Ingredients

• GRAHAM CRACKER CRUST:
• 1-1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• CHEESECAKE:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup pistachio cream
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• KATAIFI FILLING:
• 3 tablespoons unsalted butter
• 2-1/2 cups frozen shredded phyllo dough (kataifi)
• 3/4 cup pistachio cream
• 2 tablespoons tahini
• GANACHE:
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• Crushed pistachios, optional

Betty Crocker Carrot Cake Mix

Betty Crocker’s version of carrot cake calls for a boxed mix, with one cup of water, 1/3 cup vegetable oil and three eggs added to the mixture. It’s easy to assemble, resulting in a tall, very fluffy cake. While the cake has notes of sugar and spice, I was hoping for a more robust flavor. I was also surprised that real carrots weren’t included in the mix. If you’re someone who loves a light and fluffy cake, this is a great option, and you could doctor the cake mix by adding more cinnamon and nutmeg. However, as-is, this carrot cake mix was a miss for me.

Bottom Line: This cake mix is easy to make and produces a light and fluffy texture, but I had hoped for better flavor. Plus, it was missing real carrots!

Miss Jones Baking Co. Gluten-Free Carrot Cake Mix

Gluten-free treats can sometimes get a bad rap for not tasting that great, but this one doesn’t fit that bill. This carrot cake mix produces either a small loaf cake or 12 cupcakes. The dry mixture is made up of rice flour and potato starch as its base, with brown sugar, a blend of spices and real carrots incorporated. It calls for six tablespoons of melted butter, 2/3 cup of milk and two large eggs, all of which deliver excellent moisture to the finished product.

I was skeptical, but the texture was spot on, producing slices that resembled a homemade treat. Where was it lacking? The spices were recognizable, but not strong enough. The included cream cheese-flavored icing was a miss for me, especially since it is made with white chocolate and doesn’t actually contain cream cheese. This boxed mix would have fared better with homemade cream cheese frosting.

Bottom Line: This is a great choice for gluten-free baking with a wonderful texture. I wanted more flavor from the spices, and I would make my own icing instead of using the included packet.

Duncan Hines Carrot Cake Mix

As a former bakery owner who bakes from scratch, I was surprised and impressed by this box mix. Most importantly, this cake mix actually incorporates real carrots. They’re shredded, dehydrated and added to the dry ingredients. To make the mix, add one cup of water, 1/3 cup of vegetable oil and three eggs.

After baking and topping with frosting, you’re left with a moist cake with a nice balance between dense and fluffy. It’s flavorful thanks to the addition of brown sugar and robust spices including cinnamon, nutmeg and allspice, without those spices being overpowering. Though I always think carrot cake is 10 times better with cream cheese frosting, the flavor of this cake can easily stand on its own.

Bottom Line: This cake mix delivers on texture and flavor, and it has real carrots in the mix. It gets my baker’s stamp of approval!

The post The Best Carrot Cake Box Mix, According to a Professional Baker appeared first on Taste Recipes.

I’ve tested more than 10 outdoor pizza ovens, including the Ooni Koda 16, Gozney Roccbox, Blackstone pizza oven and two Solo Stove options, to find the very best. Each of those requires either the use of gas (like a barbecue grill) or wood in order to fuel the flame. And all-electric options, like the Ooni Volt, are typically very pricey if suited for outdoor use.

The new Ninja Artisan pizza oven is changing the game. This outdoor appliance is all-electric and budget-friendly, making it that much simpler to make delicious pizzas at home. To see how well it performs, I put the Ninja Artisan through a series of tests. Find out how it stacks up ahead.

MOLLY ALLEN FOR TASTE OF HOME

We Tried It

Ninja Artisan 5-in-1 Pizza Oven

This electric outdoor pizza oven has five different pizza style settings plus controls to use it for baking, broiling and even proofing dough.

$299.99 at Ninja

$299.99 at Amazon

What is the Ninja Artisan pizza oven?

Ninja’s Artisan pizza oven is sleek, stylish and compact. At just under 21 inches by 16 inches, the pizza oven easily sits on any heat-safe surface with an easy-to-read control panel. There’s no need to reach around the side or back to power on the oven—the button is easily accessible right on the front.

The electric oven is weather-resistant and meant for outdoor use. Though it is electric, it cannot be used inside like an indoor pizza oven.

There are heating elements on the top and bottom of the oven. This creates a controlled environment for even heating, without any need for gas or wood for fuel like many other pizza ovens require. It features five pizza settings with preset temperatures and timers, but you can also customize each to your needs. The oven’s temperature ranges from 90 to 700 degrees Fahrenheit, so anything from pizza and cookies to roast chicken and fresh bread can be cooked in it.

The included pizza stone accommodates 12-inch pizzas, and it’s easily reversible. That way, if you have stuck-on burnt residue, you can flip the pizza stone oven once it cools for simpler clean-up.

How We Tested It

I’ve been testing the Ninja Artisan since March 2025, beginning my evaluation as soon as the box arrived at my home.

Setup

To set up the pizza oven, all I had to do was pull the oven out of the box and remove the protective packaging. The pizza stone was well-packaged to prevent any damage. Once it was unpackaged and placed inside the pizza oven, all that was left to do was plug in the oven and wait for it to preheat.

The oven has four stationary legs, so it can be placed on any heat-safe surface.

Making Pizza and Other Food

It took 20 minutes to preheat the oven to the Neapolitan setting. The pizza oven’s front interface is simple to use; you just put the oven in pizza mode and toggle between the different styles, including Neapolitan, thin crust, New York, pan or a custom option. On the Neapolitan setting, the pizza oven beeped to indicate it was up to the proper temperature: a fiery 700 degrees.

This pizza oven’s design takes all the guesswork and extra effort out of outdoor pizza making. Thanks to the oven’s top and bottom heat coils, all you have to do is shimmy the prepared pizza off a pizza peel and onto the stone. The perforation helps to eliminate the amount of flour residue that’s transferred to the oven while still helping to prevent dough from sticking to the peel while you’re building the perfect pie.

There’s no need to turn the pizza while it cooks for even browning, though you can keep an eye on it with the built-in internal light. Once the pizza is in place and the oven door is closed, press the “start/stop” button to begin the countdown. The oven presets the cook time for Neapolitan to three minutes, though after a few tests at that temperature, I preferred cooking my pizzas for 2 minutes and 30 seconds. This was easy to adjust with the dial, creating a custom timer to accommodate my desire for a bit less char.

On the New York-style pizza setting, the oven is heated to 475 degrees, with a timer set for seven minutes. Depending on the style of pizza you prefer, you can toggle to different preset modes, which are completely customizable when it comes to the temperature and cook time.

Though this oven is designed for pizza first, its capabilities go beyond that. The temperature ranges from 90 degrees to 700 degrees, making it incredibly versatile. With that, you can use the oven to bake sweet and savory items, along with using the broil or warm functions or even create the perfect environment for proofing pizza dough. A 12-inch pan is included with the pizza oven, which can be used as a dish for prepping other foods.

Clean-Up

While the pizza oven is in use, it’s important to remember that the exterior does get hot.

After making several pizzas in the oven, there wasn’t much burnt residue left on the stone. I found the little that was left easy to clean. Once the oven had cooled, I used a pizza oven brush, which is one of the most helpful accessories for any pizza lover. That way, there was no need to use a wet cloth or water, which can damage the stone.

Pros

• Electric, so no fuel is required
• Easy to use
• Even cooking heating elements—no need for a turner!
• Multiple presets for different pizza styles
• Impressive temperature range from 90 to 700 degrees for a variety of foods
• Lightweight and portable
• Budget-friendly price point

Cons

• Only reaches 700 degrees
• Cannot accommodate pizzas larger than 12 inches

Product Comparison: Ninja Woodfire

The Ninja Artisan 5-in1 pizza oven isn’t the only option in Ninja’s lineup. The brand also offers an electric outdoor pizza oven that can smoke, roast and dehydrate. The ovens are similar in that both reach a maximum temperature of 700 degrees, with presets for different types of pizza styles.

The Ninja Woodfire is slightly larger and weighs two pounds more, but it is still relatively compact. It comes in at a higher price, more than $100 over the price for the Ninja Artisan 5-in-1, but it does have a few additional capabilities that may be worth it depending on your cooking needs. In comparison to other outdoor pizza ovens on the market, the Ninja Artisan pizza oven is much simpler to use without any need to consider a live flame or turning pizzas while cooking.

