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 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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April 13, 2009 at 2:52 pm (7 ingredients or less, chocolate, cocoa, cornstarch, granulated sugar, microwave, milk, oranges, puddings, refrigerator, salt, vanilla)
Serves 1.
1 T cornstarch
2 T cocoa powder
2 T sugar
1 pinch salt
3/4 C milk
1/4 t vanilla extract
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1. In a large mug (at least 12 oz), dissolve the cornstarch, cocoa, sugar and salt in the milk.
2. Microwave on high for 90 seconds, or until mixture boils.
3. Stir in the vanilla extract.
4. Chill in refrigerator at least 1 hour.
Substitutions: Instead of cocoa, use 3 T of chocolate bits. Stir them into the hot pudding with the vanilla. Instead of vanilla, use orange zest, grated or very finely julienned.
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April 10, 2009 at 9:33 am (Aldi ingredients, Desserts, butter, cake, cocoa, eggs, granulated sugar, oven, pecans, poundcake, salt, stovetop, unsweetened chocolate, vanilla, walnuts)
Makes a 9×13″ panful; cut them as you want.
8 T butter
1 C cocoa OR 4 oz unsweetened chocolate
2 C sugar
4 eggs
1 C flour
2 t vanilla extract
1/2 t salt
3/4 C coarsely chopped walnuts or pecans (more or less)
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1. Preheat the oven to 350 degrees. Grease a 9×13″ baking pan.
2. In a 1-qt or larger saucepan, over medium-low heat, melt the butter. If using chocolate, melt the chocolate with the butter. If using cocoa, stir the cocoa into the melted butter using a wooden spoon.
3. Stir in the sugar.
4. Still using a wooden spoon, beat the eggs into the chocolate mixture one at a time, incorporating each before adding the next.
5. Stir in the flour, vanilla and salt to make a smooth, dark batter.
6. Blend in the nuts, unless you only have a few, in which case, reserve them to sprinkle over the top.
7. Scrape batter into the prepared pan and bake for 30 to 35 minuts, until a toothpick inserted in the center comes out clean.
8. Cool thoroughly before cutting into squares.
Variation: The same ingredients in the same proportions can also be made into a perfect chocolate pound cake. Instead of melting the butter, cream it with the sugar, using an electric mixer. Then beat in the eggs one at a time, beating very thoroughly between additions. Beat in the cocoa thoroughly, then beat in the flour, salt and vanilla. When all the ingredients have been added and thoroughly blended, beat an additional 90 seconds or so. You will see the batter turn a lighter color. Pour into a greased 9″ square cake pan and bake as above. The only trouble with this cake is that it is significantly better the day after it is baked and it doesn’t always last that long.
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April 3, 2009 at 6:39 pm (Desserts, allspice, brandy, brown sugar, butter, cinnamon, cocoa, dried mixed fruit, flour, granulated sugar, ground cloves, nutmeg, old-fashioned oats, oven, pears, pecans, quick oats, rum, walnuts, whisky)
Serves 4 to 6
2 to 2-1/2 lb apples (about 6), peeled, cored and cut into thin wedges
2 T sugar
1/2 t ground cinnamon
1 T butter
For crumb topping
1/2 C flour
1/2 C oatmeal (regular or quick)
1 C brown sugar
1/2 t ground cinnamon
1/8 t freshly ground nutmeg
Pinch of ground cloves (optional)
8 T butter, melted
1/2 C coarsely chopped nuts, preferably walnuts or pecans
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1. In a bowl, toss the apples with the 2 T sugar and 1/2 t cinnamon.
2. Preheat the oven to 375 degrees. Grease an 8- or 9-inch-square baking pan well. Arrange the apple mixture evenly in the pan.
3. In the same bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and cloves. Blend well.
4. Stir in the melted butter and chopped nuts, until the mixture resembles coarse meal.
5. Sprinkle the topping evenly over the apples. (May be made ahead to this point, but, to prevent browning, the apples should be tossed with some lemon juice before the sugar and cinnamon.)
6. bake for about 40 minutes, until the apples are tender and topping has browned. (Add 10 minutes if crisp was prepared ahead and refrigerated.)
Variations: To the apples you might add raisins or currants or chopped dried fruit (perhaps plumped in brandy, rum or whisky). Freshly ground black pepper is interesting with the apples, especially if you have no cinnamon. Instead of putting nuts in the topping, you can put them in the apples. Use half apples, half pears. Add a couple tablespoons of cocoa to the crumb topping; use a pinch of allspice in addition to the other spices or instead of cloves.
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March 22, 2008 at 7:53 pm (7 ingredients or less, cocoa, cookies, cream of tartar, egg whites, granulated sugar, oven, powdered sugar, salt, vanilla)
Chocolate Bliss Bites
by Prevention
Total time: 1 hour
1/2 cup cocoa powder
Pinch of salt
1/2 cup sugar, divided
3 large egg whites
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon powdered sugar
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Preheat oven to 300°F. Line 2 baking sheets with foil.
In small bowl, sift together cocoa, salt and 1/4 cup of the sugar.
In large bowl, with electric mixer at medium-low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
Drop by rounded teaspoonfuls about 1 inch apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with powdered sugar.
Makes 24.
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March 16, 2008 at 4:51 pm (Aldi ingredients, butter, candy, cocoa, granulated sugar, milk, peanut butter, salt, stovetop, vanilla, walnuts)
Title: Fudge
Description:
Fudge by Jim Lenz (my dad). The way we made it when we were kids.
Ingredients:
3 Cups sugar (Heaped if you want more)
3 Heaping tablespoons of Cocoa (Regular Tablespoon. Not measuring spoon). 2/3 cup.
Pinch of salt
1 1/2 cups of milk (Maybe a little more if you heap the sugar) We always used canned milk (half milk half water).
4 Tablespoons of margarine (!/2 tablespoon if you put peanut butter in.)
1 teaspoon of vanilla
Optional- Two big heaping tablespoons of peanut butter (Same as for the cocoa) or about 3/4 cup of chopped walnuts.
Directions:
(1)Combine cocoa, sugar and salt. Use a good sized pan because it will boil over (one with a handle so you can hold on to it while beating) .
(2)Stir in milk.
(3)Bring to a boil as quick as possible stirring frequently. (the quicker you melt the sugar the less likely the fudge will be sugary)
(4)Cook without stirring until it gets to 232 degrees or until a small amount forms a firm soft ball in cold water. We always used the soft ball method. You can tell when it is getting done it will cook down or you can run and ask your Mother like we did..
(5)Remove from heat; drop in butter and peanut butter if you are using it. Cool to lukewarm without stirring. You can set the pan in cold water to speed this up.
(6)Add vanilla and nuts if you are using them and beat until mixture thickens and starts to lose its gloss and then quickly pour it into a buttered pan and cut into squares.
(7)If you get in a hurry and it doesn’t harden you can put it back in the pan and cook it some more. If you have cooked it too much you might not be able to pour it out and it will be hard.
(8)If that doesn’t work you just throw it out and start over. Have fun.
(9)You will know when it is just right. You will need two glasses of water with every piece.
Number Of Servings:One
Preparation Time:Too long
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