Chocolate Chip Banana Bars | PRINT the recipe: https://www.wyseguide.com/banana-bars/ This recipe for chocolate chip banana bars is a keeper! They’re sweet with a perfect... | By Wyse | Sometimes when we have bananas and we don't want to make banana bread but we want to use up those wonderful brown sweet bananas, we make banana bars. So, today is all about a simple banana bar and it really is, it really is simple and it's really just something that you can put together really quickly. This is something we made all the time growing up because they're a crowd pleaser. Believe me. Everyone loves these. So, we're going to start with some brown sugar. It's going to be a mixture of brown sugar and granulated white sugar. So, the brown sugar obviously adds those molasses notes which give it almost like this caramelly undertone. Not so much that it just like sits there forward but just as in the background, that's what I really like. Then, we have granulated white sugar and now, we're just going to add some butter and this is what we're going to like work together here. You know, this is really the base of how you start so many things when you're baking and so it's a really simple course but this is why it's great to do these recipes with kids or maybe people that aren't as used to baking because they get you ready. So, I'm going to use a hand mixer. You could do it by hand but this is going to help it be a little bit lighter and fluffier with the help of a mixer. So, turn it on and just start working it all together. So, the creaming part is an important step and it takes a little bit, you know, a few more minutes maybe than you would think because you actually want to start mixing together those sugars and incorporating them into that butter, it actually helps start slowly dissolving the sugar aerating the butter. It gives a better crumb and texture. So, what we're going to do now is we're going to add in our egg to that mixture. We're going to add in some beautiful vanilla. Vanilla is actually to me really important no matter what you're making but with banana with so many things, it brings out such a beautiful note of what you're using. So, yes, you're going to notice the vanilla but you're also going to kind of notice more of those notes because the vanilla so when you're making anything banana based when it's a baking item like this you want them to be nice and brown the more brown they are the more sugar content they have because they continue to gain that sugar content as they are ripening like this so you want to make sure you let them get really brown almost black and look once you open them they still look good if there's a few bruises don't worry about that I just take a fork and I quickly mash them up they don't have to be perfect there's a little texture it's okay but mashing them to me is a really quick simple step. Now, one thing you can do, if your bananas are going bad, you're not in the mood to bake or you just don't want anything yet. You can either put them, just peel them, and put them in the freezer, pull them out, let them thaw and mash em or you can even pre mash them in measurements that you're going to use whether it's cup measurements, whatever and then use it like that. So, it can work in multiple ways and what I do like to do is make sure and know how much I have because you know what? The size of the banana, it varies all the time and you cannot count on knowing what it's going to be and guess what? This is one of those times. So, see this is why I'm measuring. Look, that's not enough banana. So if you just count when a recipe says just one, two bananas, whatever it is. Don't necessarily trust that. You want to be able to have a measurement. So you know how much banana you need and that's going to affect a measurement in a recipe. So all these things make a