Droolangerie

Recipes

No need to refrigerate, no texture-wrecking shortcuts like sweetened condensed milk — which results in disappointing fudge that won’t hold its shape at room temperature — and a result that outshines anything you can do with a microwave and powdered sugar. Quality peanut butter fudge isn’t easy to make, but I promise you can handle it. I’ve adopted some of the shortcuts that don’t compromise on flavor or texture, so this recipe isn’t exactly how your great grandma made it, but the result is indistinguishable. At least it is indistinguishable from how my own late grandmother made it.
10/16/22

Real Peanut Butter Fudge

These are my best. It’s extra work, but it pays off.
09/04/22

Bougie Brown Butter Chocolate Chip Cookies

Strawberry swirled cookies with white chocolate chunks, soft middles and crispy edges
09/04/22

Strawberry Swirl Cookies

Little crunchy bits of peanut butter cookie. Put it on stuff. In stuff. A dangerous snack to keep around, consider yourself warned.
07/31/22

Peanut Butter Cookie Crumble

Little crunchy bits of oatmeal cookie. Put it on stuff. In stuff. A dangerous snack to keep around, consider yourself warned.
07/30/22

Oatmeal Cookie Crumble

Salted caramel had its truest trendy moment around 2007. It had been rising in popularity in smaller confectioneries since the late 90s, but it would remain something of a luxury flavor until Starbucks finally brought it to their lineup in the winter of 2011. Suddenly every brand had something that combined salt and caramel. This fudge feels like the makeover salted caramel needs. Like the miso butterscotch that flavors it, not only is it salty and sweet, but it bring fermenty and boozy flavors and a bit of umami that salted caramel simply cannot compete with.
06/16/22

Miso Butterscotch Fudge

I can’t take credit for this recipe. This is a momofuku original, but unfortunately it appears that they’ve removed it from the internet. Luckily, I write down nearly every recipe I make, and I cannot allow this one to be lost. So, here’s my repost of their absolutely excellent umami-salty-sweet-fermenty miso butterscotch.
06/16/22

Miso Butterscotch Sauce

They’re buttery, if not downright greasy, with an almond frosting that is best described as “powerful.” Worth a try if you haven’t had them from Crumbl, and definitely worth saving yourself a little cash by making them instead of buying them. Also, since you’re making them, you can make them
06/14/22

Crumbl Pink Sugar Cookies

Little crunchy bits of chocolate chip cookie. Put it on stuff. In stuff. A dangerous snack to keep around, consider yourself warned.
05/15/22

Cookie Crumble

Red velvet cake has four essential characteristics. Tang from cultured dairy, acidity from vinegar, cream cheese, and enough cocoa that you can taste it. To transform this into a cookie, there are a couple changes we need to make to get the flavor right, but maintain a good cookie consistency.
02/10/22

Stuffed Red Velvet Cookies

Chewy, spicy, fruity. It’s the best way to use leftover apple pie.
12/22/21

Spiced Apple Molasses Piecooken

Chocolate and Cherry are a great pair, so why not repurpose some leftover - or purpose-made - cherry pie into some chocolatey cookies?
12/20/21

Chocolate Cherry Piecooken

The origins Piecooken experiment, and perhaps still the best.
12/18/21

Lemon Blueberry Piecooken

This bake sits exactly halfway between Peanut Butter Fudge, and Blondies. The bars are dense, nutty, barely crumbly, and rich like fudge. But they're also a little chewy, with the papery crust you'd expect from any half-decent brownie or blondie. If you like peanut butter, these are for you.
11/05/21

Peanut Butter Bars

A dense deeply chocolatey cookie packed with ribbons of mildly sweet peanut butter fudge, or whatever variety of nutty inclusions you prefer.
10/06/21

Marbled Peanut Butter Chocolate Boulders

This homemade peanut butter swirl takes a bit more work than store-bought cookie mix-ins, but the results are absolutely worth it.
10/05/21

Peanut Butter Swirl

These are for the spice lovers. The burn from these gems lingers, and that's exactly how I want it. If you, like me, want your cookies to bite back, give these a try. You will not be disappointed.
09/27/21

Ginger Geode Cookies

I’ve always found pumpkin cookies too cakey. Don’t get me wrong, I enjoy them, but it seems deceptive to call them a cookie. They’re muffin tops, or tea cakes, but they are not a cookie.
09/14/21

Pumpkin Pecan Crunch Boulders

Crumble this on anything that needs some spicy autumnal warmth and crunch, or fold it into cookies like my Pumpkin Pecan Crunch Boulders.
09/13/21

Pumpkin Spice Streusel Crunch

I feel like every baker has to go on a Chocolate Chip Cookie journey at some point. The CCC is a sweet with variables, with levers. Some things have a right, way to be. Macarons have a rubric. Croissants have a rubric. Tarts, pies, florentines, pita, baguettes, they all have an ideal outcome. Chocolate Chip Cookies can be chewy, crispy, doughy, gooey, rich, salty, quick, laborious, toasty, small, or nearly half a pound. All Chocolate Chip Cookies are valid, and loved.
09/01/21

