Caramel is magic. Caramelization (and its close cousin, the Maillard reaction; colloquially we use the term “caramelization’ for both) takes bland foods and makes them incredibly complex and delicious. It’s responsible for so much of the deliciousness of cooked foods. And you can just unwrap all that and pop it in your mouth. Recently, caramel…
Joe Froggers – the chewiest, spiciest, best molasses cookies
I love molasses spice cookies. Almost any molasses spice cookies, from simple gingersnaps to those packaged Archway cookies to the triple-ginger cookies at Flying Star. (Those really are awesome.) But none come close to this oddly named cookie I found in the pages of the King Arthur Flour Cookie Companion. So dark brown they’re almost…
My Favorite Chocolate Chip-and-Chunk Cookies
This one doesn’t really take a lot of explanation. Who doesn’t like cookies? And who among us cookie-lovers doesn’t count chocolate chip near the top of the list? Sure, I love all kinds of cookies: oatmeal-raisin, peanut butter, a wide variety of molasses-spice (Joe Froggers recipe coming soon!), butter cookies with or without fruit fillings,…