Butter Series of Latte Recipes – Collection One

I like Coffee mixing with Butter Nut where it help coffee to become more creamy. They are a perfect match to me? Hope you like it as well.

Enjoy your Coffee!

Butter Nut Latte Recipe
Butter Nut with Coffee will be one of the perfect combination.

Ingredients
Enough for 1 person (tall glass)
1) 2 tablespoons of Butterscotch topping
2) 1 tablespoon of Hazelnut syrup
3) 1 shot of organic espresso
4) 0.75 cup of low fat steamed milk
5) Optional: 3 to 5 ice cubes as well as whipped cream

Equipments Needed
Espresso maker and electronic blender

Steps for preparation:
1. Get a clean blender cup and mix all the ingredients into the blender cup except whipped cream.

2. If you like cold blended latter, then you can put some ice cubes else just blended it till all well mixed.

3. Take an empty clean tall glass and pour your latter into the glass.

4. If you like whipped cream, spread some on top of the latte.

5. Enjoy your coffee.
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Butter Pecan Latte Recipe
Butter nut will be more common if you are talking about mixing with coffee, but not Butter Pecan. Do you want to try this out?

Ingredients
Enough for 1 person (tall glass)
1) 2 tablespoon of Butterscotch topping
2) 1 tablespoon of Hazelnut syrup as well as Almond syrup respectively
3) 1 shot of organic espresso
4) 0.75 cup of low fat steamed milk
5) Optional: Whipped Creams

Equipments Needed
Espresso maker and electronic blender

Steps for preparation:
1. Find an empty clean blender cup and pour your ingredients into the cup, except whipped cream.

2. Start your blender with low speed and blend it for 60 seconds. Stop of a while and continue to blend it for another 60 seconds. This is to ensure that all are well mixed.

3. Take an empty glass and pour your latte into the glass.

4. Before Serve, spread some whipped cream on top of the latte.

5. Enjoy your latte!

Endless Cookie Recipe Variations

Finding great cookie recipe variations always puts a smile on my face. If there’s one sweet treat I can’t say no too it’s a perfectly baked cookie.

In the quest to try new flavors I’ve found the best thing to do is change a few ingredients instead of trying to re-invent the wheel with a whole new recipe. Simple changes can make your old cookie recipe seem like sometime brand new.

The basic structure shouldn’t change but you can play around with different flavors. If your recipe called for equal parts white and brown sugar using only brown sugar will make the cookie much richer. Also using only white sugar will give a softer flavor.

Along with your classic vanilla extract you can add a few teaspoons of your favorite flavored extract or liquor. Almond extract is great for an everyday cookie, lemon gives a nice springtime flavor, brandy extract brings memories of Christmas and peppermint is always refreshing.

Some of my favorite cookie recipe variations begin with the endless varieties of chips available. Subsisting peanut butter, butterscotch or cinnamon chips can make for a whole new cookie experience. Even if you prefer chocolate there are milk, white, dark, semi sweet or mint chocolate chips to choose from.

M&M’s or other candy pieces also make a great twist. Think of crushed pieces of peppermint, toffee or your favorite candy and give it a try.

Sliced or chopped nuts add extra crunch along with their distinct flavors. Chopped or crushed almonds, pecans or macadamias nuts are classics for cookies.

Dipping your cookies in tempered chocolate or drizzling them can add another layer of flavor. If you’re not into working with chocolate you can make a frosting for your cookies instead.

Frost the bottom of your cookie and slap a second one on and you have a sandwich cookie. Fill two cookies with a scoop of softened ice cream and put them in a freezer for a bit and you have an ice cream sandwich.

How to Make The Best Sugar Cookie Recipes Which Wow Everyone

Cookie baking is fun – particularly when you have simple and easy to bake sugar cookie recipes to follow. But the most enjoyable aspect is the decorating. This is what turns a plain ordinary cookie into an edible work of art. You really are limited only by your imagination.

The first step of course is to make the cookies. There is no creaming butter and sugar involved. The dough is worked in a food processor. Nothing could be easier.

Ingredients you will need:

9 oz / 280 g /2 ½ cups plain / all-purpose flour

5 ½ oz / 170g unsalted butter, chopped

Pinch salt

3 tablespoons caster / superfine sugar

2 egg yolks beaten with 4 tablespoons ice-cold water

Preheat the oven to 400oF / 200oC. Line two baking sheets with parchment or baking paper.

In the bowl of a food processer, process the flour and butter until it resembles coarse crumbs. Add the salt and sugar and process again until just combined, being careful not to overprocess the mixture.

With the motor still running, add the egg yolk mixture and process using the pulse button until it forms a glossy ball.

Remove from processer, wrap in plastic wrap and chill in the fridge for 30 minutes.

Remove from the fridge and divide the mixture into smaller portions for rolling. While rolling one portion, keep the remainder refrigerated. Roll the dough out to a ¼ inch / 6 mm thickness. Using cutters, cut out shapes, placing the cutters as close to the edges as possible to minimise the number of times you re-roll the dough. Repeat with the remaining dough, then combine all the leftover dough and re-roll.

Place onto the baking sheets allowing room for spreading and bake for 10-15 minutes or until a golden color.

Remove them from the oven and leave on the baking sheets for 2-3 minutes before lifting them onto wire racks to cool.

Allow to cool completely before icing and decorating.

Now comes the fun part, icing and decorating. Glace icing is perfect for this sugar cookie recipe. It can be drizzled over the top or piped into simple designs.

This glace icing recipe is sufficient to ice 24 cookies.

1 cup icing / confectioners sugar

A few drops of vanilla essence

1 tablespoon of hot water

A few drops of food coloring (if required)

Sift the icing sugar into a bowl then add the vanilla essence. Gradually stir in the hot water until the mixture is the consistency of thick cream. Add the water a few drops at a time until you have the desired consistency. If you find you have added too much water and the icing is too runny, simply add more icing sugar.

Spoon a little icing into the centre, then using the back of the spoon, spread out to cover the entire cookie. Glace icing sets very quickly, so if you are adding other decorations, you will need to work quickly before the icing sets.

Glace icing is also extremely versatile. It is perfect for feathering and drizzling.

To create a feathered effect, cover the cookie with icing as above, then pipe several straight parallel lines of icing in a contrasting color across the top. Take a toothpick and draw lines in the opposite direction, gently dragging the color through the icing.

Alternatively, pipe lines of icing, or, if you want to be adventurous, pipe designs over the tops of your cookies.

Really, the possibilities are endless.

Having a large collection of sugar cookie recipes that you can decorate in creative ways is great fun.