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Hot or Cold Chocolate

16 Nov

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I found this recipe on the Real Simple web site and made a couple of changes.

This is too good to have every day but I wish I could.

3 cups whole milk

1/2 cup heavy cream

3 ounces dark or semi-sweet chocolate

3/4 cup chocolate malted milk powder

1 teaspoon vanilla

1 1/2 cups ice

whipped cream

chocolate shavings for a topping

Put the milk in a saucepan with the chocolate and heat on medium high until the chocolate has melted.

Add the cream, vanilla and malted milk powder.

Stir till it is hot.

Pour into a mug and top with the whipped cream and chocolate shavings.

If you want it frozen like the best slush you have ever had follow the next steps.

Let the chocolate mixture cool.

Place in a blender and add the ice.

Blend till it is smooth and serve in a glass with a straw.

Of corse we have to top it with whipped cream and chocolate.

Hot or cold this is delicious.

In the Real Simple recipe the milk was much less but I thought it was too sweet.

If you want it sweeter decrease the milk especially if you are going to freeze it.

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Oh My God Maria’s Almond Cookie

20 Oct

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I used to buy these at the greek market for a fortune and could never figure out a recipe.

My neighbor and best friend found this recipe and was nice enough to give it to me.

This is a real keeper.

Get ready to gain ten pounds and pay ten dollars for the almond paste.

Walmart has the lowest price for the almond paste.

This is not a cheap cookie.

One pound of almond paste

1/2 cup white flour

4 large egg whites

1 cup confectionary sugar

1 cup white sugar

4 cups sliced almonds maybe a little more.

Break up the almond paste into small pebbles with your hands.

Place everything else in the same bowl and mix till your have a very sticky dough.

Take one teaspoon of dough and roll it in the sliced almonds.

Place on a baking pan with either parchment paper or a Silpat.

Keep the cookies 2 inches apart.

Bake at 350 degrees and start checking after 15 minutes.

You want a very light brown cookie that is firm but not overcooked.

My cookies took about 22 minutes.

The recipe said to cook the cookies for 30 minutes. That was way too long.

The bottom of the cookies should be light brown.

Now you have a chewy  almond cookie to die for.

You can also half dip them in dark chocolate.

Keep them in a air tight container.

If I had more almond paste I would make another batch now.

 

 

 

 

 

Chocolate Banana Bread

16 Oct

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I love this recipe.

I found it online from Once Upon A Chef.

She has some fabulous recipes.

I loved it because I hate to melt chocolate and this recipe uses real unsweetened cocoa powder not Dutch processed.

1 1/4 cups flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon salt

1 stick unsalted, room temperature butter

1 cup sugar

2 large eggs

2 to 4 bananas about one cup

1/2 cup sour cream or yogurt

1 teaspoon vanilla

1/2 cup semi sweet or dark chocolate chips.

Preheat the oven to 350 degrees

Grease a 9 x 5 pan with cooking spray

Combine the flour, salt, baking soda and cocoa till it is mixed well

Beat the butter and sugar till it is pale and fluffy

Add the eggs, one at a time

Add the vanilla

Add the dry ingredients

Add the bananas and sour cream

Beat till everything is combined well about 2 minutes

Fold in the chips

Pour into the pan and bake for 70 minutes.

I used two disposable aluminum pans to make two smaller breads.

I just changed the recipe a little because I always do that.

I have never made anything from Jennifer Segal but I am now a loyal follower.

Black and White Cookies

13 Sep

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I grew up eating black and white cookies in Brooklyn, New York.

They were always a special treat and I would eat the vanilla side first then eat the chocolate side.

Now I do the same thing. You would think I was eight years old again.

After a lot of trial and error this is the best cookie around.

It is a take off from Zabras but printed  by Smitten kitchen.

1 3/4 cup white sugar

1 cup unsalted butter

4 large eggs

1 1/2 cups milk

3/4 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups sifted cake flour

2 1/2 cups sifted all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Frosting

4 cups sifted confectioners sugar

1/4 to 1/3 cup  boiling water

3 ounces unsweetened or bittersweet chocolate

1/2 teaspoon vanilla

1 teaspoon light corn syrup

2 tablespoons unsweetened cocoa

Preheat the oven to 375 degrees

Spray two baking sheets and cover with parchment paper.

Mix the sugar and butter till it is light and fluffy.

Add the eggs one at a time

Add the vanilla and lemon extract

All the baking powder and salt

Start adding the flour a little at a time till it is all incorporated.

These cookies do grow and I like them on the smaller side so I use two tablespoons of the batter for every cookie but make sure you leave about two inches between each cookies. You can make bigger cookies or smaller depending on what you like.

Bake for 18 to 20 minutes but start checking at 14 minutes because they burn quickly.

Try to get a nice golden brown bottom.

Repeat till all the batter is finished and let everything cool on a wire rack.

Making the frosting is so easy but start with 1/4 cup of boiling water till you can  have a nice thick dripping consistency. You should be able to pour the frosting on the cookie not spread it like you would frost a cake.

Fill your double boiler with water over a simmering heat.

Mix the 4 cups of sifted confectioners sugar with the 1/4 cup of hot water and add the vanilla.

Mix till it is smooth.

Add the corn syrup and this will give the frosting a nice gloss.

Remember not to add too much water or else it will be too drippy.

Frost half the cookie on the flat side of the cookie.

Melt the chocolate and cocoa together in the remaining frosting over a double boiler.

If the frosting gets too thick, you may need just a teaspoon or two more of hot water.

Frost the remaining half of the cookie

Let them air dry for at least 30 minutes

Keep in an air tight container.

Try not to stack them because you dont want cake crumbs on the frosting.

They look so pretty

If you are going to freeze this cookie do not frost them. The chocolate frosting gets cloudy when they are frozen. The taste is there but the aren’t as pretty.

Betty Crocker Blue Raspberry cupcakes

10 Aug

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I had a Betty Crocker blue raspberry cake mix that I thought my grandchildren would like because it was blue. But, I couldn’t use it because it contained milk.

So I had to make it into an adult snack.

Make the mix according to the box directions except DO NOT USE THE WATER.

Instead I used a container of berry yogurt that was almost expired.

Mix 2 tablespoons of flour with 2 cups of mixed berries.

I used a lot of blueberries, some blackberries and just a few raspberries.

After the batter is mixed fold in the berries.

Line a jumbo muffin pan with oversize paper liners and put two full tablespoon into each cup.

Do not use more than that .

If you want to make 12 cakes use a little less in each cup.

Bake at 350 degrees for about 30 minutes.

Start checking after 28 minutes.

My first batch took 33 minutes and my second batch took 30 minutes.

Cool.

I just put more berries on the top instead of frosting.

This is a pretty good portioned snack instead of a big cake.

Chocolate Caramel Cookies

8 Aug

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Sometimes it doesn’t pay to bake from scratch.

This is one of those times.

Go to your nearest Stop and Shop and buy as many packages of the cookie mix as you can.

It is in the refrigerator section.

Follow and directions and hope you have enough for the next day.

Thank you Stop and Shop and please don’t discontinue these.

Ninja Turtle Cookies

11 Jul

Betty Crocker has done it again.

She makes a non dairy cookie mix.

My grandson went crazy over this plain sugar cookie.

Just follow the directions on the box.

From start to finish including baking it took maybe 3o minutes .

These cookies are so cute.

Enjoy.