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French Froggies
Publication date: 07/27/2005
Yield: Makes sixty 1-inch squares
Ingredients:
1 pound semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into tablespoons
1/3 cup strong coffee
4 large eggs, room temperature
1 1/2 cups sugar
1/2 cup flour
2 cups walnuts, chopped
Preheat oven to 350 degrees. Line a 9-inch-by-13-inch pan with 2 layers of aluminum foil, leaving ears on all sides. Butter the sides and bottom of foil. Melt chocolate over hot water in double boiler, add butter and coffee. Stir until smooth. Cool.
In a large mixer bowl, beat eggs until foamy. Gradually add sugar and beat well. Reduce speed to low and gradually beat in chocolate mixture until blended. Stir in flour, then add walnuts. Pour into pan.
Bake 25 to 30 minutes (doesnt have to pass the toothpick test). Cover pan with foil. Refrigerate at least 6 hours. Remove top foil. Run knife around edges. Invert and peel off foil. Cut into squares with wet knife.
Per serving: 117 calories; 2 grams protein; 9 grams fat; 4 grams saturated fat; 10 grams carbohydrate; 1 gram fiber; 22 milligrams cholesterol; 5 milligrams sodium
Accordion-Pleated Cookies
Publication date: 03/19/2003
Yield: Makes 4 dozen cookies
Ingredients:
1/4 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups sifted flour
1/2 cup chopped nuts, if desired
heavy-duty aluminum foil
confectioners' sugar, optional
Cream the butter. Gradually add sugar, creaming well. Blend in eggs, vanilla and salt. Beat well. Gradually add flour and nuts, if using; mix thoroughly.
Fold 1 yard of foil in half lengthwise. Fold the doubled foil crosswise into 1-inch pleats to make an "accordion-pleated" pan. Place foil on baking sheet.
Drop a rounded teaspoonful of dough into each fold. Bake in a preheated 325-degree oven for 25 to 30 minutes until golden-brown. Cool 10 minutes.
Remove cookies and reuse foil. If desired, sprinkle cookies with confectioners' sugar or frost with icing.
Tester Laura Reiley's comments: "These are crisp, wedge-shaped butter cookies that people find intriguing. 'How did you get the cookies in this shape?' they ask. During the baking process the dough spreads to 5-inch-long cookies. They almost look like long biscotti, but with the tender consistency of a butter cookie.
"If the foil looks too greasy or has too many crumbs on it, wipe it clean before adding another batch of cookies, or just turn it over and use the other side of the foil. If you don't fancy using confectioners' sugar, a drizzle of melted chocolate makes these very elegant."
Afternoon Delight
Publication date: 05/29/2002
Yield:
Ingredients:
4 parts Vincent Van Gogh Vanilla Vodka
2 parts Godiva White Chocolate Liqueur
2 parts Cointreau
maraschino cherry and orange twist for garnish
Combine liquids and garnish with a maraschino cherry and orange twist.
--From Vincent Van Gogh Vodka
Ale Mary's Gumbo
Publication date: 03/07/2007
Yield: Serves 10 to 12
Ingredients:
1/2 cup vegetable oil
1/2 cup flour
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2 bay leaves
2 teaspoons oregano
1 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound andouille sausage, cut in 1/4-inch slices
one 28-ounce can crushed tomatoes
5 cups chicken stock
1/2 pound okra, cut in 1/4-inch slices
2 pounds shrimp, peeled and deveined
1 pound crawfish tail meat, rinsed
2 teaspoons file powder
5 cups cooked white rice
Heat the vegetable oil in a cast-iron Dutch oven or large stockpot over high heat until oil is hot and just short of smoking, about 2 minutes. Using a long-handled metal whisk, gradually stir the flour into the hot oil. Cook, whisking constantly and stirring briskly, until the roux is caramel brown, 3 to 4 minutes, being careful not to let the mixture scorch or splash on your skin.
Reduce heat to medium until roux is dark red-brown; cook 4 to 5 minutes more, whisking and stirring constantly. Add onions, bell peppers and celery, stirring until roux gets chocolate brown and coats the vegetables, about 2 to 4 minutes.
Add bay leaves, oregano, cayenne, salt and pepper and simmer 2 to 3 minutes. Add the sausage, cook a few minutes, add the tomatoes, cook a few minutes more, then add the chicken stock.
Turn the heat up to medium so the mixture is just bubbling, and cook for 8 to 10 minutes. Add the okra and cook for 10 more minutes; add the shrimp and crawfish and simmer for 10 minutes.
Slowly stir in file powder. Remove bay leaves before serving over rice.
Note: Have all ingredients measured and within reach before you start. Once you begin, you can't walk away from the stove.
Per serving (based on 12 servings): 415 calories, 30 grams protein, 18 grams fat, 5 grams saturated fat, 34 grams carbohydrate, 4 grams fiber, 173 milligrams cholesterol, 1,164 milligrams sodium
--Courtesy of Mary Rivers, co-operator of Ale Mary's in Fells Point
Austrian Nut-Butter Cookie Sandwiches
Publication date: 09/05/2007
Yield: Makes 2 dozen
Ingredients:
COOKIES: 1/2 cup soft butter
1/3 cup sugar
1 cup flour
3/4 cup walnuts, chopped
ICING:
1/4 cup butter
2 ounces unsweetened chocolate
1 1/2 cups sifted powdered sugar
3 tablespoons hot milk
For cookies, mix butter and sugar well. Add flour, then walnuts. Chill batter for several hours. Preheat the oven to 375 degrees. Roll dough on a floured board to 1/8 -inch thick. Cut into rounds with floured 2 1/4 -inch cookie cutter. Put on ungreased baking sheet and bake for 7 to 10 minutes.
Meanwhile, in double boiler, melt butter and chocolate together. Remove from heat and stir in powdered sugar and milk. Mix well.
Make sandwiches out of every 2 cookies. Put a small amount of icing in the middle and some on top and cool well before storing.
Per cookie: 146 calories, 2 grams protein, 9 grams fat, 5 grams saturated fat, 15 grams carbohydrate, 1 gram fiber, 15 milligrams cholesterol, 2 milligrams sodium
-- Courtesy of Amy Pollokoff
Aztec Chocolate Chili
Publication date: 09/29/2004
Yield: Makes 20 one-cup servings
Ingredients:
1 large diced onion
1 diced green pepper
1 1/2 pounds ground beef
2 pounds great Northern beans
2 pounds kidney beans
1 cup barbecue sauce
1 tablespoon cumin
1/4 cup diced jalapenos (see note)
1/2 tablespoon white pepper
3 pounds diced tomato in juice
1 quart bloody Mary mix
1/2 tablespoon cocoa powder
1 1/2 cups water
Saute veggies and beef. Cook until beef is browned and onions are soft. Drain juice from beans, add to beef mixture, saute for 5 minutes. Then add all other ingredients, including drained beans.
Turn heat to low and simmer for 30 minutes.
Note: More jalapenos can be added to raise the heat factor of the chili, but if adding more peppers then add 1/2 tablespoon cocoa powder.
Per serving: 194 calories; 14 grams protein; 5 grams fat; 2 grams saturated fat; 25 grams carbohydrate; 6 grams fiber; 21 milligrams cholesterol; 601 milligrams sodium
Chef Vince Knipple
Banana Boats
Publication date: 08/07/2002
Yield: Serves 4
Ingredients:
4 bananas
miniature marshmallows
milk chocolate chips or broken candy bars
aluminum foil
Cut a slit lengthwise about two-thirds of the way through each banana. Fill slits with marshmallows and candy bars. Wrap bananas in foil and cook for about 5 minutes over hot coals until chips and marshmallows melt. Don't leave on too long or the bananas will liquefy.
Banana Pudding With Graham-Cracker Crunch
Publication date: 02/07/2007
Yield: Serves 6
Ingredients:
1 cup graham-cracker crumbs
3 tablespoons unsalted butter, melted
1/3 cup (2 ounces) semisweet chocolate chips, melted
4 bananas, sliced
1 recipe cold vanilla pudding (see above recipe)
1 cup cold heavy cream, whipped to firm peaks with 1 teaspoon vanilla extract and 1 tablespoon confectioners' sugar
Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool.
Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. (The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding.)
In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once.
Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.
Per serving: 509 calories, 8 grams protein, 31 grams fat, 17 grams saturated fat, 51 grams carbohydrate, 2 grams fiber, 248 milligrams cholesterol, 144 milligrams sodium
--Elinor Klivans
Banana-Oatmeal Chocolate-Chip Cookies
Publication date: 04/16/2008
Yield: Makes 30 cookies
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup oatmeal (not quick-cooking)
2 cups (12 ounces) semisweet chocolate chips
2 bananas, cut into 1/4-inch pieces
Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and butter the paper.
In a small bowl, stir the flour, baking soda, salt and cinnamon together; set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, granulated sugar and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during the mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled.
On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oatmeal. Mix in the chocolate chips until evenly distributed. Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.
Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheets for 10 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely.
Per cookie: 142 calories, 2 grams protein, 6 grams fat, 4 grams saturated fat, 22 grams carbohydrate, 1 gram fiber, 13 milligrams cholesterol, 67 milligrams sodium
-- From "The Essential Chocolate Chip Cookbook"
Best-Ever Fudgy Brownies
Publication date: 02/07/2007
Yield: Makes 48 two-inch brownies
Ingredients:
BROWNIES:
11 ounces Valrhona Guanaja chocolate or other high-quality bittersweet chocolate
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/3 cups sugar
3 large eggs, lightly beaten
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1 1/4 cups plus 2 to 3 tablespoons toasted and finely chopped walnuts (divided use)
FROSTING:
1 pound semisweet chocolate, finely chopped
2 cups heavy cream
2 teaspoons coffee liqueur
4 tablespoons (1/2 stick) unsalted butter, softened
Position a rack in lower third of oven and preheat to 375 degrees. Line a 12-inch by 17-inch rimmed baking sheet with foil; set aside.
In a mixing bowl set over (but not touching) a saucepan of hot water, melt the chocolate and butter. Remove bowl from heat and let cool slightly.
Using a wooden spoon, stir in the sugar, eggs, flour, cocoa powder, salt and 1 1/4 cups of the walnuts. Spread batter in prepared pan. Bake 10 minutes, then remove from oven and cool. Put in the refrigerator to chill at least 30 minutes.
To make frosting: Put chocolate in a mixing bowl. In a saucepan, heat cream just until it comes to a boil. Pour the cream over the chocolate and whisk until chocolate melts. Whisk in liqueur and butter. Set aside for at least 20 minutes to cool and thicken slightly.
Using a spatula, spread frosting evenly over the brownies in the pan and return to the refrigerator to chill again for 30 minutes. Dipping a long knife in hot water and drying it off each time, cut brownies into 2-inch squares and top with remaining walnuts. Let come to room temperature before serving.
Per brownie: 195 calories, 3 grams protein, 15 grams fat, 8 grams saturated fat, 17 grams carbohydrate, 1 gram fiber, 35 milligrams cholesterol, 21 milligrams sodium
--From "Chocolate & Vanilla"
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