Stella Parks's Blog, page 7
February 20, 2019
How to Make Tate's-Style Thin and Crispy Chocolate Chip Cookies
With simple ingredients and straightforward technique, you can make wonderfully thin and crisp chocolate chip cookies. No stand mixer, no aged dough, no fancy chocolate, just the basics at their best.
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How to Make Tate's Style Thin and Crispy Chocolate Chip Cookies
With simple ingredients and straightforward technique, you can make wonderfully thin and crisp chocolate chip cookies. No stand mixer, no aged dough, no fancy chocolate, just the basics at their best.
Read More
February 12, 2019
The Best Extra-Dark Supermarket Chocolate Bars for Baking
Made from 80% cocoa solids or more, these extra-dark chocolates range from bitter and bold to fruity and bright. Even better, most can be found in major supermarkets nationwide—just steer clear of the baking aisle, they're hidden with the candy bars and snacks elsewhere in the store.
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February 5, 2019
How to Make the Best Hot Chocolate From Scratch
With notes of caramel from toasted sugar, rich dark chocolate, and the deep, earthy flavor of Dutch cocoa, this hot chocolate mix is simple and sophisticated all at once.
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January 25, 2019
Turn Overripe Bananas Into Tender Yet Crunchy Granola
If you're ready for a change of pace from banana bread, try turning overripe bananas into this tender but crunchy granola.
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January 24, 2019
How to Make 100% Whole Wheat Bread
Recipes for whole wheat bread often include a large portion of white bread flour for structure, but with proper technique you can make a 100% whole wheat bread that's as fluffy, soft, and chewy as they come‐perfect whether sliced thin for sandwiches or cut thick for toast.
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January 17, 2019
January 10, 2019
Turn Speckled Bananas Into Spectacular Banana Pudding
Served warm, this stovetop banana custard is comfort food at its best, but it can also be chilled and whipped into a sophisticated mousse-like dessert.
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January 7, 2019
December 21, 2018
Gingerbread Ice Cream Gives Cookie Scraps a Home for the Holidays
A festive gingerbread ice cream, made with gingerbread cookie scraps dissolved into a brown sugar custard—just in time for the holidays.
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