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{Food Dish} Cookie Recipe Contest Winner + Recipe

{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. Related:  Cookies

Spring Forward to Summer: Chocolate and Salted Caramel Pudding Pops Spring has just begun and I’m already fast forwarding to summer with these pudding pops. It’s hard to deny a chocolate and salted caramel pairing. Especially one on a stick that is begging you to have a seat and enjoy the slow pacing a popsicle has to offer — that is if you can keep yourself from biting into it. Incredibly easy to make and even easier to devour, you should have no problem whipping up a dozen or more of these in under 30 minutes. So relax, enjoy and yield to the slow pace of licking a popsicle. Chocolate and Salted Caramel Pudding Pops Makes approximately 1 dozen pops Chocolate Pudding 1/3 cup cornstarch½ cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1 tablespoon vanilla extract Instructions: Combine cornstarch, sugar, salt and whole milk in a blender or food processor and pulse until well blended. *For a step-by-step tutorial to making homemade pudding click here. Salted Caramel Pudding *Salted Caramel Sauce Assembly:

Deluxe Stuffed Rice Krispies Treats The hardest part of this recipe is just figuring out what to call it! Deluxe Rice Krispy Treats? Gourmet Rice Krispies Treats? Stuffed Rice Crispy Treats? I love Amy Miller‘s suggestion of lasagna for sugar addicts. No matter what you want to call them, hot damn are these good. One disclaimer – you could certainly use homemade rice krispies treats. For each treat, I used two rice krispies treats. I use smush as a technical term often. Because my marshmallow was SO giant, I had to cut off the extra that oozed out the edges. Next, coat one of your krispy treats with your melted chocolate. Put your graham cracker marshmallow sandwich on the chocolate coated krispy treat, add some chocolate to the top of the graham crackers, and to the other rice krispy treat, then sandwich them together. And now you have this deliciousness. That’s what I’m talking about. I used Kraft Caramel Bits. Cover one of your krispy treat with the melting chocolate, pretzels and mini chocolate chips.

Giant S’mores Stuffed Chocolate Chip Cookies I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: 1 cookie dough recipe, at room temperature8 graham cracker squares, broken into halves (see header note above)4 marshmallows, snipped in half lengthwise1 full-size Hershey's bar, divided between each of the prospective cookies Source

Snickerdoodles | Cookie Recipes Snickerdoodles are such a classic cookie, yet up until this point they have honestly been the bane of my existence. I can master croissants, danish, eclairs, and all sorts of complicated bread recipes, but hand me a snickerdoodle recipe and they will undoubtedly spread into a massive, flat, crunchy 14×16-inch cookie. I am not sure where the problem lies, but for some reason this one cookie has given me nothing but headaches. I’m glad that you all like them so much and that they ended up in the top 10 cookies mentioned during the cookbook giveaway, because it gave me an excuse to tackle them yet again with a new recipe. I am happy to report that I have finally experienced successful snickerdoodles! I don’t remember how I stumbled upon this recipe for soft snickerdoodle cookies, but I had it saved for quite some time and was very excited to finally give it a try.

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. If you are familiar with the fine confection of the pink and white animal cookie, then you know that “frosted” is a bit misleading. So when I set about making them from scratch I knew that the coating was going to be the toughest to nail. So impulse buy yourself into being the proud owner of a set of animal cookie cutters, whip up a simple dough, enlist a friend or two (I do not know any children yet but I would think that these would be a fabulous kitchen activity for them to help with) and I think you just found your next weekend baking activity! Pink and White Frosted Circus Animal Crackers Makes about 4 dozen tiny animal cookies assorted animal-shaped cookie cutters Make sure your bowl is totally dry.

Poptarts-on-a-Stick and Bakerella's New Book With a bucket full of fresh cherries and a package of premade pie crust in the fridge, my kids and I had plans to make a batch of Homemade Cherry Poptarts. But, my clever 7-year-old, Alyssa, had an even better idea, “How ’bout we make little poptarts and put them on a stick like Cinderella?” ‘Cinderella’ here isn’t the fairy tale princess, it’s my Alyssa’s favorite blogger (and one of mine)–the delightsome Angie Dudley of Bakerella–creator of the original cupcake pop, and author of the new book Cake Pops . Bakerella’s original idea for a cupcake-on-a-stick was an overnight sensation, landing her a guest spot on the Martha Stewart Show, and a mulitude of other incredible opportunities to collaborate with top-notch companies. It’s no wonder. Bakerella has a remarkable ability to create adorable ideas using everyday items: mini M&M’s, Necco Wafers, colored sprinkles. Which is exactly what our family thought last week of our Bakerella-Inspired PopTart Pops. Favorite page in your book?

