Feeds:
Posts
Comments

Posts Tagged ‘Chocolate’

Twix Bars

Twix Bars

Ingredients

  • BASE:
  • 2 1/4 cups flour
  • 1/2 cup sugar
  • 3/4 cup unsalted butter, softened
  • FILLING:
  • 7 tbsp unsalted butter, diced
  • 1/2 cup light brown sugar
  • 1 (4 pz) can sweetened condesed milk
  • TOPPING:
  • 3 1/2 oz semisweet chocolate
  • 3 1/2oz milk chocolate
  • 2 oz white chocolate


Directions

  1. Preheat oven to 350 degrees
  2. Line and lightly grease a 19 x 9 jelly roll pan.
  3. Mix flour and sugar, rub in buter until the mixture resembles fine crumbs. Work with your hands until the mixture forms a dough.
  4. Put the ough into the prepared pa and press it out wih your hand to cover the base. Then use the back of a tablespoon to smooth it venly into the pan. Prick all over with a fork and bake fore about 20 minutes, or until firm to the touch and very light brown. Set aside and leave in pan to cool.
  5. Filling: put butter, brown sugar and milk into a pan and heat gently, sirring, unti the sugar has dissolved. Stirring constantly, bring to a boil. Reduce the heat and simmer the mixture very gently, stirring constantly, for about 5 – 10 minutes, or until it has thickened and has turned a caramel color. DO NOT BURN
  6. Remove from heat.
  7. Pour thfilling mixture over the cookie base, spread evenly, then leave until cold.
  8. TOPPING:
  9. Melt each type of chocolate separately in a micorave or in a heatproof bowl set over a pan of hot water. Spoon lines of plain and mil chocolate over the set caramel filling.
  10. Add small spoonfuls of white chocolate. Use a skewer to for a marbled effect on the topping.

Read Full Post »

 

p1110816

After a short day of skiing, I decided I needed a sweet treat to help recover.  Luckily I had just the fix in my new Martha Stewart Cookie book with the chew chocolate ginger cookies.   I was in a time crunch, but the cookies had to be chilled, so it worked out perfectly.  The chewy chocolate ginger cookies didn’t turn out like the photo but their taste is extra extordinary.  They were very easy and quick to mix up, but the cookies offer a wonderful complex flavor.

Makes 2 dozen

  • 7 ounces best-quality semisweet chocolate (I used 3/4 cup semisweet chocolate)
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cocoa powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/2 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with plastic wrap; refrigerate until firm, at least 2 hours.
  4. Preheat oven to 325 degrees. Line two baking sheets with parchment paper or nonstick baking mats. Roll dough into 2-inch balls; place 2 1/2 inches apart on baking sheets. Refrigerate 20 minutes. Roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

p1110821

Read Full Post »