Cooking

Chocolate Covered Halloween Pretzels:

        Twist almond-scented dough into fun pretzels, bake, then dip in semisweet chocolate.

Prep Time:           Servings:

1 hr.                        24

Ingredients:

Pretzels

3/4

cup sugar

1/2

cup butter

1/2

teaspoon almond extract

1

egg

1 3/4

cups Gold Medal® all-purpose flour

1/4

cup unsweetened cocoa

Icing

3/4

cup semisweet chocolate chips

1 1/2

teaspoons shortening

Betty Crocker® assorted Halloween candy sprinkles

• 1Heat oven to 325°F. In large bowl, combine sugar and butter; beat until well blended. Add almond extract and egg; blend well. Add flour and cocoa; mix well.
• 2Shape dough into 6-inch-long roll. Cut roll into 6 slices; cut each slice into quarters. For each pretzel, shape 1 dough quarter into 10-inch-long rope. Shape rope into U-shape; cross ends and place over bottom of U to form pretzel. Place 1 inch apart on ungreased cookie sheets.
• 3Bake at 325°F. for 8 to 10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
• 4In small microwave-safe bowl, combine chocolate chips and shortening. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip tops of pretzels in chocolate. Sprinkle with candy sprinkles. Refrigerate 10 minutes or until chocolate is set before storing.

Give complete credit to: http://www.bettycrocker.com/recipes/chocolate-halloween-pretzels

Oreo Truffles-

I am going to make these sometime this summer! They look so good and you only need 3 ingredients!

INGREDIENTS-

*1 package double stuffed oreos

*4 oz. cream cheese (you may add up to 8 oz.)

*Dipping chocolate

INSTRUCTIONS

1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don't need too much.
2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
3. Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.
4. While balls are in freezer, melt chocolate according to directions.
5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.
6. Let chocolate set, refrigerate and enjoy!

Give Credit to:http://www.chef-in-training.com/ingredient/dipping-chocolate/

Cake Pops-

These look way easier than I thought they were!  Watch the video and learn how to make cake pops!

What you need:

*2-8" cakes

*2 cups frosting

*1lb. candy melts

*Lollipop sticks

*Wax paper

* Styrofoam block

Frog Cupcakes-

These are so cute!

Prep time:      Cook Time:   Ready in:    Servings:

  25 min.            20 min.          45 min.          24

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (16 ounce) can prepared vanilla frosting
• 6 drops green food coloring, or as needed
• 1/4 cup green decorator sugar
•                                        12 large marshmallows
•                                        48 semisweet chocolate chips
•                                        1 drop red food coloring

Directions

1. Bake cupcakes according to the directions on the package. Allow them to cool completely.
2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
4. Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.

Give credit to: http://allrecipes.com/recipe/frog-cupcakes/detail.aspx

Sugar Cookies-

I love sugar cookies and I'm pretty sure this is the recipe I use/used.

Prep time:          Total Time:                      Servings:

1 hour                  3 hours 10 min.                     5
                                                                     Ingredients:

1 1/2 Cups powdered sugar

1 cup butter or margarine softened

1 tsp. Vanilla 

1/2 tsp. almond extract

1 egg

2 1/2 cups  Gold Medal® all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar 

  Granulated sugar or colored sugar

Step 1:

Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.

Step 2:

Heat oven to 375ºF. Lightly grease cookie sheet.

Step 3:

Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.

Step 4:

Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

I got this recipe from http://www.bettycrocker.com/recipes/sugar-cookies/90993177-b5fe-4cc7-a6b6-8f58913d36e8#?term=sugar%2Bcookies&fv=AND(HasGridViewImage%3ATrue)&pi=1&ps=9

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Cinnamon Rolls-

These are delicious cinnamon rolls! I made them and everyone liked them!

Ingredients

• Rolls:
• 1 cup warm fat-free milk (100° to 110°)
• 6 tablespoons melted butter, divided
• 1/3 cup granulated sugar, divided
• 1 package quick-rise yeast
• 16 22/25 ounces all-purpose flour (about 3 3/4 cups)
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• Cooking spray
• 2/3 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon
• Icing:
• 3 tablespoons butter, softened
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Preparation

• 1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
• 2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
• 3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
• 4. Preheat oven to 350°.
• 5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
• 6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.

Cooking Light 
OCTOBER 2009

                                                                                                                                                                    Iced Pumpkin Cookies- 
I have not made these yet, but want to soon.
Prep time: 20 minutes , Cook time: 20 minutes, Ready in: 1 hour 20 minutes, 36 servings

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
•  
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency

Here is the link that I got this recipe from: http://allrecipes.com/Recipe/Iced-Pumpkin-Cookies/Detail.aspx  Please give all credit to allrecipes.com, not me.
                                                                                                                                                                

Ultimate Chocolate Chip Cookies By Betty Crocker-
Prep time 45 minutes, Total time 45 minutes, 4 Servings
INGREDIENTS:
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
                                                       2 1/4 cup all-purpose flour
                                                       1 teaspoon baking soda
                                                      1/2 teaspoon salt
                                                       1 cup coarsely chopped nuts
                                                       1 package (12 ounces) semisweet chocolate chips (2 cups)


Step 1:  
Heat oven to 375 degrees F.
Step 2:  
Mix sugars, butter and egg in large bowl.  Stir in flour, baking soda and salt (dough will be stiff).  Stir in nuts and chocolate chips.
Step 3:  
Drop dough by rounded tablespoon fulls about 2 inches apart onto ungreased cookie sheet.
Step 4:
 Bake 8-10 minutes or until light brown (centers will be soft) cool slightly; remove from cookie sheet.  Cool on wire rack.


Here is the link I got this recipe from: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57?sr=2&st=7#/?term=chocolate+chip+cookies&pi=1&mr=10