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      Whipped Tiramisu Coffee

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      Dalgona coffee, also known as whipped coffee, is the layered South Korean drink that is taking the internet by storm. This version, made with instant powdered espresso, is inspired by the flavors of Tiramisu and served with crisp savoiardi cookies on the side.For the past two months I haven’t been able to scroll through any social media feeds without a recurring sight – glasses of milk with fluffy mounds of whipped coffee floating on top. Dalgona coffee is arguably the beverage of quarantine 2020. As a coffee enthusiast, I’ve been dying to try it for myself. It is made with instant coffee but the only kind of instant coffee I keep on hand is espresso powder. I’m happy to report that it whips into the most luxurious, sweet and intensely caffeinated clouds fit for topping ice cold milk.The bold flavor of the whipped espresso reminded me of My Favorite Tiramisu recipe, so I was eager to bring some of those flavors to this unique coffee treat.
      Whipped coffee is made with instant coffee granules (in this case, instant espresso), granulated sugar, and hot water in 1:1:1 ratio. That’s fairly easy to commit to memory, and you can increase the amounts according to how many servings you need. I highly recommend using an electric mixer for efficient whipping. I’ve heard you can whip this coffee by hand, but it would take some time and major elbow grease.
      After about 5 minutes on high speed, the mixture will become thick and glossy, and lighten considerably in color. It’s almost the same consistency and glossiness of meringue cookie batter.
      I just love a layered coffee drink – and this one has about 5 layers! Prepared hot fudge sauce brings chocolaty goodness, while a little sweetened condensed milk in the bottom of the cup helps to make this beverage more dessert-like.
      I added a little heavy cream for richness, and a nice big measure of ice cold milk to temper the intensity of the whipped espresso on top. If you pour the cream and milk into the glass over a spoon, it will not disturb the pretty abstract splashes of hot fudge inside the glass (see video for technique).
      Serve with crisp lady fingers (savoiardi) and you’ve got yourself a proper afternoon pick-me-up! I also had some prepackaged pizzelles, and they were lovely crunchy treats with this drink, too.I first sampled all the layers by dipping a spoon through them, which was nice, but in the end I stirred them all together for a blended sippable treat.
      I am mostly skeptical of booming food trends, but I found that this one is worth the hype. If you’re a coffee lover, then it’s a must-try! It’s like sweet rocket fuel that will power you through the day. I’ve really been enjoying this drink, but not too late in the day. It’s potent and best enjoyed early afternoon, as to not disturb nightly slumber.

      Whipped Tiramisu Coffee(Tiramisu-inspired dalgona Coffee)Yields 1 serving1 tablespoon instant espresso powder (tested with DeLallo)1 tablespoon granulated sugar1 tablespoon hot water1 tablespoon hot fudge sauce, melted1 tablespoon sweetened condensed milk2 tablespoons heavy cream2/3 to 3/4 cup ice cold milk (tested with almond milk)1/4 teaspoon dark cocoa powderCrisp lady fingers (savoiardi) for servingIn the bowl of an electric mixer, combine the espresso powder, sugar, and hot water. Whip on high speed until the mixture is thick and glossy, and has lightened in color.Drizzle the hot fudge on the insides of a glass. Pour in the sweetened condensed milk. Pour the heavy cream over the back of a spoon into the glass, layering it on top of the condensed milk. Pour the milk over the back of a spoon also. Spoon the whipped coffee on top of the milk and lightly dust with the cocoa powder. Serve immediately with crisp lady fingers.Notes:Omit sweetened condensed milk for a lighter, less dessert-like coffee drink.For plain dalgona coffee, use instant coffee granules in place of the espresso; whip and pour over ice cold milk.Ground coffee will not work in this recipe, you must use instant coffee granules or powdered instant espresso.
      link Whipped Tiramisu Coffee By Heather Baird Published: Friday, May 08, 2020Friday, May 08, 2020Whipped Tiramisu Coffee Recipe LEGGI TUTTO

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      Sourdough Biscuits

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      Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

