Tag Archives: Chocolate

Gluten-free Good Friday Cookies

Chocolate, Cookies, Gluten-free March 21, 2013 1 Comment

James gave me this recipe a while ago, and then they were titled “Black Friday Cookies” to be whipped up and enjoyed the day after Thanksgiving.  No idea why!  But since I’m interspersing our cheesecake recipes with gluten-free ones (for health!), and since Good Friday is coming up, I thought I’d just change the name slightly to be timely.  (Yeah, I know, that’s a bit of a stretch.)GF Chocolate Cookies

Now, the more I experiment with gluten-free baking, the more I understand the importance of reading labels and ingredient quality.  Take this recipe for example — there’s no flour at all in it, but lots of confectioners’ sugar. That should be gluten-free, but I’ve learned that since corn is increasingly being used for bio-fuels, and since we had such a bad corn growing summer last year, corn prices have gone up.  Therefore, some companies are substituting wheat starch for corn starch in their confectioners’ sugar.  Obviously, this would not be gluten-free then. The only solution, then, is to read your labels religiously.  Who knew that ingredients changed?  (I’m sure that this is second nature to those of you who suffer from food allergies, or have been gluten-free for a while, but it is an epiphany for me.)

That said, do not be afraid — this recipe only has six ingredients.  You can afford to take the time (and spend the money!) to make sure each one is of superior quality.  Spend a little extra on good vanilla, high quality cocoa powder and chocolate chips.  You’ll taste the difference!

Gluten-free Good Friday Cookies

Ingredients:

3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips (make sure they’re gluten-free!)

Method:

1.  Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light swoosh of nonstick spray.

2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start with just two) and vanilla extract, then beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy consistency. If it seems too thick, add another egg white — then a 4th one if it still seems too thick. Gently stir in chocolate chips.

3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a small spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely before you attempt to remove them from the mat or the parchment. They’re delicate, so gently peeling the paper away from the cookie works best.  Store in an airtight container for up to 3 days.

And the Cheesecake Bake-off Winner is . . .

Cakes, Cheesecake, Chocolate March 9, 2013 Leave a comment

Lisa Bracigliano!!

Lisa was James’ production assistant on Jon Robin Baitz’s “Chinese Friends” that premiered at Playwright’s Horizons in 2004.  Lisa has gone on to fame and fortune as the Executive Pastry Chef and Founder of The Chocolate Swirl.  (You HAVE to check our her website, or her shop if you’re lucky enough to live in Queens!  There’s an Iphone birthday cake on the site that is absolutely remarkable!)  So, I guess she was a bit of a ringer, but with a cake of such delicious decadence, who’s going to complain?

Cheesecake1

The cheesecake awards were handed out by Shannon Oliver, the current Miss New York,  and Katie Berry, the current Miss Manhattan.

Cheese3

James just knows everyone, doesn’t he?

The event raised $700 for Broadway Cares/Equity Fights AIDS.  A total of 13 cheesecakes were baked and over 60 people attended.  We’ll be posting selected recipes over the next few weeks.

Lisa Bracigliano’s Crown Winning Cheesecake with Caramel, Chocolate and Pretzel Topping

Ingredients:

For the Crust:

2 cups Pretzels (crushed)
2/3 cup Butter (melted)
2 tablespoons Brown Sugar

For the Chocolate Layer:

7 ounces Dark Chocolate (chopped)

For the Filling:

3 8-ounce packages cream cheese (softened)
1 1/4 cups granulated sugar
1 cup sour cream
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt

For the Topping:

Crushed pretzels
Melted dark chocolate
1-2 packages soft caramels (unwrapped)
Heavy cream (can also use skim milk, or whatever milk you have on hand)

Method:

1.  For the crust:

Preheat oven to 350 degrees F. Grease the inside of a 9 inch spring form pan with butter. Lay two large pieces of aluminum foil crosswise on your work surface. Place the cake pan in the middle and crimp the aluminum around the pan.

Stir the crust ingredients together in a medium bowl. Once fully incorporated press into the bottom and sides of the prepared spring form pan, creating an even layer.

2.  For the chocolate layer:

Melt the chocolate over a double boiler or in the microwave. Pour over the prepared pretzel crust. Transfer the spring form pan to the refrigerator for 5 minutes or until chocolate has set.

3.  For the filling:

Whip together the cream cheese and sugar until fluffy. Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated.Pour the filling over the prepared crust and chocolate layer.

4.  Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up the sides of the spring form pan.

Bake in the preheated oven for 50 to 60 minutes or until the center only jiggles slightly. Remove and allow to cool on a wire rack for 20 minutes.

Refrigerate Overnight

5.  For the topping:

Remove cheesecake from Springform pan. Crush up pretzels and put them on top of cheesecake. Melt the unwrapped caramels in a microwave safe bowl in 30 second intervals.   CAREFUL!  IT WILL BE HOT. Once melted add 3-5 tabl spoons of heavy cream and mix well. If it is still sticky put it back in microwave. Pour evenly over pretzels and let it  drip down sides.

NOTE: If you want you can easily omit this step and use jarred caramel sauce, that will work well too 🙂

Melt more dark chocolate and drizzle over cake

SERVE AT ROOM TEMPERATURE

Valentine’s Cookies

Chocolate, Cookies, Holiday February 15, 2013 Leave a comment

So how did the cast and crew of “Who’s Afraid of Virginia Woolf” celebrate Valentine’s Day?   With a tin of chocolate heart cookies baked by James, of course!

vday cookies

There’s really not much else to do here but offer up the recipe which is so very simple and divine.

Please to enjoy . . .

Ingredients:

1 cup butter softened
1/2 cup sugar
1 teaspoon vanilla
2 cups all purpose flour
1/4 cup unsweetened baking cocoa
1 cup vanilla chips
2 Tablespoons shortening
1 cup semisweet chocolate chips

Method:

1.            Cream butter and sugar, beat in vanilla.  Combine flour and cocoa in a separate bowl and gradually add to creamed mixture.

2.            On lightly floured surface roll out dough to 1/4 inch thickness. Cut with heart cookie cutter. Place on ungreased cookie sheet. Bake at 375 for 8-10 minutes.

3.            For icing, melt vanilla chips and 1 tablespoon of shortening.  (I do this in the microwave in short, 10 second bursts, stirring between each zap.)  Dip both end of cookies into melted mixture. Heat semi-sweet chips and remaining shortening and drizzle over dipped cookies.  (I find the best way to drizzle is to scrape the slightly cooled, melted chocolate into a zip top bag, seal it, snip off a tiny corner and squeeze.)

Chocolate Chip Blondies with Praline Topping

Bars, Chocolate, Wine and Unwind January 29, 2013 1 Comment

Last Sunday was hair supervisor Monica Costea’s last day at Virginia Woolf and she aptly requested “Blondies.”  Monica’s moving next door to the Shubert to work on the new musical Matilda  (previews start on March 4.)  But she’ll still be able to stop over and enjoy WINE AND UNWIND on Sundays.

Monica not only styled the women’s hair for Woolf, she also cut the male actor’s hair and has been a Broadway fixture for almost three decades.   Her first show was Alfred Uhry’s The Last Night at Ballyhoo, and she’s worked steadily ever since, doing hair on Matthew Bourne’s Swan Lake, Lion King, Wicked, The Music Man, A Class Act, Ghost, Sister Act and Hair, to name just a few.

Since she is a Southern girl, James decided to top the Blondies with a praline topping.  (He would usually use pecans but Monica wanted walnuts, so he substituted.)

blondies

Chocolate Chip Blondies with Walnut Praline Topping:

Ingredients

nonstick cooking spray
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup chopped pecans or walnuts
3/4 cup semisweet chocolate chips

Topping:
3 tablespoons packed light brown sugar
2 tablespoons unsalted butter
1 Tablespoon water
1 teaspoon vanilla
1 cup confectioners’ sugar
1/2 cup chopped pecans or walnuts

Method

1.  Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.

2.  In a medium bowl, whisk together the flour, baking powder, and salt.  Then, in a medium saucepan, melt the butter over medium-low heat. Remove from heat and mix in the brown sugar and vanilla. One at a time, mix in the eggs; mix in the flour mixture until just combined (do not over mix). Add the pecans or walnuts and chocolate chips.

3. Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 25 to 28 minutes. Cool completely in the pan.

4.  Make the praline topping: In a small saucepan, heat the brown sugar and butter over medium heat, stirring occasionally, until bubbling, about 2 minutes. Remove from heat and whisk in the vanilla, 1 tablespoon of water, and confectioners’ sugar until smooth. Spread over the cooled blondies and sprinkle with the nuts. Let the topping set, 10 to 15 minutes.

5.Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Store the blondies in an airtight container at room temperature for up to 5 days.

Triple Layer Double Decadence Death by Chocolate No. 17

Cakes, Chocolate January 25, 2013 1 Comment

Mmmm . . . What better way to celebrate a birthday than the chocolatiest most decadent cake imaginable??

Yesterday was Carrie Coon’s birthday, “Honey” in Broadway’s Who’s Afraid of Virginia Woolf.   I imagine she just signed up for a chocolate cake on James’ “Birthday Information Form” that first day of rehearsal, never expecting that she would get treated to this:

Death by Chocolate No. 17

BTW, James tells me that the reason behind the name of the cake is that he experimented with 16 varieties of Chocolate Layer Cake before finally settling on this one as the ne plus ultra.  How lucky are we to know someone who would experiment with chocolate cakes that thoroughly.

Happy birthday, Honey!!

Happy Birthday, Honey!

Triple Layer Double Decadence Death By Chocolate No. 17

 Ingredients:

1/4 cup semi-sweet chocolate chips
1.4 cup bittersweet chocolate chips
1 1/2 cups hot coffee or espresso
3 cups sugar
2 1/2 cups flour
1 1/2 cups cocoa powder (not dutch process). James likes to use 1/4 cup of black cocoa as part of that 1/2 cups
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup canola or vegetable oil
1 1/2 cups buttermilk. If you don’t have buttermilk, use 1 1/2 cups whole milk (minus 2 Tablespoons) mixed with 1 1/2 Tablespoons of vinegar.
1 tsp vanilla

Ganache Icing
2 cups semi-sweet chocolate chips
1 cup heavy cream
2 Tbsp sugar
2 Tbsp light corn syrup
1/4 cup butter

Method:
1.  Preheat oven to 300. Spray three 9” round cake pans with cooking spray. Line bottoms with parchment and spray again.

2.  Combine chips and hot coffee. Let it stand and whisk occasionally until chocolate is melted. In a large bowl whisk together sugar, flour, cocoa, baking power, baking soda and salt. In another large bowl  beat eggs until thick and yellow (3-5 minutes), slowly add oil, buttermilk, vanilla and chocolate mixture to the eggs beating until well combined. Add dry ingredients and beat on medium until JUST combined.

3.  Divide batter between pans and bake in the middle of the oven until a toothpick comes out clean- 40-50 minutes.

For ganache icing
1.  In saucepan whisk together cream, sugar and corn syrup. Bring to boil over medium heat whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth. Cut butter into 3 pieces. Add to mixture, whisking after each addition until smooth.

2.  Chill for 45- 60 minutes until spreadable. If it is in the refrigerator too long, just bring back to room temperature before frosting.

3.  Keep cake covered and chilled. Bring to room temperature before serving. Amazing!!!!

James’ note: “I use a cake comb on the sides of the cake when frosting to give it linear texture.”

Of course you do James, of course you do!