Rich and Creamy Irish-Style Oatmeal With Brown Sugar

Your Recipe of the Day No Images? Click here Creamy Irish-Style Oatmeal With Brown Sugar  Slightly more indulgent than traditional Scottish oats, this bowl of porridge is cooked Irish-style—creamier and lightly sweetened with a sprinkle of brown sugar. Made from steel-cut (also known as pinhead or Irish) oats, and optionally toasted for an even deeper flavor, this oatmeal may seem simple, but it tastes like pure indulgence. Read More → The Kitchen Essential 3-Quart Saucier ​The curved corners of our favorite saucier are easy to scrape clean with a spoon, reducing the chances scorched oatmeal at the bottom of the pot. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

How to Make Soft and Puffy Snickerdoodles

Your Recipe of the Day No Images? Click here New-Fashioned Snickerdoodles If you think snickerdoodles are simply cinnamon sugar cookies, think again. Properly made, they have crispier edges and chewier middles, with a rich and tender crumb beneath their shimmery crusts. Once upon a time, those qualities came from cutting butter with hydrogenated shortening, but virgin coconut oil does a better job. Its subtle aroma heightens both the cinnamon and the vanilla, while helping the snickerdoodles stay rich, moist, and chewy. Read More → The Kitchen Essential Virgin Coconut Oil  ​ Blending butter with coconut oil creates a cookie that's richer and more aromatic than recipes that call for shortening Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

The Best Extra-Dark Supermarket Chocolate Bars for Baking

Chocoholics Unite No Images? Click here   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.   Endangered Species 88%​ When it comes to supermarket chocolate, Endangered Species is Stella's top pick in almost every category, and its Extra Strong 88% bar is no exception. Made with beans sourced from West Africa, this chocolate has a sweet and mellow vibe that's a little nutty with a big vanilla aroma that stands out up front.    Theo 85%​ Theo sources most of its cocoa from the eastern Democratic Republic of Congo but manufactures its chocolate in Seattle. The bar has a texture that's more tender than snappy, one that's quick to melt on the tongue. It has a woodsy sort of earthiness, with a finish that's unexpectedly citrusy and bright.  Divine 85%​ Divine is manufactured in Germany with cocoa beans from Ghana. While on the drier end of the chocolates we tried, it's still creamy and smooth, with a subtle sweetness on the finish. It has a classic chocolate flavor that's somewhat mellow, neither excessively bitter nor bracing. Lily's 85%​ Without any sugar at all, this stevia-sweetened chocolate is bracing and dry, with an intense chocolate flavor backed by a curiously floral vanilla note. We found Lily's 85% to be a welcome departure from the typically low-end chocolates resigned to a sugar-free fate, and it would be great in any of Stella's low-sugar baking projects.   See the rest of our favorites right here. Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe