ccc_recipes.json

[{"origin_id":"54a4238219925f464b379849","title":"Chicken Skewers with Tarragon-Pistachio Pesto","image_url":"http://assets.epicurious.com/photos/54b2ea153edeef84363b3b0e/6:4/w_620%2Ch_413/364553_chicken-skewers_1x1.jpg","ingredients":["1/2 cup chopped fresh Italian parsley","2 tablespoons chopped fresh tarragon","2 tablespoons unsalted natural pistachios","1 tablespoon fresh lemon juice","1 medium garlic clove, peeled","1/4 cup olive oil","16 1-inch pieces red onion (1/3 inch thick)","16 1-inch squares red bell pepper","8 lemon slices, halved","1 pound chicken tenders (about 8 large)","Special Equipment: 8 metal skewers"],"sentences":["Puree first 5 ingredients in processor. ","Add 1/4 cup olive oil and blend until slightly coarse paste forms. ","Mix in 2 tablespoons water. ","Season with salt and pepper. ","Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.","Prepare barbecue (medium-high heat). ","Brush grill with oil. ","Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. ","Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. ","Sprinkle skewers with salt and pepper. ","Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. ","Serve with reserved pesto."]},{"origin_id":"54a4344619925f464b3866bf","title":"Chocolate-Cherry, Pistachio, and Raspberry Ice Cream Cake","image_url":"http://assets.epicurious.com/photos/560de53c7b55306961bfd6f4/6:4/w_620%2Ch_413/231745.jpg","ingredients":["1/2 cup dried tart cherries","1/2 cup orange juice","1 5.5-ounce package amaretti cookies*","1/4 cup almonds, toasted","5 tablespoons unsalted butter, melted","1 1/2 pints chocolate ice cream, softened","1 3-ounce bar imported milk chocolate, chopped","1 1/2 pints raspberry sorbet, softened","1 1/2 pints pistachio ice cream, softened","1 tablespoon grated orange peel","Chocolate curls or additional amaretti cookies","Hot Fudge Sauce"],"sentences":["Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. ","Remove pan from heat; cool completely.","Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. ","Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. ","Press crumbs onto bottom of foil-lined pan. ","Place in freezer.","Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. ","Spoon over crust; smooth top. ","Freeze 30 minutes. ","Top with raspberry sorbet; smooth top. ","Freeze 30 minutes. ","Mix pistachio ice cream and orange peel in another medium bowl. ","Spoon over sorbet; smooth top (ice cream will come all the way up to top of pan). ","Cover and freeze until firm, at least 4 hours or overnight.","Using foil as aid, lift ice cream cake from pan; peel off foil. ","Use spatula dipped into hot water to smooth sides of cake. ","Transfer cake to platter. ","Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature Hot Fudge Sauce. ","Cut cake into squares. ","Serve with Hot Fudge Sauce.","Soften the ice cream and sorbet in the microwave on high in two to three 10-second intervals until just soft enough to spread.\n","*Light, airy Italian almond macaroons that are available at some supermarkets and Italian markets."]},{"origin_id":"54a427b919925f464b37c913","title":"Chocolate-Chip Oatmeal Cookies with Dried Cherries","image_url":"","ingredients":["1 cup (2 sticks) unsalted butter, room temperature","1 cup (packed) golden brown sugar","1/2 cup sugar","1 teaspoon vanilla extract","2 large eggs","2 cups old-fashioned oats","1 1/2 cups all purpose flour","1 teaspoon baking soda","1 teaspoon salt","1 1/4 cups dried tart cherries (6 ounces)","1 1/4 cups semisweet chocolate chips"],"sentences":["Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. ","Blend first 4 ingredients in processor 30 seconds. ","Add eggs; process to blend.","Add next 4 ingredients. ","Using on/off turns, process until oats are coarsely chopped and mixture is blended. ","Transfer to large bowl. ","Mix in cherries and chocolate chips.","Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). ","Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. ","Transfer cookies to rack; let cool. ","Repeat with remaining batter."]},{"origin_id":"54a44c9519925f464b38c674","title":"Chocolate-Dipped Macaroons","image_url":"","ingredients":["5 large egg whites","1/2 vanilla bean, split lengthwise","1 1/3 cups sugar","4 cups long-shred unsweetened coconut (about 6 ounces), lightly toasted","3/4 cup slivered almonds, toasted, cooled, ground","12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped"],"sentences":["Preheat oven to 275°F. Line 2 large baking sheets with parchment paper. ","Place egg whites in large bowl; scrape in seeds from vanilla bean. ","Using electric mixer, beat egg whites until soft peaks form. ","Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. ","Fold in coconut, then almonds. ","Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.","Bake macaroons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. ","Transfer baking sheets to racks; cool macaroons completely. ","Transfer macaroons to work surface; re-line pans with clean parchment.","Place chocolate in top of double boiler over simmering water. ","Stir chocolate until smooth; remove from over water. ","Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. ","Place on prepared sheet, chocolate side down. ","Repeat dipping with remaining macaroons. ","Chill until chocolate is firm, about 1 hour. ","(Can be made 3 days ahead. ","Cover and keep refrigerated. ","Let macaroons stand at room temperature 1 hour before serving.)"]},{"origin_id":"54a472f819925f464b3998a5","title":"Chocolate-Dipped Orange Cookies","image_url":"","ingredients":["3/4 cup all-purpose flour","2 tablespoons cornstarch","1/8 teaspoon double-acting baking powder","1 stick (1/2 cup) unsalted butter, softened","1/3 cup confectioners' sugar","1 large egg, separated, the white at room temperature","2 tablespoons freshly grated orange zest","1/4 teaspoon vanilla","1 tablespoon fresh orange juice","granulated sugar for sprinkling the cookies","2 ounces bittersweet or semisweet chocolate, melted and cooked slightly"],"sentences":["Into a large bowl sift together the flour, the cornstarch, the baking powder and a pinch of salt. ","In a bowl with an electric mixer cream together the butter and the confectioners' sugar until the mixture is light and fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and stir in the flour mixture well. ","In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture. ","(The batter will have the consistency of soft dough.) ","Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1 inch apart. ","Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until the edges are golden. ","Transfer the cookies to racks and let them cool until they can be handled. ","Dip 1 end of each cookie into the chocolate and let the cookies dry completely on the racks."]},{"origin_id":"54a45c086529d92b2c023f5f","title":"Chocolate-Glazed Mocha Fans","image_url":"http://assets.epicurious.com/photos/5612e65c928970611e0a8162/6:4/w_620%2Ch_413/102708.jpg","ingredients":["Nonstick vegetable oil spray","1 1/2 cups all purpose flour","1/2 cup unsweetened cocoa powder","2 teaspoons instant espresso powder or coffee powder","1/2 teaspoon salt","1 cup (2 sticks) unsalted butter, room temperature","1 cup (packed) golden brown sugar","3/4 cup whipping cream","8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","2 (3 3/4-inch) square sheets edible gold leaf (optional)*","*Gold leaf sheets can be found at some cookware stores and at specialty art-supply stores. Or they can be ordered from Easy-Leaf; 800-569-5323"],"sentences":["Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. ","Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. ","Using electric mixer, beat butter and brown sugar in large bowl until well blended. ","Add dry ingredients and beat just until dough clumps together. ","Using fingertips, press dough evenly onto bottom of prepared tart pan.","Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. ","Cool 10 minutes. ","Gently remove pan sides. ","Using large sharp knife, cut warm shortbread into 16 wedges. ","Cool completely on pan bottom on rack.","Bring cream to simmer in medium saucepan. ","Remove from heat. ","Add chocolate; stir until melted and smooth. ","Let stand until glaze begins to thicken but is still pourable, about 10 minutes. ","Place shortbread wedges on rack set over large baking sheet. ","Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. ","Chill just until chocolate is firm, about 45 minutes.","If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces. ","Using knife as aid, carefully press gold leaf pieces onto cookies. ","(Can be prepared 5 days ahead. ","Store in single layer in airtight container at room temperature.)"]},{"origin_id":"54a4247719925f464b37a427","title":"Chocolate-Pistachio Sablés","image_url":"http://assets.epicurious.com/photos/54ad3a5119925f464b3b17c2/6:4/w_620%2Ch_413/51205610_chocolate-pistachio-sables_1x1.jpg","ingredients":["2 1/2 cups all-purpose flour","1/2 cup unsweetened cocoa powder","3/4 teaspoon kosher salt","1/2 teaspoons baking soda","1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature","1 1/2 cups (lightly packed) light brown sugar","1 teaspoon vanilla extract","1 large egg white","5 ounces bittersweet or semisweet chocolate, chopped","1 cup unsalted, shelled raw pistachios, coarsely chopped","Flaky sea salt (such as Maldon)"],"sentences":["Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. ","Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. ","Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. ","Fold in chocolate and pistachios.","Divide dough into 4 pieces. ","Roll each piece into an 8\"–long log about 1 1/2\" in diameter, pushing dough together if it feels crumbly. ","Wrap tightly in parchment paper and chill until firm, at least 4 hours. ","(The colder your dough, the easier it will be to slice.)","Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4\"–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2\" apart.","Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. ","Transfer to wire racks and let cool.","MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. ","Slice frozen logs into rounds just before baking."]},{"origin_id":"54a4640819925f464b395e22","title":"Chocolate Chip-Toffee Scones","image_url":"","ingredients":["3 1/4 cups all purpose flour","1/2 cup sugar","1 tablespoon plus 1 teaspoon baking powder","1/4 teaspoon salt","1 cup semisweet chocolate chips","1/2 cup walnuts, toasted, chopped","1/2 cup chocolate-covered English toffee bits","2 cups chilled whipping cream","2 tablespoons (1/4 stick) unsalted butter, melted","Additional sugar"],"sentences":["Preheat oven to 375°F. Lightly butter 2 heavy large baking sheets. ","Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. ","Stir in chocolate chips, nuts and toffee bits. ","Beat cream in another large bowl until stiff peaks form. ","Fold whipped cream into dry ingredients. ","Turn dough out onto lightly floured surface. ","Knead gently until soft dough forms. ","about 2 minutes. ","Form dough into ball; pat out to form 1 1/4-inch-thick round. ","Cut dough into 12 wedges.","Transfer wedges to prepared baking sheets, spacing apart. ","Brush with melted butter. ","Sprinkle with additional sugar. ","Bake until golden brown, about 20 minutes. ","Serve warm."]},{"origin_id":"54a429906529d92b2c00e56b","title":"Orange Chocolate Chip Pancakes","image_url":"","ingredients":["1 1/2 cups all-purpose flour","1 1/2 teaspoons baking powder","3/4 teaspoon baking soda","3/4 teaspoon salt","1 1/4 cups milk","1/4 cup vegetable oil","2 large eggs, lightly beaten","1 1/2 teaspoons grated orange zest","1 rounded cup semisweet mini chocolate chips","Accompaniment: 3 tablespoons unsalted butter, softened, mixed with 3 tablespoons orange marmalade",""],"sentences":["Whisk together all ingredients except chips until just combined.","Heat a griddle over medium heat until hot and lightly brush with additional oil. ","Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips. ","Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. ","Flip with a spatula and cook other side, about 1 minute more. ","(Lightly oil griddle between batches.)"]},{"origin_id":"54a46f1a19925f464b3989b0","title":"Wendy's Biscotti","image_url":"","ingredients":["1 stick (1/2 cup) unsalted butter, softened","3/4 cup sugar","1 tablespoon freshly grated orange zest","1/2 teaspoon vanilla","2 large eggs","2 cups all-purpose flour","1 1/2 teaspoons baking powder","1/4 teaspoon salt","2 ounces white chocolate, chopped coarse (about 1/2 cup)","1/2 cup dried currants","1 1/4 cups natural shelled pistachios"],"sentences":["Preheat oven to 325°F. and lightly grease and flour a large baking sheet.","In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. ","Add eggs, 1 at a time, beating well after each addition.","Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. ","Stir in remaining ingredients. ","Chill dough 30 minutes, or until it no longer feels sticky.","Turn dough out on a lightly floured surface and halve. ","Form each piece into a flattish log about 12 inches long by 3 inches wide. ","Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. ","Cool logs on baking sheet on a rack 5 minutes.","On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. ","Bake biscotti in middle of oven 15 minutes, or until golden.","Transfer biscotti to racks and cool completely. ","Biscotti keep in an airtight container at room temperature."]},{"origin_id":"54a417a46529d92b2c006160","title":"Chocolate-Mint Brownie Tart","image_url":"","ingredients":["1 refrigerated pie crust (half of 15-ounce package), chilled","5 tablespoons unsalted butter","1 19- to 20-ounce box double chocolate brownie mix","8 tablespoons plus 4 teaspoons water","1 large egg","1/2 teaspoon peppermint extract","3/4 cup semisweet chocolate chips","3/4 cup white baking chips","Fresh mint sprigs"],"sentences":["Preheat oven to 350°F. Unfold crust into 9-inch-diameter tart pan with removable bottom. ","Fold overhang in and press firmly to sides. ","Using fingertips, press sides up to form raised edge * inch above pan sides. ","Pierce crust all over with fork. ","Freeze 5 minutes. ","Bake crust until golden, about 22 minutes. ","Cool. ","Maintain oven temperature.","Melt butter in heavy small saucepan over low heat; pour into large bowl. ","Add brownie mix, 5 tablespoons plus 1 teaspoon water, egg and peppermint extract; whisk to blend. ","Stir in packet of chocolate chips, if included in brownie mix.","Spoon batter into crust. ","Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. ","Let stand on rack while preparing chocolate toppings. ","Whisk 3/4 cup semisweet chips and 2 tablespoons plus 2 teaspoons water in heavy small saucepan over low heat until melted and smooth. ","Remove from heat. ","Combine white baking chips with 1 tablespoon plus 1 teaspoon water in another heavy small saucepan. ","Whisk over low heat until melted and smooth. ","Remove from heat.","Spoon melted semisweet chocolate by tablespoonfuls onto warm brownie in 7 or 8 pools, spacing evenly. ","Spoon melted white chips into remaining spaces to cover brownie. ","Using tip of knife, swirl chocolates. ","Let cool at room temperature in pan on rack until top is set, about 2 hours. ","(Can be made 1 day ahead. ","Cover; let stand at room temperature.) ","Remove tart pan sides. ","Garnish with mint."]},{"origin_id":"54a4573119925f464b39254c","title":"Chocolate-Chunk Cookies with Pecans, Dried Apricots, and Tart Cherries","image_url":"","ingredients":["2 1/2 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon baking powder","1 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","1 cup granulated sugar","1/2 cup packed light brown sugar","2 large eggs","9 ounces fine-quality bittersweet (not unsweetened) or semisweet chocolate","3/4 cup quartered dried apricots (about 4 ounces)","1 cup dried tart cherries (about 5 ounces)","1 cup coarsely chopped pecans (about 4 ounces)"],"sentences":["Preheat oven to 375°F.","In a bowl whisk together flour, baking soda, baking powder, and salt. ","In another bowl with an electric mixer beat together butter and sugars until light and fluffy. ","Add eggs 1 at a time, beating well after each addition, and beat in flour mixture until just combined.","Chop chocolate into 1/2-inch pieces and stir into batter with apricots, cherries, and pecans. ","Working in batches, drop dough by heaping tablespoons about 2 inches apart onto ungreased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 12 minutes total, or until golden. ","Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool. ","Cookies keep in airtight containers at room temperature 5 days."]},{"origin_id":"54a44e6319925f464b38d0fd","title":"Chocolate, Almond, and Dried Cranberry Biscotti","image_url":"http://assets.epicurious.com/photos/560ea7d9f3a00aeb2f1d70d9/6:4/w_620%2Ch_413/104737.jpg","ingredients":["1 1/2 cups all purpose flour","3/4 cup sugar","1/2 cup unsweetened cocoa powder","2 teaspoons baking soda","1/8 teaspoon salt","3 large eggs","2 teaspoons vanilla extract","1/4 cup (1/2 stick) unsalted butter, melted","1 cup dried cranberries","1 cup sliced almonds","8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)"],"sentences":["Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. ","Sift first 5 ingredients into large bowl. ","Whisk eggs and vanilla in medium bowl to blend. ","Using electric mixer, beat eggs and melted butter into dry ingredients. ","Stir in cranberries and almonds.","Turn dough out onto floured surface. ","Using floured hands, divide dough into 3 equal pieces. ","Shape each into 8x2x3/4-inch log. ","Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.","Bake logs 12 minutes. ","Reverse position of baking sheets. ","Bake logs until firm and dry to touch, about 12 minutes longer. ","Remove from oven. ","Reduce oven temperature to 325°F.","Transfer logs to work surface. ","Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. ","Place slices, cut side down, on same baking sheets. ","Bake biscotti until dry and slightly darker, about 10 minutes. ","Transfer to racks; cool.","If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. ","Remove from over water. ","Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. ","Return to same baking sheets. ","Chill until chocolate is set, about 20 minutes. ","(Can be made 3 days ahead. ","Arrange between sheets of waxed paper in airtight containers; store at room temperature.)"]},{"origin_id":"54a421586529d92b2c00884f","title":"Chocolate-Mint Shamrock Shake","image_url":"http://assets.epicurious.com/photos/54ac9db719925f464b3ace7f/6:4/w_620%2Ch_413/51226420_chocolate-mint-shamrock-shake_1x1.jpg","ingredients":["1 1/2 cups mint chocolate chip ice cream","1/2 cup whole milk","1/4 cup mini chocolate chips","Whipped cream (plain or chocolate; optional)","Chocolate syrup, for garnish"],"sentences":["In a blender, combine the mint chocolate chip ice cream with the milk and process until smooth, about 30 seconds. ","Add the chocolate chips and stir to combine. ","Pour the shake into a glass, top with the whipped cream, and drizzle with chocolate syrup."]},{"origin_id":"54a427146529d92b2c00c66c","title":"Chocolate-Dipped Ice Cream Sandwiches","image_url":"http://assets.epicurious.com/photos/54b31c7d3edeef84363bbde4/6:4/w_620%2Ch_413/360258_ice-cream-sandwiches_1x1.jpg","ingredients":["Nonstick vegetable oil spray","1 cup all purpose flour","1/4 teaspoon baking soda","Pinch of salt","1/2 cup (1 stick) unsalted butter, cut into 4 pieces","1/2 cup (packed) golden brown sugar","2 tablespoons golden syrup (such as Lyle's) or light corn syrup","2 large egg yolks","1/2 teaspoon vanilla extract","2 2/3 cups premium ice cream (such as dulce de leche or banana), softened","9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped","3 tablespoons vegetable oil","Assorted decorations (such as chopped nuts, colored sprinkles, toffee bits, and cacao nibs)","Even easier: Make sandwiches with your favorite cookies and ice cream. Dip in the melted chocolate, then decorate.","Test-kitchen tip: If you use a soft ice cream (such as dulce de leche), the sandwiches can be served directly from the freezer. If made with a firmer ice cream, they'll need to soften at room temperature for about ten minutes."],"sentences":["Preheat oven to 325°F. Line 13 x 9 x 2-inch metal baking pan (preferably with straight sides) with foil, leaving 1-inch overhang on long sides. ","Coat lightly with nonstick spray.","Whisk flour, baking soda, and pinch of salt in medium bowl. ","Melt butter in medium skillet over medium heat. ","Cook until milk solids on bottom of pan turn deep golden brown, stirring often, about 5 minutes. ","Transfer browned butter to small bowl.","Place sugar and syrup in large bowl. ","Pour browned butter over. ","Whisk to combine (mixture will not be smooth). ","Whisk in egg yolks and vanilla. ","Add flour mixture; stir just to blend. ","Transfer soft dough to prepared pan; press into even layer.","Bake cookie layer until golden brown around edges and sides are just beginning to pull away from pan edges, 15 to 17 minutes. ","Cool completely in pan on rack.","Using foil overhang as aid, lift cookie layer from pan and place on work surface. ","Place sheet of plastic wrap lengthwise in same pan, leaving overhang on both short sides of pan. ","Place another sheet of plastic wrap crosswise in pan, leaving overhang on long sides of pan. ","Cut cookie layer in half crosswise. ","Return 1 cookie half, top side down, to pan, placing snugly in 1 short end of pan. ","Slightly soften ice cream in microwave in 15-second intervals. ","Spread ice cream evenly over cookie in pan. ","Place second cookie half, top side up, atop ice cream, pressing slightly to adhere. ","Fold plastic wrap up and over ice cream-filled cookie. ","Freeze until firm, at least 4 hours.","Line baking sheet with parchment paper or waxed paper. ","Unwrap ice cream-filled cookie; place on work surface. ","Using serrated knife, cut cookie lengthwise in half, then cut each strip crosswise into 4 sandwiches. ","Place on sheet; freeze.","Stir chocolate and oil in medium metal bowl set over saucepan of barely simmering water until melted and smooth; cool to lukewarm. ","Arrange decorations on plates. ","Working with 1 ice cream sandwich at a time, dip half of sandwich in melted chocolate, allowing excess chocolate to drip back into bowl. ","Press sandwich gently into decorations on plate. ","Return to sheet in freezer. ","Freeze until chocolate sets and freezes, about 1 hour. ","DO AHEAD: Can be made 2 days ahead. ","Wrap each sandwich individually in foil and keep frozen."]},{"origin_id":"54a45e2819925f464b3942cd","title":"White Cake with Coconut, Pecan and Chocolate Chip Frosting","image_url":"","ingredients":["1 2/3 cups sugar","2/3 cup solid vegetable shortening","3 large eggs","2 large egg whites","1 1/4 cups whole milk","1 tablespoon vanilla extract","2 cups self-rising flour","1 5-ounce can evaporated milk","1/2 cup (1 stick) unsalted butter","1/2 cup sugar","3 large egg yolks, beaten to blend","1 tablespoon all purpose flour","1/2 teaspoon vanilla extract","1 1/2 cups chopped pecans","1 1/2 cups flaked sweetened coconut","1 1/2 cups semisweet chocolate chips"],"sentences":["Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. ","Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. ","Beat in eggs and egg whites, then milk and vanilla extract. ","Add flour and beat just until blended. ","Transfer batter to prepared pan. ","Bake cake until tester inserted into center comes out clean, about 30 minutes. ","Cool cake in pan.","Combine first 6 ingredients in heavy large saucepan. ","Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. ","Stir in pecans and coconut. ","Cool until frosting is thick enough to spread but is still warm, about 40 minutes.","Spread warm frosting over cake in pan. ","Let cool completely. ","Sprinkle chocolate chips over cake, pressing gently to adhere. ","(Can be prepared 1 day ahead. ","Cover and refrigerate. ","Bring to room temperature before serving.)"]},{"origin_id":"54a431096529d92b2c014494","title":"Aunt Holly's Banana Bread","image_url":"http://assets.epicurious.com/photos/54ad4c356529d92b2c0439fb/6:4/w_620%2Ch_413/51200430_banana-bread_1x1.jpg","ingredients":["3 to 4 ripe bananas","1/4 cup melted butter","1 cup sugar","1 1/2 cups flour","1/4 teaspoon salt","1 egg, beaten","1 teaspoon baking soda","Chocolate chips (as many as you want!)"],"sentences":["Preheat oven to 350°F. Mash the bananas in a bowl. ","Add all the remaining ingredients and mix well with a wooden spoon. ","Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. ","Slice and serve."]},{"origin_id":"54a421e76529d92b2c008e48","title":"Black Bottom Pie","image_url":"","ingredients":["6 ounces gingersnap cookies (about 24)","3 tablespoons unsalted butter, melted","1 tablespoon heavy cream","1 envelope unflavored gelatin powder","1 1/2 cups whole milk","1/2 cup heavy cream","4 large egg yolks","1/2 cup sugar","2 tablespoons dark rum","1 tablespoon cornstarch","1 teaspoon vanilla extract","1/4 teaspoon kosher salt","1/4 cup mascarpone","5 ounces semisweet or bittersweet chocolate, finely chopped","1/4 cup hot espresso or strong coffee","1 cup chilled heavy cream","3 tablespoons powdered sugar","1 tablespoon dark rum","1/2 teaspoon vanilla extract","Natural unsweetened cocoa powder","Grated semisweet or bittersweet chocolate","Toasted sliced almonds","Special equipment: A 9\"-diameter glass or ceramic pie dish"],"sentences":["Preheat oven to 350°F. Pulse cookies in a food processor until finely ground. ","Drizzle in butter and cream; pulse until well blended. ","Pour into prepared dish. ","Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. ","Bake until crust is set, 12-15 minutes. ","Let cool completely on a wire rack; set aside.","Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. ","Let stand until gelatin softens, about 10 minutes. ","Heat milk and cream in a large saucepan over medium heat until mixture just comes to a simmer.","Whisk egg yolks and next 5 ingredients in a medium bowl. ","Gradually whisk egg mixture into milk mixture; whisk in gelatin. ","Whisk constantly over medium-low heat until thick, about 5 minutes.","Remove vanilla custard from heat and stir in mascarpone. ","Place 1 cup custard in a medium bowl; add chocolate and stir until melted and smooth. ","Stir in espresso. ","Pour chocolate custard into crust; smooth top. ","Chill pie until set, about 30 minutes. ","Let vanilla custard stand at room temperature.","Gently pour remaining vanilla custard over chilled chocolate layer (pour slowly so as not to disturb chocolate layer). ","Smooth top; chill until set, about 1 hour, or keep covered up to 1 day.","Using an electric mixer at medium-low speed, beat cream and sugar in a medium bowl until cream begins to thicken. ","Add rum and vanilla; increase speed to high and beat until stiff peaks form. ","Spread whipped cream over custard. ","Dust with cocoa powder and garnish with grated chocolate and almonds. ","DO AHEAD: Can be made 4 hours ahead. ","Chill uncovered."]},{"origin_id":"54a4312919925f464b383e8e","title":"Chock-Full Blondie Squares","image_url":"http://assets.epicurious.com/photos/560de5ff7b55306961bfd944/6:4/w_620%2Ch_413/233291.jpg","ingredients":["1 cup boiling-hot water","1 cup dried cranberries (5 oz)","1 cup dried tart cherries (5 oz)","1 cup golden raisins (5 oz)","2 1/2 cups all-purpose flour","1 1/2 teaspoons baking soda","1 teaspoon salt","3/4 teaspoon cinnamon","2 sticks (1 cup) unsalted butter, melted and cooled","2 cups sugar","3 large eggs","1 1/2 teaspoons vanilla","1 cup whole almonds with skins (6 oz), toasted and very coarsely chopped","8 oz fine-quality bittersweet chocolate (not unsweetened; preferably 60 to 70% cacao), coarsely chopped","Special equipment: a 17- by 12-inch shallow baking pan (1 inch deep)","Accompaniment: eggnog ice cream (optional)"],"sentences":["Put oven rack in middle position and preheat oven to 325°F. Butter and flour baking pan, knocking out excess flour.","Pour boiling-hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve.","Stir together flour, baking soda, salt, and cinnamon in another bowl.","Beat together melted butter, sugar, eggs, and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. ","Reduce speed to low, then add flour mixture and mix until just combined. ","Mix in dried fruit, almonds, and chocolate.","Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes. ","Cool completely in pan on a rack. ","Run a thin knife around edges of pan to loosen blondie, then cut blondie into roughly 3-inch squares."]},{"origin_id":"54a431716529d92b2c0149f3","title":"Chocolate-Dipped Shortbread","image_url":"http://assets.epicurious.com/photos/560de6047b55306961bfd95c/6:4/w_620%2Ch_413/233311_hires.jpg","ingredients":["2 sticks (1/2 pound) unsalted butter, at room temperature","2/3 cup sugar","2 teaspoons vanilla extract","1/2 teaspoon salt","2 1/4 cups all-purpose flour","8 ounces high-quality semisweet chocolate, finely chopped"],"sentences":["Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.","In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. ","Add flour and mix at low speed until combined. ","Divide dough in half and shape into 2 disks.","On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. ","Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. ","Transfer cookies to baking sheets, spacing 1 1/2 inches apart. ","Repeat with remaining dough.","Prick each cookie several times with tines of fork, then chill 10 minutes. ","Bake until edges are golden, about 15 minutes. ","Cool on pans 5 minutes, then transfer to racks and cool completely.","To decorate: Line baking sheet with clean parchment or wax paper. ","In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. ","Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. ","Pour into small bowl.","Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. ","Let stand until chocolate is set, about 1 hour. ","Store in airtight container at room temperature. ","(Do not refrigerate.)"]