Slide 1

Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

Slide 1

Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

Slide 1

Mont Blanc

Try this Japanese chestnut cream cake

Passover is literally hours away, and if you're anything like me, the hardest part of the holiday is finding a good snack. I cobbled together this recipe yesterday after finding a bunch online that had various things I didn't like or couldn't eat due to Passover restrictions.

These are moist and flavorful, and the matzah gives the cookies an almost nutty flavor - a welcome change from the dry and tasteless pre-packaged or box mix treats that are available.

I haven't shared these with my family yet, but I am confident that they will love them. I hope your family does, too.

 photo 021_zpsc08b7e9f.jpg

Kosher for Passover Chocolate Chip CookiesCollapse )

Chag Sameach!

For more, feel free to stop by Elfies Edibles!
-roughly 16 ounces of pork bacon, cooked and drained of grease
-1 (14 ounce) can sweetened condensed milk
-2/3 cup peanut butter, creamy
-1/3 cup peach jelly
-about 5 slices of harvest peaches (from the can) drained on a paper towel
-2 1/4 cup jiffy baking mix, sifted
-1/2 teaspoon vanilla extract
-baker's joy spray for the pan

Preheat oven to 375 degrees.

Use a mixer to combine peanut butter, sweetened condensed milk, and peach jelly. When fully combined, add in peaches and beat until broken into tiny pieces and combined well into the dough. Sift jiffy mix into dough, mix well. Add vanilla and mix. Crumble bacon, and fold into batter.

Spoon onto greased cookie sheet (baker's joy for the win!) and bake in preheated oven for 5-6 minutes or until done.

Makes about 2 dozen fluffy, soft cookies.


(cross posted)
When I first met Joe, he was the ultimate bachelor. Frankly, I'm pretty sure there are 2 reasons he's still alive: pizza delivery and Little Debbie.

I have been looking for recipes and trying to duplicate these for years. I never found anything that seemed like it might work, and then I stumbled upon this one. I tweaked it a little bit based on what I had in the pantry/the flavors we like, but you can easily adjust to your liking.

 photo oatmealcreampies2_zps100230ae.jpg

Oatmeal Cream PiesCollapse )

To read more about my quest for this recipe and to find out what the men in my life thought, please visit Elfie's Edibles!
What do you make when you're craving something that tastes seasonal but you want to stay away from apple and pumpkin flavors?

White chocolate cranberry cookies, of course!

The sweetness of the white chocolate provides the perfect balance to the tartness of the cranberries. With a tall, cold glass of milk, these are the perfect fall treat.

 photo 045_zpsc9bccfe9.jpg

recipe and photoCollapse )

To see a couple more photos and find out why I was so desperate to avoid pumpkin and apple flavors, head over to Elfie's Edibles!
About a week ago, I was in need of a quick and easy treat to make. I saw this recipe on The Crepes of Wrath, and it's apparently the winner of the Anderson Cooper Cookie Challenge!
Read more...Collapse )

We're gearing up for Thanksgiving over in Canada, this weekend - and while I've got my pumpkins all ready for pie-making for Saturday, last week I had an urge to bake cookies. Oodles of cookies. So many cookies, holy moly. This recipe was one of the ones I tried out!

These spiced-pumpkin cookies are moist and chewy, smell tantalisingly of your favourite pumpkin pie, and just scream 'autumn', especially when topped off with a delectable bit of brown sugar icing to give them a maple-esque flair.

Recipe!Collapse )

And - tried and tested - they go great alongside a pumpkin spice latte, too.
I love baking for people--I love feeding people, period. I never go to my husband's work, but everyone there knows me. I have something of a reputation: I'm the one who's trying to murder them with delicious cookies.

Every so often, these people seek out their own demise. My husband came home from work one day and said, "A guy at work has a request for you. He wants a really good, chewy raisin and oatmeal cookie."

I took this on as a personal challenge.

I wanted a recipe that was highly rated, one that was reliable and oh-so-good. This also meant I needed the best ingredients, too. I'm from the great San Joaquin Valley of California, home of the California Raisins. On a 3rd grade field trip, we toured the Sun-Maid Raisin factory in the Raisin Capital of the World, Selma. I love me some good raisins--and by far, I prefer golden raisins.

These cookies are amazing. The raisins bake up like succulent nuggets of gold. The other key elements here are the high amount of brown sugar and that full tablespoon of vanilla. Oh, the flavor!

Recipe and more pictures beneath the cut!Collapse )

Always feel free to pin my recipes!

This recipe was originally posted on Bready or Not.
I made cookies out of cookie butter (which is, essentially, ground up cookies) and then put flavored butter on top of them. Are you confused? Me too. SO many cookies, so much butter.

But they are delicious. I topped half of the cookie butter cookies with coffee butter and half with salted caramel butter.

recipe + photoCollapse )

To get the recipes for the salted caramel and coffee butter, read my review of the cookbook Flavored Butters, see my comparison of Biscoff Spread and Trader Joe's Speculoos Cookie Butter, or enter to nab a jar of Biscoff Spread, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
So when I was little I lived near a Vons Pavillion store and they had an amazing bakery. A-MAZ-ING. Sadly, I left Orange County to go live in the Mojave Desert when I was about 7 (in 1997). And thusly, moved away from the fabulousness of this Grocery Store Bakery. Which is all for the best, I suppose, because I hear the quality has taken a hardcore nosedive.

Anyway, there are two cookies that we still talk about in my family, 16 years later. One is my favorite: the best thumbprint cookie ever. It was soft, yet crumbly. Powdery almost, but not dry. The chocolate filling was rich, thick, and soft like a ganache. But not too rich. It was just perfect, and I have never found a recipe like it. *sadfaced* But at least the other cookie, it would seem, is much easier to replicate. A simple, classic:

Mexican Wedding Cookie!

This one is my mom's favorite. She always talks about how she wished we lived near a Vons Pavillion that still made these fresh on site. But alas, we do not. So I decided to make some for her. They are super easy, incredibly affordable, and absolutely delectable.

Recipe and more photos under the cut! Enjoy! :) Collapse )

Also posted over at my blog if anyone wants to check it out! :)

Thanks so much for reading!
- Christine Frankenstein
I love red velvet so much that it literally hurts my feelings that my boyfriend hates/ed it. One day, I went online to find a recipe for red velvet cookies, and found about a million variations, so I couldn't even compare them to see which one was better. I took a few that I liked and smashed them together to make my own recipe.

The good news? They're delicious.. AND boyfriend-approved!

Uploaded from the Photobucket Android App
(yes, this *IS* an accurate representation to their color!)

recipe under hereCollapse )

I've also started a new blog for my baking, so you can see this recipe and others over at Elfie's Edibles.
This page was loaded Jun 2nd 2015, 11:31 am GMT.