Recipes Cookbook - Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies |#cookieideas #desserts #Holidaydesserts #mascookies #sweets #food #Holidaycookies #desserts #mascookies #Holidaydesserts #food #Cookiedesserts

Ingredients

• 1/2 cup Peanut Butter
• 1/2 cup Butter
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1 tsp Vanilla
• 1 Egg
• 1 1/3 cup Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 24 Hershey Kisses unwrapped

Instructions

1. Preheat oven to 350.
2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
3. Add egg and vanilla and beat until smooth.
4. Whisk together flour, baking soda and salt in a separate bowl.
5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
6. Roll into 1" balls and place on cookie sheet several inches apart.
7. Gently make an indentation in the center of each cookie.
8. Bake 12-14 minutes.
9. Place a Hershey Kiss in the center of each cookie.

Recipe adapted >>>>>  here

Recipes Cookbook - Reese's Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies |#Chocolatechipbrowniecookies #Dessertrecipes #Deliciousdesserts #Cookiedesserts #Bakingrecipes #Sweetrecipes #Bestchocolatechipcookies #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Cookingandbaking #Cookiesrecipeschocolatechip

Ingredients

• Cookies :
• 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (103g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature*
• 3/4 cup (185g) creamy peanut butter*
• 1 teaspoon pure vanilla extract
• 18 Reese’s Miniature Peanut Butter Cups, unwrapped
• Drizzle :
• 1 cup (180g) semi-sweet chocolate chips
• 2 teaspoons creamy peanut butter

Instructions

1. Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and 18 peanut butter cups.
5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
7. Cookies stay fresh stored covered at room temperature for up to 7 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Peach Crunch Cake

Peach Crunch Cake|#Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peachcobblerdumpcake #Quickeasydesserts #Peachcobblerwithcakemixeasy #Dessertrecipes #Freshpeachcobbler #Quickpeachdessert

Ingredients

• 24.5 oz jar of sliced peaches in light syrup
• 1 package yellow cake mix
• 1 stick butter (1/2 cup), cut into 16 pieces
• 1 cup brown sugar
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees F.
2. Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
3. Bake for about 40 minutes.
4. Serve warm or cold… with or without ice cream.
5. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - French Toast Sausage Roll Ups

French Toast Sausage Roll Ups |#Crescentrollbreakfastrecipes #Breakfastbites #Eggbites #Easybreakfastideasquick #Yummybreakfast #Breakfastdishes #Easybreakfastideas #Baconstuffedfrenchtoast #Crunchyfrenchtoast #Cornflakefrenchtoast #Baconrecipes #Breakfastfordinner

Ingredients

• 10 slices sandwich bread s (white or wheat)
• 10 fully cooked sausage links
• 3 large eggs
• 1/2 cup milk
• 3 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 Tablespoon all-purpose flour

Instructions

1. Slice crust off of bread. Use a rolling pin or your hands to flatten the bread.
2. Place a sausage link on the front edge of the bread and roll up tightly like a taquito.
3. Preheat griddle or skillet over medium heat. Grease well with butter.
4. To a shallow dish add the eggs, milk, sugar, cinnamon, vanilla, and flour.
5. Dip sausage roll ups into the egg mixture, rolling gently to coat all sides, and place on hot griddle.
6. Cook for a few minutes, turning gently as you go, until golden brown on all sides. Serve warm, served with syrup.
7. Next time try Crunchy French Toast.

Recipe adapted >>>>>  here

Recipes Cookbook - Baked Vegetable Egg Rolls

Baked Vegetable Egg Rolls | #Vegetableeggrolls #Kimchirecipeideas #Eggrollrecipespork #Veganeggrollinabowl #Eggrollsbaked #Eggrollinabowlvegetarian #Veganeggrolls #Vegetarianeggrolls #Eggrollrecipesvegetable #Eggrollwrapperrecipes #Howtocookfriedrice #Cabbageeggrolls

Ingredients

• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsp green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup water
• 14 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
2. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
3. Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
4. Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.

recipe adapted >>>>>  here

Recipes Cookbook - Banana Nut Muffins

Banana Nut Muffins |#Bestblueberrymuffins #Cranberryrecipes #Banananutbreadmuffins #Bestbanananutmuffins #Banananutmuffinshealthy #Walnutrecipes #Bananawalnutmuffins #Banananutmuffinsrecipe #Easyenchiladas #Banananutmuffinseasy #Moistbanananutmuffins #Recipeswithripebananas

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• You could use 1 1/2 cup all purpose flour without any whole wheat flour if you'd like
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 stick salted butter 1/2 cup, melted
• 3 large ripe bananas mashed
• 1/2 cup sugar
• 1/4 cup dark brown sugar packed
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup - 1 cup walnuts toasted if you'd like

Instructions

1. Preheat oven to 350°F.
2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
3. Melt butter. Set aside.
4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
6. Fold in half the walnuts.
7. Spoon batter evenly into 12 greased or paper lined muffin cups.
8. Sprinkle remainder of walnuts over top of muffins.
9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
11. Enjoy 🙂

Recipe adapted >>>>>  here

Recipes Cookbook - Baklava

Baklava |#Baklavarecipegreek #Baklavarecipetraditional #Greekfoodrecipes #Greekrecipesauthentic #Kataifirecipe #Baklavabites #Baklavarecipegreek #Greekfoodrecipes #Greekdesserts #Walnutrecipes #Greekrecipesauthentic #Disneyfoodrecipes

Ingredients

• FOR THE SUGAR SYRUP:
• 1 ¼ cups granulated sugar
• ¾ cup water
• 1/3 cup honey
• 1 Tablespoon lemon juice
• 3 large strips lemon zest removed in large strips with vegetable peeler
• 1 medium cinnamon stick
• 5 whole cloves
• 1/8 teaspoon table salt
• FOR THE NUT FILLING:
• 8 ounces blanched slivered almonds
• 4 ounces walnuts
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoons ground cloves
• 2 Tablespoons granulated sugar
• 1/8 teaspoon table salt
• EVERYTHING ELSE:
• 1 cup unsalted butter melted
• 1 pound frozen phyllo thawed

Instructions

1. MAKE THE SUGAR SYRUP:
2. Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in an airtight container up to 4 days.)
3. MAKE THE NUT FILLING:
4. Pulse almonds in a food processor until very finely chopped, about twenty 1-second pulses; transfer to a medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
5. ASSEMBLE:
6. Brush 13 x 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
7. Place one phyllo sheet (from the wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from the wider stack), brushing each with butter.
8. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from the narrower stack) and dab with melted butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from the narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from the wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
9. Use palms of hands to compress layers, working from the center outward to press out any air pockets. Spoon 4 tablespoons of melted butter on the top layer and brush to cover all surfaces. Use a bread knife or any other serrated knife with a pointed tip in a gentle sawing motion to cut the baklava into diamonds, rotating the pan as necessary to complete the cuts. (Cut on the bias into eighths on both diagonals.)
10. BAKE AND FINISH:
11. Bake until golden and crisped, about 1.5 hours, rotating the baking pan halfway through baking. The top should be golden brown. Immediately after removing the baklava from the oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with a pinch of reserved ground nuts. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

recipe adapted >>>>>  here

Recipes Cookbook - Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Easy Strawberry Pie |#Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Strawberryjellopie #Strawberrypierecipeeasy #Thanksgivingpies #Freshstrawberrypie #Cookingrecipesvideosdesserts

Ingredients

• 1 refrigerated Pie Crust
• 2 cup sliced Strawberries
• 2 1/2 tbsp Cornstarch
• 1 1/4 cup Sugar
• 1 1/2 cup Water
• 1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

1. Preheat oven to 350.
2. Place pie crust in pie pan and crimp edge.
3. Use a fork to poke holes in bottom.
4. Bake for 15-18 minutes or until edges are browned.
5. Allow to cool.
6. Layer bottom with the sliced strawberries
7. Stir together water sugar and cornstarch and bring to a boil.
8. Simmer, stirring constantly, until thickened.
9. Remove from heat, add Jell-O and stir until dissolved.
10. Pour mixture over strawberries.
11. Refrigerate until set.
12. You cab decorate with whipped cream before serving.

