PISTACHIO THUMBPRINTS RECIPE: HOW TO MAKE IT
These mild pistachio-flavored cookies disappear in a wink. —Liz Probelski, Port Washington, Wisconsin.
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips., Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes. Remove to a wire rack to cool. , For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies. , For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 163 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CHOCOLATE CRINKLE COOKIES RECIPE: HOW TO MAKE IT
When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 starch
More about "lace roll recipes"
RED VELVET CAKE ROLL RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 2
Total Time 40 minutes
Category Desserts
Calories 196 calories per serving
- Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners’ sugar. Carefully remove and discard strips.
CHOCOLATE CAKE ROLL RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 225 calories per serving
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. Combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
CHOCOLATE CAKE ROLL RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 225 calories per serving
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. Combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
EASY NAAN BREAD RECIPE | JAMIE OLIVER NAAN BREAD RECIPE
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 213 calories per serving
- Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
- Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
- Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.
ROASTED ASPARAGUS WITH HOLLANDAISE RECIPE | FOOD NET…
Reviews 4.8
Total Time 25 minutes
Category side-dish
Cuisine american
Calories 173 calorie per serving
- Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.
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