tsabinipongi

findvegan:

Almond butter chocolate balls

i want one! :(

recipleaseee:

Peanut Butter Shortbread with Salted Chocolate
                                             adapted from a recipe on Food.com

• 3/4 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup brown sugar, packed
• 1/4 teaspoon vanilla extract
• 2 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 4 ounces good quality chocolate- milk, semi-sweet, or bittersweet
• 4 tablespoons unsalted butter, plus additional butter if needed to thin chocolate
• Fleur de Sel, for sprinkling
1.  Beat together the butter and peanut butter with mixer at medium speed until smooth.  Gradually add sugar, beating well.  Stir in the vanilla.
2.  Combine the flour and salt.  Gradually add to the butter mixture, beating at low speed until blended.
3.  Divide the dough in half and place each half onto a piece of plastic wrap.  Roll into two logs, wrap in the plastic and refrigerate until firm.
4.  Preheat the oven to 275˚F.  Line two baking sheets with parchment paper.  Remove the cookie dough from the refrigerator and slice the logs 3/8-inch thick.  Place each slice onto cookie sheet leaving a 1-inch space between each cookie.  Place one baking sheet in the middle of the oven and the other baking sheet on the rack directly below.  Bake the cookies for 40 minutes or until the cookies are nicely browned, switching the baking sheets after 20 minutes.  Remove the cookies from the oven and transfer the cookies to a cooling rack.
5.  When the cookies have cooled, melt the chocolate in a bowl over simmering water, making sure the bowl does not touch the water.  Add butter until the chocolate is a good consistency for dipping.  Dip half of each cookie into the melted chocolate and place on a parchment-lined sheet.  Sprinkle chocolate immediately with a few grains of Fleur de Sel. 

recipleaseee:

Bittersweet Chocolate Brownies Recipe
7oz / 200g / 1¾ sticks unsalted butter, cut into cubes
7oz / 200g dark chocolate (minimum 70%), broken into pieces
2 tablespoons espresso or strong black coffee
4 eggs, yolks separated
¾ cup rapadura sugar
¼ cup wholewheat pastry flour or zentrofan fine wheat flour or all-purpose
½ teaspoon fine ground sea salt
¼ cup hazelnuts

For the icing:
¼ cup rapadura sugar
1 tablespoon cream
1oz / 60g dark chocolate, broken into pieces
¼ cup unsalted butter

Preheat oven to 350F / 180C. Grease a 9 inch (20cm) square cake pan and line with parchment paper. (I used 2 x loaf pans because for some reason I do not own a square cake pan, yet I have two loaf tins. Go figure…)

Melt the butter, chocolate and coffee in a bowl set over a saucepan of simmering water, stirring occasionally. Whisk in half the sugar, a tablespoon at a time, until thick and glossy.

Whisk the egg yolks with the remaining sugar in a large bowl for several minutes , until pale and doubled in volume. Fold the chocolate and butter into the yolk and sugar mixture. Sift over the flour and salt and gently fold into the mixture.

Beat the egg whites until fluffy and forming stiff peaks. Gently fold into the mixture. Pour the mixture into the prepared pan. Give it a light tap on the counter-top a couple of times to bring up any large bubbles. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and let cool in the pan for 5 minutes before turning out onto a cooling rack.

Meanwhile, spread the hazelnuts in a small baking pan and bake at 350F / 180C for 10-12 minutes or until golden. Leave to cool, brush of the skins and coarsely chop.

To make the icing, melt the sugar and cream in a bowl set over a saucepan of simmering water, stirring until completely smooth. Add the chocolate and butter and continue to heat, whisking until smooth and glossy.

Trickle the icing over the brownies so that it runs down the sides as well. Scatter with nuts and leave to set for an hour or so before cutting into pieces.

Makes 16 small brownies.

recipleaseee:

Mexican Hot Chocolate (Abuelita) Bundt

1/2 cup (1 stick) butter, cut up
1/2 cup vegetable oil
1 1/2 discs of Abuelita, chopped (Mexican hot chocolate disc, each disc is 90 g/3.15 oz) You can also use Ibarra discs)
1 cup milk (I used milk but you can also use water)

2 cups all-purpose flour (9 ounces)
1 1/2 - 1 3/4 cups sugar (11 ounces or so) (Abuelita is sweetened so you can use less sugar than Mario Bosquez’s recipe)
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla

1. Prep your Bundt pan. I use Pam with Flour. Preheat oven to 350 degrees F.
2. Whisk together flour, sugar and baking soda in a large mixing bowl. Set aside.
2. Heat the butter, oil, Abuelita and water or milk in a small saucepan until it boils. Use a whisk to make sure the Abuelita is melted.
3. Pour the melted chocolate mixture into the flour mixture and whisk until blended. Don’t go crazy, just until smooth.
4. Add the buttermilk and stir to combine.
5. Add the eggs and vanilla and stir to combine.
6. Pour into pan and bake! Large bundt is about 25-30 minutes, and the mini bundts are 15 minutes. Depan after 15 minutes and let cool completely before applying ganache.

Ganache:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate morsels
1/2 disc of Abuelita (chopped)

1. Heat heavy cream.
2. Pour over chocolate and Abuelita.
3. Whisk until melted and smooth.
4. Let it sit until the consistency is thick enough to pour over the cake.

recipleaseee:

Chocolate Chubbies Recipe8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (5 ½ ounces) coarsely chopped pecans (I left them out)
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts  (I left them out)
Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.
Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft.
Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes (I baked mine for 11). Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)
Makes about 2 dozen cookies.