White Chocolate Chip Oatmeal Cookies Ingredients

y y y y y y y y y y y y

Chocolate Mint Candies Cookies Ingredients
y y y y y y y y y

1 cup butter 1 cup light brown sugar 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups rolled oats 2 cups white chocolate chips 1 cup chopped pecans Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. 2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

3/4 cup butter 1 1/2 cups brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 3 (4.5 ounce) packages chocolate covered thin mints Directions 1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. 2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. 3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. 4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Chocolate Truffle Cookies Ingredients
y y y y y y y y y y y

Sweet and Salty Toll House® Cookies Ingredients
y y y y y y y y y y y y

4 (1 ounce) squares unsweetened chocolate, chopped 1 cup semisweet chocolate chips 6 tablespoons butter 3 eggs 1 cup white sugar 1 1/2 teaspoons vanilla extract 1/2 cup all-purpose flour 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips Directions 1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. 2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart. 3. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt (optional) 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 (12 ounce) package NESTLE® TOLL HOUSE® SemiSweet Chocolate Morsels 2 cups coarsely broken rippled potato chips 1 cup small pretzel twists, broken into 1/2-inch pieces 1/2 cup unsalted peanuts (optional) Directions 1. Preheat oven to 375 degrees F. 2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon onto ungreased baking sheets. 3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Chocolate Chip Cookies III Ingredients
y y y y y y y y y y y y y

Chewy Peanut Butter Chocolate Chip Cookies Ingredients
y y y y y y y y y y y y

1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla extract 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional) Directions 1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. 2. Add vanilla, chocolate chips and nuts. 3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

1/2 cup butter, softened 1/2 cup peanut butter 1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 tablespoons light corn syrup 2 tablespoons water 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped semisweet chocolate Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets. 3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Cranberry Button Cookies Ingredients: 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. nutmeg. 1/2 tsp. ginger 3 cups oatmeal, slow cook 1 1/2 cups brown sugar 1 cup vegetable oil 1 1/2 cups fresh cranberries, ground Directions: Preheat oven to 375 degrees. In a large bowl, combine flour, baking soda, ginger, nutmeg, and oats. Stir in vegetable oil. Add cranberries and brown sugar, mix well. Chill for one hour. Roll dough out into 1/4 inch thickness, then cut into 3 inch circles. Bake on a greased baking sheet for 12 to 15 minutes at 375 degrees F, or until golden. Let cool on rack. Fruit-shaped Marzipan Cookies A simple almond-flavored dough becomes a fruit basket of sweet treats with this super-easy and super-delicious recipe! Yield: 4 dozen cookies 1 cup butter or margarine, softened 1/2 cup sugar 2 1/2 cups Gold Medal® all-purpose flour 1/2 to 1 teaspoon almond extract Food colors Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes. Heat oven to 300 F. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack.

Meringue Cookies 3 egg whites 1/8 tsp. cream of tartar 1/8 tsp. salt 1 tsp. vanilla 3/4 cup superfine granulated sugar (NOT powdered) 1/4 cup chopped nuts 2 cups chocolate chips Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla. Gradually add sugar, beat until stiff. Fold in chocolate chips and nuts. Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 25 minutes. Let cool.

Cinnamon Raisin Biscotti 6 Egg whites 1 Tbs. Vanilla 1 Cup Sugar 2 Cups Flour 2 tsp. Cinnamon 1/2 tsp. Baking soda 1 tsp. Baking powder 1/4 tsp. Salt 3/4 Cup Raisins Preheat oven to 325 degrees F. Beat egg whites and extracts together in a large bowl. Combine all the dry ingredients and add to the egg and mix well. Fold in the raisins or nuts. The dough should be firm, but not too stiff. You may need to add as much as 1/4 cup more flour if your egg whites were large. Divide the dough in half and shape each into a 'log' about 2" wide and 10" long. Place each on a greased cookie sheet and bake at 325 degrees F for 25-30 min. They should be firm to the touch, but not too brown. Remove from the oven and turn down the temp to 250 degrees F. Slice each log into 20-24 pieces and place upright on the cookie sheets. Return to the oven for about 30-40 min. The thicker the slices, the longer it takes, but they should not brown too much more. Cool them completely before storing them in an airtight container.

