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Cooking with Paula Deen

Cooking with Paula Deen Cookies, Brownies & Bars 2019

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

País:
United States
Idioma:
English
Editor:
Hoffman Media
Periodicidad:
Bimonthly
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US$ 19,99
7 Números

en este número

1 min.
sweet memories

I love a taste of somethin’ sweet after a casual weeknight supper or a grand family celebration. Desserts finish off any meal on a sweet note and tie the entire gathering together. I especially adore cookies, brownies, and bars because they are bite-size treats made to share with others. My husband, Michael, has quite a sweet tooth, and he loves a thin and crispy chocolate chip cookie. There’s something comforting about a simple baked good that everyone knows and loves. I remember going into my kitchen many years ago and telling myself that I wouldn’t leave until I made the best chocolate chip cookie I’d ever eaten. I baked and baked until I got the recipe just right. I finally ended up with perfectly crispy cookies to present to Michael, and…

13 min.
cookie jar classics

CLASSIC SUGAR COOKIES Makes about 56 1½ cups unsalted butter, softened1½ cups granulated sugar2 large eggs1 tablespoon vanilla extract4¼ cups all-purpose flour1½ teaspoons baking powder½ teaspoon baking soda¼ teaspoon cream of tartarClear sparkling sugar 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 3. In another large bowl, whisk together flour, baking powder, baking soda, and cream of tartar. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Shape dough into 1-inch balls, and roll in sparkling sugar. Place on prepared pans, and gently…

14 min.
fruity & creamy

CARAMEL APPLE CHEESECAKE BARS Makes about 18 Crust: 1 cup unsalted butter, softened2/3 cup firmly packed light brown sugar2 cups all-purpose flour½ teaspoon kosher salt Filling: 4 large Pink Lady apples, peeled, halved, cored, and diced (about 8 cups)1 cup granulated sugar, divided1½ teaspoons ground cinnamon, divided½ teaspoon ground nutmeg2 (8-ounce) packages cream cheese, softened2 large eggs1 cup all-purpose flour¾ cup firmly packed light brown sugar½ cup old-fashioned oats½ teaspoon kosher salt½ cup unsalted butter, softened½ cup chopped pecansCaramel ice cream topping* 1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. 2. For crust: In a large bowl, beat butter and brown sugar with a mixer at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add flour and salt, beating…

16 min.
filled & sandwiched

ALMOND SUGAR COOKIE SANDWICHES Makes about 24 ¾ cup unsalted butter, softened1 (3-ounce) package cream cheese, softened1 cup granulated sugar1 teaspoon vanilla extract1 large egg2½ cups all-purpose flour¾ cup ground toasted almondsStrawberry and apricot preservesConfectioners’ sugar, for sifting 1. In a large bowl, beat butter and cream cheese with a mixer at medium-high speed until creamy. Add granulated sugar and vanilla, beating until fluffy. Add egg, beating just until combined. 2. In a medium bowl, whisk together flour and ground almonds. With mixer on low speed, gradually add flour mixture to butter mixture beating just until combined. Wrap dough in plastic wrap, and refrigerate for 1 hour. 3. Preheat oven to 350°. Line baking sheets with parchment paper. 4. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 2½-inch fluted round cutter, cut…

12 min.
brownie heaven

S’MORES BROWNIES Makes about 12 ½ cup unsalted butter, cubed2 (4-ounce) bars semisweet chocolate, chopped¾ cup plus 2 tablespoons firmly packed light brown sugar, divided½ cup all-purpose flour½ teaspoon salt¼ teaspoon baking powder4 large eggs, divided2/3 cup plain Greek yogurt, divided3 teaspoons vanilla extract, divided1 cup crunchy cookie butter*2 (4-ounce) bars milk chocolate, chopped2 cups miniature marshmallows1 cup crumbled graham crackers 1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan; spray parchment. 2. In a medium microwave-safe bowl, combine butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth (about 1½ minutes total). 3. In a small bowl, whisk together ¾ cup brown sugar, flour,…

12 min.
best blondies & bars

Peanut Butter Toffee Bars Makes about 24 2 cups quick-cooking oats2 cups all-purpose flour1 cup firmly packed light brown sugar½ cup chopped roasted peanuts¾ teaspoon baking soda1¼ cups unsalted butter, softened1 (8-ounce) package cream cheese, softened¾ cup crunchy peanut butter1/3 cup granulated sugar1 large egg1 cup toffee bits 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil; spray foil with cooking spray. 2. In a large bowl, combine oats, flour, brown sugar, peanuts, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly. Reserve half of oats mixture. Firmly press remaining oats mixture into bottom of prepared pan. 3. Bake for 20 minutes. 4. In a medium bowl, beat cream cheese, peanut butter, granulated sugar, and egg with a mixer at medium speed until combined. Spoon cream cheese mixture…