Category Archives: Recipes

Ultimate Cookie Dough

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People are always asking me what my secret is and why everything I make always turns out so well. (Thank you, I so appreciate all your support)

But the real secret is in my ingredients. I NEVER SCRIMP. Nope, the butter is my baked goods is always butter. The cream is always fresh and the vanilla is REAL. I’m not going to share ALL my recipes with you but this is a cookie dough that is good on it’s own and can be used as the base for all kinds of cookies. The picture is of Black and Whites. I like them plain although they can be frosted with half chocolate, half vanilla frosting.

ULTIMATE COOKIE DOUGH

This is a basic dough that can be added to or changed up to make chocolate, caramel-pecan or black and whites. Add nuts, sprinkle with sugar crystals or glaze. Really, you can’t go wrong with it!

2 cups flour

½ tsp baking powder

½ tsp salt

¾ cup unsalted butter, at room temperature

1 cup sugar

1 large egg

½ tsp vanilla (adjust to individual taste)

 Mix together dry ingredients

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy (3 minutes with a standing mixer, 6 with a hand mixer.

Beat in egg and vanilla

Add flour mixture in at low speed, a third at a time.

Take dough out of bowl and form (10 – 12 inches) it into a log on a sheet of plastic wrap.

Chill until firm or at least for a couple of hours.

To Bake

Heat oven at 375 degrees

Take cooled log and slice ¼ inch slices until you have enough to fill two baking sheets. Place on ungreased cooking sheet about an inch apart. Cook for about seven minutes with a sheet on each oven rack. Switch baking sheets and bake another 5-7 minutes until edges are golden. Cool for a couple of minutes and then transfer to cooling racks to cool completely. Continue until all dough is used.

coarse sugar.  These cookies can be kept for up to a week in an airtight container between layers of wax paper. They never seem to last that long for me but perhaps your house will be different.

Also, you can save part of the dough for up to five days chilled in the fridge or wrapped in plastic for up to a month in

Garnish with melted chocolate drizzling back and forth across the cookies or sprinkles of your freezer.

ULTIMATE CHOCOLATE COOKIE

Basic butter dough recipe but add in ½ cup dutch or best quality cocoa powder and ½ tsp baking soda to dry ingredients.

10 ½ oz bittersweet chocolate melted

Follow the instructions for the originals.

BLACK AND WHITES

Put one log of plain and one log of chocolate together and cut into circles. Bake.




Chocolate Marble Cake

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The cake on the cover of Chocolate Worth Dying For is a stock photo but the following recipe is how I think it would taste and the pictures are of this cake. It’s delicious and really not that hard to make.



 

4 oz (113 gr) dark chocolate melted – allow it to cool so it’s no longer warm to the touch but still fluid

1 cup (250 ml) sour cream with ¼ cup separated.
6 egg yolks at room temperature
2 tsp. vanilla
2 sticks (1 cup or 250 ml) butter at room temperature

3 cups (750 ml) cake flour sifted into cup and leveled off
1 ½ (375 ml) superfine sugar
1 tsp. baking powder
¾ tsp baking soda
½ tsp. salt

Heat oven to 350 degrees.
• In a medium bowl whisk egg yolks, ¼ cup sour cream and vanilla until combined.
• With flat beater of stand beater mix the flour, sugar, baking powder, baking soda and salt on low speed.
• Add butter and remaining sour cream beating on low speed until ingredients are moistened. Beat at medium for 1-2 minutes scraping down the sides of the bowl.
• On medium low-speed add the egg mixture a little at a time beating until ingredients are mixed together.

• Remove 1/3rd of the batter (1 ½ cup (375ml) and mix in the melted chocolate until evenly mixed.
• Put 1/3rd of batter in 10” pan that has been sprayed with pan.
• Top with half of chocolate mixture spreading evenly
• Put other 1/3rd of batter on top
• Top with remaining half of chocolate mixture spreading evenly.

• Use teaspoon to marbleize batter. Dip the teaspoon in without touching the bottom or sides and lift up and over in a roll like waves.
• Smooth the surface

Bake at 350 degrees until toothpick comes out clean.

Let cool and then remove from pan

TO GLAZE

4 oz (113 grams) dark chocolate
1/3 cup heavy whipping cream
1 Tbsp cognac of raspberry vodka

Melt chocolate and slowly whisk in heavy whipping cream. Add another Tbsp if it seems to thick or you might want to add in a Tbsp of cognac or raspberry vodka. Pour over cake.

Serve with strawberries and whipped cream if desired.