Submitted by Kendall
1 cup butter, unsalted at room temp
3/4 cup sugar
3/4 cup brown sugar
2 1/2 tsp. vanilla extract
2 eggs
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 large pkg vanilla instant pudding mix (or 2 small)
2 11oz packages of chocolate chunks
Beat butter, sugar, brown sugar and vanilla with mixer. Add eggs one at a time. Gradually beat in flour mixture. Add pudding mix. Stir in chocolate chunks.
Bake at 350 degrees for 9-10 minutes.
I ususally use two small pudding packages which is actually more than one large. If I don't have chocolate chunks I just use regular semi-sweet chocolate chips. I have also made with chocolate fudge pudding and white chocolate chips. I think I even used banana cream pudding with chocolate chips one time and it was pretty good. Butterscotch pudding and chips sounds good too!
Showing posts with label Desserts - Cookies and Brownies. Show all posts
Showing posts with label Desserts - Cookies and Brownies. Show all posts
Sunday, August 16, 2009
Thursday, February 12, 2009
Texas Sheet Cake
Submitted by Kendall
2 cups flour
2 cups sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter
1/3 cup unsweetened cocoa powder
**I've used dark cocoa powder and it is very yummy
2 eggs
1/2 cup buttermilk
1 1/2 tsp vanilla (the REAL stuff!)
Chocolate Buttermik Frosting below
Grease a 15x10x1 baking pan.
Combine flour, sugar, baking soda and salt - set aside.
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake at 350 degrees for 25 minutes or until a wooden toothpick comes out clean when inserted in the center of the cake. Pour warm Chocolate Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack to cool before cutting. Makes 24 servings (or 4 depending on how you cut). :-)
Chocolate Buttermilk Frosting
In a medium saucepan combine 1/4 cup butter, 3 T unsweetened cocoa powder, and 3 T buttermilk. bring to boiling. Remove from heat. Add 2 1/4 cups sifted powder sugar and 1/2 teaspon vanilla. Beat util smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
2 cups flour
2 cups sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter
1/3 cup unsweetened cocoa powder
**I've used dark cocoa powder and it is very yummy
2 eggs
1/2 cup buttermilk
1 1/2 tsp vanilla (the REAL stuff!)
Chocolate Buttermik Frosting below
Grease a 15x10x1 baking pan.
Combine flour, sugar, baking soda and salt - set aside.
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake at 350 degrees for 25 minutes or until a wooden toothpick comes out clean when inserted in the center of the cake. Pour warm Chocolate Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack to cool before cutting. Makes 24 servings (or 4 depending on how you cut). :-)
Chocolate Buttermilk Frosting
In a medium saucepan combine 1/4 cup butter, 3 T unsweetened cocoa powder, and 3 T buttermilk. bring to boiling. Remove from heat. Add 2 1/4 cups sifted powder sugar and 1/2 teaspon vanilla. Beat util smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
Wednesday, December 5, 2007
Thin Mint Cookies
Submitted by Kendall
Dark Chocolate wafers – use ½ to ¾ lb per sleeve *
Peppermint OIL 10-15 drops per pound of chocolate *
Ritz Crackers (each sleeve is approx 35 cookies)
Parchment paper or wax paper
Melt chocolate in bowl in microwave for 1 min, stir, then 30 sec, stirring until melted. Stir well and add peppermint oil, stir well. Drop one cracker at a time into melted chocolate, making sure all sides are coated. Use a dipping fork to remove and tap off excess chocolate. Place on parchment paper to cool. Drizzle contrasting colored chocolate over the tops. Store at room temperature.
*Dark chocolate wafers and peppermint oil can be purchased at Cake Carousel (75th & Arapaho), large 5lb bags avail Oct-Dec.
Dark Chocolate wafers – use ½ to ¾ lb per sleeve *
Peppermint OIL 10-15 drops per pound of chocolate *
Ritz Crackers (each sleeve is approx 35 cookies)
Parchment paper or wax paper
Melt chocolate in bowl in microwave for 1 min, stir, then 30 sec, stirring until melted. Stir well and add peppermint oil, stir well. Drop one cracker at a time into melted chocolate, making sure all sides are coated. Use a dipping fork to remove and tap off excess chocolate. Place on parchment paper to cool. Drizzle contrasting colored chocolate over the tops. Store at room temperature.
*Dark chocolate wafers and peppermint oil can be purchased at Cake Carousel (75th & Arapaho), large 5lb bags avail Oct-Dec.
Sunday, August 19, 2007
Microwave Brownies
Submitted by Kendall
I learned this recipe in an 8th grade "World of Foods" class almost 25 years ago. I was visiting my Mom over the Christmas holiday one year and she was delivering goodies to friends from church. I kept looking at one of the women thinking I knew her. I finally asked if she had been a teacher and she said yes, a Home Ec teacher at West Jr. High. OH MY GOSH! You're the one that gave us the microwave brownie recipe!! I was able to thank her 13 years later and tell her how that recipe had gotten us through many late study nights in college. It is the fastest and easiest way to a homemade chocolate fix you will ever find. {picture shown made with dark cocoa and semi-sweet chocolate chips}
1/2 cup butter, melted
2 eggs, beaten
1 tsp real vanilla extract
1 cup sugar
1/2 cup cocoa (I like to quickly sift mine to prevent any lumps)
1 cup flour
Melt butter, add sugar, eggs and vanilla, mix well. Add cocoa and flour and blend well. Pour into glass 8 inch square pan or silicone baker (round or square). Microwave on high 5-6 minutes.
I have added chocolate chips, peanut butter chips, nuts, even mini marshmallows to this recipe for something even more rich and decadent. I have used dark cocoa (Ghiradelli or Hershey has one out now) for a very deep and rich brownie. For something truly over the top, drop a few large tablespoons of frosting while they are hot and let the frosting soften or melt. Spread over brownie and let completely set and cool.
I learned this recipe in an 8th grade "World of Foods" class almost 25 years ago. I was visiting my Mom over the Christmas holiday one year and she was delivering goodies to friends from church. I kept looking at one of the women thinking I knew her. I finally asked if she had been a teacher and she said yes, a Home Ec teacher at West Jr. High. OH MY GOSH! You're the one that gave us the microwave brownie recipe!! I was able to thank her 13 years later and tell her how that recipe had gotten us through many late study nights in college. It is the fastest and easiest way to a homemade chocolate fix you will ever find. {picture shown made with dark cocoa and semi-sweet chocolate chips}
1/2 cup butter, melted
2 eggs, beaten
1 tsp real vanilla extract
1 cup sugar
1/2 cup cocoa (I like to quickly sift mine to prevent any lumps)
1 cup flour
Melt butter, add sugar, eggs and vanilla, mix well. Add cocoa and flour and blend well. Pour into glass 8 inch square pan or silicone baker (round or square). Microwave on high 5-6 minutes.
I have added chocolate chips, peanut butter chips, nuts, even mini marshmallows to this recipe for something even more rich and decadent. I have used dark cocoa (Ghiradelli or Hershey has one out now) for a very deep and rich brownie. For something truly over the top, drop a few large tablespoons of frosting while they are hot and let the frosting soften or melt. Spread over brownie and let completely set and cool.
"Neiman-Marcus or Mrs. Fields" Cookie
Submitted by Mary & Kendall
This is a classic urban legend that was passed around a lot in the mid-90s. The recipe referenced by Neiman-Marcus and Mrs. Fields as the offending seller. These cookies are awesome for gifts, for holiday parties and great to freeze and have on hand when you want a really sinful cookie. Kendall: My friend and co-worker at American Airlines, Barb, used to bring these in regularly, her husband Howard was the expert baker! This was the recipe I made for the bulk of the 90s, but I think I got tired of grinding up the oatmeal!!
1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp real vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp baking powder
½ tsp salt
2 ½ cups oatmeal (powdered in blender or food processor)
12 oz semi-sweet chocolate chips
4 oz. plain Hershey bar (broken into chunks or grated)
1 ½ cups chopped nuts (walnuts, pecans, macadamia)
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 8-10 minutes at 375 degrees. Makes about 4 dozen.
This is a classic urban legend that was passed around a lot in the mid-90s. The recipe referenced by Neiman-Marcus and Mrs. Fields as the offending seller. These cookies are awesome for gifts, for holiday parties and great to freeze and have on hand when you want a really sinful cookie. Kendall: My friend and co-worker at American Airlines, Barb, used to bring these in regularly, her husband Howard was the expert baker! This was the recipe I made for the bulk of the 90s, but I think I got tired of grinding up the oatmeal!!
1 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp real vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp baking powder
½ tsp salt
2 ½ cups oatmeal (powdered in blender or food processor)
12 oz semi-sweet chocolate chips
4 oz. plain Hershey bar (broken into chunks or grated)
1 ½ cups chopped nuts (walnuts, pecans, macadamia)
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 8-10 minutes at 375 degrees. Makes about 4 dozen.
Saturday, August 18, 2007
Crispy Chewy Chocolate Chip Cookies
Submitted by Kendall
I LOVE Chocolate Chip Cookies...who doesn't??? I've been baking them since I was a kid. I like to make them nice and chewy and gooey on the inside with a beautiful light tan crispy outside. YUMMY!!! So I have gone through a lot of different recipes, this is my current favorite.
1 C Butter or regular/butter flavored Crisco -- sometimes I do half butter & half butter Crisco
1 C Sugar
1 C Brown sugar
2 Eggs
2 tsp Vanilla (use the good stuff - pure vanilla extract, nothing that reads imitation!)
1 tsp Baking soda
2 tsp HOT water
1/2 tsp Salt
3 C Flour
2 C Semisweet chocolate chips
Optional: chopped pecans
Cream butter, add sugars and cream well. Beat in the eggs one at a time and add vanilla. Dissolve baking soda in hot water, add to batter along with salt. Stir in flour, then add chocolate chips and nuts. Drop by spoonful onto ungreased pans. Bake at 350 degrees for 10-12 minutes until lightly browned. The key to soft and chewy cookies is to take them out when they are LIGHTLY BROWNED and let them rest on the baking sheet for a few minutes to finish setting up. Cool completely on a wire rack before storing in an air tight container.
NOTES:
Sometimes I pull back on the amount of flour by 1/2 or 1/4 cup and add oatmeal, either finely ground (mini chopper or blender) or whole. I add enough until the consistency is right, this isn't a stiff or loose batter...somewhere in the middle. The oatmeal adds additional flavor and texture.
For a fancy cookie, I use the large PC scoop and roll the dough balls in slivered almonds or finely chopped pecans.
I use the Pampered Chef medium or large scoop to get beautiful, round cookies. I also highly recommend using Silpat or silicone baking sheets (available at cooking stores, Target, Amazon, etc.).
I LOVE Chocolate Chip Cookies...who doesn't??? I've been baking them since I was a kid. I like to make them nice and chewy and gooey on the inside with a beautiful light tan crispy outside. YUMMY!!! So I have gone through a lot of different recipes, this is my current favorite.
1 C Butter or regular/butter flavored Crisco -- sometimes I do half butter & half butter Crisco
1 C Sugar
1 C Brown sugar
2 Eggs
2 tsp Vanilla (use the good stuff - pure vanilla extract, nothing that reads imitation!)
1 tsp Baking soda
2 tsp HOT water
1/2 tsp Salt
3 C Flour
2 C Semisweet chocolate chips
Optional: chopped pecans
Cream butter, add sugars and cream well. Beat in the eggs one at a time and add vanilla. Dissolve baking soda in hot water, add to batter along with salt. Stir in flour, then add chocolate chips and nuts. Drop by spoonful onto ungreased pans. Bake at 350 degrees for 10-12 minutes until lightly browned. The key to soft and chewy cookies is to take them out when they are LIGHTLY BROWNED and let them rest on the baking sheet for a few minutes to finish setting up. Cool completely on a wire rack before storing in an air tight container.
NOTES:
Sometimes I pull back on the amount of flour by 1/2 or 1/4 cup and add oatmeal, either finely ground (mini chopper or blender) or whole. I add enough until the consistency is right, this isn't a stiff or loose batter...somewhere in the middle. The oatmeal adds additional flavor and texture.
For a fancy cookie, I use the large PC scoop and roll the dough balls in slivered almonds or finely chopped pecans.
I use the Pampered Chef medium or large scoop to get beautiful, round cookies. I also highly recommend using Silpat or silicone baking sheets (available at cooking stores, Target, Amazon, etc.).
Subscribe to:
Posts (Atom)
