Crumbl Cookies

 YIELD: 1 DOZEN

Copycat Crumbl Chocolate Chip Cookies

These huge, soft cookies are studded with milk chocolate chips and oh so good! Just like the ones from Crumbl bakery.

PREP TIME15 minutes

COOK TIME10 minutes

TOTAL TIME25 minutes

Ingredients

• 1 cup cold butter, cut into small pieces
• 1 1/4 cups brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk chocolate chips

Instructions

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugars on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
3. Add eggs and vanilla and beat for 1 minute more.
4. Mix in flours, baking soda and salt. Stir in chocolate chips.
5. Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
6. Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1

Roasted Sweet Potatoes

These roasted sweet potatoes have a crispy caramelized exterior and a soft irresistible interior. The seasoning blend adds a perfect accent to these potatoes without masking their natural sweetness or flavor.

CourseSide Dish

CuisineAmerican

KeywordRoasted Sweet Potatoes

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Servings6 -8 servings as a side

Calories110kcal

AuthorChelsea

Ingredients

Roasted Sweet Potatoes (Plain)

• 2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
• 2 tablespoons melted coconut oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1 tablespoon light brown sugar, lightly packed

Seasoned Roasted Sweet Potatoes

• 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1/4 teaspoon freshly cracked pepper
• 1/2 teaspoon ground chili powder*
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

Instructions

• PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
• SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

Notes

*Use chipotle chili powder and/or smoked paprika for a smokey flavor. If you want to make your sweet potatoes even spicier, add 1/4 to 1/2 teaspoon cayenne pepper.

Nutrition

Calories: 110kcal

Creamy Chocolate Frosting

 Creamy Chocolate Frosting

    

I've been using this chocolate frosting recipe forever, and several friends now use it as their 'favorite frosting!' It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.

By Tracy Larsen

Prep:

15 mins

Total:

15 mins

Servings:

12

Yield:

1 frosting for 1 cake

Ingredients

Ingredient Checklist

• 2 ¾ cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Directions

Instructions Checklist

• Step 1

  In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.

• Step 2

  In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Nutrition Facts

Per Serving:

179.3 calories; 1.1 g protein; 30.8 g carbohydrates; 17.3 mg cholesterol; 49.2 mg sodium.

Garlic Butter Rice

Garlic Butter Rice

 PREP TIME5 minutes

 COOK TIME15 minutes

 TOTAL TIME20 minutes

 SERVINGS4 as a side

Buttery, garlicky rice – a perfect side for any meal, and so good you can eat it plain!

Ingredients

• 6-8 cloves garlic very finely sliced
• 2-3 tablespoons vegetable oil or canola, grapeseed or other neutral flavoured oil
• 2 ½ teaspoons garlic minced
• 4 tablespoons butter salted or unsalted, divided
• 1 ½ cups white rice medium or long grain is best (raw)
• 2 ½ cups chicken broth
• ¼-½ cup scallions finely sliced
• salt
• white pepper

Instructions

• Heat oil in a large saucepan over medium heat. Add garlic slices and saute, moving constantly, until golden and crisp. Transfer to paper towels to drain.
• Pour out excess oil then return to the stove.
• Add 2 tablespoons butter. Once melted, add garlic. Cook for 1 ½ minutes or until the garlic starts to turn light golden and the butter is well infused with garlic flavour.
• Add rice, stir to coat in garlic butter.
• Add broth, place lid on saucepan. Bring to simmer then immediately turn down to medium low.
• Cook for 12 – 15 minutes or until liquid is all absorbed by the rice. Tilt saucepan to check.
• Remove from stove but leave lid on. Rest for 10 minutes.
• Fluff with fork, transfer into serving bowl. Stir through remaining butter and scallions, or garnish as per photos. Sprinkle with crispy garlic, salt, and pepper. Serve.

Zupas Cauliflower Soup

INGREDIENTS

• 1 large onion chopped
• 6 T butter
• 2 lbs. cauliflower
• 1/2 c. whole wheat flour
• 4 c. whole milk
• 6 1/2 c. hot water
• 4 tsp. chicken bullion granules
• 3 c. sharp cheddar cheese shredded
• 1/2 c. Mexican blend cheese shredded
• 1/2 c. pepper jack cheese shredded
• 1 tsp. salt

INSTRUCTIONS

1. In a large stock pot melt butter over medium high heat. Add chopped onion and cook until translucent and begin to turn golden brown (approx. five minutes).   
2. While your onions are sauteing, wash cauliflower, removing the stem and green leafy portion. Chop roughly into pieces. When onions are golden brown add flour to the pot, stirring quickly to incorporate and make a roux. 
3. Add chicken bullion granules. Pour in hot water 2/3 cup at a time, whisking the mixture until it bubbles; repeat. Add milk, a little at a time whisking as you go.
4. When soup begins to simmer, add chopped cauliflower. Bring the mixture back up to a simmer and cook until the cauliflower has softened (approx. 15 minutes).
5. Using an immersion blender, blend it until smooth. Or, carefully pour the hot soup into a blender and blend until smooth. Add salt, stirring to incorporate. Add sharp cheddar cheese Mexican blend cheese, and pepper jack cheese. Stir the cheese in, allowing it to melt.

Magnolia Bakery's Banana Pudding

From The Complete Magnolia Bakery Cookbook 

Ingredients

1. 1 1/2 cups water
2. 2/3 cup instant vanilla pudding mix
3. 1 (14-ounce) can sweetened condensed milk
4. 3 cups heavy cream
5. 1 (12-ounce) box vanilla wafers
6. 4 bananas, sliced

Directions

1. Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight, until it sets up.
2. Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated.
3. In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you've used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving.

Baked Ham and Cheese Croissants

• 4 oz reduced fat cream cheese, softened
• 1/2 Tbsp honey dijon mustard
• 6 large croissants
• 6 slices of Monterrey jack or Colby jack cheese
• 1/2 pound shaved ham

1. Blend the cream cheese and mustard together until combined well.
2. Slice croissants in half and spread some of the cream cheese over both sides of the croissants.
3. Place a slice of cheese on each croissant and divide meat evenly between each croissants.
4. Close croissants and place on a baking sheet.  Bake them at 350 for 15 minutes until golden and crispy.  Eat immediately