If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.
1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)
– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.
This potholder is a great project for beginners. It’s one of the first things I learned how to make when I started sewing. You can choose which shape you want to make – round, octagonal or square. They’re all easy, fun and make great gifts!
This jelly roll quilt top was so much fun to make. I’m new to quilting and thought this would be an easy quilt top to try…and it was. You may see other videos where they say it only takes an hour or so, but if you’re a beginner like me, it’s takes a few more hours (and some breaks too). It’s definitely worth the time 🙂
Nanaimo bars are a fantastic Canadian treat. They have 3 delicious layers – a chocolatey, coconut, nut base layer, custard middle layer, and chocolate top layer. These no-bake bars are easy to make and super yummy!
1 stick Butter
1/4 cup Sugar
4 tbsp Cocoa powder
1 Egg, lightly beaten
1 3/4 cups Graham cracker crumbs
1 tsp Vanilla extract
1 cup Sweetened flaked coconut
1/2 cup Nuts chopped (optional)
– Line an 8″ x 8″ or 9″ x 9″ square pan with a strip of parchment.
– In a saucepan, melt butter over medium heat.
– Remove pan from heat and stir in sugar and cocoa.
– Slowly add egg, then return to medium heat for 1-2 min until thickened.
– Stir in vanilla, then stir in crumbs, coconut, and nuts and mix until well combined.
– Press firmly into parchment-lined pan.
– Refrigerate 1 hr until firm.
– Using a mixer or hand mixer, cream butter and custard powder together.
– Add 3 tbsp cream and mix until combined.
– Mix in confectioners’ sugar, adding more cream if needed to achieve a spreadable consistency.
– Spread over chilled base layer and refrigerate for 30 min until set.
4 oz semi-sweet chocolate, chopped
1 tbsp butter
– Slowly melt chocolate and butter together.
— In the microwave – 30 seconds, then stir, then another 10s, then stir (continue with 10s bursts until melted being careful not to burn the chocolate).
— In a double-boiler – place a heatproof bowl over a pan of simmering water and melt chocolate and butter until smooth.
– Spread over middle layer and refrigerate 10 min until set.
4 tbsp Butter, melted
1 cup Graham cracker crumbs
1 cup Sweetened flaked coconut
1 cup Chocolate chips
1 cup Walnuts
1 can Sweetened Condensed Milk
– Preheat oven to 350ºF/180ºC. Line an 8″ (20cm) square pan with a piece of parchment.
– Mix melted butter and graham cracker crumbs and press into the bottom of the pan.
– Sprinkle the coconut, chocolate chips, and walnuts over the top.
– Evenly drizzle the can of sweetened condensed milk on top and bake for about 30min or until golden brown.
– Cool on wire rack.
This is a very easy recipe and works every time. If you’d like to make it a little more homemade, you can always make your own crust and you can puree your own pumpkin.
To make your pumpkin puree, cut a pie pumpkin in quarters, scoop out seeds, place in a large microwave safe bowl with some water in the bottom, cover with cling film, and cook for 15min in mircowave. Once flesh is cooked, puree with food processor or blender. I ususally pass the puree through a sieve to make sure I get a very smooth puree.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
These are four fun and easy Halloween designs to decorate your cupcakes.
This is the cupcake and icing recipe I used: http://www.youtube.com/watch?v=iF-islIWwV8
For the cupcakes, I’ve added orange food coloring to the batter and for the icing, I’ve substituted half a cup of sifted cocoa for half a cup of confectioner’s sugar and added black food coloring.
2 round nozzle (or any round nozzle)
233 – grass/hair nozzle
Coupler for grass nozzle
Black licorice strips
Black edible pen
2 cups flour
1 tbsp baking soda
2 tbsp sugar
1/2 – 3/4 tsp salt
3 tbsp butter, cold
3 tbsp shortening
3/4 cup buttermilk
– Preheat oven to 450ºF.
– Whisk flour, baking powder, sugar and salt in a large bowl.
– Cut in butter and shortening.
– Stir in buttermilk with a fork until just holding together.
– Turn out onto work surface and gently knead a few times to combine.
– Roll or pat out dough to about 3/4 inch thick and cut into desired shapes.
– Bake 12-15 min or until light golden on top.
– Cool on wire rack.
This pork schnitzel recipe is quick, easy and tasty.
Pork chops, with bone & fat removed
Eggs, lightly beaten
– hammer out pork to desired thickness.
– coat pork in flour, then egg, then breadcrumbs and set aside.
– heat oil in frypan over medium-high heat.
– fry coated pork, turning a few times, until nice and brown.
– remove from pan and place on paper towels to drain any excess oil.