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66 -odstotna kremna pita iz temne čokolade in 8 rezin pite, ki jih boste okusili na noči pite Dominique Ansel

66 -odstotna kremna pita iz temne čokolade in 8 rezin pite, ki jih boste okusili na noči pite Dominique Ansel


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Dominique Ansel bo 1. oktobra organiziral svojo prvo pito noč z neomejeno pito, popolnoma novimi recepti in šampanjcem

Neomejeno rezin borovničeve pite, limonine kremne pite in še več? Da, prosim.

Iz ustvarjalci krona prihaja večer, ki ga ne boste želeli zamuditi: pita noč ob Dominique Ansel Kuhinja. Dominique Ansel's novo odprta pekarna bo 1. oktobra gostila svojo prvo pito noč, posvečeno nedvomno eni izmed najbolj ameriških sladic, v resnici pa bo po mojih ansel teh devet pite zagotovo preseglo osnovno češnjevo, jabolčno in rabarbaro (navsezadnje to je tip, ki izumil piškotek).

Za 35 USD na osebo boste dobili neomejeno rezino pite, kozarec šampanjca in kepice sladoleda za pripravo vaše sladice po naročilu.

Izbor pite za večer vključuje soljeno karamelno jabolčno pito (z lokalnimi jabolki, ki jih je izbrala ekipa), borovničevo pito z drobljencem ovsenega drobljenca, kremna pita iz flambirane banane, bourbonova pita z orehi, 66-odstotna kremna pita iz temne čokolade, pita iz sladkega krompirja, poljubljena z viskijem z žganim marshmallowom, limonino kremno pito s timijanom in rjavim sladkorjem, mizo s piščancem iz temnega mesa in jesensko zelenjavno pito ter pečenim paradižnikovim pecivom iz dediščine.

Preden preveč slinite, v koledarjih označite ta datum: lahko vstopnice dobite tukaj rezervirati enourni časovni razpored od 10. septembra.


Molly Yeh je blogerka o hrani in pred kratkim voditeljica oddaje Girl Meets Farm na omrežju FoodTV. Njena hrana je kombinacija njene judovske matere in kitajskega očeta (njen oče, John Bruce Yeh je glavni klarinetist v simfoničnem orkestru v Chicagu) in kljub njeni nagnjenosti, da bi škropila skoraj vsako sladico, je njena hrana zelo zanimiva. Ona je pripravila ta recept za čokoladno piškotno torto in zdelo se mi je dovolj zanimivo za deliti.

Čokoladna piškotna torta Molly Yeh's Chocolate

  • 1 skodelica mandljeve moke
  • 1 skodelica lešnikove moke (cele lešnike zmeljemo, da dobimo moko)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ čajne žličke mandljevega ekstrakta
  • ½ skodelice polsladkega čokoladnega čipsa in več za preliv
  • Morska sol
  • 1 kilogram nesoljenega masla pri sobni temperaturi
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Združite mandljevo moko lešnikov cvet granuliran sladkor rjavi sladkor sol sodo bikarbono in eno jajce ter stepete skupaj. Dodajte vanilijev mandljev ekstrakt in premešajte skupaj z lopatko. Nadaljujte z mešanjem in dokler se ne združi kot testo. Vmešajte čokoladne žetone, da se združijo.
  2. Namastite 8 -palčni pekač za torte in dno obložite s pergamentnim papirjem. Testo enakomerno položite v ponev. Testo prelijemo z dodatkom čokoladnih žetonov in malo morske soli.
  3. Pečemo v ogreti pečici na 350 stopinj 20-22 minut. Testo se bo potopilo proti sredini, to je normalno.
  1. Vzemite štiri palčke nesoljenega masla, eno skodelico sladkorja v prahu za vsako palico masla, ščepec soli in žličko vanilijevega ekstrakta. Dodajte 2 žlici težke smetane in premešajte, da se združi z ročnim ali stojnim mešalnikom. Glazuro razdelite v štiri sklede (prihranite malo, da bodo bele) in pobarvajte z različnimi barvami za živila (zlato, tulipanovo rdeče, zeleno in klinasto). Dobro premešajte, dajte v vrečke za cevovode. Na robu vdolbine na vrhu torte položite belo obrobo, nato pa izmenično napolnite rože različnih barv, da zapolnite sredino.
  2. Objavljeni recept je uporabil 2 palčki masla, 3 skodelice sladkorja v prahu, 1/8 čajne žličke košer soli, 1 čajno žličko vanilijevega ekstrakta in 3 žlice težke smetane.
  3. Alternativna glazura uporablja isti kilogram masla, vendar dodajte tahini, ekstrakt vanilije, sol, sladkor v prahu, cimet. Količina tahinija ni določena, vendar naj bi bila približno ½ skodelice.

Medtem ko smo pri tem, saj smo na področju kuhanja, ima Dominique Ansel novo kuharsko knjigo: Vsak lahko peče. V njem je objavil svoj recept za svojo različico častitljivega čokoladnega piškotka, zato sem odkar ga je dal na YouTube, mislil, da sem ga dal tukaj:

Čokoladni piškoti Dominque Ansel

  • 190 gramov (14 žlic) nesoljenega masla pri sobni temperaturi
  • 130 gramov (2/3 skodelice) granuliranega sladkorja
  • 130 gramov (2/3 skodelice) pakiranega svetlo rjavega sladkorja
  • 80 gramov (2 veliki) jajci
  • 330 gramov (2 2/3 skodelice) večnamenske moke
  • 4 grame (1 žlička) sode bikarbone
  • 6 gramov (1 žlička) soli
  • 100 gramov (2/3 skodelice) čipsa mlečne čokolade
  • 100 gramov temne čokolade (2/3 skodelice)
  1. Pečico segrejte na 350 stopinj F (175 C). Pekač obložite s pergamentnim papirjem.
  2. Maslo lahko v mikrovalovni pečici zmehčate z močnimi impulzi, da dosežete potrebno stopnjo mehkega, vendar ne stopljenega. V veliki posodi za mešanje z metlico združite maslo in 2 sladkorja. Dodajte 2 jajci in mešajte, dokler se ne vključi.
  3. Dodajte moko, sodo bikarbono in sol. Mešajte, dokler se ne združi z lopatko. Čokoladne žetone zložite, da se enakomerno porazdelijo. Testo ohladimo 10 minut v hladilniku.
  4. Ohlajeno testo oblikujte v kroglice premera 2 ½ palca, jih položite na pripravljen pekač in rahlo pritisnite navzdol, da jih sploščite v kolute.
  5. Pečemo 8-9 minut, dokler robovi ne postanejo zlati, sredina pa mehka in gladka. Pustite, da se piškotki ohladijo 5-10 minut in nato uživajte. Ko se ohladijo, jih lahko uporabite za pripravo sendvičev s sladoledom.

