These are heavenly...they are cake-y, but have a bit of that fudgy center that everyone loves. Add whatever chips you want...even throw a few mini-marshmellows in for the perfect treat!
1 1/2 cups all-purpose flour
3/4 cup Nestle Toll House baking cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1 cup sugar
3/4 cup butter, softened
2 tsp vanilla extract
2 large eggs
1 (10 ounce) package Nestle milk chocolate and caramel swirled morsels (if you cannot find these wonderful chips... use a combination of your favorite ones. I like Butterscotch and White Chocolate!)
1 cup pecans, chopped, optional
1. PREHEAT oven to 350. Grease 13 x 9 pan.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts (if desired). (Note: this WILL be thick - this is not for the faint-of-heart mixer!) Spread into prepared baking pan. Sprinkle remaining morsels and remaining nuts over top.
3. BAKE for 25 to 30 minutes or until wooden pick inserted 2 inches from outer edge comes out clean. Cool completely in pan on wire rack. In order to cut better, chill in refrigerator.
4. Suggested Serving: Top with ice cream and drizzle with caramel sauce. Or...have some fresh strawberries left over from Strawberry Shortcake? Ice cream on top of warm brownies, with a healthy spoon of Sugared Strawberries...make sure there is extra sauce to soak up into the Brownie!
Servings: 20
Cooking Times
Preparation Time: 15 minutes
Total Time: 40 minutes
Showing posts with label Sweet Treats. Show all posts
Showing posts with label Sweet Treats. Show all posts
Thursday, October 20, 2011
Sunday, April 10, 2011
Strawberry Shortcake
Nothing says 'Wonderful Weather' like Fresh Strawberries! Here in England, we get delightful Strawberries from Spain, so the perfect afternoon treat is Strawberry Shortcake.
PREHEAT oven to 450F.
First, mix washed, hulled, and chopped strawberries with granulated sugar. For an extra special treat, add a little Grand Marnier! Stir them well and refrigerate while the oven is heating and you are mixing the dough.
Shortcake Dough:
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 tbsp baking powder
1/2 cup margarine or butter, cold and diced
1 egg, slightly beaten
2/3 cup milk
1 tsp vanilla
Demerra sugar, for topping (aka sugar in the raw)
1. Mix together the flour, sugar, salt and baking powder.
2. Rub diced margarine/butter in with your fingers. (Since living in England, this is the preferred way to 'cut' fat into biscuits... works so much better than using a pastry blender, and it's fun to play with your food!)
3. Mix wet ingredients together, then stir them into the dry ingredients. If the dough is too dry, add a little more milk. If too moist, add a little more flour. The dough should be stiff, but moist.
4. Drop onto greased baking sheet. Bake for 10-12 minutes, until lightly golden brown.
5. Slice biscuits horizontally. (For a little added decadence, put a little butter/margarine on each half.) Suggested Serving: Spoon a portion of strawberries onto bottom half, top with a little whipped cream, put the top on and put a few more strawberries on top.
How you build it is up to you. Also, with the strawberries and sugar, the recipe that I used suggested 1/4 cup sugar to 6 cups sliced strawberries. I use this as a guideline, not an actual recipe. It truly depends on the strawberries, and how much 'sauce' you want. If you can mix up the strawberries and sugar about an hour beforehand, place the bowl in the refrigerator for about 15 minutes to see how the 'syrup' is coming along... if you would like more syrup, add a little more sugar and stir, place back in the refrigerator.
PREHEAT oven to 450F.
First, mix washed, hulled, and chopped strawberries with granulated sugar. For an extra special treat, add a little Grand Marnier! Stir them well and refrigerate while the oven is heating and you are mixing the dough.
Shortcake Dough:
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 tbsp baking powder
1/2 cup margarine or butter, cold and diced
1 egg, slightly beaten
2/3 cup milk
1 tsp vanilla
Demerra sugar, for topping (aka sugar in the raw)
1. Mix together the flour, sugar, salt and baking powder.
2. Rub diced margarine/butter in with your fingers. (Since living in England, this is the preferred way to 'cut' fat into biscuits... works so much better than using a pastry blender, and it's fun to play with your food!)
3. Mix wet ingredients together, then stir them into the dry ingredients. If the dough is too dry, add a little more milk. If too moist, add a little more flour. The dough should be stiff, but moist.
4. Drop onto greased baking sheet. Bake for 10-12 minutes, until lightly golden brown.
5. Slice biscuits horizontally. (For a little added decadence, put a little butter/margarine on each half.) Suggested Serving: Spoon a portion of strawberries onto bottom half, top with a little whipped cream, put the top on and put a few more strawberries on top.
How you build it is up to you. Also, with the strawberries and sugar, the recipe that I used suggested 1/4 cup sugar to 6 cups sliced strawberries. I use this as a guideline, not an actual recipe. It truly depends on the strawberries, and how much 'sauce' you want. If you can mix up the strawberries and sugar about an hour beforehand, place the bowl in the refrigerator for about 15 minutes to see how the 'syrup' is coming along... if you would like more syrup, add a little more sugar and stir, place back in the refrigerator.
Wednesday, January 26, 2011
Marbled Pumpkin Cheesecake
As an unexpected treat, chocolate mini morsels are sprinkled on the crust before the pumpkin filling is poured in. More chocolate is swirled into the cheesecake to give it a marbled effect.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup (1/2 stick) butter or margarine, melted
- 2 tablespoons granulated sugar
- 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- 3 pkgs. (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 4 large eggs
- 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Directions
FOR CRUST:
PREHEAT oven to 350º F. Grease 9-inch springform pan.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.
FOR CHEESECAKE:
MICROWAVE remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature.
BEAT cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.
BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
PREHEAT oven to 350º F. Grease 9-inch springform pan.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.
FOR CHEESECAKE:
MICROWAVE remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature.
BEAT cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.
BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Serves 16
This is one recipe that I have never tweaked! Most recipes, I write all over them to make them better, IMHO, but this one is perfect as it is! I received it several years ago in a little Nestle cookbook, and it has become a Tradition during the Holidays. Thanksgiving because of the Pumpkin and Christmas, because ... well, just because!
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