Chocolate Overload Cookies
Dec 15, 2010
Cane syrup adds distinctive caramel flavour and colour to these slightly spicy ginger cookies.
This is a perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Sandi Fiolka of Okotoks, Alta., just loves cookies – reading about them, planning to make them, shopping for ingredients, baking them and especially eating them!
This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.
This heavenly blueberry breakfast for a crowd can be assembled the night before and popped into the oven one hour before breakfast time.
