Double Chocolate and Chocolate Chip Cookies recipe. Rich and chocolaty yet honeycomb light melt-in-the-mouth cookies, to be enjoyed at any time of the day! Savour our Double Chocolate and Chocolate Chip Cookies recipe today.
Step 1: You will need…ingredients:
* 180 g chopped dark chocolate
* 180 g chocolate chips
* 300 g all purpose flour
* 1 ½ tsp of baking powder
* ½ tsp of salt
* 150 g brown sugar
* 1 whole egg & 1 egg yolk
* 160 g soft butter
* 80 ml of milk
* 1 bowl
* 1 saucepan
* 1 spatula
* 1 spoon
* 1 baking tray lined with parchment paper
Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people. You Will Need
4 medium lamb loin chops 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp mild chilli powder 1 small Onion 230 g tin of chopped tomatoes 1 tbsp tomato puree 2 tbsp olive oil 1 lamb stock cube
Step 1: Season Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.
Step 2: Cook Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden. Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.
Step 3: Accompaniments While the lamb's cooking, prepare some cous-cous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.
Lamb Chops with Roasted Vegetables Recipe. Juicy Lamb Chops served with roasted vegetables perfect for a family meal or as a traditional Sunday Roast! Experience our lamb chops with roasted vegetables recipe.
Ingredients: Tempered Chocolate Peanut butter Powdered sugar 2 tsp water
Directions: Take plastic eggs and paper cups, fill both parts of the eggs and paper cups with tempered chocolate with a pastry brush. Place them on a tray, and put in the refrigerator to harden. In a bowl, combine peanut butter, and powdered sugar. Mix them well. In another bowl, combine water and powdered sugar, mix them well. Remove the tray from the refrigerator. Peel off the paper cups from the chocolate. To remove the plastic eggs, scrape off the edges with a knife. Put knife between chocolate and cup and remove the chocolate. Fill the paper cup chocolate with peanut butter filling. Cover the butter with tempered chocolate, invert it on the tray. Fill the egg chocolate with sugar filling. Brush some tempered chocolate around the edge of the sugar filled chocolate. Take other part of the egg chocolate, put it over the sugar filling. Put both the varieties of chocolate on the tray. Place the tray in the refrigerator for an hour.
By ChefToddMohr Created 23 Mar 2009 - 9:50pm Cook Time: 00 Preparation Time: 00 Health Index: Average Level of Difficulty: Very Easy Servings: 4 Ingredients: water chocolate chips
Directions: Medium heat the saucepan. Add some water to the pan. Let it simmer, do not boil water. In a bowl (larger than the saucepan), put chocolate chips. Put the bowl over the pan, stir the chips. Let the chips totally melted (it will attain a spread texture). The temperature of the chocolate should not be more than 110 degrees. If it is more than that, add some cold chocolate chips to the bowl. Chips will melt with a reducing temperature. Add some more chips to the bowl, stir again. If the temperature is less than 110 degrees, put the bowl on top of the pan. Chips will melt, the tempering temperature should be between 95-110 degrees. If your melted chocolate hardens after a few minutes, its a perfect tempered chocolate.
Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
egg yolks
food coloring
Instructions
Flatten each dinner roll into an egg shape and place on a sprayed baking sheet. (The shape you originally create will fill out and distort while rising so make sure you emphasize the defining characteristics.) Cover with sprayed plastic wrap and let rise until almost double in size. Mix egg yolks with food coloring to get your desired colors. Remove wrap from rolls and paint with colored egg yolk as desired. Bake at 350°F 15-20 minutes.
Ingredients
1 1/2 cups golden raisins
1/2 cup dark rum
1 cup milk
1 cup granulated sugar plus 2 tablespoons
Four 3/5-ounce cakes fresh yeast, crumbled (1/3 cup), or four 1-ounce packages instant dry yeast
9 cups unbleached all-purpose flour, or as needed, sifted
3 large eggs, at room temperature
6 large eggs yolks, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the bowl of dough
1/2 cup Vin Santo, Verduzzo, or other sweet white wine
Grated zest (yellow part only, without the underlying white pith) of 2 large lemons
Grated zest (orange part only, without the white pith) of 1 orange
1 1/2 teaspoons salt
2 teaspoons pure vanilla extract
2 tablespoons water
Preparation
Combine the raisins with the rum in a small bowl and toss to mix. Let soak, tossing occasionally, while preparing the bread.
