August 28, 2009 at 3:37 pm (all-purpose flour, baking soda, brown sugar, butter, cookies, eggs, freezer, granulated sugar, oven, quick oats, semisweet chocolate chips, vanilla, vegetable shortening, whole wheat flour)
Makes approximately 72 cookies.
3/4 cups flour
3/4 whole wheat flour
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
6-oz semisweet chocolate pieces
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Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy.
Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. Place on wax paper lined cookie sheets. Flash freeze then transfer to a freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
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August 27, 2009 at 11:25 am (7 ingredients or less, heavy cream, microwave, oreo pie crust, pie, raspberries, refrigerator, seedless raspberry jam, semisweet chocolate)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings
1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 Oreo pie crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
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August 21, 2009 at 12:43 pm (7 ingredients or less, cake, chocolate wafers, food processor, heavy cream, refrigerator, ricotta cheese, semisweet chocolate, stovetop, vegetable cooking spray)
Prep: 30 minutes
Total: 6 hours 30 minutes
Serves 10
Nonstick cooking spray
14 ounces semisweet chocolate (do not use chips)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers (about 44 cookies)
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1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
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August 5, 2009 at 11:34 am (Aldi ingredients, Desserts, all-purpose flour, baking soda, butter, cocoa, egg whites, granulated sugar, marshmallow creme, milk, oven, salt)
Prep Time:10 min
Start to Finish:15 min
makes:16 servings
1 cup unbleached or all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter
1 egg white
1/2 cup 1% milk
3/4 cup marshmallow creme
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1. Heat oven to 425°F.
2. In medium bowl, combine flour, cocoa, baking soda and salt.
3. In large bowl, beat sugar, margarine and egg white with electric mixer on medium speed 2 minutes or until fluffy. Stir in flour mixture. Stir in milk just until blended.
4. Drop dough by rounded tablespoons onto large ungreased baking sheets to make 32 cookies. Bake 5 minutes or until tops spring back when lightly touched.
5. Place baking sheets on a rack to cool completely. Spoon about 2 teaspoons marshmallow crème on bottoms of 16 cookies. Top filled cookies with the remaining 16 cookies.
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July 31, 2009 at 10:17 am (butter, cocoa, cookies, milk, oven, powdered sugar, salt, vanilla)
Makes: 24 cookies
Total Time: 3 hr 30 min
1 batch (2 C) Four from One Cookie Dough
1 cup confectioners’ sugar
2 tablespoons baking cocoa
2 tablespoons butter, softened
Pinch of salt
1 tablespoon milk
1/2 teaspoon vanilla extract
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Preheat oven to 350 degrees.
Divide dough in half. Re-wrap one half and refrigerate. Put remaining dough between 2 sheets of wax paper and flatten slightly. Roll from center outward until dough is 1/4-inch thick. Remove top sheet of wax paper and reserve. Using a 2-inch-round cookie cutter, cut out as many circles as possible. Trim scraps from outside edges and reserve for re-rolling. Carefully lift wax paper and gently flip cookie rounds, one at a time, onto hand or small spatula and peel off paper. Transfer to ungreased cookie sheets, placing about 2 inches apart. Re-roll scraps between same two pieces of wax paper until all dough is used. Repeat with remaining dough.
Bake until bottoms are golden and cookies are done but not browned, about 10 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Unfilled cookies can be stored in an airtight container at cool room temperature up to 1 week, or freeze up to 2 months.)
Filling: In medium bowl, combine sugar, cocoa, butter, salt, milk and vanilla. Beat with an electric mixer until smooth and thick. If necessary, add more liquid by 1/2 teaspoon until desired consistency is achieved.
To assemble, spread on cookie round with 1 generous tablespoon of chocolate filling. Top with second cookie. Press down gently to spread filling.
Variations:
Vanilla Creme Filling: Simply omit cocoa.
Orange Creme Filling: Omit cocoa and vanilla. Substitute orange juice for milk and add 1/2 teaspoon grated orange zest.
Lemon Creme Filling: Omit cocoa and vanilla. Substitute lemon juice for milk and add 1/2 teaspoon grated lemon zest.
