10/10. These are perfectly soft, peanut butter-y and tasty. Yield was about 2 dozen.
Link to original recipe: https://www.katiebirdbakes.com/easiest-peanut-butter-cookies/
Recipe below contains my modifications.
Ingredients:
10/10. These are perfectly soft, peanut butter-y and tasty. Yield was about 2 dozen.
Link to original recipe: https://www.katiebirdbakes.com/easiest-peanut-butter-cookies/
Recipe below contains my modifications.
Ingredients:
10+/10, so very very good. Could have eaten way too much of this!
Link to original recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54432/cajun-parmesan-salmon-recipe/
Recipe below contains my modifications.
Ingredients:
A few years back, I tried to make a cake for my son's birthday, which usually is not an issue for me. For whatever reason, I failed on the frosting and the thing turned into a but of a disaster. Plan B went into action: cookie-pizza! And he was just as happy, thankfully :)
Link to original recipe: https://sallysbakingaddiction.com/chocolate-chip-cookie-pizza/
Recipe below contains my modifications.
Ingredients:
These should be called Fire Cedar Planked Wings, to be honest--quite warm! Needed salt, would add to part where they are tossed in the sauce at end. Also did not bother with doing the "indirect" side of grill thing, just melted it in microwave and stirred together. It doesn't say to, but I tossed them in the sauce at the end, might be the fire content! I also left the lid "cracked" open to make sure the fire stayed very hot until the last 5 min.
Link to original recipe: https://www.weber.com/US/en/blog/grilling-inspiration/cedar-planked-wings/weber-30752.html
Ingredients:
This is really tasty! Have made this twice now with my mom. We halved the recipe, as we only have a normal sized blender and didn't need so many servings. Highly recommend using the Grand Marnier; we tried Triple Sec instead and it isn't as nice. Also, about that ingredient--in the original recipe, 1/4 c. is a misprint, as 1/4 c. does NOT equal 4 oz. We found that 4 oz (halved to 2 oz) is the right flavor. Lastly, we also added a bit more simple syrup to make it a little sweeter.
Original recipe credit: https://www.foodandwine.com/recipes/frozmopolitan
Recipe below contains my modifications, amounts are for a regular-sized blender.
Ingredients:
Oh yeahhhhh. My hubby is not a big cupcake person, yet he has declared these are the best cupcakes ever and wants me to make them for his birthday next year! So yes, these are a 10+/10 :)
Link to original recipe: https://www.goldmedalflour.com/recipes/snickerdoodle-cupcakes/c9ad9635-e710-45bb-a795-5a5ae0060ee8
I halved this recipe when I made it; to achieve half of 5 egg whites, I measured them by weight, then halved. Also had to bake mine a couple min longer than called for, as the batter filled the cups pretty full.
Amounts below are for full recipe. Recipe below contains my modifications.
Ingredients:
for the cupcake batter--
1. Heat oven to 350°F. Line 24-cup cupcake/muffin tins with cupcake paper liners.
2. For the cupcake batter: In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer, beat the Crisco on medium speed for 30 sec.
4. Gradually mix in the sugar, around a 1/3 c. at a time, beating well after each addition. Beat 2 min. after the final addition, then beat in the vanilla.
5. On low speed, alternately add some of the flour mixture, then some of the milk, and continue until all of both are mixed in and well combined.
6. Divide batter as evenly as possible among the 24 lined cupcake cavities (around 2/3 full each).
7. Bake 18-20 min, or until toothpick inserted in center comes out clean. Cool 5 min in pan before removing to wire rack to cool completely.
8. For the frosting: In the bowl of a stand mixer, mix together powdered sugar, cinnamon, and butter on low speed. Beat in the vanilla and 2 T. of the milk. Beat in additional milk until spreadable consistency is reached.
9. For the topping: combine the sugar and cinnamon in a small bowl. Frost the cupcakes, then sprinkle with the topping. Enjoy!
These are incredibly good! Made them as part of the Christmas Goodies Countdown 2023, will be making again for sure, as they stay fresh for a long time, doesn't make a huge batch. Was my first time making a ganache with almond milk, was pleasantly surprised at how great it was!
Link to my YouTube short of preparation: https://youtube.com/shorts/f_SD9od-Wwg
Original recipe credit: https://www.imperialsugar.com/recipes/chocolate-almond-tarts
Recipe below contains my modifications.
Ingredients:
Directions:
1. for the crust-- Heat oven to 350°F. Line a cupcake/muffin pan with 12 paper liners and set aside.
2. Add the almonds, flour, and sugar to the bowl of a food processor. Pulse until almonds are very finely chopped.
3. Pour in melted butter and pulse until well blended. (I think I accidentally added this is previous step in the video--still worked out just fine!)
4. Divide mixture as evenly as possible amongst the 12 paper liners in the pan (around 1.5 T. each). Press mixture to flatten/even out in each liner.
5. Bake for 8-10 min, or until fragrant and edges starting to turn golden. Let cool in pan for 30 min.
6. for the ganache-- Using a clean food processor bowl, process chopped chocolate until fine crumbs are obtained.
7. Heat the chocolate almond milk in a small saucepan over medium-low to medium heat, until it just comes to simmer (bubbles start to form).
8. Immediately pour the hot milk all over chocolate in the food processor. Place lid on the bowl/lock in place, let sit for 1 min.
9. Process for 3 seconds. Scrape down sides and bottom of bowl. Place lid back on and process for 2 more seconds.
10. Spoon ganache, dividing as evenly as possible, into the 12 prepared almond crusts.
11. Lay a long paper towel over the paper liners (should not touch ganache!). Let sit on counter at room temp for 6-8 hrs, or until filling is set. Enjoy! (note: I topped with a maraschino cherry in the video for appearance; this is not necessary, they are fabulous on their own)