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Eating cookie dough is one of our guilty pleasures. Whenever we bake, we have to double the batch in order to end up with enough dough to produce two dozen cookies. A couple of years ago, when ready-to-eat jars of cookie dough began to dot the marketplace, we tried every brand we came across. Most…
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This past weekend we got into the seasonal spirit by making a batch of pumpkin chocolate chip cookies. Five dozen of them disappeared over the weekend (we had some guests for brunch), so we’re sharing the recipe with you. The last time we made something similar was five years ago, when we made pumpkin chocolate…
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Gold glitter on donuts (both photos courtesy Fancy Sprinkles). Glass rimmers, available in every color in the rainbow. Here’s a holiday gift idea for a baker: edible fancy sprinkles from Fancy Sprinkles, a well-named company. Yes, it’s a bit of a niche product, but the right person will be tickled pink [sprinkles], or any…
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[1] Making this pound cake in a bundt pan provides eye appeal (photo courtesy King Arthur Flour). [2] Always buy pure maple syrup. The “pancake syrup” sold in grocery stores is corn syrup with artificial maple flavoring. Here’s an explanation of the differences (photo Miguel Andrade | Wikipedia). While maple-flavored foods can be served…
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[1] Robert Lambert’s artisan fruitcakes are available in dark and white (shown) styles. The candied fruits are made by hand (all photography courtesy Robert Lambert). Three vintages of Robert Lambert fruitcakes: 2018 at top, 2017 in the center and 2016 at bottom. Some people cringe at the word “fruitcake.” That’s because their experience is…
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