Not exact matches
Most say to
chop up, place on a
cookie sheet, freeze, then place
in a zip lock bag.
Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss
in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian
Chopped Salad
in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle
in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune
Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook
after doing a little research on how to use a date
in a recipe, i narrowed my options down to making a date - paste (which is similar to agave), soaking the dates
in hot water for hours (no thanks ~ i'd like
cookies sooner rather than later), or
chopping them up
in the food processor (sign me up).
Fill whatever candy you want
in this recipe —
chopped candy bar pieces, chocolate candy pieces, broken
cookie pieces, crushed pretzels or mini marshmallows
in this Leftover Halloween Candy Bark Leite's Culinaria
I
chopped mine into small pieces and placed
in a single layer on a wax paper covered
cookie sheet.
Ingredients 1 1/4 cup finely
chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely
chopped semi sweet chocolate) 24 Oreo
cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely
chopped
Instead of throwing the ruined
cookie out I
chopped it fine
in the food processor and used it for the
cookie crust.
Pulse the
cookies in a food processor until finely
chopped, mix with the butter and press evenly on the bottom of a 13X9 ″ baking pan.
Fold
in blueberries, lemon zest and
chopped cookies.
Rainbow Sprinkles, Chocolate Sprinkles, Semisweet Baking Bits, Gummi Bears (12 Flavors), SKOR ® Bits, Crushed Chocolate Sandwich
Cookies,
Chopped Andes Mints, Mini Peanut Butter Cups, Mochi Rice Cakes (Rainbow),
Chopped Peanuts Packaged
in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger
Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Depending on which of the many legends you subscribe to, the fateful moment may have happened when a bar of Nestlé semisweet chocolate jittered off a high shelf, fell into an industrial mixer below, and shattered, or when Mrs. Wakefield,
in a brilliant move to make her Butter Drop Do
cookies a bit sexier,
chopped up a bar of chocolate and tossed
in the pieces.
You could add
chopped salted peanuts, or chocolate covered peanuts, or really anything you think would be delicious wrapped
in a peanut butter
cookie.
Last but not least, gently fold
in chopped Oreo
cookies.
For variations on this diet
cookie recipe, for a very minimal increase
in calories, you could add a handful of
chopped, dried figs, raisins, or walnuts.
In one bowl, we added more
chopped up newman o's to add to the
cookie centre cupcakes.
The
chopped milk chocolate is sweet and a good contrast to the deeply chocolaty exterior; the pecans add a wonderful toasty flavor, and the sugar - coated, crackled outside is tempered by a pinch of salt
in the
cookie itself.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds —
Chop up and mix together all of your baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion
cookie dough on parchment paper - lined
cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange
cookies on
cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges — Cool the
cookies completely on the sheet pan (or just eat them immediately...)
Place the
chopped candy bars
in the freezer while you prepare the
cookie dough.
You want to make sure they are finely
chopped so they don't overwhelm the
cookies so just take a handful and throw them
in your food processor.
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.
They also made a fantastic
cookie with
chopped chocolate and pumpkin seeds, slivered almonds
in a shortbread base.
These are one of my favorite
cookies due to the crunch of the finely
chopped pecans and powdered sugar you roll them
in.
I probably don't need to say this, but these can be made into any type of chip
cookie you want — add chocolate chips, or butterscotch, or peanut butter chips, or add some
chopped walnuts or toasted coconut or
chopped heath bars or sprinkles — they will be good no matter what the mix -
ins are.
These Pecan Snowball
Cookies are melt -
in - your - mouth tender, filled with ground and
chopped pecans, and covered
in powdered sugar.
In a bowl, mix together all the chocolate chip
cookies ingredients except the
chopped chocolate until you get a homogeneous, slightly sticky dough.
Brown each
chop on both sides, then set on the lined
cookie sheet, and place
in the preheated oven.
DIY
cookies are versatile
in that the recipe can be tweaked to suit your liking: mix and match your favorite add -
in ingredients — dark chocolate chunks, white chocolate chips,
chopped nuts or seeds, dried fruit.
