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Italian Hazelnut Cookies with Nutella
Lunch Italian

Italian Hazelnut Cookies with Nutella

4.7

Prep
15 min
Cook
18 min
Total
240 min

Instructions

  1. 1 In a large bowl, mix together hazelnuts, flour and sugar. Mix in butter, egg yolk and salt until combined. Form into ball; wrap in plastic wrap. Refrigerate for 3 hours.
  2. 2 Preheat oven to 300 degrees F. Roll dough into 48 small balls, about 2 tsp each. Arrange balls, about 2 inches apart, on parchment paper-lined baking sheets.
  3. 3 Bake, in batches, for about 18 minutes or until just set and lightly golden brown. Let cool completely on cooling rack.
  4. 4 Spread or pipe 1 tsp Nutella® hazelnut spread over the bottoms of half of the cookies. Sandwich with remaining cookies.

By Nutella hazelnut spread

Continental Brownies
Lunch

Continental Brownies

4.1

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
  2. 2 Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
  4. 4 Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

By Zhora Autumn

Oatmeal Cinnamon Cream Pies
Lunch

Oatmeal Cinnamon Cream Pies

5.0

Prep
30 min
Cook
7 min
Total
42 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
  3. 3 Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
  4. 4 Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
  5. 5 Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
  6. 6 Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
  7. 7 Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
  8. 8 Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

By Kimberly

Royal Icing
Dessert American

Royal Icing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
  3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
  4. 4 Use to pipe or decorate cookies.

By Diane

Almond Paste with Whole Almonds
Dessert American

Almond Paste with Whole Almonds

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it; at this point, the mixture should still be crumbly, not paste-like.
  2. 2 Add beaten egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
  3. 3 Use a silicone spatula to remove almond paste from the food processor. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Easy Chocolate Icebox Cake
Dessert American

Easy Chocolate Icebox Cake

5.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Line an 8x4-inch loaf pan with plastic wrap, allowing the wrap to hang over the sides completely.
  3. 3 Place cream in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Add powdered sugar and vanilla extract; continue to beat until soft-medium peaks form. Reserve 1 cup of whipped cream and refrigerate until ready to use.
  4. 4 Place a thin layer of whipped cream in the bottom of the prepared pan. Reserve 2 cookies for garnish. Add a layer of cookies over the cream, breaking any cookies as necessary to fill in any empty spaces; top with 1/4 of remaining cream. Top with another layer of cookies and another 1/4 of remaining cream. Repeat the process two more times until all the cream is used. Top with remaining cookies, pressing them into the cream. Wrap the plastic around the loaf and refrigerate at least 8 hours.
  5. 5 When ready to serve, unwrap cake and invert onto a serving plate. Top cake with reserved whipped cream. Crush reserved 2 cookies and sprinkle on top as garnish.
  6. 6 Slice and serve as desired. Enjoy!

By Nicole McLaughlin

Blueberry Turnovers
Breakfast American

Blueberry Turnovers

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Roll out crescent dough triangles onto a baking sheet.
  3. 3 Place 1 tablespoon blueberries on widest end of each triangle; top each group blueberries with 1/2 teaspoon confectioners' sugar. Roll up crescent rolls around blueberries, starting with the wide ends. Pinch both sides to completely seal.
  4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool on a wire rack for 5 minutes.
  5. 5 Dust turnovers with remaining confectioners' sugar. Drizzle with vanilla frosting.

By Charita Braker

Puppy Chow
Dessert American

Puppy Chow

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt chocolate in a saucepan over low heat, stirring until smooth.
  3. 3 Stir in peanut butter and mix until smooth.
  4. 4 Remove from heat and add cereal. Stir until coated.
  5. 5 Pour powdered sugar into large resealable plastic bag.
  6. 6 Add cereal and shake until well coated.
  7. 7 Store in an airtight container. Serve and enjoy!

