Tuesday, September 15, 2009

Chocolate Mascarpone Brownies

I think I had you at mascarpone. Bake or break, I love you for these! And all of your other mouth watering recipes you post. These are nothing short of divine. Everyone needs to try them. They are decadently rich and chocolaty. Please don’t skip the ganache, it sends you to heaven.

Chocolate Mascarpone Brownies
Adapted from: Bake or Break via Food.com

1 cup unsalted butter (plus more for preparing pan)
3 ounces good quality semisweet chocolate, chips or finely chopped
1 cup granulated sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Preheat oven to 325°. Butter a 9-inch square glass baking pan and set aside.

Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.

Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate Ganache
6 ounces good quality semisweet chocolate, chips or finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Place chopped chocolate in a small bowl. Set aside.

In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.

Pour ganache over cooled brownies and spread evenly.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Sunday, September 6, 2009

Apricot and White Chocolate Oatmeal Cookies

I think the title says it all- a wonderful triple flavor combination. Closet cooking is one of my favorite food blogs with diverse recipes and beautiful photography. These cookies come out voluminous and chewy. Sweet but earthy. I tried both a Lindt white chocolate bar and just a baking white chocolate bar and I am surprised to say that the baking chocolate actually had more flavor. If you’re short on time, just use white chocolate chips. Be sure to chop the dried apricots to about the size of a chocolate chip because they are pretty chewy. Mmm, the smell of oatmeal and butter. Ugh, why didn't I think of adding a pinch or two of nutmeg to the batter.

Apricot and White Chocolate Oatmeal Cookies
Adapted from: Closet Cooking

1/2 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg or cinnamon or both (optional)

1/2 cup rolled oats
1/2 cup dried apricots (finely chopped)
1/2 cup white chocolate (coarsely chopped)

Preheat oven to 350 degrees F. Cream the butter and sugar in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet. Mix in the rolled oats, apricots and white chocolate. Place the dough onto a cookie sheet one table spoon at a time. Bake for 8-10 minutes.

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