Add most of the
chopped dark chocolate and mix well until it's evenly distributed
in the
cookie dough.
Turkey breast
chops cut into nugget size, breaded with panko and whatever shredded cheese is
in the fridge, baked on a wire rack over a
cookie sheet (so all sides crisp) at 350 until the proper temperature and served with roasted asparagus.
If you happen to have some leftover
cookies, then
chop up some and throw them
in the cupcake before baking but I know that is asking too much because really, who has leftover Girl Scout
cookies?
I put the recipe
in fitness pal (highly recommend myfitnesspal.com) and got 200 calories per
cookie but mine had a handful of
chopped pecans and I got 19
cookies out of a single batch with the size I made them.
I'm going to make another batch
in cookie form using pumpkin instead of the applesauce, pumpkin pie spice, and
chopped apples
in place of the blueberries.
When the
cookies are cool,
chop the chocolate into small pieces and place
in a small bowl.
I LOVE almost all your recipes... Hard to pick just one, so, here's my favorite day of your favorite recipes: Breakfast: oatmeal and Phoebe's classic chocolate chip
cookies, Lunch: butternut squash mac and cheese and classic chocolate chip
cookies, Dinner: Heirloom tomato bruschetta (and I'm growing my own heirloom tomatoes
in my container garden) and Rosemary and garlic grilled lamb
chops which are divine (and SO different from anything my mother — who really hated to cook — would have made for dinner when I was a kid) and classic chocolate chip
cookies.
2) Sift the flour and add it to the butter and sugar mix, then add the oats and
chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake
in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the
cookies start turning golden brown 7) Once finished baking, use a spatula to move the
cookies to a plate to cool
And to
chop them up and put them
in cookie dough?
Once cold, pour the mixture
in a prepared ice cream maker and churn for 10 - 15 minutes, then add
in optional frozen and
chopped cherries, as well as the prepared
cookie crumble.
Rolling the
cookie dough balls
in chopped pecans and mini chocolate chips sounded like a great idea.
My chocolate has been made
in a mini muffin pan up till now (with mini muffin paper cups) and I've been
chopping the cups to make chips for my paleo
cookies, but the silicone potholder idea is genius!
For me, it's always their Pound Plus Belgian dark chocolate bar (I
chop it up for chocolate chip
cookies), Gorgonzola flavored crackers, heavy whipping cream
in the box, and 21 seasoning salute.
All you need to do is line a
cookie sheet,
chopping board (or any other flat surface) with some parchment paper, and put the burgers on the parchment paper
in the freezer for an hour before putting them
in a bag or container, to keep
in the freezer.
Make
cookies: Put
chopped chocolates and butter
in a metal bowl and set bowl over (not touching) simmering water
in a pot.
Add most of the
chopped white chocolate and mix well until it's evenly distributed
in the
cookie dough.
Sprinkle the coconut ribbons,
chopped macadamia nuts, and
chopped dark chocolate on top of the
cookie (
in that order) slightly mounding
in the center if you'd like (or you can do it evenly across, up to you!).
In some cookie recipes that call for the addition of chocolate chips or pieces of chopped nuts, the mix - in is essential for the cookie to hold its shap
In some
cookie recipes that call for the addition of chocolate chips or pieces of
chopped nuts, the mix -
in is essential for the cookie to hold its shap
in is essential for the
cookie to hold its shape.
Flavor crispy meringue
cookies with toasted hazelnuts — if you'd like, fold
in some
chopped dark chocolate for a punch of antioxidants.
I added some
chopped, dried cranberries and some lemon zest, both of which I like
in my «regular» short bread
cookies.
As if oatmeal
cookies weren't comforting enough, Gina sandwiches ice cream between them and rolls these powerhouse desserts
in chopped pecans for extra crunch.
Also known as Russian tea cakes and Mexican wedding
cookies, they're super tender butter
cookies, made with
chopped nuts and always covered
in powdered sugar.