3 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa
2 1/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
Grated zest of 1 lemon
2 tablespoons coffee liqueur
1 cup bittersweet chocolate chunks
1 teaspoon kosher salt
1 cup whole blanched almonds, toasted
Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds.
Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log. Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight.
Preheat the oven to 300 degrees. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely.
Source: The Metropolitan Bakery Cookbook by James Barrett and Wendy Smith Born
Artisan Breads, Pastries, and Desserts from Philadelphia's Premier Bakery
Thursday, December 13, 2007
Almond Biscotti
1/4 cup finely chopped almonds
1/2 cup sugar
2 tablespoons butter
4 egg whites, lightly beaten
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons butter
4 egg whites, lightly beaten
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
- Preheat oven to 375 degree F. Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown. Set aside.
- Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.
- Spray two 9x5-inch loaf pans with non-stick cooking spray. Evenly divide dough between prepared pans. Spread dough evenly over bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted into centers comes out clean.
- Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2" thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container.
CAPPUCCINO BISCOTTI
2 c Flour; unbleached, all purp
1 c Sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts -Salt
1/2 ts Cinnamon
1/2 ts Cloves, ground
1/4 c Espresso;strong brewed,cold&
1 tb Espresso;strong brewed, cold
1 tb Milk; &
1 ts Milk
1 Egg yolk, large
1 ts Vanilla
3/4 c Hazelnuts; toasted, skinned*
-chopped coarse
1/2 c Chocolate chips, semisweet
*To toast & skin hazelnuts, put in one layer in preheated 350F oven
for 10 to 15 minutes or until they are colored lightly and skins
blistered. Wrap the nuts in a kitchen towel and let them steam for 1
minute. Rub the nuts in the towel to remove as much skin as possible
and let them cool.
In the bowl of an electric mixer fitted with the paddle attachment,
blend the flour, the sugar, the baking soda, the baking powder, the
salt, the cinnamon and the cloves until the mixture is combined well.
In a small bowl whisk together the espresso, the milk, the yolk and
the vanilla, adding the mixture to the flour mixture , beating until
a dough is formed, and stir in the hazelnuts and chocolate chips.
Turn out the dough onto a floured surface, knead it several times
and halve it. Working on a large buttered and floured baking sheet,
with floured hands, form each piece of dough into a flattish log 12
inches long by 2 inches wide and arrange the logs at least 3 inches
apart on the sheet.
Bake the logs in the middle of a preheated 350F oven for 35 minutes
and let them cool on the baking sheet on a rack for about 10 minutes.
Reduce the oven temperature to 300F. On a cutting board, cut the logs
crosswise on the diagonal into 3/4 inch slices , arrange the
biscotti, cut sides down, on the baking sheet, and bake them for 5 to
6 minutes on each side, or until they are pale golden. Transfer the
biscotti to racks to cool and store them in airtight containers.
MAKES: about 32 BISCOTTI
SOURCE: Gourmet magazine, December 1992
1 c Sugar
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts -Salt
1/2 ts Cinnamon
1/2 ts Cloves, ground
1/4 c Espresso;strong brewed,cold&
1 tb Espresso;strong brewed, cold
1 tb Milk; &
1 ts Milk
1 Egg yolk, large
1 ts Vanilla
3/4 c Hazelnuts; toasted, skinned*
-chopped coarse
1/2 c Chocolate chips, semisweet
*To toast & skin hazelnuts, put in one layer in preheated 350F oven
for 10 to 15 minutes or until they are colored lightly and skins
blistered. Wrap the nuts in a kitchen towel and let them steam for 1
minute. Rub the nuts in the towel to remove as much skin as possible
and let them cool.
In the bowl of an electric mixer fitted with the paddle attachment,
blend the flour, the sugar, the baking soda, the baking powder, the
salt, the cinnamon and the cloves until the mixture is combined well.
In a small bowl whisk together the espresso, the milk, the yolk and
the vanilla, adding the mixture to the flour mixture , beating until
a dough is formed, and stir in the hazelnuts and chocolate chips.
Turn out the dough onto a floured surface, knead it several times
and halve it. Working on a large buttered and floured baking sheet,
with floured hands, form each piece of dough into a flattish log 12
inches long by 2 inches wide and arrange the logs at least 3 inches
apart on the sheet.
Bake the logs in the middle of a preheated 350F oven for 35 minutes
and let them cool on the baking sheet on a rack for about 10 minutes.
Reduce the oven temperature to 300F. On a cutting board, cut the logs
crosswise on the diagonal into 3/4 inch slices , arrange the
biscotti, cut sides down, on the baking sheet, and bake them for 5 to
6 minutes on each side, or until they are pale golden. Transfer the
biscotti to racks to cool and store them in airtight containers.
MAKES: about 32 BISCOTTI
SOURCE: Gourmet magazine, December 1992
Whole Wheat Chocolate Chip Cookies
Yield: 3 dozen cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
Heat oven to 375 F.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Did You Know?
The word cookie comes from the Dutch word for cake, "koekje". The first cookies were actually tiny cakes baked as a test to make sure that the oven temperature was right for baking a larger cake.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.
Saturday, March 31, 2007
Chocolate Frosted Brownies
Everyone just loves Chocolate Frosted Brownies.
INGREDIENTS:
- 1-1/3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup butter
- 1-1/2 cups unsweetened cocoa powder
- 2 cups sugar
- 4 eggs at room temperature
- 1-1/2 teaspoons vanilla
- 2 cups broken walnut pieces, lightly toasted
- ----
- 1/4 cup butter, melted
- 2/3 cup cocoa powder
- 1/2 teaspoon vanilla
- 2 cups sifted powdered sugar
- 1/4 cups plus milk
PREPARATION:
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time.Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool.
---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.
-----Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
Cranberry Crunch
Cranberry Crunch is a wonderful bar cookie anytime of year.
INGREDIENTS:
* 1-1/2 cups uncooked rolled oats
* 1/2 cup flour
* 3/4 cup brown sugar
* 1/3 cup butter
* 1-16 ounce can Jellied or Whole Berry Cranberry Sauce*
PREPARATION:
Preheat oven to 350 degrees F. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 8 inch square baking dish. Spread with cranberry sauce.
Top with remaining crumb mixture. Bake 45 minutes. Serve wam topped with ice cream. Makes 9 servings.
*You could substitute any jam/jelly or pie filling for the cranberry sauce.
----
Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
INGREDIENTS:
* 1-1/2 cups uncooked rolled oats
* 1/2 cup flour
* 3/4 cup brown sugar
* 1/3 cup butter
* 1-16 ounce can Jellied or Whole Berry Cranberry Sauce*
PREPARATION:
Preheat oven to 350 degrees F. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 8 inch square baking dish. Spread with cranberry sauce.
Top with remaining crumb mixture. Bake 45 minutes. Serve wam topped with ice cream. Makes 9 servings.
*You could substitute any jam/jelly or pie filling for the cranberry sauce.
----
Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
Saturday, January 20, 2007
Biscochito Cookie
The Biscochito cookie recipe is a traditional Mexican cookie made with anise seed. Usually they are rolled and cut into various shapes, but this recipe uses the simpler drop cookie method.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons anise seeds
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons brandy
Topping:
1/4 cup granulated sugar
2 tablespoons ground cinnamon
Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Mixer
Step 1: Preheat oven to 3oo degrees F.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and anise seed; set aside.
Step 3: In a large bowl, blend sugars together with an electric mixer.
Step 4: Add butter and mix until grainy.
Step 5: Add eggs and brandy and beat at medium speed until light and fluffy.
Step 6: Gradually add the flour mixture and mix at low speed until just combined.
Step 7: In a small bowl mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
Step 8: Roll rounded tablespoons of dough into 1-inch diameter balls and then flatten slightly with drinking glass or spatula.
Step 9: Press tops into sugar-cinnamon mixture, then place cookies bottom side down on ungreased cookies sheets 2 inches apart.
Step 10: Bake for 22-24 minutes or until cookies are slightly brown around edges. Transfer cookies immediately to a cooling surface.
Makes 36 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more great wedding and ethnic cookie recipes visit http://kicked-up-cookie-recipes.com/wedding-and-ethnic-cookie-recipes.html
For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons anise seeds
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons brandy
Topping:
1/4 cup granulated sugar
2 tablespoons ground cinnamon
Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Mixer
Step 1: Preheat oven to 3oo degrees F.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and anise seed; set aside.
Step 3: In a large bowl, blend sugars together with an electric mixer.
Step 4: Add butter and mix until grainy.
Step 5: Add eggs and brandy and beat at medium speed until light and fluffy.
Step 6: Gradually add the flour mixture and mix at low speed until just combined.
Step 7: In a small bowl mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
Step 8: Roll rounded tablespoons of dough into 1-inch diameter balls and then flatten slightly with drinking glass or spatula.
Step 9: Press tops into sugar-cinnamon mixture, then place cookies bottom side down on ungreased cookies sheets 2 inches apart.
Step 10: Bake for 22-24 minutes or until cookies are slightly brown around edges. Transfer cookies immediately to a cooling surface.
Makes 36 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more great wedding and ethnic cookie recipes visit http://kicked-up-cookie-recipes.com/wedding-and-ethnic-cookie-recipes.html
For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
Peppermint Cookie Recipe
The peppermint cookie recipe has a rich flavor and a great looking pink glaze. A great way to use up all those leftover candy canes!
Ingredients
Cookie:
1/2 cup powdered sugar
2 sticks (1 cup) salted butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
Glaze:
1 1/2 cups powdered sugar
2 tablespoons salted butter, softened
1/4 teaspoon peppermint extract
1-2 tablespoons milk
2-3 drops red food coloring
peppermint candy canes, crushed
Hardware
Large bowl
Medium bowl
Cookie sheets
Plastic wrap
Mixer
Step 1: In a large bowl, combine powdered sugar, butter, and peppermint extract. With an electric mixer, beat at medium speed until creamy.
Step 2: Reduce speed to low and gradually add flour and cornstarch, beat until well mixed.
Step 3: Cover bowl with plastic wrap and refrigerate until firm (30-60 minutes).
Step 4: Preheat oven to 350 degrees F.
Step 5: Shape dough into teaspoon size balls. Place 2 inches apart on an ungreased cookie sheet.
Step 6: Bake 12-15 minutes or until edges are lightly browned. Let stand 1 minute; transfer cookies to cooling surface.
Glaze:
Step 1: In a medium bowl, combine powdered sugar, butter, peppermint extract, and enough milk for desired glazing consistency.
Step 2: Stir in a few drops of red food coloring. Drizzle over cookies.
Step 3: While glaze is sticky sprinkle with crushed candy cane pieces.
Makes 30 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html
For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
Ingredients
Cookie:
1/2 cup powdered sugar
2 sticks (1 cup) salted butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
Glaze:
1 1/2 cups powdered sugar
2 tablespoons salted butter, softened
1/4 teaspoon peppermint extract
1-2 tablespoons milk
2-3 drops red food coloring
peppermint candy canes, crushed
Hardware
Large bowl
Medium bowl
Cookie sheets
Plastic wrap
Mixer
Step 1: In a large bowl, combine powdered sugar, butter, and peppermint extract. With an electric mixer, beat at medium speed until creamy.
Step 2: Reduce speed to low and gradually add flour and cornstarch, beat until well mixed.
Step 3: Cover bowl with plastic wrap and refrigerate until firm (30-60 minutes).
Step 4: Preheat oven to 350 degrees F.
Step 5: Shape dough into teaspoon size balls. Place 2 inches apart on an ungreased cookie sheet.
Step 6: Bake 12-15 minutes or until edges are lightly browned. Let stand 1 minute; transfer cookies to cooling surface.
Glaze:
Step 1: In a medium bowl, combine powdered sugar, butter, peppermint extract, and enough milk for desired glazing consistency.
Step 2: Stir in a few drops of red food coloring. Drizzle over cookies.
Step 3: While glaze is sticky sprinkle with crushed candy cane pieces.
Makes 30 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html
For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein
Tuesday, November 14, 2006
Best Recipes: Chocolate Chip Cheesecake
Have a little fun with your plain ole cheesecake by adding some
yummy chocolate chips. Another great way to use our favorite
chocolate morsels.
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 teaspoon vanilla
1 cup mini semi-sweet chocolate pieces
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream and vanilla.
Stir in chocolate pieces; pour over crust. Bake at 325 degrees
for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and red or green maraschino
cherries.
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
yummy chocolate chips. Another great way to use our favorite
chocolate morsels.
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 teaspoon vanilla
1 cup mini semi-sweet chocolate pieces
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream and vanilla.
Stir in chocolate pieces; pour over crust. Bake at 325 degrees
for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and red or green maraschino
cherries.
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
Best Recipes: Chocolate Chip Cheesecake
Have a little fun with your plain ole cheesecake by adding some
yummy chocolate chips. Another great way to use our favorite
chocolate morsels.
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 teaspoon vanilla
1 cup mini semi-sweet chocolate pieces
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream and vanilla.
Stir in chocolate pieces; pour over crust. Bake at 325 degrees
for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and red or green maraschino
cherries.
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
yummy chocolate chips. Another great way to use our favorite
chocolate morsels.
