Chocolate Dipping Sauce For Savannah Bow Tie Cookies Food

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SAVANNAH BOW TIES {PAULA DEEN} RECIPE - (4.3/5)



SAVANNAH BOW TIES {paula deen} Recipe - (4.3/5) image

Provided by grinder

Number Of Ingredients 8

Bow ties:
1 sheet frozen puff pastry
1/2 cup almond paste {156g}
1 egg yolk, white reserved
1/4 cup packed brown sugar {2oz}
2 teaspoons milk
1 egg white
Sugar, for sprinkling

Steps:

  • Let pastry stand at room temperature 20-40 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14" square. Cut square in half with a fluted pastry wheel. Preheat oven to 400°F. FOR FILLING: Crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar and milk. Beat with an electric mixer on med-speed until well mixed. Spread filling over 1 pastry half*. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1" wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2" apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar {coarse sugar if available} Bake 14-15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce. *Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.

CHOCOLATE-DIPPED COOKIES



Chocolate-Dipped Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 24 cookies

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces milk chocolate, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
  • Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

CHOCOLATE SAUCE



Chocolate Sauce image

Provided by Tyler Florence

Categories     dessert

Time 10m

Yield About 2 cups

Number Of Ingredients 3

1 cup heavy cream
1 tablespoon unsalted butter
1/2 pound semisweet chocolate, chopped in chunks

Steps:

  • Heat the cream and butter in a saucepan over medium heat. Add the chocolate, stirring, until it's melted and smooth. Remove from heat and cool to room temperature.

SAVANNAH BOW TIES WITH CHOCOLATE SAUCE



SAVANNAH BOW TIES WITH CHOCOLATE SAUCE image

Categories     Cookies

Yield 28 bowties

Number Of Ingredients 8

1/2 a package (17 1/4 oz) frozen puff pastry (1 sheet)
1/2 cup almond paste
1 egg yolk, reserve white
1/4 cup packed brown sugar
2 teaspoon milk
1 egg white
sugar, for sprinkling - coarse if possible
Chocolate Dipping Sauce

Steps:

  • Preheat oven to 400 Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut square in 1/2 inch with fluted pastry wheel. FILLING: Crumble almond paste in bowl. Add egg yolk, brown sugar and milk. Beat until well mixed. Spread filling over 1 pastry half. Almond Filling will be very stiff. Drop dollop uniformly over pastry. Spray wax paper w/non-stick spray. Use sheets to press filling over dough. Place remaining pastry half on top. Using fluted wheel - cut dough crosswise into 14-one inch wide strips. Cut each strip in half. Twist each strip twice. Place cookies 2 inches apart on cookie sheet lined with parchment. Brush twist with slightly beaten egg, sprinkle with sugar. Bake 12-15 minutes until golden. Transfer to wire rack to cool.

EASY CHOCOLATE DIPPING SAUCE



Easy Chocolate Dipping Sauce image

Make and share this Easy Chocolate Dipping Sauce recipe from Food.com.

Provided by Jellyqueen

Categories     Sauces

Yield 1 cups of dipping sauce, 4 serving(s)

Number Of Ingredients 3

8 ounces milk chocolate
1/2 cup whipping cream
hazelnut-flavored liqueur

Steps:

  • Melt the chocolate in a double boiler and allow to cool until tepid.
  • Blend in the whipping cream and liqueur, mixing well and serve immediately.
  • SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels

Nutrition Facts : Calories 406, Fat 27.8, SaturatedFat 14.9, Cholesterol 53.8, Sodium 56.1, Carbohydrate 34.5, Fiber 1.9, Sugar 29.2, Protein 5

CHOCOLATE DIPPING SAUCE FOR SAVANNAH BOW TIE COOKIES



CHOCOLATE DIPPING SAUCE FOR SAVANNAH BOW TIE COOKIES image

Categories     Cookies     Chocolate

Number Of Ingredients 7

3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
6 (1.5 oz) milk chocolate bars
2 cups whipping cream
1 egg yolk, beaten
1/2 teaspoon vanilla

Steps:

  • In saucepan stir together sugar, cornstarch and salt. Over medium heat add crumbled candy bars one at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate melts. Temper egg yolk with 1/2 cup of hot chocolate sauce. Then add the egg yolk mixture back into the pot and cook. Stir until mixture comes to a boil. Remove from heat, add vanilla. Pour into serving bowl. **Any leftover can be poured into custard cups, refrigerated and served as a pudding.

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