Tokyo Stories - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Tokyo Stories: A Japanese Food Tour by Tim Anderson. 

Tim Anderson is my Japanese guru. His first two books Nanban (review) and JapanEasy (review) changed my whole view of Japanese cuisine.  Two of my favorite dishes from Nanban are Chicken patties (Tsukune) and  Fried marinated chicken with vinegar sauce and tartar sauce (Chicken Nanban) that I turn to time and again because they are packed with flavor (recipes linked online with photos).

With each book, he further transforms this ancient cuisine into something that is hip, fun and exciting. I wouldn't think it possible for Anderson to keep churning out imaginative and inspiring cookbooks, but the man makes it seem effortless. 

Tokyo Stories is an explosion of color with vibrant illustrations, stunning  photographs of both the dishes shared as well as Tokyo itself. Our   shares a look inside that reflects how fun and exciting this title is and features the following 

 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 8th, 2019.

Tortellini at Midnight - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Tortellini at Midnight: and Other Heirloom Family Recipes from Taranto to Turin to Tuscany by Emiko Davies.

Emiko's writing has held me in its seductive grip since I reviewed her first book, Florentine. I found serenity in her words and recipes. Her second title, Acquacotta (a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast) was equally as brilliant. I would think that one would not be able to continue to create such beauty time and again, but I would be wrong.  Emiko's latest is perfection with vivid storytelling, stellar photographs and recipes that will inspire and lure us into the kitchen.

Tortellini at Midnight is a book that will be handed down to children or gifted to those we truly love. There is an old-world quality and elegance to the actual pages of the book. Couple that with the exquisitely written narrative, stunning photography and rustic but elegant recipes and you have a book destined for deserved accolades.

The first recipe that I made from the book was the Pasta con la ricotta (photo above) a dish that took the time needed to cook the pasta, but resulted in a delicious and comforting meal.

From the title, to the paper the book is captured upon, to its glorious content, Tortellini at Midnight is magic. Emiko is touring, check our calendar to see if she is in your area.

Our   takes you inside this beautiful book and features the following 

 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 7th, 2019.

Understanding 'the Ottolenghi effect'

Why has Yotam Ottolenghi become a worldwide sensation? That is the question that Good Food (AU) attempts to answer in a recent article about Ottolenghi's current book tour in the land down under. Of course trying to understand a phenomenon like this is a challenge, but the theories raised here convincingly explain how Ottolenghi (you know he's famous because he's referred to by just one name) skyrocketed from cook to superstar. 

Yotam Ottolenghi

Just for Australia alone, Ottolenghi's book sales are impressive. Over the last decade, he's sold over 400,000 books, with his most recent release, Ottolenghi Simple, likely to break Australian records..This despite being, as Jane Morrow of Murdoch Books notes, an unlikely best seller in that country. "The author isn't local, and most Australians won't get to taste his food from his London restaurants and delis," she says adding that when his books first appeared in 2008, "Middle Eastern food was not a cuisine the mainstream was familiar with. And his recipes generally require a long list of ingredients, some of which are obscure." 

Some culinary celebrities come to prominence because of their outsize personalities (think Gordon Ramsay). That's not the path that Ottolenghi followed. By all accounts, he is exceedingly pleasant, considerate, and humble. Helen Goh, who co-authored Sweet, thinks the "Ottolenghi Effect" has to do with the "feel-good" state people experience when using his recipes. " 'People will forget what you said, people will forget what you did but people will never forget how you made them feel'?" she says. She believes that the recipes he creates help people feel a sense of "generosity and love" when they serve them. 

Add to that the fact that we are fascinated by celebrity and that Ottolenghi shares all of his culinary secrets with this audience, and you have the perfect storm to explain the "Ottolenghi effect."  Ottolenghi refers to this transparency as being part of what attracts people to his work. "The days of chefs hiding their secrets are long gone," he says. "If you held anything back, you'd get busted. We are all slaves now to this transparency."

The Little Island Bake Shop - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, The Little Island Bake Shop by Jana Roerick which has launched today in Canada, and in the US tomorrow.

