cullinaryone

INGREDIENTS 1/2 cup (113g) unsalted butter, melted 1/3 cup (66 g) granulated sugar 1/2 cup (104g) light brown sugar, packed 1 large egg 1 teaspoon (5ml) vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (186g) all-purpose flour 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle INSTRUCTIONS Note: This dough requires chilling. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined. 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. Slowly mix in Reese's Pieces. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the ...

Ingredients 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature 1 cup (200g) packed dark brown sugar* 1 large egg, at room temperature 1/3 cup (80ml) pure maple syrup* 1 teaspoon pure vanilla extract 1 teaspoon maple extract* 1 cup (130g) chopped pecans* Maple Icing 2 Tablespoons (30g) unsalted butter 1/3 cup (80ml) pure maple syrup 1 cup (112g) sifted confectioners’ sugar* pinch salt, to taste Instructions Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high s...

Ingredients CRUST: 1 1/4 cups all-purpose flour 1 cup old-fashioned oats 2 cups flaked coconut 1/2 tsp salt 3/4 cup brown sugar 1 cup butter softened 1 egg lightly beaten 12 oz semi-sweet chocolate chips FILLING: 14 oz sweetened condensed milk 1/4 cup Karo® Light Corn Syrup 8 oz toffee bits Instructions Preheat oven to 350°F. CRUST: Combine flour, oats, coconut, and brown sugar in a large bowl of electric mixer and mix at low speed. Add butter and continue mixing until a crumbly dough forms. Add egg and continue mixing well. Stir in chocolate chips. Reserve 1-1/2 cups of dough for topping. Press remaining dough into bottom of a lightly greased 13 x 9-inch baking dish. Bake 10 minutes. FILLING: Combine sweetened condensed milk and corn syrup in a small bowl and mix until combined. Pour evenly over hot crust. Sprinkle with toffee bits. Top evenly with reserved crust mixture. Bake 25 to 30 minutes until golden brown. Cool and cut into bars. ...

INGREDIENTS PEANUT BUTTER COOKIE DOUGH:  1 1/2 cups (3 sticks, 12 ounces) butter, softened  1 1/2 cups (11.25 ounces) granulated sugar  1 1/2 cups (11.25 ounces) light or dark brown sugar  3 large eggs  1 teaspoon vanilla extract  1 1/2 cups (13.5 ounces) creamy peanut butter  4 1/2 cups (22.5 ounces) all-purpose flour  1 tablespoon baking soda  3/4 teaspoon salt FUDGE:  1 can (14-ounces) sweetened condensed milk  2 tablespoons butter  Pinch of salt  2 cups (12 ounces) semisweet chocolate chips  1 teaspoon vanilla extract INSTRUCTIONS Preheat the oven to 350 degrees. Lightly grease a large, rimmed baking sheet (11X17-inches) with nonstick cooking spray (see note for other pan size variations). For the peanut butter cookie dough, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar...

Ingredients Cupcakes:  1 1/2 cups flour  1 cup sugar  1/3 cup cocoa powder  1 teaspoon baking soda  1/2 teaspoon salt  2 eggs  1/2 cup cold coffee  1/2 cup vegetable oil (I used canola oil)  1 tablespoon vinegar (I used cider vinegar)  1 tablespoon vanilla Mocha Frosting:  1 12 cups (3 sticks butter), at room temperature  3 cups powdered sugar  4 tablespoons cocoa powder  2 teaspoons vanilla  1 tablespoon instant coffee, dissolve in about 2 teaspoons hot water  12 chocolate covered espresso beans, to garnish (optional) Instructions Line a 12-cup muffin tin with paper liners. Set aside. Preheat oven to 350°. In a small mixing bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Set aside. In a small bowl, whisk the eggs, coffee, oil, vinegar and vanilla. Add to dry ingredients; mix well. Fill paper-lined muffin cups three-fourths full. Bake for 20-25 min...

Ingredients Cake:  1 3/4 cups plus 2 tablespoons flour  3/4 teaspoon baking powder  1/4 teaspoon salt  3/4 cup butter, at room temperature  1 1/2 cups sugar  3 eggs  3/4 cup whole milk  3/4 teaspoon fresh lemon juice  1 1/2 teaspoons vanilla extract Frosting:  6 ounces white chocolate, chopped  4 eggs whites  1 cup plus 2 tablespoons sugar  1 cup plus 2 tablespoons butter, at room temperature  1 1/2 teaspoons vanilla  1 cup white chocolate chips Instructions Preheat oven to 350º. Line muffin tins with paper liners. Whisk together flour, baking powder and salt. In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, follow...