Watermelon Sugar Cookies Our local Safeway has a little watermelon slice cookie that I can get in the Summer, and I love the taste. It just shouts Summer and I have a hard time passing them by when I see them on the store shelf. So when I saw these adorable watermelon cookies that Amanda from Amanda’s Cookin had baked up last Summer, I knew I would be making them. . They were so dang cute, I immediately put them on the “must bake” list. I was excited to try Amanda’s recipe, but I was going to substitute watermelon extract for some of the vanilla. I even had some watermelon flavored sprinkles. I was just waiting for the stars to line up. You know. But that never happened. And Summer quickly faded away and took my cookie with it.. But I couldn’t forget it! So to celebrate this Summer, I made watermelon cookies for you! I started my cookie dough just as Amanda instructed, After I rolled my dough between 2 sheets of wax paper, I chilled it for an hour or so. Then I decide to make some with a bite taken out of them.
Chocolate Cupcakes with Flaming Strawberries - StumbleUpon Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
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.
raspberri cupcakes This may be the girliest cake I've made. It's so PINK. My Mum is in town at the moment and we've been planning to celebrate her birthday before she heads back to KL. I'd been struggling to come up with a good idea for her birthday cake, until a recent trip to the Hunter Valley withmyfavouriteladies where Lisa pointed out the most gorgeous caramelised balsamic vinegar. I immediately knew what I wanted to do; a fluffy vanilla cake layered with Strawberry & Balsamic Vinegar Icing, topped with heart-shaped macarons filled with the same icing. I love the combination of balsamic vinegar and fresh strawberries. For the cake I decided to try this wonderful looking Fluffy Vanilla Cake from Sweetapolita. I couldn't resist piping some of my heart-shaped macarons to decorate the top of the cake. I've been having a weird problem with my macarons recently. For the macarons: 100g aged egg whites (you can use fresh eggs too, just make sure they are room temperature.
Strawberry Shortcake Cookies. I have a problem. I kind of love strawberries. In a normal day, I will consume: a big cup of Dunkin Donuts strawberry shortcake coffee, wild strawberry-flavored water, a small bowl of fresh strawberries, sometimes frozen, because I'm weird, sometimes with strawberry yogurt, cuz that just seems more healthy, more strawberries snuck throughout the day when no one's looking because I'm convinced I'm starving, & sometimes, if my own wiggling isn't enough, strawberry Jello. So it was only a matter of time really before strawberries found their way into my cookies too. I immediately fell in love with the idea of these and was so, so excited to try them. I mean, unless, somewhere in the world, a strawberry shortcake cheesecake exists. These bitesize cookies reminded me more of a strawberry muffin top or miniature scone: tender and soft and cakey on the inside & slightly crisp and golden brown on the outside. They're best eaten the day that they're made... or for breakfast the next. I love spring.
Cinnamon Toast&Rolls - Circle B Kitchen - Circle B Kitchen - StumbleUpon The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Cream Cheese Chocolate Chip Cookies & Betchacanteatjustone's Blog - StumbleUpon 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 Chip Cookies with Homemade Nutella Chips Last week, I innocently tweeted: Dear Nutella: I really think you should start selling Nutella baking chips. Seriously. I don’t know what made me say that. Either way, I thought it would be really cool to bake chocolate chip cookies with Nutella baking chips. For my first attempt, I simply spread the Nutella on a sheet of foil and stuck it in the freezer. Well, apparently it isn’t that simple. So I decided to throw in some chocolate chips and butter along with the Nutella and gently melt everything together. I just kept mixing it until it looked smooth and glossy. Note: In a third attempt, I tried just mixing Nutella and butter and then freezing it. My plan was to once again just spread the chocolate on a sheet and let it freeze, but something got into me and I decided to find some ambition in my life. I’m no artist, I’ll tell you that. The good news is that the spiral mounds even out as the chocolate settles, and they look much better when you take them out of the freezer. Update!
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
The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon 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. 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. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath
Graham Cracker S'mores Cookies | Sweet Pea's Kitchen - StumbleUpon You’ve never had such an indulgent treat as these S’mores Cookies! They are soft, chewy, and filled with Hershey’s chocolate, toasty marshmallows, and chocolate chips. You only need 12 ingredients to make these graham cracker chocolate chip cookies, and you’ll be amazed by them. I have made this s’ more cookie recipe for years, and it never gets old. Sometimes I get a major craving for chocolate, and these Hershey cookies are always right there to rescue me. If you do a lot of holiday baking, summer barbecues, or parties, these chocolate chip marshmallow cookies would be a great addition. Graham Cracker S’mores Cookies Recipe If you want to bring a smile to a friend or co-workers, face, I highly recommend making these graham cracker chocolate chip cookies! Don’t take my word for it, though! What Are S’mores Cookies? A s’mores cookie is very similar to a regular s’ mores treat, but it’s a cookie instead. S’ more Cookie Recipe Ingredients How To Make Chocolate Chip Marshmallow Cookies
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.
Baked Potato Soup Slow Cooker Recipe 23 Flares Twitter 0 Facebook 1 StumbleUpon 0 Pin It Share 16 16 Google+ 6 Email -- Email to a friend Filament.io Made with Flare More Info 23 Flares × It has been so chilly here so early in the season. We have been enjoying wonderful warm meals made in the slow cooker. This time I made Slow Cooker Potato Soup. Double Thick Baked Potato Soup Slow Cooker Recipe: 2 pounds baking potatoes, peeled and cut into 1/2-inch cubes 2 cans (10-1/2 ounce size) condensed cream of mushroom soup 1 1/2 cup finely chopped green onions, divided 1/4 teaspoon garlic powder 1/8 teaspoon ground red pepper 1 1/2 cup shredded sharp Cheddar cheese 1 cup sour cream (Can swap this out for 1/2 cup of milk 1 cup milk (I used skim – worked great) black pepper Combine potatoes, soup, 1 cup green onions, garlic powder and red pepper in slow cooker. Add cheese, sour cream and milk; stir until cheese has completely melted. Yummy! Read original recipe at cdkitchen.com