Elegant Tuxedo Cookies Easy To Make Recipes

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ELEGANT TUXEDO COOKIES (EASY TO MAKE)



Elegant Tuxedo Cookies (Easy to Make) image

These cookies are AMAZING, Ritz crackers filled with peanut butter and marshmallow cream, then chocolate dipped to make them look so elegant!!!....Perfect for a party!

Provided by AZ Food Critic

Categories     Dessert

Time 45m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 5

32 Ritz crackers (about 2 sleeves) or 32 butter flavored crackers (about 2 sleeves)
7 ounces marshmallow cream
1 1/2 cups creamy peanut butter
16 ounces white chocolate (Almond Bark melting chocolate)
16 ounces milk chocolate (Almond Bark melting chocolate)

Steps:

  • Using a butter knife, spread marshmallow cream on one side of a Ritz.
  • cracker and the other side with creamy peanut butter. Put them together.
  • And dip into melted chocolate. (Directions below).
  • Directions For Dipping:.
  • In a small size, deep bowl, add 4-5 blocks of Almond Bark white melting chocolate. Start with the white chocolate first.
  • Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil in the melted chocolate to thin if needed).
  • Dip half the cookie into the white chocolate; scrape the back of the cookie against the edge of the bowl, to remove the excess chocolate. Place cookie on waxed paper to cool and set. Repeat until all of the cookies are dipped in white chocolate.
  • Next, in a small size, deep bowl, add 4-5 blocks of Almond Bark melting milk chocolate, (more, if needed).
  • Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil to the melted chocolate to thin if needed).
  • Turn the cookie to the side and dip cookie at an angle (to create half of the jacket lapel. Set this cookie back on the waxed paper to cool and set, dip the next one and repeat until they are all dipped on one side.
  • Now starting with the first one, gently dip the other side in milk chocolate (at an angle) to create the other side of the jackets' lapel. (See picture).
  • To create the bow tie: With a toothpick, dip the tip of the toothpick into the milk chocolate and carefully lay it flat and only slide one side to create a "V" that is filled in with chocolate, now do the other side the same way.
  • Now dip the toothpick tip into the milk chocolate and place a small dot in the middle of your two "V" s. Then 3 dots of chocolate for the buttons. Repeat until all cookies are decorated.

TUXEDO CAKE



Tuxedo Cake image

Bring a dramatic-looking Tuxedo Cake to any special occasion. This chocolate Tuxedo Cake with white frosting and chocolate glaze is an elegant dessert.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 16 servings

Number Of Ingredients 10

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/4 cup milk
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/2 cup butter, softened
1-1/2 tsp. vanilla
6 cups powdered sugar
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 oz. BAKER'S White Chocolate
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
  • Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
  • Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
  • Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.

Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrate 79 g, Fiber 1 g, Sugar 64 g, Protein 5 g

POMEGRANATE AND PINEAPPLE MARTINI -- EASY TO MAKE



Pomegranate and Pineapple Martini -- Easy to Make image

YUM!!!!!!!! I made this drink up when all i had was pineapple juice ,as a mixer, in the house. This is a sweet but strong martini -- and very simple to make.

Provided by petlover

Categories     Beverages

Time 7m

Yield 1 serving(s)

Number Of Ingredients 3

1/2 cup vodka (premium brands are best for this)
1/4 cup pomegranate liqueur (PAMA, Pomegranite XO)
1/4 cup pineapple juice (100 % real juice)

Steps:

  • Chill martini glass ( ice or freezer).
  • Place ice in a martini shaker.
  • Pour all ingredients over ice ( vodka first).
  • Shake Shake Shake.
  • Pour into iced glass.

Nutrition Facts : Calories 290, Fat 0.1, Sodium 2.4, Carbohydrate 8, Fiber 0.1, Sugar 6.2, Protein 0.2

ELEGANT COOKIES



ELEGANT COOKIES image

PEOPLE WILL THINK YOU SPENT HOURS MAKING THESE COOKIES BUT YOU DIDN'T. THEY'RE SO EASY TO MAKE.

Provided by Barbara Youlio

Categories     Cookies

Time 40m

Number Of Ingredients 4

40 (single pieces) graham crackers crused
2 pkg chocolate chips
2 can(s) sweetened condensed milk
1 c chopped pecans

Steps:

  • 1. MIX ALL INGREDIENTS. POUR INTO A WELL GREASED AND FLOURED PAN, ABOUT 9"X14".
  • 2. BAKE AT 350 DEGREES FOR ABOUT 30 MINUTES.
  • 3. CUT AS DESIRED. COOKIES MAY BE FROZEN.

TUXEDO CAKE



Tuxedo Cake image

Tuxedo Cake is a homemade, rich chocolate cake with double chocolate filling (both white and dark chocolate) and a swirled chocolate topping. This decadent triple layer chocolate cake recipe is so delicious, and can be made for any occasion!

