minggu

Ingredients Dry Ingredients  1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 cup light brown sugar 2 1/2 teaspoons ground cinnamon 1 teaspoon baking soda *1/2 teaspoon cream of tartar (optional) 1/2 teaspoon salt  Wet Ingredients   5 Tablespoons vegetable oil (or canola) 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar (or white vinegar) 1 cup water  Cinnamon Sugar Topping   1 Tablespoon sugar 1 teaspoon ground cinnamon  Directions  Preheat oven to 350 degrees F.   Spray an 8″x 8″ baking dish with non-stick cooking spray.  Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt)   in prepared baking dish until well blended.   Next, make 3 depressions in dry ingredients (see photos) – two small, one larger. Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depre...

Ingredients 1 package Oreos 36 regular cookies (do not remove cream centers) 6 Tablespoons butter melted 1 8 oz cream cheese room temp 1/4 cup granulated sugar 2 3/4 cups milk 1% 2 tablespoons milk 1% 2 8 oz Cool Whip non-fat (2 8-ounce containers) 2 3.9 oz instant chocolate pudding 3/4 cup miniature chocolate chips Helpful Kitchen Tools: Hand mixer Food processor 13x9 baking dish Rubber spatula Instructions Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs. Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well. Fold the contents of one of the 8 oz Cool Whip containers int...

Ingredients   7 whole graham crackers (equals 1 cup), finely crushed   1/4 cup powdered sugar   6 tablespoons butter, melted   2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles   12 large marshmallows, cut in half Instructions Preheat the oven to 350°F. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups. Bake 4-5 minutes or until edges are golden. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water. Remove the pan from the oven and...

Ingredients 1/2 cup unsalted butter-melted and slightly cooled 2 cups milk-lukewarm 1 and 1/4 cups (150 g) powdered sugar 4 eggs-separated 1 Tablespoon water 1 cup (115g) flour 2 teaspoon vanilla extract powdered sugar for dusting  Instructions Preheat the oven to 325°F Lightly grease 8×8 inch baking dish, set aside Whip the egg whites until stiff peaks form, set aside. Beat the egg yolks and powdered sugar until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top brow...

INGREDIENTS Chocolate Chip Cookie Cups: 2 1/4 cups all-purpose flour 1/2 tsp baking soda 1 tsp sea salt 1 cup unsalted butter room temperature 1/2 cup granulated sugar 1 cup light brown sugar packed 2 large eggs room temperature 2 tsp vanilla extract 1 1/2 cups mini chocolate chips semi-sweet Cheesecake Mousse Filling: 1 cup heavy whipping cream cold 8 oz cream cheese softened 1/2 cup granulated sugar 1 tsp vanilla chocolate sauce optional INSTRUCTIONS Chocolate Chip Cookie Cups: Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray. Whisk together flour, baking soda, and salt, set aside. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined. Add flour mixture and mix until just combined. Fold in chocolate chips. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins. Bake for ap...

Ingredients   1/2 cup (115g) salted butter, melted* 1 cup (85g) graham cracker crumbs (about 8 full sheet graham crackers) 2 cups (240g) confectioners’ sugar 1 cup + 2 Tablespoons (280g) creamy peanut butter, divided 1 cup (180g) semi-sweet chocolate chips Instructions Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside. Mix the melted butter, graham cracker crumbs, and confectioners’ sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan. Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer. Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK. Cover leftover bars tightly and refriger...