Best Chocolate Chip Cookie Recipe

Image : http://www.flickr.com

Take advantage of what many call the best recipe for chocolate chip cookies. It 'easy to make and taste absolutely delicious.

INGREDIENTS

2 cups flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup unsalted butter, melted

1 cup brown sugar

1 / 2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg

2 cups dark chocolate chips

DIRECTIONS

Here's how to prepareYour Best Chocolate Chip Cookie Recipe

Preheat oven to 325 degrees F (165 ° C). Grease cookie sheets or line with parchment.

Sift flour, baking powder and salt, set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat vanilla, egg and egg yolk until light and creamy. Mix the sifted ingredients until just combined. Stir the chocolate by hand using a woodenspoon. Drop cookie dough ¼ cup at a time onto baking paper. Cookies should be about 3 inches apart.

edges Bake for 15 to 17 minutes in the preheated oven, or until they are lightly toasted. Cool on pan for a few minutes before transferring to wire racks to cool completely.

For a change, you can also try this recipe for Chocolate Chip Cookie recipe, which I think is almost as good as the previous one.
Recipe:

1 cup (2 sticks) (226 grams)unsalted butter, softened

* 1 cup (200 grams) white granulated sugar

* 1 cup (215 grams) firmly packed brown sugar

* 2 large eggs

2 teaspoons pure vanilla extract

* 3 cups (420 grams) flour

* 1 teaspoon baking powder

* ¼ teaspoon salt

* 1 1 / 2 cups (270 grams) of dark chocolate chips

Note: You can add 1 cup chopped and toasted walnuts (or pecans).

Preparation:
Preheat oven to 350degrees. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add white and brown sugar and beat until fluffy (about 2 minutes). Beat the eggs, one at a time, be sure to beat well after each addition. Add the vanilla and beat until incorporated.

In another bowl the flour, baking powder and salt. Add dry ingredients to egg mixture and whiskincorporated, add the chocolate half way through mixing. If there is a very soft dough, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a tablespoon of ice cream scoop-2 or two spoons, drop about 2 tablespoons of dough (35 grams) on the prepared pan. Bake about 12-14 minutes or until golden brown on the edges. Cool completely on a rack.

We hope that the best recipe for Chocolate Chip Cookie!

Friends Link : ECO Kettle Smeg Fridge Garden Plaques

Chocolate cake recipe - homemade chocolate fudge layer cake

Do not know about you, but I love dark chocolate cake. A look at this wonderful Layer Cake makes me mouth water. Chocolate lovers will scoop this pretty fast so be sure to grab a piece before it all away.

2 cups sifted cake flour

2 teaspoons baking powder

1 / 2 teaspoon baking powder

1 / 2 teaspoon salt

3 squares unsweetened chocolate

2 / 3 cup water

1 1 / 2 cup sugar

1 teaspoon vanilla

2 / 3 cup buttersoftened

3 eggs

1 / 3 cup buttermilk

Chocolate Fudge Filling

Preheat oven to 350 degrees.

Grease and flour two 8 inch round cake pans.

Tear a large sheet of baking paper and place on the bench. Using a sieve, sift the flour, baking powder, baking soda on waxed paper.

In a saucepan or double boiler, combine chocolate, water and 1 / 4 cup sugar and cook over low heat, stirring constantly. When the chocolate is thickand smooth, transfer to another container. Chill chocolate in a pan of ice water and mix. Add vanilla to chocolate.

In a large bowl, beat butter and sugar until nice and fluffy. Beat the eggs, one at a time. Cooled chocolate mixture.

Add the sifted flour, alternating with buttermilk - beat the batter well after each addition until smooth. Pour the cake batter in cake pans.

Bake for 35 minutes or until center of cakesprings back when pressed lightly. Cool on a wire rack. When cool split cake, each round in half and fill with the filling of dark chocolate. Use the same filling to frost the entire cake.

Chocolate Fudge Filling

6 squares of dark chocolate

3 tablespoons butter

7 tablespoons milk

1 teaspoon vanilla

3 cups sifted powdered sugar

In a small saucepan, add the butter and chocolate squares. Cook over low heat until melted.

In a bowl, add the meltedchocolate, milk, vanilla and stir until well blended. Add the sugar and stir until the filling is soft and easily spreadable.

Chocolate => Fudge Cake Recipe: Chocolate Fudge Sheet Cake

This recipe is a great alternative to a layer cake. This chocolate cake is ready for picnics and potluck parties. Better save this recipe, because you asked to do so again and again.

