Making a fudge filled cookie has become one of my favorite compromises. I still get the fudge I love, but just a little bit nestled inside a cookie.
I made four different flavors, and I did that because I ran out of time to make six. You could literally use just about any fruit you wanted to flavor these syrups. Citrus fruits like lime, lemon, tangerine, or orange work exceptionally well.
It’s so fun cooking with cranberries. They remind me of Christmas, but they’re appropriate to eat any time.
There is this thing that happens to me as soon as the weather starts to cool in the fall. And that thing is molasses. I start to crave it. I dream up ways to use it. I catalog all the flavors that would taste wonderful with it. Like roasted bananas!
Okay, I’ll confess. These cookies are not really much like peppermint ice cream with hot fudge, but they are a really lovely combination of chocolate and peppermint.
I’m glad that it’s cookie week, because it gives me a good excuse to use molasses and ginger. There’s something about this combination that makes the baked goods seem warm, even if they have been sitting in the freezer.
Last year, I tried my hand at Eggnog Cookies. This year, I wanted to punch those up and take them to a new level. And therefore, I added pumpkin.
While I’m dreading scraping snow off my car and wearing gloves and putting extra blankets on the beds, I’m looking forward to baking up some lovely holiday inspired treats for you.
These brownies kind of had quite an effect on me. Apparently the chocolate-caramel-coconut combination is my own personal form of ambrosia. I had to send extra brownies in the kids lunches to keep myself from eating the whole pan.
But, if Robb moves my car mirrors, I’m going to keep his Dulce de Leche cookies for myself. That’ll show him.
I layered the cookie dough and the brownie batter in a pan, baked, and cut them into squares. They were really fun to give away to my peanut butter loving brother.
This week, I figured it was about time for me to put a bunch of cheese together and get it all warm and melty and eat it with Wheat Thins. It was a brilliant and tasty idea.
Not that there’s anything wrong with a plain old, ordinary peanut butter cookies or anything, but sometimes it’s fun to just take them to the next level. Know what I mean?
Yes, you can eat caramel year-round but there’s something about caramel that pairs so well with fall and winter flavors.
Since it’s almost Halloween, I figured some fake blood and body parts were in order.