Junglefrog Cooking » cookies

Almond brownies with amaretto

Simone (junglefrog) — Thu, 31 Mar 2011 06:00:05 +0000

When you think about it; how many brownies did you eat in your life that were really really good and how many did you eat that were just less then perfect? If I think back on the countless brownies I’ve eaten (no wonder I have the hips I have!! ) there are only a few that were really really good. The majority was either too dry, wrong taste or just plain awful in general. So it would appear that making a good brownie is not as simple as it may look.

We were having our neighbours over for drinks so I figured baking something good but not too complicated was in order. And brownies were the first thing that popped into my mind. Now I have to confess that I had only once made brownies myself before and those were from a prepacked browniepack… Far too sweet but we used them for a photoshoot centered around two girls baking. And since neither of the girls that were the models were into cooking, I figured it would make sense to not make it too complicated. Hence the prepackaged goods. I know… I am not proud of it either..

So brownies it was gonna be. I had just gotten the book Kitchen from Nigella Lawson which has brownies in it but the recipe didn’t really strike my fancy (although I am sure those were really good also) and I wanted something else. My first thought was to turn to the blog of my dear friend and wonderful baker Jamie from Life’s a Feast. If you know her blog, you also know she has some fabulous recipes on it, so I searched and I wasn’t disappointed. The recipe for her amaretti brownies with amaretto immediately hit home and I did not need to search any longer.

Baking them was a breeze and the smell coming from the oven while they were baking was incredible. The taste was even better! These are brownies the way brownies are supposed to be; crunchy crust on the outside and moist and delicious on the inside!

ALMOND BROWNIES WITH AMARETTO (from: Life’s a feast)

Almond brownies with amaretto

Recipe type: Dessert

Author: Jamie from Life’s a Feast

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 8

Absolutely delicious brownies and as far as I’m concerned; these are brownies the way a brownie is supposed to be!

Ingredients

100 gr Amaretti cookies
140 g good-quality semisweet chocolate
150 g unsalted butter softened to room temperature
200 g sugar
4 large eggs, separated and left to come to room temperature
45 g flour
1 ½ Tbs Amaretto
2 – 3 Tbs slivered almonds for the top

Instructions

I used a dark chocolate with 55% cacao content, while Jamie has used Lindt chocolate with almonds. They didn’t have that in my store so I opted for regular chocolate.
Preheat the oven to 180C and butter a square baking tin of about 22 cm square. Grind the amaretti cookies in the magimix or similar device and make sure you end up with about 100 gr. Melt the chocolate au bain marie (in a bowl or pan over simmering water) stirring constantly as it melts. Remove from the heat and allow to cool.
Place the eggwhites in a medium sized bowl with a few grains of salt and set aside. In a large mixing bowl, beat the softened butter with the sugar until smooth, creamy and fluffy. Beat in the egg yolks, one at a time, beating until combined. Add the melted and slightly cooled chocolate and beat until smooth and blended. Beat in the Amaretto. Beat in the flour, then the crushed amaretti cookies.
Using very clean beaters, beat the egg whites for 30 seconds on low speed then increase to high speed and beat until soft peaks hold. Gently yet firmly fold the whites into the chocolate batter, a third at a time, until well blended, no white chunks are visible and the batter is smooth. Scrape into the prepared baking pan and smooth. Sprinkle the slivered almonds over the top.
Bake for 40 – 45 minutes or until the top is puffed, a dull brown color and set. Be careful that the top doesn’t burn. Remove from the oven and allow to cool on a cooling rack.

O what is this big head doing in the frame...!

Enjoying a bit of sunshine on the kitchen table

Madeleines

Simone (junglefrog) — Thu, 17 Feb 2011 13:13:33 +0000

It’s funny how you can be intrigued by something as soon as you see it and madeleines, that small cake like cookie (or is it a cookielike cake??) were just the thing I was dying to make. I can’t even remember where I first saw it to be honest. It had been simmering in the back of my mind for a while but I was missing the correct shape of baking tin. And while I am sure you could bake it in another form, it just wouldn’t be right without that tell tale shell like shape, now would it?

So I had to have the tin. I asked one for christmas and I got one, but with tiny, tiny shapes, more suitable for making chocolates then proper madeleines (which are not big to begin with) So only this week did I manage to score the proper baking ‘tin’. It’s not really a tin as I could only find a silicon mold. I did understand from various people that I should be baking these in metal forms rather then the silicon ones, but I had to do with what I could find right? I had already more then spend my budget on kitchen supplies this week so finding another mold was just a no-go… (truth be told, had I found one, I would probably have bought it, regardless of budget!)

