Biscoff Sandwich Cookies

 

Ingredients

For the cookies:

16 Biscoff cookies, pulverized to a crumb
2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, slightly cold
1/2 cup smooth Biscoff cookie butter
1 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs, cold
1 tsp vanilla extract

For the Filling:

3/4 cup unsalted butter, slightly cold
3/4 cup smooth Biscoff cookie butter
2 cups powdered sugar, measured then sifted

Instructions

For the Cookies

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.

2. In a medium size mixing bowl, whisk together the Biscoff cookie crumbs, flour, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cookie butter until smooth.

4. Add the brown sugar and granulated sugar and mix until, fluffy and smooth, about 2 minutes.
Stir in the eggs and vanilla until well blended.

5. With the mixer on low speed, add the dry ingredients and mix until just combined.

6. Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.

7. Place the cookie dough about 1 to 2 inches apart on the cookie sheet. (I fit 20 on each of my pans).

8. Bake the cookies for 8 to 10 minutes. Remove from oven and allow the cookies to cool completely before adding the filling.

For the Filling

9. In the bowl of a stand mixer, beat the butter and cookie butter on medium-high speed until smooth.
Stir in the powdered sugar and beat for an additional two minutes.

10. Using a piping bag, pipe buttercream onto one of the cookies and sandwich it with a second cookie.

from Cake by Courtney

Crockpot Juicy Steak

 

Ingredients:

Stew Meat (about 3 lbs) or steak cut into 1 inch pieces

1 packet Au Jus

1 packet onion soup mix

1 (14.5 oz) can beef broth

Instructions:

1.  Dump all ingredients into the crockpot, cook on high 3- 4 hours or low 6-8 hours.

Serve with mashed potatoes or with rice and vegetables.

Red Velvet Cake/Cupcakes

 

Ingredients

1/2 cup unsalted butter at room temperature

3/4 cup light brown sugar, packed
1 cup granulated sugar
2 TBS red velvet emulsion (I used LorAnn Oils Emulsions)
3 large eggs, at room temperature
2-1/4 cups all-purpose flour
2 TBS cocoa powder
1 tsp salt
1- 1/2 cups buttermilk, at room temperature
1/4 cup sour cream, at room temperature
1 TBS vinegar
1-1/4 tsp  baking soda

Instructions

1. Preheat the oven to 325 degrees F. Spray the bottom and sides of three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside. (I got 30 cupcakes)

2. In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.

3. Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Continue to beat on medium-high until smooth and nearly double in volume.
In a separate bowl, whisk together the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.

4. With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir until blended.

5. Divide the batter evenly between the prepared pans (about 16 oz. of batter in each 8-inch or 12oz in each 6-inch).

6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. (my cupcakes took 20 minutes).

7. Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.

8. Level cakes if needed. Chill the cakes for at least an hour before using. Can be stored the freezer for up to one month wrapped well in plastic wrap and foil.

Frost with Cream cheese or buttercream frosting  

from Cake by Courtney

Chicken Pot Pie

 

2 cups peeled potatoes, cut into bite-size chunks
1- 1/2 cups carrots, peeled and sliced
1 cup butter (2 sticks)
2/3 cup chopped onion
1 cup all-purpose flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1- 1/2 cups milk
4 cups cubed cooked chicken
1-1/2 cups frozen peas
1/2 cup frozen corn
2 packages refrigerated double pie crust (or your favorie homemade recipe)


1. Put the potatoes and carrots in a large pot, and cover it with water.
Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.

2. Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions.

3. When onions are soft, add the flour and seasonings and mix well.

4. Add the broth and milk. Stir until thickened.

5. Add the chicken, peas corn, potatoes, and carrots and mix to combine.

6. Prepare two pie dishes by lining them with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell.

7. Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.

8. Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.

9. Bake at 425° F for 35-40 minutes. Let cool for about 10 minutes before digging in.

*You can freeze the filling for later.  Thaw and fill pie crust when you want to bake.

from Ambers Kitchen Cooks

Easy Sourdough Biscuits

yield: 14 BISCUITS
prep time: 25MINUTES MINS
cook time: 20MINUTES MINS
total time: 45MINUTES MINS

INGREDIENTS
3 cups (426 g) all-purpose flour
1- ½ TBS baking powder
1 TBS granulated sugar
¾ tsp table salt
½ tsp baking soda
¾ cup (12 tablespoons) very cold or frozen salted butter
1- ½ cups (sourdough starter, fed or discard
¾ cup  buttermilk
Melted butter, for brushing

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.

3. Using the large holes of a box grater, grate in the cold butter. (Alternatively, you can cut the butter into the dry ingredients using a pastry blender or use a food processor for this step.)

4. Toss the butter with the dry ingredients until evenly mixed.

5. Add the sourdough starter and buttermilk. Fold/gently mix the biscuit dough until it starts to come together in a rough mass and only a few dry streaks remain.

6. Turn the biscuit dough out onto a lightly floured counter. Gently pat the dough into a rectangle about 1-inch thick. Gently fold the dough in thirds and then lightly press into a thick rectangle. Repeat the folding process one more time and then press or roll the dough into a rectangle about 1-inch thick.

7. Cut the dough into 12 to 14 squares (or you can use a round biscuit cutter - re-rolled scraps may not be as flaky as the first biscuits cut).

8. Place the biscuits 1/2-inch apart on the prepared baking sheet. Bake for 20-22 minutes until golden and baked through.

9. Immediately out of the oven, brush with melted butter. Serve warm.

NOTES
Sourdough Starter: my sourdough starter is fed at a 1:1:1 ratio and is thick but pourable. If your sourdough starter has a different consistency, it's possible you may need to add more flour (or more buttermilk) to help the dough come together. The most important factor in making these biscuits is to work quickly so the butter doesn't melt and to not overwork the dough.
Butter: if using unsalted butter, increase the salt in the recipe by 1/4 teaspoon or so.

 from Mel's Kitchen Cafe

Mississippi Pot Roast (no packets)

INGREDIENTS
3 to 4 pound boneless beef chuck roast (see note for other options)
1 TBS garlic powder or granulated garlic
2 tsp dried parsley
2 tsp onion powder or granulated onion
1 tsp dried dill weed
1 tsp coarse salt
¼ cup beef broth
¼ cup liquid from jar of pepperoncini
2 TBS cornstarch
1 TBS soy sauce
1 TBSWorcestershire sauce
1 TBS beef bouillon paste (optional - see note)
4 TBS butter, cut into pieces
4 to 6 pepperoncini, optional

INSTRUCTIONS
1. Place the roast in the insert of a 6- or 8-quart slow cooker.

2. In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.

3. In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.

4. Place the butter pieces and pepperoncini on top of beef.

5. Cover the slow cooker on cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid/gravy. Add additional salt, to taste, and toss with the beef and sauce, if needed. Return the pepperoncini to the slow cooker, if desired.

6. Keep warm until ready to serve. Serve warm over mashed potatoes or rice or on buns.

NOTES
Beef Roast: Mississippi pot roast is classically made with boneless chuck roast. This marbled cut of beef does very well cooked low and slow. Boneless chuck roast can render quite a bit of fat after cooking. If you want to minimize the fat, after the cooking time is done, use a fat separator to strain the cooking liquid. You can also experiment using a different cut of beef, like sirloin tip roast, arm roast, or bottom round roast. I've had good luck slow cooking all of these types of beef roasts. Because they have less fat, these cuts of beef may put off less liquid while cooking, so keep an eye on the meat so it doesn't dry out and add extra broth, if needed (or mix up additional sauce from the recipe and add it).

Extra Gravy: as written, the meat is saucy but there isn't cups and cups of extra gravy. The "sauce" ingredients can be doubled if you want extra gravy. 

from Mel's Kitchen Cafe

Key Lime Poke Cake

   

For the cake

1 package vanilla cake mix (15.25 ounces)
1 package instant vanilla pudding mix (3.4 ounces)
¾ cup sour cream
¾ cup vegetable oil
3 large eggs lightly beaten
2 tsp pure vanilla extract
½ cup warm water
zest of 2 limes

For the filling

1 can sweetened condensed milk (14 ounces)
⅔ cup key lime juice, I used Nellie & Joe’s bottled key lime juice
⅔ cup heavy whipping cream

For the topping
1- 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/2 cup powdered sugar

Instructions

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, water and lime zest on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.

Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.

3. Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.

4. Allow cake to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.

5. In a medium bowl, whisk together the sweetened condensed milk, lime juice and heavy cream. Immediately pour the mixture evenly over the cake, making sure it gets into the holes. Allow cake to cool completely. Then chill for at least 1 hour

6. While cake chills, make the topping. To a medium bowl, add whipping cream and vanilla extract. Beat with an electric mixer until starting to thicken, then gradually add powdered sugar and continue beating until stiff peaks form.

