Reese's Poke Cake | #Snickerscakeeasy #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakefrosting #Sweetrecipes #Easydipsforaparty #Healthydessertrecipes #Easydessertsforaparty #Easysnacksforaparty #Dessertdipseasy #Recipeswithblueberries

Ingredients

  • 15.25 oz chocolate cake mix plus ingredients to prepare the cake
  • 3.4 oz vanilla instant pudding mix
  • 2 cups cold milk
  • 1 1/2 cups creamy peanut butter, divided
  • 16 oz chocolate frosting
  • 8 oz frozen whipped topping, thawed
  • 25 mini Peanut Butter Cups unwrapped and roughly chopped

Instructions

  1. Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.
  2. Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.
  3. Empty the pudding mix into a medium bowl, and add the milk.
  4. Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.
  5. Pour the pudding mixture over the cake, filling the holes as much as possible.
  6. In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.
  7. Let the cake cool completely.
  8. In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.
  9. Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

recipe adapted >>>>>  here

Your Kitchen Transformed - Reese's Poke Cake

Reese's Poke Cake | #Snickerscakeeasy #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakefrosting #Sweetrecipes #Easydipsforaparty #Health...

Your Kitchen Transformed - Reese's Poke Cake
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No Bake White Chocolate Lime Cheesecake Recipe | #Lemonywhitechocolatecheesecake #Cakerecipes #Dessertrecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Ideasyoumightlove #Keylimepie #Nobakecheesecake #Summerdesserts #Vanillawhippedcream #Cakeplates #Whitechocolatecheesecake










Ingredients

  • FOR THE CRUST :
  • 2 cups (250g | 8.8oz) graham cracker crumbs
  • 1/2 cup (100g | 3.5oz) light brown sugar, packed
  • 1/2 cup (120g | 4.2oz) butter, melted
  • 1 tsp pure vanilla extract, (store-bought or homemade)
  • 2 tbsp lime zest*
  • 1/4 tsp salt (I use Himalayan salt)
  • FOR THE CHEESECAKE FILLING:
  • 3- (227g | 8oz) packages cream cheese, at room temperature
  • 1/2 cup (100g | 3.5oz) granulated sugar
  • 1 can (300ml | 397g | 14oz) sweetened condensed milk
  • 1 cup (240ml | 8oz) whipping cream
  • 1 cup (240ml) fresh lime juice*
  • 2-3 tbsp lime zest*
  • 1 cup (175g | 6.25oz) white chocolate, finely chopped
  • 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
  • FOR THE WHITE CHOCOLATE GANACHE :
  • 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
  • 1/3 cup (80ml) whipping cream
  • GARNISH :
  • 1 cup whipped cream
  • 1 tbsp grated lime zest*
  • 1 tbsp granulated sugar






Instructions

  1. Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
  2. FOR THE CRUST
  3. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  4. Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
  5. FOR THE CHEESECAKE FILLING
  6. Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
  7. Whip the heavy cream until firm peaks form and reserve.
  8. Melt the white chocolate in a small mixing bowl and set aside.
  9. In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
  10. Pour in the melted white chocolate and mix on high speed until combined.
  11. Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
  12. Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
  13. Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
  14. Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
  15. FOR THE WHITE CHOCOLATE GANACHE
  16. In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
  17. Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
  18. Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
  19. GARNISH
  20. Take the cake out of the pan and place it on a cake plate or stand.
  21. In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
  22. Serve chilled.



Recipe adapted >>>>>  here




Rated 4.4/5 based on 782 customer reviews




Your Kitchen Transformed - No Bake White Chocolate Lime Cheesecake Recipe

No Bake White Chocolate Lime Cheesecake Recipe | #Lemonywhitechocolatecheesecake #Cakerecipes #Dessertrecipes #Cupcakecakes #Sweetrecipes #N...

