Sometimes you just want something plain, simple, and comforting. Not every cookie needs to be an eye-catching showstopper. I decided to make White Chocolate Oatmeal Cookies because 1) I just wasn’t in the mood for something fancy and 2) white chocolate is my favourite kind of chocolate. Continue reading
Coconut and I have a complicated relationship. Okay, not really. Basically, I absolutely hated coconut as a kid, but now I think everything tastes better with coconut. I’d take a Bounty bar over a Snickers any day. Exception: Coconut-flavoured things with no actual coconut in them are downright nasty. Continue reading
I was in a shortbread mood. But what kind of shortbread would I make? I contemplated caramel shortbread, chocolate caramel shortbread, chocolate chip shortbread, oatmeal shortbread, oatmeal chocolate chip shortbread, lemon shortbread, lemon rosemary shortbread… and I kept going around and around in circles until, in a fluster, I decided, screw it, I’m just going to make plain old Scottish Shortbread. Continue reading
I try to bake every weekend because it’s relaxing, fun, and always a little bit miraculous when the finished product comes out of the oven. I bring my baked goods to school, to work, to my boyfriend’s workplace, or to his house. That way, I can still have homemade treats without the fear of eating the whole batch myself.
I decided to make “The Best Chocolate Chip Cookies” from Serious Eats’ Food Lab, which uses scientific testing to determine the best recipe for popular foods. J. Kenji Lopez-Alt (a food legend in my world) went through 32 pounds of flour, over 100 individual tests, and 1,536 cookies before finalizing his chocolate chip cookie recipe. Continue reading