2 1/4 cups all-purpose flour (preferably bread flour) 1 teaspoon baking powder 1 teaspoon salt (optional) 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups of dark chocolate chips 1 cup nuts (optional) HIGH ALTITUDE ADJUSTMENT (4,000 ft): 2 1/2 cups flour. Add 2 teaspoons water 2/3 cup sugar 2/3 brown sugar Cooking time may be longer. Directions:
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto baking sheet lined with parchment or ungreased baking sheet. Bake for 8 to 11 minutes or until golden brown. It's best to under cook slightly. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Recipe taken from http://www.foodandwine.com/recipes/moms-chocolate-cake Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar 4 ounces unsweetened chocolate 6 Tablespoons unsalted butter 1 teaspoon pure vanilla extract 2 eggs, lightly beaten HIGH ALTITUDE (4,000 ft): Place oven rack in center and cook for 20 minutes. Directions:
Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely. Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting. Recipe taken from http://www.foodandwine.com/recipes/moms-chocolate-cake-chocolate-frosting Ingredients: 1 1/3 cups heavy cream 1 1/2 cups sugar 6 ounces unsweetened chocolate 1 stick (4 ounces) plus 2 tablespoons unsalted butter 1 1/2 teaspoons vanilla extract Pinch of salt Directions:
In a medium saucepan, bring the cream and sugar to a boil over moderately high heat. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.
Ingredients: 1 1/3 cups flour 1/4 teaspoon salt 1/8 teaspoon baking powder 1/2 cup (1/2 stick) of cold Crisco 1-2 Tablespoons of oil 3 Tablespoons of ice water 1 1/2 teaspoons of cider vinegar or vodka Directions:
Add vinegar to the ice water. Combine dry ingredients. Add Crisco and smash using a fork or other masher until it looks like course cornmeal. Fish the ice cubes out of the water and vinegar. Pour liquid over the mixture gradually, using your hands to mix it together. Blend to the point where it's just wet. Form into a small ball and roll out for pie shell. I wrap the ball into plastic wrap and flatten like a disc before rolling out onto a floured surface. Recipe from http://www.epicurious.com/recipes/food/views/La-Bete-Noire-235831 Ingredients (Cake): 1 cup water 3/4 cup sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs Ingredients (Ganache): 1 cup heavy whipping cream 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Directions (Cake):
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round and butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. Directions (Ganache): Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Run knife around pan sides to loosen cake; release sides. Recipe was modified from http://www.epicurious.com/recipes/food/views/Blueberry-Cobbler-10541 Ingredients: 3 Tablespoons cornstarch 1/2 cup granulated sugar 6 cups picked over blueberries 2 Tablespoons fresh lemon juice 1 1/2 cups all-purpose flour 1/2 cup firmly packed light brown sugar 1 1/2 teaspoons double-acting baking powder 3/4 teaspoon salt 1 teaspoon cinnamon 1 stick (1/2 cup) cold unsalted butter, cut into bits Directions:
In a large bowl stir together the cornstarch and the granulated sugar. Add the blueberries and the lemon juice to the cornstarch and sugar. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate. In a bowl combine well the flour, the brown sugar, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Sprinkle over the blueberry mixture. If the topping looks dry, then add small cubes of butter to the top. Bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Ingredients (For Filling): 1 1/4 cups sugar 1/2 cup cornstarch 1/8 teaspoon salt 1 1/4 cups water 3/4 cup strained, fresh lemon juice 4 teaspoons of grated lemon zest 4 large egg yolks 3 Tablespoons unsalted butter Ingredients (For Meringue): 1 Tablespoon cornstarch 1 Tablespoon sugar 1/3 cup water 4 large egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 1/2 cup superfine sugar (baker's sugar) Directions (For Filling):
Preheat oven to 325ºF (300ºF for high altitude) In a large saucepan, whisk together sugar, cornstarch, and salt. Whisk in water, lemon juice, zest, and egg yolks. Cook until thick. Add butter and stir in. Put lemon filling into a prepared, par-baked, 9" pie pan. Put a piece of plastic wrap over the hot filling until meringue is ready. This is necessary to help cook the meringue from the bottom. Directions (For Meringue): In a very small saucepan (I use a metal, 1 cup measuring cup and a very small whisk or fork) combine cornstarch, 1 tablespoon of sugar, and water. Cook until it turns into a translucent, runny paste. Remove from heat, cover, and set aside. Using a mixture, whip egg whites until foamy. Add vanilla and cream of tartar. Whip until soft peaks form. Gradually add sugar. Whip until stiff peaks appear. Put mixer on low and add cornstarch paste one tablespoon at time until combined. Remove plastic wrap from pie. Spread the Meringue on top, making sure that the edges are sealed and the meringue is in contact with the filling. Bake for 20 minutes or until lightly browned on top. HIGH ALTITUDE: Cook at 300 degrees for 15-20 minutes. Recipe was taken from http://www.epicurious.com/recipes/food/views/Cocoa-Brownies-with-Browned-Butter-and-Walnuts-363755 Ingredients: Nonstick vegetable oil spray 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces 1 1/4 cups sugar 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled) 1 teaspoon vanilla extract 2 large eggs, chilled 1/3 cup plus 1 tablespoon unbleached all purpose flour 1 cup walnut pieces HIGH ALTITUDE ADJUSTMENT (4,000 ft): Bake for 20 minutes Directions:
Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Taken from https://www.verybestbaking.com/recipes/144570/Sweet--Salty-NESTL%C3%89-Toll-House-Cookies/detail.aspx. I have replace regular chocolate chips with dark chocolate chips. 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt (optional) 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups of dark chocolate chips 2 cups coarsely broken rippled potato chips (should be just opened and fresh) 1 cup small pretzel twists, broken into 1/2-inch pieces 1/2 cup unsalted peanuts (optional) HIGH ALTITUDE: 2 1/2 cups flour. Add 2 teaspoons water 2/3 cup sugar 2/3 brown sugar Cooking time may be longer. Directions:
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. It's best to under cook these. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. |
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