Author: Robert Andrews

Sally’s Buttercreme Frosting

This is a brief recipe.  See Sally’s main page for more detail.

Find it online: https://sallysbakingaddiction.com/vanilla-buttercream/

Vanilla Buttercream Frosting

4.7 from 149 reviews
  • Author: Sally McKenney
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2.5 cups

This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!

Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 – 5 cups (480-600g) confectioners’ sugar (see note)
  • 1/4 cup (60ml) heavy cream, half-and-half, or whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • salt, to taste

 

Instructions

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
  2. Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 Tablespoon at a time, beat together, then taste and add more if desired).
  3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Notes

    1. Freezing Instructions: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of room temperature heavy cream, half-and-half, or milk will help thin the frosting out again, if needed.
  1. Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer)
  2. Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 inch quarter sheet cake. Follow the ratios written in this white cake for a two layer cake, or for a three layer cake use the ratios in this confetti cake.
  3. Confectioners’ Sugar: If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
  4. Heavy Cream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
  5. Decorating Tips: Be sure to check out my post on how to use piping tips (with video tutorial!), and my recommendations for essential cake baking & decorating tools.

Oatmeal Cream Pies

These soft-baked oatmeal cream pies are a homemade take on the classic Little Debbie brand lunchbox treat we all loved growing up. Two chewy, soft-baked molasses- and cinnamon-kissed oatmeal cookies sandwich a fluffy, sweet cream filling. One bite and you’ll wonder why you ever settled for store-bought. And the best part: You don’t even need to chill the cookie dough.

I originally published this recipe in 2013.

One reader, Adrienne, commented: “I have made these cookies twice now. They are without a doubt the BEST cookies my husband and I have ever had… not just best I have made, but best we have ever eaten… Absolutely wonderful! ★★★★★”

And another reader, Kate, commented: “What a fantastic recipe!!! The oatmeal cookies on their own are easily the tastiest and best oatmeal cookies I have EVER MADE! I made my creme pies slightly smaller than the recipe called for so I had about 30 pies total. Highly recommend! ★★★★★”

They’re not an exact copycat, though. My homemade version is softer and oat-ier than the original. And I know that packaged oatmeal creme pies use raisin paste (among other additional ingredients) in the cookie dough; these do not.

Ingredients You Need & Why

  • Butter: These cookies use plenty of it both in the cookie dough and in the filling. You need a lot of butter in the cookie dough to ensure spread. The cookies should be soft and flat, and using proper room-temperature butter will help achieve that. If the butter is too soft, they’ll over-spread and become hard and crispy. Read more: room-temperature butter in baking.
  • Dark Brown Sugar & Granulated Sugar: I recommend reaching for dark brown sugar, which has a slightly higher molasses content than light brown sugar. This means more flavor. You’ll use some granulated sugar, too, to ensure the cookies spread.
  • Egg: An egg helps bind the ingredients and provides structure.
  • Vanilla, Cinnamon, & Cloves: Deliciously cozy flavor.
  • Molasses: Just a Tablespoon, for even more flavor.
  • Flour: Flour gives the cookies structure and helps soak up the moisture in the cookie dough. Note that I slightly increased the flour from the original recipe. I now use 1 and 2/3 cups (209g) instead of 1 and 1/2 cups.
  • Baking Soda: Helps the cookies puff up, then fall a bit as they cool.
  • Salt: Flavor enhancer, and to balance the sweet.
  • Quick Oats: For the ideal texture, use quick oats. They incorporate smoothly into the dough, unlike whole oats, which can make the cookies overly coarse.
  • Confectioners’ Sugar: To sweeten and thicken the filling.
  • Heavy Cream: Smooths out the filling.

Let’s address the butter in the room one more time: yes, these cookies use plenty. You need 1 and 1/4 cups (20 Tablespoons) in the cookie dough. This is 2 and 1/2 sticks. You also need 3/4 cup (12 Tbsp) in the filling, which is 1 and 1/2 sticks. These aren’t lightened-up or healthified in any way—and that’s the whole point. They’re a true treat, one worth savoring… every single soft and sticky bite.

Oats Success Tip

Again, use quick oats for the best texture.

If you only have old-fashioned whole oats, which is what I usually use in most oatmeal cookie recipes, give them a few pulses in your food processor to break them down. That’s the secret to helping these cookies spread just right and still hold their soft, chewy center.

Homemade Cream Filling

As the cookies finish cooling, you can make the cream filling. This is just like making an American-style buttercream frosting. Beat butter until smooth, and then add confectioners’ sugar, cream, vanilla, and then add salt to taste. It’s smooth, fluffy, and thick—perfect consistency to stuff inside two cookies!

homemade oatmeal cream pies with one with a bite taken out.

Homemade Oatmeal Cream Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 119 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 15 cookie sandwiches

These soft-baked oatmeal cream pies are a homemade take on the classic lunchbox treat we all loved growing up. Made with buttery, cinnamon-kissed oatmeal cookies and a fluffy, sweet cream filling, they’re even better than the original. And the best part: You don’t even need to chill the cookie dough.

Ingredients

    • 1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature
    • 1 cup (200g) packed dark brown sugar
    • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups (255g) quick oats (not whole oats)

Cream Filling

    • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
    • 3 cups (360g) confectioners’ sugar
    • 3 Tablespoons (45ml) heavy cream, at room temperature
    • 1 and 1/2 teaspoons pure vanilla extract
  • salt, to taste

Instructions

    1. Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
    2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes.  Stop and scrape down the sides of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla, and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
    3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
    1. With the mixer running on low speed, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky, and you may have to mix it all by hand after a few seconds in the mixer.
    2. Scoop the dough, about 2 heaping Tablespoons of dough per cookie (if using a scale, make them 45g each), and arrange 3 inches apart on the baking sheets (about 6 cookies per baking sheet). Cookies will spread a bit in the oven.
    3. Bake for 10–13 minutes or until the cookies are very lightly golden around the edges. The centers will look very, very soft.
    4. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
    5. For the filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on high speed for 2–3 minutes. Taste and add a pinch or two of salt, if needed. If filling is way too thick, beat in another Tablespoon of room-temperature heavy cream.
  1. Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
  2. Cover and store leftover sandwich cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Notes

    1. Make Ahead & Freezing Instructions: You can make the cookie dough and store it, tightly covered, in the refrigerator for up to 3 days. Bring to room temperature before continuing with step 5. (Note that the cookies won’t spread as much since the oats have likely absorbed a lot of moisture.) Baked cookies, cooled but not filled/sandwiched, freeze well for up to 3 months. (For best taste and texture, filling should be fresh.) Thaw overnight in the refrigerator and bring to room temperature before continuing with step 8. Unbaked cookie dough balls freeze well for up to 3 months. Bake from frozen, adding a minute or two to the baking time. Read my tips and tricks on how to freeze cookie dough.
  1. Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Large Cookie Scoop | Cooling Rack | Small Offset Spatula
  2. Brown Sugar: I use dark brown sugar for extra flavor. If you only have light brown sugar, you can use that with no other changes to the dough.
  3. Oats: Do not use old-fashioned whole oats in this recipe; for the correct texture and to ensure enough moisture is soaked up in the cookie dough, use quick oats. If you only have whole oats, pulse them about 10 times in a food processor before using.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  5. Cookies are adapted from myrecipes.com.

Find it online: https://sallysbakingaddiction.com/homemade-little-debbie-oatmeal-creme-pies/

Sally’s Baking Addiction – DISCLAIMER

I’ve been a home-schooled chef for over 30 years, and I’ve got to say that Sally’s is one of the best sites I have come across.  Her website says it all, only someone with a true addiction to the art of baking could be so comprehensive.

While I’ve copied many of the recipes here FOR MY OWN REFERENCE, you may use them.  There is always a link at the top of each page, and I highly encourage you to visit her site.

Sally’s Baking Addiction

Sally also has a cookbook that is filled with WONDERFUL recipes.

Sally’s Baking 101

A New York Times Best Seller, this is the ultimate baking book from the creator of the beloved website Sally’s Baking Addiction, written for home cooks of all skill levels and packed with 101 sweet and savory, foolproof recipes plus helpful tips for best results.

Robert (Grandpa) Andrews

Thin Mint Cookies

Uses recipe from here.

From Sally’s Baking Addiction

Homemade thin mint cookies come together using my chocolate sugar cookies recipe, a splash of peppermint extract, and a divine coating of chocolate. You’ll love these copycat thin mint cookies for when you have a craving and there’s no Girl Scout Cookie box to be found.

Watch Sally’s YouTube Video

These Homemade Thin Mint Cookies Are:

  • Slightly crunchy in the centers
  • Perfectly pepperminty
  • Packed with tons of delicious chocolate
  • Dunked in a delightful mint chocolate coating
  • Easier to make than they look
  • Delicious straight out of the freezer

How to Make Homemade Thin Mint Cookies

  1. Make the chocolate sugar cookies dough.
  2. Divide the dough into 2 equal parts. Using a rolling pin, roll each to about 1/4-inch thickness on a piece of parchment. Refrigerate the dough for at least 1 hour—chilling is mandatory.
  3. Cut the cookie dough into circles. Use a 2-inch round cookie cutter. Re-roll the remaining dough and continue cutting until all is used.
  4. Bake.
  5. Let the cookies cool completely.
  6. Make the chocolate topping.
  7. Dip each cooled cookie completely into the chocolate. Use a fork to lift out and let any excess chocolate drip off. Place each cookie onto a lined baking sheet and repeat the process for the remaining cookies. Refrigerate the baking sheet to help the chocolate set.

Homemade Thin Mint Cookies

4.6 from 37 reviews
  • Author: Sally McKenney
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 36 2-inch cookies

Description

Here’s exactly how to make homemade thin mint cookies using a simple from-scratch cookie dough recipe with cocoa powder, real chocolate, and peppermint. Try them cold or out of the freezer—they’re incredible!

Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract*
  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Topping

    • 14 ounces (395g) quality semi-sweet chocolate, coarsely chopped
  • 1/2 teaspoon canola or vegetable oil
  • 1/4 teaspoon peppermint extract*

Instructions

    1. Make the cookies: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed.
    2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
    3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
    4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  1. Bake for 8-10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure you rotate the baking sheet halfway through bake time. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
  2. Once the cookies are cool, begin the topping: Melt the chopped chocolate and oil together in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
  3. Cover and store leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold. I love eaten straight from the freezer!

Notes

  1. Make Ahead & Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator if desired. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Rolling Pin | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Double Boiler or Glass Mixing Bowl | Round Cookie Cutters (such as Ateco Round Cookie Cutter Set, Fox Run Biscuit Cutter Set, or Ateco 2.5-Inch Round Cutter)
  3. Peppermint Extract: Avoid using mint extract; I find it more resembles the taste of spearmint toothpaste than anything else. Peppermint extract has that wonderful cool mint flavor which pairs wonderfully with chocolate.
  4. Slice ‘n’ Bake Option: I’ve been getting questions about using this recipe as a slice ‘n’ bake cookie to avoid rolling out the dough. This is doable, just keep in mind the dough is a little sticky. Roll the cookie dough into two 2-3 inch diameter logs, then chill for at least 1 hour as directed above. Slice each into 16-18 cookies, then continue with step 5.

 

Chcolate Sugar Cookie Recipe

From Sally’s Baking Addiction

Key Ingredients & Why They Matter

With only 8 ingredients in this recipe, each and every one has an important job to do:

  • All-Purpose Flour: Provides structure so the cookies hold their cut-out shapes.
  • Unsweetened Cocoa Powder: The star of the show! You can use natural or Dutch-process for slightly different flavor profiles. See the section below on this.
  • Baking Powder: Gives a slight lift without puffing too much (important for flat tops!).
  • Salt: For flavor balance.
  • Butter: Unparalleled for buttery sugar cookies. Make sure it’s properly softened to room temperature. And if you’re a baking beginner, check out my tutorial on how to cream butter and sugar.
  • Granulated Sugar: Sweetens and helps create those slightly crisp edges.
  • Egg: Binds everything together and adds richness.
  • Vanilla Extract: Enhances the chocolate flavor without overpowering it.

Success Tips for the Best Chocolate Sugar Cookies

There are a few tricks to making sure your chocolate sugar cookies hold their cookie-cutter shapes in the oven (rather than spreading into unrecognizable blobs):

  1. Roll out the dough BEFORE chilling. It’s much more effective to chill the cookie dough *after* rolling it out, just as you do when making regular sugar cookies or brown sugar cut-out cookies. Trying to roll out hard, chilled sugar cookie dough is frustrating and difficult. So, once you’ve mixed together your dough, divide it into 2 halves, and roll out each portion before chilling the rolled-out dough in the refrigerator.
  2. Another trick: Roll out the cookie dough directly on a silicone baking mat or parchment paper so you can easily transfer it to the refrigerator. If you don’t have enough room for 2 baking sheets in your refrigerator, stack the pieces of rolled-out dough on top of each other, with parchment in between.
  3. Roll evenly: Aim for about 1/4-inch thickness so they bake evenly and stay soft.
  4. My final trick: Instead of dusting your hands and work surface with flour like you usually do when handling/working with dough, use cocoa powder—an ingredient you need for the dough anyway! Flour is tasteless, so might as well use cocoa powder for extra chocolate flavor, right?

3 Cookie Icing Options

Once cooled, these cookies are your canvas! Because the cookies bake with a flat, smooth top, decorating is much easier and more professional-looking.

I have 3 cookie icing recipes, so you have several options to choose from, based on your skill level and decorating needs. Here are the basic differences:

1. Buttercream Frosting: I decorated the pictured chocolate sugar cookie hearts with cookie decorating buttercream, piped on with a Wilton 1A piping tip. Then I spread it around to flatten it out and added these sprinkles. This is a classic vanilla buttercream frosting that soft-sets on cookies after a few hours. In a nutshell:

  • Only 5 ingredients
  • Creamy + sweet
  • Great for beginners
  • Can decorate with piping tips or simply spread on cookies
  • Can be tinted any color with gel food coloring

2. Royal Icing: I have a separate post for royal icing where you can find many FAQs, make-ahead instructions, and a video tutorial. This icing is ideal for intermediate or advanced cookie decorators. In a nutshell:

  • Sturdy icing for piping sharp detail and fine designs
  • Sets on the cookie in just 1–2 hours
  • Dries firm but still soft, not a hard cement-like texture
  • Make with an electric mixer
  • Meringue powder eliminates the need for raw egg whites
  • Can be flavored with your favorite flavor extract
  • Can be tinted any color with gel food coloring
  • Decorate with piping bags (reusable or disposable) and tips

3. Easy Glaze Icing: Another option is this easy cookie icing, which I typically use on these Christmas sugar cookies. This glaze-style icing is great for beginners and much easier to make than royal icing because you don’t need an electric mixer or the perfect icing consistency for success. It isn’t as sturdy as royal icing, though, so you won’t be able to pipe concise details. It also takes a good 24 hours to dry. In a nutshell:

  • Easy to make with just a fork/whisk and bowl
  • Just 5 basic ingredients
  • Can decorate with piping tips or a squeeze bottle (good for beginners and young bakers)
  • Can color with gel food coloring
  • Sets on the cookie in 24 hours

For more decorating inspiration, here is my full tutorial (video included) on how to decorate sugar cookies.

And if you’re not into piping tips, you can just dunk the tops of the chocolate sugar cookies into icing like when making mini animal cracker cookies. A fun option if you’re baking with kids!

 

Do chocolate sugar cookies spread?

Not much! This recipe is designed to hold its shape, especially when the dough is properly chilled.

Can I make this cookie dough ahead of time?

Yes! Chill it for up to 3 days in the refrigerator.

Can I freeze chocolate sugar cookie dough?

Absolutely. Freeze for up to 3 months, then thaw in the refrigerator before rolling. See How to Freeze Cookie Dough for more info.

Cut-Out Chocolate Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
  • Author: Sally McKenney
  • Prep Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 3 hours, 30 minutes (plus icing setting time)
  • Yield: 18 3-inch cookies

These are soft, thick chocolate sugar cookies with lightly crisp edges and rich cocoa flavor. This easy cut-out cookie dough rolls out smoothly, holds its shape, and bakes with a flat surface perfect for decorating with icing or buttercream. Chilling is the most important step, so don’t skip it. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you’d like to make dozens of cookies for a large crowd, double the recipe.

Ingredients

  • 3/4 cup (62g) unsweetened natural or dutch process cocoa powder, plus more as needed for rolling and work surface
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

For Decorating

 

Instructions

    1. Make the cookies: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
    1. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
    2. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
    3. Roll the dough: Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder or flour. Place a dough half on each. With a rolling pin lightly dusted with cocoa powder or flour, roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
    4. Chill the dough: Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  1. Preheat oven & shape cookies: Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn’t become too warm or soft. If it does, stop what you’re doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  2. Bake & cool: Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
  3. Make icing or buttercream: Prepare the royal icing, cookie glaze icing, or cookie decorating buttercream, and decorate the cooled cookies however you’d like. I decorated the pictured chocolate sugar cookie hearts with cookie decorating buttercream, piped on with a Wilton 1A piping tip. Then I spread it around to flatten it out, and topped with these sprinkles. This is a classic vanilla buttercream frosting that soft-sets on cookies after a few hours.
  4. Enjoy cookies right away or wait until the frosting/icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

Notes

  1. Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing/buttercream to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill in the refrigerator for 1 hour before cutting into shapes and baking.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer) | Baking Sheets | Silicone Baking Mat or Parchment Paper | Rolling Pin or this Adjustable Rolling Pin | Heart-Shaped Cookie Cutter | Cooling Rack | Naturally-Colored Sprinkles
  3. Room Temperature: Room temperature butter is essential. If the dough is too sticky, your butter may have been too soft. Room temperature butter is actually cool to the touch. Room temperature egg is preferred so it’s quickly and evenly mixed into the cookie dough.
  4. Icing or Buttercream: Use royal icing, cookie glaze icing, or cookie buttercream (what I used). See post above to read about the differences.
  5. Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.

Find it online: https://sallysbakingaddiction.com/chocolate-sugar-cookies/

Copy Cat Sauces

Amounts are my best guess.  They were not given in the TikTok videos.

These and a whole lot more at Jack D Studios.

Please send refinements (and other recipes) to Robert@GrandpaCooks.com

Heintz 57 BBQ Sauce

  • 1 C Ketchup
  • 3 TBL Brown Sugar
  • 1 TBL Apple Cider vinegar
  • 1 TBL Worcestershire sauce

Famous Cinnabon Frosting

  • 1 block softened Cream Cheese
  • 1/2 C powdered sugar
  • 1 tsp vanilla extract

Panda Express Orange Sauce

  • 1 C Soy
  • 2 TBL honey
  • 1 tsp powdered garlic
  • 2 tsp sesame oil

McDonald’s Special Sauce

  • 1 C mayo or Miracle Whip
  • 2 TBL ketchup
  • 1 TBL pickle juice

Starbucks Vanilla Latte

  • 1 C strong coffee
  • 1/2 C oat milk
  • 1 tsp vanilla syrup

Olive Garden Breadstick Butter

  • 1 stick softened butter
  • 2 TBL garlic powder
  • 1 tsp dried parsley

Wing Stop Hot Sauce

  • 1 C Franks Red Hot Sauce
  • 1/2 stick melted butter
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper powder

Bagel Spread

  • 1 block softened cream cheese
  • 2 TBL Honey
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Wingstop Louisiana Dry Rub

  • Paprika
  • Cayenne
  • Black Pepper
  • Garlic Powder

Wingstop Hawaiian Sauce

  • Pineapple Juice
  • Sugar
  • Soy Sauce
  • Ketchup
    • Heat until thick

Wingstop Atomic Sauce

  • Franks Red Hot
  • Cayenne
  • Butter
  • White Vinegar

In n Out Secret Sauce

  • Mayonnaise
  • Ketchup
  • Mustard
  • Pickle Juice

Boom Boom Sauce

  • Mayonnaise
  • Honey
  • Siracha
  • Garlic Powder

Taco Bell Sauce

  • Ketchup
  • Chili Powder
  • Splash of white vinegar

Subway Sweet Onion Sauce

  • Onion
  • Sugar
  • White vinegar

Domino’s Cheesy Dip

  • Butter
  • Garlic
  • Melted Cheddar

Soft Fudge Brownies

  • Nutella
  • Eggs
  • Flour
    • Bake

Cheese Sauce

  • Butter
  • Flour
  • Milk
  • Shredded Cheese
    • Melt

Sweet Chili Sauce

  • Honey
  • Siracha
  • Soy
  • Garlic
  • Splash of rice vinegar

Ice Cream

  • Egg white
  • Honey
  • Fresh milk
  • Cinnamon
    • Freeze overnight

Orange Cake

  • Orange
  • egg
  • sugar
  • oil
  • baking powder
  • milk
    • Blend and Bake

Chocolate Cake

  • Cookies
  • Condensed Milk
  • Cocoa
  • Butter
    • Bake 2o minutes

EZ Biscuits

  • 2 cups flour
  • One stick cold butter, cut into pieces.
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
    • Pulse until cold butter is no bigger than a pea
  • Blend in 1/2 cup chives
  • Three-quarter cup half-and-half or whole milk
  • Knead and roll to about a three-quarter inch thickness
  • Use two in biscuit cutter to cut out pieces
    • Do not twist biscuit cutter, or the biscuits will not rise.
  • Put on baking sheet
  • Egg wash with egg, white and a tablespoon of water
  • Bake 400° for 20 minutes

Grandpa’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

This is a recipe tweaked by Robert.

  • 1/4  C rice wine vinegar
  • 2 TBL soy sauce
  • 2 TBL hoisin sauce
  • 2 TBL honey or Karo
  • 2 TBL stevia
  • 1 TBL sesame seeds
  • 1 tsp citric acid
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
    –
    Step 3
  • 1/4  C sesame oil
  • Do not mix in sesame oil yet
    –
    Step 4-6
  • 1/2 C orange or peach juice
  • 1 TBL corn starch
    Mix first set of ingredients:
  1. Whisk together in a saucepan
  2. Simmer: Heat over medium, stirring constantly,
  3. While heating, whisk in 1/4 C sesame oil – whisking continually to emulsify
  4. Meanwhile:  Make slurry – Dissolve 1 TBL cornstarch in 1/2 C orange juice
    Whisk into the mixture
  5. Continue heating until thickened to your liking.
  6. If needed, drizzle in slurry until thickened
  7. Cool before putting in a 16 ounce bottle

Diane’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

The search goes on. Here is a follow-up contribution from Diane Mathison. She sent a letter a couple of years ago. Here is her take on making a small amount of the dressing. Tweak it based on your preferences.

I have been working on recreating this dressing. It only makes enough for one salad, so it’s not too expensive to experiment. I think I have it 99% there. Waiting for this last batch to cool .

  • 2 TBL Hoisin Sauce
  • ½ TBL oil
  • ¼ TBL vinegar
  • ¼ TBL sesame oil
  • ½ tsp Corn Syrup
  • ¼ tsp Garlic
  • ½ tsp Paprika
  • Sesame seeds
  • Bring to a boil or cover and microwave for 20 seconds
  • Let cool before putting on your salad.

Coco’s Conversations and Feedback

This has turned out to be a really hot topic.  This is kind of a summary page.  With the advent of AI, I’ve taken 20 printed pages of comments and decanted them down to what follows.  Also, at the end of the comments, is AI’s version of the dressing.

Here are contenders and other recipes based on comments and feedback:

Coco’s Asian Sesame Dressing — Chat Summary from Claude.AI

The Product

  • Coco’s Asian Chicken Salad and its bottled sesame dressing were hugely popular, generating more fan interest than virtually any other recipe on Robert’s site
  • The dressing was manufactured by a third party and came in gallon containers labeled with the Coco’s name; some supply came from Ken’s Steakhouse brand
  • A key distinguishing ingredient (vs. similar dressings) was paprika

The On-Again, Off-Again History

  • Coco’s periodically pulled the bottled dressing from sale, frustrating loyal customers each time
  • The chain went through ownership changes: originally a Japanese company (Zensho), then Catalina Restaurant Group, then San Antonio-based Food Management Partners (FMP) as of April 2015
  • FMP closed ~70 locations and the Irvine corporate office by May 2016
  • The original dressing manufacturer eventually went out of business; Coco’s found a replacement supplier but the new version was considered inferior and had emulsification problems

