These cookies bake up with crisp edges and soft interiors. Oat flour, steel-cut oats, and rolled oats.Īs Parks notes, the rolled oats give the cookies the heartiness of a granola bar, the steel-cut oats lend a toothsome-chew, and the oat flour ensures a tender crumb. It’s also loaded with toasted pecans and sweet-tart dried cranberries, making it an ideal Christmas-time cookie. I was drawn to “Triple-Oatmeal Cookies” because it indeed incorporates oatmeal in three ways: oat flour, old-fashioned rolled oats, and steel-cut oats. Oftentimes, she also includes directions for turning the recipe gluten-free. Where to start with the 100-plus recipes? “Glossy Fudge Brownies” (with that coveted crinkly papery crust)? “Red (Wine) Velvet Cake” (colored by Cabernet Sauvignon and raw cocoa powder)? “HomeMade Pop-Tarts” (with homemade colored sprinkles, no less)? With most of the recipes, Parks also suggests easy ways to riff on the original recipe. Nope, these are thoroughly do-able, designed for a home-cook to make in a home kitchen and to enjoy with friends and family at home. These aren’t fussy, chef-y plated desserts with an overload of flourishes that just make your head spin. It’s a good bet you’ll find yourself equally smitten with this book, because it’s all about iconic American desserts, the treats you grew up loving - only done way better here. The new cookbook, of which I received a review copy, is by the talented Stella Parks, a graduate of the Culinary Institute of America, a James Beard Award-nominated writer for Serious Eats, one of Food & Wine magazine’s “Best New Pastry Chefs,” and creator of the BraveTart blog. Is it possible to gain weight just by looking through a cookbook?īecause I just want to inhale everything I see in “BraveTart” (W.W. With three types of oatmeal in these cookies, they are practically health food.
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