I tried a variety of coconut macaroon recipes in the last couple of months but none of them made me want to make them again until I saw this recipe for irresistibly golden coconut macaroons. I was so intrigued but the technique that requires cooking the coconut batter on the stovetop before shaping into balls
I remember having black sesame ice cream for the first time at a Japanese restaurant in NYC and I immediately fell in love with the intense nutty flavor. At first, I thought it was a very odd ice cream choice, especially that its color is a muted dark grey, but it ultimately became one of
I don’t know where to start describing Barazek to people who are not familiar with this traditional Syrian pastry. The title of the post makes it seem like a simple recipe, but it’s definitely not your average everyday treat. The buttery crunchy texture of the thinly spread baked dough is contrasted with chewy toasted honey
Traditional biscotti never appealed to me. I always found them to be plain, way too crunchy, and sometimes tasteless. It wasn’t until recently that I completely changed my mind when I had an anise biscotti at a local neighborhood bakery. Their version of the cookie is crunchy from the outside yet chewy from the inside
Peanut butter is good… Homemade peanut butter is delicious! I recently found out that peanut butter is simply ground peanuts. It never crossed my mind to make my own because I always thought that thick peanut butter contained ingredients that are not available in my pantry. Surprisingly, you only need roasted peanuts, peanut oil, and