MAIDA HEATTER'S DOUBLE CHOCOLATE WHOPPER COOKIES
Chocolate Whoppers are big, gorgeous, super-chocolatey cookies that are crisp on the outside and chewy inside, just like your favorite brownie.
Provided by Karen Tedesco
Categories Chocolate
Time 37m
Number Of Ingredients 13
Steps:
- Heat oven to 350 (175C) degrees with rack in the center. Line 2 large rimmed baking sheets with parchment paper.
- Place the chopped chocolate and butter in a heatproof bowl set over a medium saucepan of simmering water. Stir gently until melted and smooth. Remove from the heat and let cool slightly.
- Whisk the flour in a small bowl with salt and baking powder.
- Beat the eggs, sugar, espresso and vanilla in a large bowl using an electric mixer on high speed until light and lofty, 2 or 3 minutes.
- Drizzle in the melted chocolate on low speed until blended. Add the flour mixture and mix until incorporated. Turn off the mixer and stir in the chocolate chips and nuts.
- Use a 1/3-cup measure to scoop the dough into 6 mounds on each of the prepared baking sheets, spacing about 2 inches apart. Use a small spatula to scrape the dough out - it's a little gooey.
- Bake one sheet at a time for 17 minutes. The tops of the cookies should look dry and shiny. Cool the cookies on the pan for 15 minutes, then transfer with a spatula to a wire rack cool completely.
Nutrition Facts : ServingSize 1 g, Calories 433 kcal, Carbohydrate 35 g, Protein 6 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 44 mg, Sodium 121 mg, Fiber 4 g, Sugar 25 g
PALM BEACH BROWNIE RECIPE
These brownies are rich, creamy and smooth on the inside, and the outside is crisped to perfection.
Provided by Valentina K. Wein
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Set the oven and prepare the pan. Adjust the rack one-third up from the bottom of the oven and preheat the oven to 375°F. Line a 9 x 13 x 2-inch baking pan with foil. Grease the foil with the 1 tablespoon of butter. The easiest way to do this is to add the butter to the foil-lined pan and place it in the hot oven for a minute or so. Then use a pastry brush -- or the butter wrapper -- to make sure the butter evenly coats the bottom and sides of the foil.
- Melt the chocolate and butter. Melt the chocolate and 8 ounces of butter together in the top of a large double boiler over hot water on moderate heat -- or in a heavy saucepan over very low heat. Stir occasionally until the chocolate and butter are melted. Stir to mix, remove from the heat, and set aside to cool to room temperature.
- Finish the batter. In a large bowl, use an electric mixer to beat the eggs with the vanilla, salt, espresso, and sugar at high speed for 10 minutes. On low speed, add the cooled chocolate mixture and beat only until mixed. Then add the flour and again beat only until mixed. Use a rubber spatula to scrape the batter into the prepared pan. Smooth the top.
- Bake. Bake for about 35 minutes, reversing the pan front to back as necessary during the baking to ensure it bakes evenly. Cover loosely with foil for about the last half of the baking time to prevent over-browning. At the end of 35 minutes, the brownies will have a thick, crisp crust on top, but if you insert a toothpick into the middle, it will come out wet and covered with chocolate. And that's exactly what you want. They're done!
- Cool. Remove the brownies from the oven and let them cool for at least a few hours. If you can, refrigerate them them overnight before cutting. A serrated knife will cut them easily.
Nutrition Facts : Calories 264 kcal, ServingSize 1 serving
MAIDA HEATTER'S CHOCOLATE FUDGE PIE
Make and share this Maida Heatter's Chocolate Fudge Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Position oven rack 1/3 up from the bottom of oven; preheat to 350°.
- Add butter and chocolate to the top of a double boiler over warm water on low heat.
- Cover until partially melted, then uncover and stir until completely melted and smooth.
- Remove the top of the double boiler and set aside, uncovered, to cool slightly.
- Meanwhile, in a large bowl beat (use electric mixer) the eggs well.
- Except for the chocolate/butter mixture, add all the remaining ingredients; beat well.
- Then beat in the chocolate and butter mixture.
- Turn into the prepared, partially baked crust; the filling will come almost to the top of the crust.
- Handle very carefully and place in the oven.
- Bake for 50 minutes; do not bake any longer even if the filling appears soft.
- Turn oven heat off; prop the oven door partially open, and let the pie stand in the oven until it is completely cool (the filling will puff up during baking and then will settle down to a thin layer that will crack while cooling).
- Refrigerate for several hours.
- Whipped cream: in a chilled bowl with chilled beaters, whip the cream with the remaining ingredients until it will just hold a shape.
- Shortly before serving spread the cream in a thick layer over the top of the pie.
Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 22, Cholesterol 175.1, Sodium 218.6, Carbohydrate 51.6, Fiber 2.1, Sugar 35.1, Protein 6.1
MAIDA HEATTER'S CHOCOLATE MADELEINES
Steps:
- You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
- Preheat the oven to 375 degrees.
- Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
- Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
- Place the 1/4 pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
- Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
- Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners' sugar.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 85 milligrams, Sugar 11 grams, TransFat 0 grams
CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)
This perfect and surprisingly easy to make biscotti recipe is from Maida Heatter's wonderful "Book of Great Chocolate Desserts". To make ahead, you can freeze the dough logs and bake from frozen and slightly increase baking time. Recipe makes 40 biscotti.
Provided by blucoat
Categories Dessert
Time 1h30m
Yield 40 biscotti
Number Of Ingredients 10
Steps:
- First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
- Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
- Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
- Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
- Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
- In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
- Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
- With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
- Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
- Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
- Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
- Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
- Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.
Nutrition Facts : Calories 117.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 10.8, Sodium 32.7, Carbohydrate 16.3, Fiber 1.2, Sugar 9.8, Protein 2.3
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