Current Status (as of the page’s last updates)

  • Bottled dressing is no longer sold retail, but restaurants will sell a 16 oz. to-go container on request
  • The Asian Chicken Salad remained on the menu at surviving locations
  • Robert confirmed at least one Phoenix location (7th St. & Palm Lane / 2026 N. 7th St.) was still serving it

The Copycat Recipe Effort

  • Robert (“Grandpa”) Andrews developed and posted a copycat recipe, rating it a “fair” substitute — close but not exact
  • Contributor Diane Mathison shared a simpler single-serving version centered on hoisin sauce and paprika
  • Commenter Sherry Leger suggested Togo’s Asian Chicken Salad Dressing as a close commercial substitute

Ken’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

Buy it on Amazon.

BE CAREFUL.  SOME OF THE RESULTS USED HIGH FRUCTOSE CORN SYRUP.

So in the emails with Coco’s Corporate, I told them “there is no contender.”
I have, however, found a contender!
The Asian Chicken Salad here at Beatitudes has an incredible dressing. I was sure that it was made from scratch, so I had tried to re-create it.
CLICK HERE FOR MY COPY-CAT RECIPE.
I finally asked them for the recipe, and they told me it was Ken’s Asian Dressing.
Click here for a link. I think you will like it.

I have discovered that it is actually less expensive if I buy it at my local Fry’s, Safeway, or Albertsons.

Applebee’s Asian Chicken Salad Dressing

SEE THIS PAGE FOR ENTIRE HISTORY OF THIS POST

Very simple.  A few user comments below recipe.

  • 3 tablespoons honey
  • 1 1⁄2 tablespoons rice wine vinegar
  • 1⁄4 cup mayonnaise or Miracle Whip
  • 1 teaspoon Dijon mustard
  • 1⁄8 teaspoon sesame oil

Mix together and you are good to go.

    1. To get the consistency of the Applebee’s dressing, add a little more sesame oil and take out the honey and sub 3 tablespoons of sugar diluted in a tiny bit of water.
    2. Loved this recipe! I am on a no carb, no sugar diet at the moment so I substitued the honey for 3 tbls Splenda diluted in a bit of water and light Mayo.
    3. Next time I make it, I will use only sugar, as the flavor of honey is too strong and doesn’t really taste like the dressing should.
    4. For those of you who don’t have rice wine vinegar, you can use regular white vinegar– after diluting it. For every 2 tbsp of white vinegar, add 1 tsp of water. Since this recipe just calls for 1 1/2 tbsp of rice wine vinegar, just discard the extra.

Easy 4 Ingredient Bread

From Sally’s Baking Addiction

Homemade Artisan Bread Recipe

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 1125 reviews
  • Author: Sally McKenney
  • Prep Time: 4 hours
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: 2 8-inch loaves

Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

Ingredients

  • 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
  • 2 teaspoons (about 6g) instant yeast
  • 2 teaspoons (about 9g) coarse salt (see note)
  • 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
  • optional: cornmeal for dusting pan

Instructions

  1. In a large ungreased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
  2. Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal—nothing to worry about.
  4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
  5. During this 45 minutes, preheat the oven to 475°F (246°C).
  6. When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
  7. Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
  8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
  9. Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

    1. Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
    1. Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheets | 2-cup Measuring Cup | Bread Lame | Instant Read Thermometer
    2. Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste dense.
    3. Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
    4. Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
  1. Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
  2. Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
  3. Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the Dutch oven instead.
  4. Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed.
  5. No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
  6. Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
  7. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  8. Recipe adapted from King Arthur Flour & Red Star Yeast, similar method originally from Jim Lahey.

Find it online: https://sallysbakingaddiction.com/homemade-artisan-bread/

Homemade Artisanal Crackers

FROM SALLY’S BAKING ADDICTION

Homemade Artisan Crackers

5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 219 reviews
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 20 minutes (includes cooling)
  • Yield: 75–80 crackers

Give snack time an upgrade with flavorful homemade artisan crackers. Crispy, salty, savory, and endlessly customizable, the simple dough comes together quickly and easily in one bowl from basic pantry ingredients. 

Ingredients

Crackers

  • 2 cups (250g) all-purpose flour, plus more for kneading and rolling
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 tsp garlic powder 
  • 1 Tablespoon finely chopped fresh rosemary or other add-in (see Notes)*
  • 2/3 cup (160g/ml) water
  • 3 Tablespoons (41g/45ml) extra-virgin olive oil, plus more for brushing on top
  • flaky sea salt, for topping

