semisweet chocolate chips – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 24 Jul 2021 01:08:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 semisweet chocolate chips – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 German Chocolate Cake http://aubreyabouttown.com/recipe/german-chocolate-cake/ http://aubreyabouttown.com/recipe/german-chocolate-cake/#respond Sat, 24 Jul 2021 01:08:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3966 Standing the test of time, this rich, decadent, and beloved cake is cross-generational, and is one of my most requested recipes.

  • Chop pecans.
  • Toast pecans for 5 mins.
  • Cool cakes in pans 10 mins before inverting on to cooling racks to cool completely.
  • Melt chocolate in hot cream, stirring until combined & glossy.
  • Whip chocolate ganache until fluffy.
  • Dissolve sugar and melt butter with evaporated milk & egg yolks.
  • Stirring constantly, cook over MED heat until a light butterscotch colour, and thickened.
  • Stir in vanilla extract & dark rum.
  • Mix in sweetened flaked coconut.
  • Mix in toasted pecans.
  • Allow Coconut-Pecan Frosting to cool.
  • Spread Coconut-Pecan Frosting on to first (bottom) cake layer.
  • Spread Coconut-Pecan Frosting on to bottom layer.
  • Frost Whipped Chocolate Ganache over middle (2nd layer of cake.
  • Fill in gaps between layers, and frost a thin layer (crumb coat) around sides and top circumference of the cake.
  • Frost 2nd coat a bit thicker than first, smoothing out the sides with a pastry scraper.
  • Spread top with Coconut-Pecan Frosting.
  • Spread top of cake with Coconut-Pecan Frosting, 1/8 inch from edge.
  • Pipe a scalloped border of Whipped Chocolate Ganache around the top circumference.
  • Chill finished cake at least 1 hour, and up to a week.
German Chocolate Cake
Rich, moist, and velvety layers of chocolate cake, filled & crowned with oh so decadent and butterscotchy Coconut-Pecan Frosting, and enrobed in Whipped Chocolate Ganache.
Servings12 slices
Prep Time10 mins
Cook Time25 mins
Passive Time5 hours
Ingredients
Chocolate Cake
Coconut-Pecan Frosting
Whipped Chocolate Ganache
Instructions
Prepare Chocolate Cake:
  1. Preheat oven to 350 degrees.
  2. Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
  3. In the bowl of a stand mixer, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and kosher salt.
  4. Outfit stand mixer with the paddle attachment. Add cubed butter to flour mixture, mix on MED speed for 2 minutes, or until the mixture is crumbly and resembles wet sand.
  5. With mixer still on MED, add eggs one at a time, mixing until fully incorporated after each egg, add milk, buttermilk, and vanilla extract, mix until just mixed.
  6. With a rubber spatula, scrap down the sides and bottom of the bowl.
  7. Increase speed to MED-HIGH, and beat for 2 minutes longer. The batter may have a ‘curdled’ appearance (this is normal, and represents the bits of butter that will melt into the batter, assuring a silky moist cake).
  8. Using a kitchen scale, evenly divide cake batter amongst the grease and floured cake pans.
  9. Bake cakes on the center rack in your preheated 350 degrees oven for 25 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of each cake. While the cakes bake, start the chocolate ganache.
  10. Transfer cake pans to a wire cooling rack, and cool in pans for 10 minutes (the sides of the cakes will have shrunk and pulled away from the sides of the pans. Invert pans on to wire racks, and allow cakes to cool completely (about 40 mins.)
  11. Carefully place each layer on to 8” round cake boards, wrap with plastic wrap, and refrigerate at least 1 hour to chill. Meanwhile, prepare Coconut-Pecan Frosting.
Prepare Whipped Chocolate Ganache:
  1. Place chocolate chips in a large bowl.
  2. In a microwave-safe measuring cup or bowl, heat the heavy whipping cream on HIGH for 2 minutes, or until hot to the touch, pour over the chocolate chips, and stir with a rubber spatula until the chocolate has melted completely, and the chocolate/cream mixture is smooth and glossy.
  3. Set aside, and stir from time to time, scraping the solidified ganache from the sides of the bowl, incorporating fully. The ganache will thicken to a custard consistency (about 3 hours).
  4. Transfer chocolate ganache to the bowl of a stand mixer outfitted with the paddle attachment.
  5. Beat on MED-HIGH until velvety thick, fluffy & light in colour. Cover with plastic wrap, and set aside in a cool place until ready to assemble cake.
