If you know me, you know I can’t resist a community cookbook with worn corners and jagged, broken plastic teeth holding the pages together. Bonus points if features “cursive typewriter” font. It was these things that talked my into purchasing the combination “Big Y” local supermarket chain and 4-H club cookbook from 1985 that included this recipe for Butterscotch Chocolate Chip Cookies.
In my recent Key Lime Pie post, I mentioned that my cousin Jaime opted to use Biscoff cookie crumbs instead of graham cracker crumbs for the crust, which showcased their signature caramel flavor. I have since realized that not everyone knows what Biscoff cookies are, but they should, because “Europe’s favorite cookie with coffee” is a title worth celebrating!
My Great Auntie Anne recently asked me to make a cake for a family event, and then my sister Courtney narrowed it down further by requesting it be a pound cake.
It took me about thirty seconds of flipping through my “King Arthur Flour Baker’s Companion Cookbook” to decide that it would be Vanilla Pound Cake in a Bundt pan – simplicity at its absolute finest.
Also, we all know I just can’t resist a Bundt.
Nothing is more fun than making the cake for a single-digit birthday party. You have the excuse (the encouragement, really) to go crazy with frosting, food coloring, candy, marshmallows, and Oreo products. It doesn’t happen too often for me, but when it does I take full advantage of it.
Is anything as iconic in the realm of hand-held American desserts as the chocolate chip cookie?
My friends, I think it might be time to rethink that.