Most people buy stollen, but the truth is that it's as easy to make at home as any basic bread. Here's how.
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Millionaire's shortbread—the bar cookie of shortbread topped with layers of caramel and chocolate—is one of those awesome things that often suffers from shortcuts. This version, amped up with pistachios, lemon, whiskey, and coriander, doesn't make that mistake.
It's that most wonderful time of the year again. Between cookie-swaps, dinner parties, and the plate you're leaving out for Saint Nick, I think it's fair to dub Christmastime the unofficial celebration of Cookie. From chocolate peppermint snowflakes to cranberry linzers to gingerbread men, plus a not-so-small assortment of brownies, blondies, and brittles, we've got you covered.
For our slightly nontraditional spin on the crumbly classics, a little cinnamon is mixed into the coating sugar for an added boost of flavor. It works perfectly with the toasty almonds, and makes them an excellent match for a cup of hot cider.
Hanukkah is a time for friends, family, and food. And more specifically, lots of delicious fried food. From homemade sufganiyah to, well, more fried desserts, to a whole slew of rugelachs and challahs, we've got 16 classic desserts to complete your holiday feast. All eight of them.
Chocolate and peanut butter is an undeniably good combination. A force to be reckoned with in the realm of flavor combinations. Sure, everyone has their own favorite way to pair the two, their own killer recipe. But here is just one more to add to your chocolate-peanut butter repertoire (and it may just be your last).
Things are classics for a reason, but a little updating never hurt anyone. And these most certainly will not hurt you. These cookies take the traditional oatmeal raisin and turns it on its head in a deliciously sweet and salty iteration. They are a truly well-rounded cookie, and each bite is a welcome surprise.
Most home bakers are familiar with making buttercream. It's smooth, creamy and it tastes amazing spread over cake, piped onto cupcakes, or smushed between two cookies. However, there are actually six different kinds of buttercream! Read on to see how they compare...
French buttercream is a gorgeously smooth, velvety and rich buttercream. Because it's made with an egg-yolk foam (technically called pâte à bombe), it naturally has a bright yellow color.
This buttercream is light, fluffy, and delicious. It is made by first cooking a simple pudding made with milk, sugar and flour. Once this pudding base has cooled to room temperature, you add it to beaten butter by the spoonful. The result? A super smooth, light buttercream with a pale ivory color.
Italian buttercream is creamy, velvety, and delicious. Because it's made with Italian meringue, it's a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. It also holds up pretty well in warmer temperatures, so if you're planning a summer party outside, this is your go-to buttercream!
This German buttercream is incredibly smooth and delicious. It's made with a custard base, which gives it a natural yellow color. And although this buttercream contains a fair amount of butter and three egg yolks, it is surprisingly light, both in texture and taste.
Candied Australian ginger coupled with unsweetened dried cherries gives these holiday cookies a nice fruity chew and a bright tartness that shines through the spicy dough.
It was a little over a year ago today that I finished a quest that I started when I ate my first Chips Ahoy! as a little kid. OK, "finished" is a strong word. Like The Lord of the Rings, this was one of those quests that honestly feels like it never ends, but at least I made it to the first climax. After months of tweaking, testing, and gorging myself on butter, sugar, and chocolate, I'd arrived at the closest I'd ever come to the platonic ideal of a chocolate cookie.
Most of the work in ice cream revolves around those egg yolks. Take them out of the recipe and you have an ice cream that doesn't need any time on the stovetop. And if your milk and cream are fridge-cold, you won't even need to chill your base. That means fresh ice cream whenever you want it, with ingredients you probably already have at home, and the easiest ice cream recipe you'll ever make.
Philadelphia-style ice cream doesn't have eggs, which means you can make it start-to-finish in just 30 minutes. It'll be the freshest, fluffiest ice cream you'll ever tast.
Fig Newtons are so much more than a simple cookie, and most of us have fond childhood memories of that sticky-sweet filling and soft caky exterior. Now's your chance to revisit your past, with a homemade rendition that tastes just as good as the original.
Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered caramel-and-shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.
Chocolate is something that seems to be forgotten this time of year. Our preoccupation with chocolate chip cookies and rich chocolate cakes falls by the wayside, ushering in a season filled with tons and tons of cinnamon. For chocolate fiends like me, now's the perfect time to take things into your own hands, with these Double Chocolate Coconut Macaroons.
These little cookies are incredibly delicate and flaky with a sweet, complex aroma and a touch of savoriness. For all the pork fat they're surprisingly subtle. And they turn heads at cookie swaps like nothing else.