One word: Awesome!
Do’s: Add about 10 minutes to the recipe or just make sure that the center is not jiggly before you take them out.
Dont’s: eating the entire pan will give you a massive stomach ache…
http://www.bonappetit.com/magazine/2009/01/peanut_butter_and_chocolate_cheesecake_swirl_brownies
This cake is like a cake sized chocolate souffle but better! The only tedious thing about this recipe is that you have to whisk the egg whites to stiff peaks – just use an electric mixer and it will be so much easier. The other thing is that it took 40 minutes for the cake to set for me so after the 25 minute mark check the cake. Other than that the recipe is perfect!
Do: Use an electric mixer to whisk egg whites. Instead of tempering the chocolate you can just place the chocolate and butter in a microwavable bowl and place in microwave in 30 second intervals, mixing between each one until the chocolate is melted. Also line the bottom of the pan with parchment paper or tin foil so you can remove the cake easier.
Don’t: If the top is still jiggly don’t take it out, add about 6 minutes and check again: all ovens heat differently mine for instance took 40 minutes as oppose to the 25 it said in the recipe.
I tried this recipe out yesterday after about 6 months of having the canned pairs in my pantry because I was skeptical about the pears. I finally tried it and it was soooo good. It was gooey in the center and brownie-like by the edges. Chocolaty goodness!
Do: rinse the pears with water before placing on the dish.
Don’t: you want to let the center be gooey so only cook for 30 min.
http://www.foodnetwork.com/recipes/nigella-express/chocolate-pear-pudding-recipe/index.html
The dough recipe is at the bottom of the link and the good think about it its that it is simple and hardly needs time to rise. For the toppings you can just combine anything! Fresh pizza is so good.
½ cup bittersweet chocolate chips
2 eggs
½ cup low-fat plain yogurt
¾ cup sugar
¼ and 2 tbsp flour
1tsp vanilla extract
Pinch of salt
Chocolate chips and/ or peanut butter
Four ramekins or mugs
Preheat oven at 350°F. Melt the chocolate in the microwave. Then fold in the yogurt, eggs, and vanilla. Then add the flour, sugar and salt. Spray ramekins or mugs with nonstick spray then fill them half way with the batter. Then add chocolate chips and/or a lump of peanut butter in the center. Cover the chips with the rest of the batter. Bake for about 22-25 minutes, the center should be a little jiggly.
These are so rich like if they were brownie bites. The recipe is also good without the pecans and I have also tried it without the white chocolate. So chocolaty and delicious best with vanilla ice cream and great for ice cream sandwiches.
http://www.foodnetwork.com/recipes/bobby-flay/triple-chocolate-cookies-recipe/index.html
The maple syrup in this recipe makes it the best oatmeal cookie recipe by far! You can also substitute the chocolate chips for raisins just soak the raisins in warm water for about 5-10 minutes so the raisins aren’t so sweet.
Do: Take the cookies out when the center is not completely cooked so they remain chewy, otherwise they will become hard. Freeze the dough in balls for future use and add a few minutes to the cooking time.
Don’t: substitute corn syrup for maple syrup or use artificial syrup. Maple is the way to go no matter what grade.
Chocolate Chip Oatmeal Cookies
| Recipe courtesy Wayne Harley Brachman | |
| Show: | Cooking Live |
| Episode: | Comfort Foods |
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
1/2 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
This banana cake makes great cupcakes too. It is very moist and not as dense as banana bread. If you don’t want a three layer cake just make the third layer into cupcakes.
