background preloader


Facebook Twitter

BEST-EVER Chewy Chocolate Chip Cookies. Readers, whatever you're doing, stop.

BEST-EVER Chewy Chocolate Chip Cookies

Right now. {Thick, Soft Sugar Cookies} Do you want to make the best sugar cookies in the world?

{Thick, Soft Sugar Cookies}

Look no further! I have a recipe for sugar cookies that will blow your socks off. ...that is, if you are into sugar cookies that are unbelievably soft and thick and melt in your mouth. Seriously...these are amazing. {The trick is to roll them out thick and bake them for less time than you think they need.} Haystack Cookies/Chinese New Year Cookies/Fillion’s Fusterclucks. Browned Butter Brown Sugar Cookies with Lemon Buttercream. Have you ever browned butter before?

Browned Butter Brown Sugar Cookies with Lemon Buttercream

Lord help me, I just might burn my tongue trying to lick the pan the next time I brown butter. That nutty, buttery (duh), rich aroma is only slightly indicative of the massive amount of nutty, buttery, richness that will befall your tastebuds and I almost can’t stand it. I’m afraid that if Nate hadn’t have been standing right next to me I would be typing this with gauze taped to my tongue. Hey, anything could happen. But what if – just what if – you balance the richness with a little zing of lemon zest? Sometimes I meet people who say crazy things like, “Oh, I don’t like dessert,” or “I forgot to eat food today.” OK that’s a lie – I hate celery and would likely never make you eat it. Really though, imagining a world without food – scratch that, a DAY without food – is pure insanity to me.

Preheat oven to 350. For the frosting beat together the 4 Tbsp of softened butter with the 1 cup of powdered sugar. Easy Mini Coconut Macaroons (Gluten-Free, Nut-Free, Soy-Free) Easy Mini Coconut Macaroons This great recipe and photo is from Sylvie Shirazi at Sugar Savvy.

Easy Mini Coconut Macaroons (Gluten-Free, Nut-Free, Soy-Free)

Ingredients 180g (about 1 ¾ cups) of finely shredded unsweetened coconut * see NOTES 120g (about ½ cup + 3 tsp) white sugar * see NOTES 2 large eggs whites ½ tsp vanilla extract Optional – mini chocolate chips (For allergen-friendly, try Enjoy Life brand) Instructions Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Notes The measurements in the original recipe are given in grams, which I converted to cup measurements.

You need to use unsweetened coconut in order for this recipe to work. Copyright Fleming Marrs Inc. ~ Gluten-free, Dairy-free, Egg-free Coconut Macaroons « The Copycat Cook. Have you heard of Living Without Magazine?

Gluten-free, Dairy-free, Egg-free Coconut Macaroons « The Copycat Cook

It’s genius. The magazine is a fricking mecca for those with allergies or food sensitivities – they can transform anything from trouble to allergen-free deliciousness. (For the record, Living Without is not sponsoring this post, I just really enjoy their recipes.) I signed up for Living Without’s free recipe newsletter and was super excited when a recipe for gluten-free, dairy-free and egg-free macaroons appeared in my inbox. I love macaroons, but they’re definitely not an easy recipe to adapt. Enter thick, full-fat coconut milk. These macaroons tasted incredibly light and sweet, very more-ish. If you want to make these extra decadent, dip the tops in chocolate. Make Your Own Ice Cream Bars - Project. I'm thinking I'd freeze the ice cream in bar-shapes first (saran-lined small pans), and then melt the chocolate to just the spreadable point (adding some vegetable oil to the chocolate chips or whatever you're using, about 1 tsp.

Make Your Own Ice Cream Bars - Project

/bag of chips), spread one side of the bar, or top and sides, when you've pulled it out of the mold, freeze it again, and then flip it over to do the bottom, sealing the edge so that it looks like it's been dipped. There might be a way to flash-dip so that you only melt the outer layer of ice cream, but it might be messy... *Simply Scratch*: Lemongrass Squares with Coconut Shortbread Crust. This recipe had me at lemongrass.

*Simply Scratch*: Lemongrass Squares with Coconut Shortbread Crust

I’m a huge lemon fan! Lemon zest in my pancakes, lemon juice over my fish and definitely lemon in my bars! And the simple fact that this recipe calls for both lemons and lemongrass totally excited me! I first spotted this recipe in my March issue of Bon Appétit. There is a section dedicated to lemongrass, with recipes like a Lemongrass Mojito and Malaysian Beef Curry, but this recipe won me over with its simple ingredients, easy approach and what turned out to be delicious results!! From the moment I took the first bite of this dessert I knew this was a keeper. Here you have it… just don’t forget the salt! Butter a 9x13x2 metal pan. In a large mixing bowl; add the coconut, flour, powdered sugar and kosher salt. Mix until combined. Cube up the room temperature butter… … And add it to the flour mixture.

Mix on low until the dough forms wet crumbles. Pour it into the buttered pan. Bake in a preheated oven for approximately 20 minutes, or until golden. Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies. PREHEAT oven to 375° F.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. BAKE for 9 to 11 minutes or until golden brown.