Brookies Mardi 31 mai 2011 2 31 /05 /Mai /2011 07:00 Encore une recette US qui commence à faire fureur sur les blogs et à laquelle je n'ai pas résistée...voyez plutôt ici et là. Les brookies, qu'est-ce que c'est ? Pour le brownie, vous pouvez utiliser les fruits secs de votre choix...j'ai utilisé les noix de Pécan bio de mon partenaire Régal&Sens (ainsi que leurs pépites de chocolat bio pour la pâte à cookie). J'ai utilisé du beurre aux cristaux de sel de Guérande car je trouve qu'il se marie merveilleusement bien avec les gâteaux au chocolat et les cookies...ces petits cristaux qui viennent croquer sous la dent, c'est trop yummy ! J'ai donc repris la recette de Guillemette, un pur délice ! Ingrédients *Pâte à brownie 125g de chocolat noir 2 oeufs 125g de sucre semoule 75g de beurre aux cristaux de sel de Guérande 75g de farine (T65) 50g de noix de Pécan grossièrement concassées *Pâte à cookie 165g de farine (T65) 1cc rase de levure chimique 135g de sucre roux 1 oeuf 100g de pépites de chocolat Préparation
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. Heaven help me. Now here’s how I like my cookies. 1.
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Heaven help me. Mama mia. 1. 2. 3.
Heath Bar Cookies Recipe Method Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't. 1 Sift together the flour, salt, and baking soda. 2 Beat together the butter and sugar. 3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. 4 Preheat oven to 350°F. 5 Bake for 10-12 minutes, until the edges are just starting to brown. Makes about 6 dozen cookies.
Cookies américains de Pierre Hermé | Papilles et Pupilles Cookies américain de Pierre Hermé © Brent Hofacker shutterstock On ne présente plus Pierre Hermé, chef pâtissier génial. Voici sa recette de cookies, qu’on ne se lasse pas de grignoter. Pour une quinzaine de cookies : 110 g de beurre ramolli175 g de pépites de chocolat noir110 g de sucre brun100 g de sucre en poudre1 oeuf1/2 cuillère à café de vanille liquide225 g de farine1/2 cuillers à café de levure chimique1 pincée de sel Ramollir le beurre. Préchauffer le four à 170°C. Battre le beurre avec les sucres jusqu’à obtention d’une pâte mousseuse. Tamiser la farine avec levure et sel. Mettre des petits tas de pâte sur une plaque à pâtisserie sulfurisée, de manière bien espacés. Enfourner 8 à 10 minutes. Sortir du four, poser sur une grille et servir tiède ou froid. Source : Pierre Hermé – Le Larousse des Desserts de Pierre Hermé
Design Crush » Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Vanilla Buttermilk Pound Cake with Lemon Glaze Good Morning Fall! If you're from the DMV area, it sure as heck doesn't feel like fall but I cannot wait for it to really start. There's a fine line between fall and winter that makes my heart skip a beat. This morning started out with a cute omen. This entry is a kiss farewell to summer with Vanilla Buttermilk Pound Cake by Cooking Light. The glaze is a home classic we use for pastries called cavacas. Note: the key to a good pound cake is having your ingredients at room temperature. Cake 13.5 ounces all-purpose flour (about 3 cups) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 3/4 cup butter, softened 1 teaspoon vanilla extract 3 large eggs 1 1/3 cups low-fat buttermilk Cooking spray Glaze 2 cups sifted confectioners sugar 3 tablespoons lemon juice... or 4... or 5.... Preheat oven to 350°. For the cake... Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy.
Blueberry Crumb Bars Recipe I adore blueberries…fresh out of a bowl, in my cereal and especially baked into yummy desserts…throw in some lemon and I am one happy girl. Although I love some blueberry goodness, I refuse to pay the crazy high prices I have been seeing at the market. I improvised a bit and used frozen berries in this recipe and they worked just beautifully. I was actually pleasantly surprised to see blueberries on sale today at Whole Foods and picked up two pints. I came across these Blueberry Crumble Bars on allrecipes and knew they would be amazing. Looking for more blueberry deliciousness? Ingredients 1 cup white granulated sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup unsalted butter 1 egg 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt zest of two lemons 4 cups fresh or frozen blueberries 1/2 cup white sugar 3 teaspoons cornstarch Method 1.Preheat the oven to 375 degrees F (190 degrees C). If you enjoyed this recipe, you may like...
Homemade Girl Scout Cookies: Samoas Samoas, also known as Caramel de-Lites, have always been my favorite girl scout cookie (although I do enjoy Do-Si-Dos, Tagalongs and Thin Mints). I’m not sure how they rank in the overall scheme of GS cookie popularity, but I will go so far as to say that I have never met someone who didn’t care for them at all – even people who say that they usually don’t like coconut. I think that the cookie is just a good and rather unique combination of flavors. The Girl Scout bakeries describe Samoas as vanilla cookies dipped in caramel, topped with coconut and drizzled with chocolate. For the topping, I debated between using a from-scratch recipe like Chockylit‘s or a semi-homemade recipe like Debbie‘s. There are two ways to get the shape for these cookies. And since you’re all probably wondering, these cookies were absolutely fabulous. Homemade Samoas (a.k.a. Preheat oven to 350F. Preheat oven to 300. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
Salisbury Steak with Caramelized Onion Gravy From the kitchen of One Perfect Bite...Salisbury Steak is one of the retro foods that has made a comeback in American kitchens. It was named for James Salisbury, a 19th-century physician, who prescribed it for battlefield patients who, in addition to their wounds, were suffering from digestive problems. His diet recommended serving chopped beef patties three times a day, and the oval-shaped patties, informally dubbed the poor man's steak, came to bear his name. In its purest form, the steak consists only of seasoned beef. However, frugal depression housewives and those cooking in the meat-rationed kitchens of WWII began to add extenders to the chopped beef in order to feed more people. I am no stranger to Salisbury Steak. Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite Directions:1) To make gravy: Heat butter in a large sauté pan.