an-erect-penis:

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English recipe

Chocolate-Oreo-Brownies

Ingredients (24 x 24 cm form)

• 100 g Chocolate 70%, roughly chopped
  
• 150 g Chocolate 55%, roughly chopped
  
• 250 g butter (soft)
  
• 5 drops vanilla flavouring
  
• 1 tbsp instant espresso powder (unfortunat,ly I’ve for forgotten)
  
• 3 large eggs
  
• 235 g sugar
  
• 113 g flour
  
• 50 g cacao powder
  
• 18 Oreos
• 70 g milk chocolate
  

Zubereitung

1. Preheat oven to 180° C.
2. In a medium to large bowl over simmering water, gently meld the chocolate (70% and 55%) and butter together until combined and completely melted. Stir in espresso and vanilla flavouring. Set aside.
3. Meanwhile beat together eggs and sugar until volume has quadrupled and the dough gets thick and creamy. I used the food processor for this and let it beat for 15 minutes.
4. Chop a part of the Oreos(I take 7) and the milk chocolate roughly. Chop the rest of Oreos in finer pieces.
5. Carefully fold in the chocolate into the egg cream. Pass flour and cacao through a sieve over the egg-chocolate mixture and fold in gently.
6. Finally add the milk chocolate and Oreo pieces and stir some times.
7. Scrape batter into a greased and lined  24 x 24 cm square tin or brownie pan. Spread the remaining Oreo pieces over the batter.
8. Bake until skewer comes out relatively clean (there should be moist crumbs stuck to it but not wet batter). My brownies need 45 minutes. Let it cool down completely, remove from tin and cut into slices or squares. I cut them into 3 x 3 cm pieces, but think they were too small. I recommend 5 x 5 cm pieces.

Stovetop Mac and Cheese

Yield: 4 servings

Ingredients:

Directions:

In a large pot over high heat, bring salted water to a boil. Add elbow noodles; cook according to package.

Drain noodles, lower heat to medium-low, and return cooked noodles to pot. Immediately stir in both cheeses, sour cream, butter, cream cheese, garlic, salt and freshly ground pepper. Continue stirring until completely melted and serve immediately.

THE RECIPE

Makes 12-15 large buns, but I made them smaller, so I got more

Source: I would like to say Allrecipes.com, but I am not sure

Ingredients

For the dough:

• 1 cup warm milk (110 F, 45 C)
• 2 eggs, room temperature
• 1/3 cup margarine
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• pinch nutmeg
• 3 1/4 cups all purpose flour
• 3/4 cup bread flour
• 1 tsp salt
• 1/2 cup white sugar
• 2 1/2 tsp active dry yeast

For the filling:

• 1 cup brown sugar, packed
• 2 1/2 (or 3 tbsp) ground cinnamon
• 1/3 cup margarine, softened (I accidentally melted it, and such are the pictures, but softened margarine would do just fine)

For the frosting:

• 3 ounces cream cheese, softened
• 1/4 cup softened margarine
• 1 1/2 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice

Directions

For the dough:

1. In the bowl of a stand mixer fitted with a dough hook, pour in the warm milk, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes, till it becomes bubbly and frothy.
2. Add sugar, margarine salt, eggs, and 2 cups of all purpose flour and the whole of bread flour, mix well. Start kneading on lowest speed.
3. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes.
4. Remove dough from the bowl, grease and place it back in the same “almost clean” mixing bowl.  Cover with plastic wrap. Let rise in a warm place for about 1 hour or until the dough has doubled in size.

Meanwhile,

For the filling:

1. Combine the brown sugar and cinnamon in a bowl.
2. Make sure the margarine is softened. ( I accidentally melted mine, but softened margarine would do)

Making the cinnamon rolls:

Punch down dough. On liberally floured large clean surface, roll the dough into a 20 inch  by 30 inch rectangle (or as close you can to those dimensions). It should be approx 1/4 inch thick or thinner, if you like the bread part to be really thin. Keep moving the dough around to make sure it’s not sticking to the work surface. (Lightly flour dough as well if required, but do not overdo with the flour)

1. Spread the softened margarine over the surface of the dough.
2. Dump the brown sugar and cinnamon mix in the middle of the dough, spreading evenly over the surface with your hands, leaving about 1″ untouched around edges. Lightly press the sugar mixture into the margarine using a rolling pin.
3. Gently roll into a fairly tight roll, trying to keep the filling inside, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log..
4. With a sharp knife, slice into 12 (or 15 slightly smaller)pieces.
5. Place into parchment lined baking tray about 2″ apart, cover with plastic wrap or lint free dish cloth, and let rise for another hour, till they have almost doubled.
6. Bake in 400 degree on rack just above centre, for about 10 minutes, or until light golden brown. Watch them carefully!! I kind of burnt this batch! So be careful!

   For the filling:

7. While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, and lemon juice. Scrape sides and mix again.
8. Pour in powdered sugar and stir slowly until it starts to incorporate.
9. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
10. Once rolls have been removed from the oven, immediately frost using half the amount made.
11. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Cookie Dough Filled Cookie Cups

Ingredients

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 3 tsp vanilla
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 1/2 cups flour
• 2 cups semi-sweet chocolate chips

• 1 cup butter, room temperature
• 1 cup brown sugar
• 1/4 cup milk
• 2 tsp vanilla
• 2 cups flour
• 1 tsp salt
• *optional 2/3 cup mini chocolate chips

How to Make

1. Preheat oven to 350°
2. Line 2 muffin tins with cupcake liners
3. In mixer cream together butter and both sugars. Add eggs and vanilla and mix until smooth.
4. Turn mixer to low and slowly add flour, baking soda and salt. Mix until just combined.
5. Fold in chocolate chips.
6. Fill liners with 2 rounded tablespoons each of dough.
7. Bake approx 12 minutes until cookies start to brown.
8. When cookies are done, remove from oven and gently press center down with a spoon while still in muffin tin, creating an indentation.
9. Let cool about 10 minutes in muffin tin and then transfer to wire rack to continue cooling.

1. In you mixer cream together butter and brown sugar. Add milk and vanilla and mix well. Slowly add in salt and flour and turn mixer up to medium and beat approximately 25 seconds.
2. Add chocolate chips, if desired and stir to combine.
3. Pipe filling in the indentation of cooled cookie cups.
4. Garnish with more mini chocolate chips.

Notes

bakeddd:

fried oreos

• click here for recipe

wordsliveon:

My friends and I made a tower of fried oreos. It took me about 30 minutes to 1 hour to cook all of it and less than 5 minutes for us to finish it all off. 

Funfetti Whoopie Pies

Cookies:

2 sticks softened butter
1 1/4 cup sugar
2 teaspoons vanilla
1 teaspoon imitation butter flavor
1 egg
2 cups cake flour
2/3 all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup colored sprinkles (I used the long kind)
More sprinkles for rolling (I used the little round kind)

Beat the butter and sugar on high speed for about 5 minutes or until fluffy. Add the vanilla, butter flavor, and egg. Beat until well combined. Sift in the flours, soda, and salt. Mix to combine. Stir in the sprinkles. Chill the dough. If you’re in a hurry, throw in in the freezer. I put it in a gallon ziploc bag and pounded it down flat so it would get cold faster. Preheat the oven to 375º. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they’re done. Sandwich cooled cookies together with filling if desired (recipe below).

Filling:

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the little round ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don’t be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

Brownie Batter Chocolate Fudge Cupcakes
with Outrageously Rich Chocolate Indulgence Frosting

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.