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Saturday, April 3, 2010

Creamy White Chip Orange Cookies

I have a nestle toll house recipe book, and I found this recipe. It was so delicious! Here are my tips. Use real butter, it makes them so good. Add the flour slowely so you do not add too much. I added  the juice of half an orange for a more intense flavor.

2 1/4 cups all purpose flour
3/4 teasp baking soda
1/2 teasp salt
1 cup butter softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 to 3 teasp grated orange peel
2 cups white chocolate chips
juice form 1/2 an orange (optional)

Beat butter, and sugars together. Add egg, orange peel , juice and mix. Slowely incorporate dry ingredients. Bake in a 375 degree oven for 10 -12 minutes or until tops are just slightly browned. Try and avoid over baking.

Thursday, April 1, 2010

Marshmallow Fondant

1 16 oz bag name brand marshmallows (Do not buy off-brand!!!!)
1 2lb bag of powdered sugar

Lightly spray a bowl big enough for the entire bag of marshmallows with cooking spray. Pour the marshmallows in and microwave for 30 seconds at a time stirring after each interval until marshmallows are completed melted when stirred. Do not overcook. While the marshmallow are cooking tear off 2 pieces of Saran Wrap about 24" long each. Lay them on each other forming a "t". Spray the middle of the top piece with cooking spray then set aside. After marshmallows are completely melted begin sifting your powdered sugar into the melted marshmallows. it will not use the entire bag, only about 3/4 of it. Generously coat your hands with shortening to help prevent the marshmallows from sticking and dig in :) Knead the mixture with your hands until the marshmallows and powdered sugar are well incorporated into a dough. You will know you have enough powdered sugar when the dough is not sticky anymore as you knead it. When your fondant "dough" is not sticky put it in the middle of the prepared saran wrap. Wrap the top layer around the fondant then turn and wrap the bottom layer. This should ensure a nice air tight sealing around your fondant. Let sit for several hours or overnight before using.

One tip I'd add is do not put all of the powdered sugar in at once. I did, and my fondant was a bit too dry. Just knead it and keep adding sugar until it's no longer sticky. Check out the purse cake I made with this recipe!