DOUBLE-DRIZZLED BISCOTTI
Semisweet and white chocolate drizzles give these biscotti a pretty look. The baking time is shorter than for some biscotti, so they're a little softer. —Cheryl Ludemann, Boonville, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In a small bowl, whisk flour, aniseed, baking powder and salt; gradually beat into creamed mixture. Stir in walnuts., Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 15-20 minutes or until firm to the touch., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 6-7 minutes on each side or until golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt semisweet chips and 1 teaspoon shortening; stir until smooth. Drizzle over biscotti. In a microwave, melt white chips and remaining shortening; stir until smooth. Drizzle over biscotti.
Nutrition Facts : Calories 126 calories, Fat 7g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 61mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
DOUBLE-DRIZZLE PECAN COOKIES
These chewy, toasted pecan treats are a must with my cookie munchers every holiday. Using caramel and chocolate drizzle makes them doubly delicious and so pretty on the plate.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely., In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies., In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 118 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
DOUBLE RIPPLE ICE CREAM CAKE
Steps:
- Plum Ripple
- Bring plums, brown sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring constantly. Reduce heat and simmer, stirring occasionally, until fruit is softened and juices deepen in color, about 8 minutes. Strain through a fine-mesh sieve set over a medium bowl, pushing plum flesh through; discard skins. Return sauce to pan and bring to a simmer, stirring occasionally. Cook, still stirring, until reduced to about ⅔ cup, about 3 minutes. Pour ripple into a jar and let cool, then cover and chill 1 hour before using.
- Maple Ripple
- Place a rack in middle of oven; preheat to 350°F. Place walnuts on 1 side of a rimmed baking sheet; season with salt. Toast, tossing halfway through, 8 minutes (nuts should not be quiet golden brown yet). Remove from oven and add sesame seeds on empty side of baking sheet. Toast until nuts and seeds are golden brown, about 2 minutes. Let cool; chop nuts. Combine nuts, sesame seeds, maple syrup, and salt in a small jar or bowl and stir well. Cover and set aside.
- Blondie base and assembly
- Lightly butter pan and line with a parchment paper round. Heat brown sugar, tahini, and remaining ½ cup (1 stick) unsalted butter until bubbling in a medium heavy saucepan over medium heat, stirring until butter is melted and sugar is dissolved. Cook, without stirring, 1 minute. Let cool slightly.
- Stir vanilla bean paste and salt followed by egg into brown sugar mixture. Sift flour and baking powder through a fine-mesh sieve into mixture and fold to barely combine. Scrape batter into the prepared pan. Bake until golden around the edges, evenly tan across the top, and puffed in the center, about 20 minutes.
- Transfer pan to a wire rack and let blondie base cool. Run a knife around the sides to help base release but keep springform pan intact, then cover and chill in freezer at least 15 minutes or until ready to use.
- Cut 3 pints of ice cream out of their containers and place in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can beat in a large bowl with a wooden spoon or stiff rubber spatula until the consistency of cake batter.) Mix on low speed 2 minutes, then working up to medium speed, beat until barely pliable. It will soften further as it sits, but you want it to be sticky and slightly challenging to spread when you assemble cake. Chill in the freezer at any point if it becomes too soft and melted.
- Remove blondie base and remaining 2 still-frozen pints of ice cream from freezer. Using an offset spatula, spread a third of softened ice cream over base. Using a spring-loaded ice cream scoop, scoop out and place mounds of 1-pint still-frozen ice cream on top in a random manner. Dollop one third of maple ripple over ice cream, avoiding edges of pan. Next, drizzle one third of plum ripple over ice cream, creating stripes. Repeat layering process, using half of remaining softened ice cream, all of remaining frozen ice cream, half of remaining maple ripple, and half of remaining plum ripple. Top with a final layer of remaining softened ice cream, smooth surface, then drizzle with remaining maple ripple and plum ripple. (If at any point the ice cream gets so soft that you can't achieve distinct layers, chill in freezer for a few minutes.) Freeze, uncovered, 2 hours, then cover and freeze at least 8 hours before serving.
- To serve, run a knife or offset spatula around edge of pan to release. Unmold and remove parchment paper; discard. Transfer cake to a platter, smooth sides with an offset spatula, and freeze 10 minutes. Slice with a warm knife, wiping off between cuts.
DOUBLE-DRIZZLE PECAN COOKIES
I just love anything that has the ingredients of a turtle--chocolate, caramel and pecans. So when I was looking through a Taste of Home cookie book and saw this recipe, I had to try it. These do NOT disappoint. Absolutely yummy especially with a good cup of coffee. This will definitely be a repeat recipe in our home! NOTE: I did make extra of the caramel and chocolate drizzles for extra goodness.
Provided by SteelerSue
Categories Drop Cookies
Time 30m
Yield 3-4 dozed
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in egg and vanilla.
- Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
- Shape the dough into 1 inch balls and roll in the pecans, covering completely.
- Place 2 inches apart on ungreased cookie sheets and flatten slightly.
- Bake a 350º for 8-10 minutes until lightly browned.
- Let cool on baking pan for 2 minutes before transferring to a wire rack.
- In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner's sugar. Immediately drizzle over cookies.
- In a small microwave-safe bowl, melt the chocolate and butter until smooth.
- Drizzle on top of the caramel on the cookies. Let stand until set.
Nutrition Facts : Calories 1695, Fat 84.2, SaturatedFat 34.4, Cholesterol 216.4, Sodium 717.5, Carbohydrate 232.1, Fiber 6, Sugar 176.8, Protein 13.9
DOUBLE-DRIZZLED RASPBERRY ROLLS
Enjoy these warm raspberry rolls that are made with Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.
- On surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 16x12-inch rectangle, about 1/4 inch thick. Spread 2/3 cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. Place slices, cut sides down, on cookie sheet.
- Bake 15 to 16 minutes or until golden brown.
- In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining 1/3 cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of jam spirals. Drizzle glaze over jam. Serve warm.
Nutrition Facts : Calories 401, Carbohydrate 79 g, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg
DOUBLES
Doubles is a popular street food snack from Trinidad and Tobago, made with two baras (deep-fried flatbreads) a chickpea curry (channa) and a variety of sauces and condiments such as hot pepper sauce, tamarind sauce and fresh cucumber.
Provided by Kwame Onwuachi
Categories main-dish
Time 2h20m
Yield 16 servings
Number Of Ingredients 38
Steps:
- For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
- Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
- Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
- Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
- Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
- For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
- For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
- For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
- For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
- For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
- To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.
SIMPLE DOUBLE CHOCOLATE BISCOTTI
These are a perfect treat with a cup of coffee for breakfast, with tea in the afternoon or for a light dessert. Fancy enough for company but simple enough to make every day. Adding coffee granules enhances the flavor of the chocolate. I like to melt 1/4 cup white chips in a quart size freezer bag, cut off one tiny corner and drizzle the melted chips over the top of the biscotti once they have cooled completely.
Provided by MARGARET N
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h10m
Yield 35
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
- Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
- Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 12.4 g, Cholesterol 23.5 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 84.7 mg, Sugar 5.8 g
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