Four Best Evah Desserts!

• In a medium bowl add the flour, cream of tartar, baking soda, salt and 1/2 tsp cinnamon. set aside.
• Make brown butter: Melt butter in a small saucepan over medium high heat. Once the butter starts to foam, whisk continuously. Once the butter begins turning brown, remove from the heat and immediately transfer it to another heat safe bowl to cool. Let cool for approximately 10 minutes.
• In a large mixing bowl, mix the butter with the granulated sugar thoroughly.
• Add the egg, the egg yolk and the vanilla to the butter and sugar mixture and beat until well combined and smooth.
• Add the dry ingredients from the medium bowl gradually until well combined.
• Roll the cookie dough into a ball and wrap tightly with Saran Wrap. It is recommended to chill for a few hours in the refrigerator but if pinched for time, place in the freezer for 30 minutes. If using freezer method, let thaw for five minutes.
• Preheat oven to 375F fifteen minutes prior to baking and remove cookie dough from refrigerator to thaw for 15 minutes.
• Cover two baking sheets with parchment paper.
• In a small bowl combine the sugar and cinnamon for the cookie topping.
• Roll about a tbsp of cookie dough into a ball and then flatten. Place two pieces of chocolate in the middle.
• Roll about another tbsp of cookie dough into a ball and then flatten. Place on top of chocolate.
• Roll the cookie dough, keeping the chocolate in the center. If there is too much cookie dough you can remove some from the sides and re-roll! If it feels dry just kneed it and it will moisten up.
• Roll the cookie dough in the sugar and cinnamon topping and place on baking sheet. Keep two inches apart.
• Bake for four minutes and then rotate baking sheet a half turn.
• Bake for another 4 to 6 minutes.
• Remove and let cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
• Note: while one baking sheet is in the oven, prep another baking sheet to immediately put another batch in oven!
• P.S. They taste better when served warm!

Cookie Dough

• In a medium bowl add the flour, cream of tartar, baking soda, salt and 1/2 tsp cinnamon. set aside.
• Make brown butter: Melt butter in a small saucepan over medium high heat. Once the butter starts to foam, whisk continuously. Once the butter begins turning brown, remove from the heat and immediately transfer it to another heat safe bowl to cool. Let cool for approximately 10 minutes.
• In a large mixing bowl, mix the butter with the granulated sugar thoroughly.
• Add the egg, the egg yolk and the vanilla to the butter and sugar mixture and beat until well combined and smooth.
• Add the dry ingredients from the medium bowl gradually until well combined.
• Roll the cookie dough into a ball and wrap tightly with Saran Wrap. It is recommended to chill for a few hours in the refrigerator but if pinched for time, place in the freezer for 30 minutes. If using freezer method, let thaw for five minutes.

Apple Pie Filling

• Peel and chop apples into small chunks. Cut the lemon in half and squeeze the juice over the chopped apples (no seeds please). Set aside
• Combine all other Apple Pie Filling ingredients into a saucepan adding the water last. Mix together. Bring the mixture to a boil while stirring for one minute.
• Add the chopped apples and bring to another boil. Reduce heat and simmer for approximately 10 minutes or until tender.
• Cool completely to allow the filling to set up before filling the cookies.

Assembling the Cookies & Filling

• Preheat oven to 375F fifteen minutes prior to baking and remove cookie dough from refrigerator to thaw for 5 minutes.
• Cover two baking sheets with parchment paper.
• In a small bowl combine the sugar and cinnamon for the cookie topping.
• Roll about a tbsp of cookie dough into a ball and then form into a bowl shape. Fill with Apple Pie filling (do not overflow).
• Roll about another tbsp of cookie dough into a ball and then flatten. Place on top of dough bowl with filling. Fold over to form a ball and lightly pinch any creases.
• Roll the cookie dough in the sugar and cinnamon topping and place on large baking sheet (No more than six cookies per sheet). Form rows of two cookies leaving enough space so they do not overlap.

Cooking Instruction

• Bake for four minutes and then rotate baking sheet a half turn.
• Bake for another 4 to 5 minutes.
• Remove and let cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
• Note: while one baking sheet is in the oven, prep another baking sheet to immediately put another batch in oven!
• P.S. They taste better when served warm!

• Prior to start place a large mixing bowl and electric beaters into freezer for 1/2 an hour.
• Brew Cafe Bustelo K-cup (brew @ 6 oz) set aside.
• Slowly sprinkle the unflavored gelatin over the cold water and stir until completely dissolved. Set aside.
• Prep a double boiler with water to a low simmer. Add the semisweet and bittersweet chocolate along with the butter. Stir frequently until combined and melted. Take chocolate mixture off double boiler and set aside to cool to room temperature. Keep water to a low simmer in double boiler (this will be used again in next steps).
• Place Cafe Bustelo brewed coffee into a small sauté pan and heat to a low simmer. Add gelatin and water mixture and whisk until dissolved. Set aside.
• In a metal or heat proof bowl, add egg yolks and whisk until smooth. Place bowl onto double boiler and add the Cafe Bustelo/gelatin mixture.

  Whisk in the powdered sugar until frothy and thickened; approximately 4-6 minutes (continually whisk mixture over low simmer).

  Remove from heat and whisk into chocolate mixture.
• Using the large bowl from the freezer, add egg whites and beat on high using an electric mixer until it creates a foamy texture.

  Add Cream of Tartar and gradually in increments add the granulated sugar and beat until stiff peaks are formed. Add about 1/2 the mixture to the chocolate in the pan and gently fold. Pour the mixture from the pan into the remaining mixture in the mixing bowl and gently fold until mixed.
• Using another bowl, beat the heavy cream to the point in between soft and stiff peaks. Gently fold this into the chocolate mixture until mixed. Cover and place in refrigerator overnight or a minimum of 3 hours.
• Give yourself a pat on the back! Serve in small dessert dishes and add some whipped cream and chocolates if desired! Serve and enjoy the chocolatey deliciousness!

Cakes

• Preheat the oven to 400 degrees Fahrenheit.
• In a mixing bowl add the Crisco, granulated sugar, egg, milk and vanilla extract. Mix. Then blend in the flour, baking soda, cocoa, salt and cream of tartar. Mix well.
• To make large cake tops and bottoms, scoop with an ice cream scoop onto a lightly greased cooking tray. Leave enough space between them. Bake 6 per large cooking tray. Bake on middle rack for seven minutes per tray.
• Remove from oven and using a spatula carefully place on a cooling rack until cool to the touch.

Marshmallow Filling

• In a mixing bowl add the Crisco, powdered sugar, egg whites, cream of tartar, Smuckers Marshmallow Topping, vanilla extract and mix with electric mixer until smooth and creamy. Set aside until cakes have cooled.

Whoopie Pies

• For each Whoopie pie add a generous amount of marshmallow filling. It is best to wrap them individually with Saran Wrap.