Graham Crumb Chocolate Chip Cookies
Chocolate Chip Cookies

Graham Crumb Chocolate Chip Cookies

Chocolate Chip Cookies When I decided that I was going to bake these cookies, my initial thought was to hold off on publishing the recipe until Christmas. For me, graham crumbs conjure up images of Christmas. I guess that’s when my mom would use graham crumbs the most. Well, she did make a no-bake cheesecake almost every Sunday for dessert. That had graham crumbs. Maybe I’m wrong about them being a Christmas thing. So, I’m going to go ahead and publish this recipe now. Besides, I already have more than enough new cookie recipes to fill my Christmas quota! Chocolate Chip Cookies Yes, Dear Reader, you know I’m already busy at work on my third annual Lord Byron’s 24 Cookies of Christmas series! The cat’s out of the bag now, but I think most of you already expect it to happen anyway. You know how much I love Christmas! And, I love graham crackers and crumbs, so let’s talk about this recipe! THE BOY WHO STOLE CRACKERS I remember when I was a kid, I would steal my mom’s graham crackers. If she was out of graham crackers, I would steal her graham crumbs. How could I help myself? They were so delicious! Besides, she’d never let us eat them because to her they were only meant for baking! I’ve shared with you before, Dear Reader, that I have never in my life tried a s’mores. Nope! Sure, we had backyard fires just like everyone else. We roasted wieners and toasted marshmallows. But, to this day, I’ve never paired a toasted marshmallow with a graham cracker and chocolate. Just a few days ago, we purchased a fire pit for our backyard. I have purchased marshmallows, graham crackers, and chocolate. Even John.e, the vegetarian, will get to partake, because I managed to find vegan marshmallows! Our plan is to light a fire and makes s’mores in the evening on Canada Day. Chocolate Chip Cookies Finally, after over 40 years of feeling guilty about eating my mom’s graham crackers, I’m going to live my childhood fantasies! Come to think of it, I’m not sure I can remember any of my childhood friends making s’mores either. Were they just not a thing in 1980s Newfoundland? GRAHAM CRUMB CONSISTENCY There are really two options when it comes to making this cookie recipe. You can purchase the graham crumbs. Or you can make your own crumbs from graham crackers. To be…

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Classic Ermine Frosting

When I was younger, my mom would often make a cake on the weekends. She loved to bake and would make many cakes from scratch. I have fashioned my Tomato Soup Cake after her version. And she would make Gumdrop Cake quite often too. But when it comes to regular, everyday baking, she would just break out a boxed cake mix. It was very rarely chocolate or vanilla though. Nope, she preferred the flavoured cakes. Should loved the yellow cake, and she would make the cherry chip cake often enough. Whatever flavour she picked, it was topped with one of two things. The first was Dream Whip. There was always a box of that in the cupboard. If it wasn’t that, it was Ermine Frosting. Of course, she never used the word frosting in her life. She called everything icing. I remember mom using the flour-based frosting, but it took me years to track down the recipe. Finally, here it is in all it’s glory! WHAT IS CLASSIC ERMINE FROSTING? I’ve tried to put into words – to describe – what this frosting is, but I’m not going to reinvent the wheel. I found this description on the Wilton website and it describes it perfectly! It is a French-inspired topping that is smooth and rich. The flavour is very similar to a cream cheese frosting. Known also as heritage frosting, boiled milk frosting, and flour buttercream, it is firm enough to hold its shape, but can also be used as an airy filling. This unique twist on vanilla buttercream frosting is light, not as sweet and also egg-free. It’s perfect for pairing with rich cakes like red velvet, butter, or chocolate. Although it takes a bit longer than other frostings to make, it’s simple to whip up and pipes beautifully. A FROSTING BETTER THAN THE REST To be perfectly honest, Dear Reader, this frosting is just plain wizardry. If you make it, you will know exactly what I mean. When you see the gloppy, glutenous mixture from the boiled flour and milk, you might be tempted to toss it out and start again. But, don’t – it supposed to look like that! The secret to making this frosting super creamy is to cook the flour and milk mixture until it becomes extremely thick. To do this, you will need to stand over the pot for the entire 20 minutes. You need to keep…

