1/3 c heavy cream
3 green tea bags
24 oz white chocolate, finely chopped
1 oz dark chocolate, finely chopped
Bring cream to a boil in a small saucepan and place tea bag in it. Remove from heat; cover and steep 5 minutes. Gently squeeze excess cream from bags back into remaining cream. Discard teabags.
Meanwhile, place 8 oz white chocolate in a bowl over simmering water. Melt, stirring occasionally, until smooth. Bring cream to a boil again and whisk into melted chocolate until smooth. Refrigerate until thick and stiff, about 3-4 hours.
Chill a baking sheet and line it with wax or parchment paper. Use a melon baller or spoon to shape chocolate into 3/4" balls on baking sheet. Mixture will be very sticky. Cover with plastic wrap and freeze until chilled, 1-2 hours.
Temper remaining white chocolate and, using a fork or candy dipper, dip chocolates one at a time. Place on a lined baking sheet and refrigerate until set.
To decorate: melt dark chocolate in microwave on medium power for 30 seconds. Stir and microwave for 10-30 more second if necessary to melt completely. Scrape chocolate into a small plastic sandwich bag and snip off a small piece of one corner. Pipe decorations onto each truffle. Refrigerate until set.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Tuesday, August 16, 2011
Chocolate Martini
1 Tbsp sugar
1 Tbsp cocoa powder
1/4 c chocolate syrup
1 1/2 oz plain or vanilla-flavored vodka
2 1/2 oz light creme de cacao
crushed ice
chocolate shavings, optional
In a small bowl, mix sugar and cocoa powder. Pour chocolate syrup onto a small plate or saucer; dip the rim of a martini glass into the syrup and then the cocoa. Place in freezer to chill.
In a martini shaker, combine vodka, creme de cacao, and 3/4 shaker crushed ice. Shake until a light frost appears on outside of shaker. Strain into chilled martini glass. Garnish with chocolate shavings. Serve immediately.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
1 Tbsp cocoa powder
1/4 c chocolate syrup
1 1/2 oz plain or vanilla-flavored vodka
2 1/2 oz light creme de cacao
crushed ice
chocolate shavings, optional
In a small bowl, mix sugar and cocoa powder. Pour chocolate syrup onto a small plate or saucer; dip the rim of a martini glass into the syrup and then the cocoa. Place in freezer to chill.
In a martini shaker, combine vodka, creme de cacao, and 3/4 shaker crushed ice. Shake until a light frost appears on outside of shaker. Strain into chilled martini glass. Garnish with chocolate shavings. Serve immediately.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Chocolate Hazelnut Cookies
2 c hazelnuts
1 1/2 c sugar
12 oz almond paste
1/4 c unsweetened cocoa powder
pinch salt
4 large egg whites at room temperature
Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake until skins are blackened and nuts are lightly browned, about 15 min. Transfer warm nuts to a kitchen towel and rub briskly to remove skins. Coarsely chop 1/2 cup of nuts and set aside.
Combine remaining hazelnuts with sugar in a food processor and grind to a fine powder. Add almond paste and process until well mixed. Add cocoa and salt and process until mixed, scraping down sides of bowl as needed.
With the processor running, pour egg whites and chopped hazelnuts into the batter. Process until just mixed.
Spoon heaping tablespoonfuls of batter 1 1/2" apart onto parchment-lined baking sheets. Bake 18-20 min or until cookies are firm on the outside but still chewy inside. Let cool 5 min on baking sheet and then transfer to a rack to cool completely.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
1 1/2 c sugar
12 oz almond paste
1/4 c unsweetened cocoa powder
pinch salt
4 large egg whites at room temperature
Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and bake until skins are blackened and nuts are lightly browned, about 15 min. Transfer warm nuts to a kitchen towel and rub briskly to remove skins. Coarsely chop 1/2 cup of nuts and set aside.
Combine remaining hazelnuts with sugar in a food processor and grind to a fine powder. Add almond paste and process until well mixed. Add cocoa and salt and process until mixed, scraping down sides of bowl as needed.
With the processor running, pour egg whites and chopped hazelnuts into the batter. Process until just mixed.
