
Seriously Chocolate Crackle Cookies
What I love about these cookies is that they are deeply chocolate, slightly crisp and chewy on the outside and densely chocolate inside. Just before
What I love about these cookies is that they are deeply chocolate, slightly crisp and chewy on the outside and densely chocolate inside. Just before
Courtesy of Chef Stephen Block: www.kitchenproject.com Chef Stephen says, “The most fascinating thing to me about this classic German Christmas cookie is how the flavors
Courtesy of Chef in Residence, Elinor Klivans These tiny balls of dough bake into rounded disks of one-bite sized cookies that would melt in your
Courtesy of Chef Stephen Block: www.kitchenproject.com Stephen wears several hats. He is a chef, cooking school instrutor and also has at least two culinary websites. The
Courtesy of Chef Stephany Buswell: www.chefany.com This is a good, basic vanilla cake. It becomes spectacular with the butter cream recipe that follows. Stephany says:
There’s something magical about desserts made with pumpkin. Maybe it’s the spices as I feel that way about carrot cake too. These brownies are perfect
Courtesy of Chef Stephany Buswell: www.chefany.com Stephany says about this recipe: “When I was a child my mom made this cheesecake for every holiday or
Courtesy of Rose Levy Beranbaum This cake was inspired by the height of the apple season, fall of 1991. It is reminiscent of Tart Tatin
Courtesy of Janet Johnson Janet has a touching story about this pound cake which is a little too long to share here in its entirety.
Courtesy of Carole Bloom Bourbon vanilla buttercream is the perfect accompaniment to this classic American chocolate cake. Be sure to use natural — not
Courtesy of Pat Sinclair Warm cinnamon aromas drifting from the kitchen will call everyone for breakfast.
Courtesy of Carole Bloom: www.carolebloom.com Pure vanilla is used in three forms – beans, extract, and and ground vanilla bean powder – to contribute its
Courtesy of Flo Braker Flo Braker is a very talented baker, specializing in desserts. The author of “The Simple Art of Perfect Baking,” and one
Courtesy of Stephen Block: www.kitchenproject.com Steven says, “Stollen is nice because it is not too sweet, and has a nice soft buttery texture with hints
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