ما عليه ادري ثقلت عليكم بس انا حبيت هالحلويات مرررررررررررة والله يجازيه خير اللي تترجم لي Easy Chocolate Truffles
Prep Time:
30 min
Total Time:
1 hr 30 min
Makes:
6 dozen or 24 servings, 3 truffles each 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3 cups powdered sugar


1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, melted


1-1/2 tsp. vanilla


suggested coatings, such as ground PLANTERS Walnuts, unsweetened cocoa, powdered sugar and/or BAKER'S ANGEL FLAKE Coconut


Make It

BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
ADD melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
SHAPE into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.



Kraft Kitchens Tips

Size-Wise
Put these truffles in pretty fluted candy cups and display on a silver platter for an elegant presentation. Each one is a very special treat. Enjoy a serving after dinner with a cup of freshly brewed coffee.
Easy Spirited Chocolate Truffles
Prepare as directed except omit vanilla. Divide truffle mixture into thirds. Add 1 Tbsp. liqueur (almond, coffee or orange-flavored) to each third of mixture; mix well. Molten-Middle Truffle Cookies Prep Time:
30 min
Total Time:
38 min
Makes:
4 doz. or 48 servings, one cookie each 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate


1/4 cup (1/2 stick) butter


1 can (14 oz.) sweetened condensed milk


1 tsp. vanilla


2 cups flour


1/2 cup finely chopped PLANTERS Walnuts


24 KRAFT Caramels, cut in half


1/4 cup sugar



Make It

PREHEAT oven to 350°F. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and walnuts; mix well. (Dough will be stiff.)
SHAPE 1 level tablespoonful of dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on ungreased baking sheets.
BAKE 6 to 8 min. or cookies are until soft and shiny. Let stand 5 min. on baking sheet. Transfer to wire racks. Cool completely. (Cookies will firm up as they cool.)



Kraft Kitchens Tips

How to Warm Cooled Cookies
To warm cookies and soften caramel centers after cooling, microwave each cookie on HIGH 10 sec. or just until warmed.
Marshmallow Centers
Prepare as directed, substituting 48 JET-PUFFED Miniature Marshmallows for the halved caramels.
White Chocolate Centers
Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate for the caramels. Cut each white chocolate square into eight equal chunks; set aside. Prepare dough as directed; shape 1 level tablespoon dough around each chocolate chunk. Place on baking sheets and bake as directed. Cool completely.

Marble Squares

Prep Time:
20 min
Total Time:
50 min
Makes:
3 doz. squares or 36 servings, 1 square each 1/2 cup (1 stick) butter

3/4 cup water


1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided


2 cups flour


2-1/3 cups sugar, divided


1 tsp. baking soda


1/2 tsp. salt


3 eggs, divided


1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


Make It

PREHEAT oven to 375°F. Microwave butter, water and 2 of the chocolate squares in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Chop remaining 6 chocolate squares; set aside. Stir in combined flour, 2 cups of the sugar, the baking soda and salt. Add 2 of the eggs and the sour cream; mix well. Pour into greased and floured 15x10x1-inch baking pan.
BEAT cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter; cut through batters with knife several times for marble effect. Sprinkle with the chopped chocolate.
BAKE 25 to 30 min. or until toothpick inserted in center comes out clean. Cool. Cut into 36 squares.



Kraft Kitchens Tips

Make it Easy
Substitute 1 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate squares.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream

Raspberry Cake Bars Prep Time:15 min
Start to Finish:45 min
Makes:48 bars
Crumb Topping1/2cup Gold Medal® all-purpose flour1/2cup granulated sugar1/4cup firm butter or margarine1/2teaspoon ground cinnamon1/4teaspoon ground cardamom, if desiredBars2cups granulated sugar3/4cup butter or margarine, softened1/3cup buttermilk4eggs2 1/2cups Gold Medal® all-purpose flour1/4teaspoon salt2cups frozen raspberries, thawed, drained2teaspoons powdered sugar, if desired
1.Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix 1/2 cup flour and 1/2 cup granulated sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cinnamon and cardamom; set aside.2.In large bowl, beat 2 cups granulated sugar and 3/4 cup butter with electric mixer on medium speed until creamy. On low speed, beat in buttermilk and eggs until smooth. Stir in 2 1/2 cups flour and the salt. Spread in pan. Sprinkle with raspberries and topping.3.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. For bars, cut into 8 rows by 6 rows.High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Nutrition Information

1 Bar: Calories 120 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 45mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 13g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet

Black and White Cookies Prep Time:15 min
Start to Finish:50 min
Makes:About 20 cookies
1cup packed brown sugar1cup butter or margarine, softened1teaspoon vanilla2eggs2cups Gold Medal® all-purpose flour1/3cup unsweetened baking cocoa1teaspoon baking soda1/4teaspoon salt1bag (12 oz) white chocolate chunks (2 cups)1jar (3.25 oz) macadamia nuts, coarsely chopped
1.Heat oven to 325°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cocoa, baking soda and salt. Stir in white chocolate chunks and nuts.2.Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet (do not use dark cookie sheet).3.Bake 13 to 16 minutes or until cookies are set and appear dry (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.High Altitude (3500-6500 ft): Bake 14 to 17 minutes.

Nutrition Information

1 Cookie: Calories 310 (Calories from Fat 170); Total Fat 19g (Saturated Fat 9g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 190mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet. VariationReplace the white chunks with semisweet chocolate chips for a chocolate lover's cookie.StorageKeep cookies chewy by storing them tightly covered. Resealable plastic bags, plastic food containers with tight-fitting lids and metal tins work best

والله يا حبيبتي ياريتني بعرف انجلش


لو كان بالاسباني كان من عيوني



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