Cooking for Seven

These cookies are a lovely blend of one of favorite flavor pairs - Chocolate & Peanut Butter. In fact, my favorite cookie recipe stars those two ingredients.

To be completely honest, I was scared of this recipe. I had my doubts about flourless cookies. So I made a half recipe.

But I had nothing to worry about! These cookies do have a very soft and chewy texture, but the flavor is straightforward and scrumptious. Make them with 60% cacao baking chips, and these cookies are lovely treat.

Continue Reading for the recipe » »

Brown sugar is such a lovely ingredient. Yet it is just as processed as regular sugar. So I decided to attempt to make my own, using ground natural sugar and molasses.  This article/video from Martha Stewart was very helpful.

Admittedly, my sugar was much different than commercial brown sugar. But I think it is a very nice alternative.

Would you like to try it for yourself? Here’s what you’ll need:

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Ingredients:

For light brown sugar:

• 1 cup ground natural sugar or 1 cup granulated white sugar
• 1 1/2 tablespoons molasses

For Dark Brown Sugar:

• 1 cup ground natural sugar or 1 cup granulated white sugar
• 1/4 cup molasses

Directions:

Place the sugar & molasses in a blender or food processor. Mix until fully combined. Store in an airtight container, with a slice of apple or bread to keep soft.

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Devil’s Food Cake

Chocolate & Almond Biscotti

Macadamia Nut Brownies

Milan Cookies

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Happy Valentine’s Day!

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{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}

This summer, Grandma decided that it was time to give us girls some cooking lessons. We planned to begin this fall, but everything got a bit crazy. It wasn’t until a few weeks ago that we were able to take our first course: Banana Cream Pie!

Grandma is such a patient, joyful teacher. She doesn’t have to do everything to make sure we do it right. She encourages us to be involved in every step.

It seems she has magical hands. From years of experience, she knows little secrets to success. Like adding a little water to your pan before you pour in the milk to keep it from scalding.

This pie is so delicious. I won’t lie and say it’s easy, because it isn’t - especially if you decide to make French Custard for the filling and meringue for the topping. But it is worth it.

By the way, I didn’t JUST take photos. I got involved, too! Here’s the proof.

I would give you the recipe, but I didn’t ask Grandma for permission to publish her secret recipes across the Internet. So I’ll leave you with this from her very old Betty Crocker cookbook.

**Next time on Grandma’s Cooking School: Chocolate Crepes!**

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…and got twitter. I’m still learning how it works, but you can click here to view my page.

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On a side note, these Cashew Cookies look scrumptious.

This CINNAMON FIG WALNUT BREAD sounds delicious.

These Chocolate Cupcakes are adorable.

This Creamy Mushroom Soup looks amazing.

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