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Gather your ingredients. You'll need 1 cup of oat flour, 1 cup of guinea pig pellets, 2/3 a cup of vegetable broth or water, 6 tablespoons of olive oil or vegetable oil, and 2 tablespoons of honey. Because these treats contain honey and oil, you should only give them occasionally.
i WANT TO DO THESE FOR MY PIGS https://www.wikihow.com/Make-Guinea-Pig-Treats

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cause  we want sweetness
ingredient cinimon

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Ruby I interested in this bake because I like this kind of food and what to make it in my free time . kaytelynn I’m interested in this bake because I been want to thus  bake for a long time and I thing it’s exciting to do something new . 

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Ruby I interested in this bake because I like this kind of food and what to make it in my free time . kaytelynn I’m interested in this bake because I been want to thus  bake for a long time and I thing it’s exciting to do something new . 

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Sady:I’m interested in this because cookies are good
Trinity: im interested in this because cookies are good
Jobe: im interested in this because cookies are good

Ingredients:
Eggs
Flour
Baking soda
Brown sugar
Cornstarch
Salt
Semi sweet chocolate chips
Vanilla extract
Unsalted + alted Butter
M&ms
Sugar
Sea salt
Cinnamon
Mini marshmallows
Hershey bars
Graham crackers
Tools:
3 cookie sheets
3 bowls
3 whippers

https://pin.it/owzcsl53jfuodm
https://pin.it/tuypbiqxcfabyi
https://pin.it/ku7ax6nzfjyor7

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https://pin.it/ndqivlnvtex4nc
• 3 large egg
•1/2 cup all purpose flour
•1/4 tsp of baking powder
•2/3 cup brown sugar
•2/3 cup coca powder
•1 1/3 cup powder sugar
•1/2 tsp of salt
•1 tsp of vanilla extract
•2/3 cup canola oil
•cooking spray
Materials
•9- inch squat baking pan
•a bowl
•a whisk
•measuring cups
•bake for 30 min
•electric Mixer
We are interested in this bake because we like brownies and we never made homemade brownies before

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https://www.tasteofhome.com/recipes/homemade-vanilla-ice-cream
https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-chip-cookies-recipe4-2011856
I’m interesting in this bake because it sounds like it will taste good

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Ingredients: 1 tbsp of active dry yeast or 1/4 tsp instant yeast, 1/2 tsp sugar, 1/4 cup of lukewarm water,

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Delicious honey buns, with a yeasted sweet dough and a lovely honey glaze.

I think I've eaten pretty well this week. I did Meatless Monday. I made a big pot of this healthy and delicious soup. And I'm pretty sure I read some where that honey is good for you, so ...

Yeah, I'm just kidding. I really just felt the need for something sweet and this is what emerged from my kitchen. Buns - buns with honey - perfectly sweet and delightful for a late weekend breakfast. They are even better with nuts and raisins. I didn't have any nuts this morning to add to the pan (didn't discover until I was too far into it, so just imagine a bunch of nuts on top, ok?) While still lovely without the nuts, they are a nice addition to balance the sweetness a bit. Taking the time to toast the nuts is even better, for an extra bit of flavour.

Cook's Notes for Honey Buns

Pick a honey you love for these buns, as it's flavour is front and centre. You can use liquid or creamed.

The amount of dough for these buns is fairly small, so you may find it easier to hand knead this, rather than use a stand mixer. I start the mixing in the stand mixer and then pop it out onto a floured counter to finish kneading.

Honey Buns

Delicious, sweet yeast honey buns, dotted with raisins or raisins and nuts. Perfect breakfast or tea treat.

Print

Dough:

2 Tbsp. butter at room temperature

1 egg

1/4 cup scalded milk *microwave for 45 seconds to 1 minute

Filling:

1/2 cup unsalted butter at room temperature

1/2 cup honey liquid or creamed, is fine

1/2 cup chopped toasted pecans or walnuts

1. Proof the yeast in the lukewarm water with the 1/2 tsp. sugar. Scald the milk by microwaving for about 45 seconds to 1 minute. Remove from microwave and add the remaining 3 Tbsp. sugar, 1/2 tsp. salt, and 2 Tbsp. butter. Stir to melt the butter and let stand until it has cooled to lukewarm.

2. Meanwhile, if you like toast your nuts in a 350° oven until they are fragrant, 5-7 minutes. Set aside to cool.

3. In a large bowl of the bowl of a stand mixer, add the proofed yeast. Check temperature of the milk to be sure it's lukewarm and add to the yeast mixture. Add egg to the bowl. Stir in one cup of the flour and mix well. Add more flour, 1/4 cup at a time, until the dough comes together and cleans the bowl. Turn out onto a floured surface and knead until smooth and elastic.

4. When dough is smooth and satiny, place in greased bowl cover and leave to rise until doubled, about 1 hour. Meanwhile, make honey butter by creaming the 1/2 cup butter with the 1/2 cup brown sugar and 1/2 cup honey. Chill until mixture is no longer runny, but will still spread.

5. When dough is risen, deflate and roll out into a rectangle 14 x 7 inches. Spread with about 1/2 cup of the honey butter, leaving an inch around the outsides so it has some room to spread as you roll it. sprinkle with some of the raisins and nuts (about 1/3). Starting at the long side, roll it up like a jelly roll.

6. Put the remaining honey butter in a saucepan and heat it until it bubbles. Pour half of it into an 8-inch round baking pan. Sprinkle the rest of the raisins and nuts over the honey butter. Cut the dough roll into eight slices and place them, cut side down, into the pan. Cover with greased plastic wrap and let rise until doubled.

7. Place pan with buns onto a baking sheet (to catch any boil-overs). Pour the rest of the honey butter over the top and bake in preheated 375° F. oven 25 to 30 minutes. Allow to cool in the pan for 10 minutes, then invert onto a plate.

Delicious honey buns, with a yeasted sweet dough and a lovely honey glaze.

I think I've eaten pretty well this week. I did Meatless Monday. I made a big pot of this healthy and delicious soup. And I'm pretty sure I read some where that honey is good for you, so ...

Yeah, I'm just kidding. I really just felt the need for something sweet and this is what emerged from my kitchen. Buns - buns with honey - perfectly sweet and delightful for a late weekend breakfast. They are even better with nuts and raisins. I didn't have any nuts this morning to add to the pan (didn't discover until I was too far into it, so just imagine a bunch of nuts on top, ok?) While still lovely without the nuts, they are a nice addition to balance the sweetness a bit. Taking the time to toast the nuts is even better, for an extra bit of flavour.

Cook's Notes for Honey Buns

Pick a honey you love for these buns, as it's flavour is front and centre. You can use liquid or creamed.

The amount of dough for these buns is fairly small, so you may find it easier to hand knead this, rather than use a stand mixer. I start the mixing in the stand mixer and then pop it out onto a floured counter to finish kneading.

Honey Buns

Delicious, sweet yeast honey buns, dotted with raisins or raisins and nuts. Perfect breakfast or tea treat.

Print

Dough:

2 Tbsp. butter at room temperature

1 egg

1/4 cup scalded milk *microwave for 45 seconds to 1 minute

Filling:

1/2 cup unsalted butter at room temperature

1/2 cup honey liquid or creamed, is fine

1/2 cup chopped toasted pecans or walnuts

1. Proof the yeast in the lukewarm water with the 1/2 tsp. sugar. Scald the milk by microwaving for about 45 seconds to 1 minute. Remove from microwave and add the remaining 3 Tbsp. sugar, 1/2 tsp. salt, and 2 Tbsp. butter. Stir to melt the butter and let stand until it has cooled to lukewarm.

2. Meanwhile, if you like toast your nuts in a 350° oven until they are fragrant, 5-7 minutes. Set aside to cool.

3. In a large bowl of the bowl of a stand mixer, add the proofed yeast. Check temperature of the milk to be sure it's lukewarm and add to the yeast mixture. Add egg to the bowl. Stir in one cup of the flour and mix well. Add more flour, 1/4 cup at a time, until the dough comes together and cleans the bowl. Turn out onto a floured surface and knead until smooth and elastic.

