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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
BeershevaBubby
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Sun, Jan 25 2009, 1:40 am
Before:
It's really simple... make one batch of chocolate chip cookie dough (or buy a mix) and make a double batch of brownies (or buy a mix). Pour the brownies into a pan, drop spoonfuls of cookie dough on top and bake.
Once it's cooled, melt 6 oz. of chocolate with 2 Tablespoons of margarine or butter and when it's completely melted, whisk in a small container of Rich's whipped topping. Pour over the cake and let it set for 24 hours.
For those of you who don't have cookie and brownie recipes...
Chocolate Chip Cookies
1/2 cup shortening
1/4 cup white sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup + 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips
Cream shortening, white and brown sugars and vanilla extract. Add egg and beat. Mix in the dry ingredients and finally the chocolate chips.
Fudge Brownies
1/2 cup canola or sunflower oil
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Mix oil, sugar and vanilla in a large bowl. Add eggs and beat well. Combine flour, cocoa, baking powder and salt. Blend with egg mixture. Stir in nuts.
Bake in a 9 inch square pan at 350 degrees F for 20-25 minutes or until brownie begins to pull away from the edges of the pan.
(Since I double it, I use a 9x13 pan and bake for at least 40 minutes).
After:
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TheBeinoni
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Sun, Jan 25 2009, 1:53 am
what are you trying to do to me yesha????? today is day 1 of a week long detox diet I'm doing, and I hope to continue parts of it on a regular basis, and now I see THIS! I knew I shouldn't have even clicked..... !!!
LOOKS AMAZING! YUMMM can't wait to make these..... Thanks for sharing!
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desertrose
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Sun, Jan 25 2009, 7:35 am
where do you get shortening in Israel? or the equivalent?
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BeershevaBubby
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Sun, Jan 25 2009, 7:37 am
I simply use margarine. But I've been told that there are a few places you can buy Crisco (if you're willing to spend the money).
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mom2bsn
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Sun, Jan 25 2009, 7:42 am
yum! does it have to be refrigerated?
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BeershevaBubby
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Sun, Jan 25 2009, 7:45 am
mom2bsn wrote: | yum! does it have to be refrigerated? |
It should be refrigerated because of the ganache (especially so it can set).
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mom2bsn
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Sun, Jan 25 2009, 7:46 am
you can get Crisco from Maalot Dafna or Ramat Eshkol in the makolet
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mommy24
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Sun, Jan 25 2009, 8:04 am
Thanks! these look great, must you wait 24 hours for the ganache? is there something else I could use? I would love to make these for Rosh Chodesh tonight.
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BeershevaBubby
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Sun, Jan 25 2009, 8:05 am
The longer it's refrigerated, the more it will set...
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Crayon210
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Sun, Jan 25 2009, 5:34 pm
You are a terrible person.
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cookielady
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Sun, Jan 25 2009, 5:37 pm
Crayon210 wrote: | You are a terrible person. |
Yes indeed! I am sitting here and contemplating making these as I just made choc chip cookie dough. The temptation is great!
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pinktichel
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Sun, Jan 25 2009, 5:38 pm
I can't wait to try this. My guests will love it!
And yes, I agree with Crayon!
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BeershevaBubby
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Sun, Jan 25 2009, 11:20 pm
Well, I suppose I can stop posting photos and recipes...
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cookielady
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Mon, Jan 26 2009, 1:49 am
YESHASettler wrote: | Well, I suppose I can stop posting photos and recipes... |
No Don"t stop!! We enjoy it!
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HealthCoach
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Mon, Jan 26 2009, 9:32 am
I also want to make for my guests this week. Can it be frozen? Should it be served cold (from refrigerator)? Thanks a million
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BeershevaBubby
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Mon, Jan 26 2009, 9:34 am
I would freeze the cake then defrost and make the ganache.
I kept it in the fridge and it was fine to serve directly from the fridge.
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mommalah
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Mon, Jan 26 2009, 9:45 am
can't seem to find a drool emoticon...........
YUM!
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chocolate moose
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Mon, Jan 26 2009, 10:26 am
I found it didn't bake all the way through
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Tova
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Mon, Jan 26 2009, 12:59 pm
YESHA, you seem to be extremely talented in the kitchen - not only do you always have great-sounding suggestions for people, but when you post your food menus and pictures (please keep them coming - I love looking at beautifully presented food) I keep thinking that you can do this professionally!
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BeershevaBubby
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Mon, Jan 26 2009, 1:01 pm
Tova wrote: | YESHA, you seem to be extremely talented in the kitchen - not only do you always have great-sounding suggestions for people, but when you post your food menus and pictures (please keep them coming - I love looking at beautifully presented food) I keep thinking that you can do this professionally! |
Thank you for the compliment :)
Although I think the pleasure I take in cooking would diminish greatly if I did it as a profession.
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