Zebra Cookies Food

ZEBRA CHEESECAKE

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes. Cool completely on a rack, about 30 minutes.
• Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!) Remove 5 cups of the batter to a large bowl and add 1/4 cup water. Stir until smooth and set aside.
• Add the cocoa powder and 1 cup water to the bowl with the remaining batter. Beat with an electric mixer on low speed until well combined and smooth, about 1 minute.
• Use a 4-ounce (1/4-cup) ladle to pour some of the chocolate batter into the center of the crust. Use a second 4-ounce (1/4-cup) ladle to pour the white batter into the middle of the chocolate batter. (The batters will spread and as you add alternating scoops of batter, they will widen forming concentric circles.) Add a ladle of chocolate batter to the center of the white batter. Repeat with the remaining batters, alternating between the flavors until all the batter is gone. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
• Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
• Transfer the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
• Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife.

ZEBRA CAKE III

Steps:

• Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
• Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
• Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
• Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
• Cover tightly and refrigerate overnight.
• To serve, slice diagonally to create striped pieces.

ZEBRA-STRIPED SHORTBREAD COOKIES

Steps:

• Whisk 1 1/3 cups flour and 3/4 tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining 3/4 tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
• Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.
• Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1 1/2" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous 1/4" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12-14 minutes. Let cool on baking sheets.
• Do Ahead
• Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.

CHOCOLATE ZEBRA COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine flour, cocoa powder, baking soda and salt; mix well.
• In a medium sized bowl, beat butter and sugar until creamy.
• Add egg and vanilla to cream mixture; beat well.
• Add flour mixture and chocolate chips; mix well.
• With the large pampered chef cookie scoop, drop 6 scoops of dough, 3 inches apart, onto rectangle stone; flatten slightly (cookies will spread while baking).
• Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not over bake).
• Cool 5 minutes on stone; transfer to cooling rack; cool completely.
• Repeat with remaining dough.
• Melt white chocolate in the microwave on High for 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds.
• Drizzle cooled cookies with melted chocolate; allow chocolate to set completely.

ZEBRA COOKIES

Steps:

• Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.
• Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
• In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.

ZEBRA CAKE RECIPE BY TASTY

Steps:

• Mix all the dry ingredients together. Then, add oil and yogurt and mix well.
• Then, add water in small increments to make a batter of medium consistency. Once incorporated, add vanilla extract.
• Separate the batter into 2 equal portions. Keep one as vanilla. In a separate cup, mix cocoa powder with 2 tbsp water to make a chocolate paste: add this pasta to your second portion of mix to make chocolate-flavored cake batter.
• Now take a cupcake mold and grease it with oil and all-purpose flour.
• Add one layer of vanilla batter, followed by one layer of chocolate batter, then repeat.
• Preheat the oven for 200°F degrees for 15 mins.
• Make designs in the cupcakes with the help of a toothpick, then bake for 20-25 minutes until done.
• Serve.
• Enjoy!

ZEBRA BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well., Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles., Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices., Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.

GIANT PEANUT BUTTER ZEBRA COOKIES

Steps:

• heat oven to 350*.
• divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
• place 6 balls on ungreased sheet, arranging evenly apart.
• refrigerate remaining balls until ready to bake.
• bake at 350* for 11-14 minutes.or golden brown --
• cool 1 minute, remove to rack to cool completely.
• melt chocolate chips and crisco, drizzle over cooled cookies.

ZEBRA BROWNIES

Steps:

• Heat Oven to 350*. Generously grease bottom only of 13x9" pan.
• In small bowl, blend all filling ingredients; beat at medium speed until smooth; about 1 minute.
• Set aside.
• In large bowl, combine all brownie ingredients; beat 50 strokes with a spoon.
• Spread half of the batter in prepared pan.
• Pour cream cheese mixture over batter, spreading to cover.
• Place spoonfuls of remaining batter on top of cream cheese.
• Marble by pulling knife through batter in wide curves, then turn the pan and repeat.
• Bake at 350* for 30-35 minutes.
• DO NOT OVERBAKE.
• Cool; for ease in cutting, refrigerate at leas1 1 hour.
• Cover tightly and store in refrigerator.

ZEBRA ICEBOX COOKIES

Steps:

• Melt the chocolate in the top of a double boiler over barely simmering water; set aside to cool slightly.
• In a small bowl, whisk together the flour, salt, and baking powder; set aside.
• In a medium bowl, cream the butter and sugar together.
• Mix in the egg and vanilla. On low speed, slowly add the flour mixture to the butter mixture and combine well.
• Place one half of the dough on a sheet of waxed paper.
• Stir the cooled melted chocolate into the remaining half of the dough.
• Put the chocolate dough onto the waxed paper alongside the vanilla dough and press the two together to form a ball.
• Knead just long enough to achieve a marbleized effect.
• Shape the dough into a 1 by 12-inch log.
• Wrap tightly in waxed paper or plastic wrap and twist the ends closed.
• Chill for 2 to 3 hours or until firm.
• Preheat the oven to 375°F
• Lightly grease the baking sheets.
• Cut the chilled dough into 1/4-inch-thick slices and place 1 inch apart on the prepared baking sheets.
• Bake for about 8 to 9 minutes, or until the cookies are set but not browned.
• Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
• Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
• Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
• Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
• Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
• Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
• Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
• To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
• Enjoy!

CHOCOLATE ZEBRA HUG COOKIES

Steps:

• Over low heat melt unsweetened chocoate and set aside to cool.
• Combine eggs, sugar, melted chocolate, vanilla, and oil.
• Gradually add flour and baking powder (Dough will be a stiff brownie-like mixture).
• Chill for two hours.
• Shape dough into small balls (I use a rounded greased measuring spoon or small cookie scoop) and roll into powdered sugar.
• Place on a ungreased cookie sheet ( although I grease all my cookie pans).
• Bake at 375 degrees for 8-10 minutes, or until edges are set and tops are cracked.
• Place an unwrapped Hershey's Hug in the center (don't push all the way to bottom).

ZEBRA BARS

Steps:

• Preheat oven to 350°.
• Butter a 13 x 9-inch baking pan.
• Melt 1 cup of the chocolate chips in a small saucepan over low heat, let cool slightly- (Or place the chips in a bowl and microwave on HIGH, stirring every 30 seconds, until melted, about 2 minutes.) Set aside.
• Sift together the flour and baking powder and set aside.
• In a large bowl, beat the butter and the brown sugar until light and fluffy.
• Beat in the eggs, one at a time, beating thoroughly after each addition.
• Add in the vanilla.
• Stir in the sifted dry ingredients until blended.
• Transfer half of the mixture to another bowl.
• Stir melted chocolate into one portion until blended.
• Spread chocolate batter in the prepared pan.
• Drop remaining batter by tablespoonfuls onto the chocolate batter.
• Spread carefully into an even layer.
• Sprinkle with remaining 1/2 cup chocolate chips and the walnuts.
• Bake on the center rack for 30 minutes, or until the edges begin to pull from the sides of the pan.
• Cool in the pan on a wire rack before cutting into bars.