T. O. H. FUDGY BUTTONS [ KID COOK SAFE]
All you have to do is melt the butter and let the kid go to town making the buttons. To explain, I have sort of defatted it for our use. However here is the Taste Of Home version. It all started when I wanted some fudge and I can't make fudge worth a hoot. I used Peanut Butter extract instead of the real thing. As good as my version is, I am betting this one is better. Not going to be the most glorious thing you ever made, but I bet the kid will be proud of it. Note I added a drop of vanilla to mine.
Provided by drhousespcatcher
Categories Candy
Time 3m
Yield 18 buttons, 9 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a microwave-safe bowl in the microwave or in a small saucepan on top of the stove. Note the T.O.H recipe insists on only using butter.
- If using saucepan remove from the heat.
- Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well.
- Drop by teaspoonsful onto wax paper.
- Flatten tops and shape into 1-inch patties.
- Refrigerate until serving.
- note mine must be chilled to get the right texture but of course I just may be rushing things along.
- Also if it starts to get too thick you can add a bit more milk but do so carefully. It will cause problems with it setting up right. I would add by 1/8 teaspoons Stir see if it helps if not then add the next 1/8 [like adding liquid to baking mixtures] It will also help a child understand about adding.
Nutrition Facts : Calories 70.3, Fat 4.4, SaturatedFat 2, Cholesterol 6.8, Sodium 39.2, Carbohydrate 7.5, Fiber 0.3, Sugar 6.9, Protein 1
SUPER CHOCOLATEY BUTTONS
Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 60 to 65 cookies
Number Of Ingredients 12
Steps:
- Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
- Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F.
- Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
- Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.
FUDGY BUTTONS
Not all of Grandma's recipes are time-consuming--her fast fudge proves it! She stirred up a batch for us grandkids every time we visited. Now, I'm carrying on the tasty tradition for my family whenever we want a quick chocolate treat with a peanut butter twist.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGY BUTTONS
Not all of Grandma's recipes are time-consuming--her fast fudge proves it! She stirred up a batch for us grandkids every time we visited. Now, I'm carrying on the tasty tradition for my family whenever we want a quick chocolate treat with a peanut butter twist.
Provided by Allrecipes Member
Time 20m
Yield 9
Number Of Ingredients 5
Steps:
- In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 7.5 g, Cholesterol 6.8 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 35 mg, Sugar 6.9 g
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
CHOCOLATE BUTTONS
This is a decadent treat all chocolate-lovers will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 100
Number Of Ingredients 10
Steps:
- Whisk together flour, baking powder, and salt in a small bowl.
- Place butter and bittersweet and unsweetened chocolates in a heatproof bowl. Set bowl over a pan of simmering water, and stir until smooth.
- With a standing mixer fitted with the whisk attachment, beat eggs and sugar on medium-high speed until pale and fluffy. Beat in vanilla and chocolate-butter mixture. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in chocolate chips. Let dough stand for 30 minutes.
- Preheat oven to 350 degrees. Drop teaspoons of dough onto parchment-lined baking sheets, spacing 1 inch apart. Bake until just set (interior will be fudgy), about 12 minutes. Let cool on sheets on wire racks.
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