How To make Fudgy Bon Bons Pillsbury Winner
1 pk 12 oz. semisweet chocolate c
1/4 c Butter or margarine (1/2 sti
1 cn Sweetened condensed milk; no
2 c Flour
1/2 c Nuts, optional; finely chopp
1 ts Vanilla
60 ea Milk chocolate candy kisses,
2 oz White baking bar, or van. fl
1 ts Solid veg. shortening, or oi
Recipe by: Pillsbury Winner In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoonful (use measuring spoon of dough around each candy kiss, covering completely. (this is not as messy as it seems, as the dough does not stick to your hands, it is very buttery. It does not take much dough to cover the candy. If you use too much you will have to bake a little longer) Place 1 inch apart on ungreased cookie sheets. Bake in preheated 350 deg. oven 6 to 8 minutes. Cookies will be soft and appear shiny but become firm as they cool. DO NOT OVER BAKE! Remove from cookie sheets; cool. In small saucepan, combine white baking bar and shortening;cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container. Makes 6 dozen cookies. NUtrITIONAL INFORMATION: ea. 110 cal.; 2 gr. protein; 14 gr >>>>>next page carb.; 1 gr fiber; 5 gr fat; 6 mg cholesterol; 20 mg sodium. -----
How To make Fudgy Bon Bons Pillsbury Winner's Videos
Burnt Butter Caramel Cookie Bars - The Scran Line
????????Burnt Butter Caramel Cookie Bars???????? Ooey-gooey caramel on the inside, toasty burnt butter and chocolate chip cookie on the outside, my salted chocolate chip cookie bars are gorgeous! I spice mine up with a little cinnamon and some orange zest for a little extra flavour. I cannot even begin to describe how delicious they are and so easy too!
????????RECIPE????????
Ingredients:
225g - 1 cup unsalted butter, melted (see notes)
150g - 3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
375g - 2 1/2 cups all-purpose flour
1 tsp salt
1 tsp bicarb soda
300g - 1 1/2 cups semi-sweet chocolate chips + extra to sprinkle
285g - 10 ounces soft caramel chews, unwrapped
3 tbsp heavy cream
1 tsp flaked sea salt
Instructions:
Begin by preheating your oven to 350°F / 175°C. Spray a 9 x 9-inch square cake tin with oil spray and line the sides and bottom with baking paper.
Add the butter into a medium sized saucepan and cook on medium heat for a couple minutes, occasionally stirring until the butter turns a golden colour. You’ll notice that little flecks of butter will stick to the bottom of the saucepan. That’s completely normal. Set aside to cool.
Add the unwrapped caramel candies to a large microwave safe bowl along with the cream and microwave for one minute. Stir until smooth. Set aside to cool slightly.
Pour the butter into a large mixing bowl and add the sugar, eggs and vanilla extract. Use a whisk to combine.
Add the flour, cinnamon, orange zest, salt, and bicarb soda into a medium sized bowl and whisk to combine. Add half the mixture to the wet ingredients and use a spatula to combine. Add the remaining dry ingredients along with the chocolate chips and fold through until there are no dry ingredients showing.
Split the mixture in half and spread the first half around on the cake tin as evenly as you can. Pour the caramel on top and spread around evenly. Place in the freezer for 20 minutes to cool completely. Then add the other cookie dough half and spread around evenly.
Bake for 25-30 minutes. Allow to cool to room temperature before lifting out of the tin. Use a large knife to slice up into 3x3 bars or you could cut it 4x4 if you want smaller bars.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Burnt Butter: Burnt butter gives your butter a toasty flavour. It doesn’t actually taste burned. But if you prefer to just use regular melted butter, you can opt in for that. Still tastes delicious!
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
COOKIE SEASON is here! ???? ????try these Festive Fruitcake Cookies!
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FROSTED FRUITCAKE COOKIES
(from Pillsbury's Holiday Classics, 1980)
3/4c firmly packed brown sugar
1/4c margarine or butter, softened
1 egg
1/4c buttermilk (or sour milk)
1c all purpose flour
1/2tsp cinnamon
1/2tsp allspice
1/4tsp cloves
1/8tsp nutmeg
1/4tsp baking soda
1/4tsp salt
1c diced mixed candied fruit
1c chopped nuts
1/2c raisins
FROSTING:
3oz cream cheese, softened
1Tbsp milk
1/4tsp vanilla
2c powdered sugar
candied cherries, cut in half
Heat oven to 375. Lightly grease cookie sheets (or use baking mat). In large bowl, cream together brown sugar and margarine or butter). Beat in egg; gradually add buttermilk. In a separate bowl, combine flour, cinnamon, allspice, cloves, nutmeg, baking soda, and salt. Stir into creamed mixture. Stir in chopped candied fruit, nuts, and raisins. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake at 375 for 10 to 12 minutes or until deep golden brown. Remove from cookie sheet and cool completely.
In small bowl, combine cream cheese, milk, and vanilla; beat until smooth. Gradually add powdered sugar, beating until smooth. Spread frosting on cooled cookies. Decorate with candied cherries.
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The Best Homemade Chocolate Chip Cookies – Tips for Perfect Cookies - The Hillbilly Kitchen
How to Make Perfect Chocolate Chip Cookie every time. This is a basic simple recipe like your grandma used. Her cookies still exist, and you can make them. These chocolate chip cookies really are love from the oven, so share them with all your favorite people.
This video includes all the tips to ensure your chocolate chip cookies come out of the oven perfect every time. If you like an extra chocolaty, soft, thick, chewy chocolate chip cookie then this is the recipe for you. This is not a thin, wimpy cookie that's lacking in chocolate chips. One of these is equal to 3 store bought cookies! These cookies remain chewy and don't turn into hard hockey pucks as soon as they cool.
Remember to put God first! :)
Ingredients:
2 1/4 cups - All purpose flour
1 teaspoon - Baking soda
1 teaspoon - Salt
1 cup - Softened butter
3/4 cup - Granulated white sugar
3/4 cup - Packed brown sugar
2 - Eggs
3 cups - Semi-sweet chocolate chips
1 teaspoon – Vanilla
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Quick Vegetable Stew - Something light for the day after
Hi and welcome. In this video I'm showing you how to make Vegetable Stew. It is light and healthful and is made with things you probably have in your house! And if not, you can use other items instead. For example, if you have regular potatoes but no sweet potatoes. Use regular potatoes. No carrots? No problem - just use parsnips or other root vegetable. Please try it and let me know what you think!
Jelly Belly Founder Offers Wonka-esque Golden Ticket Prize
The founder of Jelly Belly jelly beans is offering up an entire candy factory to one grand-prize winner of his golden ticket scavenger hunt.
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