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The Science Behind Baking the Most Delicious Cookie Ever

The Science Behind Baking the Most Delicious Cookie Ever
You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone… There is! And, no, it’s not Martha Stewart’s. We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat. There’s also an illuminating Ted Talk animation on cookie science. “Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. Ooey-gooey: Add 2 cups more flour.Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.A nice tan: Set the oven higher than 350 degrees (maybe 360). Related:  Biscuits, Bars, SweetsDessert

Bomboane cu cafea / Coffee bonbons - Madeline's Cuisine Cafegiii vor fi incantati de ceea ce urmeaza :) Aceste bomboane cu cafea sunt tare aromate, gustoase, vegane si 100% guilt-free. Da, ati auzit bine :) De acum veti putea savura dimineata sau dupa-amiaza la cafea o bomboana delicioasa si sanatoasa, yuhuuu :)) Ingrediente*: 200g caju hidratat timp de 4 ore4 lg ulei de cocosindulcitor natural lichid, dupa gust (am folosit 4 lg de sirop de agave)100ml espresso cat mai tare, racit (sau cafea de cicoare)boabe de cafea si ness/cafea de cicoare pentru decor :) *Daca dublati cantitatile si puneti compozitia intr-o caserola in congelator, veti putea savura o inghetata delicioasa de cafea :) Turnam in blender cafeaua, uleiul de cocos si indulcitorul lichid. Pofta mare! Coffee addicts will be thrilled by what’s next :) These coffee bonbons are very flavored, tasty, vegan and 100% guilt-free. Ingredients*: *If you double the quantities and put the cream in a casserole in the freezer, you’ll be able to enjoy a delicious coffee ice-cream :) Enjoy!

PIÑA COLADA ICE CREAM - Thug Kitchen Makes about 1 ½ pints, enough for 2-3 sweaty motherfuckers 3 cups of frozen pineapple* 1 frozen banana, broken into chunks 1 ½ cups canned coconut milk 1 tablespoon liquid sweetener like agave or maple syrup, whatever you got ½ teaspoon vanilla extract Throw everything in a blender and run that shit until it’s all smooth. Cover and place in the motherfucking freezer until it is nice and solid, at least 5 hours depending on how shitty your freezer is. *about one 16 ounce bag

No-bake vegan chocolate fudge bars | Jamie Oliver | Features Words and recipe by Mary Lynch Eating a varied diet is one of the most important pieces of nutritional advice I can give to anybody. However, those with special diets have an added complication, and variety is often overlooked. Being restricted in what you can eat can leave you in an unimaginative and unhealthy rut. If you suffer from coeliac disease or avoid a food for ethical reasons, it’s easy to build up a list of safe foods and never try anything new. As someone who isn’t coeliac or vegan, the one thing I really struggle with is healthy snacking. Here is my favourite super-healthy, raw, no-bake, gluten-free snack bar recipe that you can take in lots of different directions – try mixing it up with whatever dried fruit, nuts or seeds you have at hand. No-bake vegan sticky chocolate fudge bars I got the idea of this from my friend who makes the most incredible chocolate brownies, and have used a combination of cocoa powder and raw cacao. Makes 12 bars Base layer Chocolate topping Method

Blueberry, Lemon and Thyme Ice Cream | Hip Foodie Mom Ever since I tasted blueberry + lemon together, I have been in love. I absolutely love this flavor combination. It is so good. For today’s Mid-Week Cheater Recipe, I had to share this homemade ice cream. Made with no ice cream attachment. Just used my beloved KitchenAid Stand Mixer with the whisk attachment. Is the texture different? But with this flavor combination, the texture is different. The possibilities are endless. So, I hope you give this method a try. . and start with the homemade Vanilla. An upcoming taste test . . . A friend of mine recently asked me if I have tried using an ice cream maker attachment and what I thought the difference would taste like. Seems like everyone can probably guess which method will give us the better tasting ice cream. . So, stay tuned. . and in the meantime, I really hope you give this Cheater recipe/method a try for yourself! I hope you enjoy! Here is my blueberry compote, lemon zest and thyme. Here it is, up close and personal. Author: Hip Foodie Mom

"Lazy Samoas": Chocolate Coconut Cookies The "Lazy Samoa", a creation of the The Post Punk Kitchen, is known in the vegan cookie community as the alternative to the popular Girl Scout Cookie. "Lazy" because, unlike its go-getting forefather who can only be obtained through ambitious small girls in funky green uniforms, these cuties feel more nourishing, as they are solely powered by coconut and chocolate. That said, they still will quite possibly be the most surprisingly yummy cookie that no one will believe are homemade. For the chocolate and toasted coconut lover who wants a chewy cookie, put down the purple box and get you and your sweettooth in the kitchen. The Lazy Samoas from Vegan Cookies Invade Your Cookie Jar will impress all of your omnivorous and herbivorous friends. Lazy Samoas / Chocolate Coconut Cookies Yields 2 dozen 1 cup vegan chocolate chips 2 tablespoons coconut oil Heat oven to 350F. To toast coconut, heat in a dry saucepan until lightly browned.

Coconut Mango Cheescake Recipe, Coconut Mango Cheesecake Filling, Coconut Mango Cheesecake Cream Cheese, Coconut Mango Cheescake Squares Hooray My first attempt to make or rather bake a Japanese Coconut Mango Cheesecake and it was a major hit in my family. Thanks to talennyn.blogspot.com I have adapted my Coconut Mango Cheesecake from this blog. This is a lovely Coconut Mango Cheesecake although I have tweaked the recipe by adding coconut, vanilla essence, dry fruits. Let me tell you this Coconut Mango Cheesecake will tempt you and make you crazy. I didn’t even manage to click proper pics as it got over so soon … As soon as it was made. This Coconut Mango Cheesecake is a must must try! I usually try to make my own innovation to make recipes. The best part is No Gelatin, no Mango juice or any complicated stuff required to make this cake. Adapted from talennyn.blogspot.com. Total Time: 50 Mins Serves: 6 to 7 People unless all are Mango Snatchers lol Ingredients: Method: Firstly take a round pan or any shape you desire. Crush the digestive biscuits with your fingers. Now add olive oil+butter to this mixture. For Cake Filling:

Double Almond Chocolate Chip Cookies I was going through old photos on my hard drive the other day and realized that I totally forgot to share this amazing chocolate chip cookie recipe with you! The cookies are thin and very soft, so they almost melt in your mouth. If you’ve ever had Keebler Soft Batch Chocolate Chip Cookies, then you know what I’m talking about! The best part about these cookies is they they’re on the healthy side. They contain a ton of almonds, so they’re a great source of protein and vitamin E. And because they don’t contain any wheat, they’re 100% gluten-free! My mom made these cookies for me when I was home for Christmas back in 2012 after seeing the recipe in her local newspaper (see how she marked them as “Vegan”? Isn’t it such a great recipe? The recipe comes from the Almond Board of California and the recipe is also available on their website. >> GET THE RECIPE: Double Almond Chocolate Chip Cookies Updates

SAMOA CHEESECAKE - WeFindTheBestRecipes.com To Make The Cheesecake: Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. (Or you can do this step by hand by crushing Oreos with a meat mallet inside a ziplock freezer bag.) Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Place the double pans in the oven on a shelf on the bottom third of the oven. Close the oven door, and bake about 1 hour 30 min, or until center is almost set. Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. Using a spoon, spread a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines.

Raw Vegan Lemon Meltaway Balls [GF] Oh do I have a surprise for all you lemon fans out there! I’ve got these cute little Raw Vegan Lemon Meltaway Balls for you, full of all the tangy lemon tartness that you love. And…they have options too! You can eat them plain, roll them in shredded organic coconut, roll them in almond flour, powdered sugar (not raw), or even put them in the dehydrator and they will be slightly hard on the outside and soft on the inside and be more like a lemon cookie. I’ve made them both ways and can’t decide which way I like best. You basically just put everything in the food processor, roll them into a ball shape, and they are ready to eat in a matter of minutes. These little guys are flourless, grain-free, and gluten-free too! The basic ingredients in a traditional lemon bar dessert can include up to: 2 sticks of butter, 2 cups of flour, 1/2 cup of powdered sugar, 4 eggs, and 2 cups of processed sugar. That’s 2 sticks of butter and 2 1/2 cups of sugar! Raw Vegan Lemon Meltaway Balls Ingredients Preparation

Lavender Creme Brulee : Cafe Fernando – Food Blog - creme brulee - lavender - lavender creme brulee - Puddings and Custards September 03rd, 2007 | Category: Puddings and Custards A close friend of mine came back from her vacation with a huge bouquet of lavender and the most delicious apricot jam I have ever tasted in my life. I baked my first brioche to enjoy with the apricot jam (more on that later) and finally got around to trying one of the recipes with a “must-try” sticker from Dorie’s book. I absolutely love using lavender in custard-based desserts. Even tough I had to extend the baking time much more than recommended, the result was absolutely fantastic. Dorie – Thanks again for yet another killer recipe! recipe from Dorie Greenspan‘s “Baking: From My Home to Yours” Ingredients 1+1/4 cups heavy cream1/2 cup whole milk3 tbsp lavender3 large egg yolks1/3 cup sugar2 tbsp pure vanilla extractAbout 6 tbsp sugar for topping Method

Strawberry Spelt Biscuits for Breakfast in Bed-Fest When my friend Angela at Canned-Time.com invited me to post a recipe in her year-long Breakfast in Bed-Fest I couldn’t say yes fast enough. I love breakfast! I wanted to make something biscuity because they are one of my favorite foods. Sweet biscuits, savory biscuits, drop biscuits are all big hits at my house. Since it’s strawberry season I had to build my recipe around them. I use coconut sugar to slightly sweetener the biscuits, but you could use the sweetener of your choice or none at all. I’ve really been into spelt flour lately so I added it into this recipe too. If your herb garden is already producing try making a variation with finely minced thyme, mint or lemon balm. Get the recipe here.

Cadbury Creme Egg Cupcake Recipe - Daily Unadventures in Cooking Sweet mother of all things that are merciful on this planet, make these cupcakes at your own peril. Your teeth will hurt, your entire kitchen will be sticky, and you will need to buy new jeans. But if you do make them, and I am not saying you should, you will have a gooey chocolate cupcake with a luscious sugary center and a caramelized sugar bottom. 100% inspired by my favorite novelty candy – the Cadbury creme egg. This cupcake recipe was adapted from a homemade Cadbury Creme Egg recipe and an older chocolate cupcake recipe. Now, if you are really brave, put one of these cupcakes in the microwave for 15 seconds and then top it with banana ice cream. Print Recipe (12 cupcakes) 1/4 cup butter, softened 1/2 cup golden corn syrup 3 cups icing sugar 1 teaspoon vanilla yellow food colouring (optional) 1/2 cup butter, softened 1/2 cup sugar 2 eggs, separated 1/2 teaspoon vanilla 3 ounces unsweetened chocolate, roughly chopped 2 cups flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt

Vegan Cream Sandwiches These vegan sandwiches were inspired by my favorite childhood snack! Instead of being bogged down with unnecessary ingredients, these vegan alternatives feature all-natural components for a healthy yet delicious treat. From midnight cravings to hot summer days, these cream sandwiches are the perfect dessert to satisfy any sweet tooth. Vegan Cream Sandwiches Ingredients For the Cookies 1 ⅔ cups all-purpose flour (200 g)¾ cup raw cane sugar (150 g)½ cup organic cocoa (60 g)⅓ cup soft vegetable margarine (80 g)2 tablespoons soy flour2 teaspoons baking powder1 pinch sea salt1 cup soy milk (250 mL) For the Cream Filling 1¼ cups soy whipping cream (300 mL)¼ cup whipping cream stabilizer (40 g)6½ tablespoons sugar (80 g)2 teaspoons freshly squeezed lemon juice Preparation For the Cream filling Beat the soy whipping cream with cream stabilizer until stiff while slowly adding the sugar.Add in the lemon juice and stir.

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