Category: Dessert

Take from Sweet Pea’s Kitchen

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar (plus more for rolling)
• ½ cup packed brown sugar
• ½ cup unsalted butter, softened
• 1 cup creamy peanut butter, divided
• 1 teaspoon vanilla extract
• 1 egg
• ¾ cup powdered sugar

Instructions

1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
4. In a medium bowl, mix together powdered sugar and remaining ¾ cup of peanut butter until smooth.
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a ½ inch thickness.
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

Fleur De Sel Caramels2008, Ina Garten, All Rights Reserved
Prep Time: 40 min Inactive Prep Time: — Cook Time: 30 min Level:
Intermediate Serves:
16 pieces of candy Ingredients
1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Directions
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel – it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

FoodNetwork.com
© 2010 Television

From http://www.dominosugar.com/

Cookies:
3/4 cup plus 1 tablespoon – Domino® Granulated Sugar, divided
1/2 teaspoon – unsweetened cocoa powder
4 oz – mascarpone cheese
1 – egg
2 teaspoons – strongly brewed coffee
2 teaspoons – coffee liqueur
1 1/4 cups plus 2 tablespoons – all-purpose flour
1 teaspoon – cream of tartar
1/2 teaspoon – baking soda
1/4 teaspoon – salt

Cheese Filling:4 oz – mascarpone cheese
1 teaspoon – coffee liqueur
1 teaspoon – coffee

Chocolate Filling:
1 cup – Domino® Confectioners Sugar
2 tablespoons – unsweetened cocoa powder
2 tablespoons – coffee
1 tablespoon – coffee liqueur

To prepare cookies:
Preheat oven to 375°F.

Combine 1 tablespoon sugar and cocoa in small bowl; set aside. Beat cheese and remaining sugar until fluffy. Add egg, coffee and coffee liqueur. Stir together flour, cream of tartar, baking soda and salt in small bowl; gradually add to cheese mixture; beat until well mixed.

Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle with sugar/cocoa topping. Bake 10 -12 minutes until lightly browned. Remove from cookie sheets while warm. Cool on wire rack.

To prepare cheese filling:Mix ingredients in small bowl; set aside.

To prepare chocolate filling:
Mix ingredients in small bowl; set aside.

To assemble:Spread cheese filling on bottom half of cookies; spread chocolate filling on remaining cookie halves. Press together to make sandwiches. Store in refrigerator.

Makes about 2 dozen cookies.