CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.
Provided by Kim
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
- Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
- Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
- Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g
HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY
Here's what you need: flour, water, milk, sugar, salt, instant dry yeast, unsalted butter, cold unsalted butter, egg, sweetened chocolate bar
Provided by Alix Traeger
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
- Once the dough starts to clump, turn it out onto a clean counter.
- Lightly knead the dough and form it into a ball, making sure not to over-knead it.
- Cover the dough with plastic wrap and refrigerate for one hour.
- Slice the cold butter in thirds and place it onto a sheet of parchment paper..
- Place another piece of parchment on top of the butter, and beat it with a rolling pin.
- Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
- Transfer the butter layer to the refrigerator.
- To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
- Roll out each corner and form a 10-inch (25 cm) square.
- Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
- Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
- Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
- Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
- Fold the top half down to the middle, and brush off any excess flour.
- Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
- Cover and refrigerate for one hour.
- Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
- After the final turn, cover the dough with plastic wrap and refrigerate overnight.
- To form the croissants, cut the dough in half. Place one half in the refrigerator.
- Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
- With a knife, trim the edges of the dough.
- Cut the dough into 4 rectangles.
- Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
- Place the croissants on a baking sheet, seam side down.
- Repeat with the other half of the dough.
- Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
- Place the croissants in a warm place to rise for 1-2 hours.
- Preheat oven to 400°F (200°C).
- Once the croissants have proofed, brush them with one more layer of egg wash.
- Bake for 15 minutes or until golden brown and cooked through. Serve warm.
- Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, Sugar 20 grams
PAIN AU LAIT WITH ESPRESSO, CARDAMOM, & CHOCOLATE
A decadent and sweet bread perfect for breakfast with coffee or tea. This recipe can take up to two days to complete, so please be aware if you are making it for a special occasion. I shaped my dough into 3 small loaves and snipped the tops with kitchen shears to achieve a spiked effect, after egg washing. It will be tempting to devour these right away, but be warned, the longer you can wait to tear into them, the less gooey and messy the chocolate inside will be. In the recipe I call for semi-sweet chips, but a large bar of good quality chocolate broken into small pieces would be fantastic as well. I started my batch early in the day and finally enjoyed a fragrant, delectable slice, complete with oozing melted chocolate, around 7:30pm, if that helps put the time frame into perspective. Next time, I plan on shaping my dough into smaller balls, to maximize the gorgeous, shiny crust and I will start the recipe the evening before so I can just take the dough out when I get up and shape the dough once it has warmed up closer to room temperature.
Provided by shelteredcreature
Categories Breads
Time 8h30m
Yield 3 small loaves, 6-10 serving(s)
Number Of Ingredients 11
Steps:
- in a small sauce pan add the milk, crushed cardamom pods, and ground espresso. Heat on low setting for approximately 30 minutes, to fully infuse the espresso and cardamom in the milk.
- while the milk is steeping measure flour into a stand mixer mixing bowl. once the milk has finished steeping strain through cheese cloth or a coffee filter in a strainer. let milk cool down to warm but not hot. Add the yeast, sugar, and salt to the warm milk and let it sit for 5-10 minutes or until the yeast begins to activate and become foamy.
- add the milk mixture to the flour and let mix on stand mixer with dough hook, until all the ingredients come together, about 3-5 minutes on med-low speed. The mixture will be dry and possibly crumbly, do not add more milk. Now, add the egg and let mix for 5 minutes. Add a few teaspoons of flour as needed to keep the dough from sticking to the sides of the bowl so badly, it tends to be a sticky mess once the egg goes inches Next, add the 1/2 cup (1 stick) of room temperature butter and let mix again for approximately 5 minutes. Adding a few teaspoons of flour as necessary to help with sticking. By now the dough should be a tan color from the espresso and moderately soft and springy.
- Place the dough in a large, well oiled bowl, cover with plastic wrap and a dish towel and set aside to rise in a warm, draft-free area for approximately 60-90 minutes, or until the dough has doubled in size. Lightly press the down on the dough in the bowl to release some of the air trapped inside. Recover the bowl and place it in the refrigerator for at least 4-6 hours, and up to overnight.
