Chocolate Oatmeal No Bake Cookies

Delicious no-bake cookies made with oatmeal, peanut butter, and cocoa. Start timing when the mixture has reached full boiling point; This is the trick to successful cookies. If you boil for a long time, then the cookies will be dry and crumbly. If you do not boil it long enough, the cookies will not form properly.

Give the oven a breather! Whisk together a batch of these 7 ingredients made of non-baked chocolate peanut butter. This family favorite recipe is super simple and best of all, the cookies are deliciously addicting.

  • Ingredients:

° 1 1/2 pitted dates

° 1 cup almonds

° 1 cup oatmeal

° 1 c. Chia seed table

° 1 c. Vanilla tea

° 1 c. Cinnamon tea

° 1/2 cup chopped dark chocolate

  • Instructions :

1

Prepare two sheets of cookies by putting on a sheet of silicone or a sheet of parchment paper.

2

Put almonds in a food processor.

3

Reduce to powder.

4

Add all the other ingredients except for the dark chocolate.

5

Stir until crumbly and sticky.

6

Add a little water if necessary.

Seven

Form 24 balls. Roll well between hands until grip.

8

Arrange the sheets.

9

Crush the balls with a slightly damp fork.

ten

Put cookies in the refrigerator for at least 4 hours.

11

Melt the chocolate.

12

When the cookies are hard, dip the bottom of each cookie in the chocolate and return it to the baking tray.

13

Put 30 minutes in the refrigerator to freeze the chocolate under the biscuits.

Enjoy !

Cinnamon Sugar Mini Donuts

Cinnamon Sugar Mini Donuts
Baked mini donuts with a cinnamon sugar topping, just like at the fair!

Ingredients
For the Donuts:

2 cups all purpose flour
1 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 tsp ground nutmeg you can decrease to 1/4 teaspoon if you want a more mild flavor
1 teaspoon kosher salt
1 large egg lightly beaten
1 cup plain greek yogurt
3/4 cup milk
2 tablespoons butter melted
2 teaspoons vanilla bean paste
For the Topping:
4 Tablespoons Sugar
1 teaspoon ground cinnamon


Instructions:

Preheat your oven to 325 degrees.
Lightly coat your mini donut pan with cooking spray.
In a small bowl, mix together 4 tablespoons of sugar with 1 teaspoon ground cinnamon and set aside.
In a large bowl, gently whisk together the flour, sugars, baking powder, baking soda, nutmeg and salt. Set aside.
Melt the butter and cool slightly.
In another bowl, lightly beat the egg. Add the yogurt, milk, butter and vanilla and briefly whisk to combine.
Gently fold the wet ingredients into the dry, taking care not to overmix.
Using a pastry bag or plastic sandwhich bag with the tip cut, pipe the batter into the donut molds, filling each well no more than 2/3 full.
Bake at 325 degrees for 8-10 minutes or until golden brown. If using the mini donut maker, bake 4-5 minutes.
After removing from the oven, toss the warm donuts in the cinnamon sugar mixture to coat and serve immediately.

My Favorite Chewy Chocolate Chip Cookies

These are Super soft, chewy, and studded with chocolate!! Whenever I’m craving something thick, but not too thick, soft but still have buttery, crisp edges, plus have the perfect balance of salty/sweet, I try this incredible chocolate chip cookie!!

TO MAKE THIS RECIPE YOU’LL NEED THE FOLLOWING INGREDIENTS :

☞ Flour: 2 cups

☞ Baking soda: 1/2 small spoon

☞ Salt: A pinch

☞ Unsalted butter: 3/4 cup (melted)

☞ Brown sugar: 1 cup packed

☞ Sugar: 2 large spoon tablespoon

☞ Egg: 1

☞ Egg yolk: 1

☞ Milk or dark chocolate: 7 oz (coarsely chopped)

INSTRUCTIONS :

  1. To start with, combine together the flour, baking soda and salt in a bowl.
  2. Using a wooden spoon, mix the butter with the brown sugar and the sugar in another bowl. And please add the egg and egg yolk.
  3. You’ll want to mix until the preparation is smooth. Make sure to stir in the dry ingredients and chocolate.
  4. Cover and refrigerate for 60 minutes (I prefer overnight). Okay, set the temperature of your oven to 190 °C (375 ° F).
  5. Form dough balls with a 3 tbsp (45 ml) ice cream scoop. You can then place 5 to 6 balls of dough per baking sheet, spacing them apart.
  6. Now you can bake, one sheet at a time, until the cookies are lightly browned all around but still very soft in the center, it takes around 8 to 9 minutes. To finish, let cool on the baking sheet.

