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Eating Dark Chocolate Can Lower Your Blood Pressure

I love chocolate, I think many would say the same thing. But until recently I did not know know that not all chocolates are created equal. I read studies that "dark chocolate cocoa phenols, which have shown to lower blood pressure, contains. Not to mention, it is rich in anti-oxidants which help combat free radicals, destructive molecules that contribute to heart disease and other diseases.

Now, milk chocolate and white chocolate on the other side contains very little or no health benefits whatsoever. It is delicious and tasty, I know, but it is believed that milk interferes with the delivery of health benefits, the dark chocolate does. Oh, and you can to the washing before you eat healthy, dark chocolate with a glass of milk, do not forget.

But how does one comes along, that the bitter taste, dark chocolate have? If you're like me and have a sweet tooth, it is hard to enjoy a piece of dark> Chocolate because of this bitter taste. So let's get creative. One way I found to enjoy dark chocolate, is a recipe for a warm and soft chocolate.

It is a recipe for a cake where within a warm cup of chocolate melted dark chocolate contains seeps out when you cut into it. It's amazing! It makes the dark chocolate palatable.

Here is the recipe for hot chocolate and soft:

Ingredients:
1 / 2 cup unsaltedButter, plus more butter molds
4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1 / 4 cup sugar
2 teaspoons flour, plus more for dusting

Method:

1. In the upper part of a water bath of boiling water, heat the butter and chocolate together until the chocolate has melted almost completely stopped. While this is heating, beat together the eggs, yolks and sugar with a whisk or electric bat until light andthick.

2. Beat together the melted chocolate and butter, it should be quite warm. Pour in the egg mixture, then quickly beat in the flour just until combined.

3. Butter and lightly flour four 4-ounce molds, custard cups or ramekins. Then tap the excess flour, butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, up to several hours, they'll bring back to room temperature beforeBaking.)

4. Preheat the oven to 450 ° F (230 ° C). Bake the molds on a tray for 6 to 7 minutes, the center is still soft, but the sides will be set.

5. Invert each shape on a plate and leave for about 10 seconds. Falls and by lifting a corner of the form, the cake will fall out onto the plate. Serve immediately.

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Advanced Chocolate Candy Recipe - Dreamy Chocolate Creams

This chocolate recipe is not very difficult, but it is similar to making truffles, so once you have mastered this, you will have the courage for truffles.

Or is you love them enough, then do not have to exert all a little more. Since I love chocolate and mint together, so much, I am on the use of mint extract in this recipe stuck, but vanilla is also very very good.

Is there such a thing as a "bad candy?" I do not thinkso!

Ingredients --

4c confectioners (powdered) sugar

1/2c homogenized milk

1c (2 sticks) cold butter

2 tsp. Extract of your choice (1 tsp. Two different ways, if you want)

1 1 / 2 lbs. whatever kind of chocolate you coat your creams - milk, semi sweet, white or dark chocolate.

Equipment and Supplies --

6 ziplock bags

Plastic

Tray or cookie sheet to fit in yourFreezer

Scissors

Mixers

Directions --

Melt the butter in the bowl and pulse back and forth between high and low speed, make it soft, until there are no hard lumps, then very slowly add the powdered sugar.

Once you have about 2 cups of sugar into the butter mix get enough to make a firm dough, add 1/4C of cream or milk until the mixture soft enough to whip them. Then add the rest of the powdered sugar, extracts, and theRest of the milk. Extracts can chocolate, orange, strawberry or lemon, just to show you some ideas. Whip again after adding the liquid ingredients for about 30 seconds and turn on the mixer.

Spoon the mixture into the ziplock bags and set aside. Cover the tray with plastic wrap. Snip one corner of the ziplock and press small lump of butter mixture on the plastic. Repeat this process until you have made enough to fill the tray.

Put the tray into theFreezer for about 20 minutes.

In a separate bowl, melt the chocolate. You can use your oven, a water bath, or a large bowl on top of a small pot of water boiling underneath.

