THE BEST COOKIE RECIPES :D
can I eat all of them at once please
reblogging for future reference omfg
Raspberry trifle (Makes 4 glasses)
- 4 sponges (I used stale madeleines, but other cakes work just fine, like ladyfingers and such)
- 250g ish raspberries (I used a frozen red fruit mix I had laying around, but fresh fruit works just as fine I guess)
- 1/2 packet of raspberry jelly (or jell-o, depending on where you’re from)
- half a pint of custard
- top with whipped cream
Put the cakes then the fruit at the bottom of the glass, then fill halfway with jelly.Leave it to set according to the jelly packet (I recommend doing this the day before).
Once it’s set, add the custard (make sure it has cooled down, otherwise the jelly might melt).
Add the whipped cream right before serving.
Feel free to play with the flavours, as a fairly easy layered dessert, it’s great to test out flavour combinations.
A Post Entitled American Chocolate Chip Cookies
- 100g/3 1/2 oz rolled oats
- 125g/4 1/2 oz plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 50g/2oz bar milk chocolate
- 100g/3 1/2 oz butter at room temperature
- 100g/3 1/2 oz soft dark brown sugar
- 100g/3 1/2 oz caster sugar
- 1 large egg
- 1/2 teaspoon vanilla essence
- 115g/4oz chocolate chips
Preheat oven to 190°C/375°F/gas mark 5
Measure oats into a food processor or liquidiser. Whiz to a fine powder. Add flour, bicarbonate of soda, baking powder and salt and whizz to mix. Add grated chocolate (or throw the bar in and whiz again). Pour the dry ingredients into a bowl, while you cream the butter with both sugars. Beat the egg and vanilla together in a cup, and then beat into the creamed butter mixture. Then add chocolate chips, and dry ingredients, mix well. Roll into balls the size of ping-pong balls and place them 5cm apart on a baking tray. Cover the tray with non-stick baking paper, if you have that sort of tray.
Bake for about ten minutes. They should have a golden colour, but still look a little underdone (this is what makes the lovely chewy soft texture).
100g de flocons d’avoine
100g de farine
1 cuillère à café de bicarbonate de soude
1 cuillère à café de levure
1 cuillère à café de sel
1 ou 2 cuillères à soupe de beurre de cacahuètes
100g de beurre
100g de sucre de canne (p-ê remplacé par du sucre normal)
100g de sucre
1 gros oeuf
1 sachet de sucre vanillé
100g de pépites de chocolat
Preheat oven to 190°C
Mixer l’avoine, la farine, le bicarbonate de soude, la levure et le sel jusqu’à obtenir une fine poudre. Battre le beurre et les sucres, puis y ajouter l’oeuf, le beurre de cacahuète, le chocolat et le reste des ingrédients secs.
Bien espacer les cookies. Cuire 10 minutes MAXI.
Cookie Dough Brownies | < Recipe
this is my go-to baked pasta, which makes a good dinner for several people, or leftovers for one or two for several days. and it takes only about two minutes of prep time (if you’re doing the meatless version)!
- 1lb box of pasta (any shape that has a good mouthfeel, and gluten-free pastas work fine)
- 1 24oz jar of tomato sauce (any kind you like)
- 1+1/2 cups of water (or, about half of the sauce jar)
- 1 8oz bag shredded cheese (any kind, but i prefer mozzarella or an italian blend. vegan/dairy-free versions will probably work if they melt nicely)
- 1lb ground beef or other meat (optional)
- 9x13 baking pan (or any oven-safe deep-sided pan)
- frying pan (if using meat)
- aluminum foil
- heat-safe spatula or large spoon
1. preheat oven to 350 degrees F. brown meat, if using.
2. layer in baking pan: pasta, meat (if using), sauce, water. (i usually pour in the sauce, then fill the jar halfway with water, put the lid on and shake gently to get all the sauce off of the sides, and then pour it into the pan.)
3. cover baking pan with foil, and try to seal the edges as well as possible.
4. bake for 30-45 minutes, depending on the thickness of your pasta.
5. remove pan from oven, carefully remove foil (there will be steam!) and stir. pasta should be fully cooked.
6. sprinkle on as much cheese as you like. i often use the whole bag, especially if i’m not using meat.
7. return to oven uncovered for 10-15 minutes to melt cheese.
8. remove and enjoy!
Beer Cheese Soup
- 3 slices thick-cut bacon, chopped
- 1 sweet onion, finely diced
- 1/2 red pepper, finely diced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups of your favorite beer (I find that lighter wheat beers work best)
- 1 cup half and half
- 4 ounces sharp white cheddar, freshly grated
- 4 ounces extra sharp yellow cheddar, freshly grated
- 4 ounces colby jack, freshly grated
- fresh herbs (I like cilantro) for garnish
- salt and pepper to season if needed
Find the full recipe here.
time to get some puff pastry.
This is important.
Just found THIS AWESOME LIST of 34 recipes requiring only 2 ingredients and pretty basic instructions. Some are fantastic alone, and some inspire other basic recipes. Had to share this with you guys.