Let

OMG!! I had an aunt in Miami that made this all the time when I was very little!!

I had forgotten all about it. My dad and his brother loved it. Great memories, thanks Paul!

 
Here's a slightly different version that my mom got from a neighbor when I was

about 5. Between mom and me, we have made these about 1000 times!!

Fudgie Cookies

2C sugar
1 stick butter
1/2 C milk
1/2 C cocoa

Mix together over low heat. Bring to a boil and boil for 3 minutes. Remove from heat and add:

1/2 C peanut butter
2 1/2 C oatmeal
1 t vanilla

Spoon onto wax paper. Let cool. (We pretty much ignored that last instruction.....)

 
Dark Chocolate Mousse

COOK'S ILLUSTRATED DARK CHOCOLATE MOUSSE

8 oz bittersweet chocolate, finely chopped (Ghirardelli 60% recommended) *See note below if using 62-70% cacao) (I used Ghirardelli)
2 tablespoons cocoa powder, Dutch processed
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar, divided
1/8 teaspoon table salt
1 cup plus 2 tablespoons chilled heavy cream

DIRECTIONS:

1. Melt first 5 ingredients in medium heatproof bowl over saucepan with 1 inch of barely simmering water. Stir until smooth, remove from heat.

2. Whisk egg yolks, 1 1/2 teaspoons sugar & salt in bowl until mixture lightens in color and thickens slightly. Pour melted chocolate mix into egg mix and whisk until combined. Let cool until just warmer than room temperature.

3. In clean bowl, whisk/beat egg whites until frothy. (I used a stand mixer). Add remaining 1 1/2 teaspoons sugar and beat until soft peaks form. Stir 1/4 beaten egg whites into chocolate mix to lighten it; gently fold remaining egg whites until a few white streaks remain.

4. Whip heavy cream until it begins to thicken. (I used a stand mixer). Increase speed to high and whip until soft peaks form. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6-8 individual serving dishes or goblets. Cover with plastic & refrigerate until set & firm, at least 2 hrs (can be covered & refrigerated up to 24 hrs).

*NOTE: Premium variation - 62-70% cacao needs 3 tablespoons sugar, 7 tablespoons water & 3 large eggs separated

Raspberry variation - 4 tablespoons water, 2 tablespoons Chambord
Orange variation - 3 strips orange zest, 4 tablespoons water, 2 tablespoons Grand Marnier

From Cook's Illustrated

 
Chocolate Gelato

CHOCOLATE GELATO

INGREDIENTS:

1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted (I used Dutch Process)
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly

DIRECTIONS:

*(My note: Use caution when dipping hot pan into ice water).

In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.

In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined.

Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat.

Cool custard completely and freeze in an ice-cream maker according to manufacturer instructions. (My note: Make sure the ice cream maker is extremely cold and has been in the freezer for at least 36 hours before using).

Gelato will keep in the freezer for one week.

Makes about 3 cups (1 1/2 pints).

Hotel Cipriani, Venice

http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-Hotel-Cipriani-14183

 
Creamy Chocolate Pudding (Lowfat)

CREAMY CHOCOLATE PUDDING - (Lowfat)

5 tablespoons Dutch-processed cocoa powder
1/4 cup cornstarch
1/2 cup plus 2 Tbsp sugar
1 pinch salt
1/2 teaspoon instant espresso (if not available, can use instant coffee)
2 cups low-fat milk (can use regular milk, if desired)
1 teaspoon vanilla extract

Sift all dry ingredients together in bowl and mix until combined.
Place mixture in a medium saucepan.
Stir in just enough milk to make a smooth paste. (I use a wire whisk).
Gradually mix in remaining milk.
Cook over medium heat and stir slowly and constantly until mixture begins to thicken and boil. Let it boil another 30 seconds, gently stirring constantly.
Remove from heat and gently stir in vanilla.
Pour pudding into 3 serving dishes and chill until set, about 4-5 hours or overnight.

3 servings

Adapted from my files.

http://www.recipezaar.com/12431

 
I am struggling with this recipe. Does the potato merely hold the powdered sugar

together into a quais dough-like structure? Meaning, the dough is almost completely sugar?

If I took a tad of mashed potatoes, dipped it into a box of powdered sugar to coat and scraped out a schmear of peanut butter, would I approximate the taste?

Struggling...struggling....

 
You're over-thinking it ;o)

Hi Marilyn. :eek:) Paul pointed me here...

Yes the unlikely "dough" is almost completely sugar BUT it's not a cookie...it's a candy, in which case it's appropriate to be all sugar. The candy part provides a container and a sweet base for the salty peanut butter. It's good. This is fun to make,but it's a historical thing that was sent to me as an "old traditional family recipe" (indeed the reviews state this again and again) and I made out of sheer curiosity. If I was going to select a candy to WOW people this probably wouldn't be the one. However, it IS fun to make with kids.

Hope that helps!

 
Gay, would you say the base is close to panna cotta? And you were okay with frozen peaches?

Right now ours are pathetically mealy.

I did get a perfect nectarine from Whole Foods last week. Reminded me of the heights fruit can aspire to. (It's 1.5 hours away or I would have gone back for more.)

 
No Bake Chocolate Almond Butter Cookies

No Bake Chocolate Almond Butter Cookies
Servings:
18-20 cookies
Ingredients
1 cup granulated sugar
1 cup light brown sugar, packed
1/4 cup cocoa
1 stick butter
1/2 cup whole milk
1 tbsp almond extract
1 cup almond butter
3 cups rolled oats

Directions
1. Combine both sugars, cocoa, butter, and the milk in a heavy-bottomed saucepan. Bring to a boil over medium heat, whisking frequently.
2. When the mixture has come to a boil, add the almond extract and stir to incorporate. Fold in the almond butter and the oats.
3. Line a baking sheet with parchment paper. Drop 2 tablespoons of the mixture onto the sheet, pressing with the back of the tablespoon to flatten the cookies. Chill overnight, or until solid.ake Chocolate Almond Butter Cookies
Servings:
18-20 cookies
Ingredients
1 cup granulated sugar
1 cup light brown sugar, packed
1/4 cup cocoa
1 stick butter
1/2 cup whole milk
1 tbsp almond extract
1 cup almond butter
3 cups rolled oats
Directions
1. Combine both sugars, cocoa, butter, and the milk in a heavy-bottomed saucepan. Bring to a boil over medium heat, whisking frequently.
2. When the mixture has come to a boil, add the almond extract and stir to incorporate. Fold in the almond butter and the oats.
3. Line a baking sheet with parchment paper. Drop 2 tablespoons of the mixture onto the sheet, pressing with the back of the tablespoon to flatten the cookies. Chill overnight, or until solid.

 
Nanaimo Bars

For those of you who don't know, Nanaimo is a city on Vancouver Island (the large island off the south coast of BC), near(ish) to our provincial capital....

CAPPUCINO NANAIMO BARS - no custard powder needed!
Recipe by Canadian Living Magazine

1/2 cup unsalted butter
1/3 cup cocoa powder
1/4 cup sugar
1 egg, lightly beaten
1 1/2 cup graham cracker crumbs
1 cup shredded coconut
1/2 cup minced walnuts (toasted-if you have time)

Filling:
2 Tbsp milk
3 Tbsp unsalted butter
2 tsp instant coffee or espresso powder
1/2 tsp vanilla
2 cups icing sugar (aka powdered or confectioners)

Topping:

4 ounces semisweet chocolate, chopped coarsely
1 Tbsp unsalted butter
1/2 tsp instant espresso powder

Combine first 4 ingredients in heavy saucepan over low heat, stirring, until butter is melted.

Remove from heat, stir in crumbs, coconut and nuts.

Pat evenly into greased 9" square baking dish. Bake 10-12 min at 350F, until just firm. Cool.

Filling: In small saucepan, heat milk and next 3 ingred. until butter is melted. Transfer to mixing bowl and cool. Beat in sugar, beat until thickened and smooth; spread evenly over cooled base. Chill until firm, about 45 min.

Topping: Melt together all ingred in double boiler over simmering water; stir until smooth. Spread evenly over filling.

Score topping (only) into bars with sharp knife.

Chill until topping is set and cut into bars.

Makes 24 - about 190 cal, 12 g fat, 2 g prot.

Can be kept in fridge 5 days, freezer 1 month.

BASIC NANAIMO BARS

use your imagination to flavour the filling....

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 egg, lightly beaten
1 tsp vanilla
1 1/2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts

Filling:
1/3 cup butter
3 Tbsp custard powder
1/4 cup milk
3 cups icing sugar

Topping:
8 ounces semisweet chocolate
2 Tbsp butter

Base: melt butter in heavy saucepan. Stir in sugar and cocoa until smooth. Whisk egg w/vanilla and stir into butter mixture. Remove from heat. Stir in crumbs, coconut and nuts. Press evenly over bottom of greased 9" square pan. Chilluntil set, at least 20 min.

Filling: Beat butter with wooden spoon until light. Beat in custard powder and milk. Gradually beat in sugar. Spread over chilled base and let set in fridge.

Topping: Melt together chocolate and butter; stir until smooth. Spread in even layer over chilled filling. Score topping into bars.

Chill until set.

Store in fridge.

Makes 36, 164 cal, 10 g fat, 1.5 g prot

 
Strawberry Cream Meringue Cake from the Observer

Strawberry cream meringue cake Nigel Slater
SERVES 6-8
double cream 300ml
lemon curd 200g
strawberries 250g
ripe apricots 6
meringues 200g

You will also need
a cake tin 20cm x 10cm x 8cm high

Whip the cream to soft folds with a balloon whisk, then tenderly fold in the lemon curd, leaving streaks of curd visible through the cream. Avoid the temptation to over mix. Halve the strawberries. Halve, stone and quarter the apricots. Crush the meringues into small pieces with your hands then very gently fold the meringues, fruits and cream together.

Line the cake tin with clingfilm, leaving enough overhanging to fold over after filling. Spoon the meringue mixture into the tin, pushing the filling well down into the corners. Fold the clingfilm over the top and press down lightly to remove any air pockets. Freeze for at least 4 hours, but preferably not overnight. Slice thickly.

http://www.guardian.co.uk/lifeandstyle/2013/jul/20/nigel-slater-perfect-summer-food

 
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