SALTED BROWNIE COOKIES RECIPE

With bright, creaking Tops and wealthy, fudgy middle, Cookies salted cakes that is the ultimate chocolate cake for Brownie and chocolate fanatics!

Baked till smooth and chewy and sprinkled with scaly salt, cookies wonderful Indulge this scrumptious with coffee or even a scoop of vanilla Bean ice cream and the ideal manner to get your chocolate enhancements!

SALTED BROWNIE COOKIES RECIPE
SALTED BROWNIE COOKIES RECIPE

Chocolate-combining only some substances, this recipe is absolutely all approximately chocolate, so use the great high-quality chocolate you could about 70% chocolate is a tremendous vicinity to begin.

Prep the front – no bloodless dough right here, however temperature and timing is the important thing to successful cookies, so this approach works great in case you put together all of the elements before you begin.

The dough – once the chocolate is chopped and the butter is absolutely melted and smooth, set aside to cool down a touch even as you hold with the recipe. The completed dough you will resemble a sticky Brownie dough-the perfect manner to portion out the dough is with a gently covered cake spoon with a nonstick spray.

Bake-bake desserts till the tops are shiny and creaky, then let cool at the baking pan for 10 mins. revel in!

SALTED BROWNIE COOKIES RECIPE

INGREDIENTS:

  • 2/3 cup (94 g) flour
  • 2 Tbsp (12 g) unsweetened cocoa powder, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt
  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate)
  • 1/4 cup (57 g) unsalted butter, cubed
  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g)  vanilla extract
  • 1/2 cup (85 g) semisweet chocolate chips
  • flaky salt, for topping

INSTRUCTIONS:

  1. Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
  2. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
  3. Use a cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 3 inches apart. Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are shiny and crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

SNICKERDOODLE CAKE RECIPE

The usage of my vanilla cake recipe as a base, you can create a totally delicious snickerdoodle cake filled with buttered cinnamon swirls and crowned with a sweet brown sugar cream frosting buttercream. This cinnamon cake got here down in history as one of the great works of my cakes. every person is infected approximately it!

Really placed, this frosting does not lack desires. Brown Sugar is not a commonplace ingredient in a snickerdoodle cake, however I really need to instill a taste into the pie. Brown sugar changed into pressured with crumb desserts, so I added a few to the frosting. So, brown sugar Cinnamon Buttercream was born. No need for every other frosting taste anymore, ever.

SNICKERDOODLE CAKE RECIPE
SNICKERDOODLE CAKE RECIPE

You know what i like approximately cake snickerdoodle? Creamy texture and a slight sharp taste – both make the unique Snickerdoodles scrumptious! The Cream of tartar elements beneficial components, but it would not sincerely get into this cake. So i used to be compromised and added cream cheese to buttercream frosting. Now we have a stunning sharp/sweet flavor, plus an extremely beige texture.

To keep away from the sandy texture of brown sugar, cream with butter and cream cheese till enormously clean. once you've added the final ingredients, you might not be able to locate the textures besides. if you locate buttercream too candy, add more salt. if you crave more flavor, add more cinnamon and/or vanilla extract. This cinnamon buttercream brown sugar may be amazing with a layer of banana cake or carrot cake, too.

SNICKERDOODLE CAKE RECIPE

INGREDIENTS:

  • 3 and 2/3 cups (420g) cake flour (spoon & leveled)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups granulated sugar
  • 3 large eggs + 2 additional egg whites, at room temperature
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature

Cinnamon Swirl

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/3 cup all-purpose flour (41g) or cake flour (38g)
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (4 Tbsp; 60g) unsalted butter, melted

Brown Sugar Cinnamon Buttercream

  • 1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
  • 8 ounces (224g) full-fat block cream cheese, room temperature and sliced into 4 pieces
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt, plus more as needed
  • optional for garnish: snickerdoodle cookies

INSTRUCTIONS:

