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Big Soft Ginger Cookies Recipe

Big Soft Ginger Cookies Recipe

Recipe: Waffled chocolate chip cookies - Waffleizer People ask me what made me think of doing this blog. I ought to have a good answer. But I don't. I just have bits and pieces. These cookies are one of those pieces. I came across this recipe and it claimed a spot in the back of my mind, bouncing along in the detritus with Josh Ritter lyrics and fragments of my grocery list. If you'd like, form the cookie dough into balls, place on a tray to freeze and then, once frozen, pour the balls of dough into a zip-top bag. This recipe is based on one from Dessert Express. Apart from this recipe, I have every reason to believe that your favorite chocolate chip cookie recipe would also work in the waffle iron. In the comments, you are welcome to share your favorite chocolate chip cookie recipe and, of course, whether it waffles. Waffled chocolate chip cookies Makes about 20 cookies Ingredients: Directions: 1. 2. 3. 4. 5. 6. 7. 8.

Danby DAR440BL 4.4-Cubic Foot Designer Compact All Refrigerator, Black: Appliances Benares — Square Meal The Lounge Located next to the restaurant, The Lounge is a spacious stand-alone bar that can be hired for exclusive use for up to 30 seated guests (60 standing). Bar platters and canapés can be organised for drinks receptions. Benares Restaurant The main dining room at Benares seats up to 100 guests and can be hired for exclusive use. Chef’s Table This private-dining experience gives views into the Benares kitchen. Berkeley Room Separated from the sommelier's room by an impressive wine wall, the Berkeley Room features hand-crafted ornamental doors made from Indian wood, and rich terracotta walls. Dover Room The largest of Benares’ private rooms can seat up to 36 guests (40 standing). The Cellar Room

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel Lighter than you would expect, with the rich flavor of pumpkin and spices, and a thick layer of crunchy brown sugar and pecan streusel, this coffee cake would make an ideal dish for the winter holidays or for a festive autumn brunch. Serve with big steaming cups of joe. Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides. To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Spread half of the batter in the prepared pan. To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Baker’s note: To toast pecans, preheat an oven to 325°F.

Watermelon Cookies ~ Recipes by Amanda's Cookin If you need a fun and colorful dessert for a picnic or cookout, try these delicious watermelon cookies! This is a simple sugar cookie dough that’s been dotted with miniature chocolate chips, then rolled in a colored glaze to finish them off. I’ve actually made these many times and published them on Familycorner.com, a website I used to own, several years ago. I did adapt the recipe a little bit over the years though. Just a quick note. Cut out circles with a cookie cutter or biscuit cutter. Use a dough scraper or a sharp knife to cut each circle in half. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes (mine were perfect in 7 minutes). Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Ingredients Sugar Cookie Dough Plus 1 cup miniature semi sweet morsels Glaze 1 1/2 cups powdered sugar, sifted 2-3 tablespoons milk green paste food coloring OR 15-20 drops green food coloring Instructions For the Glaze

Brewing Deschutes Red Chair clone right now I'm about 1/3 of the way through the boil as I post this. Hit mash temp pretty good. Held in the high 152 low 153 range. Missed the pre-boil gravity by .003. I was shooting for 1.051 and hit 1.048. Close enough for me. Here's the recipe based on hints from the Deschutes site and adjusted for what my LHBS had in stock: BeerSmith Recipe Printout - Recipe: Red Chair clone attempt 1 Brewer: Wicked Chicken Asst Brewer: Style: American IPA TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.78 gal Estimated OG: 1.063 SG Estimated Color: 8.3 SRM Estimated IBU: 56.0 IBU Brewhouse Efficiency: 75.00 % Boil Time: 95 Minutes 1.00 oz Cascade [5.50 %] (Dry Hop 14 days) Hops -

Pumpkin Cinnamon Rolls Recipe : Ree Drummond Directions For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. After 1 hour, the mixture should be very puffy and at least doubled in size. Preheat the oven to 375 degrees F. Turn out the dough onto a floured surface and press it into a rectangular shape. For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes. Delicious!