Take the candy from the freezer, if the chocolate is just right for dipping. With a fork, the creams fall one by one into the chocolate, cover it completely and then re-covered on the plastic plate.

Let it cool for about 5 minutes, and then some drizzlewhite or dark chocolate on the top or roll them in powdered sugar, sprinkles, coconut, cocoa or nuts. Leave it for half an hour to hour, before they cool from the tray, in cans or boxes.

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Discover the Best Chocolate to Use For Cake Decorating Delights

Nowadays there are so many different kinds of chocolate on the market that we are literally spoiled for choice. "

With so much advertising on what we eat and what not, many people now eat with dark chocolate. Not only does dark chocolate have less sugar than others, but it also contains a high percentage of cocoa. These are made from pure chocolate and cocoa butter - a hard, white fat. The percentage of cocoa isalways listed on the wrapper of the chocolate. Some percentages are as high as 75% or even higher, giving the chocolate is very smooth and of high quality.

The most popular of all chocolate and milk chocolate. Most children love it. Dark chocolate is sweeter than extra sugar, milk, vanilla and added.

Then there's white chocolate, which contains only cocoa butter, milk, sugar and vanilla.Because of the added milk, which both need this kind of melting chocolate, milk and chocolate, with care at low heat. Otherwise, will condense, and indeed edible, are not re-melt.

Chocolate drops (or feathers, as they are sometimes called) easy to melt. They can be used as decoration on cakes or as an ingredient in the popular chocolate brownie cake.

Chocolate is a spectacular chocolate fountain used. These makea jumping in the eye image for a special occasion, with the melted chocolate flows like a colorful waterfall ever - ready for the guests to marshmallows, dip strawberries and other small fruits, in the "Fountain". It is a good idea to catch to many napkins have to drop!

Those who are diabetic, often complain about how their food is limited, but at least they can have a piece of chocolate. Diabetic chocolate for sale in various outlets, and has a lower percentage of sugar than other chocolate.

Aside from candy and chocolate bars you can also buy chocolate flakes, containing both cocoa butter and vegetable oil. The butter adds flavor, and give the oil that helps Flocke its crumbly texture

Some specialty stores sell blocks of cocoa butter can be melted, mixed with cocoa powder and paint on the sepia colored pictures on cakes or plaques.

Vermicelli is another kind of> Chocolate. These tiny threads are used for the coating of truffles and cakes. Occasionally the name may be confused with the Italian vermicelli noodles - fine strands of pasta!

A current fashion is to decorate a wedding cake with chocolate curls, stand as tall bars around the sides of a cake. They may be made at home, but it is a time consuming task and it is not easy, they all have a similar size. So it's a good idea to buy from a specialty store if you can be sure they will allan equal length and thickness

Another type of coating is used as a pastry ganache known. This mix of cream and chocolate is very versatile. Fondue and cake over flooded, it is delicious to eat, and set with a gloss. The higher the quality of the chocolate, the higher the gloss on the coating. Alternatively ganache can be left to the company and then passed on cakes or truffles.

Modeling chocolate, another product which eitherbe purchased or homemade. This consists of glucose and liquid chocolate. The glucose model, the dough is smooth and easy - chocolate roses are particularly popular.

And finally we come to a kind of "so-called" chocolate ", which can lead to confusion. Packaged in different categories, it is often called the Chocolate Cake flavor case or Chocolate Flavored Coating. But what the title they all have one thing in common - albeit with cocoaPowder, the cocoa butter has been extracted and replaced with vegetable fat, so the manufacturer can not call it chocolate.

The addition of vegetable fat makes chocolate "melts more easily and work. But it has a drawback - because of the lack of cocoa butter does not eat it the same quality as a pure chocolate.

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White Chocolate Fudge Recipe: Creamy White Chocolate Fudge

This is a simple white chocolate fudge recipe is really tasty. For a little more Pizzaz in some crushed Oreo cookies add an extra treat for crispy cookies and cream flavor.

1 (8 ounce) package cream cheese

4 cups confectioners sugar "

1 1 / 2 teaspoon vanilla extract

12 ounces white chocolate, chopped

3 / 4 cup pecans, chopped

Directions

Grease an 8x8-inch baking pan.

Place in a bowl, beat the avant-garde Cheese, sugar and vanilla until nice and smooth.

Simmer in a pot or water bath until just melted white chocolate and a smooth texture.

Add the white chocolate and pecans, the cream cheese mixture, stirring until very well mixed. Pour into baking pan. Chill for 1 hour or until firm. Cut fudge into squares before serving.

=> Chocolate Peanut Butter Fudge Recipe: Chocolate Peanut Butter Fudge

Add> Chocolate Peanut Butter is one of the greatest food combinations ever, and this Chocolate Peanut Butter Fudge recipe shows why it is so popular.

Sugar 3 cups confectioners'

1 cup evaporated milk

1 / 4 cup cocoa

1 / 2 cup peanut butter

1 tablespoon butter

Directions

Butter a 9x9-inch baking pan.

Pour into a saucepan, combine the sugar, condensed milk and coco; stir over high heat just until mixture comes to a rolling boil.Reduce the heat to medium and cook for another 5 minutes) (soft-ball stage.

Remove pan from heat and add the peanut butter and butter. Beat by hand until mixture is nice and creamy fudge. Pour into baking pan. Let cool and cut into squares and serve.

=> Chocolate Fudge Recipe: Easy Chocolate Fudge

If you opt for a creamy chocolate fudge recipe that will not last forever, in order, that's it. You probably have most of theseIngredients sitting in your kitchen cupboard. Perfect for the satisfaction of this sudden craving fudge.

1 cup sugar

1 / 4 cup cocoa

1 / 3 cup milk

1 / 4 cup butter

1 tablespoon light corn syrup

1 teaspoon vanilla

1 / 3 cup chopped nuts (optional)

2 to 2/1/4 cup powdered sugar

Directions

Butter a 9x5x3-inch loaf pan.

In a 2-liter pot, combine the sugar and cocoa, stir in the milk, butter and corn syrup. Bring to boilover medium heat, stirring constantly. Boil for 1 minute. Remove the pan from the heat and let cool for 45 minutes. Do not stir while cooling.

Stir in the vanilla, nuts and powdered sugar into the chocolate mixture, continue stirring until the chocolate is very stiff. Press chocolate mixture into the loaf pan. Refrigerator for 30 minutes, or until firm. Cut fudge into squares before serving.

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Dessert Sauces and Ice Cream Sundae Toppings - 6 Common Terms Explained

Ever wonder what was circulated to the difference between a syrup, sauces, cream, butter or cheese? These creations can improve quite creamy desserts other than ice. Below are a few of the common confrontation with sundae dessert sauces and toppings, along with ideas on how to use dessert sauces combined with your favorite recipes. They are listed in order from thinnest to thickest consistency.

1. Syrups. Syrups are thinner than a sauce, and a free-flowingBottle. The consistency of the fruit in syrup is thicker than maple syrup. It pours a spoon, but leave the spoon coated. Some syrups have nice, large pieces of fruit in them like apple cinnamon and wild blueberry infused. Some typical flavors are maple, vanilla, apple cinnamon, wild blueberry, red raspberry, strawberry, apricot, pear and cinnamon and chocolate. Pour over pancakes, pancakes or waffles. Syrups are also working much more than a fruit cobbler or pound sprinkledCake.

2. Sauces. Dessertsaucen have a slightly thicker consistency, and will depend on a spoon, if not to be heated. They are soft and can be heard. Once warmed, a dessert sauce is poured in a position. Favorite flavors are chocolate, hot fudge, macadamia white chocolate, caramel, cheesecake, strawberry-rhubarb, red raspberry, chocolate and peppermint. Use as an ice cream topping, drizzle over pound cake, top brownies, a piece of warm appleCake, apple strudel or a la mode. Can also be used to dress up dessert, bread, cheesecake and fresh fruit. Add your favorite dessert sauce flavor and a great shake or malt.