Prepare Coconut-Pecan Frosting:
  1. Evenly spread chopped pecans on to a aluminum foil lined baking sheet, toast in a 350 degrees oven for 5 minutes.
  2. Transfer toasted pecans to a small bowl to cool. Allow to cool for 20 minutes.
  3. To a heavy 3-quart saucepan, stir together: evaporated milk, baker’s sugar, butter, and lightly beaten egg yolks. Mix to dissolve sugar.
  4. With a rubber spatula, stirring constantly, heat over MED heat for 5 minutes to melt the butter.
  5. Stirring constantly, continue to cook over MED heat for 15 minutes - being sure to scrape the bottom and sides of the pan. The egg/milk mixture will thicken to the consistency of custard, and will be a light butterscotch in colour.
  6. Immediately remove saucepan from the heat, and stir in vanilla extract and dark rum. Mix in sweetened flaked coconut and toasted pecans.
  7. Transfer mixture to a clean bowl.
  8. Set aside and allow to cool and thicken - giving the mixture a stir from time to time (about 1 hour). Keep covered until ready to assemble cake (the frosting can be made the day or two before assembling the cake, and kept refrigerated; allowing it to set out for 1 hour to soften before using).
  9. Assemble the German Chocolate Cake:
  10. Unwrap plastic wrap, and carefully peel off parchment round from first cake layer, and place TOP-UP on to a cardboard cake round.
  11. If using, center cake & cake round on to a cake carousel.
  12. Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of first layer. Using a offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (the frosting should be approximately 1/4 inch thick).
  13. Unwrap plastic and parchment from second layer, place cake TOP-DOWN on to frosted first layer.
  14. Measure out 1-1/3 cup Whipped Chocolate Ganache in the center of the 2nd cake layer. As previously instructed, using a offset spatula, spread ganache from center-out to 1/8 inch from the edge of the layer (the whipped ganache should be approximately 1/4 inch thick).
  15. Center the top cake layer on top of the middle layer.
  16. Filling the gaps between the layers, with an offset spatula, spread a thin ‘crumb coat’ layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake.
  17. Refrigerate cake for 30 minutes to set the ganache ‘crumb coat’, readying the cake for the next layer of ganache.
  18. Place the crumb coated cake onto a cake drum (as pictured) or a cake server. And onto a cake carousel (if using).
  19. As before, spread a tad thicker layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake. Using a cake scraper, smooth out the sides of the cake, filling any empty spots (if necessary) with more ganache as needed. There is no need to frost the top of the cake with the Whipped Chocolate Ganache.
  20. Return cake to the refrigerator, and chill 30 minutes.
  21. Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of the cake. Using an offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (again, the frosting should be approximately 1/4 inch thick).
  22. Lastly: Fill a pastry bag outfitted with a medium star pastry tip with remaining Whipped Chocolate Ganache (you should have approximately 1-1/2 cups of ganache).
  23. Holding at a 45 degree angle, place pastry tip at the outer edge of the circumference of the cake, slightly overlapping the edge of the Coconut-Pecan Frosting, gently squeeze pastry bag, lifting up slightly, then down, releasing pressure to form an inch-long tail. Repeat to create a scalloped border around the top of the cake.
  24. End the final scallop my pulling the tip under the first scallop to close the end.
  25. Refrigerate cake for at least one hour to set the whipped ganache. Keep refrigerated until an hour before serving, giving the cake an hour to come to the perfect serving temperature.
  26. The cake will keep fresh refrigerated up to one week, and two days at room temperature, or one month frozen. If freezing, defrost cake in the refrigerator overnight, again, removing from the refrigerator an hour before serving. Enjoy! Serves 12.
]]> http://aubreyabouttown.com/recipe/german-chocolate-cake/feed/ 0 3966 Passover – Chocolate-Dipped Coconut Macaroons http://aubreyabouttown.com/recipe/passover-chocolate-dipped-coconut-macaroons/ http://aubreyabouttown.com/recipe/passover-chocolate-dipped-coconut-macaroons/#respond Wed, 31 Mar 2021 13:18:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3764 A classic and delicious sweet ending to your Passover meal.

Chocolate-Dipped Coconut Macaroons for Passover
Passover - Chocolate-Dipped Coconut Macaroons
Double or triple this recipe for a very welcoming Passover hostess gift, or to give as parting gifts.
Servings20 macaroons
Prep Time5 mins
Cook Time18 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a large bowls toss thoroughly to combine, shredded coconut, potato starch (or cornstarch, if using), baker’s sugar, and kosher salt. Set aside.
  2. In a medium-size bowl, whisk together egg whites, vanilla extract, and coconut extract until foamy (about 20 seconds).
  3. Stir in egg whites mixture into coconut mixture until thoroughly combine.
  4. Tightly cover with plastic wrap and set aside for 1 hour, allowing coconut to soften. Give it a good stir every 20 minutes.
  5. Preheat oven to 325 degrees. Line one 1/2-sheet pan with parchment paper.
  6. Give the macaroon batter another stir.
  7. Using a medium size (1-1/2 ounce) scoop, scoop macaroon batter onto the parchment-lined sheet pan one apart.
  8. Bake in a preheated 325 degree oven for 18 minutes, or until the tops and bottom are golden brown.
  9. Let cool on sheet pan 5 minutes, then transfer the coconut macaroons to a cooling rack to cool completely (about 40 minutes).
  10. Line a sheet pan with parchment, set aside.
  11. In a microwave-safe bowl, in increments of 20 seconds, microwave (on HIGH) to melt chocolate chips (about 1-1/2 to 2 minutes total), stirring in between. When most of the chops have melted, and only some lumps remain, stop using the microwave, and stir to finish melting.
  12. Holding the top of the cooled coconut macaroon, gently dip the bottom into melted chocolate, pressing to coat up the side 1/4 inch. Gently wipe of an excess chocolate with a rubber spatula. Set dipped macaroon onto the parchment-lined sheet pan.
  13. Repeat with all macaroons. Microwave chocolate for 20 seconds, if it starts to thicken.
  14. Transfer any remaining melted chocolate to a disposable pastry bag or zipper bag. With a pair of scissors, cut the tip just enough to allow chocolate to easily pipe a thin line.
  15. In a back and fourth zigzag motion, using slight pressure, pipe a drizzle over tops of the coconut macaroons with melted chocolate.
  16. Allow chocolate to set at room temperature for 3 hours, or set in refrigerator 10 minutes.
  17. Store in an airtight container. Keeps for a week.
  18. Makes 20 2-1/2 inch coconut macaroons.
Recipe Notes

*Cornstarch During Passover

The Rabbinical Assembly, the governing body for the Conservative movement of Judaism, declared in 2016 that kitniyot, which encompasses legumes (such as peanuts, beans and peas), rice, and corn, are kosher for Passover. 

]]> http://aubreyabouttown.com/recipe/passover-chocolate-dipped-coconut-macaroons/feed/ 0 3764 The Ultimate Everything Chocolate-Chip Cookie http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/ http://aubreyabouttown.com/recipe/the-ultimate-everything-chocolate-chip-cookie/#respond Thu, 17 Dec 2020 02:08:32 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3260 These may be the last chocolate chip cookie recipe you’ll ever need. Buttery, intensely chocolatey, with nutty crunch, and a sweet & tart chew, and a creamy finish, all encased in a cookie with the perfect balance of crisp and chewy. Gifting these are always a welcomed treat. If tropical flavors are your jam, check out the ‘Tropical-Chip’ version in the Recipe Notes.

