Recette Todo

Lemon Oatmeal Sugar Cookies

🍥 INGREDIENTS 🍥
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Overnight Pancake Squares

🍥 INGREDIENTS 🍥
Pancake mix
Water or milk (as per pancake mix instructions)
Butter
Syrup

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
Prepare pancake batter according to package directions the night before. Pour batter onto a greased griddle or baking sheet and cook or bake until golden brown and cooked through. Let cool completely, then cut into squares. Store in an airtight container in the refrigerator overnight. The next morning, top the pancake squares with butter and syrup. Heat in the microwave until warm through.

Butterscotch Toffee Cookies

🍥 INGREDIENTS 🍥
Butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Butterscotch chips
Toffee bits
Pecans

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the butterscotch chips, toffee bits, and chopped pecans.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart.
8. Bake for 9-12 minutes, or until the edges are golden brown and the centers are set.
9. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Salted Caramel Chocolate Chip Cookie Bars

🍥 INGREDIENTS 🍥
chocolate chips
caramel
cookie dough
sea salt/sprinkles

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
1. Preheat oven to the temperature specified on the cookie dough package. Lightly grease a baking dish or line with parchment paper. 2. Press about half of the cookie dough evenly into the bottom of the prepared baking dish. 3. Spread a layer of caramel over the cookie dough. 4. Sprinkle a generous amount of chocolate chips over the caramel layer. 5. Top with the remaining cookie dough, gently pressing it down to create a top layer. You can crumble it or press it flat. 6. Bake for 25-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs. 7. Immediately after removing from the oven, sprinkle with sea salt and/or sprinkles. 8. Let Cool completely before cutting into bars and serving.

Cream-Filled Custard Doughnuts (Boston Cream–Style)

🍥 INGREDIENTS 🍥
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon salt
Doughnut batter (store-bought or homemade)
Chocolate glaze

👨🏻‍🍳 DIRECTION 👨🏻‍🍳
1. **Prepare the Custard:** In a medium saucepan, whisk together the whole milk, granulated sugar, egg yolks, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until thoroughly chilled, at least 2-3 hours or overnight.
2. **Prepare the Doughnuts:** If using homemade doughnut batter, prepare according to instructions. If using store-bought, follow package directions for frying or baking the doughnuts until golden brown and cooked through. Let cool completely.
3. **Fill the Doughnuts:** Once the doughnuts are cool and the custard is chilled, use a pastry bag fitted with a long, thin piping tip to fill each doughnut with the custard. Insert the tip into the side of the doughnut and pipe until the doughnut feels full and slightly heavy.
4. **Glaze the Doughnuts:** Dip the top of each filled doughnut into the chocolate glaze, allowing any excess to drip off. Place on a wire rack for the glaze to set.
5. **Serve:** Serve immediately or store in an airtight container in the refrigerator.