H - Effortless Cookies and Cakes 370 Delicious Dessert and Baking Recipes to Die For: The Only cookies and cakes Cookbook That You Will Ever Need

Effortless Cookies and Cakes 370 Delicious Dessert and Baking Recipes to Die For

The Only cookies and cakes Cookbook That You Will Ever Need

Carol H.

Welcome to the world of cookies and cakes! There are many people out there who have yet to actually make their very own cookies and cake from home. Some people believe that the entire process is too hard while others simply think that it takes a lot of time to make these tasty treats. To be honest making your own cookies and cakes from home is one of the easiest things that you can do. It does not take a lot of expertise to put these tasty dessert dishes together nor is it too time consuming. That is exactly what you will learn in this book. You will learn how to make the most delicious cookies and cakes dishes you have ever come across without the stress of worrying that it is too difficult to put together. There is a cookies and cakes recipe in this book for every baker out there, regardless of their baking experience. In this book, every recipe has at least one photo for you to compare after testing. All cookies and cakes are suitable to serve as lunch or dinner for your family. So, if you want to begin making your very own cookies and cakes dish with little to no effort at all, then lets start baking!

DISCLAIMER All rights reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete. However, the author and the publisher do not warrant the accuracy of the information, text, and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts, and the internet. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.

Contents

Triple-Chocolate Brownie Cookies Recipe

Ingredients: (Yield: 6 dozens)

• 4 ounces unsweetened chocolate, chopped
• cup butter, cubed
• 4 eggs
• 2 cups sugar
• 1 cups all-purpose flour
• cup baking cocoa
• 2 teaspoons baking powder
• teaspoon salt
• 2 cups/12 ounces semisweet chocolate chips, divided
• 2 teaspoons shortening

Method:

Using a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in 1 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.

Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.

In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container.

Toffee Almond Sandies Recipe

Ingredients: (Yield: 9 dozen)

• 1 cup butter, softened
• 1 cup canola oil
• 1 cup sugar
• 1 cup confectioners sugar
• 2 eggs
• 1 teaspoon almond extract
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups sliced almonds
• 1 package (8 ounces) toffee bits

Method:

In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits.

Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Glazed Pfeffernuesse Recipe

Ingredients: (Yield 10 dozen)

• 1 cups butter, softened
• 1 cups packed brown sugar
• cup molasses
• cup water
• 1 teaspoon anise extract
• 6 cups cake flour
• teaspoon baking soda
• teaspoon salt
• 1 teaspoons ground cinnamon
• teaspoon ground allspice
• teaspoon ground cloves
• teaspoon ground nutmeg
• teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon pepper
• 2 cups finely chopped nuts

GLAZE:

• 1 cup confectioners sugar
• 3 tablespoons 2% milk
• teaspoon vanilla extract
• Additional confectioners sugar

Method:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour.

Roll dough into 1-inch balls. Place 2 inch apart on greased baking sheets. Bake at 375 for 10-12 minutes or until golden brown.

Meanwhile, in a shallow bowl, combine the confectioners sugar, milk and vanilla. Place additional confectioners sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze, allow excess to drip off; dip in confectioners sugar. Cool completely on wire racks. Store in an airtight container.

Apricot Tart with Marzipan Crumble Topping Recipe

Ingredients: (Serves 8)

• 1 basic sweet crust
• 1 large egg, lightly beaten
• 1 kg (2 lb) apricots (about 12), stoned and sliced thinly
• 115 g (4 oz) granulated sugar
• 3 tablespoons cornflour
• 1 teaspoon almond essence
• 100 g (3 oz) plain flour
• 85 g (3 oz) light brown sugar
• 115 g (4 oz) almond paste (marzipan)
• 6 tablespoons unsalted butter
• 28 g (1 oz) flaked almonds

Method:

Preheat the oven to 200C/400F/Gas mark 6. Roll out the pastry and line a 28-cm/11-inch tart tin. Prick the surface with a fork and chill for 10 minutes in the freezer. Bake blind for 20 minutes. Remove from the oven and brush the base of the tart with lightly beaten egg. Bake for another 10 to 15 minutes, until the edges are brown and the base of the crust is golden. Transfer to a wire rack to cool. Lower the temperature to 190C/375F/Gas mark 5.

To make the filling, combine the granulated sugar, cornflour and almond essence in a large bowl. Add the apricot slices and toss to coat evenly. To prepare the crumble, combine the flour, brown sugar and almond paste in a medium bowl.

Using your fingers, rub the butter into the flour mixture, until large clumps form. Add the sliced almonds. To assemble the tart, sprinkle of the marzipan crumble over the base of the cooled tart shell. Top with the apricot mixture. Sprinkle the remaining crumble over the top of the tart. Bake for 40 minutes, until the filling is bubbling and the crumble is golden brown. Transfer to a wire rack to cool.

Chocolate Jubilees Recipe