Homemade Twix Bars Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. I recommend serving them while they still have a slight chill from the fridge. Homemade Twix Bars adapted from Sherry Yard’s, “Desserts By The Yard” Shortbread 5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened 1/4 cup sugar 2 cups cake flour 1/4 teaspoon salt 2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)* Make the Shortbread: Preheat the oven to 350°F. In a large bowl cream the butter and sugar until fluffy.
Apple Pies I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. I sure couldn’t. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try. Apple Pies Inspired by Pinterest 1 prepared pie dough, rolled out and sliced into strips 6-8 large apples (really any kind of apple will do) 1/3 cup sugar, plus more for sprinkling onto the crust 1/3 cup brown sugar 1 tsp cinnamon 1/4 or 1/2 tsp cardamom, if desired 1 tsp cornstarch Juice of a lemon or lime, mixed with 1 cup of water 1 tbsp melted butter Preheat the oven to 375F. Place the hollowed out apples in a muffin tin.
Homemade pancakes Pour the batter into something you can easily pour out of. Or you could use a handled measuring cup and just scoop it onto the pan. I use those cups you see me pouring it into in the pics. Heat the pan to hot (you want it hot before you start cooking at all). Pour the batter onto the pan into 3-4" circles. The last pic shows the bubbles right before it's ready to flip. Cream Cheese Chocolate Chip Cookies « Betchacanteatjustone's Blog 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!
Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
S'mores Please S'mores cupcakes - graham cracker crust, dark chocolate cake, graham cracker crumbles on top of cake, toasted marshmallow icing Create a 'crust' by combining graham cracker crumbs, butter and sugar. Press crust into bottom of lined cupcake pan and bake at 350 for about 4 minutes until golden. Fill liner 3/4 with chocolate cake batter (a box works well to save some time, from scratch i like to use Hersheys Perfectly Chocolate Cake recipe). Two options for icing: 1. 8 egg whites, 2 cups sugar, 1/2 tsp cream of tarter, 2 tsp vanilla Place egg whites, sugar, and cream of tartar in a heatproof bowl and set over a simmering saucepan. Set aside and use handheld beater and beat until stiff, glossy peaks form. 2. 2 sticks of butter, 2 1/2 cup powdered sugar, 1 tbsp vanilla, 16 oz jar of Fluff or Marshmallow cream Whip butter for about 5 minutes until airy, add in sugar gradually to avoid a powdery mess, mix in Fluff and vanilla.
Giant Oatmeal Raisinet Cookies We really can’t leave well enough alone now can we? Remember those Whopper brownies from just a few weeks ago? Who do we think we are? Taking a perfectly delicious brownie and insisting on adding malt balls?! And the blondie snack cake? We tried. Ok fine that’s a lie. Clearly we didn’t try. Really, we’ve got some nerve. We add malt balls to our brownies. Sidenote, please don’t judge us on the cereal comment. And after all that? But maybe we deserve a free pass on this one? So these kind of don't even count! DENIAL. Giant Oatmeal Raisinet Cookies Makes 16-18 very large cookies Print Recipe 2 cups flour1 1/4 teaspoons baking powder1/4 teaspoon baking soda3/4 teaspoon salt1 teaspoon cinnamon2 sticks unsalted butter, cold & cubed4 ounces cream cheese, room temp3/4 cup sugar3/4 cup light brown sugar, packed2 eggs1 teaspoon vanilla1/2 cup pecans, chopped1 3/4 cups Raisinets1 1/2 cups rolled oats In a large bowl, sift together the flour, baking soda, baking powder, salt & cinnamon.
Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Easy Lemon Bars These are perfect, neither too lemony nor too sweet, light, and slightly sticky lemon bars. I was amazed at how well this recipe turned out, considering I'd never made lemon bars before! I'm giving you my own tailored version, since even though they were great, I think there is always room for improvement (unless it comes to devilish angel food cake which is pretty much perfect in all ways). It's a pretty straight-forward recipe, so I hope you enjoy! Shopping list: 4 large lemons 4 eggs Milk Butter All-purpose flour Confectioner's sugar Granulated sugar Cornstarch Salt Make the crust: Line a 13"x9" baking dish or jelly roll pan with a double layer of parchment, or one of foil and one of parchment (the extra strength will help you lift the bars out of the pan for cutting). In a food processor, pulse together: Optional:Add: 1-2 tablespoons cold vodka this will help hold the dough together while you pat it into the pan, but will bake off in the oven, leaving a light, flaky crust.
Chocolate Chip Oreo Cookies Chocolate Chip Oreo Cookies I procrastinate from my homework the best when I’m baking. Seriously. Instead of writing a 1000 word paper, I browse through my bookmarks on my computer and decide what I want to bake. Were these cookies worth it? Chocolate Chip Oreo Cookies Ingredients 1 stick softened butter 6 Tablespoons sugar 6 Tablespoons brown sugar 1 egg 1 teaspoon vanilla 1 ¼ cup flour ½ teaspoon baking soda ½ teaspoon salt 11 broken pieces Oreo Cookies 1 cup chocolate chips Directions Preheat oven to 350 degrees F.Cream butter, and sugars until well combined.Add egg and vanilla until mixed well.