Your Kitchen Transformed - No Bake White Chocolate Lime Cheesecake Recipe
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#Cheesedip #Authenticquesodip #Chickenempanadasrecipe #Quesosauce #Beefstreettacos #Chickenandcheeseempanadas #Smotheredburritos #Navajotacos #Leftoverporkroastrecipes #Mexicanfoodrecipes #Shrimpburrito #Smotheredporkburritos




Ingredients

  • Butter / Olive oil – 1/2 tbsp
  • Onion chopped – 1/2
  • Black beans – 15 oz or 1 can
  • Red chile powder – 1/2 tsp
  • Salt – to taste
  • Mexican cheese blend – 1 cup
  • Enchilada Sauce – 1 cup
  • Homemade tortilas – 2
    • For the rice :
  • Raw rice – 3/4 cup
  • Green chile / Serrano pepper chopped – 1
  • Cilantro / coriander leaves chopped – 2 tbsp
  • Butter / Olive oil – 1 tbsp
  • Lemon juice – 2 tsp

Instructions

  1. Step I
  2. Prepare the dough for tortillas and keep it aside for 30 minutes. You can also use store bough tortillas.
  3. In a pan, add butter or oil. Add raw rice and saute till it develops some color, about 3 to 4 minutes on medium heat. This step will impart a nutty flavor to the cooked rice.
  4. Now add in the green chillis, cilantro and mix. Add the water as per package instructions (for rice) and cook the rice.
  5. Add in the lemon juice and mix. Keep this aside.
  6. Step II
  7. Meanwhile, heat 1/2 tbsp of butter or oil in pan. Add onion, pinch of salt and saute till it becomes translucent.
  8. Add in the black beans and red chilli powder. drizzle water and saute it for 2 to 3 minutes.
  9. Step III
  10. Preheat the oven to 350 deg. F and then put it on broil mode.
  11. Step IV
  12. Divide the tortillas dough into two equal parts. Using a rolling pin, roll them as big as the size of your non-stick pan / tava / griddle.
  13. Cook the tortilla on one side or until underside develops light golden color and the surface starts to bubble.
  14. Then flip and cook on the other side. Repeat this for the remaining tortilla.
  15. Step V
  16. Place two tortillas in two separate round baking pans.
  17. Add in the rice prepared at the center followed by the black beans mixture. Now pour the sauce, Mexican cheese blend. Roll it up and place it fold side down.
  18. Pour the remaining enchilada sauce on top of the tortillas. Sprinkle the remaining cheese.
  19. Broil in the oven for about 3 to 5 minutes or until the cheese melts and sauce bubbles.
  20. Remove the burritos from the oven, add sour cream, salsa, lettuce, guacamole if desired.
  21. Enchilada Style Burrito is now ready. Serve hot and enjoy.

recipe adapted >>>>>  here

Your Kitchen Transformed - ENCHILADA STYLE BURRITOS RECIPE

#Cheesedip #Authenticquesodip #Chickenempanadasrecipe #Quesosauce #Beefstreettacos #Chickenandcheeseempanadas #Smotheredburritos #Navajotaco...

Your Kitchen Transformed - ENCHILADA STYLE BURRITOS RECIPE
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Giant Chocolate Stuffed Chocolate Chip Cookies | #Laurabushcowboycookiesrecipe #Oatmealchocolatechipcookierecipe #Coconutoatmealcookies #Oatmealchocolatechipcookies #Barcookiesrecipes #Laurabush'scowboycookiesrecipe #Smoresstuffedcookies #Fooddeserts #Desertsrecipes #Brownsugarchocolatechipcookies #Marshmallowcookies #cookies

Ingredients

  • 12 tablespoons butter, melted & cooled (see notes below)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups miniature chocolate chips
  • 2 packages (fun size) Hershey's chocolate bars (each pack has 8 in it)

