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 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)
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 just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.
Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.
Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.
Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.
Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.
With that being said, my kids’ love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?
Anyhow, I tried to carefully write a detailed recipe in the recipe card.
If you see any possible mistakes, which unfortunately happens from time to time, do not hesitate to contact me or leave me a comment.
I try my best to read it through a couple of times, but typos do happen.
I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.
As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.
Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavour.
You can and you should personalize your pizza however you want.
Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
RECIPES YOU MIGHT LIKE:
Pepperoni and Burrata Pizza with Pesto; flavorful and delicious pizza that you will love.
- 1 cup of warm water (240ml), a splash more if needed
- 1 envelope active dry yeast (1/4 oz/21g)
- 2 teaspoons sugar (8g)
- 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
- 4 cups bread flour (480g), all-purpose works well too
- 3 teaspoons salt (17g)
Pizza Toppings for 1 pizza
- 1/2 pack Mini pepperoni or regular size
- 4 ounces Mozzarella cheese, shredded
- 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
- 2 to 3 tablespoons basil pesto
- Fresh cherry tomatoes split in half
- Fresh basil
Pizza Dough Prep:
- Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
- Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
- Pour water with yeast and sugar in the flour.
- Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
- Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
- Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
- Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
- Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
- Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.
- Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
- When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
- Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
- At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
- You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
- Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.
- Shred your own mozzarella block, and add pepperoni.
- Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
- Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
- Rip apart burrata with your hands, then pull the pizza out for a few seconds.
- Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
- Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
- Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
- While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.
I really love this combination, however, you can always costume make and build your pizza with toppings that you like.
When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.
You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.
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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,…