Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Tartastic - Feast Your Eyeshttp://www.slashfood.com/2009/05/29/tartastic-feast-your-eyes/http://www.slashfood.com/2009/05/29/tartastic-feast-your-eyes/http://www.slashfood.com/2009/05/29/tartastic-feast-your-eyes/#commentsFiled under: , ,

chocolate tartTry saying this three times fast: Chocolate Mousse, Salted Caramel Ganache, Peanut and Banana Caramel Tart. As difficult as it may be to say, it looks like a breeze to eat (three times fast, of course).

Baked by Aran at Cannelle et Vanille, these diminutive beauties have almost as many complex layers as the Earth's surface. The chocolate shells are filled with a layer of banana caramel with peanuts, another layer of triple chocolate salted caramel ganache, and then crowned with a cloud of chocolate mousse.

The whole is garnished with cocoa powder, chocolate shavings and chopped peanuts. Eat. Await indescribable bliss.

[Via Canelle et Vanille]
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]]>bananacanelle et vanilleCanelleEtVanillecaramelchocolate mousseChocolateMoussefeast your eyesFeastYourEyespeanutstartRebecca Flint Marx2009-05-29T10:00:00+00:00If You Like Them Maybe You Should Put a Ring on Them - The Measuring Spoon Quandaryhttp://www.slashfood.com/2009/05/22/if-you-liked-them-then-you-shoulda-put-a-ring-on-them/http://www.slashfood.com/2009/05/22/if-you-liked-them-then-you-shoulda-put-a-ring-on-them/http://www.slashfood.com/2009/05/22/if-you-liked-them-then-you-shoulda-put-a-ring-on-them/#commentsFiled under: ,

measuring spoons
These measuring spoons from Beehive Kitchenware are undeniably lovely: their silvery sheen and restrained floral imprint make them the kind of kitchen utensil that belongs on a wall, not in a crowded drawer. And because they're pewter, they've got real heft: these are spoons whose style matches their substance.

But. There are those who would argue that the winsome charms of these spoons are rendered all but irrelevant by the thin copper ring that holds them all together. It's a small detail, yes, but to many measuring spoon users, a polarizing one.

Plenty would argue that the ring is an unnecessary annoyance that makes it all but impossible to keep all of the spoons clean, even when you're only using one. Other, pro-ring users would counter that a couple extra dirty spoons is a small price to pay for the convenience of knowing where all of your spoons are, all the time -- whether they're jammed in that overcrowded drawer or displayed on the wall as proudly as a Picasso. So vote, and hit the comments to defend your pick:

View Poll

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]]>bakingbeehive kitchenwareBeehiveKitchenwarefeaturedmeasuring spoonsMeasuringSpoonspollRebecca Flint Marx2009-05-22T15:00:00+00:00Flashback to the Seventies: Swiss Squareshttp://www.slashfood.com/2009/05/15/flashback-to-the-seventies-swiss-squares/http://www.slashfood.com/2009/05/15/flashback-to-the-seventies-swiss-squares/http://www.slashfood.com/2009/05/15/flashback-to-the-seventies-swiss-squares/#commentsFiled under: , , , , ,

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I came across a recipe for "Swiss Squares" in my family's cookbook, I got excited. Although the dish seemed like a basic chocolate cake recipe, it used sour cream for leavening. As this is a pretty uncommon choice, I wanted to see its effect on the product.

Overall, I found that the bars were a bit richer than expected, with a nice moist crumb. In my finished version, I massively increased the chocolate and dolled up the frosting. Still, at its heart, this is a recipe for a rich chocolate cake. Then again, even the simplest cake can be pretty profound!

Get the Swiss squares recipe after the jump.

Continue reading Flashback to the Seventies: Swiss Squares

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]]>bakers chocolateBakersChocolatebeyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatschocolate liqueurChocolateLiqueurswiss squaresSwissSquaresBruce Watson2009-05-15T17:00:00+00:00Onions to Make Us Weep for Joy - Feast Your Eyeshttp://www.slashfood.com/2009/04/27/onions-to-make-us-weep-for-joy-feast-your-eyes/http://www.slashfood.com/2009/04/27/onions-to-make-us-weep-for-joy-feast-your-eyes/http://www.slashfood.com/2009/04/27/onions-to-make-us-weep-for-joy-feast-your-eyes/#commentsFiled under: , , , ,

onions
Slicing onions makes us cry hot burning tears of pain (which is why we now cut them while wearing goggles), but this photo reminded us yet again that, where onions are concerned, "no pain, no gain." This is particularly true when the results are these gorgeous white onion and pecorino tarts.

