Recipe: Waffled chocolate chip cookies - Waffleizer People ask me what made me think of doing this blog. I ought to have a good answer. But I don't. These cookies are one of those pieces. If you'd like, form the cookie dough into balls, place on a tray to freeze and then, once frozen, pour the balls of dough into a zip-top bag. This recipe is based on one from Dessert Express. Apart from this recipe, I have every reason to believe that your favorite chocolate chip cookie recipe would also work in the waffle iron. In the comments, you are welcome to share your favorite chocolate chip cookie recipe and, of course, whether it waffles. Waffled chocolate chip cookies Makes about 20 cookies Ingredients: 1/2 cup (1 stick) unsalted butter, melted [117 grams]1/2 cup plus 2 tablespoons firmly packed light brown sugar [125 grams]2 large eggs1 teaspoon vanilla extract3/4 cup unbleached all-purpose flour [95 grams]1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup old-fashioned rolled oats [65 grams]3/4 cup semisweet chocolate chips [130 grams] Directions:
Petite Lasagnas « Can You Stay for Dinner? recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
The Most Popular Cookie Recipe On The Internet Leave it to the New York Times. For years thousands of bakers have started a seemingly endless quest for the perfect chocolate chip cookie and then one day the New York Times comes along and tells us all what it is. Well, I suppose the New York Times is a newspaper and finding the secret to making the most delicious rendition of this beloved cookie is news…But, isn’t this whole perfect chocolate chip cookie quest a matter of opinion? It’s just funny. Now I know this chocolate chip cookie recipe was released last July, but the point is it has been almost an entire year now and people are STILL obsessed with this cookie recipe. It calls for sea salt and special chocolate disks with a certain percentage of cacao. But, this recent post on Chocolate and Zucchini really cemented the wonder of this recipe for me. New York Times Chocolate Chip Cookies This recipe is famous for being the perfect chocolate chip cookie! Sift flours, baking soda, baking powder and salt into a bowl.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Watermelon Cookies ~ Recipes by Amanda's Cookin If you need a fun and colorful dessert for a picnic or cookout, try these delicious watermelon cookies! This is a simple sugar cookie dough that’s been dotted with miniature chocolate chips, then rolled in a colored glaze to finish them off. I’ve actually made these many times and published them on Familycorner.com, a website I used to own, several years ago. I did adapt the recipe a little bit over the years though. I made them again just the other day and they were polished off in no time. Just a quick note. Cut out circles with a cookie cutter or biscuit cutter. Use a dough scraper or a sharp knife to cut each circle in half. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes (mine were perfect in 7 minutes). Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Ingredients Sugar Cookie Dough Plus 1 cup miniature semi sweet morsels Glaze Instructions For the Glaze Notes from Amanda
50 Life Secrets and Tips Memorize something everyday.Not only will this leave your brain sharp and your memory functioning, you will also have a huge library of quotes to bust out at any moment. Poetry, sayings and philosophies are your best options.Constantly try to reduce your attachment to possessions.Those who are heavy-set with material desires will have a lot of trouble when their things are taken away from them or lost. Possessions do end up owning you, not the other way around. Become a person of minimal needs and you will be much more content.Develop an endless curiosity about this world.Become an explorer and view the world as your jungle. Stop and observe all of the little things as completely unique events. Try new things. Read “Zen and the Art of Happiness” by Chris Prentiss.This book will give you the knowledge and instruction to be happy at all times regardless of the circumstances.
Browned Butter Oatmeal Cookie Cups Guys, I don’t want to shatter any illusions you may have of me or anything, but I’m so totally lame. I mean, for real. You have no idea the pressure I feel when someone that is not my close family comes over for dinner. Anyway, we had some friends over for dinner last weekend. Obviously, I ruined all of it. The fresh mozzarella that I put on top of the ziti got crunchy instead of melty. I decided to be lazy and didn’t butterfly the chicken breasts before cooking them so they took forever and I ended up pulling them halfway through cooking to hack them into ugly little chunks so they would finally cook and be free of deadly salmonella germs. The salad was fine. The bread? Basically, my poor friends that came over for dinner are never coming back again. (Oh, and the dessert? I swear, y’all. So, obviously I made these cookie cups that I’m sharing today when no one was around to make me nervous. These are chunky little deep dish cookie cups. Print Save Yield: 12 cookie cups Prep Time: 15 minutes
A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Cool the mixture completely. The mixture will be very, very thick. Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. Pour one cup of sugar into a bowl with one cup of butter.
Chocolate Chip Pumpkin Bars « NancyCreative Moist, chunky pumpkin bars chock full of milk chocolate chips and chopped walnuts…who can resist that? This recipe is adapted from a cookie recipe I found over at FoodNetwork.com. I made the cookies and they tasted great, but they just didn’t have much visual appeal. So I thought I’d make them into bars instead, and I like them much better this way! I also added chopped walnuts and eliminated the cloves that the original recipe calls for. CHOCOLATE CHIP PUMPKIN BARS by NancyCreative, adapted from FoodNetwork.com 1 cup (2 sticks) unsalted butter, softened1 cup white sugar1 cup packed brown sugar2 large eggs1 teaspoon vanilla extract1 cup canned pumpkin puree3 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg2 cups (12-ounce bag) milk chocolate chips1 cup chopped walnuts Preheat oven to 350 degrees. In a large bowl, cream butter until smooth. Jumbo Hot Chocolate Cookies In "Cookies/Bars/Brownies" Wow!
Top 10 Best Novels of the Last 20 Years Books The ten novels on this list all substantiate the belief that books are the most elastic, introspective, human and entertaining form of media that exist. Not movies, not music, not art, not the theatre. A famous author once said that novels are the best way for two human beings to connect with each other. I believe this, and I believe that people who do not find pleasure in words have never had the opportunity to read one of the great novels. Music for Torching by A.M. First Sentence: ”It is after midnight on one of those Friday nights when the guests have all gone home and the host and hostess are left in their drunkenness to try and put things right again.” As the only woman on the list, A. Homes makes this common enough theme of suburban ennui feel real with her shining prose, a secondary cast of interesting plots and characters, and lack of a fairy-tale ending. Fight Club by Chuck Palahniuk (1996) Of course, Palahniuk had to be on this list. House of Leaves by Mark Danielewski (2000)
In Praise of Leftovers | Carrot Cake Cookies I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months. Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Whisk together flour, cinnamon, baking soda, and salt in a bowl.