Spoon heaping tablespoonfuls of batter 1 1/2" apart onto parchment-lined baking sheets. Bake 18-20 min or until cookies are firm on the outside but still chewy inside. Let cool 5 min on baking sheet and then transfer to a rack to cool completely.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Chocolate Cake with Bittersweet Chocolate Glaze
Cake:
2 c sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/2 c butter at room temperature
1 1/2 c sugar
3 large eggs, separated
2 tsp vanilla extract
3 oz unsweetened chocolate, melted and cooled
1 c sour cream
Glaze:
1/2 c heavy cream
3 oz bittersweet chocolate, coarsely chopped
1 Tbsp dark rum
Preheat oven to 350 degrees; grease two 9" round cake pans, then line with parchment paper. Grease and flour parchment paper.
Combine flour, baking soda and salt; set aside.
Beat butter with an electric mixer on medium-high speed until smooth and creamy. Gradually add sugar, then beat until mixture has increased in volume and is light and fluffy (about 8 minutes). Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate.
Keeping mixer on, alternately add the flour mixture and the sour cream to the batter, beginning and ending with flour and beating until just combined.
In a separate bowl, using clean beaters, beat egg whites at medium speed until peaks are stiff but not dry. With a rubber spatula, fold 1/3 whites into batter until well mixed. Gently fold in remaining whites until just blended. Divide the batter between the prepared pans and bake about 25 minutes or until a cake tester inserted in middle comes out clean. Let cool 15 minutes in pans, then invert onto racks to cool completely.
To make glaze: bring cream to a boil in a small saucepan. Remove from heat and add chocolate. Whisk until smooth. Stir in the rum. With a spatula, spread 1/3 glaze over each cake layer. Set one layer on top of the other and drizzle remaining glaze over the sides.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
2 c sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/2 c butter at room temperature
1 1/2 c sugar
3 large eggs, separated
2 tsp vanilla extract
3 oz unsweetened chocolate, melted and cooled
1 c sour cream
Glaze:
1/2 c heavy cream
3 oz bittersweet chocolate, coarsely chopped
1 Tbsp dark rum
Preheat oven to 350 degrees; grease two 9" round cake pans, then line with parchment paper. Grease and flour parchment paper.
Combine flour, baking soda and salt; set aside.
Beat butter with an electric mixer on medium-high speed until smooth and creamy. Gradually add sugar, then beat until mixture has increased in volume and is light and fluffy (about 8 minutes). Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and chocolate.
Keeping mixer on, alternately add the flour mixture and the sour cream to the batter, beginning and ending with flour and beating until just combined.
In a separate bowl, using clean beaters, beat egg whites at medium speed until peaks are stiff but not dry. With a rubber spatula, fold 1/3 whites into batter until well mixed. Gently fold in remaining whites until just blended. Divide the batter between the prepared pans and bake about 25 minutes or until a cake tester inserted in middle comes out clean. Let cool 15 minutes in pans, then invert onto racks to cool completely.
To make glaze: bring cream to a boil in a small saucepan. Remove from heat and add chocolate. Whisk until smooth. Stir in the rum. With a spatula, spread 1/3 glaze over each cake layer. Set one layer on top of the other and drizzle remaining glaze over the sides.
NOTES
From "Chocolate Astrology" by Joy Nagy.
Untried.
Saturday, May 28, 2011
Homemade Chocolate Syrup
1 cup cocoa powder
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 teaspoon vanilla extract
Combine all ingredients in a medium saucepan; boil 2-5 minutes, stirring, until sauce begins to thicken. Store in refrigerator.
NOTES
From Food.com.
So easy to make, so delicious. Much better than store-bought.
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 teaspoon vanilla extract
Combine all ingredients in a medium saucepan; boil 2-5 minutes, stirring, until sauce begins to thicken. Store in refrigerator.
NOTES
From Food.com.
So easy to make, so delicious. Much better than store-bought.
Sunday, May 15, 2011
Best Chocolate Chip Cookies
2 c + 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp butter, melted and cooled until warm
1 c packed brown sugar
1/2 c white sugar
2 eggs
2 tsp vanilla extract
2 c chocolate chips
Combine dry ingredients and set aside.
Combine butter and sugars; beat in eggs and vanilla until thoroughly combined.
Add dry ingredients and stir until combined.
Stir in chocolate chips.
Shape into cookies and place on a parchment-lined baking sheet. Bake at 325 degrees for about 12 minutes or until golden brown and outer edges of cookies start to harden -- center may still be soft.
NOTES
Adapted from Annie's Eats.
Everyone who has tried these thinks they're the best chocolate chip cookies EVER.
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp butter, melted and cooled until warm
1 c packed brown sugar
1/2 c white sugar
2 eggs
2 tsp vanilla extract
2 c chocolate chips
Combine dry ingredients and set aside.
Combine butter and sugars; beat in eggs and vanilla until thoroughly combined.
Add dry ingredients and stir until combined.
Stir in chocolate chips.
Shape into cookies and place on a parchment-lined baking sheet. Bake at 325 degrees for about 12 minutes or until golden brown and outer edges of cookies start to harden -- center may still be soft.
NOTES
Adapted from Annie's Eats.
Everyone who has tried these thinks they're the best chocolate chip cookies EVER.
No-Bake Chocolate Peanut Butter Bars
1/2 cup butter
1 3/4 c powdered sugar
1 c peanut butter
3/4 c graham cracker crumbs
1/4 c butter
1/2 c milk chocolate chips
In a medium pan over medium heat, melt 1/2 c butter. Stir in powdered sugar, peanut butter, and graham cracker crumbs until smooth. Spread mixture in a foil-coated, greased 8" square pan.
Melt 1/4 c butter in small pan. Add chocolate chips. Stir and melted until smooth; pour over peanut butter layer and smooth out.
Chill 30 minutes.
NOTES
Can't remember original source, but there are similar recipes all over the web.
So delicious.
1 3/4 c powdered sugar
1 c peanut butter
3/4 c graham cracker crumbs
1/4 c butter
1/2 c milk chocolate chips
In a medium pan over medium heat, melt 1/2 c butter. Stir in powdered sugar, peanut butter, and graham cracker crumbs until smooth. Spread mixture in a foil-coated, greased 8" square pan.
Melt 1/4 c butter in small pan. Add chocolate chips. Stir and melted until smooth; pour over peanut butter layer and smooth out.
Chill 30 minutes.
NOTES
Can't remember original source, but there are similar recipes all over the web.
So delicious.
Sunday, May 31, 2009
Millionaire's Shortbread
Shortbread Base:
3/4 c butter, softened
1/3 c sugar
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cornstarch
1/2 tsp baking powder
Caramel Filling:
1/2 c butter
1/2 c sugar
1/4 c golden syrup or dark corn syrup
1 (14 oz) can sweetened condensed milk
2/3 c (4 oz) semisweet chocolate chips
Preheat oven to 350 degrees. Line and 8" or 9" square pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.
Shortbread base: In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. mix in vanilla. Sift together flour, cornstarch and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minutes. If dough is too heavy to clump together with the mixer, use hands to push it together. Use fingers to press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25-30 minutes.
Meanwhile, prepare caramel filling: place butter, sugar, syrup and condensed milk in a large saucepan and cook over medium heat until mixture comes to a boil, stirring occasionally, about 10-15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.
Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5 minutes. Use a knife or spatula to spread melted chocolate over filling.
Let chocolate set until firm, about 2-3 hours. When set, cut shortbread into squares. Remove from pan and separate pieces. Store in a tightly sealed container at room temperature for up to 3 days, or bars may be frozen.
NOTES
From Hannaford.
Untried.
3/4 c butter, softened
1/3 c sugar
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cornstarch
1/2 tsp baking powder
Caramel Filling:
1/2 c butter
1/2 c sugar
1/4 c golden syrup or dark corn syrup
1 (14 oz) can sweetened condensed milk
2/3 c (4 oz) semisweet chocolate chips
Preheat oven to 350 degrees. Line and 8" or 9" square pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.
Shortbread base: In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. mix in vanilla. Sift together flour, cornstarch and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minutes. If dough is too heavy to clump together with the mixer, use hands to push it together. Use fingers to press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25-30 minutes.
