1、Mocha Wreaths with Bittersweet Chocolate Glaze

  • Makes: 12 servings
  • Makes: 12 to 16 cookies
  • Prep: 40 mins
  • Chill: 1 hr
  • Bake: 6 mins to 8 mins 350°F per batch
  • Mocha Wreaths with Bittersweet Chocolate Glaze recipe

    Ingredients

    Method

    Add the brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, cocoa powder, espresso powder, vanilla, baking powder, and salt until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough for 1 hour or until easy to handle.
  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. On a lightly floured surface roll half the dough at a time to 1/4-inch thickness. Using a 2- to 3-inch round cookie cutter, cut out dough. Place cutouts 1 inch apart on the prepared cookie sheets. Using a smaller round cookie cutter (at least 1 inch smaller than the larger cutter used), cut the center from each round. Reroll scraps once and cut out as directed. Discard any remaining scraps.
  • Bake for 6 to 8 minutes or until edges are puffed and just set (do not overbake). Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool.
  • In a small saucepan heat and stir bittersweet chocolate and shortening over low heat until melted and smooth. Carefully dip each cookie about halfway into the chocolate, allowing excess to drip off. Place dipped cookies on a sheet of wax paper and sprinkle with chocolate sprinkles. Let stand until set.
  • Nutrition Facts

  • Per serving: 294 kcal cal.,15 g fat (8 g sat. fat,1 g polyunsaturated fat,4 g monounsatured fat),36 mg chol.,142 mg sodium,39 g carb.,2 g fiber,21 g sugar,4 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/mocha-wreaths-with-bittersweet-chocolate-glaze-38286/

    2、Mocha Crepes With White Chocolate Ganache

    Servings:16 Prep20 mins Cook1 hr 20 mins Chill2 hrs
    Mocha Crepes With White Chocolate Ganache recipe

    Ingredients

    Method

    1. Combine flour, cocoa, sugar, espresso powder, baking powder and salt in medium-size bowl. Add milk, butter, eggs and vanilla; beat on low until blended; beat at medium-low just until smooth.
    2. Coat 8-inch nonstick skillet with cooking spray. Heat over medium heat until drop of water sizzles. Pour 2 heaping tablespoons batter into skillet and rotate skillet until film of batter covers bottom. Cook until surface of crepe begins to dry, 2 to 3 minutes. Run spatula around edge to loosen. Turn over; cook until bottom is light brown, about 2 minutes. Remove crepe. Repeat with remaining batter, stacking crepes between sheets of waxed paper and covering (see Note).
    3. Bring cream to boiling in heavy medium-size saucepan over medium-high heat. Remove from heat. Stir in chocolate until melted and smooth. Stir in liqueur. Pour into bowl, straining through sieve. Refrigerate 30 minutes, stirring occasionally.
    4. Using whisk or electric mixer, beat chocolate mixture just until fluffy, 30 seconds. Refrigerate until chilled, about 1 hour. Then beat until thickened, about 30 seconds (do not overbeat). Fold in mini chips. Refrigerate.
    5. Press berries through fine sieve into small saucepan; discard seeds. Stir in cornstarch; simmer, stirring, until thickened, 1 to 2 minutes. Refrigerate.
    6. Spread about 3 tablespoons ganache along center of each crepe. Overlap sides. Spoon 1 tablespoon puree onto each serving plate; top with a filled crepe.
    7. Crepes can be made ahead. Stack with waxed paper between them; wrap in plastic. Refrigerate several days, or freeze up to 1 month. To use, thaw unwrapped at room temperature for 3 hours.

    3、Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze

  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 40 mins 350°F
  • Cool: 15 mins
  • Marbleous Chocolate-Peanut Butter Cake with Salted Caramel Glaze recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    2. In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
    3. Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
    4. Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (do not overmix).
    5. Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with sea salt. Pass remaining sauce. Makes 12 servings.

    4、Pistachio Cake with White Chocolate Buttercream

  • Makes: 12 servings
  • Prep: 50 mins
  • Cool: 1 hr
  • Bake: 30 mins
  • Pistachio Cake with White Chocolate Buttercream recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.
    2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
    3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.
    4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.
    5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.
    6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.

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