The Ultimate Everything Chocolate-Chip Cookie
These are the cookies Santa wants for Christmas!
Servings62 cookies
Ingredients
Instructions
Prepare the Cookie Dough
  1. In a medium-sized bowl, whisk together flour, baking soda, and kosher salt - whisk until well combined. Set aside.
  2. In a large bowl, toss to combine: semisweet & white chocolate chips, butterscotch morsels, the chopped pecans & walnut nut meats, dried cranberries, and flaked coconut. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment, cream together softened butter, brown sugar, and sugar. Beat on MED speed 2-1/2 minutes, or until light & fluffy.
  4. Add vanilla extract, and add eggs one at a time, beat until incorporated (about 1 minute).
  5. Using a 1/2-cup measuring cup as a scoop, with the mixer on LOW, add flour mixture 1 scoop at a time, blending after each addition, scrapping the sides and bottom of the bowl with a rubber spatula to fully incorporate.
  6. Remove bowl from mixer stand, scrape off the paddle with rubber spatula.
  7. With a strong rubber spatula or wooden spoon, to the cookie dough, fold in the tossed chocolate chip & nut mixture. Mix well to fully incorporate.
  8. Transfer prepared cookie dough to a smaller bowl, press a sheet of plastic wrap on to the surface of the cookie dough to insure its air tight.
  9. Refrigerate 3 hours or overnight.
Bake the Cookies
  1. Preheat oven to 350 degrees.
  2. Line two sheet pans with parchment paper or a silicone liner.
  3. Using a 2-ounce (1/4 cup) quick-release ice cream scoop, (for small tea/party sized cookies, see ‘Notes’ below.), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart. Each sheet should hold 6 cookies (3 cookies lengthwise, 2 across).
  4. Bake at 350 degrees for 14 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
  5. Repeat Steps 2, 3, & 4, keeping the cookie dough refrigerated in between scooping, and allowing sheet pans to cool completely before scooping out dough on to sheet pans (about 8 mins, or the time it takes to bake a batch - using two or three pans, you may queue them so there will always be a cooled pan available).
  6. Allow chocolate chips to completely cool and harden before packing and storing. To gift cookies, stack cooled cookies in a gift tins or cellophane bags tied closed with a ribbon. Or store in a cookie jar, or an airtight container. Makes 42 cookies.
Recipe Notes

These petite two-bite versions are excellent for tea, parties, small goodie bags, or for when you need to share with a group.

2oz and 1oz cookie scoops

2-ounce ice cream scoop and 1-ounce cookie scoop yields a 3”x1” inch cookie, and a 2-1/2”x1/2” inch cookie (respectively).

To Prepare Tea Sized Cookies
Prepare the Cookie Dough.

Follow the ‘Bake the Cookies’ Steps 1 & 2.

Step 3:  Using a 1-ounce cookie scoop (see size difference in the photo), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart.

Each sheet pan holds 12 cookies (4 cookies lengthwise, 3 across).

Step 4:  Bake at 350 degrees for 8 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
Continue with Steps 5 & 6.

Makes 124 2-1/2” x 1/2” cookies.

 

Variation: Tropical-Chip Cookie

Follow the recipe for ‘The Ultimate Everything Chocolate-Chip Cookies, but replace all of the chips, fruit, and nuts for the following cookie dough mix-ins. 
4 cups white chocolate chips, 3 cups diced candied dried pineapple chunks, 3 cups chopped macadamia nuts, 2 cups butterscotch morsels, 1-1/2 cups sweetened flaked (not shredded) coconut, 1-1/2 cups dried cranberries or diced dried mango, and add 1 tsp rum flavoring extract when adding the vanilla (in addition to the vanilla extract in the recipe).

 

 

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