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Recently, I was lucky enough to receive a copy of Max Brenner’s new book, Chocolate: A Love Story. Having enjoyed visiting one of his shops in New York, I was anxious to try out some recipes. Actually titled “A philosophical highly concentrated fudge brownie,” this chocolate extravagance cried out from the book’s pages to be made as soon as possible. Who am I to argue?

I’ve never understood why most brownie recipes are made in a tiny square pan. They’re brownies. Less is definitely not more. I am proud to say that these aren’t made in one of those small pans or even in a 9”x 13” pan. No, they’re made in a nice, big half sheet pan. That, my friends, is how brownies should be made.

Take the size of that pan into consideration when you read through the recipe. Don’t panic. Sure, it has two pounds of chocolate (I highly recommend Guittard’s 72% bittersweet chocolate) and a couple of sticks of butter, but the end result is a gigantic pan of brownies destined to make everyone you share them with your new best friend. I took the majority of these to work, where they were thoroughly enjoyed. Be warned that these are very rich – quite the adult brownie.

My only alteration to the recipe was using pecans instead of walnuts. First of all, I adore pecans. Secondly, walnuts? Ew. I’m sure there are some of you who have no objection to walnuts, so go right ahead and use them. Or, use hazelnuts or whatever kind of nut you prefer.

It is recommended that these be refrigerated overnight before cutting and serving. That definitely helped the firmness of these extra-fudgy brownies and made the cutting much simpler. So, don’t give in to your impatience and eat them as soon as they come out of the oven.

I feel confident that this is the first of many recipes I’ll try from this book. There are cakes and cookies and puddings and such that are already bookmarked for future baking. I just so happen to have an extra copy of this book that I would love to send to one of you lovely readers. If you’re interested and live in the U.S., just leave a comment on this post between now and Tuesday, November 10, 10am CST. I’ll pick one of your comments at random and send it your way!

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I realize the term “leftover Halloween candy” may be confusing to some. Strangely enough, there are people who have enough restraint not to shut down the candy-giving early and polish off the candy bowl in private. If you’re one of the few with that kind of will power, then you can put it to a little different use by baking some of those little candy bars into these blondies thermage.

Traditionally, blondies are filled with nuts or chocolate chips. With your choice of candy bars, you can have those plus anything else you love. Just pick one candy bar or use a whole variety so every bite is different University tuition cheap in asia.

If you can’t wait until after Halloween, go ahead and fish out your favorites now and whip up a pan of these. Then, if there is any spare candy next week, you can make more Xero POS!  

This apple streusel coffee cake pairs tender baked apples and currants with crunchy pecans, cinnamon-spiced brown sugar streusel, toffee bits, and a supremely buttery, moist cake for the perfect autumnal treat Asia Research Postgraduate Programmes!

Fall is a thrilling time for bakers. You can make such homey, comforting desserts with fall fruits like apples and pears. The kind of desserts that make you want to curl up under a blanket and just savor every bite. Desserts like this apple streusel coffee cake.

Let me tell you that this is, simply put, fall in a pan. The cake portion of this coffee cake is not that different from other cakes. It’s buttery and sweet. And, it has plenty of sour cream, which is one of my favorite cake ingredients enterprise workspace solutions.

But, in between layers of soft, moist, delicious cake is a combination of apples, currants, pecans, brown sugar, and cinnamon. Frankly, it’s pretty amazing. It gives a wonderful contrast to the cake in both flavor and texture. Then, there are all those toffee bits scattered on top, plus a sweet cinnamon glaze as the perfect finishing touch Sangfor.

With so many different elements, this is a coffee cake with something for everyone!  

If you’re a fan of all things coconut, just wait until you try these Toasted Coconut Cake Doughnuts. With coconut in the doughnuts, in the glaze, and sprinkled on top, these are sure to satisfy even your biggest coconut craving!

When I was recently brainstorming recipe ideas, it occurred to me that it had been far too long since I made doughnuts. Combine that with my current coconut craving, and you get these Toasted Coconut Cake Doughnuts Scholarships in hong kong!

