Nut Chocolate Bars

These are a chewy and surprisingly moist cookie.

2 cups unbleached flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup butter at room temperature
2 cups brown sugar
2 eggs
2 tsp vanilla
2 cups chopped nuts
1 1/2 cups chocolate chips

Preheat oven to 350 degrees F. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Cream the butter and then add the sugar. While continuing to beat, add the eggs, vanilla, nuts, chocolate chips, and dry ingredients.

Spread in a greased 9 x 13 inch pan and bake for 30 minutes, or until done. While still warm, cut into squares or bars.

Makes about 3 dozen bars

Tassajara Cappucino Coins

We blend the flavour of coffee and chocolate in these little coins of caffeine bliss. These cookies are a favourite of Tassajara guests.

1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
4 eggs
4 cups unbleached flour
1 tbsp instant coffee
1 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/2 tsp salt
1 cup semisweet chocolate chips, finely ground

Using an electric mixer, cream the butter and sugars together on medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula and add eggs; mix well. Add flour, instant coffee, cocoa, cinnamon, salt and chocolate chips;mix thoroughly for 2 to 3 minutes.

Gather the dough together and turn onto a lightly floured board. Using lightly floured hands, roll the dough into 2 or 3 even 1 inch logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour.

Move oven rack to middle position. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper. Slice the chilled logs into 1/4 inch thick coins and then place 1/2 inch apart on the lined cookie sheets.

Bake until lightly golden and firm enough at the edges to slide off the parchment without sticking, about 15 to 17 minutes. Cool on the cookie sheets set on wire racks.

Makes about 3 1/2 dozen cookies

Tassajara Chocolate Chews

The most popular cookie at Tassajara ...

1/2 lb semisweet chocolate
3 oz unsweetened chocolate
1/2 cup butter
3/4 tsp instant coffee
3 eggs
1 cup brown sugar
1 cup unbleached flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp vanila
1 1/2 cups chocolate chips

Preheat oven to 325 degrees F. In a double boiler, melt the semisweet and unsweetened chocolate, butter and coffee together.

Meanwhile, beat the eggs and sugar until light in colour and thick. Sift together the flour, baking powder, and salt.

Let the chocolate mixture cool slightly and then whisk into the eggs and sugar. Stir in the vanilla and then gently fold in the dry ingredients. Stir in the chocolate chips.

Drop by tablespoon onto a greased cookie sheet and bake for 12 to 15 minutes. Cool on a wire rack.

Makes about 4 dozen cookies.

Divine flourless pecan chocolate cake

INGREDIENTS:

• 2 cups pecans
• 1/3 cup cocoa
• 1 t baking powder
• 1/4 t salt
• 4 eggs
• 1/2 cup (1 stick) butter, melted
• 1 t vanilla
• 1 cup sugar
• 1/2 cup water (I used Kahlua)
  

PREPARATION:

Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

2) Add the rest of the dry ingredients and pulse again.

3) Add the wet ingredients and process until well-blended.

4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

5) Cut when cool. Enjoy with a strong cup of espresso.

more lemon please!

This cake is fabulous and was well received at a luncheon I hosted but I would add some extra lemon juice and/or lemon zest to add a bit more zing.

Lemon Sour Cream Pound Cake
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream

Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.

Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

Serves 12.