Brownies Greats: 140 Delicious Brownies Recipes: from Almond Macaroon Brownies to White Chocolate Brownies - 140 Top Brownies Recipes
MAC & CHEESE (Free subscription) | 12/07/2009
Got together with some friends this weekend to bake cookies for the holidays, and other than the traditional sugar cookies sprinkled with colored sugar crystals that I make every year, I was drawing a blank on what other cookies to make. A shout-out on Twitter for cookie ideas, a peek in my on-line bookmark folder, and a poke around the internet (my cookbooks now live in Philly while I'm still in...
Joe Pastry (Free subscription) | 12/05/2009
A combination of sweetened and unsweetened coconut creates the ideal texture for these macaroons, neither too dense nor too dry. The cream of coconut (drastically reduced coconut milk) provides the deep coconut flavor. Find cream of coconut either in the baking section of your supermarket, the international food section or the cocktail mixes section (it's most often used to make piña coladas)....
Joe Pastry (Free subscription) | 12/04/2009
Though I respect macarons, I confess that macaroons are much closer to my heart. My grandfather, a man of great dignity and taste, was crazy about them. Here I should insert that a really good macaroon is a rare thing. Too often macaroons are dry, papery and almost completely devoid of real coconut flavor. Thus, most people — quite understandably — avoid them. If you're one of those folks,...
Sarah's Musings (Free subscription) | 12/03/2009
I developed this recipe as a way to use up egg whites left over from making mayonnaise a few weeks ago. This recipe can be made up in just a few minutes, is relatively low in sugar, gluten free and is just a great special treat for my little (and big) guy! I found that if I used all sweetened coconut, it made the macaroons a bit too sweet for my taste, so I use both sweetened and unsweetened. The unsweetened...
Norfolk Kitchen (Free subscription) | 11/23/2009
Today I cooked Medlars for the first time, christened the Medlar you might say. I've been keen to try them for ages but they're difficult to get hold of these days. They were popular in this country in the Victorian era but have fallen out of favour in recent times, I don't think they are grown commercially anymore so you have to either find one growing wild or grow them yourself. Fortunately for me,...
The Blog That Ate Manhattan (Free subscription) | 11/13/2009
The good thing about being both a doctor and a cook is that when you don't have any more medicine to offer, there's always the food. Case in point - my sister's chemo-induced nausea. Despite maximum doses of Zofran, she still finds herself quite queasy, usually between meals. We decided to try some mint lemonade and bingo! - the stuff really works for her. She'll nurse a tall glass all afternoon to...
Bonbini! (Free subscription) | 11/11/2009
French macaroons... It has been 5 months since my last post of French macaroon, I Heart U French Macaroon . I have to say that this recipe works really well every time I make it. However, I did adjust the recipe a little bit by adding more almond flour to give its some texture inside the shell. 1 The oven temperature and baking time were different from the last post because I used the convectional...
Addicted To Lipstick (Free subscription) | 11/10/2009
Philosophy Holiday Goodies and Scents. I love the smell of the holidays and Philosophy is always coming out with the best scents to keep the seasonal goodness flowing. I love the shower gels since you get use them for bath, shower, or even shampoo depending on your hair type. Look below to see the smells goods already available at Sephora ! Also right now ( Nov 10th-15) Sephora is offering Philosophy...
Chocolate-Covered Katie (Free subscription) | 11/06/2009
Before I forget: After I posted the Raw Macaroon recipe, several of you asked if you could use coconut oil in place of the coconut butter and if there’s a difference between the two. Answer: Yes, you apparently can sub one for the other, as I have a friend who did so with good results. I didn’t know [...]
Foodie Pantry (Free subscription) | 11/05/2009
This is the season for poring over cookbooks , looking for new recipes for the holidays. Yesterday's New York Times Dining section had an excellent review of some of the fall's best cookbooks. Some are old favorites , like LaRousse Gastronomique . some are new spins on old cuisines such as as How To Roast A Lamb :New Greek Classics . All are worth adding to your bookshelf. There are some great ideas...
veganjoy (Free subscription) | 11/04/2009
Let's just say it straightaway: this dessert has a ridiculous amount of fat. But it's raw and vegan, and made of whole foods. The coconut oil is packed with healthy EFAs and lauric acid, while agave is low-glycemic and raw cacao adds a natural caffeine punch. And if the health benefits don't charm you, the taste will: smooth Meyer lemon filling sitting atop a brownie crust (the crust recipe serves...
Chocolate-Covered Katie (Free subscription) | 11/04/2009
Seriously, this might just be the best macaroon recipe you will ever find. The best because they’re: Sooooo easy and quick to make. Incredibly-healthy. Melt-in-your-mouth delicious. Completely raw, entirely vegan, and without any added sugars… Wait, don’t go! I swear they’re just as yummy—if not more so—as traditional sugary, non-vegan macaroons. But honestly, did...
dandysugar (Free subscription) | 10/29/2009
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. “In the United States, the term “macaroon” generally refers to a cookie made primarily of coconut. But European macaroons are based on either ground almonds [...]
Gluten Free Blog (Free subscription) | 10/28/2009
There are plenty of times when my sweet tooth requires quick attention and I just do not feel like baking a gluten-free dessert from scratch to satisfy the "need" for a cookie, cake, or similar treat. When this situation arises (all too often), it is nice to have a few gluten-free snacks around that fit the bill -- like this Jennies Macaroon (carob variety). In one word: SWEET! This small...
Sweetie Petitti (Free subscription) | 10/28/2009
I am taking a quick break from the Great European Adventure blogs so I can fulfill my Daring Baker's Challenge. Let me begin by warning any would be macaroon bakers, this is a terrible recipe to attempt in Memphis during the "rainy season" which apparently is right now. I mean unending rain, it is miserable. Macaroons are supposed to be light and airy with an ethereal crunch to them. That...
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