.
Thursday, April 2, 2015
Those of us who write Passover recipes - myself included - are often guilty of saying that a recipe is "perfect for year-round" - even when we know we'd never really make it except during the week of Pesach. But this dessert? This is one I actually do eat year-round, and it's such a favorite in my family that we request is for special occasions as well.
The whole thing is served and eaten frozen, so it's a perfect make-ahead dessert that is just as tasty a week later. The meringue is the perfect combo of crispy and chewy and the lemon filling is sweet, tangy and creamy. Traditionally we make it as two large rectangular sheets of meringue with the filling sandwiches between, but I find the mini version much cuter and actually easier to handle without fear of shattering the meringue.