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CHERRY SUGAR COOKIE BARS WITH CREAM CHEESE FROSTING

INGREDIENTS

BARS

  • 3/4 cup maraschino cherries finely chopped (about half of a 16 oz jar)
  • 3/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder

FROSTING

  • 4 oz cream cheese softened to room temperature
  • 1/4 cup butter softened
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • dash salt
  • 2 1/2-3 cups powdered sugar

INSTRUCTIONS

BARS

  1. Drain cherries well. Chop and set aside. Cream butter and sugar in a mixing bowl. Beat in the eggs, vanilla, and almond extract. Add flour, salt, and baking powder. Stir till combined. Fold in the cherries.
  2. Press dough into a well greased 9×13″ pan. (I like to line mine with foil first.) Bake at 350° for about 20 minutes or till very lightly brown on the edges.
  3. Cool bars completely, then frost with cream cheese frosting.

FROSTING

  1. Beat cream cheese and butter till smooth and creamy. Beat in vanilla, almond extract, salt, and enough powdered sugar to make a spreadable frosting. Spread on bars.

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2019/01/cherry-sugar-cookie-bars-with-cream.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2019/01/cherry-sugar-cookie-bars-with-cream.html

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BARK, Recipe, VALTENITNES, White Chocolate

white Chocolate VALTENITNES BARK RECIPE

VALTENITNES, BARK, RECIPE, white Chocolate,


INGREDIENTS

  • 1 1/2 packages vanilla candy coating
  • Cherry Chocolate M&Ms
  • Sprinkles

INSTRUCTIONS

  1. Melt 6 cubes of candy coating in a small pot on low heat – stirring constantly. When all melted add pink or red food coloring. Pour over a baking sheet lined with parchment paper.
  2. Place in fridge for half hour.
  3. Melt additional 6 cubes of candy coating in a small pot on low heat – stirring constantly. When all melted pour over first layer and spread.
  4. Top with cherry M&Ms and sprinkles.
  5. Refrigerate for an additionall hour.
VALTENITNES, BARK, RECIPE, white Chocolate,

white Chocolate VALTENITNES BARK RECIPE

BARK, Recipe, VALTENITNES, White Chocolate

via simple cooking, recipe http://bit.ly/2Tev7Za

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Uncategorized

white Chocolate VALTENITNES BARK RECIPE

VALTENITNES, BARK, RECIPE, white Chocolate,


INGREDIENTS

  • 1 1/2 packages vanilla candy coating
  • Cherry Chocolate M&Ms
  • Sprinkles

INSTRUCTIONS

  1. Melt 6 cubes of candy coating in a small pot on low heat – stirring constantly. When all melted add pink or red food coloring. Pour over a baking sheet lined with parchment paper.
  2. Place in fridge for half hour.
  3. Melt additional 6 cubes of candy coating in a small pot on low heat – stirring constantly. When all melted pour over first layer and spread.
  4. Top with cherry M&Ms and sprinkles.
  5. Refrigerate for an additionall hour.
VALTENITNES, BARK, RECIPE, white Chocolate,

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2019/01/white-chocolate-valtenitnes-bark-recipe.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2019/01/white-chocolate-valtenitnes-bark-recipe.html

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Uncategorized

VALENTINE’S DAY MINI CHERRY HEART PIES

ingredients

-1 box Refrigerated Pie Crust
-11 oz Cherry Pie Filling
-1 Egg
-1 tbsp Milk
White Sparkling Sugar
Heart Shaped Cookie Cutter

instructions

-Preheat oven to 350.
-Using a 3 to 4″ heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
-Cut as many shapes as you can get rerolling scraps as needed.
-Line a baking sheet with parchment paper.
-Mix together egg and milk to make an egg wash.
-Place half of the hearts on prepared pan(s).
-Use egg wash to wet the edges of the hearts.
-Place a small amount of the pie filling in the center of each.
-Make a small x cut in the center of the remaining half of the hearts.
-Place an x heart on top of each filled heart and press and crimp edges.
-Brush sealed pie with egg wash and dust with sparkling sugar.
-Bake for 14-16 minutes until crust is browned.
-Allow to cool.

source

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2019/01/valentines-day-mini-cherry-heart-pies.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2019/01/valentines-day-mini-cherry-heart-pies.html

