Sentences with phrase «cookie on a stick»

Valentine's Day Oreo Pops: Treat yourself and your sweethearts to cookies on a stick this year.

This year I'm also trying your chocolate chip cookies in a heart shaped cookie on a stick mold — wish me luck!

Send your kids into heaven with these sweet and yummy cookies on a stick.

and lastly Life at the Zoo made some Frankenstein Cookies on a stick wouldn't these make a great party bag treat to end a Halloween Party.

Not exact matches

After you remove the cookies from the oven, cool one to two minutes max on the baking sheet and then loosen with a spatula, or they will stick.

I remember the end of the little curtained balcony where our class was held, sunlight coming into our room rejoicing through a dusty window, the buzzing of insects in the July fields outside, a flannel board with figures stuck on it, and best of all, the anticipation of a story, followed by Kool - Aid and cookies.

Hot Fudge Cookies N Cream Baby Cheesecake Sundaes Frozen cheesecake on a stick?

If you do store them do not store them on top of each other they will stick, I would store them with some parachute paper in between each cookie.

While the cookie sticks are still hot, you can press your favorite candy on the top.

Raw edible cookie dough has so many possibilities... These egg less Gluten Free Cookie Dough Pops (vegan) are the bomb (a cookie dough bomb on a stick really)!

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

Gentle tapping of excess chocolate will help ensure the cookie dough remains on the stick for dipping.

Roll the cookie dough directly onto parchment paper (if it's sliding around a lot, a little bit of coconut oil or water on the backside of the paper will help it stick to the counter better.)

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

(So did flour on the cookie cutter) And of course I chilled again before sticking them in the oven... it took SO much patience but was worth the wait!

And instead of sprinkling flake sea salt on the cookie after baking, I gave the dough balls a sprinkle pre-baking because they stick better when they bake in.

Going for layer cakes with these gingerbread cookies in the shape of houses (from the front) stuck on the sides (a la Martha Stewarts Gingerbread Town Square Cake).

I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).

I baked mine on no stick foil and greased only 4 spots for cookies.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

I fill all of the shells and then place them on a cookie sheet and stick them in the freezer for a few hours until the shells are individually frozen.

I addressed this last night by putting olive oil on my hands and on the cookie sheet, and that helped somewhat with preventing the dough from sticking too much.

Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) DirectiCookies Yields: 24 cookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directicookies Ingredients: 1 cup margarine, softened (2 sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.

T'hell with sharing, this skillet cookie is definitely sized for one Congratulations on sticking with your vegan diet — I'm trying to eat healthier by cutting out some carbs and sugar and even that is proving difficult.

Transfer dipped truffles to a wax - paper lined cookie sheet and decorate by sticking in the pretzel legs and pressing on the jelly bean eyes.

Measure 2 tbsp of dough per cookie and spread on a cookie sheet (I line mine with a split mat so they won't stick).

I do love the fresh for garnish though, so I still need to plant a mint plant just so I don't feel silly buying it just so stick on top of a cookie lol!

With this dough it was rollable with a few little crumbs but easy to stick back into your little cookie ball and then pat them down lightly with a fork on your lined cookie tray.

Drizzle some olive oil on the cookie sheet to prevent the tomatoes from sticking then place the tomatoes on the cookie sheet, round side down, sliced side up.

One thing I've noticed is the chocolate chips don't stick to the dough great, so as I'm scooping the dough I have to really squish everything together before putting it on the pan, but I don't mind because these cookies are amazing!

Baking on a silicon baking mat makes removal from the cookie sheet very easy with no sticking.

Salt and pepper the inside and place on a glass 13 × 9 pan (that you've sprayed with Pam) or on a cookie sheet that you've also sprayed with a non stick spray.

And later, when I saw how beautiful Shanna's strawberry peach tart on maple shortbread cookie crust was, the idea of making another fruit tart was stuck so firmly in my head that I had no choice but to set about making one.

Although I've never made rice paper bacon, here's an idea you could try: when cookies or French macarons stick to parchment paper (and I've made both of those on parchment), I very lightly and quickly use a pastry brush to brush water on the back of the parchment to release the macaron.

Make sure to press firmly on dough when in cookie cutter to ensure the dough is sticking together.

Using a cookie cutter (any small round one will do), cut the dough into circles and place on a greased, parchment paper - covered baking sheet (very important so the cookies don't stick).

One of the secrets to making these cookies is to bake them on parchment paper so that they don't stick to the baking sheet.

Also I stuck the formed sticks in the refrigerator on 2 parchment lined cookie sheets for a few hours while I was cooking other food and took them out for 30 minutes to finish proofing at room temp and baked according to recipe.

Sprinkle sesame seeds on the cookies and bake them for about 20 minutes (or until you stick a toothpick in them and it comes out clean).

I tried using a glass cup to flatten the cookies on the baking sheet, but the dough kept sticking to the glass.

Remember when decorating cookies that you want to put the sprinkles on right away because the icing will set and then the sprinkles won't stick.

Terrific for using to stick candies * on cookies!

First, my go - to shortbread recipe (essentially the recipe below without matcha, and with various additions depending on what I feel like) is only about half of what I see in a lot of recipes, calling for one stick of butter instead of two, one cup of flour instead of two, etc. etc., and yielding about 24 cookies instead of 48.

Place sticks on a cookie sheet in a single layer, not touching one another, and freeze for at least one hour.

I followed the recipe exactly with smart balance stick butter and sprayed pam on the cookie sheet.

Sandwiched between cookies and I'm ten again, sitting on my front porch with an ice cream sandwich sticking to my fingers, watching gem dragonflies glint as they flit back and forth from the driveway to the garden.

If sticking to the round pies, you can use a cookie cutter up to 3 1/2 ″ in diameter, but I prefer my hand pies on the smaller side so I used a 3 ″ cutter.

So instead of slathering it on every piece of toast, pretzel stick, and banana I see I took a jar and made the cookie butter back into cookies, a sort of reincarnation if you will.

These cookies need to be kept in the fridge on a plate — they are squishy and super-soft (like fall apart soft) so they will stick to any other cookies and fall apart — don't let that fool you, because these are awesome.

You don't want your cookies to stick to the paper, so put a little vegetable oil on it: canola, coconut, sunflower, anything would work.