Baked by Madalene, the mastermind behind The British Larder, the tarts contrast the lush sweetness of caramelized onions with the sharp bite of pecorino, providing delectable proof that opposites do indeed attract. They are stunning in their simplicity: Rather than (ahem) tart them up, Madalene opts to showcase the onion's whorled, earthy beauty. These look less like tarts than some sort of exotic blossoms, and right now we're plotting ways to make them bloom in our own kitchen.

[Via The British Larder]
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]]>bakingonionspecorinotartRebecca Flint Marx2009-04-27T10:00:00+00:00Sid Wainer & Son Chili Oil - Product Spotlighthttp://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/http://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/http://www.slashfood.com/2009/04/23/sid-wainer-and-son-chile-oil-product-spotlight/#commentsFiled under: , , , , , ,

oil
Some cooks reach for Sriracha, the ubiquitous Thai hot sauce, in a pinch. Others swear by soy sauce. And then there are those who refuse to reveal (*cough, cough* butter) what made the dish you just demolished delicious. For our part, we've developed a tiny -- OK, midsized -- crush on an infused chili oil, and we need to talk about it.

Sid Wainer & Son's Domaine de Provence pepper-spiked oil is fantastic. A drizzle of the fiery goodness rescues storebought and homemade guacamole alike with a heady, late-blooming heat on the palate. According to owner Henry Wainer, it's also tasty on bruschetta. We plan to carry it on our person all summer -- potentially awkward in the 90-degree swelter -- using guerilla tactics to douse any crustaceans and pork we spy sizzling on the grills of party hosts. (Brooklyn, consider yourself warned.)

Wainer has been equally passionate about the oil since meeting its producer at a dinner in France 18 years ago. Such culinary serendipity, he declares, "enriches the world." Can't argue with that.
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]]>chilechileschiliFrancemassachusettsoilolive oilOliveOilreviewSid WainerSid Wainer SonSidWainerSidWainerSonAlex Van Buren2009-04-23T17:00:00+00:00Slashfood vs. the Volcanohttp://www.slashfood.com/2009/04/08/slashfood-vs-the-volcano/http://www.slashfood.com/2009/04/08/slashfood-vs-the-volcano/http://www.slashfood.com/2009/04/08/slashfood-vs-the-volcano/#commentsFiled under: , , , , , ,



We can't swear to it, but we suspect that this Momofuku Milk Bar Volcano was sent here from Planet Chang either to teach us or to enslave us. We can't be certain of its purpose, but what we do know is that all the breakfast food bravado we've flaunted up to this point -- Brooklyn deli egg and cheese bombs, full-on Irish black and white pudding spreads, Meatnormous(R) BK sammies and half-sow Bellagio Buffet crepes laid waste to in short order -- meant diddly squat as we stood at the Volcano's lip and by God, were afraid.

Chef David Chang's co-conspiritor Christina Tosi works the sweet end of the Momofuku Ssam Bar's East Village space at Milk Bar, turning out scrumdiddilyumtious sun-dense cornflake-chocolate chip cookies, dentist-scoffing Crack Pie and soft-serve cereal milk ice creams by the bucketload. We thought we had her all figured out, and there she had to go tossing out double-dog-dare words like "savory" and "volcano." Dang.

Turns out the steaming, softball-sized item is essentially a knish stuffed to rumbling with potato gratin, Gruyere, Benton's bacon, caramelized onions and a good 20 or so minutes off the average human's lifespan. No worries -- contrary to today's New York Times' $25 and Under assessment, we found its hefty, tangy slather of Mornay sauce to be more than adequate compensation for the latter.

We're not ashamed to admit that we were bested and could not conquer the Volcano in one sitting, or even without assistance from concerned colleagues, but we learned and we grew as people (or perhaps that last part was just our thighs.)

No matter. What we'd like to know is this -- how much can you manage to chow down in the morning? Are you after daybreak fare that sticks to your ribs or does coffee alone keep you fueled until lunchtime? Take the poll, and as always, comment away.

View Poll

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]]>breakfastchristina tosiChristinaTosidavid changDavidChangkat kinsmanKatKinsmanmilk barMilkBarmomofukumomofuku milk barMomofukuMilkBarKat Kinsman2009-04-08T10:30:00+00:00Substitute Honey for Sugar - Tip of the Dayhttp://www.slashfood.com/2009/03/27/substitute-honey-for-sugar-tip-of-the-day/http://www.slashfood.com/2009/03/27/substitute-honey-for-sugar-tip-of-the-day/http://www.slashfood.com/2009/03/27/substitute-honey-for-sugar-tip-of-the-day/#commentsFiled under: , , ,

With a little experimentation you can use honey as a vitamin-packed sugar substitute. Here's how.

Continue reading Substitute Honey for Sugar - Tip of the Day

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]]>bakingbrowniescakescookieshoneysugartip of the dayTipOfTheDayMax Shrem2009-03-27T09:00:00+00:00Capturing the Flavor of Tortuga Rum Cakehttp://www.slashfood.com/2009/03/25/capturing-the-flavor-of-tortuga-rum-cake/http://www.slashfood.com/2009/03/25/capturing-the-flavor-of-tortuga-rum-cake/http://www.slashfood.com/2009/03/25/capturing-the-flavor-of-tortuga-rum-cake/#commentsFiled under: , , , ,

rum cake

If there was one thing that challenged Key West's proliferation of key lime pies, it was rum cakes. For a while, the Tortuga Rum Company had a little shop on the island -- not only offering a proliferation of cakes to purchase, but every flavor waiting in bins to sample. It was, simply, the most wonderful way to pick sweets to buy.

That store is no longer there, but the cakes continue to haunt shelves across the island. Unfortunately, they're not easy to come by in most other areas, unless you've got a good deal of cash saved up to order the $30-plus large cake online.

That means we must do our best to replicate, and at least one recipe gets close -- Recipe Zaar's Almost Tortuga Rum Cake.

Find out how after the jump.

Continue reading Capturing the Flavor of Tortuga Rum Cake

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]]>rum cakesRumCakesTortuga rum cake recipeTortuga rum companyTortugaRumCakeRecipeTortugaRumCompanyMonika Bartyzel2009-03-25T16:00:00+00:00Strawberry Flavored Desserts - Slashfood Ate (8)http://www.slashfood.com/2009/03/24/strawberry-flavored-desserts-slashfood-ate-8/http://www.slashfood.com/2009/03/24/strawberry-flavored-desserts-slashfood-ate-8/http://www.slashfood.com/2009/03/24/strawberry-flavored-desserts-slashfood-ate-8/#commentsFiled under: , , , , , , ,

Strawberry Shortcake

The first seasonal strawberries appear as early as April. The deliciously tart fruit we've come to know today originated in grassy woodlands all over Europe. Find out how to transform these red, ripe, sweet and succulent treats of nature into fabulous desserts.

Strawberries taste delicious eaten plain with a glass of champagne. But in a pie, their juiciness creates a distinctly bitter-sweet flavor that sits on the palate and seems to melt into the pie crust.

Strawberries taste especially rich when paired with milky desserts, like panna cotta and mascarpone. Or, simply add slices of strawberries to a scoop of vanilla ice cream.

This candy-like fruit easily creates a sweet distinctive jam without adding any pectin. Below are eight especially delicious strawberry desserts to try at home:
  1. Strawberry Jam with Black Pepper and Fresh Mint
  2. Strawberry Clafoutis
  3. Strawberry and Hazelnut Meringue Cake
  4. Strawberry Shortcake
  5. Nectarine Strawberry Ice Pops
  6. Strawberry Panna Cotta
  7. Mascarpone Cheesecake with Rhubarb Glaze and Chocolate-Covered Strawberries
  8. Italian Strawberry Tart
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]]>recipesslashfood ateSlashfoodAtestrawberriesstrawberryMax Shrem2009-03-24T11:00:00+00:00Biscuit Mission '09 - A Progress Reporthttp://www.slashfood.com/2009/03/18/biscuit-mission-09-a-progress-report/http://www.slashfood.com/2009/03/18/biscuit-mission-09-a-progress-report/http://www.slashfood.com/2009/03/18/biscuit-mission-09-a-progress-report/#commentsFiled under: , , , ,



Two and a half months in, I can see through the Biscuit Matrix.