Chocolate Chip Pumpkin Bars « NancyCreative Moist, chunky pumpkin bars chock full of milk chocolate chips and chopped walnuts…who can resist that? This recipe is adapted from a cookie recipe I found over at FoodNetwork.com. I made the cookies and they tasted great, but they just didn’t have much visual appeal. So I thought I’d make them into bars instead, and I like them much better this way! CHOCOLATE CHIP PUMPKIN BARS by NancyCreative, adapted from FoodNetwork.com 1 cup (2 sticks) unsalted butter, softened1 cup white sugar1 cup packed brown sugar2 large eggs1 teaspoon vanilla extract1 cup canned pumpkin puree3 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg2 cups (12-ounce bag) milk chocolate chips1 cup chopped walnuts Preheat oven to 350 degrees. In a large bowl, cream butter until smooth. Jumbo Hot Chocolate Cookies Lately, I've been in this jumbo cooking-making mode. In "Cookies/Bars/Brownies" Dark Chocolate Chip Oreo Cookie Bars Wow!

Yeti Imperial Stout, recipe? I've never had this bier and just haven't run across it in travel/hbc meetings. I think I have my answer to the question of how "hoppie" is Yeti? The response is yes there is a hop presence but not too forward. I asked because with 4 oz. of Chinook, a very flavorful hop, they're going to be hard to miss! For confirmation I'll post the brew365.com recipe and ask, does this look too hop forward? Here's the recipe... what do y'all think? Oh yea, this bier has a lot of roasted malts, 2 pounds & 2 ounces, but no crystal/caramel malts. All Grain Recipe - Gread Divide Yeti Imperial Stout ::: 1.093/1.020 (5.5 Gal) Grain Bill (72% Efficiency assumed) 17 lbs. - 2 Row Pale Malt (US) 1.5 lb. - Flaked Rye (or wheat) Malt 3/4 lb. - Black Patent Malt (500 L) 3/4 lb. - Chocolate Malt (450 L) 10 oz. - Roasted Barley (300 L) Hop Schedule (75 IBU) 1.5 oz. - Chinook [13%] (60 min.) 1.5 oz. - Chinook [13%] (15 min.) 1 oz. - Chinook [13%] (5 min.) Thanks for the help, Phillip

Strawberry Heart Pie » It was Father’s Day this past Sunday and it’s my dad’s birthday today so I wanted to make something special for him. I had this pear-raspberry heart pie bookmarked for a while and I thought it was the perfect occasion to finally make it. I used the same heart design but I made it into a strawberry pie and I used ready made pie crusts to save time. I know you’re not going to believe me but it was really easy to make. It just looks fancy but that’s the point! Ingredients 3 – 4 cups of strawberries (cut into chunks)Frozen pie crustPillsbury pie crusts1/2 cup granulated sugar1/2 cup water3 tablespoon cornstarch1 egg yolkSanding sugar In a bowl, coat the cut strawberries with sugar. I used both pie crusts just in case. Let the strawberry filling cool and then pour into the pie shell. Brush one side of the hearts with the egg wash and firmly place them on the crust. This is the first row. Brush the entire pie with egg wash and dust with sanding sugar. The crust should be golden brown.

Pumpkin Oatmeal Cookies I’m betting that many of you have felt my adoration for fall in my recent posts and I am also guessing that many of you feel the same way. I mean really, what’s not to love about fall baking? If you are not as pumped about fall baking as I am, these incredible Pumpkin Oatmeal Cookies will make you a fall baking lover in no time. Using canned pumpkin excites me the most about fall baking, so you can imagine my utter dismay when I learned that there is possibly another pumpkin shortage this year. Luckily I am randomly frugal and picked up a stockpile of canned pumpkin that was on sale last year after Thanksgiving. After hearing of people hawking canned pumpkin on EBay, I decided to do a little research. PUMPKIN SHORTAGE UPDATE 9/17/10: After quite a few comments and reader emails regarding the aforementioned pumpkin shortage, I decided to call Nestle {Libby Pumpkin} to get the details. This Pumpkin Oatmeal Cookie recipe is simple and really packs some amazing pumpkin flavor.

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