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Chocolate Malt Sandwich Cookies.. Recipe

January 29th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose white flour
  2. 1/2cup unsweetened american-stylecocoa powder, sift if lumpy
  3. 2tablespoons plain not chocolate flavored,instant malted milk powder
  4. 1teaspoonbaking soda
  5. 1/2teaspoonsalt
  6. 1 3/4cupsgranulated sugar
  7. 2/3cupunsalted butter, slightly softened
  8. 1/3cupcorn oilor other flavorlessvegetable oil
  9. 1/4cupsour cream
  10. 1largeegg
  11. 2teaspoonsvanilla extract
  12. CHOCOLATE-MALT FILLING

  13. 1 2/3cupssemisweet chocolate morsels
  14. 0 1 tblsunsalted butter, cut into chunks
  15. 1 (3 ounce)packagecream cheese, softened slightly, cut into chunks
  16. 1/4cup tbspsmilk
  17. 2tablespoonsmilk
  18. 2teaspoonsvanilla extract

DIRECTIONS

  1. preheat oven to 350*.grease several baking sheets or coat with on stick spray.
  2. In a medium bowl, thoroughly stir together flour, cocoa powder, malted milk powder, baking soda, and salt and set aside.
  3. in a large bowl, with electric mixer on medium, beat together sugar, butter and oil till well blended. Add the sour cream, egg and vanilla and beat until well blended, the mixture may look curdled. Beat in half of the flour mixture, scraping down sides of bowl often.Beat in 3 tbls hot water, then beat or stir in remaining flour mixture until evenly incorporated.Drop the dough onto baking sheets using a 1/8th cup measure or coffee scoop, about 2 1/2″ apart.Using a lightly greased hand, pat down the tops just slightly.Bake the cookies one sheet at a time, in the middle of the oven for 10-12 minutes or until tops begin to flatten and the cookies are just barely firm in the centers.Reverse sheet from front to back halfway through baking.and let stand until the cookies are slightly firm.about 3 minutes.using a spatula, transfer cookies to wire racks, let stand until completely cooled.
  4. FILLING:.
  5. in a medium, microsafe bowl, microwave the chocolate morsels and butter on 100% power for 1 1/2 minutes.Stir well, Continue microwaving on 50% power, stirring at 30 second intervals.Stop microwaving before chocolate is completely melted and let residual heat melt chocolate.or you can put chocolate in small heavy saucepan over lowest heat, stirring frequently, be careful not to burn, immediately remove from heat, cool to warm.In a large bowl, with electric mixer on medium speed, beat together the malted milk powder and cream cheese till well blended and completely smooth.Beat in half of the chocolate mixture just until incorporated.Beat in the milk, 1 tbls at a time, until well blended.Beat in the remaining chocolate mixture and the vanilla until well blended.
  6. Refrigerate for 30 minutes.or somewhat thickened, but not stiff.
  7. Beat the filling on high speed until light in color and very fluffy — about 3 minutes more, scrape down sides of bowl several times.
  8. Spread about 2 1/2 tbls of the filling on underside of half of the cookies, top with second cookie about the same size.press two together until the filling squeezes out the edge.
  9. Let stand for at least 5 minute so that the flavors can mingle before serving.
  10. Store in an airtight container for up to 4 days or freeze for up to 1 month.

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Best Ever Snickerdoodles.. Recipe

January 29th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2 2/3cupsall-purpose white flour
  2. 2teaspoonscream of tartar
  3. 1teaspoonbaking soda
  4. 1/2teaspoonsalt
  5. 1/4teaspoonground nutmeg (optional)
  6. 1cupunsalted butter, slightly softened
  7. 1 3/4cupsgranulated sugar
  8. 1 1/2tablespoonslight corn syrup
  9. 2largeeggs
  10. 2 1/2teaspoonsvanilla extract
  11. 1/4cupsugar, combined with
  12. 1 1/2teaspoonsground cinnamon

DIRECTIONS

  1. Preheat oven to 375*.
  2. Grease several baking sheets or coat with nonstick spray.
  3. In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt and nutmeg, if using — set aside.
  4. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy.about 2 minutes.Add the eggs and vanilla and beat until well blended and smooth.
  5. Beat in half of the flour mixture until evenly incorporated.
  6. Stir in the remaining flour mixture until evenly incorporated.
  7. Let the dough stand for 5-10 minutes or until firmed up slightly.
  8. Put the cinnamon sugar in a shallow bowl.roll portions of the dough into generous 1 1/2″ balls with lightly greased hands (the dough will be soft).
  9. Roll each ball in the cinnamon sugar mixture.
  10. Place on baking sheets, spacing about 2 3/4″ apart.
  11. Using your hand, slightly pat down the tops of the balls.Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes, or until just golden brown at the edges.
  12. Reverse the sheets from front to back halfway through baking to ensure even browning.
  13. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly.1-2 minutes.
  14. using a spatula, transfer the cookies to wire racks to cool completely.Let the baking sheets cool between batches to keep cookies from spreading too much.
  15. Will keep in airtight container for up to 10 days or freeze for up to 2 months.

