Salted Caramel Chocolate Chunk Cookies Tis the season of cookie baking! And this time of year, the bigger and grander and merrier, the better. This cookie recipe is a ridiculously good mash-up of a few of my favorite things: caramel, chocolate (and chocolate in CHUNKS, thank you very much), with a teeny bit of sea salt sprinkled on top to give them that sweet and slightly salty thing that drives me out of my mind. In a good way. Not in a how on earth am I going to get everything done before Christmas Eve way. Anyway, this recipe comes from the Picky Palate site, which is always my first stop when I get a craving for over-the-top desserts of any kind, and these were no exception. So, since we are in the season of holiday parties and cookie swaps and general chocolate-covered mayhem, if you are looking for a serious cookie, give these babies a try. Salted Caramel Chocolate Chunk Cookies, from Picky Palate Salted Caramel Chocolate Chunk Cookies Ingredients 2 sticks softened butter 3/4 cup granulated sugar 2 large eggs Sea salt 1. 2.
Biscuits « yum yum for my tum ..... These biscuits are great as an accompaniment to a steaming cup of tea. The hazelnut flavour manages to balance the oaty goodness, finished off with a fantastic crunch! (although if you like softer cookies/biscuits, you may like to cook for a few minutes left so that they are not completely crunchy). They are really easy to make after you have mixed up the biscuit mix. Be sure to bake soon after preparing the mixture though. Oat and Hazelnut Biscuits, makes 18 Preparation Time : 20 minutes Baking Time : 12-15 minutes on a middle shelf - 175g butter - 4 tablespoons vegetable oil - 120g golden caster sugar - 1 egg yolk - 1 tsp vanilla essence - 250g self-raising flour - 75g rolled oats + extra for topping - 75g finely chopped hazelnuts First cream the butter and sugar together. Then add the self-raising flour, about 50g at a time, , mixing gently until no more white bits of flour are visible. Separate the egg, adding only the yolk to the mixture, as well as the vanilla essence. All done!
Cookie Butter Funfetti Triple Chip Bars I don’t know what took me so long to actually bake with cookie butter. As opposed to just eating it straight from the jar at 12:19 a.m. Midnight snacks take on new meaning when cookie butter is involved. Cookie butter is something that I could easily just eat from the jar with a spoon until it’s gone. If you don’t have access to Trader Joe’s Speculoos Cookie Butter, look for Biscoff spread in your grocery store or big-box retailer, or just order some. You could make this recipe with peanut butter or almond butter, but it’s not going to be quite the same taste experience. Then again, if you’ve never had cookie butter, you don’t know what you’re missing so you may not want to order it, actually. And so are these. Three kinds of baking chips are included: Semi-sweet chocolate chips White chocolate chips Butterscotch chips I was asked by Land ‘O Lakes to make something with their eggs. I used their butter, too. I was in oozy, drippy heaven with these. [print_this] Makes 24 bars 1 large egg
Food - Biscuits recipes Steps to Making the Perfect Sugar Cookie (and Cookie Pop) Modest title, right? Okay, well, I am proud of my sugar cookies, so don’t mind me. I’ve been baking up batches like crazy these days, so I feel as though I have it down to a science. I started adding pure lemon extract to the batter in addition to the vanilla. So here are some photos to help us along, and since I was making cookie pops this past weekend, I thought I would add that bit into this tutorial, just in case you felt inspired to make cookie pops; they too can be frustrating if the correct steps aren’t taken. I’ve included explicit instructions for the sugar cookie recipe/chilling/rolling/baking below, but to give you a visual of the cookie pop process as well, I’ve included some extra photos. I then take the chilled sheet of dough out of the fridge and begin cutting my shapes. I take little wee bits of the cookie dough scraps and patch it up with my fingers (now is a good time to use some nice clean food prep sanitary gloves). And baked! Ingredients Instructions Notes
kourabiedes-walnut-sugar-cookies How to make Kourabiedes walnut sugar biscuits Preheat the oven to 180°C/ gas mark 4. Toast the walnuts until golden brown and fragrant, about six minutes. Let cool, then To cut large ingredients or dishes into smaller chunks using a sharp knife. Stir the flour, baking powder, salt and nuts together in a medium bowl. In another medium bowl, beat the butter, 110g sugar, egg yolk, brandy and vanilla essence together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about ten minutes. 5) At low speed, stir in the nut mixture to make a crumbly dough. Line two baking sheets with parchment paper or coat with nonstick spray. Remove biscuits from the oven and immediately sprinkle them lightly with the orange water, using a pastry brush. Put the 160g Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. Serve. Busy baker's tips: Dough can be frozen for up to two weeks.