Ti piškotki so bolj podobni torticam kot večina drugih piškotov s čokoladnimi čipsi, z mehkim mehkim središčem. Pazite, da ne prepečete. Menim tudi, da je 10 minut premalo časa, da bi testo za piškote počivalo, zato bi poskusil s 36 -urnim hlajenjem, kot je bilo že omenjeno v mojih objavah o čokoladnih piškotih (oblikujte jih v kroglice in jih pred hlajenjem poravnajte na plošče).

In končno je moj zakonec na spletu našel ta velikanski piškotek iz čokoladnih čipov in ga poskusili. Izdelati ga je bilo zelo enostavno in tudi dobrega okusa. Mislim, da je najbolje jesti neposredno iz ponve, potem ko se je nekoliko ohladila, a je še vedno nekoliko topla. Čeprav je piškotek sam po sebi dober, je veliko boljši s sladoledom (raje čokolada kot vanilija).

Velikanski čokoladni piškotek v ponvi iz litega železa

Prilagojeno iz Okusen ponos 75 Recepti in zgodbe iz skupnosti Queer avtor Jesse Szewczyk

½ skodelice (1 palica) nesoljenega masla, narezanega na kocke
1 skodelica pakiranega temno rjavega sladkorja
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ skodelice večnamenske moke
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 skodelice polsladkih čokoladnih žetonov
Vanilijev sladoled
Mavrični posipi (neobvezno)

Pečico segrejte na 350F. 9-palčno ponev iz litega železa segrejte na majhnem ognju. V ponvi stopite maslo (ne rabite ga razrezati na kocke) in ga vrtite, da premažete dno in nizke stranice. Odstranite ponev z ognja in pustite, da se maslo komaj segreje, približno 5 minut.

V ponev dodajte rjavi sladkor in ga temeljito vmešajte v maslo, pri tem pazite, da ne bo grudic sladkorja. Nato v ponev dodamo vanilijo in jajce ter mešamo, dokler zmes ni gladka. Dodamo moko, sol, pecilni prašek in sodo bikarbono ter mešamo toliko časa, da se ne premešajo. Vmešajte polovico čokoladnih žetonov. Testo razporedite v ponvi, obrišite vse testo, prilepljeno na stranice. Prelijemo s preostalimi čokoladnimi žetoni.

Pečemo, dokler se ne strdi ob straneh, a na sredini še vedno gladko, 20-25 minut (v pečici sem ugotovil, da je trajalo vseh 25 minut). Pustimo, da se nekoliko ohladi, narežemo na rezine, nato pa prelijemo z kepicami sladoleda (in neobvezno potresemo) in takoj postrežemo.


Molly Yeh je blogerka o hrani in pred kratkim voditeljica oddaje Girl Meets Farm na omrežju FoodTV. Njena hrana je kombinacija njene judovske matere in kitajskega očeta (njen oče, John Bruce Yeh je glavni klarinetist v simfoničnem orkestru v Chicagu) in kljub njeni nagnjenosti, da bi škropila skoraj vsako sladico, je njena hrana zelo zanimiva. Ona je pripravila ta recept za čokoladno piškotno torto in zdelo se mi je dovolj zanimivo za deliti.

Čokoladna piškotna torta Molly Yeh's Chocolate

  • 1 skodelica mandljeve moke
  • 1 skodelica lešnikove moke (cele lešnike zmeljemo, da dobimo moko)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ čajne žličke mandljevega ekstrakta
  • ½ skodelice polsladkega čokoladnega čipsa in več za preliv
  • Morska sol
  • 1 kilogram nesoljenega masla pri sobni temperaturi
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Združite mandljevo moko lešnikov cvet granuliran sladkor rjavi sladkor sol sodo bikarbono in eno jajce ter stepete skupaj. Dodajte vanilijev mandljev ekstrakt in premešajte skupaj z lopatko. Nadaljujte z mešanjem in dokler se ne združi kot testo. Vmešajte čokoladne žetone, da se združijo.
  2. Namastite 8 -palčni pekač za torte in dno obložite s pergamentnim papirjem. Testo enakomerno položite v ponev. Testo prelijemo z dodatkom čokoladnih žetonov in malo morske soli.
  3. Pečemo v ogreti pečici na 350 stopinj 20-22 minut. Testo se bo potopilo proti sredini, to je normalno.
  1. Vzemite štiri palčke nesoljenega masla, eno skodelico sladkorja v prahu za vsako palico masla, ščepec soli in žličko vanilijevega ekstrakta. Dodajte 2 žlici težke smetane in premešajte, da se združi z ročnim ali stojnim mešalnikom. Glazuro razdelite v štiri sklede (prihranite malo, da bodo bele) in pobarvajte z različnimi barvami za živila (zlato, tulipanovo rdeče, zeleno in klinasto). Dobro premešajte, dajte v vrečke za cevovode. Na robu vdolbine na vrhu torte položite belo obrobo, nato pa izmenično napolnite rože različnih barv, da zapolnite sredino.
  2. Objavljeni recept je uporabil 2 palčki masla, 3 skodelice sladkorja v prahu, 1/8 čajne žličke košer soli, 1 čajno žličko vanilijevega ekstrakta in 3 žlice težke smetane.
  3. Alternativna glazura uporablja isti kilogram masla, vendar dodajte tahini, ekstrakt vanilije, sol, sladkor v prahu, cimet. Količina tahinija ni določena, vendar naj bi bila približno ½ skodelice.

Medtem ko smo pri tem, saj smo na področju kuhanja, ima Dominique Ansel novo kuharsko knjigo: Vsak lahko peče. V njem je objavil svoj recept za svojo različico častitljivega čokoladnega piškotka, zato sem ga, ko ga je dal na YouTube, mislil, da sem ga dal tukaj:

Čokoladni piškoti Dominque Ansel

  • 190 gramov (14 žlic) nesoljenega masla pri sobni temperaturi
  • 130 gramov (2/3 skodelice) granuliranega sladkorja
  • 130 gramov (2/3 skodelice) pakiranega svetlo rjavega sladkorja
  • 80 gramov (2 veliki) jajci
  • 330 gramov (2 2/3 skodelice) večnamenske moke
  • 4 grame (1 žlička) sode bikarbone
  • 6 gramov (1 žlička) soli
  • 100 gramov (2/3 skodelice) mlečnih čokoladnih žetonov
  • 100 gramov (2/3 skodelice) temnih čokoladnih žetonov
  1. Pečico segrejte na 350 stopinj F (175 C). Pekač obložite s pergamentnim papirjem.
  2. Maslo lahko v mikrovalovni pečici zmehčate z močnimi impulzi, da pridete do potrebne stopnje mehkega, vendar ne stopljenega. V veliki posodi za mešanje z metlico združite maslo in 2 sladkorja. Dodajte 2 jajci in mešajte, dokler se ne vključi.
  3. Dodajte moko, sodo bikarbono in sol. Mešajte, dokler se ne združi z lopatko. Čokoladne žetone zložite, da se enakomerno porazdelijo. Testo ohladimo 10 minut v hladilniku.
  4. Ohlajeno testo oblikujte v kroglice premera 2 ½ palca, jih položite na pripravljen pekač in rahlo pritisnite navzdol, da jih sploščite v kolute.
  5. Pečemo 8-9 minut, dokler robovi ne postanejo zlati, sredina pa mehka in gladka. Pustite, da se piškotki ohladijo 5-10 minut in nato uživajte. Ko se ohladijo, jih lahko uporabite za pripravo sendvičev s sladoledom.

Ti piškotki so bolj podobni torticam kot večina drugih piškotov s čokoladnimi čipsi, z mehkim mehkim središčem. Pazite, da ne prepečete. Menim tudi, da je 10 minut premalo časa, da bi testo za piškote počivalo, zato bi poskusil s 36 -urnim hlajenjem, kot je bilo že omenjeno v mojih objavah o čokoladnih piškotih (oblikujte jih v kroglice in jih pred hlajenjem poravnajte na plošče).

In končno je moj zakonec na spletu našel ta velikanski piškotek iz čokoladnih čipov in ga poskusili. Izdelati ga je bilo zelo enostavno in tudi dobrega okusa. Mislim, da je najbolje jesti neposredno iz ponve, potem ko se je nekoliko ohladila, a je še vedno nekoliko topla. Čeprav je piškotek sam po sebi dober, je veliko boljši s sladoledom (raje čokolada kot vanilija).

Velikanski čokoladni piškotek v ponvi iz litega železa

Prilagojeno iz Okusen ponos 75 Recepti in zgodbe iz skupnosti Queer avtor Jesse Szewczyk

½ skodelice (1 palica) nesoljenega masla, narezanega na kocke
1 skodelica pakiranega temno rjavega sladkorja
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ skodelice večnamenske moke
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 skodelice polsladkih čokoladnih žetonov
Vanilijev sladoled
Mavrični posipi (neobvezno)

Pečico segrejte na 350F. 9-palčno ponev iz litega železa segrejte na majhnem ognju. V ponvi stopite maslo (ne rabite ga narezati na kocke) in ga vrtite, da premažete dno in nizke stranice. Odstranite ponev z ognja in pustite, da se maslo komaj segreje, približno 5 minut.

V ponev dodajte rjavi sladkor in ga temeljito vmešajte v maslo, pri tem pazite, da ne bo grudic sladkorja. Nato v ponev dodamo vanilijo in jajce ter mešamo, dokler zmes ni gladka. Dodamo moko, sol, pecilni prašek in sodo bikarbono ter mešamo toliko časa, da se ne premešajo. Vmešajte polovico čokoladnih žetonov. Testo razporedite v ponvi in ​​obrišite vse testo, prilepljeno na stranice. Prelijemo s preostalimi čokoladnimi žetoni.

Pečemo, dokler se ne strdi ob straneh, a na sredini še vedno gladko, 20-25 minut (v pečici sem ugotovil, da je trajalo vseh 25 minut). Pustimo, da se nekoliko ohladi, narežemo na rezine, nato pa prelijemo z kepicami sladoleda (in neobvezno potresemo) in takoj postrežemo.


Molly Yeh je blogerka o hrani in pred kratkim voditeljica oddaje Girl Meets Farm na omrežju FoodTV. Njena hrana je kombinacija njene judovske matere in kitajskega očeta (njen oče, John Bruce Yeh je glavni klarinetist v simfoničnem orkestru v Chicagu) in kljub njeni nagnjenosti, da bi škropila skoraj vsako sladico, je njena hrana zelo zanimiva. Ona je pripravila ta recept za čokoladno piškotno torto in zdelo se mi je dovolj zanimivo za deliti.

