In the past, I only ever ate store-bought ladyfingers (savoiardi or boudoir biscuits), as is, when I had leftovers from making tiramisu. I loved them. They were dry, crunchy and light, with just the right amount of sweetness.
Once I’d given up gluten and dairy, I thought I’d never be able to eat tiramisu again. The traditional store-bought ladyfingers are made with wheat, and the gluten-free variety contains gum. Wah wah. What’s a girl to do? I’ll tell you what … a girl needs to create her own gluten-free ladyfingers recipe, one that doesn’t contain wheat/gluten, one that doesn’t contain weird gluten-free flours, Continue reading
These cookies are delicious. These cookies are chewy. These cookies are chocolaty. These cookies are perfect.
These cookies did not make me itch, bloat, constipate, or cause a sugar rush/crash, or more important, they did not cause a immune response cascade. These cookies are simply divine. I am not exaggerating… ok, I might be, since these are the first cookies I’ve had for over a year since going gluten free. Seriously, anyone who cannot eat gluten, dairy, gum, soy, or refined sugar and is missing really good chewy cookies need to try these. Continue reading
These chocolate bites are not for the faint hearted. They chock-full of chocolaty goodness, and are soft, chewy, fudgy and incredibly moreish. The best things about these morsels are that they are gluten-free, dairy-free and super easy to make.
Warning: if you can’t take your sugar well (.. like me), you must limit yourself to 1-2 per sitting, otherwise you will have a severe sugar high… and low afterwards. Continue reading
After the success of the last batch of macaroons we made, I wanted to make a batch that was dairy-free. This is because I am highly sensitive to most foods these days, and I loved the idea of eating coconut macaroons without having a reaction to them.
Unfortunately, this version wasn’t great. I originally followed the original recipe to a tee, and well, the mixture was so dry. I tried to save the mixture by adding more egg whites, but still after baking, they just didn’t taste right. They were dry, cakey and fell apart when biting into them. They were not at all chewy, moist or crisp. I didn’t even dip them in chocolate, because I thought that would be a waste of chocolate. It was a sad day. Continue reading
Crisp, chewy and moist coconut goodies for anyone?
Super simple recipe; just four ingredients create these coconut treats which are crisp on the outside and chewy and moist on the inside. Enjoy them naked, or partially enrobe in dark (bittersweet) chocolate.
The reason for looking up coconut macaroons is that we had a really good one from D:Floured. It was so good, we had to find a recipe to recreate this goodness at home, at a fraction of the cost. Each of these macaroons, although palm sized was ~$3.50 each, Continue reading
Hearts, yes, you read it right, I made heart-shaped shortbread for Valentine’s day. Why? Because I felt like it, and no one could stop me.
This shortbread is so easy to make, it’s ridiculous. Each piece is buttery and crisp, with just the right amount of sweetness. Eat them naked, or dress them in a robe of melted chocolate.
The recipe is actually from the pastry/pie crust recipe for the Chocolate Cream Pie. I noticed that when eating it, I would scoop off the cream, eat that, scoop out the chocolate filling, eat that, and then eat the crisp base last. It is so good!
To get the best flavored shortbread, use a high-fat content European butter… it’ll make all the difference! Continue reading
Before I moved to the US, I had no idea what a Snickerdoodle was. After I had moved to the US, I still didn’t know what a Snickerdoodle was. The only thing I knew about them was that they were some sort of cookie with a strange name! Although I did like the idea of a cookie coated in cinnamon sugar, it was only during the 2012 holiday season did I actually get to try one! I wasn’t over the moon about them, but that’s only because I’m more of a crunchy or chewy cookie gal.
A couple of weeks ago, we decided to get a bunch of fresh baked cookies from PCC. I think the Baker’s dozen was $7.99 or something like that. I was so disappointed. Every cookie, although chewy, was not satisfying. Ok, I lie, not every cookie was chewy, the thumbprints were so vile we had to throw them out. The only redeeming feature of that cookie was the raspberry jam on top. It was a sad day! Continue reading
I think oatmeal and raisin cookies are my favorite. In fact, a close second would be peanut butter, with chocolate chip cookies trailing in third place. I don’t know why. Maybe it is because oatmeal and raisin cookies are a little more nutritional compared to the other two cookies? I mean there is soluble fiber from the oats, and there’s also fruit involved… ok, I’m clutching at straws.
I spotted this recipe from the FAGE website, yes FAGE, you know, the people who create the most amazing Greek yoghurt. I loved it in Europe, and since I can eat dairy again, I love it here in the US too! These cookies are relatively low in fat, as the original recipe boasts, but what the original recipe doesn’t tell you is that they are still packed full of sugar, and around 60 calories per cookie; that’s if you can get 40 cookies from the ingredients. I managed to make 14 cookies from the batch. Continue reading
Biscotti are Italian twice baked biscuits (cookies) that are dry and crunchy. They are the classic dunking biscuit (cookie). Traditionally, they are served with espresso or dessert wine, but they can also be dunked in milk. With commercialization, biscotti now come in all sizes, with a variety of additions including chocolate chips, nuts, dried fruit and more.
These biscotti are easy to make and crammed packed full of flavor and almonds. You can spruce up this basic recipe by substituting the almonds Continue reading
Yes, another chocolate chip cookie recipe. This recipe was found somewhere on the interweb, and fortunately for them, I can’t remember where. Although the resulting cookies are chewy, the flavor is just not right, well, not for me at least. The fat in this recipe is 100% shortening. I used cold pressed organic palm oil, but it just didn’t taste right. The cookies still tasted synthetic. Sorry, but I prefer the butter-laden cookies.
The only reason why I wanted to try a cookie made with 100% shortening was because firstly, I had heard that shortening in cookies makes them incredibly delicious, and secondly, I had a tub sitting in my pantry. Continue reading
I was at a loose end one weekend, so rummaged through my baking books to see what I could bake. These sounded great, but sadly were a little of a disappointment. There’s nothing wrong with them per se, they were just not what I expected. The cookies potentially could have been absolutely fantastic: buttery, slightly crunchy (like shortbread), with an intense chocolate and zesty flavor, but instead they turned out to be really soft cookies; Continue reading
This is the second installment for rosemary and pine nut shortbread. These biscuits (cookies) are darker in color and have a deeper depth in flavor. We assume it’s from the dark brown sugar. However, if you can’t decide whether to make version I or version II, I suggest you simply make both. You will not be disappointed with either. Continue reading