Ingredients:
2/3 cup chocolate chips
2 cup crushed chocolate wafers, divided (I used chocolate graham goldfish - crushed the entire bag and reserved remainder for future use)
1/3 cup sour cream (used light)
Red nonpariels
White sprinkles
Sliced almonds
Black shoestring licorice
Directions:
In microwave melt chocolate chips; stir until smooth. Stir in one cup crumbs and sour cream. Cover and refrigerate for 1 hour or until easy to handle.
For each mouse, roll about a tablespoon of the chocolate mixture into a ball, tapering one end to resemble a mouse. Roll in remaining crumns to coat. Position nonpareils for eyes and white sprinkles of whiskers. Sliced almonds are ears and licorice piece are tails.
Makes 1 dozen.
Note: Save crumbs and extra chips for quick truffle balls. Follow above directions and role in cocoa, toasted coconut, powdered sugar or other topping of choice.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Thursday, November 18, 2010
Sunday, May 9, 2010
Polvorones de Canela (Cinnamon Cookies)
Ingredients:
1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons ground cinnamon
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Cover cookie sheet with parchment.
2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Refrigerate for 1 hour. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Let cookies cool for about 5 minutes and then roll again in powdered sugar and cinnamon mixture. Cool cookies on wire racks.
1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons ground cinnamon
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Cover cookie sheet with parchment.
2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Refrigerate for 1 hour. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Let cookies cool for about 5 minutes and then roll again in powdered sugar and cinnamon mixture. Cool cookies on wire racks.
Saturday, May 1, 2010
Noci Croccante (Hazelnut Crunch)
Ingredients:
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
Directions:
Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. Serve with gelatto.
Giada De Laurentiis
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
Directions:
Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. Serve with gelatto.
Giada De Laurentiis
Saturday, April 10, 2010
Macaroons
Ingredients:
5 egg whites
1 1/4 cups of sugar
2 lbs. sweetened coconut
1/2 tablespoon of vanilla extract
Pinch of salt
Directions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Place egg whites, salt, sugar and vanilla in the bowl of your electric mixer. Mix well for 1 minute, add coconut, mix until blended. Keeping your hands wet, form into golf ball-size mounds (or haystacks), pinching slightly so the macaroon holds.
Bake at 350 degrees, until the outside is golden brown -- about 20-25 minutes
Variations:
Chocolate dipped macaroons: Melt bittersweet, milk or semi-sweet chocolate over a double boiler. Dip the bottom of cooled macaroons and place on parchment-lined tray. Let cool and allow chocolate to harden.
To make nests: Just push down the center of the haystacks to form a nest. Bake at 350degrees until golden. After nests are cooled, you can fill them with little candy-coated chocolate eggs, lemon curd, raspberry jam or whatever you fancy. When using jam or curd, just melt to pouring consistency in the microwave and fill center of the cookie.
Almond joy macaroons: Follow directions for basic macaroon (for half of the above batch, add 1 t almond extract and 1/2 cup lightly toasted slivered almonds). Bake, cool, and drizzle with melted chocolate.
Macaroon thumbprints: Follow directions for basic macaroons. Once they are formed, press your thumb into the center to form a well where you will put lemon curd, raspberry and apricot preserves.
5 egg whites
1 1/4 cups of sugar
2 lbs. sweetened coconut
1/2 tablespoon of vanilla extract
Pinch of salt
Directions:
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Place egg whites, salt, sugar and vanilla in the bowl of your electric mixer. Mix well for 1 minute, add coconut, mix until blended. Keeping your hands wet, form into golf ball-size mounds (or haystacks), pinching slightly so the macaroon holds.
Bake at 350 degrees, until the outside is golden brown -- about 20-25 minutes
Variations:
Chocolate dipped macaroons: Melt bittersweet, milk or semi-sweet chocolate over a double boiler. Dip the bottom of cooled macaroons and place on parchment-lined tray. Let cool and allow chocolate to harden.
To make nests: Just push down the center of the haystacks to form a nest. Bake at 350degrees until golden. After nests are cooled, you can fill them with little candy-coated chocolate eggs, lemon curd, raspberry jam or whatever you fancy. When using jam or curd, just melt to pouring consistency in the microwave and fill center of the cookie.
Almond joy macaroons: Follow directions for basic macaroon (for half of the above batch, add 1 t almond extract and 1/2 cup lightly toasted slivered almonds). Bake, cool, and drizzle with melted chocolate.
Macaroon thumbprints: Follow directions for basic macaroons. Once they are formed, press your thumb into the center to form a well where you will put lemon curd, raspberry and apricot preserves.
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