Big & Buttery Chocolate Chip Cookies Recipe

TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch
MAKES: 24 servings

Ingredients
    1 cup butter, softened
    1 cup packed brown sugar
    3/4 cup sugar
    2 eggs
    1-1/2 teaspoons McCormick® Pure Vanilla Extract
    2-2/3 cups all-purpose flour
    1-1/4 teaspoons baking soda
    1 teaspoon salt
    1 package (12 ounces) semisweet chocolate chips
    2 cups coarsely chopped walnuts, toasted

Directions

1. In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.
2. Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed or parchment paper; refrigerate, covered, overnight.
3. To bake, place dough portions 2 in. apart on parchment paper-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.
4. Bake 10-12 minutes or until edges are golden brown (centers will be light). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2 dozen.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Caramel-Fudge Chocolate Cake Recipe

TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 12-15 servings
Ingredients

    1 package chocolate cake mix (regular size)
    1 cup miniature semisweet chocolate chips, divided
    1 jar (12-1/4 ounces) caramel ice cream topping, warmed
    1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
    1 carton (8 ounces) frozen whipped topping, thawed
    1/2 cup English toffee bits or almond brickle chips

Directions

1. Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack.
3. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12-15 servings.

Caramel Apple Muffins Recipe

Caramel Apple Muffins Recipe

TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 14 servings
Ingredients

    2 cups all-purpose flour
    3/4 cup sugar
    2 teaspoons baking powder
    2-1/2 teaspoons ground cinnamon
    1/2 teaspoon salt
    1 egg
    1 cup 2% milk
    1/4 cup butter, melted
    2 teaspoons vanilla extract
    1/2 cup chopped peeled tart apple
    12 caramels, chopped
 
    TOPPING:
    1/2 cup packed brown sugar
    1/4 cup quick-cooking oats
    3 tablespoons butter, melted
    1 teaspoon ground cinnamon

Directions

1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.
2. Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.

Hot Milk Cake Recipe

TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 12-16 servings
Ingredients
    4 eggs
    2 cups sugar
    1 teaspoon McCormick® Pure Vanilla Extract
    2-1/4 cups all-purpose flour
    2-1/4 teaspoons baking powder
    1-1/4 cups 2% milk
    10 tablespoons butter, cubed

 Directions

1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

 

Ghost Cake Recipe

TOTAL TIME: Prep: 3 hours Bake: 30 min. + cooling
MAKES: 8 servings

Ingredients

    1 package white cake mix (regular size)
    2 eggs
    1-1/3 cups water
  
       FROSTING:
 3-3/4 cups confectioners' sugar
 1 tablespoon meringue powder
 1 cup shortening
 3 tablespoons water
1 teaspoon clear McCormick® Pure Vanilla Extract
1 package (24 ounces) plain ready-to-use rolled fondant
Orange, black, red, brown and green paste food coloring
 Additional clear McCormick® Pure Vanilla Extract

Directions

1. In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff).
3. Using a serrated knife, level tops of cakes. Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake.
4. Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use. On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter.
5. For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black. Form three small dots; attach to face of ghost.
6. For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick. For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter. For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry.
7. To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake. Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake. Yield: 8 servings.

Witch's Hat Cake Recipe

TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 10-12 servings
 

Ingredients

    1 package chocolate cake mix (regular size)
    1 can (12 ounces) whipped vanilla frosting
    3 tablespoons dark baking cocoa
    8 drops green food coloring, optional   


     ASSORTED CANDIES: Large marshmallow, 2 brown M&M's, 1 spearmint leaf, one 6-inch piece red shoestring licorice and a burnt peanut

Directions

1. Prepare cake mix batter according to package directions. Place 2 tablespoons batter into each of five paper-lined muffin cups. Spread remaining batter in a greased 11-in. x 7-in. square baking pan.
2. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes before removing to a wire rack to cool completely. Cool cake for 10 minutes before inverting onto a wire rack to cool completely.
3. Cut cake into an 8-in. x 8-in. x 6-in. triangle. Cut the cake scraps into two 4-in. x 4-in. x 3-in. triangles. Save the remaining cake for another use.
4. For hat, position the large triangle on a 16-in. square covered board. For the face, place the two smaller triangles below the hat with the 3-in. sides touching the base of the hat. Arrange cupcakes around the edge of the face. (see diagram/photo).
5. Place 1 cup frosting in a bowl; stir in baking cocoa. Place remaining frosting in a bowl; tint green. Frost witch's hat with cocoa frosting. Frost remaining cake and cupcakes with green icing.
6. Cut marshmallow in half. Place on cake for eyes; add M&M's for pupils. Add spearmint leaf nose, red licorice mouth and a burnt peanut wart. Yield: 10-12 servings.

Halloween Poke Cake Recipe

TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES: 12-15 servings

    Ingredients

    1 package fudge marble cake mix (regular size)
    2 packages (3 ounces each) orange gelatin
    1 cup boiling water
    1/2 cup cold water
    1/2 cup butter, softened
    3-1/2 cups confectioners' sugar
    1/3 cup baking cocoa
    1/4 cup milk
    1 teaspoon McCormick® Pure Vanilla Extract
    12 to 15 candy pumpkins

Directions

1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
2. In a small bowl, dissolve gelatin in boiling water; stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.
3. For frosting, in a small bowl, cream butter until fluffy. Beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Spread over cake; top with candy pumpkins. Cover and refrigerate until serving. Yield: 12-15 servings.

               Haunted Castle Cake Recipe

 TOTAL TIME: Prep: 1 hour 20 min. Bake: 15 min. + cooling
MAKES: 12 servings

Ingredients

    1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
    1/4 cup all-purpose flour
   
     ICING AND ASSEMBLY:
    4-1/2 cups confectioners' sugar
    3 tablespoons meringue powder
    1/2 teaspoon cream of tartar
    6 tablespoons warm water
    1 teaspoon McCormick® Pure Vanilla Extract
    Orange, black, violet, brown, green and yellow paste food coloring
    Pastry tips—round #4, 6 and basketweave #46
    Orange Tic Tacs
    White pearl dragees
    New paintbrush
    1 package devil's food cake mix (regular size)
    4 cups buttercream frosting
    8 wooden skewers (12 inches)

Directions

1. In a large bowl, combine cookie dough and flour. Press into a 15-in. x 10-in. x 1-in. baking pan lined with nonstick foil or parchment paper. Bake at 350° for 12-14 minutes or until lightly browned. Cool completely before carefully removing to a cutting board.
2. Trace full patterns onto waxed paper; cut out. Arrange patterns over baked cookie. With a serrated knife and a sawing motion, cut out castle pieces and tombstones. Set cutouts aside.
3. To make icing: In a large bowl, combine the first three icing ingredients; add water and vanilla. Beat on low speed until blended. Beat on high for 4-5 minutes or until stiff peaks form. Remove 1/4 cup icing and tint orange. Place a damp cloth over bowl and cover tightly between uses.
4. To decorate: Place all castle pieces on a parchment paper-lined work surface. Insert #4 tip into a pastry bag; fill with orange icing. Pipe a window outline on piece A and a door outline on piece B (do not fill in). Pipe and fill in two windows on piece B and one window on each C piece. Press Tic Tacs around all windows.
5. Remove 1/4 cup icing and tint black. Insert #4 tip into pastry bag; fill with black icing. Outline castle pieces and tombstones in black. Fill in window on piece A and door. On parchment paper, pipe 2-1/2-in. bat and cat shapes. Place a damp paper towel over pastry tip, place in a small resealable bag and set aside. Add pearl dragees for cat and bat eyes; add pupils if desired.
6. Insert #4 tip into pastry bag; fill with 1/4 cup white icing. Carefully pipe white icing "mortar" between Tic Tacs. On parchment paper, pipe 2-in. ghosts. Tint some white icing gray and thin if necessary; fill in tombstones.
7. Remove 3/4 cup reserved icing and tint violet. Insert #46 tip into pastry bag; add 1/3 cup of the violet icing. On waxed paper, pipe 12-15 fence sections. (Each section has three strips, about 1 to 1-1/2-in. long.) Set aside 1 tablespoon violet icing for bricks. Thin remaining violet icing with 1-2 teaspoons water. Insert #6 tip into pastry bag; fill with thinned icing. Fill in castle pieces with thinned icing.

Halloween Layer Cake Recipe

TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12-16 servings

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup baking cocoa
• 1/4 cup water
• 1/2 teaspoon McCormick® Pure Vanilla Extract
• 1/2 teaspoon McCormick® Pure Orange Extract
• 1 tablespoon grated orange peel
• 10 drops yellow food coloring
• 6 drops red food coloring
• FROSTING:
• 3 packages (3 ounces each) cream cheese, softened
• 5-3/4 cups confectioners' sugar
• 2 tablespoons milk
• 8 drops yellow food coloring
• 6 drops red food coloring
• GLAZE:
• 3 ounces semisweet chocolate
• 1/3 cup heavy whipping cream
• Candy corn for garnish

Directions

1.     In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter.
2.      Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks.
3.     In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.
4.     Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

Chocolate Truffle Cake Recipe

TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling


Ingredients


    2-1/2 cups 2% milk
    1 cup butter, cubed
    8 ounces semisweet chocolate, chopped
    3 eggs
    2 teaspoons McCormick® Pure Vanilla Extract
    2-2/3 cups all-purpose flour
    2 cups sugar
    1 teaspoon baking soda
    1/2 teaspoon salt

    FILLING:
    6 tablespoons butter, cubed
    4 ounces bittersweet chocolate, chopped
    2-1/2 cups confectioners' sugar
    1/2 cup heavy whipping cream
  
    GANACHE:
    10 ounces semisweet chocolate, chopped
    2/3 cup heavy whipping cream

1.  In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
2.      Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
3.    Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
4.     For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
5.     For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
6.     Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Trilece - Recipe + Video

This recipe shows you how to prepare Trilece. Below is a list of things you need to prepare a Trilece and instructions on how to do so. For any questions or concerns, you can comment and we will be happy to answer you.


Ingredients:

•      6 eggs
•      400 gr sugar
•      400 gr flour
•      1 powder paste
•      1vanil sugar
•      ½ liter cream "Hoplla"
•      ½ liter milk
•      300 gr milk powder "Nestlle"
•      ½ kg caramel.

Directions : 

Beat eggs whites  until well troubled. Added sugar to continue mixture, while measures formed stable foam.Add the yolks and continues mixtures.
This measure is added to flour paste mixed with powdered sugar and vanilla, and mix with spoon, until smooth. Now the paste move to a baking pan.Introduced in hot oven temp.180 * C to mature for about 30-40 min.

With 1/2 milk lukewarm milk powder stirred and mixed well after, in order not to remain meal milk, mixed with 1 lit cool milk and bulk milk lit.hoplla.Thrown over cake pierced with a fork while in case of need, to drink good milk.If caramel is thick enough, jump on, and if it is thin, it is better by running on trilece then, when served, understood as the expected in meters.

Video :