The other day I had been looking through my pantry to see what more seasonal ingredients I had left. I had almond meal and raspberry jelly. Of course this means Linzer torte cookies. So I plan my dough, accounting for the use of almond meal as my family recipe uses hazelnut meal. I planned to let them [more]

A few days ago, I made delicious carrot cake cookies. They are tasty. And I want to ice them properly. Really the best option for carrot cake is cream cheese frosting. The sour tang of cream cheese compliments the slightly sweet spice of the carrot cake beautifully which is why they became a classic [more]

Being a Slovak, nut cookies at Christmas are ALWAYS walnut based. Now don’t get me wrong I enjoy walnuts… especially when paired with honey in nut roll… but I also like lots of other nuts. A lot of cookies contain nuts, but most of them have nuts as an accessory instead of the star of the show. [more]

It may be a shock but I do not like many cookies. I love to bake cookies, but often I find cookies to be one dimensional. Only one flavor, just sweet, no depth. This is probably why I like to glaze or ice my cookies with new flavors. Now this cookie has a lot of depth. It’s chocolatey (but not super sweet), spiced, [more]

Recently, tomatoes, more importantly, the pigment that makes them red (lycopene) have been making the news. Lycopene has been elevated to supernutrient in preventing cancer. Here’s the reality of the situation: It’s a pigment active in photosynthesis. Lycopene is a fat soluble compound that in our bodies [more]