MFP cookie Swap
Replies
-
need to save the recipes.0
-
Yummy
will have to try some of these, thankyou 0 -
bump!0
-
Not sure how to post a picture, but these were submitted for a bake-off at work and were a hands down favorite. I then made them for a cookie competition with my family for Christmas and they won again!!!
http://thepioneerwoman.com/cooking/2012/04/oatmeal-whoopie-pies/
So yummy!0 -
Those chocolate chunk brownies look awesome. Brownies just might be my favorite dessert, so I want to try them. :90
-
bump0
-
Lemon Drops
5 Tablespoons butter at room temperature
3/4 cup unsifted cake flour(I use reg. flour)
1/4 cup powdered sugar
1 teaspoon grated lemon peel
additional powdered sugar at end
Mix butter with flour, sugar and lemon peel until combined. Divide dough in half on floured surface, roll each half to a 6 inch long cylinder. Wrap each half in plastic wrap and refrigerate 1 hour.
Preheat oven to 325 degrees. Grease large baking sheet. Cut each roll of chilled dough into 1/2 inch slices. Bake 12 minutes or until cookies are firm to the touch and lightly browned on the bottom. Cool and sprinkle with powdered sugar. Makes about 2 dozen
This is my mom's recipe and I remember them as a childhood favorite for "fancy" cookies even though they are so darn simple. When I make it I use more lemon zest (up to double) and sometimes add chopped candied ginger. The cookies are tiny so they're like 30 calories each.
ETA: I use unsalted butter so it needs a pinch of salt. And the butter needs to be pretty soft to work.0 -
Bump!
Also- just a quick thanks to all for the recipes- this will help me be the BEST WIFE EVER!!
ETA: Will be back to post one of my own.
0 -
Not sure how to post a picture, but these were submitted for a bake-off at work and were a hands down favorite. I then made them for a cookie competition with my family for Christmas and they won again!!!
So yummy!
Fixed it to see pictures of delicious cookies
0 -
Not sure how to post a picture, but these were submitted for a bake-off at work and were a hands down favorite. I then made them for a cookie competition with my family for Christmas and they won again!!!
So yummy!
Fixed it to see pictures of delicious cookies
Adds to my "to bake list".
If anyone uses a recipe please come back and update us/spam us with food porn. Let us know how it went, what you changed, and so forth.0 -
I use this recipe to make all different kinds of cookies- anything chocolate-chip like- white chocolate macadamia, cinnamon chip, chocolate chunk, whatever. I know a chocolate chip recipe seems boring but if you perfect it you don't need other cookies!
Here's the tricks- double the vanilla and.....this is the big one......cream the butter and sugar until you can't stand doing it any longer. FOR-EV-ER. Proper butter creaming is what makes them turn out perfect texture.
http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies
Soft and Chewy Chocolate Chip Cookies Recipe
YIELD:Makes about 3 dozenINGREDIENTS
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
IN THIS STEP: How to Measure Flour
STEP 2
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
STEP 3
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
I made these. They turned out great. I've been looking for a new chocolate chip cookie recipe.
The only thing I changed is that I added an extra 60 grams of flour because I bake by weight. When you switch from volume to weight you usually need to add an extra 1/4 cup (30 grams) of flour per cup. That seemed right on the money for this recipe.0 -
bump0
-
Since we weren't picky about what kind of baked goods.... These are hands down the best brownies I ever made. I brought them to work and they disappeared in 2 minutes flat.
Stolen from http://www.somethingswanky.com/fudgey-chocolate-chunk-brownies/
Fudgey Chocolate Chunk Brownies
Ingredients
1/2 cup butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt
2 cups chocolate chunks
Instructions
1. Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper.
2. Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition.
3. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
4. Mix in the chocolate chunks with a wooden spoon or spatula.
5. Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
6. Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
7. Serves 9-12.
OMG. Those. Look. Amazing. Must. Make. Now!!!0 -
Not too sure how many calories are in these, but it's basically sugar waaahh. On the plus side, they're gluten free? hahah
PS, these are litterally so hard to make. So if you want a challenge :flowerforyou:
French Macarons
**Not macarOOn. Those are delicious but COMPLETELY different.
INGREDIENTS
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g) 1.5 cups if you don't want your cookies too sweet
1 cup almond flour (120 g)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)
RASPBERRY BUTTER CREAM
1/4 cup salted butter (60g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice
METHOD:
Preheat oven to 300F degrees
1) Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins.
Eggwhites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
Whip until they form STIFF peaks that stands upright. Think Seattle Space needle. You should be able to turn the bowl upside down without dumping them out.
2) Then add the food coloring to egg whites.
Color does fade as it cooks, so do a shade or two darker than you want them to be.
3) Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those. You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
4) Fold flour/sugar mixture into the egg white mixture.
This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are. So it can take a few tries to get it right.
**The feet are the little rippled parts of the cookie. Refer to the picture.
5) Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
6) Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
7) Bake for 12 minutes. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. If they stick, give them 2 more minutes
These can be filled with any filling of your choice, buttercream, ganache, whatever!
Here's the recipe for raspberry butter cream.
1) Whip butter with an electric mixer until pale and fluffy. Slowly add sugar.
2) Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
3) Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)
4) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
If not eating right away, keep refrigerated.
I always forget to take pictures of mine because I suck, but this is what they should look like.
Like I said, they're REALLY hard to make. I've made them a ton of times and sometimes I still screw up. Don't give up!0 -
i've never eaten a macaron before, but i've always wanted to make them because i love how beautiful they are. and it's just ridiculous how french they look. i mean come on.
