BROWN SUGAR COOKIES

5 from 19 votes
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American

Brown Sugar Cookies made with dark brown sugar and butter are sweet, soft, chewy, and the PERFECT spin on the traditional cookie ready in under 30 minutes!

INGREDIENTS

1. 1/2 teaspoon baking soda
2. 1/4 teaspoon baking powder
3. 1/2 teaspoon salt
4. 1 large egg
5. 1 large egg yolk
6. 1 tablespoon vanilla extract
7. 14 tablespoons unsalted butter 1 3/4 sticks
8. 1/4 cup sugar
9. 2 cups packed dark brown sugar
10. 2 cups flour plus 2 tablespoons

BROWN SUGAR COOKIES

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a skillet melt 10 tablespoons butter over medium-high heat. Whisk constantly until butter starts to brown, about 3-4 minutes. Pour into bowl, add remaining butter to same bowl and set aside.

In a separate bowl whisk together sugar, 1/4 cup brown sugar, flour, baking soda, and baking powder.
Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla.
Combine butter mixture with dry ingredients, stirring until a dough forms.
Either roll dough out to 1/2-inch thick and use a cookie cutter, or roll into a ball and place on cookie sheet. Sprinkle with sugar.
Bake for 12-14 minutes, or until cookies begin to set.

Vanilla latte cake; light fluffy vanilla and coffee cake layered with sweet vanilla and coffee buttercream, simple, soft and delicious!

Vanilla latte cake

Ingredients

For the cake:

1. 1 tbsp vanilla extract
2. 3 large eggs
3. 200g (1 ½ cups) self-raising flour
4. Pinch of salt
5. 2 tbsp coffee granules dissolved in 2 tbsp water OR 3-4 shots of espresso
6. 200g (13 tbsp) softened butter/margarine
7. 200g (1 cup) caster sugar

For the buttercream:

1. 250g (16 tbsp) softened butter
2. 400g (2 cups) icing sugar
3. 1 tbsp vanilla extract
4. 1 tbsp coffee granules dissolved in 1 tbsp water OR 1-2 shots of espresso

Vanilla latte cake

Instructions

For the cake:

1. Preheat your oven - 180°C / 160°C fan / 350°F / gas mark 4 - and grease/line two 6-8 inch sandwich cake tins.
2. Place your butter, sugar and vanilla into a large bowl and beat with a mixer or by hand until light and fluffy.
3. Add your eggs one at a time, beating between each addition until fully combined. Don't worry if it looks a little curdled, once you add the flour it will come right!
4. Sift your flour and salt into the bowl along with the strong coffee/espresso and mix gently until everything is smooth and combined.
5. Scoop all the batter into the two prepared cake tins and smooth out the top as best you can.
6. Bake the cakes for 25-30 minutes, until firm and a skewer inserted into the centre can be pulled out cleanly.
7. Allow the cakes to cool for at least 15 minutes before removing them from the tin to cool completely.
8. Meanwhile, make the buttercream icing.

For the buttercream:

1. Beat together the butter, the vanilla and half the icing sugar until combined.
2. Add the remaining sugar and the strong coffee/espresso and beat vigorously until fully incorporated, light and pale in colour.
3. Once the cake is completely cool and your icing is ready, slather the top of one sponge with buttercream.
4. Sandwich it with the other sponge.
5. Spread the top sponge with buttercream, pushing it down the edges.
6. Smooth the edges out roughly with a knife or palette knife, this is known as the crumb-coat.
7. Add another few blobs of icing round the sides and the top of the cake, smoothing it out as best you can until you have no icing left. (If you do have extra, feel free to pipe little stars or blobs around the top like I have!)
8. Grate over some chocolate or decorate the cake however you like.
9. Now just slice and enjoy!

Notes

MAKE IT GLUTEN FREE: Simply replace the self-raising flour with a gluten free self-raising flour blend or a plain gluten free flour blend with 1 tsp of baking powder

Skip the take-out and make your very own Homemade Crispy Sesame Chicken with simple and easy ingredients you already have in your pantry!

Homemade Crispy Sesame Chicken

Course: Main CourseCuisine: ChineseKeyword: chicken, chinese food, dinner, easy recipesServings: 6

Ingredients
For the chicken

1. 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2. 2 eggs
3. salt and pepper
4. 1/2 cup flour
5. 1/2 cup cornstarch
6. oil for frying

For the sauce

1. 1 teaspoon minced fresh garlic
2. 1/4 cup honey
3. 1/2 cup soy sauce
4. 1/2 cup ketchup*
5. 3 tablespoons brown sugar**
6. 1/4 cup rice vinegar
7. 1 tablespoon sesame oil
8. 2 teaspoons cornstarch
9. 2 tablespoons sesame seeds
10. 2 tablespoons sliced green onions

