Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts


These twix cookie bars area unit a delicious turn out of my favorite candy – Twix. A shortbread cookie base, chewy caramel middles and soft chocolate super these home-cured Twix bars area unit a positive crowd-pleaser.

Anyone United Nations agency extremely is aware of Pine Tree State is aware of what proportion i really like Twix. I bear in mind in elementary school saving up my cash therefore I may purchase a Twix at the scholar store. the college wasn’t allowed to sell candy bars to the scholars, however since Twix claim to be “cookie bars” instead of candy bars, they got away with it.

Twix Cookie Bars
Twix Cookie Bars

The perfect home-cured Twix bars
This past year I even have determined to return up with an ideal home-cured Twix cookie bar. simply the proper texture and sweetness. to not replace Twix per say. however to create a cookie bar which will stand next to that while not being shamefaced. That has been my goal. And speaking as a Twix knowledgeable (if consumption many Twix in my lifespan qualifies Pine Tree State to be associate expert), i think I even have so much exceeded my expectations with this instruction.

This instruction is created in 3 layers: a light-weight shortbread cookie crust, a chewy caramel center, and a soft chocolate high. every layer will stand on its’ own for appetisingness, however place them along and one thing wonderful happens. A delicious cookie bar is formed that's much excellent in each manner.

Twix Cookie Bars


  • 1 cup (2 sticks) salted butter room temperature
  • 1 cup (4.5 ounces) powdered sugar
  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon pure vanilla extract


  • 6 tablespoons salted butter
  • 1/8 teaspoon salt
  • ½ cup light corn syrup
  • 1 cup (7.5 ounces) granulated sugar
  • 1 cup heavy whipping cream, divided
  • 1 teaspoon pure vanilla extract


  • 1 ¼ cups (8 ounces) milk or dark chocolate (see note)
  • 1/3 to 1/2 cup (3.5 ounces) heavy whipping cream (see note)

For Crust Layer:

  1. Preheat the oven to 300 degrees F. Line a 9×13” pan with tin foil, spray bottom and sides, and set aside.
  2. In a large bowl, combine the butter, powdered sugar, flour, and vanilla and mix with a pastry blender or fork until is very crumbly and sticks together when pressed your hands. With your hands, press the crust gently into the prepared pan. 
  3. Bake in preheated oven for 40 minutes or until lightly golden brown. Remove from oven and let cool.

For Caramel Layer:

  1. While crust is cooking, combine in a medium saucepan over low heat the butter, salt, corn syrup, sugar, and ½ cup of the cream. Warm the ingredients slowly until the butter is melted (about 10 minutes). Gently stir to combine, being careful not to stir too vigorously and splash the liquid on the sides of the pan. The low heat will help the ingredients melt evenly so the butter does not separate.
  2. Once the caramel ingredients have warmed and melted, increase the heat to medium-low. The caramel should maintain a simmer, but not be so hot that it is burning on the bottom. Keep cooking at a simmer WITHOUT STIRRING for about 20-30 minutes until temperature reaches 235 degrees F. 
  3. Pour in the remaining ½ cup of cream. Gently swirly the caramel with a wooden spoon once or twice. Then let it simmer WITHOUT STIRRING or adjusting the temperature for 10-15 minutes until the temperature returns to 235 degrees F.
  4. Take the caramel off the heat and carefully stir in the vanilla. Then pour over the cooled crust (it’s okay if it’s not cooled completely) and quickly smooth it until it’s evenly distributed. Let caramel layer cool for 45 to 60 minutes in the refrigerator before adding the chocolate layer.

For Chocolate Layer:

  1. Add the chocolate chips and cream to a microwavable bowl (or alternately you can use a double boiler to melt). Microwave them in two or three 30-second intervals, stirring well in between just until the chocolate starts to melt. Be careful not to over melt it or it will seize (meaning it will get hard and then never melt again), especially milk chocolate.
  2. Pour chocolate layer over set caramel layer and smooth it until it’s evenly distributed. Refrigerate for 3-4 hours until the cookie bars are set completely. Carefully remove the tin foil and cut into four rows of eight bars for 32 bars total. 
  3. These cookie bars can be eaten immediately, stored in an airtight container in the refrigerator for a couple of weeks, or frozen for a couple of months. For best results, let come to room temperature before serving so caramel is soft.