Basic Chocolate Chip Cookies

After weeks for testing, investigating nutritional information and ingredient lists, and pouring over TikTok clips and Instagram posts of cookies in various stages of mixing, portioning, and baking, here it is.
08/27/21

Crumbl’s Chocolate Chip Cookie

White tahini pairs nicely with bittersweet chocolate and brown sugar for a slightly nuttier and more interesting twist on a chocolate chip cookie. Crispier outside and fudgier middles are always winners.
08/08/21

White Tahini and Bittersweet Chocolate Chip Cookies

Cherry is a powerful flavor, sometimes. It can be acidic, sweet, dry, or downright molasses-y. Cherries can present a challenge when you want to decouple their textures - dried, frozen, fresh, preserved - from their flavors. Extract is okay for this, but it typically only provides a couple of the notes you need to mimic cherry.
06/30/21

Red Cherry Cordial Boulders ❤️

Big, peanut-buttery, crispy, fudgy.
06/29/21

Peanut Butter Boulders 🧡

The trendy resurgence of trashy flavors, in baking has been underway for many years. Cereal milk, reverence for the virtues of imitation vanilla, homemade twinkies, and other gourmet reimaginings of the mass-produced junk food sweets from the 30s to the 00s are great examples of this. There is one unabashedly fake flavor that this prestige-kitsch trend has overlooked, though. Banana.
06/27/21

Yellow Banana Pudding Cookies 💛

Matcha needs no help from dyes or colorants. If you are okay with its grassy earthy flavor, you will be blessed with a deep natural green that will stain the dough and the white chocolate chips unlike any artificial dye I have used. Color aside, the texture of these cookies is second to none.
06/26/21

Green Matcha Latte Boulders 💚

Blue raspberry is a flavor that is hard to nail down. Some people say it is simply raspberry flavor paired with blue dye to differentiate it from the other canonically red flavors like cinnamon, cherry, watermelon, fruit punch, and strawberry. Others claim it is entirely artificial and is so-named because it happened to taste of "Berry," in some non-specific way that demanded it be named as such, but not after any real berry you might encounter. Thus, the fictional blue raspberry.
06/23/21

Blue Raspberry Lemonade Boulders 💙

These pretty purple filipino-flavored boulders are the first of six Pride Month cookies I made this June.
06/22/21

Purple Ube Boulders 💜

A cookie inspired by an Ice Cream flavor inspired by a cookie. These are less toasty and caramelized than a chocolate-chip cookie, leaving space for the "cream" and the cocoa to shine.
06/15/21

Cookies and Cream Boulders

This is a utilitarian combo of crumbly crunchy texture and chocolate flavor that takes the least amount of effort to create.
06/14/21

Chocolate Crumb

This fudgy tender-crisp diet-wrecker lies squarely between a brownie and an oreo wafer, and you will eat more than you intended do. Baker beware.
06/13/21

Double Chocolate Cookies

I live in a curry household. We eat curry. We love curry. We live curry. Honestly it worries me a bit sometimes. I make this specific curry once a month, minimum, and eat it for the week that follows.
06/12/21

Pumpkin Lentil Curry

Ispahan — named after a translucent pink variety of Damask Rose — is a flavor combination popularized by French Macaron Deity, Pierre Hermé. In its most basic form, Ispahan is a blend of rose and raspberry. His most straightforward Ispahan creations stand on these two notes alone. The Sablé is a good example, where the flavor of its base recipe — butter and salt — is enough to carry it when prepared correctly, and additional flavors have to added carefully. This ice cream incorporates the complete Ispahan trinity. Rose, raspberry, and lychee. Lychee bridges the gaps between rose and raspberry. It is both floral and acidic, tasting a bit like a grape soaked in elderflower cordial. This ice cream is basically perfect.
06/11/21

Ispahan Ice Cream

Peanut butter cookies seem to come in two varieties. One is greasy and exploding with peanut flavor. The other is crisper but tends to be a little bland. I think I found the middle-ground here. They are not greasy, but crisp around the edges, and they will punch you in the mouth with peanut flavor. The addition of cinnamon brings an extra layer of complexity, and reminds me of a frequent childhood snack — a Honey Maid graham cracker slathered in creamy JIF peanut butter.
06/10/21

Spiced Peanut Butter Cookies

Years in the making, this recipe is freedom from Reeses baking-aisle tyranny. They taste better too. These can be subbed in for some or all of the store-bought baking chips or morsels a recipe might call for.
06/09/21

Peanut Butter Morsels

This recipe is a bit odd. Kind of an abomination, a chimera of disparate cookies and ice creams and fruits-made-powder. In Bravetart’s Snickerdoodle recipe, there is a variation for Cookies and Cream cookies. It demands that you skip the cinnamon sugar coating typical of a snickerdoodle, and fold in 8oz of frozen chopped Oreo cookies – preferably the Homemade Oreo Cookies contained in the same book – just before portioning the dough into cookie-sized balls and baking them.
06/08/21

Neapolitan Cookies