Instructions

    1. In a large bowl, whisk together the flour, sugar, salt, onion powder, garlic powder, and rosemary (or other add-ins). Pour in the water and olive oil and stir with a wooden spoon or silicone spatula until the dough comes together in a clump.
    1. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and the dough and knead it, sprinkling on a little more flour as you go, until it’s no longer sticking to your hands and you can shape it into a rough ball, about 1 to 2 minutes. Return the dough to the bowl and cover the bowl with plastic wrap. Let the dough rest for at least 10 minutes, and up to 1 hour at room temperature.
    2. Preheat the oven to 425°F (218°C) and line large silver baking sheets with parchment paper.
    3. Cut the dough in half. Keep one half of the dough covered while you work with the other half.
    4. On a lightly floured work surface with a lightly floured rolling pin, roll one half of the dough out into a rectangle. Roll the dough very thin—about 1/16th of an inch (1.5mm). If the dough keeps shrinking back as you try to roll it out, lightly cover it and let it rest for 5 minutes, then try again. (Don’t worry if it shrinks, that’s completely normal and expected.)
    5. Using a ruler and a pizza cutter, cut the dough into small rectangles about 3 x 1.5 inches in size. Carefully transfer the crackers to the prepared baking sheet(s).
    6. Repeat steps 5 and 6 with the second half of dough.
  1. Dock (poke holes in) the crackers several times with a fork. Brush with olive oil, then sprinkle with flaky sea salt (and everything bagel seasoning or sesame seeds, if making those varieties. Note that extra seasonings on top can sometimes fall off of the crackers when eating them).
  2. Bake until golden brown and crispy, about 9–12 minutes. To ensure even browning, rotate the baking sheet(s) halfway through baking.
  3. Let crackers cool completely on the baking sheet(s) set on a cooling rack. Crackers need several minutes of cooling before they taste crispy. They taste fantastic with hummus, crab dip or other dips, various cheeses, or serve with a cranberry pecan cheese ball.
  4. Store in an airtight container at room temperature in a dry place for up to 2 days. To re-crisp crackers, spread them on a baking sheet and bake at 350°F for 10 minutes. Cool completely before serving.

Notes

    1. Make Ahead & Instructions: These crackers taste best for up to 2 days after you make them. See step 11 for how to re-crisp them, if desired. You can freeze cooled crackers. Cover tightly and freeze up to 3 months. Thaw at room temperature. Re-crisp if needed (see step 11).
    2. Other Flavors/Add-Ins: Do not leave the crackers plain. You need a flavor in the dough. Instead of rosemary, try another favorite herb, or any of these team favorites:
      • Black Pepper & Thyme: 2 teaspoons freshly cracked black pepper (do not use pre-ground fine pepper) + 1 Tbsp finely chopped fresh thyme
      • Everything & Chives: 1 Tbsp everything bagel seasoning (plus more for sprinkling on top) + 1 Tbsp dried chives
      • Sesame Seed: 1 and 1/2 Tbsp sesame seeds (plus more for sprinkling on top)
  1. Gluten-Free Flour? We don’t recommend using gluten-free flour in this recipe. The test batches we tried with different brands of GF flour came out break-your-teeth hard. You’re better off looking for a cracker recipe that has been developed specifically to be gluten free.
  2. Whole Wheat Flour? Crackers made with whole wheat flour were also quite hard. If you want to use whole wheat flour, try using half all-purpose and half whole wheat. Expect a slightly dense, less crisp cracker.

Find it online: https://sallysbakingaddiction.com/homemade-artisan-crackers/

Success Tips for Making Homemade Crackers

  • Let the dough rest. Trying to roll it out too soon is an exercise in frustration, trust me on this!
  • Roll the dough out suuuuuper thin. The crackers need to be very thin to bake up crispy. Too thick and they taste a little chewy.
  • If the dough keeps shrinking back as you roll it out, cover it lightly and let it rest for 5 minutes to allow the gluten to relax, then try again.
  • Use a light-colored (silver) baking sheet, not a dark baking sheet, and make sure your parchment paper is safe for high-temperature baking.
  • Rotate the pan(s) halfway through baking, for even browning. Ovens can have hot spots, and this recipe will show you where they are!
  • We don’t recommend using gluten-free flour in this recipe. The test batches we tried with different brands of GF flour came out chip-your-teeth hard. You’re better off looking for a cracker recipe that has been developed specifically to be gluten free.
  • Homemade crackers get stale a lot faster than store-bought crackers, because they don’t have added preservatives. Store them in an airtight container in a dry spot, and, if needed, re-crisp them in the oven at 350°F (177°C) for up to 10 minutes.

Homemade Cheese Crackers

aka Cheese-It’s

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 76 reviews

  • Author: Sally McKenney
    https://sallysbakingaddiction.com/homemade-cheese-crackers/print/71682/
  • Prep Time: 1 hour
  • Cook Time: 16 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 64 small crackers

Make homemade cheese crackers with only 6 ingredients! Chilling the dough for 45 minutes is important– the crackers won’t hold their shape otherwise. You’ll appreciate the straightforward instructions and quick baking time!

Ingredients

  • 3 ounces sharp yellow cheddar cheese, shredded (3/4 cups shredded)*
  • 1/2 cup (65g) all-purpose flour (spooned & leveled)
  • 1 tsp cornstarch*
  • 3 Tablespoons (40g) unsalted butter, cold and cut into 3 pieces
  • 1 TBL cold water
  • Sea salt for sprinkling

Instructions

    1. Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds.
    2. Add butter and process until mixture resembles wet sand, about 20 seconds.
    3. Add water and pulse until dough forms large clumps, about 10 pulses.
    4. Transfer dough to a lightly floured work surface, and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water.
    5. Carefully wrap in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
    6. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
    7. Unwrap dough square and place on a lightly floured work surface.
    8. Roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, crinkle cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
    9. Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each.
    10. Lightly sprinkle with sea salt, if desired.
    11. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
    12. Remove from the oven and cool completely on the baking sheet before serving.
    13. Store leftover crackers at room temperature for up to 1 week. If tightly sealed, they’ll lose their crunch. Feel free to keep the lid slightly ajar to maintain some crunchiness.

Notes

    1. Freezing Instructions: You can freeze the wrapped dough instead of refrigerating it in step 2. Freeze up to 3 months. Thaw in the refrigerator and bring to room temperature for 10 minutes before continuing with the recipe.
    2. Instead of classic yellow cheddar, white cheddar is a wonderful substitute. In fact, any medium-hard cheese is great. Avoid soft cheeses.

HAVING A PARTY?  DOUBLE RECIPE BELOW.

Ingredients

  • 6 ounces sharp yellow cheddar cheese, shredded (1 and 1/2 cups shredded)*
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons cornstarch*
  • 1/4 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, cold and cut into 6 pieces
  • 2 Tablespoons cold water
  • optional: sea salt for sprinkling

Instructions

  1. Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
  2. Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
  3. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
  4. Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
  5. Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each. Lightly sprinkle with sea salt, if desired. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes.
  6. Remove from the oven and cool completely on the baking sheet before serving.

 

Soft Dinner Rolls

From:  https://sallysbakingaddiction.com/

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you’re a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. 

This recipe is brought to you in partnership with Red Star Yeast.

Overview: How to Make Homemade Dinner Rolls

  1. Make the dough. Continue below to learn more about this dough recipe.
  2. Knead the dough. Reference my How to Knead Dough video tutorial if you need extra help with this step.
  3. Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
  4. Punch down the dough to release the air and shape into rolls.
  5. Let the rolls rise for about 1 hour.
  6. Bake for 20-25 minutes until golden brown. If desired, brush the warm rolls with a little honey and melted butter for extra flavor.

Soft Dinner Rolls Require a Rich Dough

The crustier and chewier the bread, the less fat in the dough. This is known as a lean dough. The softer and richer the bread, the more fat in the dough. This is known as a rich dough. Unlike chewy homemade bagels, focaccia, ciabatta, and my artisan bread, soft dinner rolls require a rich dough. Unfortunately, this doesn’t mean that the dough is swimming in cash. Rather, “rich” correlates with the amount of fat. For example, this dough has milk, butter, and egg.

You need 7 ingredients total. They’re the same ingredients in my easy cinnamon rolls and homemade brioche, which are also rich doughs. (Though I use more sugar for sweeter cinnamon rolls, of course.)

  1. Milk: Liquid activates the yeast. For the softest dinner rolls, use whole milk. Nondairy or low fat milks work too, but whole milk produces phenomenal flavor and texture.
  2. Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers.
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  4. Egg: 1 egg provides structure and flavor.
  5. Butter: Butter promises a flavorful and soft dinner roll. Make sure it’s room temperature.
  6. Salt: You can’t make flavorful bread without salt!
  7. Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. There are no other changes to the recipe if you use bread flour.

3 Success Tips

  1. Reference my Baking with Yeast Guide, which answers many common yeast FAQs.
  2. Make sure your yeast isn’t expired. Expiration date is on the package.
  3. Directly from the pros at Red StarYeast: Measuring flour correctly is key to avoiding a dense dough, which leads to heavy (not soft!) rolls. Spoon and level your flour, do not scoop it out of the package.

My final piece of advice? Don’t limit these rolls to suppertime. They’re welcome anywhere, with any meal, any time of day. Use for sliders, breakfast sandwiches, soaking up your favorite tomato sauce with slow cooker turkey meatballs, alongside salad, or dunking into a bowl of creamy chicken noodle soup. Above all, don’t doubt yourself because you, too, can become a bread baking pro.

Soft Dinner Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1046 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours, 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 14-16 rolls

Description

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. This recipe is also in my cookbook, Sally’s Baking 101.

Ingredients

  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 2 Tablespoons granulated sugar, divided
  • 1 large egg
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 1 teaspoon salt
  • 3 cups (390g) all-purpose flour or bread flour* (spooned & leveled)
  • optional topping: 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon honey

 

Instructions

    1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
    2. Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
    1. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    2. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    3. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
    4. Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
    5. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
  1. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
  2. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
  3. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Notes

    1. Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
    2. Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
    3. Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl and Wooden Spoon / Spatula | 9×13-inch Glass Baking Pan | Bench Scraper | Pastry Brush
    4. Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
  1. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  2. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.

Adapted from Homemade Bread Bowls and Honey Butter Rolls

HTML Snippets Powered By : XYZScripts.com