Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly?
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten $
1 (16-ounce) can chocolate syrup
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk $
1/2 teaspoon peppermint extract
2 drops green food coloring
3/4 cup semisweet chocolate chips
3 tablespoons butter
1. Preheat oven to 350°.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
“Stop in today and try our Snickers cupcake. It’s a chocolate cupcake with a peanut butter buttercream, drizzled with caramel sauce, sprinkled with peanuts and topped with a snickers bar.”
I saw this post from my favorite Bakery in Hammond IN, and I had to share!
for more info use the link!
melt-in-your-mouth cream cheese sugar cookies
yields 3 dozen cookies
1-3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup or 4 ounces cream cheese, room temperature
1-1/2 cups sugar
3 egg yolks
1/2 teaspoon vanilla extract
Preheat the oven to 350°F and line your baking sheets with parchment paper.
In a medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. In the bowl of your stand mixer beat the butter and cream cheese until well combined. Add the sugar and beat until light and fluffy. Slowly add in the egg yolk one at a time and beat until the batter becomes a pale yellow color and add the vanilla extract. In three additions, beat the dry ingredients into the wet ingredients until just combined and uniform.
Drop 1 rounded tablespoon balls of cookie dough onto your prepared baking sheets leaving approximately 1.5 inches around each ball. These cookies do spread, so be sure to give it some room! Bake for approximately 7-10 minutes or until the outer corners are just barely set (do not let them turn brown!!).