Tuesdays with Dorie BWJ: Chocolate-Mint Nightcaps

December 16, 2014 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
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chocolate-mint nightcaps

Every Christmas, I have visions and hopes of a cookie baking extravaganza.  And every Christmas, other things (work, visitors, forgetting to buy sugar, general laziness) seem to get in the way…not only is there no baking extravaganza going on in my kitchen, there is not a single cookie to be found.  I try my best not to poop out on TWD each week, and lucky for me these Chocolate-Mint Nightcaps from Marcel Desaulniers are, ya know, seasonally flavored. I think I’ve finally make a Christmas cookie– yay!

These are little cocoa sandwich cookies, filled and (night)capped off with a squiggle of dark chocolate and mint ganache (the recipe calls for steeping fresh mint, but a drop or two of peppermint extract is what I used in its place).  Before I had even read the recipe, I made the assumption that the cookies would have a fauxreo thing going on…I was a little surprised that I wound up with a cakey batter when I mixed the dough.  I made these late in the day and sandwiched a few as soon as they’d cooled.  They were so soft and crumbly…even though it was clear that they weren’t going to be crispy wafers, I was not expecting them to fall apart like they did.  Kind of of discouraging, but I decided to let the rest of my batch of cookies hang out unfilled overnight.  Actually, I decided to let them sleep in the freezer, thinking that would really help them set (whether or not that was necessary, I don’t know).  When I put them together with the ganache the next day, they’d firmed up and were like fudgy, minty brownie cookies.  Seriously good….I only made a quarter-batch, or I’d definitely leave a couple out for Santa.

For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Mocha Brownie Cake (or Baileys Brownie Cake!)

March 18, 2014 at 12:01 am | Posted in cakes & tortes, groups, layer cakes, sweet things, tuesdays with dorie | 32 Comments
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brownie cake

For Saint Patrick’s Day, I turned the Mocha Brownie Cake from Marcel Desaulniers into a Baileys Brownie Cake.  Oh yeah!  It was as easy as just replacing the coffee in the ganache with Baileys…plus a swig more to taste.  I’m lucky I’m a fast baker, because I pushed the clock on this one.  All those resting and chilling times didn’t really register when I read through the recipe.  Thanks to my BFF, the freezer, I managed to get a photo while it was still light(ish) out.

I made a half recipe in six-inch form.  It only took about 35 minutes to bake (I watched it closely, cuz no one likes a dry brownie).  The cake is a cake-brownie hybrid.  It starts out with whipped eggs– sort of like those Best-Ever Brownies we made awhile back– and also has baking powder for lift.  I was kind of nervous to cut the cake into three layers, but it rose nicely in the oven and after it was chilled and firm, it was really no problem to slice…it helped that it was a small cake, I’m sure.

The filling and glaze is a dark chocolate ganache flavored with coffee (or Baileys for me, thanks).  Delicious!  I just realized after reading another blogger’s post that I completely forgot to add the extra sugar in the ganache. Oh well– it doesn’t need it, especially if you like your chocolate on the dark, bitter side (or you use sweet Baileys to make it). Even thought the recipe said to make sure the ganache was still pourable when filling the layers, mine was definitely spreadable– the consistency of thick custard.  I didn’t see any problem with using it that way, and in fact it set up nicely. I didn’t need to build the cake up in a springform pan and it was ready to glaze quickly.  I did reheat the remaining ganache so I’d have a shiny, pourable glaze for over the top.  And then I sprinkled the cake with green luster dust for extra shimmer.

I’m really impressed with this actually.  It looks great cut (use a hot knife) and it totally satisfies my ever-present chocolate craving.  Also, it’s a heck of a lot easier to put together than Marcel D’s “Death by Chocolate Cake,” which I made once and is waaaay more involved.