When I embarked upon my trawl toward biscuit perfection at the dawn of aught-nine, it was from a flat, sad, bitter place, indeed. Rather than crispy-footed, larded puffs of sweetly steaming layers reaching -- straining ever heavenward, my oven yielded depressing, molar-cracking pucks I refused to inflict upon my entirely un-picky dogs. Now my biscuits rock, and I'm pretty sure it's a matter of methodology rather than recipe.

Here's what I've learned after a couple dozen batches, and plenty of advice from Slashfood commenters, Facebook friends, cookbooks and Southern grandmas:

- Store the flour in the freezer, and sift it before measuring, even if it says "pre-sifted" on the bag. This has a direct effect upon the density. An overall low temperature keeps fat from heating, so use every opportunity to bring the chill. 3 1/2 - 4 cups of flour scooped straight from the bag can yield 5 cups after sifting. It makes a significant difference. Thus far, Southern Biscuit Self-Rising and White Lily All-Purpose have been very good to me.

- Whisk dry ingredients together, rather than stirring, in order to maintain airiness.

- Don't skimp on the salt, and even if it's not called for in the recipe, toss in a pinch of sugar to aid with a crunchy crust.

Continue reading Biscuit Mission '09 - A Progress Report

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]]>biscuit missionbiscuit recipeBiscuitMissionBiscuitRecipebiscuitsfeaturedkat kinsmanKatKinsmanKat Kinsman2009-03-18T12:30:00+00:00Stopping Hot Hands - Tip of the Dayhttp://www.slashfood.com/2009/03/18/stopping-hot-hands-tip-of-the-day/http://www.slashfood.com/2009/03/18/stopping-hot-hands-tip-of-the-day/http://www.slashfood.com/2009/03/18/stopping-hot-hands-tip-of-the-day/#commentsFiled under: ,

Are your hot hands wrecking your heat-sensitive baking?

Continue reading Stopping Hot Hands - Tip of the Day

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]]>bakingcool handsCoolHandshot handsHotHandsMonika Bartyzel2009-03-18T09:00:00+00:00Happy Pi Day! http://www.slashfood.com/2009/03/14/happy-pi-day/http://www.slashfood.com/2009/03/14/happy-pi-day/http://www.slashfood.com/2009/03/14/happy-pi-day/#commentsFiled under:

pi pie
It's March 14 - 3/14 - which, as all you Mathletes know, means it's Pi Day! Yes, once again the celebration of the ratio of a circle's circumference to it's diameter is upon us. Let's all give it up for 3.14159265...!

For those of us without the extra gig of memory in our brains for the big pi-reciting contest, we can always bake a pi pie, such as the lovely cherry example above from Megpi at Flickr (note that a few numbers are backwards). Do a Google image search for "pi pie" to see many, many more.

Enjoy your pie while listening to the Pi Song.
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]]>mathpipieEmily Matchar2009-03-14T15:00:00+00:00What Would Your City Look Like in Cupcakes?http://www.slashfood.com/2009/03/12/what-would-your-city-look-like-in-cupcakes/http://www.slashfood.com/2009/03/12/what-would-your-city-look-like-in-cupcakes/http://www.slashfood.com/2009/03/12/what-would-your-city-look-like-in-cupcakes/#commentsFiled under: ,

Toronto Cupcakes

Just the other day, Toronto celebrated its 175th birthday. The celebration kicked off a whole slew of "all the amazing things to do in the T-dot" type posts, but it also inspired a bake-off over at Torontoist, where readers had to bake "a cupcake that says 'Toronto.'" It once again proves that professional cake bakers aren't the only ones who can whip up stunning baked goods.

There are some really amazing city incarnations over there, from a series of fondant-covered cupcakes that layout parts of the city, to the spray of lights at Honest Ed's, to one that's as simple as outlining the city's subway system -- and they all come with a brief description.

But there's also the one above, which is too sweet to ignore. We all know the feeling -- having high hopes and aspirations, and then suffering as the kitchen knocks us back down to reality with failed visions, broken dishes, and big messes. Ah, baking!

If you were going to celebrate your city on a cupcake, what would it look like?
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]]>cupcakesToronto anniversaryToronto cupcakesTorontoAnniversaryTorontoCupcakesMonika Bartyzel2009-03-12T18:01:00+00:00How to Make an Ice Cream Cakehttp://www.slashfood.com/2009/03/10/how-to-make-an-ice-cream-cake/http://www.slashfood.com/2009/03/10/how-to-make-an-ice-cream-cake/http://www.slashfood.com/2009/03/10/how-to-make-an-ice-cream-cake/#commentsFiled under: , ,

ice cream cake

Last month I was determined to make an ice cream cake for a friend of mine. See, he hates most sweets, but in one conversation he told me how much he loved mint chocolate chip ice cream. Ding ding! Months later, I was prepping my first ice cream cake.

