Friday, August 19, 2011

Pancake Supper Fundraiser Silent Auction baskets

Recently, we participated in a great benefit fundraiser for two local families, including my sweet friend Misty McElhannon, and in addition to helping out in the kitchen, I contributed two "baskets" for the silent auction portion of the evening. One basket was a "Bake Sale" basket full of goodies you might find at a bake sale and the second basket was a "Chocolate Lovers" basket full of chocolate goodies. I promised some of my long-distance friends (and a few locals who didn't win the baskets!) that I'd post the recipes from those baskets in case anyone wanted to recreate something from them. Here are the recipes, along with my notes in some cases. Some of the recipes are my own creations and some are from other sources which I hope I've appropriately noted. I'll list the basket contents first, then post the recipes... Enjoy!

Bake Sale Basket:

1 dozen sugar cookies on a stick
1 dozen Peanut butter cookie Candy Bars
1 bag caramel corn
2 mini banana bread loaves

1 dozen Pecan Pie brownies
1 dozen oatmeal raisin cookies

Chocolate Lover's Basket:

1 dozen Tia Maria truffles
1 dozen Coffee Cream brownies
1 dozen chocolate bonbon pops
2 lbs fudge
1 jar Mexican Mocha hot chocolate mix + 2 mugs
1 dozen chocolate chubbies
1 loaf chocolate chip pound cake

Bake Sale Basket:

* Exported from MasterCook *

                           Basic Sugar Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             sticks  unsalted butter -- softened
  1                cup  confectioner's sugar
  1                     egg
  1           teaspoon  vanilla extract -- or 2 drops "Princess" flavoring
  2 1/2           cups  flour
  1           teaspoon  salt

Cream butter and sugar in mixer for 2 minutes or until light and fluffy. Add egg and blend well. Add extract/flavoring and blend. Mix flour and salt together in a separate bowl and gradually add to creamed mixture. Put dough into a gallon size Ziploc bag and chill for about 2 hours. Working with about 1/3 of the dough at a time, briefly knead and roll about 1/8-1/4" thick. Cut out shapes. Bake cut out cookies on parchment lined baking trays at 375 for 12-14 minutes. Let cool for 5 minutes before removing to cooling rack to completely cool.

Note: You can also freeze this dough. After mixing, put dough in a gallon size Freezer ziploc bag and freeze. Thaw overnight or for at least a few hours in the refrigerator in the ziploc bag. If too chilled to handle, let sit at room temperature for 30 min-1 hour until workable. Chilled is good so don't let it get too mushy before rolling. If dough is sticky, put back in fridge until re-chilled before trying to roll again.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 8g Fat (51.9% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 93mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

                                            
* Exported from MasterCook *

                     Peanut Butter Cookie Candy Bars

Recipe By     :
Serving Size  : 36    Preparation Time :0:45
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cookie Base
  1              pouch  peanut butter cookie mix -- (1 lb 1.5 oz)
  3        tablespoons  vegetable oil
  1         tablespoon  water
  1                     egg
                        Filling
     1/3           cup  light corn syrup
  3        tablespoons  butter or margarine -- softened
  3        tablespoons  peanut butter
  1         tablespoon  water
  1 1/2      teaspoons  water
  1 1/4      teaspoons  vanilla
                  dash  salt
  3 1/2           cups  powdered sugar
                        Caramel Layer
  1                bag  caramel candy -- (14 oz) unwrapped
  2        tablespoons  water
  1 1/2           cups  unsalted peanuts, dry-roasted
                        Topping
  1                bag  milk chocolate chips -- (11.5 oz)   (2 cups)

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Description:
  "Tastes alot like a Snickers candy bar..."
Source:
  "Betty Crocker"
S(URL):
  "http://www.bettycrocker.com/recipes/peanut-butter-cookie-candy-bars/ec3f7334-a3b9-498a-9966-39fc6246b50c"
Start to Finish Time:
  "2:30"
                                    - - - - - - - - - - - - - - - - - - -


                   
* Exported from MasterCook *

                               Caramel Corn

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             quarts  popcorn -- air-popped
  1                cup  butter
  2               cups  brown sugar -- packed
     1/2           cup  light corn syrup
     1/2      teaspoon  baking soda
     1/2      teaspoon  vanilla

