How To make 1995 2nd Place: Brown Butter Maple Spritz
1 1/4 c Unsalted butter
1 c Confectioners' sugar
2 ts Pure vanilla extract
1 1/4 ts Salt
1 Egg
2 Egg yolks
2 1/4 c Unsifted all-purpose flour
1/2 c Pure maple syrup
Milk or whipping cream, -if necessary 1. To brown the butter, melt butter in a small, heavy saucepan over
low heat. When fully melted, increase heat to medium and cook, stirring constantly, until the butter turns a medium brown and smells nutty. Measure out 1 cup to use for cookies and reserve the rest for the filling. Refrigerate until firm but not solid, about 30 minutes. 2. For cookies, heat oven to 325 degrees. Have ready a cookie press
and ungreased baking sheet(s). 3. Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar,
vanilla and salt in large bowl of electric mixer until creamy. Add egg and egg yolks and mix to combine. Stop mixer and add flour; mix on low speed just until flour disappears. 4. Transfer dough to a cookie press and press onto baking sheet in
desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool. 5. For filling, cook maple syrup in a heavy 2-quart saucepan over
high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup confectioners' sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light. Add the syrup mixture and beat until smooth. If mixture is too thick, add a small amount of milk or cream until it is spreadable. 6. Assemble cookies by spreading about 1/2 teaspoon filling on the
flat side of half the cookies. Sandwich with another cookie. Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago -----
How To make 1995 2nd Place: Brown Butter Maple Spritz's Videos
Summer Sizzle: BBQ Meatballs and Refreshing Gin Limeade Spritz
Welcome, Side Dishers, to Episode 157: Summer Sizzle: BBQ Meatballs and Refreshing Gin Limeade Spritz! Tonight, we're firing up the grill for some lip-smacking BBQ Meatballs and cooling down with a crisp, citrusy Gin Limeade Spritz. ????????
Join us as we dive into the art of crafting the perfect meatball, smothered in homemade BBQ sauce, and the secrets behind mixing a refreshing, summery Gin Limeade Spritz. We'll take you through each step of these recipes, sharing tips and tricks along the way.
Whether you're a seasoned home chef or a kitchen newbie, you'll learn something new and have a blast doing it. From the blend of spices in our meatballs to the balance of sweet and tart in our spritz, there's a lot to discover in this episode.
Don't forget to subscribe and hit that notification bell to join our culinary community. We look forward to cooking and learning with you. Tune in every Saturday at 7 PM Pacific for a new tasty adventure!
#BBQMeatballs #GinLimeadeSpritz #LiveCooking #FoodLovers #HomeChefs #SaturdayKitchen #SideDishCooking
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Vegan Since 1951! 32 Years Raw! A Natural Man of Many Skills; Mark Huberman
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How to Make Peanut Butter Cookies From Scratch | The Frugal Chef
These easy peanut butter cookies are crisp on the outside and soft and chewy on the inside. They are absolutely fantastic and so easy to make. By adding salted roasted peanuts to the dough we contribute to the crunchiness making these extremely enjoyable.
You should always make sure your butter and eggs are at room temperature when you are going to make cookies. This will assure that when you cream the butter and sugars you will have a smooth cream -- as opposed to a lumpy one because of hardened and congealed butter.
One last recommendation for these easy peanut butter cookies is that you be patient when you remove them from the oven. They will continue to be on the soft side so let them cool down on the sheet before you move them to the cooling rack. Enjoy these fabulous cookies.
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Makes 40 peanut butter cookies from scratch
½ cup unsalted butter – room temperature
½ cup sugar + more for rolling the cookies in
½ cup brown sugar
½ cup creamy peanut butter
½ tsp. vanilla extract
1 large egg – room temperature
1 ¼ cup flour
¾ tsp. baking soda
¼ tsp. salt
½ cup roasted, salted peanuts
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicon liners. Place about ½ a cup of sugar on a plate.
Mix the dry ingredients in a bowl and set aside.
Place butter in a mixing bowl. Add sugars and cream until smooth. Add the peanut butter, vanilla and egg. Beat until you have a smooth, fully incorporated cream. Add the dry ingredients and mix until you have uniform dough. Do not over mix the dough. Add the peanuts and mix in.
Form small balls with the dough and roll them in the sugar. Place the sugar coated balls on the baking sheet and gently press down on them with a fork. Turn the cookie and press down in the other direction.
Bake the cookies for about 9 minutes – until the borders start to brown. Let them cool down on the sheet for about 1 minute and transfer them to a cooling rack. Enjoy!
2 cookies - CALORIES 167.04; FAT 10.03 grs (sat 3.99; mono 3.77; poly 1.71); PROTEIN 3.78 grs ; FIBER 0.93 grs; CARBS 16.78 grs; CHOLESTEROL 21.51 mg; IRON 0.61 mg; SODIUM 122.56 mg; CALCIUM 11.95 mg
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Superbowl 2015'
Even without Callie I still managed to find some great treats. These are easy and fun to make. I hope you enjoy! I made a Chicken Curry dish you can serve in a crockpot, and Salted Peanut Oatmeal Cookies, MMM!!!
Fun Food Trends by the Decades: 1920s-1990s
From Depression Era and Victory Garden cooking through cake pops, what were the popular trends for home cooks? Enjoy this nostalgic, historic yet humorous look back at culinary creations. Presented by cookbook collector Amy Alessio.