white chocolate lemon and lavender fudge with roasted pecan crust
If you adore white chocolate as much as we do, then prepare yourself for a lovely surprise. Rich, creamy and delightful with just a hint of lemon and lavender, fresh from the garden. A small bite is sure to satisfy. Delicious served with a hot cup of coffee or tea.
ingredients:
16 ounces guittard or ghirardelli white chocolate chips
1 can eagle brand sweetened condensed milk
3 tablespoons unsalted butter
1/2 teaspoon of good quality lemon extract
1 heaping tablespoon fresh culinary lavender or half tablespoon of dried lavender, minced
1 cup raw, unsalted pecans or walnuts, coarsely chopped and pan roasted
Line an 8x8 baking pan with parchment paper. Place the pecans in a pan over medium-high heat for about 5-6 minutes. Gently shake the pan to allow even roasting. Layer the bottom of the lined pan with the roasted pecans.
Meanwhile, bring about an inch of water to a simmer in large sauce pan. Use a glass mixing bowl that is slightly larger than the sauce pan insuring that the water falls below the bottom of the bowl. Add the milk, extract, lavender and butter to the bowl and blend well.
Slowly add the chips, stirring constantly to keep them from burning, this should take about 6-7 minutes. Once all of the chips have melted, carefully pour the mixture over the layer of roasted pecans.
Put the fudge into the fridge and allow to cool for 2 hours. This can also be stored in the freezer. Once set, invert on a cutting board and cut into bite size pieces. Enjoy!
Shannon and Jill
betsy's gooey chocolate chip cookies
Betsy is a hispanic immigrant who graciously passed along this cookie recipe to me a few years ago. I was given very specific instructions not to change or make any substitutions with the ingredients and the method of preperation for these decadent cookies. In order to preserve the beauty of how this recipe was given to me, I have decided to present it in its exact entirety. I have had my share of chocolate chip cookies and in my humble opinion these are by far the best. My only disclaimer: these cookies are dangerous to have around! Waste not want not.
ingredients:
2 eggs
1 tablespoon madasgar vanilla
1 cup firmly packed, dark brown sugar
1 cup superfine c & h bakers sugar
2 sticks unsalted butter, room temperature
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 cups organic all purpose flour
2 packages guittard milk choc chips ---- you can find these at williams sonoma if your local grocery store fails you.
bring oven to 405 on convection / bake or 415, just bake.
OK, this is all about the technique...
using a mixer like a kitchen aide,
blend sugar, vanilla, butter and eggs on low (2) until well mixed.
scrape the bowl
turn to speed 3 or 4 and add salt and baking soda and add flour a little bit at a time until mixed thoroughly.
mix in two bags of milk chocolate chips
wrap with plastic wrap, roll in to a long roll and chill for a couple of hours
break off large chunks
my prefernce is 405 / convection / bake in my viking oven. Put them in for 5-6 minutes.
if you use bake, 415, it will take longer but do not let them brown.
with best wishes,
Betsy
*In my experience, these cookies are best eaten within the first two days of baking. I choose to make 3 smaller logs, one to bake right away, the other two to freeze for the future baking. Enjoy!!
Shannon and Jill
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