Every time we go to New York City, my family goes to an Italian bakery in Little Italy to buy Amaretti cookies. Years ago I started to just play with ingredients to make them, and each recipe failed. I determined that they must be really hard to make!
Then, one year we went to the city and the bakery was closed for its annual 2 week vacation. We went to every other bakery on the block and no one had the chewy style Amaretti cookies. Some bakeries offered the crunchy ones but we had grown to love the chewy cookies. Continue reading
For years I struggled with making chocolate cupcakes. It was challenging to get the amount of batter for each cupcake correct so I would end up with giant cupcakes, or poorly risen cupcakes more times than not. However, I finally figured out that the method for mixing up cupcakes can really affect the final product. This recipe calls for adding the boiling water late in the process and beating on high speed for a minute. The cupcakes have baked perfectly every time for me. Every time I’ve made them they yield 12 cupcakes. They also work nicely for the mini cupcake size. If you bake them as minis, they need 13 minutes in the oven.
My father really enjoys molasses cookies. In his early 60s, he and my mother would go to our local Barnes and Noble in Ithaca regularly. Many times the kids and I went with them. There were two gentlemen that worked there and we all got to know them really well because we were there all the time. Naturally when it was time to celebrate his 65th birthday we decided to have a surprise party!! We decided we’d buy Barnes & Noble cookies for the occasion. That was the start of my desire to make my own giant molasses cookies. I got to work creating a recipe that would be just as good (or better) than my dad’s favorites.
Several years, and a lot of molasses cookie tastings later, we have a great favorite recipe!