Homemade Twix Bars Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. I recommend serving them while they still have a slight chill from the fridge. Homemade Twix Bars adapted from Sherry Yard’s, “Desserts By The Yard” Shortbread 5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened 1/4 cup sugar 2 cups cake flour 1/4 teaspoon salt 2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)* Make the Shortbread: Preheat the oven to 350°F. In a large bowl cream the butter and sugar until fluffy.
Cinco de Mayo piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies
Apple Pies I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. I sure couldn’t. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try. Apple Pies Inspired by Pinterest 1 prepared pie dough, rolled out and sliced into strips 6-8 large apples (really any kind of apple will do) 1/3 cup sugar, plus more for sprinkling onto the crust 1/3 cup brown sugar 1 tsp cinnamon 1/4 or 1/2 tsp cardamom, if desired 1 tsp cornstarch Juice of a lemon or lime, mixed with 1 cup of water 1 tbsp melted butter Preheat the oven to 375F. Place the hollowed out apples in a muffin tin.
Homemade pancakes Pour the batter into something you can easily pour out of. Or you could use a handled measuring cup and just scoop it onto the pan. I use those cups you see me pouring it into in the pics. Heat the pan to hot (you want it hot before you start cooking at all). Pour the batter onto the pan into 3-4" circles. The last pic shows the bubbles right before it's ready to flip. Cream Cheese Chocolate Chip Cookies « Betchacanteatjustone's Blog This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire! Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4)3/4 cup unsalted butter, melted and cooled1 cup brown sugar1/2 cup granulated sugar2 tsp vanilla extract1/2 tsp baking soda1/2 tsp salt2 cups plus 3 tbsp all purpose flour1 1/2 cups semi sweet chocolate chips Preheat the oven to 325 degrees and line baking sheets with parchment Cream together the butter, cream cheese and sugars until light and fluffy. Sift together dry ingredients and then add them to the butter mixture. Enjoy!
{Food Dish} Cookie Recipe Contest Winner + Recipe Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe. We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.
Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
S'mores Please S'mores cupcakes - graham cracker crust, dark chocolate cake, graham cracker crumbles on top of cake, toasted marshmallow icing Create a 'crust' by combining graham cracker crumbs, butter and sugar. Press crust into bottom of lined cupcake pan and bake at 350 for about 4 minutes until golden. Fill liner 3/4 with chocolate cake batter (a box works well to save some time, from scratch i like to use Hersheys Perfectly Chocolate Cake recipe). Two options for icing: 1. 8 egg whites, 2 cups sugar, 1/2 tsp cream of tarter, 2 tsp vanilla Place egg whites, sugar, and cream of tartar in a heatproof bowl and set over a simmering saucepan. Set aside and use handheld beater and beat until stiff, glossy peaks form. 2. 2 sticks of butter, 2 1/2 cup powdered sugar, 1 tbsp vanilla, 16 oz jar of Fluff or Marshmallow cream Whip butter for about 5 minutes until airy, add in sugar gradually to avoid a powdery mess, mix in Fluff and vanilla.
Giant Oatmeal Raisinet Cookies We really can’t leave well enough alone now can we? Remember those Whopper brownies from just a few weeks ago? Who do we think we are? Taking a perfectly delicious brownie and insisting on adding malt balls?! And the blondie snack cake? We tried. Ok fine that’s a lie. Clearly we didn’t try. Really, we’ve got some nerve. We add malt balls to our brownies. Sidenote, please don’t judge us on the cereal comment. And after all that? But maybe we deserve a free pass on this one? So these kind of don't even count! DENIAL. Giant Oatmeal Raisinet Cookies Makes 16-18 very large cookies Print Recipe 2 cups flour1 1/4 teaspoons baking powder1/4 teaspoon baking soda3/4 teaspoon salt1 teaspoon cinnamon2 sticks unsalted butter, cold & cubed4 ounces cream cheese, room temp3/4 cup sugar3/4 cup light brown sugar, packed2 eggs1 teaspoon vanilla1/2 cup pecans, chopped1 3/4 cups Raisinets1 1/2 cups rolled oats In a large bowl, sift together the flour, baking soda, baking powder, salt & cinnamon.
Giant S’mores Stuffed Chocolate Chip Cookies I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: Instructions To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Source