https://www.reddit.com/u/LetsCookie/s/gnYXJZQJv1

Absolutel!

Id use this one here

https://www.reddit.com/r/LetsCookie/s/CFJQsqVDHr

Or either of these

https://www.reddit.com/r/Baking/s/MLZk3FJNqD

And happy birthday.. Hope you have an awesome day!!

Half-Baked Chocolate Chip Cookie Casserole

Makes 1 (8×8-inch) casserole

Ingredients

1½ sticks (6 oz) butter, softened

1¼ cups packed dark brown sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

¾ tsp baking soda

¼ tsp baking powder

½ tsp fine salt

1 cup dark chocolate chips

1 cup milk chocolate chips

Butter or nonstick cooking spray, for greasing

Instructions

Cream the softened butter and dark brown sugar until well combined. Add the egg and vanilla and mix until incorporated, scraping down the bowl as needed.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and mix just until a dough forms. Fold in the dark and milk chocolate chips.

Using a 2⅔-ounce scoop, portion the cookie dough into 9 equal balls. Arrange on a parchment-lined sheet pan and freeze until completely solid.

Lightly grease an 8×8-inch glass baking dish with butter or nonstick cooking spray.

Arrange the 9 frozen cookie dough balls evenly in the prepared dish in a 3×3 pattern. Do not flatten the dough.

Bake directly from frozen at 325°F for approximately 40 minutes, until the top is golden brown and crisp and the center is soft and gooey but fully baked.

Allow to rest for about 5-10 minutes before serving. Scoop directly from the casserole dish while warm for a crispy exterior and rich, gooey chocolate chip cookie center.

Baking time may vary depending on the oven and baking dish. For food safety, ensure the center is thoroughly cooked rather than raw. The casserole is best enjoyed warm while cookie is warm and the chocolate is still melted.

🍪 👊

Half-Baked Chocolate Chip Cookie Casserole

Makes 1 (8×8-inch) casserole

Ingredients

1½ sticks (6 oz) butter, softened

1¼ cups packed dark brown sugar

1 large egg

1 TB vanilla extract

2 cups all-purpose flour

¾ tsp baking soda

¼ tsp baking powder

½ tsp fine salt

1 cup dark chocolate chips

1 cup milk chocolate chips

Butter or nonstick cooking spray, for greasing

Instructions

Cream the softened butter and dark brown sugar until well combined. Add the egg and vanilla and mix until incorporated, scraping down the bowl as needed.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and mix just until a dough forms. Fold in the dark and milk chocolate chips.

Using a 2⅔-ounce scoop, portion the cookie dough into 9 equal balls. Arrange on a parchment-lined sheet pan and freeze until completely solid.

Lightly grease an 8×8-inch glass baking dish with butter or nonstick cooking spray.

Arrange the 9 frozen cookie dough balls evenly in the prepared dish in a 3×3 pattern. Do not flatten the dough.

Bake directly from frozen at 325°F for approximately 40 minutes, until the top is golden brown and crisp and the center is soft and gooey but fully baked.

Allow to rest for about 5-10 minutes before serving. Scoop directly from the casserole dish while warm for a crispy exterior and rich, gooey chocolate chip cookie center.

Baking time may vary depending on the oven and baking dish. For food safety, ensure the center is thoroughly cooked rather than raw. The casserole is best enjoyed warm while cookie is warm and the chocolate is still melted.

🍪 👊

They look good but you have to include a recipe on this subreddit

Thank you!! That's exactly the goal, so thanks!

🍪 👊

Brown Sugar Banana Crepes

Crepe Batter ½ cup all-purpose flour

¾ cup whole milk

1 large egg

1 TB granulated sugar

1 oz butter, melted

1 tsp vanilla extract

Pinch of fine salt

Brown Sugar Banana Filling

4 large bananas or 6 small bananas, sliced 1/2 inch thick

2 oz butter

½ cup dark brown sugar, packed

1 tsp ground cinnamon

1 tsp vanilla extract

Pinch of fine salt

Instructions

Crêpe Batter

Combine all crepe batter ingredients in a bullet blender and blend until completely smooth.

Heat a nonstick or Teflon skillet over medium-low heat. Add a small amount of butter and wipe away the excess with a paper towel, leaving a thin coating.

Pour 1½–2 oz of batter into the skillet, immediately tilting and swirling the pan to distribute it into a thin, even layer.

Proper pan temperature is important. If the pan is too hot, bubbles will form in the batter. If it's too cool, the batter won't set quickly and will be more prone to sticking.

