Category Archives: Baking

Bailey’s Irish Coffee Caramel Cookies

Posted on by
Reply

Oven: 375 Degrees Bake: 13-15 min Yield: 15 cookies

Ingredients

Instructions

  1. Preheat oven to 375° F.
  2. Combine flour, baking soda, espresso powder, and salt in small bowl and set aside.
  3. Using a stand mixer with a paddle attachment beat butter, granulated sugar, brown sugar, and whiskey in large mixer bowl until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Gradually beat in flour mixture.
  6. Stir in the Bailey’s baking chips.
  7. Using a regular size ice cream scoop, scoop out 15 cookies.
  8. Bake for 13 to 15 minutes or until golden brown.
  9. Remove from oven and while hot place the caramel pieces onto the hot cookies.
  10. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Parmesan Crusted Hawaiian Rolls

Posted on by
Reply

PREP : 10 MIN COOK : 5 MIN TOTAL : 15 MIN SERVINGS: 8  CAL:  213

INGREDIENTS

  • 10 ounces Hawaiian Sweet Slider Buns 9 bun package
  • ¼ cup unsalted butter softened
  • 3 tablespoons mayonnaise
  • ¼ cup grated Parmesan cheese
  • ¾ teaspoon Fines Herbes *see note
  • ¼ teaspoon kosher salt

INSTRUCTIONS

  • Heat oven to 350°F and adjust oven rack to middle position.
  • In a medium bowl, combine butter, mayonnaise, Parmesan, Fines Herbes and salt. Mix until fully incorporated.
  • Spread the butter/mayo mixture over the cut-side of each half of each bun, and place the buns cut-side up on a large rimmed baking sheet.
  • Bake 7 minutes at 350°F and rotate the baking sheet.
  • Set the oven to broil and cook the buns 1-2 minutes, or until the buns are golden brown and bubbly. Watch closely – the buns can burn easily.
  • Remove from the oven and cool 1 minute.
  • Serve hot and…
  • Enjoy!

NOTES

Fines Herbes is a blend of dried herbs: chervil, parsley, chives & tarragon.

Double Tree Hotel Chocolate Chip Cookies

Posted on by
Reply

Ingredients:

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
1 ¾ cups chopped walnuts

Directions:

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.