Cookie Friday: Chocolate Amaretto covered shortbread cookies

 

 

shortbread 1 display .,.,.,.mm

Happy Cookie Friday !  The other day I posted how to make your own cookie cutters. I made an  oval shape cookie cutter and used it to make these wonderful , chocolate amaretto covered shortbread cookies. I love the yummy taste of the buttery shortbread cookie, covered with the chocolate with a touch of the amaretto liqueur flavor . Delightful !!!

 


Cookie Friday: Chocolate Amaretto Covered Shortbread Cookies

 

 

 

 

TOTAL TIME:30 MINS

PREP TIME:12 MINS

BAKE TIME:12-15 MINS

 

Ingredients

 

  • 4 cups of  flour
  • 1 cup powdered sugar
  • 2 cups butter, softened (4 sticks)
  • 1/4 teaspoon salt
  • 2 – 1/2 tablespoons Amaretto  {liqueur}
  • 1/2 tsp. vanilla extract
  • 2 cups of melted chocolate
  • 1/2 cup of melted white chocolate
  • 1/2 tsp. vanilla extract

 Directions 

1.Preheat the oven to 350

2.Mix  flour, salt ,sugar, butter and vanilla extract with your fingers until the dough is smooth and holds together. Roll out and using a oval cookie cutter, cut dough and place on cookie sheet with  parchment paper. Bake for 10-15 mins or until edges are lightly brown. Take out and cool.

3.In small microwavable bowl, microwave chocolate chips and  uncovered on High 1 to 1 1/2 mins or until melted. Add 2 tablespoons Amaretto liqueur and  stir until smooth. Dip each cookie into melted chocolate. Place on waxed paper until chocolate is set.

4.In another small microwave bowl, microwave white chips uncovered on high for 45 to 1 min. or until melted. Then drizzle in a back and forth motion, and let set before serving.


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Mini chocolate chip mini crumb cakes

 

 

 

Here in NYC it’s raining a little chilly and damp. My mini chocolate chip crumb cake recipe,  is perfect for those of us who like to stay in and keep dry. Make this recipe with some tea, with a good  book read. Oh heaven this is my favorite lazy day activity . So, take out you’re mini pans and try this yummy crumb cake out now.

 

 

 

 

mini crumb cake 2

 

 

 

Mini chocolate chip mini crumb cakes

Total Time: 60 Min.

Prep Time: 20 Min.

 

Ingredients

1 1/4 cups all-purpose flour

1/2 cup packed brown sugar

1/2 cup butter or margarine, melted

1 egg, beaten

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 cup milk

2 tablespoons powdered sugar

3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake

 Directions 

1.Heat oven to 350 .  Lightly spray mini loaf or mini cake pan with oil.In large bowl, stir flour, brown sugar and butter with spoon until crumbly.Reserve 1/3 cup mixture for topping.

2.Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into mini pans . Sprinkle reserved crumbly mixture over batter.

 3.Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.

 

 

 

 

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Cookie Friday: Easter Sugar Cookies Pops

 

 

 

Hi, just got back from a week long getaway {I needed it trust me.} . Happy Cookie Friday ! Easter is just around the corner, and I have the  yummiest rolled out sugar cookie pops you will ever make ! And the easiest.  Pick out  any Easter holiday cookie cutter, then pick any colors that you like.  So easy, the hardest part is waiting for the dough to chill.

 

Cookie Friday: Easter Sugar Cookies Pops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The yummiest rolled out sugar cookie pops you will ever make !

 

 

 

 

Cookie Friday: Easter Sugar Cookies

 

 

 

TOTAL TIME

Prep: 15 min

Chilling: 3 hours

Bake: 10 min

 

 

Ingredients

1 cup butter, softened

1 package  cream cheese, softened

1 cup sugar

1 egg yolk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2-1/4 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1/4 teaspoon baking soda

Tinted frosting or colored sugar { Any color you like }

lollipop sticks

OPTIONAL: Attach candies and decorations with additional Royal Icing.

 

 

 Directions

1. In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place lollipop sticks foil-lined baking sheets. Top each with cutout dough; press down gently.

3. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

4. Fill pastry bags with Royal Icing tinted with colors of your choice. Outline each cookie with plain icing; let dry. Fill center of each cookie with tinted icing; spread with a toothpick. Let dry completely.

5. OPTIONAL: Attach candies and decorations with additional Royal Icing.

 

 

 

 

 

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Cookie Friday: Mini chocolate chip cookie sandwiches With Marshmallow Buttercream filling

 

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

 

Today’s recipes, is one of most requested treat. Bite into the soft, tasty and yummy chocolate chip cookie, follow by a light & fluffy marshmallow buttercream filling, you will be hooked. It’s a sweet treat of heaven in you’re mouth.

 

 

 

 

 

min chocolate chip cookie sanwiches display closeup 5

 

 

 

 

Cookie Friday: Mini Chocolate chip cookie sandwiches with Marshmallow buttercream filling

 

 

Mini chocolate chip cookies

Overall Time: 1 hr. 45 Mins

Bake: 8 Mins

Prep Time: 1 hr. 20 Mins

Yield: Makes 3 dozen mini cookies

 

Ingredients

 

2 1/4 cups of cake flour
2 cups of brown sugar
2 cups of butter
1 Tablespoon of vanilla extract or butter extract
2 large eggs
1 teaspoon of salt
1 1/2 baking power
1 package of chocolate chips
1 tablespoon of milk

 

Directions

1.Preheat oven at 350. Cream together butter, brown sugar and vanilla extract. Mix together well until creamy.

2. Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time. Chill for an hour

3. Place 2 teaspoons of dough  on cookie sheet 2 inches apart. Bake for 8 mins.or until golden around the edges, but soft in the middle.{ It might look slightly under baked}

4. Take out and cool and set aside. { make marshmallow filling in bowl}

5.Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.Add in vanilla extract. Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.

6.Place one cookie flat side up, spoon a half a teaspoon of filling on cookie and place another cookie on top. Repeat until all the goodies are gone.

 

 

 

 Marshmallow Buttercream Filling

 
 
 
 
 

Ingredients

1 cup butter, softened

4 cups confectioners’ sugar

1/2 teaspoon clear vanilla extract

1 (13 ounce)  jars marshmallow creme or fluff

Directions

Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
Add in vanilla extract.
Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.
 
 
 
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My Top 6 Doughnuts & Doughnut hole recipes

 

 

 

 Are you feeling that mid-week slump? Well,

I have six  of my top Doughnuts & Doughnut hole

recipe to get you over hump-day drag. Easy,and

fun to make. 

 

 

 

Designfloat iconMy top six doughnuts and doughnut hole Designfloat icon

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 

 

Oreo “Cookies & Cream” Doughnuts

 

 

 
  • 1 cup  Unbleached Pastry flour or Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2-3 tablespoons buttermilk  
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
 
Oreo frosting
 
1 container of vanilla frosting
12 crushed Oreo cookies

 

 

1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water  until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works . Fill each doughnut form half full. You can also pipe it into pan.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
7.Spoon frosting in microwaveable  bowl and heat for 8-10 seconds and take out and set aside.
8. Crush oreos so that until you see chunks. You don’t want fine crumbs, you want chunks.
 9.Spoon frosting on top of each doughnut, then lightly pack Oreo chunks over each doughnut. Serve when ready.

 

 

 

 

Baked Chocolate donut holes with sprinkles

 

 

baked doughnuts holes

baked doughnuts holes

 

 

 

Baked chocolate donut holes

Ingredients
1/2 cup of dark cocoa powder shifted
3/4 cup of sugar
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
3/4 cup of milk
1 egg
1 tsp of vanilla
2 tbsp of butter {melted and cooled}
Sprinkles
 
 
 
 
 
Glaze
2 cups of powdered sugar
6 tablespoons of milk
1 teaspoon of pure vanilla extract
 
 
 
 
 
 
 
 
Directions 
 
 
1 preheat oven at 325. Spray cookie sheet with cooking spray.
 
2.In a large bowl, mix together flour, sugar, cocoa powder,baking powder, baking soda, and salt. In another bowl, whisk together milk ,egg, vanilla and melted butter.
 
3.Gently mix together both ingredients in one bowl, Don’t overmix. You want to form a slightly stiff dough .
 
4.With hands roll into small balls and place on cookie sheet.
 
5. Bake for 11-15 mins. Cool before removing from pan to cooling rack.
 
6. Whisk together powdered sugar, milk and vanilla in a small bowl.
Dunk donut holes in glaze one at a time. Then place in large baggie with sprinkles and  shake. Take out and place on a wax paper or parchment paper. Enjoy.

 

 

 Mini Strawberries & Cream Donuts 

 

 

 

Mini strawberries and cream donuts

Mini strawberries and cream donuts

 

 

 

Mini strawberries and cream donuts

Ingredients
 
1 box of strawberry cake mix
1 cup of pink frosting
1 cup of pink sprinkles
 
 
 
 
 
 
 
 
Directions 
 
1 Preheat oven 325. Follow box directions for cake mix and set aside in bowl.
2.Lightly spray donut pan with oil spray.
3. Place mixture in donut pan don’t overflow.
4. Bake for 8-10 mins. Take out and cool.
5.In microwave cup, spoon frosting in cup and place on high for 10 seconds.
6.Dip top half of donuts in frosting and place on flat surface, then sprinkle sprinkle on top of each donut.
 
 
 
 
 

Cake mix glazed lemon donuts 

 

Cake mix lemon glazed donuts

Cake mix lemon glazed donuts

 

 

 

Cake mix glazed lemon donuts

Pan: Donut pan
Preheat oven: 350
Bake: 8-12 min

Ingredients
1 box of lemon cake mix
1 egg
3/4 cup of milk

Glaze1 1/2 cups of powdered sugar
lemon juice { about 1 lemon}
1.preheat oven at 375. Lightly spray donut pan.
2. In large bowl, mix lemon cake mix, 3/4 cup milk and egg. Stir until smooth.
3.Pour batter in donut pan and bake for 8-12 mins. Take out and cool.
4. Making glaze. whisk together sugar and lemon juice until nice smooth and shiny.
5.Dip donuts one at a time into glaze and place on cooling rack or parchment paper until ready to serve .

 

 

 

  Baked” Death By Chocolate ” Doughnuts

 

 

death by chocolate doughnuts

death by chocolate doughnuts

 

 

Baked Death by chocolate doughnuts

Prep. time 15 mins
Bake time 10-12 mins
Doughnut pan

Ingredients 
1 package of  Triple chocolate cake mix
1/2 cup of dark unsweetened cocoa powder
1 cup of chopped chocolate or mini chocolate chips or sprinkles
1 teaspoon of vanilla extract
2 tablespoons of buttermilk



Glaze

1/2 cup of semi sweet chocolate chips
1 tablespoons of  vanilla extract
2 tablespoons of butter
1 tablespoons of corn syrup


Directions 

1 Preheat oven at 325. And lightly greased doughnut pan.

2. Follow package directions, and add two tablespoons of
buttermilk and extract. Mix well until nice and smooth.

3.You can pipe mixture into doughnut pan or lightly spoon in pan.

4. Bake for 10-12 mins. DO NOT OVER BAKE . Take out, cool and place on wire rack.

5. Combine chocolate chips, butter , corn syrup and vanilla extract in a double boiler. Melt until chips are completely smooth and ingredients are all combined and well blended .

