Sentences with phrase «cookies as the crust»

One was her mini cheesecake cups (made with vanilla wafer cookies as the crust), and the other was a chocolate mint brownie recipe passed down from my grandmother.

Not exact matches

We usually make a large batch of this flour and keep it in the refrigerator, using as needed for nutritious raw cookies, crusts, crumbles, and baby food.

Since the trimmed pieces aren't necessarily «show» material, but still delicious, I like to use these for crumbles on ice cream, as a cookie crumb in a pie crust, even in combination with some granola as a tasty breakfast oatmeal stir - in.

Hi Vidya, Flax seed puree can be substituted in baking recipes where a light binding property is needed, such as muffins, cookies, bars, crusts, some dense cakes and enriched breads.

While these yummy squares are more family friendly than fancy, our version of the crumbled - cookie crust is just as delish!

I also use dates as a sweetener in raw vegan desserts (both in the crust and filling), as well as in bliss balls, raw cookies and the like.

Another use for teff is in gluten - free baked goods such as bread, pie crusts, and cookies.

The filling in this no bake chocolate pudding pie is smooth as silk, plus the cookie crust slices clean, and adds just the right amount of crunch.

There are many other treats for around a dollar or two as well, including sugar - topped doughnuts, shredded coconut cookies, sticky rectangles of pineapple cake, flan and sweet yellow cornbread, plus savory snacks like pastelitos, frilly - crusted savory fried turnovers.

Linda - I think you could definitely make these a day in advance, but I would definitely use the cookie crumbs as a topping as opposed to a crust.

I have some World Peace cookie dough in the freezer as well as a pie crust that I can't wait to bake.

Oatmeal raisin cookie cheesecake bites — oatmeal raisin cookie dough pressed evenly on the bottom of the pan as a crust for the creamy, rich cheesecake and crumbled topping.

-LSB-...] that requires flour but that doesn't need to be light and fluffy, such as crackers, bread, pie crust, cookies, homemade pasta, and -LSB-...]

I used some crumbling end of the cookie jar sugar cookies someone made for us for the crust almost as buttery as the short breads.

I compared the recipes and realized that while most of the ingredients are the same, the proportions of butter, PB, cream cheese and sugar are really different, plus the Buckeyes use graham crackers in the mixture as opposed to using them in the crust (for my crust I combined leftover graham crackers / assorted stray cookies / cake ends / pop tarts that were in our freezer, and it was delicious!)

FOR THE CRUST 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers or Oreos with cream scraped off) 5 tablespoons unsalted butter, melted 1/4 cup sugar

I make something similar, minus the sugar, plus freshly grated Parmesan and a pinch of cayenne, and in addition to it's pure awesomeness just as a plain cookie / biscuit / cracker thingy, it makes a fantastic crust for savory tarts, particularly mushroom.

I like nuts as crusts for tarts, see my rhubarb custard tart as an example, or cookies where the nuts are ground so the texture of the cookie remains consistent.

This rich buttery dough works as a great gluten - free alternative to classic sugar cookie dough, as well as pie, tart, and bar - cookie crusts.

I think it would be great with a oreo cookie crust, but a simple graham crust would work great as well

Most of us think of shortbread as a cookie, but it makes a great crust that is very easy to put together in your food processor.

When I puncture the egg yolk with a wooden skewer there was a yellow crust from the egg (as shown in the picture) on top of the muffin unlike when I did it with the cookie cutter.

Ok, I love this crust as cookies too.

It's pretty much the same as the cookie crust I used in these Peanut Butter and Chia Jam Cookie Cups, except I used almond butter instead of peanut butter.

Because I DO love pie crusts, as the peaches get juicier, what do I do to preserve the slightly soggy but mostly cookie crust?

Use it in cookies and pie crusts, or as a topping in fruit crisps and crumbles.

I wanted to test out the cookie dough as a tart crust for quite some time and decided to use it for this tart recipe.

A pecan pie bar with almond flour crust and these healthy chocolate avocado cookies as well this amazingly delicious fudge but used natural peanut butter and peanuts.

You'll also notice that I used a regular graham cracker crust for my cheesecake bars — you can use Oreo as per Sally's original recipe, but I had graham crackers on hand and don't usually buy store - bought cookies, so I wasn't about to buy some just for this recipe.

I made a double batch that fit perfectly in a cookie sheet as a thin crust.

I made it as stated and urge you to make the cookie crust, it was an excellent combination!

The shortbread crust is delicious and would be good with a lot of things or just by itself as a cookie with fresh marmalade.

I've also used this pie crust as cookies.

A rich filling is studded with walnuts and imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie - like pastry dough known as pasta frolla in Italy.

, and I do like to use those hard as a rock GF cookies for cookie crumb crusts (which I don't make often).

I added crushed oatmeal cookies into the ice cream to add texture and serve as the «crust» component to the apple pie.

As with the other macaroons, these cookies are soft and chewy on the inside with a crisp crust on the outside.

the crust is like a subtly cinnamon - flavored cookie — crispy, but just flaky enough to double as a pie crust.

This one is more cookie like and uses soften butter instead of the cold butter as in pate brisee which creates a flaky crust.

All I know is that it is yummy; and I can use it as a base for many variations of non-dairy desserts including this speculoos cheesecake with a speculoos cookie crust.

Naturally gluten free, hazelnut meal is a perfect addition to pie crusts, macarons or cookies as it brings a rich buttery flavor to the crust and pie.

The crust may be made from scratch but, once you have the ingredients on hand, it's nearly as easy to mix up as a cookie crust: just toss all the ingredients into the bowl of a stand mixer, and paddle until it comes together in moist clumps, then press into the sides and bottom of the pan.

Pie is out (grains in the crust), as is custard or pudding (sugar), ice cream or whipped cream, (sugar + dairy), or cookies and quick breads (sugar + grains).

The appealing menu includes a new «Wedge» Salad complete with romaine lettuce, cherry tomatoes, red onions, blue cheese dressing, bacon, and gorgonzola; Buffalo Chicken Pizza, a twist on a classic with Frank's RedHot ® Sauce, fire braised chicken breast, mozzarella, gorgonzola crumbles and celery all atop Grimaldi's coal brick - oven pizza crust; delicious new Green Apple Sangria; as well as rich, Caramel Apple Cheesecake featuring diced green apples served on a cinnamon sugar cookie crust topped with a caramel swirl and whipped cream and Chocolate Cheesecake with an Oreo ® cookie crust for your sweet tooth.

Melted butter binds the crust together, and as it bakes, it transforms into a crunchy, crumbly, cookie - like crust: What's not to like about that?

If you have extra dough from the bottom crust (this will require a roll - out dough, rather than a press - in), use seasonally - themed cookie cutters, like leaves or turkeys, and bake crust «cookies» along with the pie — just keep a close eye, and remove them as soon as they're done; they will cook quicker than the actual pie.

As for what you can do, I think a crumb crust might work, and I've seen some recipes going around where you grind up cookies, or in your case, over-baked blondies, and create chocolate coated «truffles».

It's pretty much the same as the cookie crust I used in these Peanut Butter and Chia Jam Cookie Cups, except I used almond butter instead of peanut butter.

This wheat was engineered to grow a heavy head of grain, produce more starch for fluffy breads, and to produce more gluten to give baked foods such as cookies and pizza crust an evenness and pliable texture.

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