Monday, April 13, 2009
Chocolate Coated Orange Madeleines
This was my 2nd attempt at making madeleines, and they finally turned out right, with a moist cake-like center, and a nice contrast of flavors between the dark chocolate and orange zest.
Banana Nut Muffin with Streusel Topping
These home-made banana nut muffins were made to celebrate the grand opening of Anna's new print shop. The pecan streusel topping gave the muffins some extra yummy goodness.
Chocolate Dipped Shortbread
Made these buttery treats for Herman to take to a photography seminar he was attending, so that he had something to snack on.
Strawberry Mini Cheesecake
Made these bite-size cheesecakes for Sandy's birthday party. They are dainty and perfect for a girls night in.
White Chocolate Macadamia Cookies
Made these several weeks back to share with friends and coworkers.
Monday, April 6, 2009
Gooey Chocolate Cookies
I have decided to start blogging again, and from now it is going to be about all things baking (well with an occasional entry about my latest food adventure, I am sure.) I LOVE to bake. And if I really want to open a bakery someday, I would like this blog to document the steps I take to realizing this dream.
So I have been on a cookie kick lately, and I made these gooey chocolate cookies today. The recipe called for semisweet chocolate, but I used bittersweet chocolate instead, and I added a splash of espresso coffee to accent the rich chocolate flavor. These cookies were covered with a layer of powdered sugar before baking, giving it the crackled sugar coating. These cookies are crisp on the outside with a soft and fudge-like center. Only thing is, I do wish they would rise a little higher and not spread so much. I will need to work on that next time.
So I have been on a cookie kick lately, and I made these gooey chocolate cookies today. The recipe called for semisweet chocolate, but I used bittersweet chocolate instead, and I added a splash of espresso coffee to accent the rich chocolate flavor. These cookies were covered with a layer of powdered sugar before baking, giving it the crackled sugar coating. These cookies are crisp on the outside with a soft and fudge-like center. Only thing is, I do wish they would rise a little higher and not spread so much. I will need to work on that next time.
Subscribe to:
Posts (Atom)
Posts
