Christmas has come and gone, so has New Years…now you’re exhausted and maybe a little blue that the holidays are over. Well, if you have leftover candy canes, which I am almost certain you do, then these cookies should help you be a little less blue. They’re crunchy and minty, just festive enough to round out this holiday season! Continue reading
I remember the first time I ever made chocolate crackles, I was in Florida at my grandparent’s condo. I had seen the recipe in a magazine on the flight down. I have this “tradition” that when I fly, I always buy a few magazines for the flight. And I remember
(or at least I think I can remember this correctly) this was an US Weekly Magazine and the recipe was from Lauren Conrad. Now, this was probably around seventh or eighth grade, so anything Lauren Conrad had to be good, even now she’s pretty awesome…her wardrobe!
I am pretty sure the recipe I used the first time I made chocolate crackles used oil and my mom was all about how these would be great because they didn’t have too much fat. She really wanted me to make these and well I did. Years, later I don’t know where that original recipe is, but I have created my own! Unfortunatley fortunately, they are made with butter!
Almond paste has always given me the heebee-geebees. I would always see it in the grocery and specialty food stores, but was never interested. I think my apprehension was more a result of my naiveté about almond paste and marzipan, I thought they were the same thing for a very long time, but alas they are not.
Now, there is nothing wrong with almond paste or marzipan, I honestly think that I never wanted to buy either because of the creepy bear on the box. Case in point here.
Even though I am talking mostly about marzipan I just want to emphasize that this recipe uses almond paste. Don’t want to confuse anyone. 😉
And as you may have guessed from this post, I am back in the kitchen (and I totally just wrote bake instead of back)!
Recipe Adapted from Picky Palate
There is this cookbook that I have, you may have heard about it. It is calledFlour: Spectacular Recipes from Boston's Flour Bakery + Cafe. Who am I kidding, you have to have heard of it…at least if you have been reading my blog for a little while. I feel like I am always harping on and on about this cookbook. LOVE IT. Is harping even the right expression or phrase?
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Today we honor the men and women who fought for our freedom! To our service men and women out there I just want to say thank you, and I really appreciate what you and your family's have sacrificed for this country!
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This is my second time making this recipe and I often do not repeat recipes unless I absolutely love them! I think that speaks volumes to this recipe because not only are they yummy, but they are heart healthy! Heart healthy cookies that don't taste like cardboard. Sounds too good to be true right? Well, it is thanks to Erin Mckenna of Babycakes NYC. These babies are heart healthy because they are made with coconut oil (lauric acid), chocolate chips (antioxidants if you use dark chocolate), and flax seed meal (Omega 3s).
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