Millionaire's Shortbread Since one half of the blue-eyed baking squad is currently blogging from waaaay across the pond in London, we figured we'd bake you lovely duckies a British treat. Shortbread. Millionaire's shortbread (ooooh aaaah). Don't get too excited. Right. So there's shortbread, which is rather tasty on its own, and v v British. Just go with it. And THEN to transform it into Millionaire's Shortbread (ooooh ahhhh), you slather the aforementioned crumbly deliciousness in caramel and chocolate. We know. It's ok, just go slow, eat some melted chocolate along the way to keep your strength up, and you'll do just fine. And then, you can have as many pieces of the crumbly deliciousness slathered in the caramel and the chocolate as you want. We totally hit the jackpot. Millionaire's Shortbread Print Recipe For the shortbread:1/2 pound unsalted butter, softened 3/4 teaspoon salt 1/3 cup sugar 2 cups flour 1/2 cup plus 1 1/2 tablespoons cornstarch For the chocolate: 1 1/4 cups semi sweet chocolate, chopped
espresso-chocolate shortbread cookies In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread, so I cannot think of a better place to start my Week-O-Cookies. They are firm enough to pack in a tin but manage to taste soft. Bites seem to dissipate in your mouth, but not so quickly that you feel you were shorted. They get better with age–and really, who doesn’t want that? Dorie Greenspan’s Espresso-Chocolate Shortbread are an awesome example of this, and were the first time I have had a coffee-flavored cookie that really, truly tasted first and foremost like coffee. But here is where I tell you the secret that I hope will blow your mind, even though I haven’t tried it myself–yet. Do tell me if you try the coffee-toffee combination. Smitten Kitchen Went to Aruba and All I Got Were These Lousy Cookies! The Menu for Hope Campaign continues through Dec. 24, which means that you still have a chance to win a box of home baked cookies (such as these!) 1. 2.
Quick & Easy Recipes – Cornbread Jalapeño Poppers 12 Med/Large fresh Jalapenos 1 Box of Cornbread Mix (I used the Honey variety for the sweetness) 1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling) 1 Cup Corn..fresh OR canned is just fine Directions: Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar. Fill each Jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of Cheddar. Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. Let them cool cuz they’re HOT! Recipe from: ohbiteit.com Photo from: recipebyphoto.com
Chewiest Sugar Cookies recipe from food52 Author Notes: My 8 year old daughter Maddie and I love to make cookies together. We always sample the dough as we go, adding a little more sugar or vanilla (or something else), if needed. Because if the dough doesn't taste good, the cookies certainly won't. If you use very fresh free-range eggs (ours are from a farm down the road), then you don't have to worry about salmonella. Food52 Review: These super-chewy cookies have deep dark sugar flavor and rich vanilla notes. Serves 20-30 cookies 1 cup unsalted butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 egg yolks 2 teaspoons vanilla extract 3 cups unbleached all purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt Preheat oven to 350 degrees F. This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Easy, kid-friendly, sweet
not martha - tiny gingerbread houses, a few variations Earlier I made gingerbread houses meant to perch on the edge of a mug, but I wanted to work on a few more things. First, since these are meant to be eaten I wanted to cut down on the amount of royal icing. I still used it to assemble the houses, but to get sugar decorations to stick to the roofs I decided to use simple syrup. I heated one part water and one part sugar and let it bubble for a while on the stove just so it would thicken. After it was thoroughly cooled I put a dot on the roof and spread it around using a small brush I keep to use as a mini pastry brush. Second, I added a chimney. I think it turned out very cute, though I found that the taller chimneys looked incongruous, so I’ll stick to very short chimneys. Third I decided to see what whole happen if I moved the door shape, the part that fits over the mug, off to one side to allow more of the house to hang on the outside of the mug. Last I wanted to see if it would work out using sugar cookie dough.
Crafty in Crosby: Easy Restaurant Style Baked Potatoes Ok, if you don't know by now, I'm an extremely talented,creative, boring and LAZY cook. Recipes to me shouldn't have more than about 5 ingredients and they should all currently reside in my pantry or fridge. I can't remember where I saw this idea, but we've been baking potatoes like this forever. Easy Restaurant Style Baked Potatoes Ingredients: Baking Potatoes Olive Oil Sea Salt (Regular salt is fine too - I only have Sea Salt because my Mom gave it to me!) Wash potatoes, prick lightly 2 or 3 times and cook them in the microwave for about 1/2 the time you normally would. Remove from the microwave - CAUTION - They will be HOT! They come out light and fluffy and the best part about potatoes baked this way is the skin - YUMMY!
