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- 3.5 oz dark chocolate (60% cacao)
- 2.5 oz butter (5 tbsps)
- 1/3 cup sugar
- 1/4 tsp salt
- 2 eggs
- 1/4 cup cornstarch
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.
- 1 cup sugar
- 3/4 cup soft butter
- 1/2 cup milk
- 1 tsp vanilla
- 1 egg
- 1 cup good quality white baking chips, melted and cooled3-1/2 cups
- 1 tsp baking powder
- 1/4 tsp salt
Mix butter, sugar, vanilla and egg in mixer. Add melted chocolate and blend well. Continue reading
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Candied pecans (optional)
- 10-12 whole pecans
- 1/4 cup brown sugar
- pinch salt
- 1/8 tsp cinnamon
- 1 tbsps. water
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.