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Soft Snickerdoodle Cookies Recipe - - 97496

Soft Snickerdoodle Cookies Recipe - - 97496

100 Things to Do With Peanut Butter You most likely learned long ago that peanut butter ain’t only good for PB&J sandwiches. George Washington Carver’s greatest invention can in fact spruce up everything from drinks to desserts. Actually, we’d be hard-pressed to come up with a dish that wouldn’t be better with a little Skippy. Peanut butter chili, peanut butter broccoli, peanut butter ice cream and peanut butter cocktails — it all works. Folks, there is peanut butter tuna salad to be found on this list. No lie. Sincere apologies to those with allergies and all you non-Americans who just don’t get it. Click on the photos for full recipes. See also: 100 Ways to Use a Strip of Bacon 100 Ways to Cook With Guinness From strawberries to sriracha, find the rest of our 100 Ways here. Sponsored Content

Martha Stewart’s Snickerdoodles February 23rd, 2009 · 76 Comments I never really appreciated the Snickerdoodle as a kid because… hello? .. no chocolate. I was and still am a chocolate lover and if you put two cookies in front of me, one chocolate, one not, I’ll always go for chocolate. Last month, though, we were having people over for one of the football playoff games and I decided to make snickerdoodles, mostly just because I had the ingredients on hand. The recipe I made was from Martha Stewart’s Cookies , the book that I gave out as the cookie party grand prize and that I bought for myself. These cookies turned out fabulous and I’ve actually found myself craving snickerdoodles, a cookie without chocolate! Martha Stewart’s Snickerdoodlesmakes about 1 1/2 dozen 2 3/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp coarse salt 1 cups (2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 2 large eggs - – - 2 tbsp sugar 2 tsp ground cinnamon Preheat oven to 350F.

Tony Maws' Grilled Chicken Wings with Tofu-Lemon Marinade, Grilled Lemon and Parsley Salad — Ming Tsai Grilled Chicken Wings with Tofu-Lemon Marinade: 2 lbs all natural chicken wings, one piece with tips removed8 oz silken tofu 1 oz white soy sauce 3 tablespoons of sesame oil 2 cloves garlic 2 ounces of soy milk 1 1/2 oz fresh lemon juice 1/4 seeded jalapeno 2 teaspoons of sea salt 4 large sprigs Italian flat leaf parsley1 tablespoon fresh ginger, grated Kosher Salt Olive Oil for grilling Grilled Lemon & Parsley Salad: 4 Meyer lemons (if available or lemons) sliced thin on a mandolin. 1 cup kosher salt 1 cup white sugar2 tablespoons of extra-virgin olive oil plus extra for grilling1/4 cup of fresh lemon juice1/2 cup of parsley choppedKosher Salt and black pepper to taste Directions Place all the ingredients except ginger and parsley in a blender, puree until smooth. In a bowl combine lemons, salt and sugar and combine.

10 Delicious Nutella Recipes | Baby Gizmo Blogs Nutella is the delicious hazelnut spread that contains skim milk and a hint of cocoa, and is loved by people across the world. Recently I learned something shocking- Hollie had never tried nutella. Yes, NEVER. 1. Kirbie at Kirbie’s cravings came up with these delicious Nutella Chocolate Chip Cookies that are quick and easy to make while sure to be a favorite. Photo Credit: Sugar & Spice 2. An Oreo cookie base with a nutella filling and no baking required, you can’t go wrong with these No Bake Nutella Cheesecakes by My Baking Addiction. Photo Credit: My Baking Addiction 3. These Chocolate Nutella Profiteroles by Jenna at Modern Domestic are small bite-sized pastry puffs filled with nutella cream. Photo Credit: Modern Domestic 4. Want to bake pretty cupcakes but don’t have time for frosting? Photo Credit: Casa Veneracion 5. For a quick chocolatey fix without the baking, try this indulgent Nutella Hot Chocolate by Honey at Honey, What’s Cooking? Photo Credit: Honey, What's Cooking? 6. 7. 8. 9.

Pumpkin Chocolate Chip Cookies | Pumpkin Cookie Recipe Pumpkin Chocolate Chip Cookies Pumpkin Chocolate Chip Cookies-everyone’s favorite fall cookie! These spiced pumpkin cookies are soft, chewy, and dotted with chocolate chips! I had pumpkin leftover from our Brown Butter Pumpkin Waffles and wasn’t about to let it go to waste. Pumpkin and chocolate are two of my favorite combinations. The spiced pumpkin cookies are soft, chewy, and dotted with sweet chocolate chips! Fall isn’t fall without Pumpkin Chocolate Chip Cookies, so get baking! Check out our other pumpkin cookie recipes! Happy Baking! Pumpkin Chocolate Chip Cookies Yield: 3 dozen cookiesPrep Time: 10 minutesCook Time: 10 minutes Soft and chewy spiced pumpkin cookies dotted with chocolate chips!

Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Almond Crescent Cookies Recipe This week’s Christmas cookie is presented to you by guest author Garrett McCord. ~Elise When I was a child my parents hated me enough to put me into a table manners class called Ms. Etiquette. I learned to say please and thank you, how to identify nine types of forks, and all of it culminated in a High Tea final exam. The tea party was boring as heck, but there were these delicious little almond crescent cookies. Almond crescents are a very basic tea cookie recipe. Ingredients 1 cup of butter, room temperature2/3 cup of sugar1 teaspoon of vanilla extract1 teaspoon of almond extract2 1/2 cups of flour1 cup of almond flour (can substitute ground almonds*)1/4 cup of powdered sugar for sprinkling *You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. Method 1 Cream the butter and the sugar together until light and fluffy. 2 Add the flour and almond flour. 4 Dust with powdered sugar. Hello!

Creamy Blackberry Frozen Yogurt Summer has been so good to us this year. I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. I'm now making my way through all the blackberries we have close to our house. Jam will be made, don't you worry. For now, because we've been enduring the craziest heat wave, the blackberries are turned into smoothies and other cold treats. Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.

A cookie by any other name... Mexican Wedding Cookies - Flourish - King Arthur Flour When the baking urge strikes (or the bake sale looms), and you tackle the delicious task of deciding what to make, certain recipes always swim to the top of your mind, don’t they? For me, it’s brownies for bake sales. Doughnut muffins for breakfast. My mom’s almond puff loaf for brunch. Blitz bread for a hurry-up dinner. These tried-and-true treats are imprinted in my mind with laser-like clarity – if not the recipe itself, at least the result. Other recipes occupy a middle layer in my brain, a kind of netherworld that’s equal parts vague childhood memory, and recipes torn from women’s magazines, mentally marked “I should make these sometime.” Mexican Wedding Cookies – or Russian Teacakes, or Mexican Teacakes, or Russian Wedding Cookies, or just plain Snowballs or Butterballs – are just such a recipe. These cookies were popular back in the day (“the day” being, for us Boomers, the ’50s and ’60s). And eliciting advice from my mother to avoid them: “You won’t like them. Very pretty!

Potato and Carrot Mash with Salmon | Recipes & Family Food It's hard to find jars of baby puree with oily fish like salmon, which is the best source of essential fatty acids that are vital for your baby's brain and visual development. A mashed potato and carrot mixed with a little milk, butter, and cheese makes a good base for a baby's meal. I prefer to mash the potato by hand, because pureeing it in a blender breaks down the natural starches, leaving a gooey texture. If mashed food is too lumpy for your baby, you could try using a baby food grinder or potato ricer to prepare this. This recipe was created for babies 6 to 9 months old and provides protein, omega-3s, calcium, iron, selenium, beta-carotene, and vitamins A and D. Find out more about Annabel Karmel at Ingredients 2 cups peeled and chopped potatoes 1 cup peeled and sliced carrots 3½ Tbs. milk 1 Tbs. butter 1/3 cup shredded Cheddar cheese 3½ to 4 oz. salmon fillet, skinned Preparations 1. 2. 3. (Makes 1 ¾ cups)

Gluten-free Pumpkin Chocolate Chip Cookies 9 things you may or may not know about me & my kitchen: 1. I run. Even when no one is chasing me. Matter of fact, as soon as I’m done here, I’m going out for a run. 2. 3. 4. 5. 6. 7. 8. 9. Semi-Pro Tip #1: If you don’t have any ice cream scoops, start with a #70 scoop (1 3/8-inch bowl, 2 tablespoon capacity) and a #24 scoop (nearly 2-inch bowl, 3 tablespoon capacity). So when are we going to get to these soft and beautiful Fall cookies? These cookies are soft and light, with a nice, deep pumpkin flavor (don’t skimp on the pumpkin pie spice!). Semi-Pro Tip #2: If you don’t have pumpkin pie spice in the pantry, make some! Prep time: Cook time: Yield: 24 cookies Ingredients 2 cups (280 g) high-quality all-purpose gluten-free flour 1 teaspoon xanthan gum (omit if your blend already contains it) 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 2 teaspoons pumpkin pie spice 1/2 cup (100 g) granulated sugar 1/2 cup (109 g) packed light brown sugar 7 1/2 ounces (1/2 can) solid packed pumpkin Directions

Pepperoni Pizza Puffs I have to admit that at the outset I was a tad skeptical of these. I'm not sure why, but I guess I really didn't expect them to be anything extraordinary. I found this recipe in a Rachael Ray magazine while I was waiting in line at the paint counter at Lowe's and thought my grandkids might like them. What I didn't expect was how much I was going to like them! They go together in no time, and are sort of a cross between a cheesy popover and a pizza in muffin form. So I served them to a couple of my grandkids (3 and 6) for lunch the other day and they were a hit. Then I began to realize that you could really make these with anything that you put on your favorite pizza…pepperoni is just the beginning. They’re fun, they’re good, they’re easy, and if you don't have any kids around, you'll get em all to yourself. Adapted from EverydayRachael Ray Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. *I used sliced, chopped Turkey pepperoni.

Whole Wheat Chewy Chocolate Chip Cookies What’s better than a cookie? A whole-wheat chewy chocolate chip cookie, of course! This cookie will become the star of any lunch box. My kids love “chewy” cookies. They prefer warm and chewy versus crunchy and dunking. While having a glass of milk and cookies can be satisfying and ritualistic, we rarely do that at our house. Whole-Wheat Chewy Chocolate Chip Cookies Recipe adapted from Alton Brown. Author: MOMables Cuisine: Baking Ingredients 2 sticks unsalted butter 2¼ cups whole-wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda ¼ cup granulated sugar 1¼ cups brown sugar 2 eggs 2 tablespoons milk 1½ teaspoons vanilla extract 2 cups (12 ounces) semisweet chocolate chips Instructions Melt the butter in a heavy-bottom medium saucepan over low heat. **Photo Credit Want MORE Ideas Like this one?

Avocado Fries Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3.