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
~~~~~~~~~~~~~~~~~~~~~~~~~~
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.
Leave a Comment
May 23, 2009 at 9:43 pm (Desserts, all-purpose flour, apricots, baking powder, butter, eggs, honey, milk, oven, powdered sugar, sliced almonds, strawberries, vegetable oil)
Prep Time: 15 minutes
Total Time: 35 minutes
Serves 4.
1 T sliced almonds
1 T vegetable oil
2 eggs
1/3 C all-purpose flour
1/3 C whole milk
1 T unsalted butter, melted
1/4 t baking powder
1 pt strawberries
2 ripe apricots
2 T honey
Confectioners’ sugar, for dusting
~~~~~~~~~~~~~~~~~~~~
1. Heat oven to 450 degrees. Place almonds on a baking sheet; place in oven 5 minutes or until lightly toasted, stirring once.
2. Generously coat four 10-oz glass custard cups with oil. Place cups on a rimmed baking sheet; place in oven 6 minutes to heat up while making batter.
3. In blender, puree eggs, flour, milk, butter and baking powder until batter is smooth.
4. Remove baking sheet from oven; carefully pour 1/4 C batter into each hot cup. Bake 10 minutes; reduce oven temperature to 350 degrees and continue to bake 6 minutes or until puffed and golden, and centers are firm.
5. Meanwhile, hull and halve strawberries; put in a bowl. Halve, pit and slice apricots; add to berries. Drizzle honey over fruit and toss to coat. Remove hot Dutch Babies from baking cups to serving plates. Fill centers with fruit and top with toasted almonds. Dust edges with confectioners’ sugar. Serve immediately.
Leave a Comment
May 12, 2009 at 8:38 pm (Desserts, all-purpose flour, cinnamon, eggs, granny smith apple, granulated sugar, oven, powdered sugar, puff pastry, raisins)
Thaw Time: 40 minutes
Bake Time: 35 minutes
Prep Time: 30 minutes
Cool Time: 30 minutes
Serves: 6
1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
1 egg
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons raisins
Confectioners’ sugar (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. Spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edge and roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 35 minutes or until the pastry is golden brown. Let cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners’ sugar, if desired.
Leave a Comment
April 29, 2009 at 11:38 am (butter, buttermilk, cake, cream cheese, egg whites, eggs, food processor, orange juice, oven, powdered sugar, red food coloring, salt, strawberries, vegetable cooking spray)
Cake:
1 1/4 C sliced strawberries
10 oz all-purpose flour (about 2 1/4 C)
2 1/4 t baking powder
1/8 t salt
1 1/2 C sugar
1/2 C butter, softened
2 eggs
2 egg whites
1 C buttermilk
1/4 t red food coloring
Cooking spray
Frosting:
3 oz 1/3-less-fat cream cheese
1/3 C butter, softened
2 T fresh orange juice
3 C powdered sugar
12 whole strawberries (optional)
~~~~~~~~~~~~~~~~~~~~
1. Preheat oven to 350 degrees.
2. To prepare cake, place sliced strawberries in a food processor; process until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and salt, stirring with a whisk. Place sugar and /2 C butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
4. Divide batter between 2 (8″) round cake pans coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
5. To prepare frosting, place cream cheese, 1/3 C butter and orange juice in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.
6. Place 1 cake layer on a plate; spread with 1/2 C frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves. Yield: 16 servings.
Leave a Comment
April 23, 2009 at 9:46 pm (7 ingredients or less, butter, cake, egg yolks, eggs, flour, nondairy whipped topping, oven, powdered sugar, semisweet chocolate)
Prep Time:15 min
Total Time:30 min
Makes:8 servings, one half molten cake each
4 squares semi-sweet chocolate
1 stick butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed nondairy whipped topping
~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
How to Bake Cakes in Muffin Cups: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
Make Ahead: Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
Leave a Comment
April 3, 2009 at 1:11 pm (Aldi ingredients, all-purpose flour, baking powder, butter, cookies, eggs, granulated sugar, lemon curd, lemon juice, lemons, oven, powdered sugar, vanilla)
Work: 15 minutes
Total: 1 hour, 15 minutes (includes chilling dough)
Makes: 40 cookies
3/4 cup unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1/4 cup sugar
1 large egg
1 t grated lemon zest
1 T lemon juice
1 t vanilla extract
1 t baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover, chill dough 1 hour. Place lemon curd into a small ziptop food storage bag.
2. Heat oven to 350 degrees. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 inch apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 t per cookie).
3. Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with powdered sugar before serving.
Leave a Comment
March 29, 2009 at 3:14 pm (7 ingredients or less, Aldi ingredients, all-purpose flour, butter, cookies, nuts/seeds, oven, powdered sugar, salt, vanilla)
Prep Time: 1 hour 0 min
Total Time: 1 hour 15 min
Makes: 4 dozen cookies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
~~~~~~~~~~~~~~~~~~~~~~
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Leave a Comment
March 28, 2009 at 5:30 pm (Breakfast, all-purpose flour, blackberries, blender, butter, eggs, lemon juice, milk, oven, powdered sugar, salt)
Danish Puffcake
Work: 5 min
Total: 25 min
This dramatic pancake puffs up and then flattens out after you remove it from the oven.
4 T unsalted butter, melted
4 large eggs
1/2 cup all-purpose flour
Pinch of salt
1/2 cup whole milk
3 T fresh lemon juice
1/4 cup confectioners’ sugar
1 cup (6 oz) blackberries
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat oven to 425°F. Place a 12-inch ovenproof skillet with 4 T butter in the oven. (You can also use a 10-inch skillet, but bake pancake for 20-22 minutes.)
2. In a blender, combine eggs, flour, salt and milk until a thin batter forms, about 30 seconds.
3. Remove pan with butter from oven and pour in batter. Return to oven and bake until pancake is puffy, golden and set, 18-20 minutes.
4. Serve from skillet or transfer pancake to a plate. Drizzle with more melted butter, if desired, and lemon juice; dust with sugar. Serve immediately. Serves immediately with fruit. Serves 4.
Leave a Comment
April 4, 2008 at 7:54 pm (7 ingredients or less, blueberries, cream cheese, frozen blueberries, frozen peaches, frozen strawberries, gingersnaps, kiwifruit, no-cook, peaches, powdered sugar, refrigerator, sour cream, strawberries, vanilla)
Blueberry Cheesecake Parfaits
Make these quickie parfaits with any combination fruit, including peaches, strawberries and kiwi!
Time: 10 minutes + chilling time
Servings: 4
4 oz Neufchâtel cheese, softened
1/2 cup reduced-fat sour cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
4 gingersnaps, crushed (2-3 tablespoons)
1 1/2 cup fresh or frozen and thawed blueberries
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Combine cheese and sour cream in bowl of electric mixer and beat on high speed until smooth. Add sugar and vanilla extract and beat until well combined. Reserve 4 teaspoons of the mixture and set aside. (You should have 1 cup for the parfaits.)
2. Fill each of 4 small parfait glasses or champagne flutes with layers, starting with 2 tablespoons of the cheese mixture, then some cookie crumbs, and then a layer of blueberries. Repeat the pattern once more using the remaining cheese mixture, crumbs and blueberries. Finish by dabbing 1 teaspoon of the reserved cheese mixture on top of each parfait. Use any extra berries and crumbs to garnish, if desired. Chill at least 30 minutes before serving.
Leave a Comment
« Older entries