Chocolate Chip Oreo Cookies Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking. Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. After figuring out my next culinary mission, I get right to it and start mixing my little heart away. Once everything is set and cooled, I figure, “Well… I already have all my materials out, why not bake something else?” Were these cookies worth it? Chocolate Chip Oreo Cookies Ingredients 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips Directions Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well.

Cinco de Mayo piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies

Chewy Coconut Cookies KID FRIENDLY JELLO FROSTING!! UPDATE: New sugar free option at the end of this post.UPDATE: Since posting this on Pinterest, a few people have commented that this frosting deflated on them after a day at room temperature. I've never had this problem, because I live in a DRY climate, but those of you living in HUMID climates are having this problem. So... if you live in a humid climate, you'll need to store the frosted cake in the fridge. This frosting recipe has a lot of things going for it. It is fast, super light, smooth and creamy on the tongue (very similar to a 7 minute frosting, but so much easier). 3 ounce pkg. of Jello (favorite flavor)2/3 cup granulated sugar1 egg white1 teaspoon vanilla1/2 cup BOILING water Place the Jello powder, granulated sugar, egg white and vanilla in a GLASS OR METAL mixing bowl of a stand mixer. Turn the mixer on HIGH and immediately add the half cup of BOILING water. NOTE: This recipe only seems to work if you use a stand mixer, with whisk attachment.

Amy’s Cookbook Finds: Sweet Confections {+Giveaway!} « SWEET DESIGNS – AMY ATLAS EVENTS I think you all know by now that I have a slight obsession with cookbooks. My husband and I laugh sometimes that cookbooks are to me what shoes were to Carrie Bradshaw, and that our home is slowly but surely being invaded by cookbooks. My collection rivals the Barnes and Noble cookbook section. While I read many books online now, there is something about flipping through the pages of a cookbook that I’ll never tire of. Even though a lot of publishers send books my way, one of the things I love to do is to nestle myself up in a book store and scout out the hidden gems that come out every now and then. While in B & N this past weekend, I found Sweet Confections by Nina Wanat of the BonBonBar. Liquor Lollipops… Chocolate Stars… Sweet & Salty Snack Tray… Salted Chocolate Caramel Lollipops…

Margarita Cupcakes « Good-bye Gluten 29 Aug Tomorrow is our first day back to school for staff meetings. Our principal is setting up a taco bar for the teachers for lunch. Tequila Lime Buttercream 1/2 cup shortening 1/2 cup butter (softened) 1 lb. powdered sugar (1/2 bag- give or take) 1 tsp. vanilla extract 1 1/2 tablespoon lime juice 2 tablespoons lime zest 2 tablespoons tequila 1/2 tablespoon milk Green& yellow food coloring: however many drops you want to make the frosting look lime-y- about 1 green drop to every 3 yellow (optional) Cream the butter and shortening with your stand mixer. Check out a very similar post, but for a strawberry margarita cupcake and frosting recipe. Like this: Like Loading... Tags: Cupcake, Gluten-Free, Lime, Liquor

{Thick, Soft Sugar Cookies} Do you want to make the best sugar cookies in the world? Look no further! I have a recipe for sugar cookies that will blow your socks off. ...that is, if you are into sugar cookies that are unbelievably soft and thick and melt in your mouth. Seriously...these are amazing. {The trick is to roll them out thick and bake them for less time than you think they need.} You'll need: 1 cup butter 2 cups sugar 2 eggs 3 tsp. vanilla 1 cup sour cream 1 tsp. salt 2 tsp. baking soda 5 1/2 cups flour In mixer, cream butter and sugar, and then add eggs and vanilla. Roll out on floured surface to about 1/4 to 1/3 inch thick. It saves time to have cute little six-year-old hands helping you pick up the scraps. Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies. They are still very pale and have no browning anywhere.

Frosted Tea Cakes Frosted Tea Cakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. For Cookies: In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl whisk together the flour, baking powder, and salt. Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch (1.25 cm). Bake for approximately 10 - 12 minutes (baking time will vary depending on the size and shape of cookies) or until the bottoms of the cookies are lightly browned and a toothpick inserted into the center of a cookie comes out clean. For Frosting: In an electric mixer, cream the butter until smooth and well blended. Makes about 16 cookies.

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