I love buying kitchen supplies! I bought a new frying pan plus we wanted to buying new cooking pans as well. The stuff we have does the job, but it’s old and rather bad quality and starts to slowly fall apart, so it was really time for getting some proper pans. It’s the thing we do use most, so a worthy investment… Anyway, I am straying from the story of the madeleines…

So I got the silicon mold, terribly orange in color… Why do they make these things in orange? I mean; seriously… there are much better colors out there!! I do think that metal will probably brown them a little bit better then the silicon did, but overall I do think they look pretty. I got the recipe from 101 cookbooks and you can find the original here

I was told that the secret to real madeleines was to make sure that the recipe included ‘burnt butter’ and so I found one that had. It does give the cakes a distinct flavor so I would definitely keep that in. I wanted to try a base recipe for my first madeleines but I can already see how good they would be with a lovely glaze of lemon or chocolate and I saw this great recipe for chocolate madeleines on Martha Stewarts website that I will definitely be trying out next!

In the meantime; here is the recipe that I used! (original from 101 cookbooks)

170 gr unsalted butter
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
seeds of one vanilla pod
powdered sugar

a bit of extra flour for dusting baking pan

Special equipment: A madeleine baking pan,

Preheat oven to 175 C

Melt the butter in a small sauce pan on medium heat until it’s brown and starts to smell rather nutty. Do make sure that you don’t let it get burned as that…. is something you do not want! Once brown, strain the butter (you can use a paper towel over a mesh strainer) so that the solids are left behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.

While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds – get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Mine came out of the pan very easily.

Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).

Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together. You don’t want the butter to be too hot or it will work on your eggs.

Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I found that the batter becomes thick quite quickly. I had to bake in several batches as the mold only holds 9 madeleines. And this recipe makes much more then that.

Bake the madeleines for about 15 minutes depending on your oven. Make sure to check them from time to time. Once the edges turn golden remove from the oven and turn out onto a cooling rack immediately. Dust with icing sugar and serve. The madeleines are best eaten the day they are made.

Makes 2 -3 dozen regular madeleines.

Pink macarons with raspberry filling

Simone (junglefrog) — Sat, 16 Oct 2010 06:00:32 +0000

Pink goodness

O, it was sooooo long since I last made macarons!! I actually had to look it up how long ago it has been and it was – I kid you not – december of last year!! Unbelievable! I made lavender macarons at the time and they were fantastic so why o why did I not make any others..? I have no reasons whatsoever, other then maybe fear of another failure… But when we did our patisserie course (which is now finished) at Douglas Delights, I think we decided in the first lesson that we definitely also wanted to do macarons in the lesson about cookies… And so we did… Carle used a totally different method from the one I had used previously, but I love the end result, so I will definitely be trying this again at home. I will tell you all about it

Macaron batter..

But first let me tell you that I will also dedicate this post to Pink Ribbon for the Mac Attack of this month. You all know the Mactweets website, don’t you?

The wonderful Mac-dominated site set up by the lovely Jamie, from Life’s a Feast and Deeba from Passionate about Baking. I have been following the blogs of both these lovely ladies for quite awhile now and besides being passionate cooks and bakers, they are also wonderful women. You’ll see if you visit their beautiful blogs!

Now by pure coincidence the Mactweets challenge for this month was for Pink macarons in support of Pink Ribbon, since October is the Breast Cancer Awareness Month. I think a lot of us have probably been touched by cancer at some point in our lives, as I believe at the moment the amount of people getting any form of cancer is one in three. That is a truly dreadful number. In the past year we have lost several people close to either us or to our friends to cancer and I truly think it is one of the most horrible diseases out there. Breast cancer – if detected in time – is one of the cancers that has a 98% survival rate, which is high for cancer, but detecting it early is therefore of the utmost importance!

So in support of the Breast Cancer Awareness Month, this month is all about Pink macarons or as Jamie and Deeba call it ‘PINKARONS FOR PINKTOBER”!

Am I cheating a little bit if I did not truly make these macarons alone? But they are pink, right? So I thought I combine the two and cheat just a tiny little bit..

So what was so different from this method? The very first time I made macarons I used the so called ‘Italian method’, also referred to as the warm method and failed completely. I think I managed to have a few macaron-shells that were not broken, but the majority ended up being one big lump of broken pieces… Still tasty but hardly what you can call a succes. I have since used the famous “French” method or the one where you use cold eggwhites as opposed to warm. If my memory serves me well, the method that Carle was slightly different again, but it worked wonderful and seems to be less fragile then the French method.

Let me start by giving you the recipe that we used:

125 gr ground almonds

125 gr icing sugar

48 gr eggwhites

___________________

125 gr + 15 gr sugar

48 gr eggwhites

To start mix the icing sugar together with the almonds. Make sure there are no lumps so put them through a sieve. Mix the two together well and add the first 48 gr of eggwhites; not beaten!! Heat the oven to 150C.

Put a little bit of water in a small saucepan. It should just cover the bottom and add 148 gr of sugar here. The extra 15 gr of sugar is merely to make up for whatever is left sticking to the sides of the pan once cooked.

