131630 bake swball cookies cocoa Recipes

chopped hazelnuts or 1 cup almonds, semi-sweet chocolate chips, dried cranberries, unsalted butter, softened, sugar, cream cheese, egg, milk, vanilla, unsweetened chocolate, melted, all-purpose flour, baking powder, salt, cocoa powder, marshmallow creme

sugar or substitute, cocoa, milk, butter or margarine, other ingredients, oats, chopped walnuts, raisins, teas. vanilla, powdered sugar

eggs, raisins (or other diced dried fruit), vanilla, whole wheat flour, all-purpose flour, oat bran, seven spice (or cinnamon), omani (or lemon peel), baking soda, salt, cocoa powder (optional), butter (or margerine), granulated sugar, brown sugar firmly packed, muesli cereal, chopped nuts (optional)

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

light margarine, splenda sugar substitute, egg whites, vanilla, mashed bananas, all-purpose flour, baking powder, baking soda, salt, cocoa

pecan chocolate dipped cookies, flour, sweet softened butter, sugar, egg yolk, vanilla, chopped or ground (i use) nuts, cream butter well, add sugar cream again, add egg and vanilla mix until light and fluffy., gradually stir in flour and nuts., shape into 2 rolls in plastic wrap or wax paper., refrigerate at least 2 hours or overnight (this can be made few days ahead of time), before baking take from refrigerator and let sit out least 20 minutes before cutting. preheat oven to 350 degrees. these should be 1/4 inch or less. do not cut the cookies paper thin. bake on cookie sheet un-greased or on parchment paper (what i use), bake for 8-10 minutes. cool cookies. when cookies are cool then dip them into the following chocolate mixture. you can dip whole half into chocolate. but i usually dip only half top part of cookie.

almond butter, splenda sugar blend for baking, egg, beaten, baking soda, splenda sugar blend for baking, for rolling cookies in

tube refrigerated ready-to-bake sugar-cookie dough, white chocolate baking bars or chips, melted in the microwave for 1 to 1 1/2 minutes, silver dragees (found in party stores) or white

milk, preferably whole, cocoa powder, butter, sugar, vanilla, peanut butter (optional), chopped peanuts (optional), oatmeal

semisweet chocolate chunks, divided, unsalted butter, all-purpose flour, baking soda, unsweetened cocoa powder (recommended : valhrona or hershey s), instant espresso powder, salt, dark brown sugar, granulated sugar, egg, vanilla extract

unsalted butter, brown sugar, eggs, kahlua liqueur, all-purpose flour, salt, baking soda, unsweetened cocoa, chopped pecans, chocolate chips of your choice (try milk choc or dark choc; white choc chips look pretty)

margarine, brown sugar, sugar, vanilla, eggs, flour, baking soda, salt, cocoa, chocolate chunks

butter or margarine, softened, shortening, brown sugar, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, cocoa, semisweet chocolate morsels, coarsely crushed peppermint candy (about 8 large candy canes)

all-purpose flour, brown sugar, ground ginger, fresh-ground pepper, baking soda, unsweetened cocoa powder, ground cinnamon, ground allspice, salt, unsalted butter, at room temperature , cut into 1/2-inch slices, vanilla, grated lemon peel, white chocolate, finely chopped, vegetable shortening

all-purpose flour, baking powder, sugar, cocoa, vegetable shortening, whiskey, milk, ground cinnamon, black pepper, vanilla, chopped walnuts optional

butter, softened, powdered sugar, all-purpose flour, baking powder, salt, cocoa

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

butter, softened, powdered sugar, egg, vanilla, almond extract, flour, baking soda, cream of tartar