6. Take each of the doughnuts and swirl top half,  around in glaze.

7. Once all the doughnut are glaze, sprinkle chopped chocolate over top .

 

Baked Pumpkin Doughnut Holes

 

 

 

 

 

Baked Pumpkin Doughnut Holes

Ingredients:

Nonstick cooking spray
2 cups all-purpose flour or 1 3/4 cups white whole-wheat
flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/4 cup canola oil
1 cup packed light brown sugar
 
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup  sugar
1 tablespoon ground cinnamon
2 to 4 tablespoons butter, melted
 

Directions:

 
1.Preheat  oven to 425° F. Lightly spray mini muffin tins with
 nonstick cooking spray.
2.Whisk flour, baking powder, 1 ½ teaspoons cinnamon and
salt in large mixer bowl until combined.
3.Whisk eggs, oil, brown sugar and pumpkin in medium
 mixing bowl until well combined. Pour pumpkin mixture into
 flour mixture; stir until just combined. Fill each mini muffin
 cup with about 1 rounded tablespoon batter, or until about
 half full.
4.Bake for 9 to 10 minutes or until wooden pick inserted in
 center comes out clean (tops should be golden brown).Cool
 in pan on wire rack until cool.
5.Combine sugar”s and 1 tablespoon cinnamon in a shallow
 bowl.

6.Brush or dip tops (or all sides) of doughnut holes in melted

 butter to lightly coat; roll in cinnamon-sugar mixture. There
 will be about ½ cup left which can be discarded.- For less
 fat and calories, skip the butter and just roll in cinnamon-
 sugar.
 
 
Adapted from Nestle
 
 
 
 
 
 
 
 
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Cookie Friday: Kit-kat deep dish cookie

Kit-kat Deep dish cookie

Kit-kat Deep dish cookie

Thick , chewy, and loaded with mini kat-kits with  just a touch of biscoff spread in this kat-kit deep dish  cookie . It’s starts off with gluten-free bisquick baking mix . The bisquick and biscoff spread adds a little texture to these
off the chain, yummy  good cookies. Every bite will leave you begging for more.

 

kit-kat a

 

 Cookie Friday: Kat-Kit cookie bars

 

 Total Time: 1 hr- 50 mins

Prep Time: 1 hr 10 mins

Cook Time: 25-30 mins

Small skillet pan 

Yield:  5 -8 servings

Ingredients 

 
2 1/2 cups gluten-free bisquick baking mix
1 1/2 cup of mini kit-kat bars
1 teaspoon of vanilla extract
1 teaspoon of biscoff spread
1 egg
1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cup of stick of softened butter
1 tablespoon of milk

 

 Directions 

1.Preheat oven at 325. In a mixing bowl, combine butter, sugar and vanilla extract and stir. Add egg into the mixture, and mix until all ingredients are combined.
2.Add ,in the gluten-free bisquick baking mix, and milk  then mix well. Add a few pieces of the kit-kats to the cookie dough mixture . Then chill for 1 hour.
3.Lightly spray 9  pan with oil. Take dough out of refrigerator,add a few more pieces to the dough . Then add cookie dough to pan, add the remaining kit-kats to the top of the dough. Bake for 27 to 30 or until its light golden brown. Take out and cool. You can add extra kit-kats , some caramel drizzle or chocolate drizzle . Cut slices  evenly. Yummy!
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Cookie Friday: Chocolate snow balls

Cookie Friday: Chocolate Snowballs

Cookie Friday: Chocolate Snowballs

Today’s menu is  Chocolate snowballs.  A wonderful holiday cookie recipe. There’s so many versions  of the snowball cookie. walnut, pecan, chocolate chip, chocolate. Some people use shredded coconut instead of powdered sugar . This is a very kid-friendly recipe. My little ones  love to help me make this recipe. They love rolling the cookie in the powdered sugar. Everybody is usually cover in powdered sugar at the end. It’s all good fun . Enjoy !

flour cocoa powder salt baking soda baking powder

flour cocoa powder salt baking soda baking powder

my mouth can't wait to taste it !

my mouth can’t wait to taste it !

Cookie Friday: Chocolate snowballs

Total Time

Prep: 20 mins

Bake: 10-12 mins

Makes 36 serving 

Ingredients

1/2 cup of baking cocoa
2 cups of flour
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of vanilla extract
3/4 cup of butter
3/4 cup of brown sugar
1/4 cup of milk
1 egg
powdered sugar

Directions   

1.In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture.

2.Cover and refrigerate overnight.

3.Shape into 1-in. balls; place 2 in. apart on un-greased baking sheets.

4.Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely.
Roll in confectioners’ sugar.