simple cooking recipes (2024)

• 1cup (226g)salted butter,cold and diced into 1 pieces*
• 2/3cup (142g)granulated sugar
• 1/2almond extract
• 2 1/4cups (318g)all-purpose flour(scoop and level flour to measure)
• 3Tbsp (30g)nonpareils sprinkles,divided (any color)
• 
  

1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.

2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.

3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).

4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).

5. Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.

6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.

7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.

8. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.

9. Cool completely then transfer to an airtight container and store at room temperature.

• 1cup (226g)salted butter,cold and diced into 1 pieces*
• 2/3cup (142g)granulated sugar
• 1/2almond extract
• 2 1/4cups (318g)all-purpose flour(scoop and level flour to measure)
• 3Tbsp (30g)nonpareils sprinkles,divided (any color)
• 
  

1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.

2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.

3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).

4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).

5. Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.

6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.

7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.

8. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.

9. Cool completely then transfer to an airtight container and store at room temperature.

• 1cup (226g)salted butter,cold and diced into 1 pieces*
• 2/3cup (142g)granulated sugar
• 1/2almond extract
• 2 1/4cups (318g)all-purpose flour(scoop and level flour to measure)
• 3Tbsp (30g)nonpareils sprinkles,divided (any color)
• 
  

1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.

2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract.

3. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together).

4. Mix and fold in 2 1/2 Tbsp sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out).

5. Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.

6. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough.

7. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart.

8. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet.

9. Cool completely then transfer to an airtight container and store at room temperature.

Cake

• 2cups (284g)all-purpose flour, plus more for dusting pan
• 3(26g)cornstarch
• 1/2salt
• 1/2baking soda
• 1/2baking powder
• 12(170g)unsalted butter, softened
• 1 1/2cups (315g)granulated sugar
• 1lemon zest
• 4large eggs
• 1 1/2vanilla extract
• 1cup (283g)sour cream (I used light because it’s what I had on hand)

Strawberry layer

• 2fresh strawberries,diced, plus 12 more small whole for garnish
• 3 1/2(45g)granulated sugar

Cream layer

• 2cups (475ml)heavy cream
• 6oz (170g)cream cheese, softened
• 1/2tspvanilla extract
• 3/4cup (90g)powdered sugar

1. For the cake:Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy.Mix in eggs one at a time then mix in vanilla.

3. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).

4. Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes.

5. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

6. For the strawberry layer:Toss diced strawberries with sugar. Let rest 10 minutes.

7. For the cream layer:In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).

8. In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.

9. To assemble trifles:Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.

10. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.

11. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).

source

Cake

• 2cups (284g)all-purpose flour, plus more for dusting pan
• 3(26g)cornstarch
• 1/2salt
• 1/2baking soda
• 1/2baking powder
• 12(170g)unsalted butter, softened
• 1 1/2cups (315g)granulated sugar
• 1lemon zest
• 4large eggs
• 1 1/2vanilla extract
• 1cup (283g)sour cream (I used light because it’s what I had on hand)

Strawberry layer

• 2fresh strawberries,diced, plus 12 more small whole for garnish
• 3 1/2(45g)granulated sugar

Cream layer

• 2cups (475ml)heavy cream
• 6oz (170g)cream cheese, softened
• 1/2tspvanilla extract
• 3/4cup (90g)powdered sugar

1. For the cake:Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy.Mix in eggs one at a time then mix in vanilla.

3. Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).

4. Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 24 minutes.

5. Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups (you’ll have a little left over cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

6. For the strawberry layer:Toss diced strawberries with sugar. Let rest 10 minutes.

7. For the cream layer:In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step).

8. In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.

9. To assemble trifles:Place 12 cake rounds in 12 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.

10. Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer. Repeat layering process once more.

11. Garnish each with a fresh strawberry. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).

source

While cookies are cooling, make the cream cheese frosting:

• 12 ounces unsalted butter, slightly softened but still cold
• 4 ounces salted butter, slightly softened but still cold
• 8 ounces cream cheese, block style like Philadelphia Cream Cheese
• 6-7 cups confectioners’ sugar
• 1 tablespoon vanilla bean paste
• 2 tablespoons heavy whipping cream

1. In bowl of stand mixer, beat butter and cream cheese on medium speed until well combined.
2. Gradually add in confectioners’ sugar one cup at a time, scraping down sides of bowl as necessary.
3. Add vanilla and heavy cream and mix until combined. Mix on low several minutes until fluffy and light.

Fill a piping bag fitted with a large round tip like an806. Gather all of your toppings for assembly. I used meringue kisses (in various shapes, sizes and colors), green M&M’s, pink sixlets, pink and green sprinkles.

Lay one cookie flat onto serving board or parchment paper. Pipe dollops of frosting all over the cookie to completely cover it.

source : here