[Photograph: Yvonne Ruperti]
These horseshoe-shaped crescents have a moist and chewy interior that yields under a crunchy almond coating.
Note: Almond paste may be used instead with the following changes: Use 12 ounces almond paste, 3/4 cup granulated sugar, 2 ounces finely ground almonds.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore and is currently at work constructing her new blog, "ShopHouseCook".
Special equipment: Standing mixer fitted with paddle attachment
serves makes 12 cookies, active time 30 minutes, total time 2 hours
Adjust oven rack to middle position and preheat oven to 375°F. Line rimmed baking sheet with parchment paper.
In bowl of standing mixer fitted with paddle attachment, mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry). Mix in egg white and almond extract until combined.
Place sliced almonds in shallow dish and lightly crush with hands. Divide dough into 12 equal portions (about 1 rounded tablespoon each). Working one at time, roll each ball into almonds as you shape it into 4 1/2-inch ropes with blunt ends. Shape rope into U shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing apart from each other.
Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan 10 minutes, then transfer to cooling rack to cool completely, about 30 minutes.
In microwave or in medium bowl over pan of barely simmering water, melt half of chocolate, stirring gently, then add remaining chocolate and stir to melt. Dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet. Chill cookies in fridge until set. Serve cookies at room temperature.
This isn't so much a recipe as a guideline; start here and adjust to your personal taste. You can use whatever kind of milk is your favorite; I prefer 2%. Any sweetener is acceptable: honey, sugar, agave syrup, even maple syrup can work. Just remember that each has a different sweetness level.
If you like, you can microwave and mix in the same mug—just know that it won't be very cold when you mix it. If that ends up being the case, you can always stick it in the freezer to chill for a few minutes.
serves 1, active time 2 minutes, total time 3 minutes
In a microwave-safe container, heat 1/4 cup of the milk until steaming, about 15 seconds.
Add the cocoa powder and honey (or sugar) to the hot milk, and stir vigorously until all the lumps are gone.
Transfer the cocoa mix into your glass of choice, and fill with the remaining cold milk. Enjoy!
[Photograph: hpmagz on Flickr]
This recipe is adapted from one we use at Liddabit, which was in turn adapted from the recipe from Nancy Silverton found on Smitten Kitchen.
If you don't have whole wheat flour, all-purpose flour will work just fine for the whole recipe.
serves Makes about 25 3"x3" crackers, active time 15 minutes, total time 40 minutes
Preheat oven to 350°F. Combine flours, sugar, baking soda, and salt in the bowl of a food processor and pulse to mix. Add butter and pulse until pea-sized chunks remain, 1-2 minutes.
Whisk together honey, milk, and vanilla. Stream into the food processor while running; dough should come together in a ball after a minute or two.
Roll out to a 1/8” thick, roughly rectangular shape. Score with a sharp knife into 3” squares (or desired shapes).
Place onto a baking sheet lined with parchment or a silicone mat and bake for 15-18 minutes, until dry to the touch and golden brown. Remove from oven and re-score; allow to cool completely on baking sheet.
Break or cut along scored lines and store airtight, up to 1 week.
I added nibs to this recipe adapted from The Essence of Chocolate; but you could also use any finely chopped nut or fruit you like.
If you're feeling really indulgent, dip the cooled cookies halfway into melted dark chocolate and allow them to set before serving.
serves Makes about 40 2" cookies, active time 10 minutes, total time 20 minutes
Place two racks in the top half of the oven and preheat to 375°F. Put the flour, sugars, cinnamon, baking powder, salt, and oats in a medium bowl and stir to combine.
Put the melted butter, heavy cream, honey, vanilla and olive oil in a large bowl and stir until smooth. Add the dry ingredients and mix until combined. Fold in the cocoa nibs.
Line two baking sheets with silicone mats or parchment. Drop the batter by scant teaspoons onto the prepared pans, leaving at least 3" between mounds (they will spread quite a bit).
Bake for 8-10 minutes, rotating pans halfway through baking, until the edges are deep golden brown and the center is mostly set. Cool 5 minutes on the pan, then transfer to a rack to cool completely.
