Magnolia Table Volume 2 Recipes

Magnolia Table Silo Cookies Catz in the Kitchen

WebJun 17, 2020 · Instructions. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on …

Rating: 4.5/5(93)
1. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.
2. In a medium bowl (I prefer one with a spout - makes pouring easier), whisk together together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer with the creamed butter and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts, if using. Beat until evenly combined, about 15-20 seconds.
3. Line two baking sheets with parchment paper. Using a 2-ounce cookie scoop or ice cream scoop, scoop the dough onto one of the prepared pans, placing the scoops side by side. Refrigerate for at least 30 minutes.
4. Preheat oven to 350 degrees F. Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13-15 minutes. (I found the sweet spot to be 14 minutes in my oven.) Let cool on the baking sheet for about 10 minutes, until set and cooled. Repeat with the remaining cookies.

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Joanna Gaines’s Spring Vegetable Risotto PureWow

WebApr 16, 2020 · 1. In a medium saucepan, bring the chicken broth to a simmer over medium-high heat. Reduce the heat to low and set aside to …

1. In a medium saucepan, bring the chicken broth to a simmer over medium-high heat. Reduce the heat to low and set aside to keep warm.
2. In a large soup pot or Dutch oven, melt 3 tablespoons of the butter over medium-high heat. Add the leek and mushrooms and season with the salt and pepper. Sauté, stirring occasionally, until the mushrooms are golden brown and the leeks are soft, 8 to 10 minutes. Add the garlic and stir until softened and fragrant, about 1 minute.
3. Add the rice and stir constantly until it begins to turn translucent and develops a nutty scent, about 3 minutes. Add the wine and stir until the rice has soaked up all the liquid and any browned bits on the bottom of the pan have been released. Reduce the heat to medium. Carefully ladle 1 cup of the warm chicken broth into the rice mixture, stirring constantly until the rice soaks up all the liquid. Repeat by adding 1 cup of broth at a time and stirring until absorbed. The risotto will thicken as the starch is released.
4. Meanwhile, in a small skillet, melt 3 tablespoons of the butter over medium heat and add the radishes. Cook, stirring occasionally, until the edges are golden brown, about 5 minutes. Remove from the heat.

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