13 December
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In Christmas, Cookies, Dessert, Holiday

TweetThese Pizelles and the Rainbow Cookies were Mary Tully’s contributions to the annual holiday cookie exchange that she started in the 1970s. To read about Tully and her family continuing this tradition, go to “Raleigh woman’s holiday cookie exchange lives on,” which appeared in our 2016 Holiday Baking section. You will need a pizelle iron to make these cookies; it’s sort of like a waffle iron. To make a chocolate version, add 1/2 cup cocoa powder with the flour. You can also roll them while hot and stuff them with cannoli filling. 6 eggs 1 1/2 cups granulated white sugar 1 cup (2 sticks) unsaltedRead More →

Sticky
02 February
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In Chocolate, Cookies, Dessert

Tweet We love bar cookies and especially adore these Chocolate Chunk Blondies from Ina Garten. They are ideal for feeding a crowd: one pan means quick cooking, easy to carry and easy clean up. This recipe originally appeared in a story, “Bar Cookies are ideal dessert for July 4th gathering.“ Blondies have a tendency to be dry, but there are two solutions: Under-bake them a little, and store them in the refrigerator wrapped tightly with plastic wrap. From “Barefoot Contessa Foolproof: Recipes You Can Trust, ” by Ina Garten (Clarkson Potter, 2012). 1/2 pound (2 sticks) unsalted butter, at room temperature 1 cup light brownRead More →