Friday, January 30, 2009
2 ounces unsweetened chocolate
1/2 cup semisweet chocolate chips
3/4 stick (6 T) unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
3/4 cups all-purpose
1/4 teaspoon salt
3/4 cup walnuts, chopped coarse (optional)
Preheat oven to 350 degrees. And butter and flour a 9inch square pan, knocking out excess flour. In a metal bowl set over a pan of barely simmering water melt chocolates and butter, stirring, and remove bowl from heat. Cool chocolate mixture.
In a large bowl whisk together sugar, eggs and vanilla until smooth and whisk in chocolate mixture. Add flour and salt and stir until combined well. Stir in walnuts (if using) and spread the batter in prepared pan . Smooth top and bake in middle rack 20-25 minutes, or until tester comes out with crumbs adhering. Cool browning in pan on a rack and cut into 3-inch squares.
Makes 9 brownies.
2 cups unbleached all-purpose flour
1/2 t baking powder
1/4 t salt
16 T (2 sticks) unsalted butter,
softened but still cool
1 cup granulated sugar,
plus 1/2 cup for rolling
1 T light brown sugar
1 large egg
1 1/2 t vanilla
1. Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and the vanilla; beat at medium speed untilcombined, about 30 seconds, scraping down the sides of the bowl as needed.
3. Place the 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a
1 1/2-inch ball, roll the ball in sugar, and then place it on prepared sheet. Repeat with the remaining dough, spacing the dough about 2 inches apart. Use a drinking glass to flatten the balls of dough until they are about 3/4 inches thick.
4. Bake until the cookies are golden brown around the edges and their centers are just set and very lightly colored, about 11 minutes.
This recipe came from The New Best Recipe From The Editors Of Cook's Illustrated.
Wednesday, January 21, 2009
2 2/3 cups smooth peanut butter
1 cup butter or mararine
2 1/4 cups packed brown sugar
2 cups sugar
6 eggs, beaten
1 1/2 t corn syrup
1 1/2 t vanilla
8 to 10 cups rolled oats
4 t baking soda
1 teaspoon salt
1 (8-oz.) pkg. M&M candies
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
Heat oven to 325 degrees. Combine peanut butter, butter, brown sugar and sugar in very large bowl. Stir in eggs, corn syrup and vanilla. Combine oats, soda and salt in separate bowl; stir into the butter mixture. Stir in M&ms and choco chips. Roll a 1/4 cup of dough into balls. Bake for about 20 minutes. Or if you prefer you can make them smaller.