Recipe adapted >>>>>  here

Recipes Cookbook - Frozen Hot Chocolate Cheesecake

Frozen Hot Chocolate Cheesecake |#Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodideas #Creamcheeseeggrolls #Dessertrecipes #Tastyvideos #Friedcheesecakeeggrolls #Cookingrecipes

Ingredients

• 22 full oreos, no need to separate cookie from filling equals about 2 cups when crushed
• 1/4 cup white sugar
• 6 tablespoons butter melted
• 1 package (8 ounces) cream cheese softened
• 1 can (14 ounces) sweetened condensed milk
• 6 milk chocolate flavored hot cocoa mixes with marshmallows
• 1 container (8 ounces) frozen whipped topping (like cool whip) completely thawed
• 1/2 cup marshmallow fluff
• Optional garnish: Reddi Whip Spray

Instructions

1. In a food processor, process the Oreos until they are crumbs and pour those crumbs into a medium sized bowl.
2. Melt the butter and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
3. In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
4. Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
5. With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not over-mix the cool whip with the rest of the ingredients.
6. Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
7. Pour the mixture into the pan on top of the Oreo crust.
8. Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.

Recipe adapted >>>>>  here

Recipes Cookbook - Wine Gummy Bears Recipe (Red, White, & Rosé)

Wine Gummy Bears Recipe |#Fiestacupcakes #Cincodemayoparty #Fiestadessert #Churrocupcakes #Cupcakecakes #Cupcakecookies #Champagnejelloshotsrecipe #Slushyalcoholdrinks #Cottoncandymargarita #Rosegummybears #Alcoholicdrinksforaparty #Yummydrinks

Ingredients

• 1 Cup Wine
• 1/2 Cup Sugar
• 3 Tablespoons powdered Gelatin
• 1 drop pink food coloring (if making Rosé Gummy Bears)
• 2–3 Gummy Bear Molds

Wine Gummy Bears Recipe |#Fiestacupcakes #Cincodemayoparty #Fiestadessert #Churrocupcakes #Cupcakecakes #Cupcakecookies #Champagnejelloshotsrecipe #Slushyalcoholdrinks #Cottoncandymargarita #Rosegummybears #Alcoholicdrinksforaparty #Yummydrinks

Instructions

1. Place the wine, sugar and gelatin in a saucepan over medium low heat (if you want to keep the alcohol in, make sure to keep under 160 degrees). Whisk for 2-3 minutes or until sugar and gelatin have dissolved. (Stir in the pink food coloring if making Rosé gummy bears)
2. Using a glass measuring cup with a spout, pour the mixture over the gummy bear molds. Use an offset spatula to get rid of the excess and ensure all the molds are filled.
3. Refrigerate for at least 90 minutes.
4. When gelatin has set, bears will easily pop out from mold.
5. Store uneaten wine gummy bears in an airtight container in the refrigerator.

Recipe adapted >>>>>  here

Recipes Cookbook - Classic Glazed Donuts

Classic Glazed Donuts | #Howtomakedonuts #Homemadedoughnutrecipe #Tastyvideosdesserts #Howtomakedoughnutsrecipes #Homemadeblueberrycheesecake #Deliciousdesserts #Glazeddonutrecipe #Bakeddonutrecipes #Airfryerdonutrecipes #Doughnutrecipe #Dessertrecipes #Sweetbread

Ingredients

• Donut
• 1 ½ cups milk (360 mL), warm to the touch
• 1 cup sugar (200 g)
• ½ oz yeast (15 g)
• 1 stick unsalted butter, soft
• 3 eggs
• 1 tablespoon vanilla extract
• 5 cups flour (625 g), sifted
• 1 tablespoon vegetable oil
• shortening, for frying
• Glaze
• 3 cups powdered sugar (360 g)
• 1 cup dry milk powder (70 g)
• 1 tablespoon vanilla extract
• ½ cup water (120 mL), hot

Instructions

1. In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
2. In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
3. Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
4. Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
5. Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
6. Let the dough rise in a warm place for an hour, or until doubled in size.
7. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
8. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
9. Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
10. Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
11. Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
12. In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
13. Strain the glaze through a fine-mesh sieve to remove any lumps.
14. Dunk the donuts in the glaze or drizzle the glaze on top.
15. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Mint Chocolate Chip Greek Yoghurt Popsicles

Mint Chocolate Chip Greek Yoghurt Popsicles |#Homemadepopsicles #Popsiclerecipes #Watermelonpizza #Dessertrecipes #Frozendesserts #Deliciousdesserts #Frozendesserts #Icecreampopsicles #Icecreamrecipes #Homemadepopsicles #Frozenyogurt #Dessertrecipes

