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Baking Cookies

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Ultimate S’mores Brownies made with Almond Flour

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ULTIMATE S’MORES BROWNIESDo you love S’mores? Do you love brownies? Well, hold on tight because you are about to get the recipe for both in one!!! 

Ingredients for Step 1 – Prepare Brownies:

  • 2 TBSP Butter or Margerine, softened
  • 1/2 Cup Sugar
  • 1 Egg, Large
  • 1/4 Cup Almond Milk
  • 1 tsp Vanilla Extract
  • 1 Cup Almond Flour (Extra Fine)
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/8 tsp Sea Salt
  • 1 tsp Baking Powder (Gluten-free or regular)
  • 1/2 Cup Dark Chocolate Chips

Step 1 – Brownies: Preheat oven to 350º F.

Cream together butter and sugar in a large mixing bowl. Blend in the egg. Next blend in the almond milk and the vanilla.

In another bowl, whisk together the almond flour, cocoa powder, sea salt, and baking powder. After whisking these dry ingredients  thoroughly, combine them with the butter mixture and blend until mixed together. Then, stir in the dark chocolate chips.

Spray non-stick cooking spray into an 8 X 8 baking pan. Then, pour the batter in the pan and spread evenly. Bake for 30 to 35 minutes.

When finished, remove the pan from the oven and let the brownies cool completely before you begin Step 2.

Ingredients for Step 2 – S’Mores Topping:

  • 1 – 7 oz. Jar Marshmallow Cream
  • 1 – 10 oz. Bag of Mini Marshmallows
  • 10 Graham Cracker Sheets (Gluten-free or regular)
  • 1 – 10 oz, Bag of Semi-Sweet Chocolate Chips

Step 2 – S’mores Topping:

On top of the cooled brownies, spread half of the jar of the marshmallow cream. Then place 8 graham cracker sheets on top of that. Next, spread the remaining half of the marshmallow cream on top of those graham crackers. Next, break-up the remaining 2 graham cracker sheets into pieces (not too small) and place them in a bowl. Mix in the mini marshmallows and chocolate chips. Next, distribute them evenly over the 2nd layer of marshmallow cream.

Now, we want to melt the chips and melt the mini marshmallows until they are golden brown. To do this, you could simply but the pan back in the oven, place it under the broiler in the oven, or use a convention/toaster oven set to broil. Whichever method you use, keep an eye on it, as you do not want the marshmallows to burn.

Once the marshmallows are golden brown, remove them and let them cool. You might want to leave them in the refrigerator until they are completely cooled before trying them. Finally, cut them and enjoy!

Baking Cookies

Valentine’s Day Heart Shaped Sandwich Cookies – YUMMY

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Here is an easy recipe for beautiful Valentine’s Day Sandwich Cookies that will win you the heart of your special person.

(Recipe and picture belong to Allrecipes.com)

Ingredients

  • 1 cup butter
  • 1 1/2 cups confectioners’ sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Directions

  1. In a large bowl, cream together butter and confectioners’ sugar. Beat in egg, vanilla and almond extract. Mix well.
  2. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
  3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
  4. Place each piece separately on an ungreased cookie sheet, 1 – 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

ALL RIGHTS RESERVED © 2017 Allrecipes.com

Baking Cookies

Low Sugar Peanut Butter Cookies

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Truvia Peanut Butter CookiesPeanut Butter Cookies made with Truvia® Baking Blend

Hey there everyone! Looking for a snack that isn’t going to make your diet null & void? Well, here’s one great recipe from Truvia that is 70% lower in sugar than regular cookies. Just remember one serving size is 2 cookies

Ingredients

  • 3⁄4 cup Truvía® Baking Blend
  • 1 cup peanut butter
  • 3 Tbsp shortening
  • 3 Tbsp + 2 tsp unsalted butter
  • 1 egg
  • 1⁄2 tsp vanilla extract
  • 2 cups all-purpose flour, sifted
  • 3⁄4 tsp baking soda
  • 1⁄2 tsp salt

Directions

  1. Preheat oven to 375° F.
  2. Combine Truvía® Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined.
  3. In a second smaller bowl, whisk together flour, baking soda, and salt. Add slowly to the larger bowl and mix until combined.
  4. Shape dough into 11⁄4 inch balls, flattening slightly on the top and bottom.
  5. Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet.
  6. Using a fork, press a crisscross pattern in each cookie.
  7. Bake 12–14 minutes or until lightly browned.
  8. Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.

**These cookies have 120 calories and 3 grams of sugar per serving as compared to 150 calories and 11 grams of sugar per serving in the full-sugar version.

Baking Cookies

Yummy Black & White Cookies

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I have loved Black and White cookies ever since I can remember! So, I couldn’t wait to add this recipe to the site. A lot of people don’t know that that these cookies are actually like little cakes. Combining that light, fluffy cookie and the delicious icing was a delicious idea that I wish I came up with. Enjoy this recipe! Ingredients for Cookies: 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup unsalted butter (softened) 1/2 cup granulated sugar 1 large egg Ingredients for Icings 1 1/2 cups powdered sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder Instructions: Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. Let cookies cool completely before icing them. Stir together powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Baking Cookies

How to Bake: Oreo Stuffed Chocolate Chip Cookies!

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How to Bake: Oreo Stuffed Chocolate Chip Cookies!

SO YUMMY. here’s what you need:

• 1 cup (2 sticks) softened butter • 3/4 cup packed light brown sugar • 1 cup granulated sugar • 2 large eggs • 1 tablespoon vanilla extract • 3 1/2 cups flour • 1 teaspoon salt • 1 teaspoon baking soda • 2 cups semi-sweet chocolate chips • 1 package Double Stuff Oreo cookies

Follow the instructions in the video to make 24 huge cookies! Enjoy!
Video Rating: 4 / 5