Category Archives: Desserts

Espresso Truffles

Espresso Truffles

Chocolate Truffles

Once you have decided on your chocolate, you then need to decide on your choice of alcohol to flavor your truffles and also the coating. The choice is yours but there are a few things to consider. For example, if you want a hazelnut flavored truffle it is a good idea to add Frangelico to the chocolate and cream mixture and then coat them in chopped hazelnuts. Or if you would like your truffles to have a coffee flavor stir about one tablespoon of espresso powder into the hot cream and then add Kahua or Tia Maria to the truffle mixture. For fruit flavored truffles use 2 tablespoons of fruit puree or jam (raspberry or blackberry) in place of the alcohol. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 – 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture. As you can see there are endless variations to the basic truffle so experiment and come up with your own recipes. Truffles store very well. They can be refrigerated for a couple of weeks or frozen for several months. Truffles are best when served at room temperature.

Truffles:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
Different Coatings for Truffles:
Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 – 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts ‘steam’ for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

Advertisements

Leave a comment

Filed under Chocolate, Truffles

Toffee Crunch Cheesecake

Aside from being gorgeous, this cheesecake is fabulous. I have made this cheesecake four or five times and it always turns out beautifully. The gingersnap crust is a lovely combination with the Heath bar topping. The caramel sauce takes a very watchful eye. You don’t want to take it too far (dark) because it will burn.I think the term ‘dark amber’ is a bit misleading. If I waited for it to turn dark amber, it would have burned and hardened, which I did the first time I made the cheesecake.  You will have left over caramel sauce. The recipe makes about twice the amount you need for the top of the cake. I have no problem with this because I usually decorate the plate with extra sauce.

Toffee Crunch Cheesecake

Toffee Crunch Caramel Cheesecake
Bon Appétit | January 2005

Zoom; Park City, UT
“Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite — cheesecake. One of the best we tested is from Zoom in Park City, Utah. Here’s their delicious version. — The Editors

At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.

Yield: Makes 10 to 12 servings

Gingersnap crust:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar

Cheesecake:
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream

4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped

For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.

Leave a comment

Filed under Bon Appetit, Caramel, Cheesecake, Desserts

Crème Brûlée Tart

Crème Brûlée Tart
Originally uploaded by jenianddean.

Crème Brûlée Tart
Gourmet | October 2008
by Melissa Roberts

More than 30 years ago, Michael McCarty opened Michael’s, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he served crème brûlée in a crust. The smooth custard in a flaky shell with a crackling burnt-sugar top was one of his most popular desserts.

Yield: Makes 8 servings
Active Time: 35 min
Total Time: 4 1/4 hr

For tart shell:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 tablespoons ice water

For custard filling:
1/2 vanilla bean
1 1/4 cups heavy cream
2/3 cup whole milk
4 large egg yolks
1 whole large egg
1/2 cup sugar, divided
1/8 teaspoon salt

Equipment:
a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom
pie weights or dried beans
a small blowtorch

Make tart shell:
Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated. Gently squeeze a small handful of dough: If it doesn’t hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough. Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.

Preheat oven to 350°F with rack in middle.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes. Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes. Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.

Remove tart shell from oven and reduce temperature to 300°F.

Make filling:
While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes. Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.

Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.

Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

Make ahead:
Dough can be chilled 1 week.
Tart, without caramelized top, can be made 1 day ahead, then chilled (loosely covered once cool). Gently blot any moisture from surface before caramelizing.

Leave a comment

Filed under Creme Brulee, Desserts

Peanut butter cookies and “Neiman Marcus” cookies

This was originally posted on Serendipitous Reflections on September 8, 2005.

(Oops — this is what happens when I try to help Jeni by transferring a few posts. The Chocolate chocolate chip cookies were already posted with a better picture.)


For the mid-week snack for Patient Appreciation week, I made 280 cookies, peanut butter and chocolate chocolate chip. The chocolate chip cookies come with a story. I have since found out it isn’t true, but I’ve been making the cookies for 10 years with the assumption it was true. Honestly it doesn’t matter because they are awesome! The peanut butter cookies are super simple and very tasty. The chocolate chip cookies are worth every minute in the kitchen.

sidenote: Thanks Tiff for putting on the stickers before we left for the beach.

The Neiman-Marcus Cookie Story
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the “Neiman-Marcus Cookie”. It was so excellent that I asked if they would give me the recipe and they said with a small frown, “I’m afraid not.” Well, I said, would you let me buy the recipe? With a cute smile, she said, “Yes.” I asked how much, and she responded, “Two fifty.” I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, “Cookie Recipe – $250.00.” Boy, was I upset!! I called Neiman’s Accounting Dept. and told them the waitress said it was “two fifty,” and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes….the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back.
I just said, “Okay, you folks got my $250.00 and now I’m going to have $250.00 worth of fun.” I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, “I wish you wouldn’t do this.” I said, “I’m sorry but this is the only way I feel I could get even,” and I will.

So went to the Neiman Marcus website and this is what they had to say about it.

