Tuesday, August 10, 2021

Chocolate Cracks

 

Chocolate Cracks
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 203.


Maida doesn't provide any commentary about this recipe and when I saw it, I assumed that it was a recipe that I've long used in which the cookies develop cracks while baking. Unlike the recipe I've used in the past (I cannot remember which recipe that was), this one doesn't use powdered sugar. Aside from that, the cookies remind me of the same taste. They are soft and chewy and have a rich chocolate flavor.
 
This recipe is easy peasy. Here is the fast version (my attempt at making a video)!
 
 
 
And the more detailed version...

3 cups sifted all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups firmly packed brown sugar
6 oz. butter (1 1/2 sticks)
2 TBSP. water
12 oz. semisweet chocolate, chopped (or chocolate chips)
2 eggs
 
Sift together the flour, baking soda and salt. Set aside. 


In a heavy saucepan, melt the sugar, butter and water together until blended.


Add the chocolate and and stir until partially melted. Remove from the heat and stir until completely melted.


Transfer to a mixing bowl and let it cool for five minutes before proceeding.


Beat in the eggs, one at a time, until mixed. Gradually add the sifted flour mixture, scraping the bowl as necessary. Let the dough stand for about 10 minutes.


Preheat the oven to 350. Line cookie sheets with parchment paper. 

Using a teaspoon measure, form the dough into balls and place them about 2 inches apart on the baking sheet.


Bake for 11-12 minutes. Tops will feel dry but not firm. Do not overbake. Place on baking racks to cool. As they cool, they will crisp up. Allow to cool completely. Store in an airtight container. 




Monday, August 2, 2021

A Message to Subscribers

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I apologize for the change. The reason behind all this is that Google is discontinuing the Feedburner service. My apologies and thank you!


Tuesday, July 6, 2021

Milk Chocolate Ice Milk

 


Milk Chocolate Ice Milk
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 330.
 
So simple and so delicious. The hardest part of this recipe is having to stand and stir for thirty minutes. Only two ingredients - milk chocolate and milk. Maida Heatter says in the introduction that she made the recipe up and it is as good as ones made with heavy cream and eggs. She's right. It is very creamy and so good. You will need your ice cream maker for this. For years, I've been using a 1 quart Krups ice cream maker and I love it.

1 lb. milk chocolate (I used Hershey's)
3 cups milk

Cut the chocolate into small pieces and put it in a double boiler over barely simmering water. Add 1/2 cup of the milk and reserve the remaining 2 1/2 cups. Stir until the chocolate has melted.

Gradually add the milk, whisking until it is smooth.

On medium heat, continue to cook the mixture, scraping and stirring frequently. Cook for 30 minutes. Remove from the heat and stir occasionally until the mixture has cooled.

Place in a covered container in the refrigerator several hours or overnight.

After bringing it out of the refrigerator, whisk it to remove the heavy layer on top. Transfer to your ice cream maker and follow the manufacturer's instructions.