I'm a convert to the wonders of real vanilla. It really does make your cookies taste better. Heck, I use more than the recipe calls for and have literally made people drool.
Also, always use fresh spices. If it's been hanging around in your spice rack for years collecting dust, it's probably...
The name escapes me at the moment, but we used to make an Italian candy that was similar to peanut brittle. The original recipe called for pine nuts, but we experimented with marshmallows, chocolate chips, and other stuff.
Lately we've been experimenting with making our own marshmallows.
We make speculaturs, chocolate reindeer sugar cookies, honey cookies, cream cheese spritz cookies, almond crescents, eggnog snowflakes, brown sugar spritz (usually in the shape of camels), and lately pizelles sandwiched together with chocolate.
I started off watching this but lost track also. I don't even remember the contestants, really, but I am curious to know what I missed in terms of baking advice or ideas. Could anyone share what they learned from the show?
Like others, I don't like red velvet; it's usually dry, I don't really want to be eating something with that much food coloring, and the flavor leaves much to be desired. I don't like nuts in or on top of cakes either, as I don't like the sudden change in textures.
so I've tried this recipe three times now, using black cocoa powder and dark chocolate chips, and it always tastes wonderful. I am having trouble with the consistency, though; the first time I made them they were quite soft and all stuck together. The second time, rather dry. The third time...
I remember seeing a cookbook called (I think) "One Cookie" that had several different recipes for when you just wanted one cookie. I didn't buy it or try any of the recipes, but that might be ideal for you.