Flourless Brownies

Since it`s passover, and I was asked to bring a flourless dessert to some Seder, I thought that brownies would be the perfect dessert. I was trying to find a recipe that did not include matzo meal or other flour substitute.  I found this recipe, by the lovely Nigella Lawson, that included ground nuts – just what I was looking for.

This recipe is an perfect replacement for the ordinary brownies, and also have a great nutty flavor. Also, it is a one bowl recipe, a thing that makes it just perfect. With these few ingredients, you get a very, very rich result.

To make the brownies look perfect after cutting them, I suggest, as I do with all brownies recipes, to put them in the fridge for at least two hours, and only when chilled, cut then into squares. Though it is not suggested in the recipe, I stored the brownies in the fridge, and served them just out from the fridge.

Daring Bakers- Chocolate Valentino (Flourless Chocolate Cake)

 

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

 When I first saw this recipe, I was really looking forward to make it. This turned out to be a bit ironic – The recipe’s name is “Chocolate Valentino” and it is supposed to be a great recipe for valentines day, but I decided to make it in one of the most depressing days, the elections day.  Now, without getting into politics, let me just say that that day was not only rainy and gray, the result were also very much depressing. Certainly not a day to make a nice cake like this one. That day could also explain the poor photos this time, it was so gray outside, that I just couldn`t get any nice pictures, sorry!

Making the cake was quite easy. I halved the recipe, and baked it in a buttered muffins tin. The texture of the cake was a bit sandy, but the flavor was very nice. Since we are not patient people, we ate the cake while it was still a bit warm, and it later turned out that this cake is best when completely chilled.

Because I don’t own an ice cream machine, I decided to make vanilla semifreddo instead. I choose a recipe by Jamie Oliver, and it turned to be delicious, and it had quite a nice texture.

Chocolate Stout Cake

This cake is the perfect chocolate cake. It has anything you would want to find in one: moist, with a great chocolatey flavor, not oily, and has a delicious ganache topping. I loved this cake so much that I`ve made it twice in the same weekend (and the fact the one bottle of Guinnes was enough to make exactly 1.5 batches was also very helpful).

I strongly suggest that you make the cake with the ganache, without it the cake is delicious, but the addition af the ganache makes it extra extra delicious. Besides of that, this cake is simple to make (though the baking time may be longer, as it was in my oven), and there is not one good reason why you would not go and buy a bottle of Guinnes right now, and run to make this cake.

Jacques Torres’s Chocolate Chip Cookies

I wanted to make these recipe from the moment I saw it. I must say that this situation happens to me quite a lot; I see some recipe, and suddenly I must make it as soon as possible, no matter what.  As I said, this recipe was on my to do list for quite some time, and finally, I made it a few days ago.

I wont lie and say that this is the best mind blowing chocolate chip cookie recipe ever (though I was hoping to say that…), but this is a nice recipe, that makes nice cookies: crunchy on the outside, and chewy on the inside. My problem with the recipe was the slightly eggy taste that it had, though not something very noticeable, but still (and on that matter, are there any differences between the Martha’s recipe and the NY times recipe?).

I halved the recipe, since the  amount of cookies that come out of this recipe could feed a small village. Also, I used grams instead of ounces and pounds, the measurement are written brackets in case you should need it.

Chocolate Mousse Cake

This cake automatically gives you an appointment to the nearest cardiologist. Just take a quick look: this cake contains: 9 eggs, almost half a kilo of chocolate and heavy whipping cream, not something you`ll eat very often.

But, lets look on the brighter side, shall we? although the cake has enough eggs and chocolate to feed a small village, it has only 120 gr. of butter, and only 70 gr. of sugar, such small amounts probably delete all the calories of the chocolate and the eggs, right??

Now, seriously, you must make this cake at least once. Though my picky brother may not agree with me, I think that this cake is the perfect combination between the baked base and the mousse. The base is basically baked chocolate mousse that is a kind of “melt in your mouth” kind of cake. The mousse is perfectly rich and dreamy, with a slight (slight!) taste of the rum and the amaretto. All in all, this cake simply wroth the calories, and if you are feeling a little bit guilty, eat a small slice, and after couple of  hours, eat another one. I promise you the the guilt will just fade away!

