Iced coffee

I love starbucks, otherwise coffee isn't among my needs everyday. well until the twins came! i'm so happy i found this! It doesn't have that watered down flavor, it's so rich and just ooh so yummy!

Coffee (brewed cold or hot)
cup of ice
12oz can of evaporated milk
14oz can of sweetened condensed milk

Combine your milks and refrigerate. Pour coffee over cup of ice and add as much or little of the "milk" mixture and enjoy! Keep milk mixture refrigerated! 

Two Minute mug brownie

Every time I look at this recipe, I end up making it. One: it's sooo super easy. Two: I always have all the ingredients.

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm. And even better, with vanilla ice cream!

white chocolate oatmeal cookies

3/4 cup quick-cooking oats
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1 large egg
3/4 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely crushed Biscoff (or other spice) cookies (I can never find the Biscoff anymore)
3/4 cup white chocolate chips

Lightly toast your dry oats by placing in a large frypan over medium heat; cook about 4 minutes, stirring frequently, until oats turn golden and become aromatic. Remove from heat and cool.

Use an electric mixer to combine butter and sugar. Add egg and vanilla, mix until combined.

In a separate bowl combine flour, baking soda, salt and Biscoff crumbs. Gradually add flour mixture to butter mixture, beating just until combined. Stir in toasted oats and white chocolate chips.

Chill 30 minutes (up to overnight). If chilling overnight, let sit on counter for 10 minutes or so before scooping.

Heat oven to 350 degrees F.

Drop rounded tablespoons of dough onto cookie sheet Bake 10 minutes or until barely golden brown on the edges. Transfer cookies to wire racks to cool.

CHIFFON FUDGE COOKIES

1 1/2 cups bittersweet chocolate chips, divided
3 large egg whites, room temperature
2 1/4 cups confectioners sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt


Place 1 cup chocolate chips in a microwave-safe container. Melt chips in microwave, stirring every 30 seconds or so, for about 2 minutes or until no longer lumpy. Set aside to cool slightly.


Using an electric mixer, beat the egg whites in a large bowl to soft peak stage. Gradually beat in 1 cup confectioners sugar. Continue beating meringue mixture until it reaches stiff peak.


In a separate bowl, whisk 3/4 cup confectioners sugar, cocoa, cornstarch, and salt. On low speed, beat dry ingredients into meringue just until combined. Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips.


Cover and chill dough for 1 hour (up to overnight). Don’t skip this or your cookies will be too flat.


Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment (do not skip this with these cookies…they will stick).


Place remaining 1/2 cup confectioners sugar in bowl. Roll 1 level tablespoon of dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

caramel thumbprint cookies

1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar
2 1/2 tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream

Use an electric mixer to cream together the butter, sugar and egg. Add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed mixture. Mix just until the dough comes together. Refrigerate for 1 hour, up to overnight.

Scoop level tablespoons of dough and roll into balls.

Place on a silpat or parchment-lined cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. (I like a pretty big indentation because, let’s face it, the caramel is the best part.) Bake at 350 for 10 to 15 minutes, until they’re barely golden on the sides. Remove from oven and immediately re-poke your thumbprints if they’ve faded. (You can use the tip of a wooden spoon if too hot.) Let them cool. While they’re cooling, make the caramel.

Combine the sugar and 2 tablespoons water in a medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously. Mixture will bubble, then settle down to a velvety caramel.

By now your cookies should be cooled. Spoon as much warm caramel as you can into the indentations of your cookies.

You may have a bit of caramel left over. Drink it before anyone finds out.