Tuesday, October 24, 2006

Chocolate Fever

This is not a new revelation but I really do love chocolate. Halloween and the ensuing holidays just aren't fair to those of us who have a serious sweet tooth and love to bake.

You're officially warned: stay away from me for the next 2 months if you are prone to "dessert temptation".

My latest creations in the world of chocolate:

Ghirardelli Double Chocolate Cookies
Yield: 24 cookies

12 ounces Semi-Sweet Chocolate Chips
11 1/2 ounces 60% Cacao Bittersweet Chocolate Chips
6 TBSP unsalted butter
3 eggs
1 cup sugar
1/3 cup flour
1/2 TSP baking powder
1 cup chopped walnuts

In a double boiler over hot water, melt bittersweet chocolate chips and butter. In separate large bowl with electric mixer, beat eggs and sugar until thick and pale; stir in chocolate mixture. Stir together flour and baking powder and stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. On a sheet of plastic wrap, form dough into two equal logs, about 2 inches in diameter and 8 inches long. Wrap tightly and refrigerate at least 1 hour or until firm.

Pre-heat oven to 375 degrees. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased cookie sheet.

Bake approximately 12 minutes or shiny crust forms on top but interior is still soft. *Pay close attention as the bottom of the cookies burns easily!

Mrs. Falt's Fudge Pudding Pie

1 cup flour
2 TSP baking powder
1/4 TSP salt
1/2 cup sugar
1/4 cup cocoa (i.e. Hershey's cocoa powder)

Mix the above ingredients in a bowl to blend.

1/2 cup milk
1 TSP vanilla
2 TBSP oil

Stir into powdered mixture and then spread the mixture into a greased deep-dish pie plate.

1/4 cup cocoa
2/3 cup brown sugar

Mix and sprinkle evenly over the top.

Pour 1 1/2 cups hot water over mixture, without stirring. Bake at 350 degrees, uncovered, for 30 minutes. (NOTE: Put a pan or foil on rack under the pie plate in case of boil over.) Let stand till warm-cool.

Serve with vanilla ice cream.

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