I made these for my dad’s birthday. He’s a huge lemon fan. He loves lemon meringue pie, but I’m afraid of trying to compete with his memories of my grandma’s pies. These cookies are much simpler because you don’t have to worry about pie crusts. The tart lemon curd works perfectly with the sweet, airy meringue cups. Continue reading →
I stumbled across this recipe while thumbing through a cookbook published by the St. Anne’s society of Holy Angels Church in Aurora in 1978. It’s called “I Can’t Believe It’s a Cookie,” by my mom’s friend Tari Hankes.
I know that Tari is a baker and chef of great talent, and I noticed that the cookies seemed to be idiot-proof in that they only required 3 ingredients and 2 sentences’ worth of instructions. Score.
I also noticed that those 3 required ingredients did not contain any gluten, so they would work for my GF friends. Even better, it was gluten-free cookie before “gluten-free” was a thing, so they had to pass a much more strict taste and texture test – they weren’t “good, for a gluten-free cookie.” They were just plain “good.” Continue reading →
Face cake is terrifying. Putting a photo of someone you love on a cake and then cutting into it for dessert is creepy, creepy, creepy. Especially when that someone thinks it would be hilarious to use red velvet cake for the foundation. Continue reading →
This recipe was created by Bethenny Frankel for actress Mariska Hargitay, named for Hargitay’s Joyful Heart Foundation. The “Joyful Heart” in the title is a cute play on words, as this recipe is relatively healthy for your heart – very little fat, no wheat flour, vegan, and gluten-free (as long as your oat flour and chocolate chips are certified as such). We tested this recipe with regular chocolate chips, so the flavor and texture reviews are for a slightly non-vegan version.
My kids loved these and were thrilled to eat the leftovers for an after-school snack the following day. Continue reading →