Rosies Bakery Brownieschocolate Orgasms Recipes

WORLD'S BEST CHOCOLATE SOUR CREAM CAKE

Steps:

• Preheat oven to 345 degrees.
• Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
• Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
• Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
• Do not wait for a crust to form.
• 35-38 minutes.
• Cool, frost, enjoy!

ROSIE'S PECAN CRUNCHIES

Steps:

• Sift the flour and salt together in a small bowl and set aside.
• Grind the pecans in a food processor until finely chopped but not powdery, about 30 seconds. Set aside.
• Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 cup plus 3 tbls. of the white sugar in a mixing bowl until the ingredients are light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
• Add the dry ingredients and pecans and beat on medium low speed for 20 seconds. Scrape the bow, then beat until the flour and nuts are completely incorporated, about 15 seconds.
• Spread a 2 foot length of waxed paper on a work surface. With floured fingers, shape the dough into a rough log about 18-20 inches in length along the length of one side of the paper. Roll the log in the waxed paper and twist the ends. Refrigerate the dough for about 2 hours. Cut the log in half if necessary to fit in the fridge.
• Remove the log from the fridge and with the dough still in the waxed paper, gently roll it back and forth on the work surface to round the log.
• Place the log back in the fridge a few more hours.
• Preheat the oven to 300*F.
• Line 2 cookie sheets with parchment paper or leave them ungreased.
• Place the log on the work surface, and cut into 1/3" thick slices.
• Dip one side of each cookie in the remaining 1/2 cup white sugar and place it sugar side up an inch apart on cookie sheets.
• Bake cookies until firm to the touch and slightly golden, about 25 minutes. Be careful not to underbake these cookies, which changes the texture significantly. To test for doneness, remove one cookie from the sheet and cut in half. There should be no doughy strip in the center.
• Cool on the cookie sheets. Enjoy!

NOAH BEDOAHS (CHOCOLATE CHIP SHORTBREAD COOKIES)

Steps:

• Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
• Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
• Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
• Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
• Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
• Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
• Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
• Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
• Makes 15 - 17 cookies.

ROSIE'S CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Butter an 8-inch square pan.
• In double boiler, melt the chocolate with the butter over barely simmering water.
• Set aside to cool for 5 minutes.
• In a bowl, using electric mixer, beat together the chocolate mixture and sugar for 1 to 2 minutes until completely combined.
• Add the vanilla and the lightly beaten eggs and mix just until combined.
• Add the flour and beat just until totally blended and has a shiny, velvety look, 1 minute or less.
• Spread batter evenly into prepared pan and bake for 20 to 25 minutes until a very thin crust forms on the top and a knife inserted in the center comes out clean or with a moist crumb.
• Do not over bake.
• Cool in the pan on a rack until it reaches room temperature.
• When it is cool, cover with plastic wrap and set aside overnight.
• To make frosting: In blender combine the melted chocolate, sugar and evaporated milk.
• Process for 3 to 5 minutes until mixture is firm and shiny (the sound of the blender will change when the mixture has firmed up).
• Frost the brownies with a thin layer of the icing.
• To serve, cut into squares and top each with a pecan half, if desired.