3004 廚房

3004 廚房
為保障病人隱私,作者於心理學隨筆內並沒有在未經客戶的同意下,放置任何病患的真實故事,所有包含心理治療的故事內容都已經改編,忌對號入座。另外,本人不能在網上隔空治療,所以本網站並不提供任何形式的心理諮詢服務,如有需要,請到醫院或診所求診,敬請留意。All the psychotherapy stories are written in ways to protect clients' confidentiality and privacy rights. NO real and identifiable clients' stories are shared on this website without their permission. No psychotherapy consultation will be provided on this website. Please do see your local provider for any psychological consultation.

2012年10月13日 星期六

雙重咖啡巧克力餅干 Double Chocolate & Espresso Cookies

濃郁的咖啡豆配上黑巧克力 The aftertaste of this cookie is just indescribable.
This week, our kitchen again features another chocolate cookie recipe, as Honey K is going to Mayo Clinic on Monday. He preordered a dozen of them so that he can savor them in his "Free time" while waiting for his crystals and proteins to grow in the laboratory. Arh...I want to go to Mayo, too!


So, if you recall, I made these wonderful chocolate cookies (less butter, less sugar) last weekend. A little picture might aid your memory recall. See, the picture above, I had that left jar filled with chocolate cookies and I labeled them "Selfish Cookies" for Honey K as he would not share any of those. The one on the right was green tea chocolate chips biscotti. Both jars are almost emptied as the weekend approached. That's great news as I can bake a new batch of cookies now.



The jars are almost emptied...Honey K can probably explain where they have gone.
Disclaimer: I referenced Giada De Larentiis's recipe and made slight modification. For the original recipe, please go to this link.

Crispy Level: 4/5
Chocolate Level: 5/5
Espresso Level 2/5

Ingredients:

BOWL A.
Sugar 1/2 cup
2 Eggs
Vanilla essence 1 tsp
Water 2 tbsp

BOWL B.
Dark Chocolate Covered Espresso Beans* 1/2 cup - Processed
All-purpose flour 1 cup
Baking powder 1 tsp
Salt 1/4 tsp
Cocoa Powder** 2 tbsp

* If you do not have Espresso Beans, replace with 2 tsp of instant coffee powder.
** Skip this Cocoa powder at home if you don't have it handy. It will still taste fabulous.

BOWL C.
Dark Chocolate Chips (semi-sweet) 1 cup
Butter 2 tbsp

Procedures:

1. Preheat oven to 325F.
2. Melt the butter and chocolate chips [BOWL C] over low heat. Put Bowl C in a saucepan with water for melting.

Stir occasionally to make the mixture smooth and thick.  
3. Put the espresso beans in a food processor and grind them.



4.  [BOWL B] Mix the flour, cocoa powder, salt, baking powder and espresso together.


5. [BOWL C] Mix eggs with sugar. Add in vanilla and water. Mix them well. Then Add in the dry ingredients [BOWL B]. Mix them all like they are in a happy family : )


6. Add in the melted chocolate mixture and more chocolate chips (about 1/2 cup), if desired. Note, skip the 1/2 cup of chocolate chips if you don't want your chocolate cookies to be VERY CHOCOLATE.. I know, who don't want their chocolate cookies filled with CHOCOLATE. I am just saying it. Just in case.


6. Once the mixture is done, with the help of two spoons, scoop the batter onto two cookie trays.

7. Bake them for 18 to 20 minutes.



8. Let them cool for 5- 10 mins as you take them out from the oven. They are hot. They probably taste best with a cup of cold milk.

2012年10月7日 星期日

香濃巧克力手工餅干 (少甜) Another chocolate cookie recipe


好不容易又來週末,我們終於可以在實驗和臨床工作間舒一口氣,回到廚房研究一下料理。之前做的餅干都偏甜和多奶油,所以這次參考了低奶油的做法,然後再減去糖份,希望做出不甜不油的朱古力餅乾。這次大成功,因為他一片都不願意分享給他人。




Serving 份量: 18 片
Texture 口感 ﹕ Crispy 脆


Ingredients 材料 ﹕
Unsalted butter 無鹽奶油 (2 tbsp)
Trader Joes Semi-sweet chocolate chips 朱古力粒 (3/4 cup)
White/granulated sugar白糖 (1/2 cup)
All-purpose flour 中筋面粉 (1 cup)
Sea salt 鹽 (1/4 tsp)
UCC Instant coffee powder 即溶咖啡粉 (2 tsp)
Nutmeg 肉豆蔻粉 (1 tsp)
Egg 蛋 (2 eggs)
Baking Powder (1 tbsp)
Water 冷開水 (2 tbsp)
Vanilla essence 香草精油 (1 tbsp)
Ginger powder 薑粉 (1 tsp)


Optional: chopped walnuts 碎合桃 (1/2 cup)

 Procedures 方法﹕

1. Preheat oven to 300F and line two baking trays with parchment papers.
2. Over medium heat, place a glass bowl over boiling water, add in butter and chocolate chips. Stir until the chocolates are melted and the liquid is smooth.
3. In another bowl, mix together flour, nutmeg, salt, baking powder, coffee powder and ginger powder. Set aside.
4. Pour and beat in eggs, sugar, vanilla essence, water into a mixer/bowl. Then add (3) into this mixture. Stir/mix well.
5. Fold in the melted chocolate prepared and add in the optional ingredient (i.e., chopped walnuts).
6. Use two spoons to get the mixture into a scope and place it on the baking trays. Put them into the oven and bake for 18-20 mins.

Its rich in chocolate flavor. Serve it with a cup of English lemon tea or simply, a glass of milk. 







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