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The Smitten Kitchen Cookbook (Anglais) Relié – 28 février 2013

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Relié, 28 février 2013
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Tres Leches Rice Pudding

yield: serves 8

1 cup (180 grams) long-grain white rice

¾ teaspoon table salt

1 large egg

One 12-ounce can (1½ cups or 355 ml) evaporated milk

One 13.5-ounce can (17/8 cups or 415 ml) unsweetened coconut milk

One 14-ounce can (1¼ cups or 390 grams) sweetened condensed milk

1 teaspoon vanilla extract

1 cup (240 ml) heavy or whipping cream, chilled

1 tablespoon confectioners’ sugar

Ground cinnamon, to finish

My list of rice pudding loves is long. There’s the Danish risalamande, with chopped almonds, whipped cream, and a sour cherry sauce, usually served at Christmas with a prize inside—one that I never win, not that I’ve been trying for thirteen years at my best friend’s house or anything. There’s kheer, with cardamom, cashews or pistachios, and saffron. There’s rice pudding the way our grandmothers made it, baked for what feels like an eternity, with milk, eggs, and sugar. And there’s arroz con leche, which is kind of like your Kozy Shack went down to Costa Rica for a lazy weekend and came back enviously tan, sultry, and smelling of sandy shores. As you can tell, I really like arroz con leche.
But this—a riff on one of the best variants of arroz con leche I’ve made, which, in its original incarnation on my site, I adapted from Ingrid Hoffmann’s wonderful recipe—is my favorite, for two reasons: First, it knows me. (That’s the funny thing about the recipes I create!) It knows how preposterously bad I am at keeping stuff in stock in my kitchen, like milk, but that I seem always to have an unmoved collection of canned items and grains. Second, it’s so creamy that it’s like a pudding stirred into another pudding.
The rice is cooked first in water. I prefer to start my rice pudding recipes like this, because I’m convinced that cooking the rice first in milk takes twice as long and doesn’t get the pudding half as creamy. Also, it gives me a use for those cartons of white rice left over from the Chinese take- out I only occasionally (cough) succumb to. Then
you basically cook another pudding on top of it, with one egg and three milks—coconut, evaporated, and sweetened condensed—and the end result will be the richest and most luxurious rice pudding imaginable. But why stop there? For the times when the word “Enough!” has escaped your vocabulary, I recommend topping it with a dollop of cinnamon- dusted whipped cream, for the icing on the proverbial cake.

Pancetta, White Bean, and Swiss Chard Pot Pies

Over the years, we’ve had a lot of dinner parties. I’ve made mussels and fries and red pepper soup; I’ve made meatballs and spaghetti repeatedly; brisket and noodles were on repeat until I got the kinks ironed out of the recipe in this chapter, and there was this one time when I decided to make nothing but delicate flatbreads for dinner. It was a terrible idea. Don’t do this unless you want to spend three days making doughs and mincing vegetables, only to have everyone leave hungry.
I’m pretty sure if you asked my friends what the very best thing I’ve ever served them was, they’d still go on about chicken pot pies I made from an Ina Garten recipe all those years ago. People, it turns out, go berserk for comfort food—especially comfort food with a flaky pastry lid—doubly so on a rainy night. I liked them too, but the chicken— which often ends up getting cooked twice—has always been my least favorite part. What I do like is the buttery velouté that forms the sauce, and it was from there that I decided to make a pot pie I’d choose over chicken, peas, and carrots any night of the week.
You really have to try this for a dinner party, especially if your guests were expecting something fancy. The crust and stews can be made up to 24 hours in advance, and need only to be baked to come to the table; this means that you could spend that time getting cute, or at least making pudding for dessert. And if people are expecting the same old same old beneath the lid, this will be a good surprise—the lid is so flaky, it’s closer to a croissant than a pie crust, and the pancetta, beans, and greens make a perfect stew, one you’d enjoy even without a bronzed crust. But, you know, it helps.
yield: serves 4


2 cups (250 grams) all- purpose flour

½ teaspoon table salt

13 tablespoons (185 grams or 1 stick plus 5 tablespoons) unsalted butter

6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained yogurt)