difference when you're doing it. But you can see it really takes no time just to be able to add that next one into it. So I'm going to take this. I sometimes use a binge scraper to do it just because to me that makes it really clean and simple. And the reason we love banana is some people think of it as a replacement for oil or other things kind of like apple sauce. Really in this case This is just a good way to enjoy something delicious in a delicious form. So, we're going to put it right into this mixture and you can see now, this is when really the base of the wet ingredients come together. So, once that's on the bowl, we can just mix that together and this is a pretty quick step. You don't have to worry about the creaming. You're just making sure you break up that egg and get it all incorporated. Now, always after your wet ingredients are like this, it can don't feel worried or scared if it looks a little curdled. You see that look, that's just that it's not emulsified yet. So, we're going to now add our dry ingredients and it will all come together which is really simple dry ingredients here. We have flour and always when I do my flour, you see me do this. I scoop it and I overfill and then I just swipe it off. So, if you weigh your flour, you're going to be more accurate but a way to be more accurate when you're just using dry measurements like this is over filling, scooping off. Just a really simple way so we have the flour in there we have some baking powder that's going to give us we only have one egg so it's going to give us a little bit more lift that nice kind of lighter texture that we want and then some salt you know you need the salt it's going to balance everything out put it right in there once all the dry ingredients are in there we can just mix that together obviously do it slowly at first because you have all that flour in there which you see it happens really quickly. So, I'm going to have the beaters. I'm going to let the that just do the work for me being the beaters clean. The one nice thing I like about doing a hand mixer, you can use a standard mixer. That's totally fine. It's just that that way you don't just scrape the bowls often. These you can move around and you're controlling so you can scrape the bowl with them. Now, notice the sides of the bowl. You see some flour still. You're going to say, well, that's not fully incorporated. I will always slightly undermix. Anything I'm making because you don't want to over mix it. That's when something gets tough. The crumb won't be as good. So, I always finish it off at the end with just folding and I'm going to finish it with folding in chocolate chips so this has a nice amount of chocolate chips in it and we're just going to fold those right in and I like to fold them because well one a mixer can break em up which doesn't work the best it just is a nice quick way to finish off everything make sure it's evenly incorporated so same if you're going to do this with the stand mixer I would still finish by hand and you can see look how beautiful that is you've all those chocolate chips and they just have so much goodness now you can leave them out but believe me you're going to want them in a nice simple way so I have a buttered baking dish and this is just this is bars like I said so really these are a cakey bar which I like so they have like a delicious soft melt in your mouth texture but they're baked of course in a bar pan of some type and that will give them just the correct size you don't want a cake size you don't want it that thick you want it just thick enough that it is hold like you can hold it like a bar but it's almost soft enough you want to eat it with a fork sometimes so what I'm going to do just take an offset spatula and to me that's the easiest way to make sure you can evenly distribute your batter