I can’t believe January is already gone. The hubby and I have been fighting colds all month (he gave me his cold). It seems we get something this time of year every year. Oh, well…
Do you want to make something special for your Valentine? Why not make some delicious Valentine’s Toffee. I would eat the entire batch in one sitting but I can’t let myself eat that much butter at one time.
Valentine’s Toffee | Bakewell Junction
The 4th of July is just a few days away. These Whipped Ganache Devil Dogs would make a welcome addition to any celebration. I’ve added red, white and blue sprinkles to help celebrate the July 4th festivities but the sprinkles are totally optional.
Whipped Ganache Devil Dogs | Bakewell Junction
It’s been a while since I’ve posted. March and April seen to have flown by with tons of work deadlines. I’m taking a little latitude in calling these brookies but these Chocolate Overload Brookies Surprise are so fudgy and chocolaty I couldn’t really call them cookies. Plus they’re made with a brownie mix.
Chocolate Overload Brookie Surprise | Bakewell Junction
Chocolate Zucchini Quick Bread | Bakewell Junction
Summer is whizzing by for me. I feel like I’m going to wake up tomorrow and it will be Winter again. Luckily I had the time to share this super chocolatey and moist recipe. Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe. The hubby loves it and even made a chocolate sandwich with a slice of it.
Do you have zucchini in your garden? Do you need recipes to use up your zucchinis? This recipe is for you.
Enjoy!
Chocolate Zucchini Quick Bread
Yield: 1 loaf Cook Time: 55 minutes
Ingredients:
Directions:
Step 1: Grate zucchini and set aside. I used a large box grater. Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl. Mix in the chocolate chips and set aside.
Step 2: Beat the eggs with a hand mixer in another large bowl. Beat in the oil, sugar, brown sugar and vanilla until completely combined. Mix in the zucchini. Fold the flour mixture in to the zucchini mixture until just combined. Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon. I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.
Step 3: Bake in a preheated 350 degree oven for 45 – 55 minutes. Test with a toothpick; toothpick will be mostly clean when done. My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that. Let cool 5 to 10 minutes in the pan. Remove from pan and cool completely on a rack. Slice and serve.
Enjoy!
Recipe adapted from Lesley Stowe.
Tips: Store in an airtight container.
Don’t let summer go by without baking bread! Check out these wonderful recipes for the season:
#TwelveLoaves July: Summer Fun. The month of June was filled with lovely cherries! We have chosen Summer Fun as our theme for July. Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun! Let’s get baking!
Do you want to add your bread to the collection with the linky tool this month? Here is what you need to do:
Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends. Thank you to Stacy from Food Lust People Love for hosting this month’s event!
Cannoli Cream filled Chocolate Chip Cookie Cup | Bakewell Junction
Oh, no! I missed the last two weeks of the 12 Weeks of Christmas Treats blog hop and haven’t posted in a while because my laptop went kaput. Not fun. A nasty virus took over the entire machine and blocked me from doing anything. While it was an old machine anyway, I was trying to eek out some more time with it.
On to better things with this month’s #ChocolateParty. The theme for the December Chocolate Party is any type of chocolate cookie.
I love Cannoli Cream filling but I was never fond of the Cannoli shell. To me, the shell is only a vehicle to get my fill of Cannoli Cream yumminess. I’ve made cookie cannoli shells before but they were very delicate. I thought that making the shell out of my favorite chocolate chip cookie dough would be less fragile. My attempt failed because I couldn’t shape the cookies after they were baked. They broke instead of curling into a cylinder. I had to change plans quickly, so I changed the shape with the remaining dough into cookie cups using a regular sized cupcake pan. Boy, you can get a whole lot of Cannoli Cream into those cookie cups! Yum!
These would be wonderful as an addition to your New Year’s dessert table. You will need to begin preparing the ingredients ahead of time and assemble just before serving. I served them as one of the desserts for Thanksgiving and there was no talking as everyone was eating them, just mmmmm’s from the very first bite. Great endorsement, wouldn’t you agree?
Cannoli Cream filled Chocolate Chip Cookie Cups
Yield: 30 servings Cook Time: 15 minutes
Dough:
Cannoli Cream Filling:
Topping:
Directions:
Step 1: For the Cannoli Cream filling: at least three days before serving, mix drained ricotta, vanilla and sugar together. Move the mixture to a food processor (I used a small Kitchen Aid chopper) and mix until the filling is smooth and is the right consistency. Depending on the size of your food processor or chopper, you may need to mix in small batches.
