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Biscotti noix de coco et canneberges. Spéculoos maison - la gourmandise est un joli défaut. Pour les besoins d'une recette à venir, j'avais besoin de pâte de spéculoos, en grande addict au fait maison j'ai donc fais ma pâte de spéculoos et pour allez au bout du "home made" j'ai donc fais une fournée de spéculoos. Tant qu'à faire j'en ai profité pour refaire des photos correctes et remonter ces gourmandises qui méritent bien une piqure de rappel. pour 25-30 biscuits 1 œuf 125g de beurre 180g de farine 125g de cassonade 1cuil à café de mélange quatre-épices en poudre 1 cuil à café de poudre de cannelle 1/2 sachet de levure chimique.

Préchauffez le four à 200°C. Faites fondre le beurre. Mélangez la cassonade et l'œuf, ajoutez la farine, la levure, la poudre de cannelle, le mélange quatre épices et enfin le beurre fondu, mélangez le tout jusqu'à obtention d'une pâte homogène, formez une boule que vous laisserez reposer 1h au frais. Sortez la pâte, étalez la au rouleau à pâtisserie entre deux feuilles de papier sulfurisé pour éviter qu'elle ne se brise. Low Fat Thumbprint Cookies - How to make Low-Fat Thumbprint Cookies. I find these little cookies irresistible. Despite trying to make these cookies low fat, I still firmly believe a little butter is necessary with these. I use just a 1/4 cup. Enjoy these little cookies with a cup of nonfat cocoa. This is the perfect cookie recipe for kids to make. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 1/4 cup butter, softened1/2 cup light brown sugar, firmly packed1 egg1 tsp vanilla extract1 1/2 cups all-purpose flour1/4 tsp salt1/2 cup good-quality raspberry jam Preparation: Preheat oven to 350 degrees.

In a large bowl, cream butter and brown sugar together using an electric mixer. Whisk together flour and salt in a small bowl. If the dough is sticky, refrigerate for an hour before proceeding. Bake for 10 minutes. Makes about 20 cookies. Per Cookie: Calories 101, Calories from Fat 24, Total Fat 2.6g (sat 1.5g), Cholesterol 17mg, Sodium 37mg, Carbohydrate 17.8g, Fiber 0.4g, Protein 1.4g.


Tapioca flour « Part-Time Health Nut. I’ve wandered astray. And I’ve been in denial about it for a few days. I didn’t want to accept that I have to make a change. Let me confess…I napped. Not once. But twice this weekend…And I’m not sleep deprived. There are a few signs that my diet is out of whack. I retraced my steps and came back to these guys. They’re sweetened mostly with applesauce and only 2 tablespoons of maple syrup. It’s always a bad sign if I can’t stop at one. So, I’m back to the drawing board. But next time, I’ll use a darker chocolate with less sugar. You’ve been warned. What are signs that your body is out of whack? Note: This post was shared with the following blog communities: Wheat-Free Wednesday , Allergy Free Wednesday , Gluten Free Fridays, Healthy Vegan Friday , Wellness Weekend , Thank Goodness It’s Quinoa , Slightly Indulgent Tuesday , and Fat Tuesday . Cashew Quinoa Flake Chocolate Chip Cookies From Makes: About 22 cookies, Cook time: About 12 minutes, Oven temp: 350 degrees F.


Shortbread/sablés. Chocolat. Citron/Meyer. Citrouille. One Pot Honey Oatmeal Cookies from Simply Sensational Cookies Cookbook. This giveaway has ended. We asked facebook to choose the winner. Congrats to commenter #52 Nichole and #77 Alice . Each of you won the book! Hello everyone, we’re happy to be sharing this cookie cookbook with you. It’s now available! How can we not gain a few pounds? Nancy pours so much love and detail into every recipe that the flavors and textures really shine through. Nancy is a seasoned author with many best selling cookbooks to her name. We had a fabulous time working with Nancy and Justin Schwarz at Wiley Books. Seriously folks, we had mountains of cookies, so we did our best to make sure none of them went to waste. Simply Sensational Cookies is available on amazon and make sure you stop by Nancy Baggett’s blog Kitchen Lane where she also shares more recipes and valuable baking tips!

To celebrate Nancy’s labor of love, we’re giving away two copies to two different winners. Some iphone scenes from the cookbook shoot at our studio in August 2011 busy, busy, busy…. Yield: 40-45 Cookies. Iced Oatmeal Applesauce Cookies. I have had these Iced Oatmeal Applesauce Cookies on my baking radar for quite awhile. It's a Martha Stewart recipe, and I figure anything that involves oats and applesauce, and is iced, has to be good!

