Fake Betty Crocker Cookie Mixes Ever have one of those "Ah-ha!" moments? I happened to me yesterday when I was lamenting the price of those very convenient Betty Crocker Cookie Mixes. I remember when they used to only cost $1.00 each in Walmart and now they're $2.50 each! Anyway, I usually just tell myself that I can make cookies from scratch anytime with the plentiful ingredients of my pantry, but then it came to me...Why can't I make cookie pre-mixes and keep them in ziplock bags for use at my convenience? So, I've come up with recipes for four of my family's favorite Betty Crocker Cookie Mixes. Fake Betty Crocker Chocolate Chip Cookies: 1 Cup Flour 1/4 Cup White Sugar 1/2 Cup Brown Sugar 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 3/4 Cup Chocolate Chips Mix together and store in a quart size ziplock bag. Fake Betty Crocker Sugar Cookies: 1 1/2 Cups Flour 3/4 Cup White Sugar 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt Mix together and store in a quart size ziplock bag.
My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Gooseberry Patch cookbook giveaway with Best-Ever Cookies Cookbook Review & Recipes These are the Best Ever Cookies on Pinterest! Make these Soft Brown Sugar Cookies and they will become a family favorite recipe in no time! It is an easy recipe, too! (One of the top pins on Pinterest!) Here we go again! Another brand-new up and coming cookbook release from Gooseberry Patch! Let's make this clear right up front, this cookbook isn't just about cookies! Hot Vanilla Nightcap 1 c. low-fat milk 1 t. vanilla extract 1 t. sugar, 1/4 t. cinnamon, divided Garnish: whipped topping Directions: Pour milk into a microwave-safe mug; stir in sugar, vanilla and 1/8 t. cinnamon. Soft Brown Sugar Cookies-these will MELT in your mouth! Ingredients: 2/3 c. butter, softened 1-1/2 c. brown sugar, packed 2 eggs 1 t. vanilla extract 2-1/2 c. all-purpose flour 1/2 t. baking powder 1 t. baking soda 1/2 t. salt 1 c. sour cream Directions: Blend together butter and brown sugar. Browned Butter Frosting 1/4 c. butter 1-1/2 c. powdered sugar 2 T.
Grand Cayman & No Bake Cookies and Cream Bars Grand Cayman & No Bake Cookies and Cream Bars Yesterday we arrived on the third leg of our June trip. After traveling from Miami to Key West to Cape Cod, we are now enjoying eight days of laying on the beach, scuba diving and great food in Grand Cayman. I love this place! I walked down the aisle to the sound of a steel drum band. The wedding ceremony was incredible and we couldn’t have asked for a better setting. After the reception we had cocktails and dinner at the beachside restaurant Hemingways. Last night we celebrated our third wedding anniversary at the Grand Old House, a 103 year old plantation house right on the water’s edge over looking the Caribbean Sea. Now onto a wonderful and super quick recipe for a crowd pleasing dessert. No Bake Cookies and Cream Bars These No Bake Cookies and Cream Bars are a twist on the classic rice krispies treats. Ingredients: One 16 oz package of Oreo Cookies 5 cups large marshmallows 4 tablespoons butter Directions: Butter an 8X8 inch baking pan.
Soft Chocolate Chip Cookies Saturday, May 14, 2011 Soft Chocolate Chip Cookies For the upcoming bake sale, I also made these soft chocolate chip cookies decorated with some swirl chips. Since starting this blog, I’ve tried out many recipes and collected quite a few favorites. I’ve also outgrown a lot of my old favorite recipes with each new experience. However, I was making these soft chocolate chip cookies even before I started this blog and it’s still my favorite recipe for soft chocolate chip cookies. This is the first bake sale I’ve ever baked for and I was really surprised how long it took me to bake everything. Recipe: Soft Chocolate Chip Cookies Ingredients 4 3/4 cups flour2 teaspoons baking soda2 cups butter, softened1 1/2 cups packed brown sugar1/2 cup white sugar2 (3.4 ounce) packages instant vanilla pudding mix4 eggs2 teaspoons vanilla extract4 cups semisweet chocolate chips Instructions Preheat oven to 350 degrees F (175 degrees C). Slightly adapted from this recipe found on All Recipes.
Aunt Peg's Recipe Box Rolo Stuffed Snickerdoodles | Rachel Schultz What is it about the simple deliciousness of snickerdoodles? Snickerdoodles = childhood. A caramel center is the perfect remix to this classic cookie. Rolo Stuffed SnickerdoodlesMakes 32 cookies 1 batch perfect snickerdoodles 32 rolo candies Preheat oven to 325 degrees. Roll dough around Rolo candy to form a 1 inch ball. Bake for 14 minutes. 1 batch perfect snickerdoodles 32 rolo candies Preheat oven to 325 degrees. Golden Graham S’more Bars S’mores are one of my favorite things on this planet…literally. If something is s’mores flavored you better believe I’m going to be trying it. I’ve posted several s’mores items in the past and I just couldn’t let the summer get away without one more s’mores treat. These were so fun to make and to eat! They had a great crunch and the best part is you can eat these year round because you don’t need a bonfire! These would be great for kids too and a wonderful addition to any party because you can make them ahead of time. Golden Graham S’more Bars Source: CDKitchen.com Ingredients: 1 10 oz. bag mini marshmallows (Approx. 6 cups) 1 12 oz. package semi sweet chocolate chips 5 tbsp. butter (I used 2 1/2 tbsp. butter & 2 1/2 tbsp. smart balance to save even more calories) 8 cups Golden Graham cereal (one 12 oz. box) 1 tsp. vanilla (optional) Directions: Place package of chocolate chips in the freezer to chill. Meanwhile, melt butter in a pot over medium heat.