Tender, puffy, soften-in-your-mouth sugar cookies, infused with touches of cherry and almond, and crowned with a thick cherry-almond icing! these Cherry Almond Amish Sugar Cookies are assured to be a wreck hit for the vacations. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch is going an extended manner!

Amish Sugar Cookies are simply the nice. They’re gentle, puffy, buttery, rich, and sorta flaky. They strike a cord in me lots of reduce-out cookies, however without any rolling. You get all of the benefits of cut-outs, however at a fraction of the work. cut-outs are one in all my preferred cookies, but I hate to cause them to due to the fact they’re a lot paintings. Amish Sugar Cookies are the lazy humans’ cut-outs.


Once I made Amish Sugar Cookies for the primary time closing year, I  knew proper away that they’d additionally be splendid as a canvas for different flavors. one of these outstanding, easy, sugar cookie – perfect the way it's miles, they don’t even want icing – however additionally very easy to adapt. Amish Sugar Cookies are soft and puffy, however nevertheless dense and massive. They definitely soften-in-your-mouth, and that’s a reality!

These Cherry Almond Amish Sugar Cookies are in the going for walks for one in every of my favourite variations, and that i’ve now made loads. (See beneath!). as soon as I attempted an almond version of Amish Sugar Cookies, I knew that the subsequent step had to be cherry  with almond. There are few mixtures i like more, and the flavor pairing does now not disappoint in these Cherry Almond Amish Sugar Cookies.


For cookies:
  • 2 - 12 oz. jars maraschino cherries drained (reserve juice), minced, squeezed VERY dry
  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp. almond extract
  • 2 tsp. cherry extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
For icing:
  • 4 tbsp. butter melted
  • 1/3 cup + 1-2 tbsp. maraschino cherry juice
  • 1 tsp. almond extract
  • 1 tsp. cherry extract
  • 4 - 5 cups powdered sugar
  • 1/2 cup slivered almonds for garnish
For cookies:
  1. As cited above, drain the maraschino cherries, booking the juice (!), finely mince the cherries, after which pat/squeeze VERY dry. Set apart.
  2. In a huge mixing bowl, beat the butter, oil, and sugars until mixed.
  3. Beat in eggs, almond extract, cherry extract, and minced cherries.
  4. In a huge bowl, whisk together flour, baking soda, and cream of tartar.
  5. Progressively upload flour mixture to the butter mixture, beating until simply blended after each addition. Do now not overmix.
  6. Line baking sheets with parchment paper or silicone baking mats.
  7. Drop dough with the aid of teaspoonfuls onto baking sheets.
  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  9. Remove to cord racks to chill.
For icing:
  1. Whisk collectively butter, maraschino cherry juice, and extracts. 
  2. Stir in four cups powdered sugar, blending until clean.
  3. Upload extra maraschino cherry juice or powdered sugar, as wished, to acquire a thick, but spreadable consistency. It should be thicker than a glaze, and it should not run off the cookie, but should be without problems spreadable. 
  4. Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if preferred, and allow to set.


Home made fudge stripe cookies couldn’t be easier, and you’ll understand precisely what went into them. Plus, you just should attempt them sparkling – they’re first-rate!

I have a love/hate courting with the Kardashians.


I’ve hesitated in revealing this to you. It’s an unpleasant little secret that I’ve been embarrassed to discuss. but what I understand is that this – deep down, in places which you don’t like to talk about at events, you want me being concerned approximately the Kardashians. You want me caring approximately the Kardashians.

I've a love/hate dating with the Kardashians.

I’ve hesitated in revealing this to you. It’s an ugly little mystery that I’ve been embarrassed to talk about. however what I realize is this – deep down, in locations which you don’t like to speak about at parties, you want me being concerned approximately the Kardashians. You want me worrying approximately the Kardashians.



  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 cup Salted Butter, At room temperature
  • 3/4 cup Powdered Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 12 ounces Dark Chocolate, Melted

For the Cookies:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, integrate flour and baking powder; set aside.
  3. inside the bowl of your mixer, beat butter and sugar on medium speed until fluffy, approximately 2 minutes.
  4. With the mixer on low speed, slowly upload flour combination, preventing to scrape the perimeters of the bowl till a tender dough paperwork.
  5. turn dough onto a floured board and roll to one/4-inch thickness.
  6. reduce with a kind of 3-inch circle cutter, then reduce out the center with a 1/2-inch circle, to form a donut shape.
  7. location cookies on prepared baking sheets, 2 inches aside. Bake for 10-15 minutes till edges are just slightly golden brown.
  8. let cookies cool on sheets for five minutes before removing to twine rack to cool completely.