The icing is flavored with pure maple syrup. I added more maple than was called for in the recipe, but I should have added even more. I also made a couple of other alterations because the batter was quite soupy. I looked up the reviews of the recipe and found that I was not alone with the thin batter situation. In my case, the only thing I could think of that might have made it too runny was that I did not use chunky applesauce (I just had regular, unsweetened applesauce on hand). Another change I made was adding two tablespoons of milk to the icing and two additional tablespoons of maple syrup. Oats, applesauce and maple are all fall ingredients in my book, and when all was said and done, these ended up as a tasty comfort food in cookie form:) Directions Preheat oven to 350 degrees.

Oatmeal Raisin Cookies, Chocolate Oatmeal Cookie, Oatmeal Cookies. Posted by Grace Massa Langlois on Wednesday, 6th April 2011 I sent my daughter, Liana, to the market the other day to pick up a few things we needed and she returned not only with the items I asked for but also with freshly baked, still warm Oatmeal Raisin Cookies. The problem? There were only 3 left! They were so inviting she enjoyed two on the way home. If you ask me, a package of 5 is just a tease. Don’t you agree? 5 cookies? The allure of the creamy white chocolate oozing throughout a tender oatmeal cookie was much too hard to resist and I added it to my armful of ingredients. Then, while I was rifling in the kitchen for my raisins I noticed the almonds, I thought hmmm, why not? I wanted to achieve a slightly different texture; the bakery-style cookie was thin and chewy.

We prefer a thick and chewy cookie so I thought it best to chill the cookie dough overnight to prevent the dough from spreading. Sometimes I wonder how my afternoon gets redirected from one little event. Comments (18) Dates Scone. These scones are actually inspired by scones from Zoe, Bake for Happy Kids and Kitchen Flavours. It is part of my mission to use out old stuffs too :D Dates has been sitting in my fridge almost a year! And a little wholemeal (not sure why and when l left it?) These are just perfect for these dates scones.

Some flour is being sprinkle on top therefore these scone are quite pale once baked. How to check are they done? Ingredients:2 cups all-purpose flour, plus 1 tablespoon extra for coating (chilled) 1/2 tablespoon baking powder 1/2 tablespoon cream of tartar 15g wholemeal 25g sugar 1/4 teaspoon salt 100g cold unsalted butter, cut into chunks 100g pitted dates * cut into small pieces and coat with the 1 tablespoon flour. Methods:1. Petits-beurre maison ou la quête du Graal.... Petits-beurre maison ou la quête du Graal…. Il y a quelques jours, en me promenant dans une de mes librairies favorites, je suis tombée sur un petit coffret à l’allure bien sympathique et au titre prometteur: L’atelier Petit-Beurre…. Ce petit coffret aux tons pastels était composé d’un petit livre et d’un emporte-pièce imitant le fameux petit biscuit bien connu de tous…. Comme le coffret était ouvert, j’ai feuilleté le livre et ce que j’y ai lu m’a tout de suite intéressée…..

Mais en grande raisonnable que je suis, je me suis dit que j’avais déjà un emporte-pièce semblable et que donc cela n’était pas la peine d’acheter l’ensemble alors que seul le livret m’intéressait…et je suis repartie sans rien acheter…. Pour 40 biscuits 100 gr de sucre100 gr de beurre demi-sel (si vous n’en avez pas sous la main, vous pouvez le faire vous-même ici)62 gr d’eau1 gr de sel250 gr de farine1/4 de sachet de levure chimique (c’est à dire 2,5 gr) Réalisation Préchauffez votre four à 180°. Bon appétit!! Peanut Butter~Oatmeal~Chocolate Chip Cookies. Have you ever had a hankering for a cookie, but couldn't decide between a chocolate chip, oatmeal or peanut butter?

Well, this cookie fits the bill for your indecision! It's all three classic cookies rolled into one...a peanut butter, oatmeal, chocolate chip cookie:) How can you go wrong? My son found this wonderful recipe when I was visiting him and his family, but I didn't get a chance to make it for them when I was there. Soooo...I made a batch when I got home and shipped them off. Of course I had to sample one (or two) before I sent them:) Besides tasting GREAT, these cookies are just the right combination of crispy and chewy. The peanut butter doesn't overpower the chocolate chips and vice versa, with the oats rounding them out nicely.

