Snow-flecked Brownies

It is so cold outside! We seem to be having bitter cold weather where temperatures are going below 20 degrees and then the next day is a gorgeous, brisk fall day. I know this is typical for the Midwest but geesh already..make up your mind!

Being we're having such wild temperature swings with many record breaking colds, I though Nigella's recipe for Snow-Capped Brownies was in order. And I was ready for an ooey gooey, fattening, chocolate snack! In fact so much in the mood for something fattening that I decided to throw in some Mascarpone Cheese. And they were rich and gooey and delicious!

I did cut this recipe in half and made it in an 8"by8" baking dish. Nigella chose white chocolate dots as her snow and added to the mix before baking. But for my Illinois snow I grated white chocolate and sprinkled it on top and because we're still technically in fall, I added some colored leaves as well.








Snow-flecked Brownies
Recipe adapted from Nigella Lawson

13 ounces unsalted butter
13 ounces best-quality dark chocolate
6 eggs
12 ounces sugar
1 tablespoon real vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon fine salt
9 ounces white chocolate chips, or good white chocolate, chopped (I skipped)
Approximately 2 teaspoons powdered sugar, for dusting (I skipped)

My additions:
1/2 c. Mascarpone Cheese, room temperature
Grated White Chocolate
Fall sprinkles

Preheat the oven to 350 degrees F.

Line the sides and base of a 13 by 9 by 2-inch baking pan with foil or parchment paper.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

In a bowl or large measuring glass, beat the eggs together with the sugar and vanilla extract. Blend in the softened Mascarpone Cheese.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate. Beat just to combine and then scrape into the prepared pan.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with powdered sugar pushed with a teaspoon through a small sieve and dotting with birthday candles as you go. Set alight and enjoy the festive scene.

I topped with Ganache, recipe below. Then sprinkled with grated white chocolate and leaf sprinkles.



Chocolate Ganache

8 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
pinch salt

Place the chocolate in a heat proof container, I use my glass Pyrex 4-cup measure. Heat the cream in the microwave until it's just hot. Pour the hot cream over the chocolate and gently stir until the chocolate is completely melted. Stir in the vanilla and salt.









Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.



Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!









All Rights Reserved 2008-9 © Big Black Dog

Gateau'ing with the Daring Bakers

Well, it's that time again! Time to post our monthly Daring Baker challenge. This months hostess is Chris of Mele Cotte. Thanks Chris for introducing us to such a wonderful recipe!



The Filbert Gateau layered cake was not difficult and I did learn a few tricks along the way. I'm not much of the cake baker, particularly layered cakes and being I just completed 2 back-to-back cake decorating classes we were a bit tired of layered cakes. So I decided to try making mini cakes instead.

And I discovered I love making mini cakes! I made 2 sizes a 4" by 3" that I baked in mini springform pans. And 2 micro minis, 2" by 1 1/2", that I baked in my custard cups. I had all intentions of making all the cakes 3 layers but the micro minis rose so well, I only made them 2 layers.

Here's a picture comparing the difference in size between my mini and micro-mini cakes.

I've wanted to decorate a cake with the squiggly, free-form lines of my micro-mini for a long time now and it was so fun! I can't wait to do it again!!



But even the micro-mini is not a single serving as it would be too much for 1 person to eat. And cutting it in half seems so cruel and thirds just looks silly. I will make the micro-minis just for fun. But the mini cake was a perfect size and if you cut it into 5ths or even 6ths, it made perfect wedges of cake for dessert...just enough but not too much.



Of course I loved the ganache but the Praline Buttercream was out-of-this-world DELICIOUS! And what a fabulous idea to mix the praline paste into the frosting...WOW!!! I love experimenting with my frosting and this opens up an entirely new venue for me. I am excited....WOW....WOW....WOW!

I did substitute almonds for the hazelnuts as I could not find any hazelnuts. And I used my home canned kumquat, fig and cherry preserves, one flavor per cake, for the fruit glaze. The kumquat was so good but my favorite was the fig.

Filbert Gateau with Praline Buttercream
Recipe adapted from "Great Cakes" by Carol Walter

1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

2/3 cup thick apricot preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreau, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-inch blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.


All Rights Reserved 2008 © Big Black Dog

More fun with Lilacs!!

This was a difficult challenge for me! Not because making an Ice Cream Cupcake is hard but because I'm just so busy with renovating the house and planting. But I finished my cupcakes right in the nick of time for the Ice Cream Cupcake Event hosted by Stef of Cupcake Project.

For the cupcake, I went through my recipe file and came up with an old recipe I've not tried yet, Burnt Sugar Cake. Hmmmm....sounded so interesting but I only had about half the recipe written down. Since I have no idea where this recipe came from I will have to improvise a bit!

