Â½ cup (125 mL) softened butter Â½ cup (125 mL) brown sugar Â½ cup (125 mL) granulated sugar â¨1 egg â¨1 tsp (5mL) pure vanilla extract â¨1 cup (250mL) all purpose lour â¨1 cup (250mL) large flake oats â¨Â½ cup (125mL) whole wheat flour â¨1 tsp (5mL) baking soda â¨2 cups (500mL) semi-sweet chocolate chips â¨2 bananas, sliced â¨ Method: Preheat oven to 350Â°F (180Â°C). Line baking sheet with parchment paper. Cream butter, sugar and brown sugar together in a stand mixer, or with a hand blender. Add egg and vanilla and mix until blended. In a separate bowl mix flours, oats, and baking soda. On low speed, add the flour mixture and mix until incorporated. Mix in chocolate chips. Add cut bananas and mix on low just until they are evenly distributed and some of the banana is mashed up. Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2â (5cm) apart. Bake in preheated oven 20 minutes until the edges are lightly browned. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack. Makes about 36 ...
Ingredients Â¾ cup (180g) unsalted butter 2Â¼ cups (550 mL) packed brown sugar 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder Pinch salt Â¾ cup (175 mL) chopped pecans 2 large eggs 2 tsp (10 mL) pure vanilla extract 1 cup (250 mL) toffee pieces (like Skor) Method: Preheat the oven to 350ÂºF (180ÂºC). Grease and line an 8x8" baking pan with parchment. Melt the butter in a saucepan and stir in the brown sugar just until dissolved together. Let cool while you prep the rest. Whisk together the flour, baking powder and salt in a medium bowl. Toast the pecans in a (dry) fry pan over medium heat. Stir, into the cooled sugar and butter mixture, the eggs, one at a time, and vanilla extract . Then add the dry ingredients into the saucepan, mix until combined. Stir in the toffee and toasted pecans. Spread the batter into the prepared pan. Bake about 45 minutes until golden brown and a cake tester inserted into the centre comes out clean. Cool for 15 minutes, remove from pan and slice into bars.
The secret ingredient in this super creamy and velvety rich macaroni and cheese is mascarpone! No need to make a roux, and risk ending up with a clumpy mess, just smooth and rich every time. Servings: 6 Ingredients: 1 pound (454g) elbow macaroniâ¨2 Tbsp (30 mL) unsalted butterâ¨Â½ cup (125 mL) 35% creamâ¨8 ounces (225g) Mascarpone Cheeseâ¨8 ounces (225g) cheddar cheese, grated â¨Salt and freshly-ground black pepper to taste Optional hot sauceâ¦ if you like Method: Cook pasta al dente, following package instructions. Melt butter and cream in a medium saucepan over medium heat until butter is melted and cream is hot. Add salt & pepper to taste. Mix in Mascarpone and Cheddar Cheeses until smooth. Stir in hot sauce if you like. Add cooked pasta to cheese mixture and stir to fully coat. Serve.
Ingredients: 1 cup (250 mL) softened butterâ¨Â¾ cup (175 mL) brown sugar, packed â¨Â½ cup (125 mL) sugar â¨1 egg â¨1Â½ tsp (7 mL) pure vanilla extract â¨2 cups (500 mL) all purpose flour â¨1 tsp (5 mL) baking soda â¨Â¼ tsp (1 mL) salt â¨6 squares semi-sweet baking chocolate, chopped â¨25 caramels, quartered â¨Â¾ cup (175 mL) coarsely chopped pecans (optional) Method: Preheat oven to 375Â°F (190Â°C). Line baking sheet with parchment paper. On medium speed with an electric mixer cream together butter, brown and white sugars until light and creamy. Mix in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture, in 2-3 additions, on low speed until blended. Stir in remaining ingredients. Drop dough by spoonfuls onto prepared baking sheets. Bake for 8 - 12 minutes, or until light golden. Cool 5 minutes on baking sheet then cool completely on a rack. Makes about 36 cookies
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