It’s been a while. Happy New Year!
Yesterday it felt like I never left the kitchen after a good hardy lunch. I’m a clean freak, so upon tidying up, I started making my way to our compost bin with a loaf of old French baguette bread, but I had a change of heart.
Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…
Two combined classics sandwiched into one delicious cookie! Yes, please…
For this recipe, I made smaller versions in reminiscence of the pandesal I had in the Philippines.
A couple of weeks ago I finally gave in to purchasing Christina Tosi’s Milk Bar Life Cookbook. Moving forward, I’ve turned the pages frontward and backwards, in contemplation of the next quirky recipe I am going to make…
This is one cookie recipe that you can add onto your ‘must bake’ list! They come out chewy, gooey and just down right delicious…
One day my youngest son, after baking a batch of chocolate chip cookies (one of his favorites), says to me, “You should make some Peanut Butter and Jelly Cookies…”
Replacing some of the butter with cream cheese created cookies that are soft, thick, moist, and tender. Although you can’t taste the cream cheese, the cookies have a richness and depth of flavor. Plus there’s an abundance of chocolate in every bite. The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough.
I’ve been on a cookie baking binge the past few days, and this is one of three recipes I will share with you this week.