Step 2: Fold in the mini chocolate chips, cover loosely and store at least overnight (better yet two nights) in the refrigerator. When ready to fill, transfer the filling to a gallon size Ziploc bag make a 1/2 inch cut on one corner of the Ziploc bag. Use as a pastry bag to fill the chocolate chip cookie cups.
Step 3: For the cookie cups: Grate the chocolate bar and set aside. Grind the oatmeal to a fine powder in a blender, food processor or mini chopper. Since I only have a mini chopper, I grind this in two batches. This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again. I repeat this process until my mini chopper can’t grind it anymore. At the end if there’s a small amount that can’t be ground finely enough, I discard it. In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.
Step 4: With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy. Beat the eggs and vanilla into the butter mixture. Add in the flour mixture using a spatula or wooden spoon until incorporated. Mix in the chocolate chips and grated chocolate bar. Optionally chill dough for several hours to overnight. This helps the flavors meld. Try not to eat too much of the dough.
Step 5: Line a regular sized cupcake pan with paper cupcake liners. Lightly press about a tablespoon of cookie dough into the bottom of each liner. Add about another tablespoon of cookie dough for the sides of the cup. Carefully spread the cookie dough evenly around the sides. Bake in a preheated 375 degree oven for 10 minutes. Lower the oven temperature to 350 degrees and bake for another 5 minutes. The cookie cups will be puffed up and look like cupcakes. Cool 5 minutes. Using a mini ladle (1 or 2 ounce size), press the cup side down into the cookie cups to make a well in the center. You can also use the back of a spoon or a pestle to create the well. Let the cookie cups cool completely. Repeat for the remaining dough.
Step 6: Fill the cookie cups with Cannoli cream. Top with mini chocolate chips, chocolate sprinkles and or red and green Christmas sprinkles. Serve immediately.
Storing: Store empty cookie cups in a sealed plastic container for a few days.
Enjoy!!!
Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.
Our #ChocolateParty December theme is any type of chocolate cookies. If you’d like to join in, please follow these rules:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Add your link to the Chocolate Cookies Party. Your link will be displayed on the Roxana’s Home Baking site.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
Chocolate Bourbon Pecan Pie | Bakewell Junction
It’s time for the eighth week of 12 Weeks of Christmas Treats blog hop. It’s hosted by Brenda Thompson from MealPlanningMagic.com. The blog hop goes live every Wednesday until Christmas. If you’d like to join us, please fill out the form on Brenda’s blog.
This week I’m combining the #12WksXmasTreats with November’s #ChocolateParty. The theme for the Chocolate Party is pecans. I’ve always wanted to make pecan pie…not just regular pecan pie, I’d seen this decadent version has chocolate and another layer of flavor with the bourbon.
I had boxed pie crust mix left over from a bout of pie baking my husband had a while back, so I used that for the crust of this Chocolate Bourbon Pecan Pie recipe. You can use a homemade crust or a pre-made crust from the supermarket. Two of my brothers-in-law were visiting yesterday and this pie came together rather quickly while they were here. They loved the pie and my hubby (who doesn’t like pecans) even asked for a second piece. He also demanded that I make it again not just this once for the blog. I’d say this recipe is a winner.
Chocolate Bourbon Pecan Pie
Yield: 8 – 10 servings Cook Time: 60 minutes
Directions:
Step 1: Chill the prepared pie crust in the refrigerator or freezer while you make the filling. Mix the eggs, corn syrup, butter, sugar, bourbon, vanilla and flour in a large bowl. I used an electric mixer.
Step 2: Sprinkle the chocolate chips evenly on the bottom of the pie crust. Coarsely chop 1 1/2 cups of pecans the pecans and sprinkle evenly on the bottom of the pie crust. Carefully pour the filling into the pie crust. For a pretty presentation, place the remaining pecans on the top in a circular fashion.
Step 3: Bake in a 425 degree preheated oven for 15 minutes. I used a glass pie plate so I baked the pie at 400 degrees for 20 minutes. Reduce the temperature to 350 degrees. Continue baking for 45 minutes. Cool pie until set, at least one hour. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Storing: Store covered by plastic wrap at room temperature.
Recipe adapted from Amateur Gourmet and She Wears Many Hats.
