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Cookies are my favorite dessert, especially chocolate chip ones. I like to think these little magical beans snuck into my kitchen late at night and whipped up a delicious batch. Adapted from Amanda Hesser's NYT cooking recipe. Created for the September 2017 Crush Illustration Collective challenge!
This recipe is from my childhood: a puffier chocolate chip cookie. It comes out of the oven more like a cupcake would look. I remember the mod designs of mom's cookbooks from my childhood and went with that vibe for this recipe.
This was created for the Crush Illustration Collective monthly challenge where our members create an illustration based on a theme.
This gluten free almond flour based cookie recipe is perfect for that time of the month, the full moon, or any other time moon madness hits and turns you into a C. Monster. Excellent for krakens and cookie monsters alike. The illustration was created for the Crush Illustration Collective monthly challenge.
I couldn't resist crafting a chocolate chip cookie recipe with unanimous yeti approval! As part of the Crush Illustration Collective, we all challenged our group to come up with fun ways of making chocolate chip cookies. The yetis are very pleased with eating their very favorite cookies. Perhaps they will share...
These traditional chewy chocolate chip cookies are punched up with the addition of cinnamon and two kinds of chocolate. Every time I bake them, they disappear! The illustration was created for our Crush Illustration Collective monthly challenge.
Preheat the oven to 95 degrees C.
In a bowl, whip egg whites until foamy
using an electric mixer.
Sprinkle in sugar a little at a time,
while continuing to whip at medium speed.
When the mixture becomes stiff and shiny
like satin, stop mixing, and transfer
the mixture to a large pastry bag.
Pipe the meringue out using a star tip.
Place the meringues in the oven.
Bake for 3 hours.
Madeleines are such lovely little cakes, not overly sweet, and very, well, French. They do dry out after the first day, and that makes a big difference, so I only make them for gatherings. Madeleines are usually made in specialized baking tins to give them their scallop shape, but mini cupcake tins work just as well, or use regular-size cupcake tins and underfill them.
Sfouf is a plural (meaning "rows", referring to how they're cut), just like "brownies", and as much a classic of Lebanese homebaking as brownies are in the US.
Sfouf have a dense texture, are not too sweet (at least with this recipe), and have a startling yellow colour due to the turmeric, which also gives them a particular taste hard to describe. To make them more nutty, you can pour half the batter into the pan, sprinkle nuts liberally, then pour the rest of the batter on top.