tag:blogger.com,1999:blog-49697426430849482752011-07-30T08:49:44.325-05:00Anitanoreply@blogger.comBlogger271100tag:blogger.com,1999:blog-4969742643084948275.post-83442238149505321712010-10-29T14:03:00.002-05:002010-10-29T14:04:41.958-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsarGlg82I/AAAAAAAAGwA/2Qdz44wjvdQ/s1600/l_R135709.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsarGlg82I/AAAAAAAAGwA/2Qdz44wjvdQ/s400/l_R135709.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5533545894959444834" /></a><br />ingredients<br />1 18-ounce refrigerated sugar cookie dough<br />3/4 cup yellow cornmeal<br />1/2 teaspoon dried sage, crushed<br />1/2 teaspoon finely shredded lemon peel<br /> fresh sage leaves<br /> apricot preserves or orange marmalade<br />directions<br />1. Preheat oven to 350 degrees F. Mix together one 18-ounce roll or package refrigerated sugar cookie dough; 3/4 cup yellow cornmeal; 1/2 teaspoon dried sage, crushed; and 1/2 teaspoon finely shredded lemon peel until combined. Shape dough into 1-inch balls. Place balls 1 inch apart on greased cookie sheet. Press your thumb into the center of each ball to make an indentation. If desired, place a very small fresh sage leaf into each indentation. Fill each indentation with about 1/4 teaspoon apricot preserves or orange marmalade.<br /><br />2. Bake in preheated oven for 10 to 12 minutes or until cookies are lightly golden around edges. Cool for 1 minutes on cookie sheet. Transfer to a wire rack and let cool. Makes about 40 cookies.<br /><br />TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.<br /><br />from <a href="http://www.bhg.com/recipe/cookies/cornmeal-sage-thumbprints/">here</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-8344223814950532171?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-68185948875861248992010-10-29T13:55:00.005-05:002010-10-29T13:58:07.936-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsYr_51F-I/AAAAAAAAGv4/nuWcerjlzhw/s1600/l_R073031.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 222px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsYr_51F-I/AAAAAAAAGv4/nuWcerjlzhw/s400/l_R073031.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5533543711322216418" /></a><br />ingredients<br />3/4 cup shortening<br />1 cup packed brown sugar<br />1 tsp. baking soda<br />2 tsp. ground cardamom<br />1 tsp. ground cinnamon<br />1/4 cup mild-flavored molasses<br />1 egg<br />2-1/4 cups all-purpose flour<br />1/4 cup granulated sugar<br />directions<br />1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.<br /><br />2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.<br /><br />3. Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.<br /><br />from <a href="http://www.bhg.com/recipe/cookies/cardamom-snaps/">here</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-6818594887586124899?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-77552798979684461302010-10-29T13:43:00.004-05:002010-10-29T13:45:29.404-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsWBP2kFCI/AAAAAAAAGvw/4W89SKQM8KE/s1600/l_R106815.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 222px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsWBP2kFCI/AAAAAAAAGvw/4W89SKQM8KE/s400/l_R106815.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5533540777845855266" /></a><br />ingredients<br />6 cups tiny pretzel twists<br />2 tablespoons packed brown sugar<br />1/2 cup butter, melted<br />1-1/2 cups dried cranberries<br />1-1/2 cups lightly salted mixed nuts<br />1 cup white baking pieces or semisweet chocolate pieces<br />1/2 cup granulated sugar<br />1/3 cup butter<br />1/3 cup light-color corn syrup<br />1 teaspoon vanilla<br />1/4 teaspoon baking soda<br />directions<br />Preheat oven to 325F. Lightly grease a 13x9x2-inch baking pan; set pan aside.<br /><br />Combine pretzels, brown sugar, and melted butter in a food processor container. Cover and process until mixture resembles fine crumbs, scraping sides of container occasionally. Press crumb mixture onto bottom of prepared baking pan. Bake in preheated oven for 10 minutes. Sprinkle cranberries, nuts, and baking pieces evenly over crust.<br /><br />Combine granulated sugar, 1/3 cup butter, and corn syrup in a small saucepan. Bring to boiling over medium heat, stirring constantly (this will take about 10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup mixture evenly over cranberry-nut layer.<br /><br />Bake for 20 to 25 minutes or until syrup mixture is bubbly over entire surface. Cool completely in pan on a wire rack. Cut into bars. Makes 24 cookies.<br /><br />To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.<br /><br />from <a href="http://www.bhg.com/recipe/bars/cran-crackle-bars/">here</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-7755279897968446130?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-61980635176856784302010-10-29T13:38:00.003-05:002010-10-29T13:45:59.552-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsU610JeJI/AAAAAAAAGvo/vQuQ5YR5M4s/s1600/l_R120970.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/TMsU610JeJI/AAAAAAAAGvo/vQuQ5YR5M4s/s400/l_R120970.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5533539568265558162" /></a><br />ingredients<br />1 16-1/2-ounce package refrigerated peanut butter cookie dough<br />1 cup dried banana chips, coarsely crushed<br />1 cup semisweet chocolate pieces<br />1/4 cup turbinado sugar, demerara sugar, or colored coarse sugar<br />directions<br />1. Preheat oven to 375 degrees F. In a large resealable plastic bag, combine cookie dough, banana chips, and chocolate pieces. Seal bag; knead mixture with your hands until dough is well mixed. Remove dough from bag.<br /><br />2. Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly.<br /><br />3. Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.<br /><br />4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.<br /><br />from <a href="http://www.bhg.com/recipe/cookies/peanut-butter-and-banana-drops/">here</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-6198063517685678430?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-68328261580350039432010-10-29T13:04:00.003-05:002010-10-29T13:46:19.128-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/TMsNP_EArwI/AAAAAAAAGvg/GbepFbpI3HI/s1600/white+choc+an+cherry+cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 222px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/TMsNP_EArwI/AAAAAAAAGvg/GbepFbpI3HI/s400/white+choc+an+cherry+cookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5533531135432240898" /></a><br />ingredients<br />2 cups all-purpose flour<br />1/2 cup unsweetened cocoa powder<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 cup butter, softened<br />1-1/2 cups sugar<br />2 eggs<br />1 teaspoon vanilla<br />6 ounces white chocolate baking squares, coarsely chopped, or 1 cup white baking pieces<br />1 cup coarsely chopped pecans, toasted if desired<br />1/2 cup dried cherries<br />directions<br />1. Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In a medium bowl combine flour, cocoa, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for about 30 seconds. Beat in sugar until light and fluffy. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as possible with the mixer; stir in any remaining flour mixture, white chocolate, pecans, and dried cherries.<br /><br />2. Drop dough by rounded teaspoon 2 inches apart onto prepared cookie sheets. Bake for 7 to 9 minutes or until edges are just firm (do not overbake). Transfer cookies to wire racks to cool completely. Makes about 5 dozen.<br /><br />Advance Preparation: Prepare as directed. Layer cookies between waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.<br /><br />from <a href="http://www.bhg.com/recipe/cookies/white-chocolate-chunk-and-cherry-cookies/">here</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-6832826158035003943?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-34054108075606428192008-12-01T11:28:00.004-06:002010-10-29T13:47:03.355-05:00<a href="http://3.bp.blogspot.com/_-2YQpO_iflA/STQfc07RUVI/AAAAAAAAFQ4/hihE7rJkurQ/s1600-h/macaroons.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://3.bp.blogspot.com/_-2YQpO_iflA/STQfc07RUVI/AAAAAAAAFQ4/hihE7rJkurQ/s400/macaroons.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5274875643661734226" /></a><br />I love Macaroons... of which these are the ultimate... and I love Alton Brown, who's recipe this is... what a winning combination!<br /><br />_____________________________________________________________<br /><br />Ingredients<br />2 (7 to 8-ounce) packages sweetened shredded coconut <br />2 ounces sweetened condensed milk <br />Pinch kosher salt <br />1 teaspoon vanilla extract <br />4 large egg whites at room temperature <br />5 ounces granulated sugar <br />12 ounces semisweet chocolate chips <br />1 ounce vegetable shortening <br />2 ounces finely chopped dry-roasted macadamia nuts <br />Directions<br />Preheat the oven to 325 degrees F. <br /><br />Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl. <br /><br />In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes. <br /><br />Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping. <br /><br />Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat. <br /><br />Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes. <br />____________________________________________<br /><br />Watch Alton make them, <strong><a href="http://www.foodnetwork.com/12-days-of-cookies/package/index.html">HERE</a></strong><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-3405410807560642819?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com6tag:blogger.com,1999:blog-4969742643084948275.post-91314147729168071072008-11-25T11:09:00.000-06:002008-11-25T11:11:44.022-06:00<a href="http://1.bp.blogspot.com/_-2YQpO_iflA/SSwxkMHid2I/AAAAAAAAFPw/yGa40AtxoFE/s1600-h/Irish.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SSwxkMHid2I/AAAAAAAAFPw/yGa40AtxoFE/s400/Irish.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5272643761541904226" /></a><br />Ingredients<br />1/4 cup butter, softened <br />1/4 cup shortening <br />1 cup sugar <br />1 tablespoon coffee liqueur or 1 teaspoon instant espresso coffee powder <br />1/4 teaspoon baking soda <br />1/4 teaspoon cream of tartar <br />1/4 teaspoon salt <br />1 egg, lightly beaten <br />1 teaspoon vanilla <br />1-3/4 cups all-purpose flour <br />1/4 cup sugar <br />2 teaspoons ground cinnamon <br /> Irish Creme Frosting <br /> Ground cinnamon (optional) <br />Directions<br />1. Preheat oven to 375 degrees F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the coffee liqueur, baking soda, cream of tartar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. <br /><br />2. In a small bowl, combine the 1/4 cup sugar and the 2 teaspoons cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. <br /><br />3. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. <br /><br />4. Spread Irish Creme Frosting over cookies. If desired, sprinkle with additional cinnamon. <br /><br />5. Irish Creme Frosting: In a medium bowl, combine 3 tablespoons softened butter and 1 tablespoon coffee liqueur. Beat with an electric mixer on medium to high speed until combined. Gradually beat in 3 cups powdered sugar. Beat in enough half-and-half or whipping cream (1 to 3 tablespoons) to make a frosting of spreading consistency. <br /><br />6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. <br /><br /><p></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-9131414772916807107?