by Lauren Miyashiro in Holidays, October 29th, 2012
by Priya Krishna in Contests, August 23rd, 2012
I consider myself to be a moderately adventurous eater and determined cook. I enjoy expanding my food horizons and working with new ingredients. Saffron, anchovies — bring it on. But I have to admit, every once in a while all I want is a cookie. Not a cookie with sea salt or cocoa nibs, but a simple cookie, filled with goodies that a 10-year-old would go crazy over. Enter Monster Cookies.
There are some spooky recipes out there for Halloween, but Monster Cookies are anything but scary (despite what their name implies). The whole process is beautifully simple: just stir, mix and set the timer. Don’t be afraid of a kitchen mess because you’ll only need one bowl. The cookies are filled with peanut butter, chocolate chips, M&M’s and oats — a baking newbie can’t go wrong when it comes to flavor.
Here are a few things to consider before making this recipe
by Allison Milam in Community, July 29th, 2012
Cookies and milk are one of the most classic combinations out there. One of the biggest problems facing milk-and-cookie lovers, however, is the milky mess the dunking experience can sometimes become. You lose the cookie, you dip your dirty hands in the milk, your fingers get sticky — the list of problems goes on. Enter the Dipr: a new kind of spoon that will cradle your cookie when dunked in milk and prevent it from dropping or getting crumbly. You can even eat the cookie right off the spoon for a completely mess-free experience.
You can buy your own Dipr here, or enter in the comment field below for a chance to win one. To enter: Tell us about your favorite Food Network cookie recipe to dunk in milk in the comments (you must include the link to a recipe). We’re giving away a Dipr to six lucky, randomly selected commenters.
Read official rules before entering
by Mallory Viscardi in Community, Holidays, July 24th, 2012
And to think that we were cursing away the snow and the sleet just months ago — now, it’s hot. It’s so hot that untimely images of snow boots, defrost buttons and holiday cookies are wafting into our minds — on Pinterest, at least. In fact, this week’s most popular pins were all about holiday cookies, with Chocolate Cheesecake Candy Cane Bars, Oatmeal Cream Cheese Butter Scotch Bars and Lemon Ricotta Cookies With Lemon Glaze leading the pack. Hey, they may be holiday cookies, but who’s stopping you from whipping up a batch right now?
Save for the wishes for winter weather, why all of the holiday cookie buzz? This year, Food Network is leaving it to the pinners to choose one of the featured cookies for the 12 Days of Cookies celebration. Whether you love a good snickerdoodle or crave ginger snaps, it just takes a re-pin to place your vote.
For more recipes like this — and to vote for your favorite — visit Food Network’s Let’s Vote: Holiday Cookies board on Pinterest.
by Hedy Goldsmith in Entertaining, How-to, July 5th, 2012
Around this time of year, we start pining for the holiday season again — the chill in the air, the hum of the holidays and above all else, the delicious treats. To help combat the pining, we’ve started pinning and we’re inviting you to pin along with us. This year, Food Network fans will select one of the featured cookies in our 12 Days of Cookies celebration.
To participate: Log onto Pinterest and visit Food Network’s Let’s Vote: Holiday Cookies board. To cast your vote, simply re-pin the cookie you like best to one of your personal boards. Voting will close on July 31, at which point we’ll tally the re-pins. The cookie with the highest re-pin count on the Let’s Vote: Holiday Cookies board will be crowned the winner.
Get your glass of milk ready and get your holiday cookie game faces on — pin away!
by Cameron Curtis in News, March 6th, 2012
Growing up as I did in a house filled with junk food, I had many options. Cookies lined the shelves, each vying for my attention, screaming “Pick me!”
Passing over crunchy chocolate chip, I would quickly made my way to the sandwich cookies. Nutter Butters were my all-time favorites. So much so that my homemade variety appears on the cover of my upcoming cookbook.
I waited all year for Girl Scout cookie season, particularly for the Do-Si-Dos. I’m not sure if it’s the cookies or the filling that I love more. If I had to choose, I would say it’s those soft, peanut-buttery middles.