For the Fudge Stripes and Bottoms:

  1. unfold wax paper for your countertop. Dip bottoms of cookies in melted darkish chocolate, allowing excess to drip off earlier than placing on wax paper.
  2. Pour ultimate melted chocolate right into a re-sealable sandwich bag with a corner snipped off and pipe stripes at the cookies.
  3. allow chocolate firm up earlier than serving cookies.


A decadent White Chocolate Sugar Cookie Skillet that is easy to make, topped with vanilla custard and drizzled with a gooey home made strawberry sauce!

You win this Vanilla Custard White Chocolate Sugar Cookie Skillet! however you win them as well in case you didn’t guess ice cream.


Shame on you in case you didn’t. in spite of everything our time together, you need to realize that ice cream is my kryptonite.  whilst during the weekdays, I choose a wholesome milkshake, unique activities and weekends call for an fancy dessert.

Input creamy, velvety custard!  The buttery, simple and sweet vanilla continually wins over my heart. And way to EDY’s® new Frozen Custards, i will experience it from the consolation of my very own couch at the same time as bundled up in my PJ’s with my husband and watching our favorite movie. hello Saturday culture!



  • 1/2 Batch Sugar Cookie Dough (freeze the rest or make 2 skillets! & gluten free sugar cookie dough if needed)
  • 1 1/2 cups white chocolate cookies

Strawberry Sauce:

  • 1 cup frozen strawberries
  • 1/4 cup Truvia


  • 2 or 3 scoops Edy's Frozen Custard Old Fashion Vanilla


  1. Preheat the oven to 350 degrees F.
  2. Fold the chocolate chips into the sugar cookie dough.
  3. In a ten inch forged iron skillet, press the cookie dough and unfold out frivolously.
  4. vicinity the skillet within the oven and bake for 20 - 24 mins, or till the rims are gently golden brown and the middle is still a chunk tender. The cookie will continue to cook dinner because the skillet remains warm.
  5. remove from the oven and permit cool for 5 mins.
  6. in the meantime, in a small sauce pan, upload the frozen berries and the Truvia. gently carry to a boil then reduce the heat to a simmer. let simmer for 10 - 15 mins, or until the berries start to interrupt down and the liquid will become syrupy. you could use the sauce as is, or you could upload to a blender and puree for a clean sauce.
  7. permit the sauce cool for 10 minutes inside the refrigerator or until equipped to use.
  8. whilst prepared to serve, pinnacle the cookie with some scoops of vanilla custard and drizzle with the strawberry sauce and dig in. Or you can reduce the cookie into portions, then serve in my opinion with ice cream and strawberry sauce.


Vegan Chocolate Hazelnut Breakfast Protein Cookies made with only a few easy components! these protein cookies are filled with real food nourishment! Hazelnuts, banana, plant protein, and dark chocolate. Vegan, flourless, and tastes like dessert. A chocolate protein cookie you’re absolutely allowed to devour for breakfast. 

Simply letting  this is a sponsored verbal exchange written by way of me on behalf of GNC. The critiques and text are all mine. thanks for letting me percentage about their NEW emblem reopening and well… VEGAN BREAKFAST PROTEIN COOKIES! 


Gosh. It’s stop of January. Has your newness feeling worn off but? i hope no longer. dangle directly to it. It keeps things moving ahead. speaking of moving and newness (haha my segue is so traditional, but that’s beside the factor) besides, so newness …..

As most of you realize, we moved to a brand new town, for a new task, and are in a brand new home. This all took place in on month. yes, I’m tired but also so excited. We said sure to new things and a clean begin and a threat to include exchange for the coolest. change is difficult but also so, so worthwhile once you’ve gone thru it.. changing up the first-rate of existence, for the better. changing up core values, so they represent what you're virtually obsessed on. Do I sound corny yet? top! permit’s talk extra. Come sit down around my kitchen desk, seize a breakfast protein cookie, and allow’s chat alternate, attempting new matters, and healthy protein packed treats. Mmm okay?



  • 8 ounce hazelnuts
  • 1/2 c dark chocolate chips (we use Enjoy Life Brand to keep GF and Vegan)
  • 2 tbsp Coconut Oil
  • 1 ripe Banana
  • 1/2 cup coconut sugar (see notes for substitutes)
  • 1/2 cup chocolate Vegan Protein Powder
  • 1 tbsp or more 100% cocoa Powder
  • 1 tsp Vanilla extract
  • pinch of salt
  • Optional Hazelnut Extract (1/2 tsp)
  • Extra dark Chocolate (melted) and hazelnuts for topping


  1. First combo your hazelnuts and chocolate chips collectively in a meals processor. Make a “mealy” base. it is going to be moist from the chocolate.
  2. vicinity in bowl.
  3. add to your banana and coconut oil and extracts. Beat till combined.
  4. add to your sugar, protein, extract, and cocoa. mix once more till mixed.
  5. Roll dough into golfing length balls and area on greased baking sheet. Press flat with hand or lower back of spoon.
  6. Bake at 350F for 10-12 minutes or until cookies are browned a piece at the corners. they'll nonetheless be gentle however will harden later in refrigerator.
  7. whilst cookies or cooling, soften greater darkish chocolate and drizzle the dark chocolate on pinnacle.Then weigh down greater hazelnut (you may overwhelm in ziplock bag or meals processor clearly short) and sprinkle on top.
  8. vicinity cookies in refrigerator for 30 minutes so harden
  9. Makes 20-22 protein cookies.


Earlier than i am getting began with those cookies, I want to talk approximately age for a minute. For some reason, i've been considering it plenty recently. I don't know if it is due to the fact i've determined to make bigger my age variety at the dating apps (by hook or by crook questioning that upping my age range is going to make a distinction in my love connections) or the fact that I were given wrong for a high schooler final week. 

No joke. i was with my 18 12 months old cousin and her buddy and this lady requested me if we were going to the excessive faculty football recreation. Ma'm. i'm in my past due 1920s and am nearly 10 years older than those ladies, however thank you for asking. 


Anyway, there are without a doubt some circumstances in life in which age subjects - consuming, using (by no means proper to do on the equal time), discounted movie tickets, medicare, trying out for the voice (I do not know this from personal revel in...i've a terrible voice). but, there are different instances wherein age should never play a function, and one of those times is Birthday food. 

When you consider that i used to be antique sufficient to shape memories, birthdays have continually been about the sweets for me - it's far definitely the handiest reason I even do not forget acknowledging my birthday. It would not depend if you are turning 2 or sixty two, every person gets to use their birthday as the final cheat day. a day where you're the boss and you don't must supply AF approximately calories or cavities or everybody else's judgement. You get to just do you.



  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons imitation vanilla extract
  • 2 1/2 cups flour
  • 1/2 cup vanilla pudding mix
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 cup white chocolate chips
  • 1 cup chocolate chips or chunks
  • 1/4 cup sprinkles, plus more for topping
  • 10 oz. pink melting chocolate


  1. In a mixer equipped with a paddle attachment, cream butter and sugar till mild and fluffy.
  2. add egg and vanilla extract. mix till mixed.
  3. In a medium bowl, whisk together flour, pudding blend, salt, baking powder, baking soda, and cream of tartar.
  4. upload to mixer on a sluggish pace. blend till just blended.
  5. Stir in white chocolate chips, chocolate chips and sprinkles.
  6. using a medium scooper, scoop out dough balls and positioned them inside the refrigerator for as a minimum an hour.
  7. Preheat the oven to 350 tiers and put together a baking sheet with parchment paper.
  8. vicinity the cookie dough balls on the baking sheet and bake for thirteen-15 minutes.
  9. permit cookies to chill on baking sheet. once cooled, region the cookies inside the refrigerator for one hour.
  10. soften chocolate consistent with bundle commands.
  11. as soon as chocolate is melted, take cookies out of the refrigerator. Dip every cookie midway into the melted chocolate.
  12. area on parchment paper and upload greater sprinkles.


This week, I made some vivid and colorful white chocolate Unicorn Fudge this is guaranteed to enliven all and sundry's day. If you have not noticed, the Unicorn fashion has taken the Instagram baking global through hurricane.