Čokoladna piškotna torta Molly Yeh's Chocolate

  • 1 skodelica mandljeve moke
  • 1 skodelica lešnikove moke (cele lešnike zmeljemo, da dobimo moko)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ čajne žličke mandljevega ekstrakta
  • ½ skodelice polsladkega čokoladnega čipsa in več za preliv
  • Morska sol
  • 1 kilogram nesoljenega masla pri sobni temperaturi
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Združite mandljevo moko lešnikov cvet granuliran sladkor rjavi sladkor sol sodo bikarbono in eno jajce ter stepete skupaj. Dodajte vanilijev mandljev ekstrakt in premešajte skupaj z lopatko. Nadaljujte z mešanjem in dokler se ne združi kot testo. Vmešajte čokoladne žetone, da se združijo.
  2. Namastite 8 -palčni pekač za torte in dno obložite s pergamentnim papirjem. Testo enakomerno položite v ponev. Testo prelijemo z dodatkom čokoladnih žetonov in malo morske soli.
  3. Pečemo v ogreti pečici na 350 stopinj 20-22 minut. Testo se bo potopilo proti sredini, to je normalno.
  1. Vzemite štiri palčke nesoljenega masla, eno skodelico sladkorja v prahu za vsako palico masla, ščepec soli in žličko vanilijevega ekstrakta. Dodajte 2 žlici težke smetane in premešajte, da se združi z ročnim ali stojnim mešalnikom. Glazuro razdelite v štiri sklede (prihranite malo, da bodo bele) in pobarvajte z različnimi barvami za živila (zlato, tulipanovo rdeče, zeleno in klinasto). Dobro premešajte, dajte v vrečke za cevi. Na robu vdolbine na vrhu torte položite belo obrobo, nato pa izmenično napolnite rože različnih barv, da zapolnite sredino.
  2. Objavljeni recept je uporabil 2 palčki masla, 3 skodelice sladkorja v prahu, 1/8 čajne žličke košer soli, 1 čajno žličko vanilijevega ekstrakta in 3 žlice težke smetane.
  3. Alternativna glazura uporablja isti kilogram masla, vendar dodajte tahini, ekstrakt vanilije, sol, sladkor v prahu, cimet. Količina tahinija ni določena, vendar naj bi bila približno ½ skodelice.

Medtem ko smo na tem, saj smo na področju kuhanja, ima Dominique Ansel novo kuharsko knjigo: Vsak lahko peče. V njem je objavil svoj recept za svojo različico častitljivega čokoladnega piškotka, zato sem ga, ko ga je dal na YouTube, mislil, da sem ga dal tukaj:

Čokoladni piškoti Dominque Ansel

  • 190 gramov (14 žlic) nesoljenega masla pri sobni temperaturi
  • 130 gramov (2/3 skodelice) granuliranega sladkorja
  • 130 gramov (2/3 skodelice) pakiranega svetlo rjavega sladkorja
  • 80 gramov (2 veliki) jajci
  • 330 gramov (2 2/3 skodelice) večnamenske moke
  • 4 grame (1 žlička) sode bikarbone
  • 6 gramov (1 žlička) soli
  • 100 gramov (2/3 skodelice) mlečnih čokoladnih žetonov
  • 100 gramov (2/3 skodelice) temnih čokoladnih žetonov
  1. Pečico segrejte na 350 stopinj F (175 C). Pekač obložite s pergamentnim papirjem.
  2. Maslo lahko v mikrovalovni pečici zmehčate z močnimi impulzi, da dosežete potrebno stopnjo mehkega, vendar ne stopljenega. V veliki posodi za mešanje z metlico združite maslo in 2 sladkorja. Dodajte 2 jajci in mešajte, dokler se ne vključi.
  3. Dodajte moko, sodo bikarbono in sol. Mešajte, dokler se le ne združi z lopatko. Čokoladne žetone zložite, da se enakomerno porazdelijo. Testo ohladimo 10 minut v hladilniku.
  4. Ohlajeno testo oblikujte v kroglice premera 2 ½ palca, jih položite na pripravljen pekač in rahlo pritisnite navzdol, da jih sploščite v kolute.
  5. Pečemo 8-9 minut, dokler robovi ne postanejo zlati, sredina pa mehka in gladka. Pustite, da se piškotki ohladijo 5-10 minut in nato uživajte. Ko se ohladijo, jih lahko uporabite za pripravo sendvičev s sladoledom.

Ti piškotki so bolj podobni torticam kot večina drugih piškotov s čokoladnimi čipsi, z mehkim mehkim središčem. Pazite, da ne prepečete. Menim tudi, da je 10 minut premalo časa, da bi testo za piškote počivalo, zato bi poskusil s 36 -urnim hlajenjem, kot je bilo že omenjeno v mojih objavah o čokoladnih piškotih (oblikujte jih v kroglice in jih pred hlajenjem poravnajte na plošče).

In končno je moj zakonec na spletu našel ta velikanski piškotek iz čokoladnih čipov in ga poskusili. Izdelati ga je bilo zelo enostavno in tudi dobrega okusa. Mislim, da je najbolje jesti neposredno iz ponve, potem ko se je nekoliko ohladila, a je še vedno nekoliko topla. Čeprav je piškotek sam po sebi dober, je veliko boljši s sladoledom (raje čokolada kot vanilija).

Velikanski čokoladni piškotek v ponvi iz litega železa

Prilagojeno iz Okusen ponos 75 Recepti in zgodbe iz skupnosti Queer avtor Jesse Szewczyk

½ skodelice (1 palica) nesoljenega masla, narezanega na kocke
1 skodelica pakiranega temno rjavega sladkorja
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ skodelice večnamenske moke
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 skodelice polsladkih čokoladnih žetonov
Vanilijev sladoled
Mavrični posipi (neobvezno)

Pečico segrejte na 350F. 9-palčno ponev iz litega železa segrejte na majhnem ognju. V ponvi stopite maslo (ne rabite ga narezati na kocke) in ga vrtite, da premažete dno in nizke stranice. Odstranite ponev z ognja in pustite, da se maslo komaj segreje, približno 5 minut.

V ponev dodajte rjavi sladkor in ga temeljito vmešajte v maslo, pri tem pazite, da ne bo grudic sladkorja. Nato v ponev dodamo vanilijo in jajce ter mešamo, dokler zmes ni gladka. Dodamo moko, sol, pecilni prašek in sodo bikarbono ter mešamo toliko časa, da se ne premešajo. Vmešajte polovico čokoladnih žetonov. Testo razporedite v ponvi in ​​obrišite vse testo, prilepljeno na stranice. Prelijemo s preostalimi čokoladnimi žetoni.

