Chocolate Caramel Cookies with Sea Salt Chocolate Caramel Cookies with Sea Salt Happy Birthday to ME! Today is my 28th birthday and I am ready to party:) I have the day off and I plan on enjoying every minute of my special day. My handsome hubs is taking me out to a nice sushi dinner tonight. I am not a big cake fan so for my birthday we are celebrating with COOKIES! These cookies are very chocolaty. The caramel melted throughout the cookies while baking. Make a batch for your weekend Super Bowl bash or whip up a batch for your special Valentine next week…or just make them because they are really good and it is my birthday:) I hope you will all celebrate with me! It is also Nutella Day-yahoo!
Banana Cream Cookies This house needs an intervention. We (Mr & Mrs Dessert For Two) are addicted to work. We lack the ability to sit still, relax and take it easy. We did watch a football game or two, but we were up during the commercial breaks working on something. It has got to stop. Luckily, this weekend we’re headed to Chicago for a little getaway. I made these cookies last weekend because I had a craving for a banana cream pie and banana pudding. Banana Cream Cookies Makes 5 cookie sandwiches Ingredients For the Vanilla Wafers: ½ cup flour ½ teaspoon baking powder ⅛ teaspoon salt 6 tablespoons unsalted butter, softened ¼ cup sugar 2 teaspoons vanilla 2 teaspoons heavy cream For the banana cream: ¼ cup cold heavy whipping cream 2 tablespoons powdered sugar 1 small very ripe banana, smashed Instructions Preheat the oven to 350°.
77 Healthy Crock-Pot Recipes Crazy schedules, long work hours, and tempting takeout menus make it tough to even think about cooking most nights during the week. Despite the inconvenience, firing up the stove or oven is almost always cheaper and healthier than ordering in or eating out. How about a compromise? Breakfast 1. Tart apples, cinnamon, brown sugar, and walnuts — what’s not to love? 2. Why not begin the day with a protein-rich superfood like quinoa? 3. This vegetarian burrito filling includes loads of vegetables, beans, and eggs. 4. Making yogurt from scratch is takes some time, but it’s hands-off with a slow cooker and it’s much cheaper than buying it at the supermarket. 5. This healthy treat is usually served after dinner, but it works just as well in the morning. 6. For the meat eaters out there, here’s an easy pork-based burrito filling that can be made overnight. 7. Forget the constant stirring and standing at the stove. 8. 9. 10. 11. Hosting a brunch party? 12. 13. 14. 15. Soups and Stews 16. 18. 19.
Snickers Cookies + Party Punch Recipes #SpookyCelebrations These Snickers Cookies and Halloween Punch recipes were created as part of a sponsored campaign for Collective Bias and their client. Seasonal baking isn’t really my thing. I love looking through the fun and adorable recipes, but I don’t have the patience to bring most of them to life. I can’t even figure out how to frost a cupcake and make it pretty, so I like to stick with cookies. If you’ve been to the store lately, you’ve more than likely noticed that Halloween baking and candy aisles. These Snickers cookies could easily be adapted to use other candy bars. Snickers Cookies Steps Chilling the dough is key in this recipe and guarantees a fluffy, chewy cookie. Snickers Cookies Makes 2 dozen cookies. Ingredients 2⅛ cups all-purpose flour½ teaspoon table salt½ teaspoon baking soda12 tablespoons (1½ sticks) butter, melted and cooled1 cup packed light brown sugar½ cup granulated sugar1 large egg1 large egg yolk2 teaspoons vanilla1 cup crushed Snickers bars Instructions Party Punch Ingredients
HFG cauliflower and blue cheese soup Step 1 Heat oil in a large saucepan over a medium heat. Cook onion and garlic until softened. Add potato and cook for 3-4 minutes. Step 2 Meanwhile, fry or grill bacon until crisp. Step 3 Purée soup in a blender (or use a stick blender). Step 4 Top toast with bacon and a dollop of onion marmalade. Original ingredients 3 tablespoons butter1 cup full-fat milk1/2 cup cream120g blue cheese What we did Removed butter, milk and creamReduced cheese and saltIncreased cauliflower and stockAdded potato HFG cauliflower and blue cheese soup (per serve) Total energy 1250kJTotal fat 11g (5g saturated fat) Traditional cauliflower and blue cheese soup (per serve) Total energy 2150kJTotal fat 36g (22g saturated fat)
Mini M&M's Chocolate Chip Cookie Recipe Mini M&M’S® Cookies & $250 Visa Gift Card Giveaway Mini M&M’S® Cookies, fun bite size cookies that make a great after school snack! It’s back to school time! I know I will cry like a baby when Caleb is old enough to go to school, but I do look forward to him coming home and telling me about his day. I picture us sitting at the table talking, laughing, working on homework, and enjoying cookies and milk. We have a few years until it’s homework time and back to school for our little pea, but I made Mini M&M’S® Cookies anyways. These Mini M&M’S® Cookies are almost too cute to eat! I used M&M’S MINIS® to make the cookies extra special. I am normally not a cookie dough girl. I rolled the dough into teaspoons and baked the cookies until they were slightly golden brown around the edges. Cookie perfection! And now for some fun news! Mini M&M'S® Cookies Yield: 6 dozen cookiesPrep Time: 15 minutesCook Time: 8 minutes Soft mini chocolate chip cookies with colorful M&M'S MINIS®.
Lemon Chicken Recipe Method 1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. 2 Preheat oven to 425°F. 3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Let rest, covered in foil, for 10 minutes before serving. 4 Pour the juices from the pan into a serving bowl. Serve alone or with steamed rice.
chocolate chip cookie comparison Everyone is always talking about what the best chocolate chip cookie recipe is. Last year, it seemed like everyone was making the Best Big Fat Chewy Chocolate Chip Cookie. A few months ago, Cooks Illustrated’s Thick and Chewy Chocolate Chip Cookie was all the rage. These days, people are testing out the New York Times recommendation to chill the dough for 36 hours before baking. Until recently, I stayed out of this discussion. But eventually, curiosity got the best of me. Because, let’s face it, just about all chocolate chip cookies are good (and certainly the ones I was making would be), Dave and I decided we would need to do side-by-side comparisons to discern differences between the recipes. I wanted to publish this entry with conclusive results. But I just don’t think it’s going to happen. Regarding the overnight rest – it certainly doesn’t hurt, and I find it pretty convenient actually. My favorite was Alton Brown’s The Chewy. We were also very fond of the New York Times recipe.