  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. With the mixer still running on low speed, slowly pour in the buttermilk then mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. If desired, weigh them with a kitchen scale to ensure accuracy. Set aside for a few minutes as you make the cinnamon swirl.
  5. For the cinnamon swirl: With a fork, mix the brown sugar, flour, and cinnamon together until combined. Pour the melted butter on top and mix just until combined. Use immediately in the cake batter (next step) because the longer it sits out, the harder it will get as a result of the butter solidifying.
  6. Drop small spoonfuls of the cinnamon swirl on each of the unbaked cakes. Use a knife to gently swirl the spoonfuls into the batter. Some pieces will remain as chunks (that’s fine!) and some will swirl into the batter.
  7. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  8. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Switch the mixer up to medium-high speed and add the cream cheese one piece at a time, mixing until each has combined before adding the next. Once the cream cheese is combined, add the brown sugar and beat on medium-high speed until combined, about 1 minute. Stop the mixer and add the cinnamon, confectioners’ sugar, heavy cream, vanilla extract, and salt. Turn the mixer on low speed and beat for 30 seconds, then turn the mixer up to medium-high speed and beat until completely combined and creamy. Add more confectioners’ sugar if frosting seems too thin– I usually add another 1/4 cup (30g) of confectioners’ sugar. You can add more heavy cream if frosting seems too thick or an extra pinch of salt if frosting is too sweet. (I usually add another pinch of salt.) If you crave extra flavor, add a little more cinnamon and/or vanilla extract.
  9. Level the cakes & add the crumb coat: Using a large serrated knife, slice the domes off the cooled cakes (a semi-thin layer) to create a flat surface. Discard domes (or crumble over ice cream!). Place 1 cake layer on a cake stand, cake turntable, or serving plate. Evenly spread about 1 and 1/2 cups of frosting on top. Top with 2nd cake layer and evenly spread another 1 and 1/2 cups of frosting on top. Top with the third cake layer. I decorated my snickerdoodle cake with a crumb coat, which makes it a semi-naked style cake. To recreate this, spread a thin layer of frosting around the sides and top of the cake (save extra frosting for the top in the next step). An icing spatula and bench scraper are helpful for creating this look. (If you need a visual, see my Naked Cake video tutorial.) Chill the crumb coated cake uncovered in the refrigerator or freezer for at least 30 minutes to help set the crumb coat.
  10. Spread a little extra frosting on top of the cake and use any leftover frosting to pipe detail around the edges, if desired. I used Wilton 8B piping tip. Garnish with snickerdoodles if desired.
  11. Refrigerate cake for at least 30-60 minutes before slicing and serving. This helps the cake hold its shape when cutting.
  12. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

THE VERY BEST NEW YORK CHEESECAKE

Wealthy, subtle and Creamy, this the big apple cheesecake is very simple to make with only a few elements normal. similar to the cheesecake you discover in large Apple, this recipe is absolutely stupid-proof and best every time.

THE VERY BEST NEW YORK CHEESECAKE
THE VERY BEST NEW YORK CHEESECAKE

But among all of the cupcakes and macarons and cookie Chocolate chip Instagram merits. Kinda hidden in an old faculty bakery that no person certainly shoots pictures of and posts for the world to see is the ny cheesecake. It appears so humble however one bite will persuade you that this humble dessert is decadent, wealthy and sinful addictive in the sense of the word.

If you've in no way had a the big apple cheesecake earlier than, it is a rich, dense, silky and Creamy cake filling positioned in a graham cracker crust. Now, a few people swear by using Junior's cheesecake that could be a bit specific from what i was that the crust is virtually a sponge cake. this is the only vicinity I recognise that serves them cheesecake on a sponge crust. it is beautiful and lightweight however now not how I want to create the authentic that I recognize and love.

usually, big apple cheesecake recipes have a bitter cream or a heavy cream blanketed within the substances for filling. i can replica the same stable, clean, sweet fill with out including any extra cream. less cream, less energy however we ate the cheesecake right here so it doesn't in reality remember.

THE VERY BEST NEW YORK CHEESECAKE

INGREDIENTS:
FOR THE CRUST:

  • 2 cups graham cracker crumbs approximately 12 ounces whole crackers
  • 1/4 cup granulated sugar
  • 5 tablespoons butter melted
  • 1/8 teaspoon kosher salt

FOR THE FILLING:

  • 4 8- ounce blocks cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/8 teaspoon kosher salt

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
  3. Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
  4. Transfer the crust to the oven and bake until set, approximately 10 minutes.
  5. Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
  6. Reduce the oven to 325 degrees.
  7. Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
  8. Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.
  9. Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
  10. Pour the filling into the crust and set in a deep baking pan.
  11. Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
  12. Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
  13. Serve chilled topped with strawberries or just straight up.

HOMEMADE WHITE BREAD

This white bread recipe is classic you will need to preserve reachable. So lightweight, easy and very gentle. all of us could think it came immediately from the bakery!

Is there all and sundry obtainable bakery fanatics, similar to me? i love a good piece of bread, and a sparkling homemade, soft white bread at once from the oven is my weakness.

HOMEMADE WHITE BREAD
HOMEMADE WHITE BREAD

we like to use this bread recipe for water Fryer Fried bird Sandwiches, as Dipper for Roasted Tomato Soup, or as an appetizer with our clean smoked salmon sauce. recall it makes a wonderful side dish too, particularly while served along chook Mushroom pasta.

This easy white bread recipe does not disappoint in relation to exceptional and taste. irrespective of what you operate for, whether a prepping faculty lunch, making yourself a snack, or serving as your dinner facet, you may be in slices of bread heaven.

No need to shop for low-Grade store-buy bread, or spend all your cash on high-priced bread buns, you can make this recipe at domestic any time you want!

HOMEMADE WHITE BREAD

INGREDIENTS:

  • 1 2/3 cups lukewarm water, divided
  • 2 1/4 tsp instant yeast, or active dry yeast
  • 1 tsp sugar
  • 1 Tbsp honey, (or more sugar)
  • 1 tsp salt
  • 1 1/2 Tbsp unsalted butter, cubed at room temperature
  • 4 1/2 cups all-purpose flour
  • 1 1/2 Tbsp butter, melted for brushing

INSTRUCTIONS:

  1. In the bowl of a stand mixer fitted with the dough hook combine half of the lukewarm water, instant yeast, and sugar. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
  2. Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
  3. Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
  4. Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8×12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
  5. Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
  6. Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
  7. Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

GARLIC BACON PASTA RECIPE

This easy garlic pasta recipe may be your pass-to dinner for the day while you want dinner at the table in only 10 mins.

With most effective five components, this dish comes together in the time it takes to cook dinner your pasta! With an non-obligatory addition parsley and Parmesan for adornment.

GARLIC BACON PASTA RECIPE
GARLIC BACON PASTA RECIPE

The key to this delicious dish is Baron Verulam! as the cook releases all the pretty fat bacony. it's packed with flavor and this oil is used for cooking from garlic – making it a completely easy but delicious sauce to your cooked spaghetti. With simply, Sir Francis Bacon, olive oil and garlic, you may make an clean but delicious sauce to your pasta!

Cook Viscount St. Albans in olive oil till it is crisp and feature launched all the delicious fats. This bacony olive oil is then used to cook sliced garlic in. After the whole thing changed into cooked, some liquid cooking from the pasta turned into added and the spaghetti swayed. The cooking water pasta is an awesome present from God pasta! ordinary readers can be unwell of me bringing up it!

Whilst you prepare dinner a paste it leaches some starch into the cooking water. which means cooking water has the capacity to make your sauce a chunk thicker, a bit glossier and a chunk lighter as you need much less oil to coat the paste.

This is performed via growing an emulsion among oil and water. and blend this coat your pasta and stick your pasta. so that you have a bowl of scrumptious pasta with out a pond sauce at the lowest.

GARLIC BACON PASTA RECIPE

INGREDIENTS:

  • 1 tbsp salt
  • 1 lb dried spaghetti
  • 1/4 cup olive oil
  • 6 large garlic cloves
  • 8 strips bacon
  • chopped fresh parsley – garnish
  • freshly grated Parmesan cheese – garnish

INSTRUCTIONS:
Cook the Pasta

  1. Bring a large pot of water to a boil, then add the salt and cook the pasta for 1 minute less than the packet suggests.
  2. Once the pasta is cooked reserve 2 1/2 cups of the pasta cooking water and then drain the pasta.

Whilst the Pasta is Cooking

  1. Chop the bacon into smallish dice, add a tablespoon of the olive oil to a frying pan then cook the bacon over medium high for 4-5 minutes until crispy.
  2. Whilst the bacon is cooking peel and thinly slice the garlic.
  3. Once the bacon is crisp, remove it from the pan using a slotted spoon, leaving the oil behind.
  4. Reduce the heat under the pan and add the remaining olive oil and the sliced garlic. Stir constantly for 2 minutes and as soon as the garlic has softened but not yet colored, add 1/2 cup of the pasta cooking water and turn the heat back up.
  5. Boil this mixture for a minute then add in the now drained pasta, keeping the frying pan on the heat.
  6. Add a further 1/2 cup of pasta water and toss and stir the pasta in the sauce until it is cooked to your liking. You might need to add more pasta water.
  7. Once your garlic 'sauce' has coated the pasta, add the cooked bacon and any collected juices back into the pasta then season to taste.
  8. Serve garnished with fresh parsley and grated parmesan.

