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A Cookie Named Desire

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I love chit chatting with people. If you have a question about a recipe, suggestion or tip, or just want to say "Hi," please reach out to me using the form below or email me at [email protected]

Want to share a photo or recipe?

Great! Please feel free to share a photo with a link back to the original post. (Note: you may share one photo and the ingredient list. Sharing of the full recipe is not permitted unless you contact me directly first) If you want to use my recipe to make on your own blog, go ahead and use the recipe, but please write it out in your own words and please post a link back to the original recipe. And although it isn't required, I'd love it if you shared your post with me so I can share it! 🙂

 

Reader Interactions

Comments

  1. Lily. says

    April 16, 2024 at 7:45 pm

    I used to cuddle a cow as a child, and hand raised a calf who also was my best friend. They make great loyal pets.

    Reply
    • Amanda Powell says

      May 08, 2024 at 2:19 pm

      That is amazing! I wish I had more opportunities to spend time with them. They're the sweetest creatures ever!

      Reply
  2. C says

    September 25, 2023 at 5:19 pm

    Hi, excited to make the Apple Butter Snickerdoodles in your cookbook but the recipe says to bake them at 250F? Is this correct? Thanks

    Reply
    • Amanda Powell says

      September 27, 2023 at 3:48 pm

      It should be 350, we already reached out to the publisher about the issue for future prints. Sorry for the confusion!

      Reply
  3. Philip R Elder says

    August 31, 2023 at 2:25 pm

    Do you bake the Oreo cheesecake crust and if so what temper?

    Reply
    • Amanda Powell says

      September 03, 2023 at 8:57 pm

      No, it does not need to be baked

      Reply
  4. Debbie says

    August 22, 2022 at 7:59 pm

    Can you use homemade apple cider for the apple pie moonshine? What keeps it from getting hard?

    Reply
  5. Susan says

    December 28, 2021 at 5:59 pm

    When I try to call up the recipe for Coffee-Flavored Layer Cake with Whipped Mocha Frosting, I get a blank screen. I have wanted to make this cake for weeks. 🙁

    Reply
    • Amanda Powell says

      December 29, 2021 at 9:22 pm

      Hi Susan, I apologize for the inconvenience. I am not sure why the page would not load properly, but it seems the issue is now resolved. Please let me know if you are able to access the page now.

      Reply
  6. Kathleen. Kelly Lunday says

    March 16, 2017 at 9:43 am

    The Irish Apple Cake looks delicious. Several of our friends are gluten-sensitive. Which flour could be substituted for them to enjoy this desert at out St. Patrixks celebration?

    Reply
    • Amanda says

      March 16, 2017 at 10:07 am

      Hi Kathleen, for the easiest baking experience, I recommend using a 1 to 1 gluten free baking mix. I've had great experience using Bobs Red Mills 1 to 1 Baking Blend, but I've also heard good things about King Arthur Flours Cup 4 Cup gluten free flour. I hope this helps!

      Reply
  7. Kelly says

    June 05, 2016 at 11:07 pm

    Hello, This is Kelly from Making it Up as They Grow. I tried your s'more stuffed cookies and LOVED them. I am sharing an adapted recipe on my site. Full credit links back to your web page . . . I just wanted to thank you for the recipe and hope others will be by to check out your page soon. Thank you!!

    Reply
  8. Kirsten says

    January 05, 2016 at 10:24 pm

    Amanda,
    I'm a huge beet smoothie fan and glad to know I'm not the only one drinking a quart jar at a go!
    I decided rebrand. Instead of "chewing my smoothie" to get through the stuff that stays at the top, over the sweet juice below, I know spoon up the "beet mousse" before drinking down the smoothie.

    One question--did you leave off the blood oranges in your blood orange beet smoothie?

    Reply

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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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