},{"origin_id":"5849e43adc3c0e052b905bf6","title":"Chocolate, Pistachio, and Tahini Truffles","image_url":"http://assets.epicurious.com/photos/584ae9cff57abe4b56409341/6:4/w_620%2Ch_413/Mezze-Pistachio-Tahini-Truffles-12012016.jpg","ingredients":["1 cup tahini","6 ounces bittersweet chocolate, chopped","1/4 cup plus 2 tablespoons honey","2 teaspoons kosher salt","1 1/2 teaspoons ground cinnamon","1/2 teaspoon finely grated orange zest","1 cup shelled roasted, salted pistachios","1/4 cup plus 2 tablespoons toasted white sesame seeds"],"sentences":["Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.","Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8\" pan works well). ","Chill until truffle base is firm, 60–70 minutes.","Meanwhile, finely chop pistachios by hand or with a food processor. ","Mix pistachios and sesame seeds in a medium bowl.","Line a rimmed baking sheet with parchment or wax paper. ","Scoop tahini mixture by the tablespoonful and quickly roll into 1\" balls between the palms of your hands. ","Toss in pistachio-sesame mixture until coated. ","Using a spoon, gently transfer to prepared sheet.","Truffles can be made 5 days ahead; cover and chill. ","Let sit at room temperature 15 minutes before serving."]},{"origin_id":"54a45c0c6529d92b2c023f78","title":"Chocolate, Hazelnut and Ginger Biscotti","image_url":"http://assets.epicurious.com/photos/5612e65df35fab51707e7f56/6:4/w_620%2Ch_413/102709.jpg","ingredients":["1 2/3 cups all purpose flour","1 cup sugar","1/3 cup unsweetened cocoa powder","1 teaspoon baking soda","1/2 teaspoon salt","4 large eggs","2 teaspoons vanilla extract","1 1/4 cups semisweet chocolate chips (about 8 ounces)","2/3 cup hazelnuts, toasted, husked, coarsely chopped","1/3 cup finely chopped crystallized ginger","6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped"],"sentences":["Preheat oven to 350°F. Line large baking sheet with parchment paper. ","Sift first 5 ingredients into medium bowl. ","Add 3 eggs and vanilla; beat until blended. ","Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). ","Turn dough out onto floured surface. ","Gather into ball. ","Divide dough in half. ","Roll each half into 12-inch-long log. ","Transfer logs to prepared baking sheet, spacing 3 inches apart. ","Flatten each to 2 1/2-inch-wide log. ","Whisk remaining egg in small bowl to blend. ","Brush logs with some of beaten egg.","Bake logs until golden and firm to touch, about 35 minutes. ","Cool logs on baking sheet 15 minutes. ","Reduce oven temperature to 325°F.","Transfer logs to cutting board. ","Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. ","Place slices, cut side down, on large baking sheets. ","Bake until firm, about 15 minutes. ","Transfer biscotti to racks and cool completely.","Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. ","Remove from over water. ","Place biscotti on rack set over baking sheet. ","Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. ","Let stand until chocolate is firm. ","(Can be prepared ahead. ","Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)"]},{"origin_id":"54a4234919925f464b3795e6","title":"White Chocolate and Wax Worm Cookies","image_url":"http://assets.epicurious.com/photos/54af3bb54074bdfd068372ef/6:4/w_620%2Ch_413/51184820_worm-cookies_1x1.jpg","ingredients":["1 2/3 cups all-purpose flour","3/4 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","3/4 cup butter, softened","3/4 cup firmly packed brown sugar","1/3 cup granulated sugar","1 teaspoon vanilla extract","1 large egg","2 cups white chocolate chunks or morsels","3/4 cup (about 375) frozen wax worms, thawed"],"sentences":["Preheat the oven to 375°F.","In a small bowl, combine the flour, baking powder, baking soda, and salt. ","In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.","Stir the egg into the butter mixture, then gradually beat in the flour mixture. ","Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.","Drop the batter by rounded teaspoonful onto nonstick baking sheets.","Gently press 2 or 3 of the remaining wax worms into the top of each cookie.","Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.","Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely."]},{"origin_id":"54a454c519925f464b390b10","title":"Chocolate-Covered Gingerbread Cake","image_url":"http://assets.epicurious.com/photos/560ea170f3a00aeb2f1d6c03/6:4/w_620%2Ch_413/107512.jpg","ingredients":["1 3/4 cups all purpose flour","2 teaspoons ground ginger","1 teaspoon baking powder","1 teaspoon ground cinnamon","1/4 teaspoon ground cloves","1/4 teaspoon salt","1 cup warm water","1/2 teaspoon baking soda","3/4 cup (packed) golden brown sugar","6 tablespoons (3/4 stick) unsalted butter, melted","1/3 cup mild-flavored (light) molasses","2 large eggs","1 tablespoon grated peeled fresh ginger","1/2 cup whipping cream","1/4 cup (1/2 stick) unsalted butter, room temperature","2 tablespoons light corn syrup","8 ounces semisweet chocolate, chopped","1 teaspoon vanilla extract","1/4 cup chopped crystallized ginger"],"sentences":["Preheat oven to 350°F. Butter 9-inch square metal baking pan. ","Line bottom with parchment paper. ","Butter parchment. ","Whisk first 6 ingredients in medium bowl to blend.","Mix warm water and baking soda in small bowl until baking soda dissolves. ","Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. ","Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. ","Pour batter into prepared pan.","Bake cake until tester inserted into center comes out clean, about 30 minutes. ","Cool on rack 20 minutes. ","Run knife around edge of cake to loosen. ","Invert cake onto rack; cool. ","Peel off parchment.","Bring first 3 ingredients to simmer in medium saucepan. ","Remove from heat. ","Add chocolate and vanilla; stir until smooth. ","Let stand until cool but still pourable, about 20 minutes.","Place cake on rack set atop baking sheet. ","Reserve 1/2 cup glaze. ","Pour remaining glaze over cake, spreading with spatula to coat top and sides. ","Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.","Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. ","Pipe 5 diagonal lines atop cake, spacing evenly. ","Cluster crystallized ginger atop lines. ","(Can be made 1 day ahead. ","Cover and refrigerate. ","Bring to room temperature before serving.)"]},{"origin_id":"54a44de76529d92b2c01d62e","title":"Turtle Bars","image_url":"http://assets.epicurious.com/photos/560df8d7f9a84192308a8cba/6:4/w_620%2Ch_413/108322.jpg","ingredients":["2 cups all-purpose flour","1 3/4 cups (packed) dark brown sugar","1 1/2 cups (3 sticks) unsalted butter, room temperature","3 tablespoons whipping cream","1 cup pecan halves, toasted","3/4 cup semisweet chocolate chips (about 5 1/2 ounces)"],"sentences":["Preheat oven to 350°F. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well blended and crumbly. ","Press mixture evenly into ungreased 9x13x2-inch metal baking dish. ","Bake until crust is light golden, about 15 minutes. ","Maintain oven temperature.","Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over high heat, stirring until sugar dissolves. ","Boil 1 minute, stirring occasionally. ","Remove caramel from heat.","Sprinkle pecans over crust. ","Pour caramel over pecans. ","Bake until bubbles form and color darkens, about 20 minutes. ","Remove from oven and sprinkle with chocolate chips. ","Let stand until chocolate melts, about 5 minutes. ","Using offset spatula, spread chocolate evenly over top. ","Chill bars until chocolate sets, about 20 minutes. ","Cut into 1-inch squares."]},{"origin_id":"54a42fb819925f464b382e07","title":"Meringue Stars","image_url":"http://assets.epicurious.com/photos/560d9ab7f3a00aeb2f1cf8f2/6:4/w_620%2Ch_413/240931_hires.jpg","ingredients":["3 large egg whites, at room temperature 30 minutes, divided","1 teaspoon pure vanilla extract","3 pinches of cream of tartar, divided","3/4 cup superfine granulated sugar, divided","1 1/2 teaspoons instant-espresso powder","2 teaspoons unsweetened cocoa powder","1 (3 1/2-ounce) bar 70%-cacao bittersweet chocolate, melted","1 tablespoon vegetable oil","Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip",""],"sentences":["Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). ","Line 2 or 3 large baking sheets with parchment paper.","Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. ","Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. ","Fold in 2 tablespoons superfine sugar gently but thoroughly.","Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. ","Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.","Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.","Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.","Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. ","Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. ","Fold in cocoa mixture gently but thoroughly.","Transfer meringue to a pastry bag and pipe more stars.","Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. ","(Meringues are done when they release from parchment.)","Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.","Line a large baking sheet with parchment or wax paper.","Stir together chocolate and vegetable oil until completely smooth. ","Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. ","Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. ","Remove meringues from freezer."]},{"origin_id":"54ca9bba1f13bb9b2edf6852","title":"Banana Oatmeal Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/54cad69e1f13bb9b2edf8c16/6:4/w_620%2Ch_413/51262820_banana-oatmeal-chocolate-chip-cookies_1x1.jpg","ingredients":["3 bananas (preferably ripe or spotty bananas)","2 cups old fashioned oats","1 cup pitted and chopped dried dates","1/4 cup oil","1/2 teaspoon cinnamon","1/2 cup chocolate chips, walnuts or raisins","1/4 teaspoon salt"],"sentences":["Preheat oven to 350 degrees.","Mash bananas in a bowl, and mix in the remaining ingredients.","Allow the mixture to sit for 10 minutes.","Using a mini ice cream scoop or tablespoon, place the batter onto a Silpat or parchment-lined baking sheet.","Bake for 25 Minutes.","Cool and serve.","To make into bars - place dough in a greased 7x11 dish, bake for 35-40 minutes then allow to cool. ","Cut into bars or squares.","To Freeze: allow cookies to cool after baking then place in a Ziploc bag, label and freeze for up to 3 months."]},{"origin_id":"54a42c7c6529d92b2c010a68","title":"Black Forest Torte","image_url":"http://assets.epicurious.com/photos/560dd6f27b55306961bfa8c3/6:4/w_620%2Ch_413/233418.jpg","ingredients":["1 cup dried tart cherries","1/4 cup water","1/4 cup kirsch (clear cherry brandy)","3 tablespoons cherry preserves","3/4 cup all purpose flour","1/4 cup unsweetened cocoa powder","1 teaspoon coarsely ground black pepper","1/4 teaspoon salt","3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks","7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1 1/2 cups sugar, divided","4 large eggs, room temperature","1/4 teaspoon vanilla extract","3/4 cup semisweet chocolate chips","1 12-ounce jar cherry preserves","3 ounces cream cheese, room temperature","1/3 cup sugar","1 teaspoon vanilla extract","1 1/2 cups mascarpone cheese (12 ounces)","3/4 cup chilled whipping cream"],"sentences":["Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. ","Place pan on baking sheet. ","Combine cherries and 1/4 cup water in small saucepan. ","Boil over medium-high heat until liquid almost evaporates, about 2 minutes. ","Add kirsch and boil 1 minute. ","Standing back, carefully ignite kirsch. ","When flames subside, mix in preserves. ","Cook until preserves boil and thicken, about 3 minutes. ","Cool.","Whisk flour, cocoa, pepper, and salt in small bowl to blend. ","Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. ","Remove from heat; mix in 1/2 cup sugar. ","Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. ","Using spatula, mix in melted chocolate mixture. ","Fold flour mixture into batter. ","Fold cherry mixture and chocolate chips into batter.","Transfer batter to prepared pan; smooth top. ","Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. ","Cool brownie in pan on rack 15 minutes. ","Run knife around pan sides to loosen cake. ","Remove pan sides and cool cake completely. ","Replace sides of pan. ","(Can be made 1 day ahead. ","Cover and refrigerate.)","Puree cherry preserves in processor until smooth. ","Transfer to small resealable plastic bag.","Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. ","Reduce speed to low. ","Beat in mascarpone just until smooth. ","Add cream and beat just until blended and still soft (do not overbeat). ","Immediately spread mousse evenly over brownie. ","Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. ","Pipe preserves in parallel lines across mousse, spacing 1 inch apart. ","Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. ","Repeat in opposite direction, 1 inch from first line. ","Continue, alternating direction every time to form chevron pattern. ","Cover and chill at least 4 hours or overnight. ","Cut around pan sides, then remove sides. ","Let torte stand 20 minutes at room temperature before serving."]},{"origin_id":"54a42b126529d92b2c00f966","title":"Chocolate-Dipped Spritz Washboards with Pistachios","image_url":"http://assets.epicurious.com/photos/54b42eaad5e8c3e1070b480d/6:4/w_620%2Ch_413/387471_spritz-washboard-cookies_hires_1x1.jpg","ingredients":["Buttery Sugar Cookie dough recipe with substitutions and an ingredient elimination","1 cup confectioners' sugar","3/4 teaspoon pure almond extract","7 to 8 ounces good bittersweet (60% cacao) chocolate","1/4 cup finely chopped salted pistachios","Special equipment: A cookie press fitted with a 1 1/2-inch-long straight fluted opening; 2 large baking sheets"],"sentences":["Heat oven to 350°F with rack in middle.","Make Buttery Sugar Cookie dough as directed, with the following exceptions:","Eliminate the egg.","Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.","Pack the cylinder of the press with some of the dough. ","Proceed according to the cookie press instructions. ","Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. ","Use a paring knife to cut the dough free from the cookie press.","Freeze or chill the cookies on the baking sheet until firm.","Bake until edges are pale golden, 7 to 10 minutes. ","Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.","Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).","Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. ","Remove bowl from the pan. ","Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.","Put pistachios in a shallow bowl.","Set cooling racks on baking sheets.","Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.","Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.","Let cookies stand at room temperature until the chocolate has set, about 1 hour."]},{"origin_id":"54a47e8b6529d92b2c02cc18","title":"Choco-Colada Cheesecake","image_url":"","ingredients":["2 cups (about 7 1/2 ounces) chocolate wafer cookie crumbs","6 tablespoons (3/4 stick) unsalted butter, melted","6 ounces semisweet chocolate, chopped","4 8-ounce packages cream cheese, room temperature","1 1/4 cups plus 2 tablespoons sugar","2 tablespoons all purpose flour","4 large eggs, room temperature","2 tablespoons whipping cream","2 teaspoons vanilla extract","1/2 teaspoon almond extract","2 cups (lightly packed) sweetened shredded coconut","Additional sweetened shredded coconut"],"sentences":["Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. ","Wrap outside of pan with heavy-duty foil. ","Combine cookie crumbs and butter in medium bowl; mix to blend. ","Press crumb mixture onto bottom and 1 inch up sides of prepared pan. ","Bake crust until firm to touch, about 8 minutes. ","Cool crust completely. ","Reduce oven temperature to 325°F.","Stir chocolate in top of double boiler set over simmering water until smooth. ","Remove from over water. ","Using electric mixer, beat cream cheese in large bowl until smooth. ","Gradually add sugar, beating until blended. ","Beat in flour. ","Add eggs 1 at a time, beating to blend after each addition. ","Beat in cream and both extracts. ","Stir in 2 cups coconut.","Transfer filling to crust. ","Drizzle melted chocolate over filling. ","Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. ","Place cake in large baking pan. ","Add enough hot water to baking pan to come 1 inch up sides of cake pan. ","Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.","Remove cake from water. ","Cool on rack. ","Cut around pan sides to loosen cake. ","Cover cake with plastic and refrigerate overnight. ","Let stand at room temperature 30 minutes before serving.","Release springform pan sides. ","Transfer cake to platter. ","Sprinkle additional coconut around top edge of cake."]},{"origin_id":"54a422166529d92b2c009012","title":"Chocolate-Oatmeal Moon Pies","image_url":"http://assets.epicurious.com/photos/54b411712413537c0d45aab4/6:4/w_620%2Ch_413/388712_moon-pies_1x1.jpg","ingredients":["1 1/4 cups unbleached all-purpose flour","3/4 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon kosher salt","2 1/4 cups old-fashioned oats","1 cup dried tart cherries, chopped","1 cup pecans, chopped","3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip-size chunks","3/4 cup (1 1/2 sticks) unsalted butter, room temperature","1 1/2 cups (packed) dark brown sugar","1 large egg","1 teaspoon vanilla extract","2 7-ounce jars marshmallow creme","1/2 cup semisweet or bittersweet chocolate (2 1/2 ounces), chopped","1 tablespoon honey","1/2 cup heavy cream"],"sentences":["Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 3 baking sheets with parchment paper. ","Whisk flour, baking powder, baking soda, and salt in a medium bowl. ","Combine oats, cherries, pecans, and chocolate in a large bowl.","Using an electric mixer, beat butter and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. ","Add egg and vanilla and beat to blend. ","Scrape down sides of bowl. ","With machine running at low speed, gradually add flour mixture; beat just to blend. ","Stir in oat mixture with a wooden spoon just to blend.","Using a 1-ounce ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. ","Divide among baking sheets. ","Using your hands, gently press down on each dough ball until 1/2\" thick.","Bake cookies for 12 minutes. ","Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7-8 minutes longer. ","Do not overbake. ","Let cookies cool on baking sheets. ","DO AHEAD: Cookies can be made 2 days ahead. ","Store airtight at room temperature.","Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. ","Sandwich with remaining cookies.","Place chocolate and honey in a medium bowl. ","Bring cream just to a boil in a small saucepan. ","Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. ","Drizzle over cookies or serve alongside sandwich cookies for dipping."]},{"origin_id":"54a450346529d92b2c01e46d","title":"Chocolate-Covered Coconut Macaroons","image_url":"","ingredients":["3 cups (lightly packed) sweetened shredded coconut","3/4 cup sugar","3/4 cup egg whites (about 6 large)","1 3/4 teaspoons vanilla extract","1/4 teaspoon almond extract","9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","6 tablespoons heavy whipping cream"],"sentences":["Mix first 3 ingredients in heavy large saucepan. ","Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. ","Remove from heat. ","Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract. ","Spread out coconut mixture on large baking sheet. ","Refrigerate until cold, about 45 minutes.","Preheat oven to 300°F. Line another baking sheet with parchment. ","Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high). ","Place on prepared sheet. ","Repeat with remaining coconut mixture. ","Bake cookies until golden, about 30 minutes. ","Transfer cookies to rack and cool.","Set cookies on rack over rimmed baking sheet. ","Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth. ","Remove from heat. ","Mix in remaining 1/4 teaspoon vanilla extract. ","Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides. ","Refrigerate until glaze sets, at least 2 hours. ","(Can be made 1 day ahead. ","Transfer cookies to airtight container and keep refrigerated.)"]},{"origin_id":"564e4c1a4edf820106fab518","title":"Chocolate-Nut Rugelach","image_url":"http://assets.epicurious.com/photos/5665fad9f464f90c6b17ab00/6:4/w_620%2Ch_413/chocolate-nut-rugelach.jpg","ingredients":["1/2 cup unsweetened cocoa powder","1/4 cup (packed) light brown sugar","1/2 teaspoon kosher salt","1/4 teaspoon baking powder","2 1/2 cups all-purpose flour, plus more","3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces","2 large egg yolks","1/3 cup sour cream","1 teaspoon vanilla extract","1 (13-ounce) jar Nutella, divided","1 1/2 cups finely chopped pistachios, pecans, and/or walnuts, divided","2 tablespoons demerara sugar, divided","1 teaspoon flaky sea salt, divided, plus more","1 large egg, beaten to blend"],"sentences":["Pulse cocoa, brown sugar, kosher salt, baking powder, and 2 1/2 cups flour in a food processor to combine. ","Add butter and pulse until largest pieces are pea-size.","Beat egg yolks, sour cream, and vanilla extract in a small bowl until smooth. ","With the motor running, stream sour cream mixture into food processor and process until dough forms a ball around the blade. ","Turn out dough onto a surface and knead several times until it is smooth and homogenous. ","Divide in half and form into 3/4\"-thick disks. ","Wrap in plastic and chill until firm, about 2 hours.","Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes.","Roll out dough on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, to a 12\" square. ","Using a small offset spatula, spread half of Nutella over dough in a thin layer. ","Sprinkle half of nuts, 1 Tbsp. ","demerara sugar, and 1/2 tsp. ","sea salt over Nutella. ","Roll up dough to make a log, using parchment paper to help. ","Repeat with remaining dough, Nutella, nuts, 1 Tbsp. ","demerara sugar, and 1/2 tsp. ","sea salt.","Slice logs 1\" thick and transfer to parchment-lined baking sheets, spacing 1 1/2\" apart. ","Brush tops with egg and sprinkle lightly with more sea salt. ","Bake rugelach until centers are set and tops are firm to the touch, 25–30 minutes; let cool.","Dough can be made 1 month ahead. ","Freeze."]},{"origin_id":"54a465d719925f464b39654d","title":"Chocolate-Dipped Orange and Ginger Florentines","image_url":"","ingredients":["3 oranges","1/2 cup plus 4 tablespoons sugar","1/2 cup water","1/2 cup plus 2 tablespoons whipping cream","1/2 cup sugar","1/4 cup firmly packed golden brown sugar","2 tablespoons (1/4 stick) unsalted butter","2/3 cup lightly toasted sliced almonds","1/4 cup all purpose flour","2 tablespoons finely chopped crystallized ginger","6 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped"],"sentences":["Remove peel from oranges (orange part only) in strips using vegetable peeler. ","Finely chop enough peel to measure 2 teaspoons and set aside for cookie batter. ","Blanch remaining peel in small saucepan of boiling water 2 minutes. ","Drain. ","Return blanched orange peel strips to saucepan. ","Add 1/2 cup sugar and water and bring to boil, stirring frequently. ","Boil 5 minutes. ","Drain; reserve syrup for another use.","Sprinkle 2 tablespoons sugar on plate. ","Arrange orange peel strips atop sugar. ","Sprinkle with remaining 2 tablespoons sugar. ","Let stand 15 minutes. ","Remove peel from sugar. ","Finely chop enough peel to measure 2 tablespoons; reserve remainder for another use.","Preheat oven to 350&;amp;deg;F. Line 2 heavy large cookie sheets with foil. ","Lightly butter foil. ","Combine first 4 ingredients in heavy small saucepan. ","Cook over medium heat just until sugar dissolves, stirring constantly. ","Add 2 teaspoons minced unsugared peel, 2 tablespoons chopped sugared orange peel, almonds, flour and ginger. ","Bring mixture to boil, stirring frequently.","Drop 1 level tablespoon mixture (mixture will be runny) onto prepared cookie sheet. ","Repeat 5 more times, spacing cookies about 3 inches apart. ","Repeat procedure with second cookie sheet. ","Bake cookie until edges are pale golden, brown, about 8 minutes (cookies will spread). ","Remove cookie sheets from oven. ","Using 3-inch round cookie cutter, push cookie sides in to reshape cookies into 3-inch rounds. ","Slide foil off sheets. ","Cool cookies on foil. ","Turn foil over. ","Carefully peel off cookies. ","Line same cookie sheets with new foil. ","Repeat with remaining batter.","Line 2 cookie sheets with foil. ","Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. ","Remove from over water. ","Dip 1 cookie halfway into chocolate; shake off excess chocolate. ","Place cookie on prepared sheet. ","Repeat with remaining cookies. ","Refrigerate until chocolate sets, about 30 minutes. ","Remove cookies from foil. ","(Can be prepared 2 weeks ahead. ","Refrigerate in airtight container between sheets of waxed paper. ","Let cookies stand 20 minutes at room temperature before serving.)"]},{"origin_id":"54a467616529d92b2c02716f","title":"Chocolate-Espresso Cookies","image_url":"","ingredients":["6 tablespoons all purpose flour","1/4 teaspoon baking powder","1/4 teaspoon salt","8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1/2 cup (1 stick) unsalted butter","2 large eggs","3/4 cup sugar","2 1/4 teaspoons instant espresso powder","2 1/4 teaspoons vanilla extract","1 cup semisweet chocolate chips","1 cup coarsely chopped walnuts"],"sentences":["Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. ","Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. ","Remove from heat. ","Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. ","Stir egg mixture into warm chocolate mixture. ","Stir in dry ingredients. ","Stir in chocolate chips and chopped walnuts.","Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. ","Bake until tops crack but cookies are still soft inside, about 12 minutes. ","Transfer baking sheets to racks; cool 5 minutes. ","Transfer cookies to racks; cool completely. ","(Can be prepared 1 day ahead. ","Store cookies in airtight container at room temperature.)"]},{"origin_id":"54a45aa919925f464b3930be","title":"Cookies-and-Cream Ice Cream Pie","image_url":"","ingredients":["22 chocolate sandwich cookies, broken into pieces","1/4 cup (1/2 stick) unsalted butter, melted","1 quart cookies-and-cream ice cream, softened slightly","1/3 cup whipping cream","2 tablespoons dark corn syrup","4 ounces semisweet chocolate, chopped","1/4 teaspoon peppermint extract"],"sentences":["Finely grind cookies with melted butter in processor until moist clumps form. ","Press crumb mixture into 9-inch metal pie pan. ","Freeze 15 minutes.","Spoon ice cream into crust, mounding in center. ","Freeze until ice cream is firm, about 30 minutes.","Combine cream and corn syrup in heavy small saucepan. ","Bring to simmer over medium heat, whisking constantly. ","Remove from heat. ","Add chocolate and peppermint and whisk until melted and smooth. ","Cool to barely lukewarm, whisking occasionally, about 20 minutes. ","Spoon over ice cream, covering completely. ","Freeze until firm, about 30 minutes. ","(Can be made 2 days ahead. ","Cover; keep frozen.)"]},{"origin_id":"54a4295f6529d92b2c00e2fe","title":"Chocolate-Toffee Shortbread Fingers","image_url":"http://assets.epicurious.com/photos/56098f096a59cdb91b5f789e/6:4/w_620%2Ch_413/361429.jpg","ingredients":["1/2 cup toasted and cooled pecans, coarsely chopped","3/4 cup Heath Bits 'O Brickle Toffee bits or Skor or Heath bars, coarsely chopped","1 bag (12 ounces) bittersweet or semisweet chocolate chips","1 tablespoon vegetable oil","4 packages (8.8-ounces each) Walkers Pure Butter Shortbread Fingers"],"sentences":["1. ","Line a few baking sheets with parchment paper. ","Combine the nuts and toffee bits in a shallow bowl.","2. ","Combine the chocolate and oil in a small microwave-safe bowl. ","Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. ","Stir until smooth. ","(Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. ","Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. ","Heat, whisking occasionally, until the chocolate is melted.)","3. ","Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. ","Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. ","Place the cookie on a prepared baking sheet. ","Repeat with the remaining cookies. ","Let the cookies rest until the chocolate is set, about 30 minutes.","Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week","To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. ","Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool."]},{"origin_id":"54a4322a19925f464b384b3c","title":"Chocolate Bread Pudding with Walnuts and Chocolate Chips","image_url":"http://assets.epicurious.com/photos/560dd80d7b55306961bfac07/6:4/w_620%2Ch_413/236881.jpg","ingredients":["4 cups 1-inch cubes egg bread with crust (about 6 ounces)","1 1/4 cups semisweet or bittersweet chocolate chips, divided","1/2 cup walnuts, toasted, broken into 1/2-inch pieces","1 cup heavy whipping cream, divided","1 cup half and half, divided","5 tablespoons unsweetened cocoa powder","4 large eggs","1 large egg yolk","1/2 cup sugar","Lightly sweetened whipped cream"],"sentences":["Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.","Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. ","Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. ","Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. ","Whisk eggs, egg yolk, and sugar in medium bowl to blend. ","Whisk in chocolate-cream mixture. ","Stir into bread mixture. ","Let stand 1 hour for bread to absorb some of custard.","Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. ","Divide pudding mixture among ramekins. ","Bake puddings until set in centers, about 40 minutes.","Top warm puddings with whipped cream and serve."]},{"origin_id":"54a470226529d92b2c029495","title":"Chocolate Chip-Macadamia Nut Bars with Shortbread Crust","image_url":"","ingredients":["1 cup all purpose flour","1/4 cup sugar","1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces","1 cup sugar","1/2 cup all purpose flour","2 large eggs","4 tablespoons (1/2 stick) unsalted butter, melted, cooled","1 teaspoon vanilla extract","1 cup miniature semisweet chocolate chips","1 cup coarsely chopped macadamia nuts (about 7 ounces)"],"sentences":["Preheat oven to 350°F. Blend flour and sugar in processor. ","Add butter; process using on/off turns until mixture resembles coarse meal. ","Transfer mixture to 8-inch square glass baking dish. ","Press mixture onto bottom and 3/4 inch up sides of dish. ","Bake until crust is golden brown on edges, about 15 minutes.","Whisk sugar, flour, eggs, butter and vanilla extract to blend in large bowl. ","Stir in chocolate chips and nuts.","Pour filling into warm crust, smoothing surface. ","Bake until filling is golden brown and tester inserted into center comes out with moist crumbs attached, about 50 minutes. ","Transfer dish to rack; cool completely. ","(Can be prepared 1 day ahead. ","Store in airtight container at room temperature.) ","Cut int 16 squares."]},{"origin_id":"54a463806529d92b2c0261fe","title":"Chocolate Candy-Cane Rings","image_url":"","ingredients":["1 1/2 cups all-purpose flour","2 tablespoons unsweetened cocoa powder","1/8 teaspoon baking powder","6 ounces unsweetened chocolate (not bittersweet)","1 stick (1/2 cup) unsalted butter","1 cup sugar","2 large eggs","1 teaspoon vanilla","parchment paper for lining baking sheets","8 small candy canes (about 2 1/2 ounces total)"],"sentences":["Into a bowl sift together flour, cocoa powder, and baking powder. ","Chop chocolate and in a small heavy saucepan melt with butter over very low heat, stirring until smooth. ","Remove pan from heat and stir in sugar. ","Transfer chocolate mixture to a large bowl and cool 10 minutes. ","Stir in eggs and vanilla until just combined. ","Stir in flour mixture until just combined.","Halve dough and roll out each half between sheets of wax paper into an 11 1/2-inch round (about 3/16 inch thick). ","Remove top sheet of wax paper from each round and with a 1 1/2-inch round cutter cut rounds, leaving all of dough on wax paper. ","Cut a 3/4-inch-diameter hole (we used wide end of a pastry tip) in center of half of rounds. ","(Do not remove any of cut-outs from dough; keep rounds intact on wax paper). ","Replace sheets of wax paper and stack dough on a baking sheet. ","Chill dough until firm, at least 4 hours, and up to 3 days.","Preheat oven to 350°F and line 2 large baking sheets with parchment paper. ","Finely chop candy canes. ","Transfer dough rounds, still between sheets of wax paper, to a work surface. ","Remove top sheet of wax paper from each dough round. ","Replace wax paper loosely and flip over each wax-paper-enclosed dough round. ","From each dough round remove and discard sheet of wax paper now on top (this process prevents cookies from sticking to wax paper). ","Lift cut-out centers and scraps from wax paper and reroll them to make more 1 1/2-inch solid rounds and rings in same manner, chilling until firm. ","Center rings on top of solid rounds and fill each center with about 1/4 teaspoon chopped candy cane.","Arrange cookies about 1/2 inch apart on baking sheets. ","Bake cookies in batches in lower third of oven 8 minutes, or just until candy begins to melt (not liquefy). ","With a spatula transfer cookies to racks to cool completely. ","Cookies keep, layered between sheets of wax paper in airtight containers at room temperature, 1 week."]},{"origin_id":"54a431dd6529d92b2c014f19","title":"Butterscotch Drop Scones","image_url":"http://assets.epicurious.com/photos/560df2a6f9a84192308a865e/6:4/w_620%2Ch_413/230911.jpg","ingredients":["2 cups all purpose flour","1/3 cup (packed) golden brown sugar","1 tablespoon baking powder","3/4 teaspoon salt","1/2 cup (1 stick) chilled unsalted butter, diced","1 cup butterscotch chips (about 6 ounces)","1/2 cup (or more) chilled whipping cream","1 large egg"],"sentences":["Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. ","Add chilled butter; using fingertips, rub in until coarse meal forms. ","Mix in chips. ","Whisk 1/2 cup cream and egg in small bowl to blend. ","Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. ","Add more cream by teaspoonfuls if dough is dry. ","Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. ","Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. ","Serve warm or at room temperature."]},{"origin_id":"54a45fc66529d92b2c025022","title":"Wookie Cookies","image_url":"","ingredients":["2 1/4 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","1 teaspoon ground cinnamon","1 cup unsalted butter, at room temperature","1 cup packed brown sugar","1/2 cup granulated sugar","2 large eggs","1 1/2 teaspoons vanilla extract","1 cup milk chocolate chips","1 cup semi-sweet chocolate chips"],"sentences":["Preheat the oven to 375°F.","Put the flour, baking soda, salt, and cinnamon in a mixing bowl. ","Stir with the wooden spoon until well mixed. ","Set aside.","Put the butter, brown sugar, and granulated sugar in another mixing bowl. ","Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. ","(You can do this with a wooden spoon, but it will take longer.) ","Beat in the eggs and vanilla extract. ","Add the flour mixture and stir with the wooden spoon until blended. ","Stir in the chocolate chips.","Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. ","Repeat until you have used up all the dough. ","Be sure to leave about 1 inch between the cookies because they spread as they bake.","Using pot holders, put the baking sheets in the oven. ","Bake until golden brown, about 10 minutes.","Again, using pot holders, remove the baking sheets from the oven. ","Lift the cookies from the baking sheets with a spatula, and place on cooling racks. ","Let cool completely."]},{"origin_id":"54a4548e19925f464b390808","title":"Chocolate- and Almond-Dipped Sandwich Cookies","image_url":"http://assets.epicurious.com/photos/560ea8b1f3a00aeb2f1d72ad/6:4/w_620%2Ch_413/106024.jpg","ingredients":["1/4 cup slivered almonds","1 cup sugar","1 cup (2 sticks) unsalted butter, room temperature","1 large egg yolk","1 1/2 teaspoons vanilla extract","1/4 teaspoon salt","1 1/2 cups all purpose flour","1 cup whipping cream","12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped garnish","6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1 1/4 cups slivered almonds (about 5 ounces), toasted, chopped"],"sentences":["Place slivered almonds in processor and add 1/4 cup sugar. ","Grind almonds finely. ","Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. ","Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt. ","Add ground-nut mixture and flour and beat until moist clumps form. ","Gather dough into 2 balls; flatten each ball into disk. ","Wrap in plastic and refrigerate at least 1 hour and up to 2 days.","Line 2 baking sheets with parchment paper. ","Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. ","Peel off top sheet. ","Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. ","If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm. ","Transfer cookies to prepared sheets, spacing 1/2 inch apart. ","Gather scraps and reroll dough, cutting out more cookies. ","Chill cookies on sheets 15 minutes before baking.","Position racks in top third and bottom third of oven; preheat to 325°F. Bake cookies 5 minutes. ","Reverse sheets and bake until cookies begin to color, about 6 minutes. ","Cool cookies on sheets 5 minutes. ","Transfer to racks; cool completely. ","Repeat with remaining dough.","Bring cream to simmer in heavy medium saucepan. ","Remove from heat; add chocolate and whisk until melted and smooth. ","Let cool until thick but still spreadable, about 2 hours.","Place half of cookies, bottom side up, on work surface. ","Spoon ganache filling into pastry bag fitted with 1/4-inch plain tip. ","Leaving 1/4-inch plain border, pipe (or spread) ganache on cookies. ","Top each with second cookie, bottom side down, pressing to adhere.","Stir chocolate in top of double boiler over simmering water until smooth. ","Place almonds in small bowl. ","Dip end of 1 cookie in chocolate, then in almonds. ","Transfer to sheet of foil. ","Repeat with remaining cookies. ","Let stand until garnish is set. ","(Can be made 2 days ahead. ","Store airtight in refrigerator in single layers between sheets of waxed paper."]},{"origin_id":"54a467856529d92b2c027203","title":"Chocolate-Chip Oatmeal Muffins","image_url":"","ingredients":["1 cup all-purpose flour","1/4 cup sugar","1 teaspoon double-acting baking powder","1/4 teaspoon salt","1 large egg","1/4 cup unsalted butter, melted and cooled","1/4 cup milk","1/3 cup rolled oats, toasted lightly","1/3 cup walnuts, chopped and toasted lightly","1/3 cup semisweet chocolate chips"],"sentences":["In a bowl whisk together the flour, the sugar, the baking powder, and the salt. ","In another bowl whisk together the egg, the butter, and the milk, stir the egg mixture into the flour mixture until the mixtures are just combined, and stir in the oats, the walnuts, and the chocolate chips. ","divide the batter among 6 paper-lined 1/2-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until a tester comes out clean. ","Transfer the muffins to a rack, let them cool slightly, and serve them warm."]},{"origin_id":"54a42c7619925f464b38047f","title":"Apple Tea Cakes","image_url":"http://assets.epicurious.com/photos/560d7980f9a841923089d944/6:4/w_620%2Ch_413/350893_hires.jpg","ingredients":["3 tablespoons butter","2 tablespoons light butter","56 paper petit four cups (1 inch)","14 ounces almond paste (pure marzipan)","1 tablespoon pure apricot spreadable fruit","3 whole eggs","1 egg white","1/4 cup all-purpose flour","2 large apples (preferably Braeburn or Golden Delicious), peeled, cored and chopped into 1/4-inch cubes","4 teaspoons confectioners' sugar"],"sentences":["Heat oven to 350°F. Place butters in a bowl and microwave until melted, 30 to 45 seconds. ","Let cool 10 to 15 minutes. ","Arrange petit four cups on a large baking sheet. ","Combine almond paste and spreadable fruit in an electric mixer fitted with the paddle attachment and beat at medium speed until smooth, about 30 seconds. ","Scrape inside of bowl to incorporate all ingredients. ","Beat in eggs and egg white one at a time. ","Beat in flour at low speed until just combined, about 30 seconds. ","Add butter and beat until blended, about 30 seconds. ","Pour batter into a 1-gallon plastic resealable bag. ","Force air from bag and seal. ","Snip 1/4-inch piece off one of the lower corners and pipe batter into cups, filling them three quarters full. ","Place a few apple cubes on top of each cup. ","Sift sugar over cakes. ","Bake until light golden, 26 minutes. ","Let cool. ","Store in an airtight container at room temperature for up to 1 week."]},{"origin_id":"58507d9a423dd8e174fbccde","title":"Chocolate-Covered Marshmallow Cookies","image_url":"http://assets.epicurious.com/photos/58486c9cc57348020906be36/6:4/w_620%2Ch_413/chocolate-covered-marshmallow-cookies-120716.jpg","ingredients":["3/4 cup almond flour or meal","2/3 cup rice flour","1/2 cup (1 stick) unsalted butter, room temperature","1/4 cup granulated sugar","1/3 cup powdered sugar","1/2 teaspoon kosher salt","1 large egg yolk","1 (1.2-ounce) bag freeze-dried strawberries","1 envelope unflavored powdered gelatin (about 2 1/2 teaspoons)","2 large egg whites","1/2 teaspoon kosher salt","2 teaspoon plus 1/2 cup granulated sugar","2 tablespoon light corn syrup","12 ounces semisweet or bittersweet chocolate, chopped","2 tablespoon virgin coconut oil","Pearl sugar and/or red sanding sugar (for serving; optional)","Red luster dust (for serving; optional)","A 1–1 1/4-inch–diameter cookie cutter; candy thermometer"],"sentences":["Whisk almond flour and rice flour in a medium bowl. ","In the bowl of a stand mixer, on medium speed, beat butter, granulated sugar, powdered sugar, and salt until light and fluffy, about 2 minutes. ","Reduce speed to low and beat in egg yolk, then dry ingredients.","Roll out dough between 2 sheets of parchment paper to 1/4\" thick. ","Using parchment, slide dough onto a baking sheet and chill until firm, 30–40 minutes.","Preheat oven to 350°F. Peel away top layer of parchment paper from dough and punch out rounds with cutter; transfer cookies to another parchment-lined large baking sheet, spacing at least 1\" apart. ","(You should have 36 cookies; if desired, gather scraps and save for another use.)","Bake cookies until edges are golden but centers are still pale, 10–12 minutes. ","Let cool on baking sheets.","Line another rimmed baking sheet with foil and set a wire rack inside. ","Transfer cooled cookies to rack.","Pulse strawberries in a food processor until finely ground. ","Pass through a fine-mesh sieve into a small bowl to remove larger pieces; set strawberry powder aside.","Place 1/4 cup cold water in a small bowl and sprinkle gelatin over top; let sit until gelatin is softened, 10–15 minutes.","Beat egg whites, salt, and 2 tsp. ","granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to soft peaks.","Heat corn syrup, remaining 1/2 cup granulated sugar, and 3 Tbsp. ","water in a small saucepan over medium-low, stirring with a heatproof spatula until sugar is dissolved. ","Fit saucepan with thermometer and bring syrup to a boil; cook, brushing down sides of saucepan with a wet pastry brush to dissolve any crystals, until thermometer registers 242°F. Working quickly through the next few steps, immediately remove syrup from heat and add gelatin mixture, stirring with spatula just until melted. ","With mixer on medium speed, gradually stream syrup into egg whites, aiming for the space between the sides of the bowl and the whisk. ","Increase speed to high and beat until marshmallow is very light, thick, and glossy and the sides of the bowl feel cool to the touch, 10–12 minutes. ","Beat in reserved strawberry powder.","Transfer marshmallow mixture to a disposable pastry bag and snip a 1\" opening off the end (or use a resealable plastic bag and cut off 1 corner). ","Position end of piping bag 1/2\" from surface of cookie, holding bag perpendicular; applying even pressure, begin slowly piping (do not move the bag). ","Pipe until marshmallow has expanded to the diameter of the cookie, then slowly lift the tip upward to create a soft peak. ","(Imagine a tall Hershey’s Kiss shape about 2\" high.) ","When all the cookies have been topped with marshmallow, chill uncovered on baking sheet until marshmallow is set, 2–2 1/2 hours. ","(Loosely cover at this point and chill up to 12 hours if desired.)","Heat chocolate and oil in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and incorporated. ","Let cool slightly.","Drizzle a level tablespoon of chocolate mixture over each marshmallow cookie, coating completely. ","Sprinkle with pearl and/or sanding sugar if desired.","Once all cookies have been coated, use a small offset spatula to nudge at the base across the rack to remove any drips. ","Chill until chocolate is set, at least 30 minutes. ","Decorate with luster dust if desired."]},{"origin_id":"54a417f419925f464b375f74","title":"Cheller's Chews","image_url":"","ingredients":["3 sticks (1 1/2 cups) unsalted butter, melted and cooled","3 cups sugar","1 tablespoon vanilla extract","6 large eggs","1 tablespoon instant coffee granules or espresso powder","1 1/2 cups all-purpose flour","1 cup unsweetened cocoa powder (not Dutch-process)","1 teaspoon baking powder","1 teaspoon cinnamon","1 cup (6 ounces) semisweet chocolate chips","1 cup chopped walnuts"],"sentences":["Preheat oven to 350° F. and butter a 13-by-9 inch baking pan.","In a bowl whisk together butter, sugar, and vanilla. ","Add eggs 1 at a time, whisking well after each addition. ","Stir in coffee granules or espresso powder. ","Sift flour, cocoa powder, baking powder, and cinnamon into mixture and stir just until combined. ","Stir in chocolate chips and spread batter evenly in pan. ","Sprinkle batter with walnuts and bake in middle of oven 40 to 45 minutes, or until batter begins to pull away from sides of pan. ","Cool brownies completely in pan on a rack and cover pan tightly with foil. ","Let brownies stand at least 6 hours and up to 1 day.","Cut brownies into 24 squares."]},{"origin_id":"54a4531c19925f464b38f594","title":"Chocolate-Orange Biscotti","image_url":"http://assets.epicurious.com/photos/560df8ef7b55306961bfe861/6:4/w_620%2Ch_413/108470.jpg","ingredients":["2 cups plus 2 tablespoons all purpose flour","1 1/2 teaspoons baking powder","1/4 teaspoon salt","3/4 cup sugar","1/2 cup (1 stick) unsalted butter, room temperature","2 large eggs","2 tablespoons Grand Marnier or other orange liqueur","1 tablespoon grated orange peel","1 cup pecans, lightly toasted, coarsely chopped","6 ounces bittersweet (not unsweetened) chocolate, chopped"],"sentences":["Line large baking sheet with parchment paper. ","Whisk flour, baking powder, and salt in medium bowl to blend. ","Using electric mixer, beat sugar and butter in large bowl to blend. ","Beat in eggs 1 at a time, then Grand Marnier and orange peel. ","Add flour mixture and beat until blended. ","Stir in pecans and chocolate. ","Gather dough together; divide in half. ","Wrap in plastic and freeze 20 minutes to firm.","Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. ","Transfer logs to prepared baking sheet, spacing 2 inches apart. ","Bake until light golden, about 30 minutes. ","Transfer parchment with logs to rack. ","Cool 20 minutes. ","Reduce oven temperature to 300°F.","Place 1 log on cutting board. ","Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. ","Stand slices upright on baking sheet. ","Repeat with remaining log.","Bake biscotti until dry to touch and pale golden, about 30 minutes. ","Cool completely on rack. ","(Can be made 1 week ahead. ","Store in airtight container.)"]},{"origin_id":"54a462a719925f464b395887","title":"Chocolate-Dipped Hazelnut Shortbread Wedges","image_url":"","ingredients":["1 1/4 cups hazelnuts with skins (about 6 ounces), toasted","1 1/4 cups all-purpose flour","1/2 cup plus 2 tablespoons sugar","1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled","4 ounces fine-quality bittersweet or semisweet (not unsweetened) chocolate","1 tablespoon vegetable shortening"],"sentences":["Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. ","In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. ","Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. ","While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. ","Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.","In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. ","Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. ","Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set."]},{"origin_id":"54a4257519925f464b37ae8d","title":"Chocolate Biscuit Cake","image_url":"","ingredients":["1/2 teaspoon butter, for greasing pan","8 ounces McVities rich tea biscuits","1/2 stick (4 tablespoons) unsalted butter, softened","1/2 cup granulated sugar","4 ounces dark chocolate","1 egg, beaten","8 ounces dark chocolate, for icing","1 ounce white chocolate, for decoration"],"sentences":["1. ","Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. ","Break each of the biscuits into almond-sized pieces by hand and set aside. ","Cream the butter and sugar in a bowl until the mixture is a light lemon color.","2. ","Melt the 4 ounces of dark chocolate in a double boiler. ","Add the butter and sugar mixture to the chocolate, stirring constantly. ","Add the egg and continue stirring. ","Fold in the biscuit pieces until they are all coated with the chocolate mixture.","3. ","Spoon the chocolate biscuit mixture into the prepared cake ring. ","Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. ","Chill the cake in the refrigerator for at least three hours.","4. ","Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. ","Slide the ring off the cake and turn the cake upside down onto a cooling rack. ","Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. ","Allow the chocolate icing to set at room temperature. ","Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. ","Melt the white chocolate and drizzle on top of the cake in a decorative pattern."]},{"origin_id":"54a44f8c19925f464b38d7f9","title":"Chocolate Brownie Cookies","image_url":"","ingredients":["1/4 cup all-purpose flour","1/4 teaspoon baking powder","1/8 teaspoon salt","2 large eggs","2/3 cup sugar","1/2 tablespoon brewed espresso","1 teaspoon vanilla extract","2 tablespoons unsalted butter","5 ounces extra-bittersweet chocolate, chopped","2 ounces unsweetened chocolate, chopped","3/4 cup mini chocolate chips"],"sentences":["1. ","Preheat oven to 375°F. Line 2 baking sheets with parchment paper.","2. ","In a small bowl, whisk together the flour, baking powder, and salt. ","Set aside.","3. ","In the bowl of an electric mixer, briefly whip the eggs to break them up. ","Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.","4. ","While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. ","Heat until the butter and chocolate melt. ","Remove the boiler top from over the water and stir the chocolate and butter until smooth.","5. ","Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). ","Add the flour mixture to the batter and carefully fold it in. ","Fold in the chocolate chips. ","If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.","6. ","Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. ","Cool on a wire rack before removing from the baking sheets.","Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips."]},{"origin_id":"54a44af86529d92b2c01be3e","title":"Dark Chocolate Cookies","image_url":"","ingredients":["3/4 cup all-purpose flour","3/4 cup unsweetened cocoa powder","1/2 teaspoon baking soda","1/2 teaspoon salt","1 1/2 sticks (3/4 cup) unsalted butter, softened","1 cup sugar","2 large eggs","1 teaspoon vanilla"],"sentences":["Preheat oven to 375°F.","Whisk together flour, cocoa, baking soda, and salt in a medium bowl.","Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. ","Add flour mixture and mix just until combined.","Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 12 minutes. ","Transfer cookies to a rack to cool."]},{"origin_id":"54a460446529d92b2c02540d","title":"Grasshopper Pie","image_url":"","ingredients":["1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)","1/4 cup sugar","1/2 stick (1/4 cup) unsalted butter, melted","1 1/2 teaspoons unflavored gelatin","1 1/3 cups well-chilled heavy cream","1/4 cup sugar","1/4 cup green crème de menthe","1/4 cup white crème de cacao","4 large egg yolks","grated mint-flavored chocolate (available at specialty foods shops) for garnish"],"sentences":["In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F. oven for 5 minutes. ","Let the crust cool.","In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. ","Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer. ","Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. ","In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.","Pour the filling into the crust and chill the pie for 4 hours, or until is set. ","Sprinkle the pie with the grated chocolate."]},{"origin_id":"54a44f5619925f464b38d6d7","title":"Turtle Brownies","image_url":"","ingredients":["3/4 cup plus 2 tablespoons all-purpose flour","1/4 teaspoon baking powder","1/2 teaspoon salt","4 oz semisweet chocolate, chopped","1 oz unsweetened chocolate, chopped","1 stick (1/2 cup) unsalted butter, cut into pieces","1 cup packed brown sugar","1 teaspoon vanilla","2 large eggs","3/4 cup granulated sugar","1/3 cup light corn syrup","3 tablespoons water","1/3 cup heavy cream","1 teaspoon vanilla","1 1/2 cups pecans (6 oz)","Garnish: melted semisweet chocolate"],"sentences":["Preheat oven to 350°F. Butter and flour a 9-inch square metal baking pan, knocking out excess flour.","Whisk together flour, baking powder, and salt in a small bowl.","Melt chocolates and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat. ","Cool to lukewarm, then stir in brown sugar and vanilla. ","Add eggs 1 at a time, beating with a wooden spoon after each addition until mixture is glossy and smooth. ","Add flour mixture and stir until just combined.","Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 30 to 35 minutes. ","Cool completely in pan on a rack.","Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes. ","Remove from heat and carefully add cream and vanilla (mixture will bubble and steam). ","Stir in pecans and immediately pour over brownie layer, spreading evenly. ","Cool completely in pan on rack.","Spoon chocolate into a small sealable plastic bag and seal, forcing out excess air. ","Squeeze chocolate into 1 corner, then cut a tiny slice off corner to form a small hole. ","Squeeze chocolate decoratively over brownies.","Chill brownies, loosely covered, until caramel and chocolate are firm, at least 4 hours.","Just before serving, cut chilled brownies into 64 (1-inch) squares and remove from pan while still cold, then bring to room temperature."]},{"origin_id":"54a460dd6529d92b2c02571e","title":"Belgian Spice Cookies","image_url":"","ingredients":["2 cups all purpose flour","1 tablespoon ground cinnamon","1 1/2 teaspoons ground ginger","1/2 teaspoon ground cloves","1/2 teaspoon baking powder","1/2 teaspoon salt","1 1/4 cups (packed) dark brown sugar","1/2 cup (1 stick) unsalted butter, room temperature","1 large egg","2 ounces good-quality white chocolate (such as Lindt or Baker's), melted","Red colored sugar"],"sentences":["Combine first 6 ingredients in medium bowl. ","Using electric mixer, beat brown sugar and butter in large bowl until light. ","Add egg and beat until fluffy. ","Gradually add dry ingredients and beat just until combined. ","Divide dough in half. ","Flatten each half into rectangle. ","Wrap with plastic; chill 1 hour.","Preheat oven to 350°F. Lightly butter 2 large baking sheets. ","Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. ","Trim edges to form 12x8-inch rectangle. ","Cut into 24 4x1-inch rectangles. ","Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). ","Arrange cookies on prepared baking sheets, spacing 1 inch apart. ","Bake until edges begin to darken, about 8 minutes. ","Transfer cookies to rack and cool. ","Repeat with remaining dough piece.","Working with 1 cookie at a time, brush imprints with melted white chocolate. ","Sprinkle colored sugar generously over chocolate. ","Let stand until chocolate sets, about 2 hours. ","Shake off excess colored sugar. ","(Can be made ahead. ","Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)"]},{"origin_id":"54a45ee06529d92b2c024b22","title":"Almond-Raisin Granola","image_url":"","ingredients":["Nonstick vegetable oil spray","3 cups old-fashioned oats","1 cup slivered almonds","3/4 cup shredded sweetened coconut","1/3 cup sesame seeds","6 tablespoons pure maple syrup","6 tablespoons (packed) dark brown sugar","1/4 cup vegetable oil","2 tablespoons warm water","1/2 teaspoon salt","1 cup golden raisins"],"sentences":["Preheat oven to 250°F. Lightly spray rimmed baking sheet with nonstick spray. ","Toss oats and next 3 ingredients in large bowl. ","Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. ","Pour syrup mixture over oat mixture and stir to combine. ","Transfer to prepared baking sheet. ","Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. ","Cool. ","Transfer to large bowl. ","Mix in raisins. ","(Can be made 1 week ahead. ","Store in airtight container.)"]},{"origin_id":"54a464cc6529d92b2c026729","title":"Granola and Dried Cranberry Chocolate Chip Cookies","image_url":"","ingredients":["1 cup all-purpose flour","1/2 teaspoon baking soda","1/4 teaspoon baking powder","1/2 teaspoon salt","1 stick (1/2 cup) unsalted butter, softened","3/4 cup firmly packed light brown sugar","1 large egg","1/2 teaspoon vanilla extract","1 1/2 cups granola","1/4 cup dried cranberries, chopped","1 cup (6 ounces) semisweet chocolate chips"],"sentences":["Preheat oven to 350°F.","In a bowl whisk together flour, baking soda, baking powder, and salt. ","In another bowl with an electric mixer cream butter and sugar until light and fluffy. ","Beat in egg, beating until combined well, and beat in vanilla. ","Beat in flour mixture and stir in remaining ingredients.","Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake in batches in middle of oven 12 to 15 inches, or until golden. ","Cool cookies on racks. ","Cookies keep in airtight containers 5 days."]},{"origin_id":"54a433df6529d92b2c01695c","title":"Granola Chocolate Chip Cookies","image_url":"","ingredients":["1 cup all-purpose flour","1/2 teaspoon baking soda","1/2 teaspoon salt","1 stick (1/2 cup) unsalted butter, softened","1/3 cup packed light brown sugar","1/3 cup granulated sugar","1/2 teaspoon vanilla","1 large egg","1 cup granola (chop clusters if large)","3/4 cup semisweet chocolate chips (4 1/2 ounces)"],"sentences":["Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.","Whisk together flour, baking soda, and salt in a small bowl. ","Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. ","Reduce speed to low, then add flour mixture and mix until just combined. ","Stir in granola and chocolate chips.","Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 1/2-inch round.","Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. ","Cool on sheets 1 minute, then transfer to racks to cool completely."]},{"origin_id":"54a42fe119925f464b383012","title":"Coconut Coffee Marbled Ice Cream Cake","image_url":"http://assets.epicurious.com/photos/560dd760f9a84192308a4d9b/6:4/w_620%2Ch_413/235036.jpg","ingredients":["3/4 cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers)","1 teaspoon instant-espresso powder","2 tablespoons unsalted butter, melted","1 pt premium coffee ice cream, softened slightly","1 pt premium coconut sorbet, softened slightly","3 tablespoons heavy cream","1 tablespoon light corn syrup","1 tablespoon packed dark brown sugar","1 teaspoon unsweetened Dutch-process cocoa powder","1/8 teaspoon salt","2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped","1 tablespoon unsalted butter","1 teaspoon vanilla","Special equipment: a 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pté mold; parchment paper; an offset metal spatula","",""],"sentences":["Put oven rack in middle position and preheat oven to 375°F.","Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.","Stir together crumbs, espresso powder, and butter and press over bottom of mold. ","Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.","Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. ","Make another layer in same manner. ","Freeze, covered with plastic wrap, until firm, at least 2 hours.","Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. ","Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.","Add butter, vanilla, and remaining chocolate and stir until smooth.","Cool fudge sauce to warm, at least 15 minutes.","Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. ","Remove cake by grasping both ends of parchment, and transfer it to a platter. ","Using a spatula to stabilize end of cake, carefully slide parchment out from under cake."]},{"origin_id":"54a43aed19925f464b389848","title":"Triple-Chocolate Cranberry Oatmeal Cookies","image_url":"http://assets.epicurious.com/photos/54baaadd2a4b69f8647e7e52/6:4/w_620%2Ch_413/triple-chocolate-cranberry-oatmeal-6x4.jpg","ingredients":["1 cup all purpose flour","1/2 teaspoon baking soda","1/2 teaspoon cinnamon","1/4 teaspoon salt","10 tablespoons (1 1/4 sticks) unsalted butter, room temperature","1/2 cup sugar","1/2 cup (packed) golden brown sugar","1 large egg","1 teaspoon vanilla extract","1 cup old-fashioned oats","1/2 cup semisweet chocolate chips","1/2 cup milk chocolate chips","1/2 cup white chocolate chips","1/2 cup coarsely chopped fresh or frozen cranberries","2 ounces milk chocolate or white chocolate, chopped (for drizzling)"],"sentences":["Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. ","Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. ","Using electric mixer, beat butter and both sugars in large bowl until smooth. ","Beat in egg and vanilla. ","Add flour mixture and oats and stir until blended. ","Stir in all chocolate chips and cranberries.","Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. ","Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. ","Cool on sheets 5 minutes. ","Transfer to rack; cool completely.","Stir chopped milk chocolate in top of double boiler until melted and smooth. ","Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. ","Let stand until milk chocolate sets, about 1 hour. ","(Can be made 2 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a4600f6529d92b2c025268","title":"Butterfinger-Chunk Cookies","image_url":"","ingredients":["1/2 cup (1 stick) unsalted butter, room temperature","1/2 cup sugar","1/2 cup (packed) dark brown sugar","1 large egg","1 teaspoon vanilla extract","1 1/4 cups plus 2 tablespoons all purpose flour","1/2 teaspoon salt","1/2 teaspoon baking soda","1 1/2 cups Butterfinger BB's candies (about five 1.7-ounce packages)"],"sentences":["Using electric mixer, beat butter and both sugars in large bowl until well blended. ","Add egg and vanilla and beat until fluffy. ","Beat in flour, salt and baking soda. ","Stir in Butterfinger BB's (dough will be moist). ","Chill cookie dough at least 30 minutes and up to 1 hour.","Preheat oven to 350°F. Line baking sheets with parchment paper. ","Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). ","Bake cookies until golden brown, about 12 minutes. ","Transfer parchment with cookies to rack and cool completely. ","(Can be prepared 4 days ahead. ","Store in airtight container.)"]},{"origin_id":"54a429ae19925f464b37e27d","title":"Cold \"Hot Chocolate\" Trifle","image_url":"http://assets.epicurious.com/photos/54b28458a801766f773f81f3/6:4/w_620%2Ch_413/369111_hot-chocolate-trifle_1x1.jpg","ingredients":["3 egg whites, at room temperature","1/4 cup plus 1 tablespoon sugar, divided","2 1/2 ounces unsweetened chocolate","1/4 cup heavy cream","6 store-bought chocolate mini meringue cookies, crushed","4 tablespoons mini marshmallows"],"sentences":["In a bowl, beat egg whites and a pinch of salt until soft peaks form. ","Add 1/4 cup sugar; beat until stiff peaks of meringue form. ","In a microwave-safe bowl, nuke chocolate in 30-second intervals, stirring after each interval, until melted; let cool slightly. ","Gently fold chocolate into meringue until just combined. ","Divide mousse evenly among four 5-ounces glasses. ","Rinse bowl; add cream and remaining 1 tablespoon sugar; beat until soft peaks form. ","Top mousse with whipped cream, crushed cookies and marshmallows. ","Refrigerate at least 2 hours or up to 24."]},{"origin_id":"54a40b296529d92b2c003e47","title":"Buttermilk Pancakes","image_url":"","ingredients":["2 cups all purpose flour","3 tablespoons sugar","1 tablespoon baking powder","1/2 teaspoon salt","2 cups buttermilk","3 large eggs, separated","1 1/2 teaspoons vanilla extract","Butter","Pure maple syrup"],"sentences":["Whisk flour, 2 tablespoons sugar, baking powder and salt in large bowl to blend. ","Add buttermilk, egg yolks and vanilla and whisk until smooth (batter will be very thick). ","Using electric mixer, beat whites in medium bowl to soft peaks. ","Add remaining 1 tablespoon sugar and beat until stiff but not dry; fold into batter.","Melt butter on griddle or in heavy large skillet over medium-low heat. ","Working in batches, pour batter by 1/4 cupfuls onto griddle. ","Cook until pancakes are golden brown, about 3 minutes per side. ","Transfer to plates. ","Serve with syrup."]},{"origin_id":"54a432cd19925f464b38537c","title":"Trout Dale Oatmeal-Raisin Cookies","image_url":"http://assets.epicurious.com/photos/560d9a4bf9a84192308a1c20/6:4/w_620%2Ch_413/240345_hires.jpg","ingredients":["1 1/2 cups all-purpose flour","1/2 teaspoon baking soda","1 teaspoon salt","1/2 teaspoon ground cinnamon","1/2 pound (2 sticks) unsalted butter, at room temperature","1 cup granulated sugar","1/2 cup dark brown sugar, packed","2 large eggs at room temperature","1 teaspoon vanilla extract","3 cups old-fashioned rolled oats","1 cup (6 ounces) raisins","Special Equipment: Cookie sheets (not insulated); baking parchment or Silpat or other nonstick baking mats (optional); flat paddle aattachment for electric mixer (optional)","","","Pan Preparation: Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray."],"sentences":["Divide oven into thirds and preheat to 350°F. Bake 12 to 16 minutes. ","Prepare the cookie sheets as directed.","In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.","In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. ","Scrape down the bowl and beater, if using, and beat until smooth. ","Beat in the eggs and vanilla and scrape down the bowl again.","Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. ","The dough will feel very stiff. ","(You can make the dough ahead, cover, and refrigerate for several hours.)","Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. ","Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.","Cool the cookies on a wire rack. ","If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. ","When the cookies are completely cool, store them in an airtight container."]},{"origin_id":"54a42b006529d92b2c00f882","title":"Triple Chocolate Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/56098f42e0acd286555d3875/6:4/w_620%2Ch_413/363441.jpg","ingredients":["Nonstick cooking spray","1/2 teaspoon vanilla extract","1/3 cup unsweetened cocoa powder, sifted","1 cup canned white cannellini beans, rinsed and drained","2 tablespoons light agave syrup","3 large egg whites","1 1/2 cups granulated Splenda","1/4 cup dark chocolate covered cacao nibs","1/4 cup mini chocolate chips"],"sentences":["Preheat the oven to 375˚F. ","Line 2 baking sheets with parchment paper and spray lightly with cooking spray. ","Set aside.","In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.","In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. ","Gradually beat in the Splenda. ","Continue to beat the whites until they are creamy and nearly stiff. ","Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. ","Blend to combine, about 30 seconds. ","In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. ","Add cacao nibs to the batter. ","Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.","Drop mounded spoonfuls of batter onto the prepared sheets. ","Spread batter out to form cookies about 2 1/2 inches in diameter. ","Sprinkle the chocolate chips on top of the cookies.","Bake for 20 minutes, rotating the pans one turn halfway through baking. ","Using a metal spatula, transfer cookies to wire racks to cool."]},{"origin_id":"54a44c356529d92b2c01cc2b","title":"Turkey Wraps with Chipotle Mayonnaise","image_url":"","ingredients":["1/2 cup mayonnaise","3 tablespoons chopped fresh cilantro","1 green onion, minced","1 tablespoon minced canned chipotle chilies in adobo","1 teaspoon fresh lime juice","2 10-inch-diameter flour tortillas (plain or flavored)","8 ounces thinly sliced smoked turkey","2 romaine lettuce leaves, center rib cut away"],"sentences":["Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. ","Season chipotle mayonnaise with salt. ","Arrange tortillas on work surface. ","Spread each with half of mayonnaise; top with turkey and lettuce. ","Roll up tortillas tightly, enclosing filling. ","Cut each wrap in half."]},{"origin_id":"54a42c0519925f464b37feda","title":"Chocolate-Dipped Frozen Banana Bites","image_url":"http://assets.epicurious.com/photos/55e9bd6ead4e361c200f72be/6:4/w_620%2Ch_413/0409-BA-FEF1-03-cp.jpg","ingredients":["2 cups bittersweet chocolate chips","2 tablespoons canola oil","Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)","","3 ripe bananas, peeled, cut into 1/2-inch-thick slices"],"sentences":["Stir chocolate and oil in heavy small saucepan over low heat just until smooth. ","Let stand 15 minutes to cool.","Place each topping in separate shallow dish. ","Line baking sheet with foil. ","Arrange banana slices on foil. ","Using fingers, dip 1 banana slice in chocolate, coating completely. ","Shake off excess chocolate. ","Drop dipped banana in 1 topping. ","Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. ","Repeat with remaining bananas, chocolate, and toppings. ","Freeze until firm, about 3 hours, then serve."]},{"origin_id":"54a46b2a6529d92b2c028098","title":"Almond-Chocolate Macaroons","image_url":"","ingredients":["2 cups (about 9 1/2 ounces) whole almonds, toasted","1 cup sugar","1/4 teaspoon ground cinnamon","1/8 teaspoon salt","1 large egg","2 large egg white","1/4 teaspoon almond extract","3/4 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate"],"sentences":["Position rack in center of oven and preheat to 350°F. Line 2 heavy large baking sheets with foil. ","Butter foil and dust with flour. ","Finely grind almonds, sugar, cinnamon and salt in processor. ","Add egg, egg white and almond extract and process until mixture holds together. ","Transfer to bowl. ","Stir in chocolate.","Using moistened hands, roll mixture into 1-inch balls and place on prepared sheets. ","Flatten to 1/3-inch thick rounds. ","Bake macaroons until tops puff and centers are still soft, about 12 minutes. ","Transfer to rack and cool completely. ","Store in airtight container at room temperature. ","(Can be prepared 3 days ahead.)"]},{"origin_id":"5703fe5717d02fe052882d1d","title":"Almond Cookies with Cardamom, Orange, and Pistachios ","image_url":"http://assets.epicurious.com/photos/57041b111d4eceea190d2b5e/6:4/w_620%2Ch_413/EP_03292016_persianpassover_205.jpg","ingredients":["1 cup sugar","1/3 cup virgin coconut oil, softened at room temperature","1 large egg","1 tablespoon plus 1 teaspoon finely grated orange zest (from about 2 oranges)","2 cups almond flour","1/4 cup potato starch","1 1/2 teaspoons ground cardamom","1/4 teaspoon kosher salt","1/2 cup roasted, salted pistachios, finely chopped","3 ounces dark chocolate (for drizzling; optional)"],"sentences":["Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. ","Add egg and orange zest and beat until just combined.","Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. ","Fold dry ingredients into oil mixture. ","Cover with plastic wrap and chill 1 hour.","Spread pistachios in a single layer on a rimmed baking sheet. ","Divide dough into 2 balls. ","Roll each ball into 1 1/2\" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. ","Wrap logs in plastic wrap and chill at least 1 1/2 hours.","Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. ","Using a sharp knife, slice dough into 1/4\"-thick rounds and arrange on baking sheets (about 12 per sheet). ","Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).","Bake cookies, rotating sheets halfway through, until undersides are golden, 8–12 minutes. ","Transfer cookies to wire racks. ","Let 1 sheet cool completely before lining again with parchment and baking third batch.","If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. ","Drizzle cooled cookies with chocolate and let set before serving.","Dough can be formed into logs 3 days ahead; keep chilled. ","Cookies can be baked 3 days ahead. ","Store in an airtight container at room temperature."]},{"origin_id":"54a4782219925f464b39ac5f","title":"Alternative Oatmeal-Raisin Cookies","image_url":"","ingredients":["1 cup (2 sticks) butter, room temperature","1 1/4 cups packed golden brown sugar","1/2 cup sugar","2 large eggs","2 teaspoons vanilla extract","1 1/2 cups all purpose flour","1 teaspoon baking soda","1/2 teaspoon salt","12 ounces chocolate chips","2 cups old-fashioned oats","1 cup raisins","1/2 cup oat bran"],"sentences":["Preheat oven to 375°F. Using electric mixer, beat butter and both sugars in large bowl until smooth and creamy. ","Add eggs and vanilla and beat until blended. ","Sift flour, baking soda and salt into small bowl; stir into butter mixture. ","Add chocolate chips, oats, raisins, and oat bran and stir until well blended.","Working in batches, drop batter by heaping tablespoonfuls onto ungreased baking sheets. ","Bake cookies until golden but still soft to touch, about 12 minutes. ","Cool cookies on baking sheets."]},{"origin_id":"54a435a819925f464b3878cf","title":"Bittersweet Chocolate Cookies","image_url":"http://assets.epicurious.com/photos/560df2e0f3a00aeb2f1d5e64/6:4/w_620%2Ch_413/231211.jpg","ingredients":["2 cups all-purpose flour","1/3 cup unsweetened Dutch-process cocoa powder","1/2 teaspoon baking powder","1/2 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","1/2 cup granulated sugar","1 large egg","1 teaspoon vanilla","5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped","1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor)","1 1/2 cups confectioners sugar for coating"],"sentences":["Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.","Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. ","Add egg and vanilla, beating until combined. ","Reduce speed to low, then add flour mixture and mix until combined well. ","Add chocolate and nuts and mix until just combined. ","Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.","Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.","Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. ","Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.","Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. ","Recoat cookies with confectioners sugar."]},{"origin_id":"54a473a66529d92b2c02a24d","title":"Mexican Chocolate Chip Cookies","image_url":"","ingredients":["1 cup (2 sticks) unsalted butter, room temperature","1 cup (packed) golden brown sugar","2 large eggs","1 teaspoon vanilla extract","2 cups all purpose flour","1 teaspoon baking powder","1 teaspoon baking soda","1 teaspoon ground cinnamon","1/4 teaspoon salt","1/8 teaspoon ground pepper","1 12-ounce package semisweet chocolate chips"],"sentences":["Using electric mixer, beat butter and sugar in large bowl until fluffy. ","Beat in eggs 1 at a time, then vanilla. ","Sift next 6 ingredients over butter mixture; beat just until blended. ","Mix in chocolate chips. ","Refrigerate dough until cold, at least 1 hour and up to 1 day.","Preheat oven to 350°F. Lightly butter 2 large baking sheets. ","Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart. ","Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). ","Let stand on sheets 3 minutes. ","Transfer cookies to racks and cool."]},{"origin_id":"54a4278c19925f464b37c774","title":"Chocolate Sandwich Cookies","image_url":"http://assets.epicurious.com/photos/56043a97d55073c10c5b0545/6:4/w_620%2Ch_413/367449_hires.jpg","ingredients":["1/2 stick (4 tablespoons) unsalted butter, at room temperature","4 tablespoons vegetable shortening","1 1/4 teaspoons pure vanilla extract","1-1 1/2 cups confectioner's sugar","1 recipe Chocolate Wafer Cookies"],"sentences":["1. ","In a large bowl, mix the butter, shortening, and vanilla until well blended. ","Add the first 1 cup of confectioner's sugar and stir until the sugar is incorporated completely into the butter mixture. ","The filling should be thick and stiff. ","Add more confectioner's sugar, one tablespoon at a time, to reach the desired consistency.","2. ","Place one-half of the chocolate wafer cookies upside down on a level surface. ","Divide the filling among the cookies and flatten with wet hands or a spoon. ","Place the other half of the cookies right side up on top of the filling and press down gently to create sandwich cookies."]},{"origin_id":"54a43ac519925f464b389766","title":"White Chocolate, Cranberry, and Macadamia Nut Cookies","image_url":"http://assets.epicurious.com/photos/560dd8097b55306961bfabef/6:4/w_620%2Ch_413/236823.jpg","ingredients":["3 cups all purpose flour","1 teaspoon baking soda","3/4 teaspoon salt","1 cup (2 sticks) unsalted butter, room temperature","1 cup (packed) golden brown sugar","3/4 cup sugar","2 large eggs","1 tablespoon vanilla extract","1 1/2 cups dried cranberries (about 6 ounces)","1 1/2 cups white chocolate chips (about 8 1/2 ounces)","1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)"],"sentences":["Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. ","Sift first 3 ingredients into medium bowl. ","Using electric mixer, beat butter in large bowl until fluffy. ","Add both sugars and beat until blended. ","Beat in eggs, 1 at a time, then vanilla. ","Add dry ingredients and beat just until blended. ","Using spatula, stir in cranberries, white chocolate chips, and nuts.","For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. ","For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.","Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. ","Cool on sheets. ","Do ahead Can be made ahead. ","Store airtight at room temperature up to 2 days or freeze up to 2 weeks."]},{"origin_id":"54a425dd6529d92b2c00b63b","title":"Candied Rose Petal and Chocolate Cookies","image_url":"http://assets.epicurious.com/photos/54b2a2fc3edeef84363b1253/6:4/w_620%2Ch_413/367069_rose-petal-chocolate-cookies_1x1.jpg","ingredients":["12 tablespoons (1 1/2 sticks) unsalted butter","1 cup sugar","1/2 cup light brown sugar","1 large egg","1 egg yolk","2 tablespoons heavy cream","1/2 cup rose spread","2 1/4 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon salt","2 cups finely chopped semisweet chocolate"],"sentences":["1. ","Preheat the oven to 350°F. Line a cookie sheet with parchment paper. ","In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. ","Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. ","Add the heavy cream and rose spread. ","Stir until just combined and set aside. ","Do not overmix.","2. ","In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. ","Gently add the chocolate, mixing it well. ","Freeze the dough just until cold and firm, about 5 minutes.","3. ","Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. ","Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. ","Transfer the cookies to a rack to cool."]},{"origin_id":"54a42f6e6529d92b2c01313f","title":"Wheat Biscuit Shortbread","image_url":"http://assets.epicurious.com/photos/560d78d9f9a841923089d76a/6:4/w_620%2Ch_413/243132.jpg","ingredients":["2 sticks unsalted butter, at room temperature","2/3 cup granulated sugar","2 teaspoons vanilla extract","1/2 teaspoon fine salt","1 1/4 cups unbleached all-purpose flour","1 cup white whole-wheat flour","8 ounces semisweet chocolate"],"sentences":["Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.","In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth. ","Add the flours and mix until just blended. ","Divide the dough in half and then shape, without over handling, into 2 disks.","On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. ","Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles. ","Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. ","Reroll the scraps and repeat with the remaining dough. ","Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes. ","Bake cookies for about 17 minutes, until golden and nearly firm in center. ","Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.","Finely chop semisweet chocolate. ","Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth. ","Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. ","Stir occasionally until chocolate is smooth. ","Scrape the chocolate into a small bowl. ","Line a baking sheet with clean parchment or waxed paper. ","Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour."]},{"origin_id":"54a4375919925f464b3886b8","title":"Turtle Cheesecake","image_url":"","ingredients":["2 tbsp roughly chopped pecans","Butter-flavored vegetable-oil cooking spray","20 chocolate graham crackers, finely ground","4 tsp light butter, melted","2 packages (8 ounces each) fat-free cream cheese","1 package (8 ounces) lowfat cream cheese","2 whole eggs","6 egg whites","21 ounces fat-free sweetened condensed milk (about 1 1/2 cans)","1/2 cup unsweetened cocoa powder","3/4 cup semisweet chocolate chips","1 cup caramel topping"],"sentences":["Heat oven to 325°. ","Toast pecans on cookie sheet for 10 to 12 minutes; remove from oven. ","Raise oven heat to 375°F. Coat a 9\" springform pan with cooking spray. ","Combine cookies and butter in a bowl with your hands, then press into pan. ","Bake 10 minutes; remove from oven. ","In a food processor, puree cream cheeses, eggs, and egg whites. ","Add milk and cocoa and process until smooth and all one color. ","Add chocolate chips and pulse by switching the machine on and off a few times. ","Pour into pan and bake 40 minutes, until just set. ","Remove from oven. ","Cool in fridge for 30 minutes. ","Remove from pan and top with caramel and pecans."]},{"origin_id":"54a467276529d92b2c027074","title":"Chocolatines","image_url":"","ingredients":["3 cups all-purpose flour","1 1/2 cups unsweetened cocoa powder (not Dutch-process)","1 tablespoon baking powder","1/2 teaspoon salt","3 sticks (1 1/2 cups) unsalted butter, softened","2 cups sugar","2 tablespoons dark rum","2 large eggs"],"sentences":["Preheat oven to 325°F.","In a bowl whisk together flour, cocoa powder, baking powder, and salt.","In another bowl with an electric mixer beat together butte and sugar until light and fluffy and beat in rum. ","Beat in eggs, 1 at a time, beating well after each addition, Gradually beat in flour mixture and beat just until dough is blended well. ","Form scant 1/4-cup measures of dough into balls and arrange about 3 inches apart on lightly greased baking sheets.","Bake cookies in middle of oven in batches until tops begin to crack, about 15 minutes, and transfer with a metal spatula to racks to cool."]},{"origin_id":"54a4297119925f464b37df9c","title":"White Chocolate and Marmalade Vanilla Wafers","image_url":"http://assets.epicurious.com/photos/54b3405f21388ef838b08dae/6:4/w_620%2Ch_413/361430_vanilla-wafers_1x1.jpg","ingredients":["48 vanilla wafer cookies, such as Nilla Wafers","1/2 cup orange marmalade","1 bag (12 ounces) white chocolate chips","Candied orange peel, for garnish (optional)"],"sentences":["1. ","Place the vanilla wafer cookies, rounded sides down, on wire racks set on top of baking sheets. ","Place 1/2 teaspoon of marmalade on the flat side of each cookie.","2. ","Place the white chocolate chips in a microwave-safe bowl and microwave on high, stirring once or twice, until just melted, 1 to 2 minutes depending on the strength of your microwave. ","Stir until smooth. ","(Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. ","Place the white chocolate chips in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. ","Heat, whisking occasionally, until the chocolate is just melted. ","Remove from the heat and whisk until smooth.)","3. ","Use a small offset spatula to spread white chocolate over each cookie, covering the marmalade and coming to the edges. ","Place the baking sheets in the refrigerator for 5 minutes to allow the chocolate to set.","White Chocolate and Marmalade Vanilla Wafers will keep, layered between parchment paper, at room temperature in an airtight container for up to 3 days."]},{"origin_id":"54a427996529d92b2c00cbd1","title":"Vanilla Frosting_Vanilla Sauce","image_url":"","ingredients":["1 ½ cups unsweetened soy milk","¾ cup dry soy milk powder","1 tablespoon coconut flour","¼ cup agave nectar","1 tablespoon pure vanilla extract","1 ½ cups coconut oil","2 tablespoons fresh lemon juice"],"sentences":["In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. ","Blend the ingredients for 2 minutes. ","With the machine running, slowly add the oil and the lemon juice, alternating between the two until both are fully incorporated. ","Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. ","(If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)"]},{"origin_id":"54a44f986529d92b2c01e00a","title":"Chocolate Madeleines","image_url":"","ingredients":["3/4 cup (100g) all-purpose flour","Half cup (90g) unsweetened cocoa","Pinch salt","4 large eggs","1 cup (200g) vanilla sugar","12 tablespoons (6 ounces; 185g) unsalted butter, melted and cooled","Butter for buttering the madeleine tins"],"sentences":["1. ","Sift together the flour, cocoa and the salt.","2. ","Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. ","Fold in the flour, then melted butter.","3. ","Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. ","Refrigerate the filled madeleine pans and the remaining batter for one hour.","4. ","Heat the oven to 425°F (220°C).","5. ","Bake the madeleines just until they are firm and puffed, about 7 minutes. ","Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. ","The madeleines are best when eaten slightly warm or at room temperature the same day they are made."]},{"origin_id":"54a41c586529d92b2c006f52","title":"Middle Eastern Nut-Filled Multilayered Pastry (Baklava)","image_url":"","ingredients":["3 cups sugar, or 2 cups sugar and 1 cup honey","1 1/2 cups water","2 tablespoons lemon juice","2 tablespoons light corn syrup (optional)","2 (3-inch) sticks cinnamon (optional)","4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)","1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)","1/4 cup sugar","1 to 2 teaspoons ground cinnamon","1/4 teaspoon ground cloves or cardamom (optional)","1 pound (about 24 sheets) phyllo dough","About 1 cup (2 sticks) melted butter or vegetable oil"],"sentences":["1. ","To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. ","Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). ","Discard the cinnamon sticks and whole cloves. ","Let cool.","2. ","To make the filling: Combine all the filling ingredients.","3. ","Preheat the oven to 350 degrees. ","Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.","4. ","Place a sheet of phyllo in the prepared pan and lightly brush with butter. ","Repeat with 7 more sheets. ","Spread with half of the filling. ","Top with 8 more sheets, brushing each with butter. ","Use any torn sheets in the middle layer. ","Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. ","Trim any overhanging edges.","5. ","Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. ","Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.","6. ","Just before baking, lightly sprinkle the top of the pastry with cold water. ","This inhibits the pastry from curling. ","Bake for 20 minutes. ","Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.","7. ","Cut through the scored lines. ","Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. ","Cover and store at room temperature for up to 1 week. ","If the baklava dries out while being stored, drizzle with a little additional hot syrup.","Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.","Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.","For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. ","Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo."]