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    A FULL LIST OF THE RECIPES ON THIS SITE

    A collection of our recipes, either original here or from one of our twenty-seven cookbooks

    Drop by, drop a comment, how you made it, how you'd change it, what you'd do

    And check out our podcast, one of the top five "new and notable" on iTunes

    Entries in chocolate (5)

    Thursday
    Oct122017

    Chocolate And Peanuts Sheet Cake

    Mercy. This thing is rich. Crazy. It's also irresistible. Which might explain why there was so much talk on the podcast about the size of Mark's butt.

    If you haven't listened in--trigger warning: butts--check it out in the media player on the main recipe page on this site.

    This is an exclusive recipe, in celebration of our new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. Which you can get here. Because you need more cake and pie. By which we mean, lots and lots more cake and pie.

    In the meantime, here's the exclusive recipe. Use it wisely.

    Chocolate And Peanuts Sheet Cake

    Serves a lot. We got 48 squares out of ours.

    • Cooking Spray
    • 4 sticks (1 pound) cool unsalted butter, cut into chunks
    • 1 1/2 cups packed dark brown sugar
    • 3 3/4 cups all-purpose flour
    • 24 ounces (1 pound 8 ounces--or two 12-ounce bags) semisweet chocolate chips
    • 1 cup light corn syrup
    • 1 tablespoon vanilla extract
    • 4 – 5 cups salted roasted peanuts

    1. Position the rack in the center of the oven. Heat the oven to 350F. Generously spray the inside of a 13 x 18-inch baking sheet with nonstick spray.

    2. Using an electric mixer at medium speed, beat 3 sticks (24 tablespoons) of the butter and the brown sugar in a large bowl until creamy and fluffy, 4 – 5 minutes.

    3. Stop the mixer, add the flour, and beat at low speed just until a crumbly dough forms. (You should probably turn off the mixer and scrape down the inside of the bowl at least once.)

    4. Dot this dough all over the prepared sheet pan. Then use your cleaned and dried fingers to press it into an even crust across the pan. There must be no cracks or gaps in the crust.

    5. Bake until very lightly browned at the edges, about 15 minutes. Transfer to a wire rack while you make the chocolate topping.

    6. Melt the remaining 1 stick (8 tablespoons) of butter, the chocolate, and the corn syrup in a large saucepan set over low heat, stirring quite often, until smooth. Stir in the vanilla.

    7. Pour this chocolate mixture evenly over the prepared crust, spreading it gently to the sides of the pan. Top with an even layer of the peanuts. Gently ress them down a bit to stick into the chocolate.

    8. Bake until the topping is bubbling and set, about 15 minutes. Transfer to a wire rack and cool for at least 2 hours before cutting into squares.

    Friday
    Jul152016

    Chocolate Peanut Butter Sorbet

    Photo copyright Eric Medsker. From À LA MODE (St Martins, 2016)If you listened to our podcast, you heard our fandango answering the way too pressing question, what the heck is a sorbet these days? Given that pastry chefs now make buttermilk and goat cheese sorbet, it's a complicated issue (for culinary mavens, maybe not for, um, 99.9999999999% of the population).

    So here's ours this week: chocolate peanut butter. Intense! As we said, maybe not for the third-grade set. If you'd like to hear the podcast--yes, please--click the media player at the top of the main recipe page and find this one on the pull-down list at the top center. Or go here to hear it on iTunes. Or click the link at the bottom of this entry to open a player in your browser. So many options.

    This recipe is from our book À LA MODE, one hundred and twenty desserts in sixty pairings, a great success on QVC back in May. Hey, it's summer. You need to go for pairings! To find out more about the book, click this link for its amazon page.

    CHOCOLATE PEANUT BUTTER SORBET

    From À LA MODE (St Martins, 2016)

    Makes about 1 quart

    • 2 1/4 cups water
    • 3/4 cup granulated white sugar
    • 9 tablespoons (1/2 cup plus 1 tablespoon) unsweetened cocoa powder
    • 4 1/2 ounces dark chocolate, preferably 70 to 80% cocoa solids, chopped
    • 1/3 cup smooth natural-style peanut butter

    1. Whisk the water, sugar, and cocoa powder in a large saucepan set over medium heat until the cocoa dissolves. Continue cooking, whisking quite often, until the mixture comes to a simmer. Reduce the heat to low and simmer slowly, whisking almost constantly, for 4 minutes or until quite thickened.

    2. Remove the pan from the heat, add the chopped chocolate, and whisk until smooth. Pour and scrape the contents of the pan into a large blender. Add the peanut butter, cover, remove the center knob, place a clean kitchen towel over the opening, and blend until smooth. Return the knob to the lid and refrigerate the mixture in the canister for at least 4 hours or up to several days.

