3 Tablespoons brandy or water
1/2 cup golden raisins
8 empty , clean 6 ouce cans , such as tuna
8 (3 inch round) chocolate fudge vrown cookies, such as Archways
2 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup sour cream
3 Tablespoons all purpose flour
1 jar (11.75 ounces) hot fudge sauce
1 Tablespoons plus 1 teaspoon milk
Additional golden raisins, optional
Oven should be preheated to 325 degrees. Microwave brandy in microwave safe bowl 20-30 seconds.. the raisins should be added to brandy about 5 minutes or until plump.Shape foil piece to be big eniugh to go over sides of cans , over outside bottom of can and side of cans . The foil should be lifted off can keeping the shape of the foil and put it inside can lining it by pressibg to can. Cans should be coated with nonstick cooking spray. In the bottom of a can and press the cookie in order that it fits the can . Do the same with the rest of the cookies and cans
Using a medium high speed on electric mixer the cream cheese and sugar until fluffy for 2-3 minutes. Then the eggs should be added one at a time then the vanilla should be added.
Then beat in sour cream and flour until blended about 1 minutes. The raisins should be stirred in remaining brandy. The batter should be divided between cans and place on ungreased cookie sheet. Bake 25 minutes or until cakes are set.. cool on wire rack in cans for 15 minutes. The cakes should be lifted out of the pans using foil.put cakes on cooling rack. Peel foil off side of . Cool cakes completely from sides of cakes.. cool cakes on rack conpletely refrigerate 8 hours or overnight.
Before you serve take cakes from refrigerator remove and toss foil. Then allow them to sit at room temperature 30 minutes. These should be transferred to racks over a foiled limed jelly roll pan .
In a bowl safe for microwave fudge sauce And milk should be combined. If needed microwave on m edium until you can pourcsauce about 10 seconds. Spoon over cheesecakes.
With an offset spatula spread sauce over the topandcsides of cheesecake. Garn i sh with raisins
Friday, August 29, 2014
Thursday, August 28, 2014
Chocolate cherry cookie dough filled cupcakes
FOR THE DOUGH
4 Tablespoons (1/2 stick) unsalted butter, room temperature
2 Tablespoons superfine sugar (get it by pulsing in a food processor until powdery)
2 Tablespoons light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 cup dried cherries, coarsely chopped
The butter and sugars should be beat until well creamed. Then the vanilled should be added stirring it in.the flour cocoa powder and salt and mix then mix together either by low speed on an electric mixer or by hand until well blended. The cherries should be stirred in mixing well.
FOR THE CUPCAKES
6 Tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cupnall purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened natural cocoa powder
1 cup milk
1 teaspoon vanilla extract
The oven should be preheated to 350. Degrees. A 12=cup cupcake pan should have cupcake liners put in each hole.
The butter and sugar should be beaten 3 minutes or until well creamed.. the egg should be added and beat until smooth.
Flour, baking soda, salt and cocoa powder should be sifted into one bowl. The milk and vanilla should be put into another bowl.
About 1/3 of the flour mixturee should be spooned into the butter mixture and for 1 minute stir it . Then add half the milk mixture , then stir to combine. Another 1/3 of the flour mixture should be spooned, mixing to combine then put the milk mixture in and end up finishing it with the rest of the flour.
The batter should be spooned into the cupcake liners each one 3/4 full.. bake until a toothpick inserted in the middle of the cupcake comes out clean for about25 minutes.. keep the cupcakes in pan and let cool completely in the pan on a wire rack.
For a ganache
6 ounces semisweet chocolate, chopped
1/2 cup whipping cream
2 Tablespoons cherry juice
The chocolate should be placed in a medium bowl. The cherry juice and cream should be combined in a saucepan over medium low heat just until i t begins to simmer (do NOT boil) then this should be poured over the chocolate . Allow it to sit 2 minutes and stir until smooth.
On the top of the cupcake cut a little cone from the top of the cupcake and add 2 teaspoons of the softened cookie dough. Replace the cone tearing off tip as needed. The ch o colate ganache should be added then small flower of frosting in vanilla if wished. Serve immediately
Cookie Dougicious:50 recipes for candies , cookies and more lara Ferroni
Store in refrigerator
4 Tablespoons (1/2 stick) unsalted butter, room temperature
2 Tablespoons superfine sugar (get it by pulsing in a food processor until powdery)
2 Tablespoons light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 cup dried cherries, coarsely chopped
The butter and sugars should be beat until well creamed. Then the vanilled should be added stirring it in.the flour cocoa powder and salt and mix then mix together either by low speed on an electric mixer or by hand until well blended. The cherries should be stirred in mixing well.