1 tablespoon (15 ml) white wine vinegar

¼ cup (60 ml) ice water

1 egg, beaten with 1 tablespoon water, for egg wash

2 tablespoons (30 ml) olive oil

4 ounces (115 grams or ¾ to 1 cup)

¼-inch-diced pancetta

1 large or 2 small onions, finely chopped

1 large carrot, finely chopped

1 large stalk celery, finely chopped

Pinch of red pepper flakes

Salt and freshly ground black pepper

2 garlic cloves, minced

Thinly sliced Swiss chard leaves from an 8-to-10-ounce ( 225-to-285-gram) bundle (4 cups); if leaves are very wide, you can halve them lengthwise

3½ tablespoons (50 grams) butter

3½ tablespoons (25 grams) all- purpose flour

3¼ cups (765 ml) sodium- free or low-sodium chicken or vegetable broth

2 cups white beans, cooked and drained, or from one and a third 15.5-ounce (440-gram) cans

Make Lids

In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
Make Filling

Heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.
Make Sauce

Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium-low heat. Add the fl our, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added one-third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom—they’ll add great flavor.

Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.
Preheat your oven to 375 degrees.
Assemble and Cook Pot Pies

Divide the filling between four ovenproof 2-cup bowls. (You’ll have about 1½ cups filling in each.) Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing their lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents in each to help steam escape. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.
Do Ahead

The dough, wrapped twice in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can be made up to a day in advance and stored in a covered container in the fridge.
Cooking Note

For a vegetarian version, skip the pancetta and cook your vegetables in 2 tablespoons olive oil instead of 1.

Plum Poppy Seed Muffins

She hasn’t said so in so many words, but I have a hunch that my editor thinks I should explain why it took me no fewer than seven muffin recipes to stop fussing and find the perfect one to tell you about. Are muffin recipes that hard to come up with? No, not really. Do we perhaps just enjoy eating muffins so much that I looked for excuses to make more? Unfortunately, not that either. Am I really so terribly indecisive? Apparently, yes, but only in what I believed to be the quest for the greater muffin good. Okay, fine, and when I’m choosing earrings.
What finally led me here was, innocently enough, a basket of boring-looking lemon-poppy seed muffins at a bakery one morning;
they got me wondering when poppy seeds would come untethered from lemon’s grasp. Poppy seeds are delightful on their own— faintly nutty bordering on fruity—but they also play well with fruit that is richer in flavor and texture than lemon. Inspired, I went home and, a short while later, finally pulled a muffin out of the oven I’d change nothing about. Poppy seeds, plums, browned butter, brown sugar, and sour cream form a muffin that’s rich with flavor, dense with fruit, and yet restrained enough to still feel like breakfast food. Seven rounds and six months in, I bet somewhere my editor is breathing a sigh of relief.

yield: 12 standard muffins

6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned and cooled, plus butter for muffin cups

1 large egg, lightly beaten

¼ cup (50 grams) granulated sugar

¼ cup (50 grams) packed dark or light brown sugar

¾ cup (180 grams) sour cream or a rich, full-fat plain yogurt

½ cup (60 grams) whole- wheat flour

1 cup (125 grams) all- purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon table salt

Pinch of ground cinnamon

Pinch of freshly grated nutmeg

2 tablespoons (20 grams) poppy seeds

2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do)
Preheat your oven to 375 degrees. Butter twelve muffin cups.
Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour- cream mixture until it is just combined and still a bit lumpy. Fold in the plums.
Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.

Do Ahead

Generally, I think muffins are best on the first day, but these surprise me by being twice as moist, with even more developed flavors, on day two. They’re just a little less crisp on top after being in an airtight container overnight.
Cooking Note

You don’t create seven muffin recipes in a year without learning a few things. I found that you could dial back the sugar in most recipes quite a bit and not miss much (though, if you find that you do, a dusting of powdered sugar or a powdered-sugar-lemon- juice glaze works well here); that a little whole-wheat flour went a long way to keep muffins squarely in the breakfast department; that you can almost always replace sour cream with buttermilk or yogurt, but I like sour cream best. Thick batters—batters almost like cookie dough—keep fruit from sinking, and the best muffins have more fruit inside than seems, well, seemly. And, finally, in almost any muffin recipe, olive oil can replace butter, but people like you more when you use butter— and if you brown that butter first, you might have trouble getting them to leave.

--Ce texte fait référence à l'édition Relié .

Revue de presse

"Utterly scrumptious. It's the kind of food you want to eat at home every weekend" (Yotam Ottolenghi)

"I'm a longtime fan of the blog and this is a wonderful cookbook" (Rachel Khoo, Little Paris Kitchen)

"Approachable but exciting recipes that you'll return to again and again" (Waitrose Kitchen)

"Her food is creative, her writing chatty and discursive, and the sheer delight she takes in cooking things which work and give pleasure shines through on every page... Her attention to detail, partly a response to pernickety questions from readers seeking advice and clarification on her recipes, make her the perfect partner to hand-hold even the most bashful kitchen novice" (Mail on Sunday)

"Smitten Kitchen reads like a conversation with a witty friend who can recommend the perfect nosh for any occasion" (O, The Oprah Magazine)

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Par ID le 14 octobre 2013
Format: Format Kindle Achat vérifié
J'étais impatiente de tester la version livre. Quelques très belles découvertes (notamment les frites au four maison!) même si certaines recettes sont fortement inspirées de recettes publiées sur le blog au fil des années.
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Format: Relié Achat vérifié
I bought this cookbook a few weeks ago and I've cooked already 10 recipes from this book! I just love it. The recipes are easy but they have this Deb twist which makes the success of her blog.
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Commentaires client les plus utiles sur (beta) HASH(0xa02f4648) étoiles sur 5 698 commentaires
549 internautes sur 564 ont trouvé ce commentaire utile 
HASH(0xa01e71e0) étoiles sur 5 So far, so good! 4 novembre 2012
Par Isabella1217 - Publié sur
Format: Relié Achat vérifié
These recipes are like something you'd find in your grandmother's top-secret cookbook. They are made from scratch, with all-natural ingredients, no shortcuts, no pre-made mixes, etc. This doesn't make it a super light or particularly "healthy" cookbook, however. When making the apple cake, for instance, I was shocked that it called for two full cups and five tablespoons of sugar (eek)! Yes, I know it's a dessert and these usually have a lot of sugar in them, but I guess I was secretly hoping I could make everything in here and not worry about my kids eating too much of something. On that note, the author does list a few substitutions you can make in the beginning of the book to make the recipes healthier, as well as vegetarian variations throughout the book.

Here is a count of the recipes per category:

17 Breakfast items
11 Salads
13 Sandwiches, Tarts & Pizzas
13 Vegetarian Main Dishes
12 Seafood, Poultry & Meat dishes
8 Cookies
8 Pies and tarts
9 Cakes
5 Puddings and Candy
10 Party Snacks and Drinks

* Recipes are categorized very well.
* Ingredients needed are easy to find and usually inexpensive. They are also REAL ingredients, so you're pretty much making everything from scratch. Nothing with weird chemicals in the label.
* The author includes a clever/funny/witty/entertaining short story before each recipe that gives some history/insight into how she acquired the recipe or how she came up with it.
* Each recipe includes at LEAST one full-page, full-color photograph, and most also have photos of the ingredients or a few of the steps involved.

* The "stories", although enjoyable, are occasionally a bit lengthy.
* Recipe directions are in paragraph form, rather than numbered. This, of course, depends on personal preference. I like to see the steps numbered, which helps me keep track of where I am without having to waste time by re-reading the directions to find my place again.
* Pretty much all of the recipes are split between two pages. By this, I mean the recipe begins on, say, page 2 (on the right hand side), and you have to flip the page over to page 3 (on the left hand side) to see the rest of the directions. Again, this is not a HUGE deal, but it has become inconvenient for me when my hands are covered in flour or whatever and I have to flip the page back and forth. It would have been better if the recipes were each spread over two opposite-facing pages. This way, the book could just stay open the whole time I'm preparing the recipe.