3. Spreads. A spread is thicker than a dessert sauce and a scooped with a spoon, will stay on the spoon. As the name implies, spread smooth, rich, velvety, creamy and spreadable with a knife. Common flavors are chocolate, hazelnut and caramel. The spreads are great, if forTopping brunch and breakfast foods like toast or sandwiches.

4. Krems. A dessert cream has a spreadable soft, smooth consistency. It is slightly heavier and more stable than a dessert sauce and will keep its shape well. Common flavors include maple cream, Maple Walnut Cream and Vanilla Cream. You may also use a knife on pancakes, waffles, crepes, turnovers, croissants and muffins. Another possibility is to make it to fresh cream for a delicious spread whipCakes fill. Fill treat pies, turnovers, blintzes and cookies for a wonderful.

5. Fruit Butters. Fruit butter is somewhat similar to a spread, but some pieces of whole fruit pureed in it have. It's more of a spread in the consistency. Common flavors are cherry butter, butter, apple, maple pecan pumpkin butter and cranberry-pear butter. Fruit butter are traditionally thought of as complements breakfast or brunch. They are good for toast, add bread,scones, biscuits or muffins.

6. Curds. Curds are traditional fruit based English spreads, made from fruit juice, butter, sugar, eggs, and flavorings. They are cooked on a double boiler until the curds thicken and then strained through a mesh strainer to produce a very smooth, creamy product. Once cooled the curd is ready for use or storing. Curds are thick enough for a spoon to stand up in a jar on it’s own. Common flavors are lemon, cranberry, orange, raspberry, Strawberry, Mango, Key Lime, and even bananas. A personal favorite is the lemon curd on ice. The smooth vanilla flavor and the acidity of the lemon to make a great combination. Quark can be heated and used for cream puffs and ice cream cake frosting.

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Cooking With Chocolate

Besides eating and drinking for pleasure, chocolate is also used for cooking and baking, although not all are suitable for use by him in the kitchen. Some of the delicious desserts in the world are made of this, but cooking with it is also one of the biggest challenges. Before you try to cook with this, know some of the basics of chocolate cooking success!

The Process Of Baking Chocolate
All types of chocolate come fromThe seed of the cacao tree, their differences lie in how they are processed. It is used for baking has more cocoa butter, about 50 to 58 percent concentration, when the candy bars sold in stores. Even baking, bitter or unsweetened chocolate known, this kind of made of hardened chocolate liquor. The cocoa beans are ground and liquefied until the drink. The liquid is then poured into molds and allowed to solidify bars and then packaged and sold asUnsweetened dark. Unsweetened baking or type is, what will be used to make cakes, brownies and frosting, and is the chocolate of choice for most professional chefs. But for those in search of sweet versions, there are deviations from the unsweetened variety.

Bittersweet and semisweet, What's the difference?
If the sugar, vanilla and lecithin are added to the unsweetened chocolate, it is bitter, semi-sweet or sweet type, depending on how much sugarwas added. Depending on which country you come from, there are different standards for the amount of cocoa mass in sweetened types required. According to the association of producers in the U.S., has semi-sweet types contain 15 to 35 percent cocoa mass, while bittersweet kind must contain at least 35 percent alcohol, chocolate. Unless the recipe states clearly that you have "sweetened is" Bittersweet "or" semisweet ", the standard chocolate, that most of the recipes you need aUnsweetened baking chocolate. Otherwise, you could have the recipe for ruin because the sugar contained in the rule and the lower percentage of cocoa mass in the sweetened versions could be a different mix and have less flavor.

