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AGF sweets
So I still occasionally glance through agf. Poking through the last 3 weeks worth of posts I discovered a thread with different types of candy/cookies/brownie recipies...
I have ganked some and put them below the cut mostly for my own use, but feel free to use them if you like :)
For those who wanted my chocolate torte recipe, here it is:
Ingredients:
1 pound Nestle Toll house semisweet chocolate chips
5 ounces (1 1/4 sticks) butter, softened, plus an additional 1 tablespoon of
butter for pan
4 eggs, separated
1 tablespoon flour (if making for Passover you can omit the flour)
Pinch of salt
1 tablespoon granulated sugar
1 cup heavy cream or 2 pints vanilla ice cream.
Directions:
1. Place a rack in the lower third of oven. Preheat oven to 425 degrees.
2. Butter an 8-inch spring form pan.
3. Using the bottom of the spring form pan as a template, draw an 8 inch
circle on a piece of parchment paper. Cut it out, place it in the bottom of
the pan then butter the paper.
4. Place chocolate in top of a double boiler (1 quart pot size), and place
over simmering water until nearly melted. Remove from heat, stir to melt
completely, and then beat in the butter a little at a time. Transfer mixture
to a very large bowl (3-4 quart size).
5. Separate the eggs into medium sized bowls (at least 1 quart size).
6. Beat egg yolks about 5 minutes, until thick. Whisk in the flour ( if
using), and then fold the egg yolk mixture into the chocolate.
7. Beat egg whites with salt until softly peaked. Add the sugar, and
continue beating until the whites hold their peaks, but are still creamy
textured, and not dry. Quickly fold 1/3 of the whites into the chocolate
until almost blended in. Then fold in the rest, just
until both mixtures are incorporated.
8. Pour batter into pan, and gently rotate pan to level the batter.
9. Bake torte 15 minutes, remove from oven and allow to cool in pan to room
temperature. It will seem under baked and may be cracked on top.
10. After the torte has cooled to room temperature, use a sharp knife to cut
the torte
away from the sides of the pan. Do not remove the torte from the pan.
11. Cover the pan with plastic wrap, and then refrigerate it at least 8
hours before serving. Because this torte requires a long period of
chilling, it is best if you make it the day before you plan to serve it.
12. After the torte is thoroughly chilled cut around the pan again, remove
the sides and invert the torte on a rack. Lift off the bottom of the pan,
peel off the paper, and then invert the torte again to serve it.
13. Serve with either a dollop of fresh whipped cream, or a small scoop of
vanilla ice cream.
Note: To make fresh whipped cream, whisk one cup heavy cream by hand or with
a stand mixer until appropriately thickened. If using a stand mixer, watch
it carefully. Do not over process, or you will have butter instead of
whipped cream
Yield: 8 to 10 servings.
This brownie recipe is a modification of the one on the Nestle cocoa box
(and website) for "chewy cocoa brownies". I use several "gourmet"
ingredients that you can get from www.penzeys.com. I also omitted the nuts
and powdered sugar from Nestlé's recipe, and always use butter instead of
margarine. It tastes totally different. This recipe is good with the nestle
cocoa and regular vanilla, but extraordinary with the Penzeys cocoa and
vanilla.
Ingredients:
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter melted
2 tablespoons water
2 large eggs
2 teaspoons Penzeys double strength vanilla extract
1 1/3 cups all-purpose flour
3/4 cup Penzeys natural cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
PREHEAT oven to 350° F.
Grease 13 x 9-inch baking pan.
COMBINE sugar, butter and water in large bowl.
Stir in eggs and vanilla extract.
Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar
mixture.
Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out
slightly sticky.
Cool completely in pan on wire rack.
Cut into bars.
Enjoy!
Mmmmmmm. Thank you so much for the recipe. I just had a piece and it
is delicious. It probably isn't like the one yu make, since I use the
metric system, and had to guess at amounts. And I don't know how much
350 degrees is, which doesn't really matter much, as a have a gas oven
I don't know what temperture is :) But I love to bake, and the cake
was great.
