Desserts ~ {OFFICIAL CONTEST} thread DESSERT ONLY

[akajack]

It's all about the chocolate chip cookies in the U.S.  ;D

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract (best quality you can find NOT double strength/fold)
1 1/4 pounds bittersweet chocolate chips/chunks/discs/pieces, at least 60 percent cacao preferably
extra Sea/coarse/kosher salt for sprinkling on cookies before baking

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to three days.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.
Sprinkle lightly with extra salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, bring insulin! :cheesy2:

[mstrspkr]

Pineapple-Blueberry Crumble Cake

Note: The measurements were converted from US products.  This recipe is so easy and flexible that a few grams here or there won't make that big a difference.

3/4 cup (170 gr) butter, plus more to coat the baking dish
1 20-ounce (566 gr) can crushed pineapple, in juice
1 20-ounce (566 gr) can blueberry pie filling
1 18.25-ounce (517 gr) box yellow cake mix
1 cup (225 gr) chopped pecans

Preheat oven to 350-F (180-C)

Butter the sides of 9x13 inch (23x33 cm more or less) baking dish with a bit of the butter.

Melt remaining butter in a small sauce pan over low heat

Pour entire can of pineapple, juice and all, and spread in the bottom of the baking dish
Layer blueberry pie filling over the pineapples.  Try not to mix it in but make a layer.

In a mixing bowl, put in the cake mix and pecans.
Pour melted butter over the cake mix.
With fork, pair of knives, or pastry cutter, blend butter with pecans and cake mix.  Mix will still be fairly dry.  If the pecan pieces are too large for a pastry cutter, blend the cake mix and butter and then stir in the pecans.

Sprinkle cake and pecan mixture evenly over the blueberries.

Bake 30-45 minutes until top is golden

Can serve warm or cold

[fairyboi88]

Baked Pumpkin Spice Donut Holes

Ingredients

For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Directions

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

[MrMazda]

Sugar Cookies

[MrMazda]

Three Colour Cookies

[MrMazda]

Roll & Dip Cookies

[MrMazda]

Peacan Balls

[MrMazda]

Honey Dough Cookies

[MrMazda]

Fruit Slices

[MrMazda]

Chocolate Balls

[fromdecatur]

I just started making these this year.  I needed to take some cookies to a gathering and wanted to try out a new recipe.  I really didn't expect much, but these turned out fantastic.  They're good right away and after a day or two develop a little crunchy coating from the sugar crystals.

Orange Delight Cookies

Beat until Creamy:  1.5 c packed brown sugar, 1.5 sticks butter
Add 2 eggs, one at a time, beating after each addition
Add 1 t vanilla

Sift: 3 c flour, 1.5 t baking powder, 1 t salt

Mix in a cup:  .5 c milk, 1 t vinegar, .5 t baking soda

Alternate adding flour and milk mixtures to the bowl and beat until smooth.

Refrigerate 3 hours.

Heat oven to 350 F

Roll rounded teaspoonfuls of dough into balls; place on parchment-lined cookie sheet.

Bake until lightly browned on bottom, 10-12 minutes.

Mix: 1 c fresh squeezed orange juice, 2 t orange zest, 3 c granulated sugar.

Dip warm cookies into the orange juice mixture; place on waxed paper to dry for 1.5 hours; turn and dry 1.5 more hours.

[repzero]

Cranberry Granada

4 cans of cranberry jelly sauce (jelly, not whole berry)
1 16 oz. Pomegranate juice
2 oz. Sugar-free vanilla syrup

In a pot, add all cans and juice and cook on low/medium heat stirring constantly.  Do not overcook, just until all the jelly turns into a smooth liquid.  Allow to cool.  Pour into a shallow container and freeze.  Once frozen, take a fork and shave off the ice into a glass.  Enjoy.

[leatherbear]

Contest Over Voting begins!!!