I believe I pro…

I believe I promised a recipe for Killer Chocolate Cookies. That was some time ago. Finding time to blog can be difficult, what with the grandchildren running around, the dog needing attention, the husband needing attention, the holidays, and so forth. This recipe is worth waiting for if you are a chocolate lover!

DARK CHOCOLATE CRACKLES

 

2 ½ cups Kari’s Pastry Flour

1 tsp. baking soda

¼ tsp. table salt

½ lb. unsalted butter, room temperature

2 cups firmly packed brown sugar

1 cup unsweetened cocoa powder

2 tsp finely grated orange zest

1 tsp vanilla extract

3 large eggs

½ lb bittersweet chocolate, melted and cooled until barely warm

¾ cup chopped chocolate (white, bittersweet, or semisweet)

⅓ cup granulated sugar, more as needed.

 

Preheat oven to 350 F. Line 3 large baking sheets with parchment paper.

In a medium bowl,whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add eggs one at a time, beating briefly between additions. Add melted chocolate and mix until blended. Add the flour mixture and mix on low speed until blended. Add the chopped chocolate and mix until blended.

Shape the dough into 1¼ inch balls with a small ice cream scoop or two spoons. (The balls of dough may be frozen for a month. Thaw overnight in the refrigerator before baking.)

Pour granulated sugar in a shallow bowl. Dip the top of each ball in the sugar and place, sugar side up, on the baking sheets. Bake one sheet at a time until the cookies are puffed and cracked on top. Let the cookies cool 5 minutes on the sheets before transferring to a rack.

Yields about 5 dozen cookies.  

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Published in: on November 29, 2011 at 12:59 am  Leave a Comment  

Well, I managed…

Well, I managed to post a new recipe with no introduction!  I wanted to let you know that all the recipes I have tried so far using Kari’s pastry flour from West Meadow Farm Bakery have been successful. My standard for judging their tastiness has been to serve them to a group of my friends who never eat gluten free baked goods. So far they have all been wildly popular.

Stay tuned for a killer chocolate cookie recipe!

Published in: on November 19, 2011 at 3:05 am  Leave a Comment  

GERMAN CHOCOLAT…

GERMAN CHOCOLATE MACAROONS

 

1 pkg sweetened, shredded coconut

1 cup finely chopped pecans

1 can sweetened condensed milk

3 egg whites

¼ cup Kari’s pastry flour

¼ cup sugar

4 T unsalted butter, melted

1 t vanilla extract

pinch of salt

 

Topping:

4 oz German chocolate

1 T shortening

 

Mince 1 ½ cups coconut in a food processor. Transfer minced coconut to a large bowl. Add remaining coconut and pecans, then toss to combine. Whisk together 1/3 cup sweetened condensed milk, egg whites, flour, sugar, butter, vanilla, and salt in a bowl with a pour spout.

Gently mix egg white mixture into coconut and pecans until combined. Chill dough for at least 1 hour, or up to 24 hours.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop dough onto perpared baking sheets with a #60 scoop (about 2 tsp.) spacing 1 inch apart.

Bake until brown on base and golden on tops and edges, 16-18 minutes.

Cool on baking sheets for 5 minutes; transfer to a cooling rack.

 

Topping:

Cook remaining sweetened condensed milk in top of double boiler until slightly thickened, about 45 minutes; keep warm.

Melt chocolate with shortening stirring until smooth. Top each macaroon with 1 tsp chocolate; let stand. When chocolate has set, drizzle thickened condensed milk over tops of cookies.

 

This recipe is from Cuisine Holiday Cookies 2011.

 

Published in: on November 19, 2011 at 2:58 am  Leave a Comment  

Molasses Spice Cookies

Molasses Spice Cookies

Another recipe that works well with Kari’s Flour. Replace flour in recipe one-for-one. Recipe from Cuisine Holiday Cookies, 2011, Page 22.

Published in: on November 2, 2011 at 1:03 am  Leave a Comment