Today I made Peanut Butter Chocolate Chip Snickerdoodles!
1C butter, 1C crunchy peanut butter, 2 eggs, 4C flour, 2t baking powder, 1t salt, 1C packed brown sugar, 1C sugar, 2C chocolate chips, 1t cinnamon
Preheat oven to 325F. Cream butter with peanut butter.
Save 4T sugar for rolling. Blend in sugars. Then eggs.
In separate bowl, mix dry ingredients except for cinnamon. Add to butter mixture.
Stir in chocolate chips. Roll dough into walnut-sized balls. Mix 4T sugar and cinnamon. Roll balls in mixture.
Bake for 15-17 minutes. Cool completely before removing from sheets.
Today we made Challah French Toast! It is sweet as a dessert with ice cream. [We butter and sugar the griddle.]
We first baked dough we made previously.
We ate the bread during the week, but had some left over.
Today I made Crispy Chocolate Squares! BUT I made it on the stove.
Tonight we made Apricot Candy!
1/2C chopped dried apricots, 1/2C chopped maraschino cherries, 2/3C milk, 1/2C powdered sugar
Mix apricots and cherries. Add milk. Blend well.
Roll into balls. Roll in powdered sugar.
Place on parchment-paper lined cookie sheet. Chill until ready to serve.
Today I made Almond Peanut Chocolates!
3 cups sugar, 1/2 tsp salt, 3/4 cup water, 1/4 cup light corn syrup, 1 tsp vinegar, 12 oz milk chocolate chips, 1/2 cup coarsely chopped peanuts, 3/4 cup thinly sliced almonds
In large saucepan, stir first 5 ingredients constantly, until boiling.
Stop stirring. Boil 3 minutes without stirring.
Remove from heat. Cool 5 minutes. Add chips, stirring quickly until melted.
Stir in nuts.
Quickly drop by tsp onto foil-lined cookie sheets, before mixture solidifies.
Chill one half hour or more. Store in fridge.
Today we made Flourless Chocolate Cake (Nigella Lawson’s)!
250g (8.9 oz) high-quality chocolate, 125g (4.5 oz) butter, 4 eggs, separated; 100g (3.6 oz), caster (superfine) sugar, 2 whole eggs, 75g (2.7 oz) caster (superfine) sugar, zest of one large orange, splash or two of cointreau or other liqueur (optional)
Preheat oven to 350F. Melt chocolate. Turn off heat. Add butter.
Stir until butter is melted. Set aside. Whisk 4 egg whites until frothy.
Add 100g sugar, one Tbs at a time.
Beat until whites are “firm and glossy, but not stiff and dry.” In separate bowl, whisk together 2 whole eggs, 4 yolks and 75g sugar.
Add orange zest. Splash in cointreau, if desired. Pour in chocolate mixture. Blend well. Fold in whites until just blended.
Cut parchment paper to fit bottom of ungreased springform pan. Insert paper. Pour in batter.
Bake 30-35 minutes, or until top acquires flaky coating.
Remove from pan. Cool. Eat. (Nigella tops hers with whipped cream.)