Acquire great cooking skills and create delicious appetizers
Ingredients: 1 pound fresh strawberries ½ cup white sugar ¾ cup full-fat Greek yogurt lemon, zested 2 teaspoons fresh lemon juice ⅛ teaspoon vanilla extract 1 teaspoon aged balsamic vinegar (optional) 1 pinch salt 1 ¾ cups cold heavy cream For the Crust: 6 shortbread cookies …
Ingredients: 1 cup water ¾ cup sugar 9 tablespoons 1 stick plus 1 tablespoon unsalted butter, diced 18 ounces bittersweet not unsweetened or semisweet chocolate, chopped (I used good quality chocolate chips) 6 large eggs For the ganache: 1 cup heavy whipping cream 8 ounces bittersweet not unsweetened or semisweet chocolate, chopped (I used good quality chocolate chips) Instructions: Preheat …
7 graham crackers, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 cup plus 3 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp. vanilla
4 egg s
1 can (8 oz.) pineapple tidbits in juice, very well drained
1/2 cup pineapple preserves
Heat oven to 325ºF.2Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.3Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.4Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.5Mix pineapple and preserves; spread over cheesecake just before serving.
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Image Source:*myfoodandfamily.com
Source:myfoodandfamily.com
Ingredients: for 6 servings 3 tablespoons powdered sugar, sifted ½ cup creamy peanut butter(120 g) 1 cup chocolate(170 g), melted Preparation: Prepare a cupcake tin with 6 liners. Stir peanut butter and powdered sugar together until smooth. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner. Dollop …
Ingredients: For the cake 1 cup (226 g) unsalted butter, softened 1 1/2 cups (300 g) granulated sugar 4 eggs, room temperature 1 tablespoon vanilla extract 2 3/4 cups (330 g) cake flour 2 3/4 teaspoons baking powder 1/2 teaspoon salt 1 cup (240 ml) …
1 brick (8 oz.) cream cheese, softened
1 1/2 c. heavy cream, cold
1/4 c. unsweetened cocoa
1 tbsp. espresso powder
1 tsp. vanilla extract
1/2 c. sugar
1 pkg. chocolate wafer cookies
2 oz. melted dark or semisweet chocolate
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Image Source:*goodhousekeeping.com
Source:goodhousekeeping.com
INGREDIENTS: FOR THE MACERATED STRAWBERRIES: 5poundsstrawberries(hulled and quartered (about 15 cups)) 1cupgranulated sugar FOR THE BISCUITS: 2½cupsall-purpose flour 2tablespoonsbaking powder 2teaspoonsgranulated sugar 1teaspoonsalt ½cupcold unsalted butter, cut into ¼-inch cubes 1cupcold buttermilk ¼cupunsalted butter(melted, for brushing) FOR THE WHIPPED CREAM: 1½cupsheavy cream(or heavy whipping cream) …
INGREDIENTS: 1 frozen puff pastry sheet1 c. heavy cream2 tbsp. sugar1 c. raspberries DIRECTIONS: Preheat oven to 400 degrees F. Unfold puff pastry on a parchment-lined baking pan. With a knife, score a 3/4-inch border around pastry. Transfer to oven and bake until puffed and …
Step 1: Grown-ups get ready, kids count
If you’re interested in maintaining any level of sanity, measure the ingredients before your kids get in the kitchen. Not only does this ensure that you’re the only one sneaking spoonfuls of peanut butter, but it’ll also keep your measurements precise.
The first task my little ones, ages 4 and 6, were happy to get involved in was counting out the Hershey’s Kisses to make sure we had enough. Bonus that we also get to set aside extras for snacking in the process.
Preheat your oven to 350° F.
Step 2: Mix together
Gather the kids around the mixing bowl and let them add the butter, peanut butter and sugars. Cream until light and fluffy, 5-7 minutes. (This is also a perfect time to let them sneak a taste, before adding the egg and flour.)
If you trust an older kid to crack your egg—on a flat surface, preferably!—let ’em do it. Beat in the egg. In another bowl, the kids can sift together flour, baking soda, baking powder and salt; beat into the peanut butter mixture.
Step 3: Grownups bake, kids prep and finish
Reserve this step for grownups or older kids, for consistency’s sake. Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes.
While they bake, keep little hands busy with another task: unwrapping the Hershey’s Kisses.
Remove cookies from the oven. Though the recipe instructs us to put the chocolate kisses on the cookies while they’re on the hot baking sheet, clumsy little forearms are likely to get burned reaching over the sides. I recommend moving the cookies to cooling racks immediately, then put the kisses on with light pressure. You can also reserve this task for ages 6 and up.
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Image Source:*tasteofhome.com
Source:tasteofhome.com
INGREDIENTS: 1 cup creamy peanut butter 1/2 cup honey 1/2 cup milk of choice 3 cups quick-cook oats (see notes) 1 1/2 cups semisweet chocolate chips 1 1/2 teaspoons pure vanilla extract pinch of salt INSTRUCTIONS: Grease an 8×8 glass pan with cooking spray and …