For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Double Chocolate Cookies

November 19, 2013 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 18 Comments
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double chocolate cookies

Rick Katz’s Double Chocolate Cookies came along at just the right time…I have been majorly craving chocolate lately.  I’ve hardly touched the stuff in the last six months, and that’s just plain unnatural!

I knew exactly what these cookies would be like.  I’ve worked in two places where we made cookies very similar to this, method and everything (just in way bigger batches).  In fact, I wouldn’t be surprised if my two former chefs started with this recipe originally.  These are rich– a dark chocolate batter with extra chocolate bits mixed in (preferably a high percentage bittersweet)– and exactly the fix I was looking for.  The recipe intro calls them something like “half cookie, half brownie,” and that about sums it up.  You have to whip the heck out of the eggs and sugar when you make these, so they get that awesome brownie-like crackle shell, but they’re really soft inside.  As soon as they cool from baking, they’re pretty gooey.  But give them the better part of a day, or even overnight, and they become chewy.  So good.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also all over the Interwebs) Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Mocha Chocolate Chip Cookies

March 19, 2013 at 1:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 20 Comments
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mocha chocolate chip cookies

I don’t think Rick Katz’s Mocha Chocolate Chip Cookies are meant to be a before bed treat.  These are zippy!  Two to three tablespoons of instant coffee and a pound of chocolate may just keep you wired.  Too be honest, you could back off a bit on either of those and you’d still have a delicious chocolate chip cookie.

My dough looks dark compared to some others I saw online.  Maybe it’s because I used instant espresso instead of coffee, or because I used Billington’s molasses sugar (which is a bit stronger than regular dark brown sugar).  Anyway, I liked these a lot.  Pre-scooping the dough and then baking them straight from the fridge or freezer helps keep the cookies from spreading too much.  While I left out the suggested apricots, I used a mix of dark, milk and white chocolates because I’m crazy like that.  Also, ice cream–well, you can see what I did there.

For the recipe, see Baking with Julia by Dorie Greenspan or read Peggy’s Galettista Don’t forget to check out the rest of the TWD Blogroll!

Rich Chocolate Cake with Salty Dulce de Leche

December 29, 2012 at 2:56 pm | Posted in cakes & tortes, simple cakes, sweet things | 4 Comments
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rich chocolate cake with salty dulce de leche

So, Christmas came and went in a tinsel-strewn blur.  And now we are just about to say goodbye to 2012 and hang a new calendar on the wall…but first there’s one more party to throw.  New Year’s Eve is a night that calls for sparkle, like these Glitter Ball Cookies, or decadence, like this Rich Chocolate Cake with Dulce de Leche.

Here’s proof that decadence doesn’t have to be difficult.  This cake is easy to put together because it’s just a single layer.  It’s a dark devil’s food-style cake, so that’s really all you need.  And you can buy the dulce de leche, although I did make David Lebovitz’s homemade version (which, to be honest, is no  more difficult than opening a can). Some chopped nuts or crushed brittle add a little crunch, but even that isn’t totally necessary.  What is necessary, though, is sprinkling of salt– preferably a fancy coarse sea salt– so don’t skip it.  Salty and sweet, just like this year.

Happy New Year!  See you in 2013…

rich chocolate cake with salty dulce de leche

Rich Chocolate Cake with Salty Dulce de Leche- makes one 10-inch round cake
adapted from One Girl Cookies by Dawn Casale and David Crofton

Steph’s Notes:  A half recipe will yield an 8-inch round cake that bakes in 30-35 minutes.  The authors suggest decorating this cake with crushed nut brittle, but chopped salty peanuts or hazelnuts would be just as good (and easier). 

for the cake:
1 cup freshly brewed hot coffee
1/2 cup Dutch-processed cocoa powder
3/4  cup packed light brown sugar
1/2 cup plain whole-milk  yogurt
2 teaspoons vanilla extract
8 tablespoons  (1 stick) unsalted butter, at room temperature
1 1/4 cups  granulated sugar
2 eggs
1 1/4 cups all-purpose  flour
3/4 teaspoon baking soda
1 teaspoon table  salt

for the topping:
1/2 cup dulce de leche (homemade or store-bought)
a few pinches of kosher salt, fleur de sel or Maldon
about 1/2 cup of roughly chopped, salted nuts or crushed nut brittle for decoration (optional)

-Preheat the oven to 350°F.  Grease a 10-inch round cake pan with cooking spray and line the bottom with a parchment round.

