Sunshine Contest – Round 2, 11 Aug 10
300 gr’ dark chocolate
200 gr’ butter
1.5 cups white flour
3/4 cup sugar
pinch of salt
1 tbsp brandy (or liqueur of choice)
1 tsp. vanilla extract (the real thing!)
1 tsp. baking powder
chocolate chips (optional)
Melt 200 gr’ chocolate, butter and sugar until smooth. add brandy (I used Drambuie cause I have no brandy at home just now) and vanilla. Add eggs gradually, then flour, salt and baking powder. Mix until smooth. Break apart the last 100 gr’ of chocolate into chunks and mix in.
Pour mixture into muffin tin (I use silicone), then swirl a bit of the raspberry preserves into each muffin. Bake for 20-25 mins at medium heat and enjoy!
A second option is to sprinkle the chocolate chips after swirling the preserves in, or to bake the mixture for 10-15 mins and only then add the preserves by injection. I made a couple of fang holes and filled them with the preserves. Just a suggestion – everything works here.
Maya on 3/24/2008 MINIMUM DAILY CHOCOLATE REQUIREMENT
3 c white flour*
1 c sugar
1 packet (about 10 gr or 1 T – I think) baking powder
pinch of salt
1 c raw tahini – not processed in any way and certainly not seasoned.
200 gr butter, soft
mix dry ingredients together and then add the tahini and butter until you have a soft dough. make little round balls and slightly dent them in the middle then place in cookie pan. don’t place them too close together cause they tend to spread out. bake in 175 celsius for about 12-15 minutes. you have to watch the cookies and take them out the minute they get golden, otherwise they burn on the bottom. wait to cool and serve!
(they get sort of broken on top, sort of like the dry desert ground, lol).
*I use only white for this recipe, otherwise I think they’d be a little heavy.