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sugar cookie cheesecake bars 🎃 my man went crazyyyy over these lol they were so good!!! here’s how i made them: ingredients: 2 1/4 cup flour 1 tsp baking powder 3/4 cup softened butter 1 cup sugar 1 tsp vanilla extract 2 eggs 1/2 tsp salt (if using unsalted butter) sprinkles to liking cheesecake portion: 8 oz cream cheese, softened 1 egg 1/4 cup granulated sugar 1 tsp vanilla food coloring for pumpkins make it: in a large bowl, mix together softened butter and sugars. next add vanilla and eggs.
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sugar cookie cheesecake bars 🎃 my man went crazyyyy over these lol they were so good!!! here’s how i made them: ingredients: 2 1/4 cup flour 1 tsp baking powder 3/4 cup softened butter 1 cup sugar 1 tsp vanilla extract 2 eggs 1/2 tsp salt (if using unsalted butter) sprinkles to liking cheesecake portion: 8 oz cream cheese, softened 1 egg 1/4 cup granulated sugar 1 tsp vanilla food coloring for pumpkins make it: in a large bowl, mix together softened butter and sugars. next add vanilla and eggs.
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Ingredients ‎One sitting (Double or triple the recipe depending on how many mouths or your appetite) ‎All purpose flour 100g ‎1 Medium sized egg or 2-3 tablespoons water (1 tablespoon extra in case the dough is too difficult to work with) ‎ ‎Procedure ‎On a flat surface or in a clean bowl, add the flour and make a well by using the bottom of the measuring cup or bowl. ‎ ‎Crack the egg or add the water and mix using a fork until it gets thick. ‎ ‎Using a bench scraper, mix the dough together unti
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Ingredients ‎One sitting (Double or triple the recipe depending on how many mouths or your appetite) ‎All purpose flour 100g ‎1 Medium sized egg or 2-3 tablespoons water (1 tablespoon extra in case the dough is too difficult to work with) ‎ ‎Procedure ‎On a flat surface or in a clean bowl, add the flour and make a well by using the bottom of the measuring cup or bowl. ‎ ‎Crack the egg or add the water and mix using a fork until it gets thick. ‎ ‎Using a bench scraper, mix the dough together unti
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If you're struggling with how to adjust your sourdough as the seasons are changing, understanding prefermented flour percentage (PFF%) will give you a leg up as you acclimate your baking to the cooler weather. PFF is the measurement of the flour from your sourdough starter. It's important to understand because that flour is directly responsible for all of the fermentation your dough will be experiencing. The higher your PFF%, the faster your fermentation will move. The lower your PFF%, the slowe
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So much ramen, so little time 🍜😂 Walmart’s new food finds have me adding to the cart like I don’t have groceries at home! Which one are you trying first? 👀🛒 #WalmartFinds #NewFoodFinds #RamenLovers #WalmartHaul #FoodFinds@Walmart
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