Created by Patti Paige of Baked Ideas, this line of Easter-themed cookie cutters will have you baking like rabbits. Patti has hand crafted over 2200 different cutters with some available at Baked Idea’s store.
When I was growing up (and still to this day) I was quite happy to lick the bowl and/or beaters of any baked good that was being made. Chocolate chip cookies were the worst culprit. I ate cookie dough like it was my sole mission in life. I blame my father for this. I learned it from watching you, Dad. My mother wasn’t too keen on anything past licking the beaters however. Her stern admonitions after any errant fingers made their way into the mixing bowl would be to tell us in no uncertain terms that we would get worms. This generally would send us scurrying off even though we were both quite certain (as was my mother) that there was no way to get worms from something that didn’t have meat in it. Last time I checked there was no pork in chocolate chip cookies. Continue reading
I got done making that breakfast for dinner kinda thing this evening. I sat around for a while, tried tinkering on my wine biscuit problem (more on that later), got a bit annoyed with that, and thought – “Hey I need a cookie and some chocolate to make myself feel better.” Cookies and chocolate cure all ills. Okay it won’t cure a gunshot wound but it comes damn close.
I found this recipe on All Recipes. Never satisfied with anything as quite good enough I decided to tinker a bit. This produces a hugely moist little cookie. Seemingly the original recipe lacks a little substance, it tends to either crumble into pieces or it’s just too mushy. Not my kinda cookie. I can deal with soft cookies but I like to at least be able to get it into my mouth without it crumbling into pieces. Continue reading
So today was a bit of a celebratory day, for me at least. Just a little personal victory day, yay me! So I figured I’d make something I really like for dessert. These cookies are really really good. Like, perhaps the best ginger cookie I’ve ever had. Not a ginger-snap because they lack, well, the snap. They come out soft, a bit chewy, and have a great molasses and ginger thing going on. They do not last more than a day or two in my house; one of those things that you’ll have one more until you feel sick and realize you’ve eaten half a plate. Right. I can’t take any credit for this recipe. It appears on All-Recipe about ten times with minute variations – everyone wants to take claim for this one apparently. Here’s one you can take a look at, you can search for it and you’ll likely come up with a few more. I do mess around with the spices a bit – feel free to follow my example or go with any of the originals. They’re all pretty darn good. Continue reading