Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

November 26, 2019
Thick & chewy maraschino cherry chocolate chip cookie instruction! Candied cherry cookie recipe.

I need to work and created 5 check batches! A number of the batches were pretty funny wanting – operating with an add in like maraschino cherries are often exhausting as a result of they need most wetness. However I finally got the instruction simply right!

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES
MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

The ones I armored  her didn’t have chocolate chips therefore you'll undoubtedly build these cherry cookies while not the chips, except for United States of America chocolate lovers, additional chocolate the better!

I’d bet these maraschino cookies would even be specific with chocolate chips!

The combination of maraschino cherries and chocolate chips strikes a chord in my memory of this delicious cherry cordial frozen dessert that the frozen dessert look close to our house has. I like the style of cherry frozen dessert, particularly if there’s chocolate .

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

INGREDIENTS :

  • 1 egg
  • 1 tsp vanilla
  • 1/8 tsp almond extract
  • 1/2 stick unsalted butter, softened
  • 3/4 cup brown sugar
  • Small amount of pink gel food coloring
  • 1 & 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup drained & finely chopped maraschino cherries (plus extra for garnish)
  • 3/4 cup semi-sweet chocolate chips (plus extra for garnish)

INSTRUCTIONS :

  1. Preheat the oven to 350º F.
  2. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
  3. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
  4. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
  5. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
  6. Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
  7. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

SPICED GINGER COOKIES

November 22, 2019
Spiced Ginger Cookies created with syrup and a beautiful mix of vacation spices. excellent soft Ginger syrup Cookies for Christmas!

Use a one TBSP cookie scoop to live out &  gently roll a ball of cookie dough in your hands. I used my medium one TBSP cookie scoop for these and that they clad excellent. As a result of it absolutely was a lot of of a rounded scoop, as critical level scoop!} If you prefer smaller cookies, aim to use the tiny cookie scoop.

SPICED GINGER COOKIES
SPICED GINGER COOKIES

The dough is soft however manageable, thus scoop it out, then gently roll it into a ball in your hands and dunk it within the raw sugar to coat.  Place on cooking utensil, going regarding 2-3″ area between every ball.

Bake for 10-12 minutes at 350 degrees. Let sit for an extra 2-3 minutes on the cooking utensil before transferring cookies to a cooling rack. Store in AN airtight instrumentation.

SPICED GINGER COOKIES

INGREDIENTS :

  • ¾ cup brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 2 ¾ cups flour
  • 1 cup butter softened
  • 1 ¾ cups sugar
  • 1 ¼ teaspoons soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons nutmeg
  • 2 tsp minced ginger or 1 tsp ground ginger
  • ½ teaspoon salt
  • raw sugar- for coating outside of cookies

INSTRUCTIONS :

  1. Preheat oven to 350 degrees Line a cookie sheet with parchment paper.
  2. Cream the butter and sugars using an electric mixer. Add in the egg and molasses.
  3. Whisk together the dry ingredients in a bowl. Pour into wet ingredients and mix well.
  4. Use a 1 TBSP cookie scoop to measure out &  gently roll a ball of cookie dough in your hands. Roll each in raw sugar to coat. Place on cookie sheet, leaving about 2-3" space between each ball.
  5. Bake for 10-12 minutes at 350 degrees. Let sit for an additional 2-3 minutes on the cookie sheet before transferring cookies to a cooling rack. Store in an airtight container.

VIENNESE WHIRLS RECIPES

November 15, 2019
Mary Berry’s national capital Whirls – get pleasure from these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light-weight vanilla buttercream filling.

These tender very little cookies (a/k/a biscuits) area unit very easy to form, if you follow the directions – haha – continually a caveat!

VIENNESE WHIRLS RECIPES
VIENNESE WHIRLS RECIPES

All measurements area unit noted in grams rather than the everyday cups we have a tendency to use within the us. I’ve created these cookies many times and through the primary 2 makes an attempt I attempted changing the measurements to cups rather than grams. 

In addition to a digital scale, you’ll want 2 piping luggage and 2 decorator tips.

I used a Wilton 1M for the cookies and therefore the Wilton 4B for the buttercream. You'll use an equivalent tip (1M) for each if you would like, or simply unfold the buttercream on with a knife. The swirl on the cookies is far additional vital than the buttercream filling.

VIENNESE WHIRLS RECIPES

INGREDIENTS :
For the cookies:

  • 50 grams powdered sugar
  • 225 grams all-purpose flour
  • 250 grams very soft, unsalted butter
  • 25 grams cornstarch

For the fillings:

  • 200 grams powdered sugar, plus extra for dusting on top
  • 1/2 teaspoon vanilla extract
  • 100 grams unsalted butter, room temperature
  • 1/2 cup seedless raspberry jam

INSTRUCTIONS :
To prepare the cookies:

  1. Preheat oven to 375F. Line 2 large baking sheets with parchment. Using a 2-inch round cookie cutter as a guide, trace 15-16 circles on each piece of parchment, spaced at least 1-inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.
  2. Prepare a piping bag fitted with a medium star tip. Set aside.
  3. Combine the butter and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift the flour and cornstarch together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.
  4. Pipe the cookie dough into swirled rounds (not rosettes) ending in the center with a little peak. Pipe each round a little smaller than the circle. The cookies will spread a little when baking and are best when not too big. Go slow and pipe a thick stream of dough for best results.
  5. Refrigerate the unbaked cookies for 30 minutes before baking. This will help the cookies keep their pretty shape. Repeat with remaining dough.
  6. After 30 minutes in the refrigerator, bake the sheets, one at a time, at 375F for 10-15 minutes. The cookies should be light golden brown around the edges. If too pale, the cookies will not hold together well when eaten. They are best when just slightly brown on the bottom. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To prepare the filling:

