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Double Chocolate Thumbprints

Double Chocolate Thumbprints


Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Over a bowl or piece of parchment paper, sift the flour, cocoa powder, and baking soda together with a sifter, or in a fine-meshed strainer by gently tapping your hand against the edge. Add the salt (you can just leave it on top of the flour pile because it gets mixed in later).

In a bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth. Add the egg yolk and mix until well combined and use the rubber spatula to scrape down the sides of the bowl. Add the sifted flour mixture and mix until the dough comes together, again scraping down the side of the bowl once or twice.

Pinch off the dough into approximately 1 ¼-inch pieces and roll into balls. Arrange the balls on the baking sheets, leaving about 2 inches between them.

Bake 1 sheet at a time in the center of the oven until the cookies are no longer wet, about 10 minutes. Remove from the oven, and using your thumb or the end of a large wooden spoon, gently make a thumb-sized indentation in the center of each cookie. If a cookie breaks or starts to fall apart, simply push it back together. Return the pans to the oven and bake until the undersides are turning brown, about 3 more minutes. Let cool completely.

Meanwhile, make the chocolate ganache. Put the chopped chocolate in a bowl. Warm the cream in a saucepan over medium heat. As soon as it starts to bubble around the edge, pour the hot cream over the chocolate. Shake the bowl a little to submerge all the chocolate pieces, then cover the bowl for several minutes. Whisk until smooth. Let cool slightly.

Using a small spoon, drop ganache into the center of each cookie's thumbprint. Allow the ganache to set, about 1 hour, before you devour them.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 2 teaspoons coarse salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar, plus more for rolling
  • 2 large egg yolks
  • 2 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • Chocolate and Vanilla-Bean Ganache

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.

Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.


Recipe Summary

  • ½ cup butter, softened
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ¼ cup cherry jam or preserves, or seedless raspberry preserves

Preheat oven to 375 degree F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into 3/4-inch balls. For each cookie on an ungreased or parchment paper-lined cookie sheet place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each. Press in center of each with thumb and taper bottom of cookie with fingers to form a heart shape. Repeat with remaining dough balls, leaving about 2 inches between cookies.

Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves (if necessary, snip any large pieces of fruit). Cool completely. Makes about 30 cookies.

Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.


Recipe Summary

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 4 ounces semisweet chocolate, chopped
  • 1 1/2 teaspoons light corn syrup

Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.

Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.

Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.


Recipe Summary

  • 1 cup butter
  • 1 cup white sugar
  • 2 eggs, separated
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 48 milk chocolate candy kisses, unwrapped
  • ⅓ cup granulated sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt stir into the creamed mixture.

In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.


Double Chocolate Cherry Thumbprints

Maraschino cherries shine brightly in the center of these festive chocolate thumbprints topped with a contrasting drizzle of white chocolate.

Recipe Ingredients:

1 1/2 cups (3 sticks) butter, softened
1 cup granulated sugar
1 large egg
1/4 teaspoon almond extract
4 ounces bittersweet chocolate, melted and cooled
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 (10-ounce) jar maraschino cherries, cut in half and blotted dry
3 ounces white chocolate

Cooking Directions:

  1. In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract mix well. Add bittersweet chocolate and blend to combine. Add flour and cinnamon mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 minutes.
  2. Preheat oven to 350ºF (175ºC).
  3. Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression.
  4. Bake for 15 to 17 minutes. Cool completely.
  5. Place white chocolate into a microwave-safe bowl and microwave for 30 seconds stir and continue to microwave in 10-second increments until chocolate is smooth. Drizzle white chocolate across each cookie. chill 5 minutes to set white chocolate.
  6. Store in an airtight container at room temperature for up to one week.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.


If you see below instances, #1 the whole setup was not focussed anywhere but seems to concentrated only on the pour ,but it is not just waht we want, Is it? #2 Focus seems to be set only on the box and the spoon looks blurry which doesn’t look good either.So the point here is we need to decide the focus before commencing the shoot.I would like to keep the control of my focal point in my hand and won’t let camera choose it for me.Manualy aim at a place where you want to focus.

Aim at manual focus and don’t let your camera chose it for you


Chocolate Thumbprint Cookies

By some unexplained, mysterious way, it's Monday again. And to my own surprise, today I've realised that we have 6 weeks left until Christmas! 6 weeks people! Is that crazy or what?

And I know that some of you may think that 6 weeks is still ages to go, and that some of you will get annoyed with just the fact I'm already talking about Christmas. But trust me, once you try today's recipe for these chocolate thumbprint cookies, all will be forgotten, and you may even start feeling a festive cheer yourself!

But seriously, I know it's a bit of an early start, however, I do have quiet few recipes I want to share before the big day. And in blogosphere, believe it or not, 6 weeks is not really a long period of time!

Me and Tania from Fit Foodie Nutter got together couple of weeks ago, and decided to have a baking session. As we both absolutely love Christmas, we set on baking Christmas cookies. And these chocolate thumbprint cookies were one of the two recipes we made on the day (second one will follow, stay tuned!). It was adapted from this recipe By Half Baked Harvest. Plus, everyone loves chocolate cookies, no doubt about it. So even if Christmas is not your thing, these thumbprint cookies with chocolate ganache in the centre are still suitable for any time of the year really.

The recipe below is not vegan, because I'm using an egg as one of the ingredients. However, butter can be easily replaced by non- dairy spread, and cream could easily be swapped for heavy coconut cream (you will need just the really thick part from the top, I have found that standard soy cream was too thin in it's consistency for the ganache). And if you feel like experimenting with some egg replacements, you should be able to veganize this recipe. But I must admit, it didn't work for me. I found that the cookies were splitting and cracking around the edges when I tried to omit the egg. They still tasted great, but I found that an egg helped me to achieve the look and texture closer to what I really wanted.

These chocolate thumbprint cookies are really fun to make, and they will be great to make with kids. And although the name suggests they are 'thumbprint' cookies, I have a confession to make. I found that using a back of measuring spoon, rather than your thumb, works much better. Firstly, you will have the same size well in all of the cookies, and they will look a bit neater.

You will more likely loose some of that indent after few minutes of baking your cookies. Fear not, all what you need to do is gently press and make indents again, straight after you finished baking them. And this is another reason, why using the back of the spoon or spatula works better. You will not burn your thumb, while making the indents again in hot cookies. But if you really want to do things in old- fashioned way, go ahead and use your thumb. Just have some ice on standby.

Couple of other things to watch out for, when making thumbprint cookies:

Chilling the dough is very important in this recipe. But make sure you chill it after you rolled your cookies already. Otherwise, the dough will be way to hard to work with. The reason for chilling the cookies before baking them is to help them stay in good shape, plus it will solidify the butter in the dough, helping cookies later, to avoid spreading. Half an hour is the minimum you should chill your pre- baked cookies for.

The other area to be careful with, is when making chocolate ganache. As you may know already, ganache can split very easily, but remember that in most cases, it can be saved from ending up going into the bin! If you add chocolate to the cream, rather than other way around, it will less likely to split. Do not let your cream to boil, only bring it to a simmer. Make sure you do not overheat the chocolate either. And keep stirring it slowly, rather than rushing through it.

However, if you do find your chocolate ganache to split or be grainy, you can just add some boiling water to it (only tiniest amount at time, until you get the desired consistency), and stir it well until it all becomes smooth and glossy again. No dramas, no ganaches that were hurt!

These chocolate thumbprint cookies will be a perfect homemade gift for the loved ones, or just an ideal, indulgent snack with a glass of milk in the evening. And just because they have festive sprinkles on them, doesn't mean they can only be made or eaten in the festive season. They are definitely suitable for the rest of the year too!


Instructions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and 1 teaspoon of the vanilla mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks cool completely.

For the Chocolate Drizzle, place chocolate chips in microwave-safe bowl. Melt as directed on package. Stir in remaining 1 teaspoon vanilla. Transfer chocolate to large resealable plastic bag or piping bag. Drizzle over cooled cookies. Store cookies in airtight container up to 5 days.


Disney Inspired Beast Double Chocolate Fudge Filled Cupcakes

Baking is one of the best enjoyments on my day off. And there is nothing like the warm, sweet smell of chocolate cupcakes baking in the oven. Add in a nice big pot of coffee brewing and I have the perfect Sunday before me. It is even better when you have a little downtime to nibble on cupcakes all day.

One of my favorite creations are these Disney Inspired Beast Double Chocolate Fudge Filled Cupcakes with White Chocolate Buttercream Frosting topped with a beautiful red rose.

The Enchanted Rose from famed Disney’s Beauty and the Beast symbolizes the fragile nature of life and the Beast’s need to reform from his previous life of vanity and excess in order to restore his kingdom. I don’t know about the Beast but when it comes to cupcakes my vanity goes out the window. Nothing will stop me from enjoying a few tasty treats.

Good thing I made more than one.

If you are a Disney fan, you will enjoy these decadent Disney Inspired Beast Double Chocolate Fudge Filled Cupcakes on any given day. Serve up at your next Disney themed birthday party or gift to family and friends. No matter what the occasion calls for these cupcakes will certainly tame the hunger beast.


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