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Red Berry Swirl Tartlets

In the world of food blogging, Canada Day is one particular celebration that’s almost completely void of food that mimics the colours and/or patriotic symbolism of this beautiful country. Here at Lord Byron’s Kitchen, I have a few recipes that celebrate America’s Fourth of July. So, this year, I decided to up my Canada Day recipe game as well. ARE CANADIANS AS PATRIOTIC AS AMERICANS? Using the word patriotic to describe Canada is not something I feel really comfortable with doing. It’s not that Canucks aren’t a proud people; I think it’s the fact that Canadians are modest and humble. Of course, I’m not stating that in contrast, Americans aren’t those things as well. But, it seems that America loves a good excuse to host a party! You must admit, my Dear American Reader, the Fourth of July is a huge deal for you. Just a few years ago, while writing up a recipe, I found some facts about America’s Independence Day. I stumbled upon a fact sheet which I found extremely interesting. The website had compiled a list of Fourth of July food consumption. THE TRUTH IS IN THE NUMBERS Americans consume around 155 million hot dogs on the Fourth of July.  They also spend 92 million dollars on chips, 167 million on watermelon, and 341 million on beer. If you were to do the math, our numbers would be a small fraction of those. So, why is it that Canadians don’t celebrate Canada Day with more red and white food? Do a search on Pinterest for Canada Day food and then do another search for Fourth of July food. See the major difference? The only reason I can think of is that Canada Day is not usually celebrated like Independence Day. THE CELEBRATION IS DIFFERENT Americans tend to celebrate Independence Day with with fireworks. They have parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions, and political speeches and ceremonies. In addition, events celebrating the history, government, and traditions of the United States take place on July 4th as well. In contrast, Canadians usually celebrate Canada Day with fireworks and live music. Large outdoor concerts featuring some of Canada’s best musicians and singers are a very common attraction. In smaller towns there might be a parade or a community volunteer-based pancake breakfast. It is surely not a large spectacle like it is for our neighbours to the south. THE RED, WHITE,…

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Puff Pastry Cream Cheese Fruit Tarts

If you’re a loyal reader, you will mostly like know already that home for me is Canada. To be more precise, we call Toronto home. There’s a positive side to living in a metropolis. Everything is readily available and pretty much at your finger tips. But, I long for a quiet life in the country. But, just because I live in Canada, that does not mean that I cannot celebrate and prepare a recipe for Independence Day. I love living in Canada, but I’m very much drawn to the United States. You know, Dear Reader, that I have a weakness for shopping and for country decor, and I find those things in the US. I have a full on love affair with Trader Joe’s (which we don’t have here in Canada) and I love Target and Barnes & Noble. In addition to my attraction to obviously materialistic things, a large portion of subscribers and readers of Lord Byron’s Kitchen resides in the United States. So, for those readers, I prepared these delicious and super easy Puff Pastry Cream Cheese Fruit Tarts. (Don’t worry, my Canadian readers, there’s a special Canada Day-based treat coming for you in a few days!) STORE BOUGHT PUFF PASTRY BECAUSE WHY NOT!? So, let’s talk puff pastry. First of all, let me just go on record and state that I have never, and probably will never, attempt to make puff pastry from scratch at home. It’s a skill that takes time to master and I have not yet mastered a simple pie crust, so I’m not about to attempt puff pastry. WHAT IS PUFF PASTRY? Puff pastry is a light, flaky, and buttery dough. It is thin layers of dough separated by a thin layer of butter. The dough is rolled out with a rolling pin and a layer of butter is smeared on top. Then, it’s folded over and rolled out again. This process is repeated over and over. Commonly, puff pastry can have up to 1,000 layers! Do you see why I’m not attempting to make it from scratch? Once puff pastry is baked, the butter melts to create steam. This is how those flaky layers are formed. Each layer of dough is separated from the next to create a puffed dough that’s golden brown and super delicate. You can buy puff pastry in the frozen section of most grocery stores. Look in the pie crust and cool whip section of…

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Chocolate-Mayonnaise Bundt Cake

