So what do you make when you can’t decide whether you are more in the mood for brownies or more in the mood for cookies? Well, Brookies of course. Brownies on the bottom, and in this case *coconut* cookie dough on top, and just for good measure, a sprinkling of mini-chocolate chips. That should sort both cravings, I assume!
Here’s something to cheer up a Monday afternoon, first Monday of Spring (one where Boston saw “a plowable snow event”, as they so eloquently say these days). Millefleur of Blueberry Almond Linzer Cookies. OK, I didn’t actually make a thousand of them, but they are cute and small and a batch of cookie dough did make a whole bunch. Similar to may of the linzer cookies I make, these have a double dose of almond (almond extract and almond meal) as well as double blueberry (blueberry sugar and blueberry jam).
And tis the season to start thinking about Easter. And Easter Food. Every years I make some sort of Hot Cross Buns, everything from traditional to last year’s with chocolate covered cherries in them, but this year’s I think are my favorite so far: Cranberry Walnut Hot Cross Buns, with Maple Glaze. Somehow rather New England-y with the cranberies and maple. Positively yummy!
Here’s one perfect for kids. I’ve made Oreos before. I’ve made Goldfish. So there are two Nabisco-inspired products. And now, Teddy Grahams. Kid-sized (or adult too, I guess) graham crackers, perfect for dunking in milk. My graham cracker recipe in general is really good, if I say so myself: the perfect balance or cinnamon and honey. And these also would be great as cupcake toppers. I found the little teddy bear cookie cutter on Etsy.
I’ve never been much of a fan of peanut butter. Well, of like a PB+J sandwich. It’s good in baking and cooking, and I definitely like Reece’s Peanut Butter Cups, but just peanut butter…. eh, take it or leave it. Almond butter. Cashew butter. Even Walnut butter (though it is hard to find). Those I prefer more. At any rate, I thought I would make buckeyes, but thought I would put a twist on them and made them with almond butter instead. And sea salt. Love sea salt!