In a medium-size saucepan, heat the milk over medium heat to lukewarm, about 100°F. Pour the warmed milk into a large bowl and add 1/2 cup of the sugar and the yeast. Stir until they are dissolved. Add 1 cup of the flour and stir until the mixture is smooth. Cover the bowl with a kitchen towel and let it rise in a warm, draft-free place (such as on top of the refrigerator or in a gas oven with the pilot light on) until frothy. (If it doesn’t get frothy, that means the yeast is no longer active and you will have to start again with fresh yeast.)
Stir the dough with a fork to deflate it, then let it rise and froth two more times, stirring it down thoroughly and covering it again after each time. Depending on the environment, these three risings can take from 20 minutes to 45 minutes each.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, whip 2 of the whole eggs, 2 of the yolks, and the remaining 1/2 cup sugar together at medium speed until foamy and pale yellow. Add 1/4 cup (1/2 stick) of the butter, the wine, zests, salt, and vanilla. Beat until only small pieces of butter remain. Scrape the yeast mixture into the mixer bowl and beat until blended.
Change to the dough hook attachment of the mixer and reduce the speed to low. Add 5 cups of the remaining flour, 1 cup at a time, beating until the mixture forms a sticky dough. Wait for each cup of flour to be incorporated before adding the next and stop the machine occasionally to scrape any unmixed ingredients from the sides and bottom of the bowl into the dough. The dough will be quite sticky; form it into a rough ball, clean the sides of the bowl, and cover the bowl with a kitchen towel. Let the dough rise in a warm, draft-free place until doubled in bulk, 1 to 2 hours.
Return the bowl of dough to the mixer fitted with the dough hook. Mix the dough at medium-low speed until deflated. Add the remaining 4 egg yolks and 1/4 cup (1/2 stick) butter and beat until incorporated. Gradually add enough of the remaining flour — about 2 cups — to form a firm but slightly sticky dough, stopping the mixer occasionally to scrape any unmixed ingredients from the bottom of the bowl into the dough. Add the raisins and rum and mix until incorporated. Dough will be quite wet and sticky at this point.
Turn the dough out onto a well-floured surface. Knead the dough, adding as much of the remaining 1 cup flour as necessary to prevent the dough from sticking to your hands and to the table, until the dough is smooth, soft, and only very slightly sticky if left to rest a minute.
Place the dough in a large lightly buttered bowl and turn the dough to butter all sides of it. Cover the bowl with a kitchen towel and set the dough to rise in a warm, draft-free place until doubled in bulk, 1/2 to 2 hours, depending on the environment.
Turn the risen dough out onto the floured work surface and knead until deflated. Cut the dough into three equal pieces and knead each into a ball, gathering and pinching the seam side of the dough together to form as smooth a ball as possible. (These formed loaves can be tightly wrapped in plastic wrap and refrigerated overnight. Allow extra time for refrigerated loaves to rise in the following step.)
Line two baking sheets with parchment paper. Place two loaves on one of the baking sheets, leaving as much space between them and the edges of the pan as possible. Place the third loaf in the center of the other baking sheet. With a pair of kitchen scissors, make three 1 1/2-inch-deep, 3-inch long intersecting cuts that meet at the center to form a six-pointed star pattern on the rounded top of each loaf. The cuts should be quite deep — at least halfway through the loaf — to allow the dough to rise up from the center and form the traditional crests on the loaf. Cover the loaves lightly with kitchen towels and let rise in a warm, draft-free place until doubled in bulk, 1 to 2 hours.
Preheat oven to 325°F. Bake the bread for 35 minutes. Whisk the remaining whole egg with the remaining 2 tablespoons sugar and the water until very smooth and the sugar is dissolved. Brush the pinze with this egg mixture, return them to the oven, and continue baking until very deep golden brown and a knife inserted into the center of the loaves comes out clean, about another 20 minutes.
Cool the pinze completely on a wire rack before slicing.
Ingredients:
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3/4 cup orange marmalade
1/2 cup Dijon mustard
1/2 fully cooked-bone-in ham (6 to 8 pounds)
1-1/2 teaspoons whole cloves
Directions:
In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.
Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 140°.
Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).
Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice
Directions:
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
