Mikes Grand Marnier Chocolate Chip Cookies Recipes

MIKE'S GRAND MARNIER CHOCOLATE CHIP COOKIES

Steps:

• Cream margarine, sugars, vanilla and Grand Marnier in a large mixing bowl.
• Add eggs, beating well after each addition.
• Add baking soda and flour and stir until blended.
• Stir in oats, then chocolate chips.
• Drop by the tablespoonfuls 5 cm apart onto ungreased cookie sheets.
• Bake at 300°F for 5-10 minutes or until done. Allow to cool somewhat before removing from cookie sheet.

GRAND MARNIER CUPCAKES

Steps:

• Heat oven to 350°F.
• Grease 12-cup muffin pan or line with baking cups.
• In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy.
• Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.
• In medium bowl, stir together flour, baking powder, baking soda and salt.
• At low speed, beat sour cream into butter mixture alternately with flour mixture.
• Spoon batter into muffin pan, filling two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Remove from pan; cool completely.
• Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves.
• Remove from heat; stir in 2 tablespoons Grand Marnier.
• Poke holes with toothpick in top of each cupcake.
• Using pastry brush, brush tops liberally with Grand Marnier glaze.
• Place chocolate in small heavy resealable plastic bag; add shortening and seal.
• Place in pan of simmering water; turn off heat.
• Allow bag to sit several minutes; remove from water.
• Smooth melted chocolate by working bag with hands.
• Cool 5 minutes.
• Cut off tiny corner of bag; drizzle chocolate over cupcakes.

GRAND MARNIER CHOCOLATE CHIP CHEESECAKE

Steps:

• - Position a rack in the center of the oven and heat to 375 degrees.
• - Wrap the bottom of a 9-inch springform pan with a piece of aluminum foil and clasp the outer ring over the foil so the edges hang outside the ring. In a medium bowl, stir together the cookie crumbs and sugar until well blended. Drizzle with the melted butter and mix until well blended.
• - Dump the crumbs into a 9-inch springform pan and press evenly over the bottom of the pan and about 2 inches up the side. Bake for about 12 minutes. Place on a cooling rack to cool to room temperature. Reduce oven temperature to 300 degrees.
• - Beat the cream cheese, ricotta, flour and salt on medium speed until light and fluffy, about 5 minutes. Make sure there are no lumps.
• - Add the 1 1/4 cups sugar and continue to beat until well blended and smooth.
• - Add the vanilla extract, Grand Marnier, chocolate chips and orange zest. Beat until blended, about 30 seconds.
• - Add the eggs one at a time and beat just until blended. Do not over beat once the eggs have been added otherwise the cheesecake will puff too much and crack as it cools.
• - Bake at 300 degrees for 55-65 minutes or until the edges are puffed and the center jiggles like Jell-o when nudged. The center will still look moist.
• - Cool completely on a wire rack. The cake will continue to cook as it cools.
• - Once cooled, cover and refrigerate for at least 8 hours.
• - Unclasp and remove the side of the springform pan. Carefully slide a spatula under the bottom crust and carefully slide cake to a flat serving plate. Dust with cocoa powder.