LBV Deliciously Decadent Desserts Cookbook
ooey, gooey, so sweet!
Do you have a sweet tooth?
Do you LOVE chocolate?
Are you carrying on a love affair with cheesecake...
It's ok, we will never tell...In fact we are here to help you.
We've put together our favorite, most amazing decadent desserts all in one place.
So you'll never be left with a dessert emergency.
You know, the kind where you can't decide what to make for the bake sale.
Or it's half past when you were supposed to be at the pot luck and you have no idea what to bring...
Or when you're staring at all of the boxed and and packaged desserts in the grocery store and thinking, meh...
YOU Can Fix this problem!
Baking can sometimes be fussy and hard - but not with this collection of recipes. You'll have flour on your apron and a baker's twinkle in your eye in a half minute.
Tried and true, this recipes require mixing, stirring and putting in an oven. No fancy decorating or fussing with fondant.
Just simple good old-fashioned treats that will bring a smile to you lips - and whomever you share with.
Look no further than the LBV Deliciously Decadent Sweets Cookbook!
So many amazingly yummy AND easy to make desserts, like
- Chocolate Peanut Butter Brownines
- Banana Nut Muffins
- Better Than You Know What Cookies - Check out the FREE Recipe below
- Classic Oatmeal Raisin Cookies
- Chocolate Buttercream Frosting
- Chocolate layered cake
- Mini Cheesecake
- Bite sized pumpkin pie
- Orange Cranberry Scones
- Walnut Chocolae Chip Cooies
- Grandma's Classic Yellow Cake
- and more!
Filled with pictures, step by step instructions, a pantry list and recipe cards.
Comes in two formats:
ebook only - a downloadable and printable PDF copy
A full-color spiral bound version, that opens and lies flat making cooking all the eaiser!
Want a preview of one of the recipes:? See below for the Better Than You Know What Cookies
Better Than You Know What Cookies
Hi ya! Glad you found the secret cookie recipe. Ok, so I realize it's not so secret when it's blasted all over the internet, but still, these chocolate chip cookies are pretty amazing.
I am a big fan of anything chocolate, with chocolate chip cookies probably taking the cake...or cookie. When I was writing my first book, it just happened that the main character was an unhappy lawyer turned happy baker, who's secret power was her ability to bake the most amazing chocolate chip cookies.
Since the book is a small town contemporary romance and part of a series, a theme was born. The cookies became "famous" and are known as the "better than you know what" cookies.
I'll leave the meaning of the better than to your imagination, but so many readers wanted to know more about the cookies, I decided it was time to share recipe.
By the way they also make an amazing 'pan cookie' variation, also known as blondies...
So here it is – the better than you know what chocolate chip cookie recipe
- 1 3/4 cups all-purpose our
- 1 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 8 ounces bittersweet chocolate, coarsely chopped or bittersweet chocolate chips (try Ghiardelli)
- Flaky sea salt or Maldon
How to Make Them
Want a printable pdf - Better Than You Know What Cookies
- Step 1 Preheat oven to 450°.
- Step 2 Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.
- Step 3 Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy,2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.
- Step 4 – Scoop dough into even portions (2 tablespoon seach) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until
dough is cool to touch, 10 minutes.
- Step 5 Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining