Recipes
let’s eat good to feel good !
Gingersnap Cookies
Chewy spicy cookies, perfect with a pot of tea or a glass of milk.Ingredients:3 ¾ cups all-purpose flour3 teaspoons baking soda1 teaspoon cinnamon½ teaspoon ground cloves½ teaspoon ground ginger¼ teaspoon kosher salt¾ cup unsalted butter1 cup light brown sugar1 cup granulated sugar2 large eggs3 teaspoons grated fresh ginger¼ cup molasses¼ cup honey2 teaspoons fresh lime…
Tangerine And Ginger Cookies
Ingredients:Tangerine and Ginger Cookies200 g (1 2/3 cup) flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon ginger80 g (5 tablespoons) butter3 tablespoons golden syrup*70 g (1/3 cup) sugarZest of 2 tangerines Preheat the oven to 350°F/180C, and line two baking sheets with parchment paper.Sift together the flour, baking powder, baking soda, cinnamon and…
Roll-Out Sugar Cookies
Flour can be from winter wheat or summer wheat – they have different properties which can explain why some doughs held together and others did not. Also, flour dries out when you store it too long. Always add a little moisture, water, milk, etc. when you get a crumbly dough – you are merely replacing…
Cookies and Cream Cups
Ingredients:23 to 24 chocolate sandwich cookies2 tablespoons melted butter1 pint good-quality vanilla ice cream, slightly softenedInstructions:Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.Break up 6 more of the cookies into chunks. Mix…
Ginger Molasses Dark Chocolate Crinkle Cookies
Adapted from Ready for Dessert by David Lebovitz. For a cherry version, we posted another adaptation previously here. We will often freeze the chocolate dough balls after they’ve been coated with the cinnamon sugar, and when ready to use, thaw for about 30 minutes, coat in confectioners sugar and bake. The dough can be refrigerated…
Espresso Fudge Sandwich Cookies
Ingredients:1 ounce bittersweet chocolate1 tablespoon 1/3-less-fat cream cheese1/2 teaspoon espresso powder24 Amarettini Di Saronno cookies
Molasses Spice Cookies
Ingredients:2 1/4 cups all-purpose flour2 teaspoons of baking soda1/2 teaspoon of salt1 teaspoon ground ginger1 1/2 teaspoons ground cinnamon1/4 teaspoon ground allspice3/4 teaspoon ground cloves3/4 cup (1 1/2 sticks) unsalted butter, softened1/2 cup dark brown sugar, packed1/2 cup granulated sugar, plus 1/3 cup for rolling cookies1 large egg1 teaspoon vanilla extract1/3 cup unsulphered molassesInstructions:Preheat oven…
Gluten-Free Tuesday: No-Bake Chocolate Orange Cookies Recipe
[Photograph: Elizabeth Barbone] I love orange-flavored chocolate. So when a friend asked me to make my “famous” orange-chocolate cookies for her bridal shower, I jumped at the chance. Her choice of cookie surprised me. To quote Sandra Lee, these cookies are semi-homemade. I simply dip store-bought shortbread cookies in chocolate I’ve flavored with pure orange…
Pretzel Cookies
Ingredients:All-in-one cookie dough1 large egg white1 teaspoon waterInstructions:1. Preheat oven to 350 degrees. On a lightly floured work surface, drop All-in-One Cookie Dough by heaping tablespoons. Using hands, gently roll each mound into an 8-inch rope.2. Gently bend one end of each rope into a loop.3. Bring other end of rope over first loop, forming…
Flower Cupcakes
Flower CupcakesAdapted from Ina Garten 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature2 2/3 cups sugar6 extra-large eggs, at room temperature1 cup sour cream, at room temperature1 1/2 teaspoons pure vanilla extract3 cups all-purpose flour1/3 cup cornstarch1 teaspoon kosher salt1 teaspoon baking soda Icing3/4 pound (3 sticks) unsalted butter, at room temperature1 pound…
Chocolate Cupcakes
Ingredients:1 1/2 cups all-purpose flour3/4 cup unsweetened dutch-process cocoa powder1 1/2 cups sugar1 1/2 teaspoons baking soda3/4 teaspoon baking powder3/4 teaspoon salt2 large eggs3/4 cup warm water3/4 cup buttermilk3 tablespoons vegetable oil, such as safflower1 tablespoon pure vanilla extractInstructions:1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour,…
Lemon Cupcakes
Special equipment: 12-cup muffin or cupcake pan Preheat the oven to 350 degrees F. Line a 12-cup muffin or cupcake pan with 12 paper liners. In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar and 1/2 the grated lemon zest, and beat until the mixture is…
Vanilla Cupcakes With Chocolate Frosting
Ingredients:1 teaspoon vanilla extract1 whole vanilla bean, split lengthwise (see Tip)Cupcakes1/2 teaspoon salt2 ounces bittersweet or semisweet chocolate, finely choppedPinch of salt1 cup granulated sugar1/4 cup all-purpose flour, siftedSprinkles for decoration1 large egg yolk1 cup packed confectioners’ sugar, sifted1 cup cake flour1 teaspoon baking soda1/4 cup canola oil2 tablespoons unsweetened cocoa powder1 cup whole-wheat pastry…
Bunny Cupcakes
Ingredients:12 Cupcakes Any flavor1 container(s) Your Favorite Frosting12 pink jellybeans24 piece(s) Dentyne Ice chewing gum (or similar style)1 container(s) Wilton gel icing colors – black1 package(s) white almond bark
Ice Cream Cone Cupcakes Recipe
This recipe is adapted from the recipe featured on the back of Joy Ice Cream Cone boxes. Joy sells a special baking and storage pan that fits the cones perfectly, but I’ve found that a popover pan works perfectly. (And a regular cupcake pan should work, too—you may need to use aluminum foil to stuff…
Giant Sunflower Cupcakes
Ingredients:24 Go-To Vanilla Cupcakes2 cups Vanilla American Buttercream1 1/2 cups Coconut Grass, recipe follows1/2 cup Egg Yolk-Tinted Frosting1/3 cup chocolate sprinkles2 cups sweetened shredded coconut1 to 2 teaspoons liquid green food coloring1/2 to 1 teaspoon liquid yellow food coloringInstructions:Special equipment: Pastry bag; Wilton #70 leaf tipFrost the cupcakes with the buttercream. Create a dip in…
Pumpkin Cupcakes
Oh, people. I know you’re pumpkin-ed out and it is not even Thanksgiving yet. But if there could be room in your gullet for one more pumpkin love — perhaps even as a last minute, the-heck-with-pie, Hail Mary pass of a Thanksgiving meal dessert — I think that these wee cakes are a worthy cause.…
Boston Cream Cupcakes
This classic dessert is even cuter and easier to enjoy in cupcake form. Advertisement – Continue Reading Below Cal/Serv: 402 Yields: 12 Prep Time: 0 hours 30 mins Total Time: 1 hour 30 mins 2 tbsp. cornstarch 3 tbsp. granulated sugar tsp. kosher salt 1 1/2 c. whole milk 1 c. heavy cream 4 large…
Batman Cupcakes recipes
Ingredients:1 batch of Chocolate High Cupcakes1 batch of Vanilla Buttercream Frosting1 24 oz package of black fondant1 24 oz package of yellow fondant1/4 cup water
Quinoa cakes
These quinoa cakes are actually the perfect vegetarian burgers. Or, topped with a poached egg, simply served with yogurt or vegetable dip, they are great for parties or served as an appetizer.Ingredients:½ cup (120 g) quinoa2 eggsSaltPepper1 tbsp finely chopped parsley1 tbsp grated cheese½ onion2 garlic cloves¼ cup (50 g) breadcrumbsOlive oilInstructions:Rinse quinoa and cook…
Chocolate Fudge Easter Cakes
A chocolatey tea-time treat that kids will love to help out withIngredients:140.0g golden caster sugar3 medium eggs140.0g icing sugar , sifted85.0g milk chocolate , broken140.0g soft butter100.0g self-raising flour2 35g packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from WaitroseFOR THE FROSTING85.0g soft butterIngredients Chocolate fudge Easter cakes25.0g…
Espresso Cakes with Pumpkin Filling and White Chocolate Curls
Ingredients:4 mini sponge cakes4 tablespoons prepared espresso or coffee1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pieWhite chocolate barInstructions:Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white…
Chickpea Cakes
Chickpea cakes (fritters) with tomato jam These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal…
Easter Egg Cakes
These desserts are made from pound cake shaped to resemble an egg white, then scooped out and filled with a lemon-curd “yolk.” These cakes can be made in advance and stored in the freezer. When ready to decorate, bring to room temperature before glazing. The glaze must be made just before ready to use, or…