Cookie dough truffles | the domestic mama and the village cook. Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! (spell-check hates it when I put my words in there) So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk.
Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. So, drizzle or dip and store these babies in the fridge. How To Make Perfect Brownies. I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace.
Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish.
Peel the edges and let cool for a few minutes before slicing. Like this recipe? Mississippi mud pie recipe. Triple-Chocolate Mousse Cake. Chocolate Mousse. This is a serious dessert mousse, friends. A chocolate experience so rich, velvety and decadent, a few tablespoons is really all that any one person needs. I usually chuckle when I watch Mrs.
Pastry eat chocolate bars, because she nibbles them like a mouse, savoring every tiny morsel. However even I — a man known to wolf chocolate bars down by the handful — eat this only incrementally, off the tip of a spoon. With a little pâte à bombe on hand, chocolate mousse is a ridiculously easy thing to make. 4 ounces pâte à bombe 6 ounces semi-sweet chocolate 8 ounces (1 cup) heavy cream, whipped to soft peaks Begin by whipping the cream just about to the soft peak stage (or less), you want it a little loose and runny.
Stir it until it’s uniform… The mixture will firm up here and look a little rough. No matter, I just add in about a third of the whipped cream… …and whisk it in until it’s all smooth: I then do the same with the remaining cream… …and that’s pretty much it! Cakespy: Chocolate Cakes Grilled in Orange Shells. Note: Jessie Oleson (aka Cakespy) is a good pal of Serious Eats and an all-around super cool gal. Every Monday she will be chiming in with a delicious dessert recipe. Ah, Labor Day, that last hurrah of the outdoor eating season. As I see it, there's only one major problem with this grill-friendly holiday: a severe lack of cakes. And so, in an effort to discover cakes that might lend themselves to outdoor preparation, I consulted the most knowledgeable experts I could think of: The Boy Scouts.
According to a vintage Boy Scouts camping recipe pamphlet I found at a local thrift store, these crafty boys have a sweet campfire trick up their sleeves that's easily translated to grilling: they bake their cakes over the fire in hollowed-out oranges. Strange as it may sound, it actually works. The result is a very moist cake with a whisper of infused orange flavor.