Tag: dessert

Posted on » by Michael » Theme:

Chocolate Hazelnut Biscotti

Chocolate Hazelnut BiscottiYield: 3 dozen cookies

Ingredients
• 2 tablespoons (28 grams/1 ounce) unsalted butter, slightly softened
• 1 cup plus 1 tablespoon (212 grams/7.48 ounces) sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 plus 2 tablespoons (170 grams/6 ounces) all-purpose flour
• 1/2 cup plus 2 teaspoons (52 grams/1.83 ounces) unsweetened cocoa powder
• 1 teaspoon instant coffee powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 3/4 cups (227 grams/8 ounces) hazelnuts, whole, toasted
• 3/4 cup (130 grams/4.59 ounces) semisweet chocolate chips
• 1 large egg for egg wash

Procedures
1. Position one rack in the middle of the oven, and preheat the oven to 350ºF. Line the cookie sheet with parchment paper.

2. In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.

3. In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.

4. Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.

6. Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared sheet pan with several inches between them.

8. In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.

10. Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 300ºF.

11.Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one.

12. 9Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.

Posted on » by Dana & Nancy » Theme:

Marshmallow Crunch Brownie Bars

Marshmallow Crunch Brownie Bars

recipe from Brown Eyed Baker

Yield: 24 bars
Prep time: 30 minutes
Cook time:  25-30 minutes

Ingredients

For the Brownie Base
  • 4 ounces unsweetened chocolate
  • 2/3 cup unsalted butter
  • 1¼ cups semisweet chocolate chips, divided
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
For the Toppings
  • 1 bag (10½ ounces) miniature marshmallows
  • 1½ cups milk chocolate chips
  • 1 cup smooth peanut butter (don’t use natural peanut butter)
  • 1 Tablespoon unsalted butter
  • 1½ cups Rice Krispies cereal

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
  2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
  3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
  4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
  5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
  6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
  7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Posted on » by Dana & Nancy » Theme:

Indian Rice Pudding

Indian Rice Pudding

Indian Rice Pudding
recipe from foodnetwork.com, courtesy of Aarti Sequeira

Ingredients:
1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar
1 teaspoon rosewater, or 1 teaspoon vanilla extract
3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish

Directions:
In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.

Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.

Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.