{Food Dish} Cookie Recipe Contest Winner + Recipe. Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe.
We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds. Pink and white frosted circus animal crackers. Most of the time I can resist an impulse buy, or rather, delay it until doing at least one lap around the store.
It was another story however with these animal-shaped cookie cutters. When I saw them just innocently staring up at me, I knew I would not be leaving the store without them. Zero regret and $8 dollars later, I set to work to immediately recreate one of the best childhood cookies – pink, white, and sprinkled frosted animal cracker cookies. If you are familiar with the fine confection of the pink and white animal cookie, then you know that “frosted” is a bit misleading. There is no buttercream involved, as in a not-so-distant cousin – the graham cracker/frosting sandwich. These little circus animal-shaped cookies are more aligned with the “coating” camp as each one is dipped in a substance that hardens in such a way that can only really be described as waxy.
Waxy in the best way possible, I can assure you. assorted animal-shaped cookie cutters Make sure your bowl is totally dry. Homemade Snickers Bars. Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood.
Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly.
The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? Nougat layer. Homemade Samoas Girl Scout Cookies Recipe. Make the cookies: Preheat the oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Use your hands to divide the dough in half, pressing it together to compact it into two disks. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown.
Make the coconut topping: Spread the coconut flakes onto a baking sheet lined with parchment paper. Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Kelly's Notes: Chocolate Pound Cake with Chocolate Ganache | OMG Chocolate Desserts. 31.08.2013. | Category: Vera's Recipes Chocolate Pound Cake with Chocolate Ganache Today, the world became one Chocolate pound cake fan richer!
Yes, our own grandpa! And here is how it happened. Believe it or not, in my short kitchen career, I never tried to make this beautiful chocolate cake. Whenever it was time for desert, everyone was asking for something creamy, with delicious filling or a cheesecake. And yesterday was the perfect day for the chocolate pound cake to spread it’s aroma in my kitchen. But, things quickly started changing.
And just as I thought, grandpa was delighted with my new chocolate cake! Of course, by saying this, grandpa deserved a big reward, half of the cake that was left, while with the other part, I simply tried to convince the others that they are wrong! Chocolate Pound Cake with Chocolate Ganache Author: OMGChocolateDesserts.com Recipe type: Desserts Prep time: Cook time: Total time: Homemade Peanut Butter Cups Recipe | Reese’s Cup from scratch. Oh the peanut butter cup. So simple, so unpretentious, and so heavenly.
You might say well, why make peanut butter cups when you can buy them? I have a few reasons. 1. I get to use my good chocolate and good peanut butter. 2. 3. 4. You start by whipping peanut butter with a little bit of softened butter and confectioner’s sugar: And place a little dollop of the whipped peanut butter atop a small layer of melted semisweet chocolate (that’s been frozen for 15 minutes). And you see how it’s not a flat surface? Freeze for 15 minutes, then pour on the top layer of melted chocolate. Freeze for 15 more minutes until it hardens, then you’re good to go! Here’s the full video on how to make the peanut butter cups, if video is your style.
Homemade Peanut Butter Cups Ingredients: 16 oz semisweet chocolate, chopped1/2 cup creamy natural peanut butter2 tbsp butter, softened1.75 oz confectioner's sugar (1/4 cup+2 tbsp), sifted Directions: Food Lust People Love: David’s Carrot Cake. We call this David’s Carrot Cake because we were first introduced to it by my dear friend, Jacky, when she made it for her son’s birthday, way back when we were living in Brazil, probably circa 1996 or 1997. We made a lot of fancy cakes back then but this one didn’t need decorations or specially shaped pans to make it great.
The cake, with cream cheese frosting, is enough. It has single-handedly converted more than a few non-carrot eaters to lovers. Jacky got so many requests for the recipe that I ended up printing it in the little school newsletter I put out periodically for parents and teachers. The title was, of course, David’s Carrot Cake. If you have been reading along for a while or at least since last March, or June before last, you know that at our house the birthday girl or boy gets to choose the cake and the evening meal.
Ingredients 2 eggs at room temperature 2 cups or 450g sugar 1 cup or 240 ml of light cooking oil like canola or sunflower 16 oz or 450g carrots ½ teaspoon salt. Pear Cake Recipe - Food.com - 3886. One Minute Chocolate Icing Recipe. Peach Cobbler Dump Cake I Recipe. 3-Ingredient Healthy Banana Oatmeal "Cookies" I've definitely mentioned on the blog before that I'm very much a snacker - I eat several small meals or snacks throughout the day, every two to three hours. For that reason, this recipe I'm sharing with you today is a very "Colleen" recipe.
It comes together in no time at all, is healthy, and is the perfect snack for any mid-day hunger that might strike! Cookies without the guilt? Win win. Ingredients: -2 medium/large ripe bananas -1 cup uncooked quick oats -1/4 cup of walnuts, chocolate chips, or peanut butter chips (or any other mix-in of your choice!) Instructions: Preheat oven to 350 degrees. Bake for 15 minutes, until cookies are firm and lightly browned. Now, it's important to keep in mind that the texture and taste of these cookies is not necessarily the same as that you'd expect from a traditional cookie!
And seriously, these little treats are perfect for that afternoon slump. Keep in mind too that you can make these cookies gluten free by using gluten free oats. How To Make Perfect Chocolate Pudding from Scratch Cooking Lessons from The Kitchn. What would the world be without chocolate pudding? Chocolate and cream, licked off a spoon, is one of the greatest desserts I know, ranked with fresh strawberry shortcake and warm chocolate chip cookies. But pudding has become a lost art, as baking books proliferate yet pudding only shows up in Snack Packs or on restaurant dessert plates.
This is a secret opportunity for you as a cook, because when it comes to dessert, pudding is special, it's unusual, and yet it's a snap to make. Knowing how to make pudding from scratch is like having the golden key to winning dessert. I am biased, I confess — I wrote a whole book about pudding, custard, and no-bake desserts so I've spent some time with these sweets. Pudding's glamour can't be overstated. The other little pudding secret, of course, is that it's naturally gluten-free. I could go on and on — but all these points are academic until you dip into a bowl of homemade chocolate pudding.
The process of making pudding — any pudding — is easy. How to make homemade gummy candy for Halloween. Irene Ngo For Halloween this year, why not make your own candy? You only need two ingredients! We tried and tested our own homemade gummies and they turned out amazing. Here’s a step-by-step guide to making your own yummy gummies: Ingredients: 355-mL pkg concentrated frozen fruit juice, thawed 6 7-g pkgs gelatin, such as Knox Candy molds or a box of cornstarch Step 1: Pour concentrated juice into a small saucepan. Step 2: Set saucepan over medium-high. Step 3: If you’re using a candy mold, spray lightly with oil to grease. Step 3: Carefully fill molds with warm liquid. Step 4: If using a candy mold, let stand until candy is firm but still pliable, about 1 hour. Step 5: Use your fingers or a skewer to help pull gummies out of candy molds.
Step 6: Enjoy your homemade candy! Want more candy-making fun? Pumpkin rolls Vanilla marshmallows Classic chocolate fudge. Cracker Barrel Old Country Store Fried Apples Recipe. These are a favorite of so many. Fried apples make a great addition to any meal. When I was growing up, we had apple trees, and in the fall, we had a lot of fried apples for dinner. Going to Cracker Barrel reminds me of enjoying old-style home cooking, and their fried apples remind me of growing up.
One thing is for certain: your house will be smelling fresh and full of apple-cinnamon goodness when you prepare these. Please note, the video features apples that are not peeled, you can should peel the apples if you want them exactly like the Cracker Barrel Old Country Store. Cracker Barrel Fried Apples Author: CopyKat Recipes Recipe Type: Side dish Prep time: 10 minutes Cook time: 35 minutes Serves: 8 Cracker Barrel Fried Apples are the perfect side dish to make at any meal. Ingredients Instructions In a large skillet, melt bacon drippings or butter.
