Cookies

Check out How to Make the Best Chocolate Chip Cookies by Kim Kramer on Snapguide.

Chocolate Chip Cookie Dough Brownies

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• Prep Time 15 Min
• Total Time 2 Hr 5 Min
• Servings 42

INGREDIENTS

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1

pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

1/2

cup butter or margarine, softened

1

egg

1

container Betty Crocker® Rich & Creamy chocolate frosting, if desired

• 1Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan.
• 2Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
• 3Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

EXPERT TIPS

This is one of those little secrets we know you’ll love! Cutting brownies or any bar with a chewy and dense texture is much easier when you use a plastic knife.

Got questions? Our experts have the answers. Ask Betty now.

NUTRITION INFORMATION–

1 Brownie

 

Calories

130

 ( 

Calories from Fat

50),

 

Total Fat

6g

 

(Saturated Fat

2 1/2g,

 

Trans Fat

0g

 ), 

Cholesterol

15mg

Sodium

105mg

 

Total Carbohydrate

19g

(Dietary Fiber

0g

 

  Sugars

13g

 ), 

Protein

1g

 ; 

% Daily Value*:

 

Vitamin A

0%;

Vitamin C

0%;

 

Calcium

0%;

 

Iron

4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; 

Carbohydrate Choices:

1 

*Percent Daily Values are based on a 2,000 calorie diet.

Choc-malt banana milkshake

Choc-malt banana milkshake

Difficulty

 

Easy

 

Servings

 

2

ingredients

• 2 cups reduced-fat milk
• 2 large scoops chocolate ice-cream
• 2 tablespoons malted milk powder
• 1 large banana, peeled, chopped
• Grated milk chocolate, to serve

instructions

1. Step 1
   Blend milk, ice-cream, milk powder and banana together until smooth. Pour into chilled glasses. Top with chocolate. Serve.

Chocolate Fudge Marshmallow Cupcakes

125g butter

1/3 cup cocoa powder
2 eggs
1/2 tsp vanilla
3/4 cups caster sugar
1/2 heaped cup plain flour
a pinch of baking powder
1/2 cup chocolate chips
150g large marshmallows (24 in total)
1/2 cup chocolate chips, extra
extra cocoa powder to decorate, if desired 

Chocolate Fudge Marshmallow Cupcakes

Ingredients

125g butter
1/3 cup cocoa powder
2 eggs
1/2 tsp vanilla
3/4 cups caster sugar
1/2 heaped cup plain flour
a pinch of baking powder
1/2 cup chocolate chips
150g large marshmallows (24 in total)
1/2 cup chocolate chips, extra
extra cocoa powder to decorate, if desired 

Makes 24.

Method

Preheat oven to 180C.
Melt the butter and the sugar in a saucepan and stir. Sift flour, baking powder and cocoa into a bowl. Pour the butter mixture, eggs, and vanilla into the flour mixture and combine thoroughly. Add the chocolate chips and stir through. Spoon the mixture into a 24 hole silicone mini muffin tray (alternatively muffin cases) and cook for 20 minutes or until firm. Leave to cool for 10 minutes before removing.
Place the extra chocolate chips in a microwave proof bowl. Heat on high for 20 seconds at a time, stirring between intervals so as not to burn, until almost melted. Stir until smooth and place a teaspoon of melted chocolate onto the top of each cupcake. Before the chocolate sets, place a marshmallow on top of each. Sprinkle with cocoa powder to finish off, if desired.

 

forth of July cupcakes

Forth of July swril cupcakes

Ingredients

Makes: 12

Prep time: 35 mins

Cooking time: 30 mins

Total time: 1 hr 5 mins

Skill level: Easy peasy

Costs: Cheap as chips

150g unsalted butter (room temperature)
150g golden caster sugar
130g self-raising flour
20g cornflour
1 tsp vanilla extract
2 tbsp milk (room temperature)
3 eggs
Golden syrup, to drizzle
For the buttercream
400g icing sugar
200g unsalted butter (room temperature)
1 tsp vanilla extract
1-2 tbsp milk
red extra and navy blue paste food colourings
You will also need
Muffin tray
12 cupcake cases
4 piping bags
Large open star nozzle

Method

• Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with paper cases.
• Beat the sugar and butter with the vanilla extract until light and fluffy (about 5 minutes). Add 1 egg, 1/3 of the flour and cornflour and 1/3 of the milk. Beat until just combined then repeat twice more until all the eggs, flour and milk have been added.
• Divide the batter between the 12 cases and bake for 20-25 minutes. Drizzle about a teaspoon of golden syrup over the hot cakes and cool on a wire rack.
• To make the buttercream, place the icing sugar, butter and vanilla extract in a large mixing bowl. Mix with an electric mixer for about 5 minutes until soft, smooth and creamy, adding a little milk only if the mixture is too stiff. 
• Divide the icing into 3 equal portions and colour 1/3 red, 1/3 navy and leave 1/3 white.
• To decorate, place the star nozzle in one of the piping bags and put to one side.
• Spoon each of the 3 icings into separate piping bags, pushing all the air out as you squeeze the icing to the end of the bags. Snip the end of each bag and place all 3 bags into the fourth piping bag with the nozzle.Twist all 4 bags at the top of the icing.
• Pipe a star in the centre of one cake then pipe around the star to form a swirl. To finish push down slightly then pull up quickly. Repeat with the remaining cakes.

Chocolate Vanilla Cream Cakes

Chocolate Vanilla Cream Cakes

Ingredients

3/4 cup self-raising flour
3/4 cup plain flour
1/3 cup cocoa powder
1/2 cup caster sugar
1/2 cup extra light olive oil
3 eggs
1/2 cup buttermilk
1 medium (200g) granny smith apple, peeled, grated
1/4 cup fresh raspberries
1/2 x 250ml tub Philadelphia cream for desserts
1 teaspoon vanilla essence
1/2 teaspoon icing sugar mixture
Fresh raspberries, to serve

Method

• Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
• Step 2Sift flours and cocoa into a large bowl. Add sugar. Stir to combine. Place oil, eggs and buttermilk in a medium bowl. Whisk to combine. Add oil mixture and apple to flour mixture. Stir until just combined. Spoon mixture between prepared pan holes. Bake for 18 to 20 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool completely.
• Step 3Place raspberries in a bowl. Lightly crush with a fork. Add cream and vanilla. Stir gently to create a rippled effect.
• Step 4Cut cakes in half horizontally. Reserve 1 tablespoon cream mixture. Spread 1 cake base with 2 teaspoons of remaining cream mixture. Sandwich with cake top. Repeat with remaining cakes and cream mixture. Using a little of the reserved cream mixture attach 1 raspberry to the top of each cake. Dust with icing sugar. Serve.

Recipe week

This week is recipe week today through next Sunday we will be posting recipes. I hope you enjoy and  if you want at the end tell us your favorite!