Making the world a little sweeter one pastry tip at at time.
There are quite a few beginning baking books new but the Get Started series by Doring Kindersly takes the approach of starting small and ending big. Get Started: Baking begins with this note: Build Your Course: This book is divided into broad sections that allow …read more
I’m sharing this article from Modern Baking magazine I read this morning. Bob Brougham from The Cakery in North Aurora, Ill., shares his tips for piping ombre designs on cakes. Simple techniques but ones that will help pull off successful shading from dark to light. …read more
I wish peanut butter cookies weren’t so addictive. They aren’t my favorite cookie, and if they are on a cookie platter, I might pass them up for something else (like a chocolate chip or any macaron). Having said that, peanut butter cookies have that flavor profile that makes eating just one simply not enough. Not too sweet, no chocolate whatsoever, no sugar sprinkles or frosting, and a soft and chewy texture – all these elements combine to make peanut butter cookies irresistible to me.
Here is my favorite recipe for them. Feel free to add in whatever you like to make them your favorites: white or dark chocolate chips, chopped nuts or a handful of shredded coconut, or substitute extra crunchy peanut butter for the plain, creamy stuff.
Yield: About 2 1/2 dozen with a #50 disher
Ingredients
Cooking Directions
