Tiramisu Cheesecake Bars. May 17, 2011 | Print | E-mail | Filed under cheesecake, chocolate, coffee Every Easter, I try to come up with a new dessert to serve the family.
The first year we hosted, it was fruit tartlets. The second year, I believe it was Oreo truffles. After that, things get a little fuzzy and I can’t remember exactly what I made each year…but this year, it was these tiramisu cheesecake bars. I’m not going to lie, they take some time in the kitchen between all of the baking and cooling – but none of the steps are that hard, promise! Cookie Dough Pops. Happy Halloween!
Here are some fun treats to help celebrate today. I made these sprinkled Halloween pops over the weekend, and they turned out so cute, I just couldn’t not share them today! We all know that cookie dough is the best part of making cookies… And what could be more fun than cookie dough dipped in candy and covered in sprinkles? It’s cookie dough! These guys are pretty straight-forward. Use your favorite cookie dough recipe, substituting 2 tbsp milk for each egg. Scoop cookie dough about 1.5 tablespoons in size and roll into balls. After you’ve converted all your cookie dough into upside down pops, freeze them for 15-20 minutes until firm. Working in batches, remove 4 pops from the freezer at a time.
Melt your almond bark in a small glass with enough coating to completely cover the pop in one dunk. Inside-Out Carrot Cake Cookies. For cookies 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup walnuts (3 oz), chopped1/2 cup raisins (2 1/2 oz) For frosting 8 oz cream cheese1/4 cup honey Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Butter 2 baking sheets. Whisk together flour, cinnamon, baking soda, and salt in a bowl. No-Bake Nutella Cookies. It’s that time of year!
Crafters start thinking of their holiday crafts, decorators start thinking about their decorations, and bakers start thinking about their Christmas cookie trays. Last years 12 Week of Christmas Cookie event was so successful, that we are doing it again! Every Friday until the middle of December, a group of talented bakers will post a cookie recipe. Your gonna get a lot of cookie ideas for this holiday season. It’s the 12 Weeks Of Christmas Cookie Blog Hop! My first week’s cookie is a no-bake. 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. Raspberry Lemonade Bars. Tiny Gingerbread Houses. 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. Then I sprinkled sanding sugar or nonpareils. 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.
Reeses Cheesecake Bars. Sugar Cookies. 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.