Toffee Diamonds

1 cup butter (2 sticks)
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 egg, separated
1 tsp. vanilla extract
1 cup chopped walnuts  

1 cup chocolate chips 

Preheat oven to 325°. Grease 15-1/2 x 10-1/2-inch jelly-roll pan; set aside.
Beat butter, flour, sugar, egg yolk and vanilla in large bowl with electric mixer until well blended. Evenly spread dough into prepared pan. Beat egg white slightly with fork.  Brush egg white over top of flour mixture with pastry brush. Bake 30 minutes or until golden. Remove from oven, Remove from pan and cool completely on wire racks. 
melt chocolate for 30 seconds in the microwave or until melted. spread chocolate on pastry and sprinkle with walnuts. 

Normally serves 12 but if a teenager is in your the house, you have to fight to get one... YUMMY!!!

 

Photo:sweetescape.blogspot

Chewy Chocolate Chip Cookie

My family loves my cookies very much. I hope that you and your family enjoy them. 

 

2 Sticks chilled UNSALTED butter

1 Cup packed Brown Sugar

½ Cup Granulated Sugar
2 Eggs
2 tsp Vanilla Extract
½ tsp Almond Extract
½ tsp Fine Sea Salt or 1 tsp Kosher Salt
½ tsp Baking Soda
2 ½ Cups All-Purpose Flour
1 package 10-12 oz Chocolate Chips
1 cup coarsely chopped nuts (optional)

Preheat oven to 375°.

In a separate glass bowl, sift or mix dry ingredients together (flour, baking powder, salt). Set aside.

Chop chilled butter sticks into cubes.

Cream butter and sugars together on medium speed with mixer until light and fluffy.

Add eggs one at a time, beating between each egg.

Add extracts and mix until well blended.

With mixer on, add dry ingredients in small amounts and mix just until blended.

Add chocolate chips.

Drop 1 ½ " dough balls onto greased or parchment lined cookie sheet.

Bake 8-9 minutes or until edges are golden brown. (just the edges!)Let the cookies sit on cookie sheet 3-5 minutes before transferring to wire rack.

Start over on cool cookie sheet.

Photo:obsessedwithbaking.blogspot.com

Whoopee Pies

No one is certain who invented the whoopee pie; folks in both Pennsylvania Amish country and Maine have claimed it. As for the name, one theory is that it comes from children saying "whoopee!" upon finding the moist, chocolaty sweets in their lunch pails. Your kids can experience the same glee after baking their own -- and with pink-tinted filling, the pies will elicit cries of joy on Valentine's Day.

CAKES

2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ cup softened butter

1 cup sugar
1 egg +
FILLING
½ cup softened butter
1½ cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla
Red food coloring (optional)

Heat the oven to 350°. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.

In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.

Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining flour mixture and beat again.

Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.

Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.

Using an electric mixer at medium-high speed, beat all the filling ingredients except the coloring in a medium bowl until evenly blended, about 2 minutes. If you want to give the filling a Valentine hue, fold in drops of red food coloring until the desired tint is reached.

To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.

Source: Nancie McDermott from family fun magazine

Cupcakes for Cupid

Cupid's arrow hits the mark with these heart-shaped treats. To create the heart shape, place a small marble or a 1/2-inch ball of aluminum foil between each liner and one side of the tin (a great job for kids). This will push the paper into the batter to form the notch in the heart. You can use boxed cake or homemade.

http://corwinhouse.blogspot.com/2011/01/red-velvet-cake.html

Source: Family fun magazine

Cheesecake Factory Oreo Cheesecake

1 1/2 pound cream cheese

1 cup sugar

5 large eggs

1/4 teaspoon salt

2 teaspoon vanilla

1/4 cup flour

8 ounces sour cream

5 Oreo cookies (coarsely chopped for the batter)

10 coarsely chopped Oreo cookies for the topping

25 finely chopped Oreo for crust

Crust

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)

2 tablespoon melted butter

9″ spring form pan (buttered on bottom and sides)

Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.

Slowly add sugar and continue beating cream cheese until mixed well.

Add eggs one at a time and continue to beat until blended.

Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

Stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Photo: cookieash.blogspot.comOriginal recipe:rrecipesecrets.net

Raspberry White Chocolate Mousse

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Courtesy: Stacey Walery @allrecipes.com

photo: garfavanspice.blogspot.com

Fondant

* 4 cups of granulated sugar

* 1½ cups of cold water

* 3 drops of acetic acid or

* ½ teaspoon of vinegar or

* ½ teaspoon of cornstarch

Instructions

1. Stir the sugar and water in a saucepan, set on a comparatively cool part of the range, until the sugar is melted; then draw the saucepan to a hotter place and continue stirring until the syrup boils; remove the spoon and, with a cloth or the fingers wet in cold water, wash down the sides of the saucepan, to remove grains of sugar that may have been thrown there in the cooking; now add the acid, vinegar or cornstarch, and cover the dish; the steam will melt grains of sugar, if there be any on the saucepan.

2. After three or four minutes remove the cover and, if a thermometer is to be used, set it into the syrup.

3. Let the syrup boil to 240 deg F.

4. In the meantime wet the hand in cold water and with it dampen a marble slab or a large platter, then, without jarring the syrup, turn it onto the receptacle prepared for it.

5. Do not scrape out the saucepan or allow the last of the syrup to drip from it (use the saucepan in making a dish of apple or other sauce), as sugary portions will cause the fondant to be "grainy." When the syrup is cold, with a scraper (such as is used in removing wall paper) or a wooden spatula, turn the edges of the mass towards the center; continue this until it begins to thicken and grow white, then work it up into a ball, scraping the marble clean.

6. When all is collected and worked into a compact mass, lay over it a damp cloth, tucking it in closely; let stand in this way for an hour or more to ripen.

7. Now cut into pieces and pack these closely in an earthen bowl; cover the top of the bowl with a damp cloth and then with heavy paper; the cloth must not touch the fondant.

8. This may be used at once or may be kept, in cold weather, several weeks, if the cloth be wrung out of cold water and returned about once a week. It may be used as a frosting for small cakes, for "centers" of bonbons or for coating centers.

Photo: culinnovation.net

Oreo Cookies

Cookie Dough:

1 (18 ounce) box devil's food cake mix

2 eggs

2 tablespoons water

2 tablespoons vegetable oil

1/2 cup bitter cocoa powder

Cookie Filling:

1 envelope unflavored gelatine

1/4 cup cold water

1 cup Crisco

1 teaspoon vanilla extract

1 pound plus 1 cup confectioners' sugar

Cookie Dough: Blend all ingredients together until the dough can be shaped into a smooth ball. Let it stand 20 minutes, loosely covered.

Form dough into marble-size balls. Place 2 inches apart on greased cookie sheet. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder (or use sweetened chocolate drink powder). Bake at 400 degrees F for 8 minutes. Remove cookies at once from baking sheet, to paper toweling and immediately flatten each cookie with back of pancake turner. Let cool 20 minutes.

Fill with Cookie Filling mixture.

Cookie Filling: Soften gelatine in cold water. Place in heatproof cup in pan of hot water till gelatine is transparent.

Meanwhile beat Crisco until fluffy, adding vanilla extract and sugar a little at a time. Beat in gelatine mixture when it is completely cooled, but not yet "set" or firm.

When cooled, shape filling into 1-inch balls. Place between the two bottom sides of the cooled cookies, pressing gently until filling has spread to edge of cookies and rounded out like the originals.

Photo: www.burghilicious.com Courtesy: recipegoldmine.com

Pepperidge Farm Sausalito Cookies

1 pound butter, softened

2 eggs

2 teaspoons vanilla extract

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

5 cups flour

1 (12 ounce) package semisweet chocolate chips

3 cups chopped macadamia nuts

Heat oven to 375 degrees F. Grease two cookie sheets.

In a large bowl cream together butter, eggs, vanilla extract and sugars.

In another bowl sift together baking powder, baking soda, salt and flour until well mixed. Add the dry ingredients to the wet ingredients, mixing until blended. Fold in chocolate chips and nuts. Shape into 1-inch balls and place on greased cookie sheets 2 inches apart. Bake for 10 minutes.

Photo: www.sodahead.com Courtesy: recipegoldmine.com

Pepperidge Farm Milano Cookies

1 cup

butter, softened

3/4 cup light brown sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon butter

1 cup semisweet or milk chocolate chips

Heat oven to 325 degrees F.

In a bowl, cream together the 1 cup butter and sugar. Add vanilla extract and flour; mix until smooth. Shape level teaspoons of dough into log shapes. Place on cookie sheet 2 inches apart. Bake for 17 to 19 minutes or until golden brown. Cool.

Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth. Spread chocolate on flat side of cookie and top with the other.

Photo: www.bzzagent.com Courtesy: recipegoldmine.com

Patchwork Mitten Cookies

1/2 cup  butter, softened

1 3-ounce package  cream cheese, softened

1-1/2 cups  sifted powdered sugar

1/2 teaspoon  baking powder

1/4 teaspoon  salt

1   egg

1/2 teaspoon  vanilla

2-1/4 cups  all-purpose flour

  Paste food coloring

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour

Divide dough into five equal portions; place each portion in an individual bowl. Add desired paste food coloring to four portions, stirring or kneading until dough is evenly colored. Wrap each portion in plastic wrap or waxed paper. Chill dough about 1 hour or until easy to handle.

