RESEPI BISKUT




Oatmeal Trash Cookies Recipe (Makes 26 large cookies)
Ingredients

1-1/4 cups butter, softened

3/4 cup brown sugar, packed

1/2 cup sugar

1 egg

1 teaspoons vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 cups oats

1 cup pretzel sticks, crushed

1/2 cup white chocolate chips

1/2 cup dark chocolate chips

1/2 cup toffee bits

1/2 cup dried cranberries

1/2 cup walnuts, chopped

Directions

Preheat oven to 375 degrees.

In a mixer combine the butter, brown sugar, sugar, egg and vanilla. Mix until fluffy. In another bowl combine the flour baking soda and salt. Add to the butter mixer, mix until well combined. Add oats, pretzels, white chocolate chips, dark chocolate chips, toffee bits, dried cranberries and walnuts. Mix until well combined. Using a ice cream scoop place 6 cookies per cookie sheet and bake 15 minutes. Cool on wire rack.






Red Velvet Krispie Treats
discovered on Runs with Spatulas, inspired by How Sweet It Is

Ingredients:

3 tablespoons butter
1 (10.5 ounce) bag mini marshmallows
1 teaspoon vanilla extract
3/4 cup red velvet cake mix
6 cups Cocoa Rice Krispies cereal
4 ounces white chocolate chips, melted
Preparation:

Line a 9×13-inch pan with wax or parchment paper and grease well.

Heat a large skillet or saucepan over low heat. Add the marshmallows, cake mix, and vanilla. Stir frequently as the marshmallows melt until the mixture is smooth. Quickly fold in the rice krispies to the marshmallow mixture until combined and everything is coated.

Transfer sticky cereal mixture to the prepared pan, pressing down with the back of a greased spoon or your fingers until the top is level. Drizzle white chocolate over top if desired.




SUPER FUDGY BROWNIES
Resipi : Martha Stewart
 

Bahan-bahan :
120 gm unsalted butter - (8 sudu besar)
130 gm all purpose flour - (1 cawan)
1/2 sudu teh baking powder
30 gm serbuk koko - (1/4 cawan)
1/2 sudu teh garam
220 gm coklat masakan - dadu kecil-kecil
240 gm gula perang - (resepi asal 1 1/4 cawan gula kastor)
3 biji telur gred A
3/4 cawan choc chips

Bahan untuk ditabur :
Almond slice / choc chips

Cara-cara :

1. Panaskan oven 180'C. Sapu loyang dengan mentega dan alas dengan baking paper dan lebihkan ditepi loyang untuk memudahkan untuk dikeluarkan brownies nanti, dan sapu juga baking paper dengan mentega. Ketepikan.

2. Ayak tepung gandum, serbuk koko, baking powder, garam dan choc chips sekali. Ketepikan. Pindahkan choc chips yang telah diayak kedalam bekas lain.

3. Cairkan coklat masakan dan butter guna keadah double boiler. Pastikan air tidak masuk dalam coklat. Matikan api.

4. Masukkan gula dalam adunan coklat dan kacau rata dengan whisk hingga gula larut dan sebati dengan coklat. Masukkan telur satu persatu dan kacau rata-rata dengan perlahan-lahan.

5. Masukkan adunan tepung yang telah diayak tadi sedikit-sedikit hingga tercampur rata. Masukkan sekali choc chips yang diayak tadi. Jangan aduk terlalu lama, cukup sekadar bercampur dan tiada tepung lagi.

6. Tuang adunan dalam loyang dan ratakan. Taburkan almond slice dan choc chips ikut suka. CT guna loyang 10x10x2 inci.

7. Bakar selama 50 minit atau hingga masak. Keluarkan dari oven dan sejukkan 30 minit. Bila dah sejuk baru keluarkan dari loyang dan letak atas redai dan boleh dipotong-potong. Hias ikut suka... Selamat mencuba :)



Strawberry Chocolate Chip Cookies
makes about 2 dozen cookies
Ingredients
1 box (18.25 oz) strawberry cake mix (like Duncan Hines)
1 teaspoon baking powder
2 large eggs
1/3 cup vegetable/canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2.5 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.


Read more from the source: http://sallysbakingaddiction.com/2013/01/23/strawberry-chocolate-chip-cookies/#ixzz2Vn493n00
Under Creative Commons License: Attribution
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