Instructions

  1. Preheat oven to 325 degrees. Prepare a cookie sheet by lining with parchment paper, spraying with cooking spray, or use a silpat liner.
  2. In a large mixing bowl or the bowl of a stand mixer, combine melted and cooled butter, brown sugar, and sugar. Blend until combined.
  3. Add egg, egg yolk and vanilla. Blend until fluffy looking and light in color. About 2 minutes.
  4. Add flour, baking soda, and salt. Blend just until combined. Fold chocolate chips into the dough and mix until combined.
  5. Use a 1/3 cup measuring cup and divide dough into 10 large balls.
  6. Place a dough ball in the palm of your hand and flatten it. Place a fun size Hershey bar (broken in half and place on top of each other) in the middle of the flattened dough. Bring the sides up and roll into a ball. Place on cookie sheet. Repeat with the remaining dough balls.
  7. Place 4 cookies per cookie sheet.
  8. Bake 13-15 minutes or until browned around the edges while the middle still looks slightly undercooked. Let cool on baking sheet for 15 minutes to give them time to finish cooking and come together.
  9. Eat a cookie warm for a gooey chocolate center. Once the cookies cool completely the chocolate does harden up in the middle. Eat as is or warm up the cookie in the microwave for a few seconds.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Giant Chocolate Stuffed Chocolate Chip Cookies

Giant Chocolate Stuffed Chocolate Chip Cookies | #Laurabushcowboycookiesrecipe #Oatmealchocolatechipcookierecipe #Coconutoatmealcookies #Oat...

Your Kitchen Transformed - Giant Chocolate Stuffed Chocolate Chip Cookies
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Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip

Ingredients

  • 16 ounces sour cream reduced fat is fine
  • 1 teaspoon dried dill
  • 2 teasponns dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup red salsa I like Herdez brand
  • 1/2 cup shredded Mexican cheese
  • tortilla chips for dipping
Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip

Instructions

  1. Stir everything together except the chips.
  2. Dip the chips into this tasty concoction and enjoy!
Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdip #Corndipwithfritos #Corndipwithsourcream #Corndipwithcreamcheese #Cornchipdip #Cowboycaviar #Mexicorndip

Recipe adapted >>>>>  here

Your Kitchen Transformed - Easy Mexican Sour Cream Dip

Easy Mexican Sour Cream Dip | #Mexicansourcreamdip #Hotdiprecipes #Mexicandiprecipes #Salsaverdedip #Italianappetizersparty #Ketosourcreamdi...

Your Kitchen Transformed - Easy Mexican Sour Cream Dip
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VEGAN CORN CHOWDER RECIPE | #Vegansouprecipes #Lentilrecipes #Easyveganmeals #Meatlessmeals #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Easyveganmeals #Vegandinnerrecipes #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Dairyfreedinner

Ingredients

  • 4 ears corn shucked and steamed
  • 2 large red potatoes peeled and chopped
  • 3 tablespoons coconut oil or olive oil
  • 1 large white onion
  • 5 cloves large garlic minced
  • 3 large carrots peeled and chopped
  • 3 large stalks celery chopped
  • 1 large red bell pepper cored and chopped
  • 1-½ teaspoons sea salt
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2/3 cup full-fat canned coconut milk
  • 2 cups water or vegetable broth

Instructions

  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
  2. Use tongs to remove corn from the boiling water and place on a cutting board.
  3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
  4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
  5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
  7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

recipe adapted >>>>>  here

Your Kitchen Transformed - VEGAN CORN CHOWDER RECIPE

VEGAN CORN CHOWDER RECIPE | #Vegansouprecipes #Lentilrecipes #Easyveganmeals #Meatlessmeals #Vegetarianrecipesdinner #Vegetarianrecipeseasy ...

Your Kitchen Transformed - VEGAN CORN CHOWDER RECIPE
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Spicy New Orleans Shrimp | #Bubbagumpshrimprecipe #Cajunrecipes #Shrimpetouffeerecipes #Spicyshrimprecipes #Curryshrimpjamaican #Spicyneworleansshrimp #Bubbagumpshrimprecipe #Shrimpdinnerideas #Grilledshrimprecipes #Shrimpappetizers #Shrimprecipeshealthy #Argentineshrimprecipe

 

  Ingredients

  • 1 lb white tiger shrimp
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 2 tbsp sweet chili sauce
  • 1 tbsp Worcestershire
  • 1 tsp chili powder
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp sriracha hot sauce or tabasco
  • 4 cloves garlic minced
  • juice from 1/2 lemon
  • salt and pepper to taste
  • 2 tbsp parsley chopped