Final Verdict

If you’re interested in skipping takeout and delivery and making delicious pizzas at home, this oven is for you. It’s offered at a much more approachable price point than other pizza oven options on the market, with the ease of electric, rather than worrying about gas or wood fuel. The heating components ensure an even bake without the need to turn your pizza while cooking.

The Artisan has a maximum temperature of 700 degrees, which is lower than the capabilities of ovens like the Ooni Koda or Gozney Roccbox, which can reach up to 950 degrees. It also can only accommodate 12-inch pizzas, so it’s not the best fit if you need an oven to help you make large pizzas to feed a crowd. Despite those minor concerns, it’s a well-performing, easy-to-use oven to perfect your pizza-making game.

Where to Buy the Ninja Artisan Pizza Oven

MOLLY ALLEN FOR TASTE OF HOME

We Tried It

Ninja Artisan 5-in-1 Pizza Oven

The Ninja Artisan outdoor oven is compact and easy to use—no pizza turning required!

$299.99 at Ninja

$299.99 at Amazon

This pizza oven is available for about $280 from the Ninja Website and Amazon. As one of the most affordable outdoor pizza ovens on the market, it’s a great option for those ready to dive in on making quality pizzas at home without the fuss.

FAQ

Can you use a Ninja pizza oven indoors?

No, this pizza oven is meant for outdoor use only; it reaches very high temperatures while cooking. However, you can use this pizza oven outside under a covered area or on the patio.

How do you use a Ninja pizza oven?

To use the Ninja Artisan 5-in-1 pizza oven, all you have to do is plug it in, power it on and choose the preferred pizza setting. Once the oven is preheated, slide the pizza into the pizza oven from a pizza peel and press the start button. This will begin a countdown timer, alerting you once the pizza is cooked and ready to retrieve from the oven.

Why You Should Trust Us

A former bakery owner, I am a writer specializing in food and beverage and outdoor cooking with a passion for pizza. I bring years of experience and industry knowledge to Taste Recipes readers. I’ve conducted extensive first-hand testing and reviews of multiple pizza oven models for Taste Recipes, including the Solo Stove Pi Prime, Ooni Koda 16 and Gozney Roccbox. I’ve also covered Ooni pizza oven accessories and the best indoor pizza ovens.

The post Ninja Artisan Outdoor Pizza Oven Review: This Electric Oven Is Easy to Use and Budget-Friendly appeared first on Taste Recipes.

Ingredients

• COOKIES:
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 large egg, room temperature
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 tablespoons poppy seeds
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 6 tablespoons lemon juice
• 1-1/2 teaspoons poppy seeds

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup baking cocoa
• 1 teaspoon vanilla extract
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/2 cup semisweet chocolate chips

We’ve been obsessed with pansy sugar cookies ever since TikTok creator Lauren Dozier shared a viral video showcasing her artistic treats. But just how, exactly, can you pull them off at home? With this step-by-step guide to making the ideal sugar cookie dough and a method for forming the pretty spring cookies, you can make a plate of them for yourself. The flower-shaped sugar cookies take a bit of time and effort, but the payoff is certainly worth it.

Ingredients for Flower Sugar Cookies

• Butter: Unsalted butter serves as the base of this cookie dough recipe, playing a role in flavor and texture. For the best cookies, start with softened butter.
• Sugar: Granulated sugar adds balanced sweetness and gives the cookies a tender texture.
• Egg: Just one egg is all you need to help bind ingredients and make the cookies rise while baking. Start with a room temperature egg for easier incorporation.
• Vanilla extract: One teaspoon of vanilla extract goes a long way in adding flavor to these cookies. If preferred, you can replace it with almond extract or even lemon extract.
• All-purpose flour: Flour is key to providing structure for the pansy sugar cookie dough.
• Baking powder: A small amount of baking powder is incorporated into the dough for a tender cookie.
• Baking soda: Baking soda helps the cookies to rise and properly spread.
• Salt: A touch of salt balances the sweetness in these cookies.
• Gel food coloring: What gives these flowers their beautiful color? Gel food coloring in hues of purple, pink and yellow. Gel food coloring is a better option than liquid food coloring because it provides a more vibrant hue.

Directions

Step 1: Cream the butter and sugar

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until they’re pale and fluffy, about five minutes. Mix in the egg and vanilla extract.

Step 2: Add the dry ingredients to finish the dough

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Gradually mix the dry ingredients into the creamed mixture, mixing until the dough comes together. Divide the dough into even sections for each color you plan to use. You can choose to only make two colors of dough, or you can mix and match for plenty of different flower types.

Step 3: Color and chill the dough

Use gel food coloring to color each section of dough. Form each portion into a log and wrap it with storage wrap. Place the dough in the fridge to chill for at least two hours.

Step 4: Create the cookie dough logs

Preheat your oven to 350°F and line a baking sheet with parchment. Remove the dough logs from the fridge and cut each in half. Using a rolling pin, roll out one section of dough to a 1/4-inch thickness. Unwrap another log of dough and roll it into a thinner rope. Place the rope of dough on one end of the rolled-out dough. Roll and wrap the dough so one color serves as the exterior with another as the interior. This will become the double-colored petals. Keep some of the dough logs as-is; they’ll become the single-color petals.

Step 5: Form the pansy flowers

Slice the double-colored dough log into 1/4-inch-thick coins. Using your fingers, form each piece into a small petal. Form each pansy flower with three multicolored petals, two single-colored petals and a small ball of dough for the center. Chill the assembled pansy flower sugar cookies for at least 10 minutes before baking them.

Step 6: Bake the pansy flower sugar cookies

Bake the cookies for 8 to 10 minutes until the edges are set. Remove the cookies from the oven and let them rest on the baking sheet for 10 minutes before transferring them to wire racks to cool completely.

Flower Sugar Cookies Tips

What is the best food coloring for pansy flower sugar cookies?

Gel food coloring will provide the most vibrant hue, and won’t fade as the cookies are baking. You can find gel food coloring at most craft stores and in some grocery stores. Liquid food coloring will still work for this recipe, but the color of the cookies may not be as vivid.

Why did my flower sugar cookies spread?

Working cookie dough too much will cause the butter in the mixture to warm up. Once the heat of the oven hits the softened dough, the cookies are more likely to spread and lose their shape. Chilling the dough before forming the cookies and again before baking them is crucial in preventing cookies from spreading.

Can I change the flavor of flower sugar cookies?

Vanilla extract enhances the flavor of the sugar cookie dough in this recipe, but you can certainly switch up the flavors. Replace the vanilla extract with almond extract, lemon extract, orange extract or even mint extract depending on your flavor preferences.

The post I Made the Viral Pansy-Shaped Flower Sugar Cookies, and Now I’m Ready for Spring appeared first on Taste Recipes.

Ingredients

• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/4 cups whole milk
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1 can (13.4 ounces) dulce de leche
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Use Room Temperature Ingredients

Butter, eggs and milk should all be at room temperature before you begin making your muffin batter. This simple step will make it easier to incorporate crucial ingredients without the chance of overmixing. Pull ingredients out of the fridge one hour before baking and it will make all the difference.

Check Your Baking Powder

Baking powder is the main leavening agent used to help muffins rise while baking in the oven. If your baking powder has been tucked in the pantry for a while, it’s helpful to check that it’s still up for the job. Do a simple baking powder test by combining one teaspoon with 1/3 cup of hot tap water. If it bubbles, you know it’s still fresh and ready to use for baking.

Avoid Overmixing

This tip applies to everything from muffins and quick breads to cakes. The key to a fluffy, tender crumb is to avoid overmixing the batter. Mix wet and dry ingredients until just combined. Don’t continue stirring or mixing once the streaks of flour have disappeared into the batter. Overmixing causes gluten to develop too much, which ultimately leads to a dense texture.

Let the Batter Rest

While you wouldn’t want to use this tip for cakes, it works wonders for bakery-style muffins. Once the batter is prepped, cover the bowl and let it sit for one hour before scooping and baking the muffins. That rest will hydrate the flour for a thick batter. This helps reduce the amount of spreading the batter will do while baking, leading to a higher rise and beautiful muffin tops. It also plays a role in developing better flavor.

Flour Your Mix-Ins

Don’t let those beautiful blueberries, blackberries or chocolate chips sink to the bottom of the muffins. Before folding any mix-ins into the batter, give them a quick toss in all-purpose flour. Just a tablespoonful is plenty to make a difference when it comes to even distribution.

Choose a Sturdy Liner

For bakery-style muffins, choose a liner for the muffin tin rather than just greasing with cooking spray. This makes it easier to remove the baked muffins from the tin and also gives them a helpful wall to rise and climb against while baking. Choose to use paper liners or cut squares of parchment to create your own beautiful brown paper liners.

Only Use Half of Your Muffin Tin

The most recognizable feature of bakery-style muffins is a definitively domed top. Baking powder in the recipe will help achieve this structure, but it’s important to give your muffins room to rise. Line every other muffin tin well and grease the top of the pan with cooking spray. This will give plenty of room for the tops to spread out while baking.

Fill the Muffin Tin Wells

A cookie scoop is a handy kitchen gadget for this job. Use the scoop to divide the batter among the lined muffin tin wells. Fill each well to just below the top. This will provide plenty of batter for a good-sized muffin with a lovely round top.

Add a Topping

Bakery-style muffins are often more eye-catching than a typical homemade muffin. Dress muffins up with toppings to make them extra special. Once the batter is divvied up, sprinkle the tops with coarse sugar or a streusel or crumb topping before baking. You could even add a drizzle of simple glaze on top once the muffins have baked and cooled.

The post 9 Secrets to Getting a Perfect Bakery-Style Muffin Every Time appeared first on Taste Recipes.

Ingredients

• 1 can (8 ounces) almond paste
• 3/4 cup sugar
• 1/2 cup butter, softened
• 3 large eggs, room temperature, lightly beaten
• 1/4 teaspoon almond extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup sliced almonds, toasted
• 2 tablespoons confectioners' sugar

11. Caramel Chocolate Chip

This cookie option is packaged entirely differently than most of the other Girl Scout Cookies. Instead of multiple sleeves in a box or a carton, the cookies are in a pouch. Unfortunately, that causes the delicate cookie to crumble much easier, leaving little pieces in the bottom of the bag. We love that this cookie offers a gluten-free option, but they’re a miss on flavor and texture.

Bottom Line: They’re quite bland, without much noticeable caramel or chocolate flavor.

10. Adventurefuls

There’s 15 to a box of these little cookies, which have been available since 2022. The description says these cookies are brownie-inspired, but the texture isn’t fudgy. The cookie is much crunchier than expected. Though subtle, the chocolate flavor is tasty, but I wanted the promised brownie-like cookie and caramel center.

Bottom Line: I thought these would taste more like a true caramel brownie. It felt closer to brownie brittle than fudgy brownie.

9. Trefoils/Shortbread

The shortbread cookies have been on the Girl Scout Cookie menu for a long time. According to the Girl Scouts website, the recipe used today is inspired by the original recipe, which came about in the 1950s. The cookies are plain in comparison to traditional shortbread, but for many, that’s the entire appeal. They have a nice crunch, and with that texture, they’re just begging to be dipped in coffee or tea.

Bottom Line: They’re buttery like you’d expect from shortbread, but I was hoping for more than just a hint of vanilla flavor.

8. Toffee-tastic

Pulling the sleeve of 15 cookies out of this pretty turquoise box is promising. At first glance, these gluten-free cookies look absolutely fantastic, dotted with little pieces of toffee throughout. They’re part shortbread with a buttery base. The cookies are incredibly hard, making them tricky to bite into. Dipped in a cup of coffee, however, they soften up slightly for an excellent treat.

Bottom Line: While the flavor of these cookies is spot-on, with notes of not-too-sweet caramel, the texture wasn’t as great as I hoped.

7. Do-Si-Dos/Peanut Butter Sandwich

For peanut butter lovers, Do-Si-Dos can’t be beat. Depending on where you live, Girl Scout cookies go by different names, so these are sometimes called Peanut Butter Sandwiches. They’re made with two crunchy thin oatmeal cookies, like a cracker. In between each cookie is a bold peanut butter filling.

