charisstoma

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.

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... )

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.



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.

https://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 works( Read more... )

https://www.momontimeout.com/almond-joy-cookies-just-4-ingredients/?fbclid=IwAR1_Hn9Nif5f_TsuNTqDtdN8nEh4x0i88ujC-BLFHQs0iHd_sszD5uQsYGY&jwsource=cl

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

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

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

Makes: 16
( Read more... )

Homemade Oatmeal Cream Pies

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... )

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.

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.

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.