2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick (8 tablespoons) cold butter, cut into chunks
1 large egg
1/3 cup whole milk
1 cup raisins (I use chocolate chips instead)
1. Preheat the oven to 350°F and grease and flour a large cookie sheet. Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. With your fingertips, rub the butter into the dry ingredients until the mixture reaches the consistency of wet sand. (Side note: I realize that butter on the fingers doesn’t sound like a lot of fun, but it was interesting. Don’t be afraid of butter!)
2. Beat the egg together with the milk and pour it into the flour-butter mixture. Fold it together using a spatula to form a stiff dough. Fold in the raisins. Drop dough by rounded tablespoonfuls 2 inches apart on the prepared cookie sheet.
3. Bake for 25 minutes or until the bottoms are golden, rotating the pan midway through baking.
HOT CHOCOLATE COOKIES (back of the marshmallow bits container)
1 1/4 cup room temperature butter
1 cup white sugar
2/3 cup brown sugar
1 tsp vanilla
3 1/4 cups flour
4 packages instant cocoa (don’t use sugar free)
1 1/4 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips
1 cup vanilla marshmallow bits
1. Preheat oven to 350 degrees.
2. Cream butter and sugar until light and fluffy.
3. Add in eggs and vanilla and stir until combined
4. In a separate bowl, whisk together flour, hot cocoa mix, baking soda and baking powder.
5. Add in flour mixture to butter mixture until well combined.
6. Fold in mallow bits and chocolate chips.
7. Drop by 1 1/2 tablespoon rounds onto parchment lined baking sheet.
8. Bake for 9 – 11 minutes until edges are lightly browned.
9. Remove to wire racks and cool.
OVERSIZED BLUEBERRY MUFFINS w/ CRUNCHY TOPS (harry potter cookbook)
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1 stick (8 tablespoons) butter, melted
Grated zest of 1 lemon
1 teaspoon pure vanilla extract
1 cup sour cream, at room temperature
1 pint blueberries, washed and well drained
Turbinado sugar for sprinkling
1. Preheat the oven to 350 degrees. Grease and flour a 12-cup muffin pan or use paper muffin cups.
2. In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a large mixing bowl, whisk the eggs until smooth. Whisk in the sugar and continue whisking until light and fluffy. Drizzle in the melted butter while whisking vigorously. Whisk in the lemon zest and vanilla. Fold in the flour mixture and sour cream alternately, beginning and ending with the flour. The batter will be very stiff. Fold in the blueberries.
4. Divide the batter among the muffin cups (the batter should reach the rim of each cup). Sprinkle the tops generously with turbinado sugar. Bake the muffins for 25 minutes, rotating the pan halfway through the baking time, until the tops are golden brown.
HOMEMADE MARSHMALLOWS (harry potter cookbook)
½ cup confectioner’s sugar, divided, plus more as needed
1 cup water, divided
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 tablespoon pure vanilla extract
1. Spray a 9” x 13” pan with cooking spray and line with parchment paper to come up the two narrow ends for easy removal. Thickly coat the parchment paper with ¼ cup of the confectioners’ sugar, using a sieve to dust the sugar over the paper.
2. Place ½ cup of the water and the gelatin in a large mixing bowl to soften. Combine the sugar, corn syrup, salt, and the remaining ½ cup water in a medium saucepan. Bring to a boil, stirring constantly. If sugar crystals form on the sides of the pan, wash down the sides with a pastry brush dipped in hot water. Clip a candy thermometer to the saucepan and cook over medium-high heat, stirring occasionally, to 238 degrees Fahrenheit.
3. With the mixer on low speed, slowly pour half the sugar syrup into the softened gelatin. Increase the speed to medium and slowly pour in the rest of the syrup. Increase the speed to high and beat 10 to 15 minutes until thick and creamy. Beat in the vanilla.
4. Scrape the batter into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. The mixture will be sticky and hard to spread, but do the best you can. Thickly coat the top with the remaining ¼ cup confectioners’ sugar, using a sieve to dust the sugar over the top. Leave the pan to set and dry out, uncovered, overnight.
5. To cut the marshmallows, pull out the marshmallow sheet by the overhanging parchment and place it on a cutting board. Using a chef’s knife or a large, non-serrated knife, press down with on motion to make a single cut through the center. It’s going to be sticky. Make 8 even cuts along the length and then along the width to form rectangles. Dip the cut sides into the confectioners’ sugar to prevent sticking.
GINGERBREAD MEN (disney parks)
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 cup dark molasses
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup water
1. In a large mixing bowl, cream butter and brown sugar. Add dark molasses and mix until completely blended. Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the the water. Blend well.
2. Wrap dough in plastic wrap and chill in refrigerator at least 1 hour.
3. Preheat oven to 350 degrees. Grease cookie sheets (or line with parchment paper). Roll out dough on a lightly floured surface and cut into desired shapes. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
4. Decorate with Royal Icing when completely cooled.
DOLE WHIP (disney parks - the one at the parks is made with a mix)
2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream
Since the rest is quite long, go here for the rest!
ALFAJORES (a woman bakes them and brings them to the parks to sell, and they were so amazing i had to find a recipe to make at home too)
1 cup cornstarch
3/4 cup all-purpose flour, plus more as needed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 tablespoon pisco or brandy
1/2 teaspoon vanilla extract
1 cup Dulce de Leche, at room temperature
Powdered sugar, for dusting
1. Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.
2. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.
This recipe is also quite long so please direct yourself here for the rest.