Silky is not an adjective that I’ve heard used much when it comes to describing brownies. So I was a little surprised to see it used to name the OtherWorldly Silky Fudgy Brownies from LunaCafe. LunaCafe says that the name comes from the fact that these souffle-like brownies have the texture of a chocolate truffle and are so smooth that they seem to melt in your mouth. They’re also intensely chocolaty, so should be put under consideration by any brownie lovers looking for a new recipe to try.
Lemon is always a good contrast for a spicy gingerbread, and it’s no surprise that a Meyer lemon cream cheese filling turned out to be a good match with the spicy sandwich cookies it was paired with in The Naptime Chef‘s Spice Sandwich Cookies with Lemon Cream. The cookies are like spicy whoopie pies, with cookies made with molasses and lots of gingerbread-like spices. The cookies also include black pepper, which makes them extra spicy and gives an adult edge to the flavor.
Molasses also makes an appearance in the old fashioned Molasses Bars from Country Living City Style. These sliced cookies are thick and chewy. They’re baked in big bars, then sliced to serve. This ensures a nice, chewy center for these sweet raisin-studded cookies. The original recipe, handed down as a family favorite from CLCS’s grandmother calls for margerine, but this is a recipe that you could get away with using butter in.
For berry fans, crostadas can be an almost perfect dessert to showcase berries. The free-form, open-top tarts generally have very few ingredients, so the flavor of the berries use for the filling really stands out on its own. Taste Food‘s Blueberry Crostada is no exception. Fresh blueberries (you can use frozen) are the star in this tender, buttery crust. It’s an easy recipe to make and one that is a great way to make a start into spring.
If you like peanut butter and jelly, you’ll definitely go for the Peanut Butter and Jelly Cookies at Clara Bakes. The cookies remind me of the Pillsbury Bake-Off winning Double Delight Peanut Butter Cookies because these are filled with jelly in almost the same way those were filled with peanut butter. Peanut butter cookie dough is made, then a dollop of jam is put into the center of each ball of cookie dough and the dough is pinched shut around it. The cookies bake up and the jam stays inside, leaving you with a cookie version of a PB&J sandwich!
Kelsey/TheNaptimeChefFebruary 10, 2010
Thanks for the nice shout-out, I love your posts! My current favorites are the homemade Samoas – yum!
LunaCafeFebruary 10, 2010
Nicole, thank you so much for the lovely shout out! Very kind. Love your blog and your book is on its way to the OtherWorldly Kitchen at this very moment. 🙂 Best…Susan Bradley
ClaraBakesFebruary 10, 2010
Thank you so much for the shout out! I love your blog and have so many things I hope to make from it! Already made the fabulous homemade dulce de leche and the brownies!
HeidiFebruary 11, 2010
Thanks for the heads up about LunaCafe’s brownies. I made them and I have never wanted to eat an entire pan of brownies so badly in my life!
LyndaFebruary 11, 2010
Thank you for the link to TastFood! I enjoy following your lovely blog! Happy Valentines Day – your Chocolate Cake with a Raspberry Mousse Heart is stunning.