Bakin’ with MD: PB Blondies, Nutella Cookies, Tortino di Crespelle

Another guest post from the dear MD.  Technically I was there too, but clearly she gets all the credit because all I did was cut some chocolate up.

Peanut Butter Blondies


4-5 TBS butter, almost melted
1/2 cup peanut butter (I used Creamy)
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
1 cup flour
1/2 tsp. baking powder
1/2 cup chocolate chips (I used a combination of Dark Chocolate and White chocolate chunks, but really you can put whatever you want in them)

Preheat oven to 350 degrees.

Line an 8×8 pan parchment paper.  LEAVE ENOUGH PAPER hanging over the edge in order to pull the brownies out later to cool.

In a medium microwave safe mixing bowl melt the butter for 20-30 seconds until almost/all melted. Allow to cool for 5 minutes.
Stir the peanut butter into the butter until creamy and smooth.

Add the brown sugar to the butter/peanut butter and stir until smooth. Add the egg and vanilla and stir to combine.  Add the flour, baking powder add salt to the peanut butter mixture and stir just to combine. Gently fold in chocolate chips and any other additions.
Pour into prepared pan and use a greased spatula (or greasy hand) to evenly spread mixture in pan and level the top. Bake for 20-30 minutes or until set in the middle.
Cool in pan and then on rack before cutting.

Chocolate Hazelnut Smoochies

These are from Giada De Laurentis, who normally I adore.   There are no pictures of them, due to a slightly moderate amount of disaster….fixed later into deliciousness…but then subsequently eaten.   Nutella is super yummy in everything I feel…


1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar (um yeah, no, skip these)
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey’s)

Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.

Shape the cookie dough into walnut-sized balls.  Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.  (I recommend cooking for less time, because they get rather crunchy)

Tortino di Crespelle alla Maura!

Maura basically made this one up, but it was RIDICULOUSLY good, as most things with egg, ham, and cheese tend to be….

Tough cookies, but you’ll need to do the conversions because we are full and not in the mood to do so…

The Crepes:

100 grams – flour

2 eggs

5 dl – milk

Mix the flour and milk slowly to avoid lumpage.  Add the eggs and whisk.  Let sit for 15 minutes…or an hour.

Look up on internet how to cook the crepes.  It’s too much to type, but basically you cook them like really thin pancakes.

The Filling:

1/2 cup or so of dried crimini mushrooms, soaked (or one cup of chopped fresh mushrooms)

200 grams or cubed ham (or more if you’re Dan)

Olive oil

Garlic

Salt and Pepper

Saute the mushrooms and ham with the cloves of garlic in olive oil (remove the garlic later).  Season as needed.

The Cheese Sauce:

250 grams or so of Taleggio cheese

150 grams – Grated Parmesan cheese

Enough milk to melt the cheese

1 egg yolk

Butter (to coat the crepe pan)

Simmer milk and cheese over low flame stirring constantly until the cheese has melted.  Let cool, and then add yolk, stirring carefully to avoid scrambling.

Once all three segments are done, layer them in a 9″ round.   Start with a crepe, add the filling, a ladle cheese sauce, grated parmesan, and then another crepe, finishing with crepe-cheese sauce-grated cheese.  Bake in 350 degree oven until the top has browned…15-20 minutes.     Have a carb-gasm, and whip out your Carb-Comfy Pants™.

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~ by Daniel on November 20, 2009.

One Response to “Bakin’ with MD: PB Blondies, Nutella Cookies, Tortino di Crespelle”

  1. Ha ha ha, I’m sorry about the baking paper incident and I swear to GOD I didn’t launch the KitchenAid bowl at you on purpose.

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