I really liked the Double Chocolate Cookies that I made last week, so i decided to come up with a variation using the same recipe. I decided to make the cookies about 1 1/2" instead of the 2" that i made last week. Then i whipped up this delicious Peanutbutter & Milk Chocolate Filling. I slapped a generous helping of the filling in between two cookies. The filling is basically a peanutbutter and milk chocolate ganache and worked great with the cookies. These are rich, chocolatey and peanutbuttery and deserve a tall glass of cold milk! Enjoy!
I've been experimenting with different edible decorations to put on my cupcakes and decided to try some more chocolate decorations. I made myself a template of some simple curly cues and snowflake and taped it under a sheet of acetate. I melted the chocolate and poured it into a tiny parchment cone, snipped off the tip and piped up these little decorations that i can save in some tupperware and use later on. I'm thinking that a bunch of cupcakes with the snowflakes stuck into the top of some chocolate icing would look cute... these little decorations taste great and won't dissolve when placed on buttercream frosting (fondant and royal icing eventually melt from the fat in the frosting). I used the same technique to make the letters that I put on the gingerbread bears in the post below.
Christmas is coming so I thought I would try out some new recipes! I was looking for a terrific gingerbread recipe and I think i found it: Spicey Gingerbread Cookies... this is actually a Martha Stewart recipe, so i decided to do it her way and use a whole teaspoon of freshly ground black pepper instead of the 1/2 teaspoon.... This is a deliciously aromatic dough that will make your house smell great! The cookie is slightly firm when it cools and holds the shape of the cutter well. All the spices and molasses make for a spicey-sweet treat! I made the teddy-bears for my friend Donna who brought me this cute cookie cutter from her last vacation. The letters are made out of melted white chocolate that is stuck onto the cooled cookie with a little sugar syrup for "glue". I used the left over white chocolate for the veins in my fall leaf cookies.
These cookies are a terrific blend of a cookie and a brownie. The outside is slightly crisp like a cookie but the inside is soft and slightly chewy like a brownie. The whole thing is super chocolate and really good! The recipe calls for all milk chocolate but i used half bittersweet and half milk chocolate (just like Gigi suggested on her blog) and i used a 2" scoop instead of 1 1/2", so i got 18 bigger cookies instead of 3 dozen smaller ones... the bittersweet chocolate really helps to make the cookie more chocolatey and less sugary. My friend Annette says they almost taste like a Dove chocolate bar inside... these are really easy to make and taste terrific. Try em for yourself or any chocolate lovers!
Since it is fall, its time from some PUMPKIN! I found this pumpkin cupcake recipe from martha stewart and decided to pair it up with this salted caramel frosting recipe. This combination was really good! The salted caramel is extremely tasty (try not to eat all of it before putting it into the frosting!) and whips up into this soft cream-cheese and butter frosting (i left out some of the powdered sugar because it was getting too sweet) to create a gooey soft topping for the moist pumpkiney cake. When i made the salted caramel, i burned the first batch! I quickly learned to take the caramel off the stove when it turns a very light brown because it keeps cooking for a while from its own heat. After adding the cream and the butter and kosher salt... it will then turn into the perfect caramel-brown with a terrific salty tang. I had some left over caramel so i plopped a little blob on top of some of the cupcakes before piping on the icing and sprinkling with a little freshly ground nutmeg. This cupcake is perfect for the caramel/pumpkin lovers out there, like my friend Lisa who said this tasted scrumptious!
I had been reading about a famous french pastry chef named Pierre Herme and his equally famous Chocolate Sable Cookies. After hunting around i found a recipe that is in english but the measurements are in grams instead of cups, making it pefect for me to use my new Digital Scale that my dad so kindly bought. These humble looking little cookies are light and crumbly (sable is the french word for sandy) and literally melt in your mouth. Each cookies is about 1/4 inch thick and about 2 inches wide. The sea salt is a really nice complement to the chocolate and seems to enhance the chocolate experience. I remember listening to a speech by a pastry chef where she described the importance of creating a more complex flavor by adding salt to the sweet in a dessert. For this recipe I lowered the temperature from 338F to 320F and it kept the little rounds more compact and upright like the pictures i saw on the website. If you like a more sophisticated , less sugary chocolate cookie then you will like these.
I am always on the quest for the ultimate chocolate chip cookie. You know, the kind that doesn't turn into a rock the next day! I want something chocolaty and buttery and soft... So this time i tried a recipe by Alton Brown from the FoodNetwork, its called The Chewy recipe and it sounded pretty good. This recipe calls for bread flour and the butter is melted, also the dough is chilled before cooking. I used Hershey's Special Dark Chocolate Chips because I love dark chocolate. These cookies spread just a little and got a nice dark brown color. They are pleasantly moist, even the next day. There is also a warm buttery flavor that takes the edge off so its not too, too sugary. This cookie was great paired with a big ol' mug of Peet's cafe au lait. I take mine with a shot of French Vanilla Torani Syrup. By the way, I use that Torani syrup heated up and brushed on as a simple syrup over cakes and cupcakes and it works great!