into the corners. So, we're just going to take this and spread it out until it's even all around because this is going to help it bake evenly and you can see it spreads really quickly. These to me are such a great thing. I don't know. If you're a grandma and with your grandkids, a parent, with your kids, or if you're just doing like an after-school program, to me, this is such a quick thing you can make. They bake really quickly. They finish really easily and kind of like one of those no fail easy to do fun to put together and delicious recipes that kids always love and I think really enjoy seeing it come together I don't know it's one of those I kind of got started on making early like that and it was always when we had bananas that mom thought we're going to go too far too quickly or something or she just needed something quick to take somewhere to an event so once you have it spread out we can just now pop this right in the oven let them bake we're going to need to let them cool slightly but then we'll make I did mention there's a frosting, right? There's a frosting and you're going to want it. When the bars come out the oven, they're nice and golden brown because of that brown sugar we put in there but you want to let them cool completely before you frost them. If you frost them with the cream cheese frosting, it'll just melt and be too soft because cream cheese frosting is already soft. So, what I have is everyone's favorite, not everyone's but cream cheese, it makes to me the best frosting because it has just a little bit of tang that to me is perfect with the consistency of the bananas and the flavor and then some butter and I just like to cut it with some butter. Obviously, it's for flavor. I mean, there's a couple it also kind of gives it a little bit of a different richness to it so you like to cut it with that and I'm going to mix those together until they're you know soft and combine before we add the rest just because it makes for mixing a little bit easier so it doesn't take long if they're you know somewhat at warm temperature I don't like them too warm as in like almost you know hot because then it almost wants to melt when you're mixing them so what we have is that and we're going to just scrape it down a little bit just to make sure when we keep on mixing it's going to be somewhat even but you can see how simple and like look how beautiful that is this some people would say okay that's all I need right there so what we're going to do to this is just flavor it a little bit so a little bit of vanilla not a lot but I do think it's kind of nice it kind of mellows that tanginess of the cream cheese and then we're going to add in powder sugar the one thing it's easy not to do always but I do try to use a sifter, some type of colander, whatever you want when you're doing your powdered sugar because those lumps and powdered sugar, they really will kind of show up in a frosting. So, I'll just put it over and then go through and make sure I get it all out. It just, those lumps after you go into the work of doing all this, there's no reason to have those lumps. So, we're going to just quickly put it through and you can see that what it will do is take away all those lumps and all those little pieces that can be in and then you can just push those through too but you see as I'm doing this, look at that colander. So, all those pieces and even though you're going to mix it you would think oh well they'll all come out in the mixer they don't always all come out in the mixer you actually will be left and the texture of the cream cheese frosting should be smooth so at the end here I'll just take my hand and just push it all through and you see how it still comes out in the bottom and it's all soft and that's what you want you want that softness I'm just going to set that up on here and very slowly at first we're going to mix this until it's smooth You can see it really takes no time. Those beaters are honestly, they should just be the cooks. The person's in the kitchen making it can just clean those off at will because that's really kind of a treat, okay? So, I'm just going to do a final just stir for any of that powder that's up there residually. Make sure everything is mixed together. That's a really simple, classic frosting. So, we have our bars cooled, make sure they're cooled and then, we have our frosting. We're just going to put it all on. When I was young, mom would make these a lot during field work time whether it was in the spring for planting or in the fall for harvest and use these for meal she would take out to the field to my dad so I'm going to just put this and I have an offset spatula here I just want to spread it out somewhat evenly doesn't have to be perfect and you know this is the beauty of this they don't have to be perfect they're a bar once you cut them and slice them noone sees what they look like so if they look uneven don't worry about it just make sure now you can see as they cool they come in just a little bit from the sides that's normal don't feel bad about that but what you do want to do especially if kids are involved here is not have any have too much or too little frosting because someone I would have been this kid would say Why does that one have more frosting? That would have been me or I would have been in the kitchen not telling anyone and been looking for the one with the most frosting. The ratio of the cream cheese to the butter is what makes it spread and not be too soft but also not be too solid. So, now you can just serve 'em up. I'm going to cut like one row here across. These bring back so many memories as so much food does but they're such a simple, delicious classic. Then, take a spatula. Oh, yeah. Look at that. That's perfect. Soft, good texture. You see the chocolate chips? What more could you ask for? I love this because I love the crumb. You know, it's going to have good flavor. I want a little bit of color on that. Has good texture. You can tell it's still moist in the middle which is the important part. Go through. Those are just perfect. Kinda melt in your mouth. I think what is not surprising about this because obviously but you may be pleasantly surprised at the beautiful banana forward flavor and the vanilla helps but you really get a nice, strong banana flavor from this. Everything else kind of just like compliments the banana, helps it come out even the cream cheese. You're not like thinking cream cheese. You're thinking that banana flavor is amazing. Ripe bananas help too because it has that sugar content brings up that flavor. So, what do I help you do with these? I hope you make yourself a make your neighbor a treat. Make a loved one in your life a treat or you know what? Make a new friend with these because that's what they'll do. So share this recipe around when you share these videos. It of course helps me but also helps everyone else see how easy and doable these things are to do at home to make good food to enjoy it. Check my website Wise Guy. com for this recipe and all my other recipes. Until next time. It might be time to go buy bananas because you're going to want to make these.
Chocolate Chip Banana Bars | PRINT the recipe: https://www.wyseguide.com/banana-bars/ This recipe for chocolate chip banana bars is a keeper! They’re sweet with a perfect... | By Wyse | Sometimes when we have bananas and we don't want to make banana bread but we want to use up those wonderful brown sweet bananas, we make banana bars. So, today is all about a simple banana bar and it really is, it really is simple and it's really just something that you can put together really quickly. This is something we made all the time growing up because they're a crowd pleaser. Believe me. Everyone loves these. So, we're going to start with some brown sugar. It's going to be a mixture of brown sugar and granulated white sugar. So, the brown sugar obviously adds those molasses notes which give it almo