2 cups flour

2 cups sugar

1 / 2 teaspoon salt

2 sticksbutter

1 cup water

3 tablespoons cocoa stacking

2 eggs

1 teaspoon soda

1 / 2 cup buttermilk

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Grease and flour a 9 x 13-inch baking pan.

Using a sieve, sift the flour into a bowl. Add sugar and salt. Resift half-time in bowl.

In a saucepan, mix water, butter and cocoa, bring to boil. Add warm chocolate mixture to the flour and mixthoroughly.

In another bowl, mix eggs, baking powder, buttermilk and vanilla. Add to chocolate batter and mix until completely smooth. Pour into cake pan.

Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Frost cake with chocolate icing.

Chocolate icing

1 stick of butter

6-8 tablespoons milk

3 tablespoons cocoa

1 box powdered sugar

1 cup chopped pecans or walnuts(Optional)

1 teaspoon vanilla

In a saucepan cook the butter, cocoa and milk over low heat (do not boil). Remove the pan from heat and stir sugar, nuts and vanilla. Beat with an electric mixer until the frosting is smooth.

Pour the hot frosting on the cake and spread with a knife.

See Also : Metering Pump Pumpkin Nutrition

Cookie Recipe Chocolate Truffles

These truffles are a delight divine and super easy to do. It makes a great Christmas gift. Your friends will be so impressed with you asking you the secret recipe.

Ingredient

Cream cheese - 250 g
Chocolate Cookies - 450 g
Good quality dark chocolate - 225 g
White Chocolate - 225 g
Hazelnuts, finely chopped - 2 tablespoons

Preparation

-Take 400 g of biscuits and mash until it forms a fine powder.
-The Crushremaining cookies and set aside for future use.
-Put the cream cheese in a bowl and mash with a spatula until it is soft.
-Add the powdered sugar cookies and cheese and mix well with hands. Do not stir until it is too soft and runny nose.
-Roll into small balls to ensure that the surface is smooth.
-Fridge for 30 minutes or until cheese is difficult.
-Melt the chocolate and white separately. This can be done by reducing the chocolate and melt in a bowlover boiling water.
-With a fork, dip the cheese balls in melted chocolate until evenly coated dark before. Make sure the chocolate does not melt too hot, otherwise the cheese balls.
Once the dark-chocolate coating is set, dip only half of the balls in white chocolate.
Line a tray with baking paper and place the truffle balls to stand up.
-Repeat the above steps for the remaining cheese balls.
-When all the cheese ballscoated, sprinkle with remaining nuts and sugar cookies.
-Keep the truffles in the refrigerator.

Tags : Dualit Kettle

Homemade Chocolate Candy Recipes - Candy Store No More

Some people may think that the candy is sold only in the candy store. But this is not the case, because you can even tastier desserts recipes to prepare at home.

Here are four dessert recipes you can prepare at home:

1. Almond Chocolate Coconut Cookies

Ingredients:

- 1 cup butter
- 1 1 / 2 cups white sugar
- 1 1 / 2 cups brown sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 4 1 / 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 cups dark chocolate chips
- 2 cups flaked coconut
- 2 cups chopped almonds

Directions:

- Preheat the oven to 375 degrees F (190 ° C).
- Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
- Whisk the eggs, one at a time, then add vanilla.
- Mix the flour, baking powder and salt, mix the creamy mixture until well blended.
- Finally, stir inchocolate chips, coconut and almonds.
- Drop by rounded spoonfuls on waxed paper.
- Bake in preheated oven for 8-10 minutes.
- Cool the cookies on the baking sheet for 5 minutes before on a wire rack to cool completely.

2. Almond Coconut Chocolate Cookie Balls

Ingredients:

- 2 (1 ounce) squares unsweetened chocolate
- 1 (14 ounce) can sweetened condensed milk
- 3 cups flaked coconut
- 1 teaspoon vanilla extract
- 1 pinch of salt
1 cup whole almonds -

Directions:

- Preheat the oven to 350 degrees F (175 ° C).
- Line a baking sheet.
- In the top half of a double boiler, melt the chocolate and condensed milk, stirring constantly.
- Pour melted chocolate over the coconut.
- Add the vanilla and salt. Mix well until completely coated with coconut.
- Pasta Drop teaspoonfuls on prepared> Plate.
- Press a whole almond on top of each cookie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
- Check for 8 minutes, as the funds tend to burn easily.
- Remove from oven and let cool.

