Eggnog Ice Box Cookies - A Pretty Life In The Suburbs I’ve got my Christmas cookie bake on! I love love to bake Christmas cookies. I mean, what better excuse does one need to bake cookies than the holiday season? I find myself making ice box cookies every year…last year I made Cherry Ice Box Cookies, and the year before I made Brown Sugar Shortbread (Ice Box Cookies). So this year I wanted to make ice box cookies with eggnog in them…eggnog is the best. Between the cookie and the icing, these Eggnog Ice Box cookies are bursting with eggnog flavour! Eggnog Ice Box Cookies Ingredients Ice Box Cookie 1 cup butter, at room temperature2 cups sugar1 cup eggnog (I used 2%)5½ cups flour1 tsp baking soda¾ tsp nutmeg Eggnog Icing ¼ cup butter, at room temperature3 cups icing sugar⅓ cup eggnog Instructions In a mixer, beat the butter until it is light and fluffy.Add the icing sugar and eggnog, and mix until smooth.Ice each cookie once they have cooled completely.Optional: Sprinkle with a teeny bit of nutmeg on the cookies for a garnish. Notes
I hope you have chocolate chips handy & bakerella.com They’re cookies. They’re brownies. They’re brookies. Well, I had them for the first time the other day. Sometimes I wonder where I’ve been and how I could have gone this long without tasting easy treats like this. Here’s all the ingredients. If you follow the directions in the recipe, you combine everything by hand, but I decided to use my mixer and let it do all the work. Look at that beautifully thick batter. Spread it all out in a 13 X 9 pan and bake for about 30 minutes. Cool and cut. These are from the first batch. These are from the second batch and slightly… just slightly, more cakey when you sink your teeth in. At first I thought it was just a difference in baking time, but Lori also made a batch using a mixer without knowing that was how I made mine and both of ours came out the same. She likes the mixing by hand method better, too. The great thing about these bars is that you can mix in different additions if you want. How about butterscotch or peanut butter chips? M&M’s maybe.
Homemade Samoas | Ramshackle Glam Yeah, that’s right. I made homemade Samoas. OK, so these are a bit more time-consuming to make than your average cookies (there are a few assembly-related steps), but they are so worth it. Plus: how great would these be as Christmas gifts? I found the Samoas recipe on BakingBites; you can also find recipes for Thin Mints, Do-Si-Dos, Tagalongs, and Trefoils. What you need: For the cookies: 1 cup butter, softened 1/2 cup sugar 2 cups all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla extract up to 2 tbsp milk For the topping: 3 cups shredded coconut 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 8 oz. dark or semisweet chocolate (chocolate chips are ok) What you do: First, the cookies. 1. 2. 3. 4. 5. 6. 7. Now…the topping! 1. 2. 3. 4. 5. (This step is sort of delicate – and can be painful, what with the hot caramel and all – so be careful. 6. 7. How beautiful are these?! Above: Homemade vs.
Creamy Spinach Dip | Skinny Chef Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing. Watch Better TV clip featuring this recipe! Serves 12 Ingredients 2 cups shredded part-skim mozzarella cheese, divided 2 cups fat-free plain yogurt 1 14-ounce can artichoke hearts, drained and chopped 1 8-ounce block reduced fat cream cheese, room temperature 2 cups fresh baby spinach leaves, thinly sliced 1/4 cup grated fresh Parmesan cheese, divided 2 garlic cloves, minced 1/4 teaspoon black pepper 1/4 teaspoon mild chili powder 1/4 teaspoon salt non-stick cooking spray 1 bag whole grain tortilla chips (about 16 cups) Instructions Coat a 8x12 baking dish with cooking spray. Nutritional Stats Per Serving (1/2 cup with 3/4 ounce tortilla chips): 226 calories, 12 g protein, 26 g carbohydrates, 8 g fat (4 g saturated), 24 mg cholesterol, 4 g fiber, 473 mg sodium.
Perfectly Peanutty! Pretty, peanut butter cookies with just five ingredients: 1 cup peanut butter1/2 cup sugar1 egg4 oz. Baker’s semi-sweet chocolate, melted1/2 cup finely chopped peanuts That’s my kind of recipe! Preheat oven to 325. Mix peanut butter, sugar and egg until well blended.Refrigerate for 30 minutes.Remove and roll mixture into 18 balls.Place on ungreased cookie sheet 2 inches apart.Flatten each ball by using a fork to make a criss-cross pattern. Bake 18-20 minutes or until lightly browned. Melt chocolate.Dip one end of cookie into melted chocolate and then dip into chopped peanuts. And enjoy! Now that you have something to chew on, don’t forget that you have until August 31st to enter the Nickelodeon Giveaway. Focaccia This is the real deal focaccia. The kind infused with herb oil and left for a long cold rise overnight in the fridge to get the best flavor. It's soft, chewy, and savory all at the same time. There are a lot of recipes for quick and easy focaccia but if you have the extra time to let it rise overnight in herb oil it's worth it. What gives the bread its flavor is a herb infused oil. EDIT: You won't use the entire cup of oil in the bread. 1/4 cup goes on the tray, then 1/4 cup spooned on top, then after the rise in the fridge you add UP to a 1/4 cup. To incorporate air bubbles into the dough and to further knead it the focaccia gets stretched and folded three times. First you stretch the dough out on a floured surface to twice its size. Then you fold it like a letter and lightly brush it with oil... ...and sprinkle it with flour then cover with plastic wrap and let the dough rest for 30 minutes. After 30 minutes you stretch and fold again. Also don't worry if this looks like too much oil.
S'mores Cookies These cookies are every bit as delicious as they look. You may have noticed that I have been in a s'mores kick lately. First with the cookie dough pops, then with these cookies. I also plan to make additional s'mores themed treats this weekend. I saw a version of s'mores cookies on Make and Bake and became immediately intrigued. S'mores Cookiesadapted from Make and Bake 1 1/2 cups all purpose flour1 cup graham cracker crumbs 1 teaspoon baking soda 1 teaspoon salt 1 dash of cinnamon 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups miniature chocolate chips1 1/2 cups mini marshmallows2 Hershey bars, choppedPreheat oven to 375 degrees. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. Makes approximately 4 dozen cookies.
Chocolate Chip Cookie Dough Dip - What Megans Making - StumbleUpon Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!), but….I don’t like football. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat. Homemade Oreos Fact #1: I made Oreos. I didn’t think it was possible, either. Fact #2: They tasted just like the real ones.. on crack. So much better. So. Much. Fact #3: They are extraordinarily better for your body than those blue plastic wrapped gems. Fact #4: You will become 700 times more popular if you bring a batch of these to school/work/anywhere else where humans congregate. Sorry about all the paparazzi. Falling short in the friends department? Just kidding.. obviously Oreos. From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven. Jordana
This Week for Dinner - Weekly Meal Plans, Dinner Ideas, Recipes and More!: ... Wednesday, August 3 Have you discovered Pinterest yet? It’s a lovely website that allows you to essentially bookmark stuff you love. And discover stuff other people love. Which is where I found the recipe for these peanut butter cups on a food blog called Iowa Girl Eats. These little treats are super easy to throw together and they really hit the peanut butter cup spot. Crispy Peanut Butter CupsRecipe originally from Iowa Girl Eats - 1 1/4 cups peanut butter - 1/4 cup butter, room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 1/2 cups rice krispies - Milk or semi-sweet chocolate chips, probably about 8 ounces or so. - Mini muffin tinDirections (in my own words to describe exactly how I did it):Preheat oven to 350 degrees.
New York Cheesecake Cookies Preheat the oven to 350 degrees F.In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.)