CHAI MERINGUE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 60 drops
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl.
- Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture.
- Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans.
FRUITCAKE BROWNIES
Fruitcake brownies? Yup. Think dried fruits--such as figs, cranberries, golden raisins--mixed with chocolate and rum or brandy baked into a brownie pan. Ridiculously inventive.
Provided by Patricia Helding
Categories Dessert
Time P1DT1h
Number Of Ingredients 9
Steps:
- At least 24 hours before you plan to bake the brownies, combine the dried fruit and rum in a large bowl. Make sure there is at least 2 inches (5 cm) room in the bowl above the fruit mixture. Cover the bowl with plastic wrap and set aside in a cool, dry place.
- When you're about ready to bake the brownies, drain the fruit in a colander for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Butter a 9-by-9-inch (23-by-23-cm) baking pan. Dust with flour and tap out any excess.
- In a small, heavy-bottom saucepan set over low heat, warm the butter and chocolate, stirring frequently, until almost completely melted. Remove the saucepan from the heat and stir until smooth. Let cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until light in texture and color, about 30 seconds. Beat in the vanilla and then the cooled chocolate mixture.
- Add the flour and salt and beat just until no trace of flour remains. Stir in the dried fruit by hand.
- Spread the batter evenly in the prepared pan. Bake for 30 to 35 until a toothpick inserted in the center comes out clean or with only a few crumbs, not batter, clinging to it. Cool the brownies in the pan on a rack for at least 1 hour. Cut just before serving. (The brownies keep best if uncut and covered for 2 to 3 days at room temperature or in the refrigerator for 5 to 7 days.)
Nutrition Facts : ServingSize 1 brownie, Calories 235 kcal, Carbohydrate 24 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 50 mg, Sodium 15 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 4 g
FRUITCAKE POPS
Steps:
- Place the fruitcake in the bowl of a food processor and grind to fine crumbs.
- Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.
- Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.
- Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
- Freeze for 30 minutes.
- Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.
FRUITCAKE BROWNIES
Categories Food Processor Mixer Chocolate Nut Dessert Bake Christmas Cream Cheese Dried Fruit Date Fig Apricot Walnut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 21
Steps:
- For Brownies:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine 1 cup butter and semisweet and unsweetened chocolates in heavy medium saucepan. Stir over low heat until chocolates melt and mixture is smooth. Cool to lukewarm.
- Using electric mixer, beat sugar and 3 eggs in large bowl until very thick and pale, about 3 minutes. Stir in chocolate mixture and vanilla extract. Whisk 1 cup flour, baking powder and salt in medium bowl to blend. Stir dry ingredients into chocolate mixture. Mix in walnuts and dried fruits.
- Transfer batter to prepared dish; smooth top. Bake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool in pan on rack.
- For frosting:
- Combine room temperature cream cheese, butter and vanilla extract in processor. Blend until smooth, scraping down sides of bowl occasionally. Add sugar and process to blend. Spread frosting over brownies. Refrigerate until frosting is well chilled, about 2 hours. (Can be prepared 3 days ahead. Cover; keep refrigerated.)
- Cut brownies into squares. Arrange on platter; garnish with walnuts, if desired, and serve.
CHOCOLATE BROWNIE DROP COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 2 dozen large cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove.
FRUITCAKE DROPS
This is from Company's Coming Cookie Cookbook. For some reason I don't like Fruitcake but I like these cookies.
Provided by tasb395
Categories Drop Cookies
Time 35m
Yield 5 dozen
Number Of Ingredients 15
Steps:
- Measure golden raisins, currants, candied fruit, pecans and 1/2 cup flour into bowl. Stir well to coat. Set aside.
- Cream butter and sugar together. Beat in eggs 1 at a time. Add vanilla and brandy flavoring.
- Stir 1 cup flour, baking soda, salt, cinnamon and nutmeg together and add.
- Mix in fruit. Drop by spoonfuls onto greased baking sheet.
- Bake in 325 F oven for 15-20 minutes.
Nutrition Facts : Calories 683.6, Fat 36.6, SaturatedFat 13.7, Cholesterol 133.4, Sodium 530.5, Carbohydrate 84.3, Fiber 4.8, Sugar 49.5, Protein 9.7
FRUITCAKE BROWNIES
Make and share this Fruitcake Brownies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 54 brownies
Number Of Ingredients 18
Steps:
- In top of double boiler over simmering - not boiling - water, melt butter and chocolate, stirring until smooth. Set aside to cool to lukewarm.
- In large mixing bowl, beat sugar and eggs together. Add chocolate mixture; sitr until blended. Add vanilla.
- Combine flour, baking powder, and salt; stir into chocolate mixture.
- In another bowl, mix walnuts, currants, dates, apricots, and figs. Add to chocolate mixture.
- Pour batter in a greased 13x9-inch glass baking dish and bake at 350F for 35 minutes, or until a tester inserted in center comes out almost clean. Place pan on wire rack to cool.
- ICING: Blend together cream cheese, butter and vanillla until smooth; mix in icing sugar. Spread evenly over cooled brownies in pan. Refrigerate for at least 2 hours before cutting into squares.
Nutrition Facts : Calories 156.4, Fat 8.8, SaturatedFat 5, Cholesterol 27.7, Sodium 65.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.4, Protein 1.6
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FRUITCAKE DROPS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (28)Total Time 40 minsServings 66Calories 230 per serving
- Preheat the oven to 325°F. Lightly grease (or better yet, line with parchment) a couple of baking sheets., In a large bowl, mix together the butter, sugar, salt, and baking powder until smooth., Add the eggs, and beat until smooth and creamy., Add the liquor and boiled cider/juice/concentrate and mix, scraping the sides of the bowl.
- Mix until smooth., Stir in the fruit. The batter will be heavy and sticky; this is best done in a stand mixer, or using a heavy spoon and lots of muscle power., Using a tablespoon cookie scoop, or a spoon, scoop out balls of dough about the size of a ping pong ball.
- Space them on the baking sheets, leaving about 1" to 1 1/2" between them; they won't spread much., Bake the cookies for 20 to 22 minutes.
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