Chocoholics Unite! Newsletter #2 (December 1998)
Featured Recipe: Chocolate Espresso Bars
Requests: Mounds Cake and Chocolate Top Cookies
Site of the Month: Virtual Chocolate
Hello again everyone and welcome to issue #2 of the Chocoholics Unite! Webring newsletter. I got plenty of positive feedback after the last newsletter, but there's many of you I haven't heard from yet. Feedback is what will give me an idea of what you guys want, so I'd love to get more! Anyways, on with the show. This month, I've got a delicious recipe for you, a couple of recipe requests and the featured site of the month. Keep in mind, if you've got a recipe you want to share, some recipe requests you'd like to pass on or a site you want to recommend, send them my way so I can include them in the newsletter. I can't do it all on my own, after all.
FEATURED RECIPE: This month's recipe can be found in the SOAR recipe archive, a site definitely worth checking out if you're looking for any recipes (http://soar.berkleley.edu/recipes/)
* Exported from MasterCook *
Chocolate Espresso Bars
Recipe By : Laura Hunter
Serving Size : 24 Preparation Time :0:20
Categories : Cookies & Bars
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1/2 cup flour
1/3 cup unsweetened cocoa powder
2 tablespoons plus 2 tsp. powdered instant espresso
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter -- cut into pieces
1 cup brown sugar -- packed
1 teaspoon vanilla
2 large eggs
3/4 cup pecans or walnuts -- chopped
1/4 cup unsalted butter
3/4 cup semisweet chocolate chips
1/3 cup milk
1/2 teaspoon vanilla
1/2 cup confectioners' sugar
Heat oven to 350. Lightly grease a 13" x 9" baking pan. Mix flour, cocoa powder, espresso powder, baking powder and salt. Heat butter in a medium saucepan over low heat until melted. Remove from heat. Stir in brown sugar and vanilla with a wooden spoon. Add eggs, one at a time, beating well after each. Stir in flour mixture and nuts until blended. Spread batter evenly in the prepared pan. Bake for 20 to 25 minutes or until edges pull away from the sides of the pan. Cool on a wire rack. For frosting: Melt butter and chocolate chips in a small saucepan over low heat (or microwave in a bowl on high for 1 to 1 1/2 minutes, stirring every 30 seconds.) Stir in milk, vanilla and confectioners' sugar until smooth. Refrigerate until cold, about 45 minutes. When cold, beat with a whisk until pale and stiff. Spread frosting on cooled bars. Let set about 1 hour before cutting bars.
Anna Krupnik-Boudreau sent me a couple of requests for chocolate recipes. The first one is for a Mounds Cake (I presume this means a cake with similar ingredients to a Mounds chocolate bar). The second is for a "chocolate top cookie", which is described as "a light cookie with a dollop of fudge on top". If anyone has either recipe, pass it on so I can publish it in the next newsletter.
FEATURED RING SITE:
This site is just absolutely wonderful. It has everything anyone who loves chocolate could possibly ask for. Send and receive virtual chocolate postcards, order real chocolates, read about chocolate and even get books on chocolate. It's like the chocoholics' one stop web site! If you haven't been there yet, go there today.
Well, that's it for this month, folks. Look for the next newsletter sometime in early January, and keep those comments coming in.
Chocoholics Unite! Ringmistress
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