This means that we take store bought cookies (already made, not slice and bake) and doctor them up. I was hoping to get matched up with Oreos, but I got biscotti.

I picked up a large tub o'biscotti (Nonni's Biscotti) from Costco and am ready for ideas. Nonni's Biscotti already have a nice layer of chocolate along the entire bottom of each one.

For the "doctoring" I'm leaning towards a thin red and green drizzle and another idea was to dip one end in melted chocolate and then roll it in chopped almonds or pistachios. I also googled for some ideas under 'decorated biscotti.'

Any other ideas???

Thanks!
Smiles,
Sooz

You could also use this broiler frosting on cookies or chocolate wafers.
Topping:
2 T. butter, melted
1/2 c. firmly packed brown sugar
2 T. corn syrup
2 T. milk
1 c. coconut
1/2 c. finely chopped pecans

In a small bowl combine butter, brown sugar, corn syrup and milk; blend well. Stir in coconut and pecans. Drop on cookies and broil 4-inches from heat for about 1-minute, or until bubbly.

2. Spray the top of Pecan Sandies with butter-flavored PAM and dip the top only into cinnamon sugar (coarse sugar if you have it). Drizzle with cinnamon-flavored icing or add cinnamon to melted white chocolate and drizzle it over the top.

3. I think Irish Cream Frosting would be good sandwiched between two chocolate wafers and dust the top with Dutched Cocoa.

Irish Cream Frosting
1/4 c. unsalted butter, softened
1 3-oz. package of cream cheese, softened
2 T. Irish cream liqueur
2 c. powdered sugar sifted

Beat the butter, cream cheese, and liqueur in a mixing bowl on medium speed until blended, smooth, and fluffy. Gradually add the powdered sugar, beating on medium until light and creamy.

4. Cookies of choice dipped in dark or white chocolate and topped with crushed candy canes.

5. Ice cookies with vanilla or maple icing. Drizzle on caramel topping and swirl it into the icing and top with salted peanuts (whole or chopped). Kinda' like a Pay Day candy bar.

6. Top cookies with this filling and drizzle on the topping.

Filling:
24 Kraft Caramels, unwrapped
1/3 c. whipping cream
2 cups pecan halves

In a saucepan combine caramels and whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Immediately spoon over cookies.

Topping:
1 t. butter
1/2 c. milk chocolate chips
2 T. whipping cream

In a small saucepan over low heat, melt butter and chocolate chips, stirring constantly. Stir in whipping cream. Drizzle over filling.

Refrigerate cookies for 1 hour, or until firm.

7. Orange/Raisin Topping

1 c. dark raisins
1 c. golden raisins
1/2 c. chopped walnuts or pecans
1 T. grated orange peel
(I would also add a little Fiori di Sicili (orange/vanilla flavored extract from King Arthur, or some orange extract)
1 can (14-oz.) sweetened condensed milk

Mix ingredients in a bowl; blend well. Spoon over cookies on a parchment lined cookie sheet and bake in a 375-degree F oven until bubbly. Cool completely.

8. Quick Chocolate Peanut Butter Cookie Pops
(source: Pillsbury Homemade Cookies - October 1989)

20 vanilla wafers
1/4 c. peanut butter
10 wooden sticks
5-oz. chocolate-flavored candy coating

To assemble each cookie pop, spread about 1 t. peanut butter over flat side of 1 vanilla safer; press end of wooden stick into peanut butter. Top with plain vanilla wafer, placing flat sides together. Repeat for remaining cookie pops.

Melt candy coating in small saucepan over low heat, stirring constantly. Dip cookies into coating; allow excess to drip off. Place on waxed paper until set. Yield: 10 cookie pops. (Note: you can completely cover the cookies, or partially dip them - your choice.

Microwave directions: Assemble cookie pops as directed above. In 2-cup microwave-safe measuring cup, microwave candy coating on MEDIUM for 3 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Continue as directed above.

Tip: For easier dipping, pour melted candy coating into glass measuring cup or other tall narrow container.

9. Chocolate-Caramel Squares
(source: same Pillsbury book as above recipe)

8-1/2 or 9-oz. pkg. cream-filled sugar wafer cookies
24 Kraft caramels, unwrapped
2 T. milk
6-oz. pkg (1-cup) semi-sweet chocolate chips
3 T. butter

Lightly grease an 8- or 9-inch square pan. Arrange single layer of wafer cookies side-by-side over bottom of greased pan. Reserve half of wafer cookies for second layer. In small saucepan, melt caramels with milk over low heat, stirring occasionally until well blended. Spread evenly over wafer cookies in pan. Arrange reserved wafer cookies side by side in single layer over caramel mixture in pan. In small saucepan, melt chocolate chips with butter over low heat, stirring occasionally. Spread evenly over wafer cookies. Cool until set. Cut into bars. 36-bars.

-Grainlady

Eileen

Eileen

2 extra large eggs
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/4 cups heavy cream, plus more for topping
1 cup whole milk
2 cups coarsely crumbled biscotti, cookie, or dry cake
3 1/2 ounces semisweet chocolate, finely chopped
1/2 teaspoon pure vanilla extract
1/2 teaspoon espresso powder
1/3 cup cocoa powder, sifted

Line an 8-inch cake pan with plastic wrap, leaving a few inches of overhang on all edges. In a large bowl, whisk the eggs and sugar. Add the cornstarch and continue whisking until no lumps remain. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat and pour 1 cup of the mixture into the eggs and sugar, whisking constantly to temper the eggs. Pour the egg mixture into the saucepan with the milk and cream. Return the pan to medium heat and whisk continuously until the custard thickens, about 8-10 minutes. Do not let the mixture come to a rolling boil. Remove from the heat and stir in the chocolate, cookie, vanilla extract, espresso powder, and cocoa powder. Stir until combined and until the chocolate has completely melted. Pour the mixture into the prepared cake pan and cover with plastic wrap, laying it directly on top of the pudding. Refrigerate until set, at least 4 hours, preferably overnight.

To serve, remove the top sheet of plastic wrap, invert the pudding onto a serving plate, and remove the plastic wrap. Garnish with more cookies, grated chocolate, and lightly sweetened whipped cream. Cut into wedges and serve. Enjoy!

Printed from thegalleygourmet.net

Smiles,
Sooz

Great minds thinking alike and all that y'know! :O)

Smiles,
Sooz

You could also arrange them on a plate in the shape of a star or a Christmas tree, drizzle with colored icing and sprinkles...

Annie

Smiles,
Sooz