Baking With Jeanette & Tracy;How to make White Chocolate Crunch Bars & Soft M &M Sugar Cookies
Welcome to Baking With Jeanette & Tracy; How to Make White Chocolate Crunch Bars & Soft M & M Sugar Cookies
#madefromscratch #yummybakes #easybaking
I do not own the rights to either of these recipes or images used you can find them here;
WHITE CHOCOLATE CRUNCH BARS
INGREDIENTS
18 oz (525g) white chocolate, coarsely chopped
2 cups (50g) Rice Krispies
INSTRUCTIONS
Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Add the Rice Krispies, and fold in until completely coated in chocolate.
Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve.
Soft M&M Sugar Cookies
10 tablespoons unsalted butter room temperature
▢⅓ cup light brown sugar packed
▢⅓ cup granulated sugar
▢1 large egg room temperature
▢1½ teaspoons vanilla extract
▢2 cups all-purpose flour weighed in grams or spooned & leveled
▢1 teaspoon baking soda
▢½ teaspoon salt
▢1 cup M&M candies
INSTRUCTIONS
Preheat oven to 350°F/177°C and line a cookie sheet with parchment paper (optional for easier cleanup).
In a large bowl, cream together the butter and sugars until light and fluffy (2-3 minutes). Mix in the egg and vanilla extract.
In a medium bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.
Using a spatula, mix ¾ of the M&Ms into the cookie dough. Then, with a large cookie scoop, place dough balls 2 inches apart on a baking sheet. Top with remaining M&Ms.
Bake until the edges are lightly tan, about 10-12 minutes. Let cool on the sheet for 5 minutes and then transfer to a wire rack.
Baking with Jeanette & Tracy:How to make Rolo Cookie Bars
You can find the recipe here;
INGREDIENTS
170 grams (3/4 cup) unsalted butter, room temperature
135 grams (3/4 cup) brown sugar
1 teaspoon vanilla extract
1 large egg
1 egg yolk
245 grams (1 and 3/4 cup) plain flour
1/2 teaspoon baking soda
150 grams (1 cup) chocolate chips
225 grams (1 and 1/2 cups) Rolo chocolates
INSTRUCTIONS
Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
In a large mixing bowl, cream butter and sugar for 3-4 minutes with an electric beater or until pale and creamy. Add vanilla, egg and egg yolk and beat again until combined. Sift in flour, baking soda and beat until a soft dough forms. Finally, add the chocolate chips.
Divide the dough into two and press half of the cookie dough into the bottom of your pan to form one even layer. Scatter Rolo chocolate all over the cookie dough.
Grab the other half of your cookie dough and break it up into pieces and place on top of Rolo chocolates. Gently spread it out using your fingers so most of the Rolo is covered – it’s fine if some of the chocolate are showing.
Pop into the oven for approximately 18-20 minutes or until golden brown on top. Leave to cool completely in the tin before removing. Cut into slices and serve.
Baking With Jeanette: How to Make Toblerone Cookies
I do not own the rights to this recipe or images you can find it here:
TOBLERONE COOKIES RECIPE
If you ask me what my favorite chocolate is, hands down I’d tell you: Toblerone. The silky milk chocolate with the nougat chips throughout… it’s like biting into heaven. So when I decided to turn the average chocolate chip cookie into Toblerone Cookies, it was love at first bite.
Toblerone-Cookies
Ingredients:
1 cup of butter, soften
1 tsp salt
1 tsp baking soda
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp vanilla
1 cup light brown sugar
1/2 cup white sugar
two 3.5 oz bars of Toblerone
In the bowl of your mixer, mix together the butter, eggs, brown sugar, white sugar, and vanilla. Beat them together until the mixture comes together.
In a separate bowl, sift together the flour, salt and baking soda. Once the wet mixture is combined, slowly add in the flour mix until all is combined.
Chop up the chocolate into slivers and mix into the batter. Chill in the refrigerator for about an hour before baking.
Scoop out small (tablespoon) amounts onto a baking sheet, and bake at 350 degree for 10-12 minutes until edges are golden brown and center is set.
Toblerone Cookies Recipe
Oooooohhhh…. chocolate…..
Toblerone Cookies Recipe
Although you can use a stand mixer, a handheld mixer is perfectly fine, too.
Toblerone Cookies RecipeI will warn you – these cookies are addictive. You may want to freeze half of the dough in small scoops to avoid eating them all at once. And bonus, you’ll have some for later.
A plate of Toblerone cookies & a glass of milk = gastronomical heaven.
Toblerone Cookies Recipe
Print
Toblerone Cookies Recipe
Course Dessert
Cuisine American
Keyword toblerone cookie, toblerone cookie recipe
Servings 12
Ingredients
1 cup of butter soften
1 tsp salt
1 tsp baking soda
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp vanilla
1 cup light brown sugar
1/2 cup white sugar
two 3.5 oz bars of Toblerone
Instructions
In the bowl of your mixer, mix together the butter, eggs, brown sugar, white sugar, and vanilla. Beat them together until the mixture comes together.
In a separate bowl, sift together the flour, salt and baking soda. Once the wet mixture is combined, slowly add in the flour mix until all is combined.
Chop up the chocolate into slivers and mix into the batter. Chill in the refrigerator for about an hour before baking.
Scoop out small (tablespoon) amounts onto a baking sheet, and bake at 350 degree for 10-12 minutes until edges are golden brown and center is set.
Baking With Jeanette, Tracy & Tim; How to make Halloween Sugar Cookie Bars
Welcome to Baking With Jeanette, Tracy, Lori & Tim; How to Make Halloween Sugar Cookie Bars
#halloween #sugarcookies #madefromscratch
I do not own the rights to this recipe or images used you can find them here;
Ingredients
FOR COOKIES
▢1 Cup Butter, Softened
▢3/4 Cup Vegetable Oil
▢1 Cup Granulated Sugar
▢1 Cup Powdered Sugar
▢2 TBSP Milk
▢2 Large Eggs
▢1/2 tsp Baking Powder
▢1/2 tsp Cream Of Tartar
▢1/2 tsp Kosher Salt
▢4 Cups All Purpose Flour
FOR FROSTING
▢5 TBSP Butter, Softened
▢1/2 Cup Sour Cream
▢1 tsp Pure Vanilla Extract
▢4 Cups Powdered Sugar
▢4-5 TBSP Milk
▢3-4 Drops Orange Food Coloring
▢Halloween Sprinkles
Instructions
FOR COOKIES
Preheat oven to 350 degrees.
In a standing mixer or large bowl, cream together butter, oil, granulated sugar and powdered sugar for 2 minutes on medium speed.
Add in milk and eggs and mix until well combined.
In a separate medium bowl whisk together baking powder, cream of tartar salt and flour.
Slowly add in a little flour mixture while beating and mix until just combined. Do not over beat.
Lightly spray a standard baking sheet with oil.
Pour batter into the baking sheet and evenly spread out.
Bake for 12-15 minutes and an inserted toothpick comes out clean.
Cool 20 minutes before frosting.
FOR FROSTING
In a standing mixer or large bowl cream together butter and sour cream until smooth.
Add in vanilla extract.
Slowly add in the powdered sugar until completely incorporated.
Pour in 1 TBSP at a time of milk until consistency is about the same as cake batter. Not too runny, but pourable.
Add in food coloring and mix.
Evenly spread frosting over dough and immediately sprinkle with sprinkles.
Best served chilled until ready to serve.
Baking with Jeanette & Tracy: How to make Chocolate Flapjacks
I do not own the rights to this recipe you can find it here:
Shopping List
175g caster or light brown sugar
175g unsalted butter/Stork
3 tablespoons golden syrup
275g oats
150g chopped chocolate/chocolate chips
Melt the butter, sugar and syrup gently in a pan on a medium heat.
Keep stirring until it is completely melted.
Once melted, take the pan off the heat and stir in your oats.
Once you’ve done that, stir in your chocolate (and any other additions you’d like).
Spoon into a lined 10″x7″ baking tray and smooth down. Bake at 190C (fan) for 15-20 minutes.
Leave to cool completely.
If you want it super chocolatey, spread over a layer of 100g melted chocolate (optional).
Leave the chocolate to set, cut into squares and enjoy!
Baking With Jeanette,Tracy & Lori; How to make Marshmallow Jam Slice
You can find the recipe here;
Prep: 10 Minutes - Cook: 22 Minutes - Easy - Serves 16
TIP! For an apricot marshmallow slice, replace raspberry jam with apricot jam and use plain white mini marshmallows instead of pink and white variety.
Ingredients
375g packet Scotch Finger biscuits/ I am using Shortbread fingers
1/3 cup desiccated coconut/ 32g
125g unsalted butter, chopped
100g packet pink and white mini marshmallows
1/3 cup raspberry jam/ 169g
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Process biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in coconut.
Place butter and ¾ cup of the marshmallows in a small saucepan. Add ¼ cup hot water. Stir over a medium heat until melted and smooth. Add to biscuit mixture. Stir until well combined. Press firmly over base of prepared pan.
Cook in a moderate oven (180C) for about 8 to 10 minutes, or until light golden. Remove. Cool for 15 minutes.
Spread jam evenly over base. Sprinkle with remaining marshmallows. Return pan to moderate oven.
Cook for a further 10 to 12 minutes, or until marshmallows are just melted and lightly browned. Remove. Cool completely in pan.
Using baking paper, lift slice from pan. Cut into bars. Dust with sifted icing sugar (optional).