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Posted in Cookies | 0 comments

Chocolate Chip and Walnut Cookies recipe

Chocolate Chip and Walnut Cookies recipe

Here is the recipe for Chocolate Chip and Walnut Cookies.

Chocolate Chip and Walnut Cookie Le Cordon Bleu
Chocolate Chip and Walnut Cookies recipe
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Servings
60 cookies
Servings
60 cookies
Chocolate Chip and Walnut Cookie Le Cordon Bleu
Chocolate Chip and Walnut Cookies recipe
Print Recipe
Servings
60 cookies
Servings
60 cookies
Ingredients
Servings: cookies
Instructions
  1. Pre-heat oven to 350*F
  2. Cream butter, sugars and salt until smooth and light.
  3. Reduce mixer speed. Combine liquids and slowly add making sure to fully incorporate before adding more.
  4. Combine / sift flour and soda and fold into mix until combined.
  5. Add nuts and chocolate chips.
  6. Using a size 40 scoop, place dough onto parchment paper lined sheet pans. (If using a 12x17 sheet pan, use a 6x4 pattern for the dough.)
  7. Bake at 350*F for 10 minutes.
Recipe Notes

You can always make the full batch and freeze whatever you are not going to eat right away. Or, better yet, what I like to do is scoop the dough onto a tray, freeze the dough balls, then bag the dough balls and defrost / bake as needed.

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Posted in Brownies and Bars | 0 comments

Nutella Cheesecake Bar

Nutella Cheesecake Bar

Nutella Cheesecake Bar recipe

Nutella Cheesecake Bar
Nutella Cheesecake Bar
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Servings
16 pieces
Servings
16 pieces
Nutella Cheesecake Bar
Nutella Cheesecake Bar
Print Recipe
Servings
16 pieces
Servings
16 pieces
Ingredients
Servings: pieces
Instructions
  1. Preheat oven to 325 degrees F.
  2. Butter an 8X8 baking dish and line with parchment paper, making sure the parchment is pressed into the corners and over hanging the sides. Set aside.
  3. In a food processor, pulse the Oreos until they become crumbs. Add in melted butter and pulse just until moistened.
  4. Press the Oreo mixture evenly into the bottom of the baking dish. Bake the Oreo crust until set, about 12 minutes. Set aside to cool.
  5. In a clean food processor, add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth.
  6. Set 2/3 of the cream cheese mixture aside in a bowl.
  7. Add Nutella and 1 tablespoon of the heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
  8. Spread the plain cheesecake mixture over the cooled Oreo crust, being careful not to disturb the crust.
  9. Pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
  10. Bake on the center rack of the oven for approximately 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack.
  11. Refrigerate for at least 3 hours.
  12. Lift the Nutella Cheesecake Bar out of the pan by lifting up the parchment paper. Cut into 16 squares.
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Posted in Cake | 0 comments

Guinness Chocolate Walnut Cake

Guinness Chocolate Walnut Cake

Here is the recipe for Guinness Chocolate Walnut Cake

Guinness Stout Chocolate Walnut Cake sliced Troy Swezey
Guinness Chocolate Walnut Cake
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Guinness Stout Chocolate Walnut Cake - An Irish cake made with Guinness Stout beer. A moist and not too sweet cake.
Servings
12 slices
Cook Time
45 minutes
Servings
12 slices
Cook Time
45 minutes
Guinness Stout Chocolate Walnut Cake sliced Troy Swezey
Guinness Chocolate Walnut Cake
Print Recipe
Guinness Stout Chocolate Walnut Cake - An Irish cake made with Guinness Stout beer. A moist and not too sweet cake.
Servings
12 slices
Cook Time
45 minutes
Servings
12 slices
Cook Time
45 minutes
Ingredients
The Cake
The Icing
Servings: slices
Instructions
  1. Make a roux using butter and flour.
  2. In a large sauce pan mix Guinness and chocolate chips over medium heat. Use a wood spoon to evenly combine the melted chocolate with the stout.
  3. Remove both pans from heat and add melted chocolate and Guinness mix to roux and combine thoroughly.
  4. Add remaining ingredients and mix together. Save some of the walnuts for later. Pour into a 9 inch round cake tin or similar cake pan. Top the cake mix with remaining walnuts. Bake for 45 minutes at 350° or until center is cooked.
  5. In a sauce pan melt the butter for the icing. Remove from heat then add cocoa, powdered sugar and vanilla extract. Gently whisk until smooth.
  6. When chocolate sauce has cooled, add egg and whisk until thickened. Pour icing on top of Guinness Chocolate Walnut Cake and serve.
Recipe Notes

How to make a roux: Start by melting a some butter in a pan. Stir in a little bit of all-purpose flour. Continue to stir flour into the butter. Cook it for a few minutes so that you don’t have that raw flour flavor. This can be a lot more to it depending on how fancy you want to get but, you know, don’t sweat it.

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Posted in Cake | 0 comments

Chocolate Pave Cake recipe

Chocolate Pave Cake recipe

Here is the recipe for Chocolate Pave Cake.

Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
Print Recipe
Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
Print Recipe
Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Ingredients
Servings: 9 in
Instructions
  1. Preheat oven to 350F (175C)
  2. Butter the bottom and sides of a 9 inch square pan and line the bottom with parchment paper. Dust with cocoa powder and tap out the excess.
  3. In a heatproof bowl, combine the butter and both chocolates. Create a double boiler by setting the bowl over a pot of simmering water, stirring occasionally until it's melted. Remove the bowl from the heat. PRO-TIP: You do not need a lot of water for this. Just enough so it creates steam and so it does not all boil away.
  4. In a stand mixer fitted with your whip attachment, whisk together the egg yolks and 1/2 cup of sugar on high speed until it goes pale, increases in volume and it leaves a defined ribbon on the surface when you lift the whisk (about 5 minutes).
  5. Fold in the melted chocolate until fully incorporated.
  6. In a clean and dry bowl, whisk the egg whites and salt on a low speed until the form soft, wet peaks. Gradually beat in the remaining 1/2 cup of sugar and continue whisking at high speed until the whites form stiff peaks.
  7. Scrape the batter into the pan and gently smooth the top.
  8. Bake for about 35 minutes (It will still have a slight wobble on the top). Look for the cake to rise and formed a cracked top.
  9. Let cool for 15 mins.
  10. Invert the Chocolate Pave onto a plate or a cake board and remove the parchment paper. Re-invert onto your serving plate. Dust with icing sugar if you wish.
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