Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog. The thing is I always thought that there are so many recipes online why would you even make mine. […]
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I have been on an ice-cream kick lately… to correct myself, on “homemade” ice-cream kick. It is just so easy to make your own, not cheap at all just to warn you guys, but you can definitely taste the difference between homemade and store-bought ice cream.
I don’t know how to explain, it tastes much richer and creamier, and I don’t even have to tell you that you know what you adding in your own ice cream so you can get whatever you would like in it.
We have made so many ice creams in the last few weeks, and we loved each every one of the flavors, so I am sharing one by one. Of course, you can make ice cream without ice cream maker or machine but if you have a machine why would you make without it.
Of course, you can make ice cream without ice cream maker or machine but if you have a machine why would you make without it.
I just don’t know why I waited so long to get one. Like I said, it’s not cheap but my family and I have been enjoying this homemade deliciousness very much.
I googled what is number one ice cream in the USA, and believe it or not, Cookies ‘n’ Cream popped as numero uno. To tell you honestly, I was a bit shocked and totally expected something like the chocolate chip or even plain vanilla or chocolate, but nope, it is Cookies ‘n’ Cream.
I am planning to share many more homemade ice creams with you so stay tuned for berry ice cream, matcha, tropical ice cream, chocolate and, of course, the chocolate chip that I just made last night and LOVEEEED it!!
I gotta tell ya, it was delightful. It is definitely creamy, but it got that bite from cookies although it is not overly sweet at all. I read recipes from instructions and so many calls for 2 cups of sugar.
YES!!! 2 cups! I find it a bit too sweet considering that we are adding cookies as well so I use only one cup of sugar for my base on this amount of liquid.
Hey if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Cookies 'n' Cream Ice-Cream
2 quarts ice cream
- 4 cups Heavy Whipped Cream
- 1 cup Half and Half
- 3/4 cup liquid French Vanilla Coffee Creamer sugar-free
- 1 tbsp. Vanilla Extract
- 1 cup Sugar
- 15 Oreo Cookies + 10 extra
- Ice cream maker
- ice cubes
- Salt for Ice cream
- Combine all the ingredients together for the base, then add 15 crushed cookies.
- Transfer the mixture to the Ice cream canister and follow instruction for your ice cream maker; add ice around the canister with ice cream salt in between ice cubes. Makes sure to freeze canister as well before transferring mixture into it.
- Allow it to churn for approximately 40 minutes.
- Meantime, freeze canister or freezer safe dish to transfer ice cream.
- Transfer ice cream into freezer safe dish/container, crush remaining 10 cookies and stir into half frozen ice-cream mixture.
Let it freeze for at least 8 hours before serving, preferably 12 hours.
1/2 cup is a standard serving size for Ice-Cream (1 large scoop)
There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.
I had that moment of “I’ll have what she’s having” when I tasted this so-called cake, Sugar Cookies Chocolate Caramel Skillet Cake. Can I just say, this was OMG!? Just to be clear, I am not addicted to sweets. Well, I am far from it, […]
I just love the fall time and all the aroma in the air. Pumpkin spice cookies, lattes, and apple pies. When my kids smell cookies baking in my oven they have this amazingly happy expression on their faces. I think, or better said, I hope […]
I love simple, easy and relaxing Sundays- we sit at the table, talk, laugh, munch, fight who is going to get the last bite and all the usual stuff that family can do around the dining room table.
My family is on the sweet tooth side, so we always have something to satisfy those cravings, even if it’s bread with honey we are still happy.
What my kiddos didn’t know, that I made the night before soft dough for these yummy, chewy, thick fudge cookies. Most of the time while they are sleeping, I finish up my nightly routine and head over to the kitchen to cook, or to prep food for the next day.
That is the only time when I can focus, relax and at the same time develop the recipe or in this matter make a tweak or two on the original one. You all know that I am not a baker, like a sweet kind of baker
However, I can make decent cookies or a simple dessert in 10 minutes-and no, taking a spoonful of Nutella is not a dessert, although I found it very satisfying many, many times in the wee hours.
Like I said I made just a few tweaks to the original recipe from Joy of Baking. I adore Stephanie’s website and videos. She inspires me at least to try to make some baked goodies.
I love the most is the explanation that she gives in her videos. I will leave the link on the bottom so you guys can check it out.
Anyhow, my friends, these were a HIT! 3 out of 4 kids loved the cookies. My oldest son loves thin, crunchy cookies. I don’t blame him because I assume that many love that crunch in the cookies.
I must admit that sometimes I do love the soft texture and little bigger bite. He tried these but wasn’t into them.
I made two batches and in the first one I didn’t add instant coffee, but I loved the idea. Coffee lover over here, so the second one was with just a little aroma of coffee. Which was fantastic with a cup of homemade latte that I had yesterday afternoon.