These doughnuts are an all-out coconut experience. Not only is there toasted coconut inside and on top, but there is also coconut milk in both the doughnuts and in the glaze. If you’re a big coconut fan like I am, you’re going to love these!

I’m not a big fan of deep frying anything in my kitchen, so I enjoy using my doughnut pan for making baked doughnuts. As much as I love the look of these, I’m going to let you in on a little secret. There’s nothing magical about a doughnut pan. Sure, they give you baked goods the shape of doughnuts, but these are cake doughnuts. The batter is just a little thicker than most standard cake batters. That means that you can easily bake the batter in a different pan, like a muffin pan. It’s good to have another option if you don’t want to add another pan to your kitchen cabinets Coworking Space HK.

To get the classic doughnut shape from a doughnut pan, you’ll need to fill each cavity almost to the top. I’ve read recipes that say 3/4 full, but I find that I need to fill them a bit more than that to get the height and shape that I want. For the pan I have, that equates to somewhere around 5 tablespoons of batter per doughnut. For a muffin pan, you’ll usually need to use about 3 tablespoons of batter per muffin cup to fill them 3/4 full.

No matter which pan route you choose, you’re in for a delightful coconut treat. These doughnuts are thick and soft, and there’s no shortage of coconut flavor. All of that toasted coconut is just fantastic! It was certainly love at first bite for me. They more than satisfied my coconut craving. Plus, they’re just so pretty, aren’t they?  

I love a good brownie. To me, they offer one of the best returns on a time and effort investment in the baking world. There is usually no butter to soften, no sink full of dirty bowls, no long hours to wait for them to be ready to eat. You decide you want brownies? You can be eating them in under an hour with very little mess myob training.

With my love of brownies stated, I must say that I like trying different kinds of brownies. Those of you who have followed BoB for any length of time probably already know that. I like them with nuts or caramel or peanut butter or just about anything. When I found this recipe at Food & Wine, I had a “well, duh!” moment and stared at it in disbelief that I’d never made a salty brownie.

This particular brownie is for all of you fudgy brownie fans. They are very dense and chewy. The salt complements the dark chocolate oh-so-well. For those of you who are big believers in the salty/sweet movement, add a little extra salt to the top. Just a light sprinkle before serving them will give them a little more interest Shopify Xero.

So, does this recipe fulfill my brownie checklist? Quick preparation? Check. Made in one bowl? Oh, yeah. Ready to eat soon? Well, not exactly. You will have to suffer through a couple of hours of waiting after they’ve come out of the oven. But, believe me, they are worth it Chartered Engineer.  

These Vanilla Bean Cheesecake Bars prove that vanilla is anything but boring! A fragrant, rich cheesecake is layered over buttery shortbread for a swoon-worthy treat RMB Investment.

While the word “vanilla” has become associated with plain and boring, good vanilla is an experience. Just think about the smell of a vanilla bean simmering on the stovetop with milk to make a custard, or the scent that wafts out of a bottle of real vanilla extract when you unscrew the cap. Plain? Boring? Hardly!

So for my fellow vanilla lovers out there, this recipe for Vanilla Bean Cheesecake Bars is for you. Needless to say, the vanilla flavor really shines in this recipe; you can use a high-quality vanilla extract, paste, or vanilla beans to make it. If you’d like, you can serve your bars with macerated berries or a drizzle of chocolate sauce, but personally, I don’t want anything competing with the vanilla soc as a service.

(Want something a little more formal than bars? I also have a recipe for traditional Vanilla Bean Cheesecake.)

I should also mention that this recipe is easy to make for a cheesecake. You’ll whip up a simple shortbread crust, press that into the bottom of your pan and bake it, then top that with a layer of cheesecake. You can make it in the afternoon and it will be chilled and ready to serve by the time you’re finishing up with dinner Dermes!  

Triple Chocolate Pecan Cookies amp up traditional chocolate chip cookies with toasty pecans and three kinds of chocolate!