Meanwhile, prepare caramel filling: place butter, sugar, syrup and condensed milk in a large saucepan and cook over medium heat until mixture comes to a boil, stirring occasionally, about 10-15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.
Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5 minutes. Use a knife or spatula to spread melted chocolate over filling.
Let chocolate set until firm, about 2-3 hours. When set, cut shortbread into squares. Remove from pan and separate pieces. Store in a tightly sealed container at room temperature for up to 3 days, or bars may be frozen.
NOTES
From Hannaford.
Untried.
Thursday, May 28, 2009
Layered Brownies
Brownies:
4 oz unsweetened chocolate
3/4 c butter
2 c sugar
3 beaten eggs
1 tsp vanilla
1 c flour
Peanut Butter Layer:
1 c peanut butter
1/2 c confectioners' sugar
1 tsp vanilla
Glaze:
4 oz semisweet chocolate
1/4 c butter
Preheat oven to 350 degrees. Grease a 9"x13" pan.
Melt unsweetened chocolate and butter in microwave 2 minutes, until butter melts; stir until chocolate is entirely melted. Stir in sugar, eggs, vanilla and flour. Spread in pan and bake 30-35 minutes. Cool in pan.
Meanwhile, combine peanut butter, confectioners' sugar and vanilla; blend until smooth. Spread over brownie layer.
Microwave semisweet chocolate and butter 2 minutes; stir to melt chocolate. Spread over peanut butter layer.
Cool, cut and eat.
NOTES
I think this comes from Mr. Food.
Untried.
4 oz unsweetened chocolate
3/4 c butter
2 c sugar
3 beaten eggs
1 tsp vanilla
1 c flour
Peanut Butter Layer:
1 c peanut butter
1/2 c confectioners' sugar
1 tsp vanilla
Glaze:
4 oz semisweet chocolate
1/4 c butter
Preheat oven to 350 degrees. Grease a 9"x13" pan.
Melt unsweetened chocolate and butter in microwave 2 minutes, until butter melts; stir until chocolate is entirely melted. Stir in sugar, eggs, vanilla and flour. Spread in pan and bake 30-35 minutes. Cool in pan.
Meanwhile, combine peanut butter, confectioners' sugar and vanilla; blend until smooth. Spread over brownie layer.
Microwave semisweet chocolate and butter 2 minutes; stir to melt chocolate. Spread over peanut butter layer.
Cool, cut and eat.
NOTES
I think this comes from Mr. Food.
Untried.
Tuesday, May 26, 2009
Chocolate Banana Cupcakes with Peanut Butter Frosting
1 1/2 c sugar
10 Tbsp softened butter
2 tsp vanilla
2 mashed bananas
2 c flour
1/2 c cocoa powder
1 tsp baking soda
1/2 t salt
1 c milk
Frosting:
1/2 c butter
1 c peanut butter
3 Tbsp milk, or as needed
2 c confectioners' sugar
Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
To make frosting:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
NOTES
Cupcake recipe from Post Punk Kitchen -- theirs is vegan; I changed it because I am a snob who only bakes with real butter, but it will work fine with vegan butter and soymilk as well.
Frosting recipe from allrecipes.com
The combination of chocolate, bananas and peanut butter works so well together. The cupcakes are good unfrosted as well, but I would recommend the frosting.
10 Tbsp softened butter
2 tsp vanilla
2 mashed bananas
2 c flour
1/2 c cocoa powder
1 tsp baking soda
1/2 t salt
1 c milk
Frosting:
1/2 c butter
1 c peanut butter
3 Tbsp milk, or as needed
2 c confectioners' sugar
Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
To make frosting:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
NOTES
Cupcake recipe from Post Punk Kitchen -- theirs is vegan; I changed it because I am a snob who only bakes with real butter, but it will work fine with vegan butter and soymilk as well.
Frosting recipe from allrecipes.com
The combination of chocolate, bananas and peanut butter works so well together. The cupcakes are good unfrosted as well, but I would recommend the frosting.
