Though you wouldn't know by looking, you'll find a sweet surprise inside these cookies shared by Kari Pease of Conconully, Washington. "My mother got this recipe from a fellow teacher at her school," she writes. "It's a great way to dress up refrigerated cookie dough." Skip links
I store balls of this cookie dough in the freezer, so yummy and wholesome home-baked cookies are just minutes away. And, they're great warm from the oven. —Sandra Castillo, Janesville, Wisconsin Skip links
"Our family loves to take drives, and I often bring these bars along for snacking in the car," relates Martha Haseman of Hinckley, Illinois. Skip links
Slow Cooker Sweet Potato Casserole - That ooey gooey marshmallow topping!!!! All made in a crockpot. So easy without taking any oven space. Double win!
Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad.
