Rice Krispies Treat Pops in Holiday Goody Bags
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This shop has been compensated by Collective Bias, Inc. and…
Every now and then, our values and our ability to…
I love a good cookie recipe, including these white chocolate…
Some people like their cookies crisp, some like them chewy….
I’m continuing the fig love this season with another great…
You know those foods you tend not to buy because…
Like many Americans, the French love to celebrate Easter. However, Pâques (Easter in French) is often celebrated over the course of a few days rather than just one Sunday like Americans do. In France, Easter is usually a long weekend sort of affair, which many of the French use as a chance to take a break from work and get out of town. That said, French kids still get up on Easter day and go egg-hunting like American children, and most of the time, they’re looking for chocolate eggs. It was with this spirit in mind that I created these Oreo truffle robin eggs.
Who knew slabs of peanut butter and white chocolate could be so good? Well, I did! And I mean that in the least snootiest way. I have years and years of peanut butter eating under my belt to know that if you throw peanut butter into the mix, the result is pretty much always going to be fantastic. As a kid, my family used to joke that if you took a look at my insides, they were probably coated in peanut butter. I ate peanut butter, Skippy Peanut Butter to be specific, everyday in a PB&J sandwich and in almost any baked good that I could get my hands on. Till this day, I still sometimes find myself sticking a spoon straight into a jar of peanut butter for a quick, afternoon pick-me-up. It was actually during one of these indulgent moments that I thought about making this peanut butter white chocolate bark with it.
When I visited La Grande Epicerie last year in Paris, I was pleasantly surprised by all the Christmas goodies that were there. The Grande Epicerie is a high-end grocery market in Paris, sort of like a glorified version of what Whole Foods and Williams-Sonoma would be if the two became one. There were all sorts of festive little treats, including hot chocolate sticks (basically sticks with chocolate that you could stir into hot milk to create instant hot cocoa), tissue-paper wrapped nougat (the French’s favorite confectionary), and the most beautifully decorated French Christmas cookies I had ever laid eyes on.
Everybody’s got their favorite chocolate chip cookies, and I’m not…
With Mother’s Day one week away, it only seems fit…
At first glance, chocolate sable cookies may look like any…
I’m hesitant to say the following, only because I feel…
Oh, where to begin with my quest for the perfect gingerbread cookie? I’ve been baking consistently for a few years now and finding a recipe for the best gingerbread men cookies has been difficult. The cookies are usually too spicy or too bland. And the texture? Don’t even get me started on that. Who decided that a crisp cookie that could potentially break a tooth would make for a perfect gingerbread cookie? Well, friends, I’m here to tell you that my quest for the perfect cookie is over, thanks to Cooks Illustrated. I knew I should have turned to America’s #1 source for all things cooking and baking rather than try out all those Google search results for the perfect gingerbread cookie.