28 min 20 min prep
30-36 Cookies
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies2
tablespoons sugar
Preheat oven to 375 degrees. . In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.
Place on parchment paper lined cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack
Friday, July 24, 2009
Lemon Pound Cake
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt3
sticks unsalted butter at room temperature
2 1/4 cups sugar
6 large eggs
1 cup milk
1 1/2 TB lemon zest
1 tsp. pure lemon extract
1/2 cup fresh lemon juicePreheat oven to 300F.
Butter and flour a 12-cup Bundt pan. Sift the flour, baking powder and salt together twice.
Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.
Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.
1/2 tsp baking powder
1/4 tsp salt3
sticks unsalted butter at room temperature
2 1/4 cups sugar
6 large eggs
1 cup milk
1 1/2 TB lemon zest
1 tsp. pure lemon extract
1/2 cup fresh lemon juicePreheat oven to 300F.
Butter and flour a 12-cup Bundt pan. Sift the flour, baking powder and salt together twice.
Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.
Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.
Lime Meltaways
12 TBS unsalted butter, room temperature
1 cup confectioners’ sugar2
limes, grated zest of
2 TBS lime juice, freshly (I like to use 3)
1 tbsp vanilla extract
1 3/4 cups + 2 TBS all-purpose flour
2 TBS cornstarch
1/4 tsp salt
Heat oven to 350 degrees.
Cream butter and 1/3 cup sugar together until fluffy. Add lime zest, juice, and vanilla; whip until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt.
Add to butter mixture, and beat on low speed until combined. Roll the dough into two 1 1/4-inch-diameter logs. I held a sheet of parchment on opposite ends, cradling the dough in the middle and rolled it about until it was log-like. Wrap in plastic wrap.
Chill at least 1 hour.
Place remaining 2/3 cup sugar in a resealable plastic bag. Remove dough from refrigerator and slice into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks. Frozen dough can keep up to 2 months.
1 cup confectioners’ sugar2
limes, grated zest of
2 TBS lime juice, freshly (I like to use 3)
1 tbsp vanilla extract
1 3/4 cups + 2 TBS all-purpose flour
2 TBS cornstarch
1/4 tsp salt
Heat oven to 350 degrees.
Cream butter and 1/3 cup sugar together until fluffy. Add lime zest, juice, and vanilla; whip until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt.
Add to butter mixture, and beat on low speed until combined. Roll the dough into two 1 1/4-inch-diameter logs. I held a sheet of parchment on opposite ends, cradling the dough in the middle and rolled it about until it was log-like. Wrap in plastic wrap.
Chill at least 1 hour.
Place remaining 2/3 cup sugar in a resealable plastic bag. Remove dough from refrigerator and slice into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks. Frozen dough can keep up to 2 months.
Lemon Chicken with Rice
4 chicken breasts
2 tablespoons butter
4 tablespoons flour4 cups chicken broth
1 cup milk or half-and-half
1/4 teaspoon nutmegpinch cayenne pepper
3 tablespoons fresh lemon juice
1 cup rice
Rinse the rice and combine with 2 cups of the chicken stock in a medium pot. Bring to a boil then simmer until the liquid is absorbed and the rice is tender, adding water if necessary.
Add peas, if using, towards the end of cooking. In the meantime, melt the butter in a saucepan over medium-low heat until the foam subsides. Add the flour and whisk into the butter, breaking up any clumps. Add the chicken stock, whisking. Bring to a boil, then simmer about 10 minutes. Add the milk, nutmeg, cayenne, 2 tablespoons of the lemon juice, and salt to taste. Bring to a boil and simmer an additional 5 minutes.
Season the chicken breasts with salt and pepper and saute over medium heat until cooked through (alternatively, they can gently poach until cooked). Add the final tablespoon of lemon juice to the rice and taste for seasoning. Slice the chicken and serve on the rice smothered in the sauce.
2 tablespoons butter
4 tablespoons flour4 cups chicken broth
1 cup milk or half-and-half
1/4 teaspoon nutmegpinch cayenne pepper
3 tablespoons fresh lemon juice
1 cup rice
Rinse the rice and combine with 2 cups of the chicken stock in a medium pot. Bring to a boil then simmer until the liquid is absorbed and the rice is tender, adding water if necessary.
Add peas, if using, towards the end of cooking. In the meantime, melt the butter in a saucepan over medium-low heat until the foam subsides. Add the flour and whisk into the butter, breaking up any clumps. Add the chicken stock, whisking. Bring to a boil, then simmer about 10 minutes. Add the milk, nutmeg, cayenne, 2 tablespoons of the lemon juice, and salt to taste. Bring to a boil and simmer an additional 5 minutes.
Season the chicken breasts with salt and pepper and saute over medium heat until cooked through (alternatively, they can gently poach until cooked). Add the final tablespoon of lemon juice to the rice and taste for seasoning. Slice the chicken and serve on the rice smothered in the sauce.
Very Best Blueberry Muffins
Muffin Base:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed [half a stick]
1 1/2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed [half a stick]
1 1/2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Friday, May 15, 2009
Liza's Lemon Sheet Cake
The Cake: Lemon Sheet Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1-1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk
Preheat oven to 325°F. Grease and flour a 13x9x2-inch baking pan. Sift together the flour, baking powder and salt, and set aside.
With an electric mixer, beat the butter at medium-high setting for 2 minutes. Add the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition. Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth.
Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.
The Frosting: Lemon Butter Cream
1/2 c. of butter, room temperature
1 tsp. grated lemon rind
1 tsp. vanilla extractPinch of salt
3 1/2 c. confectioners' sugar
1/4 c. milk1 tbsp. fresh lemon juice
In a mixer bowl, cream the butter, lemon rind, vanilla and salt until light and about 2 minutes. Add confectioners' sugar alternately with milk until the mixture is creamy and smooth, beating well after each addition. Beat in the lemon juice.
This is great for picnics and summer parties!!
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1-1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk
Preheat oven to 325°F. Grease and flour a 13x9x2-inch baking pan. Sift together the flour, baking powder and salt, and set aside.
With an electric mixer, beat the butter at medium-high setting for 2 minutes. Add the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition. Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth.
Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.
The Frosting: Lemon Butter Cream
1/2 c. of butter, room temperature
1 tsp. grated lemon rind
1 tsp. vanilla extractPinch of salt
3 1/2 c. confectioners' sugar
1/4 c. milk1 tbsp. fresh lemon juice
In a mixer bowl, cream the butter, lemon rind, vanilla and salt until light and about 2 minutes. Add confectioners' sugar alternately with milk until the mixture is creamy and smooth, beating well after each addition. Beat in the lemon juice.
This is great for picnics and summer parties!!
Tuesday, December 9, 2008
Dark Chocolate Ginger Cookies
New recipe from another upstate New York girl - Rachel Ray!
1 stick unsalted butter
4 ounces unsweetened chocolate - chopped
1 3/4 cups granulated sugar
1 1/2 cups flour
1/2 cup unsweetend cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs - beaten
3/4 cup candied ginger, finely chopped
1/2 cup mini semi sweet chocolate chips
1 cup confectioners sugar
In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
Meanwhile, preheat the oven to 350°; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.
Place the confectioners' sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets.
Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with the remaining half of the dough.
YUMMMMOOOOO!!!
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