By Cole :: January 09, 2006 @ 08:34 PM
12.5 Ounces of all purpose flour
1 tsp. salt
1 tbs sugar
2 sticks cold unsalted butter - cubed
3 tbs sour cream
1/3 C. ice water (more as needed)
In food processor:
Combine flour, salt and sugar
Add butter, process until crumbs form (pea sized)
Combine sour cream and water, add to dough, pulsing to combine.
Pinch dough with fingers, if dough is floury and dry add 1-2 tbs of water, pulse until dough forms large clumps and no dry flour remains.
Turn dough out onto work surface, dividing into 2 balls, forming 4 inch disks. Wrap and refrigerate for at least 2 hours.
May be refridgerated for up to 24 hours, thaw for 15 minutes before rolling.
By Cole :: March 07, 2005 @ 06:26 PM
• 2 1/4 C Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 C. Butter
• 3/4 C. Sugar
• 3/4 C. Firmly Packed Dark Brown Sugar
• 2 tsp.Vanilla
• 2 large eggs
• 12 ounces best quality chocolate
Cream butter and sugar together, when smooth, add eggs and vanilla one at a time, mixing until combined. Add remaining dry ingredients, mixing well. Finish by stirring in chocolate chunks/chips.
Bake at 350° for 9 to 11 minutes.
By Cole :: January 18, 2005 @ 07:37 PM
• 1 C. all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 5 TB. butter
• 6 TB. cocoa powder
• 1 C. sugar
• 1 tsp. vanilla extract
• 2 eggs
• 1/2 C. powdered sugar (for rolling in)
By Cole :: December 21, 2004 @ 08:48 PM
• 2 cups granulated sugar
• 1 cup milk
• 1/2 stick margarine
• pinch of salt
• Approximately 3/4 of an 18 ounce jar of PB
• 1 teaspoon vanilla
Mix sugar, milk, margarine and salt in a saucepan. Boil, stirring frequently, until it forms a soft ball in cold water(238 degrees on the candy themometer). Remove from stove andand allow to cool briefly, add peanut butter and vanilla. Beat until creamy and pour into buttered 9x9 pan. Let cool before cutting.
By Cole :: December 16, 2004 @ 08:34 PM
• 1 cup heavy cream
• 2 cups sugar
• 1 stick salted butter (4 oz)
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract
Combine heavy cream, sugar, butter, and corn syrup in a heavy saucepan over low heat. Stir constantly with a wooden spoon until sugar dissolves and butter is melted. Wash down sides of pot with a pastry brush to dissolve sugar crystals.
Bring to a boil and cook until mixture reaches soft-ball stage, or 238 degrees on a candy thermometer. Remove pan from the heat and stop the cooking by plunging pot in a water bath for 1 minute. Add vanilla, but do not stir.
When the thermometer reads 110 degrees, mix fudge with a wooden spoon until creamy.
Spoon into a greased 8 x 8 baking pan. Let cool, then cut into squares.
By Cole :: December 12, 2004 @ 09:18 AM
• 12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
• 1 7-ounce jar marshmallow creme
• 2 ounces unsweetened chocolate, chopped
• 2 teaspoons vanilla extract
• 2 cups (packed) light brown sugar
• 1 14-ounce can sweetened condensed milk
• 3/4 cup whipping cream
• 6 tablespoons (3/4 stick) unsalted butter
• 1/4 teaspoon salt
1/2 cup semisweet chocolate chips
40 paper or foil candy cups (optional)
Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl. Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230°F, about 15 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours.
Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or 3 large wide bars. Place fudge squares in candy cups, if desired. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
By Cole :: October 24, 2004 @ 05:50 PM
• 1 1/2 cup flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp white vinegar
• 1 tsp baking soda
• 1 cup cold water
Mix all together till smooth bake 45 minutes at 350°.
Notes: Makes an excellent moist chocolate cake. Use 8x8 pan. Recipe doubles well.
By Cole :: October 23, 2004 @ 09:25 AM
•1 15-ounce can sweetened cream of coconut (such as Coco López)
•12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
•1/4 cup whipping cream
•1/4 teaspoon coconut extract
Assorted fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes peeled cored pineapple, and tangerine segments)
Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)
Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.
Makes 8 servings.
By Cole :: October 23, 2004 @ 09:16 AM
•1 cups premium cocoa powder, sifted
•1 1/4 cups water
•1 1/2 cups granulated sugar
•1/4 cup corn syrup
•1/2 cup plus 5 tablespoons heavy cream
•5 ounces (premium semi-sweet chocolate), chopped
Pound cake and fruit (such as bananas, apples, strawberries, and plums), cut into bite sized pieces
Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.
Makes 4-6 servings.
By Cole :: October 23, 2004 @ 09:10 AM
•3/4 cup fat-free sweetened condensed milk, divided
•1/4 cup butter or stick margarine, melted and cooled
•1/4 cup fat-free milk
•1 (18.25-ounce) package devil's food cake mix
•1 large egg white, lightly beaten
•1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
•1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Yield: 2 dozen (serving size: 1 brownie)
CALORIES 176 (25% from fat); FAT 5g (satfat 2.1g, monofat 1.6g, polyfat 1.1g); PROTEIN 2.6g; CARBOHYDRATE 29.9g; FIBER 0.8g; CHOLESTEROL 6mg; IRON 0.8mg; SODIUM 212mg; CALCIUM 30mg;