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Wednesday, October 1, 2014

Best Chocolate DC Chip Cookies Recipe

Best Chocolate DC Chip Cookies Recipe

Author: Robert Fogarty
When it comes to chocolate, for almost every nine out of ten people find it to be irresistible! Be it kids or adults, everybody just love chocolate. Being a close cookie friend, chocolate chip cookie is definitely one of the most favorite quick-bites ever. So, if you are a chocolate and a cookies fan, or you want to make some for your loved one, simply follow this easy-to-do chocolate chip cookies recipe made with best chocolate DC.

Things You Will Require

-    2 1/4 cup of flour

-    1 teaspoon salt

-    1 teaspoon baking soda

-    2 slabs of butter

-    2 eggs

-    3/4 cup of brown sugar

-    3/4 cup of white sugar

-    1 teaspoon of pure vanilla extract

-    1 cup of chopped nuts (optional) and

-    1 2/3 cups of chocolate chips

Ten Easy Steps for Preparing chocolate chip cookies using Best chocolate DC

Follow these simple steps to make your very own delicious chocolate chip cookies:

1.    Firstly, before preparing the cookie dough you are required to preheat the oven at 375 degrees Fahrenheit.

2.     Now, sift the flour along with the salt and baking powder.

3.    Take a large bowl and put the brown sugar, butter and sugar. With the help of a beater, make sure all the ingredients blend together to form a creamy and smooth paste. It is advisable that you melt the butter a little so that it becomes easier to mix.

4.    To this creamy paste, add in a teaspoon of vanilla extract. Stir well until it is well combined with all the other ingredients.

5.    Now, add in the eggs, but one after another. Put the beater on high speed and beat in the eggs until it mixes completely with the creamy batter.

6.    The next step is to slowly add in the flour, beat until it mixes properly. It is wise to add half cup of flour at a time.

7.    Lastly add in the luscious chocolate chips and chopped nuts, only if desired. With the help of a spoon, stir them well into the batter. This will help in maintaining their consistency.

8.     Take a cookies sheet and drop about one tablespoon of dough for each cookies. If you wish for something fancy, you can make a cookie slab using best chocolate DC and by spreading the dough evenly on the cookie sheet. Parchment paper can be used to line up the cookie sheet so that the cookie slab can be transferred easily onto a pastry board or a large dish for decorating.

9.    Bake the cookies for about nine to ten minutes at 375 degrees Fahrenheit. However, the large cookies slab can take a little longer time, so bake until it is golden brown.

10.    Remove the freshly baked chocolate chip cookies from the oven and leave them on the sheet for about two to three minutes. This will help in firming them a little. Now, transfer the cookies onto a wire rack so that they can cool completely.

The smell of the freshly baked chocolate chip cookies might force you or the ones around you to just grab them and eat! This is definitely one of the easiest chocolate chip cookie recipes using best chocolate DC. A very simple munching to prepare at home and will help in fulfilling that 'sweet-tooth' craving of yours.

Monday, September 1, 2014

5 Summertime No-Bake Cookie Recipes

5 Summertime No-Bake Cookie Recipes

Author: Shelly Hill
When it comes to making cookies in the Summertime, I prefer to use the stove-top method. Not only is the stove-top method quick and easy, but it saves on heating up your kitchen.

I find it best to line my countertop or tabletop, with some parchment paper. You will want to 'drop' your cookies onto the parchment paper or a non-stick baking mat, to let them cool. After they have cooled to room temperature, store them in an airtight container.

Here are 5 of my favorite no-baking involved cookie recipes.

Raisin No-Bakes

2 c. raisins
2 c. Chinese noodles
1/2 c. creamy peanut butter
1/4 c. honey

Mix raisins and Chinese noodles in bowl. Put peanut butter and honey in a small saucepan. Stir over medium heat until smooth and hot (no need to boil). Pour over raisin mixture, toss with a fork until evenly coated. Shape rounded spoonfuls into size of golf balls pressing gently with fingers. Let cool.

Chocolate Cracker Cookies

Round Crackers (like Ritz)
1 1/2 lbs. almond bark
peanut butter
12 oz. bag of chocolate chips

Spread peanut butter on crackers. Top with second cracker. Melt almond bark with chocolate chips. Dip sandwich cookies into the chocolate mixture using tongs. Drop onto waxed paper and let cool.

Chow Mein Bites

1 c. peanut butter
12 oz. pkg. butterscotch chips
4 c. miniature marshmallows
4 c. chow mein noodles

Place peanut butter and butterscotch chips in the top of a double boiler. Heat over hot water until melted. Combine with marshmallows and chow mein noodles. Mix well and drop by spoonfuls onto waxed paper. Chill for 1-2 hours.

Sunshine

1 box vanilla wafers
1 stick butter, softened
1 sm. can frozen orange juice
1 box of powdered confectioners sugar
shredded coconut

Crush vanilla wafers to make crumbs. Mix with a stick of butter, orange juice, and sugar. Roll in small balls about the size of walnuts; roll in shredded coconut. Chill for 1-2 hours, until firm.

Chocolate Oatmeal No Bakes

2 c. sugar
1/2 c. cocoa
1/4 c. margarine
pinch of salt
1/2 c. milk
3 c. quick oats (oatmeal)
1 c. creamy peanut butter
1 tsp. vanilla extract

Combine the first 5 ingredients in a large pan and boil for 1 minute, stirring often. Turn off the heat and stir in the oatmeal, peanut butter and vanilla. Drop by the spoonful onto wax paper. Let them cool and they will harden as they cool.

Friday, August 1, 2014

Tasty Berger Cookie Recipe

Tasty Berger Cookie Recipe

Author: Stuart Michael M
To make the Berger Cookies, you will need a comprehensive Berger Cookie recipe. There should be recipes to make Berger cookies and the recipe for the rich chocolate icing as well.
For the cookies, you will need one cup or eight ounces of unsalted butter, one and a half teaspoons of salt, one tablespoon of baking powder, two teaspoons of vanilla extract, three large eggs, one and a half cups of sugar, eight ounces of milk and four and a half cups or 19 ounces of all-purpose flour. To make the chocolate icing, the ingredients will include four ounces of unsweetened baking chocolate, three and a half cups of semi-sweet chocolate chips, four tablespoons of unsalted butter, two tablespoons of light corn syrup, and one and a half cup of heavy cream or can be replaced by sour cream.
Here comes the method to make the Berger cookies. First, preheat the oven to 400 degrees Fahrenheit and grease lightly or line the baking sheets using parchments. Use a large bowl and mix the cream together with the butter, vanilla, salt and baking powder. Beat the mixture and while adding the sugar. Add also the eggs but one at a time, beating well after every addition.
Then add the flour into the mixture alternately with the milk but beginning and ending last with the flour. Perform the addition gently and there is no need to beat the mixture. By using a muffin scoop, scoop the dough onto the prepared baking sheets. Flatten the dough using wet fingers to a circle of about three-inch of diameter. Leave even spaces of about two inches between each cookie for expansion. Bake the cookies for approximately 11 minutes or until they turn brownish at the bottom. You may look for browning hints on the edges but remember not to over bake the cookies. Leave the cookies to cool and they will be ready for icing.
The next step in the Berger Cookie recipe is to make the icing. First pour the chocolate chips, corn syrup, cream, baking chocolate and cream into a big microwave-safe bowl. Then heat the mixture until it turns very hot or when the cream starts to form bubbles. Turn off the heat and continue stirring until smooth. Allow the mixture to cool to room temperature and this may take a couple of hours. When it is completely cooled, use the mixer to beat it for six to seven minutes or until the icing turns lighter in color and slightly thicker. Then spread each cookie with three tablespoons of icing, leaving about a quarter inch around the edge of each cookie. Using a heaped tablespoon of cookie scoop would be good. Allow them to merge perfectly and it is ready to be served.

Tuesday, July 1, 2014

Diabetic Cookie Recipes Just For You!

Diabetic Cookie Recipes Just For You!

Author: Shan Thomas
Do you have some glucose issues? Do you love those cookies and desserts? If so then why not try some diabetic cookie recipes that will not only delight you but will not cause any sugar level shoot up. Read this article and find out more about these amazing recipes.

Simplest Diabetic Oatmeal Cookies

•    1 c. raisins
•    1 c. boiling water
•    1/2 tbsp. sugar
•    1/2 tsp. Granulated sugar substitute
•    1/2 c. (1 stick) butter at room temperature
•    1 1/2 c. liquid egg substitute at room temperature
•    1 tsp. vanilla
•    2 c. all purpose flour
•    1/2 tsp. cinnamon
•    1 tsp. baking powder
•    1/2 tsp. baking soda
•    2 1/2 c. rolled oats or rolled wheat
•    1 c. chopped nuts

Mix raisins with boiling water and then set aside to cool down at room temperature.
Cream the sugar and the sugar substitute along with the butter at average speed until batter is light and feathery. Put in egg substitute as well as the vanilla to the mixture and blend at low pace for one minute. Blend together flour, ½ tsp. cinnamon, 2 tsp. baking powder along with the soda to mix well. Blend in oats as well as the nuts to creamed fusion along with flour combination, raisins plus liquid in which it were soaked. Blend at average speed until the flour is completely mixed. Place by heaping tablespoon on the cookie sheets that have been carefully lined with aluminum foil or evenly sprayed with pot spray. Compress down lightly using your fingers dipped in icy water to simply form circles for about 2″ diagonally. Bake at 375 degrees for 12 to 15 minutes.

Diabetic Delightful Fruit Cookies

•    2 c. flour
•    1/2 tsp. baking soda
•    1 c. water
•    1/2 c. dates, coarsely chopped
•    1/2 c. apples, peeled and coarsely chopped
•    1 1/2 c. raisins
•    1/4 c. margarine
•    2 c. quick oats
•    2 eggs, slightly beaten
•    1 1/2 tsp. vanilla
•    1 1/2 c. pecans, coarsely chopped

Sift flour as well as the soda then set aside. Boil water and then app up dates, apple as well as the raisins. Let it simmer for 5 minutes. Take out from heat and then mix the margarine and then stir. Let the mixture cool and then gradually put in eggs, 2 cups oatmeal and the other dry ingredients; mix the vanilla as well as the nuts. Cover the batter and chill it overnight. Place batter on cookie sheets 3 inches spaced out. Bake the cookie dough in 350 degree oven for just about 25 minutes.

Sunday, June 1, 2014

Subway Cookie Recipe for Your Family

Subway Cookie Recipe for Your Family

Author: Stuart Michael M
Subway cookies are so well-known that many are craving for the Subway cookie recipe. Here is one simple method to make the cookies. The outcome may not be exactly the same as the Subway cookies but you may alter the recipe or ingredients to suit your preference.
The estimated preparation time for the cookies is about 8 to 10 minutes. First you will need few important tools, a mixer with a mixing bowl, cookie sheets, a wire rack and a measuring cup. According to the Subway cookie recipe, the ingredients you need are one cup of butter at room temperature, two and a quarter cups of unbleached all-purpose flour, a quarter cup of granulated sugar, three-quarter cup of packed brown sugar, four ounces of instant vanilla pudding mixture, two large eggs, one teaspoon of vanilla essence, one teaspoon of baking soda powder, 12 ounces of semi-sweet white chocolate chips, and one cup of chopped macadamia nuts.
To start off the baking of the cookies, first you need to preheat your oven, possible to a recommended temperature of 350 to 375 degrees Fahrenheit. The right temperature is important in baking the cookies. While waiting for the oven to heat up, line the baking sheets using parchment paper and it is not necessary to grease them. Next you should measure the flour, baking soda powder, and salt. Put them into a large bowl and mix them well. After the mixture is done set it aside.
Take another large mixing bowl, preferable the bowl of a mixer and place the butter in the bowl. Use the paddle or beater attachment to beat the butter until it turns creamy. Then add the brown sugar and beat the mixture well. Next scrape down the bowl and pour in the granulated sugar. This time beat until the mixture becomes fluffy.
After that add the eggs one at a time and perform beating after each addition. Then add the vanilla essence, continue beating and scrape once again. Using low speed on the mixer, add two cups of the flour mixture at a time and mix them well. Precede the process by mixing in the semi-sweet white chocolate and macadamia nuts. Continue mixing until everything is well blended.
Next, by using a cookie scoop, scoop the dough and place them onto the prepared baking sheets giving sufficient even space for spreading. Then you are ready to bake the cookies. Bake them at the right temperate for approximate 10 to 12 minutes or when you see them turning brown. Remember not to over bake them. After removing those cookies from the oven, transfer to the cooling racks and allow them to cool for few minutes.
Then your Subway cookies are ready to be served or if you would like to keep them, store in air tight container or a plastic bag to maintain soft and moist.

Thursday, May 1, 2014

Add These Treats To The Goodies at Your Next Game-Watching or Tailgate Party: Maple Sugar Cookies!

Add These Treats To The Goodies at Your Next Game-Watching or Tailgate Party: Maple Sugar Cookies!

Author: Linda Wilson
The next time your family and friends gather at your house to watch "the game" or you plan a tailgating party, add these delicious cookies to your list of foods.  Chips and dips, sandwiches, etc are great.  But surprise your guests with these wonderful cookies, too. These are cut-out cookies so why not go all out and cut them in the shapes of footballs, helmets, or fall leaves. Frost them in your team colors for lots of ooohs and aaahs from your family and friends.  What a way to dress up your serving table!  If you enjoy tailgate parties, these work wonderful for that, too.  You will be the hit of "Friday Night Lights" in your local hometown stadium parking lot when you pass these cookies among your family and friends. They will love you for it! These Maple Sugar cookies are good anytime of the year but they just seem to say, "Fall" and "Football."
MAPLE SUGAR COOKIES
1 1/4 cups sugar
1/2 cup butter
1/2 cup solid shortening
2 eggs
1/4 cup maple flavored pancake syrup
1 tbsp vanilla extract
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 375 degrees.
In a large bowl, combine the sugar, butter, and shortening. Beat on medium speed of electric mixer until well blended. Add the eggs, syrup, and vanilla extract; beat well.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add gradually to the creamed mixture with the mixer on low speed. Mix until well blended. Divide the dough into fourths. Note: If dough is too sticky, wrap each fourth in plastic wrap and refrigerate for approximately 1 hour.
Spread a tablespoon of flour on a large sheet of waxed paper. Place one of the fourths of dough on the floured waxed paper. Flatten dough slightly, turn over and cover with another sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cookie cutter. Transfer to ungreased baking sheet, 2-inches apart. Sprinkle with decors or bake plain to frost later.
Repeat process with remaining fourths.
Bake at 375 degrees for 5-9 minutes (larger cookies up to 9 minutes; small cookies for 5 minutes). Do NOT overbake. Allow to cool for 2 minutes on baking sheets then remove to wire racks to cool completely. Frost if desired.
Yield: 3 to 4 dozen, depending on size.
Enjoy!

Tuesday, April 1, 2014

A Chocolate Cookie Recipe That Others Will Rave About!

A Chocolate Cookie Recipe That Others Will Rave About!

Author: Monica Latham
Chocolate cookie recipes are, without a doubt, the most popular of all. Very few can resist the temptation of a soft, gooey, chocolaty cookie.
This chocolate cookie recipe is for the true chocolate lover, combining the rich taste of dark with the sweetness of white chocolate. They are also among the easiest cookies to make as there is no rolling and cutting out shapes. Simply drop the mixture from a spoon onto a baking tray.
Ingredients
115 g / 4 oz unsalted butter
115 g / 4 oz / 2/3 cup light muscovado sugar (if unavailable substitute with dark brown sugar) 1 egg
1 teaspoon vanilla essence
150 g / 6 oz / 1 ¼ cups self raising flour
75 g / 3 oz / ¾ cup porridge oats
115 g / 4 oz dark (semisweet or plain) chocolate, roughly chopped
115 g / 4 oz white chocolate, roughly chopped
Preheat the oven to 190oC / 375oF. Line two baking sheets with parchment or baking paper. This will prevent the cookies sticking to the baking sheet and is preferable to greasing the trays. It also prevents them spreading too much during baking.
So that the butter is soft enough to beat easily, remove it from the fridge at least 30 minutes before you plan to start. Unsalted butter is the preferred choice, but if you are going to use margarine, choose the firm block type that is suitable for baking.
Using an electric mixer cream the butter with the sugar in a small bowl until the mixture lightens in color. The mixture should be well aerated and have a light and fluffy texture.
Add the egg and vanilla essence and beat until creamy. The eggs should also be at room temperature or they may curdle the creamed mixture.
Transfer the mixture to a large bowl and sift the flour over the mixture. Using a metal spoon, gently fold through the mixture. Add the oats and chopped dark and white chocolate. Stir until all the ingredients are well mixed.
Take small tablespoons of the mixture and place on the trays spacing them about 2 inches apart to allow room for spreading during baking.
Bake on the center shelf of the oven for 15 – 20 minutes or until the cookies begin to turn a pale golden color.
Remove from the oven and leave on the trays for about 5 minutes. Then using a wide, slotted spatula transfer to wire racks to cool completely. Your cookies will be soft when you first remove them from the oven, but will become crisper as they cool.
This mixture will make approximately 18 – 20 cookies.
Always buy the best quality chocolate you can afford. This is the one time when cost-cutting does not pay. The results are worth the extra cost. Of course the best way to buy it is by the block. Ideally it should contain 70% cocoa solids to achieve that rich chocolaty taste.
For best results it should be eating quality not compound. Other types contain other oils and ingredients and will give inferior results.