THE ORIGINAL TOLL HOUSE COOKIE RECIPE, PLUS THE FAMOUS ...
Note that this is the classic recipe, invented before chocolate chips were available, and so it uses a cut chocolate bar instead.
Provided by Nestle
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 50
Number Of Ingredients 11
Steps:
- Important: Cut each small square of semisweet chocolate into four pieces.
- Cream butter or other shortening and add sugars and beaten egg.
- Dissolve soda in the hot water and mix alternately with the flour sifted with the salt.
- Lastly, add the chopped nuts and the pieces of semisweet chocolate.
- Flavor with the vanilla and drop by half teaspoons on a greased cookie sheet.
- Bake 10 to 12 minutes in a 375 (F) degree Fahrenheit oven.
Nutrition Facts : Calories 80 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 9 milligrams cholesterol, FatContent 4 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 40 grams sodium, SugarContent 6 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat
SPICED PUMPKIN CUPCAKES RECIPE - BETTYCROCKER.COM
Pumpkin spice cupcakes? Yes, please. Pumpkin spice cupcakes with cream cheese frosting? Now, you're talking. Our Spiced Pumpkin Cupcakes are pillowy-soft, loaded with tangy-yet-sweet cream cheese and topped with sugar pecans. With a treat this irresistible, it's easy to see why pumpkin season is a cult favorite. From holiday get-togethers to fall bake sales, our Spiced Pumpkin Cupcakes are always a hit.
Provided by Betty Crocker Kitchens
Total Time 1 hours 35 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place baking cups in each of 24 regular-size muffin cups.
- In heavy 8-inch nonstick skillet, cook pecans and 2 tablespoons of the sugar over low heat about 8 minutes, stirring constantly, until sugar is melted. Spoon and spread pecans onto sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar; toss.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Frost cupcakes with frosting. Sprinkle edge of frosted cupcakes with pecans; press lightly into frosting. Store loosely covered.
Nutrition Facts : Calories 210 , CarbohydrateContent 30 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cupcake, SodiumContent 180 mg, SugarContent 21 g, TransFatContent 1 g
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