},{"origin_id":"54a45b456529d92b2c023aa7","title":"Mocha-Chip Cookies","image_url":"","ingredients":["1 1/4 cups all purpose flour","1 cup whole wheat flour","1 tablespoon baking soda","1 cup unsalted butter, room temperature","3/4 cup sugar","3/4 cup (packed) golden brown sugar","2 large eggs","2 teaspoons instant coffee powder","2 teaspoons vanilla extract","1 12-ounce package semisweet chocolate chips","1 cup chopped toasted walnuts"],"sentences":["Preheat oven to 375°F. Mix both flours and baking soda in medium bowl. ","Using electric mixer, beat butter and both sugars in large bowl until light. ","Beat in eggs, coffee powder and vanilla. ","Beat in flour mixture. ","Stir in chocolate chips and nuts.","Drop dough by tablespoonfuls onto ungreased baking sheets, spacing 2 inches apart. ","Bake until golden brown but still soft, about 9 minutes. ","Cool on sheets 2 minutes. ","Transfer to racks and cool."]},{"origin_id":"54a471f16529d92b2c029bca","title":"Black-Bottom Banana Cream Pie","image_url":"","ingredients":["1/2 cup (1 stick) unsalted butter","3 ounces semisweet chocolate, chopped","1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)","1/2 cup whipping cream","1 tablespoon unsalted butter","4 ounces semisweet chocolate, chopped","1/2 teaspoon vanilla extract","4 ripe bananas (about 1 1/2 pounds)","Vanilla Pastry Cream","Vanilla Whipped Cream"],"sentences":["Butter 9-inch-diameter glass or ceramic pie dish. ","Stir butter and chocolate in heavy small saucepan over low heat until smooth. ","Mix in cookie crumbs. ","Press onto bottom and up sides of prepared dish. ","Chill until firm, about 30 minutes.","Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). ","Remove from heat. ","Add chocolate and vanilla. ","Whisk until smooth. ","Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust. ","Chill crust until chocolate ganache is firm, about 30 minutes.","Thinly slice 3 bananas. ","Arrange banana slices over chocolate. ","Whisk Vanilla Pastry Cream until smooth. ","Spread pastry cream evenly over bananas. ","Drizzle reserved chocolate ganache over pastry cream. ","Draw toothpick through pastry cream and chocolate to marbleize. ","Refrigerate until pastry cream is set, about 3 hours. ","(Can be made 1 day ahead. ","Cover and keep refrigerated.)","Spoon Vanilla Whipped Cream around edges of pie, or spoon whipped cream into pastry bag that's fitted with large star tip and pipe cream around edges of pie. ","Slice remaining banana. ","Garnish pie with banana slices."]},{"origin_id":"565c70e001c9f40a2ccb469d","title":"Bûche de Noël","image_url":"http://assets.epicurious.com/photos/5665ed5ff464f90c6b17aaac/6:4/w_620%2Ch_413/buche-de-noel.jpg","ingredients":["6 large egg whites","1 1/4 cups sugar","1/4 teaspoon cream of tartar","1/4 teaspoon kosher salt","Unsweetened cocoa powder (for dusting)","1 cup (2 sticks) unsalted butter, cut into 1\" pieces, room temperature","1 teaspoon vanilla extract","1 vanilla bean, split lengthwise","Nonstick vegetable oil spray","1/4 cup all-purpose flour","3 tablespoons cornstarch","1/3 cup unsweetened cocoa powder, plus more for dusting","1/4 cup whole milk","3 tablespoons unsalted butter, cut into pieces","1 tablespoon vegetable oil","1 teaspoon vanilla extract","1/2 teaspoon kosher salt","3 large eggs, room temperature","3 large egg yolks, room temperature","3/4 cup sugar","Cocoa Syrup","Bittersweet Ganache","Mascarpone Filling","1 ounce marzipan (about 2 tablespoons)","2 tablespoons dark unsweetened cocoa powder, preferably Dutch-process","1 ounce bittersweet chocolate, melted"],"sentences":["Preheat oven to 225°F. Whisk egg whites, sugar, cream of tartar, and salt in a large heatproof bowl set over a medium saucepan of simmering water (bowl should not touch water) until egg whites are very liquid (mixture will be warm to the touch) and sugar is dissolved (rub between your fingers to check), about 5 minutes. ","Remove bowl from heat and beat with an electric mixer until stiff, glossy peaks form (bowl will feel cool), about 5 minutes.","Line a rimmed baking sheet with parchment paper and dust very lightly with cocoa powder. ","Scoop out 1 cup meringue. ","Dollop heaping teaspoonfuls of meringue onto prepared baking sheet, spacing at least 1 1/2\" apart.","Lightly dust meringue with more cocoa powder and place a sheet of parchment over top. ","Use an offset spatula or your hands to flatten meringue into irregularly shaped disks about 1/8\" thick. ","Bake until lightly browned and parchment peels away easily, 75–90 minutes (meringue will be soft when it first comes out of the oven but will dry and crisp as it cools).","Meanwhile, with mixer on medium speed, beat butter into remaining meringue, adding a piece at a time and waiting until incorporated before adding more. ","Beat until mixture is very smooth. ","(If it looks very loose or curdled, just keep beating; buttercream will come back together.) ","Add vanilla extract and scrape in vanilla seeds; beat to combine.","Mushrooms and buttercream can be made 2 days ahead. ","Store mushrooms airtight at room temperature. ","Cover and chill buttercream; bring to room temperature, then beat until smooth before using.","Increase oven to 400°F. Coat a 26x18\" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides. ","Spray parchment. ","Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl.","Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat. ","Keep warm over low heat.","Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth. ","Increase speed to high; beat until doubled in volume. ","With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes.","Reduce speed to medium and gradually stream in milk mixture. ","Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain. ","Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine). ","Scrape batter into prepared baking sheet and gently spread to edges of pan. ","Tap sheet lightly on counter to pop any large air bubbles.","Bake cake until surface is puffed and springy to the touch, 10–12 minutes.","Let cake cool in pan 2 minutes, then run a knife along short edges to loosen. ","Invert onto a wire rack and carefully peel away parchment. ","Using a fine-mesh sieve, dust cake with cocoa powder. ","Cover with a large kitchen towel. ","Place another wire rack on top and flip cake over so towel side is underneath. ","Remove top rack; dust exposed side with cocoa powder. ","Starting at one of the long sides, gently roll up warm cake inside towel. ","Let cake cool, seam side down, 30–35 minutes.","Cake can be baked 1 day ahead. ","Store tightly wrapped in plastic at room temperature.","Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece). ","Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa.","Using a pastry brush, gently dab cocoa syrup over entire surface of cake; you may not use it all. ","Dollop bittersweet ganache over top and smooth with an offset spatula to create an even layer.","Dollop mascarpone filling over ganache; carefully spread over surface, trying not to blend with ganache and avoiding last inch of cake along long side farthest from you.","Using towel to lift edge nearest you, reroll cake, keeping towel on exterior. ","Chill, seam side down, until filling is set, about 30 minutes.","Transfer filled cake to a baking sheet. ","Set aside 1/2 cup buttercream for attaching branches. ","Evenly spread remaining buttercream over cake with an offset spatula.","Using a long serrated knife, trim 1/2\" of cake from each end to create clean edges; discard (or eat!)",". ","Slice off a 4\" piece of cake. ","Starting 1\" from end, divide 4\" piece in half, cutting at a 45° angle, leaving 1\" at opposite end. ","Transfer log to a platter.","Place angled side of each small piece of cake against roll to create branches, positioning one on top and the other on the side using a large dab of buttercream to secure. ","Cover any exposed cake on sides with more buttercream but leave cut ends exposed.","Use spatula to create textured lines in buttercream to look like birch bark.","Knead together marzipan and cocoa powder on a surface until smooth. ","Roll out on a sheet of parchment paper to less than 1/8\" thick, then cut out wavy strips to look like tree knots; drape over buttercream and press gently to adhere.","Using either a pastry bag fitted with a very small round tip or a disposable plastic bag with one corner snipped off, drizzle melted chocolate over log to mimic birch bark striations. ","Chill Bûche de Noël, uncovered, until ready to serve.","Just before serving, press mushrooms perpendicularly into log in groups of 2 or 3.","Bûche de Noël (without meringue mushrooms) can be assembled 1 day ahead. ","Wrap in plastic and chill. ","Attach mushrooms just before serving."]},{"origin_id":"5702d3505cf069d37b4285b7","title":"3-Ingredient Hazelnut Cookies","image_url":"http://assets.epicurious.com/photos/568d29102926133c51d513ac/6:4/w_620%2Ch_413/EP_01052016_3ingredienthazelnutcookies_recipeimage.jpg","ingredients":["2/3 cup skin-on hazelnuts (about 3 1/2 ounces)","1 large egg white","Pinch of kosher salt","1/3 cup sugar"],"sentences":["Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13–15 minutes. ","Wrap nuts in a kitchen towel and let steam 1 minute. ","Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool completely. ","Pulse in a food processor until coarsely chopped.","Reduce oven temperature to 300°F. Using an electric mixer on medium-high speed (or using a whisk), beat egg white and salt in a medium bowl until stiff peaks form. ","Gently fold in sugar and chopped hazelnuts until well combined.","Using a tablespoon, spoon batter onto a parchment-lined rimmed baking sheet, spacing about 2\" apart. ","Bake cookies until golden brown, 16–18 minutes. ","Transfer cookies to wire racks and let cool."]},{"origin_id":"54a469a86529d92b2c027a7e","title":"All-American Peppermint Stick Torte with Fudge Topping","image_url":"","ingredients":["1 9-ounce box chocolate wafer cookies, broken","2 tablespoons sugar","1/2 cup (1 stick) unsalted butter, melted, cooled","1 7 1/2-ounce package hard red-and- white striped peppermint candies (about 45 pieces)","6 large egg yolks","1/2 cup sugar","1/4 cup water","1/2 teaspoon peppermint extract","3 cups chilled whipping cream","2 cups chilled whipping cream","1/2 cup dark corn syrup","12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","Additional peppermint candies"],"sentences":["Finely grind cookies and sugar in processor. ","Add butter and blend until crumbs begin to stick together. ","Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. ","Place in freezer.","Grind candies in processor, leaving some small pieces. ","Whisk yolks, sugar and water in medium metal bowl to blend. ","Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). ","Whisk constantly until candy thermometer inserted into mixture registers 170°F, about 6 minutes. ","Remove bowl from over water. ","Add half of ground candies and whisk until melted. ","Let mixture stand until cool, whisking occasionally, about 5 minutes. ","Mix in remaining candy and peppermint extract.","Using electric mixer, beat cream in large bowl to stiff peaks. ","Fold cream into yolk mixture. ","Spoon mixture into crust; smooth top. ","Cover and freeze until firm, at least 6 hours or overnight.","Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. ","Remove from heat. ","Add chocolate and whisk until smooth. ","Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.","Spoon 1 cup sauce over frozen filling, spreading to edges. ","Freeze until firm, at least 2 hours. ","(Can be prepared 1 week ahead. ","Cover and keep torte frozen. ","Cover remaining sauce and refrigerate.)","Rewarm sauce over low heat, stirring frequently. ","Run sharp knife around pan sides to loosen torte. ","Release pan sides. ","Transfer torte to platter.","Beat remaining 1 cup cream in large bowl until stiff peaks form. ","Spoon into pastry bag fitted with star tip. ","Pipe rosettes of cream around top edge of torte. ","Place candies between rosettes. ","Serve with warm sauce."]},{"origin_id":"54a463b96529d92b2c0262e5","title":"Mocha-Hazelnut Macaroon Domes","image_url":"","ingredients":["1/2 cup hazelnuts, lightly toasted (about 2 1/2 ounces)","1/2 cup sugar","1 tablespoon all purpose flour","1 large egg white","1 teaspoon vanilla extract","1/4 cup plus 2 tablespoons whipping cream","3 tablespoons unsalted butter","1 teaspoon instant coffee granules","9 ounces imported milk chocolate (such as Lindt), chopped","1 teaspoon vanilla extract","9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped","1 tablespoon solid vegetable shortening","30 (about) small raspberries or hazelnuts","3 ounces imported white chocolate (such as Lindt), chopped"],"sentences":["Preheat oven to 350°F. Line 1 large cookie sheet with parchment. ","Brush lightly with vegetable oil. ","Finely grind hazelnuts in processor. ","Add sugar and flour; blend to powder. ","With machine running, add egg white and vanilla; blend to paste.","Spoon mixture into pastry bag fitted with no. 4 (3/8-inch-diameter) round tip. ","Pipe 3/4- to 1-inch-diameter mound onto parchment about 1/2 inch high and spacing 1 inch apart. ","Dip finger into water and gently press top of cookie to flatten center slightly. ","Bake until golden brown, about 12 minutes (cookies will spread to about 1 1/2 inches.) ","Turn parchment (cookies will adhere) over onto work surface. ","Brush parchment with just enough water to moisten. ","Let stand until parchment can easily be pulled off cookies, about 2 minutes. ","Peel off parchment.","Bring cream and butter to simmer in heavy medium saucepan over medium heat. ","Add instant coffee granules; stir to dissolve. ","Reduce heat to low. ","Add chocolate; stir until melted. ","Mix in vanilla. ","Pour into bowl. ","Chill until firm enough to spread, stirring occasionally, about 45 minutes.","Line cookie sheet with foil. ","Using icing spatula, spread 1 heaping teaspoon ganache onto flat side of each cookie, mounding to dome in center. ","Place ganache side up on prepared cookie sheet. ","Repeat with remaining cookies. ","Chill until ganache sets, 20 minutes.","Line cookie sheet with aluminum foil. ","Melt bittersweet chocolate with vegetable shortening in top of double boiler over simmering water, stirring until smooth. ","Remove from over water. ","Grasp 1 cookie between thumb and index finger. ","Dip ganache portion into melted chocolate. ","Shake of excess. ","Turn chocolate side up and place on foil-lined cookie sheet. ","Top with raspberry or hazelnut. ","Repeat with remaining cookies. ","Refrigerate until chocolate sets, about 30 minutes.","Melt white chocolate in top of double boiler over simmering water, stirring until smooth. ","Dip spoon into chocolate. ","Wave from side to side over cookies, forming decorative pattern. ","Refrigerate until white chocolate sets, about 15 minutes. ","Place cookies in single layer in airtight containers; chill overnight. ","(Can be prepared 3 days ahead.) ","let stand 10 minutes at room temperature before serving."]},{"origin_id":"54a41fe219925f464b377926","title":"Candy Cane–-Chocolate Cookies","image_url":"http://assets.epicurious.com/photos/54aaf09a19925f464b39fcc3/6:4/w_620%2Ch_413/51256740_candy-cane-chocolate-cookies_1x1.jpg","ingredients":["12 oz dark chocolate (70%), chopped, divided","4 tbsp salted butter","1/2 cup all-purpose flour","2 pinches baking powder","1/2 tsp salt","2 large eggs","2/3 cup granulated sugar","1 tsp vanilla extract","8 oz milk chocolate, melted","crushed candy cane"],"sentences":["Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. ","Let cool. ","Mix flour, baking powder, and salt in a bowl. ","Set aside.","Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.","Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. ","Add flour mixture and stir until smooth.","Let mixture rest 15 minutes. ","Meanwhile, preheat oven to 350°. ","Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. ","Bake for 8-10 minutes. ","Let cool.","Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). ","Place cookies on a wire rack to harden."]},{"origin_id":"54a428756529d92b2c00d6ee","title":"Almond-Oat Lace Cookies","image_url":"http://assets.epicurious.com/photos/54b27c02a801766f773f6b20/6:4/w_620%2Ch_413/368969_almond-oat-lace-cookies_1x1.jpg","ingredients":["1/2 cup whole natural unsalted almonds with skins","2 tablespoons old-fashioned oats","6 tablespoons (3/4 stick) unsalted butter","6 tablespoons superfine sugar","2 tablespoons (packed) light brown sugar","1 1/2 teaspoons honey","1 tablespoon all-purpose flour","1/4 teaspoon kosher salt","4 ounces bittersweet chocolate, melted"],"sentences":["Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper. ","Pulse almonds and oats in a food processor until coarse meal forms. ","Set aside.","Melt butter in a medium saucepan over medium heat. ","Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. ","Remove from heat. ","Add nut mixture, flour, and salt; stir until well blended.","Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2\" apart. ","Using your fingertips, pat cookies down to 1/4\"-high rounds; push in any jagged edges to form smooth circles. ","Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. ","Slide cookies on parchment onto a wire rack and let cool.","Using a pastry brush, brush half of each cookie with melted chocolate. ","Let stand until the chocolate is set, about 2 hours. ","DO AHEAD: Can be made 2 days ahead. ","Store airtight between sheets of parchment or waxed paper."]},{"origin_id":"54a44eff6529d92b2c01dc3b","title":"Mocha Tartlets","image_url":"http://assets.epicurious.com/photos/560ea8a6f9a84192308a9ce1/6:4/w_620%2Ch_413/105928.jpg","ingredients":["2 large egg yolks","2 1/2 tablespoons sugar","1 1/2 tablespoons cornstarch","3/4 cup whole milk","2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped","1/2 tablespoon Tía Maria or other coffee liqueur","1/2 tablespoon unsalted butter, softened","1 teaspoon instant-espresso powder","1 1/4 cups all-purpose flour","1/3 cup sugar","1/2 teaspoon salt","1 stick (1/2 cup) unsalted butter, softened","1 large egg, lightly beaten","1/2 teaspoon vanilla","Special equipment: 24 small (2 7/8- to 1 1/2-inch) sandbakkel or petit four molds; a pastry bag fitted with 1/2-inch star tip (optional)",""],"sentences":["Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. ","Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. ","Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. ","Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. ","Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. ","Remove from heat and add chocolate, liqueur, butter, and espresso powder. ","Let stand until chocolate is melted, about 1 minute, then whisk until smooth. ","Force custard through a fine sieve into a bowl. ","Cover surface of custard with wax paper and chill until cold, at least 4 hours.","Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). ","Turn out dough onto a sheet of plastic wrap and gather into a ball. ","Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).","Preheat oven to 350°F.","Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. ","Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.","Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. ","Transfer molds to a rack to cool, then carefully remove shells from molds. ","Make more tartlet shells in same manner if desired.","Fill pastry bag with custard and pipe decoratively into shells."]},{"origin_id":"54a43e8b6529d92b2c01afb5","title":"Black-Bottom Raspberry Cream Pie","image_url":"http://assets.epicurious.com/photos/560df25d7b55306961bfe159/6:4/w_620%2Ch_413/109725.jpg","ingredients":["Nonstick vegetable oil spray","1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)","1/2 cup (1 stick) unsalted butter, melted","1/4 cup sugar","1/2 cup sugar","1/4 cup unsweetened cocoa powder (preferably Dutch-process)","2 tablespoons cornstarch","2 1/2 cups whole milk, divided","2 large egg yolks","1 large egg","4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped","2 tablespoons (1/4 stick) unsalted butter","3 1/2-pint containers raspberries","1 cup chilled whipping cream","2 tablespoons powdered sugar","1/2 teaspoon vanilla extract"],"sentences":["Spray 9-inch-diameter glass pie dish with nonstick spray. ","Blend cookie crumbs, butter, and sugar in medium bowl. ","Press mixture evenly over bottom and up sides (not on rim) of prepared dish. ","Chill crust 30 minutes.","Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.","Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. ","Gradually add 1/4 cup milk, whisking until cornstarch dissolves. ","Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. ","Stir over medium-high heat until pudding thickens and boils, about 8 minutes. ","Remove from heat. ","Add chocolate and butter; whisk until melted and smooth. ","Spread pudding in prepared crust. ","Press plastic wrap onto pudding to cover and chill pie overnight.","Peel plastic wrap off pie. ","Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). ","Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. ","Arrange remaining berries atop cream. ","Chill pie at least 1 hour and up to 4 hours."]},{"origin_id":"54a4550019925f464b390e31","title":"Almond Cream Cheese Frosting","image_url":"http://assets.epicurious.com/photos/560ea8a9f9a84192308a9ce9/6:4/w_620%2Ch_413/105946.jpg","ingredients":["2 1/2 cups confectioners sugar","4 oz cream cheese, softened","1/4 teaspoon almond extract","1 tablespoon whole milk"],"sentences":["Sift confectioners sugar over cream cheese in a large bowl and beat with an electric mixer at moderate speed until light and fluffy, about 2 minutes. ","Beat in extract and milk until just incorporated (be careful not to overbeat, or mixture will become too loose)."]},{"origin_id":"54a43b0419925f464b3898c0","title":"White Chocolate and Peppermint Cookie Brittle","image_url":"http://assets.epicurious.com/photos/560df2f1f9a84192308a872a/6:4/w_620%2Ch_413/231318.jpg","ingredients":["1 1/2 cups all purpose flour","1/2 teaspoon baking soda","1/4 teaspoon salt","3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly","1/2 cup sugar","1/3 cup (packed) golden brown sugar","1 teaspoon vanilla extract","10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided","3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided"],"sentences":["Preheat oven to 350°F. Line baking sheet with parchment paper. ","Whisk flour, baking soda, and salt in medium bowl. ","Whisk melted butter, both sugars, and vanilla in large bowl until smooth. ","Stir in flour mixture until just blended. ","Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.","Transfer dough to prepared sheet. ","Press dough into 14x8-inch rectangle, about 3/8 inch thick. ","Bake cookie until top is firm and dark golden, about 30 minutes. ","Cool on sheet 10 minutes. ","Transfer to rack; cool completely.","Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. ","Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. ","Sprinkle remaining crushed peppermint candies over chocolate. ","Drizzle remaining white chocolate over top. ","Let stand until white chocolate sets, about 1 hour. ","Break cookie into irregular 2- to 3-inch pieces. ","(Can be made 2 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a432e719925f464b3854dc","title":"Butter-Nut Blondies","image_url":"","ingredients":["One half cup (1 stick, 4 ounces) unsalted butter","2 cups (15 ounces) packed dark brown sugar","3 large eggs","1 tablespoon vinegar, preferably apple cider vinegar","1 teaspoon vanilla extract","1/4 teaspoon butter-rum, butterscotch or butter-pecan flavor (optional but delicious)","1 teaspoon baking powder","1 teaspoon salt","1 1/2 cups (6 ounces) traditional whole wheat flour","1 1/2 (5 5/8 ounces) chopped pecans or walnuts"],"sentences":["Preheat the oven to 350° F. Lightly grease a 9x13-inch pan. ","Melt the butter in a microwave-safe bowl or in a saucepan set over low heat. ","Remove from the heat and add the sugar, mixing until well blended. ","Transfer the mixture to a mixing bowl and let it cool to lukewarm.","Add the eggs one at a time, beating well after each addition. ","Beat in the vinegar, vanilla, flavor (if using), baking powder and salt. ","Stir in the flour and nuts. ","Spread the batter in the prepared pan.","Bake the blondies until the top looks shiny, 26 to 28 minutes. ","Don't overbake; bake just until the edges start to pull away from the sides of the pan and a sharp knife tip poked into the very center reveals sticky crumbs but not wet batter. ","Remove from the oven and run a knife all around the edge of the pan; this will help keep the blondies flat as they cool, by allowing the edges to settle in the pan along with the middle. ","Cool completely before cutting. ","If you prefer squares with a very smooth texture, wait 24 hours before cutting; this waiting period gives the bran in the whole wheat time to soften up."]},{"origin_id":"54a428f719925f464b37d928","title":"Chocolate and Hazelnut Spread","image_url":"http://assets.epicurious.com/photos/56043a9dd55073c10c5b0559/6:4/w_620%2Ch_413/367792_hires.jpg","ingredients":["1/2 cup blanched hazelnuts","3 1/2 oz (100g) dark chocolate (72% cacao), chopped","1/3 cup and 2 tablespoons sweetened condensed milk","1-2 tablespoons hazelnut oil","Pinch of salt","3-4 tablespoons hot water"],"sentences":["Preheat the oven to 350°F (180°C). ","Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. ","Remove the nuts from the oven and cool slightly. ","Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.","Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. ","Stir until smooth and add to the hazelnut paste in the food processor. ","Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.","Spoon into a pretty sterilized jar and let cool. ","Cover with a lid and label when cold."]},{"origin_id":"54a433c319925f464b386028","title":"Cashew-Coconut Tart in Chocolate Crust","image_url":"http://assets.epicurious.com/photos/560de5faf3a00aeb2f1d55b0/6:4/w_620%2Ch_413/233183.jpg","ingredients":["Nonstick vegetable oil spray","1 1/4 cups all purpose flour","2/3 cup sugar","1/2 cup unsweetened cocoa powder","1/4 teaspoon (generous) salt","10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced","1 1/2 tablespoons ice water","1 cup (packed) dark brown sugar","1 cup heavy whipping cream","1/3 cup pure maple syrup","1 1/2 tablespoons finely chopped peeled fresh ginger","1 9.25-ounce can (about 2 cups) lightly salted roasted cashews","1 cup flaked sweetened coconut","5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped"],"sentences":["Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. ","Blend flour, sugar, cocoa, and salt in processor 5 seconds. ","Add butter and blend until moist sandy texture forms. ","Add 1 1/2 tablespoons ice water and blend until dough comes together. ","Press dough evenly onto bottom and up sides of prepared pan. ","Chill crust 30 minutes.","Preheat oven to 350°F. Place crust on baking sheet. ","Bake crust until dry-looking and slightly puffed, about 18 minutes. ","Cool crust on rack completely. ","Maintain oven temperature.","Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. ","Attach candy thermometer to side of pan. ","Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. ","Mix in cashews and coconut. ","Cool 20 minutes.","Place chopped chocolate in small microwave-safe bowl. ","Cook at medium setting in 15-second intervals until soft and beginning to melt. ","Stir until completely melted and smooth. ","Brush enough chocolate over inside of crust to coat completely. ","Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).","Pour filling into crust. ","Place tart on rimmed baking sheet. ","Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. ","Transfer tart to rack. ","Cool completely. ","Remelt reserved chocolate in microwave. ","Drizzle chocolate over tart in lacy pattern. ","(Can be made 1 day ahead. ","Cover; store at room temperature.)"]},{"origin_id":"565df54f01c9f40a2ccb4819","title":"Chocolate, Cinnamon, and Hazelnut Thumbprints","image_url":"http://assets.epicurious.com/photos/565ddbab01c9f40a2ccb47d9/6:4/w_620%2Ch_413/EP_11182015_christmascookies_hazelnut.jpg","ingredients":["1/2 cup plus 2 tablespoons hazelnuts (2.5 ounces)","2 cups all-purpose flour","1/2 cup unsweetened cocoa powder","1/2 teaspoon baking soda","1/2 teaspoon kosher salt","2 1/4 teaspoons ground cinnamon, divided","1 cup granulated sugar","1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, divided","1 large egg","1 tablespoon vanilla extract","1/2 cup sanding or pure cane sugar","4 ounces semisweet chocolate, chopped (about 1 cup)","A spice mill"],"sentences":["Position racks in upper and lower thirds of oven; preheat to 350°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10–12 minutes. ","Wrap nuts in a kitchen towel and let steam 1 minute. ","Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.","Grind 1/2 cup nuts in spice mill until finely ground. ","Transfer to a large bowl. ","Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. ","cinnamon.","Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes. ","Add egg and vanilla and beat until combined. ","Reduce mixer speed to low, add dry ingredients, and beat until just combined.","Combine sanding sugar and remaining 1 tsp. ","cinnamon in a small bowl. ","Roll heaping 1-Tbsp. ","rounds of dough into balls, then roll in sanding sugar. ","Arrange balls on parchment-lined rimmed baking sheets at least 2\" apart. ","Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.","Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. ","measuring spoon. ","Transfer cookies on parchment to wire racks and let cool completely.","Finely chop remaining 2 Tbsp. ","nuts and set aside. ","Heat chocolate and remaining 4 Tbsp. ","butter in a small bowl in 10-second intervals in microwave, stirring often, until melted. ","Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4\" hole in one corner. ","Pipe chocolate into cookie indentations. ","Immediately sprinkle chocolate with reserved nuts. ","Let cookies stand until chocolate sets, about 20 minutes.","Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature."]},{"origin_id":"54a4358d6529d92b2c017f80","title":"Chocolate-Filled Hazelnut Cookies","image_url":"http://assets.epicurious.com/photos/560df23ef9a84192308a855a/6:4/w_620%2Ch_413/109547.jpg","ingredients":["3/4 cup hazelnuts, toasted , any loose skins rubbed off in a kitchen towel, and cooled","1 cup confectioners sugar","1 stick (1/2 cup) unsalted butter, well softened","1/4 teaspoon finely grated fresh lemon zest","1/8 teaspoon salt","1 cup cake flour (not self-rising)","3 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped","Special equipment: parchment paper"],"sentences":["Put oven rack in middle position and preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.","Grind nuts with confectioners sugar in a food processor until powdery (be careful not to process to a paste).","Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork).","Roll level 1/2 teaspoons of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. ","Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely.","Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. ","Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. ","Snip off 1 bottom corner of bag with scissors to form a small hole.","Pipe a small mound (about 1/8 teaspoon) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. ","Repeat procedure with remaining cookies."]},{"origin_id":"54a42b9b6529d92b2c00fed5","title":"Chocolate-Orange Cookie Stacks","image_url":"http://assets.epicurious.com/photos/55e9bd7acf90d6663f7282a1/6:4/w_620%2Ch_413/0307-BA-DES1-01-cp.jpg","ingredients":["1 cup chilled heavy whipping cream","2/3 cup frozen orange juice concentrate, partially thawed","40 chocolate wafer cookies (about one 9-ounce package)","Finely grated orange peel"],"sentences":["Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.","Place 8 cookies on rimmed baking sheet, spacing apart. ","Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. ","Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. ","Top each stack with fifth cookie. ","Transfer remaining orange cream to small bowl; cover and chill cream. ","Cover and chill stacks at least 6 hours or overnight (cookies will soften).","Carefully transfer 1 stack to each of 8 plates. ","Rewhisk reserved orange cream, if necessary, until stiff peaks form. ","Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve."]},{"origin_id":"54a412aa6529d92b2c00532b","title":"Ambrosia Macaroons","image_url":"http://assets.epicurious.com/photos/560d79757b55306961bf364e/6:4/w_620%2Ch_413/350830_hires.jpg","ingredients":["1/2 cup (1 stick) unsalted butter, room temperature","3/4 cup sugar","1/8 teaspoon salt","2 teaspoons finely grated orange peel","3 large eggs","24 ounces sweetened flaked coconut (about 6 cups firmly packed)","6 ounces bittersweet chocolate, melted"],"sentences":["Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. ","Using electric mixer, beat butter in large bowl until smooth. ","Add sugar and salt; beat until blended. ","Beat in orange peel, then eggs, 1 at a time. ","Mix in coconut. ","Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.","Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. ","Cool completely on sheets.","Using fork, drizzle chocolate over macaroons. ","Chill on sheets until chocolate is firm, about 30 minutes."]},{"origin_id":"54a463d16529d92b2c026345","title":"Amy Oh's Very Best Cookies","image_url":"","ingredients":["1 1/2 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","3/4 cup firmly packed light brown sugar","1/2 cup granulated sugar","1 large egg","1 teaspoon vanilla","3 cups old-fashioned rolled oats","1 cup golden raisins","1 cup semisweet chocolate chips"],"sentences":["Preheat oven to 350°F.","In a bowl whisk together flour, baking soda, and salt. ","In a large bowl with an electric mixer beat together butter, brown sugar, and granulated sugar until light and fluffy and beat in egg and vanilla until combined well. ","Gradually beat in flour mixture and oats until combined well. ","Stir in raisins and chocolate chips.","Drop dough by rounded tablespoons about 2 inches apart onto ungreased baking sheets and bake in middle of oven until golden, about 11 minutes. ","With a spatula transfer cookies to racks to cool."]},{"origin_id":"56d8a030a628785a6d968c75","title":"Angel Hair with Lemon, Kale, and Pecans","image_url":"http://assets.epicurious.com/photos/56d745aa9e6b80a8059326c3/6:4/w_620%2Ch_413/Angel-Hair-Pasta-lemon-kale-pecans.jpg","ingredients":["1/2 cup pecans","1 pound angel hair pasta","1/2 cup extra virgin olive oil, divided","4 cloves garlic, minced","1/2 teaspoon dried chili flakes","1/2 pound kale, stems discarded and chopped","Zest of 1 lemon","Juice of 1 lemon","8 basil leaves, torn","2 teaspoons kosher salt","2 teaspoons freshly ground black pepper","4 tablespoons grated Parmesan"],"sentences":["Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. ","Remove from skillet and chop. ","Set aside.","Add 1 teaspoon of salt to a pot of water and bring to a boil. ","Cook the pasta for 1 minute less than the package instructs.","While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. ","Add the garlic and chili flakes and stir for 30 seconds until fragrant.","Add kale and lemon zest and cook for 2 minutes more. ","Stir carefully so that the kale will not fall out of the pan.","Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. ","Toss until everything is coated.","Portion pasta onto plates. ","Sprinkle with the pecans and Parmesan cheese."]},{"origin_id":"54a4551d19925f464b390ff3","title":"Black and White Cookies","image_url":"http://assets.epicurious.com/photos/560ea091f3a00aeb2f1d69df/6:4/w_620%2Ch_413/106171.jpg","ingredients":["1 1/4 cups all-purpose flour","1/2 teaspoon baking soda","1/2 teaspoon salt","1/3 cup well-shaken buttermilk","1/2 teaspoon vanilla","1/3 cup (5 1/3 tablespoons) unsalted butter, softened","1/2 cup granulated sugar","1 large egg","1 1/2 cups confectioners sugar","1 tablespoon light corn syrup","2 teaspoons fresh lemon juice","1/4 teaspoon vanilla","1 to 2 tablespoons water","1/4 cup unsweetened Dutch-process cocoa powder"],"sentences":["Preheat oven to 350°F.","Whisk together flour, baking soda, and salt in a bowl. ","Stir together buttermilk and vanilla in a cup.","Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. ","Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. ","Mix until smooth.","Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. ","Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. ","Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.","Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. ","Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.","Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half."]},{"origin_id":"54a45af26529d92b2c02383c","title":"Black Gold Cookies","image_url":"","ingredients":["3 ounces unsweetened chocolate, chopped coarse","18 ounces semisweet chocolate, chopped coarse","1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened","3 large eggs","1 cup plus 2 tablespoons sugar","1 tablespoon instant espresso powder","1 tablespoon vanilla extract","6 tablespoons sifted all-purpose flour","3/4 teaspoon salt","1/2 teaspoon baking powder","1 1/2 cups walnuts","1 1/2 cups pecans"],"sentences":["Preheat oven to 325°F..","In a double boiler or a metal bowl set over a pan of barely simmering water melt unsweetened chocolate, 9 ounces semisweet chocolate, and butter, stirring occasionally, and remove top of double boiler or bowl from heat.","In a bowl with an electric mixer beat eggs with sugar until light and fluffy. ","Add espresso powder, vanilla, and chocolate mixture, beating until smooth.","In a small bowl whisk together flour, baking powder, and salt and add to chocolate mixture, beating until just combined. ","Stir in remaining semisweet chocolate and nuts until combined well.","Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. ","Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not overbake). ","Cool cookies on a rack."]},{"origin_id":"54a454cd19925f464b390b72","title":"Chicken Mole with Chipotles","image_url":"","ingredients":["6 skinless boneless chicken thighs, each cut into 3 pieces","2 tablespoons ground cumin","1 tablespoon olive oil","1 large onion, thinly sliced","2 14 1/2-ounce cans chili-style chunky tomatoes in juice","1 cup canned low-salt chicken broth","2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce","","1 ounce unsweetened chocolate, chopped"],"sentences":["Coat chicken on all sides with cumin. ","Sprinkle with salt and pepper.","Heat oil in heavy large pot over medium-high heat. ","Add chicken; sauté until browned on all sides, about 5 minutes. ","Add onion and sauté until beginning to brown, about 3 minutes. ","Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. ","Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. ","Season with salt and pepper; serve."]},{"origin_id":"54a4263819925f464b37b72c","title":"Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches","image_url":"http://assets.epicurious.com/photos/5609a5536a59cdb91b5ff4c4/6:4/w_620%2Ch_413/352674_hires.jpg","ingredients":["2 1/4 cups all purpose flour","1/2 cup natural unsweetened cocoa powder","1 teaspoon baking soda","1/2 teaspoon salt","1 cup (2 sticks) unsalted butter, room temperature","1 cup (packed) dark brown sugar","1/2 cup sugar","2 large eggs","1 teaspoon vanilla extract","1/2 teaspoon almond extract","2 cups semisweet chocolate chips","Fresh Strawberry Gelato , slightly softened"],"sentences":["Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. ","Sift first 4 ingredients into bowl. ","Using electric mixer, beat butter in large bowl until fluffy. ","Beat in both sugars, then eggs, 1 at a time. ","Beat in extracts, then flour mixture. ","Fold in chocolate chips. ","Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. ","Using moist fingertips, flatten mounds to 3/4-inch thickness.","Bake cookies 5 minutes. ","Reverse sheets. ","Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. ","Cool completely. ","Freeze on sheets 15 minutes.","Spoon 1/3 cup gelato onto flat side of 1 cookie. ","Top with second cookie, flat side down; press together. ","Wrap and freeze. ","Repeat with remaining gelato and cookies. ","DO AHEAD: Keep frozen up to 2 days."]},{"origin_id":"54a4531419925f464b38f51a","title":"Chocolate-Chocolate Chip Cream Frosting","image_url":"","ingredients":["2 1/2 cups chilled whipping cream","10 tablespoons sugar","6 tablespoons unsweetened cocoa powder","1 1/2 cups miniature semisweet chocolate chips (about 8 ounces)"],"sentences":["Using electric mixer, beat cream, sugar and cocoa in large bowl until stiff peaks form. ","Fold in chocolate chips."]},{"origin_id":"54a4176d19925f464b375e81","title":"White Chocolate Chip and Cashew Cookies","image_url":"","ingredients":["2 1/2 cups all purpose flour","1 teaspoon baking soda","1/4 teaspoon salt","1/4 teaspoon nutmeg","1 cup (2 sticks) unsalted butter, room temperature","1 cup sugar","1/4 cup unsulfured molasses","2 eggs","1 teaspoon vanilla extract","1 1/2 cups roasted unsalted cashews (about 7 1/2 ounces), chopped","1/2 cup white chocolate chips"],"sentences":["Sift first 4 ingredients into medium bowl. ","Using electric mixer, cream butter, sugar and molasses in large bowl until fluffy. ","Beat in eggs and vanilla. ","Mix in dry ingredients. ","Add cashews and chocolate chips. ","Refrigerate 1 hour or overnight.","Preheat oven to 350°F. Grease cookie sheets. ","Drop dough by rounded tablespoonfuls onto sheets, spacing 2 inches apart. ","Bake until golden brown, about 12 minutes. ","Cool on cookie sheets 2 minutes. ","Transfer to rack and cool completely. ","(Can be prepared 1 week ahead. ","Store in airtight container.)"]},{"origin_id":"54a426be19925f464b37bde1","title":"Baked Peaches with Amaretti and Cocoa","image_url":"http://assets.epicurious.com/photos/54b2e5833edeef84363b34fe/6:4/w_620%2Ch_413/365109_baked-peaches_1x1.jpg","ingredients":["Unsalted butter, for the baking dish","4 ripe peaches, washed and patted dry","5 tablespoons crushed amaretti cookies (about 2 ounces)","1 large egg yolk","1/2 teaspoon cocoa powder","1/4 cup dry white wine, such as Pinot Grigio","Whipped cream, for serving (optional)","To hurry along not-very-ripe peaches, put them in a paper bag, close the top, and let them sit at room temperature until they ripen. I wish I could give you a specific length of time, but you just need to keep checking until they're ready."],"sentences":["Butter a baking dish large enough to hold 8 peach halves in a single layer.","Cut the peaches in half with a small knife and remove the pits. ","Cut off the peel in strips. ","Place the peach halves in the baking dish as you finish peeling them.","Use a melon baller to scoop out some of the center pulp from each peach, being careful not to perforate the edges, to make little containers for the filling.","Put the peach pulp on a cutting board and finely chop it; transfer it to a small bowl. ","Add the cookie crumbs, the egg yolk, and the cocoa powder, and stir to combine.","Preheat the oven to 350°F and center a rack in the oven. ","Divide the filling among the peach halves. ","Pour the wine into the dish around the peaches. ","Bake 30 to 35 minutes or until a thin crust forms on the filling. ","Let cool to room temperature or refrigerate until chilled. ","Serve with whipped cream, if you like."]},{"origin_id":"54a42ee46529d92b2c012a06","title":"Whole Wheat S'more Cookies","image_url":"http://assets.epicurious.com/photos/560d9afbf3a00aeb2f1cf9d2/6:4/w_620%2Ch_413/241363_hires.jpg","ingredients":["3 cups whole wheat flour or white whole wheat flour","1 1/2 cups (packed) golden brown sugar","3/4 teaspoon salt","1/2 teaspoon baking soda","2 large eggs","1/2 cup buttermilk","1 tablespoon robust-flavored (dark) molasses","1 1/2 teaspoons vanilla extract","1/2 cup (1 stick) unsalted butter, melted","1 1/2 cups milk chocolate chips (about 9 ounces)","1 cup mini marshmallows","3/4 cup coarsely chopped walnuts"],"sentences":["Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper. ","Whisk flour, sugar, salt, and baking soda in large bowl. ","Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. ","Add egg mixture to dry ingredients, stirring until dough is evenly moistened. ","Stir in chocolate chips, marshmallows, and nuts.","Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). ","Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes. ","Let cookies cool on sheets 10 minutes. ","Transfer cookies to racks and cool (cookies will firm up). ","DO AHEAD: Can be made 2 days ahead. ","Store in airtight container at room temperature."]},{"origin_id":"54a426286529d92b2c00ba25","title":"Ballymaloe Vanilla Ice Cream","image_url":"","ingredients":["4 organic egg yolks","1/2 cup sugar","1 teaspoon pure vanilla extract or seeds from 1 vanilla pod","5 cups softly whipped cream (measured after it is whipped, for accuracy)"],"sentences":["Beat the egg yolks until light and fluffy (keep the whites for meringues).","Combine the sugar with 1 cup of water in a small heavy-bottomed saucepan. ","Stir over heat until the sugar is completely dissolved, then remove the spoon and boil the syrup until it reaches the \"thread\" stage, about 223-235°F: it will look thick and syrupy, and when a metal spoon is dipped in, the last drops of syrup will form thin threads. ","Pour this boiling syrup in a steady stream onto the egg yolks, beating all the time by hand. ","(If you are beating the mousse in an electric mixer, remove the bowl and beat the boiling syrup in by hand; otherwise it will solidify on the sides of the bowl.)","Add the vanilla extract or vanilla seeds and continue to beat the mixture until it becomes a thick, creamy white mousse.","This is the stage at which, if you're deviating from this recipe, you can add liquid flavorings such as coffee. ","Fold the softly whipped cream into the mousse, pour into a bowl, cover, and freeze."]},{"origin_id":"54a4198f6529d92b2c0066d7","title":"Bittersweet Chocolate Waffles with Chocolate Chip Ice Cream","image_url":"","ingredients":["1 cup all purpose flour","1/4 cup unsweetened cocoa powder","1 1/4 teaspoons baking powder","1/4 teaspoon baking soda","1/8 teaspoon salt","1/4 cup sugar","2 1/4 ounces semisweet chocolate, chopped","3 1/4 tablespoons butter","2 large eggs","1 cup plus 2 tablespoons whole milk","1 1/4 tablespoons kirsch (cherry brandy)","1/4 teaspoon vanilla extract","1 quart chocolate chip ice cream","Purchased chocolate sauce","Cherry Compote"],"sentences":["Sift first 5 ingredients into large bowl. ","Mix in sugar. ","Stir chocolate and butter in heavy small saucepan over medium-low heat until melted. ","Pour into medium bowl. ","Whisk in eggs, then milk, kirsch and vanilla. ","Make well in center of dry ingredients. ","Gradually whisk in milk mixture.","Following manufacturer's instructions, make waffles with batter (waffles will be somewhat soft when removed from pan). ","Cool waffles. ","(Can be made 1 day ahead. ","Store chilled in airtight container.)","Preheat oven to 350°F. Cut waffles into large triangles. ","Place on baking sheet. ","Bake waffles until beginning to crisp around edges, about 5 minutes.","Stack waffle triangles alternately with scoops of ice cream on each plate. ","Drizzle chocolate sauce and Cherry Compote over."]},{"origin_id":"54a4256e19925f464b37ae4b","title":"Whoopie Pies with Mint Filling and Chocolate Ganache","image_url":"http://assets.epicurious.com/photos/54b4201ed5e8c3e1070b1d50/6:4/w_620%2Ch_413/362973_whoopie-pies_1x1.jpg","ingredients":["2 cups all purpose flour","5 tablespoons unsweetened cocoa powder","1 1/8 teaspoons baking powder","1 teaspoon baking soda","1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature","1 cup sugar","2 large egg yolks","1 tablespoon vanilla extract","1 cup whole milk","1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature","1/2 teaspoon peppermint extract","1/4 teaspoon vanilla extract","2 cups plus 3 tablespoons powdered sugar","1/4 cup egg whites (from about 2 large eggs)","3 to 4 drops green food coloring","3 tablespoons heavy whipping cream","1/2 cup bittersweet or semisweet chocolate chips","Pastry bag or resealable plastic bag","Medium-size star pastry tip"],"sentences":["Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. ","Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. ","Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. ","Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.","Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. ","Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. ","Cool on sheets 10 minutes. ","Carefully transfer cookies to racks and cool completely. ","Repeat with remaining cookie dough. ","DO AHEAD: Cookies can be made 1 day ahead. ","Store airtight in single layer at room temperature.","Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. ","Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. ","Add food coloring drop by drop for desired shade of green; beat until well blended. ","If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. ","Repeat as necessary until smooth.","Line rimmed baking sheet with parchment paper. ","Bring cream to simmer in heavy small saucepan. ","Remove from heat. ","Add chocolate; whisk until smooth. ","Cool until lukewarm but spreadable, about 15 minutes.","Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. ","Place cookies, ganache side up, on prepared baking sheet.","Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). ","Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. ","Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. ","DO AHEAD: Can be made 2 hours ahead. ","Store airtight at room temperature."]},{"origin_id":"54a425e96529d92b2c00b6db","title":"Banana-Chocolate Chip Cake With Peanut Butter Frosting","image_url":"http://assets.epicurious.com/photos/54b081441cc76a014cfaa129/6:4/w_620%2Ch_413/51117350_banana-chocolate-chip-cake_1x1.jpg","ingredients":["Nonstick vegetable oil spray","3 cups all-purpose flour","2 teaspoons baking soda","2 teaspoons kosher salt","1 1/2 cups sugar","1 cup (2 sticks) unsalted butter, room temperature","1/2 cup (packed) light brown sugar","3 large eggs","1 1/2 teaspoons vanilla extract","2 cups mashed very ripe bananas","1 cup sour cream","1 10-ounce bag mini chocolate chips","2 cups creamy peanut butter","1 1/2 cups powdered sugar","1 cup (2 sticks) unsalted butter, room temperature","2 1/2 teaspoons vanilla extract","Chocolate chips, mini chocolate chips, and chocolate kisses","Two 8x8x2\" cake pans"],"sentences":["Preheat oven to 350°F. Coat cake pans with nonstick spray. ","Line bottom of pans with parchment; coat paper. ","Whisk flour, baking soda, and salt in a medium bowl. ","Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. ","Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. ","Beat in vanilla.","Add dry ingredients; beat on low speed just to blend. ","Add bananas and sour cream; beat just to blend. ","Fold in mini chips. ","Divide batter evenly among pans; smooth tops.","Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. ","Transfer to wire racks; let cool in pans for 10 minutes. ","Invert cakes onto racks; peel off parchment and let cool completely.","Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.","Place 1 cake on a platter. ","Spread 1 1/4 cups frosting over. ","Place remaining cake on top. ","Cover top and sides of cake with remaining frosting. ","Garnish with chocolate chips and kisses. ","DO AHEAD: Cake can be made 2 days ahead. ","Cover and chill. ","Let stand at room temperature for 1 hour before serving."]},{"origin_id":"54a45f6b6529d92b2c024d69","title":"Banana-Chocolate Chip Muffins","image_url":"http://assets.epicurious.com/photos/5761d1538accf290434553ac/6:4/w_620%2Ch_413/banana-chocolate-chip-muffins.jpg","ingredients":["1 1/2 cups all purpose flour","2/3 cup sugar","1 1/2 teaspoons baking powder","1/4 teaspoon salt","1 cup mashed ripe bananas (about 2 large)","1 large egg","1/2 cup unsalted butter, melted","1/4 cup milk","3/4 cup semisweet chocolate chips"],"sentences":["Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. ","Mix flour, sugar, baking powder and salt in large bowl. ","Mix mashed bananas, egg, melted butter and milk in medium bowl. ","Stir banana mixture into dry ingredients just until blended (do not overmix). ","Stir in chocolate chips.","Divide batter among prepared muffin cups, filling each about 3/4 full. ","Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. ","Transfer muffins to rack; cool."]},{"origin_id":"54a456ba6529d92b2c0228a9","title":"Banana Coffee Cake with Chocolate Chip Streusel","image_url":"","ingredients":["1 1/4 cups semisweet chocolate chips (about 8 ounces)","2/3 cup (packed) golden brown sugar","1/2 cup chopped walnuts","1 tablespoon ground cinnamon","1 1/2 cups all purpose flour","3/4 teaspoon baking soda","3/4 teaspoon baking powder","1/4 teaspoon salt","3/4 cup sugar","1/2 cup (1 stick) unsalted butter, room temperature","1 large egg","1 1/3 cups mashed very ripe bananas (about 3 large)","3 tablespoons buttermilk"],"sentences":["Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. ","Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. ","Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. ","Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. ","Beat in mashed bananas and buttermilk. ","Add dry ingredients and blend well.","Spread half of batter (about 2 cups) in prepared baking pan. ","Sprinkle with half of streusel. ","Repeat with remaining batter and streusel. ","Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. ","Cool coffee cake in pan on rack."]},{"origin_id":"54a4234a19925f464b3795f1","title":"Banana Bread","image_url":"http://assets.epicurious.com/photos/54ad4c356529d92b2c0439fb/6:4/w_620%2Ch_413/51200430_banana-bread_1x1.jpg","ingredients":["1 2/3 cups all-purpose flour, plus additional flour for dusting pan","1 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","1 cup mashed ripe banana (about 2 large or 3 medium bananas)","3 tablespoons sour cream","1 teaspoon pure vanilla extract","8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan","1 cup sugar","1 large egg, at room temperature","1 cup nuts, such as walnuts, pecans, macadamia nuts, or hazelnuts, toasted and coarsely chopped, or 3/4 cup semisweet or bittersweet chocolate chips or mini chocolate chips*","*If you want to use a combination of both nuts and chocolate, use up to 1 cup total.","Equipment: 1 (9- by 5- by 3-inch) loaf pan; stand mixer fitted with paddle attachment; 1 to 2 wire cooling racks"],"sentences":["Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.","In a large bowl, sift together the flour, baking powder, baking soda, and salt.","In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.","In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. ","Add the egg and beat on medium until completely incorporated, about 1 minute. ","Add the banana mixture and beat for about 30 seconds. ","Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. ","Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter.","Spoon the batter into the prepared pan and smooth the top. ","Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. ","Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. ","Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. ","Use the original rack to invert the loaf again so that it's right side up then let cool completely before cutting and serving. ","DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months."]},{"origin_id":"54a44bbb19925f464b38bf41","title":"Banana Cream Pie with Chocolate-Chip-Cookie Crust","image_url":"","ingredients":["Nonstick vegetable oil spray","1 pound purchased frozen semisweet chocolate chip cookie dough, thawed","1/2 cup chopped walnuts","1/3 cup sugar","1/4 cup cornstarch","1/8 teaspoon salt","5 large egg yolks","2 1/3 cups whole milk","2 tablespoons (1/4 stick) unsalted butter","1 tablespoon dark rum","2 teaspoons vanilla extract","3 medium bananas, peeled, cut into 1/2-inch-thick slices","1 cup chilled whipping cream","2 tablespoons powdered sugar","Chocolate curls (optional)"],"sentences":["Spray 9-inch-diameter glass pie dish with nonstick spray. ","Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). ","Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. ","Sprinkle with 1/2 cup nuts; press nuts into dough. ","Pierce dough all over with toothpick. ","Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350°F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip. ","Place pie dish on baking sheet. ","Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. ","Bake crust until golden and dry to touch, about 25 minutes. ","Cool completely.","Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. ","Whisk in yolks; gradually add milk, whisking until smooth. ","Whisk over medium-high heat until custard thickens and boils, about 6 minutes. ","Remove from heat. ","Whisk in butter, rum, and 1 teaspoon vanilla. ","Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.","Spread 1 cup custard in crust. ","Top with 3 sliced bananas, then remaining custard, covering bananas completely. ","Chill pie until filling sets, about 2 hours. ","Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. ","Spread cream over pie. ","Refrigerate at least 1 and up to 8 hours. ","Garnish pie with chocolate curls, if desired. ","Cut into wedges and serve."]},{"origin_id":"54a477ec6529d92b2c02b279","title":"Cherry-Chocolate Chip Oatmeal Cookies","image_url":"","ingredients":["1 cup all purpose flour","1/2 teaspoon baking soda","1/4 teaspoon salt","1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature","1/2 cup sugar","1/2 cup (packed) dark brown sugar","1 large egg","1 teaspoon vanilla extract","1/2 teaspoon almond extract","1 cup old-fashioned oats","1 1/2 cups semisweet chocolate chips","1 cup dried tart cherries","1/2 cup slivered almonds, toasted"],"sentences":["Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. ","Sift flour, baking soda and salt into medium bowl. ","Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. ","Mix in egg and both extracts. ","Beat in flour mixture. ","Mix in oats, then chocolate chips, cherries and almonds.","Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. ","Bake cookies 12 minutes. ","Switch and rotate baking sheets. ","Bake cookies until golden, about 6 minutes longer. ","Cool cookies on baking sheets (cookies will firm as they cool). ","(Can be prepared 1 week ahead. ","Store airtight at room temperature.)"]},{"origin_id":"54a439a16529d92b2c019ae5","title":"Chocolate Almond Shortbread","image_url":"http://assets.epicurious.com/photos/560dd6fef3a00aeb2f1d2672/6:4/w_620%2Ch_413/233816.jpg","ingredients":["1/2 cup blanched whole almonds (3 oz)","1 cup all-purpose flour","5 tablespoons superfine granulated sugar","2 tablespoons unsweetened cocoa powder (preferably Dutch-process)","1/2 teaspoon cinnamon","1/4 teaspoon salt","1 stick (1/2 cup) unsalted butter, cut into small pieces","Confectioners sugar for dusting"],"sentences":["Put oven rack in middle position and preheat oven to 375°F. Pulse almonds with flour, granulated sugar, cocoa, cinnamon, and salt in a food processor until very finely chopped. ","Add butter and pulse just until a dough forms.","Press dough evenly into an ungreased 9-inch square baking pan with your fingers. ","Cut dough into 16 squares with a sharp knife, then cut squares diagonally to make a total of 32 triangles.","Bake until cookies are dry to the touch, 15 to 17 minutes. ","Transfer pan to a rack and run a thin knife around edge of pan to loosen cookies while hot. ","Recut hot cookies into triangles, then cool completely in pan. ","Dust with confectioners sugar just before serving."]},{"origin_id":"54a474e56529d92b2c02a717","title":"Banana Chocolate-Chip Souffles","image_url":"","ingredients":["3 large egg whites","1/3 cup sugar","2 firm-ripe bananas (each about 6 ounces)","2 1/2 tablespoons miniature semisweet chocolate chips"],"sentences":["Preheat oven to 450°F. and lightly butter six 3/4-cup ramekins (3 1/2 inches in diameter by 1 1/2 inches high).","In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks. ","Coarsely grate bananas onto meringue and gently fold with chocolate chips into meringue.","Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. ","Run a knife around sides of ramekins, freeing mixture to aid rising, and bake soufflés in middle of oven until puffed and golden brown, about 15 minutes.","Serve soufflés immediately."]},{"origin_id":"54a427086529d92b2c00c5c6","title":"Bittersweet Chocolate and Carob Ganache Tart with Malted Candy Brittle","image_url":"http://assets.epicurious.com/photos/55f1d913ad4e361c200f7c57/6:4/w_620%2Ch_413/351278_hires.jpg","ingredients":["1 1/2 cups all purpose flour","3 1/2 tablespoons sugar","1 teaspoon coarse kosher salt","3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes","3 tablespoons chilled heavy whipping cream","1 large egg yolk","2/3 cup bittersweet chocolate chips (about 4 ounces)","1/3 cup carob chips* (about 2 ounces)","1 cup heavy whipping cream","1 tablespoon butter, room temperature","1/2 teaspoon vanilla extract","Malted Candy Brittle"],"sentences":["Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. ","Add butter and rub in with fingertips until coarse meal forms. ","Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. ","Stir until dough comes together in moist clumps. ","Gather dough into ball; flatten into disk. ","Wrap and chill at least 1 hour and up to 1 day.","Roll out dough on floured surface to 12-inch round. ","Transfer to 9-inch tart pan with removable bottom. ","Cut off all but 1/2-inch overhang. ","Fold overhang in and press, forming double-thick sides. ","Pierce bottom of crust with fork; chill 30 minutes.","Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. ","Bake until sides of crust are set, about 20 minutes. ","Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. ","Cool crust completely.","Combine bittersweet chocolate and carob in medium bowl. ","Bring cream to simmer in heavy medium saucepan over medium heat. ","Pour cream over chips; let stand 1 minute. ","Stir until melted and smooth. ","Add butter and vanilla; stir to blend. ","Pour filling into cooled crust. ","Chill uncovered until firm, at least 4 hours. ","Chop brittle into rough 1/2-inch pieces. ","DO AHEAD: Can be made 1 day ahead. ","Cover brittle, cover tart, and keep chilled. ","Bring to room temperature before continuing.","Remove tart from pan. ","Scatter brittle over tart and serve.","Carob chips are similar to chocolate chips. ","They are available at some supermarkets and at specialty foods stores and natural foods stores."]},{"origin_id":"54a4163919925f464b375b13","title":"Cherry Chocolate Chippers","image_url":"http://assets.epicurious.com/photos/561025bef9a84192308aa2e6/6:4/w_620%2Ch_413/103079.jpg","ingredients":["2 cups all-purpose flour","1 teaspoon baking powder","1 teaspoon cinnamon","1 teaspoon salt","1 1/2 sticks unsalted butter, softened","1/2 cup granulated sugar","3/4 cup packed light brown sugar","2 large eggs","1 teaspoon vanilla","12 ounces semisweet chocolate chips","1 cup dried tart cherries"],"sentences":["Preheat oven to 375°F.","Whisk together flour, baking powder, cinnamon, and salt in a small bowl. ","Beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. ","Beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon.","Put level tablespoons of dough 1‚ inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes. ","Cool on sheets 2 minutes before transferring to a rack to cool completely."]},{"origin_id":"54a44dc219925f464b38cd9a","title":"Black-and-White Cupcakes","image_url":"http://assets.epicurious.com/photos/560df8d6f3a00aeb2f1d63f9/6:4/w_620%2Ch_413/108319.jpg","ingredients":["1/4 cup whipping cream","1 tablespoon light corn syrup","4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1/2 teaspoon vanilla extract","1 cup powdered sugar","2 tablespoons whipping cream","2 teaspoons fresh lemon juice","3 large eggs, room temperature","1 teaspoon vanilla extract","1 teaspoon grated lemon peel","1 1/2 cups cake flour","3/4 teaspoon baking powder","1/4 teaspoon salt","1 1/4 cups sugar","3/4 cup (1 1/2 sticks) unsalted butter, room temperature","1/3 cup buttermilk"],"sentences":["Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat. ","Remove from heat. ","Add chocolate and vanilla; whisk until melted and smooth.","Whisk all ingredients in small bowl to blend. ","Let both icings stand 1 1/2 hours at room temperature to thicken.","Preheat oven to 325°F. Line 12-cup muffin tin with paper liners. ","Whisk eggs, vanilla, and lemon peel in medium bowl to blend. ","Mix cake flour, baking powder, and salt in another medium bowl. ","Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. ","Gradually beat in egg mixture. ","Beat in dry ingredients alternately with buttermilk in 2 additions each.","Divide batter among cups. ","Bake until tester inserted into centers comes out clean, about 25 minutes. ","Cool cupcakes in pan on rack 5 minutes. ","Remove cupcakes from pan and cool completely.","Spread chocolate icing over half of each cupcake. ","Spread white icing on second half of each cupcake. ","Let stand until set, about 1 hour. ","(Can be made 1 day ahead. ","Store in single layer in airtight container at room temperature.)"]},{"origin_id":"54a4315c6529d92b2c0148e0","title":"Grasshopper Squares","image_url":"http://assets.epicurious.com/photos/560de602f9a84192308a7d35/6:4/w_620%2Ch_413/233300.jpg","ingredients":["1 1/2 sticks (3/4 cup) unsalted butter","10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped","1 1/2 cups packed light brown sugar","3 large eggs, lightly beaten","1 1/4 teaspoons vanilla","3/4 cup all-purpose flour","1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder","3/4 teaspoon salt","1/2 cup heavy cream","10 oz fine-quality white chocolate, chopped","2 tablespoons green crème de menthe","1 teaspoon peppermint extract","1 cup heavy cream","10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped","Special equipment: an offset spatula"],"sentences":["Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. ","Butter foil.","Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. ","Remove from heat. ","Whisk in eggs and vanilla until combined. ","Whisk in flour, cocoa, and salt until just combined.","Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. ","Cool completely in pan on a rack, about 1 1/2 hours.","Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. ","Pour over white chocolate in a bowl. ","Let stand 1 minute, then whisk until smooth. ","Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.","Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. ","Pour over bittersweet chocolate in a bowl. ","Let stand 1 minute, then whisk until smooth. ","Chill, covered, stirring occasionally, until thick, about 30 minutes.","Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.","Spread chocolate ganache over mint and chill until firm, about 2 hours.","Lift dessert out of pan using foil overhang. ","Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). ","Cut dessert into squares and peel from foil."]},{"origin_id":"54a4159c19925f464b37591a","title":"Black-and-White Ice Cream Sandwiches","image_url":"http://assets.epicurious.com/photos/5612e5f2f35fab51707e7e6e/6:4/w_620%2Ch_413/101957.jpg","ingredients":["2 pints mint chocolate chip ice cream, softened slightly","3/4 cup unsalted butter, room temperature","1/2 cup plus 2 tablespoons sugar","1 large egg yolk","1 teaspoon vanilla extract","1 1/4 cups all purpose flour","1/4 cup unsweetened cocoa powder (preferably Dutch-process)","1/4 teaspoon salt","good-quality white chocolate (such as Lindt or Baker's), chopped"],"sentences":["Drop six 2/3-cup mounds mint chocolate chip ice cream onto waxed-paper-lined baking sheet. ","Using metal spatula, shape each mound into 3- to 3 1/2-inch square; freeze squares.","Beat butter and sugar in large bowl until smooth. ","Beat in egg yolk and vanilla. ","Sift flour, cocoa and salt onto butter mixture. ","Stir until blended and soft dough forms. ","Gather dough into ball; flatten into rectangle. ","Roll out dough between 2 sheets of waxed paper to 13 x 10-inch rectangle. ","Place dough, still between waxed paper sheets, on baking sheet. ","Chill until firm, at least 1 hour and up to 1 day.","Position rack in center of oven and preheat to 300°F. Line large baking sheet with parchment paper. ","Peel top sheet of waxed paper off dough. ","Trim dough to 12 x 9-inch rectangle; cut dough into twelve 3-inch squares. ","Transfer squares to parchment-lined sheet, discarding waxed paper and spacing squares about 1 inch apart. ","Bake until cookies are firm to touch, about 20 minutes. ","Cool cookies completely on sheet.","Melt white chocolate in medium metal bowl set over saucepan of barely simmering water, stirring until smooth (do not allow bottom of bowl to touch water). ","Remove bowl from over water.","Holding corner of 1 cookie, dip cookie into melted chocolate until half covered on diagonal, tilting bowl if necessary to submerge. ","Shake cookie gently to allow some excess chocolate to drip back into bowl. ","Return dipped cookie to parchment-lined baking sheet. ","Repeat with remaining cookies and white chocolate. ","Freeze cookies until chocolate coating is firm, about 10 minutes.","Arrange 6 cookies, flat side up, on work surface. ","Top each with frozen ice cream square, then another cookie, flat side down, pressing slightly to adhere. ","Cover and freeze sandwiches. ","(Can be made 4 days ahead. ","Keep frozen.)"]},{"origin_id":"54a437386529d92b2c018edf","title":"Triple-Chocolate Cookies","image_url":"http://assets.epicurious.com/photos/583f2958b80c02a24264c1bf/6:4/w_620%2Ch_413/triple-chocolate-cookies.jpg","ingredients":["10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1/2 cup plus 2 teaspoons all purpose flour","3 tablespoons unsweetened cocoa powder","1/4 teaspoon baking powder","1/4 teaspoon salt","1 cup plus 1 tablespoon sugar","5 tablespoons unsalted butter, room temperature","3 large eggs","1 1/2 teaspoons vanilla extract","6 ounces (1 cup) semisweet chocolate chips"],"sentences":["Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. ","Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. ","Cool melted chocolate 10 minutes.","Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. ","Using electric mixer, beat sugar and butter in another medium bowl until crumbly. ","Add eggs, 1 at a time, beating well after each addition. ","Continue to beat until mixture is light, pale, and creamy, about 5 minutes. ","Add lukewarm melted chocolate and vanilla and beat just until blended. ","Fold in dry ingredients, then chocolate chips.","Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. ","Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. ","Cool cookies completely on baking sheets. ","Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. ","Freeze cookies overnight. ","(Can be made 3 days ahead. ","Keep frozen.)"]},{"origin_id":"54a4105519925f464b374909","title":"Truffle Cookies","image_url":"","ingredients":["4 oz unsweetened chocolate, chopped","1/8 stick (6 tablespoons) unsalted butter, cut into small pieces","2 cups semisweet chocolate chips","1/2 cup all-purpose flour","2 tablespoons unsweetened cocoa powder (not Dutch-process)","1/4 teaspoon baking powder","1/2 teaspoon salt","1 cup sugar","3 large eggs","1 1/2 teaspoons vanilla"],"sentences":["Melt unsweetened chocolate, butter, and 1 cup chocolate chips in a 1-quart heavy saucepan over low heat, stirring occasionally. ","Cool. ","Stir together flour, cocoa, baking powder, and salt.","Beat together sugar, eggs, and vanilla with an electric mixer until pale and frothy, about 2 minutes. ","Mix in melted chocolate mixture and then flour mixture at low speed until combined well. ","Stir in remaining cup chips. ","Chill, covered, until firm, about 2 hours.","Preheat oven to 350°F.","Roll heaping teaspoons of dough into 1-inch balls with dampened hands and arrange 2 inches apart on ungreased baking sheets. ","Bake in batches in middle of oven until puffed and set, about 10 minutes (cookies will be soft in center). ","Transfer to racks to cool."]},{"origin_id":"54a46cff6529d92b2c02880d","title":"Chocolate and Cinnamon Meringues","image_url":"","ingredients":["2 large egg whites","1/8 teaspoon cream of tartar","1/4 teaspoon cinnamon","1/2 cup confectioners' sugar","1 1/2 teaspoons cornstarch","3 ounces semisweet chocolate, grated coarse"],"sentences":["In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. ","Add the cinnamon and beat the whites for 30 seconds. ","Sift the confectioners' sugar with the cornstarch in 6 batches over the whites, beating the mixture for 30 seconds after each addition. ","Fold in the chocolate gently but thoroughly and drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper. ","Bake the meringues in the middle of a preheated 300°F. oven for 30 mixture, or until they are firm when touched lightly. ","Turn off the oven and let the meringues stand in the oven with the door ajar for 1 hour. ","Transfer the meringues to a rack and let them cool completely. ","Keep the meringues in an airtight container."]},{"origin_id":"58507a7dca03c4397e7c51d0","title":"Chocolate Blackout Cookies","image_url":"http://assets.epicurious.com/photos/5850789d24ca4fa96271352b/6:4/w_620%2Ch_413/chocolate-blackout-cookies-120716.jpg","ingredients":["1 large egg white","1 3/4 cups powdered sugar","4 ounces semisweet chocolate, coarsely chopped","4 tablespoons unsalted butter","1 cup plus 2 tablespoons all-purpose flour","1/2 cup unsweetened cocoa powder, preferably Dutch process","3/4 teaspoon baking powder","1/2 teaspoon instant espresso powder","1/4 teaspoon baking soda","3 large eggs, room temperature","1 1/4 cups (packed) dark brown sugar","2 teaspoons vanilla extract","1 teaspoon kosher salt","3 ounces semisweet chocolate, coarsely chopped","1/4 cup heavy cream","1 tablespoon light corn syrup","1/4 teaspoon kosher salt","1/2 cup powdered sugar","1 teaspoon vanilla extract","4 tablespoons unsalted butter, room temperature, cut into pieces"],"sentences":["Whisk egg white in a medium bowl just to loosen. ","Add powdered sugar and 1/2 tsp. ","water and whisk until smooth. ","Mixture should be smooth, satiny, and very thick. ","If mixture is too thick or gloppy, whisk in another 1/2 tsp. ","water. ","Transfer to a disposable pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.","Pipe icing in very thin, very straight lines across a parchment-lined baking sheet, spacing close together (if icing does not squeeze out of bag easily, snip a slightly larger opening). ","Keep piping until you’ve covered the entire sheet of parchment (discard leftover icing or save for another use). ","Let sit at room temperature until hardened, at least 8 hours and up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven for 2–2 1/2 hours). ","Lift ends of parchment to break sprinkles into various lengths, then gently roll your fingers over top to loosen from parchment paper.","Preheat oven to 350°F. Heat chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until melted and mixture is smooth. ","Let cool.","Meanwhile, sift flour, cocoa, baking powder, espresso powder, and baking soda in a medium bowl. ","Using an electric mixer on medium-high speed, beat eggs, brown sugar, vanilla, and salt in a large bowl until thick and light, about 3 minutes. ","Reduce speed to low and add chocolate mixture; mix just to combine. ","Turn off mixer. ","Add dry ingredients and pulse mixer on low until no dry spots remain. ","If dough is very soft, cover and chill until firm enough to scoop, 10–15 minutes.","Using a 1 1/2 oz. ","scoop (or a scant 1/4 cup), portion out dough and roll into balls between your palms (if dough becomes very sticky while rolling, chill for a few minutes). ","Place balls on 2 parchment-lined baking sheets, spacing at least 2\" apart; flatten slightly. ","Bake cookies, rotating baking sheets once, until centers are puffed and edges are just firm,13–18 minutes. ","Let cookies cool 20 minutes on baking sheets, then peel away parchment and transfer to a wire rack. ","Let cool completely.","Heat chocolate, cream, corn syrup, and salt in a heatproof bowl set over a saucepan of barely simmering water (do not let water touch bottom of bowl), stirring until chocolate is melted and mixture is smooth. ","Let cool.","Whisk powdered sugar and vanilla into chocolate mixture, then add butter 1 piece at a time, whisking to incorporate fully after each addition. ","Whisk until icing looks smooth and glossy.","Using an offset spatula, spread about 1 Tbsp. ","icing over each cookie and top with sprinkles.","Sprinkles can be made 2 days ahead. ","Store airtight at room temperature.\n","Cookies can be baked 1 day ahead. ","Store tightly wrapped at room temperature."]},{"origin_id":"54a423456529d92b2c00995e","title":"Black Sesame Lace Cookies","image_url":"http://assets.epicurious.com/photos/54b41f642413537c0d45ba3d/6:4/w_620%2Ch_413/364350_sesame-lace-cookies-_1x1.jpg","ingredients":["7 tablespoons (7/8 stick/100 grams) unsalted butter, at room temperature","1/2 cup (100 grams) granulated sugar","7 tablespoons (100 grams) packed light brown sugar","1/2 cup (70 grams) unbleached all-purpose flour","1/3 cup (80 grams) fresh orange juice (about 1 1/2 oranges)","3 tablespoons black sesame seeds"],"sentences":["Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream the butter until creamy and light, about 2 minutes. ","Add the granulated sugar and brown sugar and continue to beat on medium speed for about 1 minute, or until combined. ","Turn the speed down to low and add the flour and mix until well combined. ","Slowly drizzle in the orange juice and mix for about 30 seconds; the mixture will look a little broken, which is okay. ","Mix in the sesame seeds.","Transfer the batter to an airtight container and refrigerate for at least 4 hours or for up to 1 week.","When ready to bake cookies, position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a very flat baking sheet with parchment paper. ","(This batter spreads like crazy, so you have to use an extremely flat baking sheet in order for the cookies to bake in circles and not amoeba-like shapes.)","Pinch off rounded tablespoon-size balls of dough and place on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.","Bake for 16 to 18 minutes, or until the cookies are completely golden brown throughout. ","Let cool completely (they must be firm to the touch) on the baking sheet on a wire rack. ","Gently remove the cookies from the parchment.","The cookies can be stored, in layers separated with sheets of parchment paper or waxed paper, in an airtight container at room temperature for up to 3 days."]},{"origin_id":"54a46f376529d92b2c0290e5","title":"Blondies with Pecans and Chocolate Chips","image_url":"","ingredients":["2 cups all purpose flour","1 teaspoon baking powder","3/4 teaspoon salt","1/4 teaspoon baking soda","10 tablespoons (1 1/4 sticks) unsalted butter","2 cups (packed) golden brown sugar","2 large eggs","2 teaspoons vanilla extract","3/4 cup semisweet chocolate chips (about 4 1/2 ounces)","3/4 cup chopped pecans (about 3 ounces)"],"sentences":["Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. ","Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. ","Melt butter in large saucepan over low heat. ","Remove saucepan from heat. ","Add sugar and whisk to blend. ","Whisk in eggs and vanilla extract. ","Gradually stir in flour mixture (batter will be thick). ","Spread batter in prepared pan. ","Sprinkle with chocolate chips and pecans. ","Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. ","Cool blondies in pan on rack. ","(Can be prepared 1 day ahead. ","Cover and let stand at room temperature.) ","Cut into squares and serve."]},{"origin_id":"54a4134019925f464b3752e9","title":"Valentine Chocolate-Cherry Ice Cream Bombe","image_url":"","ingredients":["1 16-ounce jar purchased hot fudge sauce","1 12-ounce package semisweet chocolate chips","3 tablespoons water","1/4 cup brandy","3 pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened","1 1/2 pints chocolate sorbet or chocolate-cherry sorbet, slightly softened","1 9-ounce package chocolate wafer cookies"],"sentences":["Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. ","Remove from heat. ","Whisk in brandy. ","Cool.","Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. ","Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. ","Freeze 30 minutes. ","Fill hollow completely with sorbet; smooth top. ","Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. ","Spread 1* cups fudge sauce over cookies. ","Overlap remaining cookies atop sauce. ","Cover; freeze bombe overnight. ","Cover and chill remaining sauce. ","(Can be made 3 days ahead. ","Keep bombe frozen. ","Keep sauce chilled.)","Rewarm remaining sauce over low heat, stirring often. ","Turn bombe out onto platter. ","Peel off plastic. ","Cut bombe into wedges. ","Serve with remaining sauce."]},{"origin_id":"54a40b5c6529d92b2c003efb","title":"Bonnie Donaldson's Ranger Cookies","image_url":"","ingredients":["2 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon baking powder","1/2 teaspoon salt","1 cup vegetable shortening","1 cup granulated sugar","1 cup packed light brown sugar","3 large eggs","1 teaspoon vanilla","2 cups quick-cooking rolled oats","2 cups Special K cereal","12 ounce bag milk-chocolate chips","1 cup sweetened flaked coconut"],"sentences":["Preheat oven to 350°F.","Sift together flour, baking soda and powder, and salt. ","Beat together shortening, sugars, eggs, and vanilla with an electric mixer until light and fluffy. ","Beat in flour mixture on low speed until just combined. ","Stir in oats, cereal, chips, and coconut.","Drop rounded tablespoons of batter 2 inches apart on greased baking sheets.","Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. ","Cool cookies on sheets 1 minute, then transfer to a rack to cool completely."]},{"origin_id":"54a45c0c19925f464b393a07","title":"Salsa Chicken Salad","image_url":"","ingredients":["1/3 cup mayonnaise (regular or low-fat)","1/4 cup spicy purchased red salsa","4 tablespoons chopped fresh cilantro","8 ounces diced cooked chicken or turkey (about 2 cups)","1 red or yellow bell pepper, thinly sliced","1 ripe avocado, peeled, thinly sliced"],"sentences":["Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to blend. ","Add chicken and toss to coat. ","Season salad to taste with salt and pepper. ","Let stand 10 minutes to blend flavors.","Arrange bell pepper and avocado slices decoratively on plates. ","Mound salad atop vegetables, dividing equally. ","Sprinkle salads with remaining 1 tablespoon cilantro and serve."]},{"origin_id":"54a42b0c6529d92b2c00f91f","title":"Buttery Sugar Cookies","image_url":"http://assets.epicurious.com/photos/54b42e5ad5e8c3e1070b46ca/6:4/w_620%2Ch_413/387469_sugar-cookies_1x1.jpg","ingredients":["2 sticks (1 cup) unsalted butter, softened","1 cup sugar","1/2 teaspoon salt","1 large egg","1 teaspoon pure vanilla extract","2 cups all-purpose flour","1 cup coarse sanding sugar (see Cooks' Note)","Special equipment: Wax paper; 2 large baking sheets; parchment paper"],"sentences":["Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. ","Beat in egg and vanilla. ","Reduce speed to low, then mix in flour.","Halve dough and form each half into a disk, then wrap in wax paper. ","Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.","Heat oven to 350°F with rack in middle. ","Line baking sheets with parchment paper.","While oven heats, work with 1 piece of dough (keep remaining dough chilled). ","Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. ","(If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)","Place balls 2 inches apart on a lined baking sheet. ","With the flat bottom of a glass, flatten balls into 2-inch rounds.","Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. ","Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. ","Make more cookies with remaining dough on cooled baking sheets."]},{"origin_id":"54a45fa219925f464b3949cf","title":"Brownie Sundaes with Banana Chips","image_url":"","ingredients":["3/4 cup whipping cream","9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped","10 ounces semisweet chocolate, chopped","6 ounces bittersweet or semisweet chocolate,chopped","1 cup (2 sticks) unsalted butter","1 1/4 cups sugar","6 large eggs, separated","Powdered sugar","2 quarts vanilla ice cream","1/2 cup dried banana chips"],"sentences":["For sauce: Bring cream to simmer in medium saucepan. ","Remove from heat. ","Add chocolate; stir until smooth. ","(Sauce can be prepared 1 day ahead. ","Cover; chill. ","Rewarm sauce over low heat before serving.)","For brownies: Preheat oven to 350°F. Butter 13x9-inch metal baking pan. ","Line bottom with parchment paper. ","Butter paper; dust sides of pan and paper with flour. ","Tap out excess. ","Melt both chocolates and butter in heavy large saucepan over low heat, stirring until smooth. ","Cool to room temperature.","Using electric mixer, beat 1/2 cup sugar and yolks in large bowl until thick, about 4 minutes. ","Stir in chocolate mixture. ","Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until soft peaks form. ","Gradually beat in cup sugar. ","Continue beating until stiff peaks form. ","Using rubber spatula, gently fold whites into chocolate mixture in 3 additions.","Pour batter into prepared pan. ","Bake until brownie cracks around edges and tester inserted into center comes out with moist crumbs attached, about 35 minutes. ","Cool on rack. ","(Can be made 1 day ahead. ","Wrap tightly; store at room temperature.)","Run knife around sides of brownie. ","Place baking sheet atop pan; invert brownie onto baking sheet. ","Remove pan. ","Peel off parchment. ","Invert brownie onto another baking sheet. ","Cut into 12 pieces.","Place 1 brownie in center of each plate. ","Sprinkle with powdered sugar. ","Top with ice cream. ","Spoon sauce over. ","Sprinkle with banana chips and serve immediately."]},{"origin_id":"54a462ed19925f464b39599e","title":"Chocolate Chip Crunch Cookies","image_url":"","ingredients":["1/2 stick (1/4 cup) unsalted butter, softened","1/3 cup firmly packed light brown sugar","1 large egg yolk plus 2 teaspoons water, or 1 large egg white","","1/2 cup all-purpose flour","1/4 teaspoon double-acting baking powder","1/4 teaspoon salt","1/4 teaspoon vanilla extract","1 cup semisweet chocolate chips","1/2 cup toasted rice cereal"],"sentences":["Preheat the oven to 375°F. ","In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg yolk mixture or the egg white. ","Add the flour, the baking powder, the salt, and the vanilla, stirring until the dough is blended well, and stir in the chips and the cereal. ","Arrange level tablespoons of the dough 2 inches apart on a lightly greased baking sheet and bake the cookies in the middle of the oven for 8 to 10 minutes, or until they are golden. ","Transfer the cookies with a spatula to a rack and let them cool."]},{"origin_id":"54a4301819925f464b3832db","title":"Brownie Thins","image_url":"http://assets.epicurious.com/photos/560d9aa5f3a00aeb2f1cf8ca/6:4/w_620%2Ch_413/240760_hires.jpg","ingredients":["6 tablespoons (3/4 stick) unsalted butter, cut into pieces","2 ounces unsweetened chocolate, chopped","1/2 cup sugar","1 large egg","3 tablespoons plus 1 teaspoon all purpose flour","1/4 teaspoon vanilla extract","1/4 teaspoon almond extract","Pinch of coarse kosher salt","Nonstick vegetable oil spray","1/4 cup chopped pistachios"],"sentences":["Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. ","Place butter and chocolate in medium microwave-safe bowl. ","Microwave on medium-high power until almost completely melted, about 1 minute. ","Whisk until smooth. ","Add sugar and egg; whisk until smooth, about 1 minute. ","Add flour, both extracts, and salt; stir just to blend. ","Let batter stand 10 minutes.","Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). ","Spray sheet of plastic wrap lightly with nonstick spray. ","Place, sprayed side down, over cookies. ","Using fingers, press each mound into 21/2- to 2 3/4-inch round. ","Remove plastic wrap. ","Sprinkle pistachios over rounds. ","Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. ","Cool on sheet 2 minutes. ","Transfer cookies to rack; cool completely. ","DO AHEAD: Can be made 5 days ahead. ","Store airtight at room temperature."]},{"origin_id":"54a4526e6529d92b2c01f3c7","title":"Butter Cookies with Chocolate","image_url":"","ingredients":["2 cups (4 sticks) unsalted butter, room temperature","2 cups powdered sugar, sifted","2 tablespoons water","1 teaspoon vanilla extract","1 teaspoon almond extract","4 cups all purpose flour, sifted","1 teaspoon salt","12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped"],"sentences":["Combine butter and sugar in large bowl. ","Using electric mixer, beat until light and fluffy. ","Mix in water and both extracts. ","Beat in flour and salt until well blended. ","Stir in chopped chocolate.","Divide dough in half. ","Form each half into 1 1/2-inch-diameter log. ","Wrap each log in waxed paper; chill about 2 hours. ","(Can be made 3 days ahead. ","Keep chilled.)","Position rack in center of oven; preheat to 350°F. Cut dough into 1/3-inch-thick slices. ","Place slices on large baking sheets, spacing about 2 inches apart. ","Bake until cookies begin to turn golden around edges but are still pale in color, about 15 minutes. ","Transfer baking sheets to racks; cool 5 minutes. ","Transfer cookies to racks; cool completely. ","(Can be made 3 days ahead. ","Store in airtight containers at room temperature.)"]},{"origin_id":"54a42ca46529d92b2c010c82","title":"Cannoli Cheesecake","image_url":"","ingredients":["4 (4 3/4-by 2 1/2-inch) graham crackers, crumbled","1/3 cup slivered almonds","3 tablespoons granulated sugar","1/2 stick unsalted butter, melted","1 3/4 cups (15 ounces) whole-milk ricotta","1/4 cup granulated sugar","1 tablespoon grated orange zest","1 large egg, separated","1/3 cup candied orange peel, chopped","1/3 cup semisweet chocolate chips, chopped","4 large egg whites","2 teaspoon confectioners sugar","Equipment: a 9-inch springform pan"],"sentences":["Preheat oven to 350°F with rack in middle. ","Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side.","Pulse graham crackers, almonds, and sugar in a food processor until finely ground, then transfer to a bowl. ","Stir in butter until combined.","Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.","Bake crust 8 minutes. ","Cool to room temperature (still in pan), about 15 minutes. ","Leave oven on.","Stir together ricotta, granulated sugar, zest, and egg yolk in a large bowl until combined, then stir in candied orange peel and chocolate chips.","Beat egg whites (all 5) and a pinch of salt in another bowl with an electric mixer until they hold soft peaks. ","Fold into ricotta mixture gently but thoroughly.","Pour filling into crust and bake until top is puffed and golden, about 55 minutes to 1 hour.","Cool in pan 15 minutes. ","Run a thin knife around edge to loosen cake, then remove side of pan. ","Cool to room temperature, about 1 hour. ","Dust with confectioners sugar."]},{"origin_id":"54a4389119925f464b388c70","title":"Caramel Macadamia Nut Crunch","image_url":"","ingredients":["1 cup sugar","1 cup heavy cream","1 pound macadamia pieces, or whole nuts, roughly chopped","1 chilled log of butter shortbread cookie dough"],"sentences":["1. ","Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.","2. ","In a medium saucepan, combine sugar and 1/2 cup of water. ","Heat over medium heat until mixture begins to simmer, about 3 minutes. ","Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. ","Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. ","Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. ","Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.","3. ","Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. ","Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. ","Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.","4. ","Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.","5. ","Bake until golden brown, 15 to 20 minutes. ","Remove the cookies with a spatula and cool on a wire rack."]},{"origin_id":"54a4353819925f464b387331","title":"Cardamom Butter Squares","image_url":"http://assets.epicurious.com/photos/560df2e2f9a84192308a86fa/6:4/w_620%2Ch_413/231217.jpg","ingredients":["3 cups all-purpose flour","1 teaspoon baking powder","3/4 teaspoon salt","1 1/2 teaspoons ground cardamom","1/2 teaspoon ground cinnamon","1/4 teaspoon ground allspice","2 sticks (1 cup) unsalted butter, softened","1 1/4 cups granulated sugar","2 large eggs","1 teaspoon vanilla","1 teaspoon instant-espresso powder","1 teaspoon vanilla","1 1/2 to 2 tablespoons milk","1 cup confectioners sugar","3 oz fine-quality bittersweet chocolate (not unsweetened), melted","Special equipment: 2 small heavy-duty sealable plastic bags (for icing; not pleated)"],"sentences":["Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.","Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. ","Beat in eggs and vanilla. ","Reduce speed to low, then mix in flour mixture until just combined.","Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. ","Use plastic wrap and your hands to roll, press, and square off sides of logs. ","Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. ","Chill logs on baking sheet until firm, about 1 hour.","Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.","Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).","Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. ","Cool on sheets 3 minutes, then transfer to racks to cool completely. ","Make more cookies with remaining dough on cooled baking sheets.","Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. ","Spoon into a sealable bag and snip 1/8 inch off a bottom corner.","Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.","Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours."]},{"origin_id":"54a4329219925f464b38509d","title":"Cherry Double-Chocolate Cookies","image_url":"http://assets.epicurious.com/photos/560d9a02f3a00aeb2f1cf706/6:4/w_620%2Ch_413/239292.jpg","ingredients":["1 1/4 cups all-purpose flour","3/4 cup unsweetened Dutch-process cocoa powder","3/4 teaspoon baking soda","Scant 1/2 teaspoon salt","1 1/2 sticks unsalted butter, softened","1 1/2 cups packed light brown sugar","2 large eggs","3 1/2 oz fine-quality milk chocolate, cut into 1/2-inch chunks","1 cup pecans, toasted and coarsely chopped","1 cup dried sour cherries"],"sentences":["Preheat oven to 375°F with racks in upper and lower thirds.","Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.","Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. ","Reduce speed to low and add flour mixture, mixing until just combined. ","Add chocolate chunks, pecans, and cherries and mix until just incorporated.","Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. ","With dampened fingers, flatten cookies slightly.","Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. ","Transfer cookies to a rack to cool."]},{"origin_id":"54a45e1a19925f464b394262","title":"Chocolate-Amaretti Custard with Fresh Fruit","image_url":"","ingredients":["1/2 cup sugar","1/2 cup water","3 cups whole milk","2/3 cup unsweetened cocoa powder","2/3 cup sugar","1/4 cup dark rum","4 large egg yolks","2 large eggs","1 cup coarsely chopped amaretti cookies (Italian macaroons)","2 large navel oranges, peel and white pith removed","2 1/2 cups assorted berries"],"sentences":["Preheat oven to 350°F. Stir 1/2 cup sugar and 1/2 cup water in heavy small saucepan over low heat until sugar dissolves. ","Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. ","Carefully pour caramel into 5-cup ring mold. ","Using pastry brush, quickly brush caramel up sides of mold. ","Cool.","Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. ","Whisk in remaining 2 cups milk, 2/3 cup sugar, rum, egg yolks and eggs. ","Stir in amaretti cookies. ","Pour custard into caramel-lined mold.","Place mold in large roasting pan. ","Add enough warm water to roasting pan to come halfway up sides of mold. ","Cover pan and ring mold with foil and bake 20 minutes. ","Remove foil and bake until crust forms on top of custard and center 1 inch still moves when mold is gently shaken, about 35 minutes (do not overbake or custard will curdle). ","Transfer mold to rack and cool completely. ","Cover and chill overnight.","Using small sharp knife, cut oranges between membranes to release segments. ","Run knife around sides of mold. ","Place plate atop mold. ","Invert custard onto plate, shaking gently to loosen and letting caramel run over custard. ","Remove mold. ","Arrange fruit in center of custard."]},{"origin_id":"54a464466529d92b2c026511","title":"Chocolate-Chunk Caramel Cookies","image_url":"","ingredients":["2 1/2 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon baking powder","1 teaspoon salt","2 sticks (1 cup) unsalted butter","1 cup granulated sugar","1/2 cup firmly packed brown sugar","2 large eggs","6 ounces fine-quality bittersweet chocolate, chopped coarse","18 caramels such as Kraft, chopped coarse (about 1 cup)","1 cup coarsely chopped pecans"],"sentences":["Preheat oven to 375°F.","In a bowl whisk together flour, baking soda, baking powder, and salt. ","In another bowl with an electric mixer cream butter and sugars until light and fluffy. ","Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.","Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. ","Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. ","Cool cookies on baking sheets on racks until firm. ","Cookies keep in airtight containers 5 days."]},{"origin_id":"54a44aba6529d92b2c01bbcc","title":"Chocolate-Chip Ice-Cream-Sandwich Cake with Butterscotch Sauce","image_url":"http://assets.epicurious.com/photos/560ea7ecf9a84192308a9acf/6:4/w_620%2Ch_413/104842.jpg","ingredients":["3/4 cup (packed) dark brown sugar","1/2 cup dark corn syrup","6 tablespoons (3/4 stick) unsalted butter, diced","1/4 cup sugar","1/4 teaspoon salt","1/2 cup whipping cream","1 teaspoon vanilla extract","1 1/2 cups all purpose flour","3/4 teaspoon baking soda","1/4 teaspoon salt","9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature","1/2 cup (packed) golden brown sugar","1/4 cup sugar","1 large egg","1 teaspoon vanilla extract","1 1/2 cups semisweet chocolate chips (about 9 ounces)","3 pints chocolate or vanilla ice cream, slightly softened"],"sentences":["Combine first 5 ingredients in heavy medium saucepan. ","Stir over low heat until both sugars dissolve. ","Increase heat and boil until large bubbles break on surface and sauce drops thickly from spoon, stirring constantly, about 2 minutes. ","Remove from heat; whisk in cream and vanilla (mixture may bubble vigorously). ","(Can be made 3 days ahead. ","Cover; chill. ","Rewarm slightly over low heat before using.)","Preheat oven to 350°F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; butter paper. ","Sift flour, baking soda and salt into small bowl. ","Using electric mixer, beat butter and both sugars in large bowl until well blended. ","Add egg and vanilla and beat until smooth. ","Beat in flour mixture. ","Stir in chocolate chips. ","Drop half of dough by large spoonfuls into each prepared pan; spread evenly. ","Bake cookies until light golden, about 18 minutes. ","Cool cookies in pans on racks. ","Carefully turn out cookies; peel off parchment.","Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. ","Drizzle 1/4 cup sauce over. ","Spread evenly with ice cream; drizzle with 1/2 cup sauce. ","Top with remaining cookie, top side up; press gently to adhere. ","Drizzle with 2 tablespoons sauce. ","Cover pan and freeze ice cream cake at least 5 hours. ","Cover and chill remaining sauce. ","(Cake and sauce can be prepared 3 days ahead.)","Cut around cake with small knife to loosen. ","Release pan sides. ","Let cake stand until ice cream is slightly softened, about 20 minutes. ","Rewarm butterscotch sauce over low heat. ","Cut cake into wedges; serve with sauce."]},{"origin_id":"54a4540c19925f464b390246","title":"Chocolate-Chocolate Chip Shortbread Cookies","image_url":"","ingredients":["1 1/2 cups all purpose flour","1/3 cup unsweetened cocoa powder","1/2 teaspoon salt","2 cups semisweet chocolate chips, frozen 1 hour","3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature","1 cup sugar","1 large egg yolk","2 teaspoons vanilla extract","3/4 teaspoon almond extract","1 cup walnuts, coarsely chopped"],"sentences":["Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. ","Coarsely chop 1 1/2 cups chocolate chips in processor. ","With machine running, add butter, then 1/2 cup sugar through feed tube. ","Add egg yolk and both extracts and process to blend. ","Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. ","Add flour mixture and process just until dough comes together, about 1 minute. ","Transfer dough to large bowl. ","Using hands, mix in remaining 1/2 cup chocolate chips.","Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. ","Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. ","Arrange cookies, sugar side up, on 2 ungreased baking sheets. ","Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks."]},{"origin_id":"54a46abf19925f464b3978bc","title":"Chocolate-Dipped Cherry-Hazelnut Biscotti","image_url":"","ingredients":["3 cups sugar","1 cup (2 sticks) unsalted butter, room temperature","4 large eggs","4 teaspoons grated orange peel","2 teaspoons baking soda","1 teaspoon salt","6 cups all purpose flour","2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped","1 3/4 cups dried tart cherries (about 8 1/2 ounces)","1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped","Unsweetened cocoa powder"],"sentences":["Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. ","Beat in eggs 1 at a time just until blended. ","Mix in orange peel, baking soda and salt. ","Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. ","Add 3 cups flour, 1 cup at a time, stirring until well incorporated.","Transfer dough to floured work surface. ","Divide into 4 equal pieces. ","Knead each piece until dough holds together well. ","Form each piece into 9-inch-long by 3-inch-wide log. ","Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). ","Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. ","Cool logs on baking sheets 15 minutes. ","Maintain oven temperature.","Using long wide spatula, transfer logs to cutting board. ","Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. ","Arrange slices cut side down on 2 baking sheets. ","Bake biscotti 10 minutes. ","Turn biscotti over; bake until light golden, about 10 minutes longer. ","Transfer to racks and cool completely.","Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. ","Remove from over water. ","Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. ","Gently shake off excess chocolate. ","Place biscotti, chocolate side up, on baking sheets. ","Refrigerate until chocolate is firm, about 35 minutes. ","Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. ","(Can be made ahead. ","Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)"]},{"origin_id":"54a47efa6529d92b2c02cdbb","title":"Chocolate-Filled Almond Macaroons","image_url":"","ingredients":["7 ounces almond paste","1 cup sugar","2 large egg whites","40 whole almonds (about)","1/4 cup whipping cream","2 tablespoons (1/4 stick) unsalted butter","1/2 teaspoon grated orange peel","6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped"],"sentences":["Preheat oven to 375°F. Generously butter heavy large nonstick cookie sheets. ","Blend almond paste, sugar and egg whites in processor until smooth. ","Drop dough by slightly rounded teaspoonfuls onto prepared sheets, spacing evenly. ","Press 1 almond onto each mound. ","Bake until cookies are golden brown, about 10 minutes. ","Let cookies rest on sheets until just cool to touch, about 5 minutes. ","Using spatula, transfer cookies to rack and cool completely. ","(Can be prepared 1 day ahead. ","Store cookies in airtight container at room temperature.)","Bring cream, butter and orange peel to simmer in heavy small saucepan. ","Reduce heat to low. ","Add chocolate and stir until mixture is smooth. ","Remove from heat and let ganache stand until thick but spreadable, about 20 minutes.","Spread some ganache over flat side of 1 cookie. ","Sandwich with flat side of another cookie. ","Repeat with remaining cookies and ganache. ","(Can be prepared 2 days ahead. ","Cover and refrigerate in airtight container. ","Bring cookies to room temperature before serving.)"]},{"origin_id":"54a435646529d92b2c017d71","title":"Chocolate-Peanut Butter Chip Fudge Cookies","image_url":"","ingredients":["3/4 cup chopped walnuts","1/2 cup plus 2 tablespoons all purpose flour","1/2 cup sweetened flaked coconut, lightly toasted","1/2 teaspoon baking powder","1/2 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","6 ounces unsweetened chocolate, chopped","2 cups semisweet chocolate chips (about 12 ounces), divided","4 teaspoons instant coffee crystals","1 tablespoon vanilla extract","1 1/2 cups sugar","4 large eggs","1/2 cup peanut butter chips"],"sentences":["Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper. ","Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.","Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. ","Stir over low heat until butter and chocolate are melted and smooth. ","Remove saucepan from heat.","Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. ","Add sugar and eggs. ","Using electric mixer, beat until mixture thickens, about 2 minutes. ","Beat in melted chocolate mixture, then chopped walnut mixture. ","Stir in remaining 1 cup chocolate chips and peanut butter chips. ","Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.","Bake cookies until puffed and cracked but still soft in center, about 15 minutes. ","Let cookies cool on sheets 10 minutes. ","Using spatula, transfer cookies to rack and cool. ","(Can be made 2 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a4534d19925f464b38f837","title":"Chocolate and Mixed Nut Tart in Cookie Crust","image_url":"http://assets.epicurious.com/photos/560ea09af9a84192308a92f9/6:4/w_620%2Ch_413/106229.jpg","ingredients":["1 1/2 cups all purpose flour","1/4 cup sugar","1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces","2 tablespoons (or more) chilled whipping cream","1 1/2 teaspoons vanilla extract","3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled","3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled","3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled","3/4 cup light corn syrup","1/4 cup (packed) golden brown sugar","1/4 cup (1/2 stick) salted butter, melted, cooled","3 large eggs","1 teaspoon vanilla extract","1/2 teaspoon almond extract","1 cup semisweet chocolate chips"],"sentences":["Combine flour and sugar in processor. ","Add butter and cut in, using on/off turns, until mixture resembles coarse meal. ","Add 2 tablespoons cream and vanilla extract. ","Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. ","Gather dough together. ","Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. ","(Can be made 1 day ahead. ","Cover and chill. ","Let stand at room temperature 30 minutes before filling.)","Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. ","Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. ","Whisk in eggs and vanilla and almond extracts. ","Mix in chocolate chips, then nuts. ","Transfer filling to prepared crust.","Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. ","Cool tart in pan on rack 30 minutes. ","Push up pan bottom to release tart. ","Serve warm or at room temperature."]},{"origin_id":"54a429b36529d92b2c00e72a","title":"Chocolate Brigadeiros","image_url":"http://assets.epicurious.com/photos/57ac75c834bdab443b9af0de/6:4/w_620%2Ch_413/chocolate-brigadeiros-2-081116.jpg","ingredients":["2 (14-ounce) cans sweetened condensed milk","4 tablespoons unsalted butter","2 tablespoons heavy cream","2 teaspoons light corn syrup","3 ounces semisweet chocolate, chopped","2 teaspoons unsweetened cocoa powder","1 cup chocolate sprinkles, preferably Guittard"],"sentences":["1 In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.","2 When the mixture starts to bubble, add the chocolate and the cocoa powder. ","Whisk well, making sure there are no pockets of cocoa powder. ","Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. ","You want the mixture to bubble toward the end, so it's important to use low heat or the sides of the pan will burn the fudge. ","If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. ","It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.","3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. ","Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.","4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).","5 Place the sprinkles in a bowl. ","Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. ","Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator."]},{"origin_id":"54a45d406529d92b2c024482","title":"Chocolate Brownie Tart","image_url":"","ingredients":["1 cup all purpose flour","2 tablespoons (packed) golden brown sugar","1 ounce unsweetened chocolate, chopped","Pinch of salt","6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces","2 tablespoons milk","1 teaspoon vanilla extract","1/2 cup (1 stick) unsalted butter, room temperature","3 ounces unsweetened chocolate, chopped","3 ounces semisweet chocolate, chopped","1 1/2 cups sugar","3 large eggs","2 teaspoons vanilla extract","1/8 teaspoon salt","3/4 cup all purpose flour","1/2 cup chopped pecans, toasted","2 ounces semisweet chocolate, chopped","1/4 cup (1/2 stick) unsalted butter","1 teaspoon vegetable oil","2 ounces good-quality white chocolate, chopped"],"sentences":["Blend first 4 ingredients in processor until finely chopped. ","Add butter; cut in using on/off turns until mixture resembles coarse meal. ","Add milk and vanilla; process until moist clumps form. ","Using plastic wrap as aid, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. ","Freeze 30 minutes.","Preheat oven to 350°F. Bake crust until just set and beginning to brown around edges, about 8 minutes. ","Transfer pan to rack and cool crust completely. ","Maintain oven temperature.","Stir butter and chocolates in medium saucepan over low heat until melted. ","Cool slightly. ","Beat sugar, eggs, vanilla and salt in medium bowl until fluffy, about 4 minutes. ","Whisk in chocolate mixture. ","Mix in flour and nuts. ","Pour batter into crust. ","Bake until filling puffs around edges and tester inserted into center comes out with moist crumbs attached, about 40 minutes. ","Transfer to rack and cool completely.","Stir semisweet chocolate, butter and oil in small saucepan over low heat until melted. ","Spread over tart. ","Chill until set, about 15 minutes.","Stir white chocolate in top of double boiler over simmering water until melted. ","Drizzle atop tart. ","Chill until set, about 10 minutes. ","(Can be made 1 day ahead. ","Cover and chill.) ","Serve at room temperature."]},{"origin_id":"54a42bf419925f464b37fe03","title":"Chocolate Candy Cane Cookies","image_url":"http://assets.epicurious.com/photos/560dd6e6f9a84192308a4c3b/6:4/w_620%2Ch_413/233372.jpg","ingredients":["1 3/4 cups all purpose flour","1/2 cup unsweetened cocoa powder (preferably Dutch-process)","1/4 teaspoon salt","1 cup sugar","3/4 cup (1 1/2 sticks) unsalted butter, room temperature","1 large egg","1 cup plus 2 tablespoons powdered sugar","3/4 cup (1 1/2 sticks) unsalted butter, room temperature","3/4 teaspoon peppermint extract","2 drops (or more) red food coloring","1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)"],"sentences":["Whisk flour, cocoa, and salt in medium bowl to blend. ","Using electric mixer, beat sugar and butter in large bowl until well blended. ","Beat in egg. ","Add dry ingredients; beat until blended. ","Refrigerate dough 1 hour.","Preheat oven to 350°F. Line 2 baking sheets with parchment paper. ","Scoop out dough by level tablespoonfuls, then roll into smooth balls. ","Place balls on prepared baking sheets, spacing about 2 inches apart. ","Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). ","Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). ","Cool on sheet 5 minutes. ","Transfer chocolate cookies to racks and cool completely.","Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. ","Add peppermint extract and 2 drops food coloring. ","Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. ","Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. ","Repeat with remaining cookies and peppermint filling.","Place crushed candy canes on plate. ","Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). ","(Cookie sandwiches can be made ahead. ","Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)"]},{"origin_id":"54a4346f6529d92b2c0170ce","title":"Winter Dried Fruit and Nut Chocolate Bark","image_url":"","ingredients":["1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)","2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)","2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)","6 quarter-size rounds crystallized ginger, thinly sliced","1/8 teaspoon fleur de sel or coarse kosher salt"],"sentences":["Line small baking sheet with foil. ","Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. ","Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. ","Scatter nuts and dried fruit over chocolate. ","Sprinkle with ginger. ","Sprinkle with fleur de sel. ","Chill until chocolate is firm, about 30 minutes. ","Peel off foil. ","Cut chocolate into irregular pieces. ","Serve bark slightly chilled."]},{"origin_id":"54ca9bd11f13bb9b2edf68d7","title":"Chocolate Chip Cookie Cake","image_url":"http://assets.epicurious.com/photos/54cadac91f13bb9b2edfa033/6:4/w_620%2Ch_413/51262870_chocolate-chip-cookie-cake_1x1.jpg","ingredients":["1/2 cup unsalted butter, softened","1/2 cup packed brown sugar","1/4 cup white sugar","1 large eggs, whisked","2 teaspoons vanilla extract","1/2 cup all purpose flour","1/2 cup whole wheat flour","1/2 teaspoon baking soda","1/4 teaspoon salt","1 cup semi sweet chocolate chips"],"sentences":["Preheat oven to 375° F.","Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.","Add the egg and vanilla extract and mix for 1 minute.","Combine the white flour, whole wheat flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.","Mix until combined then pour in the chocolate chips and stir.","Press the dough into a greased heat shaped pie pan.","Bake for 20 minutes, or until golden brown."]},{"origin_id":"54a42f6c6529d92b2c013123","title":"Chocolate Chip Flying Saucers","image_url":"http://assets.epicurious.com/photos/560d78d97b55306961bf34d5/6:4/w_620%2Ch_413/243131.jpg","ingredients":["2 sticks unsalted butter, at room temperature","1 cup granulated sugar","1 cup (packed) dark brown sugar","2 large eggs","1 teaspoon vanilla extract","3/4 teaspoon fine salt","1/2 teaspoon baking soda","1 cup unbleached all-purpose flour","2/3 cup white whole-wheat flour","1 cup semisweet chocolate chips"],"sentences":["Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.","In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. ","Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. ","Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. ","Stir in the chocolate chips.","Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the tablespoons of dough evenly apart. ","Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. ","Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. ","Repeat with the remaining dough."]},{"origin_id":"54a467b76529d92b2c0272cd","title":"Chocolate Chip Ginger Crisps","image_url":"","ingredients":["1 1/2 cups all-purpose flour","3/4 teaspoon baking powder","1/2 teaspoon cinnamon, or to taste","1/8 teaspoon ground cloves","1/4 teaspoon ground cardamom, or to taste","1/2 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","1 cup firmly packed light brown sugar","1 large egg","1/3 to 1/2 cup crystallized ginger, chopped fine","1 1/2 cups (9 ounces) semisweet chocolate chips"],"sentences":["Preheat oven to 350°F.","In a bowl whisk together flour, baking powder, cinnamon, cloves, cardamom, and salt. ","In another bowl with an electric mixer cream butter and sugar until light and fluffy and beat in egg. ","Beat in flour mixture and stir in ginger and chocolate chips.","Drop dough by rounded teaspoons 3 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 to 12 minutes, or until golden. ","Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.","Cookies keep in airtight containers 5 days."]},{"origin_id":"54a423b26529d92b2c009dcb","title":"Chocolate Chip Madeleines","image_url":"http://assets.epicurious.com/photos/54b423bad5e8c3e1070b26a6/6:4/w_620%2Ch_413/364129_chocolate-chip-madeleines_1x1.jpg","ingredients":["10 tablespoons unsalted butter, plus extra for greasing","2 tablespoons of your favorite honey","3 extra-large free-range eggs","2/3 cup superfine sugar","1 cup self-rising flour, plus extra for dusting","3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces"],"sentences":["Melt the butter and honey in a small saucepan and simmer until syrupy—about 8 minutes. ","Pour into a bowl and set aside to cool. ","Don't worry if the mixture splits slightly.","