947K views · 11K reactions | Ina Garten's Cinnamon Elephant Ears 🥐🇫🇷 | Barefoot Contessa: Back To Basics | Oui to French desserts, non to extra effort! Ina’s Cinnamon Elephant Ears keep it simple with store-bought puff pastry 🥐🇫🇷 #BarefootContessaBackToBasics | By Food | French desserts have a terrible reputation for being really difficult to make and I have to say some of them really are like I never need to make them at home but I'm going to make a really easy French dessert fresh raspberries that have been macerated with like Grand Marnier it's delicious dollop of creme fresh and the cinnamon parmes the Elephant is made with cinnamon not going to believe how easy they are if you start with store bought puff pastry I'm going to show you how to make them there are few steps to this but it's really worth doing first take a half a cup of sugar and add a pinch of salt. Just stir them together. Pour it over a flat surface like a cutting board or slab of marble or the kitchen countertop. Then unfold one sheet of puff pastry. You've actually defrosted it overnight in the refrigerator. Be sure it's still really cold. Then take another half a cup of sugar and add a/ 4 of a teaspoon of good ground cinnamon to it and mix that in. And sprinkle it over the puff pastry. Just spread it out really evenly. That was easy so far, right? Lightly roll the dough out until it's a thirteen-inch square and the sugar is pressed into the pastry lightly on the top and the bottom. Okay, next, I'm going to fold it. Fold each side of the square towards the center so that each go halfway to the middle. Then, fold them again so the two folds meet exactly in the middle of the dough. Then finally fold one half over the other half as though you are closing the book you'll have six layers in total Slice the dough in three 8 inch slices. You want to do this with really cold dough and a really sharp knife and actually use the knife in a sawing motion so you're not pressing down on the dough. Then place them cut sides up on baking sheets lined with parchment paper. I love the shape these make. You can see why they're called elephant ears. Okay, into the oven 450 degrees for 6 minutes. It's a really hot oven and they're going to come out golden brown and caramelized. Then, trim them over the spatula and bake them for another three to 5 minutes. Be careful they're really hot. I I've got fresh raspberries that have macerated with a little bit of sugar and some orange liqueur and a dollop of creme fresh. It's very French and it doesn't even need cooking. You just pour two half pints of fresh raspberries into a bowl. Sprinkle over two tablespoons of sugar and two tablespoons of orange flavored liqueur. Give everything a big stir what I like to do is lightly mash half the raspberries to bring out their juices and then let them sit for about an hour until the raspberries are soft and juicy okay all three parts together the macerated raspberries creme fraiche and cinnamon I'm going to show you how I put it together I mean you can put it in a bowl but looks a little more special in a glass just a little footed glass raspberries in the bottom and you want to be sure to get all the juices because it's so gorgeous it's got the liqueur, little bit of sugar. Big dollop of Creme Fresh. This really like a French sour cream. It's got just the right flavors. Very French. And a parmesan. Now, what French wouldn't be happy with that? We got a really easy, really stylish French dessert Napamier. It's a great dessert.
