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How To make Butter Cookie Cups W. Chocolate.Almond Filling
COOKIE CUPS: 1 cup plus 2 tablesp. all-purpose flour,
sifted
3 tablespoons plus 1 1/2 t. sugar
1/4 teaspoon salt
6 tablespoons unsalted butter,cold :
1/2" cubes
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon almond extract
FILLING: 3 tablespoons almond paste
6 tablespoons whipping cream
6 ounces semisweet chocolate, broken into pieces
3 tablespoons amaretto liquer
1/4 teaspoon vanilla
For cookies: Blend flour, sugar and salt in processor. Cut in butter until coats meal forms, using on/off turns. Add yolk, vanilla and almond extract. Process until mixture gathers together. Form dough into I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead.)
Set rack in lowest position of oven and preheat to 350F Butter 1 3/4x3/4-inch round tartlet pans, Cut dough into scant 1/4-inch-thick slices. Press one slice into each pan. Arrange cookie cups on baking sheet. Bake until golden brown, about 15 minutes. Cool 15 minutes on rack. Gently remove cookies from pans and cool completely on rack. (Can be prepared 1 day ahead, Store in airtight container.)
For filling: Using fork, mash almond paste into cream in heavy medium skillet. Add chocolate. Stir over low heat until chocolate melts. Remove from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm. Mix in amaretto and vanilla. Cover filling with paper towel and plastic wrap. Refrigerate until just firm, about 1 hour.
Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe filling into crusts 3 inch above rims. Reftigerate at least 11/2 hours. (Can be prepared 6 hours ahead.) Serve chilled.
Formatted for MC and shared by dianne@olynet.com
How To make Butter Cookie Cups W. Chocolate.Almond Filling's Videos
Dark Chocolate Almond Butter Cups: The Perfect Party Treat!—Treat Yourself
This super-easy recipe for a tasty treat all your guests will enjoy is perfect for your Halloween party! Try Arielle Haspel’s healthy take on the classic peanut butter cup with this no-bake recipe for dark chocolate almond butter cups.
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Dark Chocolate Almond Butter Cups: The Perfect Party Treat!—Treat Yourself
Starring: Arielle Haspel
For more from Arielle, visit her website!
Chocolate Peanut Butter Cookie Cups
Chocolate Peanut Butter Cookie Cups are an incredible idea for making single serving desserts for any occasion. They look and taste absolutely amazing not to mention they are quite easy to prepare.
To print the recipe check the full recipe on my blog:
#chocolatecookiecups #chocolatepeanutbuttercookiecups
Ingredients
Makes 12 servings
Chocolate Cookie Batter
1 cup (125g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
1/2 tsp (1g) instant coffee
1/2 cup (113g) unsalted butter, room temperature
1/3 cup (70g) packed brown sugar
1/3 cup (70g) sugar
1 egg
1 tsp (5g) vanilla extract
1/4 cup (40g) mini semi-sweet chocolate chips
Peanut Butter Frosting
1/2 cup (120ml) whipping cream, chilled
4 oz (120g) cream cheese, room temperature
1/3 cup (80g) peanut butter, room temperature
1/3 cup (40g) powdered sugar
1. Preheat oven to 350F (180C). Grease with butter a standard muffin tin.
2. In a bowl whisk flour with cocoa powder, instant coffee, salt and baking soda. Set aside until ready to use.
3. In another bowl mix the butter with both sugars until creamy. Add egg and vanilla and mix until well incorporated.
4. Gradually incorporate flour mixture and chocolate chips.
5. Using an ice cream scoop, divide the cookie dough evenly between the 12 muffin tins.
6. Bake for 12-13 minutes. While still warm use a small jar to press down the center of each cookie.
7. Cool on the muffin tins for about 10 minutes. Transfer the cookie cups to a cooling rack to cool completely.
8. Prepare the filling. In a large bowl mix cream cheese until smooth. Add powdered sugar and peanut butter and mix until combined.
9. In a separate bowl whip cream until stiff peaks form. Gradually incorporate into cream cheese mixture.
10. Transfer the peanut butter filling into a piping bag fitted with 1M star tip and pipe the filling into the chocolate cookie cups.
11. Refrigerate for at least 1 hour before serving.
12. Decorate with grated chocolate if desired.
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Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
I simply love these delicate oatmeal lace cookies, with their delicious flavor and fancy look. Their lace appearance comes from the way the cookies spread while baking. As they cool they become crisp and very flavorful. They can be enjoyed all year round alongside coffee or tea or sandwiched with chocolate for special occasions. If you want to go further try shaping the lace cookies into cookie cups, fill with with Whipped Chocolate Ganache and Strawberry Jam to turn into unforgettable desserts.
#lacecookiecups @lacecookies #cookiecups
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 7-8 servings
Oatmeal Lace Cookies
1/4 cup (56g) unsalted butter
2 tbsp (30g) sugar
2 tbsp (30g) light brown sugar
1/4 cup (30g) all-purpose flour
1/2 tsp (2g) salt
1/2 cup (45g) quick oats
1 tbsp (15ml) milk
1 tsp (5g) vanilla extract
Strawberry Jam
5 oz (150g) fresh or frozen strawberries
1/4 cup (50g) sugar
1 tbsp (15ml) water or lemon juice
Whipped Chocolate Ganache
5 oz (150g) semisweet chocolate
5 fl. oz. (150g) whipping cream
Whipped Cream Topping
1/2 cup (120ml) whipping cream, chilled
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Day 36 of Healthy Desserts: Chocolate Peanut Butter Bites???? #healthydessert #shortswithcamilla
4-ingredient Chocolate Peanut Butter Bites???? This recipe is part of my healthy desserts series! These bites are so easy to make and taste super delicious!
•
Ingredients:
1 cup lactose-free Greek yogurt (240 ml)
3 tablespoons unsweetened peanut butter
1 tablespoon maple syrup (or honey if you don’t have IBS)
•
Topping:
100 g / 3.5 oz. 80% dark chocolate
optional: 1 teaspoon coconut oil
•
1. Mix the yogurt, peanut butter and maple syrup together
2. Spoon dollops onto a plate lined with parchment paper
3. Freeze for 1 1/2 - 2 hours
4. (Melt the chocolate with the coconut oil in the microwave). Dip the bites in the chocolate. (Let the chocolate cool down a little before dipping). Make sure that the bites are fully covered in the chocolate!
5. Store in the freezer. Let defrost for about 15 minutes before eating
•
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#healthydessert #glutenfree #recipe
Easy Almond Cookie Cups
These easy Almond Cookie Cups are an almond sugar cookie filled with a white chocolate ganache and topped with sliced Almonds. These make great Christmas cookies and can easily be frozen or shipped to friends and family. The recipe is so simple, you can also even change the flavors of the cookie cups to suite your tastes.
Easy Mini Sugar Cookie Cups With Chocolate Ganache Recipe
Easy Mini Sugar Cookie Cups With Chocolate Ganache Recipe
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