7. Spread over cake and garnish with graham cracker crumbs, sliced limes and lime zest, if desired. refrigerate for at least 4 hours before serving.

from 12 tomatoes and My Baking Addiction

Twix Thumbprint Cookies

Ingredients
1 cup salted butter, softened
1- 1/4 cup powdered sugar
1 egg
3 tsp vanilla extract
2-1/2 cups cake flour
1 tsp baking powder
1/2 tsp salt
30 soft caramels  (I used about half of this 6 minute caramel recipe)
1 TBS milk
1/2 cup milk chocolate melting wafers  *can also use melted chocolate chips

Instructions
1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, combine the butter, powdered sugar and egg until well combined.
Add the vanilla extract and mix well.

3. Lastly, add the cake flour, baking powder and salt. Mix until a very soft dough forms.
Allow the dough to sit for 5 or so minutes to make it easier to handle.

4. Portion the dough out into 1 TBS portions. Roll into a ball and arrange on the cookie sheet.
Using a 1/2 tsp measuring spoon, press down in the center of the ball of dough to make a crater. I find that this is easier if I dip the measuring spoon into flour in between pressing on each ball of dough.
Once all of the cookies have been pressed, bake at 350° F for 8-10 min. The cookies will spread but should have a faint crater in the middle still.

5. Immediately after pulling the cookies out of the oven, take a 1 tbsp measuring spoon and press down in the center of the cookie, deepening the ‘thumbprint’.

Note: I have tried leaving the cookies as a ball, baking and then making the thumbprint after they come out of the oven and it does not work. the cookies fall apart.

6. Allow the cookies to cool completely.

7. Once the cookies are completely cool, melt together the caramels and milk in the microwave. Microwave for 30 seconds and then stir until melted and smooth.

8. Carefully spoon caramel into the center of each cookie. Allow the caramel to set up- the cookies can be placed in the fridge to help speed up this process.
Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies.

Can store at room temperature or in the fridge for up to 4 days.

from Cookies for Days

Caramels with Chocolate and Pecans

 

1 cup pecans, chopped
2 cups milk chocolate chips
1 cup butter (I use salted)
2 cups brown sugar
1 cup corn syrup
1 (14 oz) can sweetened condensed milk
1 tsp vanilla


1. Line a 9×13 pan with tin foil. Spray it generously with cooking spray. (you don't want Carmel to stick)

2. Chop 1 cup of pecans. Heat a medium-sized skillet over medium high heat. Add the nuts and toast them for about 3-4 minutes or until they change slightly in color and start to smell fragrant and wonderful.

3. Sprinkle half of the pecans over the tin foil. Sprinkle 1 C milk chocolate chips over the nuts and set the pan aside.

4. Grab a heavy sauce pan and place a candy thermometer in it.

5. Turn the heat to medium high. (I like to keep mine closer to high than to medium). Place 1 C butter in the pan and allow it to melt. Add brown sugar, sweetened condensed milk, and corn syrup. Stir it all together with a wooden spoon.

6. Now, bring the mixture to a boil and keep stirring constantly. You want to cook the caramel to 235-240 degrees. Depending on how high you keep the temperature, this can take from 10-20 minutes.

7. I like to keep a small bowl of ice water and a spoon next to the stove top while I am stirring. When the caramel hits 230 degrees, dip the spoon in the caramel and then in the ice water for 10 seconds or so. Press your finger into the caramel. If your finger indentation stays put, the caramel is done.

8. Remove the pan from the heat and add 1 tsp vanilla. Stir to combine.

9. Pour the caramel into the pan, making sure to cover all of the chocolate and pecans.

10. Sprinkle the remaining pecans and 1 C milk chocolate chips over the caramel.

11. Allow the candy to set up for at least 4 hours.

12. Using the edges of the tin foil, lift the caramel from the pan and slice it into small squares with a sharp knife. I sprayed my knife with a bit of cooking spray and that made the cutting much easier. They keep for 1-2 weeks in a sealed container.

from Jamie Cooks it Up

Peanut Butter Lunch Lady Cookie Bars

 

• ▢ 2 cups flour
  2 cups sugar
• 2 large eggs beaten
  1- ½ cup peanut butter divided
  1- ½ cups, (3 sticks unsalted butter), softened
  ½ cup milk + 2 TBS divided
  1 tsp baking soda
  1 tsp vanilla extract
  1 tsp salt
  4 cups powdered sugar
  
  Instructions
  
  1. Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
  
  
• 2. Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
  
  
• 3. Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
  
  
• 4. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
  Pour batter onto cookie sheet, spreading batter evenly to edges. 
• 
  
• 5. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
  
  6. For frosting: In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
• 
  

from That Oven Feelin