background preloader

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'S

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. 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:

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.

7UP Biscuits What? Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! 7up Biscuits 2 cups Bisquick 1/2 cup sour cream 1/2 cup 7-up 1/4 cup melted butter Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Sprinkle additional biscuit mix on board or table and pat dough out. King's Hawaiian Bread I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :) King's Hawaiian Bread makes 3 loaves or 24 large rolls from 6-7 cups all-purpose flour 3 eggs 1 1/2 cups pineapple juice 3/4 cup sugar 2 teaspoons salt 1/2 teaspoon ground ginger 1 teaspoon vanilla 2 (1/4 ounce) envelopes yeast 1/2 cup butter (one stick) melted Directions: Beat the eggs. Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Cover and place in a warm place to rise until doubled in size. Bake at 350 degrees for 25-30 minutes or golden brown.

Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting For the Cake: 2¼ cups cake flour 1¼ cups granulated sugar 2 teaspoons baking powder ½ teaspoon kosher salt ¾ cup unsalted butter, at room temperature, cut into 2-inch pieces 6 egg whites 1 cup coconut milk 1 cup sweetened shredded coconut 1 vanilla bean, split in half lengthwise For the Frosting: 1½ cups granulated sugar 6 egg whites 1½ cups unsalted butter, at room temperature, cut into 2-inch pieces 1 teaspoon vanilla extract ¼ teaspoon kosher salt ⅔ cup coconut milk For the Garnish: 1 cup sweetened shredded coconut 1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside. 2. 3. 4. 5. 6. 7. 8. Note: Use the frosting within 30 minutes, or transfer to an airtight container and store at room temperature for up to 1 day, then beat with a mixer (using the paddle attachment) until smooth before using. 9. 10. 11.

Foolproof Jelly Roll Cake | Simply Sifted Posted: October 6th, 2010 | Jessie | | Tags: cake, jelly, Red Ribbon | No Comments » Ages ago I read an article about Red Ribbon Bakery on Serious Eats and I finally made it there this weekend. Red Ribbon is Filipino bakery chain that opened it’s first location in New York last winter. I was intrigued by the description of the cakes as “soft and moist”. I’m a sucker for light and airy cakes like angel food, chiffon, and sponge. About half of the cakes at Red Ribbon were roll cakes. and guess what? Foolproof Jelly Roll Cake from The America’s Test Kitchen Family Baking Book 3/4 cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt 5 large eggs, at room temperature 3/4 cup granulated sugar 1/2 tsp. vanilla extract 1 1/4 cup jam Confectioners’ sugar for dusting 1. 2. 3. After 2 minutes After 6 minutes 4. 5. 6. 7. 8. 9. 10.

Seedless Raspberry Filling A not-too-sweet, tangy, flavorful filling that keeps several days at room temperature, making it ideal for weddings. Many brides choose the filling because it cuts the sweetness of traditional white wedding cake and frosting. Shown with CakeBoss White Velvet Cake. Ingredients 12 oz frozen unsweetened raspberries, thawed 1/2 cup sugar 1 tsp lemon juice 2 heaping tablespoons cornstarch 2 tbsp raspberry liqueur such as Razzmatazz by DeKuyper (optional but highly recommended) Method Thaw raspberries and strain juice from berries. In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. Shown with CakeBoss White Velvet Cake.

Simple Perfect Enchiladas Recipe : Ree Drummond Directions Watch how to make this recipe. For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. For the meat: While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. For the rest: In a small skillet over medium heat, heat some canola oil. Preheat the oven to 350 degrees F. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Place the tortilla seam side down in the baking dish. Bake the enchiladas for 20 minutes, or until bubbly. 2012 Ree Drummond, All Rights Reserved