Chocolate Puddle Cookies Recipe

I came across a cookie when I visited Portland a couple years back. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. Without getting too serious, I've been having an internal debate about whether or not I should post this recipe. As far as the origins of this recipe? - More Chocolate Recipes - - More Cookie Recipes - I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. 3 cups / 11 oz / 310 g walnut halves, toasted & cooled 4 cups / 1 lb / 453 g confectioner's (powdered) sugar 1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder scant 1/2 teaspoon fine grain sea salt 4 large egg whites, room temperature 1 tablespoon real, good-quality vanilla extract Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Bake until they puff up. Makes 18 large cookies.

That Chocolate Cake [recipe] - Winner of the Scharffen Berger Chocoholic's Overdose You know what they say on the Pageant circuit. If for some reason the reigning Miss America can’t fulfill her duties…It’s the same on the TasteSpotting Giveaway circuit…if our original winner doesn’t claim the prize, we give the Scharffen Berger Haul to the next chosen chocoholic…Jean! Congrats Jean, and to everyone else, thanks SO MUCH for playing along, Stay tuned, we’re announcing more winners from recent giveaway and more new giveaways! On this very last day of January, we’re tying up loose ends in preparation of not only the start of a new month, but a brand (Chinese) new year. We’re cleaning out our queue, which includes a recipe and post for That Chocolate Cake. Wait, which chocolate cake? That Chocolate Cake. Oh. That Chocolate Cake. We originally baked the cake for National Chocolate Cake Day (January 27), but we had trouble typing up the post with all that frosting on our fingers. We weren’t unhappy about that. You won’t be either. That Chocolate Cake Ingredients: for the cake:

Lemon Sugar Cookies Lemon Sugar Cookies Easy and colorful lemon sugar cookies, perfect for Spring and Easter celebrations. Over the last handful of weeks I’ve been debating what food items really shout spring. They’re quick, simple and fun for the kids to get involved with. Someone got a little goofy while waiting for the dough to chill. Waiting is hard when you’re 3… or 30. Easy and colorful lemon sugar cookies, perfect for Spring and Easter celebrations. Ingredients: 2 1/4C flour 2 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt 1 1/2 sticks butter, softened 1/4C shortening 1 1/2C sugar 2 eggs 2 tbsp lemon zest (roughly 2 large lemons) colored sanding sugar Directions: Preheat oven to 400 degrees. In a medium bowl combine flour, cream of tartar, baking soda and salt. Meanwhile prepare desired sanding sugar into small bowls. Grabbing a teaspoon amount of dough, roll into neat balls. Bake for 7-8 minutes or until edges are just slightly turning a golden color.

Funfetti Cupcakes {plus an announcement and winner} Funfetti Cupcakes {plus an announcement and winner} Possibly since before we were even expecting our third, I wondered how I’d announce the news here with everyone. I honestly can’t remember when I started thinking about this. Of course once everyone finds out they get excited for finding out if it’ll be a boy or a girl. We found out over the weekend that we’re having a… No wait… You didn’t think I’d just spill it so easily did you? I originally thought I’d make cupcakes with a cream filling and color the filling pink or blue but I just wasn’t up for that this time. Annd… what you’ve been waiting for and possibly what you shamefully skipped ahead to find out. We’re having a… Boy! Boy oh boy do I have a lot to learn! And of course the randomly selected winner of a Bake It Pretty grab bag is: Lauren from Keep It Sweet. Yield: yeilds roughly 12 regular cupcakes Funfetti Cupcakes with Vanilla Buttercream Frosting Ingredients: Directions: Cupcakes: Preheat oven to 350 degrees. Frosting:

Raspberry Sherbet Raspberry Sherbet Do you call it sherbert or sherbet? I’ve always called it sherbert. I only just this year found out there is only one r in the word. I realize many are quick to rush into the deliciousness of the months ahead and believe me I’m SO ready for it but… it technically is still summer and many areas of the country are still experiencing hot temps so let’s have one more fruity frozen treat. I was determined for my first homemade sherbet to be raspberry, simply because I had a nice frozen stash of raspberries. I was beyond thrilled when the moment came where I remembered to pull out the ingredients and whip this sucker up. This recipe originates from The Perfect Scoop by David Lebovitz. Easy and creamy homemade raspberry sherbet recipe, bursting with flavor!

Sugar Cookie Bowls skip to content FREE SHIPPING on all orders over $50! *Limited to domestic U.S. orders only. Sugar Cookie Bowls View Larger Image Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star 3.7 Average of 15 ratings Difficulty: Somewhat Easy Average of 9 reviews 3 Reviews - Post a Review 14 Questions - Post a Question Share: Share on email Share on facebook Share on twitter Share on google Share on tumblr More Sharing Services 5.9K Ingredients 2 3/4 cups all-purpose flour 1 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 1 egg 1 1/2 teaspoons vanilla extract Easy-Add vanilla extract Add to shopping list vanilla extract 1/2 teaspoon No Color Almond Extract Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract Makes 12 bowls. Tools Ice Cream Cookie Bowl Pan Easy-Add Ice Cream Cookie Bowl Pan Add to shopping list Ice Cream Cookie Bowl Pan Instructions: Step 1 Preheat oven to 350°F. Step 2 In medium bowl, combine flour and salt.