White Chocolate Chip Oat Cookies with Dried Cranberries and Slivered Almonds. White Chocolate Chip Oat Cookies with Dried Cranberries and Slivered Almonds I had a weekend full of meat. Have I ever told you how my boyfriend doesn’t eat any vegetables? Like, zip. nada. zelch. He won’t touch anything that’s green, with spinach being the only exception. What’s even better is that he fits into my family perfectly. These cookies have some great ingredients that work well together. Ingredients: 1 cup (2 sticks) unsalted butter, room temperature 2 cups white chocolate chips 3/4 cup dried sweetened cranberries 3/4 cup slivered almonds1/2 cup oats 2 cups all-purpose flour1 teaspoon baking soda 1 teaspoon salt 1 cup light brown sugar 1/2 cup white sugar 3 teaspoons vanilla extract 2 eggs directions: Place butter in the bowl of the electric mixture and allow to soften for a few hours if it’s not room temperature already.
Preheat oven to 375°F. In a new bowl, mix together chocolate chips, dried cranberries, almonds, and oats. Use an ice cream scoop. Bake 10-12 minutes. Tiramisu Brownies Recipe - #YourPerfectCup. ~Peanut Butter Lava Cookies! | Oh Bite It. **DISCLAIMER** For some reason these haven’t been very “lava-like” for those of you trying them. I don’t know why, my peanut butter had lots of oil on the top and that may have affected the outcome?! Hopefully, they’re still tasty enough to enjoy as peanut butter cookies, if for some reason they don’t ooze for you..lol. I think the only thing better than Peanut Butter, is warm, ooey-gooey Peanut Butter. Like when you make Peanut Butter Toast and those liquidy puddles of Peanut Butter take your senses to a simple, yet, complex state of taste bud euphoria!
:) There’s almost nothing better! Uhh…almost! Now imagine being able to grab all of that melty Peanut Butter greatness in the palm of your hand~anytime you want. Grab a glass of Milk, you’ll need it! What you’ll need for 14 Drippy Peanut Butter Cookies: 1 box of Pillsbury Pie Crust Approx. 2 cups of Creamy peanut Butter… 1/2 cup Sugar Directions: Unroll the Pie Crust, and smear one of them with an even layer of Peanut Butter… Let them cool… Salted Caramel Chocolate Shortbread Bars. Tastes of summer. Some foods just go together. Grilled cheese and tomato soup, creamed butter and sugar, garlic and caramelized onions… for me, I'm addicted to raspberry and lemon. So when I saw these bars last year, I knew I had to make them. A little less than a year later and I finally made the recipe.
Tangy, vibrant, subtly sweet with a rich, buttery crust. These raspberry lemonade bars are the perfect summer dessert. They're a little bit more dense than your typical lemon bar which makes them even more baker friendly! Easy to cut and they have a GORGEOUS vibrant color. Looking for something to make on The 4th of July? Raspberry lemonade bars ingredients: for the crust: 9 T. (1 stick + 1 T.) butter ¼ c. sugar 1 c. flour 1 t. vanilla extract pinch of salt for the filling: 12 oz (heaping 2 c.) frozen raspberries thawed ¾ c. sugar ⅔ c. lemon juice (about 4 lemons) 2 T. lemon zest (3 lemons worth) 3 egg whites 1 egg ⅔ c. flour optional: powdered sugar for dusting on top Preheat oven to 350º F. To make the crust: Lemon Bars. White Chocolate Coconut & Banana S’more Bars From Top With Cinnamon. This is a guest post from Johnie Gall of Dirtbag Darling.
While most high school students hurry off to the mall or soccer practice when the weekend hits, 16-year-old Izy Hossack escapes to the kitchen. It’s there that the London-native bakes up creative culinary treats (photographing them with professional-grade skill) for her foodie-favorite blog, Top With Cinnamon. “I dedicate at least one day each weekend to blogging,” she explains. “Sunday is not called Sunday anymore—it’s ‘blog’ day!” White Chocolate Coconut & Banana S’more Bars 1 ½ cups shredded coconut 1 tsp vanilla extract 1/8 tsp salt 2 egg whites 1/3 cup granulated sugar 1/3 cup white chocolate, chopped 2 large bananas 4 oz semisweet chocolate, chopped 2 cups mini marshmallows 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Healthy recipes from the BLDG 25 Blog! Tags: chocolate coconut and banana s'more bars, food, london bloggers, recipe, s'more recipes. Salted Caramel Cookie Cups Recipe from Pillsbury. Brown Sugar Cashew Cookies. Salted Cashew Crunch Cookies My lack of cashew-containing recipes here at BoB is not due to any lack of love for them.
On the contrary, cashews rank right up there with pecans and hazelnuts for me. It just seems that they don’t find themselves in that many baked goods. Or, maybe I’m just looking in the wrong places. The recipe for these cookies comes from King Arthur Flour Whole Grain Baking, a book I have very much wanted for a while now. I forget now what finally made me cave in and buy it, but I’ve been ogling its pages for a few weeks now trying to figure out what to make first.
