Chocolate Pistachio Biscotti – 2 go!

September 8, 2008

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So let me start by enlightening my dear readers with the ‘ 2 go ‘ next to the title of this post. Basically I made these Oh my gawd delicious biscotti to take with me in an airtight container to university. Weird – I know, but since I don’t really do store bought cookies I thought this will be a good alternative – till it lasts.

The recipe adapted from www.joyofbaking.com actually called for hazelnuts but my nut of the moment has been pistachio lately so I opted for them instead.

Chocolate Pistachio Biscotti

  • Ingredients:

1) 4 ounces (125 grams) semisweet or bittersweet chocolate, coarsely chopped

2) 1 cup (215 grams) firmly packed light brown sugar

3) 1 3/4 (250 grams) cups all-purpose flour

4) 1/3 cup (30 grams) unsweetened cocoa, preferably Dutch-processed

5) 1 tablespoon (4 grams) instant espresso powder

6) 1 teaspoon (5 grams) baking soda

7) 1/4 teaspoon salt

8) 3 large eggs

9) 1 1/2 teaspoons (6 grams) pure vanilla extract

10) 1 cup (150 grams) Pistachios, toasted.

  • Directions:

1) Preheat oven to 350 degrees F (180 degrees C). To toast Pistachios: spread on a baking sheet and bake for 15 minutes.Cool. Set aside while you prepare the dough.

2) Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.

3) In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.

4) Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the pistachios about half way through mixing.

5) Divide the dough in half. Transfer to the baking sheet and drop the dough in the shape of a log using spatula , spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 – 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

6) Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.

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Good Ol’

September 3, 2008

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I’m sure anyone reading this will agree that neutella is one of those things that you just cant got wrong with! Its chocolate and hazelnut and apparently tons of sugar thus making it highly addictive!

And any goodies made with this delicacy in it will some how or the other turn it to be incredibly delicious! And when I made this neutella frozen pie – I was Sooo not disappointed! 😀

I made this deliciousness after my dad requested a cheesecake or something similar since for the past few weeks I haven’t made any fancy stuff, last week I made those evil.. EVIL brownies. And then my aunt made lots and lots of plain ol’ cupcakes, and my dad well he likes his cheesecake!

Anyway something off topic, most of you may not be knowing this, but this month is a very special and holy month, its Ramadan (Involves fasting – and breaking the fast with lots and I mean LOTS of special deep fried dishes, but me well I’m a very good girl as I’ve been sticking with dates and fruits)!

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The recipe is adapted from Icebox pies by Lauren Chattman

Gianduia Pie

§ Ingredients:

Crust

1) 20 Fudge Wafer Bar Cookies

2) 1/2 cup hazelnuts, toasted and skinned

3) 1/4 cup unsalted butter, melted and cooled

4) 1 tablespoon sugar

5) 1/8 teaspoon salt

6) 1/2 teaspoon pure vanilla extract

Filling

1) 3/4 cup hazelnuts, toasted and skinned

2) 1 1/2 cup heavy cream, chilled

3) 1 teaspoon pure vanilla extract

4) 1 13 ounce jar of Nutella

§ Directions:

1) Preheat the oven 350°F. Place all of hazelnuts (1 1/4 cup) on a baking sheet. Bake for 10 minutes until they are fragrant.

2) Place the nuts on a clean kitchen towel and let cool for 10 to 15 minutes. Once cool, rub the nuts with the towel to remove the skin. A little skin won’t hurt but try to remove as much as possible.

3) Make the crust: place the nuts and cookies in a food processor and grind finely. Combine the crumb and nut mixture, butter, sugar, salt, and vanilla in a medium size mixing bowl and stir until the crumb and nut mixture is moistened

4) Press the mixture evenly across the bottom of a 9-inch loose bottom pan, packing it tightly with your fingertips so it is even and compacted.

5) Bake the crust for 15-20 minutes until edges start to become firm. The crust will become more firm as it cools. Let cool completely before filling. The crust may be wrapped in plastic wrap and frozen for up to 1 month.

6) Make the filling: place 3/4 cup toasted and skinned hazelnuts in a food processor and process until very fine.

