I hadn’t planned to spend most of the fall to date making skillets upon skillets of baked, gooey, decadent macaroni and cheese, though given the state ofthingsright now, perhaps this steady dose of comfort food was some unintended brilliance on my part. But mostly it started because we ...
Yesterday was a day that required chocolate pancake for dinner. I made it in my wide, shallow 3 quart le creuset, it worked great. And despite a lack of berries and cream just the idea was enough to get a sullen almost teenager over her sulks and even into the kitchen for the first ...
I also find them a tad salty and I love salt in my chocolate. The crumbles will be great over ice cream. Thank You for a great base recipe. June 28, 2015 at 4:10 pm Reply Wendy P.S. I recently made (for the second time) the Carrot Oatmeal “Breakfast” Cookies by Heidi ...
* Not to toot my own horn too much, but there’s a Smitten Kitchen recipe in there too (Salted Brown Butter Crispy Treats) and another one inthe bonus packet of recipesthey couldn’t fit in the book but wanted to (Gooey Cinnamon Squares, fromThe Smitten Kitchen Cookbook, a mashup ofsni...
Frankly, you’re either in you kitchen fixing to make these right now, or you haven’t considered the implications of what I have shared above. But considering that echo out there, I am going to assume it is the former. One year ago: Oatmeal, Chocolate Chip and Pecan Cookies (It is ...
I got a Kitchen Aid mixer partly because of this blog so it goes without saying that I also made these cookies. EVERYONE loved them and I’m not much of a baker. I would have never thought that salt, white chocolate and oatmeal would have made such a nice combination. Delicious! May ...
In "Best of Smitten Kitchen" chocolate peanut butter icebox cake The icebox cake to end all icebox cakes, these cookies are one-bowl, dead simple, and cake sized. They're sandwiched with a peanut butter whipped cream. Together, this is one of the most distractingly delicious things I've ...
Every summer, chocolate grows a little neglected in my kitchen. I don’t mean to let it happen — in my mind, there are few higher confectionery callings than brownies or ganache — but as soon as I start seeing rhubarb and strawberries and raspberries at the markets, and just today peach...
i used pamela’s gluten free triple chocolate chunk cookies as well as chocolate covered chocolate wafers (i can’t remember the brand but they were gluten free) -i doubled the amount of dark chocolate for the ganache. needless to say it was super rich. thanks so much for this recipe!
Five years ago: Better Chicken Pot Pies and Better Chocolate Babka Six years ago: Miso Sweet Potato and Broccoli Bowl and Purple Plum Torte Seven years ago: Pumpkin Cinnamon Rolls Eight years ago: Apple Pie Cookies Nine years ago: Mushroom Lasagna Ten years ago: Quiche Lorraine and Breakfast ...