A few bit a pieces to make this cake perfect: first, make sure to use only fresh eggs. This cake contains uncooked eggs, so be very careful with that. Second, after baking the base, it will fall, so be ready for that.

Chcoclate Babka

Last week, I made a simple orange cake, it turned out very airy and high, and was very simple yet very tasty. Though that cake was very simple, it had one special thing about it. According to my father, this cake tasted just like the cake that his grandmother used to make. My great grandmother was known for her cakes, so this was one of the biggest compliment that I`ve ever got.

You must be confused here, and you`r probably asking yourselves whats the connection between chocolate babka and orange cake? Well, after that cake I decide to attempt to try one of my great grandmother famous cakes – the babka.

So, I`ve made this chocolate babka, that according to my father is different from his grandmother, but very delicious.

Though this was not like my great grandmother`s, this babka is outstanding. One of my favorite things about this cake is the dark chocolate vains that run  through the cake, and give it the most gorgeous look.

This dough is a brioche-like, it is very airy, and has a slight buttery taste to it. I recommend that you make this dough by using a mixer, since it turns out very sticky and wet. Don’t panic when it`s wet, and don’t attempt to add more flour, simply work with it with oiled or floured hands, and it will be just fine.

I made one big babka in a pan called the “wonder pan” which you could find only on Israel, this pan is very similar to a angel food cake pan or bundt pan. The instructions for the babka shape are written below, plus an idea for an alternative chocolate filling.

M&M`s Chocolate cookies

I promise you that you will fall in love with this recipe, not only because it will put a foolish smile on your face, but because of its taste.  Sure, these cookies are very sweet, nothing sophisticated here, just a great taste of fudgy cookies with an add of delicious M&M (Yes, I said delicious. Sometimes a bag of M&M is better than the any fancy  bittersweet chocolate.). Another reason to make these is the simplicity of the making, it takes about 5 minutes (if you are really slow…), and all the time goes on the baking.

I know that many people dislike very sweet cookies, but if you are planning on making these ones, don`t omit any amount of sugar, trust me on this one. This recipe is perfect as it is. Also, to make sure that you will get a perfectly baked cookie, make sure not to over bake the cookies, and take them out from the oven even before they look ready (they should be a bit firm on the sides, and very soft in the middle).

So if you are in a gloomy mood, or  just want to make someone happy, make these ones, they will do the job.

Rugelach

Note: This recipe is for yeast based rugelach that are more common in Israel. These rugelach are very different from the cheese cream dough based ones, and are just like little yeast cakes.

I think that freshly bakes yeast rugelach is the perfect way to check people`s will power. First, they`ll say that they are on a diet. Then, they will ask you to bring them a half just to make sure that the rugelach are fine. After that, they will start eating these without any conscience, They`ll tell you that they just can`t stop.

There is nothing like the smell of a freshly bakes yeast cake filling the house, and I do mean nothing. I think that most people love rugelach, there is just something so comforting about them, the chocolaty flavor with the soft yeas dough, that makes this just delicious.

I`ve given this specific yeast dough in the past, but I`m putting it here again simply because it is really good, and because it is very variable-  make it as a yeast cake, or as rugelach, fry it up to make doughnut or make cinnamon rolls, basically, anything goes with this one.

(How could you possibly say no to one of these?)

Big Fat Chewy Chocolate Chip Breakfast Cookies

I really don`t know what breakfast cookies mean, but I do know that they are tasty. I won`t say that these cookies are one of a kind, very delicious or amazing, but they are a nice add to my long list of chocolate chip cookie recipes.

I do have one request, though. I am always looking for the perfect chocolate chip cookie recipe, one that makes chewy but crisp cookies, not too thin, yet not too thick. I`ve tried so many, that I can`t even count, and still have not managed to make THE perfect cookie. If you think that you have an idea of where I could find the perfect recipe, please let me know.

