DRYING BITTERSWEET RECIPES

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GRASSHOPPER BROWNIES RECIPE - NYT COOKING



Grasshopper Brownies Recipe - NYT Cooking image

The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream. Its mint-chocolatey flavors translate perfectly to all sorts of desserts. These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off. You could certainly substitute a bit more peppermint extract (about 2 teaspoons) and skip the alcohol in the crème de menthe if you’d like to keep these more family friendly. Peppermint extract varies quite a bit in intensity by brand, which is why a range is given, so taste as you go.

Provided by Yossy Arefi

Total Time 1 hours

Yield One 8-by-8-inch pan, 16 servings

Number Of Ingredients 18

8 ounces/227 grams bittersweet chocolate, finely chopped
1/2 cup/113 grams unsalted butter
2 large eggs
3/4 cup/165 grams light brown sugar
1/4 cup/24 grams Dutch process cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/3 cup/43 grams all purpose flour
1/2 cup/113 grams unsalted butter softened
2 tablespoons cream cheese, at room temperature
2 tablespoons crème de menthe
1/2 to 1 teaspoon peppermint extract
Pinch kosher salt
2 cups/247 confectioner’s sugar
6 ounces/170 grams bittersweet chocolate
1/4 cup/60 milliliters heavy cream
2 tablespoons unsalted butter
Pinch kosher salt

Steps:

  • Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
  • Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
  • In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
  • Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
  • Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners’ sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
  • Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
  • Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts. 

Nutrition Facts : @context http//schema.org, Calories 374, UnsaturatedFatContent 8 grams, CarbohydrateContent 44 grams, FatContent 23 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 14 grams, SodiumContent 99 milligrams, SugarContent 38 grams, TransFatContent 1 gram

CHEWY EARL GREY SUGAR COOKIES RECIPE - NYT COOKING



Chewy Earl Grey Sugar Cookies Recipe - NYT Cooking image

Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special.

Provided by Yossy Arefi

Total Time 45 minutes

Yield About 20 cookies

Number Of Ingredients 11

1 1/4 cups/250 grams granulated sugar
14 tablespoons/198 grams unsalted butter
1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags
1/2 cup/100 grams light brown sugar
3/4 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon finely grated orange zest
1 large egg
2 teaspoons vanilla extract
2 1/2 cups/320 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
  • Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
  • Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds. 
  • Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
  • Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
  • Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.  

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CHEWY EARL GREY SUGAR COOKIES RECIPE - NYT COOKING
Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
  • Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.  
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