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 Baking Bliss By Shal
Episode 12
Jacquee hosts Sonal Deo, owner of Baking Bliss by Shal in the FMF Mai Perfect Bake kitchen. Sonal shares how she went from not knowing anything about baking to now running a successful small home-based business. One filled with lots of love and many shared family moments. A story worth listening to while whipping up a batch of her popular gluten-free Macarons.
Macarons Ingredients:
100g Egg Whites
90g Granulated Sugar
130g Icing Sugar
1/4 Teaspoon of cream of tartar or 1/4 Teaspoon of Vinegar
Food Coloring (if required)
143g Almond Flour
Baking Paper
Pipping Bag
Method
1. Measure out exact amount of almond flour and icing sugar as per ingredient list and grind using food processor.
2. Sieve out any big granules and set aside.
3. Separate egg whites, weigh exact amount and set aside.
4. Use electric beater and start whipping egg whites on low speed.
5. When bubbles start forming add 1/4 Teaspoon of cream of tartar or vinegar and continue whipping.
6. Add Granulated Sugar gradually while mixing at medium speed until finished. At this stage small peaks should start forming.
7. When a soft peak stage is reached 3-4 drops of color and 1/4 Teaspoon of essence is to be added.
8. Continue whipping at high speed and watch out for stiff peaks. To know if you have completed this stage turn off the beater and turn the bowl upside down. If nothing drops out this means the process is completed.
9. Start adding the dry ingredients to the meringue and stir in clockwise direction.
10. Once dry ingredients has been completely incorporated in the meringue a ribbon like or number 8 should be formed. Do not over or under mix.
11. Line up baking paper on non stick pans and use meringue mixture to hold paper.
12. Pipe small disc's about 1 and 2 apart. Drop trays to get rid of any air bubble and set to dry for 2-3 hours.
13. Preheat oven 2 hours prior at 150 degrees and bake for 20 minutes.
14. Cool shells completely and cream using anything which you prefer.
ENJOY!
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HSN | Chef Curtis Stone 05.13.2018 - 04 PM
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