Beat the other 48 gr of eggwhites stiff and add the coloring of your choice at this stage into the eggwhites. Boil the sugar to 120 C. While the eggwhites are being beaten add the hot sugar and keep on mixing until the mixture is lukewarm. Really make sure it is not too hot. While pouring in the sugar on top of the eggwhites, do not pour directly on top of the whiskers or that will make a mess.

Once it is cool enough add the mixture to the almond mixture and fold it in together until the mixture resembles thick ribbons and will flow back if you make a peak. Put it on a baking tray. Depending on your oven; it should bake 12-15 minutes.

Piping the macarons on the baking sheet

Raspberry filling

90 gr raspberry jam

44 gr frozen raspberries

1/4 tsp pectine

1 tsp eau de vie de framboise (raspberry liquor)

Put everything together in a small saucepan (except the alcohol) and heat. Make sure you leave it to boil well with the pectine. Take it of the fire and add the eau de vie. Use about 5 gr of filling per macaron. Don’t wait too long or the filling will become gelatinous and will be difficult to spread evenly as we found out. Hence the dots on the macaron shells. We were a bit messy!!

Sidenote: we made the filling but ended up short, so we had to make more, so either we messed up with applying or we had too many macarons…

Perfection from the oven

Piping the filling onto the macarons

And not one, NOT ONE, macaron was broken, cracked or otherwise not perfect. Well, that is not true; some had a very big size and others were tiny, but that was our not so expert piping… Otherwise the macs where just beautiful. I think we left out putting the ground almond through a sieve which account for a not entirely smooth surface, so make sure you do that if you want to have a smooth skin. But did you see their beautiful little feet??

I’ve got all inspired to make more macs, so expect to see more of these beauties very soon! O, just for the record; we used eggwhite from a carton and not fresh eggs. If you live in Holland, apparently the brand to get is van Tol eggwhites as Danegg for some reason seems to be less effective when it comes to making macarons.

And then to finalize it, here is the Mactweets logo!

Lavender macarons

Simone (junglefrog) — Wed, 09 Dec 2009 14:14:58 +0000

Macarons

My last failed attempt at making macarons has been a while ago and was for the Daring Bakers in october. So when Jamie and Deeba started their MacAttack I could not stay behind! My goal, obviously, to finally produce a decent batch of macarons. One that I would be able to serve to other people then Tom without them bursting in laughing asking me what I was thinking… And today, ladies and gentlemen, it seems that I finally had a 100% perfect batch! As usual I started with aging the eggwhites which I put out yesterday, then whipped them into a meringue today per the usual instructions (see below) and I did make a mistake there as I actually put the lavender sugar into the eggwhites together with the rest of the sugar, making it maybe a tad too sweet, but ok, minor detail…

Then the crucial part came and the part where I think have gone wrong in the past and that is in achieving the correct texture for the macronage (I think it is called that way…!) I do tend to overbeat the mixture resulting in the dough being too soft. Proof of that is actually the fact that whenever I used to make round on the baking sheet they would always spread quite a lot and sometimes merging into one another. This time however I decided to count. It is stated everywhere that you should not fold the mixture more then 50 times. So I carefully folded and folded and counted and counted, coming to a total of 41 turns where I thought the mixture was still a bit too thick. So I stopped. That might sound weird but the last time I thought the mixture was too thick, folded it a couple of times more and the damage was already done!

So not this time! All the powdery stuff was mixed into the meringue and the mixture was quite thick but flowing. And I am happy I stopped there or I am sure I would have over beaten it again. It now actually had the perfect consistency and even when making the little rounds on the trays I felt that it already worked so much better then the previous times. The rounds flattened a little bit but not outside of proportions as they normally do and there were no peaks left on top. I even made a few that were too small as I was so used to them flattening out so much more then they did!

I almost could not resist standing in front of the oven the entire time watching if they would develop feet, but I resisted the urge and went upstairs to work a bit more only to come back to perfect little feet! I checked if they were baked enough after 25 minutes but they weren’t (I always very carefully try to lift one from the tray and if they lose the bottom when I do that I have to keep them in a little longer so I can get them of the baking sheets) so I left them in for another 5 to 10 minutes.

By then they were perfect to get of the trays too and not one of them broke! I had a reasonably successful batch a few months ago but even then most of the macarons broke when I wanted to take them off, so having none break was a first! I almost wanted them to break so I could pop one in my mouth to taste… Luckily I was left with an uneven number so ofcourse I had to eat the uneven one..

Delicate and crunchy on the outside and chewy on the inside. I still can’t believe I finally managed, so sorry if I keep blabbing about it!

I made a buttercream as per the instructions of Tartelette’s recipe and I made it in two variations; one with vanilla and one with lavender sugar. I liked the vanilla better, but both of them are really good!

