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This week’s cookie recipe is inspired by our favorite flavor pairings, such as chocolate chip cookies.
What’s better than a pink ‘n’ hurricane cocktail, with ginger, lime and rum? Maybe there is nothing – or maybe there is a ginger cake that takes away the taste of the drink as a big cake and cake.
It’s Cookie Week, the New York Times is back for its annual tradition. This year, we’re weaving together our favorite foodies and treats for seven treats, with recipes and videos to go along with them.
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It’s great to drink like a Vietnamese coffee, to taste the flavor of cookies in a coconut and light package, or to treat yourself to a few chocolate chips (without ice cream). But don’t forget to have fun – the holidays are all about the cake and eating it too.
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Channel ten nights of movies … for cake! My journey is all about enjoying your favorite stand up players and baking them and weaving simple sugar dough. The toute station in terms of support does not overshadow the stars (the popcorn and candy, of course). Feel free to play around with the mix, but make sure your popcorn (microwave or stoveg) is freshly popped for the crisper and still has a coating.
Credit…Jonathan Bang
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Don’t worry: these cookies look like slices of Mortadella. Claire Saffitz – A new twist on the classic “sauce” cake like the Chocolate Kolbasa from Eastern Europe or the Salami Headley served at Burger Burger in New York – no matter what it looks like. The dried fruit strawberries give the pink color, while the pistachios play the role of, well, pistachios.
Credit…Jonathan Bang
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Entering through the cake of Samantha Seneviratne takes the main thing of a cake with a chocolate – the back of the hair and the hair and the water flow – and lowers them in a little treat. The coconut and non-coconut (for the most taxed seeds) in the dough is the source of the signature flavor, if it is made of coconut and crushed coconut – they give the cake a shine.
Credit…Jonathan Bang
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Eric Kim’s cake is easy, delicious and feels like eating mint-chip ice cream, thanks to the peppermint extract and its cooling effect. The base of the sugar-cookie-cookie – made without mixing – is covered with a white matsty white chocolate that is thinned with olive oil. The dark moss lends the bitterness to balance the sweetness.
Credit…Jonathan Bang
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Inspired by the bar, Sue Li’s simple treat, the taste of Caramel Nougat Center through the raspberry dough. Once prepared, the dough is then generously rolled in salted peanuts, berries and berries that cannot be made into sweets.
Credit…Jonathan Bang
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Melissa Clark took the bittersweet elements of Vietnamese coffee – espresso and whipped fruit milk – and turned them into brownies. The ESPRESSO on the Brownie battery gives them the coffee taste. But the second to eat them, the joy is to combine the cereal chocolate, and swell with coffee beans, and the chocolate in the amazing chocolate, developing the image of milk beating coffee only.
Credit…Jonathan Bang
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Hurricane ‘n’ is a fun bird party, and ginger beer’s flaming chocolate, warm dark and refreshing hair-refresher – in a nutshell. Dan Pelosi’s defeat is different. Cayenne joins the common spices of ginger, cloves and camomile, and camomile, a baby seed, is mixed with dark juice. But perhaps the best part is that, unlike cocktails, there is no limit to how many you can consume.
Credit…Jonathan Bang
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