Lazy Girl's Chocolate Chip Blondies - Lovin' From the Oven. The past few days have been HOT.
Apparently, the hottest weather for Northern California happens from the end of September-November-ish. How weird is that? I’m used to pulling out cardigans and sweaters when these months roll around. Up here, I’m taking off clothes. Literally. With the raising temperature, it’s always a hassle to do anything in the kitchen. As you can tell from the first picture, I seriously under baked mine. Lazy Girl’s Chocolate Chip CookiesClick here for a printable recipe Ingredients 1 cup AP flour1 teaspoon salt1/2 cup chocolate chips1 stick butter (melted)1 egg1 2/3 cup packed brown sugar1 1/2 teaspoons vanilla extract Directions Preheat oven to 350.
Lazy No Bake Thin Mint Cookies. Chocolate Chip Meringue Cookies Recipe. Gingerbread Cookies Recipe. Gingerbread Cookies: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Bake for about 8 - 12 minutes depending on the size of the cookies. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. Makes about 3 dozen cookies depending on the size of cookie cutter used. For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Makes about 3 cups. Homemade oreos. Just before I left for the airport Monday morning, I stopped short and ran back inside, not because I forgot my power cord or business cards or anything normal like that, but to make myself a turkey sandwich.
My flight left late, of course, and by the time I had time to unwrap my semi-smooshed last bit of home-cooked anything, I was so hungry, I was ready to ask the 18-month-old next to me to share one of his drooled-upon teething biscuits. Proust may have had his madeleine and my husband may have his pickled green tomatoes, but I had that turkey sandwich and in the one bite I allowed myself before the drink cart finally brought me something to wash it down with, I had found a happiness I didn’t know could exist at the front end of a much-dreaded three day business trip to a nine-acre enclosed glass pod. It was the best thing I ate for days. Graham crackers. Let’s say I was an alien, or new here or something — er, not entirely impossible, if you consider that I woke up yesterday with small feet fidgeting way further up my rib cage than I thought anatomically possible, leading me to wonder what I actually know about anatomy, leading to an inadvisable, rash amount of Google Image searching, leading to my eyes popping out of my head and whoa, I’ve digressed mightily — and I asked you to explain to me what is this “graham cracker” flavor that you speak of, could you do it?
Because I’ve spent a ridiculous amount of time trying to figure out what it was, and seeing the wide range of graham cracker — they’re something like digestive biscuits, for those of you across the pond — recipes out there, it’s not just me. There was the one I tried a couple years ago with rye flour, which I can assure you, was not the answer. Graham flour — a coarsely, exactingly ground whole wheat flour — would be the obvious answer, since they originate with one Rev. Soft Christmas Cookies Recipe. The Best Rolled Sugar Cookies Recipe.
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