You can find many more copycat Cracker Barrel recipes here at CopyKat.com. Print Recipe. My Very Educated Mother: How NOT to Freeze Your Banana Bread. To get myself in that baking mood I decided to take some bananas out of the freezer* and make up my farmer’s market sized batch of banana bread. Everything went well, I’ve posted the recipe below.
It wasn’t until I was trying to decide how to freeze the loaves that I ran into a bit of trouble. I’m blaming my little sister, because she kept me on the phone discussing how well the imagery of the Holocene video matches the lines and sentiment of the song. I mean that’s distracting right? Deep thoughts like that running through your brain and then to be faced with how to freeze banana bread? So I had a brilliant idea! While reaching for the plastic cling wrap I spotted the vacuum sealer rolls. I hadn’t yet frozen these lovely, fluffy, poufy, soft, moist loaves but surely they were still going to maintain their superb shape once I turned on that lovely machine. Besides being an easy and sweet treat for the family banana bread also makes a great food gift if you’re in a pinch!
Ingredients. Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust. Okay, that salad has been on the top of the page for long enough. Bring on the calories. And because I've left you with nothing but a little salad for a whole week, I think you can justify eating a sliver or twenty of peanut butter pie. You probably won't even gain an ounce. Simple math. I'm sure all of you have made a peanut butter pie before (....right???) Oh, and then there's the Reese's cups. There are a couple options to consider when you make this pie. 1. 2. Deep Dish Peanut Butter Pie with Chocolate Covered Pretzel Crust 6 cups pretzels, crushed well (about 3 cups of crumbs) 1 1/2 sticks (3/4 cup) melted butter 1/4 cup granulated sugar 1 cup milk chocolate chips2/3 cup peanut butter 8 ounces softened cream cheese 1 teaspoon vanilla 2 cups powdered sugar 2 cups heavy whipping cream, whipped (or about 4 cups of whipped cream or cool whip)Reese's Peanut Butter Cups for toppingPreheat oven to 350ºF.
Better than Sex Chex Mix. Chocolate-smothered caramel, peanut butter candies, sweet marshmallows and crunchy chocolate Chex cereal. Is it really better? You decide! Start with a box of Chocolate Chex cereal. That's right ... Chocolate Chex. For real. Combine brown sugar, butter and light corn syrup and add a titch of baking soda. Microwave until melted, and stir until smooth. Pour that over the Chex cereal and stir it in. Microwave the Chex stuff 3 times for a minute each time, stirring after each minute. Grab a spatula and use it as a fan. Spread the mix out on foil or waxed paper. When it's totally cool, add mini peanut butter cups and miniature marshmallows over the top. Bring. Microwave each of the drizzles one at a time -- caramel, milk chocolate and white chocolate. Drizzle each slowly over the Chex mix and, while it's still wet, sprinkle just a bit of coarse sea salt over it all. Put it in the fridge 'til the drizzle is set.
You'll say, "Yes! And all of your friends will say, "I'll have what she's having! " Easy Crockpot Caramel | How to Make Caramel in a Slow Cooker. By Ruth Soukup on September 16 True story: If forced to choose between caramel and chocolate, I will choose caramel every single time, hands down. I can’t get enough of the stuff, so can I just tell you that I was thrilled beyond thrilled to discover this practically foolproof and so-easy-you’ll-die method for making the most delicious caramel sauce EVER? Are you ready for it? A can of sweetened condensed milk + a a crockpot. That’s seriously all you need. Seriously. Now, if you want to make things slightly more complicated (but avoid the potential of chemicals from the can leaking into your caramel) you can transfer the milk into a small canning jar before placing it in the crockpot.
Here is what you need: Step 1: (Optional) Divide the sweetened condensed milk from 2 cans equally into 3 small canning jars. Step 2: Place jars (or the unopened can of sweetened condensed milk) into crockpot and fill crockpot as full as you possibly can so that jars or can are completely submerged in the water. KID FRIENDLY JELLO FROSTING!! Banana Bread Bars with Brown Butter Frosting.