6 oz. semisweet Chocolate
2 oz. bitter Chocolate
1 cup unsalted Butter
1 teaspoon Vanilla Extract
4 Eggs, at room temperature
4 Egg Yolks, at room temperature
1/2 cup Brown Sugar, firmly packed
6 tablespoons Corn Starch
10 oz. package frozen Red Raspberries in heavy syrup, thawed
1 pint fresh Raspberries
12 triangular Cookies or Chocolate Pieces
12 sprigs fresh Mint
2.In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
3.When butter and chocolate are melted, stir to blend and set aside.
4.In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quad-rup-led in volume. (see “Funny Story” below)
5.Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
6.Increase speed to high and beat 5 minutes or until mixture stands in soft peaks.
7.With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
8.Divide batter between prepared ramekins and bake in preheated 375 degree oven 10 minutes (cake will be light crusted with a soft center).
9.Remove from oven and cool.
10.Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.
11.Pour thawed raspberries in blender and puree. Strain and discard seeds.
12.Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.
Filed under Applebee's, Cakes, Chocolate, Cookies, Dessert, Kid Favorite, Raspberries by on Aug 30th, 2011. Comment. 
Are you old enough to remember when these first appeared on store shelves? Remember how COMPLETELY different they were? Soft cookies from a bag! Wow! I remember buying bag after bag of these.
Now I can make them at home and so can you.
Keebler Soft Batch Cookies Copycat Recipe
Ingredients
- 1 pound Butter, softened
- 2 Eggs
- 2 tablespoon Molasses
- 2 teaspoon Vanilla extract
- 1/3 cup Water
- 1 1/2 cup granulated Sugar
- 1 1/2 cup packed Brown Sugar
- 1 teaspoon Baking Powder
- 1 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 5 cup All−purpose Flour
- 6 ounces Semisweet Chocolate Chips
Directions
1. Preheat the oven to 375.
2. Cream the butter, eggs, molasses, vanilla and water in a medium bowl.
3. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour.
4. Combine the moist mixture with the dry mixture add the chocolate chips.
5. Shape the dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet.
6. Bake for 8 minutes or until light brown around edges.
Filed under Cookies, Kid Favorite, Supermarket Favorites by on Aug 6th, 2010. 1 Comment.
Samoas are my favorite Girl Scout Cookie. There is just something about the chewy caramel and chocolate that I can’t resist. I know that I am not alone in this.
Here is a good and fairly easy to make copycat that uses store bought shortbread cookies.
Girl Scout Samoa Cookies Copycat Recipe
Ingredients
- 24-30 shortbread cookies
- 6 tablespoons butter
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla
- 4 cups toasted coconut
- 1 cup chocolate chips
Directions
1. Place each shortbread cookie in cup of a greased muffin tin.
2. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
3. Heat to a full boil, stirring constantly with a wooden spoon.
4. Boil 3 minutes, stirring constantly.
5. Slowly pour in sweetened condensed milk, stirring constantly.
6. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
7. Remove from heat.
8. Stir in vanilla.
9. Beat until creamy.
10. Immediately stir in toasted coconut and mix well.
11. Spoon mixture by teaspoonfuls over shortbread cookies.
12. Cool completely.
13. Remove cooled cookies from muffin tin onto waxed paper.
14. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
15. Store in airtight container.
Filed under Cookies, Kid Favorite by on Jul 31st, 2010. 1 Comment.