  1. Prepare a piping bag fitted with a large star tip. Combine the softened butter, powdered sugar and vanilla extract in a medium mixing bowl. Beat with an electric mixer until smooth and light. Spoon the buttercream into the prepared piping bag.
  2. Spoon about 1 to 1 1/2 teaspoons jam onto the flat side of half the cookies. Pipe buttercream onto the flat side of the remaining cookies. Gently sandwich the two sides together using one with buttercream and one with jam. Repeat until all cookies are filled. Dust with powdered sugar just before serving.

DELICIOUS POPCORN RECIPES

November 13, 2019
The Popcorn Secret That No One Is Telling. Make your homemade popcorn perfect. It’s inexpensive, easy to make, and tastes so much better.

Stock up and be prepared, because once you use this to make popcorn for your family, you will be making it all the time. My family likes this way better than movie popcorn.

DELICIOUS POPCORN RECIPES
DELICIOUS POPCORN RECIPES

This salt is super fine. It sticks to the popcorn so instead of all the big granules of salt sinking to the bottom of the bowl, this salt sticks like more of a powder to the popcorn.

So instead of going out, rent a flick, stay home and enjoy. Not only will you save money skipping the theater, but the popcorn is way less expensive too. And you can see way more movies in one day at home. Go ahead and beat our record. I dare you. Just make sure you have enough popcorn on hand, or it won’t be an authentic movie experience!

DELICIOUS POPCORN RECIPES

INGREDIENTS :

  • 2 Tablespoons oil - peanut, vegetable, coconut, canola - whatever your preference
  • 2 Tablespoons butter - the real stuff
  • ½ cup popcorn - Orville Redenbacher Original is our favorite
  • Morton's Popcorn Salt

INSTRUCTIONS :

  1. Put oil and butter in a large heavy bottom pot over medium heat until oil is heated and butter is melted.
  2. Add popcorn and cover with a lid, leaving an opening for steam. I use an oversized lid so the steam can escape, but the pot is covered.
  3. As the kernels begin to pop shake the pan slightly. When the popping slows down, remove from heat. I let mine sit for a bit in case there are any kernels that are still popping.
  4. I pour a third of the popcorn into the bowl, salt to taste, and then repeat with the remaining popcorn.

EASY REESE'S SNACK MIX

November 10, 2019
We’ve loaded our five Minute Reese’s Snack combine with pretzels, peanuts, chocolate and paste chips, mini Reese’s paste Cups  and Reese’s Pieces!

Sure, it’s not as healthy as first cousin Sherri’s hoummos, however most are excited and you get your own very little bits of paste and salty goodness throughout the day.

EASY REESE'S SNACK MIX
EASY REESE'S SNACK MIX

You can be in and out of the shop in two minutes flat, I mean, if you run,  and you'll be able to have a delectable snack sitting out on the counter to stay hungry guests out of the most meal.

Just take five minutes to dump everything in a very bowl, combine to mix and set it out! Store any leftovers, if you’re not grossed out by all the hands that are within the bowl (yeah, I see you together with your hand sanitizer) in a very massive ziploc bag to stay the pretzels from going stale.

EASY REESE'S SNACK MIX

INGREDIENTS :

  • 1 Large Can Salted Peanuts
  • 1 Large Bag Reese's Pieces
  • 1 Bag Mini Peanut Butter Filled Pretzels or Mini Pretzels
  • 2 Bags Mini Reese's Peanut Butter Cups
  • 1/2 Bag Chocolate Chips
  • 1/2 Bag Peanut Butter Chips

INSTRUCTIONS :

  1. Mix everything in a bowl and serve.


CHEWY CINNAMON CHIP PUMPKIN COOKIES

October 08, 2019
Try these Chewy Cinnamon Chip Pumpkin Cookies. Created with a 1/2 cup of real pumpkin puree and pumpkin spices, they’re soft and chewy and loaded with flavor!

One direction I used to be determined to nail this Fall? Pumpkin cookies. however not simply any pumpkin cookie! 

CHEWY CINNAMON CHIP PUMPKIN COOKIES

I created this direction for fellow pumpkin lovers United Nations agency crave a cookie packed with pumpkin flavor, however still have the feel of Associate in Nursing actual cookie.

Making these cookies is thus thus simple! All you would like to try to to is heat up your kitchen appliance to 375 degrees (I grasp tons of cookie recipes raise you to heat up kitchen appliance to 350 however this slightly higher temporary worker works best for these cookies), whisk up the dough in a very massive bowl, roll, and bake! No got to chill the dough!

CHEWY CINNAMON CHIP PUMPKIN COOKIES

INGREDIENTS :

  • 1/2 teaspoon salt
  • 15 tablespoons butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup pumpkin puree
  • 2 1/2 cups cinnamon chips

INSTRUCTIONS :

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
  2. In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
  3. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
  4. Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  5. Place baking sheets in preheated oven and bake for 15-16 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

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