Tuesday, January 25, 2011
Sunday, January 2, 2011
•2 cups all purpose flour
•5 tablespoons unsweetened cocoa powder
•1 1/8 teaspoons baking powder
•1 teaspoon baking soda
•1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature (I used butter)
•1 cup sugar
•2 large egg yolks
•1 tablespoon vanilla extract
•1 cup whole milk
•1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature (I used butter)
•1/2 teaspoon peppermint extract
•1/4 teaspoon vanilla extract
•2 cups plus 3 tablespoons powdered sugar
•1/4 cup egg whites (from about 2 large eggs)
•3 to 4 drops green food coloring
•3 tablespoons heavy whipping cream
•1/2 cup bittersweet or semisweet chocolate chips
Start with the cookies:
•Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
•Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
Go for the mint filling
•Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
Top it off like a pro: make a ganache
•Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
•Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
•Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. Store airtight at room temperature.
*And just in case your New Year's Resolutions included weight loss or healthier eating, just one of these cookies has 368 calories. I'd save them for a special occasion, wouldn't you?!
Thursday, February 26, 2009
Friday, February 6, 2009
I have a few staples in my pantry.
3 different milks, 2 different sugars, 3 different flours, pancake mix, pudding mixes, chocolate chips, vanilla extract, almond extract, and cocoa powder. don't use these items very often, but they are there just in case.
One day, I had a hankering for peanut butter cookies. I gathered some ingredients and realized that I had used my last egg that very morning.
I live to far out in the country to make a quick trip to the store for eggs. Plus, it's freezing cold and with 3 young children to bundle and buckle--I just wasn't into it.
So, I found this recipe on the Internet. Luckily, my trustee ol' staples were waiting for me in a pantry cabinet that's rarely used. And the recipe: it's actually very good. I think it will replace my old one.
3/4 c. peanut butter
14 oz can of sweetened condensed milk
2 c. Bisquick
1 t. vanilla
white sugar (optional)
Mix PB and SCM in bowl until smooth. Add Bisquick and vanilla and mix until combined. Form into little balls and roll in sugar if you like it that way. I've done both--they're both good. Place on cookie sheet and slightly press fork into center of ball. Bake at 375 for 8-10 minutes.
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