pineapple-juice001

Ingredients 1 Stick butter softened 1/4 Cup cream cheese softened 1 1/2 Cups granulated sugar 2 Large eggs 1 Teaspoon vanilla extract 1 Teaspoon almond extract 2 1/2 Cups all purpose flour 2 Teaspoons corn starch 1 Teaspoon baking soda 1/4 Teaspoon salt 1 Cup sprinkles nonpareils Instructions In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined. Refrigerate dough for two hours before baking. When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray. Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles. Place the cookies onto prepared baking sheet, spacing 2...

INGREDIENTS 1 cup butter softened 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1 teaspoon mint extract 1 1/2 cups all purpose flour 2/3 cup cocoa 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 28 unwrapped peppermint kisses INSTRUCTIONS Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats. Cream butter and both sugars with mixer until light and fluffy. Add eggs one at a time and mix just until incorporated. Mix in mint extract. Whisk together flour, cocoa, salt, baking powder and baking soda in a medium bowl. Add the dry mixture to butter mixture in three parts. Blend after each addition just until combined; scraping down the side of mixer bowl as needed. Remove bowl from mixer, cover and refrigerate for at least  3 hours up to overnight. Butter hands and roll dough into 1 inch balls. Place on cookie sheet with 1-2 inches between cookies. Bake for 10 minutes. Allow to cool for 3 minutes only. Press one peppermint kiss into the to...

INGREDIENTS 2 cups all-purpose flour 1/4 cup Dutch-processed cocoa powder sifted 1/4 cup black cocoa powder sifted 1 tsp baking soda 1/2 tsp sea salt 1 cup unsalted butter room temperature 1/2 cup granulated sugar 1 cup light-brown sugar packed 2 large eggs room temperature 1 tsp peppermint extract optional 1 bag Bright White Candy Melts or white chocolate, melted* vegetable shortening as needed to thin candy melts crushed candy canes INSTRUCTIONS In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside. In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined. Chill dough for at least 1 hour or overnight. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats. Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for a...

INGREDIENTS  1/2 cup butter  2 cups granulated sugar  1/2 cup milk  1/4 cup unsweetened cocoa powder  1/2 cup creamy peanut butter  3 cups quick oats  2 teaspoons vanilla  Pinch of salt INSTRUCTIONS Line two baking sheets with parchment paper.  In a large heavy pot, combine the butter, sugar, milk, and cocoa powder.  Heat over medium heat until it starts to bubble, then set a timer and boil for 60 seconds (no more!).   Immediately remove from heat and stir in the peanut butter, oats, vanilla, and salt until combined. Working quickly, drop about 2 tablespoons of the chocolate peanut butter oats mixture at a time onto the prepared cookie sheet, pressing gently on the tops of each cookie to flatten slightly.   Let the cookies sit at room temperature until cool and firm.  Store in an airtight container. Source :  https://kaseytrenum.com/low-carb-chicken-fajita-soup-keto-friendly/

ingredients 2-3 powder-free vinyl gloves 24 ounces pineapple juice 24 ounces cranberry juice 32 ounces Canada Dry 1 cup fresh raspberries instructions At least 24 hours prior to the time you'd like to serve your punch, you need to prepare the ice hands, if you're using them. Simply fill up each glove with water, tapping out any air bubbles, then seal with a twist-tie. Place them flat on a tray, with the sealed ends, pointing slightly upwards (to avoid drippage).  Freeze until solid. In a large punch bowl, combine the juices and Canada Dry.  Stir in the raspberries. Remove the vinyl glove from each hand, then place the frozen hands in the punch.  Serve immediately! Source :  http://forksandfolly.com/2017/10/berry-bloody-halloween-punch-spooky-treats/