Cookie Swap! by Lauren Chattman

By Lauren Chattman

Cookie swaps are cheerful. Cookie swaps are social. Cookie swaps are hip but old-school, stylish but conventional. Cookie swaps are artistic, low-cost, DIY, and a good way to entertain. Cookie swaps are baking meets sew 'n complain, with newspapers, magazines, and websites—including the hot York instances, The Washington publish, higher houses and Gardens, genuine uncomplicated, relatives enjoyable, Southern residing,, and Ed Levine's critical Eats—all writing concerning the pattern. Cookie change! captures all of this and extra in an idea-packed, a little sassy guide.

On the only hand, it's all concerning the switch: whilst to switch (Christmas, after all, and different vacations, but additionally birthdays, bridal showers, commencement events, PTA conferences, and fund-raisers—or simply at your subsequent publication membership meeting). and the way to swap—with a planner, cookie switch math advisor (so each person will get a similar variety of cookies), principles for invites, undefined, boxes, after which, whilst the crumbs have settled, the right way to make a keepsake.

On the opposite hand, it's all in regards to the cookies. Lauren Chattman is a former expert pastry chef and baking author who's prepare a knockout number of greater than 60 delectable, easy-to-make, simple-to-sophisticated recipes masking all types of cookie—from crowd-pleasing favorites like Chewy Chocolate Chip Cookies and Pumpkin Cheesecake truffles to unforeseen treats like Flaky Cardamom Palmiers and eco-friendly Tea Sandwich Cookies with Almond Cream. ultimately, the booklet ends with a bankruptcy of drink recipes—such as Iced Irish espresso, Mini Strawberry Milk Shakes and Juicy Sangria—because no longer each cookie wishes milk.

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Example text

It’s usually made with white rice, but this recipe features a trio of whole rices, which will be more filling and give you more sustained energy than white rice. You can make this with just one of the three types of rice listed if that’s all that you have on hand. I’ve given you three options on the cooking method, but be aware that the minimum cooking time is over an hour, so plan ahead. Serves 5 INGREDIENTS METHOD 4½ cups/1 L water Cooking Option 1 ¼ cup/55 g black rice In a slow cooker, combine the water, rices, and ginger.

T I P To toast nuts and seeds, preheat the oven to 300°F/150°C/gas 2. Spread the nuts or seeds on a rimmed baking sheet and bake until lightly toasted, from 8 to 15 minutes, depending on the size of the nut. Stir frequently so they’ll cook evenly, and keep a close eye on them so they don’t burn. SWEET BREAKFAST TREATS 59 60 SWEET & EASY VEGAN S W E E T & E ASY V EG A N 00 CherryAlmond Snackers These easy-to-make treats are quick to eat as you head out the door for a walk or bike ride. Plus, they’re packed with energy to fuel you along the way and are very digestible so they won’t weigh you down.

Bring to a boil at high heat, then reduce the heat to low and cook for 1 hour. The rice grains should be expanded and the mixture should have the consistency of thin porridge. Cooking Option 3 To speed the prep time in the morning, cook the rices on the stovetop the night before. Combine 2 cups/480ml of the water, the rice, and ginger. Bring to a boil over high heat, then lower the heat, cover, and simmer for 40 minutes, until all the water is absorbed. Cool, cover, and refrigerate overnight. The next morning, add the remaining 2½ cups/600ml water and bring to a boil over high heat.

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