Welcome to Foodie Friday!
Sit back, relax and enjoy!
This first recipe is an old favorite - I always make this when I am not feeling creative!
Chocolate Pot de Creme
* 1/4 cup Dutch-process cocoa powder, sifted
* 1/2 cup plus 1 tablespoon skim milk
* 1/4 cup evaporated milk
* 2 large eggs
* 1 large egg white
* 3/4 cup granulated sugar
* Pinch of salt
* Confectioners' sugar, for sprinkling
1. Heat oven to 325 degrees.
2. Line a shallow baking pan with a cloth towel, and set aside.
3. Place cocoa powder in a medium mixing bowl.
4. In another bowl, combine skim milk and evaporated milk.
5. Whisk 3 tablespoons milk mixture into cocoa powder until a thick paste forms.
6. Whisk in remaining milk mixture until thoroughly combined, and set aside.
7. In a large bowl, combine eggs, egg white, granulated sugar, and salt, and whisk together until thoroughly combined.
8. Whisk in cocoa-milk mixture until completely combined.
9. Divide the mixture among 6 (3oz) pot de creme molds (I use espresso cups).
10. Place in the prepared baking pan; fill the baking pan halfway with hot water.
11. Transfer to the oven to bake until the puddings are set and leave no residue on your finger when lightly touched, about 25 minutes.
12. Remove the baking pan from the oven, then remove the puddings from the water bath.
13. Transfer the puddings to a wire rack, and let cool 20 to 30 minutes.
14. When ready to serve, dust the puddings with confectioners' sugar.
15. Serve warm
These cookies are always a hit with my boys and never last long! Bake a double batch!
Chocolate Crinkle Cookies
Servings: 24 cookies
* 1/2 cup confectioners' sugar
* 1 2/3 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, at room temp
* 1 1/4 cups sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
1. Preheat an oven to 350°F.
2. Line 2 baking sheets with parchment paper.
3. Put the confectioners' sugar into a bowl and set aside.
4. In another bowl, stir together the flour, cocoa, baking powder and salt.
5. Set aside.
6. In a large bowl, using an electric mixer, beat the butter and sugar on medium
until creamy, about 3 minutes.
7. Turn off the mixer and scrape down the sides of the bowl.
8. Add 1 egg and beat on medium speed until blended.
9. Add the other egg and vanilla and beat until blended.
10. Turn off the mixer and add the flour mixture.
11. Beat on low speed until blended.
12. Scoop up a rounded spoonful of dough and roll the dough into a ball.
13. Roll the ball in the confectioners' sugar until covered.
14. Place the balls on a prepared baking sheet, spacing about 2 inches apart.
15. Bake the cookies until they are crackled and puffed, 10 to 12 minutes.
16. Cool about 15 minutes.
Have a good day and until tomorrow:
Go Ahead and Indulge!