On a lightly floured surface, roll one portion of the dough at a time until 1/8 inch thick. Cut into 1-inch-wide strips with a fluted pastry wheel; cut dough strips into squares, diamonds, and triangles. Overlap dough pieces in groups of about 10 on an ungreased cookie sheet until the group of pieces is slightly larger than a 3-inch mitten-shaped cookie cutter. With the floured mitten-shaped cutter, cut out dough. (Reserve scraps; reroll to make marble cutouts.)

Bake in a 375 degrees F oven for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.

To Store
Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

From: Better Homes and Gardens

Soft Snickerdoodle Cookies

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon






Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

From: www.food.com Photo: beachgirl92087

Raspberry Diamonds

For the cookies:

11-1/4 ounces  (2-1/2 cups) all purpose flour

1/4 teaspoon  cream of tartar

1/8 teaspoon  table salt

8 ounces  (1 cup) unsalted butter, softened at room temperature

1/2 cup  granulated sugar

2 tablespoons  confectioners' sugar

1 large  egg, at room temperature

1/2 teaspoon  pure vanilla extract

1/4 teaspoon  pure almond extract

6 tablespoons  raspberry jam (I prefer seedless)

For the almond glaze:

1 cup  sifted confectioners' sugar

  Pinch table salt

1 tablespoon  plus 1 teaspoon water

1/4 teaspoon  pure almond extract

In a medium bowl, whisk the flour with the cream of tartar and salt until well blended. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, sugar, and confectioners' sugar in a large bowl on medium speed until light and fluffy, about 4 minutes, scraping the bowl as needed. Add the egg, vanilla extract, and almond extract and beat until blended. Add the flour mixture and mix on low speed until just blended.

On a lightly floured surface, divide the dough into six equal pieces. If the dough is very soft, wrap each portion in plastic and refrigerate until firmer, about 1 hour.

Heat the oven to 350 degrees F and have ready two large ungreased baking sheets (or line them with nonstick baking liners). If the dough is in the refrigerator, remove it and unwrap it. Using your hands or a rolling pin (or both), shape each piece into a flat 12x1-1/2-inch strip about 1/4 inch thick, dusting with flour if needed. Transfer the strips to the prepared baking sheets, spacing them about 3 inches apart.

Using the butt end of a knife handle dipped lightly in flour, make an indentation down the middle of each strip (this will widen the strip to about 1-3/4 inches and make a depression about halfway down into the strip). Spread 1 tablespoon of the jam evenly down the indentation of each strip.

Bake until the cookie strips are lightly browned on the bottom and edges, about 20 minutes. Let the strips cool on the sheets on racks for 5 minutes before carefully transferring them to racks to cool completely (a long offset metal spatula is good for this). Before glazing, set the rack over a baking sheet or a sheet of waxed paper. If you plan to freeze these cookies, do it before glazing.

In a small bowl, mix the confectioners' sugar with the salt, water, and almond extract. The glaze should be thick enough to hold its shape when drizzled; add more confectioners' sugar or water if needed. Using the tines of a fork, drizzle the glaze over the tops of the cooled cookie strips. (Or transfer the glaze to a sturdy zip-top plastic bag, snip off a tiny bit of one corner of the bag and drizzle.) Leave the cookies on the rack until the glaze is set, about 30 minutes, and transfer to a cutting board. With a serrated knife, cut each bar on the diagonal into 1-inch-thick diamond shapes.

Store at room temperature or freeze (unglazed) in an airtight container, separating the cookie layers with waxed paper.

From: Fine Cooking Magazine

Milan Cookies

Cookie recipe:

12 tbsp. Butter, soft, ( no substituting)

2 ½ cups powdered sugar

3 tbsp. Vanilla extract

2 tbsp. Lemon extract

1 ½ cup flour

6 egg whites

Cookie Filling:

½ cup heavy cream

8 oz. Chocolate chips ( milk chocolate or semisweet)

1 orange, zested

Cream the butter with a mixer til' smooth, slowly add sugar to butter and mix thoroughly. Add the eggs gradually and the extracts. Mix until smooth.

Add flour and mix until incorporated.

With a ¼ plain tip or a cookie scoop, pipe 1 inch sections of batter onto cookie sheet or parchment lined sheet, spacing them 2 inches from each other.

Bake in 350 f degree oven for 10 minutes or until lightly browned around the edges. Let cool slightly on pan.

Cookie Filling:

In a saucepan over medium heat, scald cream. Pour hot cream over chocolate in a small bowl. Whisk to melt chocolate and add zest and blend well. Let cool ( It will thicken as it sits)

Spread a thin amount of filling onto the flat side of the cookie while the filling is still soft and press the flat side of the second cookie on top. Repeat until out of ingredients. 




Photo:fridgg.com