White Chocolate Lace Cups Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
• Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
• Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
• Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
• Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

Steps:

• Line a muffin tin with a piece of aluminum foil for each cup. Place in freezer for 5 minute.
• Microwave chips in a small microwaveable bowl until chips are melted. (This can be done on a double boiler too).
• In prepared muffin cups, place a heaping teaspoon of melted chocolate and coat the bottoms and up the sides. Freeze 5-10 minutes.
• Carefully remove chocolate foil cups from pan. Peel off and discard foil.
• Spoon Whipped Topping into chocolate cups and top with fruit.

Steps:

• In a food processor, combine chopped pecans and sugar; cover and process until nuts are ground. Transfer to a small bowl; add flour, baking powder and salt. In a bowl beat egg; add butter and vanilla. Stir into pecan mixture. , Drop by teaspoonfuls about 3 in. apart onto lightly greased foil-lined baking sheets. Place a pecan half in the center of each cookie. Bake at 325° for 8-10 minutes or until golden brown and lacy. Allow cookies to cool completely before carefully removing from foil.

Steps:

• Line each of two medium muffin cups with a piece of foil. Place in freeze :5:. Meanwhile, microwave chocolate in small microwaveable bowl on MEDIUM (50%) :1:30; stir until chocolate is completely melted. Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze :5:. Carefully remove foil cups from pan; gently peel off and discard foil. Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries. BEST OF SEASON Prepare as directed, using 1/4 cup mixed fresh berries, such as r4aspberries, sliced strawberries and blueberries.

Steps:

• Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.

Steps:

• Line each of two medium muffin cups with a piece of foil. Place in freezer 5 min. Meanwhile, microwave chocolate in small microwaveable bowl on medium (50 per cent) 1-1/2 min.; stir until chocolate is completely melted.
• Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 min. Carefully remove foil cups from pan; gently peel off and discard foil.
• Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with the raspberries.