Sunday, June 5, 2016

Happy Birthday Samantha Stephens from Bewitched

Chocolate Biscotti Cookie Recipe

3 cups of all-purpose flour 
3/4 cup of granulated sugar 
1/2 cup of firmly-packed light brown sugar 
1 teaspoon of baking powder
¾ of a teaspoon of salt 
3 Tablespoons of Cocoa Powder, 100% Cacao
3 eggs
1/3 of cup olive oil 
2 tablespoons freshly-squeezed of orange juice 
1 teaspoon of pure vanilla extract 
1 cup semi-sweet chocolate chips 
1 cup of chopped pecans, walnuts, or almonds

Directions: In a medium sized bowl, with an electric mixer, blend sugars, eggs, butter, vanilla extract, olive oil, and orange juice. Next, add baking powder, salt and flour. Continue to mix, add flour a cup at a time, using a spatula to blend mixture. Finally, slowly add the chocolate chips and nut of your choice. Next, with your hands, mold the dough first into a ball and then into a loaf. Place loaf on a greased baking sheet (a Tablespoon of butter or a spray of cooking spray or even a dab of olive oil on the pan spread will help prevent sticking. Flatten dough into a loaf shape with your hands.  In a preheated 350 degree oven, bake for 20 minutes, take out loaf and cut with a sharp knife, into diagonals cookies about ¾ th of an inch thick. Return to oven, and bake on each side of the cookie for an additional ten minutes. If you bake both sides, you will have an extra crunchy biscotti cookie. For a softer biscotti, return to oven and bake on only one side for ten minutes.

 Easy Chocolate Raspberry Mocha Cheesecake

2 teaspoons of espresso powder
1 package of cream cheese, softened
2/3 cup of sugar
3 Tablespoons of unsweetened cocoa powder, sifted
2 teaspoons of vanilla extract
1 container of whipping cream
1 graham cracker pie or chocolate pie crust
1 pint of fresh raspberries, washed.

Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder and vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon mixture into prepared chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or powdered sugar.

Chocolate-Walnut Torta Caprese

½ cup of butter or margarine, softened
¾ cup of granulated sugar
8 ounces of semi-sweet chocolate chips, melted
7 eggs, separated
1 ½ cups of California Walnuts
1/3 cup of flour
Powdered sugar

Directions: Beat butter and ½ cup of granulated sugar with an electric mixer on medium speed until light and fluffy. Blend in cooled chocolate. Add egg yolks, one at a time, beating well after each addition. Toss walnuts and flour. Stir in butter mixture.

Beat egg whites until foamy. Gradually add remaining ¼ cup of granulated sugar, beating until soft peaks form. Stir ¼ of the egg whites into chocolate batter. Fold in remaining egg whites. Pour into a 9-inch pan (round) with no stick cooking spray. Bake at 350 for forty minutes or until toothpick inserted in the center comes out clean. Cool in pan for ten minutes. Remove and sprinkle with powdered sugar. Garnish with additional walnut pieces. Cut into wedges to serve.