CHOCOLATE COOKIE SANDWICHES WITH VANILLA FILLING

makes 18 sandwiches

1 ½ cups flour
¾ cup cocoa
½ teaspoon salt
12 tablespoons butter, room temperature
1 cup sugar
1 egg

Preheat oven to 350 degrees.

Whisk together flour, cocoa, and salt.

In a mixer, beat sugar and butter together until fluffy.

Add egg and beat until mixed.

On low speed, add dry ingredients. Mix until the dry ingredients are incorporated.

Shape the dough into two round discs about one inch thick. Wrap each disc in plastic wrap and chill for one hour. If the dough is too sticky to roll out, chill it some more. If it’s too hard, let it warm up a little.

Roll the dough out on a well-floured cutting board until it is ¼ inch thick.

Cut cookies with a two inch cookie cutter (or an espresso cup, if you’re me and you don’t have a two-inch cookie cutter). Gather up the scraps, roll them out, and cut a few more cookies.

Bake on a parchment-lined cookie sheet for 12 minutes, or until they look dry to the touch.

Cool cookies completely.

VANILLA FILLING

¾ cup powdered sugar
6 tablespoons butter, room temperature
¾ teaspoon vanilla
1 teaspoon milk

Beat ingredients together with a mixer until smooth.

Spread one tablespoon of filling on the flat side of a cool cookie. Top with another cookie.

Chocolate Cookie Sandwiches With Vanilla Filling

Mini Chocolate Covered Apples

You will need:

melon baller
4 inch lollipop sticks
apples
chocolate of your choice
chopped nuts, sprinkles, toffee bits (optional)

Procedure

With a melon baller, scoop little balls out of the apple. Pat the apple pieces dry. Place a lollipop stick into each apple ball and dip in melted chocolate. Roll apples in nuts, sprinkles,or toffee bits, if desired. Place on parchment paper until set.

Fruit Cocktail Brownies

Ingredients


1 can fruit cocktail, drained (reserve 2 tbsp syrup)

2/3 cup	butter or margarine
3/4 cup	cocoa powder
2 cups	sugar
4 pcs	eggs
1 tsp	vanilla extract

1 ¼ cups	all-purpose flour
1 tsp	baking powder
1 tsp	iodized fine salt
½ cup	cashew nuts

Procedures


1. PRE heat oven at 350ºF. Melt butter in a saucepan over low heat. Add cocoa. Stir to dissolve. Remove from heat.

2. ADD sugar, eggs, vanilla and reserved fruit cocktail syrup. Stir in flour, baking powder and salt. Blend thoroughly.

3. ADD Fruit Cocktail and nuts. Spread in greased 13" x 9" pan. Bake for 45 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Cut into bars.


Best Brownies



Fruit Cocktail Brownies

No Bake Fruity Cheese Cake

Ingredients

crust

1 1/2 cups graham crackers crumbs
1/3 cup butter, melted
1 tbsp brown sugar
1/2 tsp cinnamon, ground


filling

1 1/2 tbsp unflavored gelatin
1/3 cup fruit cocktail syrup
1 pack All purpose cream, chilled
1/4 cup sugar
1 tsp vanilla extract
1 pack cream cheese, softened


topping

2 tbsp sugar
1 tbsp cornstarch, dissolved in 5 tbsp fruit cocktail syrup
1 can fruit cocktail, drained (reserved syrup)


Procedures

1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.

2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1 minute. Stir in Fruit Cocktail. Set aside.

4. BEAT cream cheese until smooth and fluffy. Gradually, beat in All-Purpose Cream until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Fruit Cocktail.

Hot Cocoa chocolate cake in a mug

Ingredients


9 tbsp - hot chocolate powder mix
4 tbsp - self raising flour
1 - egg
3 tbsp - oil
3 tbsp - water
a pinch - salt


Procedures

1. Grease a strong thick large mug (one that holds 2 cups of water)
2. Add the dry ingredients and stir, crack in the egg & stir with a metal whisk, before mixing in the wet ingredients.
3. With a tbsp, scrape the edges & fold the batter well.
4. Bake on medium power for 3 mins - watch as it rises! (Timing may vary depending on your microwave's power)
5. Wear an oven-mitten, remove the mug & slide out the cake - leave to cool. Serve as is or with ice-cream.