Real Chocolate Mousse - Fine Cooking
Put the chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, ... [... more]
Fine Cooking |
Ginger & Marcona Almond Coffee Cake
In a food processor, pulse the almonds, both sugars, and nutmeg until the almonds are finely ground, 10 to 12 Pulses. Empty the mixture into a medium bowl and mix in the crystallized ginger. Take a handful of the streusel crumbs and squeeze ... [... more]
Fine Cooking |
Orange and Brown-Butter Tart
In a food processor, pulse the flour, sugar, and salt a few times to combine. Add the butter and orange zest and pulse until the mixture resembles cornmeal, six to eight 1-second pulses. A teaspoon at a time, pulse in up to 1 Tbs. water until the ... [... more]
Fine Cooking |
Buttermilk Cake with Spiced Vanilla Icing - Fine Cooking
The secret to this moist, tender cake is grated butternut squash, which is folded into the batter just before baking. Use the large holes on a box grater to grate the squash.Serves 10 to 12. In a large bowl with a hand mixer or in a stand mixer ... [... more]
Fine Cooking |
Chocolate Ripple Coffee Cake
In a food processor, pulse the pecans, chopped chocolate, both sugars, and cocoa until the chocolate is finely chopped, 12 to 14 pulses. Set aside 1/2 cup of this mixture as an additional topping. Take a handful of the streusel crumbs and squeeze ... [... more]
Fine Cooking |
For the Tart Shell:
This buttery shortbread tart crust is filled with rich, dark chocolate and garnished with salty-sweet caramelized nuts and sea salt.Serves twelve to fourteen. In a medium bowl, combine the butter, sugar, zest, vanilla, and salt. Add the flour and ... [... more]
Fine Cooking |
Mocha Sandwich Cookies
Delicate chocolate cookies stack up with a mocha-cream-cheese filling in these sweet little sandwiches.Yields about 5 dozen cookies. In a medium bowl, whisk the flour, cocoa, baking soda, and salt. With a hand mixer or a stand mixer fitted with ... [... more]
Fine Cooking |
Pine Nut Wedding Cookies
In a food processor, pulse the pine nuts and 1 cup of the flour until finely ground. Add the remaining flour and the salt and pulse to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated ... [... more]
Fine Cooking |
Lemon-Rosemary Christmas Trees
Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness.Yields about 3 dozen 3-1/2-inch cookies. The risk of salmonella infection from consuming raw eggs is very low, but you can eliminate it entirely by using ... [... more]
Fine Cooking |
Honey-Nut Bars
In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough ... [... more]
Fine Cooking |
Orange-Hazelnut Olive Oil Cookies
Reminiscent of biscotti in texture, these not-too-sweet cookies are a perfect dipper for after-dinner coffee.Yields about 6 dozen cookies. For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals ... [... more]
Fine Cooking |
Warm Apple Compote with Vanilla Cream
In a small saucepan, combine the cider, brown sugar, and cinnamon. Bring the mixture to a boil over medium heat and reduce by half, about 20 minutes. Meanwhile, melt the butter in a sauté pan over medium-high heat. Add the apples and cook, ... [... more]
Fine Cooking |