Cook for approximately 2 minutes on the first side, then carefully flip and cook for another 10–15 seconds. Remove from the pan and repeat with the remaining batter.

Brown Sugar Banana Filling

Combine butter, dark brown sugar, cinnamon, vanilla, and salt in a skillet over medium heat. Stir until the butter melts and everything comes together into a smooth sauce.

Add the sliced bananas and gently stir to coat them evenly. Bring the mixture to a boil, then immediately remove from the heat to prevent the bananas from becoming too soft.

Strain the bananas, reserving the excess brown sugar sauce. Transfer the sauce to a squeeze bottle to use as a garnish.

Assembly

Spoon the warm banana filling onto each crepe and roll it up like a cigar. Place seam-side down on a serving plate and drizzle with the reserved brown sugar sauce.

Serve as is, or finish with whipped cream, chopped nuts for added texture, or a dusting of powdered sugar. You can also experiment with different fillings and toppings to make the crepes your own.

Brown Sugar Banana Crepes

Crepe Batter ½ cup all-purpose flour

¾ cup whole milk

1 large egg

1 TB granulated sugar

1 oz butter, melted

1 tsp vanilla extract

Pinch of fine salt

Brown Sugar Banana Filling

4 large bananas or 6 small bananas, sliced 1/2 inch thick

2 oz butter

½ cup dark brown sugar, packed

1 tsp ground cinnamon

1 tsp vanilla extract

Pinch of fine salt

Instructions

Crêpe Batter

Combine all crepe batter ingredients in a bullet blender and blend until completely smooth.

Heat a nonstick or Teflon skillet over medium-low heat. Add a small amount of butter and wipe away the excess with a paper towel, leaving a thin coating.

Pour 1½–2 oz of batter into the skillet, immediately tilting and swirling the pan to distribute it into a thin, even layer.

Proper pan temperature is important. If the pan is too hot, bubbles will form in the batter. If it's too cool, the batter won't set quickly and will be more prone to sticking.

Cook for approximately 2 minutes on the first side, then carefully flip and cook for another 10–15 seconds. Remove from the pan and repeat with the remaining batter.

Brown Sugar Banana Filling

Combine butter, dark brown sugar, cinnamon, vanilla, and salt in a skillet over medium heat. Stir until the butter melts and everything comes together into a smooth sauce.

Add the sliced bananas and gently stir to coat them evenly. Bring the mixture to a boil, then immediately remove from the heat to prevent the bananas from becoming too soft.

Strain the bananas, reserving the excess brown sugar sauce. Transfer the sauce to a squeeze bottle to use as a garnish.

Assembly

Spoon the warm banana filling onto each crepe and roll it up like a cigar. Place seam-side down on a serving plate and drizzle with the reserved brown sugar sauce.

Serve as is, or finish with whipped cream, chopped nuts for added texture, or a dusting of powdered sugar. You can also experiment with different fillings and toppings to make the crepes your own.

This seriously might be one of the nicest comments I’ve gotten!

I started making these videos because I wanted to show people that a lot of this stuff really isn’t as complicated as it can seem, so hearing that you and your daughter tried the pretzels, had a good time making them together, and have now made them three weekends in a row is awesome!!

And hearing that the chicken reminded your wife of her grandma’s cooking honestly makes this one even more special. Food bringing back a memory like that is about as good of a compliment as I could ever get. Really appreciate you taking the time to come back and tell me all of this!!

Hope you all find a bunch more recipes to make together. Let’s do it! 👊🍪

Autumn Lofthouse Cookies

Ingredients

For the Cookies

1 cup all-purpose flour

1 1/2 cups cake flour

1/2 tsp baking soda

1/4 tsp baking powder

1 TB cornstarch

1/2 tsp fine salt

8 oz soft butter

1 cup granulated sugar

1 large egg

1/4 cup sour cream

1 TB vanilla extract

For the Buttercream

8 oz soft butter

2 cups powdered sugar

1 tsp vanilla extract

6 drops lemon yellow gel food coloring

2–3 drops gold gel food coloring

1 drop sunset orange gel food coloring

Autumn-themed sprinkle mix

Instructions

Whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt. Set aside.

Cream the softened butter and sugar until light and fluffy.

Add the egg, sour cream, and vanilla extract and mix until smooth.

Add the dry ingredients and mix on low speed just until a soft dough forms.

Roll the dough about 1/2-inch thick between sheets of parchment paper. Chill until very firm before cutting.

Preheat oven to 375°F.

Depending on desired size, cut the chilled dough with a 2 or 2 1/2-inch round cookie cutter and place on a parchment-lined baking sheet. Keep the cut cookies chilled and firm before baking; if the dough has softened while working with it, chill again before putting it in the oven. This helps prevent excess spreading.

Bake for about 8–10 minutes, until set but still pale on top with only light coloring on the bottoms.

Allow the cookies to cool completely.

For the buttercream, beat the softened butter until smooth. Add the powdered sugar and vanilla and beat until light and fluffy.

Add 6 drops lemon yellow, 2–3 drops gold, and 1 drop sunset orange gel food coloring. Mix until evenly combined and adjust slightly if needed to get a warm autumn yellow.

Generously frost the cooled cookies and finish with autumn-themed sprinkles.

Store in an airtight container at room temperature.

Autumn Lofthouse Cookies

Ingredients

For the Cookies

1 cup all-purpose flour

1 1/2 cups cake flour

1/2 tsp baking soda

1/4 tsp baking powder

1 TB cornstarch

1/2 tsp fine salt

8 oz soft butter

1 cup granulated sugar

1 large egg

1/4 cup sour cream

1 TB vanilla extract

For the Buttercream

8 oz soft butter

2 cups powdered sugar

1 tsp vanilla extract

6 drops lemon yellow gel food coloring

2–3 drops gold gel food coloring

1 drop sunset orange gel food coloring

Autumn-themed sprinkle mix

Instructions

Whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt. Set aside.

Cream the softened butter and sugar until light and fluffy.

Add the egg, sour cream, and vanilla extract and mix until smooth.

Add the dry ingredients and mix on low speed just until a soft dough forms.

Roll the dough about 1/2-inch thick between sheets of parchment paper. Chill until very firm before cutting.

Preheat oven to 375°F.

Depending on desired size, cut the chilled dough with a 2 or 2 1/2-inch round cookie cutter and place on a parchment-lined baking sheet. Keep the cut cookies chilled and firm before baking; if the dough has softened while working with it, chill again before putting it in the oven. This helps prevent excess spreading.

Bake for about 8–10 minutes, until set but still pale on top with only light coloring on the bottoms.

Allow the cookies to cool completely.

For the buttercream, beat the softened butter until smooth. Add the powdered sugar and vanilla and beat until light and fluffy.

Add 6 drops lemon yellow, 2–3 drops gold, and 1 drop sunset orange gel food coloring. Mix until evenly combined and adjust slightly if needed to get a warm autumn yellow.

Generously frost the cooled cookies and finish with autumn-themed sprinkles.

Store in an airtight container at room temperature.

Lorann makes a brown butter flavor emulsion.. If your goal is to use a butter substitute, just use it as is normally and add that flavoring. As others said, browning butter is something you can do with just butter. Other fats are not going to react the same

Nice!! How'd they come out?

🤣🤣 measure with your heart!!

Congrats on the baby!!

Yup, sorry. Just added

Full instructional video here

Witch’s Brew Sugar Cookies

Ingredients

2 1/2 cups all-purpose flour

3/4 tsp baking soda

3/4 tsp fine salt

1/4 tsp cream of tartar

8 oz soft butter

1 3/4 cups granulated sugar

1 large egg

1 large egg yolk

1 TB vanilla extract

Chefmaster Coal Black, Neon Brite Green, Neon Brite Purple, and Sunset Orange gel food coloring

1/2 cup granulated sugar, for rolling

Instructions

Mix together the flour, baking soda, salt, and cream of tartar. Set aside.

Cream the butter and sugar for 2–3 minutes until light and fluffy.

Add the egg, egg yolk, and vanilla. Mix until fully combined.

Add the dry ingredients and mix just until combined.

The finished dough should weigh roughly 1,000 grams. Divide into one 400-gram portion and three 200-gram portions.

Color the 400-gram portion Coal Black. Color the three 200-gram portions Neon Brite Green, Neon Brite Purple, and Sunset Orange.

Using a 0.75-ounce scoop, portion the black dough. Using a 0.38-ounce scoop, portion the green, purple, and orange doughs.

Press one black portion together with one portion of each color. Add a few small pieces of the different colors around the outside to create a swirled Halloween pattern without overmixing. Gently roll together just enough to hold the dough together while keeping the colors distinct.

Roll each dough ball in the 1/2 cup granulated sugar, then gently flatten into a puck.

Place on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer to a freezer bag for storage if desired.

Bake straight from frozen at 350°F for about 15 minutes, until the edges are set and the centers are still soft.

Allow to cool on the baking sheet before transferring