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spatula: davetheshady: brawltogethernow: shapechangersinwinter: locusimperium: A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called聽鈥淣orwegian Christmas butter squares.鈥 I鈥檇 never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I鈥檇 eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.聽 Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I鈥檝e saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they鈥檙e fantastic with a cup of bitter coffee or tea. I鈥檓 skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.聽 Norwegian Christmas Butter Squares 1 cup unsalted butter, softened 1 egg1 cup sugar2 cups flour1 tsp vanilla陆 tsp saltTurbinado/ Raw Sugar for dusting Preheat the oven to 400 degrees. Chill a 9x13鈥 baking pan in the freezer. Do not grease the pan. Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. 聽Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.聽 Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and 录 inch thick. 聽Dust the top of the cookies evenly with raw sugar. Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula. So I tried this recipe. And it is GREAT. It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they鈥檙e sugar cookie bars. Life hack: add white chocolate chips and sea salt
spatula: davetheshady:

brawltogethernow:

shapechangersinwinter:

locusimperium:

A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called聽鈥淣orwegian Christmas butter squares.鈥 I鈥檇 never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I鈥檇 eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.聽
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I鈥檝e saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they鈥檙e fantastic with a cup of bitter coffee or tea. I鈥檓 skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.聽

Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg1 cup sugar2 cups flour1 tsp vanilla陆 tsp saltTurbinado/ Raw Sugar for dusting
Preheat the oven to 400 degrees. Chill a 9x13鈥 baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. 聽Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.聽
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and 录 inch thick. 聽Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.



So I tried this recipe.
And it is GREAT.
It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they鈥檙e sugar cookie bars.

Life hack: add white chocolate chips and sea salt

davetheshady: brawltogethernow: shapechangersinwinter: locusimperium: A few years ago, when I was living in the housing co-op and loo...

spatula: brawltogethernow: shapechangersinwinter: locusimperium: A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called聽鈥淣orwegian Christmas butter squares.鈥 I鈥檇 never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I鈥檇 eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.聽 Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I鈥檝e saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they鈥檙e fantastic with a cup of bitter coffee or tea. I鈥檓 skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.聽 Norwegian Christmas Butter Squares 1 cup unsalted butter, softened 1 egg1 cup sugar2 cups flour1 tsp vanilla陆 tsp saltTurbinado/ Raw Sugar for dusting Preheat the oven to 400 degrees. Chill a 9x13鈥 baking pan in the freezer. Do not grease the pan. Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. 聽Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.聽 Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and 录 inch thick. 聽Dust the top of the cookies evenly with raw sugar. Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula. So I tried this recipe. And it is GREAT. It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they鈥檙e sugar cookie bars. Ooooooo
spatula: brawltogethernow:
shapechangersinwinter:

locusimperium:

A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called聽鈥淣orwegian Christmas butter squares.鈥 I鈥檇 never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I鈥檇 eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.聽
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I鈥檝e saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they鈥檙e fantastic with a cup of bitter coffee or tea. I鈥檓 skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.聽

Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg1 cup sugar2 cups flour1 tsp vanilla陆 tsp saltTurbinado/ Raw Sugar for dusting
Preheat the oven to 400 degrees. Chill a 9x13鈥 baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. 聽Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.聽
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and 录 inch thick. 聽Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.



So I tried this recipe.
And it is GREAT.
It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they鈥檙e sugar cookie bars.


Ooooooo

brawltogethernow: shapechangersinwinter: locusimperium: A few years ago, when I was living in the housing co-op and looking for a quick...

spatula: When you see a celebrity but the only thing on you for them to sign is your spatula.
spatula: When you see a celebrity but the only thing on you for them to sign is your spatula.

When you see a celebrity but the only thing on you for them to sign is your spatula.

spatula: "Chicken Broccoli and Sweet Potato Sheet Pan Dinner 1 large sweet potato, peeled and diced into 3-4-inch cubes (3 cups) 4 Tbsp olive oil, divided 1 1-2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1-4-inches, keep them close to the same size so they all cook even) 3 1-2 cups small broccoli florets 1-2 of a medium red onion, diced into chunks 3 cloves garlic, minced 3-4 tsp of each dried thyme, sage, parsley and rosemary 1-8 tsp nutmeg Salt and freshly ground black pepper 1-2 cup pecans, whole or roughly chopped 1-3 cup dried cranberries Directions Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients). Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1-2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal)." By @cookingclassy
spatula: "Chicken Broccoli and Sweet Potato Sheet Pan Dinner 1 large sweet potato, peeled and diced into 3-4-inch cubes (3 cups) 4 Tbsp olive oil, divided 1 1-2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1-4-inches, keep them close to the same size so they all cook even) 3 1-2 cups small broccoli florets 1-2 of a medium red onion, diced into chunks 3 cloves garlic, minced 3-4 tsp of each dried thyme, sage, parsley and rosemary 1-8 tsp nutmeg Salt and freshly ground black pepper 1-2 cup pecans, whole or roughly chopped 1-3 cup dried cranberries Directions Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients). Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1-2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal)." By @cookingclassy

"Chicken Broccoli and Sweet Potato Sheet Pan Dinner 1 large sweet potato, peeled and diced into 3-4-inch cubes (3 cups) 4 Tbsp olive oil,...