About Crazy for Crust and Dorothy Kern
Learn all about Crazy for Crust - how Dorothy started and why. If you're craving simple easy recipes, follow along @crazyforcrust to make some sweet memories.
Crazy for Crust, a food blog filled with easy, attainable recipes that are sometimes savory but often sweet and always served with a slice of life.
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Raw Pistachio Refrigerator Cookies
I love quick, easy & magnificent and this recipe surely fits the bill. With no wheat, soy, dairy, or refined sugar, it satisfies the quick cookie fix! Try it with cacao nibs, dates and cacao powder as an addition. You can also pack the dough into a brownie pan and cut into cookie bars!
Ingredients:
1 cup raw pistachios + 16 for the tops
1/2 cup raw cashews
3 T. coconut oil
3 Tab. coconut syrup, honey, maple syrup or agave
Dash vanilla powder
pinch of Himalayan salt
Instructions:
Place the pistachios and cashews in the food processor. Process until the nuts are finely chopped. Add the coconut oil, sweetener, vanilla and salt. Process again until all ingredients are combined. If you wish to use a scoop to make the cookies, place the batter in the refrigerator for 2 hours to firm. Remove from the refrigerator and scoop into perfect little cookies. Store in the refrigerator. Otherwise, press the batter into a wax paper lined 8″ square dish. Refrigerate for 2 hours. Cut into squares and serve.
For more free healthy recipes, cooking tips and tutorials go to
TOLL HOUSE Cookie Recipe (Chocolate Chip Cookies)
This is the CLASSIC Toll House Cookie Recipe - an easy chocolate chip cookie recipe - no chill, great with walnuts or extra chocolate chips - and you can make Toll House Cookie Bars too!
PRINTABLE RECIPE:
INGREDIENTS
2 ¼ cups (279g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (227g) butter, softened
¾ cup (150g) granulated sugar
¾ cup (150g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (340g) chocolate chips
1 cup chopped nuts optional – see note
INSTRUCTIONS
Preheat oven to 350° F.
Combine flour, baking soda and salt in small bowl and set aside.
Cream butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Add vanilla and eggs and mix. Gradually beat in flour mixture. Stir in morsels and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
Dessert Obsessed with Dorothy : Banana Cookies
BEST Classic Peanut Butter Cookies Recipe (with variations)
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Subscribe to my channel
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
Peanut Butter Cookie Recipe: crazyforcrust.com/best-peanut-butter-cookie-recipe/
Peanut Butter Blossoms: crazyforcrust.com/perfect-peanut-butter-blossoms/
INGREDIENTS:
1/2 cup 113g unsalted butter, softened
3/4 cup 213g creamy peanut butter
3/4 cup 138g light brown sugar, packed
1/4 cup 50g granulated sugar
1 teaspoon 5ml vanilla extract
1 large egg
1 tablespoon 15ml milk
1/2 teaspoon 3g baking soda
1/4 teaspoon salt
1 3/4 cup 248g all-purpose flour
DIRECTIONS:
1. Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
2. Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
4. Scoop 2 tablespoon balls of dough and place 2-inches apart on prepared cookie sheets. Using a fork, create a criss cross pattern on the cookies to flatten slightly. (Tip: if the dough starts sticking to the fork, dip it in a bit of granulated sugar.)
5. Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Cool on cookie sheets at least 10 minutes before removing.
VARIATIONS:
Peanut Butter Blossoms: In step 4, Fill a bowl with additional granulated sugar, about 1/2 cup. Scoop 1 tablespoon balls of dough and roll in sugar. Place 2-inches apart on prepared cookie sheets. Meanwhile, unwrap the Heshey's Kisses. Bake for 9-13 minutes, or until the edges are just golden brown and the tops are no longer glossy. Immediately place a Kiss in the center of each cookie. Allow to cool before removing from cookie sheets.
Peanut Butter Cookies with add-ins: mix in 1 cup of your favorite things to the dough in step 3:
*Chocolate Chips
*M&Ms
*Nuts
*Chopped candy such as peanut butter cups
*Stuff a Rolo, mini Snickers or peanut butter cup inside
The BEST Snickerdoodles Recipe EVER!
These are the BEST EVER Snickerdoodles. They're so easy to make - no chill time - and are crunchy on the outside and soft and chewy on the inside.
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PRINTABLE RECIPE & DIRECTIONS:
More about Cream of Tartar: crazyforcrust.com/what-is-cream-of-tartar-uses-and-substitutions/
RECIPE:
FOR THE COOKIE DOUGH:
3/4 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon vanilla extract
2 cups all-purpose flour
FOR THE COATING:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust