Old-Fashioned Sour Cream Crumb Cake. - Sallys Baking Addiction Skip the bakery and make indulgently rich and buttery sour cream crumb cake at home this weekend! First, thank you SO MUCH for helping me schedule Sally’s Candy Addiction Fall 2015 book tour! Reading through those comments has been the highlight of my week. Now, let’s talk about breakfast. Re-al-it-y check. Weekend mornings = frantically running around the house, doing laundry, maybe working out, running errands, “did I forget to take off my make-up last night?” Well. Especially all you moms out there. I made today’s sour cream crumb cake just for this very special spring weekend. This is a recipe every baker should have in their repertoire. I took what I love about this super crumb coffee cake recipe and this banana chocolate chip crumb cake recipe. It wasn’t quite that simple and took me a few tries to truly perfect the cake, but all you need to know is that this recipe is blissfully good. The batter is rich and thick. To keep things simple, there’s only one streusel recipe. Ingredients:
Crockpot Chicken Tacos I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. *I use Old El Paso Reduced Sodium for the seasoning.
Peanut Butter Oatmeal Chocolate Chip Cookies . Kitchen Explorers . PBS Parents Pin It When I was a kid, if my siblings and I wanted fresh baked cookies we had to make them from a cookie mix kit or slice them from a sleeve of pre-made cookie dough. Neither kind ever tasted quite right, but when you’re 9 years old and lack the ingredients to make real homemade cookies from scratch, the packaged variety is the only option available. Today I’m sharing with you a recipe my kids and I love making and baking together. These cookies are a once in a while treat that fond childhood memories are made of. Enjoy! These peanut butter oatmeal chocolate chip cookies are irresistible! Ingredients 1/2 cup salted butter, softened 1/2 cup packed brown sugar 1/2 cup white sugar 3/4 cup peanut butter (creamy or crunchy) 1 egg 1 teaspoon vanilla 1 cup all-purpose flour 3/4 cup quick-cooking oats 1 teaspoons baking soda 1/4 teaspoon salt 1 cup milk chocolate chips Instructions Preheat the oven to 350 degrees F. Add the flour, oats, baking soda, and salt to the dough mixture. Enjoy with a glass of milk.
Chili Con Queso Dip Chili Con Queso Dip This chili con queso dip is a delicious snack, appetizer, or party hors d'oeuvre. And this chili con queso recipe is simple enough for kids to make all by themselves. They don't even need to use the stove. It's all done in the Crock pot! Prep Time: 5 minutes Cook Time: 2 hours Total Time: 2 hours, 5 minutes Ingredients: 8 oz. cream cheese8 oz. shredded Mexican cheese blend (cheddar, Monterey Jack, colby)1/2 cup canned diced tomatoes with jalapeno peppers1 Tbsp. chili powder1 dash hot pepper sauce (or more if you like it spicy) Preparation: Spray the inside of the Crock pot stoneware with nonstick cooking spray.Place all ingredients except hot sauce in the Crock pot.
Garlic Brown Sugar Chicken The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce! So I’ve been on a major chicken-thigh-kick lately. It’s weird because I never even thought I liked chicken thighs until I used it in this slow cooker honey sesame chicken. From the honey mustard chicken to the chicken and mushroom skillet, I’m just loving the whole sear-first-then-roast method since it makes the most crisp-tender chicken thighs ever. And this sweet brown sugar, garlicky crust is to die for. Garlic Brown Sugar Chicken The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce! Ingredients 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper, to taste 3 tablespoons unsalted butter, divided 4 cloves garlic, minced 1/4 cup brown sugar, packed 1 tablespoon honey 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 2 tablespoons chopped fresh parsley leaves
How to Make Perfect Hard Boiled Eggs 1. Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. 2. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. 3. If you have the type of stove burner that doesn't retain any heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. I also find that it is very hard to overcook eggs using this method. 4. I find it easiest to peel the eggs under a bit of running water. The best way to store hard boiled eggs is in a covered container in the refrigerator. They should be eaten within 5 days.
