Lava Cake

Recipe by Pillsbury

1

cup semisweet chocolate chips

1/2

cup butter

3

eggs

3

egg yolks

1

(15.8-oz.) pkg. Pillsbury™ Fudge Supreme Double Chocolate Premium Brownie Mix

2

tablespoons coffee-flavored liqueur or strong brewed coffee

12

fresh strawberries or 1 pint (2 cups) fresh raspberries Save $

12

fresh mint sprigs

1

quart (4 cups) vanilla ice cream 

Steps

• 1

  Heat oven to 400°F. Grease 12 (2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on High for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
• 2

  In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur. Divide batter evenly into greased muffin cups. (Cups will be full.)
• 3

  Bake at 400°F. for 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
• 4

  While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.

Peanut Butter Cookies

Ingredients

 2 1/2 cups all-purpose flour           

1 1/2 teaspoons baking soda    

1/2 teaspoon salt            

1 cup unsalted butter, softened       

1 cup granulated sugar      

1 cup packed light-brown sugar           

2 large eggs            

1 1/2 cups smooth peanut butter

Directions

1. Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
2.      Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
3. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
4. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

Brownies

RECIPE Adapted from MARTHA STEWART

Ingredients 

1/2 stick unsalted butter, cut into large pieces           

4 ounces bittersweet chocolate, coarsely chopped            

1 cup white sugar

1/2 cup brown sugar

3 large eggs

1/4 cup unsweetened Dutch-process cocoa powder            

3/4 teaspoon coarse salt

1 1/2 cups all-purpose flour           

 3/4 teaspoon baking powder

Direction

1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.
2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

MUST TRY

Sweet Treats

Martha Stewarts Marshmallows

Recipe adapted from Martha Stewart

Ingredients

Vegetable oil, (for brushing baking dish)
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups powdered sugar

Directions

Brush a 9-by-13-in. glass baking dish with oil. Line with parchment, making sure you have a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Cook, without stirring, until mixture registers 238 degrees on candy thermometer about 9 minutes.
2. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
3. Using the whisk attachment in the bowl with gelatin mix on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
4. Sift 3/4 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares.

Marshmallows can be stored in an airtight container up to 3 days.

No Fail Sugar Cookies

                                                  Posted by Jackie on Cake Central
  

No Fail Sugar Cookies - NFSC

Ingredients


• 6 cups flour
• 3 tsp. baking powder
• 2 cups unsalted butter
• 2 cups sugar (white granulated)
• 2 eggs
• 2 tsp. vanilla, almond or lemon extract
• 1 tsp. salt

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Chill for 1 to 2 hours (or see Hint below)
3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess

• Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
• Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
• Reroll leftover dough and repeat the process!

Royal Icing
Ingredients:

4 cups Powdered Sugar
5 tablespoons meringue powder
6 tablespoons warm water

1 teaspoon lemon extract or juice ( or your favorite extract)
1 tablespoon light corn syrup
Click here for Royal Icing with egg whites.
Click here for Royal Icing with cream of tartar.

Directions:

Beat powdered sugar and meringue powder together on low and add warm water, 1 tablespoon at a time. Add the extract (vanilla, lemon or almond) and corn syrup. Keep mixing, scrape the bowl if there is powdered sugar that didn't get mixed in. Turn the beater up to medium and beat for 1-2 minutes. You might have to add more water if you are using this frosting to flood . Keep icing covered with plastic wrap at all times.

Here is a royal icing recipe I want to try.
2 lbs. powdered sugar
1 tbsp. meringue powder
2 tbsp. corn syrup
1/2 to 1 cup water