Bottom Line: While the flavor is fantastic, the sandwiched cookies are almost too crunchy. Dunking them in milk would make for a much better cookie-eating experience.

6. Girl Scout S’mores

Girl Scout S’mores are adorable straight out of the box with a patterned design and text on each cookie. Truly, I didn’t expect to like these, as most s’mores items I try don’t stack up to the flavor of a classic s’more around the fire. These are almost there! The crunchy graham cracker cookie is subtle, with a creamy filling of both marshmallow and chocolate.

Bottom Line: They don’t quite capture what a true toasted marshmallow tastes like, but the flavor is well-balanced and delicious. Stock up on Girl Scout S’Mores this season, because it’s one of two cookies that will be discontinued after 2025.

5. Lemonades

While I’ll never turn down chocolate, I love lemon desserts. The bright, zesty flavor of lemon is unmatched, and this cookie captures that so well. Straight out of the package, the cookies are pretty, with an imprinted lemon slice design and a layer of icing on the base. They’re a crunchy shortbread, but the zippy icing helps to soften the texture for excellent balance.

Bottom Line: The texture is soft and the flavor is superb. It’s a bold pop of lemon, without being sour or too sweet.

4. Toast-Yay!

If you grew up eating cinnamon toast or love French toast on weekend mornings, these cookies are for you. Cinnamon is key to capturing those flavors, and this cookie certainly delivers. Plus, it is absolutely adorable with its large toast shape and detailing on the top. The cookies are crisp, but the glaze at the base plays on that texture for great contrast. They’re delicious on their own, dunked in milk or dunked in coffee.

Bottom Line: There aren’t quite as many cookies in this package due to their size, but the flavor makes up for it tenfold.

3. Tagalongs/Peanut Butter Patties

The combination of chocolate and peanut butter will always be a favorite of mine. This classic cookie has been sold for years, and it continues to earn a top spot. Yes, there’s a small, crunchy shortbread-type cookie at its center, but that’s not what makes this cookie special. It’s the creamy peanut butter filling and the not-too-sweet chocolate enrobing the entire cookie that makes this a Girl Scout Cookie we go back to time and time again.

Bottom Line: These are classics for a reason—the ratio of chocolate to peanut butter to shortbread seems almost scientifically perfect.

2. Samoas/Caramel deLites

Many copycat Samoas try to capture this flavor and texture but can’t replicate the real Girl Scout cookie taste. These little ring-shaped cookies are made up of a crunchy cookie, a layer of caramel and toasted coconut. To hold everything together, the base is dipped in chocolate, with a drizzle on top. Those ingredients combined offer an array of contrasting textures, with a balanced flavor that’s not too sweet.

Bottom Line: Samoas have been on the menu for as long as I can remember and are a very close second for the top spot.

1. Thin Mints

The Girl Scout Cookies lineup has included a chocolate mint cookie since the 1950s. With that long-running history, it’s no wonder this cookie earns the top spot. Thin Mints are exactly as described—a crisp, chocolate cookie dipped in a chocolate mint coating. Next time you purchase a box, try freezing one sleeve to enjoy an extra special treat!

Bottom Line: The coating melts in your mouth, while the crunch adds contrast and texture. It has a bold mint flavor, without being too overpowering. Plus, they’re a great value, with two sleeves in each box.

The post The Best Girl Scout Cookies, Ranked By a Professional Baker appeared first on Taste Recipes.

Ingredients

• CINNAMON ROLLS:
• 1 cup whole milk, warm
• 1/4 cup sugar
• 3/4 ounce active dry yeast
• 3-1/2 cups plus 1/4 cup all-purpose flour, divided
• 1 large egg, room temperature
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 3/4 cup seedless strawberry jam
• 3/4 cup chopped fresh strawberries
• 1/2 teaspoon ground cinnamon
• GLAZE:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1-1/4 cups confectioners' sugar
• 1 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Ingredients