Cowboy Cookies | Scarletta Bakes Howdy. Have a cookie. You’ll need it to sustain you through the following paragraphs of immensely dorky cowboy references. Yee haw. These cookies are pretty much my favorite of all time – the confectionery equivalent of a supreme or trashcan pizza. There’s something for everyone in these chunky gems, but they are still soft and chewy on the inside. Even a city slicker would approve. Whoa, Nellie! These are beaters for begging for a licking. The base dough, before you fold in all the goodies, is rich and creamy, sweetened with brown and white sugars. I use shortening whenever I make these cookies, which lends a lovely texture to the finished product. Dang – can you believe that? I actually set my rubber scraper aside and folded all of the additives in with my hands. We’re talking some serious vittles here. Make some extra room in your saddlebag – these cookies are not small. Cowboy Cookies Preheat oven to 350°. In a large bowl, cream sugars and shortening together. YIELD: approximately 26 cookies
How to Decorate Cookies with Royal Icing - Top 10 Tips I’ve had many questions regarding decorated cookies since I began 7-ish years ago, so I thought I’d share some of my favorite decorating tips I’ve learned over time. By no means am I an expert, but I hope you find my top 10 suggestions helpful. There are so many ways of decorating cookies; you can cover them with fondant, rainbow sprinkles, delicious melted chocolate… I could go on, but one of my favorite ways is to flood a cookie with royal icing (flood icing). To basically cover the cookie with a smooth, glossy, sugary coating; piped in such a way that your icing becomes a design – instant sugar art! I’ve got an in-depth tutorial here, which goes over how to flood in detail. How to Flood Cookies with Royal Icing – Top 10 Tips 1. 2. Drag a butter knife through the surface of your royal icing and count to 10. 3. 4. 5. 6. 7. 8. 9. 10. These are just a few of my favorite tips which would have helped alleviate some frustration had I known them when I first began decorating cookies. xo, Marian
Make your own SPF with Coconut Oil | Health Starts in the Kitchen Today is the first day of winter and here in Pennsylvania it’s cold and snowy. What a great day to day dream about our up coming vacation to Mexico and being preparing by making my own SPF with Coconut Oil! Coconut Oil is the most logical oil to use for SPF, since it naturally protects your skin from the sun. Did you know that there are studies showing that using chemical based SPF on your skin increases your risk of getting skin cancer MORE than sun exposure! With my dark hair and medium skin tone, it’s no surprise that I don’t burn easily. If you aren’t interested in making your own SPF, I strongly recommend Dr Mercola’s SPFs.. we used them all last year and there were awesome! Combine everything in your blender, and blend until well combined/emulsified. You can increase the SPF by increasing the Zinc Oxide… and if your house is cold it will become thicker and when you take it in the sun and it heats up it will be thinner
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:
The Motherlode Layered Cookie Bars! Good Thursday folks! I know this cookie should absolutely be illegal, but let me tell you it is so much fun! Just imagine all of your favorite cookies layered into one bar of fabulousness! At first glance it may look like a lot to prepare, but each cookie dough can be made in under 10 minutes, so don’t be turned off by the steps below. See the picture below for all the incredible cookie layers. The Mother Load Layered Cookie Bars Layer 1: Sugar Cookie 1 Roll of Pillsbury Sugar Cookie Dough 1. Layer 2: Double Chocolate Chip Cookie (the recipe below makes double what you’ll need for the bars, use extra for cookies) 1 cup butter 1 cup white sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla 1 3/4 cups flour 1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder) 2 tsps. baking soda 1/4 tsp. salt 1 1/2 cups chocolate chips 1. 2. Layer 3: Peanut Butter Cookie 1 Cup creamy peanut butter 1/2 Cup granulated sugar 1 egg 1. Layer 4: Chocolate Chip Cookie 2 sticks softened butter 2 eggs 1. 2.
Homemade versions of Girl Scout cookies I admit it: We’re Thin Mint addicts in our house. I try to limit the number of boxes I buy each season because they aren’t particularly healthy or earth-friendly. But, I have many friends with daughters in the Girl Scouts, and the Thin Mints are just so yummy. My 7-year-old didn’t even realize there was any other flavor of Girl Scout cookies than Thin Mints. When one of my friends asked him what kind of cookies he wanted to buy from his daughter he said, “You know. Girl Scout cookies,” with a confused look on his face. One reason that Girl Scout cookies hold such a spell over many people is that they are only available for a limited time. Whether you’re looking to create a healthier version of the cookies that you like so much or you want a way to get your fix during the off-season, try your hand at these recipes for Girl Scout-like cookies. Tagalongs – Baking Bites has a recipe for these peanut butter patty Girl Scout cookies.
Toffee White Chocolate Chip Oatmeal Cookies I love oatmeal cookies and I think they’re perfect for the holiday season. They’re very versatile; you can add almost any combination of things to them. I decided that toffee and white chocolate chips pair together really well, so I thought, why not throw them into some oatmeal cookies? The toffee melts a bit while it bakes, mixing in with the rich white chocolate chips and soft, chewy oatmeal cookie base, which has a hint of cinnamon and nutmeg. Combine the flour, baking soda, cinnamon, salt, and nutmeg and set aside. Beat together the butter and sugars, then add in the vanilla and eggs, one at a time. Add in the flour gradually. Fold in the oats, then the white chocolate chips and toffee bits. Drop by spoonfuls onto a greased and/or lined baking sheet and bake at 350 for 10-12 minutes, until lightly golden and set. Allow to cool on the cookie sheet for a bit before moving to another surface to finish cooling. Enjoy! Toffee White Chocolate Chip Oatmeal Cookies Cook time: Total time: