The original recipe for these really chewy, rich flourless chocolate cookies comes from King Arthur Flour but of course I had to put in my 2 cents worth. This gluten free, almost fat free cookie goes together quickly with a whisk and a bowl or a hand mixer and bakes up in minutes. While it is good by itself, it is better if you sandwich them together with raspberry jam and sprinkle them with powdered sugar. These Flourless Chocolate Raspberry Cookies are amazingly fudgy and moist and have quickly become a favorite. Continue reading
Sienna Lace has very special memories for me. I first encountered Almond Lace cookies, from which this recipe is derived from the owner of a cooking school in Iowa. I was, at one point in my ever changing career, a traveling cooking teacher which is how I found myself in Iowa. I remember a long drive from the airport on roads that appeared to be cut straight through fields of crops. It was cold and the land lay quiet as it waited for spring before it could come to life again.
Being a city girl, I couldn’t imagine the long drive without a house, shopping center or building in site. There was an occasional stop sign but that was pretty much it! When we finally arrived at the house, it was warm and inviting with the aroma of a perfectly roasted chicken with rosemary and a side dish of sweet potatoes and apples. Dessert was the almond lace cookies. I had never seen them before and was enthralled. I also remember wondering how many I could eat before I looked boorish! It took me no time at all to ask for the recipe. Continue reading
Murbteig cookies were one of my favorite Christmas cookies made by my mother. The basic pastry is German or Viennese depending upon what book you are reading. It is extremely easy to put together. Mother made this in a mixer but I find it easier in the food processor. Both versions are included.
In addition to these cookies, Murbteig has many applications in the pastry world. In my book, “The New Pastry Cook”, I devoted a chapter and many more recipes to this marvelous pastry.
I still remember my mother rolling out gobs of these cookies every year. We also had Murbteig cookies at Easter which I suppose explains the chicken. The basic cookie was always made with a set of cutters in the shape of the four suits of cards. I still have the small cutters that came from Penny’s for twenty nine cents. She also included a small little chicken. I have no idea why the chicken or the card cutters but they are a dainty cookie and look just beautiful on a cookie tray. Continue reading
Although really easy, these fudgy Snickers Brownies, are sure to become a favorite. They are great for getting kids into the kitchen. When my grandson was five he made these and still does. After all a whisk, a bowl, a few measuring utensils yields a bonanza of brownies. If you don’t have a food processor, don’t freeze the candy, just chop the snicker bars by hand. Make these Snickers Brownies once and see if they don’t become an instant favorite.
(This recipe appeared on KMOV’s Great Day St. Louis and as such has no how-to photos)
1/2 cup butter (1 stick or 114 grams or 4 ounces)
4 ounces semi-sweet chocolate (114 grams)
1 cup sugar (200 grams or 7 ounces)
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all purpose flour (70 grams or 2 1/3 ounces)
Preheat oven to 375 degrees or if the pan is dark or glass, reduce the heat to 350 degrees. Line an 8×8 inch pan with parchment paper and spray the paper and the pan.
Melt butter and chocolate over hot water or microwave about 2 minutes. Whisk to combine the butter and chocolate. Whisk in sugar, vanilla and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes until set and a few crumbs cling to a tester.
10 to 12 fun size snicker bars
1/2 cup 40% cream
4 ounces semisweet chocolate
Cut each snickers into 6 to 8 pieces and freeze until hard. Place in a food processor and process until chopped. You want big and little pieces. Set aside.
Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes; then whisk gently until smooth.
Pour the glaze over the brownies and spread to the edges. Sprinkle with snickers pieces. Refrigerate to set chocolate. Cut into desired size squares. The brownies can be stored at room temperature after the glaze has set.
Homemade graham crackers are topped with homemade marshmallow crème then topped off with hot fudge. Like I said, all the components of a really good S’more.
When my boys were little I made graham crackers for them. They are quite simple. The dough is a bit sticky but rolling it between sheets of waxed paper solves that problem. Both honey and brown sugar sweeten the whole wheat flour. Equal parts of whole wheat and all purpose flour are used in this recipe. Using a pizza cutter facilitates the cutting and the traditional holes are made with the back end of a wooden skewer for best results. It makes the perfect size hole when baked. Continue reading