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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

Black Bean Fiesta Dip I can not get enough of this dip lately. It’s been the perfect munchie to make on the weekends, especially with football season in full swing. It’s super simple to make and pretty to look at, don’t ya think? Something about fresh cilantro and sliced jalapenos as garnish just put a smile on my face and instantly makes me hungry. So go ahead, grab a Corona and dig in. I’m sharing the recipe for Black Bean Fiesta Dip over at Babble’s Family Kitchen this week…enjoy! Tagged as: appetizer, Beans, black beans, dip, football food, game day food, mexican, Snack

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. Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.

2-Minute Chocolate Chip Cookie For One This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6. 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

Pasta with Creamy Cajun Sauce Sunday, April 15, 2007 A few weeks ago, I was doing prepping in the studio kitchen for a class called “Creative Healthy Cooking” for that evening. On the menu were light, fresh dishes such Creamy Corn Soup, Zucchini “Spaghetti” and Roasted Cauliflower. The back restaurant kitchen door swings open, out comes one of the restaurant’s cooks with two steaming hot plates of creamy, yummy, pasta. One for him…and one for not me. They sat right in front of me as I was cutting the kernals off the corn cob for the soup. This was their conversation: “Wow, this creamy pasta is so delicious! Focus. I. I grabbed the biggest serving spoon and helped myself. If I could only choose one creamy pasta sauce, this would be my favorite. Leave a Comment

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:

The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:

Hot cocoa cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Grate 5 ounces of semisweet chocolate over the hot cookies. Enjoy!

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