blue. green. and everything in between.

October 2, 2011

justbesplendid:

Three Ingredient Nutella Cookies by Kirbie’s Cravings

Yield: 10 cookies
Prep Time: 5 mins
Cook Time: 8 mins
ingredients:
1 cup of Nutella1 cup of flour1 egg
directions:
1. Preheat oven to 350 F.
2. Mix all ingredients with a large spoon until a dough batter forms. The batter may be slightly crumbly, but should come together for the most part. . Form into 1 inch balls. Place on a cookie sheet. Press the balls down with the palm of your hand until they are round and flat. I smoothed out the edges of the cookies after flattening them. Space them about 1 inch apart. Bake for 7-8 minutes for the cookies to set.

Three Ingredient Nutella Cookies by Kirbie’s Cravings

Yield: 10 cookies

Prep Time: 5 mins

Cook Time: 8 mins

ingredients:

1 cup of Nutella
1 cup of flour
1 egg

directions:

1. Preheat oven to 350 F.

2. Mix all ingredients with a large spoon until a dough batter forms. The batter may be slightly crumbly, but should come together for the most part. . Form into 1 inch balls. Place on a cookie sheet. Press the balls down with the palm of your hand until they are round and flat. I smoothed out the edges of the cookies after flattening them. Space them about 1 inch apart. Bake for 7-8 minutes for the cookies to set.

10:30pm | URL: http://tmblr.co/Z4EIXyADmtDf

(Notes: 1,592)

September 26, 2011

justbesplendid:

Cookies and cream cheesecake by The Girl Who Ate Everything

(adapted from Martha Stewart)

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.