Ingredients
Crust:
2 C Flour
1 C Brown Sugar
1/2 C Softened Butter
1 C Pecan Halves, chopped
Caramel:
2/3 C Butter
1/2 C Brown Sugar
1 C Milk Chocolate Chips
Preheat oven to 350F. Crust: combine flour, sugar and butter; mix well. Pat firmly in 9"X13" pan; sprinkle nuts on top. In a heavy saucepan over medium heat cook butter and sugar, stir constantly; boil 1/2-1 minute. Pour evenly over crust. Bake 18-22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over the top. Allow to melt 2-3 minutes; swirl for marble effect. Cool completely before cutting.
Ingredients
2 Tblsp butter
2 Tblsp Canola Oil
1 C firmly packed Dark brown sugar
1 large egg
1/2 C applesauce
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C all purpose flour
2 C regular rolled oats
1 C semi-sweet chocolate baking chips
In large bowl of mixer, beat butter, oil and brown sugar until smooth. Add egg, applesauce, and vanilla; beat until blended. Beat in baking powder, soda and salt, then flour until smooth. Scrape sides of bowl then stir in oats and chocolate. Drop by 2 Tblsp portions onto cookie sheets. Pat cookies into 1/3" thick rounds. Bake at 350F until pale, about 10 minutes.
Ingredients
2 sticks butter
2 eggs
1 tsp vanilla
3/4 C packed brown sugar
3/4 C sugar
1 3/4 C whole wheat flour
1/2 C flour
1 tsp baking soda
1 tsp salt
2 C package semisweet chocolate chips
1 1/2 C coconut flakes
1/2 C raisins
Preheat oven to 375F. In a microwave, partially melt butter on high about 1 minute. Combine butter, eggs, vanilla, brown and granulated sugar. Stir together until all the brown sugar lumps are gone. In a separate bowl, combine flours with baking and salt. Mix the flour mixture into the batter. Add the chocolate chips, coconut and raisins; mix together. Place tsp-sized balls of dough on a cookie sheet and bake for 10 to 12 minutes. Cookies will look brown early because of whole wheat flour. Bake until tops of cookies do not appear too soft. Cool on wire racks.
Ingredients
2 1/2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
3/4 tsp ground cloves
3/4 tsp ground cardamom
2 Tblsp unsweetened cocoa powder
pinch of salt
3/4 C unsalted butter
3 1/2 oz semisweet chocolate
1/4 C brown sugar
1/2 C white sugar
5 large eggs, lightly beaten
1 1/2 cups all purpose flour
Mix first 5 ingredients and set aside. Preheat oven to 350F. Grease molds. Melt butter and chocolate together in saucepan. Remove from heat and stir in sugars; stir in spice mixture. Beat in eggs thoroughly to form a smooth batter. Fold in 1 cup flour; blend well; then remaining 1/2 cup flour. Place 1 heaping Tblsp batter into each greased mold. When all pan molds are full, bang them on the counter once or twice to remove air bubbles and distribute evenly. If necessary, flatten mold fillings with dampened fingers. Bake 10 to 12 minutes until centers test done. Cool on wire rack.
Ingredients
10 Tblsp unsalted butter
3 oz semisweet chocolate
2 Tblsp unsweetened cocoa powder
3/4 C sugar
1 1/4 C all purpose flour
1/8 tsp salt
3 eggs, room temperature
2 egg yolks
1 tsp vanilla
2 oz semisweet chocolate, melted
Butter Cream Filling:
1/2 cup unsalted butter, room temperature
1 (1 lb) box powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk
Preheat oven to 350F. Grease and flour, or spray madeleine molds. Melt butter and chocolate in saucepan over low heat; stir to blend. Sift cocoa powder, sugar, flour and slat into medium bowl. Beat or whisk eggs, egg yolks and vanilla in small bowl until light and fluffy. Blend melted chocolate mixture and eggs into flour mixture. Stir until sugar is well incorporated (about 2 minutes). Fill each mold 1/2 full. Lightly tap pan so that tops are all flat. Bake in oven for 5 minutes or until centers are done. Remove to wire racks, shell side up to cool. As cakes cool, place in airtight container to prevent drying out.
Prepare Butter Cream Filling. Cream butter, sugar and vanilla until well incorporated. Add enough milk to make a spreadable filling. Spread 1 1/2 tsp of filling between each pair of cakes (flat sides) and mound more to top so it gives the effect of an opened sea shell. Refrigerate in a covered container to firm filling. Brush melted chocolate on top side of each cookie presentation. May be frozen. Let stand about 15 minutes at room temperature.
OR:
Fill molds 2/3 full and bake madeleines about 10 minutes until centers test done. Dip narrow ends in melted chocolate or brush tops with chocolate to coat. These would also be pretty dusted with ground chocolate over the wet chocolate icing.
Ingredients
1 C all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch salt
pinch fresh ground pepper
6 Tblsp unsalted butter, softened
1/4 C firm packed light brown sugar
1/4 C sugar
1 large egg yolk
1 tsp vanilla extract
1 ounce unsweetened chocolate, melted in pan over simmering water
Sift flour, baking powder, baking soda, salt and pepper together. Cream together butter and sugars until light and fluffy. Add egg yolk and beat until mixture is well blended. Bet in vanilla and chocolate. Add dry ingredients and mix at low speed or by hand until well blended. Form dough into 1 1/2 inches diameter log; wrap in waxed paper and chill for 3 hours to 2 days. Or store in freezer until needed.
