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September 25, 2008 - Image 133

Resource type:
Text
Publication:
The Detroit Jewish News, 2008-09-25

Disclaimer: Computer generated plain text may have errors. Read more about this.

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the chocolate evenly over the toffee.
Spread the almonds evenly over the
chocolate.
Freeze the toffee until set, about
15 minutes. Invert the toffee onto a
work surface and peel off the mat
or paper. Invert again, break into
large shards and serve. Makes 2 1/2
pounds. The toffee can be refriger-
ated for up to 2 weeks in an airtight
container.

FUDGEY CHOCOLATE
WALNUT COOKIES
Pareve. No flour, no fuss, just deli-
cious crunchy cookies.
23/4 cups walnut halves (9 oz.),
toasted then chopped
3 cups confectioners' sugar
1 /2 cup plus 3 Tbsp. unsweetened
Dutch-process cocoa powder
1 /4 tsp. salt
4 large egg whites, at room tem-
perature
1 Tbsp. pure vanilla extract
Preheat the oven to 350F. In a large
bowl, whisk together the confection-
ers' sugar with the cocoa powder
and salt. Whisk in the chopped wal-
nuts. Add the egg whites and vanilla
extract and beat just until the bat-
ter is moistened (be careful not to
overbeat or it will stiffen). Spoon the
batter onto the baking sheets in 12
evenly spaced mounds.
Bake the cookies for about 20
minutes, until the tops of the cook-
ies are glossy and lightly cracked
and feel firm to the touch; shift the
pans from front to back and top to
bottom halfway through.
Slide the parchment paper (with
the cookies) onto 2 wire racks to
cool completely before serving.
Makes 12 cookies.

ROCKY ROAD CUPCAKES
Dairy.
4 Tbsp. unsalted butter or marga-
rine
1/4 cup oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1 /4 cup plus 2 Tbsp. unsweetened
cocoa powder (not Dutch process)
3 /4 tsp. baking soda
1 /8 tsp. salt
1 large egg
1 /4 cup buttermilk
1 tsp. pure vanilla extract
Frosting and topping:

4 oz. bittersweet chocolate, finely
chopped
1 /2 cup heavy cream
3 Tbsp. unsalted butter
1 Tbsp. light corn syrup
Pinch of salt
Chopped salted peanuts, for topping
Mini chocolate chips, for topping
Mini marshmallows, for topping
Make the cake: Preheat the oven to
350F. Line a 12-cup muffin tin with
paper or foil liners. In a medium
saucepan, melt the butter with the
vegetable oil and water over low
heat.
In a large bowl, sift the flour with
the sugar, cocoa powder, baking
soda and salt. Add the melted butter
mixture and beat with a handheld
mixer at low speed until smooth.
Add the egg and beat until incorpo-
rated, then add the buttermilk and
vanilla and beat until smooth, scrap-
ing the bottom and side of the bowl.
Pour the batter into the lined muffin
tins, filling them about three-fourths
full.
Bake the cupcakes in the center of
the oven for about 25 minutes, until
springy and a toothpick inserted in
the center comes out clean. Let the
cupcakes cool slightly, then transfer
them to a rack to cool completely.
Meanwhile, make the frosting: Put
the chopped chocolate in a heatproof
medium bowl. In a small saucepan,
heat the cream with the butter, corn
syrup and salt until hot but not boil-
ing. Immediately pour the mixture
over the chocolate.
Let stand for 5 minutes, then
whisk until smooth. Let the frosting
cool, whisking occasionally, until
thick enough for dipping and glaz-
ing the cupcakes, about 30 minutes.
For a frosting firm enough to spread,
let stand for 1 hour. Mix the frosting
with the peanuts, chocolate chips
and marshmallows.
Frost the cooled cupcakes and
serve.
The unfrosted cupcakes can be
wrapped in plastic and stored at
room temperature for up to two days
or frozen for up to one month. The
chocolate frosting can be refriger-
ated in an airtight container for up
to three days. Return to room tern-
perature before using.



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Ficra11(

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LEE'S SPECIALTY

4076 West Maple Road
Bloomfield Hills, Ml 48301
248 • 646 • 6700
www.leesspecialty.com

Modified from epicurious.com

September 2 ✓ 2008

B41

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