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Brown Sugar Blueberry Cookies

Brown Sugar Blueberry Cookies
Certain things happen when you bake cookies that taste like muffins. Cookies become breakfast food. Midnight snacks too. You pass them off as two servings of fruit. You sleep-eat cookies. You closet-eat cookies. They somehow disappear. You weep. Face, meet cookies. Few things in this house bring excitement like a soft, fluffy cookie filled with bursting, plump blueberries. Yeah. Who wants a cookie? Brown Sugar Blueberry Cookies makes 12-15+ cookies 1 stick butter, at room temperature 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 tablespoon milk 3/4 cup fresh blueberries Preheat oven to 375. Beat butter and sugar with an electric mixer until smooth. Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Cookies > muffins.

How To Make Croissants [Chocolate Croissants, Pumpkin Spice Croissants, and Cinnamon Sugar Croissants] I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project. To say the least. I have been dying to try homemade croissants for ages, but after mention of them when I made almond joy scones, I could hardly wait. I have a very nostalgic reason for loving croissants: since I was young, each summer my grandma would always pick up a croissant from the Bread Box Bakery in Boyne City. But I also have a superficial reason for loving croissants: It’s Complicated. Too bad they don’t mention that it takes like 14 hours to really make croissants. I’m not about to tell you “oh! Oh… and I made four flavors of croissants: traditional, chocolate, cinnamon sugar and pumpkin spice. Easy enough… it all starts with some yeast and flour. I know you have all of the ingredients in your kitchen, which means you should probably start right now. No. Then you fold it up like a letter. 1. 2.

Banana Chocolate Chip Cookies Nutella-Mallow Pillow Pockets When I tell you this, take me very seriously…..run, don’t walk to your nearest grocery store and make these today! I knew I wanted to make a Nutella treat the other day and when this simple idea came to mind I had no idea how crazy good it would be! The pastry with the gooey disappearing marshmallow and nutella make for a treat that you just must try for yourself! Enjoy! Can you handle this line up?! Um….this stuff should be illegal. Ok, easy easy. Take a little fork and crimp those edges, nice and firm. Next, you’ll brush with an egg white wash and sprinkle with sugar, mmmmm! Get a load of this! I sprinkled mine with a little powdered sugar Oooey, gooey and delish! Nutella-Mallow Pillow Pockets 1 package puff pastry, 2 pastry sheets thawed 1 Cup Nutella spread 1 Cup mini marshmallows Egg white wash: 1 egg white whisked with 1 Tablespoon water Powdered sugar for dusting 1. 8 pockets Have a great new week! Other recipes you may enjoy...

Street Party Sesame Street. Pop Party. This Tuesday, November 10th is the 40th Anniversary of Sesame Street. Can you believe it. 40 years and the muppet mania continues. And it didn’t hurt that just last week I found the perfect candy for Elmo’s ping-pong-like-eyes. Solid white. But don’t worry. To make your own Sesame Street Cake pops, follow the basic cake pop instructions and use the following tips to decorate. Elmo’s noses are simply orange jelly beans. To decorate all of these characters, dip them in colored candy coating first. While the coating is wet, attach the mouth and eyes and let dry. Let me stop here and tell you. But I took the long way, since this was a special occasion. Use the same technique for Cookie Monster. Oscar. Also, Oscar’s eyes are different than the others. Here are the candy melts and how you can cut them for each character. If you can’t find dark chocolate melts, then chocolate coins might work. Now for Big Bird. Dip the candy corn in yellow candy melts. Yes. Stop it.

Macarons A lot of people get the wrong impression about macarons and avoid making them because they’re supposedly the most difficult thing in the world to make. Truly, they’re not difficult at all. What is difficult is mastering them. But there’s no reason to master macarons on the first try. Each time one of those things happen, you have a chance to learn about what went wrong with your technique if you want to learn. If this is your first time making macarons, read through these posts to familiarize yourself with some common problems and mistakes. Macaron Mythbusters: 10 myths you don’t need to worry about (with my recipe, anyway).Macaron Ten Commandments: 10 important points to remember when macaroning All About Hollows: pointers for honing your macaron technique and minimizing hollow shellsAvoiding Brown Macarons: chances are, it’s not your oven.Macarons Are For Eating: macarons are crazy delicious; don’t forget that in pursuit of perfection! approximately 10 ounces (290g) Swiss buttercream .

Homemade Miracle Whip Find other recipes, crafts, and frugal home making tips at Jenn's Frugal Front Porch. This is a great recipe I posted on my blog a few weeks ago I felt I HAD to share with all you here.I love Miracle Whip even though hubby favors plain mayo. When I ran out of Miracle Whip a few weekends ago, I thought I'd try making a home made batch. The only ingredient I needed was dry mustard which is readily available at my local grocer for a semi reasonable price! Ingredients2 egg yolks1/2 tsp salt1 tbs powdered sugar1 tbs lime or lemon juice2 tbs vinegar1 1/2 c vegetable oil1 1/2 tbs cornstarch1 tsp dry mustard1/2 c boiling water2 tbs vinegar1/2 tsp paprika1/2 tsp garlic powderDirectionsMix the first four ingredients together with a mixer.

How to make macarons - some tips and tricks For those of you who read this blog regularly, you will know that macarons are one of my obsessions. Some of you may remember a couple of my early attempts (here, here, and here), then the epiphany of the class at Lenôtre in Paris. Following that class, I had a number of successes and I found the recipe to be very similar to Helene’s (of Tartelette blog) and I used a combination of the Lenôtre techniques with Helene’s recipe most of last year, with varying success. Being a Taurean (stubborn) and A-type (a planner) what bugged me about macarons was how unpredictable they were. Until recently. Encouraged by Stella, I tried my hand at these just before the end of my spring break. I followed Stella’s instructions to a T – even down to the timing of the beating of the whites. The next part that is tricky is the macaronage – the folding in of the dry ingredients to the egg whites. And voilà: The “lunch duty” macarons. Enjoyed by all on the first day back at work after the break.

31 Fun Treats To Make In A Muffin Tin How to Pipe Icing Roses I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space and wanted to go into a bit lot more detail on how to pipe the icing roses. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade. With a little practice and the right tools you can easily recreate these flowers. The contrasting color that tips the petals is one of those easy tricks that takes them from ordinary roses to extraordinary. Here is how I did it: You can find my recipe for the cupcakes on the Cooking Channel Piping Icing (This recipe is easy to pipe with and it has lots of body, so the flowers will have structure and not flop over. (makes about 8 large roses. 8 tablespoons unsalted butter, softened 2 tablespoons shortening (This gives a little insurance that it won’t melt in your hands as you are piping) 4 cups confectioners’ sugar pinch salt Food Coloring (I prefer gel or paste for intense colors) (Ateco #914)

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