Guest post by Naeem K Manz
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The Best Chocolate Desserts
How to Make Chewy Chocolate Chip Cookies
Ingredients
- All-purpose flour – 2 ¾ cups
- Salt – 1 tsp
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Unsalted butter, softened – 2 ½ sticks
- Packed dark brown sugar – 1 ¾ cups
- Granulated sugar – ¼ cup
- Eggs – 2 large
- Vanilla extract – 2 tsp
- Semisweet chocolate chips – 2 cups
Method:
- Get a large bowl and sift the baking powder, baking soda, salt and flour.
- Mix the granulated sugar, brown sugar and butter in a bowl using a mixer on medium setting for about 4 minutes. Make sure the mixture is fluffy and pale.
- Beat in the eggs one at a time
- Beat in the vanilla.
- Turn the mixer to low and add in the mixture created in step 2.
- Add in the chocolate chips and mix with your hands.
- Place plastic wrap on top of the dough (not on the container) and put the mixture in the fridge for an hour (overnight is better).
- Turn panggangan on to 375 degrees Fahrenheit so that it preheats
- Get 2 baking Sheets and line them with parchment paper
- Place spoonfuls of cookie dough on the baking sheets, making sure there's at least 2 inches of space between them.
- Bake the cookies for 12 minutes or until the edges are golden with a soft middle.
- Remove from panggangan and let them cool for 10 minutes before placing them on racks so they completely cool down.
- Enjoy
How to Make Florentine Chocolate Tart
Ingredients for Crust
- English whole wheat biscuits – 2 1⁄2 cups
- Sugar – 1 tbsp
- Unsalted butter, melted – 4 tbsp
Ingredients for Filling
- Bittersweet chocolate, chopped – 16 oz.
- Heavy cream – 2 cups
- Egg yolks – 3
Preparing the Crust
- Set the panggangan to 350 degrees Fahrenheit so it preheats.
- Grab a medium-sized bowl and mix the biscuits and sugar
- Combine the butter and stir to mix well
- Grab a 10-inch tart pan with a false bottom and transfer the crumb mixture into the tart pan.
- Spread the mixture evenly with your hands.
- To make the crust even, press the mixture into the bottom then up side of the pan.
- Place the mixture on a baking sheet.
- Bakes for 15 minutes or until the crust sets with some places being light gold.
Preparing the Filling
- To melt the chocolate, grab a medium-sized heatproof bowl and gently place it on top of a pot with boiling water simmering on medium heat for 5 minutes.
- Take the bowl off the heat and set it aside.
- Using a medium-sized saucepan, heat the cream over medium heat. Do this until the cream almost starts to boil and you see bubbles inside the pan’s edge.
- Whisk the egg yolks in a medium-sized mixing bowl until smooth.
- Gradually add about a quarter cup of the hot cream into the mixing bowl and whisk some more.
- Add the contents of the mixing bowl into the pot of hot cream.
- Combine the mixture in the pot gradually with melted chocolate in the bowl, and then stir to mix well.
Making the Pie
- Pour the filling into the crust and let it cool for 30 minutes.
- Refrigerate for 3 hours to allow the chocolate to set
- Take out the tart’s outer ring.
- Enjoy with sliced strawberries.
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