What is better than a melt-in-your-mouth square of shortbread? So simple and indulgent. Answer: These Chocolate Rye Shortbread. All the amazing texture and buttery flavor of traditional shortbread, plus nutty whole-grain and deep chocolate. These are the complex and interesting cousin of regular shortbread who moved away from home right after high school and came back all cool and worldly.
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I got lucky at a garage sale a few years ago and scored a wonderful table top fryer from the sixties. It’s built like a tank, still has the original cloth cord and had never been used. I had never really done any deep-frying so I was a little nervous. But it turns out that with a bit of practice it’s very easy and super fun. The kids love it when I make frites or chocolate donut holes but I haven’t experimented with it too much. Then I saw a delicious looking, teensy little braided donut from South Africa called a koeksister. Finally, a treat worthy of a Deep-Fried Experimentation Project. New band name, I called it! Read on to learn how to make koeksisters. Continue reading “How to Make Koeksisters-Fried South African Mini Doughnuts” →
I love homemade peanut butter cookies with the little fork marks on top. And those puffy ones with the hershey kiss plopped in the center. Those are the best honestly. But when I bake I’m always looking for ways to make classic flavors and recipes conform to my rather strict visual standards. I like things to have a consistent, clean shape and tidy edges. I especially like to make things one level fancier than is necessary. These yummy peanut butter sandwich cookies do just that. Continue reading “Peanut Butter and Chocolate Sandwich Cookies” →