Provided by Vera Zecevic

Categories     Dessert

Time 1h30m

Number Of Ingredients 22

2 cups sugar
1 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3/4 cup cocoa
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed coffee
10 oz. finally chopped semisweet baking chocolate
6 oz. white chocolate-chopped
2 cup heavy cream
1 cup powder sugar
2 tsp vanilla
1 cup cream cheese
1 tablespoon cocoa
4 oz. semisweet baking chocolate
1 tablespoon vegetable oil
1 oz. white chocolate
1 teaspoon vegetable oil

Steps:

  • Preheat the oven to 350°F.
  • Grease and flour three 8 inch round baking pans.
  • In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
  • Add brewed coffee
  • Divide batter into 3 prepared pans and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes in the pans, than remove from pans to wire racks and cool completely.
  • Melt semisweet chocolate and set aside to cool to room temperature
  • Melt white chocolate and set aside to cool.
  • Beat whipped cream and gradually add powder sugar while mixing.
  • Add cream cheese and beat well until it's evenly combine.
  • Divide the mixture, in 1/3 add melted white chocolate and in 2/3 mixture add semisweet chocolate and cocoa and mix well.
  • Fill the cake, on first two layer spread first white chocolate filing than with brown filling, frost with brown filling and cover with 4 oz chocolate melted with 1 tablespoon vegetable oil, drizzle with 1 oz white chocolate melted with 1 teaspoon vegetable oil and make a swirl with a toothpick.
  • Set in a fridge to cool completely.

MYSTI'S TUXEDO CAKE



Mysti's Tuxedo Cake image

Beautifully presented, this cake is a chocolate- and cheesecake-lover's dream!

Provided by Mysti

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 2h7m

Yield 16

Number Of Ingredients 11

1 (15.25 ounce) package chocolate fudge cake mix (such as Duncan Hines®)
1 ⅓ cups water
3 eggs
½ cup vegetable oil
1 (16 ounce) package confectioners' sugar
½ cup sour cream
1 (4 ounce) container whipped topping (such as Cool Whip®)
1 tub ready-to-eat cheesecake filling
1 cup semisweet chocolate chips
⅓ cup heavy whipping cream
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round pans.
  • Mix cake mix, water, eggs, and oil together in a bowl until well blended. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 26 to 31 minutes. Cool in pans for 10 minutes. Turn cakes out onto clean dishcloths. Let cool for 30 minutes.
  • Mix confectioners' sugar and sour cream together in a bowl until well blended. Add whipped topping; mix well. Cover with plastic wrap and refrigerate icing for at least 30 minutes.
  • Place 1 cake layer on a serving plate. Trim top until flat. Spread a thin layer of icing on top. Spread the cheesecake filling on the cake to about 1/2-inch from the edge of the cake. Cover with second cake layer; frost entire cake with the remaining icing.
  • Place chocolate chips in a small bowl.
  • Bring heavy cream to a boil in a small saucepan. Remove from heat; let cool for 1 minute. Pour over the chocolate chips. Add vanilla extract; stir until smooth. Pour immediately on top of the cake, letting some of the mixture slide down the sides of the cake. Refrigerate until ready to serve.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 59.1 g, Cholesterol 53.4 mg, Fat 28.7 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 12.8 g, Sodium 394.1 mg, Sugar 44.8 g

TUX AND GOWN COOKIES



Tux and Gown Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 32 cookies

Number Of Ingredients 17

Oil, for brushing
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 tablespoons pure vanilla extract
1 cup unsalted butter (2 sticks, 8 ounces), softened
1 1/3 cups sugar
2 large eggs
3 large egg yolks
6 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
2 1/2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tablespoon lemon juice
2 tablespoons warm water

Steps:

  • Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.
  • Sift the flour, baking soda, baking powder and salt into a medium bowl.
  • Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.
  • Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
  • Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.
  • For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
  • For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.
  • To Decorate:
  • For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.
  • For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired.
  • Let cookies dry completely, about 20 minutes. Serve.
  • Store cookies in a tightly sealed container for up to 2 days.

TUXEDO CAKE



Tuxedo Cake image

Elegant layers of black and white cake, frosting, and ganache come together for a delicious and sophisticated dessert.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 3h45m

Number Of Ingredients 20

For the White Cake Layers:
1 (15.25-ounce) box white cake mix
1 cup water
1/3 cup vegetable oil
3 egg whites
For the Chocolate Cake Layers:
1 (15.25-ounce) box devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
For the Buttercream:
8 cups powdered sugar ( divided )
1 pound/2 cups unsalted butter (softened, divided)
2 teaspoons vanilla extract (divided)
2 tablespoons milk (divided)
1/4 cup unsweetened cocoa powder
For the Chocolate Ganache:
4 ounces semisweet baking chocolate (chopped)
1/3 cup whipping cream
Garnish: white chocolate shavings or curls

Steps:

  • Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
  • Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
  • Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
  • Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
  • Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
  • Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
  • Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
  • Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
  • Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
  • To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
  • In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
  • Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
  • Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
  • Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
  • Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
  • Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
  • In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
  • Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
  • Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
  • Slice and serve.

Nutrition Facts : Calories 1086 kcal, Carbohydrate 141 g, Cholesterol 137 mg, Fiber 3 g, Protein 8 g, SaturatedFat 28 g, Sodium 575 mg, Sugar 108 g, Fat 56 g, ServingSize 1 cake (12 slices), UnsaturatedFat 0 g

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From allrecipes.com


ELEGANT TUXEDO COOKIES EASY TO MAKE RECIPES
Dip half the cookie into the white chocolate; scrape the back of the cookie against the edge of the bowl, to remove the excess chocolate. Place cookie on waxed paper to cool and set. Repeat until all of the cookies are dipped in white chocolate. Next, in a small size, deep bowl, add 4-5 blocks of Almond Bark melting milk chocolate, (more, if ...
From tfrecipes.com


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