I have been making different variations of this cookie for years and this is its current incarnation. It all started as a child when i would come into the city to work with my dad. We would stop at the now defunct David's cookies in what is now the park central hotel. Never a fan for chocolate chip i fell in love with the dark chocolate cookie with white chunks and thus the love affair began.
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We are a family of flan eaters, all 30 or so of us, so it was just natural that I should start bringing a pumpkin flan to the Thanksgiving dinner. This recipe makes a bit more than will fit in the loaf pan so we generally make a couple of ramekins on the side for, um, quality control.
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Last week at a beach picnic, my friend Stephen (coffee aficionado, Big Green Egg aficonado, everything food aficionado) told me about a s'mores variation that I couldn't resist trying. He'd read about s'mores semifreddo online, abandoned it for being too complicated (home-made graham crackers and ice cream, who can blame him?), and struck out on his own with a pared down version using storebought ingredients and a little culinary improv. Adapted from Stephen Cornick.
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This recipe is from Melissa Clark's new book, Cook This Now. It's pecan pie that's taken a little walk on the wild side: Melissa uses maple syrup instead of the more traditional corn syrup and infuses it with star anise and a little rum. Best of all? Her crust is tender and flaky, as well as easy to handle.
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Sure, making donuts at home is a bit more work than running out to the store, but the extra effort is worth it. These guys are almost obscenely chocolatey thanks to the addition of both cocoa powder and melted unsweetened chocolate. My coffee has finally met its soulmate.
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Moon Pies (or MoonPies), often associated with the southern part of the U.S., are usually two round graham crackers with a marshmallow crème filling, and dipped in chocolate (or other flavored coatings). While it is probably hard to get the exact flavor and texture of commercial moon pies, this homemade version is more far more wholesome and uses no high fructose corn syrup.
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This Japanese-inspired yeast doughnut incorporates the use of tapioca flour to give these beignets a unique chewiness. And a tiny bit of baking powder creates a hollow center, ready to be filled with your wildest imaginations.
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Powdered milk should be very fine. If your powdered milk is lumpy or coarse, run it through a food processor before using.
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Try adding a couple of tablespoons of chopped mint, some lime zest, or a couple of teaspoons of rosewater to the strawberries for extra flavor.
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Mud hen bars are tender and slightly chewy layered bars with a brown sugar cookie base, a chocolate and marshmallow layer, baked under a light meringue topping.
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