Coconut Macaroons. - Sallys Baking Addiction Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. Enjoy my recipe in 4 different varieties! Welcome to Day 5 of Sally’s Cookie Palooza! Confession: I took yesterday off from posting to autograph/address all 100 book plates for the winners of this giveaway. Great news! More Sally’s Baking Addiction cookbook giveaways ahead. But first… coconut macaroons! Coconut macaroons are actually quite simple to make at home. And guess what? All four varieties I’m sharing with you today start the same. The other ingredients you’ll need are: egg whites, vanilla extract, and sugar. A few helpful tips: Beat your egg whites, sugar, and vanilla with a mixer before adding the coconut. As you’re mixing the coconut into the wet ingredients by hand, make sure the mixture seems wet. I like to use my cookie scoop (in size large) for portioning the macaroons onto the baking sheet. Now… the fun part. Almond Joy Coconut Macaroons. And finally… version #4.
Sallys Baking Addiction 1 XXL Death by Chocolate Cookie. - Sallys Baking Addiction A giant double chocolate cookie that is easy to make and extra fudgy inside. Tastes like an oversized brownie! Hi my name is Sally and I am in love with giant cookies. Nice to meet you. If you have been reading SBA for awhile, you may already know about my affinity for large cookies. You can make them in less than 20 minutes too! Each cookie recipe is suited to satisfy monster cookie cravings. I’m going to be completely honest with you when I say that giant cookies taste better than regular cookies. The recipe to make this giant chocolate cookie explosion is quite easy. This recipe is like any chocolate cookie recipe, just downsized. You probably have all of the ingredients in your kitchen right now. The ingredients are mixed by hand. When all of your cookie ingredients are all mixed together, shape it into a big ball of dough on top of your cookie sheet. The second time I made this cookie (yes, twice), I added little heart-shaped sprinkles. (Always room for sprinkles.) Print Recipe
Sallys Baking Addiction Chocolate Fudge Cakes for 2. - Sallys Baking Addiction A chocolate fudge cake so rich, it puts all other chocolate desserts to shame. This small batch recipe makes only 2 and is perfect when you don’t need to feed a crowd. Let me begin with: this is a recipe where diets do not belong. I was going to wait until closer to Valentine’s Day to post this fabulously indulgent recipe, but I’m the queen of impatience. Speaking of impatience, I made a chocolate cake recipe that doesn’t require cooling before digging in. This recipe reminds me of a chocolate molten cake. Rather than completely underbaking the cakes, I submerge real chocolate into the centers before they go into the oven. This small batch recipe yields two undeniably fudgy cakes. While the centers are melted chocolate, the outer edges of the cakes taste like a combination of my chocolate cupcakes and homemade brownies. About the ingredients used: I use brown sugar not only to sweeten the cakes, but to provide a little extra flavor and moisture. Step by step photos below the recipe!
Chocolate Chip Cookie in a Cup - No. 2 Pencil Chocolate chip cookies are my favorite, and my kids’ favorite too. So, after seeing a few recipes for individual cakes and brownies made in the microwave, I was inspired to develop a recipe to make our favorite treat in just a few minutes. My kiddos are going crazy over this chocolate chip cookie in a cup, and the best part is how easy and quick it is to make. Edited to add: This is the original chocolate chip cookie in a cup recipe. Make sure you follow the steps and don’t substitute spreads for butter:0) For more fun ideas, follow me on Pinterest. Chocolate Chip Cookie in a Cup Author: Melissa @ No. 2 Pencil Recipe type: Microwave Dessert Prep time: Cook time: Total time: Serves: 1 Chocolate Chip Cookie in a Cup – the original microwave cookie recipe Ingredients Instructions Start by melting your butter in the microwave. There you have it, a homemade chocolate chip cookie in just a few minutes…and no mess to clean up. Make this for your family, or yourself right now!
