Clearance Items. Chocolate Puddle Cookies Recipe. I came across a cookie when I visited Portland a couple years back. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. I fell hard for this cookie. Without getting too serious, I've been having an internal debate about whether or not I should post this recipe. As far as the origins of this recipe? - More Chocolate Recipes - - More Cookie Recipes - I've used both 365 organic powdered sugar from Whole Foods, and Hain organic powdered sugar with success. 3 cups / 11 oz / 310 g walnut halves, toasted & cooled 4 cups / 1 lb / 453 g confectioner's (powdered) sugar 1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder scant 1/2 teaspoon fine grain sea salt 4 large egg whites, room temperature 1 tablespoon real, good-quality vanilla extract Preheat oven to 320F / 160C degrees and position racks in the top and bottom third.
Makes 18 large cookies. Basic Chocolate Cake Recipe. There are a few things that make my basic chocolate cake recipe different from others, but before I get into the details, I should write a bit about the type of chocolate cake we are dealing with. This is not one of those, multi-layered, fancy-pants chocolate cakes. I'm not much good with those. This is a simple, relatively unassuming chocolate cake. An everyday chocolate cake that you might not make everyday.
You will want to refrigerate any leftover cake that has been frosted. I've been trying to develop more recipes like this one. I typically make this frosting just before serving. Preheat oven to 350F degrees with a rack in the middle. Sift the flour, cocoa powder, baking powder, and salt into a large bowl. 2 ounces bittersweet chocolate (chopped) 1/4 cup unsalted butter, room temperature 1/4 cup maple syrup 1 cup heavy cream, whipped to stiff peaks To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. Makes one 8x8 or 9x9 cake. Untitled. It has been a while since I've written up any sweets, so I turned to my cookbook collection for a bit of inspiration. I thought it might be a day for a batch of cookies, but instead I ended up focusing on a classic fudge brownie recipe from Mollie Katzen's Moosewood Cookbook. These fudge brownies are packed with optional add-ins including freshly ground espresso beans, toasted walnuts, and mashed extra-ripe banana.
Yum. Let me back up for a minute. I know many of you are going to find this hard to believe, but I've never cooked anything from the Moosewood Cookbook. Mollie has over 6 million books in print, so it is quite possible I'm alone in this regard. Wayne's mom gave me a copy years and years ago, it is brimming with all the recipes that have become vegetarian staples - hummus, walnut pates, ratatouille, vegetable curries, enchiladas, vegetable egg rolls, cream of broccoli soup and the like. Heidi notes: I used 71% Valrhona chocolate. Let soften: 1/2 lb. butter (don't melt it)
Chocolate, hazelnut & salted caramel tart recipe. Untitled. Chocolate Caramel Shortbread recipe. Untitled.