Thursday, October 20, 2005

Sugar High Friday 13: The Dark Side

Since Lovescool had put up a challenge ".. I challenge you to find something new and interesting to make. Try a different recipe or add a twist to one of your favorites." I had taken up some experiments on my old favourite recipe. One is just a slight modification of choco-chips cookies and the other one is a twisted version of a Japanese dessert.

Dark chocolate cookies.

360 g all purpose flour
1/4 tsp Baking soda
1/8 tsp cream of tartar
3/4 tsp salt
225 g + 5 tbs Butter
225 g sugar
225 g light brown sugar (or 170 g dark brown sugar
and 55 g white sugar)
2 egg, lightly beaten
2 tbs vanilla essence
365 g dark chocolate chunks

1. Shift flour, baking soda, cream of tartar, vanilla and salt in a bowl.
2. Use mixer to beat up the butter and sugar together, add egg one by one.
3. Fold in the flour mixture bit by bit. Add on the chocolate and just mixed it well.
4. Preheat the oven 180 C. Scoop a spoonful of batter and placed it on the baking tray (keep the mound shape).
5. Bake it till it turns golden brown or till the top is not moist anymore (around 16 minutes)
Done.

It's quite nice and has a sort of caramel taste because of the brown sugar. Usually instead of the dark chocolate chunks I use choco-chips, but I changed it. Oh, yes, don't bake it for too long, it will be over dry.

Yaki Satsuma-imo

1 Sweet potato (Indonesian called it ubi, don't use yam)
4 egg yolk
60 ml heavy cream
2 tbs sugar
Dark chocolate (small) chunks
1 yolk for brushing

1. Steam or boil the sweet potatoes till it's soft. Peel the skin off. Make a mashed potato out of it.
2. Mixed on the rest of the ingredients, except the chocolate, together.
3. Make small balls out of the mashed potatoes. Put a chunk of the dark chocolate in the centre of the potato ball. Put on the baking tray.
4. Pre heat oven to 180 C.
5. Lightly brushed the potato balls with the yolk.
6. Bakes it for 15 minutes or till gold.

Usually this yaki satsuma-imo is without chocolate core and is eaten with apple jam. So for those who wants the traditional form of this, remove the chocolate part and eat it with apple jam, I put the recipe below. For those who doesn't want to make the
jam I suggest to use the apple-taste baby food. It does wonder too.

Apple jam.
4 Cooking apple. Firm and have some sour taste.
120 ml water
150 g sugar
half lemon. Take the juices. Throw the pulp.
2 tbs Apple brandy (or rum)

1. Peel the apples then quartered it. Removed the core and then cut it into thin fan shape following the natural form.
2. Boiled the apple in the water. Turn the fire to medium low and continue boiling it for another 10 minutes.
3. Add the rest of the ingredients. Bring to boil.
4. Cool it down and put it in fridge.

This jam is also good for other desserts. It won't be a waste to make it actually.

I will try to take pictures of these, but if I can't do bear with my drawing of those.

By the way the result is up in lovescool!

2 Comments:

Blogger chronicler said...

Definitely with a twist! Sweet potato with chocolate! I love chocolate with my pumpkin muffins so I would assume your cookies must also be very delicious!

8:59 AM  
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4:01 PM  

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