The thin glaze on these tasty biscotti pushes them way over the top into extreme deliciousness. Light toasting keeps them firm, but the crumb remains soft and tender. I am not a huge fan of the super-crunchy-break-your-teeth versions of biscotti, which are great for dunking if you’re the type who likes to drench your cookies … Continue reading »
Okay. We’ve all seen Jennifer Hudson and have heard her pitch the new Weight Watchers Points Plus program. So maybe I’ve eaten one too many cookies, or maybe one too many slices of cake (just one, mind you), but she looks so terrific that I thought I’d give the program a try. Truth be known, … Continue reading »
Every cookie was delicious!!! (Or, so they say). I know that the few cookies I sampled were really, really good but, with butter, sugar, chocolate, almond paste and raspberry jam, how could you lose? This was a collaborative effort…Holly, Bethy and I spent a very productive day together baking for Jill’s (Holly’s beautiful future daughter-in-law’s) … Continue reading »
Our Annual Cookie Baking Marathon happened a week ago, and we were grateful to be together again (no winter storm this time) to share a cookie-baking frenzy. This year’s collection: Mocha Cookies – these decadent chocolate cookies are featured in the Gourmet Cookie Book: The Single Best Recipe from Each Year 1941 – 2009, for … Continue reading »
I’m fully aware that it was a little too hot outside today to crank up the oven, but I couldn’t resist the temptation to make some delicious mandelbrot. The literal translation of mandelbrot is “almond bread”. It is similar to biscotti in that it is twice-baked, but it is made using oil instead of butter. … Continue reading »
