LaCuisinePoulailler: Chicken Bacon Ranch Pasta Salad. I think I’m in lust ♥♥♥ make!

LaCuisinePoulailler: Chicken Bacon Ranch Pasta Salad. I think I’m in lust ♥♥♥ make!

Chocolate. Bread. Pudding.
…:::sighs:::…
and, dammit, it is *very* easy to make. No excuses. Tomorrow morning for breakfast, yes!  Make!!

Chocolate. Bread. Pudding.

…:::sighs:::…

and, dammit, it is *very* easy to make. No excuses. Tomorrow morning for breakfast, yes!  Make!!

lepetitpoulailler:

Lemon Raspberry Sandwich Cookies … 
Every one of those 4 words sounds delish ~ I’ll be making a double batch of these! Make!!

lepetitpoulailler:

Lemon Raspberry Sandwich Cookies … 

Every one of those 4 words sounds delish ~ I’ll be making a double batch of these! Make!!

Banana Bread ~ quick. delicious. perfect *anytime*.
Print this out and get some over-ripe bananas and MAKE!! As a matter of fact, make more than one recipe and freeze them.

Banana Bread ~ quick. delicious. perfect *anytime*.

Print this out and get some over-ripe bananas and MAKE!! As a matter of fact, make more than one recipe and freeze them.

I love bread. ♥

I love bread. ♥

(via ffoodd-deactivated20120802)

Tags: bread yum carbs


Hazelnut Ganache Tart With Sea Salt … recipe here

Hazelnut Ganache Tart With Sea Salt … recipe here

Tags: yum

Old-Fashioned Peanut-Butter Cookies
 
Makes 36 cookies| Hands-On Time: 30m | Total Time: 1hr 15m
Ingredients
2 cups creamy peanut butter (not the all-natural variety)
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Directions
Heat oven to 350° F.
Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
By Gina Marie Miraglia Eriquez,  November 2010  

Old-Fashioned Peanut-Butter Cookies

 

Makes 36 cookiesHands-On Time: 30m Total Time: 1hr 15m

Ingredients

  • 2 cups creamy peanut butter (not the all-natural variety)
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt

Directions

  1. Heat oven to 350° F.
  2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
  3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
  4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

By Gina Marie Miraglia Eriquez,  November 2010