November 16, 2007

Fresh from my oven for this weekend ...טרי מהתנור

Chocolate Crinkles

1. Chocolate Crinkles - The recipe עוגיות שוקולד סדוקות/עוגיות שחור לבן
4 tablespoons (56 grams) unsalted butter
8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (210 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted


In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls, at least 1 hour (preferably several hours or even overnight).
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 10 to 15 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake.) Remove from oven and place on a wire rack to cool. Full recipe is in
parkerman's flickr gallery thank you .


2. Shortbread Brownies /BHG בראוניז עם תחתית בצק פריך
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/4 cup miniature semisweet chocolate pieces

1-1/3 cups granulated sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1/3 cup butter, melted
1 tablespoon vanilla
1/2 cup miniature semisweet chocolate pieces


Directions
1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside. In a medium mixing bowl stir together 1 cup flour and the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup chocolate pieces. Press into prepared pan. Bake for 8 minutes.
2. Meanwhile, in a large mixing bowl stir together granulated sugar, 3/4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Carefully spread over crust in pan.
3. Bake 40 minutes more. Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes 24 bars.
Full recipe

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1 comment:

Rosa's Yummy Yums said...

Oh, wonderful and ever so pretty! Your challah and brownies look wonderful too...

Cheers,

Rosa

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