Spread popped corn in a large shallow pan. Put in a 250 degree oven to keep warm. Combine butter, brown sugar, and corn syrup in a 2 qt. sauce pan. Heat over medium until sugar dissolves. Continue to boil to firm ball stage (248 degrees on the candy thermometer), about 5 minutes. Remove from heat, stir in soda and vanilla (will foam) and then pour mixture over warmed corn in a fine stream. Return to the oven for 45 minutes, stirring every 15 minutes. Store in an airtight container.
From Betty Wood Calvert




                                    - - - - - - - - - - - - - - - - - - -



                   
* Exported from MasterCook *

                         Banana Friendship Bread

Recipe By     :RedheadAblaze
Serving Size  : 6     Preparation Time :0:10
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  amish starter -- (see recipe #321840)
  2               cups  flour
  1 1/2           cups  sugar
  1 1/2      teaspoons  cinnamon
     1/2           cup  milk
  3                     eggs
  1                cup  oil -- (or 1/2 cup oil, 1/2 cup applesauce)
     1/2      teaspoon  salt
     1/2      teaspoon  baking soda
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  vanilla
  1                cup  nuts -- chopped (optional)
  2                     bananas

To the batter add 2 bananas, 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or  1/2 oil &  1/2 applesauce),  1/2 tsp baking soda,  1/2 cup milk,  1/2 tsp vanilla, 1 cup sugar, 2 cups flour,  1/2 tsp salt, 1 cup chopped nuts (optional).

Note: It is easier to mix if you combine the dry ingredients (except for sugar and mashed bananas) in another bowl then add it slowly to the batter.

Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix  1/2 cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.

Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.

Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.

Source:
  "Food.com"
S(URL):
  "http://www.food.com/recipe/banana-friendship-bread-322136"
Start to Finish Time:
  "0:01"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 901 Calories; 53g Fat (52.1% calories from fat); 13g Protein; 98g Carbohydrate; 5g Dietary Fiber; 109mg Cholesterol; 454mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 10 Fat; 3 1/2 Other Carbohydrates.

NOTES : If you're sick of making the same bread every 10 days, try this one!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

                      
* Exported from MasterCook *

                        Pecan Pie Supreme Brownies

Recipe By     :
Serving Size  : 24    Preparation Time :0:20
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pecan Topping
     1/2           cup  butter or margarine
     1/4           cup  all-purpose flour
     2/3           cup  packed brown sugar
     1/2           cup  corn syrup
  2                     eggs
  1           teaspoon  vanilla
  3               cups  pecans -- coarsely chopped
                        Brownies
  1          container  brownie mix -- (1 lb 2.4 oz)
                        Water -- vegetable oil and eggs called for on brownie mix box (for cakelike brownies)

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with cooking spray or shortening.

In 2-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup and 2 eggs until well blended. Cook 2 to 3 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.

Make brownie batter as directed on brownie mix box for cakelike brownies; spread in pan. Spoon pecan topping evenly over batter.

Bake 33 to 38 minutes or until center is set. Cool completely, about 1 hour. For 36 brownies, cut into 6 rows by 6 rows. If desired, garnish each brownie with a pecan half.

Description:
  "Everything you love about pecan pie is married with rich fudgy brownies!"
Source:
  "Betty Crocker"
S(URL):
  "http://www.bettycrocker.com/recipes/pecan-pie-supreme-brownies/1ce79e54-aab8-461c-abfb-46e6f088e539"
Start to Finish Time:
  "2:00"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 237 Calories; 15g Fat (55.8% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 97mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


                      
* Exported from MasterCook *

                     Vanishing Oatmeal Raisin Cookies

Recipe By     :
Serving Size  : 24    Preparation Time :0:20
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  unsalted butter -- (1 stick) softened
  6        tablespoons  unsalted butter -- softened
     3/4           cup  firmly packed brown sugar
     1/2           cup  granulated sugar
  2                     eggs
  1           teaspoon  vanilla
  1                cup  all-purpose flour -- (1-1/2)
  1           teaspoon  baking soda
  1           teaspoon  ground cinnamon
     1/2      teaspoon  salt -- (optional)
  3               cups  oatmeal -- (quick or old fashioned, uncooked)
  1                cup  raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.