Peepster Stuffed Cookies Peepster Stuffed Cookies These Peepster stuffed cookies are packed full of marshmallow and chocolate flavor. This is the perfect way to use up that leftover Easter candy. The other day I was at the store and I saw something I had not seen before – Peepsters. They are made by the same company that makes Peeps but these little gems are dark chocolate candies with marshmallow cream in the center. They would also be a great addition to your Easter dessert table….Enjoy!!! Peepster Stuffed Cookies These Peepster stuffed cookies are packed full of marshmallow and chocolate flavor. Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter - softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 bag Peep Peepsters White chocolate (optional) Source: Cookie recipe from Nestle and stuffed Peepster idea from Nutmeg Nanny Directions: Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.
Mega-Ginger Cookies Recipe 1. In a food processor (or blender), whirl chopped ginger and 1/3 cup sugar until ginger is finely ground. Pour from container. 2. 3. 4. 5. 6. 7. Make ahead: Up to 1 week, stored airtight at room temperature; frozen, up to 4 months. victoria sponge cake Hello Eat Live Run readers! My name’s Angharad and I write the blog Eating for England, where you’ll find delicious recipes and tales of my food experiences growing up in England and living, as I do now, in the United States. The recipe I’m going to share with you today is a classic British cake, the Victoria sponge. It’s light and airy making it dangerously easy to eat a huge slice of. The Victoria Sponge is often overlooked for flashier cakes these days but I love it for its simplicity and elegance. Victoria Sponge Cake Print this recipe! makes 2 cake layers to yield one sandwich cake Ingredients: knob of butter, melted 1 cup (8oz) butter, softened 1 cup (8oz) sugar 4 large free-range eggs 2 tsp vanilla extract 1 cup (8oz) all-purpose flour, sifted (you may need a bit extra) 1 1/2 tsp baking powder 1/2 tsp salt For the filling: strawberry jam 1 cup heavy whipping cream, lightly whipped To serve: powdered sugar, for dusting Directions: Preheat the oven to 350F. Beat in the eggs one at a time.
Chocolate and Lemon Viennese Fingers Recipe These elegant fingers are perfect served with mid-morning coffee. Ingredients: (Makes 8) For the cookies: 115 g/4 oz unsalted butter, softened28 g/1 oz icing sugar140 g/5 oz plain flour½ teaspoon vanilla extract For the frosting: 115 g/4 oz milk chocolate85 g/3 oz unsalted butter175 g/6 oz icing sugar2 teaspoons grated lemon rind Method: Preheat the oven to 190ºC/375ºF/Gas mark 5. Spoon the mixture into a large piping bag fitted with a medium star nozzle. Melt the chocolate in a bowl over a pan of simmering water. Store unfrosted in an airtight container for up to 2 days.
How To Cook Lentils on the Stovetop Cooking Lessons from The Kitchn Previous image Next image How To Cook Perfectly Tender Lentils on the Stovetop Dried lentils are a year-round staple in our pantry, essential for rounding out salads during hot weather and hearty soups in the winter months. Regardless of the season, their quick-cooking, no-soak-required nature makes them ideal for healthy weeknight meals. Worried about mushy lentils? For weeknight meals, we like keeping green or brown lentils in our cupboard. After trying many different cooking methods for lentils, we have found that the most reliable way to cook perfectly tender lentils is to bring them to a rapid simmer, and then reduce the heat to low for the rest of cooking. The other trick is to wait to add the salt or any acidic ingredients until the lentils are done cooking. It's also important to buy the freshest lentils you can find and then use them within a few months. Once cooked, your lentils are ready for any kind of culinary action you want to throw at them. What You Need Ingredients Tools 1.