Now I'm salivating!! Did you have to add the photo?!!!

"K Barrett" wrote in message
. ..
Triple-chocolate cookies - makes 26 cookies

The key to the fudgy texture is letting them cool on the baking sheets.

3 oz unsweetened chocolate, chopped

1 1/2 c bittersweet chocolate chips - they like Hershey's special dark or
Ghiradelli double chocolate bittersweet chips

7 T unsalted butter, cut in pieces

2 t instant coffee

2 t vanilla

3 large eggs at room temp

1 c sugar

1/2 c all-purpose flour

1/2 t baking powder

1/2 t salt

1 1/2 c semisweet chocolate chips

Melt unsweetened chocolate, bittersweet chips and butter in heatproof bowl
set over saucepan of simmering water, stirring frequently, until just
completely smooth and glossy. Remove bowl from pan and set aside to cool
slightly.

Stir coffee powder and vanilla together in small bowl until dissolved.

Beat eggs and sugar in large bowl with electric mixer at med-high speed
until very thick and pale - about 4 min.

Add vanilla-coffee mixture until incorporated - 20 sec.

Reduce speed to low, add chocolate mixture until thoroughly combined - 30
sec.

Whisk flour, baking powder and salt together in medium bowl.

Using large rubber spatula, fold flour mixture and semisweet chips into
batter.

Cover bowl with plastic wrap and let stand at room temp for 20-30 min
until it firms up - it will more closely resemble thick brownie batter
than cookie dough.

Meanwhile, adjust 2 oven racks to upper and lower-middle positions and
heat oven to 350. Line 2 baking sheets with parchment paper. Using 1
heaping T batter per cookie, place 2" apart alternating rows 3,2,3,2,3 for
13 per tray.

Bake until cookies are shiny and cracked on top, 11 to 14 min, rotating
sheets top to bottom and front to back halfway through baking time.
Transfer baking sheets to racks and cool completely on racks before
serving.

DO NOT OVERCOOK!

__________________________________________________ _



Beatty's Chocolate Cake Copyright 2006, Barefoot Contessa at
Home, All Rights Reserved
Show: Barefoot Contessa
Episode: Flavors and Flowers







Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows


Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans.
Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt
into the bowl of an electric mixer fitted with a paddle attachment and mix
on low speed until combined. In another bowl, combine the buttermilk, oil,
eggs, and vanilla. With the mixer on low speed, slowly add the wet
ingredients to the dry. With mixer still on low, add the coffee and stir
just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes,
until a cake tester comes out clean. Cool in the pans for 30 minutes, then
turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a
knife or offset spatula, spread the top with frosting. Place the second
layer on top, rounded side up, and spread the frosting evenly on the top
and sides of the cake.



Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan
of simmering water. Stir until just melted and set aside until cooled to
room temperature.

In the bowl of an electric mixer fitted with a paddle attachment,
beat the butter on medium-high speed until light yellow and fluffy, about
3 minutes. Add the egg yolk and vanilla and continue beating for 3
minutes. Turn the mixer to low, gradually add the confectioners' sugar,
then beat at medium speed, scraping down the bowl as necessary, until
smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the
hottest tap water. On low speed, add the chocolate and coffee to the
butter mixture and mix until blended. Don't whip! Spread immediately on
the cooled cake.

On Tue, 24 Jul 2007 20:08:03 -0400, "Diana Kulaga"
wrote:

Yeah, we knew that! But all I had in the house was white choc, along with a
powerful chocolate hunger, LOL!

Diana

Up your Magnesium dose. Get the Calcium with minerals. It cuts the
Chocolate craves..... Not near as fun.
SuE
http://orchids.legolas.org/gallery/main.php

Yeah, even I can bake these and have them turn our great! Next time I make
the cake I'll put a raspberry flavor between the layers (jam or liquer,
depending)

K
"John Varigos" wrote in message
om...
Now I'm salivating!! Did you have to add the photo?!!!

