Whats you favorite recipes, when it comes to cookies and cakes?!
Answers: If you wouldnt mind posting the recipe, that would be great, thanks.
Below are some of my favorites including a cheesecake that is to 'die' for.
German Chocolate Cake
12 servings
Prep: 50 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package sweet baking chocolate
1 cup sugar
3/4 cup shortening
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see below)
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Stir together flour, baking soda, and salt; set aside.
2. In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted; cool.
3. Beat sugar and shortening with an electric mixer on medium to high speed until fluffy. Add eggs and vanilla; beat on low speed until combined; Beat on medium speed 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition just until combined. Pour batter into the prepared pans.
4. Bake in a 350 degree F oven for 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Spread Coconut-Pecan Frosting over top of layers; stack. Makes 12 servings.
Coconut-Pecan Frosting: In a saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.
Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Spritz
Prep: 25 minutes
Bake: 8 minutes per batch
Ingredients
1-1/2 cups butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
3-1/2 cups all-purpose flour
Colored sugar (optional)
1 recipe Powdered Sugar Icing (optional)
Directions
1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and, if desired, almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Force unchilled dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar. Bake for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool. If desired, drizzle cookies with Powdered Sugar Icing.
3. Makes about 84 cookies
4. Chocolate Spritz: Prepare as above, except reduce flour to 3-1/4 cups and add 1/4 cup unsweetened cocoa powder with the sugar.
5. Nutty Spritz: Prepare as above, except reduce sugar to 2/3 cup and flour to 3-1/4 cups. After adding flour, stir in 1 cup finely ground toasted almonds or hazelnuts (filberts) .
6. Peppermint Spritz: Prepare as above, except substitute with 1 teaspoon of peppermint extract or 14 drops of peppermint oil for the vanilla and almond extracts. If desired, drizzle cookies with Powdered Sugar Icing and immediately sprinkle with finely crushed striped round peppermint candies.
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
german chocolate cake with the pecan and coconut frosting.
its in a box and a can.
Meringe cookies with chocolate is good too.
i can give you a site that gives a lot of recipes of any IRANIAN recipes but unfortunately i can't find how to turn it in english
you will need a good online tranlator that tranlates well not AWFUL like most
chocolate chip cookies and my fav is kansas dirt cake and if you want the recipe then please email me cause not alot of ppl know kansas dirt cake and would like to keep it that way . I will be glad to share if you will email me .