Baking With Jeanette,Tracy & Lori: How to Make Bakewell Cookie Bars
I do not own the rights to this recipe or any images i have used you can find the recipe here:
These Bakewell cookie bars are the gorgeous fusion of a Bakewell tart and a white chocolate chip cookie, all in an easily munched bar form!
115 g (½ cups) unsalted butter
▢100 g (½ cups) light brown sugar
▢80 g (⅓ cups) caster sugar (golden or white)
▢1 egg
▢1 teaspoon almond extract
▢125 g (1 cups) white chocolate chips
▢185 g (1 ½ cups) plain / all-purpose flour (see notes below for self-raising flour swap)
▢2 teaspoon baking powder
▢15 g (1 tablespoon) cornstarch (called cornflour in the UK)
▢50 g (½ cups) ground almonds
▢100 g (¾ cups) conserve / jam (cherry or raspberry)
INSTRUCTIONS
Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
In a heatproof bowl, melt the butter in the microwave (for 30secs at a time) until hot and then stir in the sugars. Put this to one side to cool slightly.
In a separate bowl, lightly beat the egg and add this to the slightly cooled butter mix along with the almond extract, stirring until combined.
Place a large sieve over the bowl, and add the chocolate chips to the sieve. Sift the flours and baking powder through the sieve into the mixture, coating the chips. Set these chips to one side.
Add the ground almonds to the mixture and fold this and the flours in gently until just combined.
Stir in the flour-coated chocolate chips until spread evenly throughout.
Press the cookie mix into a lined 9inch square tin, smoothing evenly across the pan.
Microwave the jam for 10secs, and then add large dollops of this across the top of the cookie mix, pressing the jam in slightly with the spoon if needed.
Gently swirl or spread out the jam through the cookie mix using a skewer or knife.
Bake for 30-35mins or until there is only a slight wobble in the centre and it has a crispy top.
Allow the cookie to cool in the tin for 10mins before removing the bars and transferring them to a wire rack. Once cooled completely, cut into squares and enjoy.
NOTES
Instead of plain / all-purpose flour, you can use self-raising flour and remove the baking powder from this recipe.
Baking With Jeanette, Tracy & Tim; How to make Halloween Sugar Cookie Bars
Welcome to Baking With Jeanette, Tracy, Lori & Tim; How to Make Halloween Sugar Cookie Bars
#halloween #sugarcookies #madefromscratch
I do not own the rights to this recipe or images used you can find them here;
Ingredients
FOR COOKIES
▢1 Cup Butter, Softened
▢3/4 Cup Vegetable Oil
▢1 Cup Granulated Sugar
▢1 Cup Powdered Sugar
▢2 TBSP Milk
▢2 Large Eggs
▢1/2 tsp Baking Powder
▢1/2 tsp Cream Of Tartar
▢1/2 tsp Kosher Salt
▢4 Cups All Purpose Flour
FOR FROSTING
▢5 TBSP Butter, Softened
▢1/2 Cup Sour Cream
▢1 tsp Pure Vanilla Extract
▢4 Cups Powdered Sugar
▢4-5 TBSP Milk
▢3-4 Drops Orange Food Coloring
▢Halloween Sprinkles
Instructions
FOR COOKIES
Preheat oven to 350 degrees.
In a standing mixer or large bowl, cream together butter, oil, granulated sugar and powdered sugar for 2 minutes on medium speed.
Add in milk and eggs and mix until well combined.
In a separate medium bowl whisk together baking powder, cream of tartar salt and flour.
Slowly add in a little flour mixture while beating and mix until just combined. Do not over beat.
Lightly spray a standard baking sheet with oil.
Pour batter into the baking sheet and evenly spread out.
Bake for 12-15 minutes and an inserted toothpick comes out clean.
Cool 20 minutes before frosting.
FOR FROSTING
In a standing mixer or large bowl cream together butter and sour cream until smooth.
Add in vanilla extract.
Slowly add in the powdered sugar until completely incorporated.
Pour in 1 TBSP at a time of milk until consistency is about the same as cake batter. Not too runny, but pourable.
Add in food coloring and mix.
Evenly spread frosting over dough and immediately sprinkle with sprinkles.
Best served chilled until ready to serve.
Baking With Jeanette,Tracy & Lori; Easy Thanksgiving Dessert; Gooey Apple Pie Bars
Baking With Jeanette,Tracy & Lori How to Make Gooey Apple Pie Bars
#thanksgiving #gooeyapplepie #madefrom scratch
I do not own the rights to this recipe or any images used,You can find them here;
Ingredients
1 1/2 cups (180 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter melted, cooled
1 1/2 cups (320 g) light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 apples (about 2 cups) chopped
1 14- ounce can of sweetened condensed milk
For the Glaze
1/2 cup powdered sugar
1 Tablespoon milk
1/4 teaspoon vanilla
Instructions
Adjust oven rack to middle position; heat oven to 350° F. Line a 9 by 9-inch baking pan with parchment paper and set aside.
Whisk flour, baking powder, cinnamon, and salt together in medium bowl; set aside.
Whisk melted butter and sugar together in medium bowl until combined. Add eggs and vanilla and mix well.
Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in the chopped apple.
Spread 1/2 of the batter into prepared pan, smoothing top with rubber spatula.
