Mudslide Cookies Food

MUDSLIDE COCKTAIL

Steps:

• Fill an old-fashioned glass with 1 cup ice.
• Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.

BAILEYS MUDSLIDE

Steps:

• Add Baileys Irish Cream, Smirnoff No.21 Vodka, and Godiva Chocolate Liqueur
• Shake and serve over ice or blend with ice

MUDSLIDE COOKIES

Steps:

• Start by creating a double-boiler to melt the chopped chocolate: heat about 2 inches of water in a saucepan. Once simmering, reduce the heat to medium low and add a heat-proof mixing bowl on top (placing it carefully so that the base is not touching the water). Add the chopped chocolate, stirring regularly until melted and smooth. Remove from heat and set aside the bowl so that the melted chocolate can cool down.
• Next, sift the dry ingredients together in a bowl (we do this so that there are no clumps in the flour or cocoa powder) and give it a good whisk so that all the ingredients are evenly mixed.
• Beat the sugar, butter and melted chocolate together (using a hand-held mixer) until light and fluffy. Now add in the egg and beat again.
• Next, mix in the vanilla extract and coffee.
• Fold in the dry ingredients in batches ; don't over-mix!
• Finally , fold in the chocolate chips - reserving a few to press on top of the cookie dough balls later.
• Put the cookie dough in the fridge to chill for a few hours.
• Once chilled, remove the dough from the fridge and set the oven to preheat to 180°C. Also prepare your baking tray, by lining it with parchment paper. Grease well. Alternatively, use a silicone baking mat.
• Now, scoop out the dough using a cookie scoop (or even an ice cream scoop) rolling it into large-ish balls. Place them on the prepared baking sheets, around 3 inches apart.
• As a final step, press the remaining chocolate chips on to the top of each cookie dough ball.
• Bake the cookies for 11-12 minutes until the tops are evenly cracked but the centre is barely set and the cookies are not yet firm to touch.
• Wait 5-10 minutes before transferring the cookies to a wire rack (or else they'll crumble); then let the cookies cool down before reaching for your first one!

MUDSLIDE COOKIES

Steps:

• Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
• In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
• Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.

MUDSLIDE COCKTAIL

Steps:

• Gather the ingredients.
• Pour the ingredients into a cocktail shaker filled with ice.
• Shake well .
• Strain into an old-fashioned glass filled with fresh ice. Serve and enjoy.

FROZEN MUDSLIDE

Steps:

• In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream.

MUDSLIDE COOKIES

Steps:

• Preheat the oven to 400°.
• Line baking sheets with Silpats or parchment paper; set aside.
• In a small bowl, sift together flour, baking powder, and salt; set aside.
• In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
• Add cooled, melted chocolate mixture, and combine on low speed.
• Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
• Remove bowl from mixer; stir in milk chocolate by hand.
• Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
• Bake until set, 12 to 15 minutes.
• Let cookies cool completely on baking sheets.

MUDSLIDE

Steps:

• Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
• Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
• Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.

CHOCOLATE MUDSLIDE COOKIES

Steps:

• Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
• Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
• Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
• Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
• Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
• Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
• Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

JACQUES' CHOCOLATE MUDSLIDE COOKIE

Steps:

• Melt the unsweetened and bittersweet chocolates together and set aside
• Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
• Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.