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Uncategorized

VALENTINE’S DAY MINI CHERRY HEART PIES

ingredients

-1 box Refrigerated Pie Crust
-11 oz Cherry Pie Filling
-1 Egg
-1 tbsp Milk
White Sparkling Sugar
Heart Shaped Cookie Cutter

instructions

-Preheat oven to 350.
-Using a 3 to 4″ heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
-Cut as many shapes as you can get rerolling scraps as needed.
-Line a baking sheet with parchment paper.
-Mix together egg and milk to make an egg wash.
-Place half of the hearts on prepared pan(s).
-Use egg wash to wet the edges of the hearts.
-Place a small amount of the pie filling in the center of each.
-Make a small x cut in the center of the remaining half of the hearts.
-Place an x heart on top of each filled heart and press and crimp edges.
-Brush sealed pie with egg wash and dust with sparkling sugar.
-Bake for 14-16 minutes until crust is browned.
-Allow to cool.

source

VALENTINE’S DAY MINI CHERRY HEART PIES

via simple cooking, recipe http://bit.ly/2Mx89df

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Pancakes, raspberry, White Chocolate

PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

 WHITE CHOCOLATE, RASPBERRY, PANCAKES,
INGREDIENTS
  • 1 ½ Cups Cake Flour
  • 1 ½ Tablespoons Baking Powder
  • Pinch of Salt
  • 1 Tablespoon Sugar
  • 1 Cup Milk
  • 1 Tablespoon Vanilla Extract
  • ¼ Cup Greek Yogurt (Vanilla or Plain)
  • 1 egg
  • ½ Cup Fresh Raspberries
  • ⅓ Cup White Chocolate Chips
  • Heart Shaped Metal Cookie Cutter (optional)
 WHITE CHOCOLATE, RASPBERRY, PANCAKES,
INSTRUCTIONS
  1. In a medium bowl, combine cake flour, baking powder, salt, and sugar. In a separate bowl whisk together milk, vanilla extract, greek yogurt, and egg. Mix wet and dry ingredients together until just combined. Fold in raspberries and white chocolate. Preheat skillet on medium high heat and spray with non stick cooking spray (or a tablespoon of melted butter). If you are using cookie cutter, spray the inside of the heart shaped cookie cutter as well. Place the heart shaped cookie cutter onto skillet and ladle in about ¼ cup of batter (depending on the size of your heart). When bubbles start to form on the top of the pancake it is ready to flip. Remove the cookie cutter very carefully and flip pancake to the other side and cook an additional 1-2 minutes. Top with butter and maple syrup, serve immediately.

 WHITE CHOCOLATE, RASPBERRY, PANCAKES,

PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

Pancakes, Raspberry, White Chocolate

via simple cooking, recipe http://bit.ly/2UaZfEF

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Hearts, PEANUT BUTTER, Rice Krispies, valentines

Peanut Butter Valentines Hearts with Rice Krispies

Ingredients
Instructions
  1. Mix peanut butter and melted butter together in a large bowl.
  2. Add powdered sugar and rice krispies. Mix until combined.
  3. Line 8 x 8 inch dish with parchment paper, let the paper overhang the sides for an easy lift later.
  4. Pour the PB mix into dish, and press into about ½ inch thick layer.
  5. Chill until firm (15-20 minutes in the freezer should do it).
  6. Cut hearts from the PB mix with cookie cutters. The 1.5 inch cutter makes a bite size treat and the 2.25 inch cutter makes a treat similar in size to a Reese’s.
  7. Re-roll the scraps of PB mix and cut more hearts. Place on a parchment paper lined cookie tray and chill in the refrigerator for at least 30 minutes before chocolate coating.
  8. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
  9. Place a toothpick in each peanut butter heart and dip each into the chocolate and roll around until coated.
  10. Place the chocolate coated heart on a separate cookie sheet lined with parchment paper.
  11. Remove the toothpicks from each peanut butter heart.
  12. Place the hearts back in the freezer to let the chocolate set. It should take an hour or two.
  13. Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.