3. Babe Ruth Bars

Ingredients:

- 1 cup peanut butter
- 1 cup white corn syrup
- 1 / 2 cup brown sugar
- 1 / 2 cup white sugar
- 6 cups cornflakes cereal
- 1 cup dark chocolate flakes
- 2 / 3 cuppeanuts

Directions:

- In a large saucepan over medium heat, combine peanut butter, corn syrup, brown sugar and white sugar.
- Cook, stirring occasionally until smooth.
- Remove from heat and quickly in the cornflakes, chocolate chips and stir until evenly coated peanuts.
- Gently press the mixture into a 9x13-inch buttered pan.
- Cool completely before cutting into bars.

4. Candy Bar Bars

Ingredients:

- 2 / 3 cupbutter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 / 2 cup light corn syrup
- 4 cups quick cooking oats
- 1 cup dark chocolate flakes
- 2 / 3 cup crunchy peanut butter

Directions:
- Preheat the oven to 350 degrees C.
- Grease a 9 "x 13" pan.
- In a bowl, cream butter with sugar.
- Mix the vanilla, corn syrup and oats.
- Pat dough into greased pan. Bake for 15-16 minutes (notfrying).
- Meanwhile, over low heat, melt together chocolate chips and peanut butter.

Both the basic cookies to cool slightly, then spread the mixture of peanut butter and chocolate on top.

Cool completely and cut into bars.

Tags : Immersion Heaters Area Carpets Fabulous Super Store

Chocolate Cupcakes with Cabernet Sauvignon

This is the most amazing recipe for "adult" cupcakes ever. It combines the two main ingredients ever, chocolate and wine! It contains alcohol, but the cooks at all and is child friendly. This cupcake is perfect to serve at a party wine tasting, cocktail party or a party at all.

These biscuits are made with cinnamon, cocoa powder, dried cherries, and of course Cabernet Sauvignon. In making these wonderful little creations, be sure to use a good quality CabernetSauvignon. It makes all the difference in the world. It can also serve the same wine with the cupcakes and makes a nice pair. When the cupcakes are ready to cook them soft top with whipped cream, a couple of cherries and a layer of cinnamon or cocoa powder.

Cupcake pans are available in three sizes, small, medium and large sizes. The cooking time varies between. cupcakes take about six minutes less than cupcakes medium and large size of about 8 minutesmore than average. No matter what kind of mixer or use a kitchen Aide mixer, a mixer or a wooden spoon. You can mix as safe as the instructions say.

The best cupcake you will ever do, try this recipe and impress your friends.

Chocolate Cupcakes with Cabernet Sauvignon

Ingredients:

1 1 / 2 cups flour
1 cup white sugar
1 teaspoon baking powder
1 / 2 teaspoon baking powder
1 teaspoon SeaSalt
1 teaspoon ground cinnamon
1 / 2 cup unsweetened cocoa powder
1 / 2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
3 / 4 cup Cabernet Sauvignon
1 / 2 cup dried cherries, chopped
2 cups lightly sweetened whipped cream
1 / 4 cup dried cherries, chopped
1 teaspoon cinnamon or cocoa powder, for garnish

Preparation:

1. Preheat oven to 350 degrees.

2. Prepare muffin pans with paper baking cups.

3. Sifttogether the flour, sugar, baking powder, baking powder, salt, cinnamon and cocoa powder in an electric mixer.

4. Add oil, vanilla, eggs and Cabernet Sauvignon.

5. Beat with mixer on low speed for 30 seconds. Turn the mixer speed to high and continue beating for three minutes, scraping the sides occasionally.

6. Remove the bowl from mixer and stir in dried cherries.

7. Pour the batter into the prepared muffin pans.

8. Bake for20 minutes or until a toothpick inserted comes out clean.

9. Spoon a dollop of whipped cream in the center of the completely cooled cupcakes.

10. 05:55 Add pieces of dried cherries and a layer of powdered cinnamon or cocoa.

Thanks To : Goose Pillows Stand Mixers Store. LOWER Prices in The Same Item

Handmade chocolate truffles recipe

Ingredients:

16 oz dark chocolate

1 cup heavy cream

1 tablespoon liqueur (optional) (if used, coffee liqueur is going very well here)

Directions:

Break the chocolate into small pieces.

Heat the cream just until boiling. Looking at all the time because it can overflow the pot boiling cream! Remove from heat immediately when it starts to boil.

Stir chocolate and liqueur and stir until chocolate is meltedcompletely. Allow to cool, then refrigerate.

Check the consistency of the truffle mixture after 5 hours in refrigerator. You should be able to collect balls with a spoon and roll. If it is too soft (impossible to roll into balls), put it back in the fridge and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, with a tablespoon of part of it on your hands, roll balls and putPut the balls on parchment paper.

Note: At this point, you can also roll the truffles in chocolate crumbs (chocolate crumbs do, just a bit jarring 'extra chocolate in a food processor). This step is optional, I only when the presentation is important, because the truffles are more crumbs of chocolate truffles that only professionally done:)

Put the baking dish with truffles in the freezer for at least 1 hour. After you remove them fromfreezer, take the truffles from the parchment paper and arrange on a plate. Store the truffles in the refrigerator.

Have fun!

My Links : Home Security Safe Electric Infrared Heater

Baking With Agave Nectar - Chocolate Chip Cookies

Baking with agave nectar (instead of granulated sugar) is as easy as pie, if you adjust to a few simple facts.

Agave is 1.4 times sweeter than sugar
It adds additional liquid to the recipe
It browns quicker than a recipe with sugar
It also makes the batter a bit stickierLet's look at a standard chocolate chip cookie recipe and see what we need to change if we want to bake it with our natural sweetener.

3/4 cup sugar
3/4 cup packed brown sugar
2 sticks (1 cup) butter, softened
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

First, we want to replace the 1 1/2 cups of refined sugar, of course. I recommend using 1 cup (it's sweeter than sugar, remember?) of amber agave to compensate a little for the loss of the brown sugar flavor.

Secondly, we need to re-thicken the batter because of the extra liquid from the agave syrup. So, let's increase the flour to 2 1/2 cups.

Next, turn down the oven temperature by 25 degrees. Cookies are normally baked at 375 degrees F, but since agave sweetened baked goods brown faster, we want to bake them in a slightly "slower" oven.

And finally, make sure your cookie pans are lined with parchment paper and sprayed well.

Chocolate Chip Cookie Recipe With Agave Nectar

1 cup amber agave nectar
2 sticks butter, softened
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

I'm sure you know the procedure for mixing a cookie dough, but just in case...

1. Beat the agave, butter, eggs and vanilla by hand or in an electric mixer until creamy and fluffy.

2. Sift together the flour, soda, and salt, and blend it thoroughly with the creamed mix.

3. Fold the chocolate chips and optional nuts into the batter.

4. Bake it off at whatever size you like. (I prefer 8-inch cookies. But, I'm a glutton!) Check your oven after 8 minutes or so. It shouldn't take much longer than 8-10 minutes.

Note: Baking cookies with agave nectar will result in a softer, moister end product.

One last tip: If you want to avoid all white sugar in your diet, use unsweetened or malt-sweetened chocolate chips!

Visit : Home Security Safe Goose Feather

Free Christmas Cookie Recipes - Chocolate Marshmallow Cookies

Image : http://www.flickr.com

A marshmallow cloud floating on top of a tasty chocolate cookie.

1/2 cup butter, softened

1 cup sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all purpose flour

1/3 cup baking cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

16 to 18 large marshmallows

Pecan halves

Cookie Icing

Directions

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar. Add the egg, milk and vanilla; mix well.

In another bowl, combine the flour, cocoa, baking soda and salt; beat into the creamed mixture.

Drop by rounded teaspoonfuls onto prepared baking sheets. Bake for 8 minutes.

Meanwhile, cut the marshmallows in half. Press a marshmallow half (cut side
down) onto each cookie. Return cookies to the oven for 2 minutes. Let cool completely.

Cookie Icing

6 tablespoons butter, softened

2 tablespoons baking cocoa

1/4 cup milk

1 3/4 cups confectioners' sugar

1/2 teaspoon vanilla extract

Directions

In a small saucepan, combine butter, cocoa and milk. Bring to a boil. Boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in the confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each cookie with a pecan half.

Makes 36 cookies.

=> Free Christmas Cookie Recipes: Holiday Macaroon Cookies

A light as air cookie featuring coconut and cherries.

4 eggs

1 1/2 cups sugar

2/3 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons butter, melted and cooled

1 teaspoon vanilla extract

5 cups flaked coconut

1 jar maraschino cherries, drained and halved

Directions

Preheat oven to 325 degrees.

Prepare baking sheets with nonstick cooking spray. Sprinkle with flour.

In a bowl, beat the eggs until foamy. Gradually stir in the sugar, beating constantly until thick and pale yellow.

In another bowl combine the flour, baking powder and salt; fold into the egg mixture. Stir in the butter, vanilla and coconut.

Drop by teaspoonfuls onto prepared baking sheets. Press a cherry into each cookie. Bake for 10 to 13 minutes. Cool.

Makes 72 cookies.

=> Free Christmas Cookie Recipes: Raspberry Kiss Cookies

These delicious cookies are very easy to make and are a wonderfully light treat.

3 egg whites

1/8 teaspoon salt

3/4 cup sugar

3 tablespoons plus 2 teaspoons raspberry gelatin powder

1 tablespoon white vinegar

1 cup miniature chocolate chips

Directions

Preheat oven to 250 degrees.

Line baking sheets with parchment paper.

In a bowl, beat egg whites and salt until foamy. Combine the sugar and gelatin powder; gradually add to egg whites, beating until stiff peaks form and the sugar is dissolved. Beat in the vinegar. Fold in the chocolate chips.

Drop by teaspoonfuls 2-inches apart onto prepared baking sheets. Bake for 25 minutes. Turn oven off, leaving kisses in the oven for 20 minutes longer. Cool completely.

Makes 72 cookies.

Visit : Immersion Heaters Garden Plaques

Homemade Chocolate Truffles Recipe

Ingredients:

16 oz dark chocolate

1 cup heavy cream

1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!

Recommend : Vanity Light Mini Kettle

Homemade Chocolate Candy Recipes - No More Candy Shop

Some people may think that candy is only sold at the candy shop. But that's not the case because you can prepare even tastier candy recipes at home.

Here are 4 candy recipes you can prepare at home:

1. Almond Chocolate Coconut Cookies

Ingredients:

- 1 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups semisweet chocolate chips
- 2 cups flaked coconut
- 2 cups chopped almonds

Directions:

- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine the flour, baking soda and salt, stir into the creamed mixture until well blended.
- Finally, stir in the chocolate chips, coconut and almonds.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2. Almond Coconut Chocolate Cookie Balls

Ingredients:

- 2 (1 ounce) squares unsweetened chocolate
- 1 (14 ounce) can sweetened condensed milk
- 3 cups flaked coconut
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup whole almonds

Directions:

- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
- Pour the melted chocolate mixture over the coconut.
- Stir in the vanilla and salt. Mix well until the coconut is completely coated.
- Drop dough by teaspoonfuls onto the prepared baking sheet.
- Press one whole almond into the top of each cookie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
- Check at 8 minutes as the bottoms tend to burn easily.
- Remove from oven and cool.

3. Babe Ruth Bars

Ingredients:

- 1 cup peanut butter
- 1 cup white corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 6 cups cornflakes cereal
- 1 cup semisweet chocolate chips
- 2/3 cup peanuts

Directions:

- In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
- Cook stirring occasionally until smooth.
- Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
- Press the entire mixture gently into a buttered 9x13 inch baking dish.
- Allow to cool completely before cutting into bars.

4. Candy Bar Bars

Ingredients:

- 2/3 cup butter
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup light corn syrup
- 4 cups quick cooking oats
- 1 cup semisweet chocolate chips
- 2/3 cup crunchy peanut butter

Directions:
- Preheat oven to 350 degrees F.
- Lightly grease a 9" x 13" pan.
- In a large mixing bowl, cream the butter and sugar together.
- Mix in the vanilla, corn syrup and oats.
- Pat this dough into the greased pan. Bake for 15-16 minutes (don't over bake).
- Meanwhile, over low heat melt together the chocolate chips and peanut butter.

Allow the cookie base to cool slightly, and then spread the chocolate peanut butter mixture on top.

Cool completely and cut into bars.

My Links : Pondless Waterfall Kitchen Fitters

Chocolate Orange Biscotti Recipe

The chocolate orange biscotti recipe is easy to make, looks great, and combines two of the best flavors for dipping!

Ingredients

2/3 stick (1/3 cup) salted butter, softened

2/3 cup granulated sugar

2 teaspoons baking powder

2 large eggs

1 tablespoon grated orange peel

2 tablespoon orange liqueur or orange juice

2 cups all-purpose flour

1/2 cup semi-sweet chocolate chips

Dipping Chocolate:

1/3 cup semi-sweet chocolate chips

1/2 teaspoon shortening

Hardware

Large bowl

Microwave safe bowl

Cookie sheet

Sharp serrated knife

Wax paper

Mixer

Step 1: Lightly grease a cookie sheet; set aside.

Step 2: Preheat oven to 375 degrees F.

Step 3: In a large bowl, beat butter with electric mixer on medium high speed.

