Mudpie Cookies Recipes

Steps:

• 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
• 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
• 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
• 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
• 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
• 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

Steps:

• Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
• Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
• Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!

Steps:

• Preheat oven to 350 degrees.
• Beat shortening and sugar together.
• Add eggs and melted chocolate; beat well.
• Stir in flour and baking powder; dough will be sticky.
• Refrigerate dough until well-chilled.
• Form dough into small balls, then roll each ball in powdered sugar before placing on a baking sheet.
• Bake 11 minutes at 350 degrees; they should be soft and moist.

Steps:

• Spoon Nutella into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans.

Steps:

• In a large bowl, combine the flour, cocoa, sugars, baking soda and salt. Stir in buttermilk and applesauce (dough will be thick and moist). , Drop by tablespoonfuls 2 in. apart on baking sheets coated with cooking spray. Spread with a fork to make irregular shapes. , Bake at 350° for 8-10 minutes or until firm. Remove to wire racks.

Steps:

• Combine butter, cocoa, sugar, and milk in a large saucepan.
• Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
• Add vanilla and peanut butter mixing well.
• Stir in oats.
• Quickly drop onto waxed paper by the spoonful or desired amount.
• Let cool and enjoy.
• Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a small bowl, stir together the cocoa and boiling water, set aside to cool. In a medium bowl, stir together the creamy salad dressing, sugar and vanilla. Add the flour and baking soda, mix well. Stir in the cocoa mixture until well blended.
• Drop cookies by heaping spoonfuls onto the prepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. Test for doneness with a toothpick as you would a cake.