Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All in Cookies / Brownies / Bars
Fresh from the oven, I kind of wanted to call these Ginger Chocolate Cookies, but once cooled, the chocolatey flavor started to shine and the wonderful warmth and chewiness from the molasses came out, so I guess we’ll go with the author’s original name for them: Chocolate Molasses Cookies! Whatever you call them, they’re scrumptious, bold in flavor and perfect for holiday cookie gifting - if you can bear to give them away!
A friend introduced me to these orange Citrus Shortbread Cookies during our cookie baking party last Christmas. And even though I was sent home with quite a few, I loved them so much that I made more to include in my holiday gift baskets. The bright citrus flavor of these buttery, crumbly cookies is to die for.
These Pecan Shortbread Bars have that sweet and salty thing going that I can’t get enough of. The maple and brown sugar coated pecans are layered right on top of a thin, buttery, pat-in-pan shortbread crust for all the flavors of a pecan pie in an easier to execute form.
Rich, crisp, and chocolatey, around 19 spare seems about right to me. With espresso powder, chopped chocolate and hazelnuts mixed into the batter they hold their own when paired with a strong cup of coffee or latte.
Not quite a blondie, not quite a cake, but tender, chocolatey, with a little crunch from the pecans and full of warm fall flavors. These pumpkin bars are an easy, stir-together recipe, no mixer or beaters required.
A little chew, a little crunch, and a whole lotta pumpkin spice make these the ultimate fall chocolate chip cookie. They’re packed with rolled oats, toasted pumpkin seeds, chocolate chips and pumpkin (of course), and sweetened with brown sugar and maple syrup. All the autumn goodness.
No decorating skills? No problem. With the help of some cookie cutters and rich black cocoa you can create a spooky Halloween cookie-scape too. Candy googly eyes optional. These cute cats and bats taste like Oreos, so pour yourself a glass of milk for dunking and let’s start baking.
Tahini adds a depth you didn’t know you were missing in chocolate chip cookies. A generous amount of dark chocolate and nutty tahini balance the blend of dark brown and cane sugars. They’re sweet and salty and chocolatey and chewy and nutty and pretty hard to stop eating!
Langues de Chat are a lovely, light and crisp French butter cookie named for the shape of a cat’s tongue! They’d be perfect with a cup of tea or peaking out the top of a bowl of ice cream.
I know cookie lists usually come out at holiday time, but I happen to love a good cookie any time of year, don’t you? And while I love a good chocolate chip cookie as much as the next gal, the internet is bursting with mouth-watering ideas for cookies of all kinds, so I’m here with some non-chocolate-chip-cookie cookie inspiration for your weekend baking. This list has 6 (really 7) of my favorites from the last year.
Sometimes simple is best. A little lemon zest, a little vanilla, a little powdered sugar. These light, cake-like cookies don’t need to be “extra" to be incredible.
These Strawberry Shortcake Ice Cream Sandwiches are everything you love about the classic, homey Strawberry Shortcake: that magical combo of a buttery baked good, fresh strawberries, and whipped cream all bundled together in three cool, creamy bites.
These easy, almost no-bake apricot almond granola bars are everything I wish the store bought varieties were: nutty, chewy, full of fruit and flavor. And with no refined sugar it’s even a healthy-ish snack. The light sprinkling of dark chocolate on top really brings out the apricot and ties it all together.
Well, yes of course there are some bars missing from that wire rack. That’s how I know that these oatmeal bars are ooey and gooey and lick-your-fingers chocolatey leaving you reaching for another. I mean, I knew they’d be amazing going in just given the ingredient list. Old fashioned oats, bittersweet chocolate, peanut butter, brown sugar…how can you go wrong? The nutty, old fashioned oats separate these from a blondie and give them an amazing chewy texture.
An ancient Arab cookie made of rose water and cardamom shortbread filled with sweet pistachio and apricot. These cookies are defined by their beautiful pattern that indicates the type of filling inside.
A simple recipe for Almond Orange Macaroons. Crispy on the outside and chewy on the inside, they’re perfect for Passover and Easter. They have just 5 humble ingredients and are naturally gluten free.
Chocolate Shortbread Cookie with White and Dark Chocolate Chunks recipe for your chocolate cookie cravings. Richly chocolate with some saltiness to balance the sweet. Recipe by Sarah Marks.
