The first post of 2010 concerns food made in 2009. Happy New Year!
As per usual, this Christmas, I made several different cookie recipes to give to family and friends, drawing mostly from the Washington Post's Christmas cookie-themed food section and with lots of help from a very patient husband. Unlike previous years, I made sure 3/4 recipes were cholesterol/sat. fat free (for dad) and gluten free for Jo. Surprisingly, WaPo had a bunch of recipes that fit the bill!
I started with the favorite from last year, White Chocolate Apricot Almond Balls. Also tried out Chocolate Meringues. I couldn't find coconut extract (even at whole foods), so I just used extra almond extract. Macadamia Ginger Crunch Drops were quite well-received and were surprisingly good for "vegan" cookies. I used skim milk rather than non-dairy milk and they worked out fine. My personal favorite were the Pistachio Cookies. Substituting eggbeaters for eggs worked fine. Also, you can make your own almond flour by finely grinding blanched almonds in a food processor (much cheaper than buying already ground almond flour).
Happy baking!
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2 comments:
As a recipient of these wonderful cookies, I can say that they all were incredible. However, my personal favorites were the White Chocolate-Apricot Almond Balls and the Macadamia Ginger Crunch Drops. All the cookies were elegant and tasty. Thanks S for being such a wonderful holiday baker!
Thank you for thinking of me in your baking foray. My stomach has been at hot mess for the past two days and I have no idea why ... can't really blame wheat this time.
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