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Dark and White Chocolate Cherry Bars Recipe

A pair of cherries from the same stalk. Prunus...

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The count down is here! Only two more days until spring break. Boy, am I ready. As I count down the days, I become more and more anxious for the sun, it’s warmth and, most of all, at least a short break from school. There are a lot of really great things about school, but after the last month, which has been charging ahead like a bull chasing a bull fighter, my brain is feeling a bit fried… and while some things, like beignets, doughnuts, and french fries are better fried, my brain is not. This will be a much needed week of rejuvenation.

We are starting the celebrating early in this house hold with these little gems: Dark and White Chocolate Chip Cherry bars. Every cherry is like a little spot of sunshine! These pictures are of the few remaining bars left- anything with cherry, or chocolate, not to mention both, will have a very short life span in this house. (Self control? What’s that?)

I know this spring break is going to be a good one. How could it not be? I’ve got chocolate and cherries on my team (in a bar!!).

Happy Spring! (Can you believe it’s here already? Where is 2011 going?!)

Ingredients:

1 cup butter, softened

1 3/4 cup all-purpose flour

1/4 cup rolled oats

1 teaspoon vanilla

1 cup dark brown sugar

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

1/2 cup dried cherries (cranberries also work and are easier to find- look for cranberries that have been dehydrated with cherry juice to maintain the cherry flavor)

 

Preheat the oven to 350 F.

Cream together the butter and sugar with an electric mixer.

Add in the vanilla.

Mix in the salt, flour, and oats. The dough will have a consistency similar to shortbread dough.

Mix in the chocolate and cherries. Press the dough into a 9 x 9.

Bake for 12-15 minutes. Allow to cool.

Cut into bars.

 

Source: http://lacasitainspirada.wordpress.com/2011/03/15/dark-and-white-chocolate-cherry-bars-key-to-a-happy-spring/

 

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Posted by on March 23, 2011 in Baking, Candy, Chocolate, Dessert, Fruit, Sweets

 

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Betty’s Christmas Vanilla Butter Cookies

Wheat flour

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In this video, Betty demonstrates how to make Christmas Vanilla Butter Cookies. This recipe is designed for making cookies that are to be cut with specialty cookie cutters, and is also the perfect cookie for frosting. These Vanilla Butter Cookies taste great, too!

Ingredients:

1 cup butter, softened
2/3 cup sugar
1 tablespoon vanilla extract
1 egg, well-beaten
2 ½ cups all-purpose flour
red-colored sugar and green-colored sugar for sprinkling tops of cookies before baking (optional) or icing for after cooling (optional) (I will be uploading Icing for Christmas Cookies in the next upload.)

In a large bowl, beat 1 cup softened butter and 2/3 cup sugar with an electric mixer until light and fluffy. Blend in vanilla. Add 1 well-beaten egg, and beat for 1 minute. Stir in 2 ½ cups all-purpose flour, gradually. Cover with plastic wrap and refrigerate for 2 hours, or until dough is firm and easy to handle. Roll out on lightly floured surface to ¼-inch thickness. Cut into desired Christmas shapes with cookie cutters. Place on ungreased cookie sheets or baking pans. Sprinkle with green-colored sugar or red-colored sugar, if desired. Bake in a pre-heated 325 degree oven for 12 to 15 minutes, or until edges just begin to brown. Cool on wire racks. Transfer to a nice serving plate or cookie tin. These make great Christmas gifts in cookie tins, or you can use them for your Christmas party or to leave for Santa! Enjoy! –Betty 

I know it’s not Christmas, but I am uploading Betty’s videos in some kind of order , so it’s not really the time for these kind of videos, but oh well Christmas cooking videos are always good in my opinion! Enjoy!

 

 

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Betty’s Rich Chocolate Frosting Recipe

White chocolate is marketed by confectioners a...

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In this video, Betty demonstrates how to make Rich Chocolate Frosting. This frosting is composed of unsweetened chocolate squares, butter, eggs, half-and-half, confectioner’s sugar, and flavorings. It looks lovely and tastes decadent!

Ingredients:

(2) 1-oz. squares unsweetened chocolate
½ cup butter, softened to room temperature
1 egg (I used ¼ cup egg substituteEgg Beaters.)
1 tablespoon half-and-half
2 teaspoons vanilla extract
1 ½ teaspoons lemon juice
16-oz. package confectioner’s sugar

Place (2) 1-oz. squares unsweetened chocolate in top of a double boiler. Bring water in double boiler to a boil over medium heat. Reduce heat to low and heat chocolate until it melts. Set aside to cool slightly. Place ½ cup butter in a large mixing bowl. Mix with an electric mixer. Add cooled, melted chocolate, 1 egg (or ¼ cup egg substitute), 1 tablespoon half-and-half, 2 teaspoons vanilla, and 1 ½ teaspoons lemon juice. Mix well with mixer. Continue to mix with mixer while slowly adding a 16-oz. package of confectioner’s sugar. Beat until the mixture is smooth and spreadable. Spread immediately on cakes, cupcakes, etc. This is a beautiful frosting that is so easy to use. You can easily spread it over the top of Never Fail White Frosting on my Best Chocolate Cake with Double Frosting! Enjoy!!! –Betty

 

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Betty’s Elegant Caramel Custard Recipe

In this video, Betty demonstrates how to make Elegant Caramel Custard. In Spanish cooking, this dessert is called Flan. It’s delicious!

Ingredients:

1 cup sugar
½ cup water
3 whole eggs
2 egg yolks
½ cup additional sugar
2 ½ cups lukewarm milk
1 tablespoon vanilla extract

In a medium-sized pot, combine 1 cup sugar and ½ cup water. Cook, stirring constantly, over medium heat, until mixture comes to a boil. Reduce heat to low and cook, stirring constantly, 10 minutes, or until sugar caramelizes (turns an amber color). Pour equal amounts of the syrup into 8 custard cups. In a large mixing bowl, use an electric mixer to beat 3 eggs, 2 egg yolks, and ½ cup sugar until blended. Gradually add 2 ½ cups lukewarm milk, continuing to blend with an electric mixer or whisk. Blend in 1 tablespoon vanilla, until completely blended. Spoon custard mixture equally into the 8 custard cups on top of the caramelized sugar. Place custard cups in a roasting pan, and add hot tap water to a depth of ¼ -inch to ½-inch. Cover roasting pan with aluminum foil. Bake at 325 (F) for about 45 minutes, or until a knife inserted into the thickest part comes out clean. Remove custard cups to a wire rack, and let stand at room temperature for 1 hour. Place the custard cups back in the roasting pan (which has been emptied of water) and re-cover with the aluminum foil. Chill 3 hours. To serve, run a knife around the sides of the custards to loosen them completely and neatly from their cups. Invert each onto a serving plate, allowing all of the watery syrup from the bottom of the cup drizzle over the top. These Elegant Caramel Custards are beautiful, and they are very simple to make. I hope you enjoy the recipe! –Betty 

 
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Posted by on March 9, 2011 in Betty's Kitchen, Dessert

 

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