Melting chocolate
It only takes a few minutes does not melt, as you probably know when you leave a bar in the car on a hot day. However, changes from solid to liquid a velvety, also all in appearance, with no ugly Lumps can be more challenging feat. Melting point perfectly and uniformly requires your full attention. In general, chocolate melts at about the same level as the average body temperature. Heating is too high to separate the cocoa butter chunks and mixed up, or simply, you can burn. Professional bakers use to melt a candy thermometer, melt dark chocolate heating to about 100 ° C to 120 ° F and white chocolate does not exceed 115 ° C.

Guilt-free> Chocolate Dessert
It does not mean that you purchase the type sweetened sweetened that your dessert healthier. Note that to sweeten the desserts, can still add sugar in the recipe over-all! There are alternatives, the diabetic chocolate, for those who want to watch their sugar, but still crave the sweet taste.

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The Benefits of Dark Chocolate May Surprise You

The benefits of dark chocolate are reported in many scientific journals in recent years. One of them was the study by Grassi, Lippi, and Desideri Necozione in the American Journal of Clinical Nutrition, 2005. The researchers found that dark chocolate lowered blood pressure and had a positive impact on insulin sensitivity in healthy people.

Dark chocolate has health benefits because of the flavonoids in cocoa. These benefits were seen for the first timeKuna Indians in the population in the San Blas islands off the coast of Panama. This population has a very low incidence of cardiovascular disease and diabetes. Additionally, consume large amounts of cocoa-rich beverages. This led researchers study the link between chocolate and health. They found some connection between the cocoa and their low incidence of certain diseases.

The flavonoids in cocoa are used as antioxidants as revenue. These flavonoids protect bloodVessels undergo oxidative changes leading to certain diseases. The result is stronger capillaries and other connective tissues that leads to improved health and wellness.

They did not know about the flavonoids centuries ago, but she knew it was for the health benefits of dark chocolate. Historical documents have been discovered that reference the medicinal use of chocolate in the treatment of diseases such as angina and heart pain too.

Plants are protectedMicrobes and insects of the flavonoids. For people who solve these included antioxidants, the production of natural enzymes that protect us from diseases, such as the plants they contain.

What are some of flavonoid-rich foods?

Cocoa




Blueberries




Cranberries




red beans




red fruit




yellow fruit




red vegetables




yellow vegetables




certain nuts




Green Tea

There are many health benefits, eating even small amounts of these nutrients. A balanced diet with adequate fruits, vegetables, nuts, and even a little dark chocolate can have enough of these antioxidants.

What are some of the health benefits?

reduces the risk ofcertain cancers such as ovarian cancer




lowers blood pressure




improves insulin resistance




reduces the risk of stroke and heart attack




Fights Atherosclerosis




reduces the risk for chronic respiratory diseases




protects against UV light, that the risk of skin cancer can reduce




reduce inflammation and painassociated with arthritis




The smell of chocolate may increase theta brain waves, characterized by a relaxation

Before you can have up to chocolate, there are some important facts to keep in mind:

dark chocolate has beneficial flavonoids, stay away from white and milk chocolate




European chocolate is the highest in flavonoids




Monitorthe fat and calories you consume with chocolate, you need only a very small amount of the benefit




rather than dark chocolate, which can rely for the bulk of your antioxidants, you replace the unhealthy candy

The role of flavonoid-rich foods in preventing disease and maintaining health and wellness will continue to be heavily investigated by the researchers. Try to stay informed, these and other developments in contemporary health and wellness.

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Chocolate Gift - A Most Delicious and Memorable Gift

It is a known fact that everyone has desire for chocolate. It can seniors, adults, teenagers or children. Almost everyone loves chocolate, because it is a symbol of love. The love is very sweet and the feeling is hard to explain, chocolates are given to convey the message.

When someone asks how chocolate tastes, the answer is obvious. It tastes sweet. But many other things to taste sweet as cake, chocolate, but tastes vary widely, andunique. This is the reason for his success as the best symbol of love.

Chocolates are considered the best gift not only for love, but also for every occasion. It is not only inexpensive and quiet easily accessible. It has the ability to make everyone smile from adults to children.

Chocolate is the best gift for a special occasion as it makes the moment special.

Chocolate gift box contains either single or spiced chocolate pralines different flavors such as: dark chocolate, white chocolate, chocolates, containing fruit, nuts and almonds. There are also chocolates available from a variety of flavors such as caramel or raspberry.

The main reason for this product is the famous factor as presentable. You can easily wrap a gift of chocolate or them in a box. Even a simple, single piece of chocolate works wonders.

Choose your favorite chocolate and bind just a loop, it makes the> Chocolate more presentable and memorable day is quiet. As soon smile on the face of your special person will make your day! That is more than enough to explain why chocolate for every occasion and when something special.

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Sugar Paste Or Roll Out Icing - Hot Tips to Ensure Success

This type of icing is very popular because it is too easy to handle, easily cut and eat soft. Over the years, many names have been given, which can be confusing when buying. In Australia it is known as plastic icing. The term plastic is a good description - according to the dictionary it means soft and supple, just the way it is. Other names are fondant icing (real fondant is melted and poured on cake) rolled fondant satin ice, add Mallow, icing and molded Gelatin frosting.

The icing can be made at home, and the ingredients contain protein, liquid glucose, icing sugar and gelatin. Liquid Glucose will keep the dough smooth and gelatin can stretch it over. Sugar paste has many functions. It can be used for the modeling of figures, flowers and leaves. It can be curled (marked with a tool, rather like a pair of tweezers) Smock, shaped, draped and used to make edible frills. Also by softening it with a few drops of water or egg> Know that they can be managed. As you can see it is a very versatile icing.

However, it is still primarily as a coating for cakes. But like everything else, it's easy if you know how, so here are some tips to prevent something goes wrong.

First measure the cake - which add a page on the top and on the other side, then a few extra inches. Measure a square cake diagonally across the top, then the two side measurements. If a flat top, and the cake is needed isCut rounded off and the rise of the cake so the base is now the top. Next coat the cake with either a thin layer of jam or butter cream - this coating acts as a glue to hold the paste in position.

Make sure that the coating extends down to the bottom of the cake. Sprinkle powdered sugar (not corn meal, as it dries, the sugar paste and it might crack) on the desktop. Now roll out the dough - if possible, with a long rolling pin, like a short one could leave a mark. Toto prevent that holds the paste on the work surface while rolling, give it a slight turn every so often. Roll until the paste is about ¼ "thick.

To add the application, place the cake as close as possible for you to lift the dough, either on the rolling pin or on the backs of the hands and lay over the cake surface. Then, with the palm of your hand, gently smooth paste on the sides of the cake with an upward movement. If any air bubbles on the surface ofPaste, they sting with a sterilized needle. To make the surface shine, rub gently with the palm of the hand.

A simple and effective device is on the top edge of the cake Crimp - within 15 minutes of application of the paste. Then a thin roll to keep the paste around the base of the cake and also the mark with a pair of pliers. And finally, a band around the sides. All you need now is a kind of made (or bought) for decorating the top. Good luck!

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Most Popular Christmas Cookie Recipes - Chocolate Mint Dream Cookies

One bite of these delicious cookies and you will know why they call it dreamy.

3 / 4 cup butter, softened

Sugar 1 cup confectioners'

2 places unsweetened chocolate, melted and cooled

1 / 4 teaspoon peppermint extract

1 1 / 2 cups all purpose flour

1 cup miniature semisweet chocolate chips

Cookie Icing

Chocolate Drizzle

Directions

In a large bowl, cream butter and powdered sugar. Beat in theChocolate and mint extract. Gradually into the flour. Stir in the chocolate chips (dough will be soft).

Drop by spoonfuls 2 inches apart onto baking paper type sheet. Bake for 6 to 8 minutes or until firm. Cool completely.

Cookie Icing

2 tablespoons butter, softened

Sugar 1 cup confectioners'

1 tablespoon milk

1 / 4 teaspoon peppermint extract

1 to 2 drops of food coloring

Place in a bowl, combine all ingredients and spreadover the cooled cookies. Let set.

Chocolate Drizzle

Melt in a microwave safe bowl, chocolate chips and shortening in microwave, smooth move. Drizzle over cookies.

Makes 54 cookies.

=> Popular Christmas Cookie Recipes: Cranberry Oatmeal Cookies

A warm cookie with cranberries and white chocolate.

1 cup butter, softened

1 1 / 2 cups sugar

2 eggs

1 teaspoon vanilla extract

2all cups flour

1 teaspoon baking powder

1 / 2 teaspoon salt

1 / 4 teaspoon baking powder

2 cups quick cooking oats

1 cup raisins

1 cup fresh or frozen cranberries, coarsely chopped

1 tablespoon grated orange rind

1 pkg. Vanilla or white chips

Directions

Preheat oven to 375 degrees.

Prepare baking sheets with Teflon cooking spray.

In a bowl, cream butter and sugar. Add in the eggs, one at aTime to beat and after each. Beat in the vanilla.

In another bowl, combine the flour, baking powder, salt and baking powder, add the cream mix. Stir in the oats, raisins, cranberries and orange peel. Stir in vanilla chips.

Drop by rounded teaspoons 2 inches apart on prepared baking sheets. Bake are lightly browned for 10 to 12 minutes or until edges. Cool completely.

Makes 72 cookies.

=> Popular Christmas Cookie Recipes: Jeweled fingerprintCookies

This feature cookies light glittering jam in the middle, Jewels are similar.

3 / 4 cup butter, softened

3 / sugar 4 cup confectioners'

1 egg yolk

1 / 2 teaspoon almond extract

1 3 / 4 cups all purpose flour

1 / 2 cup raspberries and / or canned apricots

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with Teflon cooking spray.

In a bowl, cream together the butter and sugar. Beat in egg yolk and. Extract Gradually into the flour. Cover and handle in the refrigerator for 2 hours or until easy to find.

Divide the dough into 3/4-inch balls. Place 1-spacing on the prepared baking sheets inch. With the end of a wooden spoon handle, make an indentation in the center of each ball.

Bake are lightly browned for 12 to 14 minutes or until edges. Cool completely.

Fill with preserves.

Makes 72 cookies.

travel bag

White Chocolate Apricot Oatmeal Cookie Recipe

The white chocolate apricot oatmeal cookie recipe is just great! Fruits always mix well with the rich aroma of oats and dried apricots have to be listed at the top of this combination. Add some white chocolate, and you'll be in heaven!

Ingredients

1 1 / 2 sticks (3 / 4 cup) salted butter, soft

1 / 2 cup granulated sugar

1 / 2 cup brown sugar

1 egg

1 cup all-purpose flour

1 teaspoonBaking powder

2 1 / 2 cups rolled oats

1 2 / 3 cup coarsely chopped white chocolate

1 / 2 cup chopped dried apricots

Hardware

Large bowl

Baking trays

Mixers

Step 1: Preheat the oven to 375 degrees F.

Step 2: In a large bowl with an electric mixer on medium to high speed, set to beat butter, granulated sugar, brown sugar and stir until smooth.

Step 3: Add to beat eggs;well.

Step 4: flour and baking powder, beating until well combined.

Step 5: Stir in oats, white chocolate pieces and dried apricots.

Step 6: Stop by teaspoons 2 inches apart on ungreased baking sheet set.

Step 7: Bake for 8-10 minutes, or until lightly browned, do not overbake. Allow cookies for 1 minute before transferring to a cooling set.

Makes 36 cookies.

For more information on the cheeksProcedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to publish this article on your website. However, not allowed to use part of its content and all links should change his always active.

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