S(URL):
  "http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeid=474"
Yield:
  "4 dozen"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 8g Fat (37.4% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 108mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Chocolate Lover's Basket:

                      
* Exported from MasterCook *

                            Tia Maria Truffles

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  semisweet chocolate chips
  3        tablespoons  unsalted butter
     1/3           cup  heavy cream
  1           teaspoon  vanilla extract
  2        tablespoons  Tia Maria
     1/2           cup  powdered sugar -- or cocoa powder, ground nuts, sprinkles, etc for topping

In a microwave-safe bowl, combine chocolate, butter and heavy cream. Heat until chocolate is melted, stirring every 30 seconds (about 2 minutes total). Stir until you have a smooth mixture.

Whisk in vanilla and Tia Maria. Pour into a shallow glass pie dish or shallow casserole and cool to room temperature. Cover with plastic wrap and refrigerate for about 2 hours or until firm enough to roll. If refrigerating longer than two hours, the mixture will be hard to work with, so allow the mixture to sit at room temperature until pliable enough to work with.


Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Plastic or latex gloves work well for this. Continue with remaining chocolate mixture. Roll balls in your desired coating. Refrigerate until ready to serve.


                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 107 Calories; 7g Fat (54.5% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 3mg Sodium.  Exchanges: 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

                   
* Exported from MasterCook *

                       Mexican Mocha Hot Cocoa Mix

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  nonfat dry milk powder
  1                cup  sifted powdered sugar -- (1-1/2)
  1                cup  unsweetened cocoa powder -- (1-1/2)
     2/3           cup  instant coffee granules
  1           teaspoon  salt
  1                cup  miniature chocolate chips
  1         tablespoon  cinnamon
  1           teaspoon  cayenne pepper -- optional

Stir all ingredients together in a large bowl. If you like a little heat with your sweet, add the cayenne pepper. Package as desired. Typically I give this in pint or quart sized canning jars with the following label:

For each serving: Place 1/3 cup of mix in a mug. Add 1 cup boiling water, stirring until chocolate chips melt. If desired, top with marshmallows or whipped cream.


                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 128 Calories; 4g Fat (22.9% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 190mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0
                      
* Exported from MasterCook *

                          Coffee Cream Brownies

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the Brownies:
                          
     1/2           cup  butter -- cubed
  3             ounces  unsweetened chocolate -- chopped
  2                     eggs
  1                cup  sugar
  1           teaspoon  vanilla extract
     2/3           cup  all purpose flour
     1/4      teaspoon  baking soda
                          
                        For the Coffee Cream Filling:
                          
  1         tablespoon  heavy whipping cream
  1           teaspoon  instant coffee granules
  2        tablespoons  butter -- softened
  1                cup  confectioner’s sugar
                          
                        For the Chocolate Ganache Glaze:
                          
  1                cup  semi sweet chocolate chips -- ( 6 ounces )
     1/3           cup  heavy whipping cream

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
    In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
    In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
    Spread into prepared baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
    For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
    In the bowl of a stand mixer fitted with the paddle attachment,  cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture.  Spread over brownies.
    For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let  chocolate gancahe set up completely before cutting.

Yields: 16 servings

Description:
  "Rich brownies topped with a creamy coffee buttercream frosting and a decadent chocolate ganache. So rich, so chocolately, so delicious! With three layers of deliciousness, how can you go wrong?"
S(URL):
  "http://sweetpeaskitchen.com/2011/05/22/coffee-cream-brownies/"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 170 Calories; 13g Fat (64.7% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

                   
* Exported from MasterCook *

                          Chocolate Bonbon Pops

Recipe By     :
Serving Size  : 0     Preparation Time :0:30
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    chocolate sandwich cookies with cream filling
  1                cup  pecans -- (1-1/2) toasted
  1         tablespoon  vanilla extract
  1         tablespoon  light color corn syrup
  2        tablespoons  unsweetened cocoa powder
  20                    lollipop sticks
  12            ounces  semisweet chocolate chips
  1         tablespoon  vegetable oil

In large food processor bowl combine cookies and nuts; pulse until cookies are crushed. Add vanilla, corn syrup, and cocoa powder; process until combined.

Line a large baking sheet with parchment paper. Shape cookie mixture in 1-inch balls. Place on baking sheet and freeze for 30 minutes.

