flat and chewy white chocolate chip oreo cookies - the best cookies I've ever had

If you like white chocolate macadamia nut cookies, but you pick out the nuts, this cookie is the cookie for you. To put this in perspective, these are like a more exotic, chewier, flatter, more yummy chocolate chip cookie. The kids will love these, the neighbors will love these, the goldfish will love these, but most importantly, you'll love these because they are so easy!

Out of all of the reasons why this cookie is "the best cookie I've ever had", there is one superior reason why. That is, this cookie has cookies inside each cookie. You're looking at the Chow Creations patented (not really) oreos baked into a cookie cookie making method. Let's get into that.

coming soon - flat and chewy white chocolate chip oreo cookies

These are the chewiest, the flattest, the best cookies I've ever had. They even trump the red wine chocolate cherry cookies of seasons passed. 

white chocolate oreo cheesecake bars

Thanksgiving and Christmas are just around the corner, and as your coworkers and church group have reminded you, so is the annual dread of what you're going to make for the holiday potluck. (Hanukkah is approaching too. I didn't forget  about  you my Jewish viewers.)

If you're one who checks the silverware, napkin, bread, or drink boxes be aware that you're not being discreet about your laziness. People know, and they talk behind your back. Show those gossiping b*tches you aren't lazy, and not only that, but you can cook laps around Margaret's annual slimy burnt pigs in a blanket. 

how to make ice cream without an ice cream maker | coffee oreo parfait

This super cool technique to make ice cream without an ice cream maker (or liquid nitrogen) is not only comparable, perhaps even superseding it's churned variety, but is healthier, lighter, and so much more impressive. Plus, it's really easy.

Everyone who reads this blog knows that I love making things with really fancy french monikers because they sound so much more exotic and more difficult to make than their American counterparts. So in keeping with the theme, this week we'll be making a "sabayon", the French version of the Italian zabaglione. It's merely whisking egg yolks and wine together which I'm sure all of you can do. And we're turning the sabayon, usually served as a sauce for fruits and stuff, into a parfait which is a French frozen dessert with a texture similar to the love child of an ice cream and a mousse. Did you know parfait is the French word for "perfect". The more you chow. Just to be clear, French parfaits are completely different from layered yogurt, granola, and fruit parfaits we have in the states. I mean just look at the pictures.