Pečemo, dokler se ne strdi ob straneh, a na sredini še vedno gladko, 20-25 minut (v pečici sem ugotovil, da je trajalo vseh 25 minut). Pustimo, da se nekoliko ohladi, narežemo na rezine, nato pa prelijemo z kepicami sladoleda (in neobvezno potresemo) in takoj postrežemo.


Molly Yeh je blogerka o hrani in pred kratkim voditeljica oddaje Girl Meets Farm na omrežju FoodTV. Njena hrana je kombinacija njene judovske matere in kitajskega očeta (njen oče, John Bruce Yeh je glavni klarinetist v simfoničnem orkestru v Chicagu) in kljub njeni nagnjenosti, da bi škropila skoraj vsako sladico, je njena hrana zelo zanimiva. Ona je pripravila ta recept za čokoladno piškotno torto in zdelo se mi je dovolj zanimivo za deliti.

Čokoladna piškotna torta Molly Yeh's Chocolate

  • 1 skodelica mandljeve moke
  • 1 skodelica lešnikove moke (cele lešnike zmeljemo, da dobimo moko)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ čajne žličke mandljevega ekstrakta
  • ½ skodelice polsladkega čokoladnega čipsa in več za preliv
  • Morska sol
  • 1 kilogram nesoljenega masla pri sobni temperaturi
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Združite mandljevo moko lešnikov cvet granuliran sladkor rjavi sladkor sol sodo bikarbono in eno jajce ter stepete skupaj. Dodajte vanilijev mandljev ekstrakt in premešajte skupaj z lopatko. Nadaljujte z mešanjem in dokler se ne združi kot testo. Vmešajte čokoladne žetone, da se združijo.
  2. Namastite 8 -palčni pekač za torte in dno obložite s pergamentnim papirjem. Testo enakomerno položite v ponev. Testo prelijemo z dodatkom čokoladnih žetonov in malo morske soli.
  3. Pečemo v ogreti pečici na 350 stopinj 20-22 minut. Testo se bo potopilo proti sredini, to je normalno.
  1. Vzemite štiri palčke nesoljenega masla, eno skodelico sladkorja v prahu za vsako palico masla, ščepec soli in žličko vanilijevega ekstrakta. Dodajte 2 žlici težke smetane in premešajte, da se združi z ročnim ali stojnim mešalnikom. Glazuro razdelite v štiri sklede (prihranite malo, da je bela) in pobarvajte z različnimi barvami za živila (zlato, tulipanovo rdeče, zeleno in klinaste). Dobro premešajte, dajte v vrečke za cevi. Na robu vdolbine na vrhu torte položite belo obrobo, nato pa izmenično napolnite rože različnih barv, da zapolnite sredino.
  2. Objavljeni recept je uporabil 2 palčki masla, 3 skodelice sladkorja v prahu, 1/8 čajne žličke košer soli, 1 čajno žličko vanilijevega ekstrakta in 3 žlice težke smetane.
  3. Alternativna glazura uporablja isti kilogram masla, vendar dodajte tahini, ekstrakt vanilije, sol, sladkor v prahu, cimet. Količina tahinija ni določena, vendar naj bi bila približno ½ skodelice.

Medtem ko smo pri tem, saj smo na področju kuhanja, ima Dominique Ansel novo kuharsko knjigo: Vsak lahko peče. V njem je objavil svoj recept za svojo različico častitljivega čokoladnega piškotka, zato sem ga, ko ga je dal na YouTube, mislil, da sem ga dal tukaj:

Čokoladni piškoti Dominque Ansel

  • 190 gramov (14 žlic) nesoljenega masla pri sobni temperaturi
  • 130 gramov (2/3 skodelice) granuliranega sladkorja
  • 130 gramov (2/3 skodelice) pakiranega svetlo rjavega sladkorja
  • 80 gramov (2 veliki) jajci
  • 330 gramov (2 2/3 skodelice) večnamenske moke
  • 4 grame (1 žlička) sode bikarbone
  • 6 gramov (1 žlička) soli
  • 100 gramov (2/3 skodelice) čipsa mlečne čokolade
  • 100 gramov temne čokolade (2/3 skodelice)
  1. Pečico segrejte na 350 stopinj F (175 C). Pekač obložite s pergamentnim papirjem.
  2. Maslo lahko v mikrovalovni pečici zmehčate z močnimi impulzi, da pridete do potrebne stopnje mehkega, vendar ne stopljenega. V veliki posodi za mešanje z metlico združite maslo in 2 sladkorja. Dodajte 2 jajci in mešajte, dokler se ne vključi.
  3. Dodajte moko, sodo bikarbono in sol. Mešajte, dokler se le ne združi z lopatko. Čokoladne žetone zložite, da se enakomerno porazdelijo. Testo ohladimo 10 minut v hladilniku.
  4. Ohlajeno testo oblikujte v kroglice premera 2 ½ palca, jih položite na pripravljen pekač in rahlo pritisnite navzdol, da jih sploščite v kolute.
  5. Pečemo 8-9 minut, dokler robovi ne postanejo zlati, sredina pa mehka in gladka. Pustite, da se piškotki ohladijo 5-10 minut in nato uživajte. Ko se ohladijo, jih lahko uporabite za pripravo sendvičev s sladoledom.

Ti piškotki so bolj podobni torticam kot večina drugih piškotov s čokoladnimi čipsi, z mehkim mehkim središčem. Pazite, da ne prepečete. Menim tudi, da je 10 minut premalo časa, da bi testo za piškote počivalo, zato bi poskusil s 36 -urnim hlajenjem, kot je bilo že omenjeno v mojih objavah o čokoladnih piškotih (oblikujte jih v kroglice in jih pred hlajenjem poravnajte na plošče).

In končno je moj zakonec na spletu našel ta velikanski piškotek iz čokoladnih čipov in ga poskusili. Izdelati ga je bilo zelo enostavno in tudi dobrega okusa. Mislim, da je najbolje jesti neposredno iz ponve, potem ko se je nekoliko ohladila, a je še vedno nekoliko topla. Čeprav je piškotek sam po sebi dober, je veliko boljši s sladoledom (raje čokolada kot vanilija).

