One of my boys does not like frosting. I know...whose son is he?! Chocolate Ganache, however, is acceptable to his palate. So acceptable that I had to keep swatting him away while trying to take these photos because he would. not. keep his fingers off the bowl..Read More
A very special niece celebrated her sixteenth birthday recently. I offered to make her a dessert and she requested a Chocolate Espresso Cake. YUM! I was on it like a creamy layer of ganache. Making this cake was so much fun! After I took pictures I went in for a bite..Read More
I had a stretch in the kitchen earlier this week that can only be described as a delicious lesson. It took me five batches to discover the perfect chocolate cupcake recipe. My trial and error eliminates hassle for you, friends, because you have just found the most flavorful, moist, chocolatey, perfect cupcake recipe..Read More
This is a little embarrassing to admit, but...sometimes I may or may not imagine that I'm on a cooking or baking show and a renowned chef has just proposed a challenge to me. The other day while cruisin' down the interstate, the imaginary chef..Read More
Although I am a few weeks behind, this post completes my year-long challenge! It was such a fun challenge and it pushed me to create many things in my kitchen that I otherwise would not have. I thought this was a fitting recipe to end with since I have been such a cookie fanatic lately. I loved the ganache! Sandwiched in between the cookies, it rounded out the taste just perfectly.
And yes, I'm done with my diet, so bring on the chocolate!
Preheat your oven to 375 degrees F. Spread 1 cup of walnuts in a pie plate and toast them for 8 minutes. Let cool and chop. Set aside.
In a medium bowl, combine:
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
In the bowl of a mixer fitted with a paddle, combine:
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Beat on medium speed for 1 minute. Beat in 1 egg. On low speed, beat in the dry ingredients. Stir in the walnuts and 1 cup of bittersweet chocolate chips.
Spoon level tablespoons of the dough onto 2 ungreased baking sheets, 2 inches apart. Refrigerate for 30 minutes.
Place 4 ounces of chopped bittersweet chocolate in a medium bowl.
In a small saucepan, bring 5 tablespoons of heavy whipping cream and 2 1/2 tablespoons light corn syrup to a boil. Pour mixture over the chocolate and let stand for 1 minute. Whisk until smooth.
Whisk in 2 tablespoons of crème fraîche.
Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
Bake the cookies for 12 minutes, until golden. Let cool on baking sheets for 2 minutes, then transfer to a rack to cool completely.
Sandwich the cookies with the ganache and serve!
Don't they look delicious?!
I'm a bit behind with my posting, as you can see from the candy canes. However, candy canes are not necessary to make this hot chocolate fantastic. It is a really creamy and tasty hot drink for a cold day. I slurped it down quite quickly. Or, slurged it down, as my 4-year-old says.Read More