0 -
Yummy0
-
i've never eaten a macaron before, but i've always wanted to make them because i love how beautiful they are. and it's just ridiculous how french they look. i mean come on.
I need this.
I'm in the same boat--never had one but find them mesmerizing. I seriously couldn't contain myself while I looked up more macaron pictures.
Anyone willing to take requests and let me live vicariously through your baking adventures?0 -
i've never eaten a macaron before, but i've always wanted to make them because i love how beautiful they are. and it's just ridiculous how french they look. i mean come on.
I need this.
I'm in the same boat--never had one but find them mesmerizing. I seriously couldn't contain myself while I looked up more macaron pictures.
Anyone willing to take requests and let me live vicariously through your baking adventures?
I've got a tutorial for them stashed away but I haven't gotten up the nerve to try it yet.0 -
yummy!0
-
Not sure how to post a picture, but these were submitted for a bake-off at work and were a hands down favorite. I then made them for a cookie competition with my family for Christmas and they won again!!!
So yummy!
Fixed it to see pictures of delicious cookies
Thanks! Can you please tell me how to post the picture so I too can post food porn pictures!
Made a yummy chicken pot pie the other night in cast iron skillet and took a picture (not relevant for cookie swap thread but wanted to post it on another thread!)0 -
Thanks! Can you please tell me how to post the picture so I too can post food porn pictures!
Made a yummy chicken pot pie the other night in cast iron skillet and took a picture (not relevant for cookie swap thread but wanted to post it on another thread!)
Take your url and put image tags around it like this.
[ i m g ] http://www.picture.jif [ / i m g ]
Only take out the spaces. It can't have any space in the link either, that confuses MFP. So if you've got it in a photobucket album called Mobile Uploads it won't work until you move it to a different folder or rename the folder to something without spaces.0 -
-
-
[img][/img] 0 -
Hmm.... ok, let's try.
Its hard to tell from my computer screen but it looks like you might have a } instead of a ]
(probably hit the shift by accident). Other than that it should work.
ETA- I can't get it to work either . Idon't know but it looks GOOD
2nd edit - I have no idea what I did differently, but I got it.0 -
Its hard to tell from my computer screen but it looks like you might have a } instead of a ]
(probably hit the shift by accident). Other than that it should work.
I did the first time but the second time I didn't. Ugh. Probably a hint that I should get back to work and stop playing around with pictures of cookie dough dip from Pinterest...0 -
Its hard to tell from my computer screen but it looks like you might have a } instead of a ]
(probably hit the shift by accident). Other than that it should work.
I did the first time but the second time I didn't. Ugh. Probably a hint that I should get back to work and stop playing around with pictures of cookie dough dip from Pinterest...
Oh, I figured it out.
You had img in brackets at the end. It should be /img in brackets at the end.
First one is img, last is /img. I can't do it with the brackets cause you won't see them unless you quote.0 -
Hmm.... ok, let's try.
Its hard to tell from my computer screen but it looks like you might have a } instead of a ]
(probably hit the shift by accident). Other than that it should work.
ETA- I can't get it to work either . Idon't know but it looks GOOD
2nd edit - I have no idea what I did differently, but I got it.
Oh lord. What do you dip in it? I think I'd just eat it with a spoon. The way God intended.
0 -
Hmm.... ok, let's try.
Its hard to tell from my computer screen but it looks like you might have a } instead of a ]
(probably hit the shift by accident). Other than that it should work.
ETA- I can't get it to work either . Idon't know but it looks GOOD
2nd edit - I have no idea what I did differently, but I got it.
Oh lord. What do you dip in it? I think I'd just eat it with a spoon. The way God intended.
Definitely a spoon, lol! Hmm I'd love to see the recipe of that...
Ok mine... Madeleines. Recipe is http://allrecipes.com/Recipe/French-Butter-Cakes-Madeleines/Detail.aspx?event8=1&prop24=SR_Title&e11=madeleines&e8=Quick Search&event10=1&e7=/recipe/french-butter-cakes-madeleines/photo-gallery.aspx
Picture:
0 -
Hmm.... ok, let's try.
Its hard to tell from my computer screen but it looks like you might have a } instead of a ]
(probably hit the shift by accident). Other than that it should work.
ETA- I can't get it to work either . Idon't know but it looks GOOD
2nd edit - I have no idea what I did differently, but I got it.
Oh lord. What do you dip in it? I think I'd just eat it with a spoon. The way God intended.
I googled the blog - "
Serve it will graham crackers, apples, pretzels, or just a spoon (again…how I like it).
Read more at http://www.the-girl-who-ate-everything.com/2012/05/monster-cookie-dough-dip.html#ldMsJthhtM8T41zU.99"0
![http://www.the-girl-who-ate-everything.com/wp-content/uploads/blogger/-AguGAOD4NIM/T6sv-tllniI/AAAAAAAAIuE/9KkMckN9FdI/s1600/monster-cookie-dough-dip-words.JPG[img][/img]](https://community.myfitnesspal.com/en/home/leaving?allowTrusted=1&target=http%3A%2F%2Fwww.the-girl-who-ate-everything.com%2Fwp-content%2Fuploads%2Fblogger%2F-AguGAOD4NIM%2FT6sv-tllniI%2FAAAAAAAAIuE%2F9KkMckN9FdI%2Fs1600%2Fmonster-cookie-dough-dip-words.JPG%5Bimg%5D%5B%2Fimg%5D){kind=link}
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.6K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions