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OVERSTUFFED NUTTERS

Overstuffed Nutters recipeHedy Goldsmith combines two great recipes into one fantastic dessert: oatmeal raisin cookies (minus the raisins) and her favorite peanut butter cookie recipe. It’s the same as the classic peanut-shaped Nutter Butter cookies, only better.

Baking Out Loud Fun Desserts with Big Flavors

Baking Out Loud: Fun Desserts with Big Flavors by Hedy Goldsmith
Hardcover: 224 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 0307951774
>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Dec 9, 2013

HOW TO MAKE JAMARETTI COOKIES RECIPE

Want to make a great cookie? Today’s recipe is not only delicious and easy, but it makes a big batch, perfect for sharing with all of your family and friends. It’s a “jamaretti” cookie, an amaretti cookie with a jam center with a sugar glaze. These cookies are every bit as delightful as jam-filled thumbprints but take about half the time to make because they are sliced after baking. And since this dough can be made ahead and frozen up to a week in advance (just thaw it in the refrigerator overnight), you can plan ahead for your next cookie swap! Happy holidays!

2-1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup granulated sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners’ sugar
4 teaspoons whole milk

*** For directions watch the video.

Posted on Dec 8, 2013

BITTERSWEET CHOCOLATE CRACKS

Bittersweet Chocolate Cracks recipeWith 12 ounces of chocolate in about two dozen cookies, these dark, rich, almost gooey bittersweet rounds (named for their dramatic surface cracks) pack a powerful chocolate punch. I've seen numerous versions similar to this recipe circulating-it's no wonder they're popular!

The particular chocolate used is really the key to the character of these cookies, so pick whatever blend pleases you that falls within the 60 to 70 percent cacao range. Some choices in this range are on the bitter and bold side; some are enticingly spicy or fruity; some are surprisingly mellow and smooth-and they will all work. But don't use a brand with a higher cacao content than what's called for; the chocolate will be more prone to melting, which can cause cookies to flatten too much during baking.

Simply Sensational CookiesSimply Sensational Cookies
Hardcover: 352 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (October 16, 2012)
Language: English
ISBN-10: 0470278684
>>>>>>>> I WANT THIS <<<<<<<<

Posted on Dec 7, 2013

ONE-BOWL WHITE CHOCOLATE-CRANBERRY DROP COOKIES RECIPE

One-Bowl White Chocolate-Cranberry Drop Cookies recipeAlmost anyone who has ever tried white chocolate and cranberries together will tell you it is a winning combination. The mild, creamy-sweet white chocolate and zingy-tasting fresh berries balance one another nicely, plus they provide a pretty eye-catching color contrast. In this recipe, orange zest and spices also heighten the full-bodied flavor and dried cranberries add chew, so these drops seem special and festive even though they are fairly fuss-free.

Since fresh cranberries are in our stores in late autumn, people seem to think of these as mostly Thanksgiving and Christmas cookies. But frozen cranberries will work just as well in the recipe, and they make it possible to enjoy these in other seasons, too (which I do!).

Yield: Makes about thirty-five 2-1/2 inch cookies

3/4 cup (1-1/2 sticks) unsalted butter, cut into chunks
1 cup minus 2 Tablespoons granulated sugar
1 cup sweetened dried cranberries
1 large egg
Grated zest (orange part of the peel) of 1 small orange
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Scant 1/2 teaspoon salt
1-2/3 cups unbleached or all-purpose white flour
1-1/2 to 2 cups (one 10- to 11-ounce bag) white chocolate morsels
2/3 cup chopped fresh or frozen (partially thawed) cranberries

Baking Preliminaries: Position a rack in the middle of the oven; preheat to 350°F. Grease several baking sheets or coat with nonstick spray; or line them with baking parchment.

In a large microwave-safe bowl with the microwave on 50 percent power, melt the butter just until mostly melted and fluid; stop and stir every 20 to 30 seconds. Vigorously stir in the sugar until the butter completely melts; mash out any lumps as necessary. Stir in the dried cranberries. Let cool till warm. Stir in the egg, orange zest, vanilla, baking powder, cinnamon, ginger, and salt until the mixture is well blended and smooth. Stir in the flour and morsels just until evenly incorporated. Gently fold in the fresh cranberries until evenly incorporated. If the dough is crumbly, gradually stir in a few teaspoons of water until it holds together.

Using a small (1-1/2 inch) spring-loaded ice cream scoop or heaping soup-spoon, drop the dough into mounds about 2-1/2 inches apart on the sheets. Bake (middle rack) one sheet at a time for 11 to 13 minutes or until the cookies are tinged with brown and feel almost firm when pressed in the middle.

Remove from the oven; let stand until the cookies firm up just slightly, about 2 minutes. Using a wide spatula, transfer the cookies to wire racks. Cool completely. Cool the baking sheets between batches or the cookies may spread too much.

Storage: Store these, airtight, for up to 1 week. They can be frozen, airtight, for 3 to 4 weeks.

Simply Sensational CookiesSimply Sensational Cookies
Hardcover: 352 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (October 16, 2012)
Language: English
ISBN-10: 0470278684
>>>>>>>> I WANT THIS!<<<<<<<<

Posted on Dec 6, 2013

HOW TO MAKE DARK CHOCOLATE MINT THUMBPRINT COOKIES RECIPE

It is time to make more COOKIES! Watch and learn how to make this minty Chocolate Mint Thumbprint Cookies recipe. If you want a perfect “thumbprint” in every cookie (and in order to avoid burning yourself), feel free to use a small dowel to make the initial indentation and subsequent one. The cookies can be stored in an airtight container for up to 1 week. Add crushed peppermint candies, if desired.

Yield: about 40 cookies

2 ounces dark chocolate (60 to 70% cacao)
2 ounces mint chocolate (or 2 ounces Andes Creme De Menthe Thins)
1-1/2 cups all purpose flour
1/2 cup dark unsweetened cocoa powder
3/4 teaspoon salt
8 ounces, 1 cup, 2 sticks unsalted butter, room temperature
1/3 cup granulated sugar
2 Tablespoons dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup coarse sugar (for rolling)
3 ounces white chocolate, chopped
3 Tablespoons heavy cream
1/2 teaspoon pure peppermint extract

*** For directions watch the video.

Posted on Dec 5, 2013

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