Homemade Crispy Sesame Chicken

Instructions

1. Whisk the eggs and add them to a bowl with salt and pepper to taste.
2. Combine flour with 1/2 cup of cornstarch to a bowl.
3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
4. Heat 3 inches of oil in a deep pan to 350 degrees F
5. When oil is hot, add about 8 peice of chicken at a time and cook for 5 minutes or until crispy and golden brown. Repeat with all of the chicken.
6. Drain the chicken on a paper towel lined plate.
7. Meanwhile, while the chicken cooks, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
8. Heat the tablespoon of sesame of oil in a large pan over medium heat. Cook garlic for 30 seconds then add the sauce and bring to a simmer. Cook for 3-4 minutes or until just thickened.
9. Add the chicken and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve immediately.

the most delicious Garbage Bread

the most delicious Garbage Bread

Looking for a delicious, indulgent party recipe? We got you! This garbage bread is stuffed with all of the best things: cheese, ground beef, and, of course, bacon.

Ingredients

1. 1/2 pound chopped bacon
2. 1 cup chopped onion
3. 1 pound lean ground beef
4. 1 tablespoon steak seasoning (I used McCormick)
5. 12 ounces Velveeta, cubed
6. 1 (13.8 ounce) thin crust pizza dough (I used PIllsbury)
7. 1 1/2 cups grated cheddar jack cheese

Sauce

1. 1/2 cup mayonnaise
2. 2 tablespoons ketchup
3. salt & pepper to taste

the most delicious Garbage Bread

Instructions

1. Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
2. In a large skillet over medium-low heat cook bacon until it’s crisp. Remove the bacon from the pan and set aside.
3. In the same skillet, with the bacon grease increase heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain the excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
4. Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.

Sauce

1. In a small bowl whisk together the mayonnaise, ketchup, salt, and pepper.
2. Dip the sliced bread into the sauce, if desired.

PARMESAN GARLIC NOODLES

bowl of garlic parmesan noodles #noodles #garlic #healthy #sidedish
★★★★★4.8 from 29 reviews
Ready in 10 minutes, these garlic parmesan noodles are the perfect side dish !!


INGREDIENTS

1. 3 teaspoons olive oil
2. 5–6 cloves fresh garlic, minced
3. 3 Tablespoons butter
4. 3 cups chicken stock
5. 1/2 box angel hair pasta
6. 1 cup freshly grated Parmesan cheese
7. 3/4 cup half and half (or whole milk)
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 1–2 Tablespoons fresh parsley, chopped fine

PARMESAN GARLIC NOODLES

INSTRUCTIONS

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
2. Add the chicken stock.
3. Turn the heat up to high and let it come to a boil.
4. Add the pasta and cook according to directions.
5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
6. Add the half and half (or milk) and parsley.
7. Add more cream or milk if necessary.
8. Serve immediately

MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE

yield:  60 COOKIESprep time:  30 MINUTES cook time:  10 MINUTES
These divine melt-in-your-mouth pumpkin cookies are one of my most popular recipes---for good reason! They are truly outstanding!

4.7 Stars (38 Reviews)

INGREDIENTS

1. 2 cups butter, softened
2. 2 cups granulated sugar
3. 2 teaspoons baking powder
4. 2 teaspoons baking soda
5. 1 teaspoon salt
6. 1 teaspoon ground cinnamon
7. 1 teaspoon ground nutmeg
8. 2 eggs
9. 2 teaspoons vanilla
10. 15-ounce can pumpkin
11. 4 cups all-purpose flour

FROSTING

1. 1/2 cup butter
2. 1/2 cup packed brown sugar
3. 1/4 cup milk
4. 1 teaspoon vanilla
5. 3 to 4 cups powdered sugar (add until desired consistency/firmness)
6. ground cinnamon sprinkled on top (optional)

MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

BEST EVER HOMEMADE DOGGIE CAKE

Keyword: DOG CAKE RECIPE
A tasty blend of peanut butter, honey and carrots will make this cake your furry friend's favorite treat!

Ingredients

1. 1 egg
2. 1/2 cup creamy all-natural peanut butter
3. 1/4 cup vegetable oil
4. 1 teaspoon vanilla extract* *See Notes
5. 1/3 cup honey
6. 1 cup shredded carrots
7. 1 cup Almond flour *See Notes
8. 1 teaspoon baking soda

BEST EVER HOMEMADE DOGGIE CAKE

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the egg, peanut butter, oil, vanilla, and honey (optional).
3. Stir in the carrots, then gradually add the flour and baking soda until well combined.
4. Pour into a small and greased baking pan. I used a 5.75 x 3 inch mini loaf pan and it was perfect. a 6 cup ring mold also works.
5. Bake in the oven for 30-40 minutes, (mine was done after 30). Turn onto a wire rack and let cool completely.

Recipe Notes
*The alcohol in the vanilla extract cooks out during the baking process but you may also substitute alcohol free vanilla extract as well.