Sallys Baking Addiction Soft & Thick Snickerdoodles. - Sallys Baking Addiction Making soft, thick, & puffy Snickerdoodles at home is easy. And quick! These soft-baked cinnamon sugar cookies only take me about 25 minutes start to finish. I like to call these snickerdoodle pillows. Much too often you run into snickerdoodle problems. But what about starting out with a super soft-baked pillowy snickerdoodle? Snickerdoodles are a timeless classic and have been a favorite of mine forever. Today’s snickerdoodle recipe = take 25 minutes start-to-finish. 30 minutes, tops. There’s no dough-chilling required. How do I make them so gosh-darn puffy and soft? Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic snickerdoodle. These cookies should be baked only until the edges begin to brown – about 10-11 minutes, tops. The cookies stand the true “soft test” – they remained soft on day 2. Nom, nom, nom. Ingredients: Cookies Topping 1/4 cup (50g) granulated sugar1 teaspoon cinnamon Directions: Preheat oven to 375F degrees. © Sally’s Baking Addiction.
Sallys Baking Addiction Banana Chocolate Chip Breakfast Cookies. - Sallys Baking Addiction Gluten-free Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar! Whole grain, gluten-free, vegan, no added refined sugar, no oil, no butter, 100% clean-eating. And yes, these cookies actually taste good. Don’t believe me? The truth is, Kevin and I are both getting into training mode. Anyone else out there running or biking a race this spring? I consider these cookies one of the healthiest items I’ve ever baked. “Healthy” is a relative term. The only ingredients you’ll need to whip up a batch are oats, bananas, almond butter, pure maple syrup, and some dark chocolate chips. Naturally sweetened, pure simple goodness. I call them breakfast cookies because they have serious staying power. No lie, I ate one with some Greek yogurt and fruit yesterday morning and wasn’t hungry again for hours. They’re dense, but not too heavy. You’ll find yourself making these cookies often. Use homemade almond butter or storebought.
Sallys Baking Addiction Holiday Cut-Out Sugar Cookies with Easy Icing. - Sallys Baking Addiction Cut-out holiday sugar cookies with crisp edges and soft centers. My icing recipe is so simple, making decorating hassle-free! Here we go, everyone! Year number 2 of The Christmas Cookie Palooza. Make sure your cookie jar is currently empty. We’re kicking it off with a Christmas cookie classic. Trust me when I say that this is a sugar cookie recipe you need to try. I posted today’s sugar cookie recipe back in May and have gotten rave reviews. Royal icing can be a huge pain, but it doesn’t have to be. I do not use powdered egg whites or meringue powder in my icing because I never have either in my pantry. What I do use is confectioners’ sugar, water, vanilla extract, and a touch of corn syrup. Like I’ve been saying– this icing is so easy to work with. This is a recipe that requires planning ahead. Before beginning the recipe, be sure to look at a few step-by-step photos at the bottom of this post. Don’t be overwhelmed by all the steps, I’m just extremely thorough. Ingredients: Cookies 1. 2.
Sallys Baking Addiction Salted Caramel Dark Chocolate Cookies. - Sallys Baking Addiction Decadent dark chocolate cookies stuffed with caramel and topped with sea salt. Totally worth every bite! When Nestlé Toll House approached me last month to be apart of their Dark Pinspirations Sweepstakes, I nearly fell off my chair! Update: My cookies won the contest! I call them my $5,000 cookies. Making them is so easy. The chocolate cookie recipe is quite simple and standard. I love those Dark Chocolate Morsels and have been using them left and right in my recent recipes. To make the chocolate cookies, start with some room temperature butter. Of course, putting the butter out on the counter 2 hours ahead of time is foolproof , but sometimes I can’t think ahead! Beat the butter in the mixing bowl with a stand or hand mixer for about 20 seconds on medium speed before adding any sugar. Add 1 egg and 1 teaspoon of vanilla. I like to sift the dry ingredients together. Once your dry ingredients are thoroughly mixed, add them slowly to the wet ingredients. Now comes the fun part! Ingredients: