Hot Cross Cookies. It’s Easter! What will you be doing to celebrate Easter this year? For us, it is the perfect excuse for lots of baking and for gathering the family together. This year, I will be celebrating Easter twice, as my dad and his side of the family are Greek Orthodox and my mum, brother and I are Catholic. So our Easter is this weekend, and Greek Easter is next weekend. Lots of baking for me! I’ll be baking more hot cross buns and thought I would make these hot cross cookies this year too. Now, I think this baking blog is about sharing my baking adventures, and adventures can be both good and bad. Not that I am going to share with you the two somewhat disgusting vegan cakes I made last week, because they both went straight into the bin and weren’t even worth photographing (I’ll be sticking to butter and eggs in my cakes!).
And not to say that these cookies were bad. But they had a soda aftertaste. HOT CROSS COOKIESAdapted from Donna Hay in the Sunday Magazine. Allow to set. Like this: Like Loading... Chocolate Sour Cream Cookies. Hop on over to the Every Woman Blog for a guest appearance from me. If you are just here for the recipes then you can scroll on down and see the chocolate sour cream cookies I posted over there. Chocolate Sour Cream Cookies(adapted from Taste of Home) 1/2 cup butter, softened 3/4 cup sugar 1/2 cup packed brown sugar1 egg 1/2 cup sour cream 1 teaspoon vanilla extract 1-3/4 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (6 ounces) semisweet chocolate chips1/2 cup chopped almonds In a large bowl, cream butter and sugars until light and fluffy.
Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Dark Chocolate Chunk Eggnog Cookies. Guess what I saw in the store over the weekend? Eggnog… and snowflake-shaped Ritz crackers… and red and green Hershey’s kisses. We’re still weeks away from Thanksgiving, but I can’t help but getting sucked into the Christmas hoopla no matter how early it is. If I heard a Christmas carol today, I don’t think I’d mind. I’ve made a number of eggnog-infused treats in the past – things like cheesecake bars and fudge – that have adhered to the tried and true flavor combination of eggnog and spices like cinnamon and nutmeg. These are wonderfully soft cookies and the dark chocolate is a perfect balance to the sweet eggnog.
This evening, I’m hosting a Twitter party at 8pm EST on behalf of Hood EggNog, the dairy company that produces a huge variety of eggnog flavors, which include things like pumpkin, caramel, cinnamon, vanilla… even sugar cookie! What is your favorite cookie recipe to take to a cookie exchange or swap? Eggnog Ice Box Cookies - A Pretty Life In The Suburbs. I’ve got my Christmas cookie bake on! I love love to bake Christmas cookies. I mean, what better excuse does one need to bake cookies than the holiday season?
There’s no guilt with Christmas baking, right? Holiday calories don’t count. ;) I find myself making ice box cookies every year…last year I made Cherry Ice Box Cookies, and the year before I made Brown Sugar Shortbread (Ice Box Cookies). So this year I wanted to make ice box cookies with eggnog in them…eggnog is the best. Between the cookie and the icing, these Eggnog Ice Box cookies are bursting with eggnog flavour! Eggnog Ice Box Cookies Ingredients Ice Box Cookie 1 cup butter, at room temperature2 cups sugar1 cup eggnog (I used 2%)5½ cups flour1 tsp baking soda¾ tsp nutmeg Eggnog Icing ¼ cup butter, at room temperature3 cups icing sugar⅓ cup eggnog Instructions Notes You don’t have to bake all the cookies at once.
Recipe from Taste of Home Serve these cookies up with a mug of hot chocolate or coffee. Have a merry & delicious day!
Nonfat Gingersnaps Recipe. When I lived in San Francisco, I used to stop at Whole Foods occasionally and frequent the salad bar. Because I’m a big fan of cookies, I’d usually grab a cookie for dessert. It seemed like a sensible solution, at least to me. One day I noticed big, cushy-looking gingersnaps amongst all the other cookies, and picked one out. After finishing my salad, I took the cookie out of the slender brown bag and took a bite. The cookie was spicy, yet soft, but with a good, satisfying chew. And anyone who says “fat is good” obviously isn’t aware that I’m going to the beach next month and even though our group has agreed on a “no photo” policy of shooting anyone below the neck, I’m not an entirely trusting person.
But the reality is, I didn’t particularly care if they were fat-free or not—I wanted a recipe. Unfortunately, I doubt Whole Foods is as generous as some of us around here about handing out recipes, so I made a few attempts at them. My work here is now done. Related recipes: Banana Bread. Cookies tout chocolat à l'huile de coco. Pages dimanche 20 octobre 2013 Cookies tout chocolat à l'huile de coco Je suis encore et toujours dans ma période cookies! Et j'ai littéralement craqué pour ceux de ma copine Anne lorsque j'ai vu ses photos. L'huile de coco, vous connaissez? Elle se trouve généralement en magasin bio, j'en suis complètement accroc! Elle donne une saveur incomparable aux biscuits! INGRÉDIENTS pour 15 cookies (ou 10 GROS cookies!) Publié par Nadia ZéroMiette à 12:15 Envoyer par e-mailBlogThis! Libellés : Chocolat, Petits-fours 18 commentaires: Maryse & Cocotte20 octobre 2013 12:35ils sont superbes ! Charger la suite...
Article plus récentArticle plus ancienAccueil Inscription à : Publier les commentaires (Atom) Vanilla-Bean Sablé Cookies. User reviews made it? RATE IT! By slcabot, 4/25/2013This recipe is one of my new absolute favorites! I was so thankful to find it online...I was looking for a recipe to feature a beautiful bufala butter that I picked up at a specialty grocer-higher protein than standard cow butter, spread on bread it's more similar to ice cream than butter. The simple ingredients and delicate preparation method completely did the trick. It was a smashing success! I dusted with demerara sugar which added a nice (but very subtle) molasses flavor and garnished the tops just after pulling out of the oven with a pinch of vanilla salt. I recommend this recipe to anyone who loves good butter!
By SoopahFly, 1/12/2013These are one of the greatest discoveries I've ever made on this site. By Annevdw54, 12/26/2012Well this was a pleasant change to all those boring shortbread recipes.Easy and no frills recipe that produced a delicious tasting and wonderful looking cookie. Glazed Orange Cookies | wanna come with? If you ask me my favourite food, I’ll answer “chocolate”. No question. No hesitation. However, if you offer me a choice between, say, a brownie and a lemon tart? Mmmmmm… lemon might just win that match. I love the sweet tartness of lemon in baked goods. When I was browsing my cookbooks, looking for a new recipe I wanted to try, this one caught my eye. This is actually the first recipe I’ve tried from this book, even though I’ve had it on my shelf for months. I wanted to make a lot of little cookies, so I made my roll closer to 1” diameter. The unglazed cookies have a delicate, not-too-sweet citrusy flavour, and a slightly crumbly texture (I had to test a few, right?).
The glaze adds quite a bit of sweetness and more citrus flavour, but now the orange in the glaze definitely overpowers the lemon of the cookie. They were very popular with my coworkers. Adapted from Tracey Zabar’s One Sweet Cookie, recipe by Lidia Bastianich. Ingredients 3 cups all-purpose flour 2 teaspoons baking powder.
Chocolate Cake Ice Cream Truffles. A fun, decadent cookie made of chocolate cake crumbs mixed with vanilla ice cream and shaped into a bite-size treat. You know what bugs me? Having to say that I was born in 19-blabla. That 19 – it bugs me. It says that I was born in the last century. When I was about 9-years old, or right around the time that I could understand the concept of numbers, this little old lady told me that she was born in 1896. My mouth dropped to the floor as soon as I heard 18… This meant that she was born in the last century! She was ancient!!
For that reason, now, when I have to say I was born in 1978, I think that the other person (who always happens to be 23) is thinking, daaaamn! Which brings me to my story about my Chocolate Cake Ice Cream Truffles. Once upon a time, I went to college. I put on my PJ’s, I got my study area ready, and I headed to get the cake. The worst that could have happened, happened. Ugh… It was all over the tiled floor.
Oh, wait! Chocolate Cake Ice Cream Truffles Ingredients. Gingersnap Cookies Recipe. Gingersnap Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 - 60 minutes or until firm. Preheat the oven to 350 degrees F (180 degrees C).
Line two baking sheets with parchment paper. Place about 1/2 cup (100 grams) granulated white sugar in a medium sized bowl. Makes about 40 cookies. View comments on this recipe on YouTube.
Nutella. Speculoos/ Biscoff. Fraise. OREOS. Buttercream Blondie: Flirt With Desserts » Blog Archive » Biscoff Pretzel M&M Cookies. Sometimes I think it’s a small miracle that Biscoff ever makes its way into the mixing bowl. Seriously, how addicting is this stuff? I can’t even tell you how many times I pick up a jar with every intention of baking with it only for it to end up on a spoon… I finally managed to pry myself away from the jar long enough to make Biscoff pretzel M&M cookies with it this week and I couldn’t be happier with how they turned out.
It’s one of those recipes where you better get those photos fast because they’re going to be gone in a snap! Aside from a spoon, the other thing I love to pair with Biscoff is pretzels so it only made sense to add some pretzel M&Ms to the mix. You can add any type of M&Ms you wish, but I’m telling you – the salty crunch paired with the cookie butter is where it’s at!
These are also the type of cookies that bake up soft and chewy in the middle and slightly crisp around the edges, also know as the type of cookies you can’t keep your hands off of! Ingredients Instructions. 3 Ingredient Peanut Butter Cup Cookies and a Giveaway. Sunday, March 3, 2013 3 Ingredient Peanut Butter Cup Cookies and a Giveaway Please note, the giveaway portion is now over. Congratulations to entry #41! Do you love peanut butter cups? As a child, my favorite candy was peanut butter cups. Recently I was provided with a sample of Unreal’s peanut butter cups. I loved them. After eating four in a row (eek!) They area a breeze to make like all my other easy cookie recipes lately. The other thing I like about these is that they have a really cool logo. Giveaway rules: Unreal has offered one of my readers a chance to win a bundle of Unreal 77 peanut butter cups. To enter, leave a comment at the end of this post, telling me what you plan on doing with the peanut butter cups.
For an additional entry(ies): 1. 2. PrintSave 3 Ingredient Peanut Butter Cup Cookies Yield: 8 Ingredients:12 peanut butter cups 1/2 of large egg 1/4 tsp baking sodaDirections:1. Panda méthode. Apple and Oatmeal Rice Krispie Treats. This post is sponsored by Kellogg’s. Thanks for supporting companies I believe in that allows me to create more unique content for you like these Apple and Oatmeal Rice Krispie Treats, our new after school, or before school, treat. I’ve always been an eater and I’ve always been a cook. And I’ve never been one to not provide sustenance to satisfay my cravings. From the time I was in first grade, my mom would put the breakfast cereal and oatmeal in the bottom cupboard so my sister and I could make our own before school eats. Or I’d happily toast my own toaster waffles, syruping them up and then cutting them into perfect squares to savor each of those four cornered little bites. But cereal was always an easy go to. I’m betting you guys had cereal as a kid too, right?
For me, I loved all that stuff too. And then you really get cooking. Personally I like them packed tight and piled high. Snap! Aaaand Crackle. Of course we couldn’t leave those beauties be. Pop! Ingredients 2 tablespoons butter.