      Sourdough Biscuits

      2 cups (250 grams) all-purpose flour
      4 teaspoons (20 grams) baking powder
      2 teaspoons (6 grams) kosher salt
      1 cup (227 grams) cold unsalted butter, cubed
      1½ cups (413 grams) sourdough starter discard, room temperature
      ½ cup (120 grams) heavy whipping cream
      2 tablespoons (28 grams) salted butter, melted

      Preheat oven to 425°F (220°C), and position oven rack in upper third of oven. Line a baking sheet with parchment paper.
      In a large bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly with some larger pieces of butter remaining. In a small bowl, stir together sourdough discard and cream. Add discard mixture to flour mixture, and stir with a fork until a cohesive dough is formed.
      Turn out dough onto a lightly floured surface, and knead gently just until dough comes together. Pat dough into a 10×7½-inch rectangle, 1 inch thick. (The thickness is more important than the size of the rectangle; you want the dough no less than 1 inch thick so that the biscuits puff up beautifully.) Using a sharp knife, cut dough into 12 squares. (If you prefer round biscuits, cut dough using a 2½-inch round cutter, rerolling scraps only once. I find that biscuits formed from scraps never get the loft of the regular biscuits, and squares are just easier.) Place biscuits 2 inches apart on prepared pan. Lightly brush top of biscuits with melted butter.
      Bake until golden brown, 13 to 15 minutes, turning pan halfway through baking. Let cool on pan for 3 minutes; serve warm.

      3.5.3251

       

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      Peanut Butter Pie

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      Classic no-bake peanut butter pie is rich and creamy with a crisp chocolate cookie crust. It’s quick to make and a real crowd-pleaser!It’s been over two months since we’ve eaten any kind of restaurant food or take-out, so I confess: I am a little sick of my own cooking. This past week my usual creative dinners were replaced with prepackaged ravioli, canned soups and pop-tarts for dessert. I simply ran out of steam and interest. However, I plan to do better next week armed with simple oldie-but-goodie recipes that I haven’t made in while. This peanut butter pie is one of those recipes, and a wonderful comfort food. Even though I have made it countless times, I have never posted it here. Today’s the day!
      When I say I’ve made this pie countless times, I do mean it. On one occasion – my parent’s anniversary party in 2017 – I made about 20 peanut butter pies with the help of my sister-in-law (and some ready-made crusts). I didn’t get any great pictures of the pies, but here’s a little photo collage of the menu and the sweets I made. I may have spent more time on the tiered cake than all of the pies – but the pies were the most raved about by the guests! This recipe truly is a crowd-pleaser.
      The pie begins with a cookie crust. Traditionally it is cream-filled chocolate sandwich cookies, but you can replace the cookie crumbs with equal amounts of graham cracker crumbs.
      Cream cheese and smooth peanut butter are the creamy foundation of this pie, along with a can of sweetened condensed milk. Then, whipped cream is folded in to make a cloud-like pie filling.
      The filling is poured into a chilled crust and refrigerated. At this point, you could call it a day and call the pie finished. If you’re looking for a little more eye appeal, you can dress it up with a topping of whipped cream and simple chocolate decors.
      This technique for making chocolate decors is one of my favorites, and you may remember it from these Tiramisu Cupcakes. It’s so easy to achieve by spreading chocolate on long strips of parchment paper, rolling the strips, and then chilling them.
      When you unroll the sheet, tah-dah! Beautifully curved chocolate pieces.

      I love how they look on top of this pie. It’s an extra step and completely optional, but a nice touch for a special occasion.

      Our family has a lot to celebrate this month with some Happy Birthdays and Mother’s Day next week. I have no idea what these occasions will look like for us. Even though our state is opening we are cautious because case numbers are still growing here. I can’t wait for the day when we can safely have a slice of this very pie together!Well wishes! xo

      No-Bake Peanut Butter PieYields one 9-inch pie20 cream-filled chocolate sandwich cookies, pulverized (about 2 cups)1/4 cup (57g) butter, melted1 package (8 oz) cream cheese, softened1 cup (270g) creamy peanut butter1 can (14 oz.) sweetened condensed milk1 teaspoon vanilla extract1 cup (240 ml) heavy cream, whippedToppings1/3 cup (80 ml) heavy cream, whippedChocolate decors or shavings (see video for technique)Pour cookie crumbs into a large mixing bowl. Add the melted butter and stir until crumbs are coated. Press crumb mixture firmly into bottom and up sides of ungreased 9-inch pie plate; chill while preparing the filling.In the bowl of an electric mixer, beat the cream cheese and peanut butter together until fluffy. Add the sweetened condensed milk, beating until smooth; mix in the vanilla extract. Fold in the whipped cream.Pour the mixture into the chilled crust. Refrigerate for 4 hours or until set. Garnish with additional whipped cream and chocolate decors, if desired.Variations:For a graham crust, swap cookie crumbs for graham crumbs in equal amounts.The heavy cream in the pie filling can be replaced with one 8 oz container of whipped topping (no judgement).
      link Peanut Butter Pie By Heather Baird Published: Friday, May 01, 2020Friday, May 01, 2020Peanut Butter Pie Recipe LEGGI TUTTO

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      Carrot Cake Cupcakes

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      Crushed pineapple, pecans, and grated carrots make these cupcakes super-moist with a craveable texture. Homemade cream cheese frosting is a must for this classic!I had no plans to make another version of carrot cake this year. I’d already baked a rabbit-shaped carrot sheet cake just before Easter, so I’d already crossed it off my spring baking checklist. But then I received the most beautiful bunch of organic rainbow carrots in my produce delivery box. I subscribe to a service that ships imperfect organic fruits and vegetables, and I have yet to receive something that looks anything less than scrumptious. It’s really been nice during this time at home to have fresh vegetables. It’s the first thing we run out of, and getting a shipment every two weeks keeps us eating well.
      This will sound silly, maybe, but receiving this surprise supply of rainbow carrots really lifted my spirits! It’s the little things. I couldn’t wait to grate them up! Of course you don’t have to have rainbow carrots for these cupcakes – orange is, and will always be, the gold standard.
      There’s a whole bunch of food writers with different opinions on the proper size of grated carrot for carrot cake. I’ve never thought much about it, really. I just use the largest holes on my box grater for wide but feathery pieces of carrot. You can make them whatever size you wish, as long as they are thin enough to bake to soft consistency in the oven.
      Fill the cupcake papers about 3/4 full. The baked cupcakes won’t have a big crown on top because they are packed with all those carrots and pineapple.
      You can’t beat a classic – and there’s no better topping for carrot cake than homemade cream cheese frosting!The frosting is so lovely and soft, it’s best dolloped on top of the cupcakes using a spoon. If you create a little divot in middle of the icing, it makes a nice pocket for a sprinkle of chopped pecans (see my technique in the video!).
      These little cakes are so soft and moist with the occasional pocket of carrot and chopped pecans. It’s pretty much everything you want from classic carrot cake, and it’s not a bad way to get in a daily dose of fruits and veggies! (Wink.)Happy baking!

      Carrot Cake CupcakesYields 12-14 cupcakesCakes1 cup (120g) all-purpose flour1 cup (200g) granulated sugar1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon fine grain salt3/4 cup (6 oz.) vegetable oil2 eggs, lightly beaten1 cup (100g) finely grated carrot2/3 cup (130g/4.5 oz) well-drained crushed pineapple1/2 cup (2 oz.) chopped pecansFrosting1 package (8 oz.) cream cheese, room temperature7 tablespoons (98g) unsalted butter, room temperature3 cups (340g) confectioners’ sugar2 tablespoons milk or cream1 teaspoon vanilla extract1/2 cup (2 oz.) chopped pecansPreheat oven to 350°F. Line a muffin tin with cupcake papers.In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Whisk to combine. Add the oil, eggs, and grated carrot. Stir until just combined. Add the pineapple and nuts; fold together until all mix-ins are well dispersed.Fill cupcake papers 3/4 full and bake for 20-22 minutes, or until the cakes spring back when pressed in their centers (or use a toothpick tester – it should come out clean when done). Let the cakes cool in the pans 5 minutes (cakes are very moist, so they will be soft). Remove cakes to a wire rack to cool completely.For the frosting, in the bowl of an electric mixer, beat together the cream cheese and butter. Add the confectioner’s’ sugar and beat to combine. Add cream as needed to thin the mixture. Beat in the vanilla extract. Whip until the frosting is smooth.Using a spoon, dollop a generous portion of frosting on top of the cupcakes and swirl a divot into the frosting with the back of a spoon. Sprinkle with chopped pecans and serve!Store cupcakes in an air-tight cupcake keeper, or cover loosely with plastic wrap.
      link Carrot Cake Cupcakes By Heather Baird Published: Saturday, April 25, 2020Saturday, April 25, 2020Carrot Cake Cupcakes Recipe LEGGI TUTTO

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      Lemon Sugar Cookie Bars

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      Lemon Sugar Cookie Bars are soft and chewy with lots of citrusy tang. They’re baked in a 13×9 inch dish which removes the hassle of forming individual cookies – just slice and enjoy!Hello, friends! I hope everyone is well and finding the baking ingredients needed to make all the comfort foods required for these days of sheltering. Thankfully, I am now stocked up on flour, yeast, and the other essentials that keep me working and doing what I love.Lately I’ve been craving the flavors of buttercream birthday cake, but I’ve been without the enthusiasm it takes to bake, fill, and frost an entire layer cake. Sugar cookie bars are a low lift stand-in with all of the nostalgic birthday flavors and lots of sprinkles! This recipe is a departure from the usual sugar cookie flavors of vanilla on vanilla (which is also delicious) and instead uses lots of lemon zest and fresh lemon juice to give these treats some zing!
      The first order of business is to make lemon sugar for the cookie dough. Zest an entire lemon over a bowl of sugar and blend together with your fingertips. The citrus oils disperse through the sugar which uniformly flavors the dough.
      Blended together, the cookie dough will be pale and crumbly. Squeeze a handful of crumbles in your palm – if the dough holds together then you’re on the right track!
      Pat the dough evenly in a buttered dish. The dough will turn lightly golden at the edges as it bakes, but the middle should still remain pale – these are soft baked for a thick, chewy texture.
      The buttercream is thick and fluffy, and so tangy with lemon zest and freshly squeezed juice – yum!
      When the cookie portion is completely cool, spread the billowy frosting evenly over the surface.
      Just look at that frosting to cookie ratio! I’d say that’s about 50/50, which is about right for buttercream lovers (me)!
      This kind of baked good is cute, tasty, and practically made to be shared (in normal circumstances they are SO bake sale-worthy!). So, I’m eager to find a way to safely share baked goods like these with friends and family during this time, and with careful packaging and a doorstep delivery I believe it is possible. I have a little more research to do, and I hope to post my findings and methods here!Stay well! xo

      Lemon Sugar Cookie BarsYields 15 servingsLemon cookie1 cup (200g) granulated sugarZest of one lemon (about 1 tablespoon)2 1/2 cups (300g) all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup (113g) unsalted butter, softened1 egg1 tablespoon sour cream or plain yogurt1 tablespoon lemon juice1 teaspoon vanilla extractLemon buttercream1/2 cup (113g) unsalted butter, softened4 cups (450g) powdered sugar3 tablespoons lemon juiceZest of one lemon (about 1 tablespoon)Milk or cream, to thin1/4 teaspoon yellow gel food colorMixed pastel rainbow sprinklesPreheat oven to 350°F. Grease a 13×9-inch baking dish.Combine the sugar and lemon zest in a medium bowl. Use your fingertips to blend the zest into the sugar until the zest is well dispersed and the sugar is fragrant with lemon.In a separate mixing bowl, combine the flour, baking powder and salt. Whisk to combine.In the bowl of an electric mixer, beat together butter and lemon sugar until creamy. Add the egg, sour cream, lemon juice, and extract. Beat to combine. Add the dry flour mixture and mix together on low speed until well incorporated but still crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-17 minutes, or until the edges are slightly golden and the center is still pale. Cool completely before frosting.For the frosting, cream the butter in the bowl of an electric mixer. Add about 1/3 of the confectioners’ sugar and beat until combined. Add the lemon juice and lemon zest; beat again. Mix in the remaining confectioners’ sugar, adding the milk or cream to thin the mixture to spreading consistency. Beat until light and fluffy, about 3 minutes. Add gel food color and whip until a consistent bright yellow color is achieved.Spread the frosting evenly over the cooled cookie in the pan. Cover with sprinkles if desired. Let stand until set, about 10-15 minutes, or chill in the refrigerator until the frosting is firm. Cut into squares before serving. Store cookies in an airtight container for optimal freshness.
      link Lemon Sugar Cookie Bars By Heather Baird Published: Wednesday, April 22, 2020Wednesday, April 22, 2020Lemon Sugar Cookie Bars Recipe LEGGI TUTTO

