Brownie base:
Melt the chocolate and butter over a simmering pan of water. Remove and add the sugar and salt and mix well. Add the cornstarch and mix well. Add the eggs and mix well.
Pour into a greased (and parchment lined bottom) springform pan.
INGREDIENTS
Mix butter, sugar, vanilla and egg in mixer. Add melted chocolate and blend well. Continue reading
Candied pecans (optional)Mix sugar, salt, cinnamon and water in a pan on medium heat and whisk for 1 minute. Add pecans and mix them, coating them as best you can, for 2 minutes. Continue reading
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12 oz. (2 cups) chopped white chocolate or bits
1/2 cup dried cranberries
1/2 cup chopped pistachios
1/4 cup candied orange peel – optional
Melt the chocolate over simmering water. Drop by generous teaspoonfuls onto a silpat lined or buttered baking sheet.
Immediately put some cranberries, pistachios and peel on top. Gently pat down to adhere.
Let completely set – can do in the refrigerator or at room temp.
Store in an airtight container at room temp for about 10 days or freeze in a well sealed container up to 2 months.
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2 cups soft butter (1 lb)
1 cup sugar
4 cups flour
1 tsp vanilla
6 oz chopped good white chocolate
1-1/2 cups dried cranberries
Cream the butter, sugar and vanilla until well blended, Add the flour 1/3 at a time and blend well.
Add chocolate and cranberries and blend well.
Drop by tablespoonfuls onto a prepared (silpat or parchment or very lightly greased) cookie sheets. Bake at 350 for about 14-15 minutes or until slightly browned on the edges. Cool completely before removing.
Ooma's Cookie Jar 