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So You Know: Cookie Monster's Famous Sugar Cookie Dough Recipe

So You Know: Cookie Monster's Famous Sugar Cookie Dough Recipe
We all know Cookie Monster loves to eat cookies, but it turns out he's quite the baker, too! Cookie Monster's famous cookie dough recipe first appeared in Big Bird's Busy Book, from the 1970's. If you like a bit of nostalgia mixed in with your sugar and eggs, this recipe is for you: If it's difficult to read the instructions above, here they are verbatim: Ingredients 3/4 cup unsalted butter or margarine, softened1 cup sugar2 eggs, slightly beaten1 teaspoon vanilla2 1/2 cups all-purpose flour1 teaspoon baking flour1 teaspoon salt Equipment Medium-sized mixing bowlMeasuring cup and spoonsA fork Instructions 1. Put 3/4 cup of butter or margarine (that's a stick and a half) into your mixing bowl. 2. There are no instructions for baking from this print, but a quick search for others' experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400 degrees. Have you ever made Cookie Monster's cookie dough recipe? (Images: 1. Related:  RECIPE'Ssweet

Ooey Gooey Dulce de Leche Cookie Bars I recently asked one of my best friends: “What is your favorite dessert?” to which she aptly responds “just one?!“. That’s why she’s my bestie. Anyway, she replies with Tres Leches Cake! Yum. Happy Weekending, friends! Dulce de Leche Cookie Bars Ingredients 2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookie dough 1 cup quick cooking oats 1 cup packed brown sugar 1 bag (14 oz) caramels, unwrapped 1/2 cup butter 1 can (14 oz) sweetened condensed milk (not evaporated) Instructions Preheat oven to 350 degrees. Chocolate Chip Cookie Dough Truffles Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like...

Semolina cake I was so ready for frankenstorm Sandy. We had the generator up on the front steps ready to go, installed a new sump pump outside the basement door (after finding out the old one was burned out) so this didn’t happen again, extended the downspouts from the house out away from the foundation and even baked these expecting spend some serious time indoors over the next few days. So of course we never even lost power and the extent of damage on our property was my pretty purple potted mum being blown out of it’s pot across the lawn. I’ll be honest, I was probably least excited about this cake out of the 3 recipes picked from the cookbook, An Edible Mosaic. Firstly, it’s not a cake as you can blatantly see. Secondly, I cut back on the sugar (see notes in recipe for specifics). All that being said, they came out stellar. The other best part about this recipe? Other Mid-East Feast posts: Spicy chicken shawarma wraps | Zucchini fritters Coconut Semolina Cake HARISSA Cook time Total time Ingredients

Crock Pot Bread Baking (Fast Bread in a Slow Cooker) When I moved to the midwest I was introduced to Crock Pot cooking. I had never even seen a slow cooker before and had no idea the range of foods that could be created in a plug-in cooking pot. Since then I have had everything from No-Peek-Chicken, Swedish Meatballs and Peach cobbler, done in one of these magic devices. When my husband was an art director Aveda they had “crock pot parties,” which meant everyone plugged in their slow cookers at their desks and made a dish to share. Brilliant! But, bread in a crock pot? 1 pound dough (Click here for our No-Knead 5-Minute Bread Recipe. Form the dough into a ball and place it on a sheet of parchment paper. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. Turn the temperature to high and put on the cover. Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. Related Post:

Chocolate Chip Cheesecake Dip 6 Oct This dip might put me into rehab. It is so addicting. I. Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Like this: Like Loading... Tags: Appetizer The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake! First of all, thanks to everyone who participated in the Layer Cake Shop giveaway. I knew you all would love it just like I did. See the bottom of my post for the winner! What a fabulous Labor Day Weekend we had. My family from AZ made a surprise visit and my boys reaction was just priceless! We woke them up in the morning with their favorite Chihuahua “Roxy” licking their faces. During their stay, we celebrated my Dad’s aka “Teedo” birthday early so we could be a part of it. I’m excited for you all to give this fab birthday cake a try, trust me it’s incredible!! The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake 1 box Pillsbury Devils Food Cake Mix 4 large eggs 1/2 Cup canola oil 1/2 Cup water 8 oz sour cream 1 small box instant chocolate pudding mix 1 bag mini or regular chocolate chips 4 8oz packages softened cream cheese 2 sticks softened butter 16 oz bag powdered sugar (most of it) 1 Cup melted creamy peanut butter 1. 2. 3. Have a great new week!

Crusty Bread Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.

Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies]

Healthy Holiday Recipe - Butternut Squash Hummus If you’re getting ready for a New Year’s Eve bash, this butternut squash hummus is a nice alternative to the usual dips. I had seen recipes for hummus that called for both chickpeas and butternut squash – but when I was making this batch, I stopped and tasted it before adding the chickpeas and decided it was perfect as is. You’d think this would be super sweet, but it’s actually surprisingly hummus-like, thanks to the garlic, tahini and lemon. And of course, you can feel good about eating it because butternut squash is rich in fiber, antioxidants and other good stuff. Smoky Southwestern variation: substitute lime juice for the lemon, use one small chipotle pepper from a can of chipotles in adobo in place of the cayenne pepper, and stir in two tablespoons of chopped cilantro at the end. Butternut Squash Hummus Preheat the oven to 400 degrees.

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