Chocolate Espresso Torte Yield: 10 Servings 5 oz. semisweet chocolate, chopped 3 oz. unsweetened chocolate, chopped 1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan 4 eggs, at room temperature 1/2 cup sugar 1/4 cup brewed espresso or double-strength coffee, cooled to room temperature 1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans) 1/4 tsp. salt 1/4 cup all-purpose flour plus more for the pan Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners(parchment). Butter the parchment and lightly flour the pan, shaking out the excess. In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside. Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Strawberry Chocolate Mousse Cake
Yield: 12 servings. 1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs 3 tablespoons melted butter or margarine 2 pint baskets California strawberries, stemmed and halved 2 cups (12 ounces) semisweet chocolate chips 1/2 cup water 2 tablespoons light corn syrup 2 1/2 cups whipping cream, divided 1 tablespoon sugar In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform orcheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature. Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours. Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Lemon Cake with Cream Cheese Filling 1 cup cake flour 3 tsp. baking powder 3/4 cups sugar 3/4 cup butter 3 egg yolks 1/2 of lemon rind, grated 5 Tbs. lukewarm milk 3 egg whites, beaten until stiff 1 lemon, sliced thin and in half (used for garnishing) Lemon Cream Cheese Frosting: 1 (8 ounce) package cream cheese, softened 1/4 cup butter 2 tablespoons lemon juice 2 teaspoons lemon zest 1 teaspoon vanilla extract 5 cups powdered sugar Frosting: Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Cake: Preheat oven to 350 degrees F. Sift the flour with the baking powder. In a large bowl, beat butter with sugar and add the yolks one at the time mixing very well. Add lemon rind and the milk alternately with the flour. Beat egg whites until stiff. Fold the egg whites very carefully into the mixture. Pour mixture into a 9" round greased cake pan. Bake at 350 degrees F for 20-25 minutes or until done. Remove cake from pan and let cool completely.

Banana Chocolate Chip Cake 2 1/2 cups all-purpose flour (625 ml) 2 tsp baking soda (10 ml) 1/4 tsp salt (1 ml) 1 cup canola oil (250 ml) 2 cups granulated sugar (500 ml) 4 eggs 2 cups mashed ripe bananas (about 4 large) (500 ml) 1 tsp vanilla (5 ml) 1 1/3 cups semisweet chocolate chips (325 ml) 3/4 cup toasted walnuts (optional) 175 (ml)
Preheat oven to 350 F (180 C) Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased In a bowl, combine flour, baking soda, and salt. In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using. Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Mexican Chocolate Icebox Cake
60 sponge-cake-type ladyfingers (from three 3-ounce packages) 2 3/4 cups chilled whipping cream 4 ounces unsweetened chocolate, chopped 1/4 cup sugar 1 cup plus 2 tablespoons powdered sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 ounce semisweet chocolate, grated Line bottom of 9-inch-diameter springform or cheesecake pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature. Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture. Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve. Yield: 12 servings.

Chiffon Valentine Cake

1/2 cup baking cocoa 1/2 cup hot water 1-1/4 cups sugar, divided 3/4 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 4 eggs, separated 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar Frosting: 1-1/2 cups whipping cream 1/4 cup confectioners¶ sugar 15 small fresh strawberries, halved Fresh mint, optional Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture. Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper. In a mixing bowl, beat cream and confectioners¶ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Coconut Cream Cake 2 Cups flour 1 1/2 Cup sugar 3 1/2 tsp. baking powder 1 tsp. salt 1/4 Cup margarine, softened 1/4 Cup shortening 1 c milk 1 1/2 tsp. vanilla extract 3 eggs Topping: 2 Cups sugar 2 (8oz) cartons sour cream 1 (14oz) pkg. Flaked coconut 1 (9oz) carton whipped topping Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans. When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.

Cream Cheese Carrot Cake

Cake: 2 cups flour 2 cups sugar 2 tsp. cinnamon 2 tsp. baking soda 1/2 tsp. salt 1 1/2 cups oil 4 eggs 3 cups shredded raw carrots Mix dry ingredients then add the oil. Stir in eggs one at a time, then blend in carrots. Pour into a buttered and floured 9 x 13 inch pan or any other cake pans size desired. Bake at 350 degrees for 45 to 50 minutes. Cool and then frost with cream cheese frosting. Frosting: 1/4 cup butter or margarine 4 oz. cream cheese 1/2 cup powdered sugar 1 tsp. vanilla 2 cups ground nuts (walnuts, pecans, almonds, etc..) Combine all ingredients in a bowl except nuts and beat until smooth. Using a food processor grind up nuts and place using palm of hand around the edges of the cake.

Chocolate Chip Brownie Cake Ingredients: 1/2 cup butter 3 1/2 cups semi-sweet chocolate chips 1 1/2 cups flour 1 tsp. baking soda 1 1/2 cups sugar 1 Tbs. vanilla 1/4 cup hot water 4 eggs Directions: Melt butter and 2 cups chocolate chips together. In a small bowl mix flour and baking soda together. Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition. With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips. Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

Mandarin Orange Cake 1/2 cup sugar 1 cup unbleached flour 1/4 cup egg substitute (equal to 1 egg) 1 can (11 oz.) mandarin oranges, drained 1 tsp. baking soda 1/2 tsp. salt (optional) 2 Tbl. oil (canola) 1 tsp. vanilla Preheat oven to 350 degrees. Mix all ingredients, mashing the orange, and pour into a 9-inch by 9-inch pan that has been sprayed with non-stick coating. Bake for 30-35 minutes. Prepare topping: Topping: 2 Tbl. firmly packed brown sugar 2 tsp. skim milk Combine sugar and milk. In the microwave, heat on high until mixture starts to boil. Drizzle over hot cake. Yield: 9 servings - one serving: 1 piece Per serving: 140 calories, 27 grams carbohydrate, 2 grams protein, 3 grams fat Exchanges: 1 3/4 starch

Sign up to vote on this title
UsefulNot useful