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Welcome to a food blog that you are going to fall madly in love with, I assure you! This blog is devoted to all kinds of food, recipes, kitchen gadgets, and tips! There is also a wide variety of holiday-themed foods, as well as the National Food Holidays! Enjoy!
Let's see what's on today's plate... ♥
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Chocolate Wafer Cookies
4 tablespoons (1/2 stick)unsalted butter, softened
1/2 cup lightbrown sugar
1/2 cup granulated sugar
1 teaspoonvanilla extract
2 large egg whites
3/4 cup Dutch process (alkalized)cocoa powder
3/4 cupall-purpose flour
1/4 teaspoon salt
More sugar forfinishingthe cookies
2 cookie sheets orjelly rollpans lined with parchment or foil
1. Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
2. While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
3. Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm — several hours or overnight.
4. About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
5. Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly withgranulated sugar.
6. Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
7. Serve with any creamy or plain dessert, or ice cream. They’re also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container.
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Chocolate Wafer Cookies
1/4 cupbutter
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoonbaking soda
2 tablespoons water
1/4 cup chopped pecans
Beat together margarine (or butter), sugar, egg, and cocoa.
Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.
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Chocolate Wafer Cookies
2 ounces unsweetened chocolate (2 squares)
1 cup all-purpose flour, sifted PLUS
2 tablespoons all-purpose flour, sifted
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1 pinch salt
2 ounces sweet butter (1/2 stick)
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or 1 1/2 teaspoons milk
1 egg (graded large)

Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.

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

In the large bowl of an electric mixer cream the butter.

Add the vanilla and sugar, and beat to mix well.

Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.

On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.

Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1” thickness.

Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)

Adjust two racks to divide oven into thirds, and preheat oven to 400.

Line cookie sheets with aluminum foil.

Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)

With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8” thick (thin). I use a round cookie cutter that is 2 3/4” in diameter. Use any size you like, and cut the cookies as close to each other as possible.

Place the cookies 1/2” apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.

Leftover pieces of the dough should be pressed together and rerolled.

Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.

Bake until the cookies feel almost firm to the touch.

These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)

With a wide metal spatula, transfer the cookies to racks to cool.

Store in airtight container.
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