7) Combine the cream and vanilla in large mixing bowl. Using an electric mixer, whip the cream until stiff peaks form.

8) Place the Nutella in a medium-size mixing bowl and stir in one quarter of the whipped cream.

9) Gently fold the lightened Nutella mixture back into the remaining whipped cream. Fold in the chopped hazelnuts.

10) Scrape the filling into the prepared pie shell and smooth the top with a rubber spatula. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

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Eureka!

August 26, 2008

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I have good news.

Do you know how every single person on the planet is in search of the perfect chocolate chip cookie?? okay so I haven’t discovered the recipe . .yet, but I did find a recipe that hits close to the ultimate cookie!

I have found the recipe for the perfect peanut butter chocolate ‘chunk’ cookies!

These cookies were soooo right I cant even begin to describe them! The texture was just right they where kinda chewy but not so chewy and the had the perfect crunch (Is that what you call it?!). Not only that but these babies had chocolate CHUNKS instead of your usual mini wannabe’s chips. *sighs deeply* Just perfection!

All I know is I will be baking them again!

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The recipe:

Peanut Butter Chocolate Chunk Cookies

Ingredients:

1) 1/2 cup butter

2) 1/2 cup brown sugar

3) 1/2 cup sugar

4) 1 cup peanut butter butter

5) 1 egg

6) 1/2 tsp salt

7) 1/2 tsp vanilla

8) 1/2 tsp baking soda

9) 1 1/2 cups flour

10) 1/2 tsp cinnamon

11) 3/4 cup dark chocolate chunks

Directions:

1) Preheat oven to 180ºC (350ºF).

2) Cream the butter and both sugars. Beat in the peanut butter and egg.

3) Scrape sides of bowl and beat in the salt, baking soda, cinnamon and vanilla. When well blended, add flour and stir until it is blended. Stir in the chocolate chunks (Reserve a few chunks for the chef  – Trust me you’ll need them to divert your attention from the dough when shaping it).

4) Shape dough into 1-inch balls (I used my measuring spoons tablespoon to get the same amount) and place on cookie sheets about 5 cm (2 inchs) apart.

5) Flatten balls with the bottom of a flat glass (I used the back of my measuring cups) and bake for 10-12 minutes or until slightly browned around the edges.

6) Get a large glass of milk and enjoy!

Makes about 35 cookies. Store in airtight container.

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M & M Chocolate Cookies – A la Abeer

August 22, 2008

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Hey ya’ll sorry for the lack of updates but things have been REALLY hectic since I started my very first job as umm .. well I do a lot of typing and filing. Anyway, this job has not been all that bad! I found a bookshop near the office and they were selling all kinds of books for the smallest fraction of the original price!! I got tonnes of books – I am in heaven!!
This recipe if adapted from my brand new cooking light cook book. I made quite a few changes but it turned out sooo good and the best part is they are very very light! So the cookies can actually be enjoyed! 😀

M&M Chocolate Cookies2
 
M&M Chocolate Cookies
(Adapted from Cooking light: the best of cooking light)
Ingredients:
1- 1 1/4 cups all purpose flour
2- 1/2 tsp baking powder
3- 1/4 tsp salt
4- 5 Tbl Butter, Softened
5- 1/2 cup granulated sugar
6- 1/2 cup packed brown sugar
7- 1 1/2 tsp vanilla extract
8- 1 large egg white
9- 3/4 cups M&M’s
Directions:
1- Preheat oven to 350 degrees (180 degrees Fahrenheit)
2- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt, stirring with a whisk.
3- Combine the butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla extract and egg white; beat one minute. Stir in flour mixture and M&M’s.
4- Drop the mixture by level tablespoons 2 inch apart onto baking sheet coated with cooking spray.Place the pans in the freezer for 5 minutes.
5- Bake at 350 degrees for 10 minutes or until cookies are lightly browned. Remove the cookies from the pans, and cool completely on wire racks.

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Yield: 2 dozen cookies; serving size: 1 cookie (yeah right!)

P.S. I just made a date pecan pie! Its baking in the oven as we speak!

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