Watermelon Cookies If you need a fun and colorful dessert for a picnic or cookout, try these delicious watermelon cookies! This is a simple sugar cookie dough that’s been dotted with miniature chocolate chips, then rolled in a colored glaze to finish them off. I’ve actually made these many times and published them on Familycorner.com, a website I used to own, several years ago. I did adapt the recipe a little bit over the years though. Just a quick note. Cut out circles with a cookie cutter or biscuit cutter. Use a dough scraper or a sharp knife to cut each circle in half. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes (mine were perfect in 7 minutes). Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Ingredients Sugar Cookie Dough Plus 1 cup miniature semi sweet morsels Glaze 1 1/2 cups powdered sugar, sifted 2-3 tablespoons milk green paste food coloring OR 15-20 drops green food coloring Instructions For the Glaze
bakerella.com Chocolate Lovers’ Triple-Chocolate Brownie Cookies - Cook Like James Chocolate Lovers’ Triple-Chocolate Brownie Cookies These chewy fudgy chocolate cookies from Cook's Country will satisfy any chocolate lover who craves a brownie in cookie form. I use Callebaut chocolate, but Ghirardelli is also a fine choice. Three types of chocolate combine to deliver a deep dark rich chocolate cookie. The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Download Triple Chocolate Brownie Cookies recipe 3 ounces unsweetened chocolate, chopped 1 ½ cups bittersweet chocolate chips (don’t use bar chocolate, use chips only) 7 tablespoons unsalted butter, cut into pieces 2 teaspoons instant coffee or espresso powder 2 teaspoons vanilla extract 3 large eggs, at room temperature 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon table salt 1 1/2 cups semisweet chocolate chips 1. 2. 3. 4.
Peanut Butter- S’Mores Turnovers | recipegirl.com Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash. Use a sharp knife to cut a couple of slits in the top of each turnover (to allow steam to escape while baking). Bake at 400 degrees F. until golden (about 15 minutes).
Homemade Girl Scout Cookies: Thin Mints Thin Mints are the Girl Scouts’ best selling cookies – although Samoas, Do-si-dos and Tagalongs have their fans, too – when they have their annual cookie sale. Even though they’re a wonderfully tasty combination of mint, chocolate and crispiness, there are a couple of good reasons not to buy them no matter how tempting they seem. First, only a small portion of the cookie sales go to the troops, and as the prices rise, the cookies themselves shrink. I’d rather donate to my local chapter and know where the money is going. I’d much rather make my own. Once baked, they are dipped into a dark chocolate coating. The cookies can be stored at room temperature in an airtight container for several days, but like “real” Girl Scout cookies, they taste great when frozen and will last for weeks – if not longer – in the freezer. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. Dark Chocolate Coating 10-oz dark or semisweet chocolate 1/2 cup butter, room temperature
Make Your Cupcakes Pop! Cupcake Pops and Cupcake Bites (Video Instructions from the Martha Stewart Show) 1 13X9 baked cake (from a box cake mix or from scratch … any flavor)1 can cream cheese frosting (or about 2 cups equivalent from scratch)1 flower shaped cookie cutter (1.25″ wide X .75″ tall)1 package chocolate bark1 package pink candy melts or white chocolate barkbowls for dippingwax paperaluminum foillollipop stickssprinkles, m&ms or something similar for top of cupcakesmall plastic treat bags and ribbon to package the Cupcake Popscandy cups and truffle boxes to individually package the Cupcake Bitesstyrofoam block Bake a cake from a mix or from scratch and cool completely. Crumble cake into a fine consistency into a large bowl. TIP: If the texture is too coarse, you can run it through a food processor.Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. TIP: Let the pink chocolate sit for a few minutes after heating to thicken. Wilton Candy Melts
Homemade Girl Scout Cookies: Tagalongs Tagalongs, or Peanut Butter Patties, seem to be one of the less remarkable Girl Scout cookies. Everyone likes them, but no one ever seems to call them out as their favorite. My feeling is that these cookies are very reminiscent of candies like peanut butter cups and I think we can all agree that they are a hard act to follow because the combination is such a good one. So, while I don’t think that this homemade version of Tagalongs is going to replace classic peanut butter cups, they are still really good cookies. The cookie base for these is the same one that I used to make my homemade Samoas: a tender and crisp shortbread-type cookie. I used the same peanut butter filling that I used for my homemade peanut butter cups, substituting all creamy peanut butter for the crunchy. The only problem I encountered with these cookies was that the chocolate coating turned out to be quite thick, somewhat overwhelming the flavor of the peanut butter when I used dark chocolate. Preheat oven to 350F.
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.
Chewiest Sugar Cookies - Recipes - food52 - food community, recipe search and cookbook contests Author Notes: My 8 year old daughter Maddie and I love to make cookies together. We always sample the dough as we go, adding a little more sugar or vanilla (or something else), if needed. Because if the dough doesn't taste good, the cookies certainly won't. If you use very fresh free-range eggs (ours are from a farm down the road), then you don't have to worry about salmonella. If you'd rather not eat raw dough, though, trust that Maddie and I have tasted this one, and we think it's great. Food52 Review: These super-chewy cookies have deep dark sugar flavor and rich vanilla notes. Serves 20-30 cookies 1 cup unsalted butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 egg yolks 2 teaspoons vanilla extract 3 cups unbleached all purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt Preheat oven to 350 degrees F. This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Easy, kid-friendly, sweet
Pudding Cups Wicked Good Chocolate Peanut Butter Pudding Cups. They’re from the book, Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor and just as good as their name states. Jill sent me and my niece a copy of her book as a little thank you for a post I did inspired by her Cheesecake Pops. From separating the egg yolks, to the measuring and mixing. She cooked the pudding. And mixed in the peanut butter… (thank you, Jill) … and the extra chocolate chips … Oh my! Let the pudding chill for at least four hours before eating. Here’s a link to the Pudding Recipe so you can print it out. Now, here’s the best part. It involves balloons to make bowls. Okay, I did help a little bit here. After you blow up the balloons, wash them off and let them dry. Okay, here’s what you do. Melt some semi-sweet chocolate, white chocolate or confectionery coating. Spoon a small amount on a wax-paper-covered baking sheet. Then take one of your prepared balloons and dip it in the chocolate. And repeat. Repeat. two… three!
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