A Tasty Treat For Your Sweet Tooth - Mocha Sandwich Cookie

Do you have a fetish for sweet snacks? Then mocha sandwich cookies will definitely appeal to your taste buds.

To prepare the cookies, you will need:
half a cup or 4 ounces of softened unsalted butter,
1 and 2/3 cup or 7 and a 1/2 ounces of all purpose flour,
half a teaspoon of baking powder,
6 tablespoon heaped brown sugar,
3/4 ounces or 1/4 cup of cocoa powder,
1 large egg,
a little less than a cupful of powdered sugar,
1/4 teaspoon of salt and a table spoon of vanilla essence.

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For the mocha filling of the sandwich cookies you will require:
a tablespoon of instant espresso,
4 tablespoon or 2 ounces of cream cheese,
1/4 cup or 3/4 ounces of cocoa powder,
2 ounces or 4 tablespoon of softened unsalted butter,
6 ounces or 1 and 1/2 cups of confectioner's sugar and
a teaspoon of vanilla essence.

All these ingredients are quite easily available at local markets within a reasonable price.

Once you have all the ingredients with you, start making the chocolate cookies. In a mixing bowl, sieve in all purpose flour, baking power, salt and cocoa powder. Next beat the butter and the sugar together for couple of minutes into a fluffy and smooth mix. To it add one egg and vanilla essence. Keep on blending the mixture well while adding the egg. Next add the dry mixture of flour, cocoa powder, baking powder and salt. Give it a thorough mix to avoid lump formation. Once the cookie dough is ready split it into two equal proportions. Cover one half of the dough with a plastic sheet and put into the fridge. Take the remaining bit of dough and flatten it between 2 greased sheets using a rolling pin. Make sure the flattened dough is of about 1/8th inch thick. Refrigerate the flattened dough for about half an hour until it becomes nice and firm. Take out the remaining cookie dough out of the refrigerator and repeat the same process. Cut the refrigerated dough into medium round shapes, using a cookie cutter. Arrange the cookies on a baking tray lined with greased paper keeping them about an inch away from each other. Make sure that the cookies are firm enough before you place them into the oven. Next heat your oven at a temperature of 350 degree. Place the baking tray with the cookies right at the center of the oven and bake for 5 to 6 minutes. The cookies should come out nice and brown.

For the filling, melt the espresso in warm water and let it cool for some time. Whip in cream cheese and butter along with the espresso and mix it until it becomes nice and soft. Next add half of the powdered sugar and vanilla essence to the mixture and beat it till it gets a soft texture. Finally, add the rest of the sugar and the cocoa power and blend for a minute or so.

Before serving, spread a nice helping of the mocha filling onto a cookie and place another one on top of it like a sandwich.

A Tasty Treat For Your Sweet Tooth - Mocha Sandwich Cookie

12 OUNCES EQUALS

Yummy Old Fashion Cookie Recipes - Maple Nut Triangles and Date Pecan Ball Cookies

Forget those bagged cookies in the grocery store and make your family some delicious old fashion cookies using my Maple Nut Triangles recipe. This maple flavored cookie with walnuts and chocolate frosting is well worth your time. If you aren't fond of maple, try the Date Pecan Ball Cookies. These delicious little gems, rolled in powdered sugar, are very tasty.

MAPLE NUT TRIANGLES

12 OUNCES EQUALS

Bake at 350 degrees for 10 to 12 minutes.

Cream together.....1 cup butter, 2/3 cup firmly packed brown sugar, 1 tsp maple flavoring, and 1/2 tsp salt. Cream well.

Add gradually......2 cups sifted Pillsbury (of course) all-purpose flour and 3/4 cup finely chopped walnuts. Mix thoroughly and chill dough for a few minutes for easy rolling.

Divide dough into three equal parts

Roll out..........1 part at a time on a floured surface. Roll into a large rectangle 12 x 9-inches in size. Cut rectangle into twelve 3x3-inch squares. Cut each square in half, diagonally, to make two triangle. Place on ungreased baking sheets.

Bake..............in moderate 350 degree oven for 10 to 12 minutes. Cool on baking sheet 1 minute. Cool thoroughly on wire rack. Frost with chocolate frosting (recipe follows). Garnish with 1/3 cup finely chopped walnuts.

CHOCOLATE FROSTING:

Melt a 1-ounce square of chocolate in top of a double boiler over boiling water. Add 2/3 cup sweetened condensed milk. Continue to cook 5 minutes, stirring constantly, until thick. Add 1 teaspoon cold water, 1/2 teaspoon vanilla and 1/2 teaspoon maple flavoring. Continue cooking and stirring until of spreading consistency.

DATE PECAN BALL COOKIES

1 cup butter, softened
1/2 cup sugar
2 tsp vanilla
2 cups sifted flour
2 cups ground pecans
1 cup whole date, cut up
powdered sugar for rolling cookies

Cream butter and sugar together. Add vanilla to sugar mixture and stir to mix in. Add the flour and mix well. Fold the pecans and dates into the mixture. Using a teaspoon, take dough into your hands and roll into balls. Refrigerate balls for 1 to 2 hours. Bake balls in a preheated 350 degree oven on a greased cookie sheet for approximately 20 minutes. Remove cookies from pan and roll into powdered sugar. After cookies have cooled, sprinkle more powdered sugar over them.

Enjoy!

Yummy Old Fashion Cookie Recipes - Maple Nut Triangles and Date Pecan Ball Cookies

12 OUNCES EQUALS

tasty Nutella Cookie recipe

It is without fail too lengthy to account for on every Nutella cookie method and its cooking procedures. A brief description about the coarse types of Nutella cookie will most probably help.

The first type is the Nutella Crater Cookies. To make about 24 cookies, you will need 12 ounces of icing sugar, a quarter teaspoon of salt, one teaspoon of vanilla, two ounces of cocoa powder and three egg whites at room temperature. The recommended baking temperature is 350 degrees Fahrenheit and 15 minutes of baking time.

12 OUNCES EQUALS HOW MANY CUPS

Next is the Nutella Linzer Cookies. The cookie ingredients contain two cups or more of all-purpose flour, half teaspoon of baking powder, three-quarter cup of toasted hazelnuts, two tablespoons or more of confectioner's sugar, half a quarter of salt, a pinch of ground cinnamon, half cup of unsalted butter, a quarter cup of granulated sugar, one large egg, half cup of nutella and one teaspoon of pure vanilla extract. Bake the cookies using 375 degrees Fahrenheit for 8 to 10 minutes or when the cookies turn pale golden in color.

Another type of cookie is the Nutella Chocolate Hazelnut Cookies. The required ingredients will be one and a half cups of flour, half teaspoon of baking powder, one teaspoon of baking soda, a quarter teaspoon of kosher salt, butter at room temperature, sugar, chocolate hazelnut spread, one egg, light brown sugar and one teaspoon of vanilla extract and three-quarter chopped, toasted and skinless hazelnuts. By using the oven temperature of 375 degrees Fahrenheit, bake the cookies for 10 to 12 minutes.

Nutella Cookie Bar is also one of the favorites. To make this cookie, put in order the cookie ingredients which contain one and a half sticks of softened butter, three-quarter cup of brown sugar, three-quarter cup of white sugar, two eggs, one teaspoon of vanilla, half teaspoon of salt, one teaspoon of baking soda, 13 ounces jar of Nutella, one pound bad of M & M's and four to eight candy bars, depending on your preference. The cookies should be baked at 350 degrees Fahrenheit for 10 to 12 minutes.

Another Nutella cookie method is the Nutella Cherry Oat Bars. Here you will need half cup of softened butter, one egg, considerable of light brown sugar, considerable sugar, one teaspoon of vanilla extract, one and a quarter cups of flour, a quarter teaspoon of salt, half teaspoon of baking powder, half cup of Nutella, a quarter cup of chopped hazelnuts, one and oats and three-quarter cup of preserved cherries. For this cookie, bake for 25 to 30 minutes using 350 degrees Fahrenheit.

tasty Nutella Cookie recipe

12 OUNCES EQUALS HOW MANY CUPS

Healthy Halloween Cookie Cake Recipes - How to Bake Yummy Tummy Fillers 4 Trick Or Treat Ghouls

Do you find every year when Halloween night comes around, not only do you have to cater for your own clan, but everyone else's too? I refer to those little freaky spooks, devils, monsters and imps that come a calling to your door trick or treating.

You can never know how many callers you will have on the evening, so more times than not you will either end up buying too many treats, or heaven forbid not enough. Did anyone ever tell you what "TRICK" stands for!

12 OUNCES EQUALS

This Halloween play it safe and make your own treats to give to the kids October 31st.

A sure way to make "everyone else's" children happy is give them cookies or cake of the healthy kind that you have made yourself. And the plus to doing this is, is nothing will go to waste because depending on the foods you bake for trick and treat night can likely be put in the freezer.

Cake and cookie treats you will find every ghoul will gladly remove their mask for, so bear this in mind mom and dad if your little Dracula or Zombie flatly refuses to take off his or her scary Halloween costume for bed.

Below are some simple to bake yummy healthy Halloween cookie/cake recipes

HALLOWEEN PUMPKIN CHIP COOKIES

Ingredients

1 cup pumpkin 1 egg 1/2 cup any kind vegetable oil 1 cup sugar 2 tsp. baking powder 2 cups all purpose flour 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. baking soda 1 tsp. milk 1 tsp. vanilla 1 cup white chocolate or butterscotch chips 1/2 cup walnuts or pecans, finely chopped

Baking Instructions

Preheat oven to 370F.

Note: If using butterscotch chips, use butter rum extract or butterscotch schnapps rather than vanilla for extra flavour.

Mix pumpkin, egg, oil and sugar. Combine and beat flour, baking powder, cinnamon and salt; gradually add to first mixture. Dissolve the baking soda in milk and add to batter. Stir in chocolate (or butterscotch) chips, nuts and vanilla.

Drop by the teaspoonful onto lightly greased baking sheets.

Bake at 370F degrees for approx 10 to 12 minutes.

Recipe can be doubled even tripled which is something you need to consider doing if you are to keep up with the number of witches and wizards that are likely to knock at your door trick or treating on Halloween night.

Freeze leftover cookies, somehow I don't think you will need to do this if the kids come back dressed as Oliver Twist asking for more.

STRAWBERRY GHOSTS

Ingredients

30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup mini semisweet chocolate chips

Instructions

Rinse strawberries and dry using paper towels. In a microwave bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract. Dip strawberries in chocolate mix; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Quickly press chocolate chips into coating for eyes. Freeze for approx 5 minutes. In the microwave, melt remaining chocolate chips until it is smooth. Using a toothpick prick into melted chocolate and draw a mouth on each face.

Nutrition Facts: 1 strawberry equals 54 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 8 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

FRANKENSTEIN CUPCAKES

24 Servings

Ingredients

1 to 2 16 ounce tins of chocolate frosting
Cupcakes of your choice
Marshmallows
Corn syrup
Green and black sprinkles
M&M's miniature baking bits
Candy coated liquorice

Directions

Cover cupcakes with frosting. Spread a light coating of corn syrup over marshmallows. Roll sides of marshmallows in green sprinkles; dip tops in black. Place a marshmallow in the center of each cupcake. For eyes, attach baking bits to the face of each marshmallow with a little amount of frosting; pipe pupils using frosting. Attach liquorice candies to sides of head for bolts. Pipe frosting onto faces for mouths and stitches as desired..

BONE BISCUITS

34 Servings

Ingredients

1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup butter, cut into squares
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless strawberry/raspberry jam

16 to 18 ounces white baking chocolate, chopped

Instructions

Combine confectioners' sugar and cornstarch in baking bowl. Cut in butter until mixture looks like coarse crumbs. Add eggs and beat. Add extract and whisk. Combine flour and salt; gradually add to sugar mixture and blend well. Shape dough into a ball; flatten into a disk shape. Wrap in plastic wrap; and allow to cool in the fridge for 30 minutes. On a floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350 for 8-10 minutes or until edges start to turn brown. Remove and then allow them to cool.

On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the middle; top with remaining cookies. Melt white chocolate in microwave at 70% power for 60 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip each bone cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts: 1 cookie equals 155 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 54 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.

Make sure the little ones clean their teeth after eating their treats. Although they are all healthy recipes, children couldn't care a less whether they are or not just as long as they are yummy that is all that matters to a kid, and this is why it is up to you to inform the Halloween ghost or fiend in your midst that even ghouls and witches clean their teeth, because how else could they eat their bat and mice stew

Go on be devil and get baking to avoid the "trick" by giving a "treat".

Healthy Halloween Cookie Cake Recipes - How to Bake Yummy Tummy Fillers 4 Trick Or Treat Ghouls

12 OUNCES EQUALS