4. When dough is smooth and satiny, place in greased bowl cover and leave to rise until doubled, about 1 hour. Meanwhile, make honey butter by creaming the 1/2 cup butter with the 1/2 cup brown sugar and 1/2 cup honey. Chill until mixture is no longer runny, but will still spread.

5. When dough is risen, deflate and roll out into a rectangle 14 x 7 inches. Spread with about 1/2 cup of the honey butter, leaving an inch around the outsides so it has some room to spread as you roll it. sprinkle with some of the raisins and nuts (about 1/3). Starting at the long side, roll it up like a jelly roll.

6. Put the remaining honey butter in a saucepan and heat it until it bubbles. Pour half of it into an 8-inch round baking pan. Sprinkle the rest of the raisins and nuts over the honey butter. Cut the dough roll into eight slices and place them, cut side down, into the pan. Cover with greased plastic wrap and let rise until doubled.

7. Place pan with buns onto a baking sheet (to catch any boil-overs). Pour the rest of the honey butter over the top and bake in preheated 375° F. oven 25 to 30 minutes. Allow to cool in the pan for 10 minutes, then invert onto a plate.

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Delicious honey buns, with a yeasted sweet dough and a lovely honey glaze. I think I've eaten pretty well this week. I did Meatless Monday. I made a big pot of this healthy and delicious soup. And I'm pretty sure I read some where that honey is good for you, so ...

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Bella

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We am interested in this bake because we use to do this when we were kids.so we want to go back in the past

1¾ cups cake flour

1¼ cups all-purpose flour

1¾ cups granulated sugar

2½ teaspoons baking powder

1 teaspoon kosher salt

1 cup unsalted butter, at room temperature, cut into ½-inch cubes

4 eggs

1 cup whole milk

2 teaspoons vanilla extract

½ cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

2 cups unsalted butter, at room temperature

5 cups powdered sugar

2 tablespoons vanilla extract

Rainbow sprinkles, for decorating

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Believe it or not, I had no idea what funfetti was until about seven years ago. Once I started to read food blogs, I discovered this phenomenon, which is basically a boxed white or yellow cake with flecks of rainbow colors baked right in. Not surprisingly, these cakes, cupcakes and cookies are extremely popular with kids and a lot of people have fond memories of enjoying them at childhood birthday parties. I probably missed this whole trend for a variety of reasons: (1) my mom always ordered our birthday cakes from the same bakery, year after year; (2) I was never a fan of cakes, so once I was old enough to realize there were options outside of traditional birthday cakes, I started requesting ice cream cakes and cheesecakes for my birthday; (3) I don't remember my mom ever baking a cake from a box mix. Like, ever. Maybe she did and I just don't remember it, but I don't think they were really on her radar, either.

I can see why the funfetti concept is so popular - who doesn't love bright colors and sprinkles?! It's so festive and fun and totally appropriate for any birthday party (kids or adults, I say). I've never had the box mix version, but was all-in on creating a homemade version. Sprinkle fun!

Truth is, funfetti are totally easy to make right at home, all you need is a basic vanilla cupcake recipe and some rainbow sprinkles. I've been trying out some different vanilla cupcake recipes and really love this one that I stumbled upon over at Cookies and Cups. Shelly adapted it from the Back in the Day Bakery cookbook, and I think they're fabulous. They have a really distinct butter flavor (score!) and are nice and moist. The only thing that could make them better? Sprinkles!

Once the cupcakes were baked and cooled, I topped them with my favorite vanilla buttercream frosting and more sprinkles, of course.

MY OTHER RECIPES

Whether you're celebrating a birthday, or just another special kind of day, I can't think of anything more fun and cheerful than these. I also love that they kind of look like ice cream cones with sprinkles on top :)

One year ago: Vanilla Cream-Filled Doughnuts
Two years ago: Peanut Butter and Jelly Cupcakes and Broccoli Cheese Soup
Three years ago: Traditional Mardi Gras King Cake
Four years ago: Asiago Bagels
Five years ago: Baked Oatmeal
Six years ago: Royal Crown's Tortano

Funfetti Cupcakes (from scratch!)

Ingredients:

Directions:

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Believe it or not, I had no idea what funfetti was until about seven years ago. Once I started to read food blogs, I discovered this phenomenon, which is basically a boxed white or yellow cake with flecks of rainbow colors baked right in.

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This post may contain affiliate links. Please read my disclosure policy.

I'm pleased to introduce you to your new favorite chocolate chip cookie recipe! These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!

©SpendWithPennies.com

MY LATEST VIDEOS

How to Make Perfect Chocolate Chip Cookies

Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!

This post may contain affiliate links. Please read my disclosure policy.

I'm slightly obsessed with chocolate chip cookies. I have stuffed them with cheesecake, with Reese's cups, with Funfetti, and I even have my own "worst ever" chocolate chip cookie on my site.

But one thing I haven't shared yet is a classic chocolate chip cookie. I've spent the past few weeks working on developing an ultimate guide to chocolate chip cookies, and while the guide is still in the works, this recipe is the product of lots of research and taste-testing, and I'm extremely excited to share it with you today. I present to you... the PERFECT Chocolate Chip Cookie.

Perfectly Soft. Perfectly sweet. Perfectly Chewy. Perfectly Perfect.

Before we begin, let's go over some of the details of the recipe that make these cookies ultimate.

How to Make the BEST Chocolate Chip Cookies

Melted butter: This will make your cookies chewier (and gives them a much better flavor, in my opinion, as the melted butter infuses into every molecule of the cookie!). Make sure you let it cool as directed after melting, otherwise it'll melt your sugar and your dough will be too runny to use.

Chill Time: This recipe requires a small chill time to keep the cookies from spreading too much - a small price to pay for perfect chocolate chip cookies!

Room temperature eggs: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify. This also keeps your ingredients from mixing as well as they should.

Brown sugar: Brown sugar is made with molasses and has more moisture than white sugar. Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.

Cornstarch: Nearly all of my cookie recipes call for cornstarch (cornflour if you're in the UK). That's because it's a small addition that makes cookies extra chewy and soft. It also helps give the cookies a little lift that we lose by melting the butter.

One more thing before we get to the recipe - measurements. Using cups and teaspoons is great and convenient, but it's extremely easy to over or under-measure some of your ingredients, particularly the flour. If your cookies come out too flat, it's likely the flour was under-measured. Too thick, there's too much flour.

The best way to measure your flour for this recipe is to gently spoon it into your measuring cup ( don't use your measuring cup to scoop up the flour - that packs it in and can cause you to overmeasure) and then use a straight edge (like the back of a knife) to level off the excess.

So those are my tips for soft, chewy, perfect chocolate chip cookies.

I hope you love them!!

Perfect Chocolate Chip Cookies

Ingredients:

Directions:

Notes:
Other Recipes You May Enjoy Funfetti Filled Chocolate Chip Cookies Reese's Stuffed Chocolate Chip Cookies Chocolate Chip Cookie Dough Brownies

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Perfect Chocolate Chip Cookies - Spend With Pennies

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This post may contain affiliate links. Please read my disclosure policy. I'm pleased to introduce you to your new favorite chocolate chip cookie recipe! These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You'll never need another cookie recipe again!

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We are interested in this bake because cookies🍪🍪🍪🍪🍪

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https://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe

2 cups sugar, Baker's Special Sugar preferred

3 1/4 cups King Arthur Unbleached All-Purpose Flour

1 tablespoon baking powder

1 teaspoon salt

12 tablespoons (3/4 cup) unsalted butter, soft enough to leave an indentation when pressed

1 1/2 cups milk, at room temperature

1 tablespoon vanilla extract

4 large egg

1h 5min

Pan, spatula, bowl, measuring cups

I’m interested in this bake because it seems easy for the most part