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Make Your Own Girl Scout Cookies

Make Your Own Girl Scout Cookies
Make Your Own Girl Scout Cookies, Sans The Artificial Ingredients Whether you want to avoid some of the highly-processed ingredients (like trans fats and palm oil) or you just can’t wait for the annual cookie sale, we’ve got some simple ways to make healthier versions of these classic treats. Why Make Your Own Though Girl Scout cookies boxes say “trans-fat free,” the term is officially defined by the FDA as a food that contains less than 0.5 grams of trans fat per serving, meaning some varieties — including uber-popular Thin Mints, Samoas and Tagalongs — still contain trace amounts of the fat. 2 Recipes, 5 Different Girl Scout Cookies Many of the favorite Girl Scout cookies begin with the same base: The classic shortbread cookie. Recipe #1: Shortbread CookiesStart with any basic shortbread cookie recipe – like this one from Claire Robinson. One Cookie Recipe, 4 Different Cookies Trefoils: Leave plain for the most classic of Girl Scout munchies. Classic Shortbread Cookies: Trefoils

one-pan dark chocolate chunk skillet cookie For some reason, I was craving this on Saturday. Nothing else would do. All I wanted was a warm, gooey, chocolate chip cookie, straight out of an iron skillet. I flipped through a cookbook or two, and discovered you could make chocolate chip cookies with melted butter. by Abigail Dodge) even had you mix the entire dough in the saucepan where you melted the butter, and then scoop out the cookies from there. As this was a lazy Saturday, and my intent was only to satisfy my craving (not a den of Cub Scouts’ or a mob of preschoolers’), I exercised no financial caution and dumped an entire cup of chopped Valrhona chocolate into the mix. To make this, since it is such a simple recipe, use the very best ingredients you can. And then run a 5k. Now I know that most of you don’t have an enormous bar of Valrhona chocolate lying around. I know. When you serve this, spoon it out as you would a warm cobbler, in great heaping spoonfuls, with a scoop of the very best vanilla ice cream. on amazon. 1. 2.

How to Use a Press Pot The ubiquitous press pot. It's everywhere. It's seemingly easy to use, right? Well, yes, but a little understanding of the device, how it works, and maybe a bit about the history of the product will get you using yours better. The Press Pot History First, a bit of my own history. But how about the real history of the Press Pot? By the early 1900s, the press pot, called a "Cafeolette" starting becoming more popular and was showing up on grocery store shelves. In fact, Bodum is probably more responsible for the common day occurrence of the press pot than any other company. Factors that make a good pot of Press Pot Coffee If there's one thing that you need to take away from this how to, it's this. I get really irked at comments I see online, in alt.coffee, even in our consumer reviews section that say things like "it's good enough for a french press"... these are people talking about a blade grinder, or even the cheaper burr grinders like the Pavoni PA or the Braun KM30. Maybe not.

it ain’t broke, but This recipe, I admit, is a little gimmicky. It’s reminiscent of an overplayed commercial featuring bad lighting and the latest, greatest idea: the snuggie, for instance (like a blanket, except it has armholes!), or perhaps the clapper (clap on! clap off!). This recipe, unlike those commercials, has the advantage of Martha Stewart (or at least her brand) proclaiming its virtues. And what she (or one of her magazines) says is this: like a brownie, except it’s made in a skillet! Well, I’m sold. Actually, it was Kevin who was sold, when I made the questionable decision to tip the magazine spread featuring the recipe in his direction. I felt a little bit less sheepish about this chain of events considering that brownies seem to be an exception to the adage, “if it ain’t broke, don’t fix it.” But I see absolutely nothing wrong with upping the ante a bit: adding a dollop of mascarpone, to the batter, say, or slathering the top with a thick layer of ganache. Fudgy Skillet BrowniesEveryday Food

