Cookie Dough Dip Go put on your stretchy pants. Seriously. Do it now. This is the situation I found myself in late Monday evening. Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Garnish with additional chopped chocolate. Oh! I think I love this girl.
S’more Bars May 14th, 2012 I love s’mores, but they are awfully messy. No matter how I eat them, I always end up with strands of melted marshmallow all over my chin and caked in my hair. These bars are the perfect solution. 1/2 cup butter, room temperature1/4 cup brown sugar1/2 cup sugar1 large egg1 tsp vanilla extract1 1/3 cups all purpose flour3/4 cup graham cracker crumbs1 tsp baking powder1/4 tsp salt2 king-sized milk chocolate bars (e.g. Preheat oven to 350°F. In a large bowl, cream together butter and sugars until light. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Bake for 30 to 35 minutes, until lightly browned. Recipe by Lovin’ From the Oven
Flourless Chocolate Cookies Flourless Chocolate Cookies August 08, 2012 A friend recently passed me this recipe for Flourless Chocolate Cookies, and she told me to try them. I am always willing to try any new flourless or gluten free recipe, especially when it comes to dessert. She was absolutely correct when she said they were simple as can be. If you’re on a gluten-free diet or trying to watch your flour intake, these are perfect for you. Flourless Chocolate Cookies Prep: 10 minutes Cook: 12 minutes Yield: 1 dozen 2 egg whites1/2 cup granulated sugar6 ounces semisweet or dark chocolate chips, melted and cooled1/2 teaspoon vanilla extract3/4 cup chopped pecans (optional) 1. 2. 3. 20 Responses to “Flourless Chocolate Cookies” I will definitely have to try these! Ooh these look so good, Alison! These look perfect, Alison!! I'll bet these are fabulously decadent. Ive made flourless choc cookies but use PB as the base to "hold" them and 1 egg and sugar. Storey says: I made these last night and they are yummy! Amy says:
Handle the Heat » Raspberry Lemonade Bars Lofthouse Style Soft Frosted Sugar Cookies Lofthouse Style Soft Frosted Sugar Cookies I knew I had to have a great recipe to kick off the 12 Days of Christmas Treats 2011, so I’m starting with one of my absolute favorites! You know those soft Lofthouse sugar cookies that pop up in grocery stores around all the holidays? The kind with colored icing and sprinkles? I’ve been looking for a homemade version for awhile now and I’m happy to tell you I finally found it! These sugar cookies are so close to the grocery store staples that I almost couldn’t believe it. View All 12 Days of Christmas Treats here!
Banana Split Bites Banana Split Bites ~ A classic ice cream dessert gets mini for some bite size fun. And yes, there is actually a tiny scoop of ice cream tucked inside and underneath the whip cream of those little darlings. Banana Split Mini Bites For once I made something mini for portion control and not just for the cute factor. My little guy had some friends over the other day and of course with a mom who is a baker, the expectation is dessert will not only be good but it will be fun. And I was asked, by friend Caroline, not to let her boys eat too much dessert. Keeping all things in mind what I served is what you see here. Here’s what wasn’t a hit and what I learned. Impromptu play dates with four kid’s ages 3-5 year olds after a full work day –not a good idea.Know in advance what other kids will and won’t eat. Luckily, dessert made all things right. No recipe just a few notes: Use firm bananas and cut into 1 inch sections. Leave a Comment
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.
Crafty Kitchen: Owl S’mores Here’s a fun recipe for adults and kids alike–owl smores! Let’s just start off by saying, when the items below are the ingredients, you know the final product is going to be good! To make these owls you’ll need graham crackers, Reese’s peanut butter cups, candy corn, M&Ms, and large marshmallows. Line the PB cups up on half a graham cracker so the rounded part hangs just off the bottom. Tear a large marshmallow in half and place above the PB cup on the graham cracker, sticky side down. Microwave until the marshmallows start to puff up. Lastly, press in M&Ms for the eyes. Keep going until your flock is complete! For a different style of owl without the PB cups and different eyes, check out this post at Living Locurto. Also, check out this cute Hello Kitty Cake Pops recipe from CraftFoxes.
Bacon Cookies Enter my Baby Pool Contest for a chance to win up to $100 (3 winners!). Click here now. I love decorating cookies (obviously). But, sometimes the thought of making dough, rolling it out, using cutters, baking cookies, cooling cookies, making royal icing, dying the icing, preparing the bags, and finally decorating the cookies exhausts me. I wonder why? Ingredients: Your favorite sugar cookies recipe (for cutout cookies)Various food coloring (I used Wilton’s golden yellow, Americolor pink, Americolor chocolate brown, Americolor super red – I think that is it!) 1. I didn’t get a picture of the dowels themselves, but you’ll see what I mean in a minute. 2. Dye the smaller dough ball a dark red/pink/brown (I used red, pink, and brown coloring – imagine that?). I wanted to make these cookies slice and bake, like the original tutorial, so once your dough is nice and cold, start building your block of dough. 3. As you can see, this is not rocket science! Don’t worry about the top being even. 4. 5.
Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. Let’s take a look, shall we? There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.
Baklava My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. The result will be pieces of baklava that are easier to spear with a fork and pop into your mouth. Start with the nuts. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water. Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… …and pat it down gently. Now start layering on more buttered sheets of filo. …then the remaining half of your nuts… …then eight more buttered layers. Now then.
No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.
Guest Post–Key Lime Swirl Cheesecake Bars Today’s post is from Heather of the sweet blog Sprinkle Bakes. Heather’s blog is one of those that I find myself immediately clicking on the second I see that she has a new post up. Her recipes are mad creative, and her photos…are stunning. I am DYING to go to her house. And I really love the word enchanting. When Kristan asked me to guest post here, I was thrilled! Then almost immediately after, I was worried that you all might be disappointed that I’m not as funny or witty as she is…. then I thought I’d distract you with these yummy Key Lime Swirl Cheesecake Bars, and maybe you wouldn’t notice. Is it working? I took these home for Easter and they were instantly a family favorite. Lime curd is tinted and swirled into the cheesecake batter to create a lovely marbleized effect. Key Lime Swirl Cheesecake Bars [click to print] Crust: 2 cups graham crackers 8 tbsp (1 US stick) unsalted butter, melted Preheat oven to 325 degrees. Filling: 2 bricks (8 oz. each) cream cheese, softened 1/2 cup sour cream
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