- Remove dough from the refrigerator and let sit on the counter for at least an hour, to get back to room temperature. Once dough has warmed up, cut into 3 pieces. Take each piece and press it into a rectangle or oval shape and spread the some of the chocolate chips or chocolate bar pieces in a line down the center, keeping the chocolate and inch away from the edges. Pinch the outside edges closed and shape into a small loaf. Repeat with the 2 remaining pieces of dough. Place loaves, seam side down, on a parchment-lined baking sheet, cover with plastic wrap and a dish towel and let rise until they are 1 1/2 times in size.
- Take the remaining egg and a splash of water and beat thoroughly, brush the egg wash on the 3 loaves and decoratively cut or slash the loaves to your liking with a lame or serrated knife. I used kitchen shears to make spiky snips on mine. Bake in a 400 degree oven for 20-30 minutes, turning occasionally, until crust is shiny and deeply colored. Or until the bottom of each loaf sounds hollow when tapped.
- Let the loaves cool on metal cooling racks until no longer warm to the touch. Room temperature is best. If you try to eat them hot, just be aware that the chocolate will be liquidy and quite hot. It is best to let them sit at least 2-3 hours after baking. Enjoy these incredibly fragrant and soft coffee rolls with coffee, espresso, or a good, strong black breakfast tea.
Nutrition Facts : Calories 659.3, Fat 27.7, SaturatedFat 16.3, Cholesterol 108.4, Sodium 571.7, Carbohydrate 92.3, Fiber 4.2, Sugar 23.9, Protein 13.8
PAIN AU RIZ (RICE BREAD)
This is a lovely, slightly sweet bread from Bernard Clayton's Complete Book of Breads. Posted for ZWT III, France. The texture the rice adds to this sets it apart from other breads.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 2h55m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Grease 2 8x4 inch loaf pans.
- in a medium saucepan, warm the milk, molasses, butter and salt.
- in a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend.
- pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with a mixer flat beater.
- while beating, add the egg, rice and currants.
- Add the remaining flour, a little at a time, till the dough forms a solid mass and pulls away from teh sides of the bowl, about 10 minutes by hand or 8 minutes under the dough hook.
- the dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added.
- Refrain from using too much flour.
- keep the dough elastic and not a hard ball.
- place the dough in a greased bowl, cover with plastic wrap and put aside at room temperature to double in volume, about 1 hour (or about half that if using rapid rise yeast).
- remove the dough from teh bowl, cover with a cloth and allow to rest for 10 minutes.
- cut the dough into 2 pieces. form rectangular loaves the length of the pans.
- place the dough in the pans and push the dough into the corners of the pans with your fingers and level.
- cover the loaves with wax or parchment paper and leave to rise at room temp till dough reaches 1 inch above the edge of the pans (about 45 minutes).
- preheat oven to 400 20 minutes before baking.
- place the loaves in the middle of the oven and bake for 35 minutes, or till loaves test done when tapped on the bottom with a finger.
- (if using convection oven, reduce heat 50 degrees).
- turn out from pan onto metal rack to cool.
Nutrition Facts : Calories 1673.6, Fat 22.9, SaturatedFat 12.1, Cholesterol 157.6, Sodium 2549.2, Carbohydrate 322.6, Fiber 11.3, Sugar 56.2, Protein 42.7
FRENCH SANDWICH PAIN AU LAIT (BREAD MACHINE)
Beth Hensperger; bread used to make grilled sandwiches such as Croque Monsieurs. A slow riser; will rise dramatically during baking.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h20m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Add all ingredients in to pan according to the order in the manufacturer's directions.
- Set crust on medium and program for the Basic cycle; press start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 4778.4, Fat 137.2, SaturatedFat 82.3, Cholesterol 355.8, Sodium 8732.3, Carbohydrate 742.4, Fiber 31.5, Sugar 65.2, Protein 135.4
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