I cannot believe that it is already July. Where does the time go? I feel as if Summer just started and now it is just whipping by. I am looking forward to the holiday weekend and will be making these scrumptious Outrageous Chocolate Cookies from Martha Stewart to take to a few barbeques.
Heat oven to 350. Place chopped chocolate and butter in a small bowl over boiling water on the stove. Heat chocolate until smooth. In another bowl mix flour, salt, and baking powder.
In a mixing bowl beat the eggs, brown sugar, and vanilla extract on high speed until light and fluffy. Reduce speed to low and beat in melted chocolate. Then stir in flour mixture until just combined. The add chocolate chips.
Drop heaping spoonfuls onto baking sheets line with parchment paper. Bake for 12-15 minutes, rotating the baking pans half way through. Cool on sheets for 10 minutes and then remove to baking rack.
The cookies are soft and chewy, rich and chocolaty and would be the perfect addition to any party table!
Brownies are my "go to" dessert recipe for picnics, barbecue's and parties, because they are easy, they satisfy your chocolate craving and they are the favorite dessert of many. Not to mention that they can be "kicked up" with extra chocolates, candy bars, frosting and more.
My favorite types of brownies are fudgy and chewy and this recipe from Serious Eats is just that! They are fudgy, chewy, moist and more, the are "the ultimate fudgy brownie."
The "Ultimate Fudgy Brownie"
8 tablespoons of unsalted butter
6 oz. bittersweet chocolate finely chopped
2 oz. unsweetened chocolate finely chopped
1 cup plus 2 tablespoons of granulated sugar
3 large eggs
1/2 teaspoon of salt
2 teaspoons of vanilla extract
1 cup all purpose flour
2 tablespoons of cocoa powder
Preheat oven to 350.
Prepare 13 x 8 pan with tin foil and then spray with cooking spray, set aside.
In a double boiler set over medium heat, melt the butter the bittersweet chocolate and the unsweetened chocolate. Once melted, set aside to cool.
In a large bowl, whisk together the eggs, sugar, then add the salt and the vanilla extract.
Combine the flour and the cocoa in a small bowl.
Pour the melted chocolate mixture into the egg, sugar mixture and whisk until smooth and combined. Add the flour and stir until just combined, do not over mix. Pour the batter into prepared pan. Cook for 23-30 minutes. Do not over bake.
I hope you try this recipe or if you have a great brownie recipe that you would like to share please leave a link in the comment section.
Place chopped chocolate in bowl. Heat cream in a small saucepan until bubbles form at the rim. Pour cream over chocolate, let sit a few minutes then whisk until smooth. Allow to cool a bit before pouring over cake.
1. Preheat oven to 325, and place rack in the lower middle position. Bring a kettle of water to boil, set aside. Grease pan, and line bottom with parchment paper. Take 8 inch spring-form pan and wrap bottom and sides tightly with tin foil, set inside a large roasting pan.
2. In a stand mixer, beat 8 eggs on medium-high, for approximately 5 minutes or until volume doubles.
3. In a double boiler, melt the butter and the chocolate, once melted whisk in the coffee.
4. Using a rubber spatula, fold 1/3 of the egg foam into the melted chocolate, fold until a few streaks of white appear. Then fold in 1/2 of the egg foam and and finally fold in last 1/2 of foam and mix until mixture is completely blended.
5. Pour chocolate mixture into the foil wrapped pan which is sitting in the roaster. Place the pan into the oven, then carefully pour the boiling water into the roaster until half way up the side of the spring-form pan. Be careful not to splash yourself or get water into the batter.
5. Bake for 22-25 minutes or until a slight crust forms on the top, and the internal temperature reads 140 on an instant read thermometer.
6. Remove spring-form pan from water bath, set pan onto rack to cool to room temperature. Then cover and refrigerate overnight.
7. 30 minutes before serving, run knife along sides of pan and then release the spring. Invert onto plate and remove parchment, then invert again onto serving platter.
8. Pour ganache into center of the cake and let it run over the sides. Place in refrigerator to set, then garnish with berries.
You can skip the ganache and dust with powdered sugar and berries.
The cake is buttery, creamy, and chocolaty, almost like a mouse but a cake. It is rich and delicious and this one recipe will serve between 12-16 people! A small slice goes a long way. You can serve it with berries, ice cream or whipped cream, any an all options would be fabulous!
Is there anything better than a cereal treat? They are hands down some of the easiest and most favorite treat/dessert that I make. Throw in a little browned butter, peanut butter cups and chocolate and you have created a decadent, delicious treat!
Browned Butter Peanut Butter Cup Rice Krispie Treats with Ganache Frosting.
10 oz bag of marshmallows
1 stick of browned butter
5 cups of Rice Krispie cereal
1 cup of peanut butter melted
1 bag of peanut butter cup mini's
8 oz bag of chocolate chips
1 cup of heavy cream
Prepare 8 x8" pan with cooking spray. Melt butter in a small pan over low to medium heat. Once melted watch the butter and stir until the butter foams and turns brown. Be very careful it burns easily.
Add the marshmallows to the browned butter and stir until melted. Add the rice krispie cereal and stir until combined. Then pour and press into the prepared pan. While warm sprinkle the top with the mini-peanut butter cups.
In a small bowl add peanut butter and melt in the microwave, about 30-50 seconds. Pour the peanut butter over the mini-peanut butter cups then set pan aside.
Pour chocolate chips into a bowl and set aside. In a small pan over low heat warm the heavy cream until small bubbles appear around the edges. Then pour cream over the chocolate chips, wait a few minutes until the cream melts the chips and then whisk until smooth, pour mixture over the cereal treats and smooth out. Then refrigerate for a least 30 minutes, cut and enjoy!
The nutty flavor of the browned butter, the creamy marshmallows and crispy cereal combined with the peanut nut butter and chocolate... Frankly there are no words to tell you how good these are, they are a little like Reese's Peanut Butter Cup and an Outrageous candy bar combined.
Although it is February the winter winds are still howling here. In fact it seems as if they will never end. Today will be another day filled with snow and cold, not to mention bone chilling wind chills. Although I would love to stay inside that is not going to be an option today.
But a nice mug of cocoa will be a warm welcome when I return.
Mocha Hot Chocolate
1/2 cup of sugar
1/2 cup of unsweetened cocoa powder
1/8 cup instant espresso powder
1 teaspoon vanilla
1/2 cup of water
3 cups of milk
1 cup of half and half
Place all ingredients in a medium saucepan, except milk and half and half. Cook over low heat, whisking constantly until cocoa is dissolved and the mixture is a paste. Slowly add the milk and half and half, whisking until small bubbles appear around the edges of the pan, do not boil. Pour into glasses and top with marshmallows.