12 days of cookies food network : Coconut macadamia nut cookies.
12 DAYS (Detective Jim Jovian Mystery)
Detective Jim Jovian has just completed the overnight shift for the West Covina Police Department on Christmas Eve when he receives an ominous call. A jogger has informed him that a man in a Santa Claus outfit is hanging from a tree on Pear Street. Upon investigation, Jovian notices that the number ‘1’ is carved into the tree from which Santa is hanging. A series of gruesome murders occur over the next week and a half, each one bearing an ascending number. Los Angeles has a serial murderer and the police are at a loss as to his pattern or how to stop him.76% (11)
Detective Jim Jovian has just completed the overnight shift for the West Covina Police Department on Christmas Eve when he receives an ominous call. A jogger has informed him that a man in a Santa Claus outfit is hanging from a tree on Pear Street. Upon investigation, Jovian notices that the number ‘1’ is carved into the tree from which Santa is hanging. A series of gruesome murders occur over the next week and a half, each one bearing an ascending number. Los Angeles has a serial murderer and the police are at a loss as to his pattern or how to stop him.
09-07-06 Dipped Mallomars
Mallows (Chocolate Covered Marshmallow Cookies) Recipe courtesy Gale Gand, from Food Network website Prep Time: 15 min (cookies only) Inactive Prep Time: 1 hours or up to 3 days (cookies only) Cook Time: 10 min (cookies only) Serves: About 4 dozen cookies at 1 - 1.5 inch • 3 cups (375grams/13.23oz) all purpose flour • 1/2 cup (112.5grams/3.97oz) white sugar • 1/2 teaspoon salt • 3/4 teaspoon baking powder • 3/8 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 12 tablespoons (170grams/ 6 oz) unsalted butter • 3 eggs, whisked together • Homemade marshmallows, recipe follows • Chocolate glaze, recipe follows In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours. Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping. Prep Time: 5 min (marshmallows only) Inactive Prep Time: 2 hours (marshmallows only) Cook Time: 10-20 min (marshmallows only, includes cooking sugar & whipping marshmallow) Serves: About 4 dozen cookies at 1 - 1.5 inch Homemade marshmallows: • 1/4 cup water • 1/4 cup light corn syrup • 3/4 cup (168.76 grams/5.95oz) sugar • 1 tablespoon powdered gelatin • 2 tablespoons cold water • 2 egg whites , room temperature • 1/4 teaspoon pure vanilla extract In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag. Prep Time: 5 min (glaze only) Inactive Prep Time: N/A Cook Time: 5-7 min (glaze only) Serves: Enough to dip about 4 doz. cookies at 1 - 1.5 inch Chocolate glaze: • 12 ounces semisweet chocolate • 2 ounces cocoa butter or vegetable oil 1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.Happy Father's Day!!!!!
I know! These aren't decorated!!! But, the recipe sounded so wild, and with the trend of sweet and salty desserts, I just HAD to try it!! Plus, the motto in our house is everything is better with bacon, so.....I put our theory to the test! These are a WINNER! Even more flavorful the second day and not gross like they sound! I went a bit skimpy with the bacon worrying it would be too much, but go with the recipe!!! A perfect MANLY cookie for Father's Day - can't wait to serve them this afternoon and hear the discussion they create!!! Here's the recipe if you want to try it: PEANUT BUTTER-CHOCOLATE CHIP-BACON COOKIES From the June issue of Food Network Magazine 1-1/4 cups all-purpose flour 1/4 t. baking soda 1/4 t. baking powder 1/8 t. ground cinnamon Pinch of Chipotle or ancho chile powder 1/4 t. kosher salt 5 strips bacon 4 T. unsalted butter, at room temperature 2 T. reserved bacon grease 1/2 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 t. vanilla 1/2 cup roughly chopped honey-roasted peanuts 1/3 cup semisweet chocolate chips Preheat oven to to 350 degrees F and line baking sheet with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl. Cook bacon over medium heat until crisp. Transfer to a paper towel to drain; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits. Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes. Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon. Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on the top. Bake until golden, 12 to 14 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days! **I suggest making smaller cookies - making 12 balls from this recipe makes large 4 inch cookies. My second batch, I made 2 inch cookies. ENJOY!
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