Baking cookies from scratch allows you to think outside the cookie box for filling ideas. Of course, there is the classic cream filling (think the “stuff” of Oreos), which you can make at home by creaming three simple ingredients: butter, powdered sugar and vanilla. I love adding citrus zest, espresso powder, cocoa nibs or even peanut butter for a twist. Heck, you can even fold in Cap’n Crunch cereal. The beauty of a filled cookie is there are endless possibilities.
by Food Network Magazine in Food Network Magazine, How-to, February 29th, 2012
I open my Oreo cookie, carefully, then eat the cream out of the center before crunching into each cookie half. Today is another great excuse to tear into a package of Oreos and get all the creamy centers I can: The cookie is turning 100 years old. That’s right — this black-and-white favorite has been around since 1912.
Back when it was called the Oreo Biscuit, production of the Oreo by the National Biscuit Company (NBC) was right here in the current home of Food Network, Chelsea Market. Susan Watson, a Manager in Kraft Foods archive, explained that even though there were hundreds of National Biscuit Company cookie products, Oreo became one of their most popular items. Ads dating back to the 1920s show the cookies being pulled apart to reveal their creamy white center. Today, there are more than 21 bakeries around the world cranking out the cookies.
How are you celebrating Oreo’s 100th?
by Lauren Miyashiro in Recipes, February 16th, 2012
Make chocolate chip cookies exactly how you like them with these tips from Food Network Magazine:
- Crispy Chocolate Chip Cookies (pictured above) bake longer than the average cookie so they end up brown all over, not just around the edges.
- Superfine sugar makes for a fine crumb and crisp texture.
- Vegetable oil helps the batter spread so the cookies come out extra thin.
Make the perfect chewy and cakey chocolate chip cookie »
by Victoria Phillips in Product Reviews, January 10th, 2012
I’m the new girl. As a Food Network assistant and wannabe chef, I’m just starting to find my way around the kitchen. This is what I’ve learned so far.
1) Success not only takes hard work, but patience and time as well.
2) Graduating college didn’t immediately launch me to Barefoot Contessa status.
I’ve finally accepted that it is okay to be new. However daunting it may seem, I have to start somewhere — in work, in the kitchen, in the inescapable “real world.”
When I need inspiration, I think back to where my interest in cooking began. Unbeknownst to her, Ina Garten has had a great influence in my life. Watching the Barefoot Contessa in between classes at school helped me to discover my passion for food.
This past weekend my boyfriend and I escaped the city for a relaxing visit with his parents. I wanted to bring something simple, sweet and transportable, so I thought to myself, “What would Ina do?” My answer: shortbread cookies.
by Andrea Albin in Behind the Scenes, Food Network Magazine, December 22nd, 2011
Make space in your freezer and clear out the shelves in the pantry: It’s time to load up on Girl Scout cookie favorites like Thin Mints, Tagalongs and Trefoils. Leave room for a new favorite this year, though, as Savannah Smiles are added to the 2012 Girl Scout Cookie list. The Girl Scouts certainly have lots to smile about this year as they celebrate the organization’s 100th anniversary.
The new lemon wedge cookie is fresh and just the perfect size. Covered in powdered sugar and shaped like a smile, you can’t help but grin as you pop these cookies into your mouth one by one. The sugar coating can get a bit messy, but there’s no shame in licking your fingers clean. With each bite you’ll be transported to a cool fall day in Georgia, curled up on a porch swing with a cup of tea and these addictive lemon cookies. Sounds like a mighty fine afternoon to us.
To order cookies, find a local council near you.
Vote for your favorite Girl Scout cookie »
People are, understandably, very particular about their Christmas cookies. For many, the baking of holiday cookies is a ritual and tradition passed on from generation to generation.
For the December 2011 issue of Food Network Magazine, the editors at the magazine decided on a red-and-green cookie story. We in the test kitchens immediately got excited and started spurting out cookie-coloring ideas (doing our best to avoid the expected royal icing with food coloring): “green tea,” “dried cranberries” and “pistachios.”
By the next day, we were churning out colorful, delicious cookies. We made green mint-swirled meringues, lime buttons, dried cranberry butter cookies, green tea shortbreads and pistachio sables. But as the days progressed, we began to notice the cookies, although beautiful on their own, were not beautiful as a collection.