How To make Chocolate Raisin Poppyseed Cookies
1/4 c Milk
1 t Lemon zest
1/2 c Poppyseeds
1 t Vanilla extract
2 oz Unsweetened baking chocolate
3/4 c Sifted flour
1/4 c Butter, softened
1/2 ts Baking powder
1/2 c Sugar
1/2 ts Cinnamon
1 Egg yolk
1/8 ts Ground cloves
1/4 c Raisins, coarsely chopped
Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets with shortening. In a small saucepan, heat the milk till it coats the back of a metal spoon. Remove from heat. Stir the poppyseeds into the milk and let soak. Melt the chocolate in a double boiler over simmering water, stirring frequently. Remove from heat and set aside. In a large mixing bowl, cream the butter and sugar. Beat in the egg yolk, lemon zest, and vanilla extract. Mix well. Stir in the melted chocolate. Sift flour, baking powder, cinnamon and cloves. Gradually add the flour and spices to the batter. Stir in the poppyseed and milk and mix well. Drop rounded teaspoonfuls of batter on the baking sheets, about 2 inches apart. Bake for about 20 minutes, or until the cookies have browned around the edges. After they have cooled for 2 or 3 minutes, remove them to cooling racks. Makes about 24 cookies ~-<-@ Jenny
How To make Chocolate Raisin Poppyseed Cookies's Videos
Lemon Poppy Seed Energy Bites | Amy's Healthy Baking
These energy bites have 17g+ of protein & taste like lemon poppy seed muffins! They're one of my favorite healthy snacks! ♥ Even better, they're SO easy to make! Learn how at the recipe below.
Recipe ››
From California: Alternative Baking Company Peanut Butter, Chocolate Chip & Lemon Poppyseed Review
Sarah, a YouTube viewer who lives in California sent us three cookies made by the Alternative Baking Company. She sent the: Peanut Butter Persuasion Cookie, the Colossal Chocolate Chip Cookie and the Luscious Lemon Poppyseed Cookie. These cookies are vegan and contain no dairy, no eggs, no honey, no hydrogenated oils, no cholesterol, no preservatives, no artificial ingredients or refined sugars. They are made in Sacramento, California. Each cookie is 2 servings.
The Peanut Butter Persuasion Cookie and Colossal Chocolate Chip Cookie both have the same calorie count: 60 grams = 230 calories.
The Luscious Lemon Poppyseed Cookie has a few fewer calories: 60 grams = 220 calories.
Alternative Baking Company
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Claire Saffitz Makes The Best Oatmeal Cookies | Dessert Person
In this episode, Claire Saffitz makes the best oatmeal cookies. This is the Oat & Pecan Brittle Cookies recipe from Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, like making the pecan brittle, grinding the oats, and browning the butter, you will be rewarded with hands-down the most delicious oat cookie you've ever tried. Somewhere between a lacy cookie and a chewy one, it's giant, buttery, and sweet-salty. Make them along with Claire and remember to keep some of the dough frozen so you're never more than 20 minutes away from a perfect warm cookie. Subscribe for more Dessert Person content from Claire!
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Oat and Pecan Brittle Cookies
Special Equipment:
Stand mixer
Food processor
Ingredients:
PECAN BRITTLE:
1 1/4 cups coarsely chopped pecans (5oz / 142g)
3/4 cups granulated sugar (5.3oz / 150g)
4 tablespoons unsalted butter (2 oz / 57g)
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
COOKIES:
2 sticks unsalted butter (8 oz/ 227g), cut into tablespoons
1 1/3 cups all-purpose flour (6.1oz / 173g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
2 cups old-fashioned rolled oats, not quick-cooking (7 oz / 200g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1/2 cup granulated sugar (3.5 oz / 100g)
2 large eggs (3.5 oz / 100g) cold from refrigerator
1 tablespoon vanilla extract
Video Breakdown:
0:00 Start
0:21 Intro to Oat and Pecan Brittle Cookies
0:44 Show Intro / Animation
1:00 Oat and Pecan Brittle Cookies Recipe
1:38 Special Equipment / Ingredients
2:37 Toast Pecans / Make Brittle
6:57 Brown The Butter
8:41 Mix The Batter
15:23 Bake Cookies
16:07 Taste / Wrap
17:13 Rick Martinez
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Lemon Poppy Seeds Cookies
Soft, fluffy and easy to make, these lemon poppy seed cookies are a delicious and simple recipe. They’re perfectly sweet with just the right amount of tang and finished off with a simple lemon drizzle.
Full Recipe:
Chocolate Chip Oatmeal Cookie Recipe - How to Make the Best Soft and Chewy Chocolate Chip Cookies
Looking for the perfect soft 'n chewy cookie recipe? Look no further with this ULTIMATE chocolate chip cookie recipe that can be used as a base recipe for a variety of mix-in's!
Makes 18 large cookies.
1-3/4 cups (230 g) all purpose flour
3/4 cup (68 g) old fashioned, plain rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 g) unsalted butter
3/4 cup (150 g) granulated white sugar
3/4 cup (155 g) light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
zest of 1 orange
2 cups dried fruit
1-1/2 cups (260 g) chocolate chips
In a food processor, pulse oats until finely ground. Set aside.
In a bowl of a stand mixer, beat butter until softened. Add sugars and cream until light and fluffy, ~3 minutes. Add orange zest, eggs (one at a time), and vanilla. Scrape down the sides of the bowl periodically to evenly incorporate everything. Add flour, baking soda, oats, and salt. Mix until just combined then add in the dried fruits, chocolate, or whatever mix-in's you like! Using an ice cream scoop, spoon out dollops of cookie dough and refrigerate for ~30 min. or until semi-firm. Don't forget to preheat your oven to 350 F (180 C) at this point! Once cookies are sufficiently chilled, flatten the cookies to ~1/4 inch thickness. Bake for 15-17 min. or until golden brown and set around the edges but soft in the center. Allow to cool on a cooling rack and enjoy!
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CHAR SIU BAO:
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xo Shannon
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Lenny and Larry's Lemon Poppyseed Complete cookie
in this video i try an item that was sent to me from a friend in Washington D.C. This is the Lenny and Larry's Complete Lemon Poppyseed Cookie
10% Discount Link: