Funfetti Cookies from Scratch

July 20, 2020 by kim Leave a Comment

Funfetti anything just brings me so much joy. The colorful sprinkles, the simple cookie, the unbeatable taste… I’ve never met a person that doesn’t like Funfetti.

In case you don’t have a box of Funfetti mix handy, you can always whip up a batch of your own Funfetii cookies. These are really just sugar cookies with sprinkles.

This dough is so beautiful. Just look at it. I need to invest in some fun sprinkles. I don’t have any right now in my pantry except for the jimmies you find at the grocery stores.

These cookies are just slightly crispy on the edges and have a chewy center.

My little tester couldn’t wait to snatch one up after I took this photo.

Recipe from Pretty Simple Sweet.

Funfetti Cookies from Scratch

July 20, 2020

by kim

Category cookies dessert

Ingredients

2 and ⅛ cups AP flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
⅔ cup granulated sugar
¾ cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sprinkles

Instructions

Preheat oven to 350F.
Cream together the butter, granulated sugar, and powdered sugar. Beat in egg and vanilla extract just until combined.
Add the flour, baking soda, and salt until combined. Stir in sprinkles. Do not overmix.
Shape dough into balls and place on the cookie sheets about 2 inches apart.
Bake for 11-12 minutes.

It’s been a while since I posted a savory recipe on here so let’s ease into it. This is a simple recipe for spaghetti carbonara and it’s a lot lighter than my normal recipe since it doesn’t have any heavy cream.

This is straight to the point- pasta, cheese, and eggs.

It’s great as a basic side dish and will go with just about everything.

I threw in some red pepper flakes for a little kick in my bowl but left it out for the kiddos.

From Ree Drummond on The Food Network.

Spaghetti Carbonara

July 10, 2020

by kim

Category dinner pasta pork

Ingredients

1 pound spaghetti
2 tbsps olive oil
4 ounces pancetta, chopped
4 large eggs
1/2 cup grated Parmesan
salt and pepper, to taste

Instructions

Cook the spaghetti according to the package directions.
In a skillet over medium-high heat, add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
In a bowl, whisk the eggs with the cheese and some salt and pepper.
When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don’t scramble. Add some of the hot cooking water to thin it out and form a sauce.

Levain Bakery Chocolate Chip Walnut Cookies

July 2, 2020 by kim Leave a Comment

You know how sometimes you make such a darn good recipe that you need to shout it from the rooftops? This is it. This is the only good thing that has come from 2020 so far and I’m here to share it with you.

This is the best cookie recipe I’ve made in probably the last ten years. Believe me when I say this is good. I couldn’t even wait to post it. I baked them today, took photos, and immediately got on my computer as soon as the girls fell asleep.

Honestly, I haven’t felt this inspired with my blog in a while. I even updated the PHP, got my Pinterest button to work again, and updated allllll the things. I feel like my blog just got a second breath. Speaking of, I need to give a shoutout to the tech support at HostGator. THEY’RE AWESOME! I spent two nights trying to figure out things with making my blog secure again and they solved my issue in literally eight minutes via chat. Coders are magical fairies.

Ok, back to these cookies. This picture above is from having no patience and picking it up ten minutes after I took them out of the oven. They look super under-baked, but they really just need time to sit. I promise they’ll toughen back up with time to the perfect consistency.

See what I mean? Do you believe me now? Patience is key for these. Also, making gigantic cookies that are normally four servings each is the way to go. I don’t know if I’ll ever make a regular sized cookie again.

This is my first recipe from A Bountiful Kitchen and it’s veryyy impressive. They really do taste, look, and feel like Levain cookies. Levain cookies are still my favorite cookies on earth. I haven’t found another like it… until now.

Levain Bakery Chocolate Chip Walnut Cookies

July 2, 2020

by kim

Category chocolate chip cookies dessert nuts

Serving Size

8 cookies

Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
1 3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea salt
2 cups walnut halves
2 cups chocolate chunks

Instructions

Cream together butter and both sugars.
Mix in the egg until smooth.
Gradually stir in both flours, baking powder, baking soda, and sea salt until just combined.
Mix in the walnut halves and chocolate chunks by hand.
Cover and refrigerate for at least an hour.
Preheat oven to 400.
Break up the dough into 8 pieces by hand. Put four cookie dough balls at a time on a baking sheet on the middle rack.
Bake for 12 minutes, until just browned.
Let cool COMPLETELY before moving/serving.

Funfetti Cookies from Scratch

Ingredients

Instructions

Spaghetti Carbonara

Ingredients

Instructions

Levain Bakery Chocolate Chip Walnut Cookies

Ingredients

Instructions

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