It's a task that feels Herculean, but is actually quite manageable -- if you've got the time, space, and planning squared away. If you don't, I assure you -- you'll quickly melt into a panic. For me, I just about did when that early February day, the one that should've been frigid and cold, spiked up to warm spring temperatures. Luckily, it all came together. But I wanted to make it easier on you. What follows are some basics and then a list of tips, because as much as you can find ice cream cakes on the Internet, very few deal with homemade cakes and homemade ice cream. So read on, good luck, and be sure to leave any tips or questions in the comments!

Continue reading How to Make an Ice Cream Cake

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]]>how to make an ice cream cakeHowToMakeAnIceCreamCakeice cream cakesIceCreamCakesMonika Bartyzel2009-03-10T16:05:00+00:00Perfect Hamantaschenhttp://www.slashfood.com/2009/03/10/perfect-hamantaschen/http://www.slashfood.com/2009/03/10/perfect-hamantaschen/http://www.slashfood.com/2009/03/10/perfect-hamantaschen/#commentsFiled under:

hamantaschen
The Jewish festival of Purim starts today, bringing with it one of my longtime culinary bugaboos - the hamantaschen. These cookies, meant to resemble the tricorned hat of Haman, the villain of the Purim story, consist of a buttery dough folded around a generous dollop of filling - usually jam, chocolate chips or sweetened poppy seed paste. Sounds good, right? But alas nearly ever hamantaschen I've tried has been awful - sticky, heavy, bland. I've been testing recipes ever since I was a little kid baking in the synagogue kitchen during Sunday School, but have yet to hit on one that's worth the cost of the flour.

Today, however, I'm seeing a glimmer of hope on the hamantaschen front. In a post on the New York Times' Bitten Blog, Deborah Gardner offers her grandmother's own recipe. These gorgeous, golden hamantaschen have "tender, lemon-zest-flavored dough...a far cry from the thick, dry shell of most hamantaschen, and the tart filling perfectly offsets the sweet crumb. These are the kind of hamantaschen for which any self-respecting prune would be happy to meet its maker," Gardner promises.
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]]>bittenhamantaschenpurimEmily Matchar2009-03-10T15:00:00+00:00First Birthday Cakeshttp://www.slashfood.com/2009/02/20/first-birthday-cakes/http://www.slashfood.com/2009/02/20/first-birthday-cakes/http://www.slashfood.com/2009/02/20/first-birthday-cakes/#commentsFiled under: , ,

first birthday cake

My goddaughter turns 1 today and the topic of conversation around her parents' house in recent weeks has been the perfect cake for baby to celebrate her first birthday.

It got me to wondering how parents choose the right cake for that oh-so-special Kodak moment. If you have a kid named Madeline or Lady Baltimore, you can get away with serving an eponymous cake. The rest of us have to weigh taste with what will look best smeared on that beaming butter bean's face. Do you go small or big?

My friends chose to stick with tried and true recipes -- a white cake with raspberry filling, cupcakes and a cheesecake for the adults.

But I'm still curious, what would you choose?

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]]>babybirthday cakeBirthdayCakeSara Bonisteel2009-02-20T19:00:00+00:00Rose Levy Beranbaum is Sharing Her Retro Videos with the Internet!http://www.slashfood.com/2009/02/18/rose-levy-beranbaum-is-sharing-her-retro-videos-with-the-interne/http://www.slashfood.com/2009/02/18/rose-levy-beranbaum-is-sharing-her-retro-videos-with-the-interne/http://www.slashfood.com/2009/02/18/rose-levy-beranbaum-is-sharing-her-retro-videos-with-the-interne/#commentsFiled under: , ,



The woman behind some of our most beloved bibles -- The Cake Bible, The Bread Bible, and The Pie and Pastry Bible -- has begun a project to share her old retro videos with the Internet on YouTube.

