Adventures in Baking - results!
Oct. 26th, 2004 05:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
castaliaSuccess!
These are pretty good. *munch munch* Very rich, though, and overwhelmingly chocolatey, so I can't imagine eating more than perhaps two of these at a time. Can't really taste the coffee, though, which is slightly disappointing.
Mudslide Cookies (from the new cookbook by The Culinary Institute of America)
- 3/4 cup plus 2 tablespoons cake flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 tbs powdered instant coffee
- 1 tbs boiling water
- 1 tsp vanilla extract
- 7 oz. unsweetened chocolate, coarsely chopped
- 6 oz. bittersweet chocolate, coarsely chopped
- 8 tbs (1 stick) unsalted butter
- 7 large eggs
- 2 3/4 cups sugar
- 2 cups chopped walnuts
- 1 1/2 cups bittersweet chocolate chips
Preheat oven to 350° F. Lightly spray cookie sheets with cooking spray, or line them with parchment paper.
Sift the flour, baking powder and salt into a bowl and set aside.
Combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract.
Melt unsweetened choc, bittersweet chocolate (chopped, not chips), and butter in a saucepan over low heat, or in the microwave in 15- to 20-second intervals. Gently stir to blend.
Beat eggs, sugar and coffee paste mixture on high speed (they say use whisk attachment) until light in texture and thick (that didn't make any sense to me, the texture bit - light and thick? wtf?), about 6 to 8 minutes. Add chocolate mixture, blend on medium speed. On low speed, mix in the dry ingredients until just blended. Add walnuts and chocolate chips.
Using a 1/4-cup measure as a scoop (I used mum's nifty dropper thingy, guessing at the amount of batter), drop dough onto prepared cookie sheet, leaving 3 - 4 inches b/w cookies. Bake until cookies are cracked on top but still slightly moist - approx. 14 minutes. Allow cookies to cool slightly on sheet before transferring to wire racks to cool completely.
The coconut worked nicely as an addition - I adore the crunchy texture, and really, eating coconut is like an hour's entertainment. I can get away with the occasional Mounds Bar, b/c really, it takes me several days to eat the thing. One bite lasts 20 minutes, thanks to the crunchy yet chewy coconut goodness. Coconut is the perfect food for the orally fixated.
These aren't my favorite cookies ever, but they're good. A little too much chocolate for my tastes, perhaps. I think I'll start pestering mum to make her Ranger Cookies again.
These are pretty good. *munch munch* Very rich, though, and overwhelmingly chocolatey, so I can't imagine eating more than perhaps two of these at a time. Can't really taste the coffee, though, which is slightly disappointing.
Mudslide Cookies (from the new cookbook by The Culinary Institute of America)
- 3/4 cup plus 2 tablespoons cake flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 tbs powdered instant coffee
- 1 tbs boiling water
- 1 tsp vanilla extract
- 7 oz. unsweetened chocolate, coarsely chopped
- 6 oz. bittersweet chocolate, coarsely chopped
- 8 tbs (1 stick) unsalted butter
- 7 large eggs
- 2 3/4 cups sugar
- 2 cups chopped walnuts
- 1 1/2 cups bittersweet chocolate chips
Preheat oven to 350° F. Lightly spray cookie sheets with cooking spray, or line them with parchment paper.
Sift the flour, baking powder and salt into a bowl and set aside.
Combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract.
Melt unsweetened choc, bittersweet chocolate (chopped, not chips), and butter in a saucepan over low heat, or in the microwave in 15- to 20-second intervals. Gently stir to blend.
Beat eggs, sugar and coffee paste mixture on high speed (they say use whisk attachment) until light in texture and thick (that didn't make any sense to me, the texture bit - light and thick? wtf?), about 6 to 8 minutes. Add chocolate mixture, blend on medium speed. On low speed, mix in the dry ingredients until just blended. Add walnuts and chocolate chips.
Using a 1/4-cup measure as a scoop (I used mum's nifty dropper thingy, guessing at the amount of batter), drop dough onto prepared cookie sheet, leaving 3 - 4 inches b/w cookies. Bake until cookies are cracked on top but still slightly moist - approx. 14 minutes. Allow cookies to cool slightly on sheet before transferring to wire racks to cool completely.
The coconut worked nicely as an addition - I adore the crunchy texture, and really, eating coconut is like an hour's entertainment. I can get away with the occasional Mounds Bar, b/c really, it takes me several days to eat the thing. One bite lasts 20 minutes, thanks to the crunchy yet chewy coconut goodness. Coconut is the perfect food for the orally fixated.
These aren't my favorite cookies ever, but they're good. A little too much chocolate for my tastes, perhaps. I think I'll start pestering mum to make her Ranger Cookies again.
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(no subject)
Date: 2004-10-26 05:52 am (UTC)I've made other recipes that call for coffe and I've never been able to taste it either. My best guess is that it's supposed to give a depth of flavour.
(no subject)
Date: 2004-10-26 10:19 pm (UTC)(no subject)
Date: 2004-10-26 09:58 pm (UTC)LOL! I would say it would be the perfect food for Horry then, but I can't get him to stop eating cucumbers and bananas long enough to try it. :P
(no subject)
Date: 2004-10-26 10:19 pm (UTC)(no subject)
Date: 2004-10-28 10:44 am (UTC)(no subject)
Date: 2004-11-01 04:26 am (UTC)*isn't sorry at all*
I shouldn't be eating them either, really. I've been eating a lot of healthy food to make up for it.