In honor of National Dessert Day Oct. 14, we present some sweet recipes.
When baking large cookies, keep the additions in larger pieces.In my book, a well-made cookie beats just about any other treat or protein bar every time. Especially when the cookie is oversized and chock-full of crisp, golden nuts, bits of dried fruit and tiny nuggets of chocolate. Who can resist?
When baking large cookies, keep the additions in larger pieces. If you choose to make smaller cookies, break the pretzel pieces or chop fruits and nuts a bit more. Make these cookies gluten-free by using gluten-free muesli or oats, a gluten-free 1 to 1 baking mix in place of all-purpose flour and gluten-free pretzel sticks.
4. Cool cookies on pan for 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. The Kitchn: This peanut butter banana smoothie is cool, creamy and completely satisfyingSmoothies may be the most versatile of foods. They can be a grab-and-go breakfast, a refreshing afternoon snack, an easy way to get in a serving or two of fruits and veggies, a delicious use-up for past-their-prime bananas — or all of the above.
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