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
3 8-oz. pkgs. cream cheese, softened
¾ cup sugar
¼ cup flour
3 eggs
½ cup sour cream
1 teaspoon vanilla
1 cup mini semi-sweet chocolate pieces
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream and vanilla.
Stir in chocolate pieces; pour over crust. Bake at 325 degrees
for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and red or green maraschino
cherries.
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
Best Recipes: Black Forest Cheesecake
Sweet, red cherries and rich chocolate. What more invitation do
you need to whip up this delectable creamy delight?
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened
2/3 cup sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
¼ teaspoon almond extract
And here is the rest of it.
Topping
1 21-oz. can cherry pie filling
Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch
springfoam pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate and extract;
pour over crust. Bake at 350 degrees for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill
Top cheesecake with pie filling and whipped topping just before
serving.
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
you need to whip up this delectable creamy delight?
Crust
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
Filling
2 8-oz. pkgs. cream cheese, softened
2/3 cup sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
¼ teaspoon almond extract
And here is the rest of it.
Topping
1 21-oz. can cherry pie filling
Frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees.
Combine crumbs and margarine; press onto bottom of 9-inch
springfoam pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in chocolate and extract;
pour over crust. Bake at 350 degrees for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill
Top cheesecake with pie filling and whipped topping just before
serving.
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html
Best Recipes: Banana Split Brownies
Your family and friends will absolutely do flips over these Banana Split
Brownies. Just like the ice cream version, these delights blend the flavors
of chocolate, banana, and strawberries to perfection. In fact, these
brownies are so good, you can probably use them to bribe folks into just
about anything. “If you do this, I’ll make you some Banana Spit Brownies.”
Yeah, these are as good as gold.
Brownies
½ cup butter
1 cup sugar
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
1 cup mashed ripe banana (3 medium)
2 eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
8 oz. tub cream cheese with strawberries
1 cup sifted powdered sugar
½ cup frozen strawberries, thawed, drained, and cut up
2 ½ to 3 cups powdered sugar
Garnish (optional)
Sliced bananas
Maraschino cherries
Directions for Brownies
Preheat oven to 350 degrees.
Grease a 13x9x2-inch baking pan; set aside.
In a large mixing bowl, beat butter with electric mixer on medium to high
speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat
until combined, scraping sides of bowl occasionally. Beat in banana and
eggs. Beat or stir in flour and cocoa powder.
Pour batter into prepared pan.
Bake about 20 minutes or until wooden toothpick inserted into center comes
out clean. Cool in pan on wire rack. Spread with Strawberry Cream Cheese
Frosting.
Cut into bars. Garnish with banana slices and maraschino cherries. Cover and
store in refrigerator.
Directions for Strawberry Cream Cheese Frosting
In mixing bowl, combine ½ of 8-oz tub cream cheese with strawberries, and 1
cup sifted powdered sugar. Beat with electric mixer on medium speed until
combined. Beat in ½ cup frozen strawberries. Beat in 2 ½ to 3 cups powdered
sugar or enough to make frosting of spreading consistency (frosting will
stiffen with chilling).
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com
Strawberry Cream Cheese Frosting
And here is the rest of it.
Brownies. Just like the ice cream version, these delights blend the flavors
of chocolate, banana, and strawberries to perfection. In fact, these
brownies are so good, you can probably use them to bribe folks into just
about anything. “If you do this, I’ll make you some Banana Spit Brownies.”
Yeah, these are as good as gold.
Brownies
½ cup butter
1 cup sugar
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
1 cup mashed ripe banana (3 medium)
2 eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
8 oz. tub cream cheese with strawberries
1 cup sifted powdered sugar
½ cup frozen strawberries, thawed, drained, and cut up
2 ½ to 3 cups powdered sugar
Garnish (optional)
Sliced bananas
Maraschino cherries
Directions for Brownies
Preheat oven to 350 degrees.
Grease a 13x9x2-inch baking pan; set aside.
In a large mixing bowl, beat butter with electric mixer on medium to high
speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat
until combined, scraping sides of bowl occasionally. Beat in banana and
eggs. Beat or stir in flour and cocoa powder.
Pour batter into prepared pan.
Bake about 20 minutes or until wooden toothpick inserted into center comes
out clean. Cool in pan on wire rack. Spread with Strawberry Cream Cheese
Frosting.
Cut into bars. Garnish with banana slices and maraschino cherries. Cover and
store in refrigerator.
Directions for Strawberry Cream Cheese Frosting
In mixing bowl, combine ½ of 8-oz tub cream cheese with strawberries, and 1
cup sifted powdered sugar. Beat with electric mixer on medium speed until
combined. Beat in ½ cup frozen strawberries. Beat in 2 ½ to 3 cups powdered
sugar or enough to make frosting of spreading consistency (frosting will
stiffen with chilling).
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com
Strawberry Cream Cheese Frosting
And here is the rest of it.
Best Recipes: Banana Cream Sandwich Cookies
Banana fanna fo fanna . . . These banana sandwich cookies will
give your taste buds a reason to sing. Fee fi fo manna . . .
banana!
Cookie
1 cup butter or margarine, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, sliced
1 egg
1 teaspoon vanilla
2 1/3 cups all-purpose flour
¼ teaspoon salt
½ cup chopped pecans
3 cups powdered sugar
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Directions
Preheat oven to 350 degrees.
Combine butter, sugar, and banana in large bowl. Beat at low
speed, scraping bowl often, until smooth. Add egg and vanilla;
continue beating until well mixed. Add flour and salt; continue
beating until well mixed. Stir in pecans by hand.
Shape dough into 1-inch balls. Place 2 inches apart onto greased
cookie sheets. Flatten balls to ¼-inch thickness with buttered
bottom of glass dipped in flour.
Bake for 10 to 12 minutes or until edges are lightly browned.
Remove from cookie sheets immediately; cool completely.
Combine all filling ingredients except milk in small bowl. Beat a
medium speed, gradually adding enough milk for desired spreading
consistency. Spread 2 teaspoons filling on bottoms of half of
cooled cookies. Top with remaining cookies, bottom-side against
filling.
© Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com
Filling
give your taste buds a reason to sing. Fee fi fo manna . . .
banana!
Cookie
1 cup butter or margarine, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, sliced
1 egg
1 teaspoon vanilla
2 1/3 cups all-purpose flour
¼ teaspoon salt
½ cup chopped pecans
3 cups powdered sugar
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Directions
Preheat oven to 350 degrees.
Combine butter, sugar, and banana in large bowl. Beat at low
speed, scraping bowl often, until smooth. Add egg and vanilla;
continue beating until well mixed. Add flour and salt; continue
beating until well mixed. Stir in pecans by hand.
Shape dough into 1-inch balls. Place 2 inches apart onto greased
cookie sheets. Flatten balls to ¼-inch thickness with buttered
bottom of glass dipped in flour.
Bake for 10 to 12 minutes or until edges are lightly browned.
Remove from cookie sheets immediately; cool completely.
Combine all filling ingredients except milk in small bowl. Beat a
medium speed, gradually adding enough milk for desired spreading
consistency. Spread 2 teaspoons filling on bottoms of half of
cooled cookies. Top with remaining cookies, bottom-side against
filling.
© Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com
Filling
Best Cookies: Old-Fashioned Molasses Cookies
When you’re in the mood for something with that warm,
old-fashioned flavor that reminds you of sweet childhood
memories, whip up a batch of these ginger and molasses flavored
cookies.
Old-Fashioned Molasses Cookies
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup shortening
¾ cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground cloves
sugar
Directions
Heat oven to 375 degrees.
Combine butter, brown sugar, shortening, molasses and egg in
large bowl. Beat at medium speed, scraping bowl often, until
creamy. Reduce speed to low; add all remaining ingredients except
sugar. Beat until well mixed. Cover; refrigerate until firm (1 to
2 hours).
Shape dough into 1 ½-inch balls; roll in sugar. Place 2-inches
apart onto ungreased cookie sheets. Flatten balls with glass
dipped in sugar. Bake for 8 to 11 minutes or until set.
© Donna Monday
Love Cookies? All your favorites here:
http://www.best-cookie-jar-recipes.com
old-fashioned flavor that reminds you of sweet childhood
memories, whip up a batch of these ginger and molasses flavored
cookies.
Old-Fashioned Molasses Cookies
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup shortening
¾ cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground cloves
sugar
Directions
Heat oven to 375 degrees.
Combine butter, brown sugar, shortening, molasses and egg in
large bowl. Beat at medium speed, scraping bowl often, until
creamy. Reduce speed to low; add all remaining ingredients except
sugar. Beat until well mixed. Cover; refrigerate until firm (1 to
2 hours).
Shape dough into 1 ½-inch balls; roll in sugar. Place 2-inches
apart onto ungreased cookie sheets. Flatten balls with glass
dipped in sugar. Bake for 8 to 11 minutes or until set.
© Donna Monday
Love Cookies? All your favorites here:
http://www.best-cookie-jar-recipes.com
Subscribe to:
Posts (Atom)