Sonntag, 1. Dezember 2013

Post aus meiner Küche - Part 2


english
December!!! Finally delicious packages are on their way to chocoholics all over the planet. 
"Post aus meiner Küche" takes place again and I´m at it.
For my swap partner Ruth, I baked some delicious Black and White Double Chocolate Chip 
Cookies and some Giotto Crisp Balls.
Ruth surprised me with a huge selection of all kind of cookies.
Soooooo delicous...
Have a wonderful day...

.................................................................................

deutsch
Advent, Advent, ein Lichtlein brennt... Endlich ist es mal wieder soweit, "Post aus meiner Küche"
Kulinarische Päckchen nehmen ihre Reise auf und finden ihren Weg zu backwütigen Naschkatzen.
Auch ich habe wieder einmal ein schokoladig-leckeres Paket auf die Reise geschickt.
Meine liebe Tauschparnerin Ruth, durfte sich über Black and White Double Chocolate Chip 
Cookies und Giotto Crispy Balls freuen.
Ruth dagegen überraschte mich mit einem riesigen Weihnachtspaket vollgepackt, 
mit  wunderbar-leckeren Plätzchenvariation.
Von Schwarz-Weiß-Gebäck, über Engelsaugen, fehlte es an nichts und ließ mein Plätzchenherz höher 
schlagen. Wunderschönen 1. Advent...



Black and White Double Chocolate Chip Cookies
(for a lot of cookies)

Ingredients:

650 g semisweet chocolate chips
150 g white chocolate
170 g butter, soft
170 g brown sugar
1 teaspoon vanille extract
2 eggs (large)
330 g flour
1 teaspoon baking powder
1/2 teaspoon salt
100 g walnuts, chopped

Directions:

Preheat oven to 350°F. Line cookie sheet with baking paper and set aside. 
Melt 280 g chocolate chips, in a water bath or microwave. Let cool down.
In the meantime chop white chocolate into chunky pieces.
In a bowl mix flour, baking powder, salt and vanilla extract together.
Set aside.
In another bowl beat butter and sugar with an electric mixer, 
until light and fluffy.
Add eggs and melted chocolate, until well combined.
With a spoon stir in the flour mixture.
At last mix in the remaining chocolate chips, white chocolate and walnuts.

Advice!!! Use an ice cream scoop to mold the perfect cookie.

Place cookies on prepared cookie sheet and bake for about 15 minutes.
Transfer cookies with a spatula on a wire rack to cool down.
Let cookie sheet cool down, before you start baking the next cookies.

I love the taste of warm cookies, when the chocolate is still molten.
Enjoyed with a glass of milk...

What could be better???

Enjoy...


Das Rezept in deutsch findet ihr hier.

Giotto Crispy Balls
(inspired by Sweet Dreams Magazin)
(for 25 balls)

Ingredients:

(for the dough)
90 g flour
1/2 teaspoons baking powder
1 egg (size s)
35 g cornstarch
40 g sugar
1 teaspoon vanilla extract
1 pinch salt

(for the filling)
25 Giotto´s or any kind of candy
50 g chopped hazelnuts
50 g milk chocolate


Directions:

Knead all ingredients for the dough to a smooth dough-role,
fold into plastic wrap and refrigerate for about 60 minutes.

Preheat oven to 390°F. Line cookie sheet with baking paper 
and set aside.
Cut role into 25 slices and roll out to flat circles.
Place one Giotto on each circle, 
cover Giotto evenly with the dough and roll to balls.

Dip Giotto balls into chopped hazelnuts and place onto cookie sheet.
Bake for about 15 minutes.

In the meantime melt chocolate in a water bath or microwave.
After baking let crispy balls cool down on a wire rack.

Drizzle chocolate over Giotto Crispy Balls, let dry and 
enjoy...



Kommentare:

  1. Ich könnte Deine Bilder stundenlang ansehen!! Einfach traumhaft.

    AntwortenLöschen
    Antworten
    1. Hi Tammy!
      Du bist die Beste!!! Dankeschön!!!

      LG Sabrinasue;-)

      Löschen

Thanks for leaving your comment;-)