Velikanski čokoladni piškotek v ponvi iz litega železa

Prilagojeno iz Okusen ponos 75 Recepti in zgodbe iz skupnosti Queer avtor Jesse Szewczyk

½ skodelice (1 palica) nesoljenega masla, narezanega na kocke
1 skodelica pakiranega temno rjavega sladkorja
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ skodelice večnamenske moke
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 skodelice polsladkih čokoladnih žetonov
Vanilijev sladoled
Mavrični posipi (neobvezno)

Pečico segrejte na 350F. 9-palčno ponev iz litega železa segrejte na majhnem ognju. V ponvi stopite maslo (ne rabite ga razrezati na kocke) in ga vrtite, da premažete dno in nizke stranice. Odstranite ponev z ognja in pustite, da se maslo komaj segreje, približno 5 minut.

V ponev dodajte rjavi sladkor in ga temeljito vmešajte v maslo, pri tem pazite, da ne bo grudic sladkorja. Nato v ponev dodamo vanilijo in jajce ter mešamo, dokler zmes ni gladka. Dodamo moko, sol, pecilni prašek in sodo bikarbono ter mešamo toliko časa, da se ne premešajo. Vmešajte polovico čokoladnih žetonov. Testo razporedite v ponvi in ​​obrišite vse testo, prilepljeno na stranice. Prelijemo s preostalimi čokoladnimi žetoni.

Pečemo, dokler se ne strdi ob straneh, a na sredini še vedno gladko, 20-25 minut (v pečici sem ugotovil, da je trajalo vseh 25 minut). Pustimo, da se nekoliko ohladi, narežemo na rezine, nato pa prelijemo z kepicami sladoleda (in neobvezno potresemo) in takoj postrežemo.


Molly Yeh je blogerka o hrani in pred kratkim voditeljica oddaje Girl Meets Farm na omrežju FoodTV. Njena hrana je kombinacija njene judovske matere in kitajskega očeta (njen oče, John Bruce Yeh je glavni klarinetist v simfoničnem orkestru v Chicagu) in kljub njeni nagnjenosti, da bi škropila skoraj vsako sladico, je njena hrana zelo zanimiva. Ona je pripravila ta recept za torto s čokoladnimi piškoti in zdelo se mi je dovolj zanimivo za deliti.

Čokoladna piškotna torta Molly Yeh's Chocolate

  • 1 skodelica mandljeve moke
  • 1 skodelica lešnikove moke (cele lešnike zmeljemo, da dobimo moko)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ čajne žličke mandljevega ekstrakta
  • ½ skodelice polsladkega čokoladnega čipsa in več za preliv
  • Morska sol
  • 1 kilogram nesoljenega masla pri sobni temperaturi
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Združite mandljevo moko lešnikov cvet granuliran sladkor rjavi sladkor sol sodo bikarbono in eno jajce ter stepejte skupaj. Dodajte vanilijev mandljev ekstrakt in premešajte skupaj z lopatko. Nadaljujte z mešanjem in dokler se ne združi kot testo. Vmešajte čokoladne žetone, da se združijo.
  2. Namastite 8 -palčni pekač za torte in dno obložite s pergamentnim papirjem. Testo enakomerno položite v ponev. Testo prelijemo z dodatkom čokoladnih žetonov in malo morske soli.
  3. Pečemo v ogreti pečici na 350 stopinj 20-22 minut. Testo se bo potopilo proti sredini, to je normalno.
  1. Vzemite štiri palčke nesoljenega masla, eno skodelico sladkorja v prahu za vsako palico masla, ščepec soli in žličko vanilijevega ekstrakta. Dodajte 2 žlici težke smetane in premešajte, da se združi z ročnim ali stojnim mešalnikom. Glazuro razdelite v štiri sklede (prihranite malo, da bodo bele) in pobarvajte z različnimi barvami za živila (zlato, tulipanovo rdeče, zeleno in klinasto). Dobro premešajte, dajte v vrečke za cevovode. Na robu vdolbine na vrhu torte položite belo obrobo, nato pa izmenično napolnite rože različnih barv, da zapolnite sredino.
  2. Objavljeni recept je uporabil 2 palčki masla, 3 skodelice sladkorja v prahu, 1/8 čajne žličke košer soli, 1 čajno žličko vanilijevega ekstrakta in 3 žlice težke smetane.
  3. Alternativna glazura uporablja isti kilogram masla, vendar dodajte tahini, ekstrakt vanilije, sol, sladkor v prahu, cimet. Količina tahinija ni določena, vendar naj bi bila približno ½ skodelice.

Medtem ko smo pri tem, saj smo na področju kuhanja, ima Dominique Ansel novo kuharsko knjigo: Vsak lahko peče. V njem je objavil svoj recept za svojo različico častitljivega čokoladnega piškotka, zato sem ga, ko ga je dal na YouTube, mislil, da sem ga dal tukaj:

Čokoladni piškoti Dominque Ansel

  • 190 gramov (14 žlic) nesoljenega masla pri sobni temperaturi
  • 130 gramov (2/3 skodelice) granuliranega sladkorja
  • 130 gramov (2/3 skodelice) pakiranega svetlo rjavega sladkorja
  • 80 gramov (2 veliki) jajci
  • 330 gramov (2 2/3 skodelice) večnamenske moke
  • 4 grame (1 žlička) sode bikarbone
  • 6 gramov (1 žlička) soli
  • 100 gramov (2/3 skodelice) čipsa mlečne čokolade
  • 100 gramov (2/3 skodelice) temnih čokoladnih žetonov
  1. Pečico segrejte na 350 stopinj F (175 C). Pekač obložite s pergamentnim papirjem.
  2. Maslo lahko v mikrovalovni pečici zmehčate z močnimi impulzi, da pridete do potrebne stopnje mehkega, vendar ne stopljenega. V veliki posodi za mešanje z metlico združite maslo in 2 sladkorja. Dodajte 2 jajci in mešajte, dokler se ne vključi.
  3. Dodajte moko, sodo bikarbono in sol. Mešajte, dokler se ne združi z lopatko. Čokoladne žetone zložite, da se enakomerno porazdelijo. Testo ohladimo 10 minut v hladilniku.
  4. Ohlajeno testo oblikujte v kroglice premera 2 ½ palca, jih položite na pripravljen pekač in rahlo pritisnite navzdol, da jih sploščite v kolute.
  5. Pečemo 8-9 minut, dokler robovi ne postanejo zlati, sredina pa mehka in gladka. Pustite, da se piškotki ohladijo 5-10 minut in nato uživajte. Ko se ohladijo, jih lahko uporabite za pripravo sladolednih sendvičev.