"K Barrett" wrote in message
. ..
Triple-chocolate cookies - makes 26 cookies

Beatty's Chocolate Cake Copyright 2006, Barefoot Contessa at Home, All
Rights Reserved
Show: Barefoot Contessa
Episode: Flavors and Flowers

"SuE" wrote in message
...
On Tue, 24 Jul 2007 20:08:03 -0400, "Diana Kulaga"
wrote:

Yeah, we knew that! But all I had in the house was white choc, along with
a
powerful chocolate hunger, LOL!

Diana

Up your Magnesium dose. Get the Calcium with minerals. It cuts the
Chocolate craves..... Not near as fun.
SuE
http://orchids.legolas.org/gallery/main.php

Where ya been girlie? Was thinking I hadn't read any posts by you in a
while.

K Barrett

Up your Magnesium dose. Get the Calcium with minerals. It cuts the
Chocolate craves..... Not near as fun.

Doesn't work! I take calcium w/magnesium in addition to the usual multi-vit.
Anyhow, who wants to get rid of chocolate cravings???

Diana G

This is war! Got to make a trip to the store. Imagine, a chocolate thread
while I am in the process of becoming smoke free. There ain't no justice!

Anyway, take the recipe for Toll House cookies (back of the Nestle's chips
bag). Substitute extra large *milk* chocolate chips for the semi-sweet, and
substitute chopped macadamia nuts (lots of 'em-don't skimp) for the walnuts.
Voila! You have Sausalitos!

Diana

"K Barrett" wrote in message
. ..
Triple-chocolate cookies - makes 26 cookies

The key to the fudgy texture is letting them cool on the baking sheets.

3 oz unsweetened chocolate, chopped

1 1/2 c bittersweet chocolate chips - they like Hershey's special dark or
Ghiradelli double chocolate bittersweet chips

7 T unsalted butter, cut in pieces

2 t instant coffee

2 t vanilla

3 large eggs at room temp

1 c sugar

1/2 c all-purpose flour

1/2 t baking powder

1/2 t salt

1 1/2 c semisweet chocolate chips

Melt unsweetened chocolate, bittersweet chips and butter in heatproof bowl
set over saucepan of simmering water, stirring frequently, until just
completely smooth and glossy. Remove bowl from pan and set aside to cool
slightly.

Stir coffee powder and vanilla together in small bowl until dissolved.

Beat eggs and sugar in large bowl with electric mixer at med-high speed
until very thick and pale - about 4 min.

Add vanilla-coffee mixture until incorporated - 20 sec.

Reduce speed to low, add chocolate mixture until thoroughly combined - 30
sec.

Whisk flour, baking powder and salt together in medium bowl.

Using large rubber spatula, fold flour mixture and semisweet chips into
batter.

Cover bowl with plastic wrap and let stand at room temp for 20-30 min
until it firms up - it will more closely resemble thick brownie batter
than cookie dough.

Meanwhile, adjust 2 oven racks to upper and lower-middle positions and
heat oven to 350. Line 2 baking sheets with parchment paper. Using 1
heaping T batter per cookie, place 2" apart alternating rows 3,2,3,2,3 for
13 per tray.

Bake until cookies are shiny and cracked on top, 11 to 14 min, rotating
sheets top to bottom and front to back halfway through baking time.
Transfer baking sheets to racks and cool completely on racks before
serving.

DO NOT OVERCOOK!

__________________________________________________ _



Beatty's Chocolate Cake Copyright 2006, Barefoot Contessa at
Home, All Rights Reserved
Show: Barefoot Contessa
Episode: Flavors and Flowers







Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows


Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans.
Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt
into the bowl of an electric mixer fitted with a paddle attachment and mix
on low speed until combined. In another bowl, combine the buttermilk, oil,
eggs, and vanilla. With the mixer on low speed, slowly add the wet
ingredients to the dry. With mixer still on low, add the coffee and stir
just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes,
until a cake tester comes out clean. Cool in the pans for 30 minutes, then
turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a
knife or offset spatula, spread the top with frosting. Place the second
layer on top, rounded side up, and spread the frosting evenly on the top
and sides of the cake.



Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan
of simmering water. Stir until just melted and set aside until cooled to
room temperature.

In the bowl of an electric mixer fitted with a paddle attachment,
beat the butter on medium-high speed until light yellow and fluffy, about
3 minutes. Add the egg yolk and vanilla and continue beating for 3
minutes. Turn the mixer to low, gradually add the confectioners' sugar,
then beat at medium speed, scraping down the bowl as necessary, until
smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the
hottest tap water. On low speed, add the chocolate and coffee to the
butter mixture and mix until blended. Don't whip! Spread immediately on
the cooled cake.

On Mon, 23 Jul 2007 11:56:40 GMT, "Ray B"
wrote:

In winter, I add 1 or 2 heat packs, depending upon the size of the box. In
wholesale quantities, they're under $2 each. However, as they do have a
relatively short life, if the recipient is more than 2 days away by ground,
I upgrade them to 2-day Express service. With that, it might add that much.

In summer, when I know the packages will warm up, I thoroughly water the
plant before shipping (something to avoid in winter). That evaporative
cooling seems to do the trick. I do not charge for that.
Let me add that Ray ships VERY well packed items. Two Thumbs Up.

Dave Fouchey

Florence, SC

N34° 11' 36.40"

W79° 47' 6.85"

WA4EMR

Wendy,

Fixed the tour URL now. Its actually www.toplinetours.com

But I am really not plugging, just my standard sig file.

Yours Sincerely
Kye
---
Webmaster
www.hardenhoney.com
www.hardenhoney.com.au
www.toplinetours.com
www.tummyteaser.com.au

"Wendy7" wrote in message
...
Hi Kye, Your tour url does not work for me????
To K,
I heard something briefly about dark chocolate , that just
a 1/2 ounce of the best
dark chocolate eaten daily was good for the ticker! Anyone read about
this?
Only thing, I could not stop at half an ounce!!!!
Cheers Wendy
"Kye" wrote in message
...
Now that's a feat!!!

Yours Sincerely
Kye
---
Webmaster
www.hardenhoney.com
www.hardenhoney.com.au
www.toplinetours.com.au
www.tummyteaser.com.au

"K Barrett" wrote in message
. ..
Just finished Rocky Road ice cream, microwaved so the marshmallows were
soft and runny but the ice cream still cold! Ah!

K

"John Varigos" wrote in message
om...
Try frozen Tim Tams (a very Australian biscuit (cookie)).

John

"Ray B" wrote in message
news:96cpi.2157$9A6.428@trnddc01...
vanilla covered in Grand Marnier.....

--

Ray Barkalow - First Rays Orchids - www.firstrays.com
Plants, Supplies. Books, Artwork, and lots of Free Info!


"Robert Lorenzini" wrote in message
...
On Mon, 23 Jul 2007 19:33:23 -0400, Diana Kulaga wrote:
Kathy, what have you started?) ;oD

I'm going for the Ben and Jerry's and Kahlua right now.


Bob

Really far behind in my reading r.g.o. these days.

We ship tens of thousands of seedlings out of what is probably one
of the hottest ZIP codes in the country; I have yet to have a report of
seedlings damaged by heat. Once a year, we might lose a shipment due to a
snap snowstorm (the last one was 2005, I think), but that's it.

We ship in cardboard boxes with plastic peanuts. Nothing fancy.

I figure the box goes from the a/c house to the a/c car to the a/c
post office to a truck that hauls it to some a/c shipping center in the
shadow of the airport. From there, FedEx (which handless air shipments of
USPS Priority Mail these days) moves it as fast as they can.

I also follow Rod Venger's suggestion from way the heck back when:
absolutely no indications as to the contents. No "Fragile" or "Perishable"
or other designations.

The address in the header is bogus. Send no email there.

-AJHicks
Chandler, AZ