Chocolate Dipped Jam Filled Cats Tongues Food

LANGUES DE CHAT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
• In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
• Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
• Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
• When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

CHOCOLATE DIPPED JAM FILLED CATS' TONGUES

Steps:

• Preheat oven to 400*.
• Line cookie sheets with baking parchment.
• Cream butter on medium speed until light, about 2 minutes.
• Add sugar and blend together.
• Add vanilla (or zest), then egg and egg yolk;mix well.
• Sift flour over batter and incorporate.
• Batter will be thick.
• Spoon batter into pastry bag or decorator fitted with 1/2 inch round tip or medium star tip.
• Pipe 3 inch lengths of dough, about 2 inches apart, onto cookie sheets.
• Bake cookies in the center of the oven for 8 to 9 minutes, until golden brown around the edges.
• Let stand on cookie sheets 2 minutes, then remove to wire racks to cool completely.
• While cookies are cooling, prepare filling.
• In a saucepan, melt the jam with the lemon juice until it comes to a simmer.
• Brush the jam over flat side of half the cookies and top with remaining cookies, flat side touching the jam.
• Let cookies remain on racks in a cool place until jam has set.
• Dip one end of each cookie into melted chocolate and place on wax paper until chocolate hardens.
• If desired, sprinkle chocolate with chocolate or colored sprinkles (jimmies) before letting the chocolate set up.

CATS' TONGUES (COOKIES)

Steps:

• Preheat oven to 400*.
• Lightly grease baking sheets.
• Cream butter and sugar together.
• Add egg whites, one at a time, mixing well after each.
• Add flour and then vanilla, mixing well.
• If dough seems to soft, add a bit more flour.
• Force through a pastry bag or cookie press fitted with a medium star tip onto baking sheets, making cookies about 3 inches long.
• Bake for 10 minutes or until lightly browned.
• Cool on wire racks completely.
• If desired, make sandwich cookies by spreading with jam or melted chocolate, or be truly decadent by making jam filled sandwich cookies and then dipping in chocolate!

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY

Steps:

• Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
• Add the milk, vanilla, and butter, and whisk until fully incorporated.
• Sift in the flour and cocoa powder. Whisk until smooth.
• Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
• Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
• If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
• Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
• Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
• Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
• Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
• Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
• Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
• Serve immediately or return to the freezer until ready to eat.
• Enjoy!

CHOCOLATE-DIPPED CANDY CANES

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Dip curved ends of candy canes in chocolate; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chocolate; stir until smooth. Drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa.