Mrs Fields Chocolate Macadamia Cream Satin Recipes

MRS. FIELDS CHOCOLATE MACADAMIA CREAM SATIN

Steps:

• To make the Cake: Preheat oven to 350oF.
• Grease and flour an 8- or 9- inchspringform pan.
• In a medium bowl, combine flour, baking soda and salt.
• Mix well with a wire whisk and set aside.
• In large bowl combine sugars with an electric mixer on medium speed.
• Add butter and beat to form a grainy paste.
• In small bowl combine cocoa powder and boiling water, and stir until smooth.
• Add cocoa mixture, eggs and vanilla to butter and sugar;
• blend well to form a smooth batter.
• Alternately add the flour mixture and the buttermilk to the batter.
• Blend at low speed just until combined.
• Pour into prepared pan.
• Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean.
• Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier.
• To prepare the filling: In medium bowl with an electric mixer and clean.
• beaters, beat the sugar and cream cheese until well blended.
• Add egg and beat until light and fluffy.
• Next melt white chocolate in a double boiler.
• While chocolate is melting,in a small metal bowl sprinkle gelatin over the cold water.
• Let gelatin.bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth.
• Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating.
• continuously at medium speed until smooth. (If you beat it too fast, the.
• gelatin will stick to the sides of the bowl.)
• Add whipped cream to the mixture and blend until smooth.
• With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly.
• To assemble cake and filling: Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside.
• Replace sides of the springform pan,leaving bottom layer of cake in pan. Pour filling over bottom cake layer.
• Carefully place the other cake layer on top of the filling.
• Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.

COPY CAT MRS. FIELDS CHOCOLATE CHIP COOKIE WITH TOASTED PECANS

Steps:

• * Preheat oven to 300°F.
• In a medium bowl mix the flour, baking soda, and salt together.
• In a large bowl cream the butter and sugar together with a mixer set at medium speed. Beat in the eggs and vanilla until just mixed together.
• Add the flour mixture, chocolate chips , and pecans . Mix in at low speed until just mixed together.
• Drop the dough by rounded tablespoons 2 inch apart onto an ungreased cookie sheet. Bake for 15 to 20 minutes depending on your oven.
• Bake until the cookie is golden.
• Wait 1 minute and transfer the cookies to a wire rack to cool.

MRS. FIELDS CHOCOLATE CHIP COOKIES.

Steps:

• Add all ingredients one at a time.
• Beat after each ingredient.
• Dough will be fairly dry with all flour, before adding all flour, you might want to make a "test cookie" to adjust for altitude and make sure they will spread out.
• Use small ice cream scoop to spoon onto greased cookie sheet.
• Bake 350° 7-10 minutes do not over cook!

MRS. FIELDS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF.
• In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
• In another bowl, mix together the flour, salt, baking powder and baking soda.
• Combine wet and dry ingredients.
• Stir in chocolate chips by hand.
• With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet.
• Bake 9-10 min or until edges are light brown.

AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.