Mind-Blowing Cookies for Every Craving Up your cookie game to out-of-this-world incredible with DisplacedHousewife founder Rebecca Firth’s amazing, all-new gourmet recipes. Whether you’re looking for a cookie that can be mixed and baked in under an hour or something a little more complex, these desserts will dazzle your taste buds like never before. Choose from over 75 indulgent recipes, including: • Everything Chocolate Chip Cookies • Red Velvet Madeleines • Stuffed Pretzel Caramel Skillet Cookie • A Sugar Cookie for Every Occasion • Lemony White Chocolate Truffles • Peanut Butter Cup Meringues • The Holy Sh*t S’more Cookie • Ooey Gooey Fudgy Brownies • Cold Brew Cookies • Gavin’s Salted Caramel Blondies With insider tips and tricks to creating the best baked goods around, you’ll be rocking the bake sale, delighting your coworkers and impressing your in-laws in no time. Cookie connoisseurs, rejoice!
450 fantastic cookie recipes, from tried-and-true classics to unbeatable brownies to fabulous favorites that span the globe. Enticing color photos of cookies on every spread. Storage instructions are included for every recipe. Prep, Chill, Bake, and Stand times are highlighted for each recipe. Bonus chapters: Our Holiday Best and Quick Candies. Chapter divider pages include feature text. Full-color baking and decorating guide filled with ingredient information, tips, and techniques from the Better Homes and Gardens Test Kitchen.
The world loves cookies. The English have their biscuits, Germans their keks, and Italians love to dunk biscotti or amaretti into whatever they might be sipping. While the affinity for cookies is universal, distinctions abound. The cookies of the South are no exception. Now, the editors of Southern Living magazine and the revered Southern Living Test Kitchen bring you an all-new book filled with our favorite treat. Just like The Southern Cake Book and The Southern Pie Book, the two previous bestselling books in the series, The Southern Cookie Book imbues a distinctly Southern mindset and flavor to creating and enjoying these treats that can be enjoyed with family, created for special events, or shared with friends and neighbors.
There are over 120 tried-and-true recipes that run the gamut of cookies, bars, and confections, with mouthwatering photographs to match each recipe. You'll master classic recipes including Linzer Cookies, Tea Cakes, and Snickerdoodles, as well as venture into new territory with Cherry Pistachio Bark, Peppermint Wedding Cookies, and Bourbon Pecan Gingerbread Cookies. What makes these treats stand out most is their "Southern-ness." Each recipe contains great Southern flavor, ingredients and themes, while many are of Southern origin. The book also includes 10 Tips for "Cookie Rookies," Recipe and Equipment Basics, tips for decorating, and much more.
Whether you're an experienced baker, but were lacking the one book that would bring your cookie game to a master level, or just learning the ins-and-outs of baking, The Southern Cookie Book will have you creating delicious treats to enjoy and share in no time flat!
Simple cookie recipes to treasure The age-old delight of homemade cookies just got easier. With The Ultimate Cake Mix Cookie Book, you'll find that the secret to some of the tastiest, easiest, and most irresistible cookies imaginable begins with a convenient box of cake mix. With a few extra ingredients, turns of a spoon, and whirs of a mixer, a simple box of cake mix can transform anyone into a prize cookie baker. This mouthwatering collection features more than 375 drop, filled, and bar cookie options; all-American favorites along with classic European treats; and recipes perfect for baking novices, including: •Triple-chocolate gooey bars •Banana monkey bars •Strawberry cream cheese thumbprints •Pistachio-cherry biscotti •Carmel chocolate chip cookies •And much more... Praise for The Ultimate Shortcut Cookie Book: "Always a winner, Camilla Saulsbury scores again ... Her creativity turns convenience food products into treats that are so delectable no one would know they weren't baked from scratch." James McNair, cookbook author and head judge of Sutter Home Winery's Build a Better Burger annual recipe contest "Camilla is no stranger to the kitchen, and in her own easy breezy style, these recipes will inspire the shyest of bakers to try their hand." Daisy Martinez, Food Network star of Viva Daisy! and author of Daisy Cooks
A mouthwatering collection of forty traditional and modern cookie recipes, including spicy Gingerbread, Sugar Cookies, French Lemon Wafers, and Mahogany-Iced Brown Bears, provides a captivating history of Christmas cookies and reveals which cookies are best for shipping, fun to bake with kids, and much more.
A fresh batch of deliciously distinctive recipes from the Star Tribune’s beloved annual cookie contest—with even more recipes, enticing photographs, and bakers’ stories Cold winters call for warm kitchens and cookie baking, especially around the holidays. The Ultimate Minnesota Cookie Book, a compendium of Minnesota’s rich baking traditions and innovative recipes, stirs up winning treats from twenty years of the Star Tribune’s popular holiday cookie contest. Significantly expanding and updating its 2018 predecessor, The Great Minnesota Cookie Book, this collection features thirty-five new recipes, including Grasshoppers and Dark Chocolate Fig Rolls, Tiramisu Twists and Cardamom Cherry Buttons, Diablo Snowballs, Spumoni Squares, and Maple-Roasted Walnut Delights. This sweet-tooth treasure trove of cookie recipes will inspire bakers to discover how many ways flour, sugar, butter, and eggs (plus several unexpected ingredients) can be combined to create new favorites for the holidays—or any time of year. The best of the best, these contest-winning cookies are accompanied by beautiful photographs and baking tips, insights, and essays. Indulge in these delightful, mouth-watering recipes while Minnesota’s best bakers share stories of cherished holiday traditions, recall memorable cookie moments, and celebrate how baking brings us together.
Eighty delicious, imaginative recipes from the Star Tribune’s beloved annual cookie contest, with mouth-watering pictures and bakers’ stories It’s cold in Minnesota, especially around the holidays, and there’s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune’s popular holiday cookie contest. Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French–Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come. These are winning cookies in every sense, the best of the best chosen by the contest’s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one’s own.
"The perfect book for every cookie-loving American" (Dorie Greenspan, author of "Baking with Julia"), this exciting and definitive collection of the nation's best cookies covers every cookie imaginable--from Key Lime Frosties to Pennsylvania Dutch Soft Sugar Cookies. Full color.
The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.
