SWEET CHOCOLATE DREAM RECIPES
FOOTHILLS HOUSE SWEET DREAMS COOKIES RECIPE - FOOD.COM
Another recipe from Bon Appetit magazine (February 1986). This came from Foothills House, in Calistoga, California. I've never stayed there but from the online reviews, it's a wonderful little country inn with fabulous service and as of 2008 they were still giving these cookies to their guests every night. If I'm ever in that part of California for the night, I'm going to stay there! These are sweetly spiced cinnamon and ginger flavoured chocolate chip cookies rolled in powdered sugar before baking. I'm very glad the owner of the inn shared these with Bon Appetit.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 dozen cookies
Number Of Ingredients 12
Steps:
- Cream butter and mix in brown sugar, egg and vanilla.
- Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
- Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
- Refrigerate until dough is firm.
- Preheat oven to 375ºF. Lightly grease baking sheets.
- Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
- Arrange on prepared baking sheets at least 2" apart.
- Bake 10 minutes.
- Cool 5 minutes on the sheets before transferring to racks to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 1125.9, FatContent 61.7, SaturatedFatContent 31.1, CholesterolContent 112.3, SodiumContent 443, CarbohydrateContent 145.4, FiberContent 6.1, SugarContent 104.7, ProteinContent 11.1
SWEET DREAMS BAKERY CHOCOLATE CAKE WITH COCOA FROSTING ...
This recipe is courtesy of Sweet Dreams Bakery in Memphis --- I have made this cake using 1/4 cup oil and 3/4 cup buttermilk and it was still fantastic! --- it is advised to use only a high-quality baking cocoa powder for this it will make a huge taste difference --- no eggs in this cake, and it only gets better with age, you may make a day in advance cover with a cake dome and let stand at room temperature.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the cake; set oven to 350°F.
- Set oven rack to second-lowest position.
- Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
- In a medium bowl sift first 5 ingredients into a medium bowl.
- In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
- Divide the batter evenly between the pans.
- Sprinkle 1/2 cup chocolate chips over the batter in each pan.
- Bake cakes about 25-30 minutes or until they test done.
- Cool completely.
- For frosting; beat the butter in a large bowl until fluffy.
- Gradually beat in 3 cups confectioners sugar.
- Beat in 6 tablespoons milk and 2 teaspoons vanilla.
- Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
- Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
- Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
- Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
- Decorate as desired.
Nutrition Facts : Calories 1231.6, FatContent 54.5, SaturatedFatContent 20, CholesterolContent 39.7, SodiumContent 623.3, CarbohydrateContent 190.4, FiberContent 8.3, SugarContent 142.6, ProteinContent 9.9
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