6 tablespoons unsalted butter, softened, plus extra for greasing the baking pan 3 tablespoons sugar 1/4 teaspoon salt 1 cup sifted all-purpose flour 1 tablespoon unsalted butter 1 tablespoon light brown sugar One 14-ounce can sweetened condensed milk 1/4 teaspoon salt 3 ounces bittersweet (not unsweetened) chocolate, coarsely chopped 1/3 cup heavy or whipping cream … Continue Reading →
About 1 tablespoon butter for dish 1/3 cup sugar, plus some for dish 3 eggs, separated 2 ounces good quality bittersweet chocolate, melted Pinch salt 1/4 teaspoon cream of tartar 1. Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup souffle or other deep baking dish(es). Sprinkle each with sugar, invert it and … Continue Reading →
Recipe from “The New Irish Table,” by Margaret M. Johnson. Guinness stout comes in cans and bottles. You can usually buy single bottles of stout at markets such as Holiday in Royal Oak, Trader Joe’s (all locations) or ask at your favorite beverages store. Measure out what you need and drink the rest. 4 eggs … Continue Reading →
Recipe adapted from Bon Appétit. 2 cups whipping cream 4 ounces semisweet chocolate, chopped 1 teaspoon instant espresso powder or coffee powder 6 large egg yolks 3 tablespoons sugar Chocolate Whipped Cream: 2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped 2 tablespoons plus 1/2 cup chilled whipping cream Position rack in center … Continue Reading →
This is an old-fashioned custard pie: a pie shell filled with a rich, creamy, just-set custard. Recipe adapted from cookbook author Nick Malgeri. One 9-inch pie crust, unbaked Chocolate custard: 2 cups half and half (or 1 cup each milk and cream) 1/3 cup sugar 5 ounces bittersweet chocolate, cut into 1/4 -inch pieces 4 … Continue Reading →
1 cup whole milk 1 teaspoon brown sugar, packed 2 tablespoons whipping cream 2 tablespoons unsweetened cocoa powder 2 tablespoons chopped bittersweet or semisweet chocolate 1/8 teaspoon cinnamon Whisk milk, brown sugar, and whipping cream in saucepan over medium heat until mixture begins to simmer. Reduce heat to medium-low; add cocoa powder, chocolate and cinnamon; … Continue Reading →
Let your strawberries take a dip: Chips: Chocolate or vanilla chips work fine for dipping berries. As the chocolate melts, add 1 tablespoon of vegetable shortening for every 12-ounce bag of chips. The shortening will thin the mixture and keep the chocolate from becoming too hard after the berries have been dipped. Berries: Fruit with … Continue Reading →
If you only have regular chocolate chips, chop them up before adding to mix. Regular chips are much heavier and will sink to the bottom of the cupcakes. Recipe adapted from Cook’s Country magazine. 16 ounces cream cheese, at room temperature 1 3/4 cups sugar, divided 3/4 teaspoon salt, divided 2 large egg whites, at … Continue Reading →
Cooking note: (C=0g) indicates the carbohydrates in grams for the ingredient listed. This recipe makes 2 individual cakes of about 32 grams carbohydrates each. 3 ounces Unsweetened Baker’s Chocolate (C=24 g) 4 tablespoons unsalted butter (C=0g) 2 egg yolks (C=.6g) 10 tablespoons granulated Splenda (C=0g) Pinch of salt (C=0g) 3 egg whites, whipped until firm … Continue Reading →
Vegetable oil spray for misting the pan 2 ounces German chocolate 1 package (18.25 ounces) plain German chocolate cake mix 1 cup sour cream 1 cup water 1/2 cup vegetable oil 3 large eggs 1 teaspoon pure vanilla extract Place a rack in the center of the oven and preheat the oven to 350 degrees. … Continue Reading →