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unsalted butter, softened

Jan D'Atri > unsalted butter, softened

unsalted butter, softened

Snickerdoodles

May 30, 2023 by Jan D'Atri

If you want to bake up a scrumptious Snickerdoodle cookie with that classic soft and chewy texture, there are a couple of tips to get you the best results. First, don’t skimp on the cream of tartar. That’s what gives the Snickerdoodle that twist of tanginess. (If you don’t have it, go buy a nice fresh bottle. You may be making these a lot!) Next, whisking the butter and sugar together for a long time is important because it whips air into the cookie dough, which helps make them soft and chewy. So whisk for at least 5 minutes until light and super fluffy. (Christina Tosi, cookbook author and owner of the award-winning Milk Bar Bakery says that under-whisking the butter and sugar is the biggest mistake home cooks make.) Then, don’t over bake the cookies. You want that chewy center. Finally, roll the dough in the cinnamon sugar mixture twice. The topping here is just as important as the batter. So now, go gather up your room temperature butter, eggs and the rest of the ingredients, because, a day without a Snickerdoodle is just plain crummy!

Filed Under: Recipe

Dulce de Leche Cupcakes

January 19, 2022 by Jan D'Atri

It’s a Latin American favorite that the western world has embraced as its own. Dulce de Leche, a thick and sugary caramel-like sauce made by slowly heating sweet milk, has found its way into just about every dessert and beverage we love. Here is a rich and delicious cupcake made with homemade Dulce de Leche that’s incorporated in the batter as well as the frosting. Enjoy!

Filed Under: Recipe

Reese’s Peanut Butter Oatmeal Bars

November 8, 2019 by Jan D'Atri

Reese's Plated

All I can say is I love these Reese’s to pieces! These chewy, chunky treats really raise the bar on goodness! Reese’s Peanut Butter Oatmeal bars are the best combination of peanut butter and chocolate that I’ve tasted in a long time! It starts with delicious peanut butter oatmeal cookie dough that gets spread on a baking sheet. Then the minute you pull it out of the oven, a layer of chocolate chips gets sprinkled over top which start to melt. Then you’ll spoon a delicious smooth and creamy peanut butter topping over the melting chocolate and swirl the two to create a gorgeous marbleized coating. The final touch is to dot the topping with chopped up chunks of mini Reese’s Peanut Butter Cups. Wow! When you bite into the chewy bar, you get the peanut butter, the oats, the chocolate and the Reese’s all in one scrumptious bite. These cookie bars are great for making ahead and they hold up well for a school lunchbox. If you’re thinking about a dessert platter or cookie exchange this holiday season, I would not hesitate to add these to your line-up! If you make Reese’s Peanut Butter Oatmeal Bars ahead, you can seal them well and store them in the freezer. I think you’ll love these Reese’s to pieces, too!

Watch my How To Video for Reese’s Peanut Butter Oatmeal Bars here!

Filed Under: Recipe

Reese’s Peanut Butter Oatmeal Bars

November 6, 2019 by Jan D'Atri

Reese’s Peanut Butter Oatmeal Bars

Filed Under: One Minute Kitchen

Carrot Cookies

April 17, 2019 by Jan D'Atri

carrot cookies

[Read more…] about Carrot Cookies

Filed Under: Recipe

Sunny Citrus Lemon Bars

August 31, 2022 by Jan D'Atri

Lemon Bars in Baking dish

If you didn’t get your fill of lemonade, lemon cake or lemon anything this summer, Labor Day weekend is your chance to indulge in citrusy, bright and tangy Lemon Bars. It’s the perfect way to say goodbye to summer! Although lemon loaf, lemon curd, lemon cakes, pies and cookies have been around for centuries, the lemon bar or lemon square is apparently a relatively new creation. In fact, the website joepastry.com, credits the R&D department at Betty Crocker Inc. with dreaming up the very first lemon bar and printing the first known recipe in 1963. In 1993, Betty Crocker added the Lemon Bar to its Supreme Dessert Bar line of baking mixes, but nothing compares to making lemon bars from scratch. A four ingredient crust and a few more ingredients to make a filling and you’ve got a fantastic dessert that is delicious chilled or room temperature and travels well for your Labor Day weekend celebration! Where did I get the recipe? I adapted it from my 1992 Betty Crocker’s Ultimate Cookie Book, of course!

Filed Under: Recipe

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