Are these recipes good? Yes!
Are they easy? Yes, but maybe not for absolute beginners.
Are they quick? No, but that is part of their old-fashioned charm.
Am I glad I bought this and would I recommend it to a friend? Yes and YES! :)
371 internautes sur 392 ont trouvé ce commentaire utile 
HASH(0xa01e760c) étoiles sur 5 Interesting Recipes, Awkward Format 6 décembre 2012
Par Kristin - Publié sur
Format: Relié
I love the blog and had a great time seeing Deb Perelman on her book tour, where I was crazy enough to pay MORE than the list price for the book. There are some great-looking recipes in this book, most of which are not on the website, and I look forward to trying many of them, starting with the apple cider caramels. It is definitely not a 'basics' cookbook. The recipes, although fairly simple, are unusual. Personally I like this because I already have many cookbooks coving the basics. My so-so rating has more to do with the format of the book. As another reviewer noted, recipes run 3-4 pages of prose, so the actual steps to the recipe are hard to pick out, and most of the time they are not on the same page as the ingredients, so you have to flip back and forth as you cook. Also, a pet peeve of mine with cookbooks, there is no table of contents or index listing the recipes with page numbers, so while you can see in the beginning of the book that sweets start on p. 193, when you get to page 193 there is no indication of which page 'cakes' starts on. After you shuffle through 90 pages of sweets to find that cakes start on p. 238, you have to shuffle some more to find the recipe for 'chocolate hazelnut crepe cake' on p. 256. It would have been so simple to put a page number next to each recipe on the list. Also, the pictures aren't labeled and since they frequently aren't on the same page as the title of the recipe, you have to go back to see what you're looking at and whether that's the recipe you're looking for. More flipping around. I'm surprised, with her attention to detail and frequent reading of other cookbooks, that this book is so clunky.
195 internautes sur 218 ont trouvé ce commentaire utile 
HASH(0xa01e7660) étoiles sur 5 Cancelling my preorder did cross my mind... 31 octobre 2012
Par mamadealex - Publié sur
Format: Relié Achat vérifié
The "frugal" side of me thinks, 'I can just Google for a good recipe online or check the Smitten Kitchen blog. Do I really need yet another book to add to my cramped one-bedroom apartment, and will I really find new recipes in it that appeal? Should I just wait to borrow it from the library?'

I'm glad that I didn't hit that cancel button because I got it and WOW. I have been waiting for a recipe book from Ms. Perelman and now I remember why. Her photos are stunning, the recipes I flipped through I haven't seen before, and her quick wit and humor translate beautifully in print. The blog, plus so much more in tangible form.

Some might be quick to comment that this is just her blog in print format. I would like to state that yes, there is some overlap, but not much from what I have seen. Plus, if you're a blogger and are producing a print copy, there is some expectation that there *will* be overlap and the more popular or highly clicked recipe posts will make it into the book. If you didn't, you'd hear it from your audience. You really can't please everyone, but I for one haven't been this excited about a cookbook in a long time. There are many recipes I haven't seen on her blog, (and I have been following her for at least 6 years now) AND I love that she includes Jacob in her stories and annotations of the recipes. I find the inspiration to cook simple, healthy, and tasty meals for my little man. I suspect that Jacob is her source of inspiration... AND if your son was as cute as that little future heart breaker, you'd be sure to put him in your cookbook. ** I'd like to also add that this is not a family album. What it is: A fantastic cookbook.
45 internautes sur 54 ont trouvé ce commentaire utile 
HASH(0xa01e772c) étoiles sur 5 Adjust review: Almost perfect 3 novembre 2012
Par Sarvi Sheybany - Publié sur
Format: Relié Achat vérifié
A note: I have had to revise my review up from 4 to 5 stars despite the lack of a soup/stew section because I've now had a chance to make a few things and they've all been total knockouts, especially the pot pie and the roasted chicken with potatoes. I am extra impressed because it's pot pie and roast chicken, some of the most basic and perhaps unexciting dishes, and in both cases I tasted them and said OH MY GOD and wrote to my partner to warn him to get home fast or he wouldn't get any. Today I came home and found he had left the book peppered with bookmarks, numbered in order of what he wants next. If that doesn't get you 5 stars I don't know what can, soup or no soup! The full text of my original review is below:
The good stuff: The book's organization seems to reflect a real home cook's interests and needs. It's organized into breakfast, salads, sandwiches/tarts/pizzas, veggie mains, meat mains, sweets, and party snacks/drinks. This is a little different from other cookbooks I've seen, and it's great and practical. It reflects the great strength of bloggers: the Q&A with real home cooks who ask the kinds of questions that might seem obvious or naive to a pro, but that can make a real difference to your everyday cooking -- like, what difference will I see in my dish if I use salt X vs salt Y? "What will happen if..." is the number one question you have when you're cooking, right? Because you have frozen corn, not fresh, or you have dried herbs, not fresh, or whatever other little substitutions you'd like to make, and you want some guidance till you get the hang of it. This book does a great job of addressing those kinds of questions, and presents the recipes with very appetizing photos.