NM Chocolate Chip Cookie Recipe***

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.

Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy.

Beat in the egg and the vanilla extract.

Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.

***I personally have not this recipe.

OK, enough about the origin of the cookie recipe – here is the recipe I use. It is absolutely one of my favorite cookies, and my stepmother loves them also. I do recommend a heavy duty mixer to make these or mix them by hand in the later stages of the process.

Chocolate Chocolate Chip Cookies
5 C old fashioned rolled oats
8 oz semi-sweet chocolate
1 lb (4 sticks) butter, softened
2 C sugar
2 C light brown sugar
4 large eggs
2 tsp vanilla
4 C all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
24 oz chocolate chips

Preheat oven to 375. Line 4 cookie sheets with parchment paper. (You have to use parchment paper!!)

In a food processor, grind oats into a fine powder. Coarsely chop chocolate and grind with oats. The finer the powder, the better the cookies.

Cream the butter and sugars together. Add eggs and vanilla; mix well. In another bowl, combine flour, baking powder, baking soda, and salt. Then gradually beat flour mixture into the butter mixture.

Use a HEAVY DUTY MIXER or hands— add oats mixture and beat it in. Use hands to work chocolate chips in the dough.

Make balls of dough about twice the size of golf balls – 12 per sheet (I use professional baking sheets and they are bigger than the average baking sheet. So use your judgment when putting these on the sheets because you don’t want them to touch when they start spreading out.)

Bake one sheet at a time. Bake 11-12 mins reversing the sheet half-way through baking. The cookies will not appear done, but take them out! (Surface will be covered with cracks.)

Let the cookies cool on the sheet rather than racks. If you transfer when hot, they will drip through the racks.

Store in plastic bags or air-tight container.

yields 48 huge cookies.

Peanut Butter Cookies
1 C all purpose flour
1/2 tsp baking soda
pinch of salt
1/2 C butter
3/4 C light brown sugar, firmly packed
1 egg
1 tsp vanilla extract
1 C peanut butter, creamy or crunchy

Sift together the flour, baking soda and salt and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy.

In another bowl, mix the egg and vanilla extract, then gradually beat into the butter mixture.

Stir in the peanut butter and blend thoroughly. Stir in the dry ingredients. Chill for at least 30 minutes, until firm.

Preheat the oven to 350. Grease two baking sheets.

Spoon out rounded teaspoonfuls of the dough and roll into balls.

Place the balls the prepared baking sheets and press flat with a fork into circles about 2 1/2″ in diameter, making criss-cross pattern with a fork. (you may need to chill your fork or spray it with Pam)

Bake for 12 -14 minutes, until lightly colored. Transfer to a wire rack to cool.

Leave a comment

Filed under Cookies

Devil’s Food Layer Cake with Peppermint Frosting

Devil’s Food Layer Cake with Peppermint Frosting
Originally uploaded by jenianddean.

I would like to whisk everyone a very Merry Christmas, and apologize for the five month hiatus.

Back in November, I made this delicious, dreamy, decadent cake for Susan’s birthday. If you love Andes mints, then this is the cake for you. The white chocolate cream and dark chocolate ganache combination is to die for! And the fluffy, marshmallow-y frosting is like heaven. The taste of this cake outweighs the couple of difficulties I had making it.

Some of the mistakes were mine, some were in the recipe. The first problem I had was completely my fault. I didn’t fully read the directions. I used 9″ x 1″ round pans. As I was cleaning up the kitchen I smelled burnt chocolate so I opened the oven to see chocolate overflowing all over the oven. So I had a do over.

The second issue was the cakes stuck to the pans even though I buttered and floured the pans. The cakes ended up being pieced together. Thankfully the dark chocolate ganache held the cakes together. The way I fixed this was to use four 9″X1″ pans to make the four layers instead of making two 2″ layers cutting them in half. I also would parchment paper in the bottom of the pans.

The third issue was the frosting. You are supposed to “whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes.” The first problem is my arm felt like it was going to fall off after 10 minutes of whisking. And the second problem was after 15 minutes the frosting wasn’t even close to being finished. I added some cream of tartar like when I make 7-minute frosting. Boy did that help – within 2 minutes is was ready to go. The next time I make it I will probably use a hand mixer instead of whisk.

The forth issue is the recipe says to chill the dark chocolate ganache until firm. If you make it the day before make sure to let it set out for a couple of hours before you try to spread it. The chocolate ganache turns into a big brick of chocolate when refrigerated.

And just a little hint – after you have built the layers with the ganache and white chocolate cream, put the cake in the refrigerator before frosting the cake. This will help stabilize the cake so the layers don’t slide.

Devil’s Food Layer Cake with Peppermint Frosting
This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center. Or lean chocolate shards against each other, teepee style.

10 to 12 servings

By Claudia Fleming
December 2008

Cake

2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 oz bittersweet chocolate, chopped

White Chocolate Cream

12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint Frosting

2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract
Bittersweet chocolate curls

Cake

Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark Chocolate ganache

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White Chocolate Cream

Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting

Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

2 Comments

Filed under Bon Appetit, Cake, Chocolate, Desserts, Frosting/Icing

Chocolate chocolate chip cookies

Chocolate chocolate chip cookies
Originally uploaded by jenianddean.

If you are a chocolate chip cookie lover, then this recipe is for you. My friend, Betsey, gave me this recipe 12 years ago when I was going to a family reunion out of town. I wanted to take something homemade but the long distance and staying in a hotel makes this difficult. She told me about these cookies and I thought “well I’ll give them a try.” The cookies were a hit! I have since made them for all kinds of events – bake sales, patient appreciation days at Dean’s office, given them as gifts, taken them to funerals (well to the houses before the funerals).

However, the cookies come with a story. I have since found out it isn’t true, but it doesn’t matter because they are awesome! The chocolate chip cookies are worth every minute in the kitchen. The story is after the recipe….

Chocolate Chocolate Chip Cookies

5 C old fashioned rolled oats
8 oz semi-sweet chocolate
1 lb (4 sticks) butter, softened
2 C sugar
2 C light brown sugar
4 large eggs
2 tsp vanilla
4 C all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
24 oz chocolate chips

Preheat oven to 375. Line 4 cookie sheets with parchment paper. (You have to use parchment paper!!)

In a food processor, grind oats into a fine powder. Coarsely chop chocolate and grind with oats. The finer the powder, the better the cookies.

Cream the butter and sugars together. Add eggs and vanilla; mix well. In another bowl, combine flour, baking powder, baking soda, and salt. Then gradually beat flour mixture into the butter mixture.

Use a HEAVY DUTY MIXER or hands– add oats mixture and beat it in. Use hands to work chocolate chips in the dough.

Make balls of dough about twice the size of golf balls – 12 per sheet (I use professional baking sheets and they are bigger than the average baking sheet. So use your judgment when putting these on the sheets because you don’t want them to touch when they start spreading out.)

Bake one sheet at a time. Bake 11-12 mins reversing the sheet half-way through baking. The cookies will not appear done, but take them out! (Surface will be covered with cracks.)

Let the cookies cool on the sheet rather than racks. If you transfer when hot, they will drip through the racks.

Store in plastic bags or air-tight container.

yields 48 huge cookies.

Here’s the story…

The Neiman-Marcus Cookie Story
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the “Neiman-Marcus Cookie”. It was so excellent that I asked if they would give me the recipe and they said with a small frown, “I’m afraid not.” Well, I said, would you let me buy the recipe? With a cute smile, she said, “Yes.” I asked how much, and she responded, “Two fifty.” I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, “Cookie Recipe – $250.00.” Boy, was I upset!! I called Neiman’s Accounting Dept. and told them the waitress said it was “two fifty,” and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes….the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back.
I just said, “Okay, you folks got my $250.00 and now I’m going to have $250.00 worth of fun.” I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, “I wish you wouldn’t do this.” I said, “I’m sorry but this is the only way I feel I could get even,” and I will.

So I went to the Neiman Marcus website and this is what they had to say about it.

NM Chocolate Chip Cookie Recipe

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.

Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy.

Beat in the egg and the vanilla extract.

Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.

2 Comments

Filed under Chocolate, Desserts

Cheesecake

Cheesecake
Originally uploaded by jenianddean.

Cheesecake is one of the foods that I think makes the world go round. I haven’t been making this particular cheesecake recipe for very long, but I have had a ton of success with it. I have even made this recipe for a friend to take to her son’s baseball banquet. When someone wants to take something I’ve made to an event, that’s when I know a recipe is a winner.

As some of you know, I’m allergic to strawberries. In turn I never have made the glaceed strawberries. I will actually have to look up the recipe for those and add it later. Sorry.

Cheesecake with Glaceed Berries
from Entertaining by Martha Stewart

This is the richest, smoothest cheesecake. The finely ground almonds which dust the pan are a pleasing contrast to the silkiness of the the cheesecake. Use a straight sided pan 8 inches wide and 3 inches deep.

1 Tablespoon unsalted butter, at room temperature
1/4 pound finely ground blanched almonds
4 8-oz packages cream cheese, softened
1/2 C heavy cream
1 1/2 C sugar
4 eggs, lightly beaten
Zest of 1 orange
Zest of 1 lemon
1 teaspoon vanilla

Garnish
1 pint Glaceed Strawberries

Preheat oven to 325F. Butter pan and dust with ground almonds.

In an electric mixer, beat cream cheese, cream, and sugar until smooth. Add eggs and beat again. Mix in zest and vanilla.

Pour into prepared pan and place this pan in a slightly larger pan. Pour boiling water into the larger pan to come 2/3 up the side of the cake pan.

Bake until firm, approximately 2 hours, adding more boiling water when necessary. Turn off the oven, open door, and let cake sit until cooled.

Invert onto a platter. Garnish with strawberries.

Leave a comment

Filed under Almonds, Cheesecake, Desserts, Lemons, Martha Stewart, Nuts, Oranges