46
Chocolate Chip Oatmeal Cookies
Toasted nuts and oatmeal make these cookies good for you as well as delicious.
| INGREDIENTS |
1/2 | cup |
3/4 | cup pecans |
3/4 | cup butter |
1/3 | cup sugar |
1/2 | cup firmly packed light brown sugar |
1large egg
3/4 teaspoon vanilla extract
1cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
6ounces
35
Preheat oven to 35OT and place rack in center. Toast oatmeal and pecans on baking sheet until lightly browned, about 10 minutes. Remove and reserve. Turn oven up to 375°F.
Cut butter into
Add pecans, flour, salt, baking soda, and half the oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix. Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes.
Carrot Cake
To make this delicious, moist cake look really professional, puta marzipan carrot in thecenter. You can buy them at many pastry or candy shops.
INGREDIENTS
Fine, dry bread crumbs, for dusting pans
1/2 pound carrots
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2large eggs
1/2 | cup corn oil |
1teaspoon vanilla
3/4 cupwalnut pieces
1cup
1tablespoon unsweetened cocoa
1teaspoon baking powder
1teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins, steamed over boiling water for 10 minutes
Cream Cheese Frosting (recipe follows)
roundcakepans | |
6 to 10 | servings |
Preheat oven to 350°F. Butter cake pans, line bottoms with parchment paperand butter paper. Dust pans with bread crumbs.
Cut carrots into lengths to fit feed tube horizontally. Use shredding disc to shred carrots and reserve them.
Process sugars, eggs, oil and vanilla with metal blade until smooth, about 15 seconds. Add walnuts and dry ingredients and pulse until combined, about 6 times, stopping onceto scrape down work bowl. Use spatula to stir in raisins and carrots.
Divide batter between prepared pans and bake in preheated oven until a cake tester inserted in the center comes out clean, about 35 to 40 minutes. Cool in pans