Brownies –everybody’s favourite! Toasting the walnuts before baking the brownies adds more dimension and flavour. Remember, the longer you bake your brownies, the “cakier” they become, so bake to your liking!
Ingredients:
Walnut Chocolate Brownies
1 cup unsalted butter
1 cup cocoa powder
1 3/4 cups sugar
4 egg, room temperature
2 tsp vanilla extract
1 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup walnut pieces, toasted
Directions:
Walnut Chocolate Brownies
Preheat oven to 350 F and grease an 8 x 11 inch baking pan.
Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
Add eggs to mixture, blending well after each addition. Stir in vanilla.
In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
Pour into pan and bake for 35 minutes, until firm when touched.
sábado, 15 de dezembro de 2007
Flower Party Cookies - Anna Olsen
These daintily decorated cookies are perfect for a bridal or baby shower.
Ingredients:
Cookies
1 1/4 cups unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
2 tsp orange blossom water
3 cups all purpose flour
1/2 tsp fine salt
1/2 tsp baking powder
1/4 tsp ground nutmeg
Directions:
Cookies
Beat butter and sugar with electric beaters until light and fluffy, about 2 minutes. Add egg, vanilla and orange blossom water and beat in well.
In a separate bowl, stir flour, baking powder, salt and nutmeg. Add to butter mixture and beat on low speed just until blended. Shape dough into 2 discs, wrap and chill for at least 2 hours.
Preheat oven to 350 degrees F. and line a baking tray with parchment paper.
On a lightly floured surface, roll out dough to ¼ -inch and cut out desired shapes, such as flowers. Place cookies on baking tray, one inch apart and bake for 8 to 10 minutes, until just lightly browned around the edges. Allow to cool completely before icing.
Ingredients:
Cookies
1 1/4 cups unsalted butter, at room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
2 tsp orange blossom water
3 cups all purpose flour
1/2 tsp fine salt
1/2 tsp baking powder
1/4 tsp ground nutmeg
Directions:
Cookies
Beat butter and sugar with electric beaters until light and fluffy, about 2 minutes. Add egg, vanilla and orange blossom water and beat in well.
In a separate bowl, stir flour, baking powder, salt and nutmeg. Add to butter mixture and beat on low speed just until blended. Shape dough into 2 discs, wrap and chill for at least 2 hours.
Preheat oven to 350 degrees F. and line a baking tray with parchment paper.
On a lightly floured surface, roll out dough to ¼ -inch and cut out desired shapes, such as flowers. Place cookies on baking tray, one inch apart and bake for 8 to 10 minutes, until just lightly browned around the edges. Allow to cool completely before icing.
Chocolate Walnut Brownie Neapolitan - Anna olsen
Brownies –everybody’s favourite! Toasting the walnuts before baking the brownies adds more dimension and flavour. Remember, the longer you bake your brownies, the “cakier” they become, so bake to your liking!
Ingredients:
Brownie
1 cup unsalted butter
1 cup cocoa powder
1 3/4 cup sugar
4 egg, room temperature
2 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
0.67 cup walnut pieces, toasted
1 L strawberry ice cream
Directions:
Brownie
Preheat oven to 325 F and prepare 2 greased 2 x 3 1/2-inch loaf pans (or 1 4 x 8-inch loaf pan).
Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
Add eggs to mixture, blending well after each addition. Stir in vanilla.
In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
Pour brownie batter into pans and bake for 40-45 minutes, until firm when touched. Allow to cool.
Thaw ice cream for 5 minutes, just to soften.
Remove brownies from loaf tins. Wipe tins and line with plastic wrap. Slice each loaf horizontally in half. Place bottom half back into each tin. Spoon ice cream onto brownie in tin and spread into corners. Top ice cream with other half of brownie. Wrap and freeze until ready to serve (brownie should not freeze completely due to high sugar content).
Ingredients:
Brownie
1 cup unsalted butter
1 cup cocoa powder
1 3/4 cup sugar
4 egg, room temperature
2 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
0.67 cup walnut pieces, toasted
1 L strawberry ice cream
Directions:
Brownie
Preheat oven to 325 F and prepare 2 greased 2 x 3 1/2-inch loaf pans (or 1 4 x 8-inch loaf pan).
Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
Add eggs to mixture, blending well after each addition. Stir in vanilla.
In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
Pour brownie batter into pans and bake for 40-45 minutes, until firm when touched. Allow to cool.
Thaw ice cream for 5 minutes, just to soften.
Remove brownies from loaf tins. Wipe tins and line with plastic wrap. Slice each loaf horizontally in half. Place bottom half back into each tin. Spoon ice cream onto brownie in tin and spread into corners. Top ice cream with other half of brownie. Wrap and freeze until ready to serve (brownie should not freeze completely due to high sugar content).
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