I love cake mix cookies. And waffle iron cookies. I always think waffle iron cookies are best eaten warm. I like to let the icing melt onto the cookie. That combination of warm cookie + cool icing is heavenly. Mmmmmm.
These cookies, they require care. They require love. You literally can’t make them without putting love in them. I should add love to the ingredient list.
Even if you don’t have an egg allergy, you might want these anyway, because the substitute ingredient makes these so soft, so rich, and so flavorful, you literally will not miss the eggs in these chocolate chip cookies.
When you’re just the tiniest bit uncomfortable with the latest situation life threw at you, it helps to have something constant to comfort you. Something you recognize. Something that’s exactly what you expect.
This cookie is not quite as sweet as some others on this site, and that coupled with the absence of chocolate chips makes it a lovely choice for January. Something simple after December’s abundance of sugar and butter.
I thought these Giant Ginger Cookies would make a fitting finale to this year’s cookie week. Wanna know why?
My sister-in-law gave me a jar of the most beautiful dark and flavorful plum jelly you’ve ever seen. It’s tart, full of flavor, and frankly, tastes fantastic with these almond Linzers. I debated about parting with it but finally decided the cookies were worth it.
I nearly drove to the nearest fast food restaurant in the pouring rain for a chocolate milkshake, that’s how strong the chocolate craving was. In fact the only thing that kept me from doing just that was the knowledge that there was a brownie mix in my pantry.
I almost didn’t post this recipe. Almost. My son, The Lizard, convinced me to do it, between bites. The thing is, this recipe didn’t turn out exactly the way I planned it in my head. But it tastes so marvelously, fantastically decadent, I knew I had to share it with you.
This zucchini is humongous. It’s the size of a small child. It’s as big as my leg. It’s the biggest zucchini I’ve ever seen in my life. And it’s sitting on my kitchen counter.
Two ripe bananas sat on the counter, like a challenge. “What will you make of us?” they screamed at me. And this is a cookie blog, and it’s been a while since we had a good creative cookie on here. Decision made.
The girls and I had fun figuring out what kind of cookie we could make with the ingredients we had on hand. I found a half bag of chocolate chips and a half bag of cinnamon chips, and The Hippie Chick suggested oatmeal cookies, and voila! A heavenly concoction was born.
Most of the cookie truffle recipes I’ve seen call for cream cheese. I decided to rebel, to stick it to the man, and use frosting instead. Yep, I’m a rebel. I’ll be going out for a tattoo any minute now.
People understand Snickerdoodles. They know what they’re getting. There are no surprises and no wondering if you have to pretend to have an allergy to one of the ingredients.
I love a good holiday. I love the comradery, the break from the daily grind, and most of all, the food. Oh, the food! Holiday food is the best, isn’t it?