• 1/2 cup butter, softened
• 1/4 cup canola oil
• 2 cups sugar
• 2 large eggs, room temperature
• 1/4 cup Key lime juice
• 1 tablespoon grated Key lime zest
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups whole milk
• FROSTING:
• 1/2 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups confectioners' sugar
• 2 tablespoons heavy whipping cream
• 2 tablespoons Key lime juice
• 2 teaspoons grated Key lime zest
• 1/2 cup graham cracker crumbs, optional

Ingredients

• CAKE:
• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 cups 2% milk, room temperature
• 1/2 cup sour cream
• FROSTING:
• 2 cups unsalted butter (4 sticks), softened
• 12 cups confectioners' sugar, divided
• 1/2 cup 2% milk
• 4 teaspoons vanilla extract
• Food coloring

There are plenty of ideal cookies for dunking, and they’re even better when you make a whole milk and cookies flight out of it. Inspired by wine tasting flights, this milk and cookies version combines four types of milk along with four different cookie recipes made from one base dough.

What is a milk and cookies flight?

A milk and cookies flight is a special dessert pairing. It matches multiple flavors of milk with complementary cookies. Just like you’d walk through a wine and cheese pairing, this flight offers a fun and creative experience when enjoying dessert. We’ve put together four flavor combinations we love, but you can certainly mix and match to your liking. You can even try this with store-bought cookies.

Our flavor pairings

• Double Chocolate Chunk Cookie + Chocolate Milk: Classic creamy chocolate milk is paired with a deep chocolate cookie with chunks of dark chocolate.
• White Chocolate Macadamia Nut Cookie + Regular Milk: Cut through the sweetness of white chocolate with regular milk. Macadamia nuts add a touch of buttery crunch.
• Pecan Snickerdoodle Cookie + Cinnamon Milk: Add a pinch of cinnamon to regular milk and mix it well. Pair this with a snickerdoodle cookie with chopped pecans for added texture and crunch.
• Birthday Party Cookie + Strawberry Milk: Make a splash with this colorful confetti pairing, combining fruity strawberry milk and festive sprinkles.

How to Make a Milk and Cookies Flight

Ingredients

For the base dough:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the mix-ins:

• 2 tablespoons cocoa powder
• 1/2 cup chocolate chunks
• 1/2 cup white chocolate chunks
• 1/4 cup macadamia nuts, chopped
• 1/4 cup sprinkles
• 1/2 teaspoon almond extract
• 1/4 cup pecans, chopped
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Directions

Step 1: Cream butter and sugar

Cream the butter and sugar in a stand mixer with the paddle attachment. Cream until light and fluffy, about five minutes. Mix in the eggs and vanilla extract until smooth.

Step 2: Add dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda and salt. Gradually beat the dry ingredients mixture into the creamed mixture until the dough is combined.

Step 3: Divide the dough and add mix-ins

Divide the dough into four even portions and add in the mix-ins using separate bowls. For Double Chocolate Chunk cookies, beat in cocoa powder and dark chocolate chunks. For White Chocolate Macadamia Nut cookies, fold in white chocolate chunks and chopped macadamia nuts. For Birthday Party cookies, mix in sprinkles and almond extract. For Pecan Snickerdoodle cookies, fold in chopped pecans.

Transfer the prepared cookie dough sections to the fridge and chill for one hour.

Step 4: Bake the cookies

Preheat the oven to 350°F and line two baking sheets with parchment paper. Use a cookie scoop to portion and roll the dough. Each section of dough will make five cookies. Flatten slightly and place 10 on each prepared baking sheet. For the Pecan Snickerdoodles, combine the sugar and cinnamon and roll the dough in the mixture before placing on the baking sheet.

Bake all of the cookies for 12 to 14 minutes until the edges are slightly golden. Once baked, cool the cookies on the baking sheet for five minutes before transferring to wire racks to finish cooling.

How to Serve the Flight

Once your cookies have cooled, it’s time to plate them with milk! Pour the milk into four small glasses. Pair up the cookies with the appropriately flavored milk. Line them up on a board, or set the glasses on the table with cookies on a plate in front. Get creative with different ways to display a cookie flight and consider adding a hand-written or printed little menu detailing the pairings. Cheers!

The post How to Put Together a Milk and Cookies Flight appeared first on Taste Recipes.

Ingredients

• 4 cups (32 ounces) water
• 3/4 cup ground coffee

Ingredients

• 6 large eggs, room temperature, divided
• 2 cups cake flour
• 1-1/2 cups sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup water
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 cup confectioners' sugar
• 2 cups mixed fresh berries

Ingredients

• 2 beef ribeye steaks (3/4 pound each)
• 1-1/2 teaspoons salt
• 1 teaspoon coarsely ground pepper

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1/2 cup 2% milk
• 1/4 cup lemon juice
• 2 tablespoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• DRIZZLE:
• 3/4 cup confectioners' sugar
• 2 tablespoons lemon juice

Ingredients

• 12 large eggs, room temperature
• 4-1/2 cups whole milk
• 3 cups all-purpose flour
• 4-1/2 teaspoons sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• PASTRY CREAM:
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups whole milk
• 4 large egg yolks, room temperature
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Optional: Assorted berries, whipped cream, confectioners' sugar

Ingredients

• CURD:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup lemon juice
• 4 large egg yolks, lightly beaten
• 6 tablespoons butter, cubed
• 2 teaspoons grated lemon zest
• CAKE:
• 3/4 cup canola oil
• 2 cups sugar
• 4 large eggs, room temperature, separated
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon almond extract
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 3/4 cup peach preserves
• 1 tablespoon grated lemon zest
• 3/4 teaspoon vanilla extract
• 1 cup finely chopped peeled fresh peaches
• TOPPING:
• 2 cups finely chopped peeled fresh peaches
• 3 tablespoons water, divided
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 cup oven-roasted sliced almonds, optional

Ingredients

• 2/3 cup butter, softened
• 1-3/4 cups sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/4 cups 2% milk
• FROSTING:
• 1 cup butter, cubed
• 12 ounces white baking chocolate, chopped
• 1/2 cup heavy whipping cream
• 2-1/2 cups confectioners' sugar
• FILLING AND GARNISH:
• 1-1/4 cups seedless raspberry preserves
• 1 cup fresh raspberries

Ingredients

• 2-1/3 cups graham cracker crumbs
• 2/3 cup sugar
• 1/2 cup butter, melted
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup heavy whipping cream
• 1 tablespoon lemon juice
• 1-1/2 teaspoons vanilla extract
• 2 large eggs, room temperature
• TOPPING:
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 pound chopped fresh strawberries, chopped
• 1 tablespoon lemon juice

Ingredients

• 1-1/2 cups sweet potato puree or canned pumpkin
• 3/4 cup sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons canola oil
• 1 large egg, room temperature
• 1-1/2 teaspoons vanilla extract
• 2/3 cup baking cocoa
• 1/2 cup oat flour or gluten-free all-purpose baking flour (without xanthan gum)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips or semisweet chocolate chips, divided
• 1/3 cup chopped walnuts, optional

Ingredients

• 2 cups whole milk
• 8 ounces white baking chips
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• Optional: Whipped cream and white chocolate curls

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar, divided
• 2 large eggs, room temperature
• 3 tablespoons dark rum
• 1-1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 cups chopped peeled apple
• 2 tablespoons confectioners' sugar

Ingredients

• BLONDIE LAYER:
• 3/4 cup butter, melted
• 2 cups packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 cup dried cranberries
• 2 ounces white baking chocolate, chopped
• FROSTING:
• 1 block (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons whole milk
• 5 cups confectioners' sugar
• 2 tablespoons grated orange zest
• 1/2 cup dried cranberries
• 2 ounces white baking chocolate, chopped

Ingredients

• 2 tablespoons ground ginger
• 2 tablespoons ground cinnamon
• 1-1/2 tablespoons ground allspice
• 1 tablespoon ground nutmeg
• 1/2 tablespoon ground cloves
• 1/8 teaspoon ground cardamom, optional

Ingredients

• 1 package (12 ounces) frozen unsweetened raspberries
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 1 tablespoon lemon juice

Ingredients

• 6 tablespoons 2% milk
• 2 tablespoons canola oil
• 1 large egg yolk, room temperature
• 1/4 teaspoon vanilla extract
• 7 tablespoons all-purpose flour
• 3 tablespoons packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons semisweet chocolate chips
• Chocolate fudge sauce, optional