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French Toast Cookies

French Toast Cookies
Attention: These cookies taste like french toast, but they also taste just like a brown sugar cinnamon Pop Tart. In other words, childhood, reclaimed! They’re insanely delicious pillowy clouds of cinnamon-y, maple goodness and I could not wait to share them with you. The initial idea was to make a french toast cookie, and I think I achieved that. I took these to a summer BBQ at work and the entire pan was annihilated within the hour. Now that would’ve been a complete cookie-eating experience, no doubt. I highly recommend them as an afternoon treat or a late-night indulgence. Yes, I’m saying that these cookies will make you friends. French Toast Sugar Cookies I can't decide if these taste more like french toast or a brown sugar cinnamon pop tart! Author: Minimalist Baker Serves: 36 cookies Ingredients Instructions Preheat oven to 375 degrees. Nutrition Information Related:  sweet

Quick and Easy Lemon Cake This is the lemon cake that my Nana usually always makes for me when I go home to California. We both forgot about it during my last visit and I didn’t realize until I got back to Sicily that I hadn’t had my Lemon Jello Cake fix. Luckily, I have the recipe! This is one of the easiest cakes you can make and I will argue that it’s one of the best-tasting cakes you will ever eat. What makes this cake so great is the glaze. Hope you enjoy it as much as I do! Nana’s Lemon Jello Cake 1 package yellow cake mix 1 small package lemon jello 3/4 C. water 4 eggs, well beaten 3/4 C. oil glaze: Juice and zest of 2 lemons 2 C. powdered sugar 1. 2. 3. 4. 5. As you can see, the batter will be lumpy. One of the greatest inventions ever, the microplane grater is perfect for zesting a lemon in seconds! How do you juice your lemons? When making the glaze, you don’t have to use a cute little whisk like this one. After the cake comes out of the oven, pierce it all over with a large fork. Related Recipes:

Cinnamon Sugar Pull-Apart Bread « Recipe Looks yummy, right? And let me tell you, this cinnamon bread really is yummy! Immensely! I am actually so impressed by it that I would call it a gift from heaven. Okay, maybe not exactly from heaven since the original recipe was born in Joy the Baker’s kitchen. Dear friends, please prepare this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. If you wonder how, I’ll show you… Here’s the list of ingredients. 1. 2. 3. You can also melt the butter in milk in a small saucepan over medium-low heat. 4. 5. I kneaded the dough by hand for about 10 minutes. You can, of course, use an electric mixer and have the job done in about half the time. 6. O-oh, we have a serious case of yeastafalitis here. Or, in other words, this is what happened after I let the dough rest for one hour. 7. 8. 9. 10. Melt the butter (in the microwave oven or in a saucepan). 11. 12. 13. I went horizontally, it’s the rebel in me. Joy said she drooled at this phase. 14. 15. 16. 17. 18.

to make: cobbler baked in jars I made these for the Seattle Bake Sale for Share Our Strength organized by Frantic Foodie (thanks Keren!). I had so much fun making pies in jars that I figured this was the perfect opportunity to bake something else in jars. This time I used half-pint wide mouth jars, a nice size for a bake sale. (Half pint jars washed and drying.) I used the blueberry cobbler recipe from Baking Illustrated. (Look! These are great for bake sales because the packing is an eye catcher. The recipe, with notes on actually making it in jars, is below. Seriously, the cornmeal added to the biscuit batter makes all the difference here. I call this mise en jars, I used the washed jars from the overflowing and sticky (but sooo worth it) test batch. For each batch I used a 10-ounce package of frozen wild blueberries and, for the sake of economy, filled out the rest with locally grown (and gorgeous) frozen blueberries that are sold in 48-ounce bags. The scent of these baked goods right here is amazing. 1. 2. 3. 4.

Apple Walnut Cinnamon Roll Cupcakes In all my years on the internet, I’ve received three unforgettable emails. Each were typed by my mother. I picture her sitting at the keyboard, perfectly positioned to type as though she were being tested for proficiency. Either full caps or none at all. Her nose turned slightly up at the computer because she can’t quite see the 24” monitor. And truth be told, neither can I at 25 years old. These electronic notes are the joy of my existence. The first email appeared in my inbox the day my mother discovered the internet. Truly perfect. The second best email was one that I’d like to have chiseled into stone. Love, articulated. And then there was the third email. Just so you know, she looks fabulous with bangs. The genius of email is the terseness. But back to the email itself. And I don’t question her. I baked the cinnamon rolls. These are not light, they are not classically healthy, they can’t even be considered simple. Apple Walnut Cinnamon Roll Cupcakes Let’s get started, shall we?

Charlottes Just like a Charlotte russe, a Charlotte royale can take a variety of forms. This domed version is probably the classic, though I’ve seen lots of flat ones made in rounds as well. They can be just about any flavor. Mango is a true delight. It starts with a sheet of joconde, half as thick as my regular recipe calls for. Loosen it from the pan as soon as it emerges from the oven. Then lay on a sheet of parchment and a rack. Flip everything over and peel away the paper. Apply another parchment sheet and another rack (or an upside-down sheet pan)… …and flip it back. Reader Ed had the suggestion that instead of making one long jelly roll, which would leave leftovers of jelly roll and a bottomless Charlotte, I should use half the sheet for the roll and half for a bottom. …then trim off the crusty edges to make it easier to roll. Now I’ll apply some orange marmalade. Then I’ll just roll up the marmalade-covered half. I’ll wrap that in plastic wrap… There’s my Charlotte bottom.

How to make Easter Bunny Shaped Rolls Mom Always Finds Out Easter Bunny Shaped Rolls February 25, 2013 by Nicole · 110 Comments 147.3K Flares147.3K Flares× Pin It How adorable are these Easter Bunny Shaped Rolls? Please note that you will probably want to practice the ear shaping technique ahead of time because the photo above is from a professional chef. Ingredients: 2-1/2 to 3 cups all-purpose flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup (8 ounces) sour cream1/4 cup water2 tablespoons butter1 egg Directions: Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Looking for easy Easter table decor? My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! Edited April 2014: The original recipe “Chinese New Year Pineapple Tarts” has finally been located online. Hey There! What is this? 147.3K FlaresTwitter100Facebook27.3KGoogle+79 StumbleUpon104.8K Pin It Share15K14K+Email--Email to a friend147.3K Flares× Comments

50 Tips for Baking Better Cakes Happy American Thanksgiving! I was sitting here planning a bunch of upcoming baking posts, when I realized that we’ve never really chatted about some of the basic steps that make for consistent baking and caking. I thought that it may be helpful to post these tips now, before we get too hot and heavy into more cake recipes. This collection of tips and tricks is made up of suggestions that happen to work for me, that I have either learned from the pros, read in books, or figured out along the way (and am still learning). I can say that implementing these steps completely changed my life as a baker, and I thought it would be fun to share. I hope that even one of these tips will help you along too. {print} Recipe Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 1 large egg white = 37 grams, 1 large egg yolk = 20 grams. 9. 10. 11. 12. 13. 14. 15. Mixing: 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. Baking Cakes: 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. Cooling & Frosting: 41. 42. 43. 44. 45.

Homemade Cereal Bars Recipe Homemade cereal grain bars are even tastier than the boxed version, but so much healthier. These are made with oats, flaxseed meal, and honey, and easily made vegan or gluten-free. My kids love nutrigrain and other fruit cereal bars. Guess what. Then things got crazy. Keep reading for step-by-step pictures and recipe! One last tip - my kids weren't interested in these the first time I made them. Berry Cereal Bars Recipe 2 (This one is the winner in our family!) The Same Sun I was lucky enough to spend some time recently, with dear friends who live many miles away (hence the prolonged absence of posts). I feel blessed to count these people as friends and I’m always a little sad to return home. Coming home from a vacation is always difficult for me, but especially troublesome when I have to leave people I really care about. It brings to light how much I am not a part of their daily lives and routines and they are not a part of mine. But who says I have to run the same route? Hawaiian Banana Bread source: inspired by the interwebs 2.5 C all purpose flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1/4 C butter at room temperature3/4 C vanilla yogurt (I use non fat)1 C brown sugar1/2 granulated sugar2 tsp vanilla3 eggs or 3/4 C egg beaters3 to 4 really ripe bananasZest of one lemon3/4 C toasted, sweetened coconut Optional: Notes: The riper the banana the sweeter your baked goods will be. Like this: Like Loading...

Rugelach I rarely buy cookbooks. That probably comes as a surprise, considering how much I love to cook, and how pretty cookbooks can be — but I just don’t buy them that often. That’s partly because I tend to browse for recipes online, and partly because, not being able to help myself, I take all the pretty ones of the shelf at Barnes and Noble and before I know it, I’ve already looked at every pretty picture and no longer have any interest in buying the darn things. On the rare occasion that I actually shell out the cash for one, the self control and patience I’ve been cultivating for years run out in a matter of seconds. I plop down on the couch, open the thing up, and soak up every last picture. Regarding the fillers between the pictures: sometimes I read those. Right of the bat, a couple recipes will jump out at me. Long story short: Rugelach seem ordinary, and they have a few annoying steps involved, but oh, they are so very worth the extra effort. Email Print

~Apple Pie Cookies! You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE! Anyway, that’s my absolute favorite part of a fruit pie! How great are those sticky little chewy bites..omgosh?! Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself! These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall! Each and every bite offers the very best part of an actual Apple Pie, with all of the convenience of a Cookie! Seriously the best cookie I’ve ever had! To. What you’ll need for 6-8 good sized Pie Cookies: 1 Box of frozen Pillsbury Pie Crust (2 sheets per box)

Raspberry White Chocolate Scones As adventurous as I've tried to become in the kitchen, I've only very recently made scones for the first time. It was an extra-special occasion, a brunchy baby shower for my friend Shelby (she gave birth to her beautiful little guy last week...yay!). I'm not going to lie, these scones were a little high maintenance. But offsetting the effort was the fact that these were the most delicious scones I've ever had. Raspberry White Chocolate SconesAdapted from Picky CookMakes 8 sconesPrintable Recipe 16 tablespoons unsalted butter (2 sticks), frozen whole (you'll only wind up using 10 tbsp, but need all 16 for this to work. 1. 2. 3. 4. 5. 6. To Make Ahead:After placing the scones on the baking sheet, either refrigerate them overnight or freeze.