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.
Blueberry Muffins Recipe Muffins are a dangerous thing in my kitchen. I don’t make them all too often because when I do, I can’t stop eating them. For breakfast, for snacks, pretty much any time I walk past the kitchen and spy the container. These muffins are extremely tender and moist, and packed with a seemingly endless supply of fresh, juicy blueberries. Some muffins have a glaze, streusel or cinnamon-sugar topping, but I didn’t feel that these needed anything at all. How amazing do all of those pockets of fresh, juicy blueberries look?! What are your favorite types of muffins? One year ago: Buttermilk BiscuitsTwo years ago: Cobb Salad Yield: 12 muffinsPrep Time: 20 minutesCook Time: 25 to 30 minutesTotal Time: 50 minutes Ingredients:2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 egg 1 cup granulated sugar 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly 1¼ cups sour cream 1½ cups frozen or fresh blueberriesDirections:1.
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!
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.
Chocolate and Peanut Butter Bugles I have had a week…a week that I am going to be happy to see gone. With this yucky week I learned a few life lessons: #1 If it looks crazy and talks crazy..well, it’s probably crazy. #2 The Rolo McFlurry is the perfect ice cream dessert. #3 Never underestimate power in numbers. And finally…the most important lesson I learned… It’s a biggie so listen up… Never EVER pose in a picture with you chin resting on your fist. Pause and let that sink in. Chins and fists should never meet unless you are Rocky Balboa trying to down Ivan Drago. I see people posing like this on a fairly regular basis and I can’t help but wonder why they are doing it… Like maybe their head is so heavy that they have to hold it up with their fist? Or thy are so bored with someone trying to take their picture (ho-hum) that they need to rest their busy chin.? Or maybe they just ate a bunch of beef jerky and their chin is tired from all the chewing? Either way I don’t trust it…NOT AT ALL. Let’s be frank…your fist is hiding nothing.
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
Kalyn's Kitchen 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
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up 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.