Baking is as much about feeding someone's heart and soul as it is about nourishing their body. It's also about kindness and generosity: whether it's a pie or a tray of cookies, baking is always meant to be shared.

In 2003, Jana opened her first bakery, Jana's Bake Shop, on Salt Spring Island, one of the Gulf Islands in the Strait of Georgia between mainland British Columbia, Canada and Vancouver Island. She has an approach to baking that is reminiscent of the type of quality our Grandmother's had - using fresh scratch ingredients that provide the best result possible - no shortcuts. 

The Little Island Bake Shop features a collection of 80 recipes for everyday bakes (muffins, pies and cakes) designed for bakers of varying skill levels. The cookbook also includes savoury dishes such as comforting pot pies, quiches, and even homemade pickles, relishes and chutneys. Lastly, there is a section devoted to the essentials - basic pastry doughs, frostings, glazes, crumbles, and custards - which will have us mastering the basics in no time. 

There is a warm, charming feeling to this book that is magnified by the beautiful photographs. The Lavender honey cake, Mother's lemon pudding cake, and a bar dedicated to Jana's mother, Barbars, are examples of a few of the recipes I have bookmarked to make. Having had this book for a while now, I have made two recipes: the Walnut brownies which were a snap and delicious and the Pecan pie, equally tasty (recipe shared below).

Our   takes you inside this delectable title and features 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screen shots that demonstrate how the these features will appear:

 

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering two copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 7th, 2019.

Kitchen Witch cookbook store set to close

The past several years has been a rollercoaster ride for the New Orleans cookbook store Kitchen Witch Cookbooks. We've profiled some of the store's struggles, including a GoFundMe effort to help them cope with a traffic slowdown due to a move. Unfortunately the situation has not improved, according to owners Debbie Lindsey and Philipe LaMancusa. The pair recently announced that Kitchen Witch would be closing later this year

Kitchen Witch Coobooks

For years, the store occupied a location in the French Quarter that enjoyed a high amount of foot traffic. Rising rents forced them to move to a location away from the Quarter, which meant that they had fewer people stopping in. When asked what it would take to keep the shop open, Lindsey said that it "would truly take on of those miracles in a Frank Capra movie." She and LaMancusa have been using their savings to keep the shop afloat and can no longer afford to do so. As a result, they will not renew their lease when it expires in September.

Although the lease expires in September, Lindsey and LaMancusa are not sure how long the store will remain open. As of now they plan to last through the spring, and will play it by ear after that. 

Jay Rayner celebrates 20 years as a restaurant critic

If the words Observer Food and Jay Rayner seem inextricably linked, it's no surprise. Rayner has been the restaurant critic for the Observer for many years - twenty, to be exact. The long time critic, known for his wit and impressive takedowns of subpar establishments, recently reflected on his two decades of writing reviews

Jay Rayner book

It wasn't just a love of food that prompted Rayner to seek the job of restaurant critic. Rather, he says that after a few years of being a generalist, he was in search of a specialty that he could call his own. A job opened up and he pitched himself for the position. It took him six months to land the job, and he hasn't looked back since. 

Rayner describes some of the early influences on his writing style. "I adored the effortless writing of Matthew Fort in the  Guardian and Jonathan Meades in the  Times who both made it clear that food is not just about taste and texture," he said. "It's about politics and history, about love and sex, the environment, architecture and so much more. I wanted the chance to write about all of that."

He's been doing just that, plus a lot more, over the past twenty years. In addition to writing for The Observer, Rayner has written several books (both fiction and nonfiction), served as a judge on Masterchef and Top Chef Masters, and he has penned columns in newspapers and websites worldwide. Here's to twenty more years!

March 17, 2019 Kindle Cookbook Deals

Act quickly if any of these cookbooks interest you, as I'm not sure how long they will remain on sale. As usual, I will be updating throughout the week.

Our EYBD Page shares everything you need to know about EYBDigital (order a print copy of a book during the promotional period and receive digital access to the title here at Eat Your Books) and what books are available for this feature - more titles were added for this year recently!

And believe it or not, I've already prepared a 2019 Preview Post - recently updated! 

AUSTRALIA

Long term AU Kindle deals can be found here.

UNITED KINGDOM

CANADA

UNITED STATES

For those who love to read fiction and nonfiction - see other deals

Newer Kindle sales - look for updates throughout the week (see this link for long-term deals)

Deals around the internet: 

Instant Pot 6 quart 7-in-1
Instant Pot 6 quart 9-in-1

Kindle:

Special St. Patrick's Day Promotion

Happy St. Patrick's Day! Whether you celebrate this Irish holiday or not, I hope you are enjoying a wonderful meal today with family and friends. Today, we have a special promotion featuring two of Ireland's culinary stars, Darina Allen and Clodagh McKenna.

I had prepared interviews for both of these authors and between their hectic schedules and travel, we haven't been able to connect. We hope to be able to bring you those interviews in the next few days to accompany this post. Update: my interview with Darina Allen can be found here.

First up, we have Simply Delicious: The Classic Collection: 100 Timeless Tried & Tested Recipes by Darina Allen, who runs the world-renowned cooking school at Ballymaloe in County Cork, Ireland. She founded the school with her brother, Rory O'Connell in 1983 and since then has authored many cookery books. Besides running the school with her brother, her daughter-in-law, Rachel Allen, also teaches there and lives nearby. 


Nearly 30 years after the original Simply Delicious book and TV series, the author brings together 100 of her timeless, tried and trusted recipes. With chapters on Soups & Starters, Meat, Poultry, Fish, Vegetarian, Salads and puddings, this classic collection of traditional recipes is accompanied by beautiful new photography.

Special thanks to Kyle Books for sharing Darina's Irish stew recipe with our members. 

Ballymaloe Irish Stew
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Another classic one-pot dish. The recipe varies from region to region-in Cork, carrots are a quintessential addition, not so in parts of Ulster. Pearl barley is another favorite option, originally added to bulk up the stew. You'll need to add extra stock (1¼ to 2½ cups) if you include it, as it guzzles liquid, but it becomes deliciously plump and flavorful.

Serves 4 to 6

  • 3 pounds center-cut lamb leg steaks, no less than 1 inch thick
  • 8 medium or 12 pearl onions, peeled
  • 12 baby carrots, peeled and cut into large chunks
  • 1 to 2 tablespoons dry pearl barley (optional)
  • 3½ to 4¼ cups homemade lamb stock (page 81) or water
  • 8 to 12 large potatoes, or more if desired, peeled
  • 1 thyme sprig
  • 1 tablespoon Roux (see below-optional)
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped chives
  • sea salt and freshly ground black pepper

For the roux

  • ½ cup (1 stick) salted butter
  • ³/4 cup plus 2 tablespoons all-purpose flour, or 1/3 cup cornstarch and 1/3 cup rice flour for a gluten-free roux

Preheat the oven to 350°F, if you plan to finish cooking the stew in the oven.

Cut the lamb steaks in half and trim off some of the excess fat. Set aside. In a heavy skillet, render the lamb fat over gentle heat (discard the rendered-down pieces).

Toss the meat in the hot fat in the pan until it is slightly brown, then transfer to a Dutch oven. Quickly toss the onions and carrots in the fat, and the pearl barley if using. Build up the meat, carrots, and onions (plus pearl barley if using) in layers in the pot, carefully seasoning each layer with freshly ground pepper and salt. Deglaze the skillet with the lamb stock or water, bring to a boil, and pour into the pot. Lay the potatoes on top of the stew (they will steam while the stew cooks). Season the potatoes, add the thyme, and bring to a boil on the stovetop. Cover with a wax paper lid and the pot lid. Transfer to the oven or let simmer on the stovetop until the lamb is tender, about 1½ hours.

Make the roux: In a saucepan, melt the butter and cook the all-purpose flour or cornstarch and rice flour in it for 2 minutes over low heat, stirring occasionally. Roux can be stored and used as required or it can be prepared on the spot. It will keep for at least 2 weeks in the refrigerator.

When the stew is cooked, pour off the cooking liquid, degrease, and reheat in another saucepan. Thicken slightly by whisking in the tablespoon of roux. Check the seasoning, then add half the freshly chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to a boil and serve from the pot or in a large ceramic dish sprinkled with the remaining chopped herbs. Serve in deep plates with lots of good Irish butter.

 

 

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Our next book is Clodagh's Suppers: Suppers to Celebrate the Seasons by Clodagh McKenna who started her culinary career at Ballymaloe and has a restaurant in Dublin, Clodagh's Kitchen. She now spends a great deal of time in London teaching workshops in her studio, writing a column for the Evening Standard and working on her television cookery series. 

Clodagh's delivers her expert advice on creating stunning suppers that take advantage of the best seasonal produce. Including the best ways to prepare various dishes, what to serve and her handy tips for finishing your meal in style. 

The book covers: 
  • how to create a well-balanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene;
  • 120 recipes to take you through the year season by season;
  • ideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.

Special thanks to Kyle Books for sharing this rustic but elegant chicken dinner recipe with our members. 

 

Roast Tarragon Chicken with Mushroom Risotto
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Serves 4

This is my favorite way to cook and serve roast chicken during the fall. The tarragon adds a delicious sweet flavor, mixed with the spicy Dijon mustard and aromatic garlic. The risotto is creamy, so there is no need for a sauce. It's an ideal supper for a cozy evening at home.

  • 7 tablespoons butter, softened
  • 2 garlic cloves, crushed
  • 3 tablespoons finely chopped tarragon
  • 2 teaspoons
  • Dijon mustard
  • sea salt and freshly ground black pepper
  • 1 whole organic or free-range chicken, about 3 pounds


For the mushroom risotto

  • 7 tablespoons butter
  • 2 shallots, very finely chopped
  • 2 garlic cloves, crushed
  • 1½ cups Arborio (risotto) rice
  • ½ cup dry white wine
  • 3 cups hot chicken or vegetable stock
  • 9 ounces button mushrooms, sliced
  • 1 tablespoon finely chopped thyme leaves, plus extra to garnish
  • ¾ cup Parmesan cheese, grated
  • 1 tablespoon mascarpone cheese 


Preheat the oven to 400°F.

Start by prepping the chicken:  Add the softened butter, garlic, tarragon, and mustard to a bowl, season with salt and pepper, and mix well, using the back of a spoon to blend the ingredients together. Using clean hands, smear the butter mixture all over the chicken as well as underneath the skin.

Place the chicken in a roasting pan and roast for 1½ hours or until cooked through. To check if the chicken is cooked, insert a skewer into the thickest part of the thigh-the juices should run clear.

Meanwhile, to make the risotto, place a large saucepan over medium heat and add half the butter. Once the butter has melted, stir in the shallots and garlic, then cover the pan with a lid, reduce the heat to low, and leave to sweat for about 2 minutes until the shallots are softened but not browned. Add the rice and stir to coat it with the butter, then cook, stirring, for a couple of minutes. Season with salt and pepper.

Pour in the white wine, stir, and cook for about 2 minutes until almost all of it has been absorbed. Add the hot stock a ladleful at a time, cooking while stirring constantly after adding the stock until it has been absorbed before adding more. It should take 15-20 minutes for the rice to be cooked, but check by tasting as you go.

While the risotto is cooking, place a frying pan over high heat, add the remaining butter and the mushrooms, and cook, tossing, for 3 minutes. About 5 minutes before the rice is cooked, stir in the mushrooms and thyme, then stir in the Parmesan and mascarpone just before you serve the risotto. Once the chicken is cooked, transfer it to a large serving platter and spoon the risotto all around it, then garnish with extra thyme.

 

The publisher is offering two sets of the above referenced titles to EYB Members in the US.  One of the entry options is to answer the following question in the comments section of this blog post.

What is your favorite Irish dish?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 5th, 2019.

The Plantiful Plate by Christine Wong

The Plantiful Plate: Vegan Recipes from the Yommme Kitchen by Christine Wong, creator of yommme.com, has made it her mission to help others discover how delicious mindful eating can be. In this her debut title, she demonstrates how easy it is to prepare hearty, satisfying vegan (and gluten-free) dishes bursting with color and flavor.

 

With a mix-and-match approach, these recipes offer maximum flexibility to account for individual tastes, diets, allergies, and perhaps most importantly, what happens to be in your kitchen that day. In addition to the recipes, she shares her tips for meal planning and shopping at markets to minimize plastic waste, and provides at- a- glance guides to nutritional content. 

The title is filled with Christine's stunning photographs and is sure to inspire all to add more color and vibrancy to our meal planning. 

Our  takes you inside this title and features the following 

 

Special thanks to Countryman for providing us with the materials for our EYBD preview above and for offering three copies of this book in our giveaway below. 

 

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 4th, 2019.

Battle of the Levain Bakery Chocolate Chip Walnut Cookie

Levain Bakery, hands down, creates the best chocolate chip cookie I have ever tasted. Yes, I make that statement without fear of backlash and differing opinions. When we lived in New York, we would venture into the city or out to the island to get our Levain fix. And now when I travel back to New York, if I do not bring back Levain cookies, I may as well not come home. The photo below is the Levain chocolate chip walnut cookie.  This cookie can be ordered along with other products and cookie flavors through their site.

 

Levain chocolate chip walnut cookie from the Levain Bakery


Before I go into my obsession about this cookie, I will tell you a story.  We lived in New York for fifteen years before moving to Colorado (I want to move back every single day). One weekend we took a drive out to Wainscott and I had my husband stop at the Levain Bakery there. When he saw the price of $4 a cookie, he almost bolted. I convinced him that I had heard they were the best cookie ever and well worth that price.

We each bought one. I remember sitting on a bench near the bakery and watching my husband and son's faces as they bit into the cookie. "Andrew, mommy is never wrong about anything, remember that." (He repeated that same statement when I dragged him into Doughnut Plant but that is for another story). 

Last year I shared an article on my cookbook dreams, one of which was my hope that the fabulous women behind Levain would publish a book with their to-die-for recipes. Until that time occurs and in between trips to New York, I have made it my mission to try as many of the copycat versions I have found online (some I have adapted).  If you happen to take to Google, there are hundreds of copycat versions, here I will highlight the ones that I found to be the best. 

You will note that most of the recipes listed below are very similar but here are a few rules you must follow no matter which recipe you choose to make. Levain has confirmed they have no vanilla in their cookie (adding it is up to you). Try to use dark chocolate chips as that is what the bakery's version contains, but I sometimes mix the chocolate half dark, half semi-sweet. Before baking always, always - let me repeat - always - refrigerate the dough balls for at least an hour (or freeze for twenty minutes). If you do not take this step, the cookies will spread and you want them to be craggily mounds of majestic cookieness. Do not overbake - they are meant to be warm and gooey and orgasmic and when I'm feeling really crazy, I sprinkle a little fleur de sel on top of the cookies right out of the oven.

Recipes below are indexed on Eat Your Books - click the link and look for "View Complete Recipe".

 

Levain Bakery copycat chocolate chip walnut cookie part two by Parsley Sage Sweet has set the bar that all copycats try to reach. Lisa of Parsley, Sage has done the work on this cookie - her recipe is the closest to perfection I have found (with the addition of the cornstarch and freezing/or refrigeration of the dough). Before she posted those updates, I had discovered those additions myself. The only thing I do differently is a half and half mix of cake flour and bread flour as I find that results in a texture that is more like the original cookie. 

 

Levain Bakery chocolate chip cookies by Brown Eyed Baker is a nice version but doesn't have the same craggily (yes, that is my word for these cookies) texture.  

If you have not had the real deal from Levain Bakery, any of these versions will provide delicious results. I have made each of the versions listed below (save Bake at 350's chocolate peanut butter version) and they were good. (Honey and Brie does not have you chill the dough and that results in spreading cookies - delicious but flat.) 

I will keep experimenting and will update this post if I make any discoveries. Let me know if you make any of these recipes or find others you enjoy.

Happy Baking!

Seen anything interesting? Let us know & we'll share it!

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