Pour the condensed milk over the batter. Top with the remaining batter. This part can get a little tricky, some of the condensed milk may be peeking through. Don't be afraid to use your fingers to help spread the batter around.
Bake until top is shiny, cracked, and light golden brown, about 45 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by land transfer to cutting board.
While the bars are cooling prepare the glaze. In a small bowl combine the glaze ingredients. Use a fork or whisk to combine. Drizzle over the cooled bars. Cut into 12 large or 16 small(ish) bars and serve.
Baking with Jeanette & Tracy: How to make Chocolate Flapjacks
I do not own the rights to this recipe you can find it here:
Shopping List
175g caster or light brown sugar
175g unsalted butter/Stork
3 tablespoons golden syrup
275g oats
150g chopped chocolate/chocolate chips
Melt the butter, sugar and syrup gently in a pan on a medium heat.
Keep stirring until it is completely melted.
Once melted, take the pan off the heat and stir in your oats.
Once you’ve done that, stir in your chocolate (and any other additions you’d like).
Spoon into a lined 10″x7″ baking tray and smooth down. Bake at 190C (fan) for 15-20 minutes.
Leave to cool completely.
If you want it super chocolatey, spread over a layer of 100g melted chocolate (optional).
Leave the chocolate to set, cut into squares and enjoy!
Baking With Jeanette: How to Make Toblerone Cookies
I do not own the rights to this recipe or images you can find it here:
TOBLERONE COOKIES RECIPE
If you ask me what my favorite chocolate is, hands down I’d tell you: Toblerone. The silky milk chocolate with the nougat chips throughout… it’s like biting into heaven. So when I decided to turn the average chocolate chip cookie into Toblerone Cookies, it was love at first bite.
Toblerone-Cookies
Ingredients:
1 cup of butter, soften
1 tsp salt
1 tsp baking soda
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp vanilla
1 cup light brown sugar
1/2 cup white sugar
two 3.5 oz bars of Toblerone
In the bowl of your mixer, mix together the butter, eggs, brown sugar, white sugar, and vanilla. Beat them together until the mixture comes together.
In a separate bowl, sift together the flour, salt and baking soda. Once the wet mixture is combined, slowly add in the flour mix until all is combined.
Chop up the chocolate into slivers and mix into the batter. Chill in the refrigerator for about an hour before baking.
Scoop out small (tablespoon) amounts onto a baking sheet, and bake at 350 degree for 10-12 minutes until edges are golden brown and center is set.
Toblerone Cookies Recipe
Oooooohhhh…. chocolate…..
Toblerone Cookies Recipe
Although you can use a stand mixer, a handheld mixer is perfectly fine, too.
Toblerone Cookies RecipeI will warn you – these cookies are addictive. You may want to freeze half of the dough in small scoops to avoid eating them all at once. And bonus, you’ll have some for later.
A plate of Toblerone cookies & a glass of milk = gastronomical heaven.
Toblerone Cookies Recipe
Print
Toblerone Cookies Recipe
Course Dessert
Cuisine American
Keyword toblerone cookie, toblerone cookie recipe
Servings 12
Ingredients
1 cup of butter soften
1 tsp salt
1 tsp baking soda
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp vanilla
1 cup light brown sugar
1/2 cup white sugar
two 3.5 oz bars of Toblerone
Instructions
In the bowl of your mixer, mix together the butter, eggs, brown sugar, white sugar, and vanilla. Beat them together until the mixture comes together.
In a separate bowl, sift together the flour, salt and baking soda. Once the wet mixture is combined, slowly add in the flour mix until all is combined.
Chop up the chocolate into slivers and mix into the batter. Chill in the refrigerator for about an hour before baking.
Scoop out small (tablespoon) amounts onto a baking sheet, and bake at 350 degree for 10-12 minutes until edges are golden brown and center is set.
Baking With Jeanette & Tracy;How to make White Chocolate Crunch Bars & Soft M &M Sugar Cookies
Welcome to Baking With Jeanette & Tracy; How to Make White Chocolate Crunch Bars & Soft M & M Sugar Cookies
#madefromscratch #yummybakes #easybaking
I do not own the rights to either of these recipes or images used you can find them here;
WHITE CHOCOLATE CRUNCH BARS
INGREDIENTS
18 oz (525g) white chocolate, coarsely chopped
2 cups (50g) Rice Krispies
INSTRUCTIONS
Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Add the Rice Krispies, and fold in until completely coated in chocolate.
Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve.
Soft M&M Sugar Cookies
10 tablespoons unsalted butter room temperature
▢⅓ cup light brown sugar packed
▢⅓ cup granulated sugar
▢1 large egg room temperature
▢1½ teaspoons vanilla extract
▢2 cups all-purpose flour weighed in grams or spooned & leveled
▢1 teaspoon baking soda
▢½ teaspoon salt
▢1 cup M&M candies
INSTRUCTIONS
Preheat oven to 350°F/177°C and line a cookie sheet with parchment paper (optional for easier cleanup).
In a large bowl, cream together the butter and sugars until light and fluffy (2-3 minutes). Mix in the egg and vanilla extract.
In a medium bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.
Using a spatula, mix ¾ of the M&Ms into the cookie dough. Then, with a large cookie scoop, place dough balls 2 inches apart on a baking sheet. Top with remaining M&Ms.
Bake until the edges are lightly tan, about 10-12 minutes. Let cool on the sheet for 5 minutes and then transfer to a wire rack.