How To make Aunt Maude's Chocolate Drop Cookies
2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt 1/2 cup vegetable short
-ening 2 oz Unsweetened chocolate;
-chopped 1 c Firmly packed golden brown
-sugar 1 lg Egg
1/2 c Sour cream
1 ts Vanilla extract
Chocolate icing (see recipe) Chocolate icing 1/4 c Coffee
5 1/2 oz Unsweetened chocolate;
-chopped 3 1/4 c Powdered sugar; sifted
Preheat oven to 350 degrees. Grease 2 heavy large baking sheets. Sift 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt into medium bowl. Stir 1/2 cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add 1 cup brown sugar and beat until blended. Add egg and beat until blended. Stir in dry ingredients, then 1/2 cup sour cream and 1 teaspoon vanilla extract. Drop batter by tablespoonfuls onto prepared sheets, spacing evenly. Bake until cookies feel firm to touch, about 10 minutes. Transfer cookies to rack and cool. drizzle warm icing decoratively over cookies. Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat. Whisk in powdered sugar. Use immediately. Makes 3 Dozen Bon Appetit February 1995 -----
How To make Aunt Maude's Chocolate Drop Cookies's Videos
FMF Mai Perfect Bake with Jacquee Speight ft Baked By Tiare
Episode 6
Jacquee hosts Dinzel-Marie McGowan, owner of Baked by Tiare, in the FMF Mai Perfect Bake kitchen. The professional baker shares what sparked her interest in baking, tips and tricks and how she stays current with latest baking trends. A story worth listening to while baking her super easy to make White Chocolate Mud Cupcakes.
White chocolate mud Cupcakes
- Makes 24 regular size cupcakes
- Baking time 15-mins until golden brown
Recipe:
300g Butter (or Margarine)
200g white chocolate
240ml Whole milk
1tsp Vanilla essence
3 Large Crest Eggs
240g Caster Sugar
360 FMF Self raising flour
Method:
-in a large bowl combine all your dry ingredients
-in a sauce pan combine all your wet ingredients excluding your crest eggs and melt till all incorporated
-mix in your crest eggs to the flour mix and slowly pour your wet mixture.
-mix to combine . Don't over mix
-using a ice cream scoop, equal amounts of batter onto a lined cupcake tray. And bake for 15-minutes or until golden brown
-once cupcakes are cooled, make a hole in the center using a pineapple corer or a open nozzle for your filling
Chocolate Ganache
100g chocolate
100ml whipping cream
Method:
- in a sauce pan heat whipped cream till light simmer.
-once heated pour over chocolates and using a whisk, whisk till combined.
- leave to cool and place into fridge to set.
Buttercream
250g Butter (or Margarine)
125g icing sugar
1tbsp Vanilla
2tbsp corn Flour (stabilizes the buttercream on a humid day)
Sugar cookie Recipe
4cups FMF Normal Flour
1cup caster Sugar
1cup Butter
1teaspoon Vanilla essence
1 Crest egg
- no chill Recipe
-ready to roll n cut cookies
- on a lined baking tray, place cut cookies and bake for 15 minutes till light golden brown.
To store:
Leave in air tight container
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Baldur's Gate Dark Urge/Dark Tingle Playthrough [Day 1] VeryDarian VODs 8/21/23
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teaching your child to love learning - review of the book
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Hillbilly Cook Book
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Gargoyles and Evidence (Live)
Gargoyles and Evidence (Live)
In this live stream we will get together and talk about the history of gargoyles you see on buildings and why they are there, we will also be discussing some evidence that one of our #parapeeps found in our recent video. Join in and let's have some fun!
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Here & Now Friday May 11 2018
Here & Now - Every day, around Newfoundland and Labrador, Debbie Cooper, Anthony Germain, Ryan Snoddon, and the entire Here and Now team pull out all the stops to cover your news and weather. If it's happening now, you'll see it here.
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