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      Silver Lining Cupcakes

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      These cupcakes are brimming with rainbow confetti sprinkles and taste just like vanilla birthday cake! A pocket of sunny pineapple filling is the surprise inside.I made these cupcakes in January, and for some reason I never got around to posting them here. For one reason or another the timing just didn’t feel right. Little did I know that in the coming months, silver linings would be in high demand. I know we’ve all been looking for them after reading the frightening and grim headlines that crowd our news feeds. But I’ve learned that if you look hard enough for the silver lining on the cloudiest day, you’ll find one. You just have to look with a thankful heart.Now feels like the right time to post this reminder, and it’s always a good time for cupcakes! Does the world need yet another confetti/funfetti cupcake? Always! There are a few other recipes documented here on the blog (here’s a recipe for just 3 cupcakes!), but this one is a little different because it has a tropical, sunny surprise inside.
      White sour cream cake batter does a good job of suspending lots of sweet rainbow confetti sprinkles throughout the cupcakes. An easy and tasty pineapple cake filling can be made by using a can of crushed pineapple. You may have some leftover after filling these cupcakes, but you’ll want to save it for an ice cream sundae topping!
      I had so much fun making some very simple cloud toppers from gum paste and circle cutters of various sizes (from this set). You’ll essentially just trim large and small gum paste circles to fit together, with a light brushing of water for the adhesive. When all the circles are assembled, cut the bottoms flat and allow them to dry.
      The clouds will need to dry overnight to become rigid. When they are firm, a light brush of corn syrup over the top edges of the clouds will hold on some edible silver leaf. It’s really hard to capture how pretty the silver sparkled. The clouds glittered in the light.I found the CUTEST sprinkles, which are sold in-store at Michael’s and online (although currently OOS). They are from Sweet Tooth Fairy, and among the crunchy rainbow jimmies in the mix you’ll find cloud-shaped confetti. I am having all kinds of heart eyes for these!
      The toppers stand upright easily in a tall mound of sky blue frosting. OH, and if you’re making Silver Lining Cupcakes the perfect cupcake papers are silver foil – right?! I thought so, too.

      Confetti cupcakes are already pretty cheerful, but these are extra cheery with sunny pineapple filling and tropical flavor. Make them when you need an extra ounce of happy in your life.Well wishes to all of you!

