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Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

10 March 2012

Romancing The Chocolate: Cookies: Almond Nuggets with Chocolate Drizzle




Romancing The Chocolate: Cookies: Almond Nuggets with Chocolate Drizzle: From Denny:  Chocolate and almonds are the ideal combination for a cookie.  This is basically a sugar cookie with sliced almonds that makes for a stiff dough.

It is a simple exercise of dropping the cookie dough onto the cookie sheet - so that makes it easy even for beginner bakers.  The chocolate comes in when you ice the cookie with bittersweet chocolate that has been melted together with real butter and almond extract.

What's amusing is how the recipe creator actually thinks these mere 24 cookies will last long enough to make it into a covered container.  Bring your friends! :)
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14 February 2012

Romancing The Chocolate: Valentines Day Cookies: Reverse Chocolate Chip


PHOTO: Beth Leonard's reverse chocolate chip cookies are shown here.


Romancing The Chocolate: Valentines Day Cookies: Reverse Chocolate Chip: From Denny: In the mood for a chocolate batter cookie with white chocolate chips? This version also sports an unusual ingredient: the heady spice coriander. Add in the exotic flavorful macadamia nuts and this cookie is a huge hit. You can always substitute your favorite nut like almonds or walnuts.

When I found this recipe on the ABC Recipe site, they referenced it to "Stew Leonard's." Of course, I asked the obvious question, "Who is that?"

I live in south Louisiana so had never heard of the Connecticut grocery store chain. So, I googled them and found a wonderful site worth the visit. They started out as a dairy farm in Norwalk, Connecticut and branched out from there over the decades into a full blown grocery chain. Check out this wonderful chocolate recipe.
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11 February 2012

Romancing The Chocolate: Cookies: Unusual Tabasco Chocolate Cherry


The Bing cherry owes its development to the Ch...


Romancing The Chocolate: Cookies: Unusual Tabasco Chocolate Cherry: From Denny: Enjoy a little pepper heat with your chocolate? Then these unusual cookies from the Tabasco hot sauce company are for you.

Chocolate and cherries are another winning combination enjoyed during the Valentine's Day celebration season. Tabasco just decided to kick it up a notch.

This recipe calls for making huge cookies that are shaped into football ovals and then decorated with icing to resemble the pigskin laces. Instead you can shape them into hearts, piping icing with a heart inside a heart for decoration.
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29 January 2012

Romancing The Chocolate: Cookies: Spiced Chocolate Macaroons


Chop Chocolate So It Will Melt Quickly


Romancing The Chocolate: Cookies: Spiced Chocolate Macaroons: From Denny: Do you like spice cookies but crave the addition of chocolate? This cinnamon and chocolate pairing also happens to improve as the cookie ages. What could be better than that? A stale cookie that tastes great! :)

The cookie also contains the background dark note from a hint of cloves like I like to use in my morning stovetop cooked oatmeal. There is nothing like the pairing of cinnamon and cloves to add richness to a dish whether sweet or savory.
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28 January 2012

Romancing The Chocolate: Cookies: Chocolate Crackled

Semi-sweet chocolate chips
Image via Wikipedia
Romancing The Chocolate: Cookies: Chocolate Crackled: From Denny: These chocolate chunk cookies are delightfully decadent as they also include ancho chile pepper that provides some smokey heat. Cinnamon and extra vanilla extract balance the chile heat and intense semi-sweet chocolate.
A variation of this cookie is provided that enjoys using roasted ginger spice in place of the cinnamon.

Check out the interesting variations of your favorite chocolate chunk cookie!
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25 January 2012

Romancing The Chocolate: Cookies: Triple Chocolate Pistachio Mint


Various types of chocolate.
Image via Wikipedia


Romancing The Chocolate: Cookies: Triple Chocolate Pistachio Mint: From Denny: These rich cookies are perfect for the holidays from Thanksgiving to Christmas to Valentine's Day to Mardi Gras. Any celebration will do when it comes to chocolate!

Chocolate and peppermint are a great pairing, each complementing the other. What I like about this chocolate recipe is it uses bittersweet chocolate and white chocolate too. The contrast of the very dark and the light white is awesome, balanced by the roasted pistachio nuts. Can it get any better?
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24 January 2012

Romancing The Chocolate: Cookies: Vanilla Rich Chocolate Chip




Romancing The Chocolate: Cookies: Vanilla Rich Chocolate Chip: From Denny: This is basically your standard chocolate chip recipe but with the difference of lots of extra vanilla extract to punch up the intensity. They should probably rename these cookies to Intense Vanilla Chocolate Chip Cookies.

This recipe is from McCormick, the company we usually think of for spices. Turns out they have quite an extensive recipe collection!

These cookies use light brown sugar along with white sugar. We like dark brown sugar at our house and reduce the white sugar by half. But hey, we are living in Louisiana where we like the molasses taste of dark brown sugar.

We bake and cook a lot with the cane syrup produced here. Steen's cane syrup is a lot like black strap molasses in that it is an intense taste but much sweeter, just perfect for baking or making an awesome barbecue sauce. I find it a bit too strong to pour onto pancakes. Of course, my Cajun husband thinks it's awesome on pancakes and waffles. :)
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23 January 2012

Romancing The Chocolate: Cookies: Double Chocolate Chunk Mint




Romancing The Chocolate: Cookies: Double Chocolate Chunk Mint: From Denny: Looking for a chocolate cookie with a deep, rich flavor? This recipe combines cocoa powder and semi-sweet chocolate.

Chunks of tasty walnuts are perfect with intense chocolate. And remember that peppermint extract you bought for the Christmas holidays and haven't managed to use up yet? This is a winner of a recipe to make good use of it. Yeah, had some peppermint extract languishing in the back of my pantry too. I'm just saying... :)

This recipe reminded me of those delicious Hershey's mint miniatures that are almost completely disappeared from the holiday season. And I was craving a chocolate-mint combination and then I happened upon this little gem of a recipe. Enjoy!
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30 December 2011

Romancing The Chocolate: Cookies: Chocolate Nut Biscotti


Chocolate Nut Biscotti


Romancing The Chocolate: Cookies: Chocolate Nut Biscotti: From Denny: A wonderful cookie recipe from one of my favorite coffee sites: Gevalia. This cookie pairs well with a French Roast or a Dark Roast coffee choice.

I've been ordering from them since Time began it seems. Gevalia is from Sweden where folks drink a ridiculous amount of coffee. We thought Americans were addicted. These guys make us look like amateurs! :)

When I was up on the site ordering some new items today I noticed they started putting up some recipes. You know me; I've got to collect them for you and me to try.
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01 December 2011

Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks

chocolate

Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks: From Denny: Do you like to bake shortbread cookies for the holidays? Here is a new twist - literally - on the idea. When you cut the dough into rectangles you twist them before baking, then dip in chocolate. How pretty is that for a holiday gathering?!

25 November 2011

Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies

black raspberries

Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies: From Denny: Who doesn't love raspberries for the holidays? This cookie is dripping with butter, chocolate goodness, black raspberry liqueur and chock full of macadamia nuts. Not a lot of sugar and flour either to make them.

It's a rich cookie - but easy to make - to impress your family and friends. Of course, that's if they ever get a chance to taste them! Beware of the kitchen cookie gremlins. They lurk in the most unexpected places. :)
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11 December 2009

Holiday Cooking For Crowds, 5 Recipes

From Denny: It's the holidays and you are in a rush. You just got home from work or your house is overflowing. You are feeling a bit overwhelmed, even downright frazzled. What do you feed everyone? Here are few easy ideas to help you through the holidays so you can truly relax and enjoy your guests which is what the holidays are supposed to be all about!

Mark Bittman, a food writer for The New Yorks Times, who wrote the book "How to Cook Everything," is a bit of a worrier and perfectionist himself. If he can relax, armed with these quick and easy recipes, so can you. He equips you with some great tips to wow your family and friends this holiday season!

He advises you can create a quick no fuss room temperature dish you can bring to a gathering, a cake that withstands living in the freezer before the big day, a yummy cheesy cookie so quick to make all you need is 30 minutes, a soul-satisfying Italian dish to warm and impress the whole crowd and an easy breakfast pancake batter you can make ahead and store in the fridge for hungry tummies.



This video was not available for embedding, to watch go here.


Ravioli nudi

From:
Mark Bittman

Yield: About 4 servings

Bittman: Here's a celebratory dish that comes together quickly and can also be made ahead. Nudi means what it sounds like: "naked." And it refers to ravioli filling without the noodle wrapper, so they're a little like meatballs only fancier. Serve them with or without pasta — as you like. They're also good with tomato sauce if you have some handy. For a vegetarian version, see the variation below this recipe. Time needed: 30 minutes.

INGREDIENTS

• 8 ounces each ground veal and pork or any combination of ground meats you prefer
• 1 egg
• 1/4 cup freshly grated Parmesan cheese, plus cheese for serving
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped onion
• Salt and freshly ground black pepper
• 1 pound any pasta, fresh or dried (optional)
• 4 tablespoons (1/2 stick) butter
• 20 fresh sage leaves

DIRECTIONS

1. Combine the meat in a bowl with the egg, cheese, parsley, onion and a sprinkling of salt and pepper. Mix well but do not knead. Form into tiny balls, about 1/2 inch in diameter, and put on cookie sheets. Refrigerate until you're ready to cook, or up to several hours. Bring a large pot of water to a boil and salt it.

2. Cook the meatballs in the boiling water for about 5 minutes; remove with a slotted spoon and keep warm. Cook the pasta, if you're using it, in the same water until tender but not mushy. Meanwhile, cook the butter and sage together in a small pan over medium-low heat until the butter is light brown, about 5 minutes. Drain the pasta, reserving a bit of the cooking water, then toss it with the butter-sage mixture and enough of the reserved water to make the mixture saucy. Top with the meatballs and serve, passing more Parmesan at the table.

To make vegetarian ravioli nudi, substitute 1 cup bread crumbs, preferably fresh, for the meat. Add another egg and increase the Parmesan to 3/4 cup and the parsley to 1/2 cup. Allow the bread crumb mixture to rest for at least 10 minutes before shaping into balls. Proceed with the recipe, cooking the dumplings until they rise to the surface, about 3 minutes.

Cheese shortbread

From:
Mark Bittman

Yield: 30 to 40 puffs

Bittman: Here's a fun, snacky thing for impromptu guests. There are so many ways to vary these quick, savory cookies. See the variations below this recipe for additional ideas to get you started. Time needed: 30 minutes.

INGREDIENTS

• 8 tablespoons (1 stick) cold butter, cubed
• 2 cups grated Emmental, Gruyère, cheddar or other semihard cheese
• 1 1/2 cups all-purpose flour
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1 tablespoon paprika or ground cumin (optional)

DIRECTIONS

1. Heat the oven to 400 degrees F. Put all the ingredients in a food processor and pulse just until the mixture resembles a coarse meal; do not over process. (You can also use a pastry cutter or a fork to cut the mixture to the same consistency in a bowl.) Wrap the dough in plastic and refrigerate until you're ready to bake the puffs. (Or roll the ball into two logs, wrap tightly and freeze for up to a month.)

2. Form the dough into 1-inch balls. (Or cut the frozen dough crosswise into 1/4-inch slices). Put the balls or slices on a lightly greased or parchment-lined baking sheet, leaving 2 inches between them. Slightly flatten each ball with your fingers. Bake until the pastries puff and turn golden brown, 10 to 15 minutes. Cool completely on a wire rack, then sprinkle with additional paprika and serve.

crumbled blue cheese for a cup of the Emmental cheese.

To make pecorino cheese shortbread, substitute 1 cup each grated pecorino Romano and Parmesan cheese for the Emmental.

To make herbed cheese shortbread, add 1/4 cup chopped mixed fresh herbs, like parsley, chives, dill and/or basil, with a little tarragon.

To make spiced cheese shortbread, use 2 to 3 teaspoons garam masala or curry powder for an Indian flair, caraway for an Eastern European flavor, pimenton (smoked paprika) for a Spanish-style snack, or toasted cumin seeds for a North African twist.

To make prosciutto shortbread, reduce the cheese to 1 cup and use finely grated Parmesan. Chop several thin slices of prosciutto into pieces and add them to the food processor in Step 1.


Butter-almond cake

From: Mark Bittman

Yield: At least 8 servings

Bittman: Need a cookie or cake for the freezer for last-minute gatherings? Here's a cake that's rich enough to withstand freezing and thawing or gentle reheating. Plus, it's excellent served warm. Time needed: About 1 hour.

INGREDIENTS

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus some for the pan and the paper
• All-purpose flour for the pan
• 1 1/4 cups sugar
• 6 eggs
• 8 ounces almonds
• Grated or minced zest of 1 lemon or orange, or more if you like

DIRECTIONS

1. Heat the oven to 350 degrees F. Butter the bottom and sides of a 2-inch-deep, 10-inch layer cake or springform pan; cover the bottom with a circle of wax or parchment paper, butter the paper, and sift flour over the whole pan; invert and tap to remove the excess flour.

