It's easy to love a site that delivers consistent recipes you can trust. There are a couple I turn to often, particularly if I'm making something I haven't made in awhile. I know I can trust their straightforward technique and reliable results. Elise Bauer's Simply Recipes is as advertised. Simply Recipes. Check out her chocolate crinkles. I have adopted her recipe as a regular in my rotation and I like to mix matcha powder in the confectioner's sugar. Michael Ruhlman also writes in a confident, clear voice and I enjoy the expert comments and his wife Donna Turner Ruhlman's beautiful photographs. Check out his All Strain cloths. I'm a new convert and I'll be writing about them soon so stay tuned.
Milk and _______
COOKIES - yes? YES. I favor savory and salty more than sweets, maybe that's why I cannot stop eating these peanut butter cookies. This is positively the best recipe I've found for peanut butter cookies. Many of my clients seek Kitchen Confidence help when they'd like to improve their health and their enjoyment of food. Sometimes they think it means they have to give up cookies like these.
Personally, I don't do deprivation well. If I try to deny myself something I like, I only wind up craving it more. Instead, I've worked on other things, like portion control and exercise. Another new rule is that any "junk" should be homemade. Much easier to control the quality of the food if you make it yourself. Cookies are a perfect example. Buy a box at the store and you're likely to get all sorts of salt and sugar and chemicals you don't need. And they won't be as satisfying as homemade. Ever.
When I bake cookies, I can not only omit the dairy, eliminate contact with tree nuts, for my allergies (very hard to control in store-bought); I can also use healthier flours and make just the cookies I want. The other thing you can do when you follow the "if I make it myself" rule is to freeze dough and just make a small batch at a time. Just because a recipe produces 6 dozen cookies doesn't mean I have to have 6 dozen cookies sitting around making eyes at me.
I made a couple dozen for sharing and rolled the dough in parchment paper and popped it in the freezer. When the next craving came on, I did some exercise first then sliced and baked one dozen. Inspiration and good dairy-free chocolate struck, so I melted, dipped and sprinkled with a little bit of crunchy Maldon Sea Salt.
Big Thanks to David Leite, Founder of Leite's Culinaria - another of my favorite and very reliable sites. I had the pleasure of interviewing David years ago, around the time his first book came out. He was already quite well-known but could not have been nicer to talk to. I love his book. His site has one thing many sites do not have: testers! You KNOW a recipe he posts will WORK. This is culinary gold, especially for new or less confident cooks. Nothing irritates me more than when a client shows me a recipe they "failed" at - and I look at it and can instantly see it's a crap recipe. From an untested site.
I recommend these sites, this cookie recipe and don't worry about having cookies in the house. You know "Leite" is Portugese for milk? How perfect is that?
Jam thumbprints in the back.