      Silver Lining Cupcakes(Confetti Cupcakes with Pineapple Filling)Yields 126 tablespoons unsalted butter, at room temperature3/4 cup (150g) granulated sugar1/4 cup plus 2 tablespoons (85g) sour cream3 egg whites1 1/4 cups (150g) all-purpose flour2 teaspoons baking powder1/4 teaspoon salt6 tablespoons milk1 teaspoon vanilla extract1/2 cup confetti sprinklesPreheat oven to 350°F. Prepare a cupcake pan with silver foil cupcake liners and set aside.In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes. Add sour cream and mix until well combined. Add egg whites, one at a time, mixing until well combined after each addition. Scrape down the sides of the bowl to be sure all the ingredients are well incorporated.Combine the flour, baking powder and salt in a separate bowl, then combine milk and extract together in a small measuring cup. Add half of the dry ingredients to the creamed butter mixture and mix until just combined. Add the milk mixture and mix until well blended. Add the remaining flour mixture and beat until just combined; scrape down the sides of the bowl to make sure that all the ingredients are well incorporated. Fold in the sprinkles.Fill the prepared pan and bake for 15-17 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool in the pan about 5 minutes, and then remove to a wire rack to cool completely.Pineapple filling3 tablespoons cornstarch1/2 cup (100g) granulated sugar1/2 teaspoon salt1 can (20 oz.) crushed pineapple in its own juice3 tablespoons unsalted butterIn a medium saucepan, whisk together the cornstarch, sugar and salt. Stir in the crushed pineapple with juice. Cook over medium heat until the mixture bubbles, stirring constantly. Cook the mixture for 5 minutes, or until thickened. Remove from heat and stir in the butter. Let cool slightly then transfer to a bowl and let chill in the refrigerator. Cool completely before using.Cut a divot from the centers of each cupcake and fill with a spoonful of the cooled pineapple filling. Trim cut out pieces flat and replace on top of the filled cakes.Sky blue buttercream frosting and décors1 cup (226g) unsalted butter, softened5 cups (570g) confectioners’ sugar1 tsp vanilla extractSky blue gel food colorMilk or heavy cream, optional1 cup rainbow sprinkles (jimmies)Cloud cupcake toppers (see blog post for pictorial)Star confetti sprinkles, or fondant starsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Fold in sky blue food color a little at a time until a vivid blue color is achieved. Transfer the frosting to a piping bag fitted with a large French decorator piping tip.Pipe swirls of frosting on top of the filled cupcakes and immediately top with rainbow sprinkles. Stand a cloud cupcake topper upright in the piped frosting. Garnish with stars. Serve cakes immediately. Refrigerate leftovers in an air-tight container. Bring cupcakes to room temperature before serving.
      link Silver Lining Cupcakes By Heather Baird Published: Thursday, April 16, 2020Thursday, April 16, 2020Silver Lining Cupcakes Recipe LEGGI TUTTO

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      Chocolate Chip Cookie Mug Cake

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      For a sweet single serving treat, all you need is a mug, a microwave, and a few pantry staples. Brown sugar cake batter is speckled with semisweet chocolate chips in this cookie-inspired mug cake!If ever there were a time for the mug cake to make a return from its heyday in, well, whatever year it was, (2015 or thereabouts?) it is now. It’s a quick solution when you need a sweet, comforting treat for just one or two people, all while sparing your kitchen much mess.I developed this recipe to soothe both my cake and cookie cravings. The brown sugar batter is light and springy, and it reminds me of a chocolate chip cookie with pockets of gooey melted semisweet chips.
      This recipe stirs together with nothing more than a fork, and cooks in the microwave for 45-50 seconds. That’s almost instant gratification!
      Similar to my recent crazy cake posts (chocolate and vanilla), this recipe requires no eggs, milk, or butter. It’s pantry staples all the way!
      The mixture is stirred together and then poured into an 8 oz. mug. These days the usual coffee mug size is about 11 oz. and that size will work also. The cake just won’t rise all the way to the top of the mug.
      A mug cake fresh from the microwave will be hot and steaming. The top may look under cooked, but it’s not – it’s just shiny from the steam generated in the microwave (you can check with a toothpick tester to be sure).As the cake cools it will pull away from the mug ever-so-slightly. You could turn it out on a plate, but there’s no reason to, really! Enjoy it straight from the mug.
      The brown sugar batter could be varied with other flavors of baking chips such as peanut butter or white chocolate. Nuts, dried fruit, or even a chopped fun-size candy bar would work as a mix-in!
      The vegetable oil in the cake batter keeps this cake moist and tender while baking powder gives it a springy texture. This mini cake is wonderful on its own, but served hot with a scoop of ice cream on top, it’s truly decadent!

