bake - February 2013 - 48

Cookies for All
Occasions
Cookies top the historical list for easy, enjoyable snack
and dessert food. While once relegated to the afterschool snack, or ultimate tool of bribery for some parents,
today the cookie transcends this limited scope. Cookies

Cookies are timeless.

continue to evolve in terms of creativity, decoration and

Everyone loves at least

occasion.

some kind of cookie.
Staples like chocolate chip,

Wedding desserts

oatmeal raisin and endless

Hip, trendy and DIY weddings all use cookies as an alterna-

variations of these clas-

tive dessert to the traditional wedding cake. They provide

sic flavors will always be

a sweet and delicious taste that no wedding guest can

welcomed. Use the right

resist and they offer great versatility when it comes to

ingredients and you’ve

themes, color matching and overall cuteness.

got a breakfast cookie.
Decorate and accessorize

Use chocolate chip cookies paired with a shot of milk —

cookies for the unique and

white, chocolate or strawberry — to keep with (cookie)

trendy wedding cake and

tradition. Decorate shortbread and sugar cookies with

dessert replacement.

any theme the bride or wedding planner wants. Hearts,
wedding dresses and tuxedos, wedding cakes, rings and
champagne glasses are just a few starting points.
From elegant to playful, cookies as wedding desserts are
very popular and www.bellethemagazine.com predicts the
trend will continue.
Savory cookie crackers
When it comes to a food craving, two flavors steal the show
a majority of the time: salty and sweet. Give customers
the option to choose both and offer savory cookies. While
savory cookie crackers might not achieve the same superstar status of the cupcake, The Food Channel lists them as
an upcoming trend.
Martha Stewart and David Lebovitz are just two superstars
of the food and baking world who have a recipe for savory
cookies. Stewart’s Ham and Gruyere Thumbprints contain
shredded ham and cheese mixed into the dough with a
cube of cheese melted on top. Lebovitz’s Seaweed cookies
use seaweed salt or regular sea salt in the dough along
with finely chopped olives or nuts.

48 < FEB 2013 | bakemag.com


http://www.bellethemagazine.com http://www.bakemag.com

bake - February 2013

Table of Contents for the Digital Edition of bake - February 2013

bake - February 2013
Editor's Note - Two Trends for 2013
Table of Contents
News Bites - Cup4Cup Features Gluten-Free Flour
3 Girls Cupcakes at Sports Arena
Next RBA Roadshow to Arrive in Seattle
Bruegger’s Bagels Plots Expansion
King’s Hawaiian Goes Virtual
Management - Develop a Hiring Process
Tax Tips - Best Auto Deduction
Labor Front - Wage Compliance Crackdown
Legislation - New Food Safety Rules
Ingredients - Wheat: Supplies Up, Quality Down
The Ingredient to Success
Ingredient Costs
The Drought Effect
Open Dialogue
A Dynamic New Model
Watch out for low-price guarantees
The Whole-Grain Train
Countdown to Easter
Trending Tortes
Cookies for All Occasions
Cafe - Rise of the Za
Exotic pizza combos
Products
Showcase
Classifieds
Ad Index
bake - February 2013 - bake - February 2013
bake - February 2013 - 2
bake - February 2013 - Editor's Note - Two Trends for 2013
bake - February 2013 - 4
bake - February 2013 - Table of Contents
bake - February 2013 - 6
bake - February 2013 - 7
bake - February 2013 - Next RBA Roadshow to Arrive in Seattle
bake - February 2013 - 9
bake - February 2013 - King’s Hawaiian Goes Virtual
bake - February 2013 - Management - Develop a Hiring Process
bake - February 2013 - 12
bake - February 2013 - 13
bake - February 2013 - Tax Tips - Best Auto Deduction
bake - February 2013 - 15
bake - February 2013 - Labor Front - Wage Compliance Crackdown
bake - February 2013 - Legislation - New Food Safety Rules
bake - February 2013 - 18
bake - February 2013 - 19
bake - February 2013 - Ingredients - Wheat: Supplies Up, Quality Down
bake - February 2013 - 21
bake - February 2013 - The Ingredient to Success
bake - February 2013 - 23
bake - February 2013 - 24
bake - February 2013 - Ingredient Costs
bake - February 2013 - 26
bake - February 2013 - 27
bake - February 2013 - 28
bake - February 2013 - 29
bake - February 2013 - The Drought Effect
bake - February 2013 - 31
bake - February 2013 - 32
bake - February 2013 - 33
bake - February 2013 - Open Dialogue
bake - February 2013 - 35
bake - February 2013 - 36
bake - February 2013 - 37
bake - February 2013 - A Dynamic New Model
bake - February 2013 - 39
bake - February 2013 - 40
bake - February 2013 - Watch out for low-price guarantees
bake - February 2013 - The Whole-Grain Train
bake - February 2013 - 43
bake - February 2013 - Countdown to Easter
bake - February 2013 - 45
bake - February 2013 - Trending Tortes
bake - February 2013 - 47
bake - February 2013 - Cookies for All Occasions
bake - February 2013 - 49
bake - February 2013 - 50
bake - February 2013 - 51
bake - February 2013 - Cafe - Rise of the Za
bake - February 2013 - Exotic pizza combos
bake - February 2013 - Products
bake - February 2013 - 55
bake - February 2013 - Showcase
bake - February 2013 - Classifieds
bake - February 2013 - Ad Index
bake - February 2013 - 59
bake - February 2013 - 60
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