Peanut Butter~Oatmeal~Chocolate Chip Cookies Preheat oven to 375 degrees. Using an electric mixer, combine melted butter and granulated sugar until fluffy. Scoop balls of cookie dough and place 2 inches apart on ungreased cookie sheets. Gingersnaps: Des Sablés Irrésistibles, Gourmands et Qui Donnent la Pêche! L'histoire de ces biscuits épicés aux parfums envoûtants de gingembre - gingersnaps en version originale pour ginger: gingembre et snap: craquement pour leur texture croustillante - et au goût puissant est une des meilleures surprises du début d'année 2008.Comme cela arrive souvent, c'est par pure conjoncture que j'ai découvert l'existence des gingersnaps en m'intéressant à une recette particulièrement appétissante à base de caramel (qui ressemble à ça) tout comme j'aime, en l'occurrence un cheesecake. Le genre de recette qui fait bondir de devant son écran pour se précipiter dans la cuisine... sauf quand il manque un ingrédient! Et c'est précisément en regardant la recette de plus près que je me suis rendue compte que la base du dessert en question - que je prenais pour une croûte chocolatée - était en fait réalisée à partir de gingersnaps.

Gingersnaps... ?? (pour environ 70 gingersnaps) Ajouter le mélange sec en 3 fois en incorporant bien la farine après chaque addition. Tangerine-scented Cranberry Pistachio Tiles. The whole house smells of tangerines this morning. When my Dear Husband staggered into the kitchen in his bathrobe for a first cup of coffee, his eyes widened and he asked me how I’d managed to make the house smell so good so early.

I had gotten up before the sun to bake, and the fragrance of these tangerine-laced cookies had perfumed the air. Even before I started baking, I could smell the dough through its cellophane in the refrigerator. I adapted this recipe from the December, 2006 issue of Gourmet magazine, swapping tangerine zest for the teaspoon of orange zest, dramatically increasing the quantity of the zest and of the fruit, and omitting the cinnamon called for to highlight the bright flavors of tangerine and cranberry in the cookie.

I added a couple of eggs and made a few other tweaks, too. They have a sandy texture, a little crunch from the sparkling sugar they’re rolled in and from the pistachios, and they’re fragrant and tart from the cranberries and tangerine zest. Method: Biscuits mini-sandwich aux dattes - Mes recettes saveurs du monde. Vendredi 24 décembre 5 24 /12 /Déc 17:15 Salam Alaykoume,bonjour Biscuits légers et délicieux aux dattes ,et à l'arôme de fleur d'oranger de rose et cannelle et voila tous les saveurs de l'orient dans cette jolie gourmandise ! Pour la pâte : 125 g de beurre fondu 70 de sucre en poudre 1 bol de semoule extra fin 1 œuf 1 pincée de sel 1 c. à soupe d’eau de rose 1/4 de c. à café de mastic (gomme arabique) 1 petite tasse de miel Garniture: • 300 g de dattes • 2 c.s de fleur d’oranger • 1 c à c de cannelle • 2 morceaux de sucre • 1 cs de beurre Préparation de la pâte à datte : Laver et dénoyauter les dattes et les faire cuire à la vapeur (par exemple dans le haut du couscoussier), laisser bien refroidir, ensuite ajouter la cannelle en poudre, l'eau de fleur d'oranger, le beurre en pommade, le sucre et bien pétrir afin d'obtenir une pâte souple.

Préparation de la pâte: Mélanger le beurre,l'œuf,le sucre, la levure,l'arôme de rose ,le sel puis ramasser avec la semoule. A holiday classic: Gingersnaps. The other day, a reader on our community site, The Baking Circle, asked about old-fashioned cookie recipes. She writes as follows: “My dad, who is 83, has been asking me to bake cookies that are a bit old fashioned. Like HIS MOTHER use to bake. Now… anyone have old recipes for cookies?” What’s the first thing that springs to mind when you hear the words “old-fashioned cookie”? Depends on how old you are, right? Gen-X and Gen-Y probably think Oreos, or Chips Ahoy. We older folks (read: Boomers. Me, I get a mental picture of big, solid sugar cookies.

And gingersnaps. But not just any gingersnap. I like my gingersnaps thick and crunchy, with a fissured, sugar/crackly top. In other words, I like my gingersnaps homemade. Boomer or not, if you’re looking for a classic old-fashioned cookie, one that’s absolutely perfect for the holidays — you’ve found it. Let’s make Gingersnaps. Preheat the oven to 375°F. Put the following in a bowl: *Can you substitute butter for the vegetable shortening?