Ti piškotki so bolj podobni torticam kot večina drugih piškotov s čokoladnimi čipsi, z mehkim mehkim središčem. Pazite, da ne prepečete. Menim tudi, da je 10 minut premalo časa, da bi testo za piškote počivalo, zato bi poskusil s 36 -urnim hlajenjem, kot je bilo že omenjeno v mojih objavah o čokoladnih piškotih (oblikujte jih v kroglice in jih pred hlajenjem poravnajte na plošče).

In končno je moj zakonec na spletu našel ta velikanski piškotek iz čokoladnih čipov in ga poskusili. Izdelati ga je bilo zelo enostavno in tudi dobrega okusa. Mislim, da je najbolje jesti neposredno iz ponve, potem ko se je nekoliko ohladila, a je še vedno nekoliko topla. Čeprav je piškotek sam po sebi dober, je veliko boljši s sladoledom (raje čokolada kot vanilija).

Velikanski čokoladni piškotek v ponvi iz litega železa

Prilagojeno iz Okusen ponos 75 Recepti in zgodbe iz skupnosti Queer avtor Jesse Szewczyk

½ skodelice (1 palica) nesoljenega masla, narezanega na kocke
1 skodelica pakiranega temno rjavega sladkorja
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ skodelice večnamenske moke
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 skodelice polsladkih čokoladnih žetonov
Vanilijev sladoled
Mavrični posipi (neobvezno)

Pečico segrejte na 350F. 9-palčno ponev iz litega železa segrejte na majhnem ognju. V ponvi stopite maslo (ne rabite ga narezati na kocke) in ga vrtite, da premažete dno in nizke stranice. Odstranite ponev z ognja in pustite, da se maslo komaj segreje, približno 5 minut.

V ponev dodajte rjavi sladkor in ga temeljito vmešajte v maslo, pri tem pazite, da ne bo grudic sladkorja. Nato v ponev dodamo vanilijo in jajce ter mešamo, dokler zmes ni gladka. Dodamo moko, sol, pecilni prašek in sodo bikarbono ter mešamo toliko časa, da se ne premešajo. Vmešajte polovico čokoladnih žetonov. Testo razporedite v ponvi, obrišite vse testo, prilepljeno na stranice. Prelijemo s preostalimi čokoladnimi žetoni.

Pečemo, dokler se ne strdi ob straneh, a na sredini še vedno gladko, 20-25 minut (v pečici sem ugotovil, da je trajalo vseh 25 minut). Pustimo, da se nekoliko ohladi, narežemo na rezine, nato pa prelijemo z kepicami sladoleda (in neobvezno potresemo) in takoj postrežemo.


Molly Yeh je blogerka o hrani in pred kratkim voditeljica oddaje Girl Meets Farm na omrežju FoodTV. Njena hrana je kombinacija njene judovske matere in kitajskega očeta (njen oče, John Bruce Yeh je glavni klarinetist v simfoničnem orkestru v Chicagu) in kljub njeni nagnjenosti, da bi škropila skoraj vsako sladico, je njena hrana zelo zanimiva. Ona je pripravila ta recept za čokoladno piškotno torto in zdelo se mi je dovolj zanimivo za deliti.

Čokoladna piškotna torta Molly Yeh's Chocolate

  • 1 skodelica mandljeve moke
  • 1 skodelica lešnikove moke (cele lešnike zmeljemo, da dobimo moko)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ čajne žličke mandljevega ekstrakta
  • ½ skodelice polsladkega čokoladnega čipsa in več za preliv
  • Morska sol
  • 1 kilogram nesoljenega masla pri sobni temperaturi
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Združite mandljevo moko lešnikov cvet granuliran sladkor rjavi sladkor sol sodo bikarbono in eno jajce ter stepejte skupaj. Dodajte vanilijev mandljev ekstrakt in premešajte skupaj z lopatko. Nadaljujte z mešanjem in dokler se ne združi kot testo. Vmešajte čokoladne žetone, da se združijo.
  2. Namastite 8 -palčni pekač za torte in dno obložite s pergamentnim papirjem. Testo enakomerno položite v ponev. Testo prelijemo z dodatkom čokoladnih žetonov in malo morske soli.
  3. Pečemo v ogreti pečici na 350 stopinj 20-22 minut. Testo se bo potopilo proti sredini, to je normalno.
  1. Vzemite štiri palčke nesoljenega masla, eno skodelico sladkorja v prahu za vsako palico masla, ščepec soli in žličko vanilijevega ekstrakta. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ cups all-purpose flour
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 cup semisweet chocolate chips
Vanilijev sladoled
Rainbow sprinkles (optional)

Pečico segrejte na 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 skodelica mandljeve moke
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Morska sol
  • 1 pound unsalted butter at room temperature
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ cups all-purpose flour
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 cup semisweet chocolate chips
Vanilijev sladoled
Rainbow sprinkles (optional)

Pečico segrejte na 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 skodelica mandljeve moke
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Morska sol
  • 1 pound unsalted butter at room temperature
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ cups all-purpose flour
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 cup semisweet chocolate chips
Vanilijev sladoled
Rainbow sprinkles (optional)

Pečico segrejte na 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 skodelica mandljeve moke
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Morska sol
  • 1 pound unsalted butter at room temperature
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ cups all-purpose flour
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 cup semisweet chocolate chips
Vanilijev sladoled
Rainbow sprinkles (optional)

Pečico segrejte na 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


Molly Yeh is a food blogger and recently, a host of the show Girl Meets Farm on the FoodTV network. Her food is a combination of her Jewish Mother and Chinese Father (her Dad, John Bruce Yeh is a principal clarinetist at the Chicago Symphony Orchestra) and despite her proclivity to use sprinkles on almost every dessert, her food is very interesting. She came up with this recipe for a chocolate chip cookie cake and I thought it was interesting enough to share.

Molly Yeh’s Chocolate chip cookie cake

  • 1 skodelica mandljeve moke
  • 1 cup hazelnut flour (grind up whole hazelnuts to make a flour)
  • ½ skodelice granuliranega sladkorja
  • ½ skodelice svetlo rjavega sladkorja
  • 1 čajna žlička soli
  • ½ čajne žličke sode bikarbone
  • 1 veliko jajce
  • 1 žlica ekstrakta vanilije
  • ½ teaspoon almond extract
  • ½ cup semi-sweet chocolate chips plus more for topping
  • Morska sol
  • 1 pound unsalted butter at room temperature
  • 4 skodelice sladkorja v prahu
  • 1 čajna žlička vanilijevega ekstrakta
  • 1 ščepec soli
  • 2 žlici težke smetane
  1. Combine the almond flour hazelnut flower granulated sugar brown sugar salt baking soda and one egg and whisk together. Add the vanilla a almond extracts and mix together with a spatula. Continue to mix and until it comes together as a dough. Mix in the Chocolate chips to combine.
  2. Grease an 8 inch cake pan and line the bottom with parchment paper. Pat the dough into the pan evenly. Top the dough with extra chocolate chips and a little sea salt.
  3. Bake in a preheated 350 degree oven for 20-22 minutes. The dough will sink towards the center, this is normal.
  1. Take four sticks of unsalted butter, one cup of powdered sugar for each stick of butter, a pinch of salt, and a teaspoon of vanilla extract. Add 2 tablespoons of heavy cream, and mix to combine with a hand or stand mixer. Divide the frosting into four bowls (save a little to have as white) and color with different food colorings (gold, tulip red, green and wedgewood). Mix well, put into piping bags. Pipe a white border at the edge of the depression of the top of the cake, then alternate piped flowers of different colors to fill the center.
  2. The posted recipe used 2 sticks of butter, 3 cups of powdered sugar, 1/8 teaspoon kosher salt, 1 teaspoon vanilla extract and 3 tablespoons of heavy cream.
  3. An alternative frosting uses the same pound of butter but add tahini, vanilla extract, salt, powdered sugar, cinnamon. The amount of tahini is not specified but looked to be about ½ cup.

While we are at it, since we are in the realm of cookiedom, Dominique Ansel has a new cookbook: Everyone can Bake. In it he published his recipe for his version of the venerable chocolate chip cookie, so since he put it on YouTube, I thought I’d put it here:

Chocolate Chunk Cookies by Dominque Ansel

  • 190 grams (14 tbs) unsalted butter at room temperature
  • 130 grams (2/3 cup) granulated sugar
  • 130 grams (2/3 cup) packed light brown sugar
  • 80 grams (2 large) eggs
  • 330 grams (2 2/3 cups) all-purpose flour
  • 4 grams (1 tsp) baking soda
  • 6 grams ( 1 tsp) salt
  • 100 grams (2/3 cup) milk chocolate chips
  • 100 grams (2/3 cup) dark chocolate chips
  1. Preheat oven to 350 degrees F ( 175 C). Line a sheet pan with parchment paper.
  2. You can soften the butter in the microwave with pulses of power to get to the soft but not melted stage needed. In a large mixing bowl, combine butter and the 2 sugars with a whisk. Add the 2 eggs and mix until incorporated.
  3. Add the flour, baking soda, and salt. Mix until just combined with a spatula. Fold in the chocolate chips until evenly distributed. Chill the dough for 10 minutes in the fridge.
  4. Shape the chilled dough into 2 ½ inch diameter balls, place on the prepared sheet pan and press down slightly to flatten them into discs.
  5. Bake for 8-9 minutes, until the edges are golden and the center is soft and gooey. Let the cookies cool for 5-10 minutes and then enjoy. Once cooled they can be used to make ice cream sandwiches.

These cookies are more cake like than most other chocolate chip cookies, with a soft gooey center. Be sure not to overcook. I also think that 10 minutes is too short a time for the cookie dough to rest and I would try the 36 hour refrigeration as previously mentioned in my posts about chocolate chip cookies (shape them into balls and flatten to discs prior to refrigeration).

And finally, my spouse found this skillet chocolate chip giant cookie on the web and we tried it. It was quite easy to make and tastes good as well. I think it is best to eat right from the skillet after it has cooled somewhat, but is still slightly warm. Although the cookie is good by itself, it is much better with ice cream (I preferred chocolate rather than vanilla).

Giant Chocolate Chip Cookie in a cast iron skillet

Adapted from Tasty Pride 75 Recipes and Stories from the Queer Community by Jesse Szewczyk

½ cup (1 stick) unsalted butter, cubed
1 cup packed dark brown sugar
2 žlički. čisti ekstrakt vanilije
1 veliko jajce
1 ¼ cups all-purpose flour
½ žličke. košer sol
½ žličke. pecilni prašek
Sp žličke. Soda bikarbona
2/3 cup semisweet chocolate chips
Vanilijev sladoled
Rainbow sprinkles (optional)

Pečico segrejte na 350F. Heat a 9-inch cast iron skillet over low heat. Melt the butter (you don’t have to bother to cut it into cubes) in the skillet, swirling to coat the bottom and low sides. Remove the skillet from the heat and let cool until the butter is barely warm, about 5 minutes.

Add the brown sugar to the skillet and mix it thoroughly into the butter, being sure to not have any clumps of sugar. Then add the vanilla and egg to the skillet and stir until the mixture is smooth. Add the flour, salt, baking powder, and baking soda and stir just until combined do not overmix. Stir in half the chocolate chips. Spread the dough in the skillet wipe off any dough stuck to the sides. Top with the remaining chocolate chips.

Bake until set around the sides but still gooey in the middle, 20-25 minutes (I found in my oven it took the whole 25 minutes). Let cool slightly, cut into slices, and then top with scoops of ice cream (and optional sprinkles), and serve immediately.


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