Cointreau Blondies Recipe With Cake Recipe For Hand

BEST BLONDIE RECIPE

Steps:

• Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and spray lightly with nonstick cooking spray.
• In a large bowl, stir together melted butter and brown sugar until smooth. Add egg and vanilla and stir until well combined.
• Measure out flour, baking powder and salt. Put into bowl right on top of wet ingredients, then stir until just combined.
• Spread batter into prepared pan. Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out with moist crumbs. The blondies will be slightly browned around the edges. Cool for at least 20 minutes in the pan before lifting the blondies out of the pan by grasping the edges of the parchment paper. Set on a wire rack to finish cooling.
• Cut into squares and store in an airtight container.

COINTREAU MELT-IN-YOUR-MOUTH CAKE

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
• Beat well for 10 minutes.
• Pour into lightly greased bundt pan.
• Bake at 350 for 45- 60 minutes until done.
• Let stand 10 minutes.
• Turn out of pan.
• While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
• Pour over cake while cake is still warm.
• To serve, top each slice with fresh raspberries and a sprinkle of orange peel.

COINTREAU BLONDIES

Steps:

• Preheat oven to 350°F.
• Line a 9 inch square baking pan with waxed paper, then grease the paper.
• Melt white chocolate and butter in a double boiler over hot, but not boiling water.
• Stir mixture occasionally until smooth. Set aside.
• In a large mixing bowl, beat eggs until foamy.
• Add sugar, Cointreau, vanilla extract, orange zest, melted chocolate and butter slowly.
• Fold in flour, salt, dried apricots, chocolate chips and macadamia nuts until well combined.
• Spoon mixture into the prepared pan.
• Bake 25 minutes.
• Cool bars in pan.
• Icing:.
• Melt all ingredients in a double boiler and mix well until smooth.
• Pour over the bars in the pan.
• Refrigerate overnight so that the icing will solidify.
• Using the wax paper as an aid, lift the bars from the pan.
• Use the blade of a pastry scraper or a knife to cut the bars into small squares or triangles.
• These are best served at room temperature.

ORANGE COINTREAU CAKE

Steps:

• For genoise: Preheat oven to 375°F.
• Lightly butter and flour a 9 inch cake pan.
• Beat eggs and sugar in large, heatproof bowl until well-blended.
• Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
• Return bowl to mixer and beat until cool and quadrupled in volume.
• Gently fold in flour, then butter, do not overmix.
• Pour into prepared pan.
• Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
• Invert onto rack and let cool.
• For custard: Finely grate zest off the 2 oranges; reserve oranges.
• Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
• Scald milk.
• Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
• Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
• Add peel.
• Place plastic wrap directly onto surface and cool completely.
• To assemble: Cut cake into 3 even layers using a long, serrated knife.
• Brush each layer with some of the Cointreau.
• Set 1 layer on a cake plate and spread with half of custard.
• Repeat with second layer.
• Add third layer.
• Frost top and sides with whipped cream.
• Thinly slice and remove membranes from sections of reserved oranges.
• Try to make attractive pieces.
• Decorate top of cake with these if desired.
• Refrigerate until ready to serve.

COINTREAU BLONDIES

Steps:

• Grease and line a 32cm x 32cm baking tray with baking paper.
• Preheat oven to 180C (356 F).
• Melt half the chocolate and the butter, mix until smooth.
• Stir in the flour, sugar, orange rind, nuts and remaining white chocolate buttons.
• Mix well and spread into baking tray.
• Bake for 15 go 20 minutes until firm to touch.
• Cool in baking tray.
• Icing: Melt all ingredients and mix well together.
• Pour over cooled base while still in tin.
• Chill overnight and cut into triangles.

EASY 4 INGREDIENT BLONDIES

Steps:

• Preheat oven to 350. Set aside 13x9 pan.
• Blend cake mix, eggs and melted butter with electric mixer on low speed until the ingredients are moistened (about 1 minute). Scrape down sides and stir in chocolate chips, stirring until well incorporated. Mixture will be very thick.
• Scrape mixture into 13x9 pan. Using fork or fingertips, press batter out evenly so that it reaches all the sides.
• Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached. Bake 20-25 minutes. Cool on wire rack for 30 minutes before cutting into squares.