I pulled up the SousChef on the Mac and went to work. These are pretty decent cookies, more like a brownie type cookie. It calls for an instant espresso, not sure where to find this so I did some research and discovered that I could use NesCafe instead, took me back to my Istanbul days where I didn’t really care for it and was reminded that I still don’t care for it. If you attempt these cookies, I would leave out the instant coffee(espresso) part, unless you just must have that coffee flavor included. Also, I would probably add a tad bit more salt or maybe use salted butter instead, ok, other than that – they are some good cookies. They strike a solid punch of straight chocolate all over your taste buds. You like chocolate = you like these.
Taking ‘em to a house church gathering tomorrow night.
Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl and place over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for 2 minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.
Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 to11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer. Cool on a baking sheet. Best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
Description:
Recipe courtesy of Bobby Flay”
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Several posts back I mentioned loving recipes and wanting to get my baking skills back up and running. This past weekend, I was inspired by another page in Gourmet Magazine, so I went for it and baked us some Buttermilk Fantails.
Here are some pics showing the process and the final product. I don’t think the rising of the dough happened as much as it should have, I need to learn some more about the art of making bread, but overall these little suckers were good.
At some point over the past year I picked up a subscription to Gourmet Magazine, I thought it would be fun to browse through it and see what people in the world are eating. Well, little did I know that I really enjoy reading it. Not necessarily the articles about some rare chile pepper found in the deep south Amazon but more the actual recipes listed in the magazine. Unaware to me, I would find myself spending alot of time reading through the recipes, fascinated with how all these ingredients in their right proportions and with a little heat and cooling would yeild some amazing dish that you could see the picture of on page 21. I have always enjoyed cooking but when i got married 4.5 years ago, I stopped cooking that much, mainly because my wife does such a great job at it and enjoys doing that for me and Graham. But I may have to start stepping back into the kitchen and follow the instructions I enjoy reading and see about taking it to the next level.
I recently bought Adriane this Mac program called SousChef so that she could organize all her recipes online and in one place. I might try to help her do that because it sounds fun. This is one recipe I enjoyed reading and hope to tackle soon.
Dark Chocolate Cheesecake
Ingredients
Crust
9 oz chocolate teddy grahams or chocolate graham crackers
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
Filling
10 oz dark chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Directions
preparation
For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
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