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Monday, December 24, 2012 Spice Cookies Here I am! With the last cookie recipe before Christmas. Posting this post from my desk at work. Because I'm 1 of 3 people here. Wahhh! Ok, I'm done with my pitty party. Anyway, IT'S CHRISTMAS EVE! I am obsessed with Christmas by the way. It consumes my life, mainly the decorating. See my purty tree!? Also, MERRY CHRISTMAS! Spice Cookies Yield ~ 60 cookies 1 box of Spice cake mix 8 ounces of cream cheese 1 stick of butter 1 egg powdered sugar Preheat oven to 350 degrees. In a bowl mix the cream cheese and butter, then mix in the egg. Last mix in the cake mix. Take about 1 1/2 tablespoon balls of dough and roll them up then roll them in a bowl of powdered sugar to coat. Place on the cookie sheet. Bake for about 15 minutes. Thursday, December 20, 2012 Trail Mix Cookie Bars Trail Mix Cookie Bars Yield ~36 squares Cookie base 1 cup flour +2 tablespoons 1 stick of butter 1/3 cup sugar 1/3 cup brown sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup chocolate chips Filling 1 can sweetened condensed milk 1 egg 1 tablespoon flour 1 1/4 cups trail mix (any combination you prefer, place it in a bag and smash it with an ice cream scooper or hammer to crumble the nuts especially) Preheat oven to 350 degrees. In a bowl cream the sugars and butter together. Next mix in the egg and vanilla. Then add in the flour, baking soda, and salt. Fold in the chocolate chips. Line a 9x9 pan with aluminum foil then spray with oil. Spread the cookie dough all over to make the cookie base. Bake for 8 minutes. Meanwhile in another bowl, mix the sweetened condensed milk, egg, and flour. After you take the cookie base out, pour the filling on top, then sprinkle the trail mix on top to cover it. Bake for another 20 minutes or until the top is barely jiggly. Monday, December 17, 2012 PB Nutella Chocolate Chip Cookies Peanut Butter Nutella Chocolate Chip Cookies Yield ~ 2 1/2 dozen 1 stick butter 1/3 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 1/2 cups flour 1 egg 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon vanilla 1 cup chocolate chips 4 tablespoons Nutella Preheat oven to 350 degrees. In a bowl mix your butter (melted), peanut butter, brown sugar, and white sugar. Then add in the egg and vanilla. Next mix in the flour, baking soda, and salt. Then fold in your chocolate chips and drop 1/2 tablespoon sized dollups of Nutella all over the dough. Stir it around just a little bit so the Nutella is swirled into the dough. Bake for about 10 minutes or until golden around edges. Wednesday, December 5, 2012 Pumpkin Monkey Bread Wow, have I become a horrible blogger. My last blog was Nov 16!?!? In my defense I was in Ireland for a week and left the Saturday after Thanksgiving. So that's a whole other blog post I need to create at some point. For now though, I bring your our breakfast on Thanksgiving morning... along with some shrimp and cocktail sauce... Interesting combination, I know but who cares? Both of them were awesome. The only thing I have to say is when you are making this, never put your dough in the fridge. I made my dough, put it in the bundt pan and it was so high and fluffy like the picture below but it was 11 PM and I wasn't about to bake this. So (stupidly) I put it in the fridge for the night. I woke up and it was completely deflated and had to do some emergency rising of dough. I turned on the oven and put this near the exhaust and that did nothing after 30 minutes. Then I just put it in the oven on the lowest temperature with the door cracked for about 30 minutes. I was straight up in panic mode, let me tell you. Eventually it rose some, but never as beautifully as the picture below. I was quite sad but the good thing is, it was still amazing and a great start to our Turkey day along with my Bloody Mary! Pumpkin Monkey Bread Yield ~8 servings 1/4 cup warm water 1/4 cup milk 1 1/2 tsp active dry yeast 1/4 cup sugar 1/2 tsp salt 1 egg 2 tbs butter, melted 2/3 cup pumpkin puree 1/2 tsp cinnamon 1/4 tsp nutmeg 3 cups flour 3 tbs butter, melted 3/4 cup sugar 1 1/2 tsp cinnamon 1 cup powdered sugar 2 tablespoons milk 3 tablespoons maple syrup In a bowl, stire together the milk, water, yeast, and sugar. Let it sit for 10 minutes so the yeast can proof. Then pour it into a stand mixer bowl (I used the mixer with the dough hook attachment), and add the salt, egg, butter, pumpkin, cinnamon, nutmeg, and half the flour. Mix that together, then add in the other half. Make sure the dough is ready by checking that it's just slightly wet but won't stick to your hands. If it's too wet add a few more tablespoons of flour. Place this bowl somewhere warm and let it rise for an hour or more (I waited 3). Grease a bundt pan and make your coating in a bowl by mixing the butter, sugar, and cinnamon. Take about Dunkin Donut munchkin sized balls of dough and dip them in the coating, then place in the bundt pan until the dough runs out. Then pour any extra coating into the pan. Cover the pan and let it rise for another couple hours. Preheat your oven to 350 degrees and bake for about 25 minutes and let it cool for 15 minutes after. In another bowl, mix the powdered sugar, milk, and syrup, then drizzle all over the monkey bread. Subscribe to: Posts (Atom)
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Foto: Pinterest/Instagram BUNDEVE, komadići čokolade i glazura od cimeta spojeni u sočnim i jednostavnim jesenskim muffinima. Probajte im odoljeti, ako smijete! Zapravo, uopće im ne trebate odlijevati jer je ovaj recept zdrav i stvarno jednostavan. I još će vam dodatno zamirisati današnji dan. Ako vam dijete ne voli čokoladu ili cimet, nema problema. Ovaj recept je jednako ukusan ako napravite glazuru od vanilije. Trebat će vam: Za muffine: 1/3 šalice ulja 1 šalica smeđeg šećera 1/4 šalice mlijeka 1 žličica ekstrakta vanilije 1 i 1/4 šalice brašna 1/2 čajne žličice praška za pecivo 1/2 čajne žličice sode bikarbone 1/4 čajne žličice soli 1/4 čajna žličica mljevenog cimeta (opcija) TEKST SE NASTAVLJA ISPOD OGLASA 1 šalica konzervirane ili skuhane bundeve 1/2 šalice komadiće čokolade ili čokoladnih suzica Za glazuru: 1/4 šalice meda/javorovog sirupa/sirupa smeđe riže 1 žlica margarina ili rastopljenog kokosovog ulja 1/2 čajne žličice ekstrakta vanilije ili jedna čajna žličica cimeta. Priprema: Pećnicu zagrijte na 175 stupnjeva, a na lim poslažite košarice za mufffine. Pomiješajte ulje, šećer, mlijeko i vaniliju. U drugoj posudi pomiješajte brašno, prašak za pecivo, sodu bikarbonu, cimet i sol. Dodajte mokre sastojke i bundevu te dobro miješajte, da se smjesa sjedini, ali da ne postane previše gumenasta. Tad lagano umiješajte i komadiće čokolade. Košarice punite na dvije trećine, pecite oko 25 minuta, možete probati i čačkalicom jesu li gotovi. Potom ih ostavite da se dobro ohlade. Potom napravite glazuru tako da sve sastojke stavite u malu zdjelicu i zgrijete, te vilicom lagano prskajte po svakom kolačiću. U slast!