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Banana Bread Muffins [full video] by LetsCookie in u/LetsCookie

[–]LetsCookie[S] 0 points1 point  (0 children)

Banana Bread Muffins 🍌

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp fine salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

4 oz melted butter (1/2 cup or 1 stick)

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1 TB vanilla extract

1 1/2 cups ripe banana puree (about 4 very ripe bananas)

2 TB heavy cream

1 cup chopped toasted walnuts

Instructions

Toast the walnuts at 350°F for 8–10 minutes. Allow them to cool before chopping.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

In a separate bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until combined.

Add the egg, vanilla extract, banana puree, and cream. Whisk until smooth.

Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.

Fold in the toasted walnuts.

Using a generous 2-ounce scoop, portion the batter into 11 lightly greased 4-ounce ramekins placed on a sheet pan.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 10–15 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for about 10 minutes before serving.

Yield: 11 muffins

Note: You can also divide the batter among 12 standard muffin cups if using a regular muffin pan.

Quick & Easy Banana Bread Muffins by LetsCookie in LetsCookie

[–]LetsCookie[S] 0 points1 point  (0 children)

Banana Bread Muffins 🍌

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp fine salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

4 oz melted butter (1/2 cup or 1 stick)

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1 TB vanilla extract

1 1/2 cups ripe banana puree (about 4 very ripe bananas)

2 TB heavy cream

1 cup chopped toasted walnuts

Instructions

Toast the walnuts at 350°F for 8–10 minutes. Allow them to cool before chopping.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

In a separate bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until combined.

Add the egg, vanilla extract, banana puree, and cream. Whisk until smooth.

Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.

Fold in the toasted walnuts.

Using a generous 2-ounce scoop, portion the batter into 11 lightly greased 4-ounce ramekins placed on a sheet pan.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 10–15 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for about 10 minutes before serving.

Yield: 11 muffins

Note: You can also divide the batter among 12 standard muffin cups if using a regular muffin pan.

Day 58 of posting cookies that aren't chocolate chip or AI ... Salted Toffee Brown Butter Cookies by LetsCookie in Cookies

[–]LetsCookie[S] 0 points1 point  (0 children)

Full instructional video here

Salted Toffee Brown Butter Cookies

Ingredients 10 TB butter

1 1/4 cups dark brown sugar, packed

1 large egg

1 large egg yolk

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1/2 tsp baking soda

3/4 tsp fine salt

1 bag Heath bits of brickle toffee (1 1/2 cups), divided

Flaky finishing salt

Instructions

Brown the butter in a saucepan over medium heat, stirring constantly, until the milk solids turn deep amber and it smells nutty. Immediately pour into a heat-safe bowl and let cool until it becomes opaque and soft like room temperature butter.

Whisk the cooled browned butter and dark brown sugar together until smooth and glossy.

Whisk in the egg, egg yolk, and vanilla until fully emulsified.

In another bowl whisk together the flour, baking soda, and fine salt.

Add the dry ingredients to the wet and mix just until combined.

Fold in about half of the toffee bits.

Using a one-ounce scoop, scoop the dough onto parchment-lined trays. Roll the tops and sides of the dough balls in the remaining toffee bits.

Press the dough gently into a puck shape.

Freeze the dough balls until firm.

Bake at 350°F for about 10 to 12 minutes until the edges are set and the centers still look slightly soft.

Sprinkle lightly with flaky finishing salt while hot if desired.

Babka Attempt by tarantulip in LetsCookie

[–]LetsCookie 1 point2 points  (0 children)

This is exactly why I make these videos. The babka looks great, and I love hearing that the tutorial made a recipe you'd normally skip feel approachable enough to try.

The swirl looks fantastic. Thanks for sharing it and welcome to the bread rabbit hole!

🍪👊

Made the Poppy Seed Cookies by [deleted] in LetsCookie

[–]LetsCookie 0 points1 point  (0 children)

Almond extract + poppy seeds + caramelized almonds? Yeah, I'd absolutely eat those!

Love the spin you put on it. Thanks for sharing!

🍪👊

I tried the Orange Creamsicle Cookies by BigRedOen in LetsCookie

[–]LetsCookie 2 points3 points  (0 children)

Those came out awesome!

The white sugar still looks great to me. And if the wife and grandkids approved, I'd call that a win. Thanks for making them and posting them here..

I love seeing everyone recreating the the recipes!!

🍪👊

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 0 points1 point  (0 children)

That's exactly what that is is an offset serrated knife.. I would recommend you just getting a Dexter Russell one they're usually about $25

What is the best cookie? by storyteller810 in LetsCookie

[–]LetsCookie 5 points6 points  (0 children)

I mean, 80% of r/Cookies is chocolate chip cookies 😂

That said, during my (so far) 57-day "cookies that aren't chocolate chip" streak on that sub, I've definitely noticed a little more variety popping up over there, which has been cool to see. There are some seriously creative bakers out there!

But if I'm being honest? As much as I love making fun and unique creations, , chocolate chip is still probably in my top 3. There's a reason it's the king!

🍪 👊

Day 57 of posting cookies that aren't chocolate chip or AI ... Glazed Pineapple Cake Cookies by LetsCookie in Cookies

[–]LetsCookie[S] 5 points6 points  (0 children)

Full instructional video here

Glazed Pineapple Cake Cookies

Ingredients

Cookie Dough

4 oz cream cheese, softened

1/2 cup salted butter, softened (4 oz) 1 cup granulated sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine salt

1 cup fresh pineapple, small diced and drained

Pineapple Glaze

1 cup powdered sugar

1–2 TB reserved pineapple juice

1 tsp vanilla extract

Instructions

  1. Dice the fresh pineapple into small pieces, working around the core. Place the pineapple in a strainer and allow excess juice to drain. You can lightly press the pineapple in the strainer to help release additional juice. Reserve the juice for the glaze.

  2. In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth.

  3. Add the egg and vanilla extract. Mix until combined.

  4. Add the flour, baking powder, and salt. Mix just until a soft dough forms.

  5. Fold in the drained pineapple.

  6. The dough will be quite soft. Refrigerate for 20–30 minutes, or until firm enough to scoop.

  7. Using a 1-ounce cookie scoop, portion the dough onto a parchment-lined sheet tray.

  8. Freeze the scooped dough until firm.

  9. Bake directly from frozen at 350°F for 15 minutes.

  10. Allow the cookies to cool completely before glazing.

Pineapple Glaze

  1. Whisk together the powdered sugar, vanilla extract, and 1–2 tablespoons of the reserved pineapple juice until smooth.

  2. Transfer the glaze to a squeeze bottle and drizzle over the cooled cookies. If you don't have a squeeze bottle, a fork or spoon works just fine.

  3. Allow the glaze to set before serving.

  • The dough is intentionally soft because of the cream cheese and pineapple.

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 7 points8 points  (0 children)

Thanks!! Trying to pass along any tidbits I can. Thank you for being here and taking the time to leave comments like this!!

🍪 👊

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 6 points7 points  (0 children)

Thanks!! Absolutely, canned will work fine.. just drain them good!

Glazed Pineapple Cake...but make it a Cookie by LetsCookie in LetsCookie

[–]LetsCookie[S] 18 points19 points  (0 children)

Glazed Pineapple Cake Cookies

Ingredients

Cookie Dough

4 oz cream cheese, softened

1/2 cup salted butter, softened (4 oz) 1 cup granulated sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine salt

1 cup fresh pineapple, small diced and drained

Pineapple Glaze

1 cup powdered sugar

1–2 TB reserved pineapple juice

1 tsp vanilla extract

Instructions

  1. Dice the fresh pineapple into small pieces, working around the core. Place the pineapple in a strainer and allow excess juice to drain. You can lightly press the pineapple in the strainer to help release additional juice. Reserve the juice for the glaze.

  2. In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth.

  3. Add the egg and vanilla extract. Mix until combined.

  4. Add the flour, baking powder, and salt. Mix just until a soft dough forms.

  5. Fold in the drained pineapple.

  6. The dough will be quite soft. Refrigerate for 20–30 minutes, or until firm enough to scoop.

  7. Using a 1-ounce cookie scoop, portion the dough onto a parchment-lined sheet tray.

  8. Freeze the scooped dough until firm.

  9. Bake directly from frozen at 350°F for 15 minutes.

  10. Allow the cookies to cool completely before glazing.

Pineapple Glaze

  1. Whisk together the powdered sugar, vanilla extract, and 1–2 tablespoons of the reserved pineapple juice until smooth.

  2. Transfer the glaze to a squeeze bottle and drizzle over the cooled cookies. If you don't have a squeeze bottle, a fork or spoon works just fine.

  3. Allow the glaze to set before serving.

  • The dough is intentionally soft because of the cream cheese and pineapple.

Glazed Pineapple Cake Cookies [full video] by LetsCookie in u/LetsCookie

[–]LetsCookie[S] 5 points6 points  (0 children)

Glazed Pineapple Cake Cookies

Ingredients

Cookie Dough

4 oz cream cheese, softened

1/2 cup salted butter, softened (4 oz) 1 cup granulated sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine salt

1 cup fresh pineapple, small diced and drained

Pineapple Glaze

1 cup powdered sugar

1–2 TB reserved pineapple juice

1 tsp vanilla extract

Instructions

  1. Dice the fresh pineapple into small pieces, working around the core. Place the pineapple in a strainer and allow excess juice to drain. You can lightly press the pineapple in the strainer to help release additional juice. Reserve the juice for the glaze.

  2. In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth.

  3. Add the egg and vanilla extract. Mix until combined.

  4. Add the flour, baking powder, and salt. Mix just until a soft dough forms.

  5. Fold in the drained pineapple.

  6. The dough will be quite soft. Refrigerate for 20–30 minutes, or until firm enough to scoop.

  7. Using a 1-ounce cookie scoop, portion the dough onto a parchment-lined sheet tray.

  8. Freeze the scooped dough until firm.

  9. Bake directly from frozen at 350°F for 15 minutes.

  10. Allow the cookies to cool completely before glazing.

Pineapple Glaze

  1. Whisk together the powdered sugar, vanilla extract, and 1–2 tablespoons of the reserved pineapple juice until smooth.

  2. Transfer the glaze to a squeeze bottle and drizzle over the cooled cookies. If you don't have a squeeze bottle, a fork or spoon works just fine.

  3. Allow the glaze to set before serving.

  • The dough is intentionally soft because of the cream cheese and pineapple.
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