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Lemon crinkle Cookies

Lemon crinkle Cookies
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

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.

Parisian Fruit Tarts - Invite a Blogger to your Table For Mother's Day my three kids were home for Dinner. We had a delicious Penna Alla Vodka with garlic bread. For desserts we had Parisian Fruit Tarts from The Modern Baker. I purchased this cookbook a while ago and it was the first time that I was baking from it. To make the tarts you prepare a press-in cookie dough. This was the easiest crust that I have ever made for a tart. This recipe is for the event Invite a Blogger to your Table. oreo cheesecake cookies After I missed National Cheesecake Day, I vowed never to miss another food holiday again. Well, it turns out that I was a bit on the naive side. Did you know that there is a food holiday every day? Like, literally, EVERY DAY. I mean, I love food as much as the next girl… in fact, some may argue that I love food significantly more than the next girl, but every single day?? Isn’t that a bit overkill? Monday was Root Beer Float Day, and today is Raspberries in Cream Day. I promise. I’m on board for S’more Day on August 10th (THIS FRIDAY, GUYS!) Anyway, I digress, moral of the story is that I missed Cheesecake Day and I’m sure that I missed Oreo Cookie Day (Which was apparently March 6th, for the record. So, In honor of belated Cheesecake Day & belated Oreo Day… in honor of all the other hundreds of food holidays I will miss (and have already missed)… and if you follow me on Pinterest, in honor of my apparent intense craving for Oreos…. Oreo Cheesecake Cookies. [ Printable Recipe ] 1. 2. 3. 4.

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.

Chewy Coconut Cookies Caramel Apple Cheesecake Bars These Caramel Apple Cheesecake Bars are the most popular recipe on my blog and have been pinned over 1 million times. These creamy cheesecake bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping. I can’t believe it’s the end of September and I haven’t posted any apple desserts yet. For me, September is all about the apple! I’ve been making this Paula Deen recipe for a couple of years now and they’ve always been good but they always needed a little more cheesecake filling in my opinion to match the thick crust and ample streusel topping. You can add the caramel on top of the caramel apple cheesecake bars right before serving or before you chill them. Caramel Apple Cheesecake Bars Ingredients Crust: 2 cups all-purpose flour ½ cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: Apples: Streusel Topping: Drizzle: ½ cup caramel topping for drizzling after baked Instructions

bake sale week: raspberry lemonade bars I know this seems like a bit of a cop out, seeing as last year I made those lime bars, but the name of these just makes you want one, doesn’t it? It’s like one last throw back to the summertime captured in a cookie. raspberry lemonade bars for the crust: 9 tablespoons unsalted butter (1 stick, plus one tablespoon) 1/4 cup (50g) superfine sugar (or regular granulated) 1 cup (100g) of unbleached all-purpose flour pinch salt for the filling: 1 1/2 cups (287g) superfine sugar (or regular granulated) 3 egg whites 1 egg 2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons) 2 tablespoons lemon zest (from 2 lemons) 2/3 cup (65g) unbleached, all-purpose flour pinch of salt 1-2 cups (150-275g) of frozen raspberries, defrosted 1 tablespoon confectioner’s sugar 1. 2. 3. 4.

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.

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.

Toasted Coconut, Toffee, & Chocolate Chip Cookies Toasted Coconut, Toffee, & Chocolate Chip Cookies Last week I was going through our chocolate drawer in our freezer. Yes, we have a special drawer for chocolate and it is packed full:) I found two bags of Heath toffee bits at the bottom. I forgot they were in there. I didn’t want them to feel neglected any longer so I decided to make Toasted Coconut, Toffee, and Chocolate Chip Cookies. These cookies are loaded! I like coconut, but I LOVE toasted coconut. This is our 100th cookie recipe on our blog! Toasted Coconut, Toffee, & Chocolate Chip Cookies Yield: 2 dozen cookiesCook Time: 10 minutes Ingredients:1 cup flaked sweetened coconut 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon coconut extract 1 large egg 1 cup Heath toffee bits 3/4 cup chocolate chipsDirections:1.

Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description

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. 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: Recipe type: Desserts Prep time: Cook time: Total time: 1 cup flour1 teaspoon salt¾ cup cocoa2 oz chocolate (chopped)⅓ cup boiling water1 cup butter (softened)1¼ cup sugar5 egg3 oz chocolate (chopped)½ cup heavy whipping cream

Black & White Cookies Black and White Cookies: Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. In a large bowl whisk together the flours, baking powder, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until fluffy. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Using a 1/4 cup (60 ml) measuring cup, place mounds of batter on the prepared baking sheet. Frosting: Place the confectioners sugar in a large bowl. Remove about 1/2 cup (120 ml) of the frosting and place it in another heatproof bowl. Turn the cookies so the flat bottoms are facing up. Once all the cookies are covered with the white frosting, then cover the bare half of each cookie with the chocolate frosting. Makes about 24 large cookies. References: Klivans, Elinor. O'Neill.

Oatmeal Cookies with Lime, Coconut, and White Chocolate I recently created a special cookie for my Joshua. He loves my oatmeal chocolate chip cookies, so I used the oatmeal dough as the base. He is also in love with everything lime, so I added in lime zest and a couple drops of fresh lime juice. I wasn’t sure how the juice would take to the cookies, so I just added a little. I had a good thing going, so I continued on. Next, I added in coconut and chopped chunks of premium white chocolate. After I pulled them from the oven and allowed them to cool, it was time for the taste test by the one and only, Joshua. Oatmeal Cookies with Lime, Coconut, and White Chocolate (Printable Recipe) ½ c. brown sugar 1/2 c. white sugar 1/2 cup softened unsalted butter 1 egg 1 tsp. Zest of 1-2 limes (I used 2) A couple drops of fresh lime juice 1/4 tsp. 1/2 tsp. 1/2 tsp. 1 1/4 c. flour 1 1/4 c. oats About 3/4 cup coconut About 1 cup white chocolate chunks (or chips) Cream the butter with the sugars until soft and creamy, using a mixer.