Rose Levy Beranbaum's first, which you can see above, kicks off six segments taped back in 1988, right before her cake bible was published. The featured recipe is a rather tasty-looking Orange Glow Chiffon Cake. What I think I love the most about this video is that you can watch her refer to a cheat sheet hidden behind the mixer. (I assume that's what she's doing, and not staring at the edge of the counter!) I think it's quite nice to watch a professional refer to notes because really, I always wonder how they memorize every last recipe, don't you?
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]]>baking videosBakingVideosOld cooking videosOldCookingVideosOrange Glow Chiffon CakeOrangeGlowChiffonCakeRose Levy BeranbaumRoseLevyBeranbaumMonika Bartyzel2009-02-18T17:00:00+00:00Exotic Pastries Done Righthttp://www.slashfood.com/2009/02/12/brownie-points-x-rated-cupcakes-exotic-pastries-done-right/http://www.slashfood.com/2009/02/12/brownie-points-x-rated-cupcakes-exotic-pastries-done-right/http://www.slashfood.com/2009/02/12/brownie-points-x-rated-cupcakes-exotic-pastries-done-right/#commentsFiled under: , , , , , , ,

My wife, who generally avoids anything related to baking, recently showed me a hidden side of her personality. Although she doesn't like to bake, she apparently finds endless joy in the world of bizarre and/or ill-conceived confectionary. Having begun with a mild addiction to Cake Wrecks, she has progressed to ever-more-advanced levels of culinary schadenfreude. And so it is that I now find myself receiving regular e-mails ordering me to check out bizarre food sites.

In a recent e-mail, my wife sent me to a site that features one woman's experiment with risqué cupcakes. Having seen more than my fair share of poorly-executed erotic confectionary, not to mention South Carolina's famous Gaffney Butt water tower, I thought that I had grown jaded. I imagined that nothing could impress me, and that attempts at rendering the nude human form in sugar and frosting were hopeless.

I was wrong.

While I would caution that these cupcakes aren't for everyone, I think that they were very nicely rendered. If you are of an adventurous bent, I strongly advise you to wait until your boss leaves the room, then direct your browser to the Brownie Points website. Enjoy!
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]]>Brownie PointsBrowniePointsCake WrecksCakeWrecksErotic cupcakesEroticCupcakesExotic cupcakesExoticCupcakesGaffney ButtGaffneyButtBruce Watson2009-02-12T16:00:00+00:00Blood Clots and Brains for Valentine's Day!http://www.slashfood.com/2009/02/12/blood-clots-and-brains-for-valentines-day/http://www.slashfood.com/2009/02/12/blood-clots-and-brains-for-valentines-day/http://www.slashfood.com/2009/02/12/blood-clots-and-brains-for-valentines-day/#commentsFiled under: , , , ,

blood clot and brain cupcakeIf I had a significant other right now, you'd better believe that I'd be making him the absolutely wonderful Blood Clot and Brain Cupcakes from Not Quite Nigella. Any takers? Bueller?

You know what? She may be "not quite" Nigella, but there's little as cool as this dessert twist. It's just a simple cupcake recipe with strawberry jam inside for the nice, clotty blood. Head over there and check it out for yourself.

Forget the roses, conversation hearts, and other overplayed and overpriced gifts. Make some sweet brains, grab The Man with Two Brains, and have one heck of an original and tasty Valentine's Day!
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]]>Blood clot and brain cupcakeBloodClotAndBrainCupcakebloody dessertsBloodyDessertshorror dessertsHorrorDessertsNot Quite NigellaNotQuiteNigellaMonika Bartyzel2009-02-12T10:01:00+00:00Sweet Potato and Cheddar Cookies http://www.slashfood.com/2009/02/05/sweet-potato-and-cheddar-cookies/http://www.slashfood.com/2009/02/05/sweet-potato-and-cheddar-cookies/http://www.slashfood.com/2009/02/05/sweet-potato-and-cheddar-cookies/#commentsFiled under: ,

cookies
Seriously? Sweet potato and cheese cookies? That's what I thought when I saw this recipe too. But Dawn from Vanilla Sugar swears by them, and I'm inclined to believe her. I've always thought that the cheddar cheese + pie combo was highly underrated, so I can see how the sweet and savory flavors would work together much the same way in these cookies. Plus, since cheese has protein, you can eat the cookies for breakfast. Right? The recipe includes mashed sweet potatoes, shredded sharp cheddar, cinnamon, pecans and raisins. I won't have a chance to test these out myself until the weekend, so if anyone else tries them, please let me know how they taste!
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]]>cheddarcookiessweet potatoSweetPotatovanilla sugarVanillaSugarEmily Matchar2009-02-05T09:00:00+00:00