      Chocolate Chip Cookie Mug CakeYields 1 serving3 tablespoons plus 2 teaspoons all-purpose flour2 tablespoons brown sugar, packed1/4 teaspoon baking powderPinch of salt1 tablespoon vegetable oil3 tablespoons water1/2 teaspoon molasses1/4 teaspoon vanilla extract1 tablespoon semisweet chocolate chips, plus more for garnishIn a bowl or a glass measuring cup with a pour spout, combine the flour, brown sugar, baking powder and salt. Stir together with a fork using the tines to break up any lumps of brown sugar. Add the oil, water, molasses, and extract. Stir together until smooth. Stir in 1 tablespoon semisweet chips.Pour the batter into an 8 oz. (1 cup capacity) microwave-safe mug. Use a rubber spatula to effectively scrape all of the batter into the mug. Add a few more semisweet chips on top of the batter, if desired.Microwave at 100% power for 45-50 seconds, or until the cake is well-puffed. Let stand for 2 minutes. A toothpick tester should come out without any uncooked batter clinging to it. Serve warm.Notes:This recipe was tested in a 1000 watt microwave. Higher wattage will cook this cake faster, lower wattage will cook slower. Adjust the time 5-10 seconds accordingly.Turn the cake out onto a plate if desired. For easiest removal, spray the mug with cooking spray before adding the batter to it.This recipe will work without the molasses if you don’t have any on hand. It will not taste as cookie-like, but still delicious.Serve this warm with a dollop of whipped cream or topped with vanilla ice cream if you have it!
      link Chocolate Chip Cookie Mug Cake By Heather Baird Published: Tuesday, April 14, 2020Tuesday, April 14, 2020Chocolate Chip Cookie Mug Cake Recipe LEGGI TUTTO

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      Three Ingredient Cream Cheese Mini Biscuits

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      These tiny biscuits are rich and buttery beyond words! Serve them when you’re short on time, or when you’re looking for a fuss-free bite.This year we’ll be celebrating Easter with a lot less people around our table, but I’m still holding tight to our holiday dinner traditions. I’ll be making a smaller version of Easter dinner with a turkey breast I found in the freezer, some scaled-down sides, and these lemon icebox pies in jars for a sweet ending.Last weekend I was able to replenish my eggs and dairy, but flour is still proving to be elusive. I was planning to make my favorite buttermilk dinner rolls, but ultimately decided 7 cups of flour for one recipe was too much to part with right now. Instead I’ll be whipping up these truly decadent cheesy mini biscuits.
      This is a recipe that’s easy to commit to memory. You’ll need a package of cream cheese, a stick of butter, and a cup of self-rising flour. If you don’t keep self-rising flour on hand, then a cup can easily be made at home with my recipe notes. 

      When measuring flour for this recipe, I recommend the spoon-and-sweep method. Spoon flour into the measuring cup until overflowing, and then sweep the top level with the back of a flat butter knife. This will help you avoid tough biscuits, which can happen with too much flour. You could also weigh 120g of flour on a scale to be absolutely certain you’re getting the amount right.
      These baby biscuits bake in a mini muffin tin (1 3/4-inch cavities), and you won’t even need to grease the pan! These biscuits butter themselves!The dough is lax enough to pipe into the cavities, but if your dough seems too firm to pipe, place batter in the tin using two spoons.
      Fill the cavities all the way to the top! The tops may look a little ragged, but you can smooth them down by dipping fingertips in water and then lightly tamping them down.
      Bake until the edges are puffed and lightly golden brown.

      These little biscuits are so rich and cheesy, they could almost be an appetizer or part of a cheese course! Although they are delectable warm, they are also quite good at room temperature. I might just serve these as an hors d’oeuvre when family and friends are able to celebrate together again.

      Three Ingredient Cream Cheese Mini BiscuitsYields 14-16 mini biscuitsThis recipe requires the use of a mini muffin pan.1 package (8 oz.) cream cheese, at room temperature1/2 cup (1 stick/113g) unsalted butter, at room temperature1 cup (120g) self-rising flour (*see note for substitution)Preheat oven to 400°F.In the bowl of an electric mixer, beat the cream cheese and butter until creamy. Gradually add flour beating at low speed, just until blended.Pipe or spoon dough into ungreased mini muffin pans (1 3/4 inch cavities), filling them full to the tops. If dough looks ragged, dip fingertips in water and pat down any peaks in the dough. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Serve warm.*Note: For homemade self-rising flour, combine 1 cup of all-purpose flour in a bowl and whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Use in this recipe as a replacement for self-rising flour.
      link Three Ingredient Cream Cheese Mini Biscuits By Heather Baird Published: Saturday, April 11, 2020Saturday, April 11, 2020Three Ingredient Cream Cheese Mini Biscuits Recipe LEGGI TUTTO