Ever since I was in Jr. High, I've been baking. I thoroughly enjoy it and love sharing my results with others. So with that being said,this page is from me to you. They are recipes that I find to be quite amazing. I hope you find satisfaction from these as I do.
Caramenl Corn
Caramenl Corn
Ingredients
Directions
Homemade Oreo Cookies
For Chocolate Wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process Cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temp, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar (powdered sugar)
2 teaspoons vanilla extract
1. Preheat at 375
2. In bowl mix thoroughly the flour, cocoa, baking soda and powder, salt and sugar. While pulsing, on low speed, add the butter, and then the egg. Continue mixing until dough becomes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 mins, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. TO assemble the cookies, teaspoon- size blobs of cream on one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookies. Continue this process until all the cookies have been sandwhiched with cream.
So good yummy your mother made type of homemade cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Oreo Truffles
adapted from Kraft Foods
Ingredients
1 package (8 oz.) cream cheese, softened
1 package Oreo cookies*
16 oz. semi-sweet chocolate**
*You can use any type of Oreo cookies with this recipe- regular, chocolate, mint, or vanilla. I used one package of vanilla and one package of mint.
**I coated the Vanilla Oreos with white chocolate and the Mint Oreos with semi-sweet chocolate.
Directions
Place the entire package of Oreos in a food processor or blender and pulse until crushed completely. If you do not have a food processor or blender, you can also place the cookies in a plastic bag and use a rolling pin to crush the cookies.
Pour the crushed cookies into a bowl and mix with the cream cheese until well blended. You should start by using a spoon, but may need to use your hands to ensure the cream cheese is evenly distributed. Place the bowl in the fridge for about 30 minutes to firm up.
Shape the mixture into 48 (1 inch) balls and place in the freezer for 30-60 minutes. While rolling, if you feel the mixture is becoming too soft, simply place the bowl in the fridge until the mixture becomes more firm.
Shortly before removing the balls from the freezer, melt the chocolate either in a double boiler or in the microwave. If using the microwave, heat in 30 second intervals and stir in between. Do this until the chocolate is completely melted. Take the melted chocolate and set aside for 1 minute. Now you can dip each ball into the melted chocolate and place on a wax or parchment paper lined baking sheet. You should have leftover chocolate.
Place the baking sheet in the fridge for 30-60 minutes. Shortly before removing the baking sheet from the fridge, take the remaining melted chocolate and if it has hardened you can place it in the microwave for 5-20 seconds. Wait a few minutes for it to cool and then place in a ziploc bag and cut a small hole in one corner. Remove the balls from the fridge and pipe the chocolate on top of each ball.
Refrigerate for about 15 minutes and then you're ready to serve!
Oreo Truffles
adapted from Kraft Foods
Ingredients
1 package (8 oz.) cream cheese, softened
1 package Oreo cookies*
16 oz. semi-sweet chocolate**
*You can use any type of Oreo cookies with this recipe- regular, chocolate, mint, or vanilla. I used one package of vanilla and one package of mint.
**I coated the Vanilla Oreos with white chocolate and the Mint Oreos with semi-sweet chocolate.
Directions
Place the entire package of Oreos in a food processor or blender and pulse until crushed completely. If you do not have a food processor or blender, you can also place the cookies in a plastic bag and use a rolling pin to crush the cookies.
Pour the crushed cookies into a bowl and mix with the cream cheese until well blended. You should start by using a spoon, but may need to use your hands to ensure the cream cheese is evenly distributed. Place the bowl in the fridge for about 30 minutes to firm up.
Shape the mixture into 48 (1 inch) balls and place in the freezer for 30-60 minutes. While rolling, if you feel the mixture is becoming too soft, simply place the bowl in the fridge until the mixture becomes more firm.
Shortly before removing the balls from the freezer, melt the chocolate either in a double boiler or in the microwave. If using the microwave, heat in 30 second intervals and stir in between. Do this until the chocolate is completely melted. Take the melted chocolate and set aside for 1 minute. Now you can dip each ball into the melted chocolate and place on a wax or parchment paper lined baking sheet. You should have leftover chocolate.
Place the baking sheet in the fridge for 30-60 minutes. Shortly before removing the baking sheet from the fridge, take the remaining melted chocolate and if it has hardened you can place it in the microwave for 5-20 seconds. Wait a few minutes for it to cool and then place in a ziploc bag and cut a small hole in one corner. Remove the balls from the fridge and pipe the chocolate on top of each ball.
Refrigerate for about 15 minutes and then you're ready to serve!
Caramel Marshmallow Popcorn
By Chef in Training May 31, 2012 (found here)
EasyA fast, easy and delicious snack! Whips up in no time at all!
Ingredients
•1 package microwave popcorn popped
•1/2 cup butter
•1 cup brown sugar
•2 Tbsp. light corn syrup or honey
•1/2 tsp. vanilla
•12 large marshmallows
Instructions
1.Pop popcorn until done, remove any unpopped kernels.
2.Melt butter in a medium saucepan over low heat.
3.Add brown sugar, corn syrup, vanilla and marshmallows.
4.Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5.Pour over popcorn and stir in until popcorn is evenly coated.
6.Store in an airtight container.
More to come!