947K views · 11K reactions | Ina Garten's Cinnamon Elephant Ears 🥐🇫🇷 | Barefoot Contessa: Back To Basics | Oui to French desserts, non to extra effort! Ina’s Cinnamon Elephant Ears keep it simple with store-bought puff pastry 🥐🇫🇷 #BarefootContessaBackToBasics | By Food | French desserts have a terrible reputation for being really difficult to make and I have to say some of them really are like I never need to make them at home but I'm going to make a really easy French dessert fresh raspberries that have been macerated with like Grand Marnier it's delicious dollop of creme fresh and the cinnamon parmes the Elephant is made with cinnamon not going to believe how easy they are if you start with store bought puff pastry I'm going to show you how to make them there are few steps to this
15K views · 5.2K reactions | 3 INGREDIENT PALMIER COOKIES🍪 Follow @KathleensCravings for more easy holiday recipes and grab the recipe below! ⬇️ Note - this is easy to cut in half and only use 1 sheet of puff pastry. 1 sheet of puff pastry makes about 20 cookies. * 1 package (2 sheets) puff pastry * 1 cup white granulated sugar * 1 tablespoon ground cinnamon 1. Start by thawing the puff pastry according to package directions. 2. Mix together the cinnamon and sugar in a small bowl. 3. Sprinkle a layer of the cinnamon sugar (about ¼ cup) on a work surface and place a puff pastry sheet on top. 4. Sprinkle the top of the sheet of puff pastry evenly with another ¼ cup of cinnamon sugar. Use your rolling pin to gently press the sugar into the puff pastry and smooth out any creases. You can roll it out slightly to make the edges even - you’re not trying to make it very thin, but just an even rectangle. Tightly roll each long side of the pastry to the middle. 5. Wrap the palmier log tightly in plastic wrap and chill in the fridge for at least 30 minutes. Repeat with other sheet of puff pastry to make two chilled logs. 6. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Remove the plastic wrap and slice the chilled log into ½ inch cookies. Place the cookies on a parchment lined baking sheet, 2 inches apart. You will need to bake in batches. 7. Bake until golden brown - about 11-14 minutes. I like to let cool on the baking sheet for 5 minutes before transferring to wire racks to cool.The cookies can be served warm or at room temperature. #easyrecipes #simpleingredients #easybaking #holidayrecipes #easyholidayrecipes #holidaycookies #christmascookies #5ingredientsorless #easycookierecipe | Kathleen ~ Easy, Everyday Recipes
15K views · 5.2K reactions | 3 INGREDIENT PALMIER COOKIES🍪 Follow @KathleensCravings for more easy holiday recipes and grab the recipe below! ⬇️ Note - this is easy to cut in half and only use 1 sheet of puff pastry. 1 sheet of puff pastry makes about 20 cookies. * 1 package (2 sheets) puff pastry * 1 cup white granulated sugar * 1 tablespoon ground cinnamon 1. Start by thawing the puff pastry according to package directions. 2. Mix together the cinnamon and sugar in a small bowl. 3. Sprinkle a layer of the cinnamon sugar (about ¼ cup) on a work surface and place a puff pastry sheet on top. 4. Sprinkle the top of the sheet of puff pastry evenly with another ¼ cup of cinnamon sugar. Use your rolling pin to gently press the sugar into the puff pastry and smooth out any creases. You can
232K views · 19K reactions | Here’s an easy recipe for Vanilla Butter Cookies or Spritz Cookies 👇 These eggless, buttery cookies with slightly crisp edges are one of my favorites, especially during the holiday season. You can decorate them however you like, making them perfect for festive occasions! Plus, they’re a great make-ahead option if you want to prepare them before Thanksgiving and have them ready to enjoy. Yield 15 Cookies Vanilla Butter Cookies Recipe: •110g (1/2cup)Butter,super soft (vegan butter sticks or any butter of your choice) •90g (3/4cup) Powdered Sugar •150g (1cup + 1/4cup) All Purpose Flour •3 tsp Corn Starch •1/2tsp Salt •30m (1/8 cup) Non dairy Milk or any milk of choice •1 tsp Vanilla Extract Method: -Cream butter until it is very soft & creamy. -Add powdered Sugar and mix to get soft creamy consistency -Add flour, cornstarch, salt and vanilla mix until almost combined -Add milk to soften the cookie dough. The cookie dough should be soft so that you can easily pipe. -Prepare a good quality-sturdy piping a bag fitted with a star tip and fill it with the cookie dough. (I have used matfer star piping tip E6) -Line a baking tray with baking paper. Avoid using silpat mat. -You can pipe as shown in my reel or you can pipe in circles on the baking tray( if the dough feels firm then work it by hand or a spatula to make it soft ) -Chill the piped cookies for 1 hour in the fridge and bake at 350f until golden brown 12-15 minutes, cool it completely. -The final product should be a crisp cookie with golden edges. Bake for a longer time if needed. -Dip it in chocolate and enjoy! #buttercookies #spritzcookies #holidaybaking #cookies | Saloni Mehta | Vegan & Eggless Baking
232K views · 19K reactions | Here’s an easy recipe for Vanilla Butter Cookies or Spritz Cookies 👇 These eggless, buttery cookies with slightly crisp edges are one of my favorites, especially during the holiday season. You can decorate them however you like, making them perfect for festive occasions! Plus, they’re a great make-ahead option if you want to prepare them before Thanksgiving and have them ready to enjoy. Yield 15 Cookies Vanilla Butter Cookies Recipe: •110g (1/2cup)Butter,super soft (vegan butter sticks or any butter of your choice) •90g (3/4cup) Powdered Sugar •150g (1cup + 1/4cup) All Purpose Flour •3 tsp Corn Starch •1/2tsp Salt •30m (1/8 cup) Non dairy Milk or any milk of choice •1 tsp Vanilla Extract Method: -Cream butter until it is very soft & creamy. -Add powde
57K views · 4.6K reactions | chewy gooey goodness ❤️🔥 𝐏𝐞𝐚𝐧𝐮𝐭 𝐁𝐮𝐭𝐭𝐞𝐫 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐮𝐧𝐤 𝐎𝐚𝐭𝐦𝐞𝐚𝐥 𝐂𝐨𝐨𝐤𝐢𝐞 𝐁𝐚𝐫𝐬 •𝟷 𝘤𝘶𝘱 𝘰𝘧 𝟷𝟶𝟶% 𝘤𝘳𝘦𝘢𝘮𝘺 𝘱𝘦𝘢𝘯𝘶𝘵 𝘣𝘶𝘵𝘵𝘦𝘳 •𝟷/𝟸 𝘤𝘶𝘱 𝘰𝘧 𝘱𝘶𝘳𝘦 𝘮𝘢𝘱𝘭𝘦 𝘴𝘺𝘳𝘶𝘱 •𝟸 𝘵𝘣𝘴𝘱 𝘰𝘧 𝘮𝘪𝘭𝘬 𝘰𝘧 𝘤𝘩𝘰𝘪𝘤𝘦 •𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘶𝘳𝘦 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵 •𝟷/𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘪𝘯𝘬 𝘴𝘢𝘭𝘵 •𝟸 𝘤𝘶𝘱 𝘰𝘧 𝘳𝘰𝘭𝘭𝘦𝘥 𝘰𝘢𝘵𝘴, 𝘨𝘧 •𝟷 𝘤𝘶𝘱 𝘰𝘧 𝘧𝘪𝘯𝘦 𝘢𝘭𝘮𝘰𝘯𝘥 𝘧𝘭𝘰𝘶𝘳, 𝘨𝘧 •𝟷/𝟸-𝟹/𝟺 𝘤𝘶𝘱 𝘰𝘧 𝘤𝘩𝘰𝘱𝘱𝘦𝘥 𝘥𝘢𝘳𝘬 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 + 𝘦𝘹𝘵𝘳𝘢 𝘧𝘰𝘳 𝘵𝘰𝘱𝘱𝘪𝘯𝘨, 𝘷𝘦𝘨𝘢𝘯 & 𝘳𝘦𝘧𝘪𝘯𝘦𝘥 𝘴𝘶𝘨𝘢𝘳 𝘧𝘳𝘦𝘦 𝘪𝘧 𝘥𝘦𝘴𝘪𝘳𝘦𝘥 •𝟷 𝘵𝘴𝘱 𝘰𝘧 𝘣𝘢𝘬𝘪𝘯𝘨 𝘱𝘰𝘸𝘥𝘦𝘳 𝘊𝘰𝘮𝘣𝘪𝘯𝘦 𝘱𝘦𝘢𝘯𝘶𝘵 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘮𝘢𝘱𝘭𝘦 𝘴𝘺𝘳𝘶𝘱, 𝘮𝘪𝘭𝘬, 𝘷𝘢𝘯𝘪𝘭𝘭𝘢, & 𝘴𝘢𝘭𝘵. 𝘚𝘵𝘪𝘳 𝘪𝘯 𝘰𝘢𝘵𝘴, 𝘢𝘭𝘮𝘰𝘯𝘥 𝘧𝘭𝘰𝘶𝘳, 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘤𝘩𝘪𝘱𝘴, & 𝘣𝘢𝘬𝘪𝘯𝘨 𝘱𝘰𝘸𝘥𝘦𝘳. 𝘗𝘳𝘦𝘴𝘴 𝘦𝘷𝘦𝘯𝘭𝘺 𝘪𝘯 𝘢 𝘱𝘢𝘳𝘤𝘩𝘮𝘦𝘯𝘵 𝘭𝘪𝘯𝘦𝘥 𝟾𝘹𝟾 𝘣𝘢𝘬𝘪𝘯𝘨 𝘥𝘪𝘴𝘩. 𝘛𝘰𝘱 𝘸𝘪𝘵𝘩 𝘦𝘹𝘵𝘳𝘢 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦. 𝘉𝘢𝘬𝘦 𝟹𝟻𝟶°𝘍 𝘧𝘰𝘳 𝟸𝟶-𝟸𝟸 𝘮𝘪𝘯𝘶𝘵𝘦𝘴. 𝘙𝘦𝘮𝘰𝘷𝘦 & 𝘤𝘰𝘰𝘭 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺. 𝘚𝘵𝘰𝘳𝘦 𝘪𝘯 𝘢𝘯 𝘢𝘪𝘳𝘵𝘪𝘨𝘩𝘵 𝘤𝘰𝘯𝘵𝘢𝘪𝘯𝘦𝘳 𝘢𝘵 𝘳𝘰𝘰𝘮 𝘵𝘦𝘮𝘱𝘦𝘳𝘢𝘵𝘶𝘳𝘦 𝘧𝘰𝘳 𝟺-𝟻 𝘥𝘢𝘺𝘴, 𝘰𝘳 𝘪𝘯 𝘵𝘩𝘦 𝘳𝘦𝘧𝘳𝘪𝘨𝘦𝘳𝘢𝘵𝘰𝘳 𝘧𝘰𝘳 𝟾-𝟷𝟶 𝘥𝘢𝘺𝘴. 𝘌𝘯𝘫𝘰𝘺 𝘤𝘩𝘪𝘭𝘭𝘦𝘥 𝘰𝘳 𝘸𝘢𝘳𝘮! | Brianna Lynn
57K views · 4.6K reactions | chewy gooey goodness ❤️🔥 𝐏𝐞𝐚𝐧𝐮𝐭 𝐁𝐮𝐭𝐭𝐞𝐫 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐂𝐡𝐮𝐧𝐤 𝐎𝐚𝐭𝐦𝐞𝐚𝐥 𝐂𝐨𝐨𝐤𝐢𝐞 𝐁𝐚𝐫𝐬 •𝟷 𝘤𝘶𝘱 𝘰𝘧 𝟷𝟶𝟶% 𝘤𝘳𝘦𝘢𝘮𝘺 𝘱𝘦𝘢𝘯𝘶𝘵 𝘣𝘶𝘵𝘵𝘦𝘳 •𝟷/𝟸 𝘤𝘶𝘱 𝘰𝘧 𝘱𝘶𝘳𝘦 𝘮𝘢𝘱𝘭𝘦 𝘴𝘺𝘳𝘶𝘱 •𝟸 𝘵𝘣𝘴𝘱 𝘰𝘧 𝘮𝘪𝘭𝘬 𝘰𝘧 𝘤𝘩𝘰𝘪𝘤𝘦 •𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘶𝘳𝘦 𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘦𝘹𝘵𝘳𝘢𝘤𝘵 •𝟷/𝟸 𝘵𝘴𝘱 𝘰𝘧 𝘱𝘪𝘯𝘬 𝘴𝘢𝘭𝘵 •𝟸 𝘤𝘶𝘱 𝘰𝘧 𝘳𝘰𝘭𝘭𝘦𝘥 𝘰𝘢𝘵𝘴, 𝘨𝘧 •𝟷 𝘤𝘶𝘱 𝘰𝘧 𝘧𝘪𝘯𝘦 𝘢𝘭𝘮𝘰𝘯𝘥 𝘧𝘭𝘰𝘶𝘳, 𝘨𝘧 •𝟷/𝟸-𝟹/𝟺 𝘤𝘶𝘱 𝘰𝘧 𝘤𝘩𝘰𝘱𝘱𝘦𝘥 𝘥𝘢𝘳𝘬 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 + 𝘦𝘹𝘵𝘳𝘢 𝘧𝘰𝘳 𝘵𝘰𝘱𝘱𝘪𝘯𝘨, 𝘷𝘦𝘨𝘢𝘯 & 𝘳𝘦𝘧𝘪𝘯𝘦𝘥 𝘴𝘶𝘨𝘢𝘳 𝘧𝘳𝘦𝘦 𝘪𝘧 𝘥𝘦𝘴𝘪𝘳𝘦𝘥 •𝟷 𝘵𝘴𝘱 𝘰𝘧 𝘣𝘢𝘬𝘪𝘯𝘨 𝘱𝘰𝘸𝘥𝘦𝘳 𝘊𝘰𝘮𝘣𝘪𝘯𝘦 𝘱𝘦𝘢𝘯𝘶𝘵 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘮𝘢𝘱𝘭𝘦 𝘴𝘺𝘳𝘶𝘱, 𝘮𝘪𝘭?
