Sunday, June 18, 2006

Chocolate Truffle Cookies

4 oz unsweetened chocolate
2 C semi-sweet chocolate chips, divided
1/3 C butter
1 C sugar
3 eggs
1 1/2 tsp vanilla
1/2 C flour
2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 salt
powdered sugar for rolling

In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth ( I do this in the microwave on 50% power). Remove pan from heat; cool for 10 minutes.

In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed. Beat in the vanilla and chocolate mixture.Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined. Stir in the remaining chocolate chips.

Chill in freezer for 20-30 minutes.

Roll into 1" balls and dredge in powdered sugar. Place 2" apart on ungreased or parchment paper-lined cookie sheets.Bake in a preheated 350*F.oven for 10-12 minutes, or until lightly puffed and set. Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
Graham Cracker Crust

1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Makes enough for a 24-centimeter cheesecake.

Monday, June 12, 2006

Pecan Pie

1 premade pie crust

For filling
1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans

Make filling:
Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack; cool.
Banana Chocolate Chip Bars

1 cup flour
1/2 cup oats
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup granulated sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 banana, mashed
1 cup dark chocolate chips
1/2 cup pecans, chopped and toasted

Preheat oven to 350. Grease a 9 inch square pan.

Thoroughly stir together flour, oats, baking powder and salt. Set aside.

In a large mixing bowl, stir together melted butter and sugar. Stir in egg and vanilla, followed by banana.

Spread batter in prepared pan for about 33-35 minutes. Let cool completely. Lift from pan and cut into squares.
Fudge Brownies

6 tablespoons butter
1 cup semi-sweet or bittersweet chocolate chips or 6 ounces chopped
1 cup brown sugar, packed
2 1/2 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup plus
2 tbsp unprocessed cocoa
1/4 teaspoon salt

Preheat oven to 350 degrees F. Line an 8 inch square pan with foil and grease bottom of foil.

In a heavy saucepan, partially melt butter. Stir in chocolate chips and continue to melt over low heat until smooth. Turn off heat. Stir in brown sugar. Chocolate will look grainy. Stir a little of the chocolate mixture into eggs to temper, then stir eggs into chocolate mixture in saucepan. Stir in vanilla, flour and salt.

Pour into pan and bake for 28-30 minutes. Let cool. These are good the same day, but will be even better on day 2.

Makes 16 brownies
NY Cheesecake

1 Graham cracker crust
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

Make crumb crust as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking in water bath until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

Graham Cracker Crust

1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
Dulce de Leche Sauce

1 cup whipping cream
1 cup (packed) dark brown sugar
1/2 cup sweetened condensed milk

Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)
Flan


1/2 cup sugar
2 1/2 tablespoons water
4 eggs, separated
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 teaspoon vanilla

Preheat oven to 350°F.

In a saucepan, combine sugar and water, and boil rapidly until a deep amber color. Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan and coat sides. Let cool.

In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well. In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter. Pour mixture into the caramelized sugar-coated pie dish.

Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in center. Let cool, then cover and chill overnight. (Can be made two days ahead. Keep chilled.)

To serve:
Allow flan to come to room temperature. Run a sharp knife around the edge to loosen. Place a serving plate that's slightly larger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into wedg
es to serve.