Recipe modified from: https://therecipecritic.com/cream-cheese-snickerdoodles/#wprm-recipe-container-51733
Ingredients 1 cup unsalted butter softened to room temperature 4 oz cream cheese softened to room temperature 1 3/4 cup sugar 2 large eggs 1 teaspoon vanilla extract 3 1/4 cups all-purpose flour 1 teaspoon cornstarch 2 teaspoons cream of tartar 1/2 teaspoon baking soda ¾ teaspoon salt ½ teaspoon ground cinnamon Topping ⅓ cup granulated sugar 1 Tablespoon ground cinnamon Instructions
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Taken from: https://sallysbakingaddiction.com/oreo-balls-recipe/#tasty-recipes-114493
36 (14.3oz/405g) regular Oreo cookies (not Double-Stuff) 8 ounces (226g) full-fat brick cream cheese, softened to room temperature 12 ounces (339g) semi-sweet or white chocolate, coarsely chopped 1/2 teaspoon vegetable oil or coconut oil optional for garnish: sprinkles, Oreo crumbs, additional melted chocolate
Dough recipe taken from:
https://www.epicurious.com/recipes/food/views/rugelach-cookies Filling recipe taken from: https://www.onceuponachef.com/recipes/rugelach.html#tabrecipe FOR THE DOUGH
FOR THE FILLING
Step 1 Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7x5" rectangle. Chill until firm, 8 to 24 hours. Step 2 To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready. Step 3 (After dough has chilled for 8-24 hours)Put oven rack in middle position and preheat oven to 350°F. Line bottom of 1–1½"-deep large shallow baking pan with parchment paper. Step 4 Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12x8" rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray. Step 5 Arrange 1 dough rectangle on work surface with a long side nearest you. Spread ¼ cup preserves evenly over dough with offset spatula. Sprinkle a quarter of the raisin, walnut, sugar, cinnamon mix on top. Step 6 Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1" apart in pan. Chill for 20-30. Brush logs with milk and sprinkle each with 1 tsp. of remaining granulated sugar. With a sharp large knife, make ¾"-deep cuts crosswise in dough (not all the way through) at 1" intervals. Step 7 Bake until golden, 45 to 50 minutes. Cool to warm on baking sheet set atop wire rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through. adapted from: https://www.averiecooks.com/chocolate-chip-marshmallow-skillet-cookie/
INGREDIENTS
INSTRUCTIONS
Recipe from: https://www.onceuponachef.com/recipes/15-minute-chocolate-walnut-fudge.html#tabrecipeINGREDIENTS
COOK MODE - PREVENT SCREEN FROM GOING DARKINSTRUCTIONS
Ingredients
Recipe from: https://www.onceuponachef.com/recipes/perfect-pumpkin-pie.html
Ingredients
Recipe from: https://www.mybakingaddiction.com/rum-balls/#recipe
Ingredients
Adapted from https://merryboosters.com/peanut-butter-blossoms/
Makes about 54 cookies Ingredients 1 ¾ cups all-purpose flour (254 grams) 1 teaspoon baking soda ½ teaspoon salt 4 ounces (1 stick) butter, at room temperature (115grams) 3/4 cup smooth peanut butter (194 grams) ½ cup granulated sugar, more for rolling (100 grams) ½ cup brown sugar (100 grams) 1 large egg 1 tablespoon milk (15 grams) 1 teaspoon vanilla one 11-ounce package of Hershey’s Kisses, foil removed (I like to mix milk and dark) Instructions
Adapted from Once upon a Chef Ingredients: For the Crust 1-1/2 cups graham cracker crumbs, from 12 whole crackers 5 tablespoons unsalted butter, melted 1/8 teaspoon salt For the Filling 32 oz (four 8-oz blocks) cream cheese, at room temperature 1 1/2 cups sugar 3 tablespoons all-purpose flour 4 teaspoons vanilla extract 1 teaspoon packed lemon zest, from 1 lemon 2 teaspoons fresh lemon juice, from 1 lemon 1/4 teaspoon salt 6 large eggs 1/2 cup sour cream Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (could add plastic from a baking bag to ensure water doesn't leak into the cake. Instructions
For the Crust
For the Batter:
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