Tasted good and was quite interesting but the Oreo flavour sort of overpowered the chocolate. Beware that it gets soft very quickly if not stored properly.
Adapted from: Andercooks
- 1 1/2 cups all-purpose flour
- 1/2 cup malted milk powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 oz. cream cheese, softened
- 1 stick unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 20 Oreos, roughly chopped [reduced to 12 Oreos]
- 1 cup chocolate chips [reduced to ½ cup]
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together the cream cheese and butter until combined and smooth (about 3 minutes on medium speed).
- Add the brown sugar, egg, and vanilla extract and mix for another 3 minutes, or until light and fluffy.
- In two batches, add the dry ingredients to the wet, and mix until just combined. Add the chopped Oreos and chocolate chips, mixing to distribute throughout.
- Scoop the dough onto the prepared baking sheets in 2 tbs-sized balls of dough. Bake for 10-12 minutes, or until the edges start to set and brown.
- Cool on the pan for 5 minutes before moving to a wire rack to finish cooling completely.
We used the wrong type of flour (whole wheat flour…. Ended up with a bitter crust) and we reduced too much sugar so it was very sour ><
(Adapted from: 2teaspoons)
1 cup of flour
2 tablespoons sugar [Reduced to 1 Tbsp]
½ cup unsalted butter, softened
½ teaspoon salt
¾ cup sugar [Reduced to 5 Tbsp]
¼ cup flour [Reduced to 3 Tbsp]
4 eggs [Used 3 eggs]
The juice and zest of 4 lemons [Used 3 lemons]
Powdered sugar for dusting [ommited]
Preheat oven to 350 degrees F.
Prepare crust: In a medium bowl, stir together flour, sugar, and salt. Gentle combine with softened butter (I used my hands for this step). Press into the bottom of a 9×9 inch pan. Bake until crust is firm and golden brown, about 20-25 minutes. Set aside.
In another medium bowl, whisk together the sugar and flour for the filling. Whisk eggs in one egg at a time. Whisk in lemon juice and zest. Pour mixture over baked crust.
Bake for 30 minutes, bars will firm up while they cool. Let cool completely. Dust with powdered sugar and serve.
Lemon Pound Cake
Adapted from: Italian Dessert Recipes
YIELD: 5x9x3-inch loaf pan (this needs a small loaf pan)
- 6 tablespoons butter
- 2/3 cup granulated sugar [Reduced to ½ cup]
- 4 egg yolks [Used 2 eggs]
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup milk
- 2 teaspoons finely grated lemon peel
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- Heat oven to 350 degrees.
- Butter and flour a 5x9x3-inch loaf pan.
- In a mixing bowl, cream the butter with sugar until light and fluffy.
- Separate the mixture to the side of the bowl, leaving an opening in the middle.
- Add the egg yolks and beat just the yolks until light and lemon colored.
- Work the yolks into the creamed mixture.
- Sift together the flour, baking powder and salt.
- Gradually add flour mixture to the first mixture, alternating with the milk.
- Beat well.
- Blend in the lemon zest and juice and the extract.
- Spoon batter into the prepared loaf pan.
- Bake about 45 to 50 minutes. (Make sure and check at 40 mins just in case!)
- Cool in pan on rack for about 45 minutes.
- Remove from pan and cool thoroughly.
- Pour lemon sauce on top.
The dough was sticky due to the high chocolate content, but this was a delicious soft cookie.
❤ Happy Valentine’s Day! ❤
Adapted from: Lyubomira from CookingLSL
Source: Food And Wine Magazine and Savory Nothings
- 1 pound (450 g) melted chocolate
- 5 tbsp unsalted butter
- 4 large eggs at room temperature
- 1 cup sugar [reduced to 1/2 cup sugar]
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup all-purpose flour
- ½ tsp baking powder
- 1 cup Nestle Tollhouse Milk Chocolate Morsels
- Heart shaped candy sprinkles
- Melted White Chocolate
- In a large bowl over a double boiler melt Semi-Sweet Chocolate Morsels with the butter until smooth, for 7-8 minutes.
- In the bowl of an electric mixer with paddle attachment beat eggs and sugar until pale and frothy. Add vanilla extracts. Add salt. Beat in melted chocolate slowly.
- Fold in flour and baking powder.
- Pour the dough in a shallow baking dish and freeze for 30 minutes (you can chill the dough for 2 hours).
- Preheat oven to 350 F (175 C). Line two baking sheets with parchment paper.
- Using a cookie scoop (2 tbsp), scoop balls of dough and place them 2 inches apart on the baking sheets. Bake cookies for 10-12 minutes, until edges are set and cookies are cracked on top.
- Let them cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
- To decorate – Top with the heart shaped candy sprinkles and drizzle with melted white chocolate.
The dough has a rich mango taste, but after it’s baked the butter overpowered the mango and was just a normal shortbread, but still a keeper recipe. The mango buttercrem wasn’t very well combined, probably because the amount of sugar was reduced and we didn’t mix it well enough.
For the cookies:
- 2/3cup (80 grams) confectioners’ sugar [reduced to 1/3 cup]
- 2cups (250 grams) of all-purpose flour [substituted ½ cup mango powder]
- 1/2cup (75 grams) cornstarch (corn flour)
- 1cup (250 grams or 8 ounces) butter, softened
- 1/2vanilla bean (or 1 teaspoon vanilla extract)
For the mango buttercream:
- 1/4cup (65 grams) butter, softened
- 1cup (125 grams) confectioners’ sugar [reduced to 1/2 cup]
- 2tablespoons mango purée (made by puréeing the flesh of 1 mango)
- Preheat the oven to 320° F (160° C). Sift sugar, flour, and cornstarch together in a large bowl.
- In a separate bowl, cream together the butter, vanilla, and lemon zest. When creamy and soft, combine with the flour mixture and begin folding together with a spatula or by hand. Continue combining the mixture until you have a perfectly smooth, soft ball of dough. It will take a few minutes by hand.
- Roll into walnut-sized balls (try to get the same size each time; about 2 level teaspoons-worth is ideal) and place on a baking sheet lined with parchment paper about 1 1/2 to 2 inches apart.
- With the tines of a fork (easier if you dip the fork into flour each time), gently flatten each ball until the cookie is about 1/2-inch thick (it will spread a little more when baking and you do want these fairly thick rather than thin).
- Bake for 15 minutes, or until the cookies are still very pale but feel dry to the touch. They will still be quite delicate and soft, so let them stand on the tray for 5 minutes before carefully transferring to a wire rack to cool completely. They will harden when cooled.
- Make the mango buttercream by whipping the butter, sugar, and mango purée together until smooth and creamy. Place a neat teaspoon of buttercream in the center of the bottom of a cookie and carefully sandwich another cookie on top, pressing gently until the buttercream spreads nearly to the edges. Let them set in the fridge in an airtight container for 30 minutes before serving. They will keep a few days stored like this, but make sure to bring them back to room temperature before serving. Plain cookies without the buttercream will keep 1 week in an airtight container.
DI actually doubled the recipe. This is the first time I used piping tips for cookies. It’s certainly not easy to pipe out the sticky dough in the attempt of keeping a pretty shape.
Your go-to Starbucks add-in, now in wreath form.
Adapted from: Good Housekeeping (Dec-2015)
- Butter, softened…………………………1/2 c. (1 stick)
- Sugar………………………………………1/2 c. [reduced to 1/4 cup]
- Cream cheese, softened……………….4 oz.
- Salt…………………………………………1/4 tsp.
- White chocolate, melted………………2 oz. [substituted with green tea baking chocolate]
- Large egg………………………………….1
- Vanilla extract……………………………1 tsp.
- All-purpose flour………………………..1 1/2 c.
- Matcha green tea powder………………1 tbsp. plus 1 tsp.
- Preheat oven to 350 degrees F. With mixer on medium speed, beat butter, sugar, cream cheese and salt until smooth. Beat in white chocolate, egg and vanilla, stopping and scraping down side of bowl occasionally. With mixer on low, beat in flour and tea until just combined.
- Transfer dough to large piping bag fitted with start tip. Pipe onto large cookie sheet into 2 1/2-inch-round wreaths, spacing about 2 inches apart. Bake 15 to 18 minutes or until golden around edges. Let cool on cookie sheet 5 minutes. Transfer to wire rack to cool completely. Cookies can be stored in airtight containers at room temperature for up to 1 week.
EACH COOKIE About 75 cals, 1 g protein, 8 g carbs, 4 g fat (3 g sat), 50 mg sodium.
The cookies were dry and hard, either something went wrong in the making process or this recipe is not a keeper.
(adapted from : http://www.improvoven.com/snickerdoodle-cookies/)
- 1 cup butter, softened
- 2 cups sugar [reduced to 1 cup]
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 3¾ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
For Cookie Dough Balls
- 3 tablespoons sugar
- 1½ tablespoons ground cinnamon
- Preheat oven to 375 degrees. Beat butter at medium speed with standing electric mixer until creamy. Gradually add 2 cups sugar, beating well. Add eggs, milk, and vanilla extract, beating until mixture is fully combined.
- Combine flour, baking powder, and 2 tsp. cinnamon. Gradually add to butter mixture, beating at low speed until well combined.
- Add 3 Tbsp. sugar and 1½ Tbsp. cinnamon in a separate small bowl. Roll dough mixture into 1 -inch balls, and roll into mixture. Place dough balls on parchment paper on baking sheets, and flatten slightly with your hands.
- Bake for 11 to 13 minutes or until lightly browned. Bake for 15 minutes for a crispier cookie. Cool on wire rack for about 30 minutes.