Now try my brownies. They'll be different from anything you've vere
had:
White Brownies
2.5 dl flour
1/2 tsp baking powder
pinch of baking soda
1 tsp vanila sugar
pinch of salt
75 g butter
2.5 dl sugar
1 egg
1/2 dl whipping cream (unwipped)
175 g white chocolate (or white chocolate chips, if you can buy them)
(2/3 dl valnuts and 2/3 dl almonds, personaly I prefere without the
nuts)
Mix flour, baking powder, baking soda, vanilla sugar and salt. (Chop
and add the nuts)
Melt the butter and mix with the sugar. Add egg and cream.
Mix the flour-mixture withe the butter-mixture. Pour in pan.
Chop the chocolate and sprinkle over the cake.
Bake at 175 degrees C for 20 minutes.
Sambuca Brownies
2 ounces unsweetened chocolate, chopped
1/2 cup butter, cut into pieces
2 eggs
1 cup sugar
4 tablespoons Sambuca
3/4 cup plus 1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup pine nuts, toasted golden (the toaster oven works great for
this)
Preheat oven to 350, butter and flour an 8 inch square pan.
Melt chocolate and butter in double boiler, cool to room temperature.
Beat eggs and sugar until thickened and pale, beat in chocolate
mixture and Sambuca. Sift dry ingredients in separate bowl and then
stir in until just blended.
Pour into pan and sprinkle pine nuts across top. Bake 30-35 minutes
or until done. Cut into 16 squares.
Vanilla Fudge
2 cups sugar
2/3 cup cream, milk or water
2 tablespoons butter
dash of salt
1 teaspoon vanilla
Heat everything but the vanilla together (slowly) until the sugar is
dissolved. Cover til it boils. Cook without stirring to 240F (soft
ball). Add vanilla, and then let cool without stirring to 110F
(lukewarm). Beat until it's creamy and has lost it's gloss.
Pour into a buttered 8 inch by 8 inch pan and mark out the pieces.
If you overbeat it, and it ends up too stiff to pour, you can knead it
a bit with a couple of drops of liquid til it is spreadable.
Divinity
2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup hot water
2 egg whites
1 teaspoon vanilla
Dissolve the sugar, syrup and salt in the hot water.
Cook without stirring to 248F (firm ball), wash down the sides of the
pan with a wet pastry brush or cloth periodicly, to keep crystals from
forming.
Beat the egg whites to stiff peak during the cooking.
When the correct temperature is obtained, remove the sugar solution
from the heat and pour over the egg whites, beating constantly.
Continue beating and add the vanilla.
Keep beating until it will stand on it's own and hold shape when
dropped from a spoon.
Drop by teaspoons onto buttered parchment or waxed paper, or spread in
a buttered pan and mark out pieces.
If it gets too stiff, beat in a few drops of hot water.
If it doesn't set up, beat it over hot water until it will.
I have always thought that Divinity bore more resemblance to Seven
Minute Frosting than Fudge, but there you go. :)
Puppy eyes get me every time. ^_~
Okay, this one is so easy,
it's just a quickie thing that I make for parties.
People think I spent all day in the kitchen, but
really the entire thing takes less than half an hour.
All the ingredients are pre-packaged!
1 pkg. instant pudding mix
(vanilla custard, or chocolate, or banana)
2 qts. milk (to cook pudding)
1 bag shredded coconut
1 prebaked pie shell
1 1/2 cup chocolate chips
1 teaspoon butter
Set aside 2 tbsp. of the coconut and 1/2 cup
choca chips to garnish the top of the pie with.
Mix pudding according to package instructions.
remove from heat, stir in coconut.
Fold into pie shell and smooth out the top with a spatula
Melt remaining chocolate chips and butter in the
microwave using 50% power at 30 second intervals, stirring in between to avoid
'hot' spots.
When melted, drizzle chocolate over the pie crust
with a notched spoon or a waxed paper funnel.
Garnish the top of pie and refrigerate until firm.
Tip: Fresh banana slices and whipped cream make
a nice garnish for the banana-filled pies!
I have ganked some and put them below the cut mostly for my own use, but feel free to use them if you like :)
For those who wanted my chocolate torte recipe, here it is:
Ingredients:
1 pound Nestle Toll house semisweet chocolate chips
5 ounces (1 1/4 sticks) butter, softened, plus an additional 1 tablespoon of
butter for pan
4 eggs, separated
1 tablespoon flour (if making for Passover you can omit the flour)
Pinch of salt
1 tablespoon granulated sugar
1 cup heavy cream or 2 pints vanilla ice cream.
Directions:
1. Place a rack in the lower third of oven. Preheat oven to 425 degrees.
2. Butter an 8-inch spring form pan.
3. Using the bottom of the spring form pan as a template, draw an 8 inch
circle on a piece of parchment paper. Cut it out, place it in the bottom of
the pan then butter the paper.
4. Place chocolate in top of a double boiler (1 quart pot size), and place
over simmering water until nearly melted. Remove from heat, stir to melt
completely, and then beat in the butter a little at a time. Transfer mixture
to a very large bowl (3-4 quart size).
5. Separate the eggs into medium sized bowls (at least 1 quart size).
6. Beat egg yolks about 5 minutes, until thick. Whisk in the flour ( if
using), and then fold the egg yolk mixture into the chocolate.
7. Beat egg whites with salt until softly peaked. Add the sugar, and
continue beating until the whites hold their peaks, but are still creamy
textured, and not dry. Quickly fold 1/3 of the whites into the chocolate
until almost blended in. Then fold in the rest, just
until both mixtures are incorporated.
8. Pour batter into pan, and gently rotate pan to level the batter.
9. Bake torte 15 minutes, remove from oven and allow to cool in pan to room
temperature. It will seem under baked and may be cracked on top.
10. After the torte has cooled to room temperature, use a sharp knife to cut
the torte
away from the sides of the pan. Do not remove the torte from the pan.
11. Cover the pan with plastic wrap, and then refrigerate it at least 8
hours before serving. Because this torte requires a long period of
chilling, it is best if you make it the day before you plan to serve it.
12. After the torte is thoroughly chilled cut around the pan again, remove
the sides and invert the torte on a rack. Lift off the bottom of the pan,
peel off the paper, and then invert the torte again to serve it.
13. Serve with either a dollop of fresh whipped cream, or a small scoop of
vanilla ice cream.
Note: To make fresh whipped cream, whisk one cup heavy cream by hand or with
a stand mixer until appropriately thickened. If using a stand mixer, watch
it carefully. Do not over process, or you will have butter instead of
whipped cream
Yield: 8 to 10 servings.
This brownie recipe is a modification of the one on the Nestle cocoa box
(and website) for "chewy cocoa brownies". I use several "gourmet"
ingredients that you can get from www.penzeys.com. I also omitted the nuts
and powdered sugar from Nestlé's recipe, and always use butter instead of
margarine. It tastes totally different. This recipe is good with the nestle
cocoa and regular vanilla, but extraordinary with the Penzeys cocoa and
vanilla.
Ingredients:
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter melted
2 tablespoons water
2 large eggs
2 teaspoons Penzeys double strength vanilla extract
1 1/3 cups all-purpose flour
3/4 cup Penzeys natural cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
PREHEAT oven to 350° F.
Grease 13 x 9-inch baking pan.
COMBINE sugar, butter and water in large bowl.
Stir in eggs and vanilla extract.
Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar
mixture.
Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out
slightly sticky.
Cool completely in pan on wire rack.
Cut into bars.
Enjoy!
Mmmmmmm. Thank you so much for the recipe. I just had a piece and it
is delicious. It probably isn't like the one yu make, since I use the
metric system, and had to guess at amounts. And I don't know how much
350 degrees is, which doesn't really matter much, as a have a gas oven
I don't know what temperture is :) But I love to bake, and the cake
was great.
