It’s funny. Of all the cookbooks, blogs, and cooking shows, sometimes the best recipe is on the box, staring right at you.
In my last post, I vowed to use my cookbooks more often. Well, here I am, extolling the recipe on the Bob’s Red Mill package. In fairness, though, as recipe-testing goes, a company’s own recipe must undergo a fairly thorough testing procedure.
A cookbook may have dozens, if not hundreds, of recipes. Product packaging will have one or two recipes in which to tout …
As I noted last month, Caitlin painstakingly prepared a beautiful array of signs, favors, and gifts for the guests of our wedding. Among the items, she created over twenty-five welcome bags, each adorned with a hand-painted welcome tag and boasting a sixteen-page booklet of our favorite recipes.
The booklet featured line drawings of several photos from this blog, and guided our guests through meaningful recipes that the two of us had shared. Among the recipes, there was one for Gooey Butter Cake, a St. Louis original, and an ode to the city where we first met; Lemon Yogurt Cake, a recipe that featured that lemon flavor I love; Sea Salt Caramels, a reminder of our trip to San Francisco together; White Peach Italian Ice, a summer treat that capped the end to a barbeque Caitlin and I hosted, and a tribute to an ice served by one of my favorite dessert shops growing up; and this recipe …
Rugelach was always one of those desserts that I wanted to try to make. For whatever reason, there seemed to be some mystery to it, some complexity locked within its spiral shape. At the bakery or deli, I always peered through the glass cases with equal parts wonder and admiration. How did they get that perfect spiral shape? How did they get the filling so evenly distributed?
In bakeries with rugelach, I always felt tempted to try one. What was an ordinary, cookie or brownie, when there was rugelach. What was a simple circle or square when there was a dough-filled spiral? Indeed, each bakery…
Whenever I opened a variety box of Pepperidge Farm cookies, I always reached for the same cookie first. Among the Milanos, the Chessman, the Bordeaux, and the Brussels, I made my bee-line for the cigarettes. I loved the crunchy, yet sweet delicateness in each bite. I loved the color and texture. But, more than anything else, I think I just loved the fun shape. For some inexplicable reason, I loved the idea of a tube cookie!
These cigarettes and the Pepperidge Farm variety share a common ancestry, but these lack some of the crunchiness…
This powder can be found in many European cookies. As a result, you may want to make it in a large batch. It can easily be stored for up to one month in an airtight container at room …