FOR THE CUPCAKES
6 Tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cupnall purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened natural cocoa powder
1 cup milk
1 teaspoon vanilla extract
The oven should be preheated to 350. Degrees. A 12=cup cupcake pan should have cupcake liners put in each hole.
The butter and sugar should be beaten 3 minutes or until well creamed.. the egg should be added and beat until smooth.
Flour, baking soda, salt and cocoa powder should be sifted into one bowl. The milk and vanilla should be put into another bowl.
About 1/3 of the flour mixturee should be spooned into the butter mixture and for 1 minute stir it . Then add half the milk mixture , then stir to combine. Another 1/3 of the flour mixture should be spooned, mixing to combine then put the milk mixture in and end up finishing it with the rest of the flour.
The batter should be spooned into the cupcake liners each one 3/4 full.. bake until a toothpick inserted in the middle of the cupcake comes out clean for about25 minutes.. keep the cupcakes in pan and let cool completely in the pan on a wire rack.
For a ganache
6 ounces semisweet chocolate, chopped
1/2 cup whipping cream
2 Tablespoons cherry juice
The chocolate should be placed in a medium bowl. The cherry juice and cream should be combined in a saucepan over medium low heat just until i t begins to simmer (do NOT boil) then this should be poured over the chocolate . Allow it to sit 2 minutes and stir until smooth.
On the top of the cupcake cut a little cone from the top of the cupcake and add 2 teaspoons of the softened cookie dough. Replace the cone tearing off tip as needed. The ch o colate ganache should be added then small flower of frosting in vanilla if wished. Serve immediately
Cookie Dougicious:50 recipes for candies , cookies and more lara Ferroni
Store in refrigerator
Delightfulls pb&j bars
2 1/4 cups plus 1 Tablespoon all purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup strawberry or seedless raspberry jam
1 3/4 cups Nestle peanut butter filled delightfulls
1 Tablespoons all purpose flour
Oven should be preheated to 350 degrees. A 15x10 inch baking an with foil
Flour, baking soda, and salt should be combined in small bowl.
The butter, granulated sugar, brown sugar and vanilla should be beat into large mixer bowl. The eggs should be added one at a time, after each egg is added beat well. Slowly beat in flour mixture . Then spread into prepared pan , while saving 1//2 cup batter.
This shoukd be for 15 minutes baked. Then on a wire rack with bars still in pan cool for 15 minutes.
The jam should be loosened by stirring it and the jam should be spread over jjibicookie base. Over jam layers sprinkle delightfuls. The reserved cookie batter should be crumbled int o a small bowl. Add flour and mix until crumbly, then sprinkle over morsels.
This should be baked 20 minutes or until top is golden brown in color.on wire rack cool completely in pan.
These should be lifted out by foil edges to cutting board.the foil should be removed caeefully. Cut into vbars. Store in a container that is tightlybcovered
48 bars on average
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup strawberry or seedless raspberry jam
1 3/4 cups Nestle peanut butter filled delightfulls
1 Tablespoons all purpose flour
Oven should be preheated to 350 degrees. A 15x10 inch baking an with foil
Flour, baking soda, and salt should be combined in small bowl.
The butter, granulated sugar, brown sugar and vanilla should be beat into large mixer bowl. The eggs should be added one at a time, after each egg is added beat well. Slowly beat in flour mixture . Then spread into prepared pan , while saving 1//2 cup batter.
This shoukd be for 15 minutes baked. Then on a wire rack with bars still in pan cool for 15 minutes.
The jam should be loosened by stirring it and the jam should be spread over jjibicookie base. Over jam layers sprinkle delightfuls. The reserved cookie batter should be crumbled int o a small bowl. Add flour and mix until crumbly, then sprinkle over morsels.
This should be baked 20 minutes or until top is golden brown in color.on wire rack cool completely in pan.
These should be lifted out by foil edges to cutting board.the foil should be removed caeefully. Cut into vbars. Store in a container that is tightlybcovered
48 bars on average
Espresso a n d chocolate morsel brownie pie with toasted almonds
1/2 cup slivered almonds
1 cup all purpose flour, spoon into cup and leveled off
1/4 cup instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons (1/2cup) unsalted butter, softened
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon bvanilla extract
1/2 teaspoon almond extract
1 cup dark or semisweet chocolate morsels
Oven should be heated to 350 degrees. A 9 inch glass pie plate should be buttered.
