From Publishers Weekly
Dessert maven Chattman (Icebox Desserts, The Cereal Lover's Cookbook) returns with a winning collection of kid-friendly cookie recipes, focusing on "what the kids are going to enjoy most, and then getting messy and having fun." She offers over a dozen variations on the classic chocolate chip cookie (including "Black Forest Chocolate Chip"), and other favorites such as oatmeal and peanut butter are given multiple variations as well. Brownies and bars round out the collection. Written with the busy parent in mind, Chattman includes a number of quick and easy recipes such as Almond Joy Cookies and a basic, buttery Shortbread. She also includes a handful of recipes that require just a few ingredients, such as Instant Chocolate Chip Peanut Butter Cookies, which don't require flour, sugar, baking powder or salt, minimizing the mess. Recipes are clear, easy to follow and include steps kids can perform by themselves. An imaginative and expansive collection of holiday-themed recipes such as Abraham Lincoln Stovepipe Hats and Bird's Nest Cookies with Easter Eggs expand on the fun. Most recipes are within the reach of inexperienced bakers, although building that "Candy-Covered Gingerbread House" might call for a pair of well-practiced baking hands-but of course, with these projects, you can always eat the mistakes.
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About the Author
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. As a mother of two small children, and with formal pastry training and restaurant experience, she has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress, and enjoyed by the entire family.
After earning her Ph.D. in English and teaching for two years at Yale University, Chattman moved to New York City with her husband and newborn daughter and enrolled in a professional pastry and baking program at The Institute for Culinary Education. Upon completion of an apprenticeship under François Payard at Restaurant Daniel, Chattman was hired as pastry chef at the prestigious Nick and Toni’s restaurant in East Hampton, New York. She now develops her desserts in her own kitchen and focuses on making use of her store of tips, tricks, and shortcuts that enable busy cooks and bakers to create high-quality, family-pleasing food without a lot of fuss.
Chattman is the best-selling author of several cookbooks. She is also the co-author, with Roland Mesnier, of Roland Mesnier’s From Basic to Beautiful Cakes and Dessert University. Her recipes have appeared in Bon Appétit, Cook’s Illustrated, Metropolitan Home, Redbook, and The New York Times. She has appeared on Today and QVC, demonstrating her knack for making delicious desserts in record time, and has been a spokesperson for Jif peanut butter and Pillsbury refrigerated cookie dough.