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cookies
Pumpkin Cheesecake Snickerdoodle

Ingredients

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon ground
¼ tsp. ground nutmeg freshly ground
1 cup unsalted butter at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Filling Ingredients:

8 ounces cream cheese softened
1/4 cup sugar
2 teaspoons vanilla extract

Cinnamon-sugar coating:

½ cup granulated sugar
1 tsp. cinnamon ground
½ tsp. ginger ground
Dash of allspice

Instructions

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball.

Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!


Serves: 24

Calories 254kcal (13%)
Carbohydrates 36g (12%)
Protein 3g (6%)
Fat 11g (17%)
Saturated Fat 7g (35%)
Cholesterol 38mg (13%)
Sodium 76mg (3%)
Potassium 92mg (3%)
Fiber 1g (4%)
Sugar 20g (22%)
Vitamin A 1565IU (31%)
Vitamin C 1mg (1%)
Calcium 38mg (4%)
Iron 1mg (6%)
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Think about how to do this using microwave

Lemon Rice Krispies Treats
https://www.momontimeout.com/lemon-rice-krispie-treats/

These extra delicious Lemon Rice Krispie Treats are better than the original with a bright, bold lemon flavor! This fabulously easy rice krispie treats recipe is sure to be a new favorite!

Cook Time 5 minutes Servings 16 Calories 196 kcal

Ingredients
16 ounces mini marshmallows divided
6 tablespoons salted butter
2 tablespoons lemon juice ~1 lemon (Orange and lime work great in this recipe as well.)
1 tablespoon honey
1 teaspoon vanilla extract
6 cups Rice Krispies cereal
1 teaspoon lemon zest optional
½ cup unmelted white or yellow candy melts this makes about ⅓ cup melted candy melts
1 tablespoon shortening or coconut oil or vegetable oil

Instructions
1. Prepare a 9×13 baking pan by spraying it with cooking spray or lining it with parchment paper. Set it aside.

2. Melt butter over medium low heat.

3. Measure out 1 cup of mini marshmallows and set aside.

4. Add the rest of the marshmallows in with the butter and stir frequently until melted.

5. Once melted, take off heat and add in the lemon juice, honey, and vanilla extract (and/or lemon extract) and stir to combine.

6.Stir in remaining 1 cup of marshmallows and cereal. Once all combined, transfer it to the 9×13 inch baking pan and press down gently to create an even surface.

7.In a microwavable bowl, microwave the candy melts and shortening or oil for 15 seconds. Remove and stir.

8. Continue to melt in increments of 15 seconds until fully melted.Drizzle over the rice krispie treats using a fork or piping bag. Sprinkle with additional lemon zest, optional.

9.Let your rice krispies treats cool down in the refrigerator for 1 hour or until set. Slice and serve.

/lemon-rice-krispie-treats-titled-square
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DELICIOUS AND EASY ANZAC BISCUITS
https://thewanderlustkitchen.com/delicious-and-easy-anzac-biscuits/
yield: 24 COOKIES prep time: 15 MINUTES cook time: 15 MINUTES total time: 30 MINUTES
This Delicious and Easy ANZAC Biscuits recipe is an Australian and New Zealand favorite that combines oats, flour, golden syrup, butter and coconut flakes for a historical and delicious cookie.

INGREDIENTS
1 cup quick cooking oats
1 cup all-purpose flour
1 cup white sugar
¾ cup unsweetened flaked coconut
½ cup butter
1 teaspoon baking soda
2 tablespoons boiling water
1 tablespoon golden syrup (or substitute light corn syrup)Read more... )

INSTRUCTIONS
Preheat the oven to 350 degrees F.

In a large bowl mix the oats, flour, sugar, and coconut together.

In a small saucepan use low heat to melt the syrup and butter together.

In a small bowl, dissolve the baking soda in the boiling water and then add the soda to the melted butter and syrup mixture. Stir to combine them. Be careful with this step because if the butter is hot the mixture will bubble up a lot.

Pour the butter mixture into the bowl of dry ingredients and mix well.
Line baking sheets with parchment paper.

Roll into balls and place on the lined baking sheets, leaving plenty of room for them to spread. Eight per sheet works well. Note that if your dough is too crumbly, then the cookies will not flatten out, so add a tablespoon or two of water to get the non-crumbly dough that is needed. Also, don't wait to roll and bake these cookies as the oats will absorb more liquid and the cookies won't flatten out if that happens either.

Bake at 350 degrees F for 10-15 minutes. They should be golden brown and firm, but not dark brown or hard.

Transfer to wire racks to cool.