Make sure your ice cream is good and cold; keep it in the coldest part of your freezer for as long as possible before you start. If you're buying just prior to making the bars, don't be shy about reaching into the back of the shelf to get one that's frozen solid.
This recipe can be varied endlessly, but the basic rendition outlined below is always a winner. If you don't have wooden sticks handy, no worries—they just end up closer to an Eskimo Pie. I like to sprinkle a little sea salt on the chocolate as it sets up.
Can be kept in the freezer for up to 1 week.
Special equipment: Serrated knife, baking sheet pan, parchment/wax paper, ice pop sticks
serves 4, active time 15 minutes, total time 1 hour
Line the baking sheet with parchment or wax paper and set aside. Fill a tall glass (an inexpensive vase will also do) with hot water. Note: Make sure the water is not boiling and the glass is at room temperature to make sure nothing explodes. Leave the knife in the hot water for 3-5 minutes.
Take the ice cream out of the freezer and remove the lid. It also helps to mark, or even cut off, the bottom "lip" of the carton before the next step, so your slices are sized evenly.
Mark the container with the knife approximately halfway up the height of the container. Very carefully, and keeping your fingers well out of the way, slice the carton in half crosswise. Cut each half in half again, place on the prepared sheet tray, and return to the freezer for 5 to 10 minutes to firm up again.
Meanwhile, melt the chocolate and oil together in the microwave or over a pan of simmering water on the stove, stirring well with a whisk or spatula to mix. Allow to cool to room temperature.
Remove ice cream slices from the freezer. With the tip of the knife, cut through one side of each of the carton-covered slices and peel off the carton. Insert a wooden stick halfway into each slice, replace on the sheet pan, and return to the freezer for 30 minutes.
Once the chocolate mixture is cool, take the bars out of the freezer. Working quickly, dip the bars in the chocolate mixture and return to the sheet pan (you may want to have a clean sheet of parchment or wax paper ready). Add sea salt, sprinkles, or other decorations before the chocolate sets up completely. Once all the bars are dipped, return to the freezer to set for 10 minutes before serving.
The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it. I like the addition of sea salt, though some cayenne pepper wouldn't be out of place here either; this keeps up to a week in the fridge.
Special equipment: Blender/food processor
serves 6 to 8, active time 15 minutes, total time 4 hours (including chilling time)
Cut the tofu into chunks and drain in a colander or on several layers of paper towels for about 10 minutes. Meanwhile, melt the chocolate in the microwave or over a double-boiler.
Purée the tofu in a blender or food processor (or use a stick blender) until creamy, about 1 minute. Make sure to scrape down the sides a couple of times.
Add the chocolate, cocoa, espresso powder, honey/syrup and vanilla; blend until well combined. Fold in the sea salt, if using.
Transfer to a large bowl (or individual serving bowls), cover, and chill 3-4 hours, or overnight.
This chocolate "clay" is great for modeling freehand, pressing into molds, or even as a substitute for rolled fondant. It ends up tasting more or less like a Tootsie Roll, and lasts just about as long—just make sure to keep it stored airtight, at cool room temp or in the fridge.
Place the chocolate in a medium bowl and set aside. Combine the sugar, water and syrup in a small saucepan and bring to a boil over high heat, stirring to ensure the sugar dissolves. Boil for 2 minutes.
Pour the hot sugar syrup over the chocolate; allow to sit for half a minute or so, then stir to combine. Pour out onto a silicone mat or parchment-lined baking sheet.
Once the mass is cool enough to handle, begin to fold the outer edges into the center; continue to knead in this manner until mostly cooled and smooth, about 10 minutes.
Wrap tightly in plastic wrap and allow to set overnight at cool room temperature; or at least 3 hours in the refrigerator.
Knead the mixture again until it is soft and pliable. If it is very cold, heat it in the microwave in 5-second intervals until softened enough to knead. Mold as desired.
This recipe is adapted from Peter Greweling's "Chocolates and Confections." It calls for mint extract, but you can use any extract or oil you like—just add to taste. These will keep in an airtight container at cool room temperature or in the fridge for 2 weeks.
Special equipment: 8 x 8" baking pan
serves Makes about 60 1/2" x 1" pieces
Cut a piece of wax paper to line the bottom of the baking pan, and set aside.
Melt the chocolate in a bowl set over a pot of simmering water; or in the microwave in 10-second bursts. Add the salt and stir with a flexible rubber spatula for about a minute to incorporate the salt.
Add the coconut oil to the warm chocolate and stir to combine. If the coconut oil is very cold, warm it up in the microwave first.
Add the extract and stir to combine; it will take 2-3 minutes if the extract is alcohol-based, only a few stirs if it's oil-based. Pour into the prepared pan and allow to set until firm, at least 3 hours .
When the mixture is set, dust the top with sifted confectioner's sugar and invert onto a parchment- or wax paper-lined cutting board. Using a sharp knife, cut into 1" x 1/2" pieces (or any size you desire). Dredge pieces in confectioner's sugar.
This is my twist on a David Lebovitz's recipe. The resulting crumb is somewhat denser and crumblier than ordinary bread, but the taste is really fantastic, and goes well with a hot cup of tea or a cold glass of milk. If you don't have a particularly warm spot in your abode, you can place the dough in a cold oven with a pan of boiling water; this creates the warm, moist environment that yeast loves. Note that if you do this, it's unnecessary to cover the dough as it rises.
Special equipment: Stand mixer (optional)
serves 10 to 12, active time 45 minutes, total time 5 hours (including rising times)
In a large bowl or the bowl of a stand mixer, combine the soy milk and 1 tablespoon of the sugar and stir to dissolve. Sprinkle the yeast over the liquid, give it a gentle stir, and set aside until it begins to foam, about 10 minutes.
Meanwhile, melt the butter and chocolate in the microwave, microwaving for 15 seconds, then stirring, and continuing in 5-10 second bursts alternated with stirring until melted. You can also use a bowl set over a saucepan of simmering water.
Once the yeast is frothy, mix in the remaining sugar, the egg, vanilla, and salt.
Stir in half the flour and cocoa powder, then the melted chocolate and butter, then the rest of the flour mixture, and stir until well-incorporated. Mix vigorously with a spatula or a wooden spoon for five minutes, until smooth. If using a stand mixer, attach the dough hook and beat for five minutes.
Cover the bowl loosely with plastic wrap or with a damp paper towel and allow to rise in a warm place for 2 hours. It will be about double its original size.
Butter a 9" loaf pan. Stir the chocolate and nibs (if using) into the dough; it may be a little stiff, in which case just knead it as you would regular bread dough: fold it in half over on itself, give it a quarter turn, and repeat. Stir/knead for 2 minutes, then gather the dough into a ball and place it seam-side down in the prepared pan. Pat down the dough until it's even, and allow to rise in a warm place for 1 hour.
Preheat the oven to 350ºF. Bake the loaf for 35-40 minutes, or until it appears done and sounds hollow when thumped; or its internal temperature reaches 180ºF. Allow to cool completely in pan.
What I like about this recipe (aside from its simplicity and delightful flavor and texture) is that it uses egg yolks, which I hate throwing away after making a meringue or something. It can be layered in individual serving cups, or in a large bowl for folks to help themselves. Keep covered in the fridge for up to 5 days.
Special equipment: Medium saucepan, whisk, sieve
serves 4-6, active time 10 minutes, total time 1 hour
Place the milk chocolate and dark chocolate in separate, medium bowls. Bloom the cocoa powder (if using) in a little hot water to make a liquidy paste, and add to the bowl with the dark chocolate. Set aside.
Put the sugar, cornstarch, and salt in a medium saucepan and whisk to combine.
Whisk in the milk, a few tablespoons at a time, making sure to dissolve all the cornstarch, and taking care to smooth out any lumps. Whisk in the egg yolks.
Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes.
Reduce heat to low and continue to cook, whisking constantly, for 1 minute. Remove from heat and whisk in the butter and vanilla. Divide the pudding, through a strainer, evenly between the two bowls with chocolate. Whisk quickly to incorporate the melted chocolate.
Spoon the milk chocolate pudding into individual serving cups, or transfer to a large serving bowl. Top with the dark chocolate pudding. Press plastic wrap to the surface of the pudding and chill for at least 1 hour.
This is a very lightly adapted Bruce Zipes recipe from Bruce's Bakery Cookbook. The end result is big, so it's good for a potluck offering. If you have extra, just wrap it up and freeze it. You can thaw it out when you have some berries and whipped cream handy (or when you just want a slice of cake).
Special equipment: Electric mixer, tube pan
serves 16, active time 25 minutes, total time 90 minutes
Preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt or tube pan.
In a large bowl, cream together the cream cheese, butter, and shortening with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. In a smaller bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and mix on low speed until blended - it will be very thick.
Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth.
Pour half of the mixture into the prepared pan. Top with the melted chocolate and swirl a knife through the batter to marble it. Top with the remaining batter.
Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. Before serving, dust with a generous amount of confectioner's sugar.
This is a very dense, not-too-sweet cake with a nice chocolatey flavor. It's also pretty healthy, packing tons of fiber from the garbanzos and protein from the eggs, and is actually a really nice breakfast sweet. It keeps well in the fridge, wrapped airtight, and toasts up nicely.
Special equipment: food processor/immersion blender
serves 12, active time 15 minutes, total time 1 hour 15 minutes
Adjust oven rack to middle position and preheat oven to 350°F. Grease interior of 1 pound loaf pan with flour, then dust all surfaces with cocoa, tapping out extra.
In a large microwave-safe bowl, melt chocolate by microwaving in 15-second intervals, stirring with a rubber spatula each time until melted. Alternatively, heat, stirring constantly, over double boiler until melted.
Puree beans, eggs and vanilla in a food processor (or using an immersion blender) until smooth, about 1 minute. Add sugar, baking powder and salt and blend to combine, about 20 seconds.
Add melted chocolate and blend to combine, scraping down sides of bowl well as necessary. Batter will have a thick, pudding-like consistency. Transfer batter into prepared pan and bake until knife inserted in center comes out clean, about 1 hour.
Allow cake to cool for 15 minutes on wire cooling rack before inverting onto serving platter. Cool completely. Dust with confectioner's sugar just before serving.
This recipe is from America's Test Kitchen, and thusly comes out beautifully. The chocolate extract is totally optional, as is the salt garnish, but feel free to mix up the nuts and filling however you like (you'll just have to rename them)! If you do go with caramel, make sure you buy candies that you know are reasonably fresh; if they've been hanging out on the shelf for a while, there's a chance that the filling will end up grainy.
Special equipment: Electric mixer
serves Makes about 2 1/2 dozen cookies, active time 35 minutes, total time 1 hour
Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and extract(s) and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from over, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture, and garnish with a few grains of coarse salt, if desired. Cool 10 minutes, then transfer to wire rack to cool completely.
This cake is chocolatey but not too sweet, with a a moist, dense crumb. It can be finished with a dusting of powdered sugar, and keeps quite well wrapped tightly in plastic or foil.
Special equipment: Electric mixer, Bundt or tube pan
serves 10-12, active time 20 minutes, total time 1 hour 5 minutes
Preheat oven to 350°F. Grease and flour a Bundt or tube pan.
In a medium bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy, 3-4 minutes. Add the eggs one at a time, mixing on medium speed until thoroughly incorporated.
Add the remaining ingredients in this order; mixing well after each addition:
-melted chocolate and salt
-sour cream
-flour, baking powder and baking soda
Pour batter into prepared pan and bake for 45 minutes, or until tester comes out clean. Allow to cool in pan for about 10 minutes, then turn out onto wire rack to cool completely.
For easier slicing, wrap the completely cooled bread in foil and let it sit overnight. This bread also freezes very well, if you're not going to eat it all soon.
Special equipment: Electric mixer
serves Makes 1 loaf, active time 15 minutes, total time 1.5 hours
Preheat the oven to 350°F. Prepare an 8"x4"x2" (1-lb) loaf pan by greasing and flouring it.
In a medium bowl, stir together flour, baking powder, salt and baking soda; set aside.
In a mixer bowl, cream sugar and shortening with electric mixer till light and fluffy, scraping sides of bowl often.
Add eggs, one at a time, and then the milk, beating till smooth after each addition.
Add flour mixture and mashed banana alternately to creamed mixture, beating till smooth after each addition. Gently fold in the chopped pecans or walnuts and/or chocolate.
Bake for 60-65 minutes, or until a skewer inserted in the middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.