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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.

tiny gingerbread houses, a few variations Earlier I made gingerbread houses meant to perch on the edge of a mug, but I wanted to work on a few more things. First, since these are meant to be eaten I wanted to cut down on the amount of royal icing. I still used it to assemble the houses, but to get sugar decorations to stick to the roofs I decided to use simple syrup. Second, I added a chimney. I think it turned out very cute, though I found that the taller chimneys looked incongruous, so I’ll stick to very short chimneys. Third I decided to see what whole happen if I moved the door shape, the part that fits over the mug, off to one side to allow more of the house to hang on the outside of the mug. Last I wanted to see if it would work out using sugar cookie dough.

Cream Cheese Chocolate Chip Cookies This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire! Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4)3/4 cup unsalted butter, melted and cooled1 cup brown sugar1/2 cup granulated sugar2 tsp vanilla extract1/2 tsp baking soda1/2 tsp salt2 cups plus 3 tbsp all purpose flour1 1/2 cups semi sweet chocolate chips Preheat the oven to 325 degrees and line baking sheets with parchment Cream together the butter, cream cheese and sugars until light and fluffy. Sift together dry ingredients and then add them to the butter mixture. Enjoy!

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.

Chewy Chocolate Gingerbread Cookies Recipe-Martha Stewart Cookies Posted by Grace Massa Langlois on Tuesday, 26th October 2010 Martha does it again with Chewy Chocolate Gingerbread Cookies, a simple cookie recipe that delivers flavour and texture in a big way. I can’t say that I am a big fan of gingerbread cookies but my kids love them! This cookie has a wonderful combination of fresh and ground ginger, cinnamon, nutmeg, cloves, molasses, and my favourites, cocoa and semisweet chocolate chunks. My favourite thing about baking gingerbread cookies is the sweet, spicy smell of ginger and cinnamon wafting throughout the house. Put away your rolling pin and cookie cutters! Rolling the cookies in sugar just prior to baking gives it a sweet crunch and a wonderful contrast to the moist, spicy interior. This is a sophisticated gingerbread cookie with a spicy zing that adults will love. (from Martha Stewart, Cookies) Makes 2 Dozen Comments (26) Leave a Reply

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. 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. Milk is, in fact, an essential component to enjoying these amazing cookies. The Infamous Jacques Torres Chocolate Chip Cookies

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.

Nutella Chocolate Chip Cookies ***Last Friday night, Brad and I got an invite to an impromptu dinner party...What fun! We were both excited, and of course, I immediately started to think about what I could take along for dessert. I was in the mood for cookies, but not the same-ole', same-ole' variety. I wanted to try something new, but using the ingredients that I had on-hand was a necessity. A trip to the grocery store was not in the cards if I wanted to be on time. So, I began browsing through cookbooks and blogs for just-the-right recipe. As soon as I found this recipe for Nutella Chocolate Chip Cookies, my search was over. This recipe didn't disappoint...The cookies were indeed incredible. You'll LOVE these! Bon Appetit! Nutella Chocolate Chip CookiesSource: Kirbie's Cravings Food BlogIngredients:2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 cup butter (1 stick)1 cup sugar1/2 cup brown sugar2 eggs1-1/2 teaspoon vanilla1/4 cup Nutella1-1/2 cups chocolate chipsDirections:1.

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.

Handle the Heat » Cookies & Cream Cheesecake Cupcakes Cinnamon Roll Sugar Cookies These are divine. Truly. They taste just like your favorite breakfast treat but in fabulous cookie form. I wish I could take credit for the idea, but I stumbled on something like it and thought I would give it a whirl. Cookie Ingredients:- One batch sugar cookie dough (you can make your own, or just buy a roll)- 1/4 stick butter, melted- Cinnamon- Brown Sugar Cookie Instructions:- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!) Glaze Ingredients:- Butter, melted- Milk, warmed- Powdered (Confectioner's) Sugar- Vanilla Glaze Instructions:- Mix equal parts butter and milk- Add a dash off vanilla to butter/milk mix for flavor- Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency

Peanut Butter Cup Brownies April 1, 2009 • Ariel and Whitney Eat your heart out Reese’s, there’s a new peanut butter cup in town. I am convinced peanut butter and chocolate were made for each other, like Charlie and Claire on LOST–I’m only on Season 2 right now but someone please tell me they have gotten together. My Peanut Butter Cup Brownies were adapted from a recipe found on Bake or Break, I opted to use milk chocolate chips instead of the peanut butter chips for a little different flavor. Peanut Butter Cup Brownies Makes 1 dozen brownies 3/4 cup granulated sugar 1/4 cup butter, softened 1 tablespoon water 1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing 1 large egg* 1/2 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon baking soda 3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing 3/4 cup creamy peanut butter* *Healthy Swaps: I used egg whites instead of an egg (2 egg whites per egg called for) and reduced fat creamy peanut butter. Preheat oven to 350 degrees. Bon Eating,

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