Hearts Of Chocolate
by Barb Kemp
December 28th, 2010 10:10 AM
Chocolate…what does it mean to you? Children cherish it, sweethearts share it, chocoholics crave it. Of course chocolate is essential on Valentine’s Day. Here are two chocolate recipes to win your loved ones’ hearts.
Sweetheart Chocolate Sugar Cookies
Makes 12 cookies
2/3 cup brown sugar
¼ cup granulated sugar plus 1½ tablespoons
4 tablespoons butter
1 teaspoon vanilla
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2/3 cup cocoa
¾ cup all-purpose flour
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. In a bowl beat butter, brown sugar and ¼ cup sugar. Add egg and vanilla and beat until creamy. In a separate bowl, combine baking powder, baking soda, salt, cocoa and flour. Add to creamy mixture and mix until well combined. Place 1 ½ tablespoons sugar into a small bowl. Form cookie batter into 1-inch balls, roll into sugar. Place on cookie sheet. Flatten slightly. Bake for 8 to 10 minutes.
Chocolate Brownie Cake
2 ounces unsweetened chocolate, coarsely chopped
¼ cup butter
1 cup all-purpose flour
1 cup sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2 eggs
2/3 cup buttermilk
1 teaspoons pure vanilla extract
½ cup pecans, chopped
Preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with parchment paper. Place unsweetened chocolate and butter into a small glass bowl and melt in microwave for 1 minute at a medium power. Remove and stir. Repeat for another 30 seconds (if not quite melted). In large bowl whisk flour, sugar, cocoa, baking powder and salt. In a separate small bowl, whisk together eggs, buttermilk, vanilla, melted butter and chocolate mixture. Spoon into flour mixture, add nuts and stir until batter is smooth. Transfer to prepared pan and bake 30 minutes or until tester comes out clean.
Barb Kemp writes Recipes To The Rescue, a free newsletter for the everyday cook. To request your free Recipes To The Rescue Newsletter, simply send an email to recipestotherescue@shaw.ca
Copyright North Shore Magazine Issue Feb - Mar 07
Sweetheart Chocolate Sugar Cookies
Makes 12 cookies
2/3 cup brown sugar
¼ cup granulated sugar plus 1½ tablespoons
4 tablespoons butter
1 teaspoon vanilla
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2/3 cup cocoa
¾ cup all-purpose flour
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. In a bowl beat butter, brown sugar and ¼ cup sugar. Add egg and vanilla and beat until creamy. In a separate bowl, combine baking powder, baking soda, salt, cocoa and flour. Add to creamy mixture and mix until well combined. Place 1 ½ tablespoons sugar into a small bowl. Form cookie batter into 1-inch balls, roll into sugar. Place on cookie sheet. Flatten slightly. Bake for 8 to 10 minutes.
Chocolate Brownie Cake
2 ounces unsweetened chocolate, coarsely chopped
¼ cup butter
1 cup all-purpose flour
1 cup sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
2 eggs
2/3 cup buttermilk
1 teaspoons pure vanilla extract
½ cup pecans, chopped
Preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with parchment paper. Place unsweetened chocolate and butter into a small glass bowl and melt in microwave for 1 minute at a medium power. Remove and stir. Repeat for another 30 seconds (if not quite melted). In large bowl whisk flour, sugar, cocoa, baking powder and salt. In a separate small bowl, whisk together eggs, buttermilk, vanilla, melted butter and chocolate mixture. Spoon into flour mixture, add nuts and stir until batter is smooth. Transfer to prepared pan and bake 30 minutes or until tester comes out clean.
Barb Kemp writes Recipes To The Rescue, a free newsletter for the everyday cook. To request your free Recipes To The Rescue Newsletter, simply send an email to recipestotherescue@shaw.ca
Copyright North Shore Magazine Issue Feb - Mar 07
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