Tag: butter mixture

S?mores Cookies

S’mores Cookies

by Pam on October 14, 2012

We were headed out of town for the weekend to camp at the Oregon coast in our motor home with friends.  The weather was going to be rainy and stormy the whole time which meant we wouldn’t be building fires to cook s’mores so I went in search of a good alternative.  I found these s’more cookies on Kevin & Amanda’s[1] site that looked perfect.  I picked up the marshmallow bits at the store and baked these cookies right before we left town.  The dough was very crumbly when I made them and it made me worry that the cookies would be crumbly but they turned out to be thick, hearty, and absolutely delicious cookies.  They were a big hit with all the kids (and adults) all weekend long and nobody was too disappointed that we couldn’t make traditional s’mores over a campfire.

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs.  Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth.  Add the egg and vanilla and beat until well combined.  Slowly add the flour mixture to the butter mixture until just combined.  Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart.  Place into the oven and bake for 10-12 minutes or until golden brown.  Let the cookies cook for a couple of minutes before moving them to a cooling rack.  Enjoy dipped in ice cold milk.

Print[2]



S’mores Cookies




Prep Time: 10 min.

Cook Time: 10 -12 min.

Total Time: 22 min.



Ingredients:

1 1/4 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup Jet Puffed Mallow Bits

Directions:

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.



Adapted recipe by For the Love of Cooking.net
Original recipe by Kevin & Amanada

References

  1. ^ Kevin & Amanda’s (www.kevinandamanda.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Chocolate orange Easter cake

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Ingredients

  • 275g plain chocolate
  • 175g butter, softened
  • 225g caster sugar
  • 4 medium eggs
  • 200g self-raising flour
  • 1tbsp cocoa powder
  • 175g ground almonds
  • Grated zest of I orange
  • 2 tbsp Cointreau or orange liqueur
  • A few chocolate mini eggs, for decoration
  • Chocolate ganache:
  • 300g milk chocolate
  • 150ml double cream

That’s goodtoknow

If you prefer, you can top this cake with a simple chocolate butter cream; just beat 50g softened butter with 2tsp boiling water, 175g icing sugar and 25g cocoa powder until creamy.

Method

  1. Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Grease and line the base of a 20cm round, deep cake tin.
  2. Break up 175g of the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted). Allow to cool for 5 mins.
  3. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture. Separate the eggs and beat the yolks into the butter mixture. Beat in the melted, cooled chocolate. Fold in the flour, cocoa powder, ground almonds, orange zest and liqueur.
  4. In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.
  5. Spread the mixture into the cake tin and bake for 50 mins-1 hour until firm to the touch and a skewer comes out cleanly.
  6. Cool in the tin for 5 mins then turn out and allow to cool completely on a wire rack.
  7. To make the chocolate ganache; break the chocolate up into pieces and place in a pan with the cream, warm over a very low heat, stirring all the time until melted and smooth then pour into a bowl and chill until thick enough to spread. Whisk lightly until thickened.
  8. To make the chocolate curls, melt the remaining plain chocolate in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted) then spread thinly on a marble board or the back of a cool metal baking tray. Allow to set without putting the chocolate in the fridge. Scrape a sharp knife at a 45 degree angle over the chocolate to make long curls
  9. Spread the top of the cake with the ganache, then arrange chocolate curls and Easter eggs on top.

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Chocolate-Cherry Blondies

Chocolate-Cherry Blondies

by Pam on October 1, 2012

I found this recipe in a recent Everyday Food that looked perfect for my kids.  I adapted it a bit by halving the recipe, using some whole wheat flour, and mini chocolate chips because that is what I had on hand.  My family likes then under cooked a bit so they are gooey.  If your prefer them fully cooked then add a couple of minutes to the cooking time.  They turned out to be a huge hit for their after school snack and both kids gobbled their blondie up in seconds.  They said they really loved the tart cherries with the rich chocolate… I have a feeling my husband is really going to love them too.

Preheat the oven to 350 degrees.  Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the sugars together with the butter until creamy and smooth.  Add the egg and vanilla then beat until mixed thoroughly.  Slowly add the flour mixture to the butter mixture until combined.  Add the cherries and chocolate chips and mix.  Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean.  Remove from the oven and let cool in the pan before slicing and serving.  Enjoy.

Print[1]



Chocolate-Cherry Blondies




Yield: 9

Prep Time: 10 min.

Cook Time: 28-30 min.

Total Time: 38-40 min.



Ingredients:

1 cup of flour
1/4 cup + 1 1/2 tbsp whole wheat flour
2 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter, softened
1/3 cup of white sugar
1/2 cup of brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup of dried cherries
1/2 cup of mini semi sweet chocolate chips

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the butter together with the sugars until creamy and smooth. Add the egg and vanilla then beat until mixed thoroughly. Slowly add the flour mixture to the butter mixture until combined. Add the cherries and chocolate chips then mix. Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let cool in the pan before slicing and serving. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Everyday Food

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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