By Nicky

Shortbread Crust
Dessert American

Shortbread Crust

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
  3. 3 Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

By Silly Rabbit

Chocolate Peanut Butter Cups
Dessert American

Chocolate Peanut Butter Cups

4.7

Prep
120 min
Cook
Total
120 min

Instructions

  1. 1 Trim 12 paper muffin cup liners to half of their height.
  2. 2 Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
  3. 3 Mix peanut butter, confectioners' sugar, and salt together in a small bowl; divide into the chocolate cups. Melt remaining chocolate and spoon over peanut butter filling. Spread chocolate to edges of cups. Let the chocolate cool and set before serving.

By SHAUNNSMOM

Lemon Whippersnappers
Dessert American

Lemon Whippersnappers

4.2

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 In a large bowl, combine cake mix, whipped topping, and egg; mix until well combined. Cover and refrigerate for at least 3 hours or overnight. (Or wrap the dough in plastic and freeze.)
  2. 2 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets or line with parchment paper.
  3. 3 Roll dough into 1-inch balls, then roll each ball in confectioners' sugar to coat.
  4. 4 Bake in the preheated oven until cookies are set but not browned, 10 to 12 minutes. Cool on a wire rack.

By Jennifer

Creamy Chocolate Frosting
Dessert American

Creamy Chocolate Frosting

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sift confectioners' sugar and cocoa powder into a medium bowl.
  3. 3 Beat butter in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in sugar mixture alternately with evaporated milk until well combined; blend in vanilla.
  4. 4 Beat mixture on high speed until light and fluffy. Adjust consistency with more milk or sugar, if desired.

By Tracy Larsen

Melt-in-Your-Mouth Shortbread
Dessert American

Melt-in-Your-Mouth Shortbread

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter in a large bowl with an electric mixer until light and fluffy. Add flour, confectioners' sugar, and cornstarch; beat on low for 1 minute, then high for 3 to 4 minutes. Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
  3. 3 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

By Jennifer Wilton

Real Strawberry Frosting
Dessert American

Real Strawberry Frosting

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place strawberries in a blender; purée until smooth.
  2. 2 Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.
  3. 3 Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners' sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.
  4. 4 Beat in 1 cup confectioners' sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.
  5. 5 Beat remaining 1/2 cup confectioners' sugar into mixture until just blended.

By Candice

Cream Cheese Frosting
Dessert American

Cream Cheese Frosting

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese and softened butter in a medium bowl until smooth and creamy. Mix in vanilla.
  3. 3 Gradually add sugar, beating after each addition until incorporated. Continue to beat until frosting is very smooth.
  4. 4 Use to frost cooled cakes or cupcakes.

By Jan

Whipped Pumpkin Dip
Appetizer American

Whipped Pumpkin Dip

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Beat cream cheese in a large bowl with an electric mixer until smooth; beat in pumpkin purée until well combined. Beat in confectioners' sugar and pumpkin pie spice until evenly mixed. Fold in whipped topping.
  2. 2 Cover the bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.

By Cynthia Moinet

Cheesecake-Stuffed Strawberries
Dessert American

Cheesecake-Stuffed Strawberries

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealable bag with a corner snipped.
  3. 3 Fill cavities of cored strawberries with the cream cheese mixture. Dip-filled side of strawberries in the crushed graham crackers to coat.
  4. 4 Enjoy!

By Karen B

Maple Meringues
Dessert American

Maple Meringues

4.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
  3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Marshmallow Fondant
Pantry American

Marshmallow Fondant

4.6

Prep
30 min
Cook
5 min
Total
515 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
  3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
  4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
  5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
  6. 6 Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
  8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Cannoli Dip
Dessert American

Cannoli Dip

4.8

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated.
  3. 3 Fold in chocolate chips until well-blended. Cover bowl with plastic wrap and place in the refrigerator until chilled, at least 10 minutes.
  4. 4 Serve and enjoy!

By Megan