First published in July 2006, this updated pantry ingredient post features new photos, links, and tweaks to the recipe. Please enjoy these granola cookies, which I've been making since my college days way back when, and which would be so perfect for a July 4th picnic or barbecue.
I'm a Motown, pre-1975 rock 'n roll, granola kind of girl. I don't bake much -- I've already owned up to keeping store-bought pie crust in my refrigerator -- but oooooh, baby, I love love love granola cookies, and that's why vegetable shortening resides in The Perfect Pantry.
Continue reading "Vegetable shortening (Recipe: granola cookies)" »
When my friends Donna (Just One Donna) and Stacy (Get Up Off the Couch) came for a day of work-related brainstorming, I took the opportunity to road test some recipe ideas for our lunch. After all, who better to suffer your kitchen experiments than fellow bloggers? A nice quiche, green salad, and molasses spice cookies followed a morning snack of walnut-raisin biscotti. Made with white whole wheat flour and not much sugar, these healthier cookies get their sweetness from golden raisins, which also keeps them just moist enough. We were so deep in conversation that we forgot to dunk, but the next morning I slid a leftover biscotto into my coffee, the perfect way to start the day.
Continue reading "Whole wheat walnut-raisin biscotti recipe" »
A perfectly balanced, sweet and crunchy cookie has the power to make you forget all about your resolve to stay away from carbs. Not all cookies possess this power, but these molasses spice cookies deliver. You'll see in the recipe more than the usual amount of powdered ginger plus cinnamon and nutmeg, warm spices that pair so well with molasses. Rolled in sugar before baking, the cookie stays soft on the inside while the outside crisps. It's an easy cookie to make; the hardest part is remembering to leave time for the butter to soften at room temperature. (You can let the sticks of butter sit out on the counter overnight, and then the dough comes together in minutes.) I used white whole wheat flour, my favorite way to sneak whole grains into my baking. The original recipe calls for all-purpose flour, so you can make it either way.
Continue reading "Chewy molasses spice cookies recipe" »
First, mow the lawn. Don't have a lawn? Walk for an hour, go to the gym, work in the garden. You need to bank a lot of worked-off calories before you bake these chocolate chunk brownies, because once they come out of the oven and cool down enough, you're going to want to taste. And once you taste, you're going to eat more than one. (I know. I ate two. I mowed a lot.) One thing you need to know: when these brownies first come out of the oven, they look soft, undercooked, and just plain unattractive. Let them cool completely, however eager you are to taste. The top will get crusty and the bottom blissfully chewy. Just be patient, and keep mowing.
Continue reading "Chocolate chunk brownies recipe" »