Belgian Raspberry Brownies with Truffle Ganache I get the urge to put beer in almost everything I make, and it's becoming a problem. The roots of this problem are difficult to trace. Perhaps the urge began when I turned twenty one, and buying beer and wine was liberating. Maybe I purchased too much one time, decided to use it in cooking, and became accustomed to the flavor.Maybe it's my German heritage that's speaking to me; my Bavarian blood is craving malted barley and hops. All I know is that I have a slight obsession in cooking with beer. If you have some hesitations about making these, let me try to convince you otherwise. I rest my case. If you liked this post, check out my Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache Oktoberfest Brownies Click for the recipe! Belgian Raspberry Brownies with Truffle Ganache Ingredients: Melt 1/2 cup butter in a small saucepan over medium heat; stir in beer and raspberry preserves. In a medium sized mixing bowl, sift together flour, cocoa powder, and salt. Yield: 14 brownies

Chewiest Sugar Cookies recipe from food52 Author Notes: My 8 year old daughter Maddie and I love to make cookies together. We always sample the dough as we go, adding a little more sugar or vanilla (or something else), if needed. Because if the dough doesn't taste good, the cookies certainly won't. If you use very fresh free-range eggs (ours are from a farm down the road), then you don't have to worry about salmonella. If you'd rather not eat raw dough, though, trust that Maddie and I have tasted this one, and we think it's great. We love the chewy sugar cookies made from this dough, too, of course- they remind us of those packaged slice and bake ones, but they're better. Food52 Review: These super-chewy cookies have deep dark sugar flavor and rich vanilla notes. Serves 20-30 cookies This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Easy, kid-friendly, sweet

The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Preheat oven to 350° F.Combine cake mix and nuts in large bowl. Bake for 15 minutes.Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set.Cool in pan on wire rack.

Tomato & Anchovies with Bread Crumbs, Basil & Red Onion Recipes from The Kitchn Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking. One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. I prefer to toast the bread crumbs with a little smashed garlic and olive oil, but since we're talking about making a dish without any heat, I'm leaving it out of the recipe. I've been craving this dish, but tomatoes are not in season yet here in New York so I ended up springing for a green-house grown tomato from my local farmers' market. Tomato & Anchovies with Bread Crumbs, Basil & Red Onion Serves 1 Place one tomato slice in the middle of a plate. Related: Heirloom Tomatoes with Oranges and Basil

Golden Snitch Butterbeer Cake Pops | amyBITES Happy Harry Potter week, everyone! Since the premiere of the last movie (*tear*) is this Friday, I thought I’d make something special to commemorate the occasion. Since my butterbeer cupcakes were such a hit and I still get comments/emails/tweets daily telling me how much you all enjoyed the recipe, I wanted to revisit the recipe and remix it a little.. I have my tickets for the midnight premiere and I fully expect that you all do too, and I hope you’ll bring some of these super-cute Golden Snitch Butterbeer Cake Pops with you to share with your friends while you wait! These are a bit more labor-intensive than the cupcakes, but if you’re looking for something fun and super-portable to make and take with you to the premiere, you should definitely give it a try. These cake pops are made with the very same butterbeer cake recipe from the butterbeer cupcakes—except instead of cupcakes, you’ll be baking it in a 13×9” pan. The first thing you’ll want to do is make your wings. For wings:

german pancakes Saturday, December 2, 2006 Back when I was still getting daily “are you okay?” and “do you need anything” phone calls from my mother each morning after my little rumble with the stairs, she told me one more she’d just made German pancakes for breakfast. “Oh, you remember them, don’t you? I made them once in a while when you were growing up.” Well no, I don’t. The recipe, by the way, mom says she got from one of those inserts that came with her at least 30-year old blender, completely crushing my romanticized notions of this being something her parents over brought from the “old country.” German Pancakes From my mom’s old blender cookbook Yield 2 9-inch pancakes.

Cinnamon Roll Cookies Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good. Cinnamon Roll Cookies Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. A few notes: Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. Cinnamon Roll Cookies Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F. Ingredients: Instructions: Sift together flour, cinnamon, baking soda and salt. To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved. Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Leave a Comment

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