Cookies & Cream Chocolates

Cookies & Cream Chocolates

 Ingredients

• White chocolate: 150 gr. (chopped)
• Cream: ½ cup
• Oreo cookies: 4-6 (chopped)
• Light corn syrup: 1 tsp optional
• Melted white chocolate for coating, as required.
  

Method

• Prepare white chocolate ganache.Put chopped white chocolate in a bowl. Heat cream & pour over the white chocolate, add light corn syrup. Let sit for a while till chocolate softens. Stir to mix. Add chopped cookies.Pour melted white chocolate in the chocolate mold. Tap to take out air bubbles. Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted white chocolate. Chill till set. Take out from the mold & store in the fridge.

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Ginger Nut cookies

Ginger Nut cookies

Ingredients

• Butter 5 ounces
• Caster sugar 7 ounces
• Golden syrup 3 tbsp
• Ginger powder 2 tsp
• Orange essence ½ tsp
• Pinch of salt
• Egg 1
• Self raising flour 12 ounces or 3 cups
• Soda by carb 1 tsp

Method

• Sieve together self raising flour and soda by carb, beat butter and caster sugar till light and fluffy, add in golden syrup, orange essence, ginger powder, pinch of salt and 1 egg. Beat all together for 2 to 3 minutes, now fold in the sieved mixture of self raising flour and soda by carb, and mix slightly. Form into dough, make into balls, slightly pressed, and mark with your finger. Put in an oven tray lined with butter paper, leave space in between cookies. Bake on 180 degree C for 12 to 15 minutes.

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Mocha Shake

Mocha Shake

Ingredients

• Milk 1 cup
• Vanilla ice cream 4 scoops
• Drinking chocolate 3 tbsp
• Instant coffee 1 ½ tsp
• Sugar 2 tbsp
• Black cookies crushed 6 to 8

Method

• Blend altogether.

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Fudgy Ice Cream Trifle

Fudgy Ice Cream Trifle

Ingredients

• Brownies 4 cut into small pieces
• Vanilla ice cream 1 liter
• Oreo cookies crushed 1 cup
• Chocolate sauce 1 cup

Method

• Put brownies in a serving dish, spread with ice cream, thin layer of chocolate sauce, sprinkle with crushed oreo biscuit, freeze until firm, serve chilled

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Strawberry chocolate shot glasses

Strawberry chocolate shot glasses

Ingredients

• Vanilla custard 2 cups
• Jell-o Chocolate pudding mix 1 packet
• Chilled milk 2 cup
• Strawberries chopped 2 cup
• Sugar ½ cup
• Lemon juice 2 tbsp
• Oreo cookies 1 cup
• Fresh cream whipped 1 cup
• Chocolate grated 150 gm
• Cream 200 gm

Method

• Mix 2 cups chilled milk with 1 cup jell-o chocolate pudding, beat till chill, melt 100 gm chocolate with 3 tbsp cream to make genache, cook 2 cups strawberry chopped with ½ cup sugar, also add 2 tbsp lemon juice, keep aside.

To assemble

• In shot glasses first put 2 tbsp of vanilla custard in each glass then the strawberry, pipe chocolate pudding mixture, top with genache and 1 put Oreo for garnishing with piped cream. Serve chilled.

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Oatmeal Chocolate Chip Cookies

This is my favorite way to eat oatmeal. In a cookie!

Warm cookies and cold milk, what a perfect combination!

 A favorite after school welcome home treat. I bake up one cookie sheet at a time.

After the batter is mixed, I roll them into little balls. I store them in a container in the refrigerator. That way I can then bake up as many as we want at a time. Fresh baked warm cookies, anytime!

 It's extra easy if you have a stand mixer. If not, a hand mixer works for most of the steps.

Adding the oatmeal, chocolate chips and chopped pecans last.

You will have a stiff batter. You can also do this part by hand with a good spatula or wooden spoon.

I use a meatball scoop to get even size balls.

Flatten them slightly and bake. Reserve the rest to bake later if you like. Sometimes I like to have them with coffee for breakfast!

OATMEAL CHOCOLATE CHIP COOKIES
1 C (2 sticks) butter, room temperature
3/4 C light brown sugar
1/2 C white sugar
2 eggs
2 t vanilla
1-1/2 C flour
1 t baking soda
pinch salt
1 t cinnamon
3 C oatmeal (quick cook)
2 C (12-oz bag) chocolate chips
1 C chopped pecans

Beat together butter and sugars on medium speed until fluffy. Beat in eggs and vanilla. Add flour, soda and cinnamon on low speed. Stir in oats, chocolate chips and nuts. Drop heaping T onto baking sheet. Use a meatball scoop if you have one. Flatten slightly. Bake @350º for about 12-15 minutes. Remove from oven and let rest on cookie sheet for 2 minutes them remove. Enjoy them warm!

Links: Sumos Sweet Stuff, Designs By Gollum, The Charm Of Home, Common Ground,

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Oatmeal Pecan Jam Bars

 Bar cookies are a classic lunch box treat.
These are good anytime!

I used seedless raspberry jam, because
that's my favorite.

You can either mix this in a food processor,
with a mixer, or with your fingers.

A few zaps, scraping down the sides as

you go to get it combined.

  Everything in at once.