Preheat oven 375F. Slice dough 1/8 thick with sharp knife. Place 1 1/2 inches apart on ungreased baking sheet and bake in center of oven for 7 to 9 minutes. Tops will show no fingertip prints when pressed gently. Cool on wire racks and store in airtight container.
Ingredients
1 1/2 C unsifted all-purpose flour
1 tsp salt
1 tsp baking soda
1 C solid vegetable shortening
1/2 C granulated sugar
1 C firmly packed light brown sugar
1 tsp vanilla extract
2 eggs
2 C old-fashioned rolled oats
2 C semisweet chocolate chips
Preheat oven to 350F. Combine flour, salt, and baking soda. Beat together shortening, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until cookies are done. Cool cookies on sheets for two minutes before placing them on wire rack for further cooking.
Ingredients
1 C + 2 Tblsp all-purpose flour
1/3 C sugar
1 1/2 tsp Very hot water
1/2 C Butter, softened
1/3 C Firmly packed brown sugar
1 Egg
1/2 tsp Salt
1/2 tsp Baking soda
1/2 tsp Vanilla
1 C Semisweet chocolate chips
Preheat oven to 375F Sift together flour, baking soda, and salt onto waxed paper. Beat butter, brown sugar, sugar, and egg in a large bowl with electric mixer until fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Stir in chocolate chips. Drop dough by well-rounded teaspoonfuls onto large, greased baking sheet. Bake for 10 minutes or until golden. Cool on sheet on wire rack for 1 minute. Remove to wire rack to cool completely.
Ingredients
1 C butter, softened
1 1/2 C sugar
2 eggs
2 tsp vanilla extract
2 C all-purpose flour
2/3 C Hershey's Cocoa
3/4 tsp baking soda
1/4 tsp salt
2 C Hershey's semi sweet chocolate chips
1/2 C coarsely chopped nuts
Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Ingredients
1/2 C butter softened
3/4 C granulated white sugar
3/4 C packed light brown sugar
1 1/2 tsp vanilla extract
2 eggs
2 1/4 C unsifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 C chopped nuts (optional)
2 C milk chocolate chips
Cream first 4 ingredients in a large bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda, and salt; gradually add to creamed mixture. Beat well. Stir in chips and nuts. Drop by tsp on ungreased cookie sheet. Bake at 375F for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack.
Ingredients
COOKIE WAFERS:
1 (18.25 oz) box Duncan Hines Dark Fudge Cake Mix
1/3 C water
2 Tblsp shortening
CREME FILLING:
3 1/2 C powdered sugar
1/2 Tblsp granulated sugar
1/2 tsp vanilla extract
1/2 C shortening (no substitution)
3 Tblsp hot water
Preheat oven to 325F. Blend all ingredients; then knead with your hands until it is pliable like dough. Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets. Bottom of a glass works nice for this. Bake 4 to 6 minutes or until cookies are crunchy. Let cookies cool on sheets.
Combine filling ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter, again using your hands. Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.
Ingredients
1 stick margarine or butter, melted
1 C graham cracker crumbs
2 Tblsp sugar
1 C flaked coconut
1 C butterscotch chips
1 C chocolate chips
1 C chopped pecans
1 can Eagle Brand sweetened condensed milk
Mix first three ingredients and press into the bottom of a 9 X 13 pan. Add the remaining ingredients in the order given, spreading each evenly over the crust. Bake at 350F for 25 to 30 minutes. Refrigerate until firm.
Ingredients
Crust:
8 medium sized butter or Chocolate chip cooks
1/2 C salted butter, melted
Chocolate Layer:
2 1/2 C milk chocolate chips
Peanut Butter Filling:
1 1/2 C creamy peanut butter
1/2 C butter, softened
3 C confectioners sugar
2 tsp vanilla
Preheat oven to 325F. In food processor blender process cookies until finely ground. Add butter and mix together completely. Press crumb mixture into bottom of 8x8" pan and bake 10 minute, cool. Melt chocolate in double boiler over slightly simmering water. Pour 1/2 of mixture over crust, put in refrigerator to cool keep remaining chocolate warm.
Blend Peanut butter and butter together until smooth. Slowly beat in confectioners sugar and then add vanilla. Beat until smooth. Spread filling over chilled chocolate layer. Finish by pouring remaining warm chocolate over filling and spreading smooth. Chill in refrigerator until firm, about 1 hour.
Ingredients
1 stick of butter
1 1/2 C graham cracker crumbs
1 can sweetened condensed milk
6 oz chocolate chips
1 C chopped nuts
1/3 C coconut
Preheat oven to 350F and melt butter in 13 x 9 pan. Spread the graham crackers evenly in the pan. Layer the sweetened condensed milk, chocolate chips, nuts and coconut. Once layers are in press mixture gently. Bake 20-25 minutes until lightly browned on top.
last updated 11/21/99