Mayonnaise in a cake? Yes, Dear Reader, you read that correctly.  Your eyes did not deceive you.  This cake is most certainly made with mayonnaise, and as weird as it seems, it’s absolute perfection!  This cake gives you the best of both worlds. Not only is the cake light and fluffy on the outside, but the center is very moist and fudge-like. I like to think of this cake as a chocolate lava cake without the lava! Does that make sense? The first time I made this cake was in 2016. That was when this cake first appeared on the blog. Today, I’m updating the photographs and re-publishing this recipe, because this cake is just too delicious to be forgotten about! MAYONNAISE AS A BAKING INGREDIENT Believe it or not, mayonnaise is a very common ingredient in baking. And, if you think about it, why shouldn’t it be? Mayonnaise is made with common ingredients used in baking anyway. Let’s take a closer look. Mayonnaise has three main ingredients. They are oil, egg yolks, and lemon juice. (The lemon juice is sometimes substituted for vinegar.) Almost every baking recipe, whether it be a cake or a cookie, has eggs and some type of oil. Butter is most commonly used, but many muffin and donut recipes use oil. Using mayonnaise as an ingredient in baking is not that strange if you think about what mayonnaise is comprised of. In the case of this Chocolate Mayonnaise Bundt Cake, we’re using mayo instead of eggs and butter/oil. WHICH MAYONNAISE IS BEST? My Dearest Reader, there are some food brands that cannot be replaced with cheaper or knock-off brands. The taste and texture is just not comparable. One such food item is mayonnaise. If it’s not Hellman’s, leave it right on the shelf! And Miracle Whip is not mayonnaise!!! Each household has a favourite brand of certain things, and Hellman’s is ours. I know Duke’s is really popular in the south, and it is good, but I still prefer Hellman’s. If you prefer Duke’s, Heinz, Kraft, or McCormick, you can certainly use those brands. Here’s the tricky part. I have not tested this cake with low fat, fat free, olive oil-based, vegan, etc., mayonnaise products. So, I can’t guarantee that this cake will taste as it should if you use anything other than full fat mayonnaise. If you choose to use something other than full fat, you’ll have to…

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Jalapeno Corn Muffins

Not all recipes can be found by searching online or leafing through a cookbook or magazine. The best recipes are those that have been passed down from generation to generation. Or better yet, the recipes that your friends make and share with you! That’s exactly how I was introduced to this corn muffin recipe. CAN I TELL YOU A STORY? We have these amazing friends whom we never get to see as much as I’d like. That’s the thing about being an adult, isn’t it? There’s just never enough time to hang out with friends and have a good time. It seems that we only see Gloria and Micheal two or three times a year. But each and every time, I enjoy it more than I did the last time we all sat down together! I met Gloria first. She has been a friend of John.e’s for a long time, but I first met her in 2013. She was spending the weekend at their cottage alone and invited us to visit. I was so nervous to meet her, because John.e had told me so much about her, including the fact that she is a psychotherapist. You know how we all paint a picture of someone we’ve heard so much about, but have not yet met in person? Oh, Dear Reader, my paint brushes were worn out! I had painted this woman into someone that was extremely sophisticated and pretentious. I was sure the visit was going to be spent in this multi-million dollar lakefront cottage where I would listen to both John.e and Gloria converse using five dollar words. Wrong! The first thing I saw was her very warm and infectious smile. Then, I took notice of her very short, naturally graying hair, and her very artsy purplish-blue eye glasses. She immediately put me at ease with her casual look, her friendly face, and her very average cottage – still lakefront though! It was father’s day weekend. McKenna was living with her mom at that time. On Sunday morning, Gloria made me feel so special. Both her and John.e made breakfast while I drank coffee in the gazebo. Gloria even poured my coffee into a “King for the Day” mug. LET’S FAST FORWARD A BIT Five years later – yes, five years! – I met Micheal. Isn’t that crazy? John.e and I would visit their cottage, we even rented their guest cottage a…

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Peanut Butter Chocolate Chip Oatmeal Raisin Cookies

