POTS DE CREME CUPS RECIPES

Name: Pots de Creme
Prep time: 20 min
Total time: 20 min
Yield: 6 to 10 servings
Ingredients: 9 ounces high-quality semisweet chocolate, chopped; 1 1/2 cups whole milk; 1 1/2 cups heavy cream; 6 large egg yolks; 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate); 1/4 teaspoon salt; 1 tablespoon confectioners' sugar

POTS DE CREME RECIPE | REE DRUMMOND | FOOD NETWORK

Pots de Creme Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 to 10 servings

Number Of Ingredients 7

Ingredients

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

COWBOY COOKIES RECIPE - NYT COOKING

Cowboy Cookies Recipe - NYT Cooking image

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

Provided by Marian Burros

Total Time 35 minutes

Yield 3 to 3 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

Steps:

Heat oven to 350 degrees.
Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
Add eggs one at a time, beating after each. Beat in vanilla.
Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : @context http//schema.org, Calories 313, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 9 grams, SodiumContent 163 milligrams, SugarContent 24 grams, TransFatContent 0 grams

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COWBOY COOKIES RECIPE - NYT COOKING

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 313 per serving

Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

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