Ganache Filled Bar Cookies

Ganache Filled Bar Cookies

Cookies

Who doesn’t love homemade chocolate chip cookies? Here’s a family favorite, a new twist on the classic cookie jar standard.  These bar cookies are crunchy on the outside and very chocolatey in the middle.

It requires a bit more work than the reqular drop cookies, but so worth the extra time and effort. It’s sure to become one of your favorites too!

Makes 32 Cookies

Ingredients:

 

½ cup heavy cream

8 oz. semi-sweet chocolate chip morsels

1 ¾ cups all-purpose flour

¼ tsp. salt

2 sticks unsalted butter, at room temperature

1 2/3 cups packed dark brown sugar

2 large eggs, at room temperature

1 ½ tsp. vanilla extract

Directions:

  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3.  With food processor on add the hot cream and process until smooth.
  4.  Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
  5.  Pre-heat oven to 350 Degrees
  6.  Lightly butter 9”x13” baking pan.  Line pan with wax paper.  Butter and flour paper.
  7.   Whisk together flour and salt.
  8. In large mixing bowl beat butter and brown sugar at medium speed for 3 mins.
  9.  Beat in eggs one at a time.
  10.  Beat in vanilla
  11. At low speed add flour in 3 increments, batter will be stiff
  12. Spread batter into pan
  13.   Bake 18-20 mins. , until tester inserted in center comes out clean
  14.   Transfer pan to wire rack and cool completely
  15.   Invert pan onto a large wire rack.
  16.    Remove pan and peel off wax paper.
  17.    Invert cake onto large cutting board.
  18.   With a long serrated knife cut cake in halves crosswise
  19.   Spread chocolate ganache on one half of cake leaving a 1/8” border
  20.  Top with other cake half
  21.  Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more
  22. Trim cake edges.
  23. Cut lengthwise into 4 strips
  24.  Cut strips crosswise into 8 bars each.

Serve chilled or at room temperature with cold milk for a yummy treat.

Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Cookies
Ganache Filled Bar Cookies
Print Recipe
A new twist on a cookie jar standard. Instead of chocolate chip cookies make theses bar cookies.
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
32 Bars 30 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Ingredients
Servings: Bars
Instructions
Ganache
  1. Boil cream over moderate heat.
  2. Finely grind chocolate chips in a food processor.
  3. With food processor on add the hot cream and process until smooth.
  4. Scrape ganache into a bowl and let stand til firm – 30 mins. To 1 hr.
Assemble
  1. Invert pan onto a large wire rack. Remove pan and peel off wax paper.
  2. Invert cake onto large cutting board.
  3. With a long serrated knife cut cake in halves crosswise.
  4. Spread chocolate ganache on one half of cake leaving a 1/8” border.
  5. Top with other cake half.
  6. Wrap in plastic wrap and refrigerate until ganache is set – 2 hours or more.
  7. Trim cake edges.
  8. Cut lengthwise into 4 strips.
  9. Cut strips crosswise into 8 bars each.
Recipe Notes

You can get more cookies by cutting the bars smaller.

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Triple Chocolate Biscotti

Triple Chocolate Biscotti

BiscottiBiscotti, also called Cantuccini in Tuscany, are oblong shaped almond Italian cookies that originated in the city of Prato.  It’s name, Biscotti, literally means twice cooked.

These twice baked cookies are dry, crunchy, and made to be dipped in a drink, traditionally Vin Santo, a sweet Italian dessert wine.  Today Biscotti is made in a variety of flavors and can be dipped in white or dark chocolate.  They can be dipped in coffee, milk, or any other drink.  Of course they’re also pretty good dry.

My family loves Biscotti, specially when dipped in cold milk or hot chocolate.  I love to dip it in my morning cup of cappuccino!  I’d always thought they’d be difficult and time consuming to make.  I thought I’d have to roll each cookie into it’s oblong shape.  I was pleasantly surprised to learn that they are super easy to make and you don’t have to shape each cookie.

I’ve been playing around with different flavors and came up with our favorite, Triple Chocolate Biscotti.  They are super yummy!  Best of all you don’t spend hours kneading cookie dough and shaping them into flat oblong cookies.  You can whip up a batch in about an hour or so and have some ready for dessert.  Did I mention they’re great with ice cream?

(This post contains affiliate links)

I like to use the best quality ingredients for most of my baking, this is specially true for chocolates.  I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips.  They really do taste better!  But if you can’t find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.

Here’s my recipe for Triple Chocolate Biscotti!

Ingredients:

6 Tbs. Butter, softened

1 Cup Sugar

2 Eggs

1/2 Tsp. Pure Vanilla Extract

2 Cups All Purpose Flour

1/2 Cup Valrhona Cocoa Powder

1 Tsp. Baking Soda

1 Tsp. Salt

1/2 Cup Guittard Semi-Sweet Chocolate Chips

1/2 Cup Guittard White Chocolate Chips

Directions:

Pre-heat oven to 350º

Cream butter and sugar together

Add in eggs one at a time, beating well after each egg

Add in Vanilla

In a separate bowl combine flour, cocoa powder, baking soda, and salt.  Mix very well

Add flour mixture to the butter mixture in thirds.  Make sure the dry ingredients are well incorporated before adding more

Dough will be somewhat stiff and sticky

Stir in chocolate chips

Shape cookie dough into a 12″ x 4″ log and place on a parchment covered baking sheet

Bake for 30 minutes.

Remove from oven and let stand for 5 minutes.

Cut loaf into 3/4″ slices

Place each piece cut side down on the baking sheet and bake for 8 minutes

Turn over cookies and bake the other side for another 5 minutes

Cool on a rack then store in an airtight container

 

 

 

 

Triple Chocolate Biscotti
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Triple Chocolate Biscotti
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Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350º
  2. Cream butter and sugar together
  3. Add in eggs one at a time, beating well after each egg
  4. Add in Vanilla
  5. In a separate bowl combine flour, cocoa powder, baking soda, and salt. Mix very well
  6. Add flour mixture to the butter mixture in thirds. Make sure the dry ingredients are well incorporated before adding more
  7. Dough will be somewhat stiff and sticky
  8. Stir in chocolate chips
  9. Shape cookie dough into a 12" x 4" log and place on a parchment covered baking sheet
  10. Bake for 30 minutes.
  11. Remove from oven and let stand for 5 minutes.
  12. Cut loaf into 3/4" slices
  13. Place each piece cut side down on the baking sheet and bake for 8 minutes
  14. Turn over cookies and bake the other side for another 5 minutes
  15. Cool on a rack then store in an airtight container
Recipe Notes

BiscottiI like to use the best quality ingredients for most of my baking, this is specially true for chocolates.  I usually use Valrhona Cocoa Powder and Guittard White & Semi-Sweet Chips.  They really do taste better!  But if you can't find these brands in your area you can use Hershey Cocoa Powder and whatever brand chips you can find.

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Shakoy (Twisted Fried Donuts) Recipe!!!

Shakoy (Twisted Fried Donuts) Recipe!!!

Twisted Fried Donuts “Shakoy” is a Filipino all-time favourite snack “meryenda” and it is very popular with its native version of twisted sugar doughnuts. You can buy and find this everywhere in all edges here in Philippines, local markets and even in street vendors.

I remember how I love Shakoy when I was just a kid, I force my grandmother (Lola) to cooked it every day for an afternoon snack. Now that I’m old enough to know the procedures and how to cook, now, my Lola always wants me to cook Shakoy everyday. This dish is very easy to cook and to prepare the only delaying part is when you wait for the dough to rise up because it takes time.

This is my version of Shakoy (Twisted Fried Donuts) Recipe. Enjoy!

 

Ingredients:

1 1/2 cups all purpose flour (add a little extra for dusting)

1/4 cup white sugar

1/2 tsp. salt

3/4 tbsp. yeast

1-2 cups cooking oil, for frying

1/2 cup water

Directions:

Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.

Make a well in the middle and pour the water then mix until forms dough.

Sprinkle flour and knead the dough until it becomes smooth and form a ball.

In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.

Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.

After an hour when the dough rises, punch down and knead, cut in your desired sizes.

Roll the dough into a long stick and from a twist.

Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.

In a large frying pan, heat cooking oil over medium heat.

Drop the twisted dough in batches and fry until color turns golden brown.

Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.

Coat Shakoy evenly and shake off the excess white sugar.

Serve while it’s hot with cold or hot drinks,

Share and Enjoy!!!

Shakoy (Twisted Fried Donuts) Recipe!!!
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Shakoy (Twisted Fried Donuts) Recipe!!!
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Ingredients
Servings:
Instructions
  1. Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
  2. Make a well in the middle and pour the water then mix until forms dough.
  3. Sprinkle flour and knead the dough until it becomes smooth and form a ball.
  4. In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.
  5. Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.
  6. After an hour when the dough rises, punch down and knead, cut in your desired sizes.
  7. Roll the dough into a long stick and from a twist.
  8. Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.
  9. In a large frying pan, heat cooking oil over medium heat.
  10. Drop the twisted dough in batches and fry until color turns golden brown.
  11. Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
  12. Coat Shakoy evenly and shake off the excess white sugar.
  13. Serve while it’s hot with cold or hot drinks,
  14. Share and Enjoy!!!
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Polvoron Filipino Recipe!!!

Polvoron Filipino Recipe!!!

Polvoron came for the Spanish word “Polvo” which means powder, or dust. This was introduced by the Spaniards when they dominated the Philippines long time ago. Polvoron is a type of soft and heavy, very crumbly Spanish shortbread made of milk , flour, sugar and nuts specially almonds.

This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added. There are several versions and flavours for this Filipino treat that are available today such as peanut, cookies and cream, chocolate and Etc.

Today, this is my version of Polvoron Recipe classic and simplest. Enjoy!

 

Ingredients:

1 1/2 cups powdered milk

2 cups all-purpose flour (toasted)

3/4 cup melted butter

1 cup sugar

 

Directions:

In a pan over medium heat, toast the flour until turns brown in color, remove from heat, set aside and let it cool.

Melt butter then set aside.

Then combine powdered milk, toasted flour and sugar.

Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.

Press the mould in the Polvoron mixture till you have filled up the cavity.

On a plate, press the mould to make the mixture more compacted.

Push the ejector handle to release the moulded Polvoron, “if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.

Use a cellophane wrapper to wrap the molded Polvoron.

Serve,

Share and Enjoy!!!

Polvoron Filipino Recipe!!!
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Polvoron Filipino Recipe!!!
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Ingredients
Servings:
Instructions
  1. In a pan over medium heat, toast the flour until turns brown in color, remove from heat, set aside and let it cool.
  2. Melt butter then set aside.
  3. Then combine powdered milk, toasted flour and sugar.
  4. Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
  5. Press the mould in the Polvoron mixture till you have filled up the cavity.
  6. On a plate, press the mould to make the mixture more compacted.
  7. Push the ejector handle to release the moulded Polvoron, “if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
  8. Use a cellophane wrapper to wrap the molded Polvoron.
  9. Serve,
  10. Share and Enjoy!!!
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Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies Everyone loves brownies, it’s the ultimate comfort food, rich, chewy, and chocolaty, it triggers all your happy spots.

I have made brownies from box mixes and from scratch, my favorite ones are those that I make using the recipe I found in a mystery novel I read.  I call them Triple Chocolate Brownies, but in the book they’re called Scout’s Brownies.

I’d like to share the recipe I found in  Diane Mott Davidson’s book “Dying for Chocolate”.  I read this book years ago and have been making these amazing brownies since.  They really are “to die for”.  They’ve become a family favorite.

If possible try to use the same brands the recipe calls for.

Ingredients:

1 cup unsalted butter

3 ½ oz. Valrhona or best quality unsweetened chocolate squares

3 tbs. Valrhona or European style cocoa powder

1 ½ cups all-purpose flour

½ tsp. baking powder

1  tsp. salt

4 eggs

2 cups sugar

1 tsp. vanilla extract

1 cup Ghirardelli chocolate chip morsels

Directons:

  • Preheat oven 350 degrees
  •  Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  • Sift together cocoa, flour, baking powder, and salt
  •  Beat eggs until creamy
  • Beating constantly slowly add sugar
  • Add vanilla and cooled chocolate mixture
  • Stir in dry ingredients until just combined
  •  Spread batter into buttered 9”x13” baking pan
  •   Sprinkle chocolate chips over surface
  •    Bake 30-35 mins.  or until center is set

Cool completely before cutting into 32 brownies.  Serve with a glass of ice cold milk for an awesome treat.                                                                                                                                        

Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Instructions
  1. Preheat oven 350 degrees
  2. Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  3. Sift together cocoa, flour, baking powder, and salt
  4. Beat eggs until creamy
  5. Beating constantly slowly add sugar
  6. Add vanilla and cooled chocolate mixture
  7. Stir in dry ingredients until just combined
  8. Spread batter into buttered 9”x13” baking pan
  9. Sprinkle chocolate chips over surface
  10. Bake 30-35 mins. or until center is set
  11. Cool completely before cutting into 32 brownies.
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