84K views · 8.7K reactions | Santa Hats Cookies🎅🏼 (Nut-Free) You all wanted a nut-free cookie after the Ghost Cookie I posted, so here’s a simple recipe! Ingredients: •2/3 cup unsalted butter, softened •3/4 cup granulated sugar •2 vanilla beans, scraped •1 egg •2 1/4 cups all-purpose flour •1/4 tsp pink salt •Zest of 1 lemon or orange (optional) •Any flavor of jam, for filling Method: 1.Cream the butter, sugar, and vanilla seeds until pale and fluffy, about 2-3 minutes. Add the egg and mix until well combined. 2.Gradually add flour and salt, mixing on low until combined. 3.Shape dough into a square, wrap, and chill for at least 30 minutes. 4.Preheat oven to 350°F. 5.Line cookie sheets with parchment paper. Roll dough between two sheets of parchment to 1/4 inch thickness. 6.Cut out cookies from the dough using a round cookie cutter, and place them on a parchment-lined cookie sheet 7.Using a heart-shaped cutter, cut the center out of half of the cookies. 8.Bake for 10 minutes. 9.Allow cookies to cool. 10.Once cooled, fill them with jam and use icing to create the white parts of Santa’s hat for a festive look. #cookies #christmas #recipes | Joyce Mrad
84K views · 8.7K reactions | Santa Hats Cookies🎅🏼 (Nut-Free) You all wanted a nut-free cookie after the Ghost Cookie I posted, so here’s a simple recipe! Ingredients: •2/3 cup unsalted butter, softened •3/4 cup granulated sugar •2 vanilla beans, scraped •1 egg •2 1/4 cups all-purpose flour •1/4 tsp pink salt •Zest of 1 lemon or orange (optional) •Any flavor of jam, for filling Method: 1.Cream the butter, sugar, and vanilla seeds until pale and fluffy, about 2-3 minutes. Add the egg and mix until well combined. 2.Gradually add flour and salt, mixing on low until combined. 3.Shape dough into a square, wrap, and chill for at least 30 minutes. 4.Preheat oven to 350°F. 5.Line cookie sheets with parchment paper. Roll dough between two sheets of parchment to 1/4 inch thickness. 6.Cut out c
950 reactions · 364 shares | Comment RECIPE for Raspberry Rugelach Cookies. 💜 You guys I’ve said it before - rugelach are my WEAKNESS!! One bite and you’ll see why. These flaky little guys taste like mini croissants! Here’s what you’ll need: 2 sticks unsalted butter room temperature 8 oz. cream cheese room temperature 2 Tbsp. sugar 2 cups flour 1 egg 1/2 tsp. salt 2 Tbsp. brown sugar 1 1/2 tsp. vanilla 3/4 cup raspberry preserves turbinado sugar for sprinkling Here’s what to do: 1. Beat together the butter, cream cheese, sugars and salt. Mix in the vanilla, then the flour. Wrap dough in plastic wrap and chill 1 hour. 2. On a floured surface, roll dough into 6 strips that measure 12”x 4”. Divide jam evenly between the strips and spread it in a line down the center of the dough strip. 3. Roll from the long end into a log. Cut into equal portions about 1” in length. Place cookies onto parchment-lined baking sheets. 4. Beat the egg with 1 Tbsp. of water in a small bowl. Lightly brush the top of the dough with egg wash. Sprinkle with turbinado sugar. 5. Bake at 350 for 15-17 minutes. Cool on the baking sheet. Enjoy! #cookies #raspberry #rugelach #cookierecipe #jellyroll #cookiebaking #cookiesorcake #baking #bakingrecipes #jewishholidays #cookieart #cookieporn #cookiegram | Jackie Grant | www.simmerandsage.com | Naughty By Nature · Feel Me Flow
950 reactions · 364 shares | Comment RECIPE for Raspberry Rugelach Cookies. 💜 You guys I’ve said it before - rugelach are my WEAKNESS!! One bite and you’ll see why. These flaky little guys taste like mini croissants! Here’s what you’ll need: 2 sticks unsalted butter room temperature 8 oz. cream cheese room temperature 2 Tbsp. sugar 2 cups flour 1 egg 1/2 tsp. salt 2 Tbsp. brown sugar 1 1/2 tsp. vanilla 3/4 cup raspberry preserves turbinado sugar for sprinkling Here’s what to do: 1. Beat together the butter, cream cheese, sugars and salt. Mix in the vanilla, then the flour. Wrap dough in plastic wrap and chill 1 hour. 2. On a floured surface, roll dough into 6 strips that measure 12”x 4”. Divide jam evenly between the strips and spread it in a line down the center of the dough strip