CHOCOLATE BATHTUB RECIPES

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CHOCOLATE MALTED COOKIES RECIPE: HOW TO MAKE IT



Chocolate Malted Cookies Recipe: How to Make It image

These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, and chocolate chips and chunks, these are the best cookies I've ever tasted…and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Nutrition Facts : Calories 363 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 172mg sodium, CarbohydrateContent 47g carbohydrate (33g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

EGGNOG TRES LECHES CAKE RECIPE: HOW TO MAKE IT



Eggnog Tres Leches Cake Recipe: How to Make It image

When the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. —Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
1-1/3 cups water
2 tablespoons canola oil
3 large egg whites, room temperature
2 cups eggnog
1 can (14 ounces) sweetened condensed milk
1/2 cup 2% milk
1-1/2 cups heavy whipping cream
1/4 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart., In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

Nutrition Facts : Calories 394 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 51g carbohydrate (36g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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EGGNOG TRES LECHES CAKE RECIPE: HOW TO MAKE IT
When the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. —Jan Valdez, Chicago, Illinois
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Cuisine North America, Mexican
Calories 394 calories per serving
  • Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart., In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.
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