Jam cutouts: Roll and cut dough as directed for sandwich cookies. Using a 1-inch cookie cutter, cut centers from half of dough circles. Bake as directed. To assemble: Spread top of one cookie with 1 generous tablespoon of pureed preserves; cover with cut-out top. (Do not use jelly or all-fruit spreads instead of preserves. Both are too thin to use as cookie fillings.)
Note:
Assemble cookies two to three hours before serving so they will taste crisp and fresh.
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July 31, 2009 at 10:17 am (cookies, oven, semisweet chocolate chips)
Makes: 42 cookies
Total Time: 10 hr 30 min (including chilling time)
1 batch (2 C) Four from One Cookie Dough
3/4 C mini semisweet chocolate chips (approximately)
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Flatten dough between two 24-inch long sheets of wax paper. Roll into 12- by 15-inch rectangle, about 1/4-inch thick. Remove top wax paper sheet.
Sprinkle chocolate chips over rolled surface to cover lightly. Press chips gently into dough by laying wax paper on top and pressing with palms. Starting with long edge, roll up dough into tight cylinder, using bottom sheet of wax paper as a guide. Wrap in same sheet of wax paper, smoothing and shaping roll. Twist ends of paper and fold under. Place flat in refrigerator and chill for 8 hours or overnight before baking. (Dough can be made up to this point, covered with plastic wrap and foil, then frozen up to 2 months. Thaw in refrigerator before baking.)
Preheat oven to 350 degrees. Remove roll from refrigerator. Using serrated knife, slice roll into 1/4-inch-thick slices. Place slices on ungreased cookie sheet 1 inch apart. Bake until golden but not browned, about 12 minutes. Remove from oven. Let cookies rest on sheets 5 minutes, then remove to wire racks to cool completely. (Store cookies in an airtight container at cool room temperature up to 3 days or refrigerate up to 1 week.)
Notes
These cookies may be refrigerated for two or three days or frozen. Either way, they’ll be ready to slice and bake.
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July 17, 2009 at 8:01 pm (7 ingredients or less, Aldi ingredients, butter, navel orange, refrigerator, semisweet chocolate, stovetop, vanilla)
Makes: 1 to 2 servings
Total Time: 30 min
2 squares semi-sweet chocolate, chopped
1 tablespoon butter
Dash of vanilla extract
1 large navel orange, peeled and sectioned
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Line baking sheet with wax paper. Melt chocolate in top half of double boiler over simmering water. When melted, remove from heat, and stir in margarine and vanilla.
Dip end of each orange section about halfway into melted chocolate.
Place sections on baking sheet and refrigerate for about 15 minutes or until chocolate sets.
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July 9, 2009 at 9:58 pm (Aldi ingredients, Desserts, all-purpose flour, butter, cocoa, eggs, freezer, granulated sugar, ice cream, made from scratch, oven, salt, vanilla)
Serves 8
1/2 cup unsalted butter, melted, plus more for pan
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
2 pints ice cream (any flavor), softened
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1. Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
2. In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
3. Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
4. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. (To store, wrap individually in plastic, and freeze up to 1 week.)
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June 10, 2009 at 1:08 pm (7 ingredients or less, Beverages, Breakfast, blender, frozen cherries, made from scratch, milk, no-cook, semisweet chocolate chips, vanilla yogurt)
1 C skim milk
1 C frozen cherries
3 oz fat-free vanilla yogurt
1/4 C semisweet chocolate chips
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In a blender, combine all ingredients. Mix until smooth. Makes 1 serving with 402 calories.
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April 23, 2009 at 9:57 pm (7 ingredients or less, Aldi ingredients, Desserts, bananas, butter, light brown sugar, nondairy whipped topping, peanuts, semisweet chocolate, sour cream, stovetop)
Prep Time:5 min
Total Time:15 min
Makes:4 servings
2 Tbsp. butter
1/3 cup light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1 square semi-sweet chocolate, melted
1/2 cup thawed nondairy whipped topping, divided
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Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 min.
Cut bananas in half lengthwise and crosswise creating 4 half slices each. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 min. or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
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