FudgeCrinkles

Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)

By Karen

Total Time:15 mins

Prep Time:5 mins

Cook Time:10 mins

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

Ingredients:

Yield:30-48

cookies

Units: US | Metric

1 (18 ¼ ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
½ cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar , for rolling

Directions:

1
Preheat oven to 350°.
2
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3
Dust hands with confectioners' sugar and shape dough into 1" balls.
4

Roll balls in confectioners' sugar and place 2 inches apart on uncreased cookie sheets.
5
Bake for 8-10 minutes or until center is JUST SET.
6
Remove from pans after a minute or so and cool on wire racks.
7
*My Notes*:.
8
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10
Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

Source:http://www.food.com

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Deep Chocolate Sour Cream Pound Cake

Deep Chocolate Sour Cream Pound Cake

Contributed by Sascha Lyon
ACTIVE:
TOTAL TIME:
SERVINGS: MAKES ONE 10-INCH CAKE

This intensely chocolate cake—a favorite of chef Sascha Lyon's wife, Latoya—benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate.

Our Pairing Suggestion Because dessert includes both cheese and chocolate, it takes a rich, almost syrupy wine, such as Cockburn Ten-Year-Old Tawny Port, to deal with the creaminess of the cheeses and match the sweetness of the cake. If you're looking for a really special dessert wine, try the Mas Amiel Ten-Year-Old Maury.

Recipe: Deep Chocolate Sour Cream Pound Cake

Ingredients

1. 2 1/4 cups self-rising cake flour
2. 3/4 cup unsweetened cocoa
3. 3/4 teaspoon baking soda
4. 2 sticks ( 1/2 pound) unsalted butter, softened
5. 2 cups sugar
6. 3 large eggs
7. 1 teaspoon pure vanilla extract
8. 1 cup sour cream
9. 2 ounces bittersweet or semisweet chocolate, cut into 1/4 -inch pieces
10. 1/2 cup water
11. Decadent Soft Chocolate Cream
12. Softly whipped cream, for serving

1. Preheat the oven to 325°. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper.
2. In a medium bowl, whisk together the flour, cocoa and baking soda. In a large bowl, using an electric mixer, beat the butter with 1 cup of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
3. In a small saucepan, combine the remaining 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.
4. Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream and whipped cream.

Make Ahead The cake can be wrapped well and kept at room temperature for 1 day.



Source : morerecipes.com
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Classic Crab Cakes

Classic Crab Cakes with a Roasted Corn and Tomato Salad and Fresh Horseradish Sauce

Recipe for Crab Cakes adapted from Emeril?s Creole Christmas, by Emeril

Total Time:--

Yield:10 cakes

Level: --

Ingredients

* 2 tablespoons unsalted butter
* 1 cup finely chopped yellow onions
* 1/2 cup finely chopped celery
* 1/4 cup seeded and finely chopped red bell pepper
* 1/4 cup seeded and finely chopped yellow bell pepper
* Salt
* Cayenne
* 1 tablespoon chopped garlic
* 1 pound lump crabmeat, picked over for shells and cartilage
* 1/4 cup chopped green onions, green parts only
* 1/4 cup grated Parmigiano-Reggiano cheese
* 2 tablespoons finely chopped fresh parsley leaves
* 1 tablespoon Creole mustard
* 1/2 cup mayonnaise
* 1 1/2 cups dried fine bread crumbs
* 1 cup vegetable oil
* 1/4 cup bleached all-purpose flour
* 3 teaspoons Essence, recipe follows
* 1 large egg
* 1 tablespoon water
* 2 large baking potatoes, like russets, peeled and cut into shoestrings
* Fresh Horseradish Sauce, recipe follows
* Roasted Corn and Tomato Salad, recipe follows

Directions

Melt the butter in a small saute pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon of the Creole seasoning. Heat the remaining 1 cup oil to 360 degrees F in a large saute pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Preheat the fryer. Fry the potatoes in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Drain the cakes on paper towels. Season the cakes with the remaining teaspoon Creole seasoning. Drain the potatoes on paper towels. Season with salt. Spoon the horseradish sauce in the center of each plate. Lay the crab cakes in the center of the sauce. Spoon the corn and tomato salad over each cake. Pile the potatoes on top of the salad. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Source :http://www.foodnetwork.com

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Rolo Cupcakes

by Jamie on June 27, 2011

Rolo Cupcakes

Yield: 24 cupcakes
Ingredients:
For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)
For the frosting

4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar
For the ganache

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish
Directions:
For the cupcakes

1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.

5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.

7. Cool cupcakes thoroughly on wire rack.
For the frosting

1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the ganache

1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

4. Top each cupcake with a Rolo.

5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Source:http://www.mybakingaddiction.com

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