ANZAC cookies
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Baileys Irish Cream Chocolate Chip Cookies
https://bakerbynature.com/baileys-irish-cream-chocolate-chip-cookies/?fbclid=IwAR0oBSY5jeyvVrJ8DCfN34HcfpE9yNJCpoiYoTiuNevdPRlQEKOe-FtVkwY

prep 20 minscook 10 minsinactive 2 hourstotal 2 hours, 30 mins
author ashley manila

yield 2 dozen

Love Baileys Irish Cream? Love Chocolate Chip Cookies?! These Baileys Irish Cream Chocolate Chip Cookies are for you! They bake up thick, chewy, and super flavorful!

Ingredients

2 and 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 and 1/2 teaspoons espresso powder
8 ounces unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 and 1/2 teaspoons vanilla extract
3 Tablespoons Baileys Irish Cream Liqueur
2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips (save some to press on top right after taking them from the oven)
Read more... )
baileys chocolate chip cookies
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pumpkin cheesecake balls
https://www.delish.com/cooking/recipe-ideas/recipes/a55032/pumpkin-cheesecake-bites-recipe/?utm_source=facebook&utm_campaign=socialflowFBDEL&utm_medium=social-media&fbclid=IwAR1GEvLpEvBKHQodDV-9-sCv0X8PhHC7yVti4imw9vIfbUDnHvcznNMkLms

Pumpkin Cheesecake Bites
These truffles are a simple mixture gets rolled together and coated in white chocolate for a super easy no-bake dessert.

YIELDS: 19

INGREDIENTS

1 c. crushed ginger snaps
3/4 c. crushed graham crackers
4 oz. cream cheese, softened
2 1/2 c. melted white chocolate, divided
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
Pinch kosher salt
1 tbsp. coconut oil

DIRECTIONS

1. Line a large baking sheet with parchment paper. In a small bowl, mix together ginger snaps and graham cracker crumbs. Set aside 2 tablespoons for topping.

2. In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup melted white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Mix in cookie crumbs.

3. Scoop mixture into tablespoon-sized balls and freeze until solid, about 40 minutes.

4. Roll chilled balls between your palms to smooth out edges, then chill for an additional 5 minutes.

5. Mix together remaining 2 cups melted white chocolate with coconut oil, then dip truffles in to coat. Place back on baking sheet, and sprinkle with reserved cookie crumbs.

6. Refrigerate at least 1 hour, or until ready to serve.
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peanut butter and jelly cookies

Peanut Butter and Jelly Cookies
https://cookiesandcups.com/peanut-butter-and-jelly-cookies/?fbclid=IwAR0XmzLyUtOOoJ2HmYpsxmMj9edUdKJqtpL-TcF8gknfnQKjfsN6UAoR6cI

The peanut butter cookie base is a combo of peanut butter and butter. You CAN make peanut butter cookies with just peanut butter and no butter, but peanut butter doesn’t have as high a fat content as butter, so I find that I prefer the texture of a peanut butter cookie that is made with the combo of peanut butter AND butter.

1. Freeze Small Dollops of Peanut Butter. Before you start making the cookie dough, line a plate with wax paper or parchment paper. Drop little spoonfuls of peanut butter onto the prepared plate. This doesn’t have to be exact or pretty, so don’t worry about that. The amount you will need is about 3/4 teaspoon of peanut butter. Since you might not have a 3/4 teaspoon measuring spoon, you can eyeball it with a heaping 1/2 teaspoon or a scant full teaspoon. Make sense? Don’t get too hung up on this. Place the plate in the freezer while you make the dough. Also, you might be wondering why I don’t freeze the jelly/preserves. Well, I tried and it really doesn’t ever get solid, so it’s not worth the trouble!

2. Make the Cookie Dough. This is super easy and straightforward. AND you don’t have to chill the dough!

3. Stuff the Cookies. Use a large cookie scoop, and I’m talking LARGE. You will need 3 1/2- 4 tablespoon scoop! These will be big cookies, and if you are using my proportions of peanut butter and jelly filling, you will need this amount of cookie dough. Make a well in the center of the dough and spoon in 3/4 teaspoon of jelly and then place in one of your frozen peanut butter nuggets. Form the dough carefully around the filling doing your best to seal it in!

4. Bake! Place them on a baking sheet with enough space for them to spread, and bake them until the edges get slightly golden and the tops start to crack slightly. Then press some more peanut chips on top to make them pretty!

5. Let them cool! You will need to allow these cookies to cool for at least 5 minutes on the cookie sheet before transferring them to a wire rack. They will be soft due to the filling and need to set up. If you try and move them too soon they will break.


pbj cookies
https://cookiesandcups.com/peanut-butter-and-jelly-cookies/print/38790/

Prep Time: 20 minutes Cook Time: 12 minutes Total Time: 32 minutes Yield: 15 large cookies

Ingredients:

1 cup creamy peanut butter, plus 1/4 cup, divided
1/2 cup butter, room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/2 cup peanut butter chips, plus 1/4 more for optional garnish
1/4 cup strawberry preserves or jelly

Instructions:

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Reserve 1 cup of peanut butter for the cookie dough. Set aside.

Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small “dollops” of peanut butter. They don’t need to be exact. Place the plate in the freezer while you prepare the cookie dough.

In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.

Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.

Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.

Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.

Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes:

You can use any flavor of jelly or preserves that you prefer.

Store airtight for up to 3 days.
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Almond joy cookieshttps://www.momontimeout.com/almond-joy-cookies-just-4-ingredients/?fbclid=IwAR1_Hn9Nif5f_TsuNTqDtdN8nEh4x0i88ujC-BLFHQs0iHd_sszD5uQsYGY

Almond Joy Cookies - Just 4 Ingredients!

These easy Almond Joy Cookies take just four ingredients and don't even require a mixer! No beating, no chilling, just mix 'em up and throw 'em in the oven EASY! You're going to love these ooey gooey fabulous cookies!

Prep Time 5 minutes |Cook Time 12 minutes | Total Time 17 minutes | Servings 3 dozen

Ingredients

1 14 oz bag sweetened coconut flakes
2 cups semi-sweet chocolate chips
2/3 cup chopped lightly salted almonds I used Blue Diamond Low Sodium Lightly Salted - light blue bag
1 14 oz can sweetened condensed milk regular or fat-free worksRead more... )

https://www.momontimeout.com/almond-joy-cookies-just-4-ingredients/?fbclid=IwAR1_Hn9Nif5f_TsuNTqDtdN8nEh4x0i88ujC-BLFHQs0iHd_sszD5uQsYGY&jwsource=cl
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Chocolate Peanut Butter No-Bake Cookies
https://insanelygoodrecipes.com/no-bake-cookies/?fbclid=IwAR0mq914QH0xR5uymDDMwyuoWb5Sc8m8N2BT3VNgHRdAAhQofholpNwVvsM




choc no bake cookies

Ingredients:

3 c. Quick Oats. The oats give this classic cookie that chewy texture that makes this recipe oh so good. I recommend quick oats, but you can also use old-fashioned. Just keep in mind it will create a chewier, thicker texture.

1/2 c. Crunchy Peanut Butter. You can use crunchy or creamy. But I think the crunchy creates a perfect texture. A little crunch in every bite. But again, let your taste buds (and personal preference) lead the way!

3 T. Unsweetened Cocoa Powder. This gives the cookies that delicious chocolate flavor.

2 T. Sugar. This recipe uses white sugar. But you can also change it up by using half white sugar and half brown sugar. In fact, for a completely new twist I also really like just using all brown sugar. Takes this cookie to a whole new level.

1/2 c.Milk. I use and recommend whole milk for these classic no-bakes. But you can also use 2% milk, skim milk, or even almond milk. Again, mix and match for your personal taste buds (or dietary needs).

1/2 c. Butter. I recommend that you use salted butter. But if you only have unsalted in the refrigerator, simply add 1/4 teaspoon of salt in with the butter.

Vanilla Extract. This seems to be a requirement in nearly every dessert. The same is true for this one. You can never go wrong with a teaspoon of vanilla extract.


How to Make No-Bake Cookies
Before you get started, I recommend that you gather all your ingredients and measure them out. This makes the entire recipe super smooth and simple. Just a few minutes of prep work can make all the difference in the kitchen.

In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It’s important to bring these to a boil verrrrry slowly. Once they reach the boiling point, boil for 60 seconds.

Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.

Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper.

Tips & Tricks For The Best No-Bake Cookies
Patience is key: do not spoon the mixture onto the wax paper while hot! Allow it to cool so the cookies will be easier to form.
You may also refrigerate for 10 minutes to speed up the cooling process.
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One Bowl Lemon Brownies

One bowl. No mixer. So easy. And they're just as good using whole wheat! You’ll need 3 small lemons and always zest the lemons before juicing. The 8x8 pan will produce cakier bars while the 9x9 will be a bit more dense. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. (My photo shows the whole wheat version) - Jenny Jones

one-bowl-lemon-brownieshttps://www.jennycancook.com/recipes/one-bowl-lemon-brownies/

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Makes: 16
Read more... )
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Homemade Oatmeal Cream Pies
HomemadeOatmealCreamPies
https://www.melissassouthernstylekitchen.com/homemade-oatmeal-cream-pies/

The flavor of these Homemade Oatmeal Cream Pies hearkens back to those irresistible Little Debbie Cakes we all love from childhood. Made from scratch, the delicious oatmeal cookies are sandwiched with that dreamy filling that melts in your mouth.

Course: Cookies, Dessert, Pie
Cuisine: American

Servings: 18 Cream Pies

Ingredients
1 cup butter softened
1/2 cup solid vegetable shortening
1 1/2 cups packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp dark mild molasses
2 tsp pure vanilla extract
3 cups quick cooking oats (not instant)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/8 tsp ground clove or allspice
Filling:
1/2 cup butter softened
1/2 cup solid vegetable shortening
2 cups powdered sugar
2 Tbsp cream or half and half
1 tsp pure vanilla extract

1 7 oz jar marshmallow fluff
Read more... )
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Brown Butter Bourbon Pecan Chocolate Chunk Cookies
https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/?fbclid=IwAR23hHGGf6Y8QCRt77YEgAecUPo_yVZod04aMgsXY09lj16opnfRO8hEQjc

Brown Butter Bourbon Pecan Chocolate Chunk Cookies
prep 20 minscook 10 minsinactive 2 hourstotal 2 hours, 30 mins
author ashley manila

yield 2 dozen

Brown Butter Bourbon Pecan Chocolate Chunk Cookies! Such an incredible flavor combination!

Ingredients
For the Buttered Pecans:
1 and 1/2 cups pecan halves, finely chopped
1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
2 sticks (8 ounces) unsalted butter, melted until browned
2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons bourbon
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
24 pecan halves, for decoration, optional


Instructions
For the Buttered Pecans:
Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Brown Butter:
1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.

2. Once the butter is at room temperature, you're ready to get baking!

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:
1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.

2. In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.

3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.

4. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired.

5. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
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TRIPLE-CHOCOLATE ALMOND COOKIES
https://www.177milkstreet.com/recipes/double-chocolate-almond-cookies

This chewy, rich chocolate cookie uses an unorthodox one-bowl mixing method that is easy and cuts down on cleanup. The almond butter keeps these cookies moist, fudgy and almost brownie-like. We liked them with sliced almonds pressed onto the tops, but they can be left off, if you prefer. If the dough is very sticky when you try to shape the cookies, allow it to sit for 5 to 10 minutes. As the milk chocolate solidifies, the dough becomes easier to work with.

Yield 30 cookies

Read more... )



Double chocolate almond cookies
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Recipes from Grave Errors by Carol Perry
Carol Perry's "Witch City" series are fun murder mysteries with a paranormal slant. Set of course in Salem Massachusetts.
There's a cat named O'Ryan who may be a familiar, an aunt who is a librarian who is an expert cook, a ghost, and the main character who is able to see visions in shiny surfaces. Add one boyfriend who is a police detective.


Tabatha Trumbull’s Vanilla Bread Pudding
yields 6 - 8 servings

1 qt. Milk
2 ½ C firm bread cut into ½” pieces
½ C sugar, divided into two ¼ C
4 eggs
½ t salt
3 T butter
2 t vanilla extract
1 ½ C thinly sliced peeled apples
½ C seedless raisins

Scald milk, stir in bread and set aside.

Beat 2 eggs plus 2 egg yolks. Set the 2 egg whites aside.

Stir in ¼ C sugar and salt.
Slowly pour into the cooled milk/bread mixture, stirring constantly.
Add butter and vanilla.
Stir in apples and raisins.

Turn into 1 ½ qt. buttered casserole and set into a large baking pan.
Pour hot water into baking pan to a level within an inch of the top of the casserole.

Bake 350° oven for about 1 ¼ hours. Remove from oven.

Beat eggs whites with ¼ C sugar until soft peaks form.
Spoon over pudding, spreading it to cover over the top.
Return pudding to oven baking until meringue is light brown, about 15 min.


Tabatha Trumbull’s Cowboy Cookies
yields 3 dozen cookies

2 C flour
½ t baking powder
1 t baking soda
½ t salt
1 C shortening (Crisco)
2 eggs
1 t vanilla extract
1 C sugar
1 C brown sugar
1 C regular oatmeal
1 package chocolate chips * (I’ve seen coconut substituted)

Sift together; flour, baking powder, baking soda, and salt.

Cream together shortening, the 2 sugars, and eggs.

