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My step-daughter and I use these heart cookie cutters once a year. But they stay up on the kitchen windowsill all year round, perhaps to remind us of the three happy hearts that live here. Perhaps to remind us that even though one might be a little redder and straighter, another might be a little artsy, another might be a bit twirly, we're all the same...at heart. Or perhaps simply because I'm a lazy housekeeper and never bother putting them away.
This is for the groups Grateful Daze and Gratitude Project, for which I'm attempting to post, for the month of November, a daily photo of something for which I'm grateful.
nikomaru cookies are baked by people who are affected by the japan earthquake. cookies are sold online (no english page, i'm afraid) and at some stores. i hope they can smile again like this soon.
The Cookie Monster strikes! These are store-bought M&M cookies, for 2016: one photo each day (54/366)
Sugar cookies with rolled fondant/sugar paste.
Want to read more about cookies, cakes and decoration? Visit my cake blog www.cakejournal.com
و اخيرا خلص الكورس
بس لي الحين ما يندرا عن القريدات :(
الله يستر دعواتكم
آسفه ماكنت متواجده لفتره طويله
و ما تفاعلت مع صوركم
بس الهندسة تذبح الواحد
حتى أهله يصير ما يشوفهم
عالعموم رديتلكم
:)
وانشالله تعجبكم الصوره
[ 208 / 365 ] What can be more irresistible than these two little monsters. Not doing a fancy food today, just a simple chewy chocolate chip cookies.
Strobist info :
Vivitar 285HV @ 1/2 fired through 48" softbox camera front
Triggered via PT-04
Recipe Click here
I can't believe I didn't think of this sooner! Cookie Cigars!! These are for my friend's friend who is delivering a baby boy today and she wanted to bring her something to hand out to visitors and staff at the hospital!!! I made four dozen of these!!
By the way, that used to be a five inch Easter egg cutter!!! Squished, it made a six inch cigar! They slip perfectly into cellophane pretzel stick bags!
This was challenging and I hope they like them! I was asked to do cookies for a bowling birthday party but they have a Christmas theme.........wasn't quite sure how to approach it, but this is what I came up with!! I hope they like them!!!
Tried making these cute cookies with my kids. The cookies turned out to be very tastey and crunchy. Will give them away as gifts for the coming Chinese New Year. Recipe is posted here.
Hand cut Halloween ghost cookies. I had originally drawn this ghost as part of a Halloween design to paint on a sweatshirt back in the late 80's. I redesigned it for these cookies. I didn't have sanding sugar in white, so I improvised adding disco dust to corn syrup thinned with clear vanilla and painted it over the outlines. It doesn't show it in the photo, but it really sparkles. These were just trial cookies to see if the design works on a cookie so next time I'll be adding thinner detail lines and better contrasting colors on the patches.
Yesterday I was in Kraków on school trip to theater. Here you are the show we were watching [click]
But before the theater we had free time, so I went to Christmas Market [click] . One of things I bought was fortune cookie. Message from my cookie: "You know how to kindle your interior and it helps you to illuminate people around you. You are following bright way to happiness. "
Btw. Merry Christmas to everyone :)
I think this as a cookie and as a business card is beautiful!
More edible busines cards here: businesscarddesignideas.com/edible-business-cards/
Receita que a sogra (@patch) disponibilizou no flickr dela:
www.flickr.com/photos/25640335@N07/2631175788/
PAssem lá e peguem a receita! Eu recomendo!!
I'm a little famous for these cookies around these parts. A batch rarely lasts more than 24 hours, and my roommates can be seen scouting around the kitchen days later, muttering something that sounds like "any of those cookies left?"
I wrote about chocolate chip cookies a while ago for Gapers Block, so I'll just excerpt the recipe and important bits here:
What makes a great chocolate chip cookie? In my opinion, there are several important factors. First, texture: The perfect chocolate chip cookie should be crisp around the edges, but chewy in the center, even days after baking. Greasy, floppy, or cement-like textures are undesirable. Secondly, form: I prefer a cookie that's about as big around as a can of soup, and thick enough to really bite into. I consider those dinner-plate-sized cookies I've seen at various coffee-shops to be an abomination, but tiny little bite-sized Chips Ahoy are no more appealing. Lastly, taste: Chocolate chip cookies are a classic and should not be fooled with, taste-wise. However, tiny variations from the standard recipe on the back of the bag of chocolate-chips can really take a cookie from tasty to transcendental.
Chocolate Chip Cookies
1/2 cup rolled oats, ground to a fine powder in a blender
2 1/4 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter (2 sticks), at room temperature (resist the urge to microwave)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla extract (preferably authentic)
1/2 tsp lemon juice
2 eggs
3 cups or one standard package of semi-sweet chocolate chips (I like Nestle brand chips)
1. Grind the oats in a blender or food processor.
2. Measure the flour, baking powder, salt and cinnamon into the blender jar (or food processor) and pulse to thoroughly combine all the dry ingredients.
3. Cream together the butter and both sugars. Add eggs, lemon juice, and vanilla, stirring well after each addition.
4. Combine the dry ingredients with the wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to evenly incorporate the chocolate.
6. Refrigerate the dough for an hour or overnight.
7. Drop the dough by large spoonfuls onto an ungreased cookie sheet. Leave plenty of room for the cookies to spread as they cook.
8. Bake at 350° F for approximately 16 minutes, or until barely golden and still slightly raw. You'll have to do this in batches, so keep the extra dough in the fridge while the first batch is baking, and make sure the pan is completely cool before you spoon on the next round of dough.
9. Cool the cookies on the pan for five minutes, then transfer to a rack to cool completely before packing the finished cookies into an air-tight jar or sealed zipper baggies.
Taking the cookies out of the oven at the right moment and not overbaking them is the first key to producing soft, chewy cookies. You can tell that the cookies are ready to come out of the oven when the edges are golden and the tops are just barely beginning to show signs of turning brown. The cookies will still appear somewhat raw at this stage, and will fall to pieces if you try to pick one up -- that's perfect. As they cool, the centers will firm up, and the cookies will be deliciously soft in the middle. If you take the cookies out of the oven when they really look done, they end up overdone and hard as little rocks.
I tried a lot of recipes before settling on this one. I sampled batch after batch with slightly different proportions of butter and flour. I even made cookies using shortening instead of butter. Each cookie was analyzed and thoroughly criticized before being consumed. This recipe is the best I've ever had. The road to cookie heaven is littered with diet resolutions and empty milk cartons. It was a difficult journey, but I persevered. These particular cookies have made me famous amongst select friends, family and roommates. I hope you enjoy them too.
Cookie design by mari pfeiffer, www.mischiefmaricookies.com.
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 Unported License.
These cookies only take 15 minutes and 4 ingredients!
Get the recipe: cookingontheweekends.com/2011/10/nutella-chocolate-chip-c...
Cookie Walk
Unitarian Universalist Society of Geneva
Geneva, Illinois
December 2, 2016
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