Hello My Special Friends,
Sorry I was away so long, but I was ill, and now I'm back.
This Month I would like to focus on Treats, or desserts...Have Fun !!!
Hostess Cupcakes
CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate
GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water
Hershey Special Dark Dark Chocolate Chip Scones
. 3-1/4 cups all-purpose flour
. 1 tablespoon plus 1 teaspoon baking powder
. 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
. 2 cups chilled whipping cream
. 2 tablespoons butter, melted
. 1/2 cup sugar
. 1/4 teaspoon salt
. 1/2 cup chopped nuts (optional)
. Additional sugar
. Powdered sugar (optional)
1. Heat oven to 375 F. Lightly grease 2 baking sheets.
2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.
3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high. Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles.* Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.
* Rectangles can also be cut crosswise into smaller rectangles about 1-1/2 by 2 inches.
Gourmet Double Chocolate Chunk Cookies
Main Street Bake Shop,Magic Kingdom
1 c Butter
1 T Brown sugar
1 c Sugar
2 lg Eggs
1/4 ts Vanilla
1/4 c Cocoa powder
1 1/2 c Flour
1/4 ts Baking soda
1/4 ts Salt
18 oz Semisweet chocolate chunks
Preheat oven 375 F. Cream butter, sugars, vanilla, and cocoa powder. Stir in remaining ingredients and blend well. Refrigerate 30 mins. Drop dougn by rounded teaspoonsonto ungreased cookie sheet about 2" apart. Bake until cookies are set, 5-8 mins. Cool slightly and remove from pan. When making large cookies, press down slightly on cookie dough to help cook more evenly. Bake slightly longer, 8-10 mins.
Peanut and Banana Cookie Pizza
1 18-ounce package refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1 cup semisweet or milk chocolate and/or miniature candy-coated semisweet baking bits
1/2 cup chopped dry-roasted peanuts
1 large banana, thinly sliced
2 tablespoons chocolate ice cream topping (optional)
Press cookie dough into a greased 12-inch pizza pan. Grill cookie in pan for 10 to 15 minutes or until edges of cookie are lightly golden and top is set but not dry. Remove from grill (cookie may puff and fall at this point).
Drizzle caramel topping over cookie. Sprinkle chocolate pieces and/or baking bits, and peanuts over caramel. Return pan to grill for 1 to 2 minutes more or until chocolate pieces soften. Remove from grill and cool on a wire rack.
To serve, top with sliced bananas and, if desired, drizzle with chocolate topping; cut into wedges.
Makes 12 servings.
Favorite Caramel Frosting
3 cups sugar, divided
3/4 cup milk or dairy free replacement
1 egg beaten or egg replacer
pinch of salt
1/2 cup butter or parve margarine, cut up
sprinkle 1/2 cup sugar in a heavy sauce pan over medium heat. cook, stirring constantly until sugar melts and syrup is light golden brown.
Combine remaining 21/2 cups sugar & next 3 ingredients, mixing well. stir in butter, stirring into a hot caramelized sugar. (will tend to lump, but will smooth with more cooking) cook over med heat for 15-20 mins, stirring, until it reaches a thread stage (230 degrees)
cool 5 mins
beat to a spreading consistency, & spread immediately on your favorite cooled pastry treat!
will frost one 2 layer cake.
Toasted Coconut Muffins
1 1/2 cups flour
1 cup sweetened shredded coconut, toasted
1/2 cup granulated sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon grated orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned unsweetened coconut milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Preheat oven to 400 degrees F. Butter 12 (1/3 cup) muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla in medium bowl to blend. Add egg mixture to flour mixture and stir until combined. Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.) Makes 12 muffins.
