chocolate frosting
CREAMY BROWNIE FROSTING
3 tablespoons butter or margarine, softened
3
tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2
teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons
milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until
blended. Add powdered sugar and milk;
beat to spreading consistency. About
1 cup frosting.
3 tablespoons butter or margarine, softened
3
tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2
teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons
milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until
blended. Add powdered sugar and milk;
beat to spreading consistency. About
1 cup frosting.
lemon bars
ingredients
2 cups of flour
1/2 a cup of icing sugar
1 cup of margarine
4 eggs, beaten slightly
2 cups of sugar
4 tablespoons of lemon juice
4 tablespoons of flour
1/2 a teaspoon of baking powder
1/2 a cup of icing sugar
1 cup of margarine
4 eggs, beaten slightly
2 cups of sugar
4 tablespoons of lemon juice
4 tablespoons of flour
1/2 a teaspoon of baking powder
Method
1. Cut margarine into flour, add icing sugar and pack into ungreased 9" x 13" pan, like shortbread.
2. Beat eggs slightly, add sugar and lemon juice.
3. Beat well, fold in 4 tablespoons, of flour and baking powder.
4. Spread on top of first mixture in pan.
5. Bake at 250°F. About 25 minutes.
6. Sift icing sugar over top when slightly cool.
7. Cut in squares.
2. Beat eggs slightly, add sugar and lemon juice.
3. Beat well, fold in 4 tablespoons, of flour and baking powder.
4. Spread on top of first mixture in pan.
5. Bake at 250°F. About 25 minutes.
6. Sift icing sugar over top when slightly cool.
7. Cut in squares.
Macaroon
Makes about fifteen cookies
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz
Macaron Batter
Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten themacarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
To make filling:
In a small saucepan, heat the cream over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat, add the chocolate, and let sit for 30 seconds. Slowly whisk the mixture until the chocolate is completely melted and smooth. Let cool to room temperature before piping onto the meringues
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz
Macaron Batter
- 1 cup (100 gr) powdered sugar
- ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
- 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
- 2 large egg whites, at room temperature
- 5 tablespoons (65 gr) granulated sugar
Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten themacarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
To make filling:
- 3/4 cup heavy cream
- 6 oz. bittersweet or semisweet chocolate, finely chopped, or chocolate chips
In a small saucepan, heat the cream over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat, add the chocolate, and let sit for 30 seconds. Slowly whisk the mixture until the chocolate is completely melted and smooth. Let cool to room temperature before piping onto the meringues
sour gummies
- 3 packages gelatin
- 2 tablespoons sugar-free flavored Jello
- 1 tablespoon sugar Kool-Aid (flavor to match Jello)
- 1/2 cup ice water
- Candy molds
instructions
- Mix the gelatin with the Kool-Aid and Jello.
2
Slowly add the gelatin, Kool-Aid, and Jell-O to 1/2 of a cup of water.
3
Mix well in a bowl, not too fast but not too slow.
4
Allow to stand until mixture looks slushy or watery.
5
Microwave the mixture on high for 1 minute and 15 seconds (or just until the top of the mixture bubbles or foams).
6
Using an eyedropper, carefully fill candy molds with the now runny mixture.
7
Put the molds in a freezer for 10 minutes, or overnight.
8
Remove from freezer, and remove the candy from the candy molds.
9
Store the gummy bears in airtight containers or Ziploc bag.
"dirt" pudding
- 1 15-ounce package chocolate sandwich cookies (like Oreos)
- 1 3.9-ounce package chocolate instant pudding
- 2 cups cold milk
- 8 ounces whipped topping (like Cool Whip)
- 24 gummy worms
The first order of business when making “worms in dirt” is, of course, to make the dirt. Place the chocolate sandwich cookies in a large zip-top plastic bag, and use a rolling pin to crush them into small pieces. Don’t worry about removing the cream filling before putting the cookies in the bag–at first they will clump together, but as you continue to crush them, the cream will blend with the cookies and you won’t even notice it.
Continue to crush the cookies in the bag until they are in fine crumbs. A few larger pieces are okay, too–after all, dirt comes in different sizes!
Next, make the pudding. Pour the dry pudding mix into a large bowl, then add the cold milk. Whisk everything together until all of the dry pudding dissolves and it’s smooth and free of lumps.
Let the pudding sit for about 5 minutes, until it thickens and is no longer liquid. If it has the delightfully gloppy texture of pudding, you’re ready to go on.
Add the whipped topping and approximately half of the cookie crumbs. You don’t have to measure, just eyeball half the bag and pour it in.
Gently stir everything together until the streaks of whipped topping disappear, and the cookies are well-mixed into the pudding.
Divide the pudding mixture evenly between eight cups–each should hold a little over 1/2-cup of pudding. You can fill them however you’d like–I prefer to use a large ice cream scoop because I think it’s a little neater and faster that way.
Tap the cups on the countertop a few times to level the pudding, then insert 3 gummy worms into the pudding and press them down a little so that they’re embedded.
Pour the cookie crumbs over the pudding and gummy worms so that the entire top is covered with “dirt.” Smooth it into an even layer with your hands.