    3. Prepare an ice cream machine. Blend the contents of the canister one more time. Freeze in the machine according to the manufacturer's instructions, until creamy and smooth, until the sorbet will hold its shape on a spoon.

     

    Chocolate Peanut Butter Sorbet

    Thursday
    Nov122015

    Chocolate Chip Meringue Cookies

    If you caught this week's podcast, you know these cookies are worth the effort, even for very impatient people like, ahem, one of us. (He's typing this right now.) Try 'em. You won't regret it!

    To hear the podcast in the iTunes sites, click here.

    To hear it in your browser, either click here or find this podcast in the drop-down list ("more episodes") in the center menu of the media player on the main recipe page of this site.

    Or go to the bottom of this page to find a link to it that will open in your own browser.

    Chocolate Chip Meringue Cookies

    Makes about 4 dozen small meringues

    These small meringues are made with mini chocolate chips, found in the baking aisle of most supermarkets. You can also chop regular chocolate chips to about half their size for similar results. To get the best height from your egg whites, 1) make sure they’re fresh and at room temperature, 2) be scrupulous about not getting one spot of yolk in the whites, and 3) make sure the bowl is thoroughly dry and at room temperature. To freeze the yolks for a later use, whisk them lightly with a pinch of salt to prevent coagulation while frozen.

    • 4 large egg whites, at room temperature
    • 1/4 teaspoon salt
    • 1/4 teaspoon cream of tartar
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 2 cups mini chocolate chips

    1. Position the racks in the top and bottom third of the oven. Preheat the oven to 200°F. Line two large baking sheets with parchment paper or silicon baking mats.

    2. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy; then add the cream of tartar, increase the mixer’s speed to high, and beat until soft peaks form. Beat in the sugar in 1 tablespoon increments, pouring it slowly in as the beaters whir. Stop the beaters to scrape down the inside of the bowl occasionally. Add the vanilla and continue beating for about 6 minutes, or until you can feel no grains of sugar when you rub a small amount between your fingers. Stir in the mini chocolate chips with a wooden spoon or a rubber spatula.

    3. Drop by tablespoonfuls onto the prepared baking sheets, spacing the meringues about 1 inch apart. Bake for 2 to 2 1/2 hours. When done, the meringues should be quite dry and firm to the touch—in fact, you should be able to lift one easily off the sheet. Let them cool completely on the sheets before removing them.

     

    Chocolate Chip Meringue Cookies

    Thursday
    Oct292015

    Chocolate Crinkle Cookies

    If you've listened to this episode of our podcast, you know Mark is in love with these cookies, despite the work. He described them as "cracked, hardened lava if it were made out of chocooate and rolled in confectioners' sugar." Or something like that. In fact, they're chewy, fudgy, old-fashioned treats.

    The recipe comes from THE ULTIMATE CHOCOLATE COOKIE BOOK. Want a copy of the book, a whole book just about chocolate cookies? Then click here to buy it at amazon. Or here to order it at Barnes and Noble. Or find it at other sites and stores.

    Chocolate Crinkles

    Makes about 6 dozen cookies

    • 2 cups all-purpose flour
    • 2 cups confectioners’ sugar
    • 1/2 cup cocoa powder, preferably Dutch-processed cocoa powder, sifted
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 4 ounces unsweetened chocolate, chopped
    • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
    • 1 1/2 cups packed light brown sugar
    • 1/3 cup light corn syrup
    • 2 teaspoons vanilla extract
    • 4 large egg whites, at room temperature

    1. Spread a sheet of wax paper on your work surface. Sift all the flour, 1 1/2 cups confectioners’ sugar, the cocoa powder, baking powder, and salt together, using a flour-sifter or a fine-mesh sieve, allowing the sifted mixture to fall onto the wax paper. Repeat (ugh!), making sure the cocoa powder is evenly distributed through the mixture. Set aside.

    2. Place the chocolate and butter in the top of a double boiler or in a medium bowl that fits securely over a medium saucepan. Bring about one inch of water to a boil in the bottom of the double boiler or in the saucepan; place the top of the double boiler or the bowl over the simmering water, reduce the heat but maintain the bubble, and stir until half the chocolate has melted. Remove the top of the double boiler or the bowl from over the water—be careful of any escaping steam—and continue stirring off the heat until smooth. Transfer to the bowl for a standing mixer or to a large, clean bowl if you’re using a hand-held mixer. Cool for 5 minutes.

    3. Beat the brown sugar into the chocolate mixture, using an electric mixer at medium speed, until light and silky, about 1 minute. Beat in the corn syrup and vanilla. Scrape down the sides of the bowl, then beat in the egg whites all at once, until smooth, a little less than 1 minute.

    4. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until any trace of dry flour has disappeared. Cover the bowl with a clean kitchen towel and set in the refrigerator until the mixture becomes firm, at least 1 hour but no more than 8 hours.

    5. Arrange the rack in the center of the oven; heat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat. Place the remaining 1/2 cup confectioners’ sugar in a small bowl.

    6. Roll a small piece of the dough into a ball, about the size of a large olive. Roll that ball in the confectioners’ sugar, then place it on the prepared baking sheet. Continue making sugared balls, spacing them about 1 1/2 inches apart, until the baking sheet is full. It may be easier to make all the balls first, then roll them all in the confectioners’ sugar—that way, you are less likely to transfer confectioners’ sugar back into the chocolate dough. Return any unused dough to the refrigerator.

    7. Bake about 16 minutes, or until the cookies have spread and cracked at the edges and are somewhat firm to the touch. Cool for 5 minutes on the baking sheet, then carefully transfer them to a wire rack using a metal spatula (they are still a little fragile because they’re so fudgy). Let the baking sheet cool for 5 minutes before baking further batches; if using parchment paper, replace it with a new sheet if the old is greasy, crinkled, browned, or torn. Let the baked cookies cool completely on the wire rack.

    8. Once cooled, they'll stay fresh in a sealed plastic bag or a tightly sealed container for up to 3 days. But you should taste them out of the freezer. Like candy bars! 

    Chocolate Crinkle Cookies

    Tuesday
    Sep152015

    Devil's Food Sheet Cake with Chocolate Butter Frosting

    If you listened to our podcast, you know the Texan among us loves his sheet cakes. They serve crowds; they're made in 11 x 17-inch rimmed baking sheets. They also offer the perfect frosting-to-cake ratio.

    Listened yet? No? The podcast is here in iTunes. Or you can listen to it in your browser here. Or you can follow the link at the bottom of this page to the podcast on our platform.

    This cake's pretty easy: a cocoa-laced batter that's baked it in no time (sheets cakes are thin!) and paired with a rich frosting, a butter frosting. (We'll never call it a buttercream again. Promise!)

    This recipe comes from our 900-recipe tome, THE ULTIMATE COOK BOOK, which you can see more about by clicking that link right back there embedded in the title of the book. And if you want one of those fancy off-set spatulas Bruce went on and on (and on and on) about during the podcast, check out this link.

    Okay, let's get baking!

    Devil's Food Sheet Cake

    • 2/3 cup sifted unsweetened cocoa powder
    • 1 cup boiling water
    • 2 cups plus 2 tablespoons cake flour plus additional for dusting the pan
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 3/4 cups sugar
    • 12 tablespoons (1 1/2 sticks) cool unsalted butter, cut into chunks, plus additional for greasing the pan
    • 3 large eggs, at room temperature
    • 1/2 cup regular or low-fat sour cream (do not use fat-free)
    • 2 teaspoons vanilla extract

    1. Place the cocoa powder in a small bowl, whisk in the boiling water until smooth, and cool for 10 to 15 minutes.

    2. Position the rack in the center of the oven; heat the oven to 350°F. Lightly butter an 11 x 17-inch baking pan; dust it with flour, making sure it’s evenly coated before shaking out the excess.

    3. Whisk the flour, baking soda, and salt in a medium bowl; set aside.

    4. Using an electric mixer at medium speed, beat the sugar and butter in a large bowl until smooth, creamy, and velvety, about 5 minutes.

    5. Beat in the eggs one at a time, scraping down the bowl after each addition and making sure each has been thoroughly incorporated before adding the next. Beat in the sour cream, vanilla, and cocoa mixture until smooth.

    6. Turn off, scrape down, and remove the beaters. Fold in the flour mixture with a rubber spatula until moistened, no dry pockets or patches visible throughout the batter. Pour and scrape the thick batter into the prepared pan, spreading it gently out to all the corners and edges. Rap the pan against the counter a couple of times to knock out any air pockets and even out the batter.

    7. Bake until a toothpick or cake tested inserted into the center of the cake comes out clean, 15 to 20 minutes. Set on a wire rack until room temperature, 1 1/2 to 2 hours, before frosting (see below). (To store the cake, do not frost it. Once cooled to room temperature, seal it in plastic wrap and refrigerate for up to 3 days; allow it to set out at room temperature for 20 minutes before frosting.)

    Chocolate Butter Frosting

    • 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
    • 6 ounces chopped bittersweet or semisweet chocolate or semisweet chocolate chips, melted and cooled
    • 1 1/2 tablespoons heavy cream
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 3 to 4 cups confectioners’ sugar

    1. Beat the butter, melted chocolate, cream, vanilla, and salt in a large bowl with an electric mixer at medium speed until soft and creamy, about 2 minutes.

    2. Add 1/2 confectioners’ sugar and beat at low speed, adding less and less confectioners' sugar with each addition, until the mixture is a soft, spreadable, and smooth frosting. Spread evenly over the top of the cake with an off-set or rubber spatula.

    Devil's Food Sheet Cake