Sentences with phrase «cookies from their cups»

Using a butter knife or spoon, loosen the cookies from their cups and remove.

Not exact matches

From chocolate chip cookie dough to classic vanilla, we break down the calorie, sugar, and fat contents of each serving (1/2 cup) so you can make smart choices that won't derail your diet.

The original recipe comes from an old Hershey's cookbook for fudgy brownies but after a few tweaks I turned them into irresistible double chocolate cookies packed with 1 cup of Reese's pieces.

Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.

Remove peanut butter cups from the freezer and press several pieces onto the top of each cookie dough mound.

Remove from the oven, and let the cookie cups sit for 15 minutes before transferring to a cooling rack to cool completely.

We bought, and decorated the Christmas tree, we made cute little reindeer cookies with my little daughter (she made them all by herself, and I was mostly on standby), and we watched Christmas Story, while sipping white hot chocolate from huge, red, Christmas cups.

Pipe the filling into the cookie cups, which have cooled for 30 - 60 minutes in the fridge before removing each from the mini muffin cups, or overnight (covered) on the counter).

The cookies pop right out of the cups with just a little nudge from a sharp knife.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Immediately upon removing cookie cups from oven, use the back of a cookie scoop to make an indentation in the cup.

Peaches & Cream Cheesecake Adapted from In Good Taste Ingredients For the Crust: 2 cups vanilla cookies (Nilla Wafers) 3 tablespoons butter, melted

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

From red velvet cookie cups to red velvet whoopie pies, there is no shortage of ways to enjoy the classic flavor (and distinctive color) of red velvet.

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven and preheat to 180 °C / 350 °F.

To finish off the bag and keep myself from eating them with spoonfuls of Nutella (highly recommended by the way) I made these cookies with the last 1/2 cup.

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 utilized the circle cookie cutter from the 3 - piece cookie cutter set, the Bent Icing Knife for the base frosting, as well as the Cookie Spatula and measuring cups and spoons during baking.

Made these the other day and shared the recipe everywhere I could... I cut the auger and chips down to 1/2 cups... Worked out to 2560 calories for the whole recipe (1440 from the peanut butter) if you use a 1/8 measuring cup level to scoop them out you will get over 20 cookies and they are the perfect size

THICK AND CHEWY GINGERBREAD COOKIES from Cooks Illustrated Ingredients: 3 cups all - purpose flour 3/4 cup firmly packed dark brown sugar 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly 3/4 cup unsulphured molasses 2 tablespoons milk Directions: 1.

Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg

I use them interchangeably for all my GF baking projects and whenever a recipe calls for flour, everything from cookies and cakes to breads and biscuits.If you are converting a recipe to gluten - free, use 120 grams of the flour blend for each 1 cup flour called for in the recipe plus 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder.

Of course there will be an argumentative few who shake their fists and insist this is not proper cookie dough and to them I say pshaw — go on and eat your raw eggs and raw flour, if you need me I'll be watching from the corner with a cup of tea and a pile of cookie dough truffles.

Remove cookie dough from fridge and scoop out in 1/4 cup balls.

Pumpkin Butterscotch Cookies slightly adapted from One Charming Party 1 1/2 cups sugar 1/2 cup shortening (or butter) 1 egg 1 teaspoon pure vanilla extract 1 cup canned pumpkin 2 cups AP flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup butterscotch chips

The edges of these cookies are nicely browned and I love to serve them warm from the oven with a hot cup of tea.

Dark Chocolate Nut Cookies (adapted from The Food Lovers Primal Palate) Servings: Make about 6 - 8 cookies Ingredients: 3/4 cup almond meal 1/4 cup coconut flour 1/4 tsp salt 1/4 tsp vanilla powder 1/4 tsp baking soda (optional)-- I forgot to add this when making the cCookies (adapted from The Food Lovers Primal Palate) Servings: Make about 6 - 8 cookies Ingredients: 3/4 cup almond meal 1/4 cup coconut flour 1/4 tsp salt 1/4 tsp vanilla powder 1/4 tsp baking soda (optional)-- I forgot to add this when making the ccookies Ingredients: 3/4 cup almond meal 1/4 cup coconut flour 1/4 tsp salt 1/4 tsp vanilla powder 1/4 tsp baking soda (optional)-- I forgot to add this when making the cookiescookies.