-To make the cake, pour the hot coffee into a medium bowl and stir in the  cocoa powder until it dissolves.  Stir in the brown sugar, followed by the yogurt  and the vanilla.  Stir thoroughly to ensure that all of the ingredients are  incorporated.

-In the bowl of an electric mixer fitted with the paddle attachment, beat  the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes.  Scrape down the sides of the bowl, add the eggs and mix for 2  minutes.

-In a medium bowl, whisk together the flour, baking soda, and salt.  With the mixer running on low speed, mix in a third of the flour mixture and half of  the coffee mixture.  Scrape down the bowl.  Add another third of the flour mixture and all the remaining coffee mixture.  Remove the bowl from the mixer and, using  \a rubber spatula, fold in the remaining flour mixture until all of the  ingredients are fully incorporated.  Pour the batter into the prepared cake pan.

-Bake the cake for about 45 minutes, rotate the pan at the halfway point, or until a cake tester inserted in the center of the cake comes out  clean.  Remove the pan from the oven and let the cake cool in the pan for 20  minutes.  Run a knife around the edge, and then turn the cake out onto a clean plate, remove the parchment, and  turn the cake back over onto a wire rack.  Let the cake cool completely.

-Put the cooled cake on a serving dish.  In a microwave-safe dish, heat the  dulce de leche on high power for 30 seconds, or until it is just liquid.  Spoon the dulce de leche over the cake, and then sprinkle the salt over the  dulce de leche.  If using nuts or brittle, sprinkle about 1/2 cup around the outer edge of the cake as a delicious decoration.

Fudgy Chocolate Stout Cake

March 13, 2012 at 8:17 pm | Posted in cakes & tortes, simple cakes, sweet things | 6 Comments
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fudgy chocolate stout cake

Apparently I think Saint Patrick’s Day is a good excuse to drench chocolate cake in booze.  OK, I would gladly do that any day of the year (as is evidenced by this and that), but last year I marked St. Paddy’s day with whiskey-soaked chocolate and now I’ve moved to stout.  Chocolate stout cakes are nothing new, but I am loving the ease of this one.  So easy, you can whisk this together while sipping the remainder of your can of Guinness or Murphy’s and be confident you won’t muck it up.

You may notice that this cake is vegan.  I’m not, but I can appreciate that the lack of eggs and dairy let the chocolate flavor of this cake shine.  The stout and espresso boost that taste and temper the sweetness. There’s so much liquid in this cake that it stays moist and fudgy…improves with time even.  Three days later and I think it’s better than the first.  I’ll raise a pint to that!

Fudgy Chocolate Stout Cake- makes an 8″ cake
from mrslarkin’s recipe on food52

1 1/2 cup all-purpose flour
1 cup granulated sugar
 7 tablespoons natural cocoa powder (not dutched)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Guinness or other stout
1/2 cup espresso or strong coffee
1/4 cup water
2 teaspoons vanilla
1 teaspoon apple cider or white vinegar
1/2 cup vegetable oil

-Preheat oven to 350 degrees F.  Set oven rack to middle. Grease an 8” round cake pan with cooking spray, then line with parchment and lightly spray the parchment.

-Whisk flour, sugar, cocoa, baking soda and salt in a medium bowl.

-In a measuring cup, mix together stout, coffee, water, vanilla and vinegar.  Stir into the flour mixture a few turns, then add your oil and combine until you have a smooth batter (you can use a whisk for this, just be gentle).

-Pour into prepared pan.  Place in oven and bake for 30-35 minutes.  Check with cake tester, which should come out very slightly moist.  Remove from oven and let cool on rack.

-Turn out onto cake plate.  Peel off the parchment. Dust cake with powdered sugar, or cover with frosting.

*Alternatively, this recipe makes 1 dozen cupcakes. Bake for 18 – 23 minutes. Cool cupcakes. Frost with your favorite frosting or dip tops into a simple icing made of confectioner’s sugar, cocoa powder and coffee. Decorate top with a fresh coffee bean while icing is still tacky.

Double-Chocolate Bundt Cake with Ganache Glaze

February 27, 2012 at 7:29 pm | Posted in bundt cakes, cakes & tortes, simple cakes, sweet things | 17 Comments
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double-chocolate bundt cake with ganache glaze

I had wanted this post to be a recipe for a citrus loaf cake, but something went amiss in the preparation…namely, my brain when I tried to do some “cake math” to downsize the recipe.  I was a math major in college, too.  Seriously, Wellesley should revoke my degree for not being able to handle basic fractions.  Anyway, that greasy disaster used up all my blood oranges and a copious amount of olive oil, so that was that for that– time to get over it and move on with chocolate!

I’ve made this Double Chocolate Bundt Cake from Food & Wine twice, and R and I like it a lot.  It’s a homey, old-fashioned, easy peasy, hand-whisked thing.  It’s kind of cake I imagine making for my imaginary children.  Also, I have a particular fondess for chocolate cakes made with oil (I use grapeseed).  They have a dense/moist crumb that I’m really into and they keep for days.  The first time I baked this cake, used Dutch-processed cocoa, but the second time I decided to give natural a go, seeing as how baking soda is used as the leavener.  While I didn’t notice any difference in rise between the two, I think the one made with natural cocoa tasted better…a little more chocolatey, maybe, although that could just be a difference between the two particular brands.

The ganache glaze and sprinkles may be mandatory for me, but if you can do without, a simple sift of powdered sugar on top of the cake would look really great.  Don’t forget a little scoop of vanilla ice cream.

There’s a little Bundt cake trick I’ve learned at the shop where I work.  Sometimes even a well-greased and floured a Bundt can have trouble releasing from the pan and can get a bit torn up.  Right after you take the Bundt out of the oven, using potholders, give the bottom of the pan a good, swift rap on your counter (only if it’s heatsafe, though!).  This helps the cake to settle a bit and come away from the sides of the pan, especially around the tube area, where it can sometimes get caught.  I would not do this with most types of layer or loaf cakes, but a sturdy Bundt can take it– as long as it’s baked all the way, of course.

double-chocolate bundt cake with ganache glaze

Double-Chocolate Bundt Cake with Ganache Glaze- makes 10-12 servings 
adapted from Food & Wine (November 2006)

Steph’s Notes:  I made half a recipe in my 6-cup Bundt pan, but still used the full egg (I just chose the smallest egg in my carton).  Also, my smaller cake baked in about 35-40 minutes.

vegetable oil spray or softened butter for the Bundt pan
5 ounces bittersweet chocolate, chopped
 3/4 cup canola or grapeseed oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup or golden syrup
1/2 tablespoon unsalted butter

-Preheat the oven to 350°F.  Thouroughly grease a a 12-cup Bundt pan with vegetable oil spray or softened butter.  (I did not, but if you’d like added insurance, you can flour the pan as well.)

-In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.

-In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.

-Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.  Swiftly rap the pan on the counter once or twice right after pulling it from the oven…this will help the cake settle and release.  Let the cake cool on a rack for 10-15 minutes, then turn it out and let cool completely.

-In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup (or golden syrup) and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

-Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.

Tuesdays with Dorie BWJ: Chocolate Truffle Tartlets

February 21, 2012 at 12:02 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 59 Comments
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chocolate truffle tartlets

It’s back to the sweets with this week’s Tuesdays with Dorie, which I am excited to be co-hosting along with Spike, Jaime and Jessica.  We’re doing David Ogonowski’s Chocolate Truffle Tartlets, and they are every bit as intense as the name sounds.  A chocolate crust is the vessel for a dark chocolate filling loaded with milk and white chocolate bits and pieces of crunchy cookie (I used amaretti, but biscotti are suggested, too).  The filling isn’t a straightforward ganache, but a baked chocolate filling made with whipped egg yolks.  The ribbony yolks give the filling some lift and structure.  They don’t bake up exactly cakey or moussey, but kind of somewhere in between.  Although the recipe says they are best enjoyed day of, I thought the tartlets were fantastic eaten chilled the next day, when they were like candy bars.

These tartlets may be small, but they pack a chocolate punch.  A tartlet may be uaually meant for one, but I think these are so rich that they are made for sharing.  A couple of notes about my personal experience here– I used a 60% chocolate in my filling base…I thought it was a tad too sweet when combined with the extra chocolate and cookie bits.  Next time I’d go with a 70-something% for a bit more balance.  Also, while the chocolate tart dough in this recipe is almost exactly the same as the one in BFMHTY,  that one (BFMHTY) uses powdered sugar instead of granulated, and I think it may be a bit easier to work with.

For the recipe, you should see Baking with Julia by Dorie Greenspan, but I also have it below.  My co-hosts Spike, Jaime and Jessica will have it as well.  Don’t forget to check out the rest of the TWD Blogroll.

Chocolate Truffle Tartlets
recipe by David Ogonowski in Baking with Julia
by Dorie Greenspan

Steph’s Notes: You can watch the PBS episode of David and Julia making this recipe by viewing these links: Part 1  Part 2.  I added a pinch of salt to my tart filling.

for the chocolate dough
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup sugar
1/4 tsp salt
1 stick (4 oz) cold unsalted butter, cut into small pieces
1 large egg yolk
1 tbsp ice water

for the truffle filling
5 tbsp unsalted butter, cut into 10 pieces
6 oz bittersweet chocolate, finely chopped
8 large egg yolks
1 tsp vanilla extract
¼ cup sugar
2 oz white chocolate, cut into small dice
2 oz milk chocolate, cut into small dice
 4 biscotti, homemade or store-bought (you can use amaretti di Saronno), chopped

-To make the dough in a food processor: Put the metal blade in the processor and add the flour, cocoa, sugar, and salt. Pulse just to blend. Add the butter and pulse 8 to 10 times, until the pieces are about the size of small peas. With the machine running, add the yolk and ice water and pulse just until crumbly – don’t overwork it. Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.  Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap it in plastic. Chill until firm, at least 30 minutes. The dough will hold in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month. Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.

-To make the dough by hand: Put the flour, cocoa, sugar, and salt on a smooth work surface, preferably a cool surface such as marble. Toss the ingredients together lightly with your fingertips, then scatter the butter pieces across the dry ingredients. Use your fingertips to work the butter into the flour mixture until it forms pieces the size of small peas. Then use a combination of techniques to work the butter further into the flour: Break it up with your fingertips, rub it lightly between your palms, and chop it with the flat edge of a plastic or metal dough scraper. Gather the mixture into a mound, make a volcano-like well in the center, and pour in the yolk and ice water. Use your fingers to break up the yolk and start moistening the dry ingredients. Then, just as you did with the flour and butter, toss the ingredients with your fingers and use the dough scraper to chop and blend it. The dough will be crumbly and not really cohesive. Bring it together by smearing small portions of it across the work surface with the heel of your hand. Gather into a square and chill as directed above.

-Line a jelly-roll pan with parchment paper and keep at hand. Remove the bottoms from six 4 ½-inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlet out once they’re filled, baked, and cooled); spray the pans with vegetable oil or brush with melted butter.

-Cut the dough into 6 even pieces. Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin. Flour the work surface and the top of the dough and roll it into a circle about 1/8 to ¼- inch thick. As you roll, lift the dough with the help of a dough scraper to keep it from sticking. If the dough breaks (as it sometimes does), press it back together and keep going-it will be fine once it’s baked. Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan. Again, patch as you go. Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.

-When all of the shells are rolled out and formed, chill them for at least 20 minutes.

-Center a rack in the oven and preheat the oven to 350°F. Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm. Transfer the baking pan to a rack so that the crusts can cool while you make the filling. Reduce the oven temperature to 300°F.

-Bring an inch of water to the simmer in a saucepan. Put the butter and bittersweet chocolate in a large metal bowl and place the bowl over the saucepan-don’t let the metal bowl touch the water. Allow the chocolate and butter to melt slowly, stirring from time to time, as you work on the rest of the filling. Remove the chocolate from the heat when it is melted and allow it to cool until it is just slightly warmer than room temperature.

-Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment or in a large mixing bowl. Using the whisk or a hand-held mixer, start beating the yolks at medium speed and them, when they are broken up, reduce the speed to low and gradually add the sugar. Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.

-Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula. Don’t worry about being too thorough. Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended. Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.

- Using an ice cream scoop or ¼ cup measure, divide the filling evenly among the cooled shells. Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts. Bake the tarts for 10 to 12 minutes, until the tops look dry and the filling is just set. Remove to a rack to cool for about 20 minutes before serving.

-Best the day they’re made, these are still terrific after they’ve been refrigerated—they lose their textual finesse, but the taste is still very much there. For longer keeping, wrap the tartlets airtight and freeze them for up to a month. Thaw, still wrapped, at room temperature.

TWD Rewind: Chocolate Biscotti

January 31, 2012 at 6:20 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 11 Comments
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chocolate biscotti

Today was a warm and beautiful day (what a strange winter we’ve been having over here).  Too bad I was mostly unaware of it because I work in a basement, but at least I had a nice walk home.  And now that the sun is about to set, I think I’ll plop on the couch next to an open window and watch Downton Abbey (oh, please tell me you love it, too!) while drinking tea and eating crunchy biscuits.  I’m quite certain that Mrs. Patmore didn’t make Chocolate Biscotti for the Crawleys, but I bet these are tastier than the whatever dry cookies went into the biscuit jar in those days.  These are full of flavor.  I contrasted the dark cocoa and espresso base with chunks of white chocolate and macadamia nuts.  Mmmm…they sliced and baked nicely and are good keepers, too.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Daisy Lane Cakes, as it was Jacque’s pick back in June.

TWD Rewind: Bittersweet Brownies (with Peppermint)

December 21, 2011 at 9:29 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 2 Comments
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bittersweet brownies with peppermint

I’ve been doing a lot of holiday baking…but it’s all for work…all for strangers. Home baking will largely have to wait until our customers resolve not to eat another slice of almond cake or pint of gelato or whoopie pie until Valentine’s day.  (I kind of like the holiday rush, but I love the post-holiday slow-down.) I can’t possibly miss out on the last couple weeks of TWD, though, and this week the group is giving us a chance to make up a recipe we missed.  I chose these Bittersweet Brownies specifically because I thought they might lend themselves to a little bit of Christmassy doctoring up…maybe my husband won’t feel so neglected.  Instead of espresso powder, I added a few drops of mint extract to the brownies.  And I actually do use a dropper for mint extract because things can go from a hint-of-mint to mouthwash pretty easily.

Everything came out right with these brownies. Since it’s the last brownie recipe in the book, maybe that means I’ve learned something.  The texture was perfect…rich and fudgy.  And of course they were choco-minty. I liked them best right out of the fridge. I’m going to leave one for Santa and see if I get a good present.

bittersweet brownies with peppermint

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Lethally Delicious, as Leslie chose this recipe last month.  Don’t forget to check out the TWD Blogroll and see what everyone else chose to rewind this week!

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