ENJOY !!

BUCKEYE BROWNIE COOKIES

These Buckeye Brownie cookies combine the best of both worlds … brownies and baki! If you love blackies, but don’t like spending time dipping them in chocolate, you’ll love this easy cookie recipe!

You see, we’re still obsessed with peanut butter and chocolate. Let me tell you, I’m never going to fall in love with this perfect duo, so you can always watch a new recipe.

I’m sure many of you share this same love – I wouldn’t be surprised. Many people who claim to dislike peanut butter and chocolate will find themselves eating one of these great cookies.

Who likes blackies, brownies and biscuits? I know I do. The chocolate fudge flavor of the brownies is one of my favorite desserts.

Well, I have a lot of my favorites. So turning it into a large, rich and sticky cookie with the peanut butter surprises inside is crucial to me. Buckeye Brownie Cookies. What more could I ask for?

The simple brownie dough is made using a packed brownie mix, melted butter, eggs and soft cream cheese. I love that it uses a boxed brownie blend! very easy!

You will need to make sure the butter is very soft, if not melted a little, so that it blends easily into the cake batter. Butter will be very sticky!

  • Ingredients:

° I used: 1/2 cup cocoa powder.

° 1 + 1/3 c – sifted flour.

° 1g white sugar

° 1/2 c soft butter.

° 1/3 C of chocolate nibs.

° an egg.

° 2 teaspoons vanilla

° 2 tablespoons vegetable oil

° 1/2 teaspoon baking powder

° 1/2 teaspoon salt

  • Instructions:

The oven should be preheated at 175 ° C.

Step 1 – Cover the biscuit tray with parchment paper.

Step 2 – In an electric mixer, mix the cocoa powder with sugar, butter and oil.

Step 3 – Insert the eggs and vanilla, and blend until smooth.

Step 4 – Mix together the flour, bakery, and salt powder. Put the mixture on the mixture of milk, butter, sugar and cocoa and mix until it is combined.

Step 5 – Adding Chocolate chips.

Step 6- Making medium sized batter balls and placing on a scattered tray.

Step 7 – In oven about at least 13 min, place plate.

Step 8 – Taking tray from oven and serving hot.

Enjoy !

Chocolate Chip Cookies

Literally, the best cookies you’ll ever eat..pretty irresistible if I’m asked !! This Crunchy Outside, Soft & Chewy Inside is now my permanent cookie recipe !!

TO MAKE THIS RECIPE YOU’LL NEED THE FOLLOWING INGREDIENTS :

– Egg: 1 large

– Sugar: 85 g

– Unsalted butter: 85 g

– Flour: 150 g

– Chocolate chips: 100 g

– Vanilla sugar: 1 sachet

– Baking powder: 1 small spoon

– Salt: ½ small spoon

METHOD OF WORK :

STEP 1 :
First, you’re recommended to consider using cake stamps or even better cookies.

STEP 2 :
Remember to allow butter soften at room temperature. Then you’re going to get a bowl and combine in sugar with the softned butter.

STEP 3 :
And please join egg and vanilla sugar.

STEP 4 :
You’ll want to add flour, baking powder, salt also chocolate chips progressively, and blend well.

STEP 5 :
Immediately butter a baking sheet. To form dough nuts, you should space 2 large spoon, because they will drizzle out during cooking.

STEP 6 :
The last step is to bake at 180 ° C for approx 10 minutes. When the outlines start to brown, take them out.

Grandma’s Biscuits!

In a few days, I’ll be visiting Grandma Barb. I haven’t seen her since Thanksgiving, so I’m so late getting a dose of loud singing around her house, trying to convince her to get Po Tang, and raiding her cookbook collection.

Today I came across her Cheddar Biscuit recipe and had to share it! I’m only going to share the non-cheddar version which is the curd biscuit recipe. Everyone loves Grandma’s biscuits ! They are on a whole different level of cloud-like smoothness!

Don’t worry, we’ll switch to the cheddar version another day.

Today it’s all about this fluffy, soft, flaky, buttery biscuit, from scratch! I mean, can you think of anything else Southern like a milkshake biscuit, besides sweet tea ??

I have many curd biscuit recipes on my blog, but these … yeah …

Grandma Barbie’s biscuit does something for my soul. They make me feel all right with the world when I make them. And the way my crazy week was prepared, I need a small dose of Grandma’s biscuit!

Although I know they won’t come with good quality, the only way to really get the fix is ​​to make my way to her table. She has this special way to add a dose of cuteness to her recipes that I cannot seem to replicate. This may come with age.

I know what a blessing she is to sit at her table and watch her make her meals. She indulges everything and basks her own smile when in her kingdom, the kitchen.

It’s old-fashioned as it is and the finished product is incredible!

It is light and fluffy thanks to the white lily flour. I swear, flour makes the best biscuits, but any full-sized flour will do!

  • Ingredients :

° 2 cups all-purpose flour

° 1 tablespoon of baking powder

° 1 teaspoon salt

° 1 tablespoon white sugar

° Half a cup of margarine

° 1 cup milk

  • instructions :

Preheat the oven to 425 ° F (220 ° C).

In a large bowl, mix together flour, baking powder, salt and sugar. Chop the margarine until the mixture resembles a coarse meal. Stir the milk gradually so that the dough folds off the side of the bowl.

You may love the local gods cake

Turn it over on a floured surface and knead 15-20 times. Roll or roll dough to 1 inch thick. Cut the biscuit with a large piece or a cup of juice dipped in flour. Do again to dough runs out. Discard the excess flour, and place the biscuits on an ungreased baking tray.

You may love the local gods cake

Bake for 13 to 15 minutes in a preheated oven, or until the edges begin to turn brown

ENJOY !

Mounds Bars with just 3 ingredients

Mmmmmmm, super easy to make and tastes delicious !! With only 3 ingredients, you’ll have a tasty chocolate-covered coconut bars that indulge your sweet tooth, just try them out and you will really think you are eating the real thing !! `

INGREDIENTS

  • Milk chocolate: 2 cups, melted (You can use dark chocolate too)
  • Coconut flakes: 3 cups
  • Condensed milk: 1 cup (sweetened)

STEPS TO MAKE IT :

STEP 1 :

Start by mixnig the shredded coconut with condensed milk, mold into oblong shape.

STEP 2 :

You’ll want to add them to freezer for 20 minutes.

STEP 3 :

Immediately dip them in melted chocolate.

STEP 4 :

The next step is to stick Almonds in them and have Almond Joys.

Chocolate Chip Cookies

Impressive !! These yummy, soft, chocolatey cookies has been top-rated by hundreds of satisfied home cooks, your entire family will enjoy !!

WHAT YOU NEED :

– Egg: 1
– Sugar: 85 g
– Unsalted butter: 85 g
– Flour: 150 g
– Chocolate chips: 100 g
– Vanilla sugar: 1 sachet
– Baking powder: 1 small spoon
– Salt: ½ small spoon

INSTRUCTIONS :

STEP 1 :
I recommed you to consider using cake stamps or even better cookies !

STEP 2 :
Make sure to allow butter soften at room temperature. Then combine with sugaar in a bowl.

STEP 3 :
You’ll want to join egg and vanilla sugar.

STEP 4 :
And please add flour, baking powder, salt also chocolate chips progressively, blending well.

STEP 5 :
Afterwards, butter a baking sheet. Alright now, you may want to form dough nuts by spacing 2 large spoon, because they will drizzle out during cooking.

STEP 6 :
To finish, bake for 8 to 10 min at 180 ° C, and take them out as soon as the outlines start to brown.

PEANUT BUTTER BLOSSOMS COOKIES

Christmas isn’t just Christmas without these – it’s the coolest cake of the year! Time and time again, Betty Crocker ™ fans tell us these are the most cooked cookie, no wonder it is. Tender peanut butter cookies, made from scratch in a quickly-integrating recipe, are the norm. Once they are out of the oven, Hershey’s Kisses is instantly pressed into warm cookies so the dough holds the dessert and holds it in place. Once it’s cool and ready to eat, it’s the perfect mix of silky chocolate and a soft and sweet savory peanut butter cake – and you’d better believe it goes away fast!

