Recipes
Chocolate Chip Dried Cherry Walnut Cookies
Written by Calliope Pappadakis   
Thursday, 19 November 2009 10:47
Who stole the cookie from the cookie jar? I've been wanting to find a really good cookie recipe. You know, the kind where the cookies keep their flavor days later. I picked up organic dried cherries, brown sugar, Ghirardelli chocolate chips and walnuts at the grocery store this week just in case I happened upon that perfect cookie recipe to bake up for the Earthy Cowboy. He usually gets at least one baked treat a week. This week he got two - apple pie with Mutzu apples from the Farmer's Market in Harrisburg, and these amazing cookies. I've had my eye on this recipe and I followed it exactly except I used 3/4 tsp of Kosher salt in lieu of Sea salt, since I had none. I also threw in a half cup each of dried cherries and chopped walnuts. Next time I will use more dried cherries so there is at least 1 in every cookie. Alice, the creator of these fine cookies, recommends baking on 360 instead of 350 so that when you open the oven door and lose heat, the cookies are actually baking at 350! Clever, and these were the pretties cookies I've ever made.

She suggests you use a cookie scoop to place them on the parchment-lined cookie sheet. Having no scoop, I rolled them into little balls prior to baking. I do this when I make peanut butter cookies and it works so well, I may start rolling all my cookies!

Cookie balls waiting to be baked!Cookies Lined Up!More Cookies Line Up!

They turned out so good! This is my new base-cookie recipe. Next time I'll try them with toffee bits and pecans. Yummo. They don't disappoint.

 
Basic Pizza Dough
Thursday, 04 September 2008 15:55

Basic Pizza Dough, adapted from The Gourmet Cookbook

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Creamed Corn, the right way.
Written by Calliope Pappadakis   
Tuesday, 01 July 2008 10:56

...and the light(er) way. I revised a creamed corn recipe from recipeland and we had it for dinner with grilled halibut and chilean sea bass. It was delicious. The local homegrown beefsteak tomatoes topped it off as a perfect summer meal.

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Raspberry Yogurt Cake
Written by Calliope Pappadakis   
Friday, 30 May 2008 12:07

Yesterday I found a recipe for Raspberry-yogurt cake from Epicurious. It was delicious, and moist, and is best eaten like a pound cake - either warm from the oven, or cold from the fridge, and always with a glass of cold milk! (Jimmy's note: heat it in the microwave for a warm snack). My alterations are asterisked and under the original ingredient.

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