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Pure Motivation » Member Showcase » Recipes 5 star cooking/ وصفات لأطباق شهية » Caramel chocolate thumb cookies

Caramel chocolate thumb cookies

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1 Caramel chocolate thumb cookies on Wed May 01, 2013 5:08 pm

sister harb

All-Star Member
All-Star Member

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup sugar
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups hazelnuts, chopped fine
1 egg white
14 soft caramel candies
3 tablespoons heavy cream
With electric mixer or food processor on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes.
Add egg yolk, milk, and vanilla and mix until incorporated
Combine flour, cocoa, and salt in bowl.
Reduce speed to low and add flour mixture to the wet ingredients and mix until just combined.
Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
Place your oven rack in upper-middle and lower-middle positions and heat oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
Whisk egg whites in bowl until frothy.
Place hazelnuts in another bowl.
Roll dough into small balls, dip in egg whites, then roll in the nuts.

Place balls 2 inches apart on prepared baking sheets.
Using the 1/2-teaspoon measure, make indentation in center of each ball.

Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
Place the caramel and heavy cream in a pot and gently heat them, stirring occasionally, until smooth.
Once cookies are removed from oven, gently re-press existing indentations (they tend to fade with baking).
Fill each with caramel mixture.
Cool 10 minutes, then transfer to wire rack

2 Re: Caramel chocolate thumb cookies on Wed May 29, 2013 10:02 am


All-Star Member
All-Star Member
Double-Chocolate Cream Roll


1-1/2 tsp shortening
5 eggs, separated
1 tsp vanilla extract
1 cup + 2 tsp confectioners' sugar, divided
3 tbsp baking cocoa
1/8 tsp salt
1-1/2 cups cold fat-free milk
2 pkg (3.3 oz. each) instant white chocolate or vanilla pudding mix
1 tub (8 oz.) frozen reduced-fat whipped topping, thawed
3 tbsp fat-free caramel ice cream topping, divided
1/2 cup chopped walnuts, divided
1 tbsp fat-free hot fudge ice cream topping, warmed

Heat oven to 350 F. (180 C)

Coat a 15xx1" baking pan with nonstick cooking spray; line with
parchment paper, coated with nonstick cooking spray. Set aside.

In a large mixing bowl, beat egg yolks on high speed until thick and
lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar,
cocoa and salt; gradually add to egg yolks.

In a small mixing bowl, beat egg whites until stiff peaks form. Fold
into egg yolk mixture. Spread into prepared pan. Bake 14 - 16 minutes
at 350 F. or until cake springs back when lightly touched. Immediately
invert cake onto a kitchen towel dusted with remaining confectioners'

Gently but quickly peel off parchment paper. Roll up cake in towel,
jelly-roll style, starting with a short side. Cool completely on a wire

In a small mixing bowl, beat milk and pudding mix on low speed for 2
minutes. Fold in whipped topping. Set aside 1 cup.

Unroll cake; spread remaining filling evenly over cake within 1/2" of
edges. Drizzle with 2 tbsp. caramel topping; sprinkle with 6 tbsp.
walnuts. Roll up again.

Spread reserved filling over cake roll. Drizzle with hot fudge sauce
and remaining caramel topping. Sprinkle with remaining walnuts. Cover
and refrigerate at least 1 hour before serving. Refrigerate any

Makes 12 servings.

Chocolate Pound Cake


1 cup each butter or margarine, softened; shortening
1/4 cup cocoa
1/2 tsp each baking powder, salt
3 cups each sugar, all-purpose flour
5 large eggs
1 cup milk
1 tbsp vanilla extract


Heat oven to 325 F. (165 C)

Beat butter and shortening at medium speed with mixer about 2 minutes
or until creamy. Gradually add sugar, beating at medium speed 5 - 7
minutes. Add eggs, 1 at a time, beating just until yellow

Combine flour and cocoa, baking powder and salt; add to butter
mixture alternately with milk. beginning and ending with flour
mixture. Mix at low speed just until blended after each addition.
Stir in vanilla.

Pour batter into a greased and floured 10" tube pan. Bake 90 minutes
or until a long wooden pick inserted in center comes out clean. Cool
in pan on a wire rack 10 - 15 minutes; remove from pan, and let cool
completely on wire rack.

3 Re: Caramel chocolate thumb cookies on Wed May 29, 2013 10:06 am


All-Star Member
All-Star Member
Amazing Chocolates !!!

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