Cook Fast, Eat Well

Mini Egg Chocolate Chip Cookies⁣ Recipe 1 cup dark brown sugar (7 ½ ounces; 215 grams)⁣ ¾ cup butter, melted (6 ounces; 170 grams)⁣ 1 large egg⁣ 2 teaspoons vanilla extract⁣ 2 cups all-purpose flour (9 ounces; 250 grams)⁣ 1 teaspoon baking soda⁣ ½ teaspoon salt⁣ 1 ½ cups mini eggs, see note (9 ounces; 255 grams)⁣ ½ cup chocolate chips (4 ounces; 113 grams)⁣ ⁣Note: mini eggs are solid chocolate eggs Preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside.⁣ ⁣ Combine the dark brown sugar, melted butter, egg, and vanilla extract in a large bowl. Mix until smooth. The mixture will look like caramel sauce.⁣ ⁣ Add the flour, baking soda, and salt. Stir until a thick dough forms.⁣ ⁣ Add the mini eggs and chocolate chips. Stir until the mini eggs and chocolate chips are mixed throughout the dough.⁣ ⁣ Scoop dough, about two tablespoons each, onto the prepared baking sheet. Space the dough about an inch apart. You want 12 cookies per pan.⁣ ⁣ Bake until the edges are set, about 12 minutes. Let the cookies cool on the pan for a few minutes and then transfer to a wire rack. ⁣ ⁣ Repeat with remaining dough.⁣ ⁣ Store cookies covered on the counter for up to four days. Or freeze the cooled cookies in a freezer container for up to three months.⁣ #chocolatechipcookies #chocolate #cookies #baking

Fluffy Banana Pudding Pie Recipe ⁣ 2 (3.4 ounce boxes) instant vanilla or banana pudding mix⁣ 1 ¾ cups whole milk⁣ 1 cup heavy cream⁣ 2 medium ripe bananas, sliced⁣ 10 Nilla wafers⁣ 1 (9-inch) graham cracker or Nilla wafer crust⁣ For the Topping, optional⁣ 1 cup heavy cream⁣ 2 tablespoons powdered sugar⁣ 1 teaspoon vanilla extract⁣ ⁣ For the Filling⁣ Whisk together instant vanilla pudding mix with milk until smooth. Scrape bottom of bowl and stir. Add heavy cream. Whip with an electric mixer on high speed until light and fluffy, about 45 seconds.⁣ ⁣ Stir in banana slices and nilla wafers. Spread filling into the graham cracker crust. If any banana slices are visible, spread a little filling over them to prevent browning. Chill pie for four hours.⁣ ⁣ For the Topping⁣ Combine heavy cream with powdered sugar, and vanilla extract in a medium bowl. Whip until stiff peaks form, about two minutes on high speed. Spread whipped cream over the pie.⁣ ⁣ Store pie in the refrigerator for up to four days.⁣ #pie #nobakedessert #EasyRecipe #bananapudding

Soft Chocolate Chip Cookies ⁣ ¾ cup butter, softened (6 ounces; 170 grams)⁣ ¾ cup dark brown sugar (5 ¼ ounces; 150 grams)⁣ ¼ cup granulated sugar (1 ¾ ounces; 50 grams)⁣ 1 large egg⁣ 2 teaspoons vanilla extract⁣ 2 cups all-purpose flour (9 ounces; 250 grams)⁣ 1 teaspoon baking soda⁣ ½ teaspoon salt⁣ 2 cups chocolate chips or chunks (12 ounces; 340 grams)⁣ ⁣ Preheat oven to 325℉. Line a baking sheet with parchment paper.⁣ ⁣ Combine the soft butter, brown sugar, and granulated sugar in a large bowl. Mix on medium-high speed with a handheld or stand mixer until light and fluffy. Stop the mixer once and scrape the bottom and sides of the bowl.⁣ ⁣ Add the egg and vanilla extract. Mix on medium-high speed until very light. Stop the mixer and add the flour, baking soda, and salt. ⁣ ⁣ Mix on low speed until a dough forms. Stop the mixer. Stir in the chocolate chips with a wooden spoon or firm rubber spatula.⁣ ⁣ Drop dough, about two tablespoons each, onto the prepared baking sheet.⁣ ⁣ Bake until edges are set, about 12 minutes. ⁣ ⁣ Don’t overbake or cookies won’t be soft.⁣ Store cookies in an airtight container. For extra-soft cookies, place the warm (not hot) cookies into an air tight with a lid. Cover for 24 hours.⁣ #chocolatechipcookies #cookies #Recipe