Tuxedo Brownie Hugs Cookies Recipe 25 Food

TUXEDO BROWNIE HUGS COOKIES RECIPE - (2/5)

Steps:

• Mix brownie mix, syrup, cocoa, water, oil and eggs. Drop by tsp onto cookie sheet. Bake at 350 degrees for 8 mins on greased cookie sheet, cool 1 min. Press Hug into center of each cookie.

TUXEDO BROWNIE HUGS COOKIES

Steps:

• Remove wrappers from Hugs and heat oven to 350F degrees.
• Grease and flour cookie sheet or line eith parchment paper.
• Stir brownie mix, pouch of syrup, cocoa, water, oil, and eggs in bowl until well blended.
• Drop by teaspoons on cookie sheet.
• Bake 8 minutes or until set.
• Cool 1 minute.
• Press Hug into center of each cookie.
• Remove from cookie sheet to wire rack.

TUXEDO BROWNIE HUG COOKIES

Steps:

• Remove wrappers from HUGS. Heat oven to 350 degrees F. Grease and flour cookie sheet or line with parchment paper.
• Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
• Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack.

TUXEDO BROWNIE HUGS COOKIES

Steps:

• Remove wrappers from Hugs. Heat oven to 350. Grease and flour cookie sheet or line with parchment paper. Stir brownie mix, pouch of syrup, cocoa, water, oil and eggs in bowl until well blended. Drop by teaspoons onto cookie sheet. Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack.

TUXEDO BROWNIE HUG COOKIES

Steps:

• Remove wrappers from HUGS. Heat oven to 350 degrees F. Grease and flour cookie sheet or line with parchment paper.
• Stir brownie mix, pouch of HERSHEY'S Syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
• Bake 8 minutes or until set. Cool 1 minute. Press Hug into center of each cookie. Remove from cookie sheet to wire rack.

ELEGANT TUXEDO COOKIES (EASY TO MAKE)

Steps:

• Using a butter knife, spread marshmallow cream on one side of a Ritz.
• cracker and the other side with creamy peanut butter. Put them together.
• And dip into melted chocolate. (Directions below).
• Directions For Dipping:.
• In a small size, deep bowl, add 4-5 blocks of Almond Bark white melting chocolate. Start with the white chocolate first.
• Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil in the melted chocolate to thin if needed).
• Dip half the cookie into the white chocolate; scrape the back of the cookie against the edge of the bowl, to remove the excess chocolate. Place cookie on waxed paper to cool and set. Repeat until all of the cookies are dipped in white chocolate.
• Next, in a small size, deep bowl, add 4-5 blocks of Almond Bark melting milk chocolate, (more, if needed).
• Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil to the melted chocolate to thin if needed).
• Turn the cookie to the side and dip cookie at an angle (to create half of the jacket lapel. Set this cookie back on the waxed paper to cool and set, dip the next one and repeat until they are all dipped on one side.
• Now starting with the first one, gently dip the other side in milk chocolate (at an angle) to create the other side of the jackets' lapel. (See picture).
• To create the bow tie: With a toothpick, dip the tip of the toothpick into the milk chocolate and carefully lay it flat and only slide one side to create a "V" that is filled in with chocolate, now do the other side the same way.
• Now dip the toothpick tip into the milk chocolate and place a small dot in the middle of your two "V" s. Then 3 dots of chocolate for the buttons. Repeat until all cookies are decorated.

TUXEDO BROWNIE TORTE

Steps:

• Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
• Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
• Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
• In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
• Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
• Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.