Corn crème brulée, anyone? How about a mushroom ice cream sandwich? Those are some of the trendy desserts coming out of restaurant kitchens these days. So we wondered: is this geared towards boosting the nutrition of each dessert or just the latest wacky trend?
Do you have a perfect recipe for cut-out sugar cookies? One that rolls out beautifully and bakes up sturdy yet chewy? What about that killer Nutella cookie recipe — the one that will climb to the top of the cookie exchange? We have these for you today and more — a list of our own very favorite recipes for this high season of holiday cookie baking.
Q: I'm looking for a recipe for chocolate-covered biscuits like the Choco-Leibniz cookies pictured, which are rather hard butter biscuits covered with dark chocolate. Most recipes I've found are for chocolate cookies or dip packaged Marie biscuits in chocolate, neither of which is what I'm looking for.
Get ready to file this away in your Ideas for Party Small Talk file, folks, because we're about to break it down: just how much gingerbread would it take to build a life-size gingerbread house? We know you've thought about it. A lot. Ok, fine. Maybe not a lot. Whatever. The point is, we have an answer.
Q: How can you tell when chocolate cookies are ready? For light-colored cookies (chocolate chip, sugar, etc.), I know they're ready when they're just slightly golden at the edges, but you don't have that visual clue with chocolate cookies. Any suggestions?
Getting a head start on holiday shopping is one way to ease December stress. Another way is to check your pantry now for holiday baking essentials so you can avoid beginning a recipe and realizing you're out of sprinkles, parchment paper, or your cookie cutters are sub-par. We have a few great tips to get ready for holiday cookies, quick breads, cakes and pies.
Q: A pastry chef at a popular French bistro tried one of my home-baked cookies and offered to buy the recipe from me. I am willing to sell it to her, but I have no idea what a reasonable price would be. What does it mean to me if I sell my recipe? Can I not bake it anymore, ever?