Dessert

I love chocolate sandwich cookies from the store but never thought of making my own until I saw a couple recipes for it. Of course those best diet pills are not going to help you out with them! I got this recipe off of Martha Stewart's website so give this a shot. I definitely will!

INGREDIENTS

1 3/4 cups all-purpose flour, plus more for work surface
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 Large egg
1 teaspoon pure vanilla extract
12 ounces white chocolate, finely chopped
1/2 cup heavy cream

DIRECTIONS

1. Sift flour, cocoa powder, baking powder, and salt into a large bowl. Set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough, and wrap in plastic. Refrigerate about 1 hour.

2. Preheat oven to 325 degrees. Roll dough on a lightly floured surface to 1/8 inch thick. Cut into 1 inch squares. Space 1 inch apart on baking sheets lined with parchment paper. Refrigerate 30 minutes.Wrap scraps in plastic, and refrigerate 30 minutes; reroll and cut. Bake until edges just begin to brown, about 12 minutes. Cool on sheets on wire racks.

3. Put 9 ounces chocolate in medium bowl. Bring cream to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Chill until spreadable, about 1 hour, stirring occasionally. Spread onto bottom of half the cookies. Sandwich with remaining cookies.

4. Melt remaining chocolate in a small heatproof bowl set over a pan of simmering water. Fill a parchment paper cone, or a small pastry bag fitted with a round tip (such as Ateco #2), with melted chocolate; decorate cookies. Refrigerate in airtight containers up to 1 week.


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Posted by Sabriena at 15:04

Throw away those prescriptions for the best diet pill out there because this website is going to ruin the point of them this week and the next couple! here is a recipe for a Candy Stripe Cookie Sticks. These look awesome and would make a great thing to make and festive to look at!

INGREDIENTS

8 large egg whites
2 cups sugar
2 cups all-purpose flour
Pinch of coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Red gel-paste food coloring

DIRECTIONS

1. Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined.

2. Transfer 1 cup batter to a small bowl (set remaining batter aside). Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2). Secure end of pastry bag with rubber band. Set aside.

3. Put a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.

4. Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place, seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.

5. Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.

Posted by Sabriena at 14:47

Whether you are looking for tape drives or a new recipe, this is the perfect time of year to do it. I of course look for recipes. Delicious ones. A lot of cookies start with Simple Sugar Cookies as a base. Here is an awesome recipe for them! Try it out.

INGREDIENTS

4 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon cream of tartar
1 teaspoon baking soda
1 cup unsalted butter (2 sticks)
1 cup olive oil
1 cup confectioners' sugar, plus more for dusting
1 cup granulated sugar, plus more for pressing cookies
2 large eggs
1 teaspoon pure vanilla extract
Finely grated zest of one orange

DIRECTIONS

1. Sift together flour, salt, cream of tartar, and baking soda; set aside. Place butter, olive oil, 1 cup confectioners' sugar, and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until fluffy.

2. Beat in eggs, vanilla extract, and orange zest until well combined. Reduce speed to low; add flour mixture slowly, until fully incorporated. Cover with plastic wrap, and chill for at least 1 hour or overnight.

3. Heat oven to 375 degrees. Form dough into balls measuring about 1 inch in diameter, and place on a cookie sheet about 2 inches part. Press flat with a glass dipped in sugar. Place cookies in oven, and bake until very lightly golden, 7 to 10 minutes. Transfer to a wire rack to cool. Dust with confectioners' sugar before serving.

Posted by Sabriena at 14:44

I love the look of the modern furniture that is out there. I like the look of modern decorations and Christmas. I also love traditions and old decorations. I'm an all over kind of gal I would gather. That is why I think I like Candied Ginger Shortbread Wedges. Or rather, the sound of it. It is something that has a modern touch but the old fashioned smell of gingerbread. Mmm. Try these out.

INGREDIENTS

1 batch Basic Shortbread
2 teaspoons ground ginger
1/2 teaspoon freshly ground white pepper
3/4 cup chopped crystallized ginger
1 tablespoon sanding sugar

DIRECTIONS

Prepare basic shortbread, sifting ground ginger and white pepper with the flour and salt. Add 1/2 cup crystallized ginger to creamed butter mixture before adding flour mixture. At the end of step 2, sprinkle with 1/4 cup chopped crystallized ginger and sanding sugar. Bake until firm and just starting to color, 30 to 40 minutes. Cool completely before cutting into wedges. Cookies will keep, in an airtight container, at room temperature for 1 week.

Posted by Sabriena at 14:41

Since everyone is going to be baking around this time we have been looking at a lot of cookie and sweets recipes. This is the time of year to have the sweets but don't forget about the exercise! Well, keep the emergency lights close when you are baking. The weather outside sucks! Try this basic shortbread cookie from Martha Stewart's website. It is the many of different types to make.

INGREDIENTS

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar

DIRECTIONS

1. Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.

2. Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.

3. Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

Posted by Sabriena at 14:37