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Martha Stewart Oatmeal Cranberry Classic Cookie Recipe

January 29th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 1/2teaspoontable salt
  3. 1/2teaspoonground cinnamon
  4. 1teaspoonbaking powder
  5. 1teaspoonbaking soda
  6. 1tablespoonpure vanilla extract
  7. 2largeeggs
  8. 1/2lbbutter, room temperature, unsalted
  9. 1cup packedlight brown sugar
  10. 1/2cupgranulated sugar
  11. 3cupsold fashioned oats, uncooked
  12. 1cupdried cranberries

DIRECTIONS

  1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder and baking soda; set aside.
  2. In a small bowl, whisk together the vanilla, milk and eggs; set aside.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy.
  4. Reduce speed to low, gradually add milk mixture and beat well.
  5. Add the flour mixture, and beat until just combined. Remove bowl, from the electric mixer and stir in oats and cranberries.Place dough in the refrigerator until firm, about 2 hours, or overnight.
  6. Preheat oven to 350°.
  7. Line several baking sheets with parchment paper; set aside.
  8. Shape 2 tbsp of dough into a ball, place on one of the prepared sheets.
  9. Repeat with remaining dough, placing 3-inches apart.
  10. Press the bottom of a glass to flatten the dough into 2″ diameter rounds.
  11. Bake until golden but still soft in center.16-18 minutes — rotating halfway through.
  12. Remove from oven, transfer with parchment paper to wire rack to cool.Store in an airtight container at room temperature up to 1 week.

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Creamy Apple Puffs Recipe

January 29th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. PUFFS

  2. 4ouncescream cheese, can use reduced fat
  3. 1/4cuppowdered sugar
  4. 1 (17 1/3 ounce)can extra rich stylePillsbury Grands refrigerated buttermilk biscuits
  5. 1cupapples, unpeeled, shredded
  6. 1/4cup choppeddates
  7. ICING

  8. 1/2cuppowdered sugar
  9. 2-3teaspoonsmilk

DIRECTIONS

  1. Heat oven to 350*.
  2. In small bowl, mix cream cheese and 1/4 cup powdered sugr until well blended, set aside.
  3. Seperate dough into 8 biscuits, seperate each evenly into 2 rounds.
  4. Place 8 rounds on ungreased cookie sheet.
  5. Spread each biscuit round on cookie sheet with 1 tbls cream cheese mixture to within 1/2″ of edge.
  6. Top each with 1 rounded teaspoon dates.Press remaining 8 biscuits halves out slightly.
  7. Place each on apple-topped biscuit rounds.Press edges to seal.
  8. Bake at 350* for 14-18 minutes or golden brown.
  9. Meanwhile, blend 1/2 cup powdered sugar with enough milk for desired drizzling consistency until smooth.
  10. Immediately remove rolls from cookie sheet.
  11. Drizzle icing over warm rolls.

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Brown Sugar Sauce Recipe

January 29th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupgranulated sugar
  2. 1/2cup packedlight brown sugar
  3. 2tablespoonscornstarch
  4. 1/2teaspoonground cinnamon
  5. 1/4teaspoonground mace
  6. salt(a speck)
  7. 2cupswater
  8. 2tablespoonsfresh lemon juice
  9. 1teaspoon gratedlemons, zest of
  10. 1/2teaspoonbrandy extract or2 tablespoonsbrandy

DIRECTIONS

  1. In a saucepan, combine the sugars, cornstarch, cinnamon, mace and salt.
  2. Whisk in the water, then add the remaining ingredients.
  3. Cook over medium heat, stirring until the mixture boils and thickens, about 4-5 minutes.
  4. Serve hot over steamed puddings.Microwave method, in an 8 cup glass measure, combine the sugars, cornstarch, cinnamon, mace and salt.
  5. Whisk in the water, then the remaining ingredients.
  6. Cover tightly with plastic wrap.
  7. Microwave 3 minutes on High.whisk, and microwave 3 minutes longer.

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