I’ve been mixer-less for the past month and it’s been positively killing me! So far I’ve only made one batch of cookies, and those cookies did not turn out at all. I tried my recipe for my favorite peanut butter cookies thinking that I’d probably be able to mix the dough by hand vigorously enough to not need a mixer, but I was wrong. I melted the peanut butter in order to keep the dough from being too thick so it would be easier to mix, but then the dough was too runny… Anyways, the moral of the story at that point was until I got my mixer back I would not be able to bake any more cookies.
My grandma saved the day. When looking through a notebook of my grandma’s favorite recipes I saw “no-mixer” chocolate chip cookie recipe and flipped out with excitement. So if you’re without a mixer, or simply want to do things the old-fashioned way, you’ve got to try this one out. It’s so simple and delicious I’m really not sure why I’ve ever made cookies any other way.
2½ cups flour
1 tsp salt
1 tsp baking soda
1 cup packed light brown sugar
1 cup granulated sugar
1 cup melted butter
2 tsp vanilla
1 cup peanut butter & milk chocolate chips
First, whisk together the flour, salt and baking soda in a medium sized bowl.
In a large bowl whisk the brown and white sugar until they’re incorporated and then add the melted butter and whisk really well. Add the eggs one at a time, and then the vanilla, whisking in between.
Add the dry ingredients to the sugary buttery egg mixture (yum), and stir them so they’re totally combined. Set that whisk aside; a spatula or large spoon will work best for this. Mix in the chocolate chips, and refrigerate for about 10 minutes. (If you’d like, scoop the dough into balls and then refrigerate them.)
While the dough is getting chilled preheat your oven to 375ºF.
If the dough hasn’t already been scooped into balls do that after it has chilled for 10 minutes, and bake for 10-12 minutes, watching them carefully until they turn golden brown. Let cool on baking sheet for about a minute, and then carefully transfer the cookies to a plate to finish cooling.
Happy first day of August!
How did August get here so fast? If you’re looking for a nice refreshing snack for the few hot summer days we have left, you’re in the right place! This is definitely one of my favorite summer snacks. My mom used to make these for me all the time when I was young. If you love watermelon you will love this recipe! Not only will you love eating them but you they are fun to make as well! Watermelon has always been one of my favorite fruits, not only is it tasty by itself but there are so many recipes out there that make this fruit even better!
This recipe will make 6 popsicles. Feel free to double (or triple!) the recipe for even more frozen treats!
- 3 Cups cubed watermelon
- 1/2 Cup Yogurt (Greek,or plain)
- 1 Tbs Lemon Juice
- 1/4 Cup Granulated Sugar
- 6 Popsicle Sticks
- In a blender combine the Sugar, watermelon, yogurt, and lemon juice
- Blend it all together until it is perfectly smooth.
- Next pour the mixture into popsicle molds and insert sticks.
- Put into the refrigerator and freeze for about 4 hours (or overnight) until firm and frozen all the way through.
- Best part of all ENJOY these nice cooling treats
A finished mini pudding pie.
This dessert is fun, serving sized and doesn’t cost an arm and a leg in money or time. In fact they only take half an hour to make For the pie crust I like to use the recipe found at http://allrecipes.com/Recipe/Easy-Pie-Crust/ . It comes out a little salty though, so I take the salt out of the recipe. To make these cute little pies, you will need:
1 1/2 cups of flour
2 teaspoons of white sugar
1/2 a cup of vegetable oil
2 tablespoons of milk
2 cups of milk
2 packages of one type of no cook pudding
1 muffin tin
2 mixing bowls
First mix the two cups of milk with the two packages of pudding in one of the mixing bowls. This will make the pudding very thick. Put it in the fridge to chill.
Next preheat the oven to 400 and follow the directions for the pie crust recipe. Instead of pressing the pie crust into a pie pan, press it into each of the holes of the muffin pan around the bottom and sides. Put the muffin pan in the oven and let the crusts cook for fifteen minutes. After the fifteen minutes are up take them out and put them in the freezer for five minutes, to cool down.
When the crusts have cooled down take them out. Also take the pudding out of the fridge. Spoon the pudding into the mini crusts. Either serve them then, or put put them in the fridge until you are ready to serve them later. Enjoy!