Cookies n Cream Cupcakes

The perfect cookies n cream cupcakes from here 

Ingredients (for about 18 cupcakes)
1 stick (1/2 cup) unsalted butter, room temperature 
3/4 cup + 2 tbsp sugar 
2 egg whites 
3/4 cup sour cream 
1/4 cup milk 
1 tsp vanilla extract 
1 cup + 2 tbsp all purpose flour 
1/2 tsp baking soda 
1/4 tsp salt 
3/4 cup crushed oreos - preferably the peanut butter pie kind (use almost a whole column of oreos)

COOKIES AND CREAM FROSTING 
2 sticks (1 cup) unsalted butter, room temperature 
1 tsp vanilla extract 
2 cups powdered sugar 
1 cup finely blended oreos (use one whole column of oreos)


Instructions
- Preheat the oven to 400º F. 
- Line a muffin pan with muffin liners.
- In stand mixer combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. 
- Add in the egg whites, mixing with a spatula. 
- Add in the sour cream, milk, and vanilla extract. 
- Beat lightly with the electric mixer. 
- In a separate mixing bowl combine the flour, baking soda, and salt. 
- Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. 
- Fill the muffin liners 1/2-3/4 full.- Bake for 5 minutes at 400º F. 
- Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. 
- Allow the cupcakes to cool completely before adding the frosting.

COOKIES AND CREAM FROSTING
In a mixing bowl, combine the butter and vanilla extract
Beat using an electric mixer until fluffy. 
Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. 
Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. 
Add in the finely blended oreos
Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. 
If the frosting becomes too thick, add a dash of milk or heavy cream.

TO ASSEMBLE
Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired. Store in an air tight container for up to 3 days.

Mojito

Fresh mint
Limes
Simple syrup
White rum
Sparkling water
Ice

Pour lime juice and fresh mint leaves into cocktail shaker, muddle with wooden spoon
Add ice, simple syrup, and white rum and shake well
Strain out of cocktail shaker
Add new ice and sparkling water, as well as whole mint leaves as garnish

Bakery Style Butter Cookies

From SmittenKitchen

INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt
2 cups flour

TO FINISH
1 cup semisweet chocolate chips

Sprinkles

DIRECTIONS

• Heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
• Combine the butter and sugar until well blended and light. 
• Add the egg yolks, vanilla, and salt, and beat to combine. Scrape down the bowl and beaters. 
• Add the flour, and mix just until the flour disappears. 
• Fit a piping bag with a large French star tip - use a cloth or other thick type of piping bag since cookie dough will be thick (ziplock bag will break)
• Pipe the dough into about 1/2-inch-wide, 1 3/4-to-2-inch-long segments, spaced about 1 inch apart, on your baking sheets. 
• Bake the cookies for 11 to 13 minutes, or until they are golden at the edges.
• Cool completely on the baking trays, or for at least 2 minutes, to make them easier to lift to a cooling rack. 
• Melt chocolate chips in microwave in tall glass (makes it easier for dipping) on 50% power for a minute, stir, only put back in microwave for a short bit more (don't overheat them)
• Dip cookie into chocolate, or use knife to spread it on cookies
• Put sprinkles in shallow bowl and dip cookie into it

Do ahead: These keep at room temperature in an airtight container for a week.

Chocolate Lava Cakes

Makes: 4 lava cakes (each one in a ~5oz ramekin)

INGREDIENTS

• 6 ounces bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
• 6 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 6 tablespoons (~1/3c) granulated sugar, plus more for the ramekin
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 4 tablespoons (1/4 cup) all-purpose flour
•  Confectioners’ sugar, to serve 

PREPARATION

1. Heat oven to 425 degrees and butter the ramekins. Dust the buttered ramekins with granulated sugar.
2. Combine the chocolate and butter in a heat-safe bowl, microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute. Remove from the heat and set aside.
3. In a medium bowl, combine the sugar, eggs, egg yolks, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
4. Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
5. Pour the mixture into the ramekin. Bake for 10-12 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
6. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

DOUBLE RECIPE:

Makes: 8 lava cakes (each one in a ~5oz ramekin)

• 12 ounces bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
• 12 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 3/4c granulated sugar, plus more for the ramekin
• 4 large eggs
• 4 large egg yolks
• 2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup flour
•  Confectioners’ sugar, to serve 

Chocolate Chip Shortbread Cookies

Ingredients
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar

1/4 tsp salt
1 teaspoon vanilla extract
2 cups all purpose flour, sifted
2/3 cup mini chocolate chips

Instructions

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, salt and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
• Stir in the chocolate chips evenly.
• Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
• Place on baking sheet and bake for 18-20 minutes.
• Transfer to a wire rack to cool completely.

Creamy Avocado Dressing

Ingredients

• 1 Avocado
• 1 clove Garlic peeled
• 1/4 cup roughly chopped cilantro
• 1/4 cup low-fat sour-cream or greek yogurt, optional additional spoonful of mayo
• 1 tablespoon fresh lime or lemon juice or white vinegar
• 3 tablespoons Olive Oil
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• Water

Instructions

1. Place all the ingredients In a food processor or blender.
2. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.
3. Keep in an airtight container for 1-2 weeks.

Chicken Tenders

FOR THE DIP:
1 ½ cups full-fat Greek yogurt, labneh or sour cream
¼ cup finely chopped chives
¼ cup finely chopped parsley
2 tablespoons finely chopped dill
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated or chopped
Kosher salt and freshly ground pepper 

FOR THE CHICKEN:
1 ½ pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 large eggs, beaten to blend
2 cups bread crumbs (preferably panko or other coarse bread crumbs)
3 tablespoons olive oil

PREPARATION

• Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
• Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
• Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
• Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
• Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
• Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.

NYT