Cookie Friday: Chocolate Amaretto covered shortbread cookies

 

 

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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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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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Cookie Friday: Pretty Pink Strawberry chocolate chip cookies

Happy Valentine’s Day !

A melt-in-your-mouth

”PRETTY IN PINK STRAWBERRY COOKIES”. So

easy to make, ready in 35 Mins. All you need is,

strawberry cake mix, chocolate chips, baking

soda, eggs, and some vanilla extract. Enjoy 

Cookie Friday: Pretty Pink Strawberry cookies

 

 

  

Total Time: 35 Mins

Bake Time: 10-12 Mins

Serving: 20

 

Ingredients 

1 box (18.25 oz) strawberry cake mix

1/2 teaspoon vanilla extract

 1 teaspoon baking powder

2 large eggs

1/3 cup vegetable/canola oil

1/2 teaspoon vanilla extract

1 – 1/4 cup semi-sweet chocolate chips or white chocolate chips

 Directions 

1.Preheat oven at 350. Line large cookie sheet with parchment paper and set aside .

2.In a small bowl, Whisk together eggs, oil, and vanilla, and set aside. In a large bowl, place cake mix, baking soda and mix. Then add the eggs, oil, and vanilla to the cake mixture and mix together, until you  a dough form. Lightly add in chips.

3 .Form into round small balls on cookie sheet 2-inches apart. 

4.Bake for 10 mins.DON’T LET THEM BROWN. { YOU DON’T WANT A BROWNISH PINK COOKIE} take out and cool for 3 mins. Then transfer to cooling rack. They will be very soft at first and a little puffy. Don’t worry it will sink down after it sits for a few mins.


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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.

Red velvet cookie bars with peppermint cream cheese frosting

Red velvet cookie bars With peppermint cream cheese frosting

Red velvet cookie bars
With peppermint cream cheese frosting

Cookie Friday: Red Velvet cookie bars With peppermint cream cheese frosting

If you are not in the Christmas spirit these red velvet cookie bars will get you there. I have been making them  for the last 3 years. By the way,  a nice hot toddy or hot chocolate, goes really well with this. The hot toddy was perfect last night for the T.V foodie night with scandal. Have a great weekend !

 

Add food coloring and cocoa powder into cookie mixture

Add food coloring and cocoa powder into cookie mixture

Press dough firm into pam

Press dough firm into pan

Spread cream cheese frosting over the bars

Spread cream cheese frosting over the bars

Sprinkle crushed peppermint over the frosting

Sprinkle crushed peppermint over the frosting

Total Time 1 hr 20 min 

Ingredients

Red velvet cookie bars

1 box of sugar cookie mix

1/3 cup of  unsweetened cocoa

1/4 cup of butter  softened

1 tablespoon of red food coloring

1/4 cup of cup sour cream

1 egg

1 teaspoon vanilla extract

30-50 peppermint candies crushed

 Cream cheese frosting

4 ounces unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon of peppermint extract

Directions 

  1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
  2. Form dough into a giant ball and press firmly in 9 x 13 pan lined with parchment paper.
  3. Bake for 12-19 min or until toothpick comes out clean. Take out and cool.
  4. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract and peppermint extract. And set aside.
  5. Once bars are cool , frost with cream cheese, and sprinkle with crushed peppermints. And serve.

Gluten-Free Double Chocolate Chip Muffins

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I found this delicious gluten free recipe a couple of weeks ago and I had to try it.  When you look at all the ingredients, you would think that it’s a difficult recipe but, its’ not. It’s fairly easy, with only 2 steps to it.  Combine the first nine ingredients and in another bowl combine the wet ingredients. Then add the wet mixture  into the dry mixture and beat until combined & that’s it .

Jumbo gluten free chocolate muffins

Jumbo gluten free chocolate muffins

 

Bake : 15-21 mins /for smaller muffins 12-16 mins

Prep : 25 mins

Makes about: 6 Jumbo muffins or 12 regular muffins

 

Ingredients 

1/2 cup of baking cocoa

1/4 cup of sugar

1 cup of brown rice flour

1/2 cup of soy flour

1/4 cup of sugar

1/4 cup of brown sugar

1/4 cup of tapioca flour

1/4 cup of  buckwheat flour

3 teaspoons of baking powder

1/4 teaspoon salt

2 eggs

2/3 cup of buttermilk

1/3 cup of fat free milk

2 tablespoons of melted butter

1 tablespoon of vanilla extract

1/2 cup &  2 tablespoons of chocolate chips { divided }

 Directions 

  1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
  2. Coat muffin cups with cooking spray; 3 tablespoon scoop {Regular muffins-fill three-fourths full with batter}. Sprinkle with remaining chips. Bake at 350° for 15-21  minutes {12-16 mins} or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Adapted from Taste of home