I made chocolate chip cookies numerous times during my pregnancy. It’s crispy on the outside and chewy on the inside. I like the use of coarse sea salt in the recipe, it gives a little bit of texture and is just enough savory to balance the sweetness. The brown sugar adds depth to the cookie that isn’t too sweet. You’ll have to try the recipe, you won’t be disappointed.
Oreo cookie balls or truffles are a simple concept but the results are pure decadence. Oreo cookies are finely crushed and mixed with cream cheese then rolled into bite size balls and dipped in chocolate. It’s a little bite of rich Oreo heaven.
Chocolate Dipped Caramel Biscotti: caramel bits are mixed in to the dough, baked twice and then dipped in dark chocolate and sprinkled with coarse sea salt. The dark chocolate and sea salt helps cut the sweetness from the caramel and it enhances the flavor of the cookie. Caramel, dark chocolate and sea salt is a combination that never disappoints.
Blueberry Almond Biscotti is so easy to make and they require very few ingredients. Many of the ingredients are regular things that you will find in your pantry, such as butter, flour, sugar, eggs, baking powder, extract and some sort of dried fruit or nuts. It’s simple to make but it does requires time and patience since it is twice baked after all. Derrick loves blueberries and almonds, so I thought I would incorporate those into the biscotti. It’s a great combination and it’s a fun treat anytime of the day.
Biscotti is an Italian twice baked cookie that is great as a morning treat with a cup of coffee or tea, but it’s also delicious on its own (anytime of the day). This cranberry pistachio biscotti recipe is easy to make and keeps well in an airtight container for about a week. The cranberries add a sweet tartness to the cookie while the pistachios give it a slightly salty bite.
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