Now I did promise someone to save a few if they were good for tomorrow but… not sure if they survive that long!
Violet Macarons With Violet And Vanilla Bean Buttercream
recipe from Helen @ Tartelette
Makes between 30 to 40 macarons

Lavender macarons

Recipe type: Cookies

Author: Helen @Tartelette

Serves: 30

Ingredients

For the macarons shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
2 tablespoons crushed violet sugar or candied violet petals
Violet and Vanilla Buttercream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 tablespoon violet sugar +1 tablespoon water (or 2 tablespoons violet liqueur)
1 vanilla bean, split open and seeded

Instructions

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.
Canon Eos 5D mark II
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Sprinkle with the crushed sugar or violet petals. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size.
Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.

Buttercream

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Divided the buttercream in two portions.
For the violet buttercream: microwave the violet sugar and water for 30 to 45 seconds. Let cool completely before folding it into the buttercream. If using liqueur, just fold it in the buttercream.
For the vanilla buttercream: add the seeds from the vanilla bean to the buttercream and fold with a spatula until fully incorporated. If not using right away, refrigerate for up to a week or freeze for up to 1 month.

My entry for Macattack!

Mallows; Daring Bakers July challenge

Simone (junglefrog) — Mon, 27 Jul 2009 06:00:43 +0000

What can I say? It was probably one of those days… One of those days that I should have not gotten myself into the kitchen and let alone try and make corn syrup!

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Now you might think upon reading the above line that that sounds fairly simple and well, maybe it does sound fairly simple, but I didn’t find it so simple! (that is a lot of simple in one sentence…lol) Initially I thought I wouldn’t be making my own marshmallows. I am not that fond of marshmallows and then making them seemed like a lot of hassle. But over the course of the next few weeks I kept seeing people that already did the challenge and made beautiful looking marshmallows. So in the middle of making the cookies I decided why not give it a try? It’s a challenge after all, so why make it too easy for myself? Now one of the things I have found that it’s incredibly hard to find certain ingredients here. Baking soda might sound like something entirely normal to a lot of people but it’s not an ingredient you can find here in any supermarket (if you know of one then let me know!) and neither can you find it in a specialty store. I did not check online now that I think about it and I probably should have. Will do that after finishing writing this as it definitely would be good to have a source of baking soda and other things ready when needed!

I found the instructions that Audax left for making your own cornsyrup if you couldn’t find it, but that required something called “cream of tartar”. Never heard of and I was not in the mood to go and search the country for something that was likely also not to be found. But browsing the internet I saw someone mentioning that you can make it by simply adding water and sugar together and boiling untill softball state. So that is what I did, but after turning of the heat, the sugar became hard so fast that it was useless going any further. At which point I chickened out and decided I was going to use the marshmallows I had already bought anyway.

The making of the cookies was pretty straightforward apart from the fact that I used a too small cutter for the first batch of cookies and ended up with tiny rounds, which would not have fitted any marshmallow, so since I had plenty of dough leftover, I made new ones with a slightly bigger cookie cutter. I actually measured the size of the marshmallow so I knew it would fit.

After baking the cookies I let them cool to room temperature, placed the marshmallows on top and briefly put them back in the oven so the marshmallow would slightly melt on the cookie.

Then came the part about melting the chocolate. Since I made only about 25 cookies I figured that the 12 ounce of chocolate was a bit much so I halved that and melted the chocolate with a little vegetable oil. But because I had a shallow bowl and not so much chocolate dipping the cookie in wasn’t going to submerge it in the chocolate. Not really an issue but I was wondering if everyone needed to turn their cookies around in the chocolate to cover it?

I placed them on a cakerack, just because I liked the dripping effect for the photo above, although on second thought it wasn’t even that visible, so I could have used a regular plate, but nooo, I chose a cake cooling rack… Can you already guess what happened?

I had read about people having trouble with the chocolate not hardening and because I wanted to bring them to my parents this evening (I am on a diet after all and eating tons of marshmallow cookies might not be the best way to lose weight..) I decided to put them in the fridge once they were all covered with chocolate. Ofcourse stupid me could have guessed that the chocolate sticks to the rack making it virtually impossible to remove the cookies once hardened!

Can you visualize the look on my face when I took out the rack from the fridge? I hacked them off the rack with a flat thing which wasn’t really easy and some lost their undersides, but ok… I’m sure my parents will still enjoy them..

All in all, it wasn’t very difficult, apart from the fact that I didn’t make the marshmallows, but I just made several wrong decisions along the way, making it ultimately more difficult for myself than it should have been!

As I said; I am not that fond of marshmallows, so will probably not be making these again…. I should have probably picked the milancookies instead!

Here is the recipe if you want to try it yourself!

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Junglefrog Cooking » cookies

Almond brownies with amaretto

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