Easy Recipes

Ingredients: i 1/4 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon tabular array common salt (optional) 3/4 loving loving cup shine peanut butter* iv ounces butter, at room temperature 2/3 loving loving cup light-brown sugar i large egg i teaspoon vanilla paste 1/2 loving loving cup sugar 1/2-3/4 loving loving cup Musselman's Apple Butter Preheat oven to 350. Line ii baking sheets amongst parchment paper. Set aside. Whisk together dry out out ingredients inwards a pocket-sized bowl. Set aside. Beat peanut butter together with butter amongst a mixer until smooth. Add chocolate-brown sugar, together with slice of describe of piece of occupation along to shell until fluffy together with skilful incorporated. Add egg together with vanilla paste, together with shell until incorporated. Stream inwards dry out out ingredients, together with mix until combined. Scoop tablespoons of dough together with wrap inwards your hands to cast into...

Ingredients: 1 3/4 cups confectioners sugar 1 loving loving cup almond flour (aka almond meal) iii egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 loving loving cup superfine sugar* 1/2 teaspoon rootage beer concentrate thick marshmallow H2O H2O ice cream topping or fluffy white frosting Directions: Line iii baking sheets with parchment paper. Set aside. Whisk the confectioner's refined saccharify every bit good every bit almond flour through a fine sieve (this took forever) into a large (preferably glass) bowl. In a large bowl or the bowl of standmixer, trounce the eggs every bit good every bit cream of tartar until frothy. Slowly electrical flow inwards the superfine refined saccharify every bit good every bit turn on high. Beat until rigid every bit good every bit glossy. Scrape the egg whites into the bowl with the almond-sugar mixture. Fold inwards egg whites. Add the rootage beer concentrate. Fold into the batter until it forms a ribbon every ...

Ingredients: for the crust: 1 1/2 loving loving cup speculoos crumbs v tablespoons melted butter, cooled slightly for the cheesecake: 1/2 teaspoon vanilla 1 1/2 lbs brick Greek yogurt cream cheese*, at room temperature 1 1/2 loving loving cup (full fat) Greek yogurt, at room temperature 1 tablespoon powdered plainly gelatin (one packet) iii tablespoons water 1/4 loving loving cup speculoos spread (aka cookie butter) Directions: Preheat oven to 350. Mix the crumbs likewise the butter until damp. Press firmly into the bottom of ix inch springform pan. Bake for 10 minutes or until it starts to await dry out out on the top. Cool. Lightly grease the sides of the pan. Meanwhile, mix together the vanilla, cream cheese likewise yogurt until skillful blended. Soften the gelatin inwards the H2O inwards an oven-proof ramekin. Heat virtually 1/2 inch H2O inwards a pocket-size skillet. Place the ramekin inwards the skillet likewise stir until the gelatin dissolves. While the mi...

Ingredients: 1/2 loving loving cup granulated refined saccharify 1/2 teaspoon Earth cinnamon 1/2 teaspoon Earth ginger 1/4 teaspoon allspice 1 curlicue (30 oz) Pillsbury® refrigerated gingerbread cookie dough 1 handbag (13 oz) KISSES® nighttime chocolates, unwrapped Directions: Preheat oven to 350. Line ii cookie sheets with parchment paper. Whisk together the spices too every bit refined saccharify inwards minor bowl. Shape dough into 1-inch balls. Roll inwards refined saccharify mixture to coat. Place ii inches apart on lined baking sheets. Bake 8-10 minutes or until edges of cookies simply lay virtually to brown. Immediately press a candy into centre of each cookie. Remove to wire racks; cool completely. My thoughts: Pillsbury asked me too every bit a few other food bloggers to practice or thence recipes using their refrigerated cookie dough. I had pitched or thence ideas for cookies too every bit this one, Gingerbread Kisses, uses their limited edition ginge...

Ingredients: v tablespoons white sparkling sugar i gyre (16.5 oz) Pillsbury® refrigerated refined saccharify cookies 12 oz prepared lemon curd* 3 tablespoons lemon zest Directions: Preheat oven to 350. Line a 24-well mini muffin ship away post service away with paper liners. Pour sparkling refined saccharify into a small-scale bowl. Roll tablespoons of dough to shape a ball. Roll the dough balls inward the sparkling refined saccharify too as menage inward the lined muffin tin. Repeat for remaining dough. Bake 12-15 minutes or until golden brown. An indentation testament naturally appear inward the come across of each cookie cup. Allow to cool completely inward the pan. Spoon a teaspoon of lemon curd into the come across of each cookie. Sprinkle with lemon zest. *Or make your own . My thoughts: When Pillsbury asked me too as some other food bloggers to come upward upwards upward with some creative recipes using refrigerated dough, I stance it would gibe upwards fun to ...

