Friday, June 3, 2011


Nothing is better than Ghiradelli chocolate for baking...NOTHING!  Nope - not Bakers, Not Hersheys, Not Nestles.  I LOVE Ghiradelli's White Chocolate Chips.  PREMIUM as you can get.  Please try their website you will LOVE it!
In the meantime..try any or all of the following Ghiradelli Recipes:

Ghiradelli Chocolate Chip Supreme Cookies

1 cup Cacao Bitter-Sweet Chips or Semi-Sweet Chips
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 1/4 sticks unsalted butter, melted & cooled
1/3 cup brown sugar
1/4 cup sugar
2 TB plus 2 tsp light corn syrup
2 TB milk
1 tsp vanilla
1 cup chopped pecans or walnuts

Preheat oven - 325°.  Line 2 large baking sheets with foil, dull side up.
In a medium size bowl: mix flour, soda, salt.  Set aside.
These are amazing!
I didn't have chips.
 I did have  Ghiradelli's Cacao
Bitter-Sweet Baking Bar.
So I chopped it up!  PERFECT!
In a large bowl: Cream butter with sugars.  Add, corn syrup, milk, & vanilla. Mix until smooth.
Stir in flour mixture.  Stir in chips and nuts.  Dough will be very soft.
Divi8de dough in half.  Working with one half at a time - divide into 10 equal pieces.  Place 5 pieces at least 3 inches apart on each baking sheet.  With plastic covered fingers,  flatten each piece until it is 3" in diameter.  Bake for  8 minutes, rotate pan and bake an additional 
7-10 minutes more, until golden brown.
Let cool in pan for 5 minutes.  Then slide foil off with cookies and cool on rack completely before stacking.

Classic Blondies

Yield: 16 bars
1 cup(s) Semi-Sweet Chocolate Chips
8 ounce(s) White Chocolate Baking Bar
1/2 cup(s) unsalted butter, cut into small pieces
2 large eggs
1/3 cup(s) granulated white sugar
1 tablespoon(s) pure vanilla extract
1 1/4 cup(s) all-purpose flour
3/4 teaspoon(s) salt

Preheat the oven to 350ºF. Line a 9-inch square baking pan with parchment paper. Grease the paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth. In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow, steady stream. Add the vanilla. Add the melted chocolate and butter in a thin stream. With a rubber spatula, fold in the flour, salt, and chocolate chips until well combined. Spoon the mixture into the prepared pan.
Bake for 25 minutes, or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in an airtight container at room temperature

Coconut Almond Torte with Chocolate Chips
Yield: 10 -12 Servings
1 1/3 cup(s) Mini Semi-Sweet Chocolate Chips
1 1/4 cup(s) whole almonds
1 1/2 cup(s) unsweetened shredded coconut
1/2 teaspoon(s) salt
3/4 cup(s) sugar
8 large egg whites
1 teaspoon(s) vanilla
1/4 teaspoon(s) cream of tartar
1 cup(s) heavy whipping cream
2 teaspoon(s) sugar, or more to taste

Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch spring form pan. In a food processor, pulse the almonds, salt, and 1/4 cup of the sugar to the consistency of crumbs. Set aside. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in the remaining 1/2 cup sugar until eggs whites are stiff but not dry. Transfer to a large bowl. Fold in the almond mixture. Set aside 1/4 cup of the chocolate chips to sprinkle on top of the torte. Fold the remaining chocolate chips and the coconut into the batter. Scrape the batter into the prepared pan and spread it evenly. Sprinkle with the reserved chocolate chips.
Bake 25 to 30 minutes, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan. Cool on a rack.
To serve, whip cream with vanilla and sugar. Remove the sides of the pan and transfer the cake to a serving platter. Serve torte slices with whipped cream and ripe berries, if desired.

Ghirardelli English Toffee

Yield: 1.25 pound(s)
8 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
3/4 cup(s) pecans, finely chopped
1 cup(s) butter
1 cup(s) sugar
2 tablespoon(s) water
1/8 teaspoon(s) salt (optional)
1 teaspoon(s) pure vanilla extract

Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

As always..Happy Baking

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