Posted on March 16, 2023 by cookwithkathy

Ingredients

2 cups all-purpose flour
1 cup salted butter
2 large egg yolks
2-3 Tbsp ice water
Filling
1/2 cup salted butter
4 oz unsweetened baking chocolate
2 large eggs
1 cup dark brown sugar, packed
1/2 cup corn syrup
2 tsp pure vanilla extract
1-1/2 cups pecans, chopped
Topping
24 pecan halves
1/2 cup heavy cream
1/4 cup white sugar
1 tsp pure vanilla extract
Method
- Prepare pastry. In medium bowl combine flour and butter with pastry cutter until dough resembles coarse meal. Add egg yolks and water, then mix with a fork just until dough can be shaped into a ball.
- Gather dough into a ball. Wrap tightly in plastic wrap or a plastic bag. Refrigerate until firm—about 1 hour.
- Pepare filling. In a 2-quart saucepan combine butter and chocolate, stirring constantly over low heat. Transfer to medium bowl and let cool for 5 minutes.
- With an electric mixer on medium speed, beat eggs into chocolate mixture. Add sugar, corn syrup and vanilla, and blend on low speed until smooth. Fold in pecans.
- Preheat oven to 350° F.
- Assemble tartlets. On lightly floured counter or board, use a lightly floured rolling pin to roll out dough to 1/8-inch thickness. Using a 2-1/2-inch fluted tartlet pan as a guide, cut dough 1/4 inch around entire edge. Repeat with remaining dough. Lay dough rounds in tartlet pans and press in firmly.
- Fill pans two-thirds full of chocolate pecan filling. Place on baking sheet to catch any drips. Bake for 30-35 minutes, or until filling is set and does not look wet.
- While still warm, place one pecan half in center of each tartlet.
- Chill mixing bowl and beaters in freezer.
- Prepare topping. In a medium bowl with electric mixer set on high, beat cream, sugar and vanilla until stiff peaks form. Do not overbeat. Transfer the whipped topping to a pastry bag fitted with a medium star tip, and pipe decorative topping onto each tartlet.
Makes 24 (2-1/2-inch) tartlets.
Source: Mrs. Fields Cookie Book
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Posted on March 9, 2023 by cookwithkathy

Ingredients

4 oz unsweetened chocolate
1 cup butter
4 eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
Chocolate-Marshmallow Frosting
4 oz unsweetened chocolate
1 cup butter
2 eggs
1 tablespoon vanilla extract
3-3/4 cups powdered sugar
4 cups miniature marshmallows
Method
- Preheat oven to 350°F (175°C). Grease a 13″ x 9″ baking pan.
- In a large saucepan, combine chocolate and butter. Heat over low heat until melted and smooth, stirring occasionally.
- Remove from heat. Beat in eggs, granulated sugar, vanilla and salt until thoroughly blended.
- Stir in flour, blending well. Spread evenly in bottom of greased baking pan. Bake 25 to 30 minutes. Brownies should be moist. Do not overbake. Cool in pan.
- Make the frosting. In a medium saucepan, combine chocolate and butter. Heat over low heat until melted and smooth, stirring occasionally.
- Remove from heat. Add eggs, vanilla and powdered sugar, beating until smooth. Stir in marshmallows.
- While frosting is slightly warm, spread brownies with Chocolate-Marshmallow Frosting. Refrigerate several hours or overnight. Cut chilled cookies into bars. Store in refrigerator.
Makes 40 (1-3/4″ x 1-1/2″) brownies.
Source: Cookies
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Posted on February 23, 2023 by cookwithkathy

Ingredients

2 cups regular flour
9 tbsp cocoa powder
1 cup butter
1-1/4 cups fine sugar
2 eggs, beaten
1 cup buttermilk
Frosting
1 cup butter
grated rind of 1 orange
1/2 cup confectioner’s sugar, sieved
juice of 1/2 an orange
To Decorate
Fresh orange segments or slices
Method
- Preheat oven to 350°F.
- Grease and line two 8 inch cake pans.
- Sieve together the cocoa and the flour.
- Cream the butter and sugar together until light and fluffy; gradually add the beaten eggs. Stir the buttermilk into the mixture, and then fold in the cocoa and flour.
- Turn the mixture into the prepared pans. Bake for 40 minutes.
- Remove the cakes from the oven; turn out of the pans and allow to cool on a wire rack.
- When the cakes are cold, split each cake into two layers.
- Make the frosting. Cream the butter with the orange rind until soft; beat in the confectioner’s sugar, alternately with the orange juice.
- Sandwich the cakes together with some of the butter frosting and spread the remaining frosting on the top and the sides of the cake. “Rough” with a fork and decorate with the orange slices or segments.
Makes 1 cake.
Source: Chocolate Cooking
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Posted on February 9, 2023 by cookwithkathy

Ingredients

3-1/2 oz plain flour
1 tbsp cocoa powder
1 oz plain chocolate, grated
1 oz white chocolate, grated
3 eggs
1/2 cup caster sugar
Filling
3 oz unsalted butter or margarine, softened
l-1/2cups icing sugar
1 tbsp cocoa powder
1/2 tsp vanilla essence
3 tbsp chopped walnuts
plain and white chocolate curls, to decorate (optional)
Method
- Preheat the oven to 200°C/400°F. Grease a 12 x 8-inch Swiss roll tin and line with non-stick baking paper.
- Sift half the flour with the cocoa into a bowl. Stir in the grated plain chocolate.
- Sift the remaining flour into another bowl. Stir in the grated white chocolate.
- Whisk the eggs and sugar in a heatproof bowl set over a saucepan of hot water until the mixture holds its shape when the whisk is lifted.
- Remove the bowl from the heat and tip half the mixture into a separate bowl. Fold the white chocolate mixture into one portion, then fold the plain chocolate mixture into the other. Stir 1 tbsp boiling water into each half to soften the mixtures.
- Place alternate spoonful of the mixture in the prepared tin and swirl lightly together for a marbled effect. Bake for about 12-15 minutes, or until firm. Turn out on to a sheet of non-stick baking paper.
- Trim the edges to neaten and cover with a damp, clean dish towel. Cool.
- Make the filling. Beat the butter or margarine, icing sugar, cocoa powder and vanilla essence together in a bowl until smooth, then mix in the walnuts.
- Uncover the sponge, lift off the baking paper and spread the surface with the buttercream. Roll up carefully from a long side and place on a serving plate. Decorate with plain and white chocolate curls, if wished.
Makes 6 to 8 servings.
Source: The Ultimate Dessert Cookbook
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Posted on January 26, 2023 by cookwithkathy

Ingredients

16 wonton wrappers
40 g butter, melted
16 small squares (120 g) dark chocolate
1 teaspoon ground cinnamon
2 tablespoons caster (superfine) sugar
Method
- Preheat oven to 180°C (350°F).
- Brush the edges of the wonton wrappers with a little butter and place a chocolate square on one half of each wrapper. Fold over the wrappers to enclose and press to seal. Place on a baking tray lined with non-stick baking paper.
- Brush wontons with butter and sprinkle with combined cinnamon and sugar. Bake for 8 minutes or until golden. Serve warm.
Makes 4 servings.
Source: Donna Hay
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