Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good. No lie.
Now you can make Girl Scout Cookies at home without worrying about food allergies or yucky ingredients! Simply adjust the basic recipes provided to suit your needs, and you're in the clear. With simple modifications, you can make your own Girl Scout cookies without peanuts, gluten-free, vegan, or organic! Now that you've got the recipes - you're in control. And if you don't have food allergies - it's a great way to guarantee you'll never run short on your favorites.
I am in love with chocolate chip cookies. Some people say they’re boring but give me a plate of still warm chocolate chip cookies and a glass of Cruze Farm milk , a good book and a comfy chair and I’m in my own personal Shangri-La. Don’t get me wrong – I’d never turn down a homemade cookie of any kind (although no walnuts please!) but chocolate chip cookies are the best of both my cravings. You get the buttery, rich cookie bits, the melty, transcendent chocolate bits and both tastes in one bite if you so choose.
At first, I was going to write a Memorial Day recipe-round-up post. But then I decided on something I hope you will like even better… Cookies!!!
I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite
I know that the title of this recipe is a little absurd and dramatic, but I couldn’t think of any other way to present this cookie to you.
Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts!
I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :)
There are few things better for getting over that mid afternoon hump than espresso and dark chocolate – wrap them up in a soft, chewy, crispy-edged cookie and I’m all yours. These little dreams are made with extra dark chocolate, chopped into chunks so that you get that range of big pieces and itty bits dispersed throughout the brown sugar dough. Instant espresso takes the place of vanilla, giving it a coffee kick without keeping you up all night.
The October 2010 Daring Bakers' Challenge was hosted by Lori of Butter Me Up . Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes, including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. Various doughnut incarnations are popular around the globe. Shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms.
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious . Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard. I didn't think I was going to post about this at all. It has been a very trying month for me with few reasons to smile. Truth be told, it has been a challenging couple of years, really.
June 27, 2010 | Print | E-mail | Filed under chocolate , daring baker , mascarpone The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
(Nanaimo Bar) I wish there was an amusing story I could tell that related to these Nanaimo bars . The fact is, everything went really smoothly when I made them and because I had some time off from work, I even managed to complete the task a few weeks ago (instead of last-minute , as is my more typical modus operandi).
3 bjelanjka (cca 100g) 50 g kristalnog šećera 200 g šećera u prahu 110 fino mljevenih badema po želji boja za kolače i/ili kakao u prahu Krema 150 g maslaca 160 g tamne čokolade 100 ml mlijeka Bjelanjci ne smiju biti ravno iz hladnjaka, 24 sata prije upotrebe ih razdvojite od žumanjaka, i ostavite pokrivene na sobnoj temperaturi.
October 28, 2009 at 1:00 pm | Posted in Cookies , Daring Bakers , Dessert , Fruit | 89 Comments Tags: Buttercream , Chocolate , Claudia Fleming , Daring Bakers , French Macaroons , Ganache , Ispahan , Macaron , Meringue , Pierre Hermes , Pumpkin , vanilla