Warm raspberry cupcakes with orange sugar drizzle recipe. Asparagus and Parmesan tarts recipe. Baby Yorkshire puds with creamy smoked trout and horseradish pate recipe. Kate and Wills's wedding pie recipe. Guinness lamb shank recipe. Empire roast chicken recipe. Glasgow potato scones with best scrambled egg and smoked salmon recipe. Sugar Cookies Recipe. For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown.
Frosted cookies will keep several days in an airtight container. Makes about 36 cookies. View comments on this recipe on YouTube References: Pappas, Lou Seibert. Yard, Sherry. Chocolate Chip Cookies Recipe. Chocolate Chip Cookies: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven.
Line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Makes about 4 dozen - 3 inch round cookies. Note: You can freeze this dough. View comments on this recipe on YouTube. Cheesecake Bars. I was in the mood for something cold and lip-smackingly sweet.
Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Cheesecake. Chocolate. And these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder. About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar.
Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight. Vanilla Cupcakes Recipe. Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Confectioners (Buttercream) Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Makes about 12 cupcakes View comments on this recipe on YouTube References: Hay, Donna. Patent, Greg. Rise and Shine. How about some yummy muffins to get your Monday started off right.
These aren’t just morning muffins though – filled with lots of melty, chocolatey goodness – they’re great any time of the day. I’ve been going through my pantry the last few weeks trying to use up some supplies that didn’t get any attention while I wasn’t feeling well earlier this year. Oreos for cupcakes, three whole bags of chips for these cookies and now some chunks for muffins.
For chunky muffins. And I still have several more bars and blocks of chocolate to go through before they expire much more than they are right now. Not that it would really stop me from using them, but I want to use them before my stash gets out of control. Good, because I wanted some muffins filled with chunks of chocolate. These are so simple to throw together. In another bowl, add sour cream, milk, eggs and vanilla. Then melted butter. Pour into your flour mixture and stir together until combined. Chunks. Lovely. I love chocolate chunk muffins.