In small baking pan, put almonds . These should be baked for 10-12 minutes , while you heat the oven, once stirring until lightly browned. Tip them out of pan and allow to cool. Chop coarsely.
Flour, espresso powder, baking soda, and salt should be whisked itogether in medium bowl.
In an electric mixture in a large bowl at medium speed the butter should be mixed until. Creamy.
Scrape sides after you beat in sugars until creamy. Then until blended beat in eggs then the extracts should be beaten into the batter and the batter might look a little bit curdled.
All at once add thre flour mixture while mixing on low speed until almost blended. With a rubber spatula, by hand the chocolate morsels should be folded in along with toasted almonds. When finished folding chocolate and almond pieces in, this should be poured into prepared pie plate and the top should be smoothed.
This pie should bake for 20-22 minutes until it just becomes springy when you touch it. Do not completely bake this. Under bake it a little. Then put on wire rack to cool a few minutes. Serve warm averages around 6 servings
This is a recioe I rewrote directions from a GREAT COOK AND BAKER Miriam. Rubin of the Pittsburgh Post Gazette
1 cup all purpose flour, spoon into cup and leveled off
1/4 cup instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons (1/2cup) unsalted butter, softened
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon bvanilla extract
1/2 teaspoon almond extract
1 cup dark or semisweet chocolate morsels
Oven should be heated to 350 degrees. A 9 inch glass pie plate should be buttered.
In small baking pan, put almonds . These should be baked for 10-12 minutes , while you heat the oven, once stirring until lightly browned. Tip them out of pan and allow to cool. Chop coarsely.
Flour, espresso powder, baking soda, and salt should be whisked itogether in medium bowl.
In an electric mixture in a large bowl at medium speed the butter should be mixed until. Creamy.
Scrape sides after you beat in sugars until creamy. Then until blended beat in eggs then the extracts should be beaten into the batter and the batter might look a little bit curdled.
All at once add thre flour mixture while mixing on low speed until almost blended. With a rubber spatula, by hand the chocolate morsels should be folded in along with toasted almonds. When finished folding chocolate and almond pieces in, this should be poured into prepared pie plate and the top should be smoothed.
This pie should bake for 20-22 minutes until it just becomes springy when you touch it. Do not completely bake this. Under bake it a little. Then put on wire rack to cool a few minutes. Serve warm averages around 6 servings
This is a recioe I rewrote directions from a GREAT COOK AND BAKER Miriam. Rubin of the Pittsburgh Post Gazette
Caramel Filled drlightfulls chocolate chip cookies
2 1/4 cups plus 1 Tablespoon all purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
2 sticks buttered softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups caramel delightfulls
1 cup chopped nuts (optional)
The oven should be preheated to 375 degrees. 15x10inch baking pan should be lined with foil.
The flour , baking soda, and salt should be combined in a small bowl. Butter, granulated sugar, brown sugar, and vanilla extract should be beat in a large mixer bowl.The eggs should be added one at a time, then after each egg before adding the other one beat well.Slowly beat in flour mixture . Stir in morsels and nuts , if you use them.
The batter should be dropped by rounded Tablespoons onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. These cookies when taken out of oven cool for 2 minutes on baking sheets. Then remove the cookies to wire rack and cool completely.
Yields 4 dozen cookies
Verybestbaking.com
Saturday, August 2, 2014
popcorn brittle
14 cups,freshly made popcorn popped freshly made with half cup popcorn kernels and 2 Tablespoons canol a oil
2 tablespoon sugar
1 cup light corn syrup
1 cup water
1 teaspoon salt
1 Tablespoons unsalted butter plus additional for greasing
1 unsulfrized molasses
2 large baking dishes 15 inch by 11 inch should be lightly buttered and while your're lightly greasing then a lightly grease rubber spatula and wooden spoon
Place 2 cups popcorn in food processor working in batch. Then allowit to pulseuntil crushed into his pieces. Avoid overpricessing. Repeat with remaining popcorn
Sugar, corn syrup, water and salt should be stirred until heat is dissolved and mixture in simmering..
A candy thermomere should be ipped to rhe inside rhe pan and allow it to continue to beat undisturbed untik temperature about 10-15 +minutes mixture is goijg to boil vigorously .
The butter, molasses and sugar should be sirred in .Continue heating untill temperatures reach 290 between soft and hard crack stages)
The pan should be renmmoved crom the heat, then after you take it off the heat stir in crushed popcorn.
Now work quickly and over prepared sheets pour popcorn mixture
.
