偶寐卡美記 • Hermit 2008

 
 
 
Triple Chocolate Mousse Cake

 
 
 
Made this in a pot-luck party and everybody loves it! The second time I modify the process, fully distribute the sugar and cinnamon to each slice of apple and thought it would taste better, ... noop, don't change a thing! just follow the original simple and easy way you will get the yummy result.

 

 

 
 
Ultimate Chocolate Cupcakes With Ganache Filling Recipe
Ingredients
Ganache Filling:
    * 2 oz bittersweet chocolate (Callebaut Intense dark chocolate L-60-40NV or Ghirardelli bittersweet chocolate Baking Bar)  
    * 1/4 cup heavy cream  
    * 1 tbs confectioners' sugar  

 
Cinnamon
Almond Biscotti
from The
America’s Test Kitchen Family Baking Book

 
 
Chewy Brownies
Yield: 24 brownies
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces
1. Adjust oven rack to lowest position and heat oven to 350 degrees
F. Line a 9×13-inch baking pan with foil, leaving about a one-inch
overhang on all sides. Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder, and boiling water together in large
bowl until smooth. Add unsweetened chocolate and whisk until chocolate
is melted. Whisk in melted butter and oil. (Mixture may look curdled.)
Add eggs, yolks, and vanilla and continue to whisk until smooth and
homogeneous. Whisk in sugar until fully incorporated. Add flour and salt
and mix with rubber spatula until combined. Fold in bittersweet
chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted
halfway between edge and center comes out with just a few moist crumbs
attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to
wire rack and let cool completely, about 1 hour. Cut into 2-inch squares
and serve. Brownies can be stored in an airtight container at room
temperature for up to 4 days.
(From Cook’s Illustrated, March & April 2010 issue)

the lovely deer pals visited us again today!
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磨蹭磨蹭﹐ 抓抓癢欸

Looks like this valley is being steamed, isn't it?
 
 

 

 

 

小鹿班比來訪我家後院﹗