 Break up any large clumps.
Reserve 1 cup of this mixture.

Press the remaining into the bottom of a greased
(use the butter wrapper) 9x13 pan.

 If your pecans aren't already chopped, put
them in the the processor and pulse a few times.

Then add the reserved crumb mixture and

pulse again to combine.

 Spread 1 cup of your favorite jam onto
the bottom crust.

 Spread evenly and then top evenly with

 the remaining crumb-pecan mixture.

 Bake @350º for about 35 minutes.

 Or until the crust is golden and the jam is
bubbling through in a few places.
Let cool for 25 minutes before cutting.

Oatmeal~Pecan Jam Bars
3/4 C chopped pecans
3/4 C brown sugar
3/4 C butter, cold and cut up
1-1/2 C flour
1-1/2 C oatmeal
1 t cinnamon
1/2 t baking soda
1/2 t sea salt
1 C jam ~ I love raspberry!
Mix together the brown sugar, flour, oats, salt
soda, and cinnamon in a large bowl. Cut in the cold
butter with your fingers until the mixture gets
crumbly.  You can use a food processor. Reserve
about 1 C of the mixture and press the rest into
a greased (I use the butter wrapper for this)
 9x13 pan. Spread the jam evenly over the
bottom crust. Combine the chopped pecans with
 the reserved crumb mixture and sprinkle
over the top. Bake @350º for 35-40
minutes. Let cool for 25 minutes, then cut
into bars or squares.

Enjoy!

Links: Between Naps On The Porch,
Designs By Gollum

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Ginger Cookies

Here's an easy cookie recipe that will have your
 whole house smelling like a bakery. 

 They are full of spicy cinnamon, ginger, cloves, 

and nutmeg. YUM!

I used a hand  mixer to cream the butter and sugar,

then added the egg and honey. Mix well.

Dump all the dry ingredients into a sifter.

 Add to the the bowl and mix well. 

I chilled the dough to  make it easier to handle.

 Roll into 1" balls and then roll in sugar.

 Place on an ungreased cookie sheet and bake

 @375 for 9 minutes....that was 

the perfect time for me.

 Cool on the sheet for 5  minutes before removing.

Remove to a wire rack to cool completely before

 storing in an airtight container. Of course you'll

want to eat one or two while they're still warm

with your tea or coffee. 

Delicious! 

You  might as well double the recipe because

they are great for sharing and they go fast!

Ginger Cookies

3/4 C Butter (1-1/2 sticks or 6oz)

1 C white sugar

1 egg

1/4 C honey or molasses

Beat all together then add the 
dry sifted ingredients 

2-1/4  C sifted flour

1/2 t ginger

1/2 t ground cloves

1/2 t nutmeg

2 t cinnamon

1/4 t salt

2 t baking soda

Mix well and refrigerate for about

 30  minutes to make rolling easier.

Roll into 1" balls and roll in a plate of sugar

(about 1/4 C ). Place 2" apart on an 

ungreased cookie sheet. Bake @375 for

 9 minutes. Let cool on the sheet for 5 minutes

 before removing to a wire rack to cool.

Store in an airtight container.

Enjoy!

Links: My Romantic Home

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Favorite Chocolate Chip Cookies

Lets pretend that we are just coming home 

from school and have a big plate of 

warm cookies and cold milk waiting for us.

They are so easy to mix up.

 Start with room temperature butter, 

beat in the sugars, then add the egg.

 Beat until fluffy. Mix in vanilla.

 Add the flour, baking soda and salt thru a sifter.

 Dump in the chocolate chips.

 Mix just until everything is incorporated.

 Use a teaspoon full and space 2" apart.

 I sometimes use parchment paper. 

An un-greased baking sheet is all you'll need.

 Bake @375 until lightly golden around the edges.

 Cheers!

 Scratch and Sniff.....just kidding!

 I chill the remaining dough and when firm enough 

I roll it into walnut-sized balls. 

I then freeze or refrigerate 

to bake more warm cookies the next day.

That's how we roll!

They don't last long!

Mom's Chocolate Chip Cookies

1 stick butter, softened
1/2 C brown sugar
1/4 C white sugar
1 egg
1 t vanilla
1-1/2 C flour
1/2t baking soda
pinch salt if using unsalted butter
1 C chocolate chips, semi-sweet


Set the butter in a bowl to reach room temperature. Add sugars and beat with an electric mixer until blended. Add the egg and beat until creamy. Beat in the vanilla.
Add the flour, soda , and salt thru a sifter. Add the chocolate chips. Beat again
until everything is well mixed. Drop by using a rounded teaspoon full of batter onto
 an un-greased cookie sheet 2" apart.
Bake at 375 for 10-12 minutes, until golden around the edges.
Optional add-ins: 1/2C walnuts or pecans lightly toasted and chopped.

(when you double the recipe use 3/4C brown sugar and 3/4 C white sugar)

tip: roll chilled dough into walnut-sized balls, refrigerate or freeze to bake up fresh warm cookies anytime!

Enjoy!

P.S. Don't forget to enter my giveaway for

Tumbleweed Pottery. Click HERE.

Tumbleweed is also giving my readers a 

discount all during May for 20% off!  

Stock up on gifts!

To get the 20% discount use the 

coupon code: maydays


Links: A Stroll Thru Life

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