POT O' GOLD COOKIES
These soft, buttery cutouts are always a hit, plus you can flavor the dough any way you like. I've used almonds, walnuts...even maraschino cherries. -Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. , Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool. , Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COOKIES & CREAM PUFFS RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, egg yolks, half & half, granulated sugar, cornstarch, water, butter, flour, eggs
Provided by Tasty
Categories Bakery Goods
Yield 15 puffs
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F (220°C).
- Using a knife, separate the cream from the cookies, and place them in two separate bowls.
- Crush cookies in a blender or a food processor until fine. Set aside.
- In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
- Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
- Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
- In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup (40 grams) of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
- Add in the eggs one a time, stirring until the dough becomes a paste.
- Transfer the dough into a piping bag with a large round tip.
- On a baking sheet lined with parchment paper, pipe 1-inch mounds.
- Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
- Transfer the chilled pastry cream into a piping bag with a small tip.
- Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
- Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
- Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
- Sprinkle any remaining cookies crumbs on top of each cream puff.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 12 grams, Fat 15 grams, Fiber 0 grams, Protein 4 grams, Sugar 5 grams
AIR FRYER DOUGHNUTS RECIPE BY TASTY
Turn store-bought biscuit dough into warm delicious doughnuts in just 5 minutes! Then dip them in a classic vanilla glaze, roll them in cinnamon sugar, or top them off with a chocolate glaze and rainbow sprinkles. This easy take on a breakfast favorite can fool any foodie.
Provided by Betsy Carter
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the air fryer to 350°F (180°C).
- Separate the biscuits. Use the bottom of a large piping tip to punch out circles in the center of each biscuit, creating doughnuts and doughnut holes.
- Grease the air fryer basket with nonstick spray.
- Working in batches of 3-4 at a time, "fry" the doughnuts and doughnut holes for 5 minutes, until golden brown.
- Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth.
- Make the cinnamon sugar: In a separate small bowl, whisk together the sugar and cinnamon until combined.
- Make the chocolate glaze: In another small bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until smooth.
- Dip the doughnuts and doughnut holes in the glaze, cinnamon sugar, or chocolate glaze. Top with sprinkles, if desired.
- Enjoy!
Nutrition Facts : Calories 292 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 21 grams
GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate sandwich cookie, granulated sugar, unsalted butter, hot water, dark cocoa powder, vanilla extract, Godiva® Signature Collection Dark Chocolate Mini Bars, heavy cream, granulated sugar, kosher salt, powdered sugar, Godiva® Signature Collection Dark Chocolate Mini Bars, Godiva® Signature Collection Dark Chocolate Mini Bars
Provided by Godiva
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
- Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
- Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
- Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes.
- Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
- In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
- Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
- In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
- Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
- Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
- Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
- Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
- Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
- Enjoy!
Nutrition Facts : Calories 1080 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 6 grams, Protein 10 grams, Sugar 53 grams
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