2. Use an electric mixer to cream together the butter and 1/4 cup of the sugar. Separate 3 of the eggs and reserve the whites. Beat in the yolks one at a time, until the mixture is light in color.

3. Grind the nuts in a food processor until they are the consistency of meal. Turn them into a bowl and mix them with 3/4 cup of the remaining sugar and the citrus zest. Beat in 3 whole eggs, one at a time, blending well. Wash the beaters thoroughly and beat the egg whites; when they are foamy, gradually beat in the remaining 1/4 cup sugar, until the whites hold soft peaks.

4. Combine the butter and nut mixtures and stir. Gently fold in the beaten egg whites and pour into the pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool for 10 minutes, then unmold. Store at room temperature, covered with wax paper, for up to a day or two. (Or wrap it tightly in foil or plastic wrap and freeze it for up to a month. Keep it wrapped and thaw in the fridge overnight or thaw and warm slowly in the microwave or a low oven.)

Roasted broccoli gratin with blue cheese

From:
Mark Bittman

Serves: 4

Bittman: Here is a room-temperature dish you can bring to a potluck. Feel free to switch out the cheese if blue isn't your favorite; Emmental, Gruyère, goat cheese, Gouda or any good melting cheese works fine. You can also substitute cauliflower, broccoflower, Romanesco, asparagus or broccoli raab for the broccoli. Time needed: About 30 minutes.

INGREDIENTS

• 1 1/2 to 2 pounds broccoli, trimmed, the stems cut into pieces no more than 1/8-inch thick
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, smashed in the skins
• 1 cup crumbled blue cheese
• 1/2 cup bread crumbs, preferably fresh

DIRECTIONS

1. Heat the oven to 425 degrees F. Put the broccoli in a bowl, drizzle on the olive oil, and sprinkle with salt and pepper while tossing to coat; transfer to a gratin dish or any ovenproof dish. Nestle the garlic in the broccoli and cook until the tops are browning and the stems are crisp-tender, 10 to 15 minutes.

2. Remove the dish from the oven and fish out the garlic. Sprinkle the top of the broccoli with the blue cheese and then the bread crumbs. Return to the oven and cook until the cheese is bubbling and the bread crumbs are golden. Serve hot or warm.


Everyday pancakes

From:
Mark Bittman

Bittman: Here's something to make for or with kids. It's amazing how quickly you can whip up this batter, even with kids helping. Store it, covered, in the refrigerator for up to two days. To adjust the consistency of the batter, add more milk if you want it thinner, or flour for thicker pancakes. Time needed: 20 minutes.

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 2 eggs
• 1 1/2 to 2 cups milk
• 2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

DIRECTIONS

1. Heat a griddle or large skillet over medium-low heat while you make the batter.

2. Mix together the dry ingredients. Beat the eggs into 1/2 cup of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.

3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won't hold together well until they're ready.

4. Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200-degree-F oven for up to 15 minutes.

*** THANKS for visiting! All these Christmas animations are FREE for use on your blog or site, enjoy!

03 November 2009

Lighter Than Air Almond Macaroon Cookies



From Denny: When you want something a little sweet but without all the extreme sport calories, often macaroons are just the ticket. My favorites are either coconut, chocolate or almond; there is just nothing like using almond paste in a recipe, awesome!

This recipe comes from a famous institution of a restaurant in Atlanta, Georgia: Nikolai's Roof. We had a lot of wonderful times at this restaurant. These cookies are a snap to make and would make lovely gifts for the holidays for friends and family or to serve at your gatherings!

From the Atlanta Journal-Constitution: These cookies are a fixture on Nikolai's Roof's dessert menu and are a snap to re-create at home. Almond paste can be found in a tube or a can in the baking section of grocery stores. These cookies can also be dropped by teaspoon, but using a piping bag speeds the prep and guarantees perfect circles. Try them out for the holidays.

Hands on time: 10 minutes
Total time: 22 minutes
Serves: 50

Ingredients:

8 ounces almond paste
1/3 cup granulated sugar
1 1/2 cups 10X confectioners' sugar
1/4 cup all-purpose flour
2 egg whites

Instructions:

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a mixer fitted with a paddle attachment, mix almond paste, both sugars, flour and egg whites until well-blended and smooth. Pipe one-inch rounds onto a paper-lined pan using a plain piping tip fitted in a pastry bag. With damp fingertips, press down any peaks. Bake until lightly golden, about 10 to 12 minutes. Allow to cool on pans before removing from paper.

Nutrition:

Per serving:
43 calories (percent of calories from fat, 26), 1 gram protein, 8 grams carbohydrates, no fiber, 1 gram fat, no cholesterol, 3 milligrams sodium.

*** Thanks for visiting and come back often!

14 September 2009

Recipe: Gertie's Loving Peanut Butter Chocolate Kiss Cookies



From Denny: These little lovelies are great for a make and take event or after school snacks. Awww, come on, so what if the kids are grown up or you don't even have kids, make them anyway and indulge with a tall glass of milk or a cup of steaming hot coffee or tea. They are worth every bite! :)

There is a sweet story that goes along with these cookies from the family of the lady who made them: Harvey Hittner of Decatur, who said his mother, Gertrude, "put love in her cookies, " including this peanut butter variety. "My mother was known all over New York as the greatest cookie maker, " he said. Just before she died, she had baked her peanut butter cookies. "We put a batch in the freezer and ate them sparingly over the next year. Every time we tasted one, we felt Mom smiling down on us."

From: Atlanta Journal-Constitution

Hands on time: 20 minutes
Total time: 1 hour
Serves: 45

Ingredients:

1/2 cup (1 stick) margarine or butter, room temperature

1 cup chunky or crunchy peanut butter

1 cup firmly packed light brown sugar

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

About 45 jumbo semisweet chocolate morsels

Instructions:

Preheat oven to 350 degrees. In a mixing bowl with an electric mixer on medium speed, cream the margarine, peanut butter and sugar until very light. Add the egg and beat well. Add the flour and baking soda and beat just to combine. Form the dough into 1-inch balls and place 1 inch apart on baking sheets. Gently flatten each ball with the tines of a fork pressed in one direction and then across at 90 degrees to make a checkered pattern. Place one chocolate chip in the middle of each cookie.

Bake 10 to 12 minutes until the cookies are golden on the edges (not browned).

Notes:

These cookies freeze extremely well. Bake a double batch and store some in your freezer for whenever you want to share a little love.

Nutrition:

Per cookie: 101 calories (percent of calories from fat, 54), 2 grams protein, 10 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), 6 milligrams cholesterol, 71 milligrams sodium.

04 August 2009

Recipe: Epicurious Best Cocoa Brownies

Chocolate (Bangor) BrowniesAnother version of brownies called Bangor Brownies from the UK - Image via Wikipedia

From Denny: Epicurious is such a great resource online! I've been following them off and on for years now. This is a recipe from 2003 with over 250 reviews.

Second in this week's series on brownie recipes... I'm always looking for easy method recipes that involve chocolate for the beginner cook. Sometimes, I just want fast and easy minus the preservatives when I don't have much time to bake but am craving something wonderfully chocolate; brownies are usually a fast fix. I'm after that intense perfect chocolate taste! :)


Yield: Makes 16 large or 25 smaller brownies

Note from Epicurious: Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.

Ingredients:

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

Directions:

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note:

Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

From Denny: Here's an interesting twist on baking this reviewer tried: I use epicurious a lot but had to become a member just now for the sole purpose of reviewing this recipe. Three words that may change your life: coarse sea salt. I sprinkled large coarse crystals of sea salt on top of the batter prior to baking. This could also probably be done right when they come out of the oven. Words cannot describe how delicious they are. My boyfriend and I are both currently intoxicated with these brownies.

by gardengnome from Boston, MA on 07/26/09

From a reader in the UK who gives a substitute take on this as well as the equivalent temperature to bake: Will definitely make these again. I agree with another reviewer - the 'crackly' crust really only appeared when the brownies were cut but it did appear a bit, and the brownies were fantastically chewy and chocolatey. Baked for 20 minutes at 160 degrees Centrigrade (the equivalent of the Farenheit temperature listed in the reipce) in a fan oven. Spot on. I had run out of real unsalted butter so I used half 'slightly salted 'spreadable'' butter* (and reduced the salt) and I only had supermarket 'own brand' cocoa, but the brownies were still excellent. I look forward to making them with all real butter and better quality chocolate, but I'm thrilled to find a good chocolatey recipe I can make from a couple of eggs and not much else: Actual chocolate doesn't stay in my storecupboard for long ;-) * in the UK we have 'spreadable' butter which comes in containers like margarine and is butter with a little bit of added oil to make it easy to spread straight from the fridge. The brand I buy is slightly salted.

by justinepow from Edinburgh, Scotland on 07/07/09



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28 June 2009

Recipe: Southern Louisiana Molasses Cake & Cookies From Scratch

Steen's 100% pure cane syrupLouisiana Brand Of Molasses STEEN'S Image by scottpartee via Flickr




Southern Louisiana Molasses Cake & Cookies From Scratch:

An excerpt from the article:

"Cakes from scratch - Back to basics

Not that long ago, molasses was a common kitchen staple in the well-stocked pantry. Today, many people would not know what it is.

Molasses-Spice cookiesMolasses Spice Cookies Image by ilmungo via Flickr



Additionally, even if someone has heard of molasses -- it isn't the first ingredient most of us today would think about, if we were going to make a cake.



Therefore, if you've never heard of molasses, it is a thick syrup by-product obtained by making sugarcane or sugar beet into sugar.

Basically, there are three main types of molasses: Unsulphured, sculptured, and black strap molasses:
Unsulphured molasses is considered molasses of top quality. It has only the smallest amount of sugar has been removed. It is made from the juices of sun-ripened sugar cane that has been refined and concentrated."

By Jerilee Wei @ HubPages

From Denny: Jerilee lives in Califonia now but was born and steeped in the Louisiana culture. This thorough well-written article has several recipes, a bit of culture and three videos. Just click on the title link to take you there, enjoy!



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29 May 2009

Recipe: Peppermint Patties Cookies



Photo by RICK EGLINTON @ Toronto Star

From Denny: This little recipe is from the Toronto Star.

Makes 24 cookies.

From Food Editor Kim Honey: "I used President's Choice milk-and-white chocolate chips for dipping, but you can substitute any chocolate. It will take an hour or two to firm up, though you can put it in the fridge for faster results.

Make sure the dough log and slices are measured or the yield will be off. Adapted from The Farm Chicks in the Kitchen by Teri Edwards and Serena Thompson."

INGREDIENTS

10 tbsp + 4 tbsp unsalted butter, softened

1/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg yolk

1 tsp vanilla extract

1 cup + 2 tbsp all-purpose flour

1/4 cup Dutch-processed cocoa

1/4 tsp salt

1 cup icing sugar

1-1/2 tsp peppermint extract

1 tsp or more milk or light cream

2 cups chocolate chips


DIRECTIONS

Cream 10 tablespoons butter in large bowl with electric mixer on medium; add sugars and beat until fluffy. Beat in yolk and vanilla.

Add flour, cocoa powder and salt with mixer on low speed; beat until blended and dough is soft and pliable. Roll into 10-inch long log 2 inches in diameter. Cover in plastic wrap; refrigerate 1 hour.

Preheat oven to 375F. Cut dough into 1/4-inch slices; place 1 inch apart on 2 cookie sheets. Bake until just firm to the touch, about 6 minutes, rotating pans halfway through to ensure even cooking. Transfer to wire racks to cool.

Cream 4 tablespoons butter with icing sugar, peppermint and 1 teaspoon milk in small bowl. Thin with more milk until spreadable. Use 1 tablespoon sandwiched between 2 cookies.

Melt chocolate chips in small, deep microwavable bowl 30 seconds; stir. Repeat if necessary.

Dip each cookie halfway into chocolate; set upright on undipped edge on wax or parchment paper until firm.



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04 February 2009

Recipe: Macaroon Kiss Cookies



The photo is similar only of peanut butter chocolate kiss cookies to give anyone who is unfamiliar with this kind of cookie a better visual. Sorry I couldn't find a photo of the actual cookie. This is an easy recipe and a real yum! factor for fans of coconut, cream cheese AND chocolate!


Macaroon Kiss cookies
Ingredients:

1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses

Preheat oven to 350° F.

Directions:


Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.
Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.


Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Photo of peanut butter chocolate kiss cookies by bonimo @ flickr

09 January 2009

Recipe: Macaroon Kiss Cookies

Macaroon Kiss cookies

This is a long time favorite cookie here in America! Who doesn't love the wonderful synergistic combination of coconut and chocolate?

Ever since Hawaii became an American state this country has had a love affair with their food products like coconut. Europeans especially love the Hawaii hazelnut and use it extensively in their chocolates.



Ingredients:


1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses


Directions: Preheat oven to 350° F.

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.

Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.


Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
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