We love peanut butter cookies! There’s just something really comforting about sinking your teeth into a soft, homemade peanut butter cookie, isn’t there? I have a few recipes at Lord Byron’s Kitchen for cookies that use peanut butter, and this one is a variation on one of those. When it comes to cookies, I tend to lean more toward a chewier cookie experience rather than a crispy cookie. I love cookies like ginger snaps too, but the chewier the cookie, the more delicious it is! Adding the raisins certainly helps to achieve a chewier cookie! LIGHT VS DARK RAISINS – WHICH WILL YOU USE IN YOUR PEANUT BUTTER COOKIES? My mom used to refer to raisins in two basic terms – light and dark. But, there’s more to raisins than just the color difference. Not only are different grapes used in the making of raisins, but there are different processes that can be applied too. In most baking recipes, you’ll see just the word raisins. The most common raisins that can be found in North America and either light in color or dark in color. Sometimes, they might be called Golden Raisins or Sultana Raisins. Brown raisins are sun-dried by laying them out in the sun for two to four weeks. Golden raisins (with the exception of sultanas) are typically oven-dried and often treated with sulfur dioxide to preserve their color. To be honest, I don’t find much of a difference in the taste. The texture is different though. The golden raisins are more plump and juicy, while the brown raisins have less moisture content. You can use both interchangeably. CHOCOLATE CHIPS – SEMI SWEET, DARK, OR MILK? Dear Reader, whatever you have on hand will work perfectly in this Peanut Butter Chocolate Chip Oatmeal Raisin Cookies recipe. I always have both semi-sweet and milk chocolate chips on hand. I tend to bake often, so it’s not such a big deal for me to have both. But, there is a good reason for both. I think semi sweet chocolate chips are the best to incorporate into baked goods. I think the partial sweetness of them prevent a cookie or a cake from becoming too sweet. It’s just a personal preference really. You can certainly use milk chocolate. Milk chocolate chips are reserved for making bark, for melting and dipping, or for topping. I always use milk chocolate at Christmas time when making truffles. And I always…

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Banana Oatmeal Chocolate Chip Muffins
Banana Oatmeal Chocolate Chip Muffins

Banana Oatmeal Chocolate Chip Muffins

In our home, we love muffins. But, there’s a great muffin divide that breaks up the synergy in the house. You see, Dear Reader, while John.e and I love to eat muffins loaded with fruit, McKenna does not. She likes just plain chocolate chip muffins. Every once in a while, I’ll make a batch for her, but I always use my banana muffin base and I always add rolled oats. That way, even though she’s eating chocolate, she’s still getting the added benefit of eating something that’s good for her. You can add nuts too, if you like. But, like I said, these muffins were for McKenna and nothing beats chocolate chip for her! MILK, SEMI-SWEET, OR DARK CHOCOLATE? Any of the three will do perfectly fine! I tend to always use semi-sweet chocolate when baking. And, I save the milk chocolate for truffles or drizzle or snacking! I very rarely use dark chocolate, because I’m not a fan of it. Even though McKenna and John's .e prefer it, I still don’t use it much at all. As you can see from the photographs, I used mini chocolate chips. You can use regular chocolate chips. I only used the mini because it’s what I had on hand at the time. It’s worth noting that you can use white chocolate in these muffins if you prefer. I know some people prefer white chocolate, so it’s up to you. PAPER MUFFIN LINERS NOT NEEDED Whenever I bake muffins, I tend to not use one of those paper liners. Yet, when I bake cupcakes, I usually do use them. Some people argue that muffins and cupcakes are the same thing, so why use paper liners on some and not the other? I know the lines between what makes a cupcake a cupcake and a muffin a muffin can sometimes be blurred. Here’s how I keep the two separated in my head. First, does the finish product require frosting? If yes, it’s a cupcake. Second, does the finish product have any candy or sprinkles? If yes, it’s a cupcake. And, lastly, does the finished product have a paper liner? If yes, it’s a cupcake. Now, like I said, those lines can be blurred. That’s just how I like to differentiate them. It makes it easier for me when I’m determining if a new recipe should be called a cupcake or a muffin. Do you agree with me? Or do…

