We’ll be moving on from the Easter Theme here shortly, but I thought that I would post one more Carrot Cake idea: This is Carrot Cake Cheesecake, carrot cake on the bottom, light and flavorful cheesecake on the top, lots of pecans in both. Lovely dessert for this Easter Sunday.
A couple of years ago, I made these Almond Butter Cookies, which turned out great, so I thought I would revisit the recipe and throw it for a twist and add chocolate. They turned out really well too and aren’t too sweet, which is my favorite kind of cookie. Sort of like biscotti (though not nearly as hard), these go great dunking in coffee. Also, if you don’t have a funky cookie stamp, just use a fork to make a little pattern on the top, but definitely remember to chill them before baking, otherwise the pattern completely disappears.
Back to cookies and back to chocolate. It’s been a few weeks. Where have you been all my life? 🙂
These cookies aren’t very sweet, so be forewarned, but they are spicy and delicious. And as the name might suggest, they actually go very well with a glass of red wine … or a cocktail (though I guess that depends on which one). They may not look like much — these teeny tiny cookies — but they are addictive!
So it’s getting to that time of the year again: St. Patrick’s Day. And that usually means at least one stereo-typical foodie post on the matter. This year, that involves these Bailey’s Irish Cream Brownies. Even if they are stero-typical, they still taste good! 🙂