CHOCOLATE CREAM DROPS RECIPES
CHOCOLATE CREAM DROPS RECIPE - FOOD.COM
From Betty Crocker's 1958 "Dinner for Two" cookbook, chocolate cookies that seem a bit different than other chocolate cookie recipes I've tried. Update: The texture of these is much more like a cake than a cookie or a brownie. To make them more cooking like, I'd recommend using butter instead of shortening and full fat sour cream. Also I've updated to add an icing recipe which really makes these stand out.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
- Heat oven to 375°F
- Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
- For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.
Nutrition Facts : Calories 136.4, FatContent 6.6, SaturatedFatContent 2.5, CholesterolContent 12.2, SodiumContent 92.1, CarbohydrateContent 18.7, FiberContent 0.8, SugarContent 11.6, ProteinContent 2
EASY MINT CHOCOLATE CHIP ICE CREAM RECIPE | ALLRECIPES
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Chocolate Ice Cream
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Yield 2 quarts
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, CarbohydrateContent 43.2 g, CholesterolContent 86.4 mg, FatContent 29.7 g, FiberContent 1.3 g, ProteinContent 4.1 g, SaturatedFatContent 18.3 g, SodiumContent 195.4 mg, SugarContent 39.8 g
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SOUR CREAM DROPS RECIPE: HOW TO MAKE IT
The unique frosting on these cookies combines butter and confectioners' sugar for a rich flavor. —Tracy Betzler, Reston, Virginia
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Desserts
Calories 80 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Desserts
Calories 80 calories per serving
- In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.
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PROFITEROLES | CHOCOLATE RECIPES | LAURA FYFE FOR JAMIE ...
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 352 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6 and grease a baking sheet.
- For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
- Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
- Beat the pastry mixture vigorously with a wooden spoon until it’s smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
- Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
- Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
- Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
- Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
- When you’re ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
- Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
- Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.
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Category Candies
Cuisine American
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Reviews 5
Category Candies
Cuisine American
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From bbc.co.uk
Reviews 4.5
From bbc.co.uk
Reviews 4.5
- This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake.
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From foodnetwork.com
Reviews 4.4
Total Time 15 minutes
Category dessert
Reviews 4.4
Total Time 15 minutes
Category dessert
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