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Coraline Cookies

Coraline Cookies
These bite-size peanut butter buttons are super easy to make and fun to eat. Keep your eyes on them, though. They’ll disappear quickly. You’ll need one peanut butter cookie mix and the ingredients to make… egg, water, oil. Yep. I said easy. Bake the cookies for about 8-10 minutes at 350 degrees. Then, as soon as you remove them, use the same bottle cap to press the cookies down forming a raised outer edge. And then, this is the fun part. To make sure you have enough time to press the centers and poke the holes before the cookies cool, bake them in three batches of fifteen cookies. There you have it. But, what if we covered them in chocolate. Dark chocolate. Yes, I think so. Grab a button and dip the top in some of the melted candy. And you’ll end up with a bunch of cute chocolate-covered peanut butter buttons. Enjoy! Movie Award Season Recipes sponsored by Hyundai.

Nutella Sandwich Cookies Hello there A Beautiful Mess readers, I'm Emma, Elsie's sister and the gal behind Food Coma. At Elsie's wedding last week I had the opportunity to try Nutella for the first time. Now I'm obsessed. So I've been trying to dream up different ways to use this magical new-to-me spread and I thought that in between two cookies might be the perfect place for Nutella. Along with on top of toast. You can enjoy these cookies in the late afternoon along with some coffee or in the evening with some milk while watching the latest episode of Glee. Nutella Sandwich Cookies, makes 10-12. Ingredients: 1/2 cup softened butter, 1 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon (aluminum-free) baking powder, 1/2 teaspoon salt and plenty of Nutella. Cream together the butter and sugars, stir in egg and vanilla. Now form into small round disks, about 2-3 inches in diameter and uniformly thick. xo.

Styled magazine The second issue of Styled magazine is out today! (Styled is an online magazine and it’s free.) I’m so excited to tell you that I have an Autumn project in it! I took a set of photos showing how to create the lattice that couldn’t fit into the spread so I’m including them here. I’m sad to see summer gone, but I’m also looking forward to sweaters and hot cider! Click through to see the complete pie lattice how-to. Roll out two rounds of dough, rolling each between two layers of parchment will make this super easy. Move the strips apart carefully. Fold back every other slice. Lay down one strip of dough from the other section of dough. Fold the strips back. Now fold the other strips of down back over the one you just laid down. Put down another strip of dough from the other set. Fold the strips back flat. Continue on like that until you’ve got a full lattice. Cut out the cookies, and… … remove the excess dough from around them instead of trying to move them.

Handle the Heat » Cookies & Cream Cheesecake Cupcakes Simple, Unique, and Darn Tasty: Pennsylvania Dutch Cinnamon Waffle Cookies with Maple Glaze. - Something Edible Abstract: Sometimes where cookies are concerned, it feels like it's all been done. So, when I found a recipe for a cookie that bakes in a waffle iron, I knew I had to try it. Purpose: Wanna skip the read and watch something? If you know me, then you know that I'm a bit of a gadget hound. While a bunch were average to forgettable, the one that I kept coming back to was Pennsylvania Dutch Cooking. Recipe: Jump to the detailed recipe. The Cookies 8 oz butter That's two sticks; and it's gotta be room temperature.8 oz sugar (About 1 cup.) 1/4 tsp salt 2 tsp cinnamon (Ground fresh if you can.)3 eggs 10 oz all-purpose flour (About 2 cups.) The Maple Glaze 3 oz powdered sugar (About 3/4 cup.)2 1/2 fluid oz maple syrup (That's 5 Tbsps; make it the real stuff please.) 1/8 tsp salt (That's a pinch.) In a stand mixer, cream together butter and sugar at medium speed for three minutes, stopping to scrape the bowl as necessary. Observation: My waffle iron is an old workhorse. Results: Gallery: Shazam!

Chocolate Chip Cookies | Homemade Cookie Store! Here we are with a mouth watering recipe of the popular chocolate chip cookies. They are an all time favorites for the kids and no adults can refuse them either. Also, they freeze nicely, so you might not be tempted to eat the whole batch at once. They are a delicious serving, so u can just take them out of the freezer for the guests and have one exquisite baking dish all ready to be served with the rest of the food delights. To begin with, there is some kitchen equipment that is necessary for any cooking or baking recipe you are starting with. All right then, what equipment do we need for our baking session today? So that makes it: A baking trayGood electric beaterMeasuring spoonsMeasuring cups.And two large bowls. To start with the recipe, Preheat the oven to 325 degrees Fahrenheit (or 165 degrees )TakeAll-purpose Flour 2 cups.Salt ½ tea spoonBaking soda ½ teaspoon Sift all these ingredients together in a bowl and keep aside. To the same bowl, addVanilla extract 1 tablespoonEgg 1Egg yolk 1

How to Get a Marriage Proposal with a Batch of Chocolate Chip Cookies | General Drinks & Food How to Get a Marriage Proposal with a Batch of Chocolate Chip Cookies I like to refer to these as "Marry Me Cookies". Grandma knew what she was talking about when she said, "You got to feed him to keep him". Christmas had just past and my boyfriend's birthday was right around the corner. Now keep in mind I still haven't made it to the alter yet; but stay tuned for my next article "How to Set a Date with a Cake". 1 cup softened butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 2 1/2 cups all-purpose-flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 16 oz bag of semisweet chocolate chips Step 1: Preheat oven to 350 degrees F (175 degrees C). Step 2: Mix together butter, white sugar and brown sugar until smooth Step 3: Beat in eggs one at a time Step 4: Stir in vanilla Step 5: Dissolve baking soda in hot water then add to batter Step 6: Add salt Step 7: Stir in flour Step 8: Drop large spoonfuls onto non-stick cookie sheet

Oatmeal Cherry Cookies w/ Chocolate Chips + Walnuts I made these cookies for my mom. Well, I made the recipe for my mom so she’d have something to bake for my aunt’s annual holiday cookie party. In her usual fashion, my mom doesn’t want to bake anything. To quote her, “I hate-dat-dang-baking…”(to get the full effect, say it in one word, in your head like a scolding-Korean-mother would). What she really wants is to bribe one of her baking-friendly pals into make something totally cute and delish for her… except, according to my aunt, that is cheating. So, after figuring out what my moms dream cookie would be–something chewy and oat-y, with mix-ins, and the possibility of sandwiching some cream cheese frosting between two–I came up with these lightly spiced, chewy oatmeal cookies full of dried fruit, nuts, and chocolate. These cookies have molasses and thick oats, for lots of rich and chewy goodness. Oatmeal Cherry Cookies 1 1/2 cup all-purpose flour 1 cup rolled oats 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup sugar 1 egg

Peppermint Patty Chocolate Cookie Sandwiches So sometimes I have these dreams where I wake up yelling like a lunatic and jumping on top of my husband to save me. Happens like twice a year. My husband is not a fan. In the past I’ve sworn there was a scary murderer crouching on the ground next to my bed… Another time it was a scary ghost-man floating above my bed, about to kill me. You know, just floating there. Then there was that time an older, stately gentleman wearing a dusty blue sweatshirt stood at the end of my bed shaking his head at me. I think my subconscious is telling me that I am scared of ghost-men murderers. Seems valid. Anyway, I had one of these dreams the other night…but I am happy to say that the cycle has been broken. and was probably going to murder me. So yeah, I think I am scared of being murdered, by man or spider. So after I realized the spider was a figment of my imagination, most likely being sparked by watching Arachnophobia with my kids (which, btw, I THOUGHT was a comedy), I laid awake in my bed for a while.

Peanut Butter & Jelly Potato Chip Thumbprint Cookie recipe Hi All! Did everyone have a great weekend? I did! I was styling a cookbook all weekend, but it was great nonetheless…why? Because the clients were AWESOME…some of the nicest, hard working people I’ve ever met. Tina and Lillian are two women who have worked together for years in the “serious business world” before they decided that they were going to leave their corporate jobs and open up a healthy children’s cooking school, inspired by their own children and the desire to teach them about healthy eating/cooking from an early age. On top of the ladies being genuinely good people they remind me a lot of myself and Teri and the way we work together. Anyway, just wanted to share something that I’ve been working on lately that now means a lot to me :)…now back to food! *Just a little tip: Don’t actually use your thumb to make the thumbprints…keep the balls of dough in balls and use your pinky…or something else small to make the hole…why? Directions: 1.

Date & Strawberry Oatmeal Cookies In case you can't already tell, I'm sticking to the really easy comfort-food recipes at the moment. I wanted something that I could whip up really quickly to have with a cup of tea while I whinged about how tired I was and how achey all my muscled are from packing and moving. These oatmeal cookies sandwiched with a date & strawberry filling were perfect. I didn't realise until after I was done making these that they would be the last thing I would ever bake in my current kitchen. The original recipe that I used for the cookies was a fantastic one from Joy of Baking, but it was a tad too much oats and not enough cookie for my liking so I have adjusted the quantities of the oats slightly in the recipe below. It took me nearly three days to pack up all my props. Date & Strawberry Oatmeal Cookies 170 g (3/4 cup) butter, room temperature 3/4 cup (about 150 g) packed brown sugar 1 large egg 1 tsp pure vanilla extract 3/4 cup (about 100g) plain/all-purpose flour 1/2 tsp baking soda 1/2 teaspoon salt

Chocolate Chunk Ginger Cookies I have a handful of memories from when I was very young. My oldest memory comes from when I was only eighteen months old. I was laying on the table in a doctor's office as the doctor hovered above me, putting stitches in my chin, the damage the result of falling and cracking my chin open on a stone fireplace. I do not recall any pain or suffering, but I do remember my mother singing Twinkle, Twinkle Little Star while rubbing my foot to soothe my cries—a snapshot of tranquility in a scary world for a young child. I have often been curious why this particular moment caught in my mind, both vivid and cloudy at the same time. Perhaps it is a reminder of my mother's love for her daughter. On my third birthday, my mother gave me the independence to choose the outfit I would wear for my party. After my sister was born, I remember sandwiching her between my cabbage patch dolls while she slept, believing she might need some friends her own size. I couldn't have been older than four or five.

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