A go-to chocolate chip cookie recipe is mandatory, and now you can toss out your old one. Moist and loaded with chunks of rich chocolate, these stay chewy even in the cookie jar.
This recipe came from a friend from dental school. She brought these to several gatherings. Once I tried them I knew I had to get the recipe. I love these. They are so good. I don't make them very often
Skip the cake and pie at your next dinner party and make these must-have ice cream sandwiches. The treat will remind you of childhood, but the ingredients are all grown-up.
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.
I think Mother Nature was reading my blog post yesterday and decided to play a trick on me. I woke up to a fresh blanket of snow this morning. It is gorgeous out there right now! No more grass for
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