Do you see what's missing, though? Where are the soups/stews? They're not in the main categories, and they're not in the index, either. I found that a bit disappointing and indeed a bit odd. It seems like flavorful, hearty, one-pot dishes would be squarely in this writer's wheelhouse.

This is just a matter of personal preference, but I did not find the idea of spaghetti squash in tacos or popcorn in cookies appealing. I do read the blog and cook from it pretty frequently, so I think this is just a matter of no two individuals having quite the same taste, and unfortunately for me, the areas where I don't overlap with the author made it into the cookbook kind of disproportionately. I can't ding it for that, but am just noting it here so you can check it out for yourself.
92 internautes sur 114 ont trouvé ce commentaire utile 
HASH(0xa01e7924) étoiles sur 5 Smitten about Smitten Kitchen 30 octobre 2012
Par Heather F. - Publié sur
Format: Relié Achat vérifié
I have made the whole wheat raspberry ricotta scones and they were wonderful and the Leek Fritters with Garlic and Lemon...pan friend with amazing flavors. The instructions Deb gives are clear and you understand exactly what you have to do for the recipes to come out perfectly. She gives great tips in the front of the book to let you know what kind of ingredients she uses, so you can replicate the results. I also like the way the book is organized. Basic chapters: Breakfast, Main Dish Vegetarian, Main Dish Meats, Sweets don't have to hunt through an entire book looking for a recipe because it is organized according to the author's whims.

There are cute little stories, like in her blog that talk about each recipe and they are fun to read. The pictures make you want to eat everything. ****EDIT**** There has been talk that she wrote too much about her son in the book. Let me say, she puts a little snippet before each recipe. Sometimes she puts a blurb about her son in these. It is not obtrusive and doesn't take away from the recipes. So, the people who are complaining about this, are being silly and making an issue out of a non-issue. It is all recipes.******

But, best of all, this is a normal woman who is making beautiful, wonderful dishes, that anybody can make. I love a cookbook that is for the home cook, but that takes your cooking to new levels. This cookbook will make you a better cook, her cooking style is elegant yet down home and that is something that I strive to achieve in my own cooking.

Buy this as a present for anybody who likes to cook (they don't even have to be a fan of the blog) and they will appreciate it as it's just good food.

***1-1-13 Update*** Add a couple more recipes made. The French Onion Soup Toasts....are almost enough by themselves to warrant buying this cookbook. Everybody at my New Year's party thought they were the most amazing thing they'd ever eaten. That's what I love...something easy to make and yet amazing!!!

Peanut Butter Sandwich cookies....also really, really good! I didn't make mine into sandwich cookies as I thought the cookie itself was a bit dry and felt to double up on it would be quite a mouthful. So, I doubled the amount of (very tasty) chocolate peanut butter frosting and individually frosted each cookie. Another hit! I think they would be perfect for Valentine's.
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