Posts tagged chocolate
Rocky Road Brownies

Gooey chocolate and marshmallow brownies.

I will never be a professional baker again. At any rate, that doesn't keep me from messing around with brownie recipes to fill the chocolate void in my life. I do like a cookie but those need to be portioned. And I do like a cake but that need to be frosted, or chilled like for cheesecake so brownies. One pan. Bada Bing, Bada Bam.

So in place of the S'mores that have blanketed the world, let's go back to a time when nuts and chocolate were king and marshmallows added was racy. I give you the daring Rocky Road.

4 ounces unsalted butter

12 ounces semisweet chocolate chips, divided 

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 teaspoon salt

2 large eggs

3/4 cup all-purpose flour

1 cup miniature marshmallows

1/2 cup white chocolate, optional

1/3 cup chopped pecans

Preheat oven to 350 degrees. Spray a 9-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; spray paper.

In a sauce pan melt butter and 1 cup of chocolate slowly, don't let it burn. 

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.

Remove from oven, and sprinkle with remaining chocolate chips, white chocolate, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are

puffed,

about 5 minutes. Use a knife tip to swirl all the topping together without scraping into the brownies.  Use the 

paper overhang, lift cake onto a work surface; cut into 16 squares.

Share with friends and enjoy. 

THE Croissant Recipe I love
There are few croissant recipes on the web that have left me in tears. This one, this is the very one that has never failed me.

In the stand of a mixer combine
8 grams dry yeast
6 tablespoons warm water
2 teaspoons sugar

In a glass measure combine:
4 teaspoons sugar
1 tablespoon salt
1 cup milk

Microwave 1 minute, stir until the salt and sugar are dissolved.

Into the mixer bowl, on top the yeast mixture add:

450 grams white flour
.25 cup vegetable oil
Add the milk mixture

Mix with the hook attachment until it's all combined.

1 cup butter bring soft enough to spread. Make a rectangle out of the butter between two parchment sheets. Chill.

Once you have the dough knead it a few times. Oil the bowl and put the dough back in, make sure all the dough has been oiled. Cover with plastic wrap, let sit 2-3 hours.

Roll the dough, make an envelope with the butter in the middle. Do 2 book folds. Put on a plate and cover with plastic wrap, refrigerate at least one hour. Roll it out again and do 2 more book folds. Cover with plastic and refrigerate at least 2 hours. Roll it into the shape you want. Makes 24 small pastries. For Pain au Chocolate chop 12 ounces of untempered chocolate. Brush with egg wash (1 egg mixed with a little water). Let proof until double.

Bake 12-14 minutes.
Butter Mochi - Chocolate!
It seems like butter mochi is Hawaii's take on the Japanese dessert regular mochi. It's easier to make than traditional mochi and it's super easy to eat. 

Chocolate Butter Mochi

2 cups (9.25 ounces) glutinous rice flour, not plain rice flour. 
2 cups (16 ounces) white sugar
1 tablespoon baking soda
1/2 cup (4 ounces) butter
1 cup (6.25 ounces) chocolate chips
Like brownies but better!
24 ounces evaporated milk
2 teaspoons vanilla extract
2 eggs beaten

This is how you do it: 
In a large bowl combine the rice flour, sugar and baking soda. Mix it. 
In a microwave safe dish combine the butter and chocolate. Heat in 20 increments stirring until it's completely smooth. 
In a bowl of a mixer pour in the chocolate mixture. Add the milk, vanilla and eggs. 

To the wet mixture add the flour/sugar mixture. Stir until combined. Scrape the sides of the bowl. 

Prepare a 9x13 inch pan by spraying the heck out of it with cooking spray. Then do it again. Pour the batter into the pan. It will be very loose. Bake 50-60 minutes. The center will still be jiggly, but a knife inserted will come out clean.  Let it cool before cutting it. This is better if you don't refrigerate it. 

Serve to your friends and be amazed at how much they love it!