Add oatmeal, vanilla, and chocolate chips.

Drop by full teaspoonfuls onto greased cookie sheet about 2” apart.

Bake 350° about 10 minutes til lightly browned around the edges.

Cool on cookie sheet for 1 – 2 minutes then place on cooling racks.
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Cowboy cookies

Cowboy Cookies
https://tasteerecipe.com/2017/01/04/dont-cowboy-like-cookies/2/

These are the perfect combination of light and sweet and hearty and filling. With the mouthful of pecans and cornflakes you will have the perfect combination of sweet and salty. The coconut adds a nice crunch and sweetness. They are hearty and perfect to share. Serve with a scoop of ice cream and you have got yourself quite the meal!
“There are so many textures, flavors, and elements in every bite and it all somehow works. They’re like an Oatmeal Chocolate Chip Cookie with the addition of shredded coconut.” Thanks to Averie Cooks for this amazing recipe.

Read more... )
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Bourbon Balls

Bourbon Balls
http://www.myrecipes.com/recipe/bourbon-balls-0

These traditional ball-shaped, bourbon-flavored pecan cookies end up on a dessert bar or in a gift box.Read more... )

Kentucky Bourbon Balls

Kentucky Bourbon Balls
https://www.thespruce.com/kentucky-bourbon-balls-3051734

A basic recipe for bourbon balls. The bourbon balls can be rolled in powdered sugar, granulated sugar, or finely chopped pecans.
Read more... )

Chocolate-Wine Balls

Chocolate-Wine Balls
https://www.bettycrocker.com/recipes/chocolate-wine-balls/5f458673-02dc-4fa2-b2ff-f90f37208676

Dessert ready in 20 minutes. Enjoy these wonderful chocolate-wine balls decorated with crystal sugar – a perfect gift for chocolate lovers.
Read more... )
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bourbon chocolate cookies

Dark Chocolate Bourbon Crack Cookies
YIELD: 24-30 COOKIES TOTAL TIME: 3 HOURS

The unbaked dough balls can be frozen after they've been coated with regular sugar. Thaw for about 30 minutes before baking, coat in confectioners sugar and bake. Dough may be refrigerated for up to 5 days or frozen for up to 1 month. These are best eaten the same day.

Ingredients:

3/4 cup (100g) all-purpose Flour
1/2 teaspoon (3g) Baking Powder
1/4 teaspoon (1g) Kosher or Sea Salt
8 ounces (225g) Dark Chocolate, chopped
3 Tablespoons (45g) unsalted Butter
2 Tablespoons Bourbon
2 large Eggs, room temp.
1/3 cup (65g) Sugar (+ extra for coating cookies)
Confectioners Sugar (for coating cookies)

Directions:

In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.

Combine dark chocolate, butter, and bourbon in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.

Whisk together eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.

Gently stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).

Preheat oven to 325°F. Line baking sheet with parchment paper.

Pour granulated sugar and confectioners into separate bowls. Form chocolate cookies into 1 1/2-inch balls. Roll the balls in sugar, then roll in confectioners sugar to coat. Space about 1-inch apart on baking sheet.

Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't over bake them.

Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

http://whiteonricecouple.com/recipes/bourbon-dark-chocolate-crack-cookies/
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oatmeal & whiskey cookies

Oatmeal & Whisky Cookies
http://www.thefoodieskitchen.com/en/2010/12/05/oatmeal-whisky-cookies/
From Digital Anachronism

The dough comes out at first (steps 2 and 3) pretty much like the Chocolate Chip mix. You cream the butter and add the sugar mixture, then add the rest of the ingredients holding the flour until the end. When adding the Whiskey the smell of it will come out really strong, but it will come down as you bake them. If you don’t have ground almonds, just crush with your hand the same amount (1/4 cup) with your hands. That should be enough.

Yield: About 2 dozen cookies

Ingredients:

1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter at room temperature
1 egg, room temperature
1/2 cup all-purpose flour
1 1/2 cup rolled oats
1/4 cup ground almonds
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
3 tablespoons Whiskey

Directions:

1. Preheat oven to 350°.

2. Cream together the sugar and the butter.

3. Beat in the egg.

4. Combine the remaining dry ingredients and add to the mix.

5. Add the Whiskey to the mix.

6. Place spoonfuls of the mix onto baking trays covered with baking paper, this is easiest if you use two spoons to shape eat dollop.

7. Bake for 10–13 minutes until golden.

8. Remove from oven and allow to cool on baking trays for 5 minutes.

9. Transfer onto wire rack to cool completely

10. To keep the cookies crispy, store in an airtight container.

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