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.
Baking With Jeanette & Tracy;How to Make Snickerdoodle Caramelita Bars
Welcome to Baking With Jeanette & Tracy; How to Make Snickerdoodle Caramelita Bars
#madefromscratch #snickerdoodle #cinnamon
I do not own the rights to this recipe or images used you can find them here
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These snickerdoodle caramelitas have a layer of chewy, cinnamon sugared oatmeal bar topped with cream white chocolate and more crumbly, chewy oatmeal bites. They are super delicious
INGREDIENTS
2 cups all-purpose flour
1 cups instant, quick cook oats
1 1/2 cups loosely packed brown sugar
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, melted
1 1/2 cups white chocolate chips
1 (10 ounce) jar of your favorite caramel sauce
1 teaspoon McCormick Cinnamon Sugar, plus more for sprinkling
INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
In a large bowl, whisk together the flour, oats, sugar, cinnamon, baking soda and salt. Stir in the melted butter until a crumbly dough forms.
Press half of the dough into the pan. Bake for 15 minutes.
Sprinkle with the chocolate chips immediately. Drizzle on the caramel sauce. Sprinkle the remaining crumble on top. Sprinkle on the Cinnamon Sugar. Bake for another 15 to 20 minutes.
Remove and sprinkle on a bit more Cinnamon Sugar. Let sit for 4 to 6 hours
Baking With Jeanette,Tracy & Lori; How to make Starbucks Oat Fudge bar
Welcome to baking With Jeanette , Tracy & Lori; How to Make Starbucks Oat Fudge Bar
#fudgebar #oats #madefromscratch
I do not own the rights to this recipe or images used you can find them here;
Cookie dough ingredients
227 g butter softened, softened or unsalted
220 g packed light brown sugar
50 g granulated sugar
2 large egg
1 teaspoon vanilla extract
250 g all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
216 g old fashioned oats
Fudge filling
396.89 g sweetened condensed milk
240 g semi-sweet chocolate chips
2 tablespoons unsalted butter
0.25 teaspoon salt
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat your oven to 350°F then line a 9×13 inch baking pan with parchment paper and set it aside.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined.
Add in the flour, baking soda, salt, and oats and mix until the flour mixture disappears.Press about two-thirds of the oat mixture into the bottom of the prepared baking pan, creating an even layer.
In a saucepan, combine the sweetened condensed milk, chocolate chips, butter, and salt over low heat. Stir continuously until the chocolate chips and butter have melted and the mixture is smooth. Add in the vanilla extract and mix off the heat.
Pour the fudge filling over the oat base in the baking pan, spreading it out evenly.
Crumble the remaining oat mixture over the top of the fudge layer, and bake for 25 minutes.
Remove from the oven and let the bars cool completely in the pan. Once cooled, cut into squares and serve.
Baking With Jeanette & Tracy ; How to Make Daim Brownies
Welcome to Baking With Jeanette & Tracy ; How to Make Daim Brownies
#yummydessert #madefromscratch #brownies
I do not own the rights to this recipe or any images used you can find them here
Ingredients
For The Brownie Batter
400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
280 g (9.9 oz) slightly salted butter cubed
450 g (15.9 oz) white caster sugar (superfine sugar)
6 medium free-range eggs room temp, beaten
1 tbsp vanilla extract
170 g (6 oz) plain white flour (all-purpose flour)
280 g (9.9 oz) Daim Bars roughly chopped into small pieces
To Assemble
75 g (2.6 oz) caramel sauce
Instructions
Make The Brownie Batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla. Stir with the whisk again.Put the flour through a sieve into the bowl. Stir to combine.
Tip in the chopped Daim bars and fold through.Assemble
Pour the brownie batter into your prepared tin and level off.
Drizzle with the caramel and swirl a little with the handle end of a spoon.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit pieces of Daim bar, so test in 2-3 places).Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Baking With Jeanette & Tracy;Special For Amjads Birthday; How to Make Biscoff Caramel Butter Bars
Welcome to Baking With Jeanette & Tracy Special For Amjads Birthday; How to Make Biscoff Caramel Butter Bars
#madefromscratch #yummydessert #bars
I do not own the rights to this recipe or images used you can find them here;
These Biscoff Caramel Butter Bars are so rich, buttery and chewy with a delectable caramel & Biscoff filling and a crunchy toffee topping.
Ingredients
2 cups (4 sticks) butter at room temperature
1 cup sugar
1½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz jar) salted caramel sauce
1 (14.1 oz jar) Biscoff spread
1½ cups toffee bits
Instructions
Preheat oven to 325 degrees F. Line a 13x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
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.