![]() Dip each cookie almost halfway in chocolate, place on a baking tray covered with waxed paper and refrigerate until chocolate has hardened. Melt the chocolate slowly in a double boiler, stirring until smooth.Cool for 5 minutes on the baking tray, then cool completely on a rack. If you’re using strawberries, slice them into ¼-inch thick pieces. Make the filling: Place the blueberries in another large bowl. Make the topping: In a large bowl combine the melted butter, brown sugar, granulated sugar, oats, salt, and flour. Rinse and drain the berries and pick through to remove any stems still attached. Coat a 9×13 (3- quart) baking dish with non stick spray, set aside. Bake for 5 minutes, rotate baking tray and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don’t get too brown. Preheat the oven to 350 degrees Fahrenheit.Flatten dough balls with your fingers until they are 1/4 inch thick. In a medium bowl, mix together brown sugar, granulated sugar, orange zest, salt, apple pie spice, and ginger. The lemon juice will keep the apples from browning. Squeeze lemon juice over the apples and mix well to coat. Roll dough into 1-inch balls and place on baking tray about 3 inches apart. Core the apples and slice them into ¼-inch slices.Slowly add flour mixture until completely combined.Add egg and vanilla and beat until combined. Mix in the Greek yogurt and melted butter. In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch and vanilla extract. ![]()
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