10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
Stay in and bake this weekend with these 10 cookie shaping hacks that will impress all the cookie lovers in your household! For more dessert hacks, clever recipes, and decadent cake decorations subscribe to So Yummy!
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Vegan Chocolatey-Cherry Oatmeal Cookies
Toni's Chocolatey-Cherry Oatmeal Cookies
Ingredients:
1 cup Coconut Oil
1 1/2 cup Quick Oats
2 cups Baking Flour
1 1/2 cup Brown Sugar
1 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1/4 cup Boiling Water
3/4 cup Dark Chocolate Chips
3/4 cup Dried Cherries
Baking Time: 10 minutes *cookies will not look done at 10 mins but trust me they are lol.
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Chocolate Cherry Truffle Recipe with Hannah Kaminsky
5 DELICIOUS DINNER RECIPES to support your weight loss:
Hannah Kaminsky is the author and photographer of six vegan cookbooks with a seventh on the way for 2021. Dessert is the first course for this voracious lover, as five of the majority of this titles are focused on very sweet subjects. Sweet Vegan Treats is the latest release, offering a wide range of both healthy and more decadent morsels, spanning from breakfast to midnight snacks.
Hannah has been sharing recipes, reviews, and stories on BitterSweetBlog.com for over 14 years, but has been in the kitchen since birth.
Instagram and Twitter is @BitterSweet__ (TWO UNDERSCORES!)
Cherry Chocolate Truffles
Cherries and chocolate, supposed aphrodisiacs and staples in candy boxes the world over, must necessarily be sinfully indulgent, right? Far from it, these ambrosial bites require only four spare ingredients and no added sugar to taste positively decadent. Few desserts honestly qualify as “health food,” but this one can be justified as a good source of antioxidants thanks to those two superfoods, right? Go ahead, enjoy these unexpectedly wholesome truffles with a clear conscience!
Cherry Center:
1½ cups dried cherries
½ cup Dutch process cocoa powder
Chocolate Coating:
4 ounces dark chocolate, chopped, or ⅔ cup semi-sweet chocolate chips
1–3 tablespoons plain non-dairy milk
Purée the cherries in your food processor until they become a smooth paste, pausing to scrape down the sides of the container as needed. Add in the cocoa powder and process again. Continue blending and soon enough the whole mixture should come together into a firm ball. Move this dough to a storage container on the counter and allow the flavors to develop overnight. You can continue working with the dough, if you are in a hurry, but I highly suggest you give it time to rest.
To make the truffles, scoop a small amount of dough and roll it into a ball in the palm of your hands. The size of each ball will dictate the final size of each truffle. I would suggest about 1 tablespoon of dough for the core, but you may choose to go larger or smaller. Repeat this process until the entire fruit base is used up.
Once you have the cherry centers ready to go, place the chocolate in a small, microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals, just until it stirs together smoothly with no lumps. Stir in the non-dairy milk to your desired consistency. More non-dairy milk will result in a higher ratio of center to coating and the coating will be softer, while less will give you a thicker chocolate shell that solidifies more.
Set a piece of parchment paper on a baking sheet in your workspace. Drop one cherry center into the chocolate at a time, rolling it around to completely coat. Once fully coated, drop each truffle onto the parchment. Let sit at room temperature and let dry for at least two hours. If you’d rather not wait, you can stash the truffles in your refrigerator or freezer to speed up the process.
Makes approximately 24 truffles
Chocolate Lava Cakes & Cherry Sauce [Gluten & Dairy Free] | Fancy Foods To Fool Your Friends
Chocolate Lava Cakes are a restaurant dessert menu staple, but they are super simple to make at home. [Recipe Below.] These gluten & dairy free lava cakes have a tender crumb and perfect gooey chocolate center - a perfect make-ahead dessert for when you want to treat yourself or someone you love. In this video I'll show you how to make an easy warm cherry sauce to kick your lava cake up a notch, as well as why restaurants love this dessert so much.
Chocolate Lava Cakes & Cherry Sauce
Serves 4-6 (depending on ramekin size)
3 Eggs, separated
6 Tbsp. (70 grams) Coconut Fat (sub. Butter if you want)
170 grams (ca. 6 oz.) semisweet Baking Chocolate
¼ cup + 1 Tbsp. Sugar
Pinch of Salt
2 tsp. Vanilla Extract
1.5 cups (350 grams) frozen Cherries (sub. other Stone Fruit)
2 Tbsp. Maple Syrup
Pinch of Salt
Water
Cocoa Powder and Butter for the ramekins
Ice Cream to serve
Preheat the oven to 200 Celsius / 400 Fahrenheit.
Melt the coconut fat and chocolate and whisk until smooth and well combined. Set aside to cool and start the cherry sauce.
Combine the frozen cherries, a pinch of salt, maple syrup, and a splash of water into a small saucepan. Bring to a boil and reduce the heat medium-low to let the sauce reduce. Once the sauce has reduced by about ⅓, taste the sauce and adjust the flavors with lemon juice if it’s too sweet, or some more maple syrup if it’s too sour. You can leave the sauce chunky or blend it entirely or partially smooth. Remove from the heat and set aside.
Meanwhile, separate the eggs and transfer the egg whites to a large bowl. Set the egg yolks aside for later. Whip the egg whites until they foamy, then add in 1 Tablespoon of sugar. Continue beating the egg whites until they form stiff peaks.
Whip the egg yolks with ¼ cup of sugar until the color has become pale yellow, the sugar has dissolved, and the mixture starts to ribbon. Add the vanilla and salt and stir to combine.
Gently fold the cooled chocolate into the egg yolks, then fold the whipped egg whites and egg yolk-chocolate mixture until well combined but not perfectly smooth.
Lightly grease 4-6 ramekins (the amount you need is going to depend on the size of your ramekins!) and dust the inside with cocoa powder. Divide the batter evenly between the ramekins, filling them about ¾ full.
Bake for 8-10 minutes. The edges should be set, but the center will wobble if you move the ramekin.
Serve the lava cakes with a scoop of vanilla ice cream and a generous spoonful of the warm cherry sauce.
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Cherry Oat Scones
These Cherry Oat Scones are not as crumbly as traditional scones, but you’ll love their hearty texture alongside the bursts of juicy cherries. They’re perfect paired with some whipped butter, honey and a cup of coffee.
RECIPE HERE: