Homemade biscotti is a completely different experience than the ones that come from the plastic wrapper. Unlike the biscottis that you buy from the tubs at Costco these aren't stale or dry. They're hard and crunchy like they're supposed to be, but because we make them fresh, you can really taste the buttery shortbread-esque crumb that's just so good!
Not only do these biscotti look awesome, but they taste just like you would get them from a really fancy italian restaurant. I'm not even kidding you guys. I was so surprised at how quick, and easy, and awesome these turned out that I made a second batch for the neighbors (a.k.a myself). These are also a wonderful gift for friends and family this holiday season. You know what to do. Press that orange button.
Besides the fact that this title has a serious case of alliteration overboard, these pancake cookies were amazing and absolutely delicious! Seeing that this Chow Creation is the convergence of two of my favorite breakfast/dessert items, I couldn't see why this wouldn't be a home run. They are soft and pancake like, but have this buttery crumb like a cookie. It's the perfect breakfast food that everyone is going to go crazy for! Not mention that pairing of the sweet corn (that is right at it's peak season) and those sweet tart cranberries, this is killer!
Now I know what most of you in the foodieverse must be thinking, is this the new Cronut. Yes, yes it is. In fact, I'm predicting this is going to be even bigger than the cronut because, unlike the Cronut, which is difficult to make and comes in a limited range of flavors, the Pancakie can be made by anyone with a whisk and there's an unlimited array of variations you can create. Soon households all over America will have their favorite Pancakie recipe and then it'll spread to Asia, and then Europe, and I'll be king of the world! ahemmmm...so yeah, Pancakies, they're gonna be huge.
Oh boy! Macaroons! I sure love me some of those mini french sandwich cookies that are soooo in style right now. You're really showing us how to make those Chef Chow? EH-UH! That was supposed to be the sound a buzzer makes. No I'm showing you how to make the american coconut macaroons. You know the you always shy away from because they're way too sweet macaroons. The only difference is, mine are delicious!
Now I know not all of you think that they're overly sweet but I do, and so do the members of my weekly, overly sweet macaroons club. But you don't have to worry because I found two tricks to cut the sweetness of the macaroons so they taste just perfect! The first trick is to toast your coconut flakes before you actually bake the cookies. This way the initial sugar from the sweetened coconut gets caramelized, and all you're left with is a deep coconut flavor. My second tip is to add different flavorings. Macaroons are often too sweet because there's no flour or butter to absorb the sugar. Adding citrus or nuts can balance the flavor, and not to mention show people that you aren't just a one-trick pony.
