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Muffin rezept. Two Minute Chocolate Peanut Butter Cake. This, friends, is where procrastination gets me.

Two Minute Chocolate Peanut Butter Cake

I was staring at the computer, mired in writers’ block. I clicked on that Stumble button I installed in my toolbar but never use. Oh look! A new webpage has popped up! On it, a recipe for single-serving peanut butter cake you mix and microwave in a minute. The chocolate:peanut butter ratio wasn’t quite right, and so I made the cake chocolate with a spoonful of cocoa. Chocolate chips are a must – they turn into gooey pockets of melted chocolate in the finished product.

Butter or spray a ramekin, or do it right in a mug. It took mine a minute to cook, rather than 30 seconds. Note to self: pick up some vanilla ice cream. Two Minute Chocolate Peanut Butter Cakewith thanks to Cassie of Back to Her Roots! Peanut butter AND portable? The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon.

Now, I have a chocolate chip cookie recipe that I swear by.

The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon

I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts.

Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time: 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.

How To Make Perfect Brownies

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? My favorite Chocolate Chip Cookies – and how to pimp them. October 21st, 2011 My favorite part of having written two cookbooks? Readers’ emails, hands down. In these hectic times where people rarely take the time to tell others how much they appreciate their work, readers’ emails are THE BEST. For several reasons. On the one hand it’s a great way to find out which recipes your readers are most excited about and on the other hand – and more importantly – it warms my heart to read their personal stories around my recipes. Last week I received an email from a young mother of two who couldn’t stop raving about my chocolate chip cookie recipe. Chocolate Chip Cookies are a tough business, every dedicated baker has his/her own expectations and I’m no exception. But having cookie aficionado friends like Kerrin, Hande and Coco, it was just impossible to stop there. Melt the butter in a small pan over medium heat and let it brown slowly.

Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone mats. 150 g butter.