Fudge Drops

This is the best chocolate cookie recipe that I have ever tried. seriously. I can’t even try to describe the great flavor, let alone the great texture. Try to imagine- you take a bite and suddenly there`s a strong chocolate flavor with a slight hint of coffee, then, the texture- the cookie melts in your mouth, like a chocolate mousse. Have you succeed? if not, I urge you to try this recipe!

One thing tough, that did not turned out right is the look. This cookie is supposed to have a shiny coating with cracks, but mine don`t have any, so, maybe you`ll do better than I did.

Yes, I know I have sparkly blue nail polish. I am a teenager, and shocking nail polishes are a part of growing up (Right?), what can I say, it happens to the best of us. (but hey, at least it matches the backgrounds color).

White Chocolate Mocha Cookies

This is my most useful cookie recipe, to be exact this is the one recipe that I make the most. ever.

Well, the obvious question is why? I`ll tell you- this recipe is easy to make, and takes no time. Every time I make it everybody (and I do mean everybody) loves it , and the most important- this recipe always turn out great.

If you plan to try this one, please pay attention to one thing- the oven temperature. Please don`t be tempted to bake it a higher temperature. It would simply mess the final result.

Mini Brioches Filled With Chocolate Truffle

Brioche is a very rich eggy bread, in the fine line between bread and sweet yeast cake. This is not very sweet, but the texture us so rich, and full of rich butter flavot (but not greasy!), that you will find yourself ignoring all the calories, and eating one after the other.

You may think that the brioche dough may be time consuming and hard to make, but, in fact, the mixer does all of your hard work, and after one night in the fridge, the dough is very easy to work with.

The thing that may be time consuming is making the chocolate truffles, but you can easily replace them with easier fillings like jam or Nutella spread.

Note: The recipe does not call for any liquids except the yolks. When I made the dough it did not form into a ball, but remained crumbly. I added about 1\4 cup of water, until the dough was a little sticky. I suggest that you make the recipe as it is, and if you see that you need to add liquids, add them, but do it slowly, just until you get a dough at the right texture.

Chocolate Marble Cake

This is a very simple cake, this is what you may call a “coffee cake” (not a cake made of coffee, but a cake to accompany one).

The chocolate marble is totally optional. You can omit the chocolate and make this cake with fresh fruits, or with all kinds of nuts.

The look of the cake in the picture may look strange, and that`s because I made this specific one using a rose shaped tin (which looks great when the cake is whole, but looks rather weird when you slice the cake).

Neiman Marcus Chocolate Chip Cookies

This is supposed to be quite famous chocolate chip cookies recipe, I think. I was looking for a chocolate chip cookie that contains light brown sugar, and I fund this one.

The cookies looked a bit different from other recipes as they came out of the oven- they were more plumpy, and not quite flat as the others . Besides their looks, their taste was good and not too sweet. Actually, they were very delicate. Overall, this is a good recipe, and not a complicated one.

I don`t remember if I wrote it before, but there is a nice trick for making the cookies look “richer”, and it applies to all the cookies that have supplements (like chocolate chip and nuts)- after done making the cookie dough, put only half of the  supplements amount in the batter. after placing the cookie on the pan, sprinkle with what is left from the supplements and bake. By making this, you will get a richer looking cookies, and certainly more impressive looking ones.

Dense Chocolate Loaf Cake

I think that this picture says it all- a rich, dense, full of sweet chocolaty flavor- all in one cake. As you can see, this in not a sophisticated cake, it does not have the “clean” look, and even if you try really hard, you wont be able to cut it clean (or even cut whole pieces without crumbling, but maybe I`m just not so good at cutting cakes?) . What you get from this cake is mainly flavor and texture- not necessarily good looks.

This cake is perfect to serve with coffee or tea in the afternoon, or simply if you have a sweets craving (and willing to wait for the next day…).

As much as I liked the cake, I think it was very very sweet (and I love sweetness, but this was too much), I also think that a little bit of salt could really give the cake a kick.