Ingredients

• For the Popsicles
• 2 cups (480g) vanilla greek style yoghurt
• 1/2 cup (120ml) milk
• 1 - 2 teaspoons mint extract
• 2 tablespoons honey
• 1/2 cup (90g) chocolate chips
• Green food colouring
• For the Topping
• 1 cup (175g) milk chocolate, chopped
• 2 tablespoons (30g) coconut oil
• 1 teaspoon vanilla extract

Instructions

1. For the Popsicles
2. Whisk together the yoghurt, milk, mint extract, and honey.
3. Add in enough green food colouring to reach your desired shade.
4. Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle molds. If desired, sprinkle on some more chocolate chips.
5. Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
6. For the Topping
7. Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the vanilla. Let the chocolate come to room temperature.
8. When ready to serve, run the molds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Serve immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Cheesy Pepperoni Pizza Sticks

Cheesy Pepperoni Pizza Sticks |#Corndognuggets #Hotdognuggets #Mealideas #Foodanddrink #Dinnerideaseasy #Hotdogbites #Friedpicklesrecipe #Frenchfrieshomemadebaked #Cookingrecipes #Yummyfood #Foodanddrink #Appetizersnacks

Ingredients

• 1 tube Pillsbury pizza crust
• 40 pepperoni slices
• 10 mozzarella cheese sticks
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• Optional: marinara sauce for dipping

Instructions

1. Preheat oven to 450 degrees F.
2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
6. Bake for 10 to 12 minutes or until golden brown.
7. Enjoy warm with a side of marinara sauce for dipping if desired.

Recipe adapted >>>>>  here

Recipes Cookbook - The Best Snickerdoodles

The Best Snickerdoodles |#Cinnamonrollcookies #Chewychocolatechipcookies #Deliciousdesserts #Lemondesserts #Bakingrecipes #Sugarcookierecipe #Sugarcookierecipeeasy #Sugarcookierecipechewy #Healthydessertrecipes #Snickerdoodlecookiesnocreamoftartar #Falldesertseasy #Fallcookies

Ingredients

• Dough :
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt, optional and to taste
• For Rolling :
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
3. Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
4. Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
7. In a small bowl, combine sugar, cinnamon, and stir to combine.
8. Dredge each mound of dough through cinnamon-sugar.
9. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.
10. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe adapted >>>>>  here

Recipes Cookbook - Steak Bites With Garlic Butter

Steak Bites With Garlic Butter |#Steakbiteswithgarlicbutter #Steakcrockpotrecipes #Beefsirloinsteakrecipes #Minutesteakrecipes #Lowcarbsteakrecipes #Steakcubesrecipe #Shrimprecipes #Quickandeasydinnerrecipes #Quickdinnerideas #Casserolerecipes #Dinnerideaseasy #Healthychickendinner

Ingredients

• 1 1/4 lbs sirloin steak cut into small cubes
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 teaspoons minced garlic
• salt and pepper to taste
• 1 tablespoon minced parsley

Instructions

1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
3. Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
4. Sprinkle with parsley and serve.

Recipe adapted >>>>>  here

Recipes Cookbook - Easy French Dip Sliders

Easy French Dip Sliders |#Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roastbeefsliders #Hothamandcheesesliders #Slidersandwiches #Chickencordonbleusliders #Chickencordonbluesliders #Kingshawaiianslidershamandcheese

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 package Hawaiian sweet rolls (12 rolls total)
• 1 pound deli roast beef*
• 12 slices Sargento provolone cheese, separated, 1 package
• 1 and 1/2 cups French fried onions, optional
• Seasoning
• 8 tablespoons unsalted butter
• 1 packet Au Jus seasoning mix, separated
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon toasted sesame seeds
• 3/4 teaspoon dried minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoned salt, optional**

Instructions

1. Preheat the oven to 350 degrees F.
2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
3. Without separating the rolls, slice the package of rolls in half (see video).
4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don't leave this out). Whisk until well combined.
6. Top the rolls evenly with this mixture (you don't need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
8. Remove and cut the sliders with a very sharp knife.
9. While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
10. Serve with the sandwiches.

