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Rocky Road Brownies

 

• 1/2  cup  (1/4 lb.) butter
• 3  ounces  unsweetened chocolate, chopped
• 1 1/3  cups  sugar
• 2  large eggs
• 1  teaspoon  vanilla
• 1/2  cup  all-purpose flour
• 1  cup  miniature marshmallows
• 1/2  cup  chopped walnuts

 

 

1. In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.

2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.

3. Bake in a 350° oven until deep brown, 30 to 35 minutes.

4. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into squares.

 

Yields 1 dozen brownies.

 

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Cocoa Shortbread Diamonds

 

• 1 cup all-purpose flour, plus more for work surface
• 1/2 cup confectioners sugar
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon coarse salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1/2 teaspoon pure vanilla extract
• 2 ounces best-quality white chocolate, coarsely chopped

 

1. Preheat oven to 300 degrees. Pulse flour, sugar, cocoa powder, and salt in a food processor to combine. Add butter and vanilla, and process until mixture comes together. Shape the dough into a ball.

 

2. Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2-by-2 1/2-inch diamond-shape cookie cutter. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until firm to the touch, 20 to 25 minutes. Let cookies cool completely on wire racks.

 

3. Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Drizzle chocolate over tops of cookies. Let set before serving, about 30 minutes. Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.

 

Yields 14 cookies.

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Red Beans And Rice

• 1 pound red kidney beans, dry


• 1 large onion, diced


• 1 bell pepper, diced


• 5 ribs celery, diced


• 5 cloves garlic, minced


• ½ pound diced smoked ham


• ½ pound Andouille sausage


• 1 teaspoon dried thyme leaves, crushed


• 2 bay leaves


• Tabasco sauce


• Worcestershire sauce


• 1-2 teaspoons Creole seasoning


• salt and pepper


• 3 cups hot steamed white rice

1. Soak the beans overnight. When ready to cook, drain the beans and replace with fresh water. Place over high heat until the pot comes to a boil, then reduce the heat and simmer over medium heat until the beans are tender but still solid, about 45 minutes to an hour, then drain.


2. While the beans are cooking, sauté the onions, celery, and bell pepper until softened. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the diced ham, sausage, thyme, bay leaves, Tabasco and Worcestershire sauce, Creole seasoning, and just enough water to cover.


3. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook for 2 to 3 hours, until the flavors have blended and the beans have softened. Stir from time to time to be sure that the beans do not stick to the bottom. They should break down and start to get creamy. Adjust seasonings as you go along. Serve hot over freshly steamed long grain white rice.

Red Beans And Rice @ Group Recipes

Chocolate Cherry Biscotti

• 2 tablespoons unsalted butter, softened


• 3/4 cup Demerara sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 1 2/3 cups all-purpose flour


• 1/3 cup unsweetened cocoa powder


• 2 teaspoons baking powder


• 1/2 teaspoon kosher salt


• 3/4 cup dried tart cherries

1. Preheat oven to 350°F. Spray large cookie sheet with cooking spray or brush lightly with vegetable oil.


2. In large bowl using an electric mixer, beat together butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and beat briefly to incorporate.


3. In medium bowl, whisk together flour, cocoa, baking powder, and salt. Add to butter mixture and beat on low speed just until incorporated, kneading by hand at the end. Add cherries and beat on low speed just until incorporated.


4. Turn dough onto work surface and if necessary, knead briefly to incorporate any loose cherries. Divide in half and roll each half into 8-inch-long (approximately 1 1/2-inch-wide) log.


5. Carefully transfer logs to prepared baking sheet and bake until tops are firm to touch and bottoms are light golden, about 25 minutes. Cool on baking sheet on rack 1 hour. Reduce oven temperature to 250° F. Using serrated knife, cut logs on a slight diagonal into 12 (1 1/2-inch-thick) slices. Return biscotti to baking sheet, cut-sides down. Bake, turning over once, until dry and crisp, about 45 minutes. Transfer to rack and cool completely.

Chocolate Cherry Biscotti @ Group Recipes

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