Who doesn’t love chocolate and peanut butter?!?!?!?! What a lovely and delicious looking cake! She’ll give you the ingredients at the beginning of this instructional video. Please post a message if you tried this recipe and let us know how it came out!
Hey there everyone! Looking for a snack that isn’t going to make your diet null & void? Well, here’s one great recipe from Truvia that is 70% lower in sugar than regular cookies. Just remember one serving size is 2 cookies
- 3⁄4 cup Truvía® Baking Blend
- 1 cup peanut butter
- 3 Tbsp shortening
- 3 Tbsp + 2 tsp unsalted butter
- 1 egg
- 1⁄2 tsp vanilla extract
- 2 cups all-purpose flour, sifted
- 3⁄4 tsp baking soda
- 1⁄2 tsp salt
- Preheat oven to 375° F.
- Combine Truvía® Baking Blend, peanut butter, shortening, butter, egg and vanilla in a large bowl and mix on low speed until combined.
- In a second smaller bowl, whisk together flour, baking soda, and salt. Add slowly to the larger bowl and mix until combined.
- Shape dough into 11⁄4 inch balls, flattening slightly on the top and bottom.
- Place cookies 3 inches apart on a parchment-lined or ungreased cookie sheet.
- Using a fork, press a crisscross pattern in each cookie.
- Bake 12–14 minutes or until lightly browned.
- Allow to rest 5 minutes on pan, then place cookies on a wire rack to cool completely.
**These cookies have 120 calories and 3 grams of sugar per serving as compared to 150 calories and 11 grams of sugar per serving in the full-sugar version.
Here’s a beautiful cake for any occasion. For more great recipes and instructions go to www.joyofbaking.com
Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained
To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.
Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.
To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.
Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.
I have loved Black and White cookies ever since I can remember! So, I couldn’t wait to add this recipe to the site. A lot of people don’t know that that these cookies are actually like little cakes. Combining that light, fluffy cookie and the delicious icing was a delicious idea that I wish I came up with. Enjoy this recipe! Ingredients for Cookies: 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup unsalted butter (softened) 1/2 cup granulated sugar 1 large egg Ingredients for Icings 1 1/2 cups powdered sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder Instructions: Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. Let cookies cool completely before icing them. Stir together powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
SO YUMMY. here’s what you need:
• 1 cup (2 sticks) softened butter • 3/4 cup packed light brown sugar • 1 cup granulated sugar • 2 large eggs • 1 tablespoon vanilla extract • 3 1/2 cups flour • 1 teaspoon salt • 1 teaspoon baking soda • 2 cups semi-sweet chocolate chips • 1 package Double Stuff Oreo cookies
Follow the instructions in the video to make 24 huge cookies! Enjoy!
Video Rating: 4 / 5
Remember those delicious pies when you visited grandmother’s house as a kid? Bring that taste to your own dinner table and share your memories with your own kids. Here are old fashion pie recipes from my vintage collection that are sure to bring back mouth-watering memories. Pick your favorite or try them both; Lemon Pie with Meringue or Mom Wilburn’s Chocolate Meringue Pie.
MOM WILBURN’S CHOCOLATE MERINGUE PIE
This recipe was from the mother of the Country Music Duo and Grand Old Opry stars, “The Wilburn Brothers”. She said it was the pie she baked most often when they were boys growing up in Missouri.
1 cup sugar
4 tbsp. cocoa, level
4 tbsp. flour, level
Yolks of 3 large eggs save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9″ pie shell, baked
Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.
For the Meringue Topping:
3 large egg whites
1/4 tsp vanilla
2 1/2 tbsp. sugar
Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes.
Lemon Pie with Meringue
This recipe is a clipping from an old women’s magazine.
1 lightly baked pie crust shell
1 1/3 cups sugar
1/3 cup cornstarch
1 1/2 cups lukewarm water
Yolks of 5 large eggs, reserve whites for meringue
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
2 tbsps cold butter, cut into small pieces
In a 2-quart saucepan, mix sugar with cornstarch. Use a wire whisk to stir in 1 1/2 cups lukewarm water, egg yolks and lemon juice. Bring mixture to a gentle boil while stirring. Boil and stir for approximately 1 minute until translucent and thick. Remove from heat, stir in the zest and butter until butter is melted and blended in. Pour into the lightly prebaked crust. Make meringue and top pie.
Whites from the 5 large eggs used in pie
1/2 tsp cream of tartar
3/4 cup sugar
Beat egg whites and cream of tartar in a large bowl on low speed of electric mixer until they form soft peaks. Increase speed to medium-high and add sugar, a little at a time, beating just until stiff peaks form. Spoon meringue over the lemon filling and spread to the edges sealing to pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving time. Leftovers should also be refrigerated.
baking cake in a mason jar cake recipes baking cake from scratch baking cake in microwave baking cakes for children.
Learn how to make meringue to top a pie or cupcakes.
Video Rating: 4 / 5
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