Now try my brownies. They'll be different from anything you've vere
had:
White Brownies
2.5 dl flour
1/2 tsp baking powder
pinch of baking soda
1 tsp vanila sugar
pinch of salt
75 g butter
2.5 dl sugar
1 egg
1/2 dl whipping cream (unwipped)
175 g white chocolate (or white chocolate chips, if you can buy them)
(2/3 dl valnuts and 2/3 dl almonds, personaly I prefere without the
nuts)
Mix flour, baking powder, baking soda, vanilla sugar and salt. (Chop
and add the nuts)
Melt the butter and mix with the sugar. Add egg and cream.
Mix the flour-mixture withe the butter-mixture. Pour in pan.
Chop the chocolate and sprinkle over the cake.
Bake at 175 degrees C for 20 minutes.
Sambuca Brownies
2 ounces unsweetened chocolate, chopped
1/2 cup butter, cut into pieces
2 eggs
1 cup sugar
4 tablespoons Sambuca
3/4 cup plus 1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup pine nuts, toasted golden (the toaster oven works great for
this)
Preheat oven to 350, butter and flour an 8 inch square pan.
Melt chocolate and butter in double boiler, cool to room temperature.
Beat eggs and sugar until thickened and pale, beat in chocolate
mixture and Sambuca. Sift dry ingredients in separate bowl and then
stir in until just blended.
Pour into pan and sprinkle pine nuts across top. Bake 30-35 minutes
or until done. Cut into 16 squares.
Vanilla Fudge
2 cups sugar
2/3 cup cream, milk or water
2 tablespoons butter
dash of salt
1 teaspoon vanilla
Heat everything but the vanilla together (slowly) until the sugar is
dissolved. Cover til it boils. Cook without stirring to 240F (soft
ball). Add vanilla, and then let cool without stirring to 110F
(lukewarm). Beat until it's creamy and has lost it's gloss.
Pour into a buttered 8 inch by 8 inch pan and mark out the pieces.
If you overbeat it, and it ends up too stiff to pour, you can knead it
a bit with a couple of drops of liquid til it is spreadable.
Divinity
2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup hot water
2 egg whites
1 teaspoon vanilla
Dissolve the sugar, syrup and salt in the hot water.
Cook without stirring to 248F (firm ball), wash down the sides of the
pan with a wet pastry brush or cloth periodicly, to keep crystals from
forming.
Beat the egg whites to stiff peak during the cooking.
When the correct temperature is obtained, remove the sugar solution
from the heat and pour over the egg whites, beating constantly.
Continue beating and add the vanilla.
Keep beating until it will stand on it's own and hold shape when
dropped from a spoon.
Drop by teaspoons onto buttered parchment or waxed paper, or spread in
a buttered pan and mark out pieces.
If it gets too stiff, beat in a few drops of hot water.
If it doesn't set up, beat it over hot water until it will.
I have always thought that Divinity bore more resemblance to Seven
Minute Frosting than Fudge, but there you go. :)
Puppy eyes get me every time. ^_~
Okay, this one is so easy,
it's just a quickie thing that I make for parties.
People think I spent all day in the kitchen, but
really the entire thing takes less than half an hour.
All the ingredients are pre-packaged!
1 pkg. instant pudding mix
(vanilla custard, or chocolate, or banana)
2 qts. milk (to cook pudding)
1 bag shredded coconut
1 prebaked pie shell
1 1/2 cup chocolate chips
1 teaspoon butter
Set aside 2 tbsp. of the coconut and 1/2 cup
choca chips to garnish the top of the pie with.
Mix pudding according to package instructions.
remove from heat, stir in coconut.
Fold into pie shell and smooth out the top with a spatula
Melt remaining chocolate chips and butter in the
microwave using 50% power at 30 second intervals, stirring in between to avoid
'hot' spots.
When melted, drizzle chocolate over the pie crust
with a notched spoon or a waxed paper funnel.
Garnish the top of pie and refrigerate until firm.
Tip: Fresh banana slices and whipped cream make
a nice garnish for the banana-filled pies!