The simplicity of these cookies appealed to me. A short list of ingredients and an impressively easy set of directions are always a plus. For those of you who like sweet and salty combinations, these cookies are definitely for you. These salty cookies are one of those magical kind that manage to be crunchy, crispy, and chewy at the same time. Salted Cashew Crunch Cookies Ingredients Instructions Preheat oven to 350°. Cashew-Caramel Cookies. White Chocolate Cashew Cookies Recipes. White Chocolate Cashew Cookies are such a rich and indulgent cookie. You could use other nuts in this recipe, but I think cashews are rich and perfect, especially if you use salted cashews for a sweet and salty flavor. Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Yield: 36 cookies Ingredients: 1 cup butter, softened1 cup packed brown sugar1/2 cup granulated sugar2 eggs2 teaspoons vanilla2-1/4 cups flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1 cup chopped cashews1 (10-ounce) package white chocolate chips Preparation: In large bowl, combine butter, brown sugar, and sugar and beat well.
Add flour, baking soda, baking powder, and salt and mix well. Cover dough and chill for 1-4 hours. When ready to bake, preheat oven to 325 degrees F. Frosted Cashew Cookies Recipe. Cranberry Pistachio Pudding Cookies. Cranberry Pistachio Pudding Cookies The holidays are coming so fast! I can’t believe that November is already here, and the grocery stores are stocked with one of my favorite things, cranberries! I love cooking with cranberries. I always stock up every year on fresh cranberries, and freeze at least 4 – 5 bags to use throughout the year in different recipes.
I also love those little dried cranberries, like I have used here in these cookies. I’ve been wanting to make a batch of pudding cookies for a while. I also baked these cookies on Reynolds parchment paper. If you like the crunch of pistachios, add a cup of them (unsalted and roughly chopped) to the cookie dough before baking. This post sponsored by Reynolds.
Chocolate & Peanut Butter Cheesecake Bars. There’s not much in the world of desserts that I love more than the combination of peanut butter, chocolate and cheesecake. Give me any of those three on their own and I’d grab a spoon or fork and go to town. Mix two of them together and you enter the land of pure sweets bliss. But all three? Put them together and you have dessert nirvana. I have always had a huge weakness for the combination of chocolate and peanut butter, as well as for cheesecake, but it wasn’t until a couple of years ago that I finally put them all together in a peanut butter-fudge cheesecake. Since then I have been ALL OVER anything that includes that amazing trifecta. For as much as I love cheesecake, you just can’t beat the ease and simplicity of cheesecake bars. One year ago: Cinnamon-Sugar Pull-Apart BreadThree years ago: Potato-Bacon TorteFour years ago: Cheddar Ale Spread.
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? So, I love making cookies that look awesome and don’t require icing or pastry bags. 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. 4. My FAVORITE Chocolate Chip Cookie.
I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! Chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!!
With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. . - Don't substitute the pastry and bread flours w. . - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. . - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. Carrot Cake Cookies from Gojee.com. Chewy vanilla cookies with reese's pieces. I can't believe the last time i made cookies was almost a four full months ago...for christmas! All the salty and coconutty treats lately means i've been passing on cookies, one of my all time favorites. especially since they're easy to make and i've never met one i didn't like. which brings me to these cookies. two of my all time favorite things - peanut butter and vanilla - wrapped into one simple, super chewy, delicious cookie. i was skeptical at first - do vanilla and peanut butter really work together?
It seems like an odd combination - but as soon as i had the first whiff from the oven, i knew they would be keepers. too bad i didn't make a double batch: half for now, half for later. chewy vanilla cookies with reese's pieces adapted from averie cooks 1 hour start to finish, makes 18 cookies. Blueberry Almond Oatmeal Cookies. The other day I stumbled across some dried blueberries at the grocery store. I was actually looking for dried cherries when I noticed this bright yellow package peeking out from behind an army of raisins. I reached for it and saw it was wild blueberries. Due to my need to have anything and everything blueberry, I quickly threw them in my cart, and the cherries were history.I know I've used dried blueberries before, but for the life of me I couldn't remember what I used them in.
I opened the blueberries to test out the situation and give myself a little refresher while I continued my shopping. To my surprise, the packaging was correct. They really did have an intense blueberry flavor, but they were very sweet. I also remembered I've used them in scones which work well, but I was in a cookie mood. Notes I used a scoop that measures half ounce portions.I don't roll or shape the dough. Cooking In Mammy's Kitchen – Oat & Vanilla Shortbread Cookies. 200g butter, softened 100g icing sugar, sifted 1tsp vanilla extract 200g plain flour 1/2tsp baking powder 100g porridge oats caster sugar for sprinkling A little over a week ago, whilst browsing some of my favourite blogs, I read a couple of money saving posts by Caitriona over at Wholesome Ireland where she tells us about stock taking in her kitchen cupboards and meal planning. It struck a huge chord with me that it was something that I definitely needed to do so I printed out her sheets and proceeded to fill them in.
The stock take was a HUGE revelation – it’s like a Weight Watchers tracker for your shopping habits and it really got me thinking about the food that I buy. Like the 51 eggs that were in the fridge (this is true but can I just add that I am now down to 11…) Caitriona asked me to write a guest post for her blog on how I got on with the stock take which I won’t recreate here but you can read it here.
We have a lot of food in the freezer and cupboards that we have to use up.