Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Assemble this easy yet elegant-looking dessert to "wow" your quests..
Heat oven to 375°F. Combine flour, ground almonds and cocoa in medium bowl. Set aside.
Combine butter and 1/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and 1/2 teaspoon vanilla. Continue beating until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter into 18 circles. Place 1 inch apart onto ungreased cookie sheets. Cut 2 circles into fourths. (DO NOT SEPARATE.) Sprinkle all cookies with large grain sugar. Bake for 6 to 9 minutes or until set. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
Combine chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power) until melted (30 seconds to 1 minute), stirring occasionally; cool slightly. Line baking sheet with waxed paper. Dip curved edge of cookie wedges in melted chocolate. Place onto waxed paper. Refrigerate until firm (2 hours).
Combine all vanilla cream ingredients in small bowl. Beat at high speed until stiff peaks form.
For each serving, drizzle chocolate syrup onto individual serving plate; place 1 cookie over syrup. Pipe circle of vanilla cream onto cookie; top with strawberry slices, additonal piped vanilla cream and second cookie. Pipe vanilla cream over second cookie. Garnish with 2 strawberry slices and 1 chocolate-dipped cookie wedge.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1385
© 2015 Land O'Lakes, Inc.
We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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