  Instructions

  1. Peel and devein the shrimp.
  2. Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  3. Remove skillet from the heat and let cool for a couple minutes.
  4. Add the shrimp and toss it around so that it's fully immersed in the sauce.
  5. Cover with foil and refrigerate for at least 30 minutes to 4 hours.
  6. Preheat oven to 400 degrees.
  7. Bake shrimp for 10 to 15 minutes.
  8. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Spicy New Orleans Shrimp

Spicy New Orleans Shrimp | #Bubbagumpshrimprecipe #Cajunrecipes #Shrimpetouffeerecipes #Spicyshrimprecipes #Curryshrimpjamaican #Spicyneworl...

Your Kitchen Transformed - Spicy New Orleans Shrimp
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CHOCOLATE SWISS ROLL | #Ketoairfryerrecipes #Ketoairfryerporkchops #Dessertrecipes #Chocolaterollcake #Cakedesserts #Cupcakecakes #Cakeflavors #Strawberrychampagnecake #Pinkchampagnecake #Englishmuffinrecipe #Dessertrecipes #Cookingrecipes

Ingredients

  • 4 large eggs, separated, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) Greek-style yogurt
  • 1 cup (100g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 cup (25g) cocoa powder
  • 1/4 teaspoon salt
    • FOR THE FILLING
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. For the Cake
  2. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  3. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
  5. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
  6. Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
  7. For the Filling
  8. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
  9. Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

recipe adapted  >>>>>  here

Your Kitchen Transformed - CHOCOLATE SWISS ROLL

CHOCOLATE SWISS ROLL | #Ketoairfryerrecipes #Ketoairfryerporkchops #Dessertrecipes #Chocolaterollcake #Cakedesserts #Cupcakecakes #Cakeflavo...

Your Kitchen Transformed - CHOCOLATE SWISS ROLL
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InstantPot Shredded Chicken Burrito Bowls - ALL NEWS InstantPot Shredded Chicken Burrito Bowls - ALL NEWS #dinner #dinnerrecipes #dinnerideas #healthydinner #healthydinnerrecipes #easydinnerrecipes #easydinner #healthyrecipes #instantpot



Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 1/4 cups chicken broth
  • 1 packet of taco seasoning
  • 15 ounce can sweet corn, drained
  • 15 ounce can of black beans, rinsed and drained
  • 1 can Rotel
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cups long-grain rice

Instructions

  1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
  4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
  5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
  6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
  7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
  8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
  9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Instant Pot Shredded Chicken Burrito Bowls

InstantPot Shredded Chicken Burrito Bowls - ALL NEWS InstantPot Shredded Chicken Burrito Bowls - ALL NEWS #dinner #dinnerrecipes #dinneridea...

Your Kitchen Transformed - Instant Pot Shredded Chicken Burrito Bowls
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Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Oneservingcookiedough #Healthyediblecookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Ediblecookiedoughrecipeforone #Dessertforone





Ingredients

  • 1 3/4 cup + 2 Tbsp all-purpose flour (230g)
  • 1 cup unsalted butter softened to room temperature! (226g)
  • 1 1/2 cup brown sugar, tightly packed (250g)
  • 1/4 cup sugar (50g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 Tablespoons milk*
  • 1/2 cup chocolate chips (85g)
    • Toppings
  • 2 Tablespoons creamy peanut butter
  • 2 Tablespoons colored sprinkles
  • 1/4 cup broken Oreo pieces






Instructions

  1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
  2. Bake on 350F (72C) oven for 5-7 minutes**
  3. Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
  4. In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
  5. Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
  6. Stir in chocolate chips (and any additional add-ins you might like!)
  7. Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.



  RECIPE ADAPTED >>>>>  here




Rated 4.9/5 based on 642 customer reviews




Your Kitchen Transformed - Edible Cookie Dough Recipe

Edible Cookie Dough Recipe | #Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #...

Your Kitchen Transformed - Edible Cookie Dough Recipe
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