Also, it took a little practice to make them perfect, but to be frank with you, I loved the homemade look, with all the cracks on top of, the cookies, and they were glossy.
They are j
These are a cross between cookies and cake, so they should be just a little thicker in general. You can pull three dozen but if you want them thick then you will end up with just a little less.
Chocolate Fudge Cookies
Slightly adapted from Joy of Baking
Makes 3 dozen cookies, depending on the size of the cookies.
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon Salt
- 1-2 teaspoon Baking powder
- 1 1/2 cups Chopped Nuts (walnuts, pecans)
- 6 ounces Chocolate chips or similar
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking powder, salt and mix. Add the pecans and both chocolate chips; mix until just combined.
- Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through until the cookies are set about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.
I am not an expert, but as I learned these are little different than your average cookie, thicker, more chewy but soft like cake.
What could go wrong if the cracks do not show at all?
- The oven isn’t hot enough. (it needs to set the top before the middle’s fully risen)
- Not enough leavening (it needs to be strong enough to crack the top once it’s set)
- Using a single-acting baking powder (double acting gives extra rise when it gets heated)
- Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)
- Making too thin of cookies (you need enough mass in the middle so it finishes cooking after the top’s set).
- Mixing the dough too much (you don’t want to develop gluten; it needs to be tender enough to crack easily)
Chocolate Chip Cookies are simply the best. Does anything smell better than a cup of coffee and freshly made cookies early in the morning? I certainly do not think so. I can tell you one thing, my kitchen smelled divine this morning. As I was […]
Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy. Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family. I […]
The first time I tried Easy S’mores, Sweet Pizza, I knew that I would love it. It is sweet, delicious, chocolaty, and most definitely a crowd-pleaser.
So, it all started when my son’s girlfriend brought home a similar sweet pizza from our local pizzeria.
Then, I said, I could most definitely make a much better s’ mores pizza and as you see I did.
No, there is no healthy written in any bite that you take, but there is always pure bliss and satisfaction. Trust me on that one.
While many recipes use graham crackers for the crust I went a step further and made my crust from sugar cookies.
Yes, you can use store-bought sugar cookies that you find in your refrigerated section. However, you could make your own as well.
I included a recipe of my homemade sugar cookies in the recipe card just in case.
Anyhow, this one was such a treat. Well, a treat that I am not making often, but is so good every once in a while. If you never tried chocolate graham crackers then you are missing a lot.
They are simply fantastic especially in this Easy S’mores Sweet Pizza. We absolutely loved it!
My kids, as well as my husband, loved it so much that I had to make it the next day again.
Not to brag or anything, I am not much of a cake baker, but some desserts just click with me.
Hey, if you get inspired and make this tasty and Easy S’mores Sweet Pizza, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
Sweet Recipes You Might Like:
Easy S'mores Sweet Pizza is super simple yet so delicious.
- 1 package Pillsbury refrigerated sugar cookie dough
- 1 1/2 cups chocolate chips
- 1 cup graham crackers, broken in pieces ( I used chocolate)
- 1-2 cups marshmallows (miniature, regular size, or homemade)
- Spread the softened cookie dough into a lightly greased pizza pan or use a silicone mat, flattening it to the edges. Note that the dough will rise a bit while baking like any cookie dough. Baking sheet 12.5 x 9.5 x 1 inch but you could go smaller, although the cookie crust will be thicker. Whatever you prefer.
- Press handful of chocolate chips into the dough, about 1/2 cup, use more if you wish.
- Bake at 350 degrees for 7 minutes until it just begins to brown.
- Remove the cookie from the oven and sprinkle the top with the chocolate chips, graham crackers and marshmallows. Recipe for homemade marshmallows
- Return the cookie to the oven for an additional 8 minutes until crust is brown and chips and marshmallows are almost melted.
- Allow cooling slightly before serving. Garnish with more chocolate chips and marshmallows, if desired.
Homemade Sugar Cookies (Makes 2 smaller pizzas)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar (Usually you would use 1 cup of sugar, but we are using it for as a crust so I used a bit less)
- 1 egg, beaten
- 1 tablespoon milk
- Sift together flour, baking powder, and salt. Set aside.
- Place butter and sugar in a large bowl of an electric stand mixer and beat until light in colour.
- Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
- Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Remove 1 wrapped pack of dough from refrigerator at a time.
- Use two parchment papers, plastic wrap or wax paper to roll out dough much easier. This way you do not have to use additional flour or powder sugar to roll out and also it does not stick.
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This post is sponsored by RITZ Crackers. All opinions are entirely my own. No-Bake Chocolate Almond Butter RITZ Bars are easy, tasty and fantastic to serve over the holiday season. I have made this type of no-bake bar many times. What I love about this […]