Recipes with a story behind are the best in my opinion. This definitely holds true for these Heidesand cookies. For that reason I feel especially honored to introduce them here. The recipe was passed down from the lovely lady Mrs. P. Mrs. P was busy baking these cookies for her granddaugther when the handyman who was working at her place asked why it was smelling so nice in her kitchen. Mrs. P. replied that she was preparing Heidesand cookies as these were the favorite of her granddaugther and immediately handed a cookie to the handyman. He was so excited about the cookies after he tried them that he continued praising them as soon as he returned home. The girlfriend of the handyman listened to his story and immediately requested that he ask for the recipe the next day when he was about to return to Mrs. P’s house. He glady returned the favor and asked Mrs. P. for the recipe. She got very excited, immediately sat down and wrote down the recipe for him, which he then faithfully passed on to his girldfriend. And this is the point where the story takes a tragic turn. Because Mrs. P. passed away shortly after. But had passed on the recipe to the girlfriend, who has baked this recipe many times and now passed on the recipe to me. I will definitely hold it very dear in my recipe collection.
Chances are that you have not heard of Milo, let alone Milo cookies. Milo is a malt and chocolate powder, usually disolved in milk. It is famous in Australia, New Zealand, some parts of Asia and Colombia. I got to learn about its existence when I first visited Colombia and have come to love this refreshing drink. You can either serve it hot as in a hot chocolate or you can serve it cold. I especially like the cold version. I figured the powder would also taste good in cookies, so I decided to try Milo cookies. If you don’t have it at hand, relax, you can also use a mix of malt powder and chocolate powder. You may also try Ovaltine, the Swiss version, which is slightly different in taste as the malt percentage is much higher, but also tastes great in cookies. Continue Reading…
It is time for cookies again! These are such perfect summer cookies, look at these super cute peach cookies, don’t they just look real? They are perfect for any hot summer day. Light and refreshing and just too cute to look at. They do require a little bit of time, but I can assure you, you won’t regret it, one bite and you will be sold.
OK, yes, I am watching the world championship of soccer. That’s because my birth country Uruguay made it to the quarter finals, beating the former winner of the European cup Portugal, yay! For that reason I felt like making alfajores, these are the best cookies from Uruguay. Originally alfajores are from Spain. Don’t ask me how they are made in Spain. All I know is that the Uruguayan version is always a sandwich cookie, similar to sugar cookies. These cookies, however, are a little bit drier and crumblier. That’s because they are filled with dulce de leche, caramel made from sweetened milk. The dry cookie balances out the sweet dulce de leche nicely. Since I am a chocoholic, I had to go with the chocolate version, which means that the sandwich cookies are dunked in chocolate. How can this not be good?Alfajores can be found everywhere in Uruguay and Argentina. You will find them in school lunchboxes as well as a sought-after souvenir in airports. What I like about my version is that you can easily keep them for weeks as the chocolate serves as a protective layer. However, I do hope that your cookies will not last as long. At least mine were gone within minutes when I made them.
Has it ever happened to you that you were checking strawberry macaron recipes and you thought that the bright colors they came in were actually real? How disappointed was I when I learned that about 90% of all the color is actually from food coloring! That’s why today I am going to give you the real deal. These strawberry macarons really taste like strawberry because, well the buttercream IS full of strawberries. I didn’t color the macaron shells red, well, because I am hosting a blog event, in which I ask you not to use artifical food coloring when presenting a recipe in mainly one rainbow color and because this would be fake.
Guys, I feel like celebrating with this cookie monster cake! Some of you may have seen it on Facebook that I had a bike accident a while ago. Not to bore you with the details, but I was in the hospital for almost a week and on sick-leave for four more weeks afterwards. So I had to stay in bed a lot and I felt like comfort food. As a proclaimed cookie monster it was quickly decided that it was going to be a skillet cookie. I mean, if you don’t make the cookie monster on top, you don’t even have to form the cookie, you just pat everything into a skillet.
You don’t HAVE to make the cookie monster, but isn’t it just so adorable? Continue Reading…
Cookies are my weakness. Every time I pass a bakery, I have to quickly check whether there are any cookies on display. Peanut butter and chocolate chunk cookies are one of my favorites. Especially if combined with caramel and sea salt. So I decided to create my own version of this coffee shop classic!
If you use my recipe, you will get about 12 cookies. They are large. Bakery-style. Obviously you can make them smaller, but be sure to check baking time if you do. And believe me, one cookie will satisfy your cravings. They are so thick and full of chocolate and caramel, you won’t regret having made them. Continue Reading…
Friends, it is time for a special chocolate chip cookie! One with brown butter and sea salt, because I am into that. Maybe I am lame, but I don’t care, I am in love with chocolate chip cookies. In case you didn’t know, I looked high and low before finally settling on this recipe for the traditional chocolate chip cookie. Believe me, I tried more than 20 recipes, I asked everybody and I made many, many batches. My husband got desperate after eating all those cookies and asked me to stop. But I couldn’t, I had to find the perfect recipe. Which I finally found, thank God.
I promised I would introduce more cookie recipes during my second year of blogging. For that reason I decided to make some simple sour cream cookies for Easter. I actually got this recipe when I spent one year in Canada. It is a very old-fashioned recipe and not too sweet. These cookies are very soft, cute and pretty. Obviously you don’t have to make Easter bunnies and the like, I remember just using a glass in order to cut out the cookies in Canada.
I promised that during my second year of blogging I would introduce more cookies to my readers. So here goes: Blueberry Muffin Cookies for the official first day of spring! This cookie is a mix between a muffin top and a cookie. I love the fact that it has fresh fruit in it, cookies + fresh fruit and you have me interested. This is literally like eating the top of a muffin, so good!