132 and pieces cookies Recipes

all-purpose flour, baking soda, salt, unsalted butter, melted, cooled slightly, sugar, golden brown sugar, vanilla extract, high-quality white chocolate, chopped into 1/3-inch pieces, divided (such as lindt or perugina), coarsely crushed red-and-white-striped hard peppermint candy, divided (about 6 oz)

all-purpose flour, almond flour, arrowroot, sugar, dried lavender, fine sea salt, baking soda, unsalted butter, cut into 1/2-inch pieces, chilled, lemon , zested, honey, fresh lemon juice

unbleached all-purpose flour (12 1/2 oz), superfine sugar (5 1/2 oz) or 3/4 cup granulated sugar, that has been processed in a food processor 20 seconds (5 1/2 oz), table salt, unsalted butter, cut into sixteen half-inch pieces, at cool room temperature (about 65 degrees ), vanilla extract, cream cheese, at room temperature, cream cheese, at room temperature, milk, sugar (6 oz)

semi-sweet chocolate, chopped into 1/2-inch pieces (recommended : ghirardelli), unsalted butter, at room temperature, dark chocolate-covered espresso beans, flour, unsweetened cocoa powder, baking powder, fine sea salt, sugar, eggs, at room temperature, water, pure vanilla extract, semi-sweet chocolate chips (recommended : nestle toll house)

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

poundcake mix, vanilla frosting, red and brown paste (icing) food color, tomato slices: 5 plain flat round cookies (3-1/2 in. across), cheese : 4 orange air heads bars, lettuce : 10 pieces green fruit chews (jolly ranchers), onion rings: 10 white spice drops, sugar (for rolling ), olive : 3-in. piece red fruit by the foot, 2 thin pretzel sticks, 2 large green gumdrops, 1 red lifesaver gummy, eyes : 1 large marshmallow, halved crosswise and 2 brown m&m s, milk chocolate frosting, crushed chocolate cookies (famous chocolate wafers or oreos without cream), pine nuts (pignoli), you also need : 2-, 1-1/2- and 1-in. round cookie cutters (for onion rings)

unsweetened baking chocolate, chopped, bittersweet chocolate chips (avoid using the bar kind, it changes the texture so that they flatten out and it s a bit too rich.), butter, cut into pieces (unsalted ), instant coffee, vanilla extract (i use imitation and can tsp tell any difference other than having extra money to spend!), eggs (large, at room temperature- something to do with consistency.), sugar, all-purpose flour, baking powder, salt, semisweet chocolate , chips. (for both of the chocolate chip requirements, i just used the whole bag which is a little less than tsp)

butter or margarine, softened, light brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, baking powder, salt, sweetened dried cranberries (we tested with craisins), pecan pieces, toasted, uncooked quick-cooking oats, white chocolate baking bars, coarsely chopped (we tested with ghirardelli), shortening

butter , for greasing the baking dish, all-purpose flour, almond flour, baking powder, fine salt, baking soda, sugar, unsalted butter, cut into 1/2-inch pieces, at room temperature, egg, at room temperature, heavy cream, pure vanilla extract, dried mission figs, stemmed (14 oz), fresh orange juice, pure vanilla extract, zest of 1 medium orange, unsalted chunky almond butter, at room temperature, sliced almonds, toasted , see cook s note, all-purpose flour , for dusting

light brown sugar, sweetened, flaked coconut, unsalted butter, melted, flour, pure vanilla extract, fine sea salt, bittersweet (62 percent cacao) chocolate, chopped into 1/2-inch pieces (recommended: nestle chocolatier)

all-purpose flour, unsweetened cocoa powder, instant espresso, baking soda, salt, butter, at room temperature, cut into small pieces, dark brown sugar , firmly packed, granulated sugar, eggs, vanilla extract, coarsely chopped bittersweet chocolate (pieces about the size of large chocolate chips), coarsely chopped unsalted macadamia nuts, coffee ice cream

all-purpose flour , sifted, sugar, sifted, plus extra for dusting, salt, unsalted butter, cut into small pieces and softened, dulce de leche, at room temperature, ground cinnamon, grated nutmeg

whole milk, grated zest of 1 large lemon, sugar, all-purpose flour, egg yolks, unsalted butter, at room temperature, fresh lemon juice, pure vanilla extract, sugar, egg whites, at room temperature, fresh lemon juice (from 1 large lemon), all-purpose flour, light brown sugar, unsalted butter, cut into 1/2-inch pieces, chilled, amaretti or 1 1/2-inch diameter vanilla cookies, sliced almonds

walnut pieces, all-purpose flour, tapioca starch (tapioca flour), salt, butter, cut into pieces, room temperature, sugar, grade a dark amber maple syrup, vanilla extract, sugar

soft coconut macaroon cookie crumbs (about 23 cookies), bourbon, vegetable cooking spray, cream cheese, softened, sweetened condensed milk, pecan pieces, toasted, quick caramel sauce

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

unsalted butter, cut into 1/2-inch pieces, chilled, plus more for greasing tart pan, all-purpose flour, plus more for dredging, almond flour, fine salt, iced water, plus extra , as needed, unsalted butter, cut into 1/2-inch pieces, at room temperature, tube almond paste, cut into 1/2-inch pieces, at room temperature, eggs, at room temperature, beaten, all-purpose flour, agave, pure almond extract, fresh raspberries, agave, egg, beaten, by-8-inch rectangular tart pan with a removable base, shaped cookie cutter , such as a heart or leaf