Cookies & Bars

whole wheat blondies with chocolate chips

Whole Wheat Blondies

Whole wheat blondies are a simple to make, needing no mixer: only a bowl and a spoon. I like to melt the butter right in the mixing bowl (it fits in the microwave). Might as well save on dishes, right? They are also fairly quick: from getting out the ingredients

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adaptable Marshmallow Bars 1200

Adaptable Marshmallow Bars

I love an easy bar cookie, don’t you? These endlessly adaptable marshmallow bars are even better, because I get to use up the remnants of an open jar of jam. These cookies are inspired by and adapted from Joy the Baker – and they remain a favorite in my family. They’re cookielicious! The absolute

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thumbprint cookies with jam 1200

Thumbprint Cookies with Jam

At times, I fear that I give the wrong impression. I put up lots of good things, including jar after jar of jam and fruit butter. But think beyond toast – these jars of fruity goodness are good for much more. Open jars flavor ice cream, smoothies, and cake frostings; spike salad

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perfect chocolate chip cookies

Perfect Chocolate Chip Cookies

I’m sure there are people who don’t like chocolate chip cookies – it’s just that none of those people are in my family. By popular demand, when I bake cookies, about half the time it’ll be chocolate chip. We’ve become quite picky about our cookies, and these are perfect chocolate chip cookies.

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brownies with jammy bits 1200

Brownies with Jammy Bits

There’s something about baking for the holidays that’s relaxing and exciting at the same time. It’s a great pleasure to bake in anticipation of sharing good things with friends and family. Brownies with Jammy Bits are a very special brownie at my house. They are intensely chocolatey, moist and chewy, and

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gingerbread hedgehog cookies

Gingerbread Hedgehog Cookies

Gingerbread hedgehog cookies are undeniably cute, and they’re a favorite in my family.  They’re a simple spicy gingerbread cut-out, decorated with icing and sprinkles. They ship well and taste great, and will last quite a long time in an airtight tin. This is a basic gingerbread cut-out cookie, good to

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chocolate coconut Macaroons

Chocolate Coconut Macaroons

There are times when you absolutely require chocolate just as soon as possible. There are also times when you need just a few cookies, not a big batch. We’ve got you covered here for both: chocolate coconut macaroons in a small batch. These delightfully shaggy macaroons are made from ordinary pantry ingredients:

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traditional hermit cookies

Traditional Hermit Cookies

I have a weakness for molasses cookies of all kinds. The best of them are deeply darkly delicious; chewy, both sharp and mellow with spices. They will keep for weeks, if only I can hide them from my family. (I’ve never been able to keep any long enough to test

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Ginger Shortbread Rounds

These buttery shortbread cookies are a family favorite: they are both simple to make and delicious to eat. This version is spiked with shards of crystallized ginger. Made with unbleached wheat flour, these cookies are definitely not gluten-free. Shortbread comes from Scotland, where it was made with oats. I’m planning to

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cherry almond nanaimo bars

Cherry-almond Nanaimo Bars

Need a dessert, but finding it too hot to bake? Nanaimo Bars are the answer! Common in Canada, they are delicious refrigerated three-layer bars that permit tons of variations. Perfect for hot weather, they require no baking at all. No one seems to know just who invented them, though they’re

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3-yolk Sugar Cookies

When you have extra egg yolks left over, use them in something delicious! These sugar cookies are soft and tender, and handily used my 3 remaining egg yolks. 3-yolk Sugar Cookies 2 1/2 c flour 1 tsp baking soda 1 tsp cream of tartar heaping 1/2 tsp fine sea salt

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Molasses Cookies

I’m responding to a request for chewy molasses cookies. These are not thin ginger-snaps, but have the texture of soft sugar cookies, with a crackly top crust. A hit at my house, they never last more than a few days – though they will supposedly keep well. Makes about 2

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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