Dark Chocolate Chip and Currant Biscotti

INGREDIENTS:

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

METHOD:

  1. Preheat oven to 180 degrees C. Prepare a baking sheet lined with parchment paper or a silpat.
  2. Whisk to combine the flour and baking powder in a bowl. Set aside.
  3. 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.
  4. Gently fold the flour into the egg mixture.
  5. Add and gently mix in the chocolate chips and dried currants.
  6. 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.
  7. 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.
  8. Decrease the oven temperature to 150 degrees C.
  9. 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.
  10. 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.
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Peanut Butter Banana Granola

Peanut Butter Banana Granola

Peanut Butter Banana Granola Ingredients

 

INGREDIENTS:

(Makes about 3 cups)

  • 1 banana, mashed
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 2 Tablespoons peanut butter
  • 2 Tablespoons oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips(optional)
  • 1/2 cup chopped nuts(optional)

METHOD:

  1. Preheat your oven to 180 degrees.
  2. In a large bowl, mix together the banana, oats, syrup, peanut butter, oil, cinnamon, vanilla and salt until evenly mixed.
  3. Spread the oats out in a thin layer on a non-stick baking surface.
  4. Bake for 25-30 minutes, breaking up the oats into clusters about 20 minutes into baking.
  5. When the clusters are golden and firm, remove them from the oven and let them cool.
  6. Once the granola has cooled, add chocolate chips or nuts if using. Store in a sealed container in the refrigerator when not eating. 

Chocolate Kahlua Hydrangea Cupcakes

INGREDIENTS:

  • 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

METHOD:

  1. Preheat oven to 180 degrees.
  2. Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well.  Stir in the chocolate chips.
  3. 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.
  4. 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.

Double Chocolate Almond Flour Cookies

INGREDIENTS:

  • 1/2 cup butter, room temperature
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 3/4 cup chocolate chips, or Dark Chocolate finely chopped
METHOD:
  1. Preheat oven to 190 degrees.
  2. Sift cocoa powder into a medium bowl. Stir in almond flour using a wire whisk.
  3. Cream butter and sugar until very light, about 2-3 minutes.  Add egg and vanilla and beat until incorporated.  Add salt and baking soda and beat until incorporated.  Mix in cocoa and almond flour mixture.  Stir in chocolate chips.
  4. Scoop about two tablespoon mounds onto a parchment-lined cookie sheet (or use a medium sized cookie scoop), placing about an inch and a half apart.  Gently smoosh dough to make almost 1/2-inch thick disks.
  5. Bake at 190 degrees for 8-10 minutes, or until puffed and cracked.
  6. Allow to cool on cookie sheet for about 5 minutes before moving to a cooling rack to finish cooling.
Makes about 28 cookies.

Rocky Road

INGREDIENTS:

  • 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

METHOD:

  1. Grease or line a 7″ x 11″ pan with parchment paper or wax paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Scotcheroos

INGREDIENTS:

  • 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

METHOD:

  1. Spray a 9 x 13 inch cake pan with non-stick cooking spray. Set aside.
  2. 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.
  3. Pour mixture into prepared pan and press in and smooth the top with a silicone spatula (or well-buttered fingers/hands).
  4. 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.
  5. 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

Dark Chocolate Stout Brownies

Image

INGREDIENTS:

  • 1 15 oz can black beans, rinsed and filled with new water
  • 1 1/2 cups whole wheat flour or all purpose
  • 2 1/4 cups raw sugar
  • 1 1/4 cup dark cocoa powder
  • 4 tsp instant coffee powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 cup of stout beer, such as Guinness (or water)
  • 1 cup nuts or chocolate chips, optional

METHOD:

  1. Preheat the oven to 180 degrees.
  2. Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with water.  Puree the beans and water.  Set aside.
  3. In a large bowl, mix flour, sugar, cocoa powder, coffee power, salt and baking powder.  Add the black bean puree, vanilla and stout to the dry ingredients and stir just until incorporated.  Don’t over mix.
  4. Pour batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through. They should be almost firm in the center.
  5. Let brownies cool completely then cut into 24 squares.