As my avatar suggests, I am fond of a mold that functions as wall decoration. I'd love to make use of it for cookies, but shy away from traditional recipes that require mounds of confectioner's sugar. Ideal for me would be the sort of thing one might find in Alice Medrich's PURE DESSERTS: elegant, delicious and somewhat wholesome. Any FOOD52 readers out there who have faced this challenge and developed alternatives they'd recommend?
Quintessential gas station fare, modified for the home kitchen
A Cheeseburger Goes to New Zealand, Becomes a Mini Pie
A Garlicky Tomato Chutney, One Generation Later
The Greatest Hits
How I Cook Healthfully & on Budget for My Family of 5
Dryer Balls—for the Fluffiest Laundry
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)