sugar

These delightful cookies, which are adapted from "Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and cakey rose lukum, a gel-like candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.

Rose and Almond Ghriba

confectioners’ sugar,

almonds

granulated sugar

eggs

unsalted butter, softened

baking powder

rose water

salt

Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.

Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.

Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.

Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

baking soda

all-purpose flour

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Pumpkin Pie Pancakes

brown sugar

cinnamon

ginger

nutmeg

buttermilk

pumpkin purée (I prefer Libby)

vanilla extract

Canola oil (or another other neutral oil), for cooking

Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine.

Place the buttermilk, pumpkin purée, egg yolks, and vanilla in a blender and blend until smooth. Pour into the flour mixture and stir until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Set the batter aside to rest for about 10 minutes. Meanwhile, heat the skillet.

Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

Thick cubes of brioche are infused with rich custard packed with warm spices and a double dose of pumpkin, then topped with a brown sugar-pecan streusel.

Pumpkin French Toast Casserole

Unsalted butter

brioche (about 1 pound), cut into 1-inch pieces

half-and-half

pumpkin purée

sugar (optional)

Maple syrup,

pecans

(1/2 stick) unsalted butter, melted

Make the casserole: Generously coat a 9x13-inch baking dish with butter. Place the bread cubes evenly in the dish and set aside.

Place the eggs in a large bowl and whisk to combine. Whisk in the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt. Evenly pour the custard over the bread. Use a spoon to push the bread down and stir so all the cubes are soaked through. Cover tightly with plastic wrap and refrigerate overnight.

Arrange a rack in the middle of the oven and heat to 350°F. Remove the baking dish from the refrigerator and let it sit at room temperature while the oven is heating. Meanwhile, make the crumb topping.

Make the crumb topping: Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.

Sprinkle the crumb topping over the casserole. Bake uncovered until the casserole is set, puffed, and the top is golden-brown, 40 to 45 minutes.

Remove the baking dish from the oven and let it cool for at least 5 minutes. Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.

 1¾ cups all-purpose flour 2 cups sugar ¾ cups good cocoa powder, such as Valrhona 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1…

Beatty's Chocolate Cake (updated)

good semisweet chocolate,

½ pound (2 sticks) unsalted butter,

egg yolk,

confectioners’ sugar

instant coffee granules,

Barefoot Contessa

Beat the delivery driver to dinner with glazed beef and broccoli served straight from the skillet.

Beef and Broccoli

flank steak

cornstarch

soy sauce

oyster sauce

chile-garlic sauce

garlic powder

vegetable oil

broccoli

scallions,

rice,

Cut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.

Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.

Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.

Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

water

mayonnaise

lemon juice

rice vinegar

kosher salt,

pepper

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty

butter, softened

vanilla

flour

cream of tartar

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.

Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.

Add the sugar and brown sugar and mix until well incorporated.

Add the eggs and stir until thoroughly incorporated.

Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.

Using your hands roll dough into ping pong sized balls.

Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.

Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.

https://vid.tasty.co/output/50492/mp4_640x640/1504205013

Chocolate Cake

all-purpose white flour

cocoa powder

egg, lightly beaten

skim milk

Position rack in center of oven and preheat to 325 degrees.

Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out excess.

Sift together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.

In a small bowl, whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the cocoa mixture and stir until smooth. Turn batter into pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Fresh Strawberry Milkshakes

strawberries,

vanilla ice cream

milk

In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.

In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

Absolutely delicious and better than DQ's!<div><br /></div>

We loved this recipe! It was so easy to make and, very refreshing! 


I used french vanilla ice cream with almond milk. It came out delicious.


Quick Pickles

white vinegar, eyeball it

mustard seed

cracked garlic

dill dill leaves, chopped or snipped

bay leaf

cucumbers,

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Great base recipe. I strongly recommend doubling the pickling liquid and cutting the cucumbers more thinly if you like your pickles more pickly and less cucumbery. I add crushed red pepper flakes and carrots to this. 

Super easy and delicious. I added a little diced onion. I may never buy supermarket pickles again. 

Quick and easy! Make sure to use Kirby cucumbers. The others won’t hold up and stay crispy.  Double the pickling liquid so you have enough. 

WOW! I've always been nervous about making pickles because of the big water bath process, but this recipe doesn't require any complex processes.
I made quick pickles just a little while ago and am eating them now! YUM! They are nice and crunchy, got a good vinegar bite with a little sweetness. 
Next time I might try half white vinegar and half apple cider vinegar just to see what that's like. 
Note: I also tried A*** G's quick and easy pickles and tossed out the liquid after I tasted it. Just too salty and bland. Had to re-do those.  
This will be my go-to for the next 99 pickles that will be coming out of my garden this summer!

Good and easy recipe. I ended up needing to double the amounts to make the brine for the 4 kirby cucumbers. 

Perfect!!!! I didn’t realize how easy it was to make pickles. I love this recipe and have made it three times in the last two weeks. Very forgiving for different varieties of cucumbers. 

I loved this it was so easy and these made the best pickles I loved it. my whole family really loved them. I only had to add more vinegar because it wasn't enough for the amount of cucumbers. 

This is our favorite pickle recipe!  Very tasty even for larger cukes!

I just made this with cukes from the garden, pretty good and quick. I added some grated ginger <br />

Cream Scones with Currants

unsalted butter,

orange zest

heavy cream

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm. 

Try adding huckleberries, prunes (yes, prunes), apricots or  raisins for a different taste, along with lemon and/or orange zest and a little extra lemon or orange juice.  They're all very good! I use deep cookie  cutters for a change in shape, also.<br />

I just used the base scone recipe and added dried cranberries, chopped walnuts and lemon zest...I found I needed to add quite a bit more liquid, but overall they were a very nice texture and light. Broke apart easily but held up nicely to toppings. Not too sweet either. 

These were so easy...I didn't use orange zest or currants,,instead I put in about a third cup of dried lavender, and sprinkled pink sea salt and sugar on them before baking...loved them..

Best scone recipe! The closest thing that reminds me of the amazing scones the English make! Just cut them into circles instead of wedges.

delicious! This was such a fast and versatile recipe. I made it as is and also added the cream and sugar on top. It came out wonderful.... It's not too sweet and you can substitute the currants for anything like cranberries or chocolate chip. If you like it a bit sweeter you can even do a nice sugar glaze on top. Also, if your not a fan of orange don't do the Orange zest! Substitute it with vanilla extract, or lemon zest, etc. 

I liked the recipe but made a few changes. I added lime zest because that's what I had available to me. I substituted the egg with a 1/4 cup of Eggbeaters. I also substituted the sugar with Splenda. 

I loved the texture. The flavor was ok. I thought it still smelled too much of uncooked flour. I think I would like to make this again but instead of putting the zest in the flour I'd let the zest sit in the cream for few minutes and/or add a teaspoon of vanilla. 

For those that think its not sweet enough. Scones aren't supposed to be sweet. If you want them sweeter, make them sweeter. Not a big deal. If you live in a humid climate, I live in Florida, you need to be careful with how much liquid you add. You may need to add a little more flour. So I would not add that 5th tablespoon of cream unless you need it.

As any English Housewife will tell you, by the time a car is heard approaching, the Scones are in the oven,kettle on for Tea and by Time Everyone sits down, the Scones are done!This is a lovely, delicious recipe.One thought,Why Cut in Wedges? The Scones have the tendancy to be "flatter". Just dip round cutter in Flour and push straight down,no twisting. Seals the edges &amp;keeps from rising.

Followed recipe exactly.  The scones came out fluffy and tasty.  I made a second batch for my kids with chocolate chips - big hit!

It's my first time baking scones and these were really easy to make. They were sweet, but not too sweet, and just crumbled in my mouth. I used golden raisins instead of the currants and dark brown sugar for the topping. I'll definitely try them again.

Loved it. Very easy. Added more currants than recipe called for.

<p>This simple soft sugar cookies recipe is really easy and makes the BEST soft, chewy sugar cookies. No chilling required and dairy free.</p>

Super Soft Sugar Cookies

all purpose flour

vegetable shortening, or vegan butter

sugar,

Preheat oven to 350˚F, and line 2 cookie sheets with parchment paper *affiliate link.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl with an electric mixer *affiliate link, cream the shortening and sugar until fluffy &#8211; about 1 minute.

Add the egg and vanilla extract. Beat until combined.

Add the flour mixture in 1/2 cup increments, mixing to combine and scraping sides when necessary.

Using a small cookie scoop *affiliate link, form dough into balls and roll in extra sugar. Place on cookie sheet about 2 inches apart.

Bake cookies for 10 &#8211; 11 minutes or until cookies have spread and the tops begin to crack. Remove from oven and allow the cookies to rest for 5 minutes before transferring them to a cooling rack.

I'm 15 years old and I made this recipe and it was super easy to follow and my family loved the cookies that I  made for them. But the baking time 10-11 min that wasn't enough for the cookies because they were still raw when the timer went off but then I reset the time another 11 mins and they were done and cooked. The cookies were super soft and easy to eat not hard at all I give this recipe a 5 Star rating.

These are truly AMAZING. I have always been a little scared of sugar cookies because they are so picky and can come out wrong so easily. These are delicious.  Melt in your mouth goodness. My kids usually always want icing on sugar cookies, but they loved these plain! I could eat the entire batch myself. They came out perfect. Just as described. I followed instructions carefully and they are to die for, the only change I made was I used real butter instead of shortening. Please try this recipe. This will be the only sugar cookie recipe I use from here on out. I cannot wait until Christmas to make these all season long. Thank you for an amazing recipe!

Easiest sugar cookie recipe! Came out so perfect and just like the picture! Love them so soft and yummy!

Followed the recipe but used real butter, and decided against rolling in sugar before baking. Hands DOWN the BEST sugar cookies I've ever attempted! Thank you for sharing your amazing recipe! ♥️

Wow. Super easy to make and delicious to boot. I used a cup of butter instead of the shortening and they came out so soft. Will definitely bake again. Thanks!

I’ve made these a few times now - they’re great! This last time I used a flax egg and switched out half the shortening for virgin coconut oil. I skipped the sugar on top. These  have more of a crispy shortbread texture , so if anyone is looking for that in a cookie...give some coconut oil a try! Can’t wait to try these again!

These cookies are awesome!  I made them for teacher appreciation and everyone loved them.  I did add the extra vanilla like some others mentioned to enhance the flavor.  I also made a batch with gluten free flour and they turned out just as delicious.  I used Bobs Red Mill 1 for 1 gluten free flour.  I bake cookies regularly in my house for my hubby’s lunch and these will definitely be in the rotation.
YUMMY!

Delicious! We have a dairy and egg allergy in the house. I substituted 1/4 cup unsweetened apple sauce for the egg. They we’re so soft, sweet, and delicious.

https://content.jwplatform.com/videos/jnerCdS0.mp4

Sugar Cookies

How to Make Cabbage Kimchi

cabbage (about 2 pounds)

Water,

garlic (5 to 6 cloves)

fish sauce

Korean red pepper flakes (gochugaru)

Korean radish

Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.

Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it&#x27;s best after another week or two.

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