Games for Kids

Made these last night and they are tastyyyy Here’re my changes (for you gluten free folks :): -Subbed whole wheat for 3/4c oats ground with my coffee grinder, 1/4 buckwheat, 1/4 whole unground old fashioned oats. -Chia egg for real egg -added some almond extract and raisins Rolled the whole thing in plastic wrap and froze it, now I slice it off when I want fresh cookies! Reduced the sugar so they’re breakfest-y but sometimes I roll them in cinnamon-sugar like snickerdooodles 😛 Happy baking! Recipe >> Apple Pie Oatmeal Cookies @ amyshealthybaking.com

I made these cookies today, and they came out incredibly delicious! Our family of 4 devoured all of these cookies in no time. I made some adjustments though: instead of chilling the cookie dough first, I immediately baked them but they turned out exactly as you described – chewy, fluffy, and not flat. Also, since I had no baking soda on hand, I just used a double amount of baking powder. And instead of using old-fashioned oats which I can’t find in supermarkets near me, I just used my instant oats and I was surprised these cookies came out just as good. This is a definite keeper for me Recipe >> Oatmeal Chocolate Chip Cookies  @ justalittlebite.com

I just made these and they turned out great! I think the trick is two fold. One remember that she says to use 1 and 1/2 cups if butter, not sticks. Also, she says to use low to medium low heat to caramelize the condensed milk. If you heat the milk too high with the sugar it will crystallize, and it will turn crumbly like bad fudge. This certainly makes a ton of bars so I have frozen some for later snacking! Recipe >> Caramel Peanut Butter Oatmeal Bars @ insidebrucrewlife.com

This is the exact Lemon Bar recipe I've been making for just years and years! The addition of lemon zest makes such a difference...I've never understood recipes that omit it. I put all the ingredients (except for the crust, of course) into the blender, and whirr until smooth, then pour over the partially baked crust. Just a little time saver! Recipe >> The Best Lemon Bars  @ amongtheyoung.com

I just made these last night for my bookclub, they were sooo good! I made the caramel the night before and refrigerated it. The shell recipe makes way too much, I think I had enough left over for a pie! I used 18 full sheets of graham cookies. The cupcake itself was pretty easy to make, however the baking was tricky, it was only 14 min baking when I noticed cracks and panicked, so I took them out, then noticed they deflated and looked too watery in the middle so I had to put them back in for a few more minutes. Other than that it was great! Will definetly make them again with strawberry sauce instead :) Recipe >> Cheesecake Cupcakes @ cookingclassy.com

I just wanted to say that I made this minus the top layer. I didn’t have the ingredients for it. And chocolate rossetted the whole thing. It was lovely. Next big occasion I have I’m making it again.  With the top layer. I did add a little salt to the chocolate cake layer as I can’t imagine cake without a pinch of salt. Perfection. Recipe >> Neapolitan Millionaire Cake @ lifeloveandsugar.com

  Brownie Belgium Waffles A La Mode Yield: 3 large belgium waffles (12 wedges) Ingredients:     1/2 cup all purpose flour     1/2 cup unsweetened cocoa powder     1 cup granulated sugar     1 teaspoon baking powder     1 teaspoon sea salt     10 tablespoons melted unsalted butter     2 large eggs     2 teaspoons vanilla extract     1/4 cup water     2/3 cups mini chocolate chips     Optional Toppings: vanilla ice cream, chocolate sauce, powdered sugar Recipe >> Brownie Belgium Waffles A La Mode @ aspicyperspective.com

This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with mini Reese’s, then topped with a layer of peanut butter mousse, then a layer of chocolate mousse. It is rich, delicious, and yet light because of the mousse. Absolutely to die for! Recipe >> Peanut Butter Chocolate Mousse Cake @ lifeloveandsugar.com

I have to start off by saying I’m not much of a baker and manage to make even premixed cakes, cookies, etc. taste awful. However, even in my hands these tasted amazing! Prep time for me was more around 1 hour, just because again, I’m a very novice baker, but these cookies were well worth it. I followed the recipe exactly, except for adding about a tsp of salt instead of 1/2 tsp and I froze the dough before putting it in the oven. This may have contributed to my cook time being around 12-13 minutes in a convection oven. It’s so surprising that a little bit of cream cheese makes such a difference :-)  I will for sure be making these again Also, for reference, these made about 36 cookies for me, using a 2 3/4 inch cookie dough scooper. Recipe >> Softbatch Cream Cheese Chocolate Chip Cookies @ averiecooks.com

Not bad! I took the harder approach and sliced the canned crescent rolls into 40 slices (20/roll). Made the whole filling amount w/exact ingredients listed and added 1/2 T. of sifted flour to stabilize it, had about 1/4 c. left over. The crescent rolls lack the true flavor of danish pastry (buttery/sugary), so next time I'll beat 1 egg w/1 T. water, brush the rounds and sprinkle w/a little sugar before filling them. When you make them this way (rounds vs. sheet-style), they take about 15 min. Watch them closely, and let them get golden brown for more of a bakery effect. I put about 1/2 T. of filling (before baking!)after indenting middle of the crescent rounds - was more than enough, and they will settle (shrink) a little when cool. I used parchment paper on the baking sheets - worth the investment, cleanup's a breeze! Also - the glaze was very stiff, but you want it that way to firm up like a frosting. An easier way to drizzle them is: 1) Make the glaze in a micro-safe dish, n