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Coffee Chocolate Truffles

Many, many years ago, I watched an episode of the Barefoot Contessa. It was an episode where Ina Garten described how coffee enhanced the flavour or chocolate. I tried it and she was right! We’ve all had coffee flavoured chocolate before, but have you had chocolate flavoured with coffee? Yes, there is a difference! When you flavour chocolate with coffee, you don’t taste the coffee. The coffee is meant to enhance the flavour of the chocolate itself. If you add things like coffee extract to these Coffee Chocolate Truffles, you would be in essence changing the flavour of the chocolate. The chocolate would have a coffee-like smell and taste. But, if you add coffee or espresso granules, you won’t be adding coffee flavour to the chocolate, but helping the chocolate taste more chocolaty. Am I just confusing you with all of this coffee versus chocolate talk? Let’s just forget about it and talk about these delicious treats! Let’s talk Substitutes! Here’s what I did. I added both coffee extract and instant coffee granules to my recipe. Not only did I want to enhance the chocolate flavor, but I also wanted the chocolate to have a hint of coffee flavor. You can do both or just one or the other. Coffee extract is not easy to find in stores. Although, on many occasions, I have found it at Walmart and Target. I always use the Watkins brand, because it’s the easiest one to find. You can buy it online too if you can’t find it in stores. If you don’t have it or if you want to use something else, you can most certainly go right ahead and use vanilla extract. You can use almost any extract, but keep in mind it will change the flavour of your chocolate. If I did not use coffee extract, I would have most likely used a flavored extract like coconut (because I freaking love it!) or an orange extract. Because I simply love the combination of chocolate and orange. Coating the Truffles: As you can see in the photographs, I decided to roll the truffles in candy sprinkles. There are some other options if you don’t want to use sprinkles. You can use really good cocoa powder. You can also use finely grated coconut or even crushed nuts. I used the candy sprinkles, because I knew they would not change the flavour of the truffle. If I had used nuts…

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Trix Cereal Treats

I wish I had the creative genius to come up with this recipe all on my own. It’s quite simple, really; we are basically substituting the traditional Rice Krispies cereal with Trix! I saw this recipe online and I had to make it. A big shout out to Cravings of a Lunatic for the inspiration! Trix cereal is not something that I’ve ever eaten before until now. That might have something to do with the fact that I’m in my forties! Or, it might be because Trix cereal is hard to find here in Canada. If your local grocer doesn’t stock Trix cereal, there’s no need to fret, Dear Reader. I was able to order them from Amazon for less than four dollars! I wasn’t able to find the balls though. At the time, I could only find fruity shapes, but it worked perfectly! Now, if we are all being honest with ourselves here, we will all admit that we like to indulge in some of the same snacks that kids like to eat. I could eat an entire pan of Rice Krispy Squares! You would find me buckled over with stomach pain later, but who thinks of that when shoving food in our mouths? No matter how old we are, we will always be attracted to colorful things. Think about it – Christmas lights, huge bouquets of flowers, a fresh fruit salad, Christmas lights, a big box of brand new crayons, candy sprinkles – did I say Christmas lights? (I love Christmas!) We are never too old to enjoy simple things. And, personally, I think these Trix Cereal Treats are no exception! Frankly, I enjoyed quite a few of these! The Secret to Gooey Cereal Treats: When working with marshmallow treats, most recipes will state that once you get the mixture into the pan, you need to place the pan in the fridge. Nay, Dear Reader; nay! The secret to keeping that melted marshmallow gooey, sticky, and stretchy, is to not refrigerate at all! It’s best to get the mixture to a pan and set the pan aside to cool. I have a side table in our dining room and that’s where all of my baked goods go to cool down. Melted marshmallows are like hot lava. Be careful not to get it on your hands. But, once you allow the marshmallows to cool down, they will not return to solid form. This is because you had…

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Kitchen Sink Cookies

The expression “everything but the kitchen sink” refers to taking or using just about everything you can. For example, if one were going on a short vacation, but over packed, one might say, “they took everything but the kitchen sink.” It basically means not much was left behind. (I’m looking at you, Margaret!) Margaret is one of my best friends and we both work together. I remember one time we both were taking a flight to Vancouver for a conference. She showed up at the airport with an updo, wearing a ball gown, and toting three very large suitcases. We were only going to be in Vancouver for 5 days. She took everything but the kitchen sink! What do these Cookies have to do with a Kitchen Sink? Sometimes, when I bake or cook for my little family, and not with the intention of posting the recipe to the blog, I tend to take some liberties. A kitchen sink cookie recipe is a perfect example of when that happens. People who know me might remember hearing me saying something like, “Tonight we are having a clean out the fridge dinner.” This is when I place dinner on the table which consists of leftovers, opened cheeses, dips, or spreads, and whatever else I can find in the fridge that is nearing the end of it’s shelf life. The same thing applies to these cookies. I bake quite often, so I find that many times I might have leftover ingredients. Not enough to make a full recipe, but certainly enough to contribute to another recipe. I’m talking about a few raisins left in the bag. Leftover candy or chocolate. Pretzels that didn’t get eaten when we watched that movie last night. Or a box of cereal with not enough left to have a bowl. Get the idea? These cookies are the result of those leftover bits and pieces. It starts with a good cookie base and has room for all sorts of add-ins. You can create your own version and customize it based on what extra ingredients you have leftover. How to Make these Cookies Your Own! So, in my pantry stash, I had chocolate chips, white chocolate chips, butterscotch chips, coconut, cereal, and some mixed nuts. Those formed the basis of my Kitchen Sink Cookies. What do you have in your pantry? I used Rice Krispies Cereal, but you can use just about anything. Frosted Flakes,…