M&M Cookie Pie I wish I could say that I was away on some terrific adventure, or that I have been so inspired to create magical dishes that I have been too busy in the kitchen with a knife in one hand and a spatula in the other to blog anything.... but, no. I have been just busy with life-things. Adult things, really. Like going to work and being super busy everyday, apartment hunting (which may be as much fun as bra shopping- ack), and thinking a lot about packing, cleaning, and making a giant Goodwill donation trip- but not actually doing any of it.Oh, I'm getting stressed just thinking about it.Cookie pie, anyone? Part of my birthday package from my mother last month included a large stack of mail, and a container of M&M's shaped like the great state of Texas.Awesome.I wanted to make cookies, but I didn't want to make cookies. Preheat oven to 325* Cream butter and sugar. *FAQ's*- "No white sugar?"
I hope you have chocolate chips handy They’re cookies. They’re brownies. They’re brookies. Whatever you want to call them they’re good. They combine the taste of a chocolate chip cookie and with the texture of a moist brownie. Well, I had them for the first time the other day. Sometimes I wonder where I’ve been and how I could have gone this long without tasting easy treats like this. Here’s all the ingredients. If you follow the directions in the recipe, you combine everything by hand, but I decided to use my mixer and let it do all the work. Look at that beautifully thick batter. Spread it all out in a 13 X 9 pan and bake for about 30 minutes. Cool and cut. These are from the first batch. These are from the second batch and slightly… just slightly, more cakey when you sink your teeth in. At first I thought it was just a difference in baking time, but Lori also made a batch using a mixer without knowing that was how I made mine and both of ours came out the same. She likes the mixing by hand method better, too. M&M’s maybe.
Chocolate Chip Cream Cheese Cookies Who doesn't love chocolate and cream cheese and cookies? Okay, if you just answered with "not me" then I don't think we can be friends. Seriously. I think you may be inflicted with the same disease Sue suffers from. I call it "craziness". These cookies not only have a ridiculous amount of deliciousness....they are so easy. I won't tell if you won't. Chocolate Chip Cream Cheese Cookies Ingredients 1 can seamless crescent rolls 1 (8oz) pkg cream cheese, room temp 1/4 cup sugar 2 tsp vanilla 1/2 cup mini chocolate chips Directions In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Unroll the crescent roll. Spread the cream cheese mixture over the top of the crescent dough - leave a gap at the edge of about 1/2 inch. Sprinkle the chocolate chips on top. Once chilled - preheat oven to 350. Slice the cookie log into about 1/4 inch slices. Let cool on sheet for about 5 minutes before removing to wire rack to cool completely. You should too. They are totally worth it. OH!
Recipe for Sugar Cookies Oct 3 Welcome to Unsophisticook! I'm always cooking up something new, so be sure to subscribe to the blog to receive FREE updates sent right to your inbox. While my favorite cookie is one of these chocolate crinkle cookies, every cook should have a good recipe for sugar cookies in his or her repertoire. This particular recipe produces a cookie that is a standout on its own, with a buttery, just-sweet-enough flavor. Give it a light dusting of granulated sugar and enjoy their tender yet chewy texture as is. Or it's also the perfect base recipe for cut-out cookies since it holds its shape well and doesn't have a lot of rise while baking, giving you a nice flat surface to work with while decorating. While this sugar cookie dough can be a bit on the sticky side, chilling it well should solve any issues when working with it. Just scoop out the dough and roll it into a smooth ball. Then use a flat-bottomed ramekin or glass to flatten each cookie to about 1/2-inch thick. Old-Fashioned Sugar Cookies
A Bitchin' Kitchen: Pumpkin Snickerdoodles Posted by: Annie I found myself awake this past weekend at 7:50 a.m. Like, really? My alarm goes off every day for work at 5 a.m. and I dream about the weekend when I get to wake up naturally and sleep past nine. Of course, once I wake up and realize I have lots of errands to run, lessons to write, and cookies to bake, the guilt kicks in. Last year I made these gems, which at the time became one of my favorite pumpkin recipes. Pumpkin the cat, meet pumpkin, the cookie: What you will need: For the cookies: 3 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 sticks unsalted butter, room temperature 1 cup sugar 1/2 cup dark brown sugar 1 cup pumpkin puree 1 large egg 2 teaspoons vanilla extract For the coating: 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash of allspice In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Preheat oven to 350 degrees. Helpful tools for this recipe:
Sallys Baking Addiction Cake Batter Chocolate Chip Cookies. » Sallys Baking Addiction These Cake Batter Chocolate Chip Cookies are a cross between delicious, soft-baked chocolate chip cookies and sprinkle filled funfetti cake! One of my most popular recipes ever: Cake Batter Chocolate Chip Cookies. I made these sprinkle-loaded cookies again recently, but I made them bigger, better, and thicker. Gorgeous, aren’t they? I’m posting my Cake Batter Chocolate Chip Cookies for you again today because (1) I know how much you love cake batter and (2) I tweaked the recipe to make them even better this time around. My sister always says that if you have a recipe you adore, don’t ever change it. I developed the cookie recipe last January, before I really got my feet wet into the cookie baking scene. If you’re anything like me, you adore thick cookies. First, I took a look at my recipe’s ingredients. I removed the extra egg yolk. What are other ways I could improve the original recipe? Let’s try reducing the amount of chocolate chips stuffed inside. That is an easy fix! What’s next?