Thursday, May 21, 2009
Chocolate Zucchini Cupcakes
2 oz unsweetened chocolate, melted
3 eggs
1 3/4 c brown sugar
1 c vegetable oil
2 c flour
2 c grated zucchini
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Beat eggs and brown sugar 10 minutes or until thick and pale. Add oil and melted chocolate; stir.
In a separate bowl combine flour, baking soda, baking powder and salt; mix into egg mixture. Fold in zucchini.
Spoon batter into greased muffin cups, filling 2/3 full.
Bake 20 minutes at 350 degrees. Cool 10 minutes in pan before removing from pan.
Cool and Frost with chocolate or cream cheese frosting.
NOTES
From allrecipes.com.
I believe I have frosted these with chocolate cream cheese icing.
Zucchini makes these nice and moist and you can pretend they're not so bad for you.
3 eggs
1 3/4 c brown sugar
1 c vegetable oil
2 c flour
2 c grated zucchini
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Beat eggs and brown sugar 10 minutes or until thick and pale. Add oil and melted chocolate; stir.
In a separate bowl combine flour, baking soda, baking powder and salt; mix into egg mixture. Fold in zucchini.
Spoon batter into greased muffin cups, filling 2/3 full.
Bake 20 minutes at 350 degrees. Cool 10 minutes in pan before removing from pan.
Cool and Frost with chocolate or cream cheese frosting.
NOTES
From allrecipes.com.
I believe I have frosted these with chocolate cream cheese icing.
Zucchini makes these nice and moist and you can pretend they're not so bad for you.
Zucchini Brownies
1/2 c vegetable oil
1 1/2 c sugar
2 tsp vanilla
2 c flour
1/2 c unsweetened cocoa
1 1/2 tsp baking soda
1 tsp salt
2 c shredded zucchini
Preheat oven to 350 degrees. Grease and flour a 9"x13" baking pan.
Combine oil, sugar and vanilla.
Combine flour, cocoa, soda and salt; stir into sugar mixture. Fold zucchini into batter.
Spread in prepared pan and bake for 25-30 minutes.
Optional frosting:
6 Tbsp cocoa
1/4 c butter
2 c confectioners' sugar
1/4 c milk
1/2 tsp vanilla
Melt cocoa and butter; set aside to cool. Blend sugar, milk and vanilla; stir into cocoa mixture. Spread over cooled brownies before cutting.
NOTES
From allrecipes.com.
Moist, cakey brownies. Good enough alone that I've never bothered to make the frosting.
1 1/2 c sugar
2 tsp vanilla
2 c flour
1/2 c unsweetened cocoa
1 1/2 tsp baking soda
1 tsp salt
2 c shredded zucchini
Preheat oven to 350 degrees. Grease and flour a 9"x13" baking pan.
Combine oil, sugar and vanilla.
Combine flour, cocoa, soda and salt; stir into sugar mixture. Fold zucchini into batter.
Spread in prepared pan and bake for 25-30 minutes.
Optional frosting:
6 Tbsp cocoa
1/4 c butter
2 c confectioners' sugar
1/4 c milk
1/2 tsp vanilla
Melt cocoa and butter; set aside to cool. Blend sugar, milk and vanilla; stir into cocoa mixture. Spread over cooled brownies before cutting.
NOTES
From allrecipes.com.
Moist, cakey brownies. Good enough alone that I've never bothered to make the frosting.
No-Bake Chocolate Peanut Butter Oatmeal Cookies
2 c sugar
4 Tbsp cocoa powder
1 stick butter
1/2 c milk
1 c peanut butter
1 Tbsp vanilla
3 c oatmeal
Combine sugar, cocoa, butter and milk in a saucepan and bring to a boil; boil 1 minutes. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoons onto waxed paper and refrigerate until set.
NOTES
Source unknown, pretty common cookie though.
Scrumptious.
4 Tbsp cocoa powder
1 stick butter
1/2 c milk
1 c peanut butter
1 Tbsp vanilla
3 c oatmeal
Combine sugar, cocoa, butter and milk in a saucepan and bring to a boil; boil 1 minutes. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoons onto waxed paper and refrigerate until set.
NOTES
Source unknown, pretty common cookie though.
Scrumptious.
Chocolate Chunk Brownie Cookies
1 (11.5 oz) package semi-sweet chocolate chunks (2 c)
1 1/2 c sugar
1 c butter, softened
2 eggs
2 tsp vanilla
2 1/2 c flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Melt 1 c chocolate chunks in a 1-quart saucepan over low heat, stirring occasionally, until melted (3-5 minutes). Combine sugar and butter in a large bowl and beat until creamy. Add melted chocolate, eggs and vanilla. Beat until well mixed. Combine flour, baking powder, baking soda and salt; stir into batter until well mixed. Stir in remaining chocolate chunks.
Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until set. Makes 3 1/2 dozen.
NOTES
From Land O'Lakes.
Untried.
1 1/2 c sugar
1 c butter, softened
2 eggs
2 tsp vanilla
2 1/2 c flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Melt 1 c chocolate chunks in a 1-quart saucepan over low heat, stirring occasionally, until melted (3-5 minutes). Combine sugar and butter in a large bowl and beat until creamy. Add melted chocolate, eggs and vanilla. Beat until well mixed. Combine flour, baking powder, baking soda and salt; stir into batter until well mixed. Stir in remaining chocolate chunks.
Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until set. Makes 3 1/2 dozen.
NOTES
From Land O'Lakes.
Untried.
Chocolate Raspberry Bars
1 1/4 c flour
1/2 c sugar
1/2 c softened butter
1/2 c seedless raspberry jam
10 oz raspberry and chocolate chips
Crumb Topping:
2/3 c flour
6 Tbsp softened butter
6 Tbsp sugar
1/2 tsp vanilla
Combine flour and sugar; use a pastry blender to 2 knives to cut in butter until mixture resembles fine crumbs. Press into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.
Remove from oven and spread with jam. Sprinkle with chips. Top with crumb topping. Bake an additional 15-20 minutes.
To make crumb topping; combine all ingredients with a fork until the mixture resembles coarse crumbs.
NOTES
From my mom.
1/2 c sugar
1/2 c softened butter
1/2 c seedless raspberry jam
10 oz raspberry and chocolate chips
Crumb Topping:
2/3 c flour
6 Tbsp softened butter
6 Tbsp sugar
1/2 tsp vanilla
Combine flour and sugar; use a pastry blender to 2 knives to cut in butter until mixture resembles fine crumbs. Press into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.
Remove from oven and spread with jam. Sprinkle with chips. Top with crumb topping. Bake an additional 15-20 minutes.
To make crumb topping; combine all ingredients with a fork until the mixture resembles coarse crumbs.
NOTES
From my mom.
Seven-Layer Cookies
1 stick butter
1 c graham cracker crumbs
1 c coconut flakes
1 c chocolate chips
1 c butterscotch chips
1 c chopped nuts
1 can sweetened condensed milk
Melt butter in a 9"x13" pan. Press graham cracker crumbs into butter to make crust. Layer crust with nuts, chips and coconut flakes. Pour sweetened condensed milk over all. Bake at 350 degrees for 20-30 minutes.
NOTES
Source unknown, though this is a pretty common cookie bar.
This recipe is a good starting point but the crust was greasy and a whole can of sweetened condensed milk felt like too much.
When I make them again I'll play with amounts -- I think they'd be good with a thicker crust.
1 c graham cracker crumbs
1 c coconut flakes
1 c chocolate chips
1 c butterscotch chips
1 c chopped nuts
1 can sweetened condensed milk
Melt butter in a 9"x13" pan. Press graham cracker crumbs into butter to make crust. Layer crust with nuts, chips and coconut flakes. Pour sweetened condensed milk over all. Bake at 350 degrees for 20-30 minutes.
NOTES
Source unknown, though this is a pretty common cookie bar.
This recipe is a good starting point but the crust was greasy and a whole can of sweetened condensed milk felt like too much.
When I make them again I'll play with amounts -- I think they'd be good with a thicker crust.
Nieman Marcus Cookies
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
2 1/2 c blended oatmeal
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
4 oz grated semi-sweet or milk chocolate
12 oz chocolate chips
Cream butter and sugars. Stir in eggs and vanilla. Combine flour, oatmeal, baking soda, salt, and baking powder; stir into butter mixture. Stir in grated chocolate and chocolate chips. Shape into cookies on ungreased cookie sheets and bake for 10 minutes at 375 degrees.
NOTES
This comes from an e-mail forward/chain letter from the early days of the internet.
Delicious alternative to ordinary chocolate chip cookies.
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 c flour
2 1/2 c blended oatmeal
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
4 oz grated semi-sweet or milk chocolate
12 oz chocolate chips
Cream butter and sugars. Stir in eggs and vanilla. Combine flour, oatmeal, baking soda, salt, and baking powder; stir into butter mixture. Stir in grated chocolate and chocolate chips. Shape into cookies on ungreased cookie sheets and bake for 10 minutes at 375 degrees.
NOTES
This comes from an e-mail forward/chain letter from the early days of the internet.
Delicious alternative to ordinary chocolate chip cookies.
Tuesday, March 31, 2009
Tiramisu
2 c double-strength brewed coffee
6 Tbsp dark rum, divided
1 1/2 c chilled heavy cream, divided
6 Tbsp sugar
1/4 tsp salt
1 1/2 lb mascarpone cheese
4 (6 oz) pkg ladyfingers, about 48 cookies
4 oz semi-sweet chocolate, grated
1 1/2 Tbsp cocoa powder
Combine coffee and 1/4 c rum in a pie plate or wide baking dish and set aside to cool.
Make mascarpone cream. In a medium bowl, combine 1/4 c heavy cream, remaining 2 Tbsp of rum, sugar, salt and mascarpone cheese. Mix well and set aside.
Pour remaining 1 1/4 c cream into a large bowl and beat with an electric mixer until it holds stiff peaks, about 5-7 minutes. Be careful not to overbeat. Using a rubber spatula, gently fold about 1/3 of the whipped cream into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until mixture is uniform. Set aside.
Assemble tiramisu. Working one at a time, roll half the ladyfingers very quickly in coffee mixture (take too long and ladyfingers will be soggy and heavy) and arrange in a snug single layer in a 9"x13" glass or ceramic baking dish, breaking or trimming ladyfingers as necessary to fill the dish. Spread half the mascarpone cream evenly over ladyfingers, using a rubber spatula to work mixture into corners of dish and to smooth surface. Sprinkle half of grated chocolate evenly over mascarpone, then repeat dipping and arranging remaining ladyfingers over mascarpone and chocolate layer. Spread remaining mascarpone evenly over second layer of ladyfingers, smooth top with spatula, and sprinkle with remaining chocolate.
Cover tightly with plastic wrap and refrigerate to set, 6-24 hours. At serving time, remove plastic wrap, place cocoa powder in a fine mesh strainer, and sprinkle evenly over top of tiramisu. Wipe edges of dish clean and serve.
NOTES
From Hannaford.
Untried.
6 Tbsp dark rum, divided
1 1/2 c chilled heavy cream, divided
6 Tbsp sugar
1/4 tsp salt
1 1/2 lb mascarpone cheese
4 (6 oz) pkg ladyfingers, about 48 cookies
4 oz semi-sweet chocolate, grated
1 1/2 Tbsp cocoa powder
Combine coffee and 1/4 c rum in a pie plate or wide baking dish and set aside to cool.
Make mascarpone cream. In a medium bowl, combine 1/4 c heavy cream, remaining 2 Tbsp of rum, sugar, salt and mascarpone cheese. Mix well and set aside.
Pour remaining 1 1/4 c cream into a large bowl and beat with an electric mixer until it holds stiff peaks, about 5-7 minutes. Be careful not to overbeat. Using a rubber spatula, gently fold about 1/3 of the whipped cream into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until mixture is uniform. Set aside.
Assemble tiramisu. Working one at a time, roll half the ladyfingers very quickly in coffee mixture (take too long and ladyfingers will be soggy and heavy) and arrange in a snug single layer in a 9"x13" glass or ceramic baking dish, breaking or trimming ladyfingers as necessary to fill the dish. Spread half the mascarpone cream evenly over ladyfingers, using a rubber spatula to work mixture into corners of dish and to smooth surface. Sprinkle half of grated chocolate evenly over mascarpone, then repeat dipping and arranging remaining ladyfingers over mascarpone and chocolate layer. Spread remaining mascarpone evenly over second layer of ladyfingers, smooth top with spatula, and sprinkle with remaining chocolate.