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Mint Chocolate Ice Cream Scoop Cookies

These adorable mounds of mint and chocolate will fool even the most loyal ice cream lover. I always try my recipes out on John.e and McKenna before posting them to Lord Byron’s Kitchen. The best reaction to this particular cookie was from McKenna. She took a big bite and I watched her face go from super happy to super confused. I asked if she liked them and she said they tasted great, but she was expecting them to be cold and to melt in her mouth just like ice cream. That was exactly what I wanted for these cookies! I prepared these using my favourite shortbread cookie dough, but added a few ingredients to get the texture, look, and taste just right. Let me explain! Cornstarch in a cookie recipe? Yes! In fact, it’s quite common. I have a few dessert type recipes that have cornstarch as one of the main ingredients. It’s important to add cornstarch so that the cookies will hold their shape when baking. We all know that cornstarch is often used as a thickening agent in sauces and gravies, but it has the opposite effect in baking. In cookies, cornstarch will help to lighten up a cookie dough. It creates a more tender cookie with a better crumb factor. In baking, cornstarch also helps to keep the shape of the cookie in the oven. This is why you will see cornstarch in many shortbread and cookie cutter recipes. If you don’t have any cornstarch on hand, don’t worry. You can easily substitute it. You can find more information about substitutes by reading this article. Chopped chocolate versus chocolate chips: I love to bake, so I usually always have blocks of good baking chocolate on hand. I always have chocolate chips too. And, I keep different types of those on hand as well. In fact, Dear Reader, I have a large container where I store nothing but chocolate for baking. Sometimes, when I’m feeling very nice, I’ll go into that container and pull out a bag of M&Ms for John.e. He loves M&Ms and I always have bags of those on hand too. He knows if they’re in the baking container they are off limits! If you don’t have a block of chocolate that you can chop down for this recipe, you can use chocolate chips. I would prefer to use mini chocolate chips in this recipe, but the larger chips will do…

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Lime Sugar Cookies

I have to confess something, Dear Reader. These cookies came to life out of a need to use up the limes I had on hand before they lost their freshness. I had purchased a bag of limes from Costco to make Limeade. I also needed limes for my guacamole. But, as you know, everything at Costco is always more than you need! When I am trying to think of a new recipe idea, I will often scroll through the recipes I have already published here at Lord Byron’s Kitchen. When you have so many recipes, it’s easy to think you’re creating something new when in fact you’re not! So the scrolling helps to do two things. First, it eliminates recipe repitition. And, secondly, it triggers many “what if” moments. Like, what if I used brown sugar instead of white and added dark cocoa powder and molasses? It’s those moments that I have the most fun with recipe development. That was exactly the case with these. I had a pre-existing cookie recipe that was unlike any other cookie recipe on my blog. I remembered loving the interior texture of the cookie and decided to recreate it with a burst of citrus flavour. Here’s the breakdown! There’s no Substitute for Lime Zest! Period! My Dearest Reader, if you do not have two or three limes on hand, please do not make this recipe at this time. You cannot make this recipe and expect it to taste right without fresh lime zest. The only exception to this is if you wanted to change out the lime zest for lemon zest. That would do. In fact, that would be perfect if you prefer the taste of lemon over lime. Orange zest would work well too! Many moons ago, I was married to McKenna’s mom. Her dad was a cook with the Canadian Coastguard for over 40 years. Long before I had developed an interest in cooking, he taught me the importance of washing citrus fruits. When you bring home limes, lemons, oranges, grapefruits, etc., from the store, you should wash them. I like to wash all of my produce under cold running water. The skins on the citrus fruits has passed through many hands, and maybe even crossed borders! Think of how many people have picked up that lemon at the grocery store, or may have sneezed near it, or even rubbed their jacket or shirt up against…

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