Sesame Tahini Cookies are chewy and delicious, using tahini instead of butter for a rich, nutty flavour. The sesame flavour is further amped up with toasted sesame seeds.
If you’ve tried my Tahini Chocolate Chunk Cookies, then you’re going to love these Sesame Tahini Cookies. Tahini adds a wonderfully creamy, nutty flavour to the cookies, which balances well with the date syrup.
These Tahini Chocolate Chunk Cookies are a delicious twist on the classic chocolate chip cookie. The tahini gives the cookies an irresistible nutty quality and pairs beautifully with the chunks of dark chocolate.
Perfect for whenever that chocolate craving strikes, these Double Chocolate Fudge Cookies will hit the spot every time!
One of the things I love most about this recipe, is that there is no chilling time. How many times have you wanted a freshly baked batch of cookies, only to realise when you read the recipe that it will be several hours before you can enjoy your cookies?! Well now you can have these irresistible double chocolate cookies baked fresh from the oven and into your tummy within the hour. Or within half an hour, if you’re like me and can’t wait for them to cool.
Christmas Pinwheel Sugar Cookies make an eye-catching and festive display to any Christmas table. A simple sugar cookie recipe is the base for these fun cookies. I got some clear bags and red ribbon to give these cookies out as early Christmas gifts to friends this past week.
Sometimes sugar cookies can be a bit bland, so I added some almond extract to make the flavour more interesting. The almond extract is subtle however, and doesn’t overpower the cookies. Fear not, if you don’t like almond flavors! It simply boosts the sugar cookies flavour, and will have you reaching for a second one. And if you really don’t want to use almond extract, just add another teaspoon of vanilla.
I’m back in New Zealand for the next 2 months, which means I get to escape the dreaded New York winter for a little bit. I had told my Mum I was only coming back for November, but I surprised her at a family lunch with a card that revealed the secret. It was definitely…
I’m holding onto Summer for as long as I can, but I’m also excited for all the Fall baking. Like these maple-glazed snickerdoodles! Not only do these cookies have all the cinnamon-sugar goodness, they also have a scrumptious maple glaze.
These cookies are great if you’re looking for something fast to bake: they require zero chill time and are done baking in 10 minutes.
If you’re wondering what the difference is between snickerdoodles and sugar cookies, it’s the cream of tartar. While it’s used in many recipes as a stabiliser, cream of tartar serves to add a distinct tanginess to snickerdoodles. It also causes a chemical reaction with the baking soda, giving the cookie a chewier texture.
Chip NYC opened their first location in Astoria, Queens while I was home in New Zealand. I kept seeing photos and videos of their cookies pop up in my feed constantly, and I couldn’t wait to get back to NYC to try them. Chip NYC offers four flavors that are baked in small batches throughout the day so you know you’re getting a fresh cookie. The flavors are rotated each day, so if you’re after a particular cookie, it’s best to call ahead to make sure they have it that day. Cookies are $3.50 each or buy 5 and get one free. The day I went there, they had S’mores, White Chocolate & Macadamia, Cookies ‘n Cream and Chocolate Walnut. Since I quite often get the Chocolate Walnut from Levain Bakery, I decided to omit that one & go with the other three flavors.
If you read my food reviews, you’ll recall a recent post about Ovenly and how sinfully delicious their baked goods are. Especially their salted peanut butter cookies! I was so taken aback with how good these cookies were, that I knew I had to find the recipe and try to recreate them myself. Well I did it! It wasn’t such a hard task, thanks to Ovenly having this recipe in their cookbook. Smitten Kitchen featured the recipe on their website, so I was only a short amount of time away from having these amazing cookies baking in my oven.
For this recipe to be successful, you need to use a processed peanut butter such as Skippy or Jif. The natural peanut butters are too runny so don’t be tempted to make these cookies more healthy. Just enjoy them for what they are: pure peanut butter heaven. To achieve the shape seen in the photos, you will need to use a cookie scoop. Freezing the dough is mandatory if you want to get the pretty striations on top of the cookies.
Valentine’s Day is almost here. Whether you celebrate it or not (let’s face it, it is very commercial), it’s a great excuse to eat heart shaped treats and to spend it with a loved one, who doesn’t need to be your boyfriend or girlfriend, husband or wife. If you’re single, a fun get-together with the ladies in your life is probably a much better option than an awkward date. I wanted to put a spin on the usual heart shaped cookies, and instead of filling them with strawberry or raspberry jam, I went with guava. I love the flavor so much, and it pairs so well with the rich, buttery shortbread.
Merry Christmas everyone! I hope you’re all enjoying some quality time with loved ones. For those back home in New Zealand, it’s already Christmas Day & here in New York City, it’s Christmas Eve. This year in New Zealand, my family will all be gathering at my cousin’s farm. She has two children, and I’m going to miss not seeing their faces light up when they open gifts. And of course, it goes without saying I will really miss the delicious feast, which usually involves a roast lamb with all the trimmings, and my favourite pavlova for dessert. For those not familiar with pavlova, it’s a meringue cake that has a hard shell and is soft and fluffy on the inside. It’s then topped with whipped cream and fresh fruit. Since it’s Summer there, strawberries are a popular topping.