Cover tightly with plastic wrap and refrigerate to set, 6-24 hours. At serving time, remove plastic wrap, place cocoa powder in a fine mesh strainer, and sprinkle evenly over top of tiramisu. Wipe edges of dish clean and serve.
NOTES
From Hannaford.
Untried.
Peanut Butter Bars
1/3 box graham crackers, crushed (about 1 1/2 c)
1/2 tsp cinnamon
1 c butter
2 tsp vanilla extract
1 1/2 c peanut butter
3 1/2 c powdered sugar
1 (12 oz) bag chocolate chips
Crush the graham crackers into fine crumbs. Mix in cinnamon and set aside.
Melt the butter in a large saucepan. Remove from heat and add vanilla and peanut butter and mix well. Add powdered sugar and graham crackers; stir until well combined. (Dough will be stiff.)
Pat mixture into an ungreased 9"x13" pan. Melt the chocolate chips and spread over peanut butter layer. Refrigerate 1 hour before cutting.
NOTES
From Penzey's.
Untried.
1/2 tsp cinnamon
1 c butter
2 tsp vanilla extract
1 1/2 c peanut butter
3 1/2 c powdered sugar
1 (12 oz) bag chocolate chips
Crush the graham crackers into fine crumbs. Mix in cinnamon and set aside.
Melt the butter in a large saucepan. Remove from heat and add vanilla and peanut butter and mix well. Add powdered sugar and graham crackers; stir until well combined. (Dough will be stiff.)
Pat mixture into an ungreased 9"x13" pan. Melt the chocolate chips and spread over peanut butter layer. Refrigerate 1 hour before cutting.
NOTES
From Penzey's.
Untried.
Sunday, March 29, 2009
"Healthy" Chocolate Chip Cookies
2 cups walnuts
3 tbs canola oil
1 cup light brown sugar (could use 3/4 - 1 cup maple syrup instead and skip water)
1/2 c water
2 tsp vanilla extract
1 or 2 eggs optional
1 1/2 cups oat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 cups rolled oats
1 1/2 cups chocolate chips or 12 oz of chopped bittersweet chocolate
Preheat oven to 350 degrees. Blend walnuts in food processor until finely ground. Add oil and blend until you have a peanut butter-like consistency. Mix brown sugar and 1/2 cup water and boil. Add to walnut puree; add vanilla extract and let it cool.
Add eggs if using.
Mix oat flour, baking soda, salt and cinnamon. Add to walnut mixture. Stir in oats and chocolate chips. Make 1 inch balls and put them on greased cookie sheet or parchment paper 2 inches apart. Flatten cookies with the bottom of a drinking glass dipped in water. Bake for 8-10 minutes; let cool for 3 minutes before moving
NOTES
Adapted from Vegetarian Times by a friend of mine.
Untried.
3 tbs canola oil
1 cup light brown sugar (could use 3/4 - 1 cup maple syrup instead and skip water)
1/2 c water
2 tsp vanilla extract
1 or 2 eggs optional
1 1/2 cups oat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 cups rolled oats
1 1/2 cups chocolate chips or 12 oz of chopped bittersweet chocolate
Preheat oven to 350 degrees. Blend walnuts in food processor until finely ground. Add oil and blend until you have a peanut butter-like consistency. Mix brown sugar and 1/2 cup water and boil. Add to walnut puree; add vanilla extract and let it cool.
Add eggs if using.
Mix oat flour, baking soda, salt and cinnamon. Add to walnut mixture. Stir in oats and chocolate chips. Make 1 inch balls and put them on greased cookie sheet or parchment paper 2 inches apart. Flatten cookies with the bottom of a drinking glass dipped in water. Bake for 8-10 minutes; let cool for 3 minutes before moving
NOTES
Adapted from Vegetarian Times by a friend of mine.
Untried.
Subscribe to:
Posts (Atom)