I can't say i am amazed. Unicorns are pretty cool. I must understand due to the fact i've spent the better part of the remaining 26 years looking to end up one. i'm now not speakme about the legendary horses with the horn in the middle of their head (although that would be splendid), i am speakme about what the concept of "being a Unicorn" represents in our subculture.


These days, to be a Unicorn is to be some thing truly special. A lovely and majestic creature that is precise in all of the right ways. you realize what i'm speaking about - the form of person that can't help however stand out in a crowd. someone that everybody appears at and just thinks "Wow. That man or woman is amazing."

My complete existence i've been working to be the quality at the whole lot I did. such things as better grades, better take a look at scores, more fans - whatever it became, i used to be continually killing myself to be some thing greater than i used to be. however after years of continuously beating myself up for no longer being better, i've learned that looking to be a Unicorn sort of sucks.

I will will let you in on a bit mystery, no matter how exquisite you are, there may be constantly going to be a person who is smarter, faster, or just better than you're...damn unicorns. And regardless of how good you get, the ones people will usually be there to make you doubt your self.



  • 24 oz. white chocolate chips
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Purple food coloring
  • Sprinkles (the most unicorn looking ones you can find)


  1. prepare an 8x8 inch pan with parchment.
  2. place white chocolate, heavy cream and vanilla extract into a a microwave safe bowl. melt in 30 2nd intervals until clean.
  3. upload some drops of red food coloring. preserve adding until you get the preferred color.
  4. Pour in prepared pan and easy with a knife or offset spatula.
  5. add sprinkles. Press gently into fudge.
  6. region in the fridge for at least an hour and reduce into squares.
  7. let the fudge come to room temperature before serving.


Those two bite White Chocolate sweet Corn Cookie Cups are made in mini muffin tins. homemade cookie dough is full of white chocolate baking chips and sweet corn that melts whilst baking adding an exceptional layer of chewy texture to the dough. After baking location a unmarried candy corn on pinnacle as a garnish and watch ’em go.


Sweet corn is synonymous with Autumn. while it starts offevolved showing up on save shelves, you already know fall is at the manner. For me, sweet corn isn’t always something i'd pick out to eat on it’s very own but, incorporating it along with white chocolate chips into these a laugh cookie cups or combined into sugar cookie bars is definitely more my style.

When incorporating candy corn into baked items, assume them to melt into the dough whilst baking. as the White Chocolate sweet Corn Cookie Cups cool, so will the melted candy corn and it adds a in reality fascinating chewy texture to dough. I additionally recommend which you bake them in nonstick mini muffin pans first with out liners then vicinity them into liners for serving so, they don’t stick with the paper. cause them to quite by including sweet corn as a garnish then your sweet fanatics will recognise what’s hidden internal.



  • 1 cup salted butter softened
  • 4 oz plain cream cheese softened
  • 1 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 3 cups all purpose flour
  • 1 3.4-oz package instant white chocolate pudding mix
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 11-oz package candy corn plus 72 for tops
  • 1 11-oz white chocolate chips
  • 72 seasonal mini muffin liners


  1. In a medium-length mixing bowl sift together the flour, pudding blend, baking soda and salt. Set apart.
  2. In a huge blending bowl the use of an electric powered mixer cream collectively the butter, cream cheese, sugar and vanilla. Beat till fluffy and light yellow in color, around 2 minutes.
  3. upload the eggs separately beating well after each addition.
  4. lower the rate of the mixer and upload the dry substances to the creamed butter and sugar. hold mixing until fully combined.
  5. mix-in sweet corn and white chocolate chips via hand until evenly dispensed within the dough. location into an airtight box and relax for 2 hours or in a single day.
  6. To bake: Preheat the oven to 375°F. Liberally spray (three) 24 cup mini cupcake pans with cooking spray. Set aside.
  7. Use a Tbsp or small cookie scoop to divide the dough between the mini muffin cups.
  8. Bake for 10-12 minutes or till gently golden.
  9. Cool in the pan for 5 minutes then carefully run a knife round the brink of each cookie cup to loosen. area one sweet corn on each and cool for any other five minutes inside the pan then cautiously dispose of to a cooling rack to chill completely.
  10. store in an airtight container. location each in a seasonal mini muffin liner for serving, if preferred.

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