12 Weeks of Christmas Treats Blog Hop
Week 8, November 13, 2013
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Our #ChocolateParty November theme is pecans and chocolate. If you’d like to join in, please follow these rules:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Add your link to the Chocolate Candy Party. Your link will be displayed on the Roxana’s Home Baking site.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
Vanilla Venetians | Bakewell Junction
It’s time for the sixth week of 12 Weeks of Christmas Treats blog hop. It’s hosted by Brenda Thompson from MealPlanningMagic.com. The blog hop goes live every Wednesday until Christmas. If you’d like to join us, please fill out the form on Brenda’s blog.
I’ve been looking for a Venetians recipe that I could make for my sister-in-law. Although she hasn’t tasted the almond flavored ones I’ve made (which can be found here), she always says she doesn’t like them. I looked for a Venetians recipe that didn’t have the almond paste. This was no easy task because they sometimes go by Rainbow Cookies, Tri Color Cookies or Seven Layer Cookies and most of them have almond paste. I found this one that looked good. My husband and his friend said they were fantastic. I like them but I may need to try some more recipes so don’t be surprised if you see some more.
Vanilla Venetians
Yield: 36 cookies Cook Time: 10 minutes
Batter:
Filling and Icing:
Directions:
Step 1: Prepare 3 11 by 7 inch pans. I used the half tray disposable aluminum pans for this. Spray the pans with cooking spray, line with wax paper and then spray the wax paper with cooking spray too. You can make these in a pan that’s just been sprayed with cooking spray but they are very thin and you will have difficulty taking them out without breaking them.
Step 2: With an electric mixer, cream together butter and sugar for about five minutes. Add the egg yolks and vanilla and beat until combined. Mix in the flour in small batches.
Step 3: In a medium bowl beat the egg whites on high for about 10 minutes until stiff. Fold into the batter until incorporated.
Step 4: Take 1/3 of the batter (about 1 cup) and add 8 drops green food coloring. Mix the food coloring using a folding motion to mix the food coloring throughout the 1/3 portion of the batter. Add additional drops as necessary to get the color you want. Spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes. This works best if the rack is in the middle of the oven.
Step 5: Take 1/3 of the batter (about 1 cup) and add 8 drops red food coloring. Mix the food coloring using a folding motion to mix the food coloring throughout the 1/3 portion of the batter. Add additional drops as necessary to get the color you want. Spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes. This works best if the rack is in the middle of the oven.
Step 6: Take the remaining batter (about 1 cup) and spread the batter as evenly as possible in a prepared pan and bake in a preheated 350 degree oven for 10 minutes. This works best if the rack is in the middle of the oven. Cool all three cakes completely.
Step 7: Warm the apricot preserves in a bowl in the microwave at 30 second intervals while stirring between intervals. Heat for a maximum of 1 1/2 minutes. Place wax paper on a cookie sheet and then the invert the green layer onto it (be sure to invert the green layer if you’re using a pan with ridges on bottom). Spread 1/2 the apricot preserves on the green layer. Place the untinted layer on top of the green layer. Spread the remaining apricot preserves on the untinted layer. Place the red layer on top of the untinted layer right side up and cover with wax paper. Place another cookie sheet on top of the layers and place weight on top. Chill everything overnight in the refrigerator.
Step 8: Remove the cookies from the refrigerator and remove the weight. Cut the edges of the layers so there are clean edges. The cut pieces are great for snacking. Carefully melt 1/2 the chocolate in a double boiler or the microwave. Spread the chocolate on the top and sides of the cookies. Let the chocolate dry. Turn the cookies over, melt the remaining chocolate and spread on the bottom also. Let the chocolate dry. Turn the cookies over and cut into 6 by 6 pieces.
Storing: Store cookies in a sealed plastic container.
Tips:
Recipe adapted from My Italian Grandmother.
12 Weeks of Christmas Treats Blog Hop
Week 6, October 30, 2013
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Biscoff Blossoms | Bakewell Junction
Today I’m sharing a recipe that instantly became a family favorite. I brought these to my sister’s house for my niece’s birthday. My sister loved them!
This month’s #ChocolateParty is all about family favorites. My family finds the peanut butter in the peanut butter blossoms overwhelmingly peanutty but the biscoff version is delicious.
Do you prefer the peanut butter or the biscoff version?
I’ve also added the following favorites to the party:
Chocolate Cinnamon Bundt Cake with Mocha Frosting
Chocolate Chip Cookie Dough Mini Cheesecakes
Homemade Devil Dogs
Giant Fauxtess Cupcake
Enjoy!
Biscoff Blossoms
Yield: 36 – 48 cookies Cook Time: 8 – 10 minutes
Directions:
Step 1: Combine flour, baking soda and salt in a medium bowl and set aside. With an electric mixer, beat together butter and biscoff spread for a few minutes. Cream sugars into the biscoff spread mixture for a few minutes. The mixture will appear light and creamy. Mix the egg and vanilla.
Step 2: Mix in the flour. Do not over mix. Roll dough into one inch balls. Depending on the size of the cookies, there will be 36 to 48 cookies. Roll dough balls in demara sugar to coat. Place dough on a parchment paper lined cookie sheet. Spacing is two inches.
Step 3: Bake in a pre-heated 375 degree oven for 8 – 10 minutes. The cookie should be lightly browned. Upon removing the cookies from the oven, press a Hershey’s kiss in the middle of the cookies. Let cookies cool on the cookie sheet for a few minutes. Let cookies cool completely on wire racks.
Storing: Store in a sealed plastic container.
Enjoy!!!
Recipe from Baker Street.
Are you ready to celebrate #chocolateparty’s 1st anniversary?
The September Chocolate Party will start Monday, September 2nd and every other day a new recipe will be shared until September 30th.
How to participate in September’s Chocolate Party
1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum)
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post (the widget will be working starting September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)
3. {mandatory} To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O Lakes® Butter
4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking. New entries are added every day, so check often! (scroll at the bottom of this page to enter the giveaway)
5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!
Add your link to the September Chocolate Party.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
Deep-Fried Mocha Chocolate Chip Cookie Dough | Bakewell Junction
Calling all chocolate lovers. Once again I planned to share a different recipe today but I changed my mind due to a busy weekend. This Deep-Fried Mocha Chocolate Chip Cookie Dough recipe is pretty easy to make so it won out over a more involved recipe. Plus there are a few county fairs during August in Dutchess County, New York area and this ties in well.
Ever since I had seen the pictures of all the available decadent goodies tweeted during the Blog Her conference in Austin, I’ve wanted to make fried cookie dough. I believe it was Jenny from Picky Palate that tweeted the the fried cookie dough but I could be mistaken.
Since this month’s #ChocolateParty featured coffee combined with chocolate, I adapted the original recipe to incorporate a mocha flavor. My husband and his friend dubbed this recipe as super good.
A couple of weeks ago I shared a Red Velvet Cake with Cream Cheese Frosting which had coffee as an ingredient too. Check it out too.
Would you prefer this treat with or without coffee?
Deep-Fried Mocha Chocolate Chip Cookie Dough 2 | Bakewell Junction
Enjoy!
Deep-Fried Mocha Chocolate Chip Cookie Dough
Yield: 40 – 45 fried balls Cook Time: 3 minutes
Dough:
Batter:
Topping:
Oil for frying (I used olive oil)
Directions:
Step 1: For the dough: Combine flour, baking soda, salt and espresso powder in a medium bowl and set aside. With an electric mixer, cream together butter and sugars for about five minutes. Add the eggs in two additions; mixing to combine after each addition. Mix in vanilla and then flour in small batches. Stir in chocolate chips.
Step 2: Chill dough for 1 to several hours to make the dough easier to form. Form cookie dough balls (about 2 teaspoons) and place on a wax paper lined cookie sheet. When all dough balls are formed, chill in the freezer at least 1 hour.
Step 3: For the batter: Mix the flour, sugar and baking powder in a mixing bowl. Combine the egg and 2/3 of the seltzer. Add the remaining soda in small increments until the batter resembles a loose pancake batter.
Step 4. To make the cookies: Dip the dough balls in the batter and ensure they are well coated. Carefully fry the dough balls (a few at a time) in the oil preheated to 350 degrees. A few minutes total is enough time for the dough balls to become a deep golden color. Mine turned over on their own when they were done on one side but you may need to turn them over to cook evenly. Using a slotted spoon remove dough balls with a slotted spoon and drain on a paper towel lined plate.
Step 5: For the topping: In a small microwave safe bowl, combine the chocolate chips and prepared coffee. Microwave the mixture for 30 seconds at 50% power (may vary based on your microwave oven) and let sit for a minute. Stir the mixture until it’s smooth and thick and drizzling consistency.
Step 6: To serve, place three on a plate and drizzle liberally with mocha topping and sprinkle with powdered sugar. These are ooey and gooey when served warm and just as delicious when cooled before serving. If the drizzle cools too much, then just microwave it in small increments to return it to a more liquid state.
Storing: Store dough balls in a sealed plastic container for a few days but they are best the first day.
Enjoy!!!
Recipe adapted from Food Network, courtesy of George Duran.
This month’s Chocolate Party features coffee (along with chocolate). If you’d like to join in, please follow these rules:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Add your link to the Chocolate Ice Cream Party.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction
I planned to share a different recipe today but I thought this one would be more fitting given the hot weather we’ll be getting this week in the New York City area.
My husband had been requesting that I make a Chocolate Chip Cookie Sundae similar to a dessert at a local steakhouse chain. I used my favorite Chocolate Chip recipe that is adapted from that fake Nieman Marcus recipe that I think everyone received via e-mail. The recipe makes a delicious cookie and I’ve made them a few different ways.
8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction
The first photo shows a individual Chocolate Chip Sundae that’s about the size of cupcake. The next photo shows a Chocolate Chip Sundae large enough to share with three or four people. I wasn’t watching this one, so it got a little overdone and I prefer the cookie to be gooey and almost raw which is how the individual ones turned out – yum. The next photo shows a chocolate chip cookie sandwich.
Chocolate Chip Ice Cream Sandwich | Bakewell Junction
With this recipe I made one 8 inch cookie sundae to share, six individual cookie sundaes and twenty chocolate chip cookies to make into ice cream cookie sandwiches or eat as is.
Which version would you prefer?
Enjoy!
Fake Neiman Marcus Chocolate Chip Cookies
Yield: 45 – 55 Cookies Cook Time: 10 minutes
Dough:
Graham Cracker Crust
Topping:
Directions:
Step 1: For the cookies: Grate the chocolate bar and set aside. Grind the oatmeal to a fine powder in a blender, food processor or mini chopper. Since I only have a mini chopper, I grind this in two batches. This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again. I repeat this process until my mini chopper can’t grind it anymore. At the end if there’s a small amount that can’t be ground finely enough, I discard it. In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.
Step 2: With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy. Beat the eggs and vanilla into the butter mixture. Add in the flour mixture using a spatula or wooden spoon until incorporated. Mix in the chocolate chips and grated chocolate bar. Optionally chill dough for several hours to overnight. This helps the flavors meld. Try not to eat too much of the dough, you’ll want to try it baked in all these ways.
Step 3: For the 8 inch cast iron cookie sundae: Grind the graham crackers finely in blender, food processor or mini chopper. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Lightly press half the graham cracker mixture into an 8 inch cast iron frying pan. Add about 10 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs. Carefully spread the cookie dough evenly across the cracker crumbs. Bake in a preheated 375 degree oven for 20 to 30 minutes until the cookie is puffed up and the edges turn golden. Cool 5 to 10 minutes, place three scoops of vanilla ice cream on the center of the cookie. Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles. Serve immediately.
Step 4. For the individual sundaes: Line a six portion cupcake pan with paper cupcake liners. Lightly press 1/6th of the remaining graham cracker mixture into each of the lined cupcake wells. Add about 1 1/2 to 2 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs in each cupcake well. Carefully spread the cookie dough evenly across the cracker crumbs. Bake in a preheated 375 degree oven for 13 to 15 minutes until the cookie is puffed up and the edges turn golden. Cool 5 to 10 minutes (when the cookies cool there will be a dip in the middle – perfect for ice cream), place a scoop of vanilla ice cream on the center of the cookie. Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles (or colored sprinkles if you prefer). Serve immediately.
Step 5: For chocolate chip cookies: Roll the dough into 1 1/2 to 2 inch balls and place them on a parchment lined cookie sheet about 1 1/2 to 2 inches apart and then flatten them a bit. Bake in a preheated 375 degree oven for 10 minutes until the cookies are puffed up and the edges are beginning to turn golden. Repeat with the remaining dough. Cool 10 minutes before removing from the parchment or they will fall apart. Cool completely on a rack.
Step 6: For the chocolate chip cookie sandwiches: With the cooled cookies, place a scoop of vanilla ice cream on the bottom of one cookie and then press another cookie on top with the bottom facing the middle. The ice cream will go to the edges of the cookies and roll the edges in a bowl of chocolate sprinkles (or colored sprinkles if you prefer). If not eating immediately, wrap in plastic wrap and store in the freezer.
Storing: Store plain cookies in a sealed plastic container for a few days.
Enjoy!!!
Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.
This month’s Chocolate Party features ice cream (along with chocolate). If you’d like to join in, please follow these rules:
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake; the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
Add your link to the Chocolate Ice Cream Party.
This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
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