David and Nicole's Recipes

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Nov 23, 2006 1

Chocolate Chip Scones

  • 2 cups flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup chocolate chips
  • 1 cup of milk
  1. Preheat the oven to 425 F.
  2. Cover a cookie sheet with parchment paper.
  3. Combine in a food processor the flour, baking powder, sugar, and salt. 
  4. Pulse briefly to mix.
  5. Add the butter and pulse again to mix.
  6. Transfer the mixture to a large bowl and stir in the chocolate chips.
  7. Add the milk and stir until just blended.
  8. Drop 5 to 6 very large spoonfuls onto the parchment paper.
  9. Bake for about 15 minutes.
  10. Serve.

Nov 20, 2006 0

Bread Pudding with Bailey’s

  • 3 cups heavy cream
  • 6 tablespoons Bailey's liqueur
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 ounces white chocolate, chopped
  • 4 large eggs
  • 3/4 cup sugar
  • 2 1/2 teaspoons vanilla extract
  • 1/2 cup  milk
  • Nonstick vegetable oil spray
  1. For sauce:
    Bring 1 cup of cream, liqueur, 2 tbsp sugar, and 1/2 tsp vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently.
  2. Mix cornstarch and  water in small bowl to blend; whisk into cream mixture.
  3.  Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
  4. For bread pudding:
    Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend.
  5. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
  6. Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly.
  7. Drizzle with remaining 1/2 cup cream. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
  8. Drizzle bread pudding with sauce and serve warm.

Nov 20, 2006 0

Chocolate Walnut Spice Cookies

  • 3/4 cup (butter, softened
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 14 ounces semisweet chocolate, coarsely chopped
  • 1 cup coarsely chopped toasted walnuts
  1. Beat first 3 ingredients in large bowl until light and fluffy.
  2. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended.
  3. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
  4. Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart.
  5. Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes.
  6. Serve with milk.

Nov 20, 2006 5

Banana Chocolate Chip Muffins

  • 1 1/2 cups all purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup milk
  • 3/4 cup semisweet chocolate chips
  1. Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners.
  2.  Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl.
  3. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.
  4. Divide batter among prepared muffin cups, filling each about 3/4 full.
  5. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes.
  6. Transfer muffins to rack; cool.

Nov 20, 2006 0

Black and White Creme Brulee

  • 8 large egg yolks
  • 1/3 cup plus 8 teaspoons sugar
  • 3 cups whipping cream
  • 1 vanilla bean, split lengthwise
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, very finely chopped
  1. Preheat oven to 350°F. Whisk egg yolks and 1/3 cup sugar in large bowl to blend. Pour cream into heavy medium saucepan.
  2. Scrape in seeds from vanilla bean; add bean. Bring cream to simmer. Remove from heat. Gradually whisk hot cream mixture into yolks.
  3. Strain custard into another large bowl. Transfer scant 2 cups custard to medium bowl.
  4. Immediately add chocolate to remaining custard in large bowl. Whisk mixture until chocolate melts and custard is smooth.
  5. Divide chocolate custard equally among eight 2/3-cup ramekins. Place ramekins in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Bake until custard is barely set in center, about 25 minutes.
  6. Transfer ramekins to baking sheet and refrigerate until tops of custards feel firm, about 30 minutes. Maintain oven temperature.
  7. Spoon vanilla custard evenly over chocolate custard, dividing equally among ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.
  8. Bake until vanilla custard is barely set in center, about 35 minutes.
  9. Preheat broiler. Arrange 4 ramekins on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, about 1 minute. Repeat with remaining 4 custards and 4 teaspoons sugar. Refrigerate custards at least 1 hour before serving. (Can be prepared up to 6 hours ahead. Keep refrigerated.)

    Serves 8.

Nov 20, 2006 0

Brownie Tart

  • 1 cup pecan pieces )
    1/2 cup butter
  • one 3-ounce bar bittersweet chocolate, preferably Lindt Excellence or Valrhona Caracque, broken into squares
  • 1/2 cup + 2 teaspoons (lightly spooned) unsweetened cocoa
  • 3/4 cup plus 1 tbsp suggar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3-ounce  cream cheese, cut into pieces
  • 1/2 cup all purpose-flour
  • Pinch of salt
  • 1/2 cup heavy cream

  1. Grease a 9" springform pan. Preheat the oven to 325F

  2. Place the pecans on a cookie sheet and toast them, stirring occasionally, for about 10 minutes or just until the color deepens slightly. Cool completely.

  3. In a double boiler over hot water or in a microwave-proof bowl, melt the butter and chocolate, stirring two or three times. If using a double boiler, transfer the mixture to a bowl.

  4. Beat the cocoa, then 3/4 cup sugar, into the chocolate mixture, beating until incorporated. (If you are doing this by hand, use a whisk.) Beat in the eggs and vanilla. When incorporated, beat in the cream cheese until only small bits remain. Add the flour and salt and mix only until the flour is fully moistened. Stir in the nuts.

  5. Place the prepared  pan on a cookie sheet to catch any possible leaks. Scrape the batter into the pan and spread it evenly. It will fill the pan almost to the top.

    Bake for 30 to 35 minutes or until the batter has set. A toothpick inserted 1 inch from the side should come out clean. The mixture will puff and rise a little above the sides but sinks on cooling.

  6. Whip the cream and stir in the remaining tablespoon of sugar.

  7. Serve the brownie in slices with the whipped cream.

Nov 17, 2006 1

Devil’s Chocolate Muffins

  • 2 cups flour
  • 2/3 cup cocoa powder
  • 1/2 cup sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups milk
  • 1/3 cup canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup white chocolate chips
  1. Preheat the oven to 375 F.
  2. In a large bowl, combine the flour, cocoa, sugar, baking soda, and salt.
  3. Stir in the milk, oil, eggs, and vanilla, until smooth but without over beating.
  4. Fold in the chocolate chips.
  5. Divide the batter evenly between muffin cups in a large muffin tray.
  6. Bake for 10 minutes, then lower the heave to 350 F and bake 10 minutes longer.
  7. Serve.

Nov 13, 2006 0

Chocolate Loaf with Creme Fraiche

  • butter
  • 1 2/3 cup brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 4 oz. bittersweet chocolate, melted
  • 1 1/3 cup flour
  • 1 tsp baking soda
  • 1 cup plus 2 tbsp boiling water
  • creme fraiche
  1. Preheat the oven to 375 F.
  2. Grease and line a 9" by 5" loaf pan with parchment paper, and set on a baking sheet.
  3. Cream 1 cup of butter with the sugar and add the eggs.  Stir in the vanilla, beating well.
  4. Fold in the chocolate.
  5. Alternating with spoonfuls of the boiling water, add the flour and the baking soda.
  6. Pour into the loaf pan and bake for 30 minutes.
  7. Turn down the heat to 325 F and cook 15 minutes longer.  The cake will still be quite soft in the middle.
  8. Cool completely.  Serve with a dollop of creme fraiche.

 

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