Brownie Pillow Cookies
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
For the chocolate chip cookie dough, beat butter with a mixer until creamy.
Add brown sugar and beat until smooth.
Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
Add flour to butter mixture and beat until combined. Stir in mini chips.
Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and
then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.
Recipe and photos from Bakerella
Dave and I made this a few times- it was very refreshing! When we made it for Halloween, we added green food coloring (it looked sorta like Ecto Cooler).Prep Time: 15 minutes, plus chilling time.
Yield: Makes 6 to 8 servings
1. In a 1-quart pan, mix sugar with 1/2 cup water and stir over low heat until sugar is dissolved, about 5 minutes. Let cool or chill.
2. In a 3-quart pitcher, combine gin, lime juice, and the cooled syrup. Cover and freeze until ready to serve.
3. To serve, add soda water. Pour into ice-filled glasses and garnish with lime.
Note: Nutritional analysis is per serving.
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best. (might overflow if sides are short)
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!
Then line them all up on a pan, keeping them separate. Then place a piece of wax paper over top and begin another layer of gnocchi. Repeat until all of the dough is used.
Yield: Makes Nine 3 1/2-in. fluted pie shells
1. In a food processor, pulse together flour, coconut, butter, sugar, and salt to form coarse crumbs. Add ice water 1 tbsp. at a time, pulsing after each addition, just until dough holds together when you pinch it (it will still look like crumbs).
2. Turn crumbs out onto counter, form into a ball, and divide into 9 equal parts, forming each into a small disk. Wrap each disk in plastic wrap and chill at least 30 minutes and up to 1 hour.
3. Unwrap rounds and, working with one disk at a time, set on a lightly floured work surface. With short strokes from center outward, roll dough into a 5-in. circle (about 1/8 in. thick). Transfer dough to brioche mold, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang flush with edge. Prick bottom lightly with a fork. Repeat with remaining rounds and molds. Chill unbaked pie shells for 1 hour before baking.
4. Put an oven rack on lowest rung and preheat oven to 400°. Lay a sheet of parchment paper in each pie shell and fill with dried beans or pie weights. Put shells on a cookie sheet and bake until medium golden brown, 10 to 12 minutes. Remove beans and parchment paper; return shells to oven. Bake until bottoms of crusts have golden brown patches, about 10 minutes. Let cool before filling.
For the filling:
Note: Pastry cream can be made ahead and kept, refrigerated, for two days; unbaked, formed pastry shells keep, frozen, a few weeks. The baked shells can be filled with the pastry cream several hours ahead, then topped with whipped cream and garnishes just before serving. "Chip"--or large-shred--coconut, which is sold at natural-foods stores and Whole Foods Markets, looks like little curls and makes the prettiest garnish, but regular shredded coconut works just fine. Toast coconut in a 350° oven until golden, 10 to 15 minutes. Yield: Makes 9 mini pies
1. Make the pastry cream: Put milk and coconut in a medium saucepan over medium-high heat. Scrape seeds from vanilla bean and add both seeds and bean to saucepan. Bring mixture to a gentle simmer, stirring occasionally.
2. In a medium bowl, whisk together eggs, sugar, and flour. While whisking, drizzle about 1/3 of the hot milk mixture into egg mixture, then slowly whisk egg-milk mixture back into saucepan. Cook over medium-high heat, whisking, until pastry cream thickens and begins to bubble, 4 to 5 minutes. Remove from heat, stir in butter, and discard vanilla bean.
3. Spoon hot pastry cream into a bowl and set in a larger bowl of ice and cold water, stirring occasionally, until cooled to room temperature. Cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming) and chill until cold, at least 3 hours.
4. Fill the pies: Carefully remove baked shells from brioche molds. Spoon pastry cream into shells, filling each a little more than halfway. With an electric mixer, whip cream with sugar and vanilla until it holds stiff peaks. Fill a pastry bag fitted with a large star tip (no. 6) with whipped cream and pipe a double layer of cream onto each pie, or simply spoon it on (use all the cream--the pies should look like beehive hairdos).
5. Garnish the pies: With a vegetable peeler, scrape wide curls or shavings from the chunk of white chocolate. Sprinkle curls or shavings over pies, dividing evenly, and top with toasted coconut. Serve immediately.
The site I got the recipe from also includes the nutrition information. But do you really want to see that??? If so, here it is (all others, stop reading!)