THE MOST AMAZING 1 MINUTE LOW CARB CINNAMON ROLL MUG CAKE

Ingredients

1. 1 T coconut flour
2. 1/2 tsp cinnamon
3. 1 T granulated sweetener of choice*
4. 1 large egg OR 1/4 cup liquid egg whites see notes for Vegan option
5. 1/4 cup milk of choice I used unsweetened almond
6. 1/4 tsp vanilla extract
7. 1 scoop vanilla protein powder 32-34 grams
8. 1/2 tsp baking powder
9. 1 tsp granulated sweetener of choice
10. 1/2 tsp cinnamon
11. For the glaze
12. 1 T coconut butter melted
13. 1/2 tsp milk of choice
14. pinch cinnamon

THE MOST AMAZING 1 MINUTE LOW CARB CINNAMON ROLL MUG CAKE

Instructions

For the microwave option

1. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
2. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!

For the oven option

1. Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.

Notes

* Adjust according to taste- If protein powder is sweetened, feel free to omit completely.For the vegan option, you won't need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until 'just' cooked in the center.

Baked Apple Cider Donuts

Ingredients:

Donuts

1. 2 teaspoons vanilla extract
2. 3/4 cup buttermilk
3. 2 cups apple cider (reduced to 3/4 cup)
4. 3 teaspoons baking powder
5. 2 1/2 cups all-purpose flour
6. 3 teaspoons cinnamon
7. 2 teaspoons nutmeg
8. pinch salt
9. 10 Tablespoons unsalted butter, melted
10. 1/2 cup light brown sugar
11. 1/2 granulated sugar
12. 2 eggs

Topping

1. 6 tablespoons unsalted butter, melted
2. 1 teaspoons cinnamon
3. 1/4 teaspoon nutmeg
4. 1/2 cup granulated sugar

Baked Apple Cider Donuts

Instructions:

1. Preheat oven to 350°. Spray a donut pan with cooking spray and set aside.
2. Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to 3/4 cup. Once it is reduced, set it aside to cool.
3. In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
4. In a separate bowl, mix the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
5. Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about 3/4 to the top of each well. Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or you will have dry donuts.
6. When done, remove donuts from the oven and let them cool in the pan for 5 minutes then remove them carefully and place on a wire rack to cool until they are warm to the touch so you are able to handle them. While they are cooling, get your butter + cinnamon sugar topping ready.
7. In a small bowl, melt butter in the microwave. Set aside.
8. In a separate bowl, mix together the cinnamon and sugar. Set aside.
9. Once donuts are cool enough to be handled, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
10. These Apple Cider Donuts are best served fresh the same day, but will stay soft for up to 2 days stored in an airtight container. If they get a bit firm, you can reheat in the microwave for a few seconds to soften them up and they are good as new.

the ultimate Chicken Spaghetti Recipe

This easy recipe calls for chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese, making it the epitome of comfort food.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 243 kcal

Ingredients

1. 1 16 oz spaghetti noodles box
2. 2 cups cooked chicken diced
3. 2 (10 ounce) cans cream of chicken soup undiluted
4. 1 cup salsa
5. 1 cup sour cream
6. 2 cups Mexican cheese blend divided
7. 1 tsp taco seasoning
8. chopped cilantro

the ultimate Chicken Spaghetti Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
4. Pour into a 9x13 sprayed baking dish.
5. Top with 1/2 cup cheese and chopped cilantro.
6. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

Ingredients
For Cajun Seasoning:

1. 1 teaspoon chili powder, add more if you like heat
2. 3/4 teaspoon dried thyme
3. 1/2 teaspoon dried oregano
4. 1/2 teaspoon brown sugar KETO: use brown sugar substitute
5. 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
6. 1/4 teaspoon cracked black pepper to taste
7. 1 tablespoon mild paprika
8. 1 1/2 teaspoons salt
9. 1 1/2 teaspoons garlic powder
10. 1 teaspoon onion powder

For Steak:

1. 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
2. 1-2 tablespoons canola oil, divided
3. 1/4 cup butter
4. 4 cloves garlic finely chopped

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

Chicken Pot Pie Biscuits

INGREDIENTS

1. 6 tbsp butter
2. 1 onion, finely chopped
3. Salt and pepper
4. 5 tbsp plain flour
5. 1 sprig fresh thyme, leaves removed
6. 1 sprig rosemary, leaves removed
7. 3 cups chicken stock
8. 2 chicken breasts
9. 1 cup milk
10. 1 large potato, diced and blanched
11. 1 cup frozen peas, defrosted
12. 4 sheets puff pastry
13. 1 egg, beaten

Chicken Pot Pie Biscuits

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.
3. Remove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.
4. Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.
5. Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.
6. Serve immediately with sautéed greens and the remaining gravy heated up on the side.