makes ~60 cookies according to Lebovitz (I got ~40)
- 350 gr AP flour
- 1 tspn baking powder
- 100 gr white granulated sugar
- 100 gr dark brown sugar
- 3 large eggs
- 1 tspn vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- 1/2 cup dried currants
- Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
- Whisk to combine the flour and baking powder in a bowl. Set aside.
- In the bowl of a stand mixer, combine the eggs, white sugar, dark brown sugar, and vanilla extract. Using the whisk attachment, whisk on medium high for about five minutes, until the batter has considerably thickened.
- Gently fold the flour into the egg mixture.
- Add and gently mix in the chocolate chips and dried currants.
- On a lightly-floured surface, divide the dough into two portions. Shape each portion into a log about three inches in diameter, and transfer the logs to the prepared baking sheet, allowing a few inches in between the logs because they will spread in the oven. Wet your hands lightly with water and smooth the outsides of the dough logs.
- Bake for 20 minutes, rotating the baking sheet once halfway through baking, until the logs are lightly golden brown. Remove from oven and let cool on the baking sheet for about 10-15 minutes.
- Decrease the oven temperature to 150 degrees C.
- Transfer the logs to a cutting board and using a sharp, serrated knife, slice the logs into ~3/4″ pieces. Transfer the pieces, cut-side up back onto the lined baking sheet.
- Bake the cookies again for 15-20 more minutes, rotating once half-way through baking. Remove cookies and let cool on a wire rack. Cookies will continue to harden when cooling. Store in an airtight container.
- 1 Devils Food Cake Mix
- 1 cup sour cream
- 1 cup Kahula
- 3/4 cup vegetable oil
- 4 eggs
- 6 oz semi-sweet chocolate chips
- Preheat oven to 180 degrees.
- Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well. Stir in the chocolate chips.
- For Cupcakes: fill muffin tin lined with papers to 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. For Cake: spray the pan with cooking spray (no flour) and bake for 55 minutes, or until toothpick inserted comes out clean.
- Frost with frosting or top with powdered sugar and fresh berries.
Note: I used a can of Cream Cheese Frosting and added 4 drops of neon purple to half of it and 7 drops of neon purple to the other half. Put half of each colored frosting mixture on each side of the pastry bag so that when you extract it, you will have a mixture of both colors. Use Wilton tip # 224.
- 4 cups semisweet chocolate chips, divided
- 1/2 cup smooth peanut butter
- 1/2 cup Nutella (or omit Nutella and use 1 cup peanut butter)
- 4 cups miniature marshmallows
- 1 cup chopped walnuts (or other nut)
- 13 whole cracker sheets / or digestives or biscotti
- Grease or line a 7″ x 11″ pan with parchment paper or wax paper.
- Place 6 crackers over the bottom and cut one cracker with a serrated knife to make pieces that will fit into the blank spots.In a heavy medium saucepan over low heat, melt together 2 cups of chocolate chips, peanut butter, and Nutella. Stir until smooth.Remove from heat and stir in marshmallows and nuts.
- Spread mixture over crackers. Cover with a layer of crackers, again cutting the extra cracker to make smaller pieces to fit into blank spots. Cover with plastic wrap and foil. Allow to cool completely in the refrigerator overnight. When chilled, lift out of pan by the paper and cut with a serrated knife into four long stripsIn a double boiler, melt 1 1/2 cups of the remaining chocolate chips. Stir until just melted. Remove top of double boiler from the bottom and stir in the remaining 1/2 cup and stir until completely melted. If it seems to take a long time, you can place on the double boiler again for 15-20 seconds to heat a little more.
- Line a cookie sheet with wax paper. Carefully spread a thin layer of melted chocolate over every side of each strip of rocky road. Set on wax paper and place in refrigerator to set.
- Once chocolate is set, cut 3/4-inch segments with a serrated knife. Store in an airtight container. I think it tastes best at room temperature.
Makes about 4 dozen pieces.
- 1 cup light corn syrup
- 1 cup white sugar
- 1 1/2 cups smooth peanut butter
- 8 cups crisp rice cereal
- 3/4 cup butterscotch chips
- 3/4 cup milk chocolate chips
- Spray a 9 x 13 inch cake pan with non-stick cooking spray. Set aside.
- In a large pot over medium heat, mix together corn syrup, sugar, and peanut butter. Stir and cook over medium heat until peanut butter melts. Bring mixture JUST to a boil. Remove from heat, and stir in crisp rice cereal.
- Pour mixture into prepared pan and press in and smooth the top with a silicone spatula (or well-buttered fingers/hands).
- Place butterscotch and chocolate chips in a microwave-safe bowl. Heat on high for about 40 seconds. Stir. Heat again for 20 seconds. Stir. Once chips are 3/4 of the way melted, keep stirring until completely melted. Place back in microwave 10 seconds at a time, if needed. Be careful not to overcook. If you keep stirring, they’ll melt.
- Spread chocolate mixture over the crispies mixture in the pan. Allow bars to cool until chocolate is set. Cut into squares or rectangles.
Makes 21-24 bars, depending on how you cut them