  • Ingredients :

° 1 cup softened butter

° 1 cup creamy peanut butter

° 1 cup granulated sugar

° 1 cup packed brown sugar

° 1 teaspoon vanilla

° 3 large eggs

° 4 cups all-purpose flour

° 2 teaspoons of baking soda

° 1/4 teaspoon salt

° 1/2 cup granulated sugar for wrapping

° 48 Hershey Sacks (not wrapped)

  • instructions:

In a mixing bowl, whisk together the butter, peanut butter, and sugar. Adding vanilla and mix. Adding eggs, 1 at a time, also whisking well after every addition.

In a detach bowl, mixing flour, baking soda & salt. Add to blend in mixing bowl & combine To homogeneous.

Roll the dough into 1 balls and place it on a non-stick baking mat.

Cool cookies for 30 minutes.

Baking cookies at 375 degrees about 8 min. If you like cookies being soft, making sure not to overeat them. It must not blush at all.

Six Minute Caramels

Six Minute Caramels

Understanding, supportive, hard working and tender, my dad is the coolest dad a girl could ever ask for. Since I was young, my father has encouraged me to reach my dreams – no matter how remote they are – while offering me words of wisdom every step of the way. Moreover, he has worked tirelessly for over 40 years to ensure that my sisters and I can reach every unbridled ambition we can imagine. We are three very lucky girls.

From going out for vacations every spring to sending my sisters and I camping every summer, my dad made sure we had special, unforgettable experiences as we grew up to help us learn and grow as individuals. However, it wasn’t just these major experiences that were so special. Since I was little, my dad has shared his wisdom with me, from small things like how to know when the sun will go down by counting your fingers , to the top of your car, to major life obstacles too complex to write about here. Dad was with me at every stop on the road to help with learning, laughter, and discovery.

HomeSix Minute Caramels
Six Minute Caramels

Understanding, supportive, hard working and tender, my dad is the coolest dad a girl could ever ask for. Since I was young, my father has encouraged me to reach my dreams – no matter how remote they are – while offering me words of wisdom every step of the way. Moreover, he has worked tirelessly for over 40 years to ensure that my sisters and I can reach every unbridled ambition we can imagine. We are three very lucky girls.

From going out for vacations every spring to sending my sisters and I camping every summer, my dad made sure we had special, unforgettable experiences as we grew up to help us learn and grow as individuals. However, it wasn’t just these major experiences that were so special. Since I was little, my dad has shared his wisdom with me, from small things like how to know when the sun will go down by counting your fingers , to the top of your car, to major life obstacles too complex to write about here. Dad was with me at every stop on the road to help with learning, laughter, and discovery.

To celebrate my father’s birthday today, I made some six-minute sticky caramel that easily rivals anything from the candy store. Every winter when I’m home for Christmas, I’m a little crazy in the kitchen as I make hundreds of Christmas cookies and sweets for the family. Caramel is always on the list and if any of you have made traditional caramel before, you know it takes a lot of work. Well, my dad loves caramel, so this 32-grain set won’t last very long. Fortunately, I discovered a quick and easy solution with this six-minute caramel microwave. Just like the burner-top version but made in a fraction of the time, this recipe is perfect for any caramel lover in your life.

  • Ingredients:

° 5 cups liquid milk.

° 1 teaspoon butter.

° 1 teaspoon ground cinnamon.

° 3 cups white sugar.

  • How to prepare:

Putting sugar & cinnamon in A saucepan. Putting saucepan on a very low flame also let it until it melts/ caramelizes/ & turns a lightly brown color. Adding 3 cups of liquid milk to caramel mixture while it is hot and stirring ingredients well and fastly until we get a totally mixture & a thicken consistency. Add the remaining cup of milk and one tablespoon of butter over the mixture and stir gently until well combined. Remove the pot from the heat and leave the caramel sauce until it cools and keep it for use time or use it to decorate desserts directly

ENJOY !