Chocolatefootballcerealcookies Recipes

CHOCOLATE SHORTBREAD FOOTBALLS

Steps:

• Cream together the butter and sugar for 5 minutes. Add the cocoa and flour and mix together well until it combines. Allow to rest for 1 hour, covered in plastic.
• Preheat oven to 350 degrees F.
• With a rolling pin, roll the dough to 1/4-inch thickness and with a cookie cutter shaped like a football, cut the dough into footballs. Place on parchment paper on cookie sheet and bake for 10 minutes. Turn the sheet and bake another 5 minutes. Allow to cool.
• Mix together the mascarpone and 2 tablespoons of confectioners' sugar until well blended. Spread a little of this mixture on 1 football and top with a second football to make a sandwich. Continue spreading the mixture until all cookies are used.
• To make the royal icing, combine the 1 cup of confectioners' sugar with the egg white. Mix until the consistency is very smooth. Pour icing into a piping bag fitted with a round #1 tip. Pipe a football lace design on the cookies. Let dry.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CHOCOLATE FOOTBALL CEREAL COOKIES

Steps:

• Microwave chocolate, corn syrup and butter in large microwaveable bowl on High 2-1/2 minute Stirring after 1-1/2 minutes. Blend in vanilla.
• Add cereal: Mix well. Cool 10 minute Shape into 18 (3 inch long) football shapes with lightly moistened hands. Place on wax paper and cool completely.
• Use decorating gel to add laces. Let stand until laces are firm.

GAME DAY CHOCOLATE CAKE

Steps:

• For the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter and line the bottom of 9 by 13-inch cake pan with parchment paper, overlapping on 2 sides to create flaps.
• Put chopped the chocolate in a bowl. Heat cola just to a simmer over low heat and pour over chocolate. Let stand for 5 minutes; stir until smooth.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
• In another large bowl, beat the eggs and sugar with an electric mixer on medium speed until slightly thickened and pale, about 3 minutes. Gradually add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs. Beat on low until combined well, but not aerated. Add the flour mixture and continue to beat until just combined. (Stir lightly with a rubber spatula to remove any pockets of flour.) Pour the batter into the prepared pan and bake until the cake springs back lightly when touched, and a tester inserted in center comes out clean, about 40 minutes.
• Cool cake completely in the pan on a rack. Run a knife around edge of the pan and invert cake onto a rack. Carefully remove parchment paper and cool completely. (The cake may be made in advance, tightly wrapped and kept at room temperature for up to 2 days.)
• Whisk the flour and salt in a medium bowl.
• Beat the butter and sugar in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
• Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 4 hours and up to overnight.
• Generously flour a clean work surface. (Tip: for a nice, even layer of flour, sift flour over work station.) Roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough that the dough stays chilled. (If dough gets warm and soft, put it in refrigerator on a lined baking sheet to chill, about 30 minutes.) Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Lightly dust off excess flour with a dry pastry brush. Refrigerate the formed cookies for at least 30 minutes. (Excess dough can be gathered together, pressed into a disk, chilled and rerolled.)
• Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms and sides are barely golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.

CRUNCHY NO-BAKE CEREAL COOKIES

Steps:

• Line a large baking tray with parchment paper. Pour cereal into a large bowl.
• Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
• Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.

FUDGY CHOCOLATE CRACKLE COOKIES

Steps:

• Mix 1 cup sugar, eggs, oil, and vanilla together in a large bowl until well blended. Stir in melted margarine. Stir in flour, cocoa, baking powder, and salt. Mix until well blended. Stir in white chocolate chips. Mix until well blended.
• Cover and chill until dough is firm enough to shape into balls, about 1 hour.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C).
• Roll dough into 1 1/2-inch balls. Roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until crackled on top and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.