EatingWell reader Beverley Rosenber of Santa Barbara,
California, contributed this recipe to our Kitchen to Kitchen
department. She updated a favorite treat by cutting back on sugar
and incorporating whole grains.
We've taken the frying and fuss out of crab cakes by
shaping and baking them in muffin tins. For the best taste, look
for pasteurized crabmeat in the refrigerator case at your
market's fish counter, a better choice than canned...
There are so many Christmas cookie recipes around but
often so little time to bake during the busy holiday season.
Here's a new take on an American classic. Tahini (sesame
paste) makes the cookies sophisticated for adults and lower in
saturated fat, while brown sugar and chocolate keeps them ever so
delicious for the whole family.
We can't resist big, soft, fudgy cookies, like those found
in glass jars on bake-shop counters. These freeze exceptionally
well-layer them in a freezer-safe container between sheets of wax
paper; thaw 15 minutes at room...
These easy cookies are a real snap to make - just stir and
Peanut butter and chocolate combine in these adorable little acorn-shaped candies. These Thanksgiving cookies are a perfect complement to any Autumn table. Get Anne Coleman's great recipe here.
These fun cookies are a version of my grandmother's. They originally call for shortening, but in the face of all that is known about trans fats these days, I opted for butter this time. We usually make these cookies pink. These are the best go-with for ice cream and I think chocolate chip mint or pistachio would be great for St. Pat's.
Bursting with oats and chocolate chips, these flavor-packed cookies are an irresistible treat for kids, whether you customize them with special ingredients or stick to the delicious basics.
Kids of all ages will love these perfectly chewy treats.