Fudge Brownies with Walnuts and White Chocolate

This brownies recipe is one of the best that I`ve ever made, the greatest thing about it is that you can play with it and add or omit whatever you like, and still get a great brownie. To my opinion, you can reduce the sugar, and use only one cup (that is, if you are using white chocolate, that adds a lot of sweetness). You can also add chocolate chips, pecans, a bit of alcohol (Irish cream, Frangelico…) or whatever you have at home.

If you wish that your brownies will have a clean look, and that applies especially to the fudgey ones, make sure to freeze the brownies after you bake them, and them cut them with a very sharp knife. Even if you are tight in time, never cut brownies while still hot, or you will get a crumbly mess.

Chocolate Coffee Cookies

This chocolate coffee cookie recipe has a very strong chocolate flavor that combines wonderfully with the coffee flavor. If you don’t like coffee in your cookies, or if you’re just not in the mood, omit the coffee, and still get lovely cookies.

Dark and White Chocolate Mousse Cake

This is the cake that I made for my brother, before he left to his (very) long trip overseas.
Oddly enough, this is the only mousse cake that I made for my brother that came out decent looking! You see, every time I tried to make him a nice cake for any special occasion, something would do wrong (well, kind of…), so I’m happy that it turned out ok this time.

Now, as for the cake- This is not the simplest cake, but it is not hard to make as you may think. Yes, it takes some time, but believe me, it is so worth it, this is THE cake if you want to impress someone, and the taste is really good as well.

So, if you have some kind of special occasion that requires a nice looking (and nice tasting…) cake, give this one a chance.

Chocolate White Chocolate Chunk Cookies

These cookies were made for my brother, and there is a reason why – Because of the fact that my brother (not Asaf, the other one) is going away for a trip that will go on for at least 6 months, and because he is my number one cookie consumer, and my number one food critic, I’ve decided to make him cookies twice a week. Don’t think that I make this because I’m a super nice sister (just ask Asaf…) but just because I do nothing all day (unless you are consider staring at the TV as an intellectual thing), and because I wont have anyone too make cookies for 6 months (anyone interested?).
If somebody is looking for a little sister that will make him cookies whenever he wishes, just let me know!

So, for the recipe part. This time, because all my dark chocolate was over (who the heck finishes 3 kilos of chocolate in two months?!), I was looking for a cookie recipe with white chocolate, and this is the recipe that I found.
The cookies turned out OK, not very special, but good enough.

Oh, if anybody got great cookie recipe, please send it to me, I have 2 weeks to make 4 recipes, and I’m in desperate need for a brilliant cookie recipe.

And a little cookie tip to finish – if you want your white chocolate will stay white after baking, just divide the amount to two, put one part in the cookie batter, and bake the cookie as listed. About 2-3 minutes before the end of the baking, sprinkle the cookies with the leftover chocolate, and continue to bake until cookies are done.

Yeast cakes – it`s all about the dough (and the fillings…)

Making a yeast cake isn’t the thing that you make when you don’t have time and nerves. But, it’s the thing to make when you want your house to be filled with outrageously angelical smell, and you want to bake something that tastes like home.

This dough is so good, it comes out full of flavors but not too heavy. It is very comfortable dough to work with, even in the hot summer days.

The fillings that I wrote down here are just suggestions; you can fill the cakes with almost anything. These kinds of cakes are the right place to get creative.

Supernatural Brownies

I love brownies, and I don’t think I know anyone who doesn’t love them.
I’m always looking for new brownie recipes in all of my books and all over the internet. But at the end of the day, I always come back to this recipe.

These brownies by Nick Malgieri made a name of themselves, and for a good reason. They are very simple to make, but there is only one condition for making then right- don’t dry them in the oven! (Or else you will get a great chocolate cake, but not brownies). The original recipe calls for 35-40 minutes of baking, but from my experience, that’s way too much. I suggest you start checking on them after 12-15 minutes, and decide if their done.

Oh, and if you get invited to someone and their asking you to get something sweet, bake these, they make a such great impression (for me, anyhow).