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Thumb_15618_Everything Out Of the Cupboard Cookies

Thumb_15618_Everything Out Of the Cupboard Cookies

These cookies look deceptively like plain old Toll House, but candied ginger, dried valencia oranges, chocolate chips and oats give each bite an extra zing. Read more about this recipe at Cook & Eat.

Thumb_11479_Apple Flax Currant Granola

Thumb_11479_Apple Flax Currant Granola

If you want to preserve all the nutrients of the flax seeds, add them to the granola after baking when it has cooled slightly. Baking the flax seeds will destroy some of the good stuff. Read more about this recipe at VeganYumYum.

Thumb_10240_Maple Plum Crumble

Thumb_10240_Maple Plum Crumble

The maple syrup and sugar give this plum crumble a warm, complex flavor. Grade B syrup is a darker, richer (and usually cheaper) syrup, but if you have grade A around, that'll work as well.

Thumb_16373_Caramel Swirl Hunks

Thumb_16373_Caramel Swirl Hunks

Serve these dense, hefty bars packed with chocolate and dulce de leche as cold as possible for the best flavor. Read more about this recipe at the Washington Post.

Thumb_18389_Peanut Butter Oatmeal Refrigerator Cookies

Thumb_18389_Peanut Butter Oatmeal Refrigerator Cookies

The easy batter is refrigerated or frozen until you're ready for homemade cookies on a whim. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_16571_Apple And Dried Cherry Crisp

Thumb_16571_Apple And Dried Cherry Crisp

For best results, look for a sweet, juicy cooking apples such as Gravensteins. Any apple grower can point you to his or her best variety for pies and crisps. Read more about this recipe in Fresh From the Farmer's Market.

Thumb_13978_Apple-Pear Crisp

Thumb_13978_Apple-Pear Crisp

There couldn't be a more comforting -- and simple -- home-style dessert than this crisp. This recipe benefits from the added dimension of both apple and pear flavors. Read more about this recipe at the Washington Post.

Thumb_14065_Vegetarian Bean Burgers

Thumb_14065_Vegetarian Bean Burgers

With no measuring spoons in her Baghdad kitchen, war correspondent Jackie Spinner had to approximate the amount of the ingredients. Leftover patties can be frozen. Read more about this recipe at the Washington Post.