Wow! Sorry I am so late today, I have been busy busy busy! Whew! After laughing with my youngest daughter about how many calories there are in a whole cherry or pumpkin pie I have decided that after this wonderful holiday I will have to come up with some ideas for burning the extra calories off so I can be ready for Christmas! LOL I will share what I find with any who are interested. The only reason Candace and I laughed so hard was because she and her sister used to sit down and eat a whole pie in one sitting! I told them to enjoy that ability while they can!
- 1 cup butter, softened
- 1-1/4 cups sugar
- 1 egg
- 1 egg yolk
- 4 teaspoons instant espresso granules
- 2 teaspoons Spice Islands® pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup finely ground hazelnuts
- 1-3/4 cups semisweet chocolate chips, divided
- 1-1/4 cups milk chocolate chips
- 1 cup heavy whipping cream
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in hazelnuts.
- Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps.
- Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
- For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate for 1-1/2 hours or until filling reaches spreading consistency, stirring occasionally.
- Spread filling over the bottom of half of the cookies; top with remaining cookies. In a microwave, melt remaining semisweet chips; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator. Yield: 3 dozen.
- 3 pounds potatoes (about 9 medium), peeled and quartered
- 1 package (8 ounces) cream cheese, cubed
- 1/2 cup butter, cubed
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups (16 ounces) sour cream
- 2 cups (8 ounces) shredded cheddar cheese
- 3 bacon strips, cooked and crumbled
- 1 tablespoon minced chives
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top.
- Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted. Yield: 12 servings.