The Best Cookies Ever!

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The Best Cookies Ever!
Course Dessert
Prep Time 20 minutes
Cook Time 9-1'
Passive Time 35 minutes
Servings
15
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 9-1'
Passive Time 35 minutes
Servings
15
Ingredients
Instructions
  1. Preheat oven to 410 degrees.
  2. In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs and vanilla, one at a time, mixing well after each one.
  4. Sift all dry ingredients together in a separate bowl: flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips and walnuts.
  5. Scoop dough onto cookie sheet with a 2.66 oz scoop. Put in freezer for at least 30 minutes or until frozen.
  6. Bake for 9-11 minutes on the middle rack of your oven.
Recipe Notes

For best results, use 2.66oz scoop (volrath green scoop)

{Blueberry Lemon Cardamom Donuts}

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{Blueberry Lemon Cardamom Donuts}
Servings
12
Ingredients
Doughnuts
Blueberry Jam
Glaze
Servings
12
Ingredients
Doughnuts
Blueberry Jam
Glaze
Instructions
  1. Preheat your oven to 425F.

  2. In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
  4. Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
  5. In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Best Cinnamon Rolls Ever

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Best Cinnamon Rolls Ever
Servings
4
Ingredients
Cream Cheese Icing
Servings
4
Ingredients
Cream Cheese Icing
Instructions
  1. Preheat over to 350.
  2. In a small bowl, combine water and yeast. Stir until dissolved, about 5 minutes.
  3. After, mix pudding according to the packaged instructions with milk.
  4. Then add sugar, 1/2 cup melted butter, egg, and salt. Mix well.
  5. Gradually add flour and mix with dough hook. After, knead by hand into a ball.
  6. Place the dough into a large greased bowl. Then cover and let rise in a warm place until it doubles in size.
  7. Punch down and let rise again for a second time.
  8. Roll dough on a very large floured surface.
  9. Dough should roll out to a long rectangle, about 34 x 21"
  10. Take 1 cup of melted butter and spread over entire dough surface using a pastry brush.
  11. In a small bowl, combine brown sugar, cinnamon, and raisins.
  12. Sprinkle mixture over top of buttered dough. Roll dough up like a jelly roll.
  13. Measure dough every 2 inches and cut with a knife.
  14. Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 minutes.
  15. Bake in a preheated oven and bake until golden brown, about 15-20 minutes.
  16. Once out of the oven, slather the cream cheese mixture on top.
Recipe Notes
Enjoy these warm 🙂

Spooky Ghost Meringue Cookies 3 Ways

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Spooky Ghost Meringue Cookies 3 Ways
Cute spooky ghosts that not only taste delicious but are low fat!
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
Instructions
  1. Preheat oven to 260 degrees.
  2. Combine egg whites, salt, cream of tartar, and vanilla in a standing mixer fitted with a whisk attachment. Whip on medium high for about 3 minutes until soft peaks are achieved. Slowly add sugar while the whisk is whipping and switch to high for about 2 minutes until stiff peaks are formed. It should be smooth and not gritty.
  3. Prepare 2 cookie sheets with parchment paper. Put a tiny dollop of the meringue in each corner fastening the parchment paper to the sheet. Fill a pastry bag halfway fitted with an 807 tip. With patience and ease, pipe little ghosts filling each sheet. Refer to above notes on details of piping.
  4. Once all of the ghosts are piped, carefully drop black nonpariels in place of eyes. You can also use mini chocolate chips or even cover them with orange and black sprinkles.
  5. Bake for 25-30 mintues and then turn off the oven and let them sit overnight (or several hours). Store them in an airtight container and they'll last for several days.
Recipe Notes

My best advice is to know your oven- they're all different.

My next tip is to be extremely patient.

My last tip is that it's all about the piping pressure.  I really like to use disposable piping bags.