MERCH RECIPES

Cherry Bombe: The Cook Book Every Girl Needs To Own

Who says print is dead? If you haven’t picked up a copy of Cherry Bombe published biannually by Kerry Diamond and Claudia Wu, I suggest you do soon asap. It is a magazine that gives a voice to woman in the food world, because who run the world? GIRLS. And food. You can thumb through stories of everyone from industry icons to notable newcomers, people like Martha Stewart, Chrissy Teigan and Lena Dunham have graced their covers. Doesn’t hurt that the glossy magazine has captivating photography to boot. And best of all, they recently launched a cookbook: “Cherry Bombe: The Cookbook” published by Clarkson Potter.

You can find over 100 crave-worthy recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today including Chrissy Teigen, Christina Tosi of Milk Bar, Joy Wilson of Joy the Baker, “Top Chef’s” Padma Lakshmi and Karlie Kloss. So many big-names in this book, you’re definitely getting your money’s worth.

A beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirited volume celebrates culinary diversity while retaining a cohesive feel. –Publisher’s Weekly

Photo: Alpha Smoot, Courtesy of Clarkson Potter

SPICY GINGER COOKIES
By Karlie Kloss 
Makes 16 cookies

INGREDIENTS

1 1/2 cups oat flour 
1/2 cup almond flour 
1/2 cup coconut sugar 
1/2 tsp baking soda 
1 tsp baking powder 
2 tsp ground cinnamon 
2 tsp ground ginger 
1/4 tsp freshly grated nutmeg 
1/4 tsp ground cloves 
1/4 tsp sea salt 
6 tbsp coconut oil, melted 
6 tbsp blackstrap molasses 
2 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

3. Add the coconut oil, molasses, and vanilla and mix together with your hands or a wooden spoon until a moist ball of dough forms.

4. Divide the dough into quarters. Divide each quarter into quarters to make 16 pieces total. Roll each piece gently into a ball and place on the prepared baking sheets.

5. Bake for 8 minutes. Remove from the oven and let cool on a wire rack for 10 to 15 minutes. The cookies will keep for a few days when stored in an airtight container.

This book truly is the bombe. Find many more of these easy yet lip-smackingly delicious recipes and score some major points in the chef department with your friends and family. Plus the bubblegum-pink would look great on the kitchen counter, will it not? Don’t miss out on the most kick-ass cool girl cookbook you’ll ever own, get yours here.

Reprinted from Cherry Bombe. Copyright © 2017 by Cherry Bombe, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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