This simple almond butter fudge requires very little work for lots of rich almond-flavored reward. Share it with friends and family — if you don’t finish the whole batch yourself first.For more great recipes like this one, visit Something Swanky.
I have to admit that baking is not my forte. I used to love baking in high school and would always be popping this or that in the oven, but I fell of that bandwagon once college hit and have stayed off ever since.
So, when I decided to tackle these cookies, I knew that I had to study up on what I was getting myself into because I was a little rusty.
It might surprise many people to know that I was actually pre-med in college and worked in a hospital lab for a year (I know — big career switch). But that's to say that I am no stranger to exacting measurements and understanding the necessity for precision. You see, baking is much like science, much more than cooking is, and it's all about creating a balance when it comes to cookies.
What is that exactly? Well, I followed Michael Ruhlman's advice of having a 1:2:3 ratio for sugar to fat to flour, and, as he advises, then you can play around with whatever else you want from there. It's also a good idea to have a leavener like whipped egg whites, baking soda, or baking powder.
So that's what I did for these chocolate peanut butter cookies. Plus follow these tips for making the perfect cookie. Enjoy!
Click here to see more easy cookie recipes.
Don’t think for a second this shake is just for kids. Of course, your kids will love it, but it will knock the socks off guests of all ages at a summertime barbecue. The Peanut Butter and Jelly Shake works with any kind of berry syrup: just replace the strawberries with your preferred berry. You can also use jam if you are crunched for time.
Excerpted from Malts & Milkshakes, by Autumn Martin (St. Martin's Press, 2013)
For those in the northern United States, winter can feel like a very long season. In Chicago, sip on a classic warm cocktail instead of braving the wind and snow that are so often the hallmarks of the season. We're loving this version from Roger Landes, bar manager at the dual concept Smyth and the Loyalist.
Recipe Courtesy of Cosmo Goss and Pork Be Inspired This sandwich has it all: thinly sliced ham, peppery arugula, a crunchy baguette, creamy cheese-butter, and a sweet hint of strawberry jam. This will be an instant classic.
Easy to make, these peanut butter cookies wouldn't be complete without their crosshatch pattern. Chef Evan Packer suggests using a higher-end peanut butter so that your cookies do not come out too sweet.
The Carrots with Lemon Dill Butter recipe below allows home cooks to elevate simple carrots with nothing more than cupboard staples. Nielsen-Massey Pure Lemon Extract is added to clarified butter, salt, white pepper, and fresh or dried dill for a light splash of citrus that will stand out and enliven the whole meal.
While Los Angeles is in its cold spell, the Tasting Kitchen has created its version of the perfect winter cocktail: the hot buttered rum. This wintry cocktail at The Tasting Kitchen is exactly what it sounds like: dark rum, housemade butter batter, apple butter, fresh-pressed ginger, allspice dram, hot water, cinnamon, nutmeg, cloves, and dark brown sugar as a sweetener.
The weather is finally turning to winter, and that means it's time to pull out our ciders and rums. The Appleton Estate Reserve makes a perfect, warm-your-soul cocktail when heated with cider and butter.
Scallops can often be intimidating, but they are actually among the easiest proteins to cook. The key is a hot pan and some patience. This recipe adds to the natural umami of scallops by including everyone's favorite ingredient: butter. The slow infusion adds layers of flavor without too much prep work.
Click here to see 5 Sublime Scallop Recipes.