A Blondie is for those who do not like dark chocolate.
The Blondie is the white sister of the brownie. Many like indeed white chocolate rather than dark, and for those are a „white Brownie“ the right choice. I personally like the dark chocolate taste more, but this Blondie is very tasty.
The preparation is as easy like to do a brownie. The recipe is actually easy and could be done by nearly everyone. Anyone who wants can also still add some chopped white chocolate before baking. For me personally, the whole thing is then too sweet. Or you take dark chocolate chips and make a Stracciatella-Blondie.
As ground I took a HORI laminate, which was kindly provided by casando.de.
With the snowballs not only chocoholics get their favourit.
With the chocolate snowballs there is today the last recipe for Christmas cookies. After all, is soon Christmas, and most cookies are baked or eaten anyway. The one or other tasty recipe more I have this year definitely for you, but no more biscuits.
The snowballs are again a recipe of simple variety. Dissolve chocolate and butter, stir in the rest, and even the cookies are almost done. Chill, round, icing sugar, baking and ready. 😉
Those who want to can use in the recipe only whole milk or dark chocolate. Someone like it a bit bitter, the other sweet. I choose some in between. So have fun with the last cookies for 2015.
Chop the chocolate coarsely and melt with the butter over a warm water bath. Set aside and let cool.
Stir sugar, salt, egg and yolk in the chocolate mixture.
Sift flour, cocoa, baking soda and cinnamon on top and stir everything into a dough.
Cover the dough with foil and place a minimum of 2 hours in the refrigerator.
Using a spoon to parting about 30 equal pieces from the dough and roll into balls. Roll the balls then in icing sugar and spread on a lined baking sheet.
Bake in preheated oven at 175°C for about 12 minutes. Remove and let cool.
Rezepthinweise
The chocolate can be replaced according to their own preference. Simple, fast and delicious!
If you have appetite for a pumpkin cheesecake and it has to be fast, should try this recipe. In principle you need only a blender and must stir everything together. The ingredients are a bit special, but this give the whole the special taste.
The dates for the base give the sweetness, that chocolate holds everything together. The covering is bound by the cashews and also fit naturally super to the pumpkin. What pumpkin to take is your decision. I had a left over Hokkaido and just cooked and mashed it.
The whole cheesecake is obviously not very solid, because I don’t use any gelatin. So you should not do in midsummer and place in the blazing sun it. This is a perfect fall-winter cake.
If you are in the mood for a pumpkin cheesecake and you need to go fast, you should try this recipe. Roughly, you just need a blender and everything has to be mixed together. The ingredients are a bit more special then a regular cheesecake, but they give the thing the special taste.
The dates for the ground give the sweetness, the [amazon link=“B0019ZHU2Q“ title=“chocolate“ /] holds everything together. The topping is thickened by the [amazon link=“B004M15U12″ title=“cashews“ /] and of course they are great with the pumpkin.Which pumpkin you take, is up to you.I had a left over Hokkaido there and cooked and mashed it for this recipe.
The whole cheesecake is of course not very solid, because I have also waived the gelatin. So you should not make it in midsummer and put it in the blazing sun. This is a perfect fall-winter cake. Enjoy it.
Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.
Bacon Cookies with Guinness sounds a little strange, but they are absolutely delicious.
Today follows the promised recipe for Bacon Cookies with Guinness, after the peanut butter cookies yesterday. At first it sounds pretty weird at once to make in a cookie Bacon. But Bacon goes very well together with the sugar and therefore there is the Bacon today in cookies. The whole is rounded off with some beer and chocolate and finished are great cookies.
With caramelize the Bacon there is a step more in the recipe which already takes some time to complete. But it is worth it!
Of course, all is not for vegans or vegetarians, Sorry. 😉
Bacon and beer combined is not unusual, but not in a cookie.
Menüfolge
Cookies
Zubereitungszeit15Minuten
Kochzeit35Minuten
Gesamtzeit52Minuten
Portionen15Pieces
Zutaten
For the Bacon:
100gBacon- sliced
2Tbsp.brown Sugar
For the Cookies:
150gbrown Sugar
100gSugar
125gButter
1Pcs.Egg
3Tbsp.Guinness
250gFlour
1Tsp.Baking Powder
100gdark Chocolate
Sea Salt- for sprinkling
Zubereitung
Bacon:
Lay the Bacon slices next to each other on a lined baking tray.
Spread brown sugar on it, and caramelize crispy in the oven at 175°C top/bottom heat for about 15 minutes. Remove and let cool.
Cookies:
Knead brown sugar, sugar, butter, egg, beer, flour and baking powder to a dough. Chop chocolate coarsely and break bacon into small pieces.
Knead chocolate and bacon into the dough. Form the dough into a rope of about 25 cm long and 7 cm Ø. Wrap in foil and place at least 2 hours in the fridge.
Unpack dough and cut into 15 equal slices. Place on 2 pieces of wax paper with enough distance, sprinkle with sea salt and bake in the oven one after the other for about 20 minutes at 180°C top/bottom heat. Remove and let cool.
Alle mit einem Sternchen* oder Amazon Logo gekennzeichneten Links werden als Werbelinks (Affiliate-Links) bezeichnet. Wenn Sie also dort klicken und einkaufen, geht eine kleine Provision an uns, welche Ihren Preis natürlich nicht ändert. Mehr erfahren Sie hier.
