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Biscuits with chocolate chips

Biscuits with chocolate chips


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They are made very quickly and are very good.

  • 170 g butter
  • 80 g old powder
  • 1 or
  • vanilla essence
  • 240 g flour
  • a pinch of salt
  • 7 g baking powder
  • 65 g chocolate chips

Servings: 25

Preparation time: less than 30 minutes

RECIPE PREPARATION Biscuits with chocolate chips:

Rub the soft butter with the powdered sugar. Add the egg, the salt powder, then the flour mixed with the baking powder. Mix well. At the end we add vanilla and chocolate chips. The shell should not be hard. Let it cool for 15-20 minutes.

Form dough balls and place them in the tray in which I put baking paper leaving space between them. Put in the preheated oven for 15-20 minutes until it gets a golden color.

They can be kept in a closed container for several days. We only lasted two days.

At the request of my little girl, I added caramels to some biscuits.


Belvita Soft Bakes whole grain biscuits and 250g chocolate pieces

Ingredients: Cereals 41.7% (wheat flour 21.5%, whole grains 17.8%: crushed buckwheat 13.9%, whole wheat flour 1%, whole wheat flour 1%, oatmeal 1%, whole wheat flour 0.9% flour rice 2.2%, wheat malt flour 0.2%), chocolate pieces 11.4% (cocoa mass, sugar, emulsifier: soy lecithin), sugar, rapeseed oil, modified starch, inulin, wetting agent (glycerol) , isomaltulose, filler (maltitoli), emulsifiers (soy lecithins, E472b, E475), glucose syrup, flavors, which, loosening agent (sodium carbonates), skimmed milk powder, minerals (magnesium oxide, elemental iron , wheat gluten, dextrose, vitamins: vitamin B6 (pyridoxine), vitamin B9 (folic acid).

Allergens: Wheat, oats, barley, soy. May contain milk.

Nutrition facts for 100g product: Energy value 1714 kJ / 409 kcal Fats-Lipids 15 g, of which saturated fatty acids 3.6 g Carbohydrates-Carbohydrates 62 g, of which sugars 21 g Proteins 5.5 g Fiber 7 g Sodium-Salt 0.60 g

Store in a cool, dry place.

Consume, preferably, before the date written on the package.

The photos of the products are informative and differences may appear compared to reality. Please always check the information on the product label (including those about allergens) before purchase / consumption. Any differences may appear in the descriptions on the website, for technical reasons or beyond our control, for which Remarkt Magazine cannot be held responsible.


Cherry cake and chocolate chips

Melt the butter and let it cool. I used frozen cherries. I left them in the fridge all night to drain.

You can let them drain for 20 minutes after they have thawed. In a bowl we have to put the eggs, without separating the egg white from the egg white, the vanilla sugar, the sugar and the salt.

Mix until the eggs triple in volume. Add the butter little by little and mix at medium speed. In a bowl, mix the flour, cocoa, baking powder and sift them once.

Add 1 tablespoon of flour to the egg mixture and mix until smooth. We proceed in this way until we finish incorporating all the flour in the egg composition.

We need to get a dough with a denser consistency. Cover the bottom of a tray with baking paper.

Pour the dough into the pan and level it. We put the chocolate chips on top and we put the cherries on top of the chips. We press them a little.

Bake the cake in the preheated oven at 180 degrees C for 25-30 minutes. We check it with a toothpick. It can be served as such or with chocolate cream, ice cream or cream. It is absolutely delicious!


Zebra cheesecake with chocolate - no baking


Method of preparation
Crust:

Put the milk and butter in a saucepan over low heat. Let the butter melt, then set the pan aside and let the mixture cool.
We grind the biscuits (we used Petit beure), we put them in a bowl and we mix them with cocoa. Pour the melted butter with the milk and mix well. If the biscuit bread is not well moistened, add a little more milk.
Spread baking paper on the bottom of a removable tray (24 cm in diameter) and put the biscuit composition in it. I also covered its walls with food foil. Level nicely with a spoon, pressing lightly so that no gaps remain. We can also press with the bottom of a glass. Until we prepare the creams, we shape them in the fridge.
White cream:
Put the milk over the gelatin granules and let them hydrate for at least 10 minutes.
Break the chocolate into squares, put it in a metal / glass bowl and pour the milk over it. We melt it on a steam bath, proceeding as follows: we place the bowl on top of a bowl in which we put water. the bottom of the bowl must not touch the water in the bowl. When the water in the pot starts to boil, reduce the heat to low and stir continuously in the chocolate until it melts. When ready, add hydrated gelatin and mix well to melt. If there are still gelatin granules, heat the composition a little more on a steam bath. In a bowl put the mascarpone cheese together with the cottage cheese. I used cow's cheese in the Pilos brand bucket. Add the chocolate sauce and mix until smooth. Put the whipped cream in the mixer bowl or in another bowl. The whipped cream must be very cold, to stay overnight in the refrigerator. We start to mix the whipped cream, and when it starts to become creamy we add the sugar. Mix it a little more until it becomes firm, then gradually incorporate the cheese and chocolate mixture, mixing at low speed.
Brown cream:
Proceed in the same way as for the white cream, only add a spoonful of cocoa to the cheese mixture

**
Remove the crusty form from the fridge and put two tablespoons of white cream in the middle. Place two tablespoons of brown cream over it and so on until we finish the creams. While forming the layers, gently shake the shape and shake it so that the cream goes to its sides. At the end, on the surface of the creams we draw lines with the toothpick (back and forth), then we shape the cake in the fridge overnight. The next day we carefully remove the ring from the form, then transfer the cake to a plate. I had a few small chocolate hearts with meat I garnished on top. Cut the cake with a sharp knife and wash after each cut. It looks good, doesn't it. the taste is wonderful, I guarantee you! J


Chocolate cookies with chips and pieces of chocolate

I took an extended summer vacation, agitation, sun, sea, from these, so I didn't post here anymore. But that doesn't mean I stopped cooking! Oh, no! And I have new recipes for you, and without any pause from now on (at least that's the plan). I set myself at least one recipe a week!

And for the reunion to be a sweet one, I said to start with a dessert! Sweet delights. A typical American cookie (coockie), is a cookie in which chocolate abounds, and next to a glass of milk is simply heaven! HEAVEN!

The recipe can be modified extremely easily to make cookies with chips and pieces of chocolate. Just don't put cocoa, and put the same amount of flour in its place!

Ingredients chocolate cookies with chips and pieces of chocolate:

  • 190 g white flour 550
  • 48 g black cocoa
  • 2.3 g of baking soda
  • 3 g salt (a teaspoon grated)
  • 134 g dark brown sugar
  • 12 g molasses
  • 104 g white sugar
  • 100 g dark chocolate 70-75%, cut into pieces of 0.9 cm
  • 110 g chocolate chips (chocolate chips for Americans small tear-shaped pieces of chocolate)
  • 167 greasy butter at room temperature
  • 60 g eggs (weigh lightly beaten, enough to mix the yolks with the egg whites & # 8211 depending on size means an egg or an egg and a half)

Sift the flour into a bowl and sift the cocoa and baking soda over it. Mix! Add salt and mix again. Mix brown sugar, white sugar and molasses. Put the chopped chocolate in a strainer and gently tap the edge strainer to remove the remaining chocolate chip, which can spoil the appearance of the cookies (especially if you do not use cocoa in the composition). Mix the chocolate pieces with the chocolate chips.

Beat the butter either with the hand mixer or in the food processor, at low to medium speed, until it looks like mayonnaise. If necessary, heat the edges of the bowl in which you beat the butter (either with a warm towel or by dipping it briefly in hot water). Add the sugar and molasses mixture and mix for another 3-4 minutes. Clean the walls of the bowl and put eggs, stirring at low speed for 15-30 seconds. Do not mix too much after laying eggs, even if the appearance is unpainted. If you mix too much, add air and the cookies can swell when baked and when you take them out of the oven, leave them.

Add the dry ingredients in two additions, stirring each time for 15-30 seconds until the ingredients are easily combined. Add the chocolate and mix for 10 seconds. Refrigerate the dough obtained for 30 minutes.

For baking you will need two trays, so you need a convection oven. If you prefer, bake the trays one at a time, keeping the dough in the refrigerator while baking the first tray.

Preheat the oven to 170 degrees. Put baking sheet in the trays. There are 6 such cookies & # 8230MARI! American style! Take 150 g of dough and make a ball of it between your palms. Put 3 cookies on the tray. Hold the tray in front and place one spindle in the upper left, another in the lower left and the third in the center to the right. Leave the tray like this until the dough reaches room temperature.


Digestive Cookies With Oatmeal And Dark Chocolate Chips

Description

Try a delicious, healthy and filling snack from Gullon! These digestive biscuits are made with wholemeal flour, oatmeal and dark chocolate flakes, give you energy and are a tasty way to integrate fiber into your daily diet.

Attribute

Energy: 2,000 kj / 479 kcal, Fat 20.7 g, Saturated fat 5 g, Carbohydrates 60.7 g, Sugars 22.1 g, Fibers 6.43 g, Proteins 7.86 g, Salt 1 g, Sodium 0.4 g,

Oat flakes, whole wheat flour, dark chocolate chips (sugar, cocoa paste, dextrose, cocoa butter, emulsifier (soy lecithin), flavors), vegetable oil (high oleic sunflower), sugar, glucose and fructose syrup, raising agents (sodium and ammonium bicarbonate), salt. May contain traces of milk.


Chocolate Chip Cookies

- Prepare all the ingredients (I used a mixture of 200 g chocolate chips and 125 g pieces of chocolate).
- Preheat the oven to 170 degrees c.
- Wallpaper a large baking tray with baking paper.

- Mix flour and baking soda in a bowl. Incorporate the chocolate chips / pieces in this mixture.
- Put the brown sugar and caster sugar in a bowl. Add melted and cooled butter. Mix the mixture.

- Mix in a bowl the cold egg, the cold yolk and the vanilla essence until the mixture becomes creamy, frothy.

- Mix the two previously prepared compositions (sugar previously mixed with butter and egg, egg yolk mixed with vanilla essence). The solid composition is gradually incorporated in the homogeneous mixture obtained (flour mixture, baking soda, chips / pieces of chocolate).

- Take small quantities of dough with a round spoon of 60 ml for ice cream and place it in the prepared tray, at a distance of 8 cm from each other (if you do not want to use a spoon for ice cream, you can portion and shape the dough with palms).

- Bake the cookies in the preheated oven for 15-17 minutes or until they are lightly browned on the surface (in the meantime, until the first cookies are baked, keep the composition in the refrigerator).

- Let the baked cookies cool in the tray for about 5 minutes before placing them on a grill (as soon as you take them out of the oven, the cookies are soft and deform easily to the touch but acquire consistency in a few minutes).

- Cookies can be stored for 3-5 days in tightly closed tin boxes.
The ingredients mentioned are required for 16 cookies.


Sweet and sweet


what a beautiful cookie you made !!
I'll try them too, but I don't know what kind of candy to buy ... or drops, from those countries. such beauties as yours I have not seen, or maybe I have not looked well ..
kiss :)

Hi Mona, yes those hard drops are good (the ones without filling) I only had two colors, but you can find others. Kisses.

Fuuuarte beautiful :) Bravo!
Do those drops melt so nicely?

Yes, put 2-3 drops (depending on how big the hole is) and in 12 minutes they melt. You can also put 2-3 colors and it comes out like a stained glass window. If the biscuits and the hole in them are smaller, you can crush the drops.

Even if you have already received the Meme award, the regulations state that it can be awarded several times, so please receive it from me as a sign of appreciation for all your work. Kiss you.

Moni, my dear, after a "motivated" absence: P. I come to visit you, to bring you thousands of thanks for the award you gave me! :)
You are a special girl and I am very glad that we got to know each other. I kiss you for everything.

what do I like about these biscuits, I think I'll try them tomorrow too, they are very easy to make!


1. Grind the biscuits with a blender or a rolling pin.

2. Over the ground biscuits add the melted and cooled butter and mix until you get a homogeneous composition.

3. Wallpaper the tray (I used a round, removable tray with a diameter of 18 cm) with the mixture of biscuits and butter and press to obtain a base for the tart. Put the tray in the oven for 10 minutes.

4. During this time we will take care of the chocolate cream. In a saucepan, mix the milk and whipped cream, then put them on the fire. When the mixture starts to boil, turn off the heat and add the broken chocolate in pieces, then the vanilla / rum essence and mix until the chocolate has completely melted.

5. When the mixture has cooled, add the 2 eggs, one at a time. You need to wait a few minutes before adding the eggs so that they do not coagulate at high temperature.

6. Pour the composition over the biscuit base and bake the tart at 180C for 35 minutes, or until the chocolate composition has hardened.

7. Serve the tart after it has cooled completely.

Optionally, you can decorate the tart with chocolate or fruit.
Good appetite!

For more delicious cake ideas, visit The Sweet Retreat page.


Chocolate Chip Cookies - Recipes

5 sheets of wafers
400 g biscuits
400 g sugar
200 ml of milk
2 tablespoons cocoa
250 g butter or margarine
esenta de rom
dried cranberries / raisins / nuts (optional)

The biscuits are put in a bag and crushed with a rolling pin, or passed through a mincer. The milk and sugar are boiled together and left on the fire until the mixture has the consistency of a syrup. Add the biscuits and boil for another 1-2 minutes. Allow to cool slightly and add butter / margarine, rum essence, cocoa and for those who want soaked raisins, beforehand, or chopped walnuts. I put soaked dried cranberries for 30 min. in cranberry juice, then drained well. Grease the wafer sheets, then let the cake cool until the next day, putting a weight on top to press the sheets.

4 Comments:

Heeeei, now I've seen the blog!
Congratulations .

What wonderful things you have here! Congratulations!

Where can you find wafer sheets? I'm in Seattle and I have no idea where to look for them.

This is a very good idea. I did it last night. it turned out delicious. thanks for the recipe: *

Please explain (because I am a beginner) how hot the composition should be when adding butter. Does it have to be hot to melt, or cold?
thank you