PEANUT BUTTER-CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly roll out 1 piece of dough into a 12-inch circle on a floured surface. Cut out circles using a 3-inch-round cookie cutter. Repeat with the other piece of dough. Fit the dough circles into the holes of a 24-cup mini-muffin pan, pressing into the bottom and side of each cup. Lightly brush the dough with the beaten egg and sprinkle with cinnamon sugar. Bake until browned, 16 to 18 minutes; let cool in the pan.
- Combine the chocolate, peanut butter and confectioners' sugar in a medium bowl. Heat the heavy cream in a small saucepan over low heat until steaming; pour over the chocolate mixture and add the vanilla. Let stand until the chocolate softens, 3 to 5 minutes, then whisk until smooth and glossy. (If the chocolate is not completely melted, microwave in 20-second intervals, whisking, until smooth.)
- Spoon the chocolate mixture into the pastry cups and decorate with nonpareils. Let stand at room temperature until the chocolate sets, about 1 hour, then unmold.
MILK CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 24 servings
Number Of Ingredients 12
Steps:
- Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
- Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
- Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.
CHOCOLATE LASSIES
These are special and the combination of the molasses and chocolate are a winner.
Provided by Nancy Allen
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.In a medium mixing bowl, cream butter and sugar together. Add eggs one at a time, beating well after each addition. Stir in Molasses.
- 2. In another bowl, combine flour,soda,salt,cinnamon, and ginger. Add to the creamed mixture and stir until flour disappears. Stir in Chips.
- 3. Drop teaspoonfuls onto parchment lined baking sheet and bake 8-10 minutes. Please watch so they do not overbake. Remove from oven and cool on rack. Enjoy!
CHOCOLATE-MOLASSES COOKIES
All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger - the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 40m
Yield About 40 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
- In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
- In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
- Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
- Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 5 grams, TransFat 0 grams
LASSIE
No, not Lassi the Indian favorite. This is an idea i came up with when i was trying to find the perfect mixture. Lassie as an all time favorite, just as Lassi, but it is richer and sweeter and more a desert than a drink, but seriously, i just needed a catchy name. Please watch your favorite Lassie TV series while enjoying!
Provided by Iceland
Categories Shakes
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add cream to mascarpone cheese and stir inn saffron until the texture soft and creamy.
- Peel and cut the banana into slices.
- Put cheese mixture, banana, frozen blueberries, sparkling water, splenda, cardamom and lemon juice into your blender.
- Add ice cubes until they are well crushed.
- Pour sugar free chocolate flavoured syrup into the blender and stir in to swirl. Do not blend completely!
- Fill into 4 milkshake or long drink glasses.
- Sprinkle with plain puffed rice cereal.
- Serve right away.
Nutrition Facts : Calories 86.4, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.2, Sodium 3782.5, Carbohydrate 19.8, Fiber 2, Sugar 13.5, Protein 0.8
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