Recipe adapted >>>>>  here

Recipes Cookbook - How To Make Buttercream Frosting

How To Make Buttercream Frosting |#Howtomakeicingforcakes #Howtomakebuttercreamfrosting #Buttercreamicing #Buttercreamicing #Homemadeicingforcake #Strawberrybuttercreamfrosting #Cupcakecakes #Vanillabuttercreamfrosting #Creamcheesefrostingeasy #Creamcheeseicing #Cakedecoratingvideos #Creamcheesefrostingrecipe

Ingredients

• 1 cup (230 grams) unsalted butter, softened to room temperature
• 3 cups (360 grams) powdered sugar
• 2-3 tablespoons heavy cream or heavy whipping cream
• 1 teaspoon vanilla extract
• pinch of salt adjust to taste

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

Recipe adapted >>>>>  here

Recipes Cookbook - Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes |#Keylimecupcakes #Blueberryicing #Keylimebuttercreamfrosting #Keylimepiecupcakes #Cupcakecakes #Cupcakefrosting #Pumpkinpiefrosting #Cinnabonfrostingcopycat #Buttercream #Cupcakefrosting #Cupcakecakes #Icingrecipe

Ingredients

• VANILLA CUPCAKES :
• 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream, room temperature
• 2 tsp (10ml) vanilla extract
• 3 large egg whites, room temperature
• 1 1/4 cups (163g) all purpose flour
• 2 tsp (8g) baking powder
• ¼ tsp salt
• 6 tbsp (90ml) milk, room temperature
• 2 tbsp (30ml) water, room temperature
• PASTRY CREAM FILLING :
• 2 egg yolks
• 6 tbsp (78g) sugar
• 1 1/2 tbsp cornstarch
• 1 cup + 2 tbsp (270ml) milk
• 1 tbsp (14g) salted butter
• 1 tsp vanilla extract
• CHOCOLATE GANACHE :
• 12 oz (338g) semi sweet chocolate chips
• 2 tbsp (30ml) light corn syrup
• 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions

• 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• 3. Add sour cream and vanilla extract and mix until well combined.
• 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
• 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
• 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
• 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
• 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
• 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
• 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
• 15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
• 16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
• 17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
• 18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
• 19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
• 20. Divide the pastry cream between the cupcakes and fill in the centers.
• 21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
• 22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Pumpkin Spice Truffles

Pumpkin Spice Truffles |#Falldesserts #Bakedpumpkindonutholes #Pumpkinspicebark #Pumpkindoughnutholes #Pumpkintruffleballs #Pumpkindesserts #Ricekrispietreatshalloween #Ricekrispietreatsfall #Dessertrecipes #Falldesserts #Deliciousdesserts #Pumpkindessert

Ingredients

• 2 ounces (55g) full-fat cream cheese, softened to room temperature
• 2 Tablespoons (15g) confectioners’ sugar
• 1/3 cup (72g) pumpkin puree
• 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/2 teaspoon pumpkin pie spice*
• 1/2 teaspoon ground cinnamon
• 4 ounces (113g) white chocolate, coarsely chopped and melted
• Topping
• 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
• optional garnish: extra graham cracker crumbs or cinnamon/sugar

Instructions

1. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
3. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
4. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
5. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.

Recipe adapted >>>>>  here

Recipes Cookbook - Cream Cheese Cookies

Cream Cheese Cookies | #Lowcarbdesserts #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketorecipeseasy #Ketosnacks #Coconutflourrecipes #Ketosnickerdoodlecookies #Almondflourcookies #Ketolemonsourcreammuffins #Lowcarbdesserts #Ketoshortbreadcookies

Ingredients

• 1/2 cup Coconut Flour
• 3 tablespoons Cream cheese softened
• 1 Egg
• 1/2 cup Butter softened
• 1/2 cup Erythritol or other sugar substitute
• 1 teaspoon Vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
2. Add the vanilla extra and egg. Beat until smooth.
3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
4. Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
5. Place in the fridge to firm up for at least an hour.
6. Preheat the oven to 180C/350F degrees.
7. Line a baking tray with parchment paper.
8. Remove the dough from the fridge and cut into 1 cm slices.
9. Place the slices on the baking tray.
10. Bake for 15-18 minutes until golden.

recipe adapted >>>>>  here