Put chocolate chips and oil in a microwave safe bowl and microwave until melted (approximately 2 minutes) stirring every 30 seconds. Dip each stick into chocolate then insert into frozen balls. Put back into the freezer for 20-30 minutes. Reheat chocolate until melted again and dip pops in chocolate. Return to baking sheet. Loosely cover and refrigerate 1 hour or until chocolate is set. Makes 20 pops.

To Store: Place in covered container; refrigerate up to 1 week.

Source:
  "Adapted from Better Homes & Gardens"
S(URL):
  "http://www.bhg.com/recipe/cookies/chocolate-bonbon-pops/"
Copyright:
  "© Copyright 2011, Meredith Corporation . All Rights Reserved | Privacy Policy | By using this site, you agree to our Terms of Service."
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2533 Calories; 190g Fat (61.3% calories from fat); 25g Protein; 245g Carbohydrate; 32g Dietary Fiber; 0mg Cholesterol; 41mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 37 1/2 Fat; 14 1/2 Other Carbohydrates.

NOTES : A lot of people have had problems with this recipe, but here's what worked for me... First of all, use "generic" cookies or Hydrox brand as they have more "fat" than traditional Oreos. Next, make sure to grind the cookies to a very fine crumb, almost a powder, before adding the pecans, then add the nuts and make sure to grind again to a fine crumb before adding remaining ingredients. When forming balls, make sure to SQUEEZE the mixture into balls as this will cause the fat in the cookies and nuts to release, making the mixture moist enough to stick together.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

                   
* Exported from MasterCook *

                                  Fudge

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 1/2           cups  granulated sugar
  12            ounces  evaporated milk
  3             ounces  milk chocolate -- Hershey's bar preferred
  7 1/2         ounces  marshmallow cream
  12            ounces  semisweet chocolate chips
  1              pound  pecans -- chopped

Combine sugar and evaporated milk in a medium saucepan and bring to a boil. Boil for about 7 min. Add remaining ingredients and pour into 9x9 greased pan for "thick" fudge or a 9x13" pan for smaller pieces.

From Betty Wood Calvert




                                    - - - - - - - - - - - - - - - - - - -


                   
* Exported from MasterCook *

                            Chocolate Chubbies

Recipe By     :Caroline Russock
Serving Size  : 0     Preparation Time :0:00
Categories    : Chocolate                       cookies
                desserts                        holiday baking
                holiday sweets

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8        tablespoons  unsalted butter -- (1 stick) cut into 1/2-inch cubes
  9             ounces  semisweet or bittersweet chocolate -- (no more than 62 percent cacao) finely chopped
  3             ounces  unsweetened chocolate -- finely chopped
     1/2           cup  unbleached all-purpose flour
     1/2      teaspoon  baking powder
     1/4      teaspoon  fine sea salt
  3              large  eggs -- at room temperature
  1 1/4           cups  superfine sugar
  2          teaspoons  pure vanilla extract
  2               cups  semisweet chocolate chips -- (12 ounces)
  1 1/2           cups  coarsely chopped pecans -- (5 1/2 ounces)
  1 1/4           cups  coarsely chopped walnuts -- (4 1/2 ounces)

Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.

Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.

Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.

Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.

Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)

Source:
  "Serious Eats"
S(URL):
  "http://www.seriouseats.com/recipes/2010/12/chocolate-chubbies-recipe.html"
                                    - - - - - - - - - - - - - - - - - - -


                   
* Exported from MasterCook *

                        Chocolate Chip Pound Cake

Recipe By     :
Serving Size  : 24    Preparation Time :0:10
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2           cups  all-purpose flour -- plus more for dusting pans
     1/2      teaspoon  salt
  4                     eggs
  4                     egg yolks
  1         tablespoon  vanilla extract
  1 1/2           cups  unsalted butter -- (3 sticks) softened
  2               cups  sugar
  1                bag  semisweet chocolate chips -- (12 ounces)

Heat oven to 325 degrees F. Coat two 9 x 5 x 3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.Divide batter between prepared loaf pans and smooth tops. Bake at 325 degrees F for 1 hour, 12 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.


Source:
  "Family Circle"
S("URL")
  "http://www.familycircle.com/recipe/pound-cakes/chocolate-chip-pound-cake/"


                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 290 Calories; 15g Fat (47.1% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 60mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0










No comments: