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Funfetti Shortbread Bites


Funfetti Shortbread Bites

Ingredients

  • 1 cup (226g) salted butter, cold and diced into 1  pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2  almond extract
  • 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
  • 3 Tbsp (30g) nonpareils sprinkles, divided (any color)

Instructions

  1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. 
  3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).
  4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). 
  5. Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.
  6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. 
  7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. 
  8. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
  9. Cool completely then transfer to an airtight container and store at room temperature.

Recipe Notes

  • *Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.
  • These cookies will freeze well for 1 month. 

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2018/12/funfetti-shortbread-bites.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2018/12/funfetti-shortbread-bites.html

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Bites, Funfetti, Funfetti Shortbread Bites, shortbread

Funfetti Shortbread Bites


Funfetti Shortbread Bites

Ingredients

  • 1 cup (226g) salted butter, cold and diced into 1  pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2  almond extract
  • 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
  • 3 Tbsp (30g) nonpareils sprinkles, divided (any color)

Instructions

  1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. 
  3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).
  4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). 
  5. Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.
  6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. 
  7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. 
  8. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
  9. Cool completely then transfer to an airtight container and store at room temperature.

Recipe Notes

  • *Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.
  • These cookies will freeze well for 1 month. 

Funfetti Shortbread Bites

Bites, Funfetti, Funfetti Shortbread Bites, shortbread

via simple cooking, recipe https://ift.tt/2Guv6y6

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Uncategorized

Funfetti Shortbread Bites


Funfetti Shortbread Bites

Ingredients

  • 1 cup (226g) salted butter, cold and diced into 1  pieces*
  • 2/3 cup (142g) granulated sugar
  • 1/2  almond extract
  • 2 1/4 cups (318g) all-purpose flour (scoop and level flour to measure)
  • 3 Tbsp (30g) nonpareils sprinkles, divided (any color)

Instructions

  1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
  2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. 
  3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).
  4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). 
  5. Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.
  6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. 
  7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. 
  8. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.
  9. Cool completely then transfer to an airtight container and store at room temperature.

Recipe Notes

  • *Unsalted butter will work great too. Simply whisk in 1/4 tsp salt with the flour before adding if using unsalted butter.
  • These cookies will freeze well for 1 month. 

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2018/12/funfetti-shortbread-bites.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2018/12/funfetti-shortbread-bites.html

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Dessert, Strawberry Shortcake, Trifle

Strawberry Shortcake Trifles

Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!
Strawberry Shortcake, Trifle, Dessert,

Ingredients

Cake

  • 2 cups (284g) all-purpose flour, plus more for dusting pan
  • 3  (26g) cornstarch
  • 1/2  salt
  • 1/2  baking soda
  • 1/2  baking powder
  • 12  (170g) unsalted butter, softened
  • 1 1/2 cups (315g) granulated sugar
  • 1  lemon zest
  • 4 large eggs
  • 1 1/2  vanilla extract
  • 1 cup (283g) sour cream (I used light because it’s what I had on hand)

Strawberry layer

  • 2  fresh strawberries, diced, plus 12 more small whole for garnish
  • 3 1/2  (45g) granulated sugar

Cream layer

Strawberry Shortcake, Trifle, Dessert,
  • 2 cups (475ml) heavy cream
  • 6 oz (170g) cream cheese, softened
  • 1/2 tsp vanilla extract
  • 3/4 cup (90g) powdered sugar

Instructions

  1. For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.
  3. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined). 
  4. Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes. 
  5. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
  6. For the strawberry layer: Toss diced strawberries with sugar. Let rest 10 minutes.
  7. For the cream layer: In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
  8. In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
  9. To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
  10. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more. 
  11. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
Strawberry Shortcake, Trifle, Dessert,

source 

Strawberry Shortcake Trifles

Dessert, Strawberry Shortcake, Trifle

via simple cooking, recipe https://ift.tt/2LiZrPg

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Uncategorized

Strawberry Shortcake Trifles

Strawberry Shortcake Trifle – All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!
Strawberry Shortcake, Trifle, Dessert,

Ingredients

Cake

  • 2 cups (284g) all-purpose flour, plus more for dusting pan
  • 3  (26g) cornstarch
  • 1/2  salt
  • 1/2  baking soda
  • 1/2  baking powder
  • 12  (170g) unsalted butter, softened
  • 1 1/2 cups (315g) granulated sugar
  • 1  lemon zest
  • 4 large eggs
  • 1 1/2  vanilla extract
  • 1 cup (283g) sour cream (I used light because it’s what I had on hand)

Strawberry layer

  • 2  fresh strawberries, diced, plus 12 more small whole for garnish
  • 3 1/2  (45g) granulated sugar

Cream layer

Strawberry Shortcake, Trifle, Dessert,
  • 2 cups (475ml) heavy cream
  • 6 oz (170g) cream cheese, softened
  • 1/2 tsp vanilla extract
  • 3/4 cup (90g) powdered sugar

Instructions

  1. For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla.
  3. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined). 
  4. Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes. 
  5. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).
  6. For the strawberry layer: Toss diced strawberries with sugar. Let rest 10 minutes.
  7. For the cream layer: In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).
  8. In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.
  9. To assemble trifles: Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
  10. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more. 
  11. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).
Strawberry Shortcake, Trifle, Dessert,

source 

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2018/12/strawberry-shortcake-trifles.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2018/12/strawberry-shortcake-trifles.html

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Christmas, CHRISTMAS TREE, Cookie, Cookie Christmas, Tree

Make An Amazing 3D Cookie Christmas Tree

 Make An Amazing 3D Cookie Christmas Tree

Cookie, CHRISTMAS TREE, Cookie Christmas, Tree, Christmas,
You start by baking your Cookies and cooling them. You will need to use your Cookie Cutters  to create your shape. Then whip up some green royal icing.
Be sure to allow at least 8 hours for your cookies to set fully. You will layer your Cookies, sandwiching them together with your icing. When it comes time to decorate your 3D Cookie Christmas Tree Recipe, pipe on your icing using a round nozzle point. To make your own piping bags use a ziplock bag and cut the end off
Cookie, CHRISTMAS TREE, Cookie Christmas, Tree, Christmas,

Make An Amazing 3D Cookie Christmas Tree

Christmas, CHRISTMAS TREE, Cookie, Cookie Christmas, Tree

via simple cooking, recipe https://ift.tt/2QT1776

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chocolate, Oreo, Peppermint, White Chocolate

White Chocolate Peppermint Oreo Bark

White Chocolate Peppermint Oreo Bark  

Ingredients
Instructions
  1. Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.
  2. Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
  3. In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn’t burn.
  4. Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
  5. Top white chocolate with crushed Oreo cookies.
  6. Place pan in refrigerator for 10 minutes to harden.
  7. As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
  8. Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
  9. Sprinkle crushed candy canes over top of chocolate.
  10. Place into the refrigerator for 15 minutes to harden completely.
  11. Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
  12. Break into pieces by hand or using a knife.
  13. Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

White Chocolate Peppermint Oreo Bark

chocolate, Oreo, Peppermint, White Chocolate

via simple cooking, recipe https://ift.tt/2SIUX6X

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