Malted Milk Cookies

Thin, chewy, crunchy edges, soft insides, filled with malted milk powder and crushed whoppers- don’t they sound delicious?

Ingredients: Cookies (makes 20)

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar

3/4 cup granulated sugar

1 and 1/4 teaspoon vanilla

2 large eggs, room temperature

2 and 1/4 cup all-purpose flour

1/2 cup malted milk powder

1/4 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons cornstarch

1/2 teaspoon salt

1 box malted milk balls (whoppers)

1/2 cup semi-sweet chocolate chips

Recipe: Cookies

Preheat oven to 350F. Grease pan.

Cream butter and sugar until light and fluffy, about 3-5 minutes.

Beat in eggs and vanilla until just combined.

In a separate bowl, mix together dry ingredients. Mixing slowly, add to the wet batter.

With a spoon, mix in whoppers and chocolate chips.

Bake for 8-10 minutes.

Enjoy!

 

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Peanut Butter Chocolate Chip Reece’s Pieces Cookies

Thick, chewy, and soft cookies filled with reece’s pieces and chocolate chips- sound good? Oh, yeah, they’re also peanut butter cookies- told you they were amazing!

Ingredients: Cookies

3/4 cup (1 and 1/2 sticks) unsalted butter, cold and cubed

1/2 cup creamy peanut butter

1 cup brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

2 and 3/4 cups all-purpose flour

1/4 teaspoon baking soda

3/4 teaspoon baking powder

2 teaspoons cornstarch

1/2 teaspoon salt

Ingredients: Cookies

Preheat oven to 350F.

Cream butter and both sugars together until fluffy. Beat in peanut butter until smooth.

Cream in vanilla and eggs.

In a separate bowl, whisk together dry ingredients and add slowly into wet ingredients.

Bake for 10-12 minutes.

Enjoy!

Strawberry Milkshake Cupcakes

This is an amazing cupcake. The cupcake is flavored with strawberry milk powder and the frosting is mascarpone; reminiscent of whipped cream. They’re topped with strawberry milkshake whoppers.The cupcake recipe is the white velvet butter cake recipe from The Cake Bible, so it’s velvety not spongy.

Ingredients: Cupcakes (makes 12 medium cupcakes and 12 mini cupcakes)

Egg whites, 4 liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

2 teaspoons vanilla

2 tablespoons strawberry milk powder

2 and 3/4 cups plus 2 tablespoons pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter

Optional: Strawberry Milkshake Whoppers for decoration

Frosting

1 cup mascarpone cheese, room temperature

1 cup heavy cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Recipe: Cupcakes

Preheat oven to 350F. Line two two cupcake tins, one mini and one regular.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, vanilla, and strawberry milk powder.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Fill cupcake tins 3/4 of the way. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

 Frosting

In a small bowl, combine the mascarpone, cream, sugar, vanilla extract, and salt.

Beat on low until almost smooth, 30 to 60 seconds. Increase speed to medium high and beat until the mixture is think and holds firm peaks.

Pipe or frost onto cupcakes.

Enjoy!

COOL DESSERTS I LIKED

This birthday cake is so cool!

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these lemon coconut bites look so summery

This mint cookies and cream ice cream is perfect!

Pink lemonade cupcakes sound perfect!

These soft baked chocolate chip cookies look melt in your mouth!

Lemon blueberry madeleines sound amazing!

Orange and blueberry is a match made in heaven, orange blueberry muffins

 Dulche de leche banana cupcakes? Mmmm

Sound too good for words: cinnamon rolls with salted maple glaze

 

Lemon-Lime Crinkle Cookies

I know I say this a lot, but these cookies are amazing! Soft, slightly chewy lemon-lime cookies coated in powdered sugar. So good. There’s a lot of zest in this recipe which makes this cookies pop with bright lemon-lime flavor.

Ingredient: Cookies (adapted from here) Makes 15

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

1 egg, room temperature

1/2 tablespoon lemon juice

1/2 tablespoon lime juice

1/2 tablespoon lemon zest

1/2 tablespoon lime zest

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 and 1/2 cups all-purpose flour

1/3 cup powdered sugar, sifted and reserved

Recipe: Cookies

Line the baking sheet with parchment paper and set aside.

In a large mixing bowl cream the butter and sugar together with a hand-held mixer until light and fluffy.

Add the egg, lemon juice, lime juice, lemon zest, lime zest and vanilla; beat until well combined. Scrape sides of the bowl, and mix for an additional 30 seconds.

Add the dry ingredients to the bowl and stir with a large spoon until until combined.

Refrigerate dough, in bowl, for 1 hour.

Place powdered sugar in a bowl.

Preheat oven to 350F.

Portion cookies about the size of an ice cream scoop and roll into a ball. Roll in the powdered sugar and place on the baking sheet.

Refrigerate again, but only for 5 minutes.

Bake for 10-12 minutes or until bottoms begin to lightly brown.

Optional: while still warm, sprinkle powdered sugar through a sieve onto cookies.

Enjoy!

 

 

 

Chocolate Covered Cherry Cupcakes

Moist, fluffy chocolate cupcakes with a cherry in the middle, piped with cherry marshmallow frosting and covered in chocolate ganache, so, so, good. All the textures and flavors work perfectly together. If you like chocolate and cherries you will love this cupcake.

Ingredients: Cupcakes (Makes 12)

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1/4  teaspoon vanilla extract

3/4 teaspoon almond extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

12 sweet dark cherries, frozen

Cherry Marshmallow Frosting

2 cup granulated sugar

6 tablespoons water

4 large egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 teaspoon salt

3 teaspoons cherry extract

1/2 teaspoon almond extract

Chocolate Ganache

2 cups semi-sweet chocolate chips

3 tablespoons vegetable oil

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, almond and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way.

Bake for 15-20 minutes or until a toothpick comes out clean. After 5 minutes put a frozen cherry in each cupcake. Finish baking.

Let cool for ten minutes on a wire rack then take cupcakes out of tray and let finish cooling.

Cherry Marshmallow Frosting

In a small saucepan, combine sugar and water, bring to a boil over medium-high heat. Stir constantly until sugar has dissolved, 2-3 minutes.

In a medium bowl, beat the egg whites, salt, and cream of tartar until soft peaks form.

With the mixer at medium-high speed, carefully pour the sugar syrup into the egg whites. Continue beating the frosting until thick, cool, and billowy, about 5 minutes.

Beat in cherry extract and almond extract.

Pipe onto cupcakes.

Place in freezer until frosting is hard, or able to stand up to the ganache.

Chocolate Ganache

Mix the chocolate chips and vegetable oil in a small glass or metal bowl. Set the bowl over a pot of simmering water.

Stir mixture until melted and smooth. Let sit for 15 minutes.

Spoon over chilled cupcakes, place back in freezer or fridge to harden.

Enjoy!

Mini Angel Food Strawberry Shortcakes

Light and fluffy mini angel food cakes with homemade strawberry syrup and creamy whipped cream, sounds good, right? It is. These two cakes are amazing. You have to try these right now. Seriously, drop everything and make these.

Ingredients: Angel Food Cake (adapted slightly from here)

1 and 1/2 cups egg whites (10-12 large), room temperature (make sure to separate when cold!)

1 and 1/2 cups sugar, divided

1 cup sifted cake flour

1 tsp cream of tartar

1/4 tsp salt

2 and 1/2 teaspoons vanilla extract

Strawberry Sauce

4 cups sliced and hulled strawberries (about 1 pound)

1/4 cup granulated sugar

1/4 cup water

Whipped Cream

1 cup whipping cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Recipe: Mini Angel Food Cakes

Preheat oven to 325F.

In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.

Beat egg whites until frothy, then add cream of tartar and salt.

Beat until fully incorporated. Then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. Soft peaks are when the egg whites stand up then droop when you lift the whisks up.

Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks.

Once you have soft peaks, add the vanilla  and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 addition and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.

Spoon batter into two ungreased mini tube pans with a removeable bottoms. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

Bake for 30-35 minutes or until the tops spring back when touched.

.Allow to cool completely or overnight on a wire rack.

Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.

Strawberry Sauce

Combine all the ingredients in a small pot over medium heat.

Bring to a boil for a few minutes then cook over medium heat for about 30 minutes.

Serve warm or cold over the angel food cake.

Whipped Cream

Freeze a small bowl and mixers for 15 minutes.

Beat all the ingredients until soft peaks form.

Enjoy!

 

 

 

S’mores Cookies

So, these aren’t the prettiest cookies you’ve ever seen, but they are the tastiest. A layer of fudgey brownie cookie topped with marshmallows and graham crackers, then covered in chocolate ganache. Yum. They taste exactly like s’mores.

Ingredients: (Makes 16 cookies)

10 tablespoons unsalted butter

3/4  cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1/2 cup dark brown sugar

1 teaspoon vanilla extract

2 eggs, cold

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 cup all-purpose flour

32 marshmallows

1 cup crushed graham crackers

Chocolate Ganache

2 cups chocolate chips (any kind)

3 tablespoons vegetable oil

Recipe: Cookies

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat and quickly stir in brown sugar. Wait four minutes, until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour, baking soda, and cornstarch. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick.

Freeze for 30 minutes.

Preheat oven to 350 and bake for 12-15 minutes. After about 5 minutes push down with a spoon the middle of the cookie and, using about 1/3 cup, sprinkle graham cracker crumbs in the indent. Also stick marshmallow in the indent.

When cookies are cool, sprinkle another 1/3 cup of graham cracker crumbs on them, then add another toasted marshmallow. (Just warm it up for 20 seconds in the microwave.)

Chocolate Ganache

Melt chocolate and vegetable oil together in a small pot over a pan of simmering water. When smooth, remove from heat and let sit for 15 minutes. Pour gently over cookies.

Sprinkle the remaining graham cracker crumbs over the melted chocolate.

Pop the cookies in the fridge for a few minutes if you want the ganache to harden.

Enjoy!

 

 

Chocolate Hazelnut Cupcakes

Best. Cupcake. Ever. Seriously, a fluffy chocolate cupcake filled with hazelnut whipped cream, topped with nutella buttercream (the best frosting EVER), and all of that made perfect by a drizzle of chocolate ganache. Can you say perfection, anyone?

Ingredients: Cupcakes (Makes 12 cupcakes)

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

Hazelnut Whipped Cream

1 cup heavy whipping cream

1 and 1/2 tablespoon granulated sugar

1 cup pureed hazelnuts

Nutella Buttercream

1 and 1/2 sticks butter, softened

1/2 cup nutella

3 cups powdered sugar

3 and 1/2 tablespoons heavy cream

Chocolate Ganache

2 cups semi-sweet chocolate chips

3 tablespoons vegetable oil

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way. Bake for 15-20 minutes or until a toothpick comes out clean.

Let cool for ten minutes on a wire rack, then take cupcakes out of tray and let finish cooling. Store covered in fridge.

Hazelnut Whipped Cream

Chill bowl and whisks in the freezer for at least 15 minutes.

Whip the heavy cream until it forms soft peaks, then slowly add the sugar.

When the heavy cream forms stiff peaks, fold in the pureed hazelnuts.

Core the cupcakes and fill with the cream. Store in the fridge.

Nutella Buttercream

Whip the butter by itself for at least 3 minutes.

Add the nutella and whip together until uniform in color.

Slowly beat in the powdered sugar, alternating with the heavy cream.

Pipe  frosting onto cupcakes, then store cupcakes in fridge.

Chocolate Ganache

Mix the chocolate chips and vegetable oil in a medium sized glass or metal bowl. Set the bowl over a saucepan of simmering water.

Stir mixture until chocolate is melted and smooth. Let it sit for 15 minutes.

Spoon ganache over cupcakes, then put the cupcakes back in fridge until the ganache hardens (about 5 minutes,) then cover. (Keep in the fridge.)

Enjoy!

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Magic bar cookies sound so good!

Frozen Cherry Pie Bites sound delicious!

Blueberry lemon cream cheese bread? Count me in !

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Toasted Coconut Brownie Ice Cream? Impressed 🙂

WOW! These pavlovas are gorgeous

Vanilla Chai Tea Latte Doughnuts sound so good!

This may be the perfect granola ever! Peanut Butter Granola

Raspberry Zinger Cake looks awesome

Strawberry and Cream Tarts are adorable!

Chocolate Jelly Bean Hearts? So perfect for Easter!