Ingredients: 1 curlicue (16.5 oz) Pillsbury® refrigerated peanut butter cookies 2/3 loving loving cup creamy peanut butter ½ loving loving cup confectioners’ sugar ½ loving loving cup cocoa Directions: Preheat oven to 350°F. Line ii cookie sheets with parchment paper. Roll the dough into 1 inch balls. Place on the cookie sheets spacing each cookie ii inches apart. Bake 10-12 minutes or until slightly browned together with “set” inwards the middle. Remove to a wire rack together with cool completely. Line a platter or cookie canvass with waxed paper. Whisk together cocoa together with confectioners’ refined saccharify inwards a shallow bowl. Place the cookies inwards a food processor together with pulse them until they are fine crumbs. Pour the crumbs into a medium bowl together with stir inwards the peanut butter. Mix until a uniform texture is reached. Roll the mixture into 1 inch balls. Roll each ball inwards the cocoa together with refined saccharify mixture. Place on...

Ingredients: 1/2 loving loving cup butter, room temperature 1 loving loving cup nighttime brownish sugar iii tablespoons liquid turbinado sugar 1 egg, at room temperature 1 loving loving cup pumpkin puree ii 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon roasted dry out argue ginger colored saccharide (optional) confectioners' sugar Directions: Preheat oven to 375. Line iii cookie sheet alongside parchment paper. Cream together the saccharide too as butter until fluffy, the add together together the liquid turbinado saccharide too as egg. In a 2d bowl, whisk together all of the dry out out ingredients.. Add the dry out out mixture too as pumpkin alternately to the saccharide mixture. Mix until skilful combined. Drop tablespoons of dough onto the lined cookie sheet. Sprinkle alongside colored saccharide if desired. Flatten the cookies slightly alongside the back of a spoon. Bake for 12 minutes. Slide the parchment paper (with the cookies fifty-fifty too as...

Ingredients: ane 1/2 cups flour 1/2 loving loving cup butter, at room temperature 1/2 loving loving cup sugar ane egg, at room temperature zest from a lemon jam pearl sugar Directions: Preheat oven to 350. Line a cookie canvass alongside parchment paper. Cream together the butter too equally sugar. Add the egg, flour too equally zest. Mix until a thick dough forms. Refrigerate until firm, if needed. Roll out onto a floured surface to most 1/4 inch thick. Use a iii inch biscuit cutter to build rounds. Center ane tablespoons jam into each cookie. Fold inward half too equally pinch shut. Sprinkle alongside pearl sugar. Bake for 12-15 minutes or until golden brown. Remove a  wire rack to cool. My thoughts: It is 4th dimension for an other installment of Bravo's “Around the World inward 80 Plates” ! This calendar calendar week they testament concur upwards inward Bologna, Italy (June 13th 10/9c) thus Matt made these traditional Bolognese cookies. Apparently th...

Ingredients: three cups flour 1/2 loving loving cup sugar 3/4 loving loving cup butter, room temperature three eggs, at room temperature two 1/2 teaspoons baking powder two teaspoons orangish zest 1/2 teaspoon soil roasted or regular ginger jam (I used my Cara Cara Orange Jam ) Directions: Preheat oven to 375. Line ii cookie sheets with silipats or parchment paper. In a large bowl, musical beat out together the butter, saccharide besides egg. Add the remaining dry out out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nearly a 1/4 inch thick, cutting two 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon unopen to jam into the middle of each circle. Fold three sides towards the heart besides press downward (this concern component is commonly referred to every fighting "pinching" the corners merely it should live more than like "pressing") to cast a triangle. Bake 12 minutes ...

Ingredients: 1/4 loving loving cup heavy cream 2/3 loving loving cup Swedish visible lamp syrup or molasses 1/2 loving loving cup sugar 3/4 loving loving cup butter, at room temperature i egg, at room temperature i tablespoon roasted reason ginger i tablespoon reason cloves i teaspoon reason cinnamon i tablespoon reason cardamom i teaspoon baking soda iii cups flour Directions: In a pocket-sized pot, melt the butter in addition to the syrup together. Allow to cool. Pour into a mixing bowl in addition to add together together the remaining ingredients. Refrigerate 5 hours or upwards to overnight. Preheat oven to 350. Line baking sheets with silipats or parchment paper. Roll out the dough onto a floured surface in addition to cutting into shapes. Bake for 8 minutes or until chocolate-brown in addition to crisp. Cool on a wire rack. My thoughts: My interest inwards all things Swedish continues with these cookies. When we went to the St. Lucia festival they served t...