Peanut Butter Valentines Hearts with Rice Krispies

Hearts, PEANUT BUTTER, Rice Krispies, valentines

via simple cooking, recipe http://bit.ly/2Dt2DWa

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Uncategorized

PERFECT WHITE CHOCOLATE RASPBERRY PANCAKES

 WHITE CHOCOLATE, RASPBERRY, PANCAKES,
INGREDIENTS
  • 1 ½ Cups Cake Flour
  • 1 ½ Tablespoons Baking Powder
  • Pinch of Salt
  • 1 Tablespoon Sugar
  • 1 Cup Milk
  • 1 Tablespoon Vanilla Extract
  • ¼ Cup Greek Yogurt (Vanilla or Plain)
  • 1 egg
  • ½ Cup Fresh Raspberries
  • ⅓ Cup White Chocolate Chips
  • Heart Shaped Metal Cookie Cutter (optional)
 WHITE CHOCOLATE, RASPBERRY, PANCAKES,
INSTRUCTIONS
  1. In a medium bowl, combine cake flour, baking powder, salt, and sugar. In a separate bowl whisk together milk, vanilla extract, greek yogurt, and egg. Mix wet and dry ingredients together until just combined. Fold in raspberries and white chocolate. Preheat skillet on medium high heat and spray with non stick cooking spray (or a tablespoon of melted butter). If you are using cookie cutter, spray the inside of the heart shaped cookie cutter as well. Place the heart shaped cookie cutter onto skillet and ladle in about ¼ cup of batter (depending on the size of your heart). When bubbles start to form on the top of the pancake it is ready to flip. Remove the cookie cutter very carefully and flip pancake to the other side and cook an additional 1-2 minutes. Top with butter and maple syrup, serve immediately.

 WHITE CHOCOLATE, RASPBERRY, PANCAKES,

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2019/01/perfect-white-chocolate-raspberry.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2019/01/perfect-white-chocolate-raspberry.html

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Uncategorized

Peanut Butter Valentines Hearts with Rice Krispies

Ingredients
Instructions
  1. Mix peanut butter and melted butter together in a large bowl.
  2. Add powdered sugar and rice krispies. Mix until combined.
  3. Line 8 x 8 inch dish with parchment paper, let the paper overhang the sides for an easy lift later.
  4. Pour the PB mix into dish, and press into about ½ inch thick layer.
  5. Chill until firm (15-20 minutes in the freezer should do it).
  6. Cut hearts from the PB mix with cookie cutters. The 1.5 inch cutter makes a bite size treat and the 2.25 inch cutter makes a treat similar in size to a Reese’s.
  7. Re-roll the scraps of PB mix and cut more hearts. Place on a parchment paper lined cookie tray and chill in the refrigerator for at least 30 minutes before chocolate coating.
  8. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
  9. Place a toothpick in each peanut butter heart and dip each into the chocolate and roll around until coated.
  10. Place the chocolate coated heart on a separate cookie sheet lined with parchment paper.
  11. Remove the toothpicks from each peanut butter heart.
  12. Place the hearts back in the freezer to let the chocolate set. It should take an hour or two.
  13. Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.


from Blogger
http://bestsimplecookingrecipes.blogspot.com/2019/01/peanut-butter-valentines-hearts-with.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2019/01/peanut-butter-valentines-hearts-with.html

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Uncategorized

Peanut Butter Valentines Hearts with Rice Krispies

Ingredients
Instructions
  1. Mix peanut butter and melted butter together in a large bowl.
  2. Add powdered sugar and rice krispies. Mix until combined.
  3. Line 8 x 8 inch dish with parchment paper, let the paper overhang the sides for an easy lift later.
  4. Pour the PB mix into dish, and press into about ½ inch thick layer.
  5. Chill until firm (15-20 minutes in the freezer should do it).
  6. Cut hearts from the PB mix with cookie cutters. The 1.5 inch cutter makes a bite size treat and the 2.25 inch cutter makes a treat similar in size to a Reese’s.
  7. Re-roll the scraps of PB mix and cut more hearts. Place on a parchment paper lined cookie tray and chill in the refrigerator for at least 30 minutes before chocolate coating.
  8. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
  9. Place a toothpick in each peanut butter heart and dip each into the chocolate and roll around until coated.
  10. Place the chocolate coated heart on a separate cookie sheet lined with parchment paper.
  11. Remove the toothpicks from each peanut butter heart.
  12. Place the hearts back in the freezer to let the chocolate set. It should take an hour or two.
  13. Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.


from Blogger
http://bestsimplecookingrecipes.blogspot.com/2019/01/peanut-butter-valentines-hearts-with.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2019/01/peanut-butter-valentines-hearts-with.html

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