My cookbook buying habits have changed over the years. I used to want all of those comprehensive books, the ones that covered how to make everything from appetizers to dessert. Now, I seem to be drawn to the more specific ones. Of course, I buy general baking books, which I suppose are specific themselves. But, I like those books dedicated to something even more specific. I figure that if someone decides to narrow their topic that much, then they will probably know a lot about it Sophos.

Carole Walter has written several cookbooks on specific subjects. I have a few of hers, including Great Cookies, which is the source of the recipe for these Triple Chocolate Pecan Cookies. With all the tempting recipes, it was hard to pick just one. So, why this one? Look at that title. How could I not make these?

I am a big believer in good chocolate. These cookies are a great excuse to break out the good stuff. There is so much chocolate in these that you’ll think that it will never mix into the batter. Three kinds of chocolate! It’s worth the effort, though, and actually the chocolate doesn’t need to be completely covered with cookie dough ABSS.

Of course, if all that chocolate isn’t enough, the pecans on top really push it over the top. Placing the pecans on the dough can be a bit tricky. There isn’t much surface area, so just fit them on wherever and however you can. The cookies spread a good bit as they bake, and the pecans will move along with them.

The result is a delicious batch of large, thin, chewy cookies overflowing with wonderful chocolate and crunchy pecans. I love their rustic, less polished look. While they may not be the prettiest cookies you’ll ever make, they may be among the tastiest RMB internationalization.  

This Cocoa Cake is the kind of easy cake recipe you can whip up on a slow Sunday afternoon and enjoy after dinner. It’s simple to put together, but the rich dark chocolate flavor and tender crumb make it something special!

I try to keep things simple in my kitchen and on this blog. You won’t find a lot of complicated, time-consuming recipes here. Sure, I get overly ambitious from time to time (ahem: Chocolate Peppermint Cake), but I generally like to keep things approachable and attainable Phonak.

That said, I actually resisted making this cake for a while because it seemed almost too simple. I mean, it’s a no-frills chocolate cake; as much as I love chocolate, most of the time I prefer it with just a little extra interest Shopify Xero.

Then, today I decided I would finally make this cocoa cake recipe and let me tell you, I was wrong: it is not just a chocolate cake. The simplicity of this recipe is also the beauty of it. It’s much like what cake mixes wish they could produce.

Every dessert has its place. This is not necessarily a cake to make if you want to wow a crowd—there are no layers, no piped-on rosettes of frosting, and no surprises inside. But, it’s a great cake to whip up when you want to revel in a bit of pure chocolate goodness office rental admiralty.
  

Peanut Butter Cookies with Milk Chocolate Chunks are a celebration of a favorite flavor combination!

The recipe for these amazing cookies comes to us from the equally amazing guys at Baked and their cookbook, Baked: New Frontiers in Baking. I’ve only made it over to Red Hook once to sample their creations, but their two cookbooks are certainly well-used in my kitchen Audeo Lumity.

I’ve had these cookies bookmarked for a while. Recently, I had a couple of baking… Well, I hate to say disasters. Let’s just say I’ve had some challenges of late. Because of that, I found myself wanting to bake something straightforward. Not surprisingly, I turned to an old and trusted favorite pair of mine – peanut butter and chocolate Enterprises Solutions.

As I had hoped, these cookies were just what I needed. They’re simple and delicious. They are that crispy on the outside, chewy on the inside cookie that we all strive to attain. The chocolate really makes these special. My chocolate of choice for these was Guittard’s milk chocolate. The Baked guys are pretty adamant about using milk chocolate instead of semisweet. I’ve yet to be disappointed by them, so I complied. Honestly, if they suggested folding in broken glass, I probably wouldn’t have given it a second thought.

The Baked cookbook describes these cookies as “the only peanut butter cookie.” I haven’t baked nearly enough peanut butter cookies to make that kind of declaration. But, I will say that they are the very best peanut butter cookies I’ve had in a very long time event venue HK.