black and whites
where I live, we don’t have “good italian bakeries!”, something my grandmother complains about all the time. so instead, she makes black and whites and various other things that come from new york (where my family is from.)sooc. I’ve noticed that I take a lot of food pictures…Which side of a black and white cookie do you eat first?
sesame cookies
This Sesame Cookie recipe is my take on the tahini cookies recipe from epicurious.com, one of my favorite food sites. My version is free of gluten and sugar. Enjoy!
Sugar Cookies
Some of our iced sugar cookies for gifts to send outVisit my food blog for more pictures and recipes!desertculinary.blogspot.com
Whole Wheat-Date Bars
These require some pre-planning as there are a couple steps where the dough needs to sit in the refrigerator for an extended amount of time. A combination of whole wheat flour and all-purpose flour form a cookie base over a smooth date filling. The dates are first softened in apple cider so they can be easily pureed in a food processor. The crust has a hint of lemon, is nutty and firm enough to keep the filling from squishing out when you eat them. These bars have a wholesome taste but the sweetness from the dates balances the wheaty flavor.Pictures and Recipe here
via desertculinary
Fresh Fruit Pizza with Citrus Glaze
Homemade sugar cookie dough is pressed in a round pizza pan and then baked off to create a large cookie base. Next, a silky mixture of softened cream cheese, vanilla and sugar is spread on top of the semi-crisp cookie. You can use whatever fresh fruit you like, but I decided to go with strawberries, bananas, kiwi fruit and blueberries. A citrus glaze is spread over the fruit for additional flavor and to prevent discoloring.Visit my food blog for more pictures and recipes!desertculinary.blogspot.com
Chocolate and Peanut Butter Cheesecake Bars
For the base I gave graham crackers a quick whirl in the food processor, then mixed them with melted butter and some sugar to add a bit of sweetness. After forming a crust in the pan, some of the swirled chips are scattered on top for a surprise inside the bars. A sweetened cream cheese layer is spread on top enclosing the chips inside. Instead of making a thick base, we kept some of the graham cracker mixture to sprinkle on top of the unbaked bars along with some more of the swirled chips. This is then baked just until set, cooled to room temperature and then refrigerated to firm up the bars. The bars are very creamy, yet can be cut quite neatly. The chips keep their shape which gives bursts of chocolate and peanut butter in each bite.Pictures and Recipe here