Then remove cookie cups from the pan.

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.

Salted Caramel Sugar 3/4 cup sugar flakey sea salt Gingerbread Latte 2 cups lite or full fat canned coconut milk (OR your favorite milk) 1/2 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons molasses 2 tablespoons pure maple syrup 1 tablespoon vanilla extract 1/4 -1 / 2 cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)

Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt.

I wanted to re-create those cookies from my childhood that I would dip into a cup of coffee or tea, and then enjoy the sensation of those coffee - soaked cookies melting in my mouth.

Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.

From The Author: «GOOEY CHOCOLATE CHIP PEANUT BUTTER BARS — Crazy addictive recipe... like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup!

For the Cookies: Recipe adapted from Food52: 1/2 cup unsalted butter, room temp 3/4 cup sugar 3 eggs Zest of an orange (I did 3 tangerines) 1 teaspoon vanilla extract 2 teaspoon Grand Marnier (orange liqueur) 1 cup flour 2 tablespoons cocoa powder 1/2 teaspoon baking powder 3 ounces semisweet chocolate Pinch of salt

Immediately after removing from oven, carefully place a Miniature Reese's Peanut Butter Cup in the center of each cookie, and gently push down.

Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon

Remove from oven and gently push a piece of candy into each cookie cup.

My body is happy - tired, and now I'm ready to get full - on cozy with a big cup of tea a couple of these healthy breakfast oatmeal cookies from The First Mess Cookbook.

From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.

[Note: cups will form a natural indentation once removed from the oven] Carefully ease cookie cups out of pan using a knife and place on wire rack to cool completely.

Chocolate Candy Nut Cookies Adapted from Smitten Kitchen Ingredients 2 cups flour 1/2 tsp baking soda 1/2 tsp salt 3/4 cup melted butter 1 1/2 cups sugar -LSB-...]

M&M Cookies — from Delish — originally from the Cookie Bible 2 cups all - purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 3/4 cup packed light brown sugar — I used Splenda Brown Sugar blend 1/2 cup granulated sugar 1 tsp vanilla extract 2 eggs 1 1/3 cups M&M's, divided 1 cup chopped pecans Heat oven to 350 degrees.

Mallows (Chocolate Covered Marshmallow Cookies) Adapted from Gale Gand, Food Network Makes 3 dozen • 3 cups (375grams / 13.23 oz) all purpose flour • 1/2 cup (112.5 grams / 3.97 oz) white sugar • 1/2 teaspoon salt • 3/4 teaspoon baking powder • 3/8 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 12 tablespoons (170grams / 6 oz) unsalted butter • 3 eggs, whisked together... Read more»

Chocolate Nutella Alfajores [Printable Recipe] Adapted from Aromas Y Sabores Makes about 3 dozen 1 1/2 - inch cookie sandwiches 1 cup all purpose flour 3/4 cup cornstarch 1/4 cup unsweetened cocoa powder 1/8 tsp salt 1 tsp baking powder 7 Tbsp unsalted butter, softened 2/3 cup sugar 1 large egg, room temperature 1 large egg yolk, room temperature 1 tsp pure vanilla extract 1 tsp brandy (optional) 1/2 cup Nutella or other chocolate hazelnut spread 1/2 to 3/4 cup hazelnuts, toasted and finely chopped Sift together flour, cornstarch, cocoa powder, salt, and baking powder.

I also used 3 additional cups to make a triple batch of Barbara Kingsolver's Zucchini Chocolate Chip Cookies (from the awesome book Animal Vegetable Miracle).

I am never sure whether a graham cracker is a cookie or not but these Reese's Cup Easter Bunny from Kids Activities Blog are too pretty to be a cracker so they are going in our Easter Cookies section.