FUNFETTIAND#174; COOKIES
Provided by Food Network
Time 33m
Yield 3 dozen cookies
Number Of Ingredients 4
Steps:
- 1. HEAT oven to 375degreesF. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.
- 2. BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
- 3. SPREAD frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.
- ADD 1/2 cup flour to dry cake mix. Bake as directed above.
GINGERBREAD BROWNIE CUTOUTS
The ease of brownies combines with the tradition of gingerbread cutouts in this festive, kid-friendly brownie recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. In large bowl, mix brownie mix, water, oil, eggs, ginger and cinnamon until well blended. Spread in pan.
- Bake 20 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
- Using foil to lift, remove brownies from pan, and peel foil away. Cut out 8 gingerbread men using 3-inch gingerbread man cookie cutter. Gently push brownie out of cutter each time. Set aside end pieces for snacking. If cutter gets sticky, wipe clean with damp paper towel before cutting again.
- Decorate each gingerbread man with cookie icing; place candies for buttons. Let stand about 30 minutes or until icing is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 29 g, TransFat 0 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
BROWNIE CUTOUT COOKIES
I found this recipe on the web. I've made them as is and have also added finely chopped nuts. They are wonderful! The recipe makes a lot of cookies, but I never figured out how many and it also depends on the size of your cookie cutters and how thick you make them, so the amount shown is very estimated.
Provided by Charmed
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, salt and baking powder, mix well and set aside.
- In a large mixing bowl, cream the butter and sugar well. Add the eggs and vanilla and mix well.
- Stir in the cocoa powder until well blended. Be careful because the cocoa powder has a tendency to puff all over until it's incorpoated.
- Add in the flour mixture until well-blended.n Stir in nuts, if using.
- Wrap the dough in plastic and refrigerate at last one hour, or until firm. You may want to separate it into two sections and wrap separately to keep one refrigerated while you work on the other.
- Preheat oven to 350. Cover cookie sheets with parchment paper or spray with non-stick spray.
- Roll out the cookies and cut into your desired shapes and thickness, using cocoa powder or flour to dust the work surface (and rollling pin if needed) to keep the dough from sticking.
- Place the cookies onto the prepared cookie sheets and bake for about 8-10 minutes depending on the size and thickness of the cookies. They should feel slightly firm to the touch.
- Let the cookies sit a minute on the sheet to firm up, then place on a rack to cool.
- NOTE: I like to roll out the cookies on a piece of waxed paper. Before removing the cookies from the work surface to the cookie sheets, I will put the whole sheet of waxed paper on a cookie sheet and put it in the freezer for 5 minutes. I can then remove the cookies without them breaking or stretching.
Nutrition Facts : Calories 92.6, Fat 4.3, SaturatedFat 2.6, Cholesterol 19, Sodium 58.6, Carbohydrate 12.9, Fiber 0.6, Sugar 6.3, Protein 1.3
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