For the ice cream I decided to make my own ice cream and for a continuation of my "Fun with Lilacs" post, I made Lilac Ice Cream.



It's in the 80's here today and trying to take a picture of a melting cupcake was not fun.

Burnt Sugar Cupcakes

1 1/2 c. sugar
1/2 c. softened butter
2 egg yolks
1 tsp. vanilla
3-4 tbsp. burnt sugar syrup
2 1/2 c. flour
2 tsp. baking powder
1 c. buttermilk
2 egg whites, stiffly beaten

Burnt Sugar Syrup
1/2 c. sugar
1/4 c. water

To make the syrup: Put 1/2 c. sugar in a small frying pan on medium heat. Watch sugar carefully and stir occasionally until sugar turns a dark amber color. Turn off heat and cool slightly. Add 1/4 c. water and stir until all sugar is dissolved.

For the cupcakes: Cream sugar and butter. Add egg yolks, vanilla and 4 tsp burnt sugar syrup. Cream well. Sift together flour and baking powder, add alternately to creamed mixture with buttermilk. Fold in egg whites. Pour into 2 greased and floured 9 inch round cake pans or cupcake tin lined with baking cups. Bake in 350 degree oven until toothpick inserted into middle comes out clean.

Lilac Ice Cream
Recipe developed in the kitchen of Big-Black-Dog

3 egg yolks
1/2 c. sugar
2 c. heavy cream (I just used cream)
2 tsp balsamic vinegar (I used 18 yr. but any good balsamic is fine)
1 c. packed lilac blossoms
Lavender Food Coloring **See Note

Whisk eggs, add cream and beat for several minutes gradually adding sugar. Pour mixture into a small sauce pan and heat until it becomes thick. Remove from heat. Cool to room temperature. Mix in Lilac blossoms and balsamic vinegar. Then put mixture in the refrigerator and cool completely. Pour chilled ice cream mix into your Ice Cream Maker and follow manufacturers directions. Top with a few Lilac blossoms and serve.

**Note: The balsamic vinegar did add color to the ice cream so I added a drop of lavender food coloring to bring the ice cream back to it's original color!!

White Chocolate Ganache
Recipe adapted from my Mom

1/4 c. cream
1 c. white chocolate, cut into small pieces

Heat cream in microwave. Pour cream over white chocolate pieces and stir until chocolate is completely melted and smooth.

Ice Cream Cupcake Assembly:

Bake cupcakes and top with ice cream. Pour a little bit of white chocolate ganache over the top and sprinkle with confection of your choice. You can also use a few Lilac blossoms.


All Rights Reserved 2008 © Big Black Dog

Cupcakes with an Asian Flair

I'm entering my Orange Iced Plum Cupcakes in Sugar High Friday's Sweet Asian Invasion April event hosted by Amrita of La Petite Boulangette .

Let's face it Asian Cuisine is not something I do very often so I have limited experience and anything beyond Sesame Seed Oil and Wonton Skins is foreign territory. My husband suggested that we go to Nitakaya USA, which is a huge Asian market sort of like an Asian Walmart only much better and there's a wonderful food court! It was great fun wondering around the aisles and not recognizing a darn thing! We spent at least two hours just meandering and if my husband said it once he said it a dozen times "What is this?". Like I'm supposed to know??? I wanted to buy so many things, the colors and packaging were fantastic, but finally decided on two bottles of Plum Wine, Black Sesame Seeds and a bag of Sweet Red Bean Paste. Very boring things but I was comfortable that I could make something not only beautiful but tasty too!

When we got home, I set my goodies on my kitchen island and thought about what I was going to make. But first I wanted to taste the Plum Wines! Frequently I reduce juices and use them to flavor my frostings and onw of the Plum Wines had a wonderful fruity taste and I knew it would work well in frosting. So my decisions were over and I knew I was going to make cupcakes.





Orange Iced Plum Cupcakes
Ganache Cupcake Recipe adapted from Ina Garten

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 (16-ounce) can chocolate syrup (recommended: Hershey's)
1 tablespoon pure vanilla extract
1 cup all-purpose flour

My changes:
8 oz of Hershey's chocolate syrup
4 oz of ganache(from my ganache reserve in the frig)
4 oz of mascarpone cheese, room temperature

Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.

Cream the butter, mascarpone and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup, ganache and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Remove the cupcakes from the cupcake pan as soon as possible.


Ganache
Recipe adapted from my Mom

1/4 cup heavy cream
4 ounces good semisweet chocolate chips
1/2 tsp vanilla

Heat the cream in the microwave. Pour cream over chocolate chips and add vanilla. Stir until chocolate is totally melted and ganache is smooth.


Feathered Plum Frosting
Recipe developed in the kitchen of Big-Black-Dog

1/4 c softened cream cheese
1/4 c softened butter
1 c. Plum wine
2 c powdered sugar

Over medium heat in a heavy-bottomed sauce pan reduce 1 c. of Plum Wine to about 2 TBL. The wine reduces very quickly so do not leave your kitchen! When the wine is significantly reduced cool to room temperature.

Cream together cream cheese and butter. Add 1 tsp of the reduced Plum Wine and blend well. Gradually add 2 c. of powdered sugar. When the frosting is completely mixed taste it and if you think you need more Plum flavoring add a drop of reduced wine at a time, mix and taste until you are happy.


Orange Sugar Confection
Recipe adapted from I-have-no-idea

1 large naval orange
1/2 c. of sugar

Peel the orange, careful to not slice into the pith. Put the thin slices of orange peel in your food processor and add the sugar. Process until the orange peel is very finely ground but you can still see tiny pieces of orange.

The sugar will be damp and you will need to let it dry out before you can sprinkle it on the frosting. I just spread the orange sugar on a cutting board and after an hour or so I transfer it to the bowl. Once in the bowl I stir it with a fork and break up any sugar clumps. Just keep repeating stirring with a fork and breaking up any clumps until the orange sugar is dry. The sugar will preserve the orange and there will be no color lost and it will keep forever in a tupperware like container. However it will fade if exposed to light, so keep it in a kitchen cabinet towards the back. You can also use any citrus fruit peel, lemon, grapefruit, etc., and use the same method.

To assemble: Pipe frosting on the top of each cupcake. Sprinkle with orange sugar and top with a orange curl.








All Rights Reserved 2008 © Big Black Dog

Easter Cookies and Safe Packaging

I have 3 Nieces that I love to bake for, but they live near Columbus, OH so I must mail my baked goods to them. Knowing how careful the USPS is with parcels, I limit my baking to things I know will arrive intact. Thin, crispy cookies such a Pizzelles have a far less chance of arriving safely then soft, cake-like cookies like Chocolate Chip or Sugar Cookies. Cookies topped with a Powdered Sugar Icing can arrive smudged, but Ganache is no problem. Most cookie confections like nonperils, jimmies or sanding sugar travel very well.

I am entering my Tutti-Fruitti Chocolate Nest Cookies in the Master Baker March Easter Candy Challenge hosted by Nikki at Cracy Delicious Food.

If you're adding chopped nuts: Before baking, roll cookie dough into a small ball and dip in slightly whipped egg white and then roll in chopped nuts and bake. And if your topping with candies, like Jelly Beans, paint a bit of ganache on the Jelly Bean and then attach to the cookie. Both the egg white and the ganache act like a glue!




I've developed some tips to insure safe delivery.

1. Small box. Only send small boxes of cookies, probably no bigger then 12" by 12" by 6" is as big as you should pack. And you can get at least 4 dozen cookies in this size box which is plenty.

2. Single Layer Packing. Pack cookies in a single layer in large zip lock bags and squeeze as much air out as you can.

3. Bubble Wrap...Bubble Wrap...Bubble Wrap. Line inside of box, top, bottom and sides, with Bubble Wrap and place a layer of Bubble Wrap in between each Bag of cookies. Pack the box full so no movement can occur. Turn the box over in ever direction and if you hear any movement inside the box, you will need to add some bubble wrap or another bag of cookies!



Chocolate Cookies
Recipe adapted from Hersey's Kitchens

1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon salt
1 cup chopped nuts
VANILLA FILLING (recipe follows)

Toppings: 1st cookie - Coconut and Jelly Beans and Dark Chocolate Ganache; 2nd cookie - Milk Chocolates Kisses and chopped walnuts and White Ganache

1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely. About 2 dozen cookies.

VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with VANILLA FILLING and pecan or walnut half.


My Notes:

If you are mailing instead of the Vanilla Filling make White Chocolate Ganache and I will post the recipe below.

For the Tutti-Fruitti Chocolate Nest Cookies. Roll dough into balls and press flat with palm of hand. When done baking and cooling. Puddle Dark or Milk Chocolate Ganache on top of cookie and sprinkle shredded coconut. To attach Jelly Bean Eggs, paint a dot of ganache on each jelly bean and attach to coconut nest. Let dry and you're all set.



White or Dark Chocolate Ganache

3/4 cup heavy cream
8 oz white, dark or milk chocolate, coarsely chopped or use a bag of chips

Heat the cream almost to a boil in a small saucepan over low heat. Place the chocolate in a large bowl. Pour the cream over the chocolate and stir until the chocolate is melted and smooth.

Refrigerate remaining ganache for later use and just reheat in the microwave when needed.