Monday
1. Chewy chocolate chip pecan cookies.
250 g all-purpose flour
2 g baking soda
3 g salt
170 g unsalted butter, melted
220 g packed brown sugar
100 g white sugar
15 ml vanilla extract
1 egg
1 egg yolk
Chocolate chips
Coarsely chopped pecans
Sift together the flour, baking soda and salt; set aside.
Cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended.
Stir in the chocolate chips & the pecans.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking sheets for a few minutes.
Saturday
1. Pecan brownie.
Brownie
6 oz. unsalted butter
4 oz. unsweetened chocolate
4 large eggs
1-3/4 cups sugar
1-1/2 tsp. vanilla extract
1/4 tsp. salt
3-3/8 oz. flour
3/4 oz. (1/4 cup) natural cocoa powder
1-1/2 cups pecans, coarsely chopped
Preheat the oven to 350°C
Butter your pan.
1. Melt the chocolate and the butter. (bain marie) - set aside
2. Whisk the eggs and sugar until it starts to thicken/pale yellow.
3. Add the vanilla and chocolate mixture slowly.
4. Mix the flour, salt, cocoa and add to batter.
5. Add the pecans.
6. bake for approx. 20-22 minutes.
7. cool for 5 minutes.
Caramel
1 cup sugar
1/4 tsp lemon juice
1/2 cup heavy cream
3 Tbs. unsalted butter, cut into 3 pieces
1 tsp. pure vanilla extract
1/4 tsp. table salt
1. Bring the sugar and lemon to a boil over medium-high heat until the mixture starts to color around the edges, 5 to 8 minutes.
2. Continue to cook until the sugar turns medium amber, about 30 seconds more.
3. Remove the pan from the heat and carefully add the cream
4. Add the butter and gently whisk until completely melted.
5. Whisk in the vanilla extract and salt.
Garnish with a chocolate ganache, pecans, caramel.
