MUD PUDDLES
I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream.
Provided by Karen From Colorado
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Cream butter, peanut butter and sugars together.
- Add egg and vanilla.
- In a separate bowl, stir together flour, baking soda and salt.
- Add flour mixture to butter mixture.
- Mix well.
- chill for 1 hour.
- shape into 1 inch balls.
- Place in lightly greased mini muffin tins.
- Bake in 325 degree oven for 14-16 minutes until lightly browned.
- Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
- Cool in pans for about 5 minutes before removing to wire racks for further cooling.
- For Filling---------------------.
- Melt chocolate chips in a double boiler.
- Stir in milk and vanilla.
- Mix well.
- Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
- Sprinkle with chopped peanuts.
MUD PUDDLE COOKIES
Any time a recipe says "ganache" it gets my attention! These are great cookies to make for your family or to give out at Halloween, or Christmas trays. These freeze very well.
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the egg yolks.
- In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa mixture with the butter mixture, scraping the sides of the bowl, until completely incorporated.
- Add the flour and salt to the wet ingredients, blending with a mixer until combined. Refrigerate cookie dough for 30 minutes to firm up.
- Preheat oven to 350°F Scoop out balls of cookie dough with a small ice cream scoop and place 1-inch apart on parchment-lined cookie sheets.
- Bake for 12 to 15 minutes, until a toothpick inserted in the cookie comes out clean.
- After removing cookies from the oven, use a rounded soup spoon to gently press an indention or puddle in the center of each warm cookie. Let cool completely.
- To make the chocolate ganache:.
- Slowly melt chopped semisweet chocolate in the microwave. Add cream and whisk vigorously until smooth and thick. Place in a zip-top bag, squeeze out the air, and seal. Cut a small corner of the bottom of the bag.
- Pipe the chocolate ganache into the center puddle indentation of each cookie. If you have any leftover chocolate, use it to drizzle across the outer edges of the cookies. Cool completely before serving.
MUDDY PUDDLE
Provided by Betsy Andrews
Categories for one, cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Put peanuts and sugar in food processor or clean coffee grinder and grind to powder. Place on small plate, moisten rim of a pilsner glass with some of simple syrup and place in peanut dust.
- Pour bourbon, espresso and remaining syrup into a cocktail shaker with ice cubes, shake and strain into prepared glass. Add fresh ice cubes and pour in stout to fill glass.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 35 milligrams, Sugar 29 grams
FUDGE PUDDLES
I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. -Kimarie Maassen, Avoca, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
MISSISSIPPI MALTED MUD PUDDLES
Years ago, I copied this down from a novel I was reading in which the lead character made these. Reminded me of a lava cake but simpler. The two flavored of sauce are key to the decadence. While the cake is baking, sauces can be prepared.
Provided by Melissa Buchanan-Smith
Categories Chocolate
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Cake - in a bowl sift together cocoa, flour, malted milk mix. In a separate bowl, mix butter, egg, sugar and vanilla. Add dry ingredients to wet. Stir by hand just until mixed. Pour batter into well greased muffin pans. Fill cups half way.
- 2. Bake ate 350F for 25-35 minutes.
- 3. While baking, mix sauces. Malted chocolate sauce is served cold. Dark chocolate sauce is served hot.
- 4. Mix malted sauce first and place in refrigerator. This can be done in advance as it will keep.
- 5. Mix dark chocolate sauce in saucepan on top of stove on low. Do not boil.
- 6. Plate muffin by pouring hot sauce over cake. Then add cold sauce and a dollop of whipping cream. Enjoy!
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PEANUT BUTTER FUDGE COOKIES - MRS HAPPY HOMEMAKER
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- Cream butter, peanut butter and white and brown sugars. Mix in egg and ½ teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin sprayed with cooking spray.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in sweetened condensed milk and vanilla, mix well.
MUD PUDDLE COOKIES - CTV
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- In a large bowl, combine hazelnuts, icing sugar, cocoa powder, and salt. Add the egg whites and vanilla and mix until combined.
- Spoon roughly two and a half tablespoons (37.5 milliliters) of batter onto parchment paper-lined baking sheets, making sure to leave lots of space between cookies as they expand significantly in the oven. Sprinkle the top of each cookie with sea salt flakes.
- Place in the oven for 12-14 minutes, until the surface of the cookies are shiny and they have begun to crack. Transfer to a wire rack and let cool.
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