David and Nicole's Recipes

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Jan 25, 2007 1

Dark Chocolate Cookies

  • 3/4 cup  flour
  • 3/4 cup  cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup chopped pecans

  1. Preheat oven to 375°F.
  2. Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
  3. Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. Add flour mixture and mix just until combined. Fold in the pecans.
  4. Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 12 minutes. Transfer cookies to a rack to cool.

Jan 17, 2007 0

Chocolate Chip Blondies

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons butter
  • 2 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup chopped pecans 

  • Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan.

  • Mix flour, 1 teaspoon baking powder, salt and baking soda in medium bowl.

  • Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick).

  • Spread batter in prepared pan. Sprinkle with chocolate chips and pecans.

  • Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. Cut into squares and serve.

     

Jan 17, 2007 0

Toffee Chocolate Cookies

  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 pound bittersweet or semisweet chocolate, chopped
  • 1/4 cup (butter
  • 1  cup (packed) brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 6 ounce toffee bars , coarsely chopped
  • 1 cup pecans, chopped
  1. Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
  2. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
  3. Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper.
  4.  Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.

Jan 13, 2007 0

Turtle Bars

  • butter
  • 1/4 cup unsweetened cocoa powder
  • brown sugar
  • 1 large egg, beaten lightly
  • 1/4 cup all-purpose flour
  • pinch salt
  • 1/2 teaspoon vanilla
  • 4 tablespoons dark corn syrup
  • 1/3 cup heavy cream
  • 3 cups pecans, toasted lightly
  • 1 tablespoon dark rum
  1. Line the bottom of a greased 13- by 9-inch baking pan with wax paper and grease the paper.
  2. In a heavy saucepan melt 4 tbsp butter with the cocoa, stirring until the mixture is smooth. Remove the pan from the heat, beat in 1/3 cup brown sugar and the egg, and stir in the flour, the salt, and the vanilla.
  3. Spread the mixture in the baking pan, bake it in the middle of a preheated 350°F. oven for 10 minutes, or until it is just firm to the touch and pulls away slightly from the sides, and let it cool in the pan on a rack.
  4. In a heavy saucepan melt 4 tbsp butter, add 1 1/2 cups brown sugar and the corn syrup, and bring the mixture to a boil over moderate heat, stirring with a wooden spoon.
  5. Boil the mixture, stirring occasionally, until it reaches the hard-ball stage remove the pan from the heat, and add the cream and the pecans carefully, stirring gently. Bring the mixture to a boil and boil it until it reaches the soft-ball stage. Remove the pan from the heat, let the caramel mixture cool for 1 minute, and stir in the rum.
  6. Pour the topping over the base, spreading it evenly with the wooden spoon, let it cool, and chill the confection, covered with foil, for 2 hours, or until it is firm. Run a thin knife around the edges of the pan, turn the confection out onto a cutting board, and cut it into bars. The bars keep, separated by sheets of wax paper, in an airtight container, chilled, for 1 week.

Jan 7, 2007 0

Chili Chocolate Cookies

  • 1 1/2 cups pecan halves
  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 3/4 cup packed brown sugar
  • 1 cup butter at room temperature
  • 2 eggs, beaten
  • 1 tsp ancho chili powder
  • 4 oz. dark chocolate, chopped
  1. Preheat the oven to 350 F. 
  2. In a non-stick skillet on medium low toast the pecans for 5 minutes.  Remove from the pan and cool.  Chop the nuts.
  3. Combine the nuts with the remaining ingredients and mix thoroughly.
  4. Drop by large spoonfuls onto a parchment lined baking sheet.
  5. Bake for about 12 minutes.
  6. Serve.

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 13, 2006 0

Upside-down Apple Cake

  • butter
  • 4 granny smith apples, peeled, cored, quartered
  • 4 oz. pecan halves
  • 1/2 cup light corn syrop
  • 1 2/3 cup flour
  • 1 tbsp sugar
  • salt
  • 1 tsp baking powder
  • 1 egg, beaten
  • milk
  • heavy cream
  1. Preheat the oven to 425 F.
  2. Melt 2 tbsp of butter in a skillet and gently fry the apples for 10 minutes.
  3. Place the pecan halves in a greased, 8" pie plate.  Pour the corn syrop on top and then arrange the apples over that.
  4. Place the flour, sugar, a pinch of salt, and the baking powder in a large bowl.  Rub in 3 tbsp of butter until it gets a crumb like texture.
  5. Mix in 1/3 cup of milk and the egg to make a soft dough.
  6. Press the dough into a circle roughly the size of the pie plate and then place it over top of the apples.
  7. Take care to seal the edges well against the sides of the dish.
  8. Bake in the oven for 15 minutes, reduce the heat to 350 F and then bake for 10 minutes longer.
  9. Whip the heavy cream.
  10. Let it rest in the plate for a few minutes and then turn it out on to a large plate in one move. 
  11. Serve the cake with a dollop of whipped cream.

 

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