Using the buttered rubber spatula press evenly to to flatten like oeanut brittle. On a wire rack cool to room. Temperature on a wire rack and vmbreak into chunks makes 1 pound
2 tablespoon sugar
1 cup light corn syrup
1 cup water
1 teaspoon salt
1 Tablespoons unsalted butter plus additional for greasing
1 unsulfrized molasses
2 large baking dishes 15 inch by 11 inch should be lightly buttered and while your're lightly greasing then a lightly grease rubber spatula and wooden spoon
Place 2 cups popcorn in food processor working in batch. Then allowit to pulseuntil crushed into his pieces. Avoid overpricessing. Repeat with remaining popcorn
Sugar, corn syrup, water and salt should be stirred until heat is dissolved and mixture in simmering..
A candy thermomere should be ipped to rhe inside rhe pan and allow it to continue to beat undisturbed untik temperature about 10-15 +minutes mixture is goijg to boil vigorously .
The butter, molasses and sugar should be sirred in .Continue heating untill temperatures reach 290 between soft and hard crack stages)
The pan should be renmmoved crom the heat, then after you take it off the heat stir in crushed popcorn.
Now work quickly and over prepared sheets pour popcorn mixture
.
Using the buttered rubber spatula press evenly to to flatten like oeanut brittle. On a wire rack cool to room. Temperature on a wire rack and vmbreak into chunks makes 1 pound
White chocolate cheesecake withstrawberr u es
1 cup graham cracker crumbs
3 Tablespoons butter or margarine melted
5 p ackages (8 ounces each) cream cheese at room temperatures
1 2/3 cups sugar
5 eggs
2 egg yolks
1 1/2 teaspoons vanilla extract
2 Tablespoon all purpose flour
4 ounces white chocolate , melted
1 pint strawberries thinly sliced
2 Tablespoons seedless strawberry jam
The racks in the oven should be put in center and lower third of oven. The oven should be put on 500 degrees. On the lower rack put the roasting pan and put it half full of water. The bottom of a 9 inch by 2 3/4 inch heart or a 9 inch by 3 inch round springform pan .
either should be coated with cooking spray.
The crumbs should be combined with butter and put on the bottom of the pan you are using. Beat cream cheese until fluffy with electric mixer medium speed. Gradually beat in sugar at medium speed for 3 minutes. Beat in eggs and yolk in iat a time then beat in flour and then chocolate for 2 minutes. Then add vanilla
Bake this on medium rack above the rack with water for 8 minutes or until it slightly r i ses and edges are brown
Lower oven to 200 degrees. After lowering degrees bake 1 hour 45 minutes to 2 hours, or until the edge becomes set and center jiggles slightly when set . Turn the oven off. Then after turning off the oven let cake sit in theie 30 minutes.
Run knife around edge of cake in order to loosen. Completely cool on rack. Put in refrigerator 8 hours or overnight .remove side from pan. . Strawberry slices should be arranged over the cake. Heat jam on HIGH in. 5 seconds intervals. When heated enough, spread the jam gently with pastry brush over strawberries
3 Tablespoons butter or margarine melted
5 p ackages (8 ounces each) cream cheese at room temperatures
1 2/3 cups sugar
5 eggs
2 egg yolks
1 1/2 teaspoons vanilla extract
2 Tablespoon all purpose flour
4 ounces white chocolate , melted
1 pint strawberries thinly sliced
2 Tablespoons seedless strawberry jam
The racks in the oven should be put in center and lower third of oven. The oven should be put on 500 degrees. On the lower rack put the roasting pan and put it half full of water. The bottom of a 9 inch by 2 3/4 inch heart or a 9 inch by 3 inch round springform pan .
either should be coated with cooking spray.
The crumbs should be combined with butter and put on the bottom of the pan you are using. Beat cream cheese until fluffy with electric mixer medium speed. Gradually beat in sugar at medium speed for 3 minutes. Beat in eggs and yolk in iat a time then beat in flour and then chocolate for 2 minutes. Then add vanilla
Bake this on medium rack above the rack with water for 8 minutes or until it slightly r i ses and edges are brown
Lower oven to 200 degrees. After lowering degrees bake 1 hour 45 minutes to 2 hours, or until the edge becomes set and center jiggles slightly when set . Turn the oven off. Then after turning off the oven let cake sit in theie 30 minutes.
Run knife around edge of cake in order to loosen. Completely cool on rack. Put in refrigerator 8 hours or overnight .remove side from pan. . Strawberry slices should be arranged over the cake. Heat jam on HIGH in. 5 seconds intervals. When heated enough, spread the jam gently with pastry brush over strawberries
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