EASY STRAWBERRY BREAD

Have a clean strawberry garden? try this sparkling strawberry bun with glaze melted within the mouth of a strawberry. This quick bread recipe comes collectively in only 10 minutes.

EASY STRAWBERRY BREAD
EASY STRAWBERRY BREAD

Clean fruit can be hard to paintings with as it provides lots of moisture to the bread. Finely diced Strawberry works superbly on this recipe, though. We use approximately 2 cups of small strawberry fruit. I usually say greater fruit, the higher, so at instances we've added approximately 2 half cups of fruit. And the whole lot works, but the bread may be so moist that it's miles almost messy with plenty of fruit. Is it really a problem? you decide. anywhere among 2-2 half cups of fruit ought to work properly.

Recall as with all the buns speedy for nothing extra than a combination of dough. mix the moist ingredients well, then blend within the dried elements simplest till they're combined. Then lightly fold the strawberries.

The exact baking time will depend upon now not only the dimensions and form of the pot, but additionally if the pan is glass or metallic. It ought to take about 50-fifty five minutes to bake. Be careful now not to open the oven too much whilst baked or bread can fall inside the middle. Peep with the oven mild till "visible" is completed, then test it with a toothpick.

Grease and starch pot bread or use a cake launch so that the bread comes out of the pot effortlessly. permit the bloodless buns within the pan about 15-20 minutes and turn them to the cord shelves to calm down completely.

EASY STRAWBERRY BREAD

INGREDIENTS:
For the Bread:

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract or almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder (see notes)
  • 1/4 teaspoon salt
  • 2 cups diced strawberries
  • 2 tablespoons all-purpose flour

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup finely diced strawberries
  • 1/2 teaspoon vanilla extract or almond extract
  • 1-2 tablespoons heavy cream or milk(optional)

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
  4. Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
  5. To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
  6. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. 

EASY STROMBOLI ROLL UP RECIPE

Looking for an ideal party meal? The delicious this Roll up Stromboli is straightforward to form , and is basically addictive. Your friend will beg you for the recipe.

It's unique because it doesn't contain pepperoni like many strombolis do – it's HAM, sausage, and salami, along side signature ingredients that the majority people aren't getting along side Stromboli ingredients: Mustard!

EASY STROMBOLI ROLL UP RECIPE
EASY STROMBOLI ROLL UP RECIPE

Of course, i do not have access to a billboard pizza oven, nor do I even have the time and energy to form the dough from scratch. However, I made my goal to form the version of Stromboli a favourite that might nail the first flavor and texture while keeping it simple.

I finally met successfully once I decided to show it into a Pinwheel appetizer. rather than roasting the entire , I sliced Stromboli and baked slices side by hand on the baking pan.

This gives it a delicious crust of crispness, and also makes Stromboli much easier to serve and eat. Now that I've made this recipe, I doubt I'll never return to creating Stromboli an quaint way. This Roll up is ideal for a celebration , and that they are quite filling to count as food.

This recipe comes together very quickly if you employ a store buy dough pizza. Of course, if you would like to form your own dough, you're welcome to, but I'm all about easy shortcuts.

EASY STROMBOLI ROLL UP RECIPE

INGREDIENTS:

  • 6 oz Italian sausage, not in casing
  • 16 oz refrigerated pizza dough
  • 8 oz sliced provolone cheese
  • 6 oz sliced deli ham
  • 8 large salami slices
  • 1.5 cups shredded mozzarella
  • 1/4 cup fresh basil
  • 1 tsp yellow mustard
  • 2 tsp dried oregano
  • 1 jar pizza sauce, 14 oz

INSTRUCTIONS:

  1. Preheat oven to 425.
  2. In a skillet, brown sausage until fully cooked. Drain grease, and set sausage aside to cool. 
  3. On a floured surface, roll out dough to a rectangle approx 10" x 15."
  4. Add a layer of provolone cheese, leaving approx one inch of dough around the border.
  5. Layer on the ham, salami, and sausage. Drizzle a small amount of yellow mustard over the mixture and add fresh basil leaves.
  6. Sprinkle mozzarella evenly over the dough.
  7. Starting on one long side, roll the dough up tightly to create a log.
  8. Slice off and discard the ends, and then cut the log into 1-inch slices (You should have about 12 slices). 
  9. Place slices on rimmed baking sheet lined with nonstick aluminum foil, leaving some space between the slices. Sprinkle with dried oregano.
  10. Bake at 425 for approximately 20-25 minutes, or until dough is browned.
  11. Serve immediately with pizza sauce or marinara for dipping.

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