Step 4: Add sugar and baking powder. Beat until combined.

Step 5: Beat in eggs and orange liqueur or juice until combined.

Step 6: Gradually beat in flour until well combined.

Step 7: Stir in orange peel and chocolate chips.

Step 8: Divide dough in half. Shape each half into a 9-inch long roll. Place rolls about 5 inches apart on prepared cookie sheet; flatten each roll to 3 inches wide.

Step 9: Bake for 20-25 minutes or until wooden toothpick inserted in center comes out nearly clean. Transfer to cooling surface for 1 hour.

Step 10: Set oven temperature at 325 degrees F.

Step 11: Transfer rolls to cutting board. Using a sharp serrated knife cut each roll diagonally into 1/2-inch slices. Place slices cut side down onto cookie sheet and bake for 8 minutes.

Step 12: Turn slices over and bake for an additional 8 minutes, or until dry. Do not overbake. Transfer slices to rack and cool completely.

Step 13: In a microwave safe bowl, melt 1/3 cup chocolate chips and 1/2 teaspoon of shortening until smooth.

Step 14: Dip end of each biscotti slice into chocolate and place on wax paper until set.

Makes 32 pieces.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Friends Link : Gladiator Garage Works Store. LOWER Prices Shopping Mall Sale Enjoy your shopping

Chocolate Sundae Cupcakes For Weight Watchers

Ingredients:

- 3/4 cup cake flour
- 3 tbsp unsweetened cocoa
- 3/4 tsp baking soda
- 2 eggs, separated
- 1/4 cup each granulated sugar and vegetable oil
- 1/2 cup buttermilk
- 1/4 cup thawed frozen dairy whipped topping
- 1 tbsp plus 1 tsp chocolate syrup
- 4 maraschino cherries, cut into halves

Method:
Preheat oven to 350 degree F. On a sheet of wax paper or a paper plate, sift together flour, cocoa, and baking soda; set aside. Using electric mixer on high speed, in large mixing bowl beat together egg yolks and sugar until thick and lemon colored; gradually beat in oil. Add flour mixture alternately with buttermilk, beating after each addition, until combined; set aside.

Using clean beaters in a small mixing bowl, beat egg whites on high speed until stiff but not dry. Gently fold beaten whites into a flour mixture. Spray eight 2 1/2-inch-diameter muffin-pan cups with nonstick cooking spray; fill each cup with an equal amount of batter (about 1/4 cup) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake in middle of center oven rack for 15 to 20 minutes (until a toothpick, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot). Remove cupcakes from pan and set on wire rack to cool.

To serve, top each cupcake with 1/8 of the whipped topping and syrup. Then top each with a half of a maraschino cherry.

Note: Real ingredient lists on labels carefully to spot the sodium content. These terms should alert you to the presence of sodium: soda (as in the baking soda), sodium (as in mono sodium glutamate), or salt (as in garlic salt).

Friends Link : Knife Store. LOWER Prices in The Same Item Hot Glue Gun

Chocolate Cookie Truffles Recipe

These truffles are a divine treat and super easy to make. It makes a great Christmas gift. Your friends will be so impressed of you that they will be asking you for the secret recipe.

Ingredient

Cream cheese - 250 g
Chocolate cookies - 450 g
Good quality dark chocolate - 225 g
White chocolate - 225 g
Hazelnuts, finely chopped - 2 tablespoons

Preparation Method

-Take 400 g of cookies and crush it till forms fine powder.
-Crush the remaining cookies and keep it aside for later use.
-Put the cream cheese in a bowl, and break it up using a spatula till it is softened.
-Add the powdered cookies to the cheese and mix well with hands. Do not mix it till it is too soft and runny.
-Roll into small balls making sure the surface is smooth.
-Refrigerate for 30 minutes till the cheese is hard.
-Melt the dark and white chocolates in separately. This can be done by cutting the chocolate and melting it in a bowl over boiling water.
-Using a fork, dip the cheese balls into the melted dark chocolate first till it is evenly coated. Make sure the chocolate is not too hot or else it will melt the cheese balls.
-Once the dark chocolate coating is set, dip only one half of the balls into white chocolate.
-Line a tray with baking paper and put the truffle balls to rest on it.
-Repeat the above steps for the rest of the cheese balls.
-Once all the cheese balls have been coated, sprinkle them with hazelnuts and the remaining powdered cookie.
-Keep the truffles refrigerated.

See Also : Area Carpets Turf Field Mini Kettle