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-81238410294247398252008-11-25T11:05:00.001-06:002008-11-25T11:12:18.323-06:00<a href="http://2.bp.blogspot.com/_-2YQpO_iflA/SSwwrUK-V5I/AAAAAAAAFPo/zt97XNTvlC0/s1600-h/Breton.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SSwwrUK-V5I/AAAAAAAAFPo/zt97XNTvlC0/s400/Breton.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5272642784451254162" /></a><br />Ingredients<br />1 cup butter, softened <br />1/2 cup granulated sugar <br />1/4 cup powdered sugar <br />1/4 teaspoon salt <br />2 egg yolks <br />1-1/2 cups all-purpose flour <br />1/2 cup finely ground almonds <br /> Coarse plain and/or colored sugar <br />1 egg white, lightly beaten <br />Directions<br />1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, powdered sugar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the almonds. <br /><br />2. Divide dough in half. Shape each portion of dough into an 8-inch-long roll. Wrap in plastic wrap or waxed paper and chill about 3 hours or until firm enough to slice. <br /><br />3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. <br /><br />4. Place coarse plain and/or colored sugar in a shallow dish. Brush rolls with egg white, then roll in sugar to coat. Cut rolls into 1/4-inch-thick slices. Place slices 2 inches apart on prepared cookie sheet. <br /><br />5. Bake in the preheated oven about 12 minutes or until edges start to brown. Transfer cookies to a wire rack; let cool. Makes about 54 cookies. <br /><br />6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. <br /><br /><p></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-8123841029424739825?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-30646998616885943282008-11-25T11:03:00.002-06:002008-11-25T11:12:06.087-06:00<a href="http://4.bp.blogspot.com/_-2YQpO_iflA/SSwv-stP3pI/AAAAAAAAFPg/0CcZ7mc8k3A/s1600-h/pb.jpg"><img id="BLOGGER_PHOTO_ID_5272642017943346834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_-2YQpO_iflA/SSwv-stP3pI/AAAAAAAAFPg/0CcZ7mc8k3A/s400/pb.jpg" border="0" /></a><br /><div><br />Ingredients<br />3/4 cup butter, softened<br />1/2 cup creamy peanut butter<br />1 cup sugar<br />1/2 teaspoon baking powder<br />1/8 teaspoon salt<br />1 egg<br />1 teaspoon vanilla<br />2 cups all-purpose flour<br />21 miniature chocolate-covered peanut butter cups, halved<br />Unsweetened cocoa powder (optional)<br />Directions<br />1. Preheat oven to 375 degrees F. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.<br />2. Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.<br />3. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder. Makes about 42 cookies.<br />4. To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.</div><br /><br /><p></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-3064699861688594328?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com1tag:blogger.com,1999:blog-4969742643084948275.post-1731125019318615592008-11-03T15:54:00.002-06:002008-11-03T15:55:46.539-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_-2YQpO_iflA/SQ9zMtQPPDI/AAAAAAAAFLg/nlz7YYXjIF0/s1600-h/Rhubarb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://3.bp.blogspot.com/_-2YQpO_iflA/SQ9zMtQPPDI/AAAAAAAAFLg/nlz7YYXjIF0/s400/Rhubarb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264553151562726450" /></a><br /><br />Ingredients<br /><br /> * Nonstick cooking spray<br /> * 1-1/2 cups quick-cooking rolled oats<br /> * 1 cup all-purpose flour<br /> * 3/4 cup granulated sugar<br /> * 3/4 cup butter<br /> * 1-1/2 cups chopped fresh or frozen rhubarb, thawed<br /> * 1/3 cup granulated sugar<br /> * 1/4 cup water<br /> * 1/2 tsp. ground ginger<br /> * 2 cups chopped fresh strawberries<br /> * Ginger Icing<br /><br />Directions<br /><br />1. Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.<br /><br />2. In bowl stir together oats, flour, and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1-1/2 cups oat mixture; set aside.<br /><br />3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.<br /><br />4. Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.<br /><br />5. Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.<br /><br />6. Ginger Icing: In a small bowl stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.<br /><br />7. To store: Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-173112501931861559?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com3tag:blogger.com,1999:blog-4969742643084948275.post-90857113624911637202008-11-03T15:52:00.001-06:002008-11-03T15:53:49.197-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ9y1Cfsc8I/AAAAAAAAFLY/VXUX-9quK1I/s1600-h/revel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ9y1Cfsc8I/AAAAAAAAFLY/VXUX-9quK1I/s400/revel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264552744947839938" /></a><br /><br />Ingredients<br /><br /> * 1 cup butter, softened, divided<br /> * 2-1/2 cups packed brown sugar, divided<br /> * 1/2 tsp. baking soda<br /> * 1/4 tsp. salt<br /> * 4 eggs, divided<br /> * 1-1/2 tsp. vanilla, divided<br /> * 2-1/2 cups all-purpose flour, divided<br /> * 1-1/2 cups quick-cooking rolled oats<br /> * 6 oz. bittersweet chocolate, chopped<br /> * 2 cups (10 oz.) fresh sweet cherries (such as Bing or Royal Ann), pitted<br /> * 1/2 cup slivered toasted almonds<br /><br />Directions<br /><br />1. Preheat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil; set aside. In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda, and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 teaspoon of the vanilla. Beat or stir in 1-1/4 cups of the flour. Stir in oats; set aside.<br /><br />2. For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly. Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon. Stir in remaining 1-1/4 cups flour and the chocolate.<br /><br />3. Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts. Bake 25 minutes, until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours.<br /><br />4. Lift from pan; cut with serrated knife. Store, covered, at room temperature.<br />Makes 25 bars.<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-9085711362491163720?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com2tag:blogger.com,1999:blog-4969742643084948275.post-61908885433936747932008-11-03T15:44:00.001-06:002008-11-03T15:46:03.578-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ9w-6UdQOI/AAAAAAAAFLQ/SQCbcCxCqIY/s1600-h/graham.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 267px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ9w-6UdQOI/AAAAAAAAFLQ/SQCbcCxCqIY/s400/graham.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264550715528659170" /></a><br /><br />Ingredients<br /><br /> * 3/4 cup butter<br /> * 3/4 cup granulated sugar<br /> * 1/4 cup milk<br /> * 1 egg, lightly beaten<br /> * 1 cup chopped pecans, toasted<br /> * 1 cup graham cracker crumbs<br /> * 12 graham cracker rectangles<br /> * 1 Tbsp. butter, softened<br /> * 1/2 cup powdered sugar<br /> * 2 to 3 tsp. milk<br /><br />Directions<br /><br />1. For filling, in medium saucepan combine 3/4 cup butter, granulated sugar, 1/4 cup milk, and egg. Stirring constantly, cook over medium heat until mixture comes to full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes.<br /><br />2. Meanwhile, place 6 of the graham cracker rectangles, side by side, on a foil-lined baking sheet to make a rectangle about 10x7 inches in size. Spoon filling in small mounds onto graham cracker rectangles. Carefully spread to an even layer being careful not to move crackers. Place remaining cracker rectangles on top to match up with bottom rectangles. Lightly cover bars with plastic wrap. Chill in the refrigerator at least 4 hours or until filling is firm. Cut into bars.<br /><br />3. In small bowl beat 1 tablespoon butter with whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency. Drizzle over bars. Let stand until set. Makes 24 bars.<br /><br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-6190888543393674793?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-75636968061386092008-11-03T15:34:00.001-06:002008-11-03T15:36:05.467-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ9utNbIajI/AAAAAAAAFLI/FqNGDYi3VFQ/s1600-h/cherry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 222px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ9utNbIajI/AAAAAAAAFLI/FqNGDYi3VFQ/s400/cherry.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264548212396026418" /></a><br /><br />Ingredients<br /><br /> * 1 cup butter, softened<br /> * 2 cups packed brown sugar<br /> * 2 teaspoons baking powder<br /> * 1 egg<br /> * 1 teaspoon almond extract<br /> * 2 cups all-purpose flour<br /> * 2 cups regular rolled oats<br /> * 1/2 cup sliced almonds<br /> * 1 12-ounce jar (1 cup) cherry preserves<br /><br />Directions<br /><br />1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.<br /><br />2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.<br /><br />3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.<br /><br />4. Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.<br /><br />5. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-7563696806138609?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-45976508460103245152008-11-03T14:42:00.000-06:002008-11-03T12:42:33.663-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ9FtaEq9XI/AAAAAAAAFK4/Z6mJXDQRtOg/s1600-h/capp.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ9FtaEq9XI/AAAAAAAAFK4/Z6mJXDQRtOg/s400/capp.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264503135814743410" /></a><br /><br />Ingredients<br /><br /> * 3 cups rolled oats<br /> * 2-1/3 cups all-purpose flour<br /> * 1 cup chopped pecans<br /> * 1 teaspoon baking soda<br /> * 1/4 teaspoon salt<br /> * 1 cup butter, softened<br /> * 2 cups packed brown sugar<br /> * 2 eggs<br /> * 1 tablespoon instant coffee powder or instant espresso powder<br /> * 2 teaspoons vanilla<br /> * 3/4 cup caramel ice cream topping<br /> * 1/2 cup chopped pecans<br /> * Coffee Glaze (optional)<br /><br />Directions<br /><br />1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.<br /><br />2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs, 1 tablespoon coffee powder, and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.<br /><br />3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.<br /><br />4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. If desired, drizzle with Coffee Glaze. Cut into bars. Makes 48 bars.<br /><br />5. Coffee Glaze: In a small bowl combine 2 tablespoons very hot milk and 1 teaspoon instant coffee powder; stir until dissolved. Stir in 1 cup sifted powdered sugar until smooth. Drizzle over bars in pan. Let stand 15 minutes to set glaze.<br /><br />6. To Store: Cover pan tightly and store at room temperature for up to 3 days or freeze for up to 1 month.<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-4597650846010324515?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-12152634142568542622008-11-03T14:25:00.000-06:002008-11-03T12:37:07.301-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ9CdLFjFyI/AAAAAAAAFKw/UUNDqGwal3Q/s1600-h/trumpets.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 225px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ9CdLFjFyI/AAAAAAAAFKw/UUNDqGwal3Q/s400/trumpets.jpg" alt="" id="BLOGGER_PHOTO_ID_5264499558379099938" border="0" /></a><br /><br />Ingredients<br /><br /> * 1/2 cup sugar<br /> * 1/2 cup butter<br /> * 1/3 cup dark corn syrup<br /> * 3/4 cup all-purpose flour<br /> * 1/2 teaspoon ground ginger<br /> * 1 tablespoon Irish Cream Liqueur, optional<br /> * Filling, recipe follows<br /><br />Directions<br /><br />Preheat oven to 350 degrees F.<br /><br />Line a cookie sheet with foil. Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined).<br /><br />In a medium saucepan combine sugar, butter, and syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in Irish Cream, if desired.<br /><br />Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle.*<br /><br />Bake in preheated oven for 9 to 10 minutes or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling.<br /><br />To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.<br /><br />*If cookie gets too brittle to roll, run back in the oven for a minute to soften.<br />Filling:<br /><br />1 1/2 cups solid shortening (recommended: Crisco)<br /><br />8 tablespoons (1 stick) butter<br /><br />1 1/2 cups sugar<br /><br />1 egg white<br /><br />2 teaspoons vanilla extract<br /><br />1/2 cup hot milk<br /><br />Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into pastry tube with star tip and fill cookies.<br /><br />Yield: frosting for 30 cookies<br /><br />Prep Time: 10 minutes<br /><br />Cook Time: 9 minutes per 3 in batch<br /><br />Ease of Preparation: Easy<br /><br /><span style="font-size:130%;"><span style="color: rgb(255, 0, 0); font-style: italic;">PERSONAL RECOMMENDATION: I'd much rather use some sort of cream cheese filling than the "Oreo cookie" like filling here...All that shortening is a but much... but that's just my own opinion!</span></span><br /><br /><a href="http://www.foodnetwork.com/">Food Network</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-1215263414256854262?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-73733368388230571872008-11-03T14:01:00.000-06:002008-11-03T12:15:04.894-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ87EPGHDoI/AAAAAAAAFKo/J8Vq4GIlekg/s1600-h/sugar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ87EPGHDoI/AAAAAAAAFKo/J8Vq4GIlekg/s400/sugar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264491433377074818" /></a><br /><br />Ingredients<br /><br /> * 2 1/2 cups all-purpose flour<br /> * 1/2 teaspoon baking powder<br /> * 1/4 teaspoon fine salt<br /> * 1 cup (2 sticks) unsalted butter, at room temperature<br /> * 3/4 cup granulated sugar<br /> * 3/4 cup confectioners' sugar<br /> * 2 large egg yolks<br /> * 1 teaspoon pure vanilla extract<br /> * 1/4 teaspoon finely grated orange zest<br /> * Coarse sugar, aka sanding or crystallized sugar<br /> * Royal Icing, recipe follows<br /><br />Directions<br /><br />Whisk the flour, baking powder, and salt in a medium bowl.<br /><br />Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.<br /><br />For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.<br /><br />For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.<br /><br />Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.<br /><br />For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.<br /><br />Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)<br /><br />Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.<br /><br />Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve, or store in an airtight container at room temperature for up to 1 month.<br /><br /><br />Royal Icing:<br /><br />5 tablespoons meringue powder (egg white powder)<br /><br />6 tablespoons water<br /><br />1 pound confectioners' sugar (about 3 3/4 to 4 cups or 1 box)<br /><br />Food coloring, as desired<br /><br />Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attachment. Mix slowly until stiff enough to form peaks. The icing should be pure white and thick, but not fluffy and bubbly. If the frosting is overbeaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, then use a rubber spatula to vigorously beat and smooth out the frosting.<br /><br />Alternatively, combine ingredients in a large bowl, and beat with hand beaters on low speed until the frosting thickens to stiff peaks.<br /><br />Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. (Adding too much color reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.) Store icing, covered, with plastic film on the surface of the icing.<br /><br />Yield: 1 pound royal icing (1 2/3 cup)<br /><br /><br /><a href="http://www.foodnetwork.com/">Food Network</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-7373336838823057187?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com4tag:blogger.com,1999:blog-4969742643084948275.post-36400301425036917192008-11-03T14:00:00.000-06:002008-11-03T11:51:00.970-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ8xnqrJHsI/AAAAAAAAFJw/b7tVVPZ4_gc/s1600-h/ribbons.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 282px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ8xnqrJHsI/AAAAAAAAFJw/b7tVVPZ4_gc/s400/ribbons.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264481046959300290" /></a><br /><br />Ingredients<br /><br /> * 1/2 cup butter<br /> * 1/2 cup shortening<br /> * 1 cup sugar<br /> * 1/2 teaspoon baking soda<br /> * 1/8 teaspoon salt<br /> * 1 egg<br /> * 2 tablespoons milk<br /> * 1 teaspoon vanilla<br /> * 3 cups all-purpose flour<br /> * 1/3 cup semisweet chocolate pieces, melted and cooled<br /> * 1/2 cup finely chopped nuts<br /> * 1/2 cup miniature semisweet chocolate pieces<br /> * 1/4 teaspoon rum flavoring<br /><br />Directions<br /><br />In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.<br /><br />Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.<br /><br />To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.<br /><br />Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.<br /><br />Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool. Makes about 54 cookies.<br /><br />Make-Ahead Tip: Prepare and shape dough; Transfer to plastic freezer bag; seal, label, and freeze up to 1 month. Let dough thaw at room temperature for 2 hours; slice and bake as above. Or bake cookies; cool. Transfer to freezer container; seal, label, and freeze up to 1 month.<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-3640030142503691719?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-74280089155419322402008-11-03T13:55:00.000-06:002008-11-03T12:39:47.140-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8w2r8GfTI/AAAAAAAAFJg/fFbu14g3K2A/s1600-h/mocha.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 167px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8w2r8GfTI/AAAAAAAAFJg/fFbu14g3K2A/s400/mocha.jpg" alt="" id="BLOGGER_PHOTO_ID_5264480205485276466" border="0" /></a><br /><br />Ingredients<br /><br /> * 10 ounces bittersweet chocolate, chopped<br /> * 3 tablespoons butter<br /> * 2 eggs<br /> * 3/4 cup packed brown sugar<br /> * 1 tablespoon coffee liqueur<br /> * 2 teaspoons vanilla<br /> * 1/4 teaspoon baking powder<br /> * 1/4 teaspoon salt<br /> * 1/2 cup all-purpose flour<br /> * 1 cup dark chocolate chunks<br /> * 1 cup chocolate-covered espresso coffee beans, coarsely chopped<br /> * 1 cup chopped pecans, toasted<br /><br />Directions<br /><br />1. In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.<br /><br />2. Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined. Beat in flour until combined. Stir in dark chocolate chunks, espresso coffee beans, and pecans. Cover and chill for 30 minutes.<br /><br />3. Preheat oven to 350 degrees F. Lightly grease a large cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.<br /><br />4. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.<br /><br />5. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.<br /><br /><br /><p></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-7428008915541932240?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-14310002721941176542008-11-03T12:45:00.002-06:002008-11-03T12:46:19.284-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ9G3uQhFtI/AAAAAAAAFLA/HasMa37zEa4/s1600-h/austrian.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 267px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ9G3uQhFtI/AAAAAAAAFLA/HasMa37zEa4/s400/austrian.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264504412543456978" /></a><br /><br />Ingredients<br /><br /> * 1 cup butter, softened<br /> * 1/2 cup packed brown sugar<br /> * 2-1/2 cups all-purpose flour<br /> * 2/3 cup apricot preserves<br /> * 4 eggs<br /> * 1-1/2 cups packed brown sugar<br /> * 1/4 cup unsweetened Dutch-process cocoa powder<br /> * 2 teaspoons vanilla<br /> * 1 teaspoon salt<br /> * 3 cups walnuts, toasted and finely ground*<br /> * 8 ounces bittersweet chocolate, chopped<br /> * 3 tablespoons butter<br /> * 1 tablespoon light-color corn syrup<br /> * 1 tablespoon rum<br /> * About 40 walnut halves, toasted (optional)<br /><br />Directions<br /><br />1. Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.<br /><br />2. In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Beat on low speed for 3 minutes. Gradually add the finely ground walnuts, beating just until combined.<br /><br />3. Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.<br /><br />4. For icing: In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars. Makes about 40 bars.<br /><br />5. *Test Kitchen Tip: To prevent overgrinding the nuts and turning them into a paste, grind about one-third at a time.<br /><br />6. To Store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-1431000272194117654?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-81202743253843370162008-11-03T11:34:00.001-06:002008-11-03T11:35:46.308-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-2YQpO_iflA/SQ82SZsF5XI/AAAAAAAAFKY/DuGOuRwjB4Q/s1600-h/LTOO.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 120px;" src="http://4.bp.blogspot.com/_-2YQpO_iflA/SQ82SZsF5XI/AAAAAAAAFKY/DuGOuRwjB4Q/s400/LTOO.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264486179180766578" /></a><br /><br />Ingredients<br /><br /> * 2 cups all-purpose flour<br /> * 1 cup sugar<br /> * 1/2 teaspoon baking soda<br /> * 1 teaspoon freshly ground black pepper<br /> * 1 tablespoon chopped fresh thyme leaves<br /> * 1/2 cup extra-virgin olive oil<br /> * 3 tablespoons milk<br /> * 1 large lemon, zested and juiced<br /><br />Directions<br /><br />Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.<br /><br />Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.<br /><br />Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.<br /><br /><br /><br /><a href="http://www.foodnetwork.com/">Food Network</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-8120274325384337016?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-84387648578733193802008-11-03T11:27:00.000-06:002008-11-03T11:32:09.756-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ81e1R4Z2I/AAAAAAAAFKQ/-CfFl78gx4M/s1600-h/stars.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ81e1R4Z2I/AAAAAAAAFKQ/-CfFl78gx4M/s400/stars.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264485293233825634" /></a><br />Ingredients<br /><br /> * 2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)<br /> * 15 ounces sliced almonds, with skin (about 4 1/2 cups)<br /> * 1 1/4 teaspoons ground cinnamon<br /> * 3 large egg whites, room temperature<br /> * 2 teaspoons finely grated lemon zest<br /><br />Directions<br /><br />Sift the confectioners' sugar.<br /><br />Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.<br /><br />Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.<br /><br />Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.<br /><br />Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.<br /><br />Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.<br /><br />Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.<br /><br />Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.<br /><br />Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.<br /><br />*Cook's Note: the amount of confectioners' sugar is correct in this recipe. The voice over on the video is incorrect. Use 1/2 cup with the almonds and 1 3/4 cups with the egg whites. <br /><br /><a href="http://www.foodnetwork.com/">Food Network</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-8438764857873319380?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-72544292188085081552008-11-03T11:20:00.000-06:002008-11-03T11:22:43.435-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8zQfvffaI/AAAAAAAAFKI/JP1aCrgQotU/s1600-h/mini.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8zQfvffaI/AAAAAAAAFKI/JP1aCrgQotU/s400/mini.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264482847911017890" /></a><br /><br />Ingredients<br /><br /> * 3/4 cup all-purpose flour<br /> * 3/4 teaspoon baking powder<br /> * 1/8 teaspoon salt<br /> * 6 ounces 30- to 40-percent-cocoa chocolate or milk chocolate<br /> * 3 tablespoons butter, softened<br /> * 1/2 cup sugar<br /> * 1 egg<br /> * 3/4 teaspoon vanilla<br /> * 1 recipe Milk Chocolate Sour Cream Frosting (see recipe below) (optional)<br /><br />Directions<br /><br />In a medium bowl, combine flour, baking powder, and salt; set aside.<br /><br />In a heavy small saucepan heat the chocolate over low heat until melted, stirring constantly. Set aside.<br /><br />In a medium bowl, beat butter with electric mixer on medium speed 30 seconds. Beat in sugar until fluffy. Beat in melted chocolate, egg, and vanilla until combined.<br /><br />Gradually beat in the flour mixture. Divide dough into four equal portions. Wrap each portion in plastic wrap. Freeze for 20 to 30 minutes or until firm enough to handle. (Or refrigerate for 60 minutes.)<br /><br />Preheat oven to 350 degree F. Removing one portion of dough from freezer at a time, roll each portion into a 10-inch-long roll*. Cut each roll crosswise into 1/4-inch pieces. Place slices 1 inch apart on ungreased cookie sheets. Bake for 9 to 10 minutes or until edges are set. Let stand on cookie sheet for 2 minutes. Gently remove from sheets (cookies will be brittle) and transfer to wire rack to cool completely.<br /><br />If desired, spread 1/2 teaspoon of frosting on half of the cookies; top with remaining cookies. Serve the same day. To store, place plain cookies in airtight containers at room temperature up to 3 days or freeze in freezer containers up to 3 months. Thaw, then fill, if desired. Makes 144 tiny cookies or 72 tiny sandwich cookies.<br /><br />*Rolling Tip: It helps to place the dough on a sheet of waxed paper and use the paper to help shape the roll. If dough becomes too sticky, return to freezer for a few minutes.<br /><br />Milk Chocolate Sour Cream Frosting: In a medium saucepan melt 3 ounces chopped milk chocolate and 2 tablespoons butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1/4 cup dairy sour cream. Gradually add 1 to 1-1/4 cups sifted powdered sugar until spreadable.<br /><br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-7254429218808508155?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-42324154957750333892008-11-03T11:19:00.001-06:002008-11-03T11:20:39.703-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ8yx2D8O3I/AAAAAAAAFKA/ymq3E1VKMTE/s1600-h/oatmealChocolate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ8yx2D8O3I/AAAAAAAAFKA/ymq3E1VKMTE/s400/oatmealChocolate.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264482321326422898" /></a><br /><br />Ingredients<br /><br /> * 1-3/4 cups quick-cooking rolled oats<br /> * 3/4 cup sugar<br /> * 3/4 cup all-purpose flour<br /> * 1/2 teaspoon baking powder<br /> * 3/4 cup butter, melted<br /> * 1/4 cup light-colored corn syrup<br /> * 1/4 cup whipping cream<br /> * 1-1/2 cups semisweet chocolate pieces<br /> * 3 tablespoons shortening<br /><br />Directions<br /><br />1. Preheat oven to 350 degree F. Line a cookie sheet with foil; set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoons 3 inches apart onto the prepared cookie sheet. Bake 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off foil.<br /><br />2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.<br /><br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-4232415495775033389?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-43626216081535433392008-11-03T11:16:00.000-06:002008-11-03T11:19:13.727-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8yg15dasI/AAAAAAAAFJ4/gFulHCQISbU/s1600-h/caramel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8yg15dasI/AAAAAAAAFJ4/gFulHCQISbU/s400/caramel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264482029224684226" /></a><br /><br />Ingredients<br /><br /> * 1 egg<br /> * 1/2 cup butter, softened<br /> * 2/3 cup sugar<br /> * 2 tablespoons milk<br /> * 1 teaspoon vanilla<br /> * 1 cup all-purpose flour<br /> * 1/3 cup unsweetened cocoa powder<br /> * 1/4 teaspoon salt<br /> * 16 vanilla caramels, unwrapped<br /> * 3 tablespoons whipping cream<br /> * 1-1/4 cups finely chopped pecans<br /> * 1/2 cup (3 ounces) semisweet chocolate pieces<br /> * 1 teaspoon shortening<br /><br />Directions<br /><br />1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.<br /><br />2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.<br /><br />3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.<br /><br />4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.<br /><br />5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)<br /><br />6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set.<br /><br />7. Makes about 36 cookies<br /><br />8. *Tip: If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate mixture.<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-4362621608153543339?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-72301592999618633742008-11-03T11:12:00.000-06:002008-11-03T12:11:01.370-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ8xRh8JhuI/AAAAAAAAFJo/rFwO6kk_2EQ/s1600-h/pillows.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_-2YQpO_iflA/SQ8xRh8JhuI/AAAAAAAAFJo/rFwO6kk_2EQ/s400/pillows.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264480666657588962" /></a><br /><br />Ingredients<br /><br /> * 1/2 cup port or red zinfandel*<br /> * 1 Tbsp. sugar<br /> * 1/4 cup dried tart cherries<br /> * 1 Tbsp. butter<br /> * 2 cups canola oil or cooking oil<br /> * 12 wonton wrappers<br /> * 1 egg, beaten<br /> * 1 3-oz. bar bittersweet or semisweet chocolate, cut into 6 pieces<br /> * Sugar<br /> * Vanilla ice cream<br /> * Grated bittersweet or semisweet chocolate<br /><br />Directions<br /><br />1. For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.<br /><br />2. Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.<br /><br />3. Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.<br /><br />4. Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.<br /><br />5. *Test kitchen tip: If using zinfandel, increase sugar in sauce to 2 tablespoons.<br /><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-7230159299961863374?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-12718249739297646272008-11-03T11:08:00.000-06:002008-11-03T11:10:42.740-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8wVJ7U9gI/AAAAAAAAFJY/NS3XmSMYod4/s1600-h/crinkles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_-2YQpO_iflA/SQ8wVJ7U9gI/AAAAAAAAFJY/NS3XmSMYod4/s400/crinkles.jpg" alt="" id="BLOGGER_PHOTO_ID_5264479629419542018" border="0" /></a><br /><div id="ingredients"> <h4>Ingredients</h4> <ul><li class="bg1"> <strong>4</strong> eggs </li><li class="bg2"> <strong>1-3/4</strong> cups granulated sugar </li><li class="bg1"> <strong>4</strong> ounces unsweetened chocolate, melted and cooled slightly </li><li class="bg2"> <strong>1/2</strong> cup cooking oil </li><li class="bg1"> <strong>2</strong> teaspoons baking powder </li><li class="bg2"> <strong>2</strong> teaspoons vanilla </li><li class="bg1"> <strong>2</strong> cups all-purpose flour </li><li class="bg2"> <strong>2/3</strong> cup demerara sugar or turbinado sugar </li></ul> </div> <div id="instructions"> <h4>Directions</h4> <p><b>1.</b> In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle. </p> <p><b>2.</b> Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet. </p> <p><b>3.</b> Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies. </p> <p><b>4.</b> To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.<br /></p><p><br /></p><p><a href="http://www.bhg.com/recipes/">BHG.com</a><br /></p> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-1271824973929764627?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0tag:blogger.com,1999:blog-4969742643084948275.post-56011051757682270522008-11-03T09:36:00.000-06:002008-11-03T11:52:22.329-06:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_-2YQpO_iflA/SQ82zXWFXvI/AAAAAAAAFKg/XlsNeXLAR8Q/s1600-h/DeepFried.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 120px;" src="http://4.bp.blogspot.com/_-2YQpO_iflA/SQ82zXWFXvI/AAAAAAAAFKg/XlsNeXLAR8Q/s400/DeepFried.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264486745487269618" /></a><br /><br />Ingredients<br />Dough:<br /><br /> * 2 1/2 cup all-purpose flour<br /> * 1 teaspoon baking soda<br /> * 1 teaspoon salt<br /> * 1 cup (2 sticks) unsalted butter<br /> * 1 1/2 cups brown sugar<br /> * 1/2 cup sugar<br /> * 1/2 cup pasteurized eggs<br /> * 1 teaspoon vanilla extract<br /> * 2 cups (12-ounce package) chocolate chips<br /><br />Batter:<br /><br /> * 2 cups all-purpose flour<br /> * 2 tablespoons sugar<br /> * 1 teaspoon baking powder<br /> * 1 large egg (or 1/4 cup pasteurized eggs)<br /> * 1/2 cup seltzer water or club soda, plus more if needed<br /> * Vegetable oil, for frying<br /><br />Directions<br /><br />For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.<br /><br />To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet. When they are all made, put them into the freezer for about 30 minutes to firm up.<br /><br />For the batter: In a large bowl, whisk together the flour, sugar, and baking powder. Add the egg and half the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream.<br /><br />To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.<br /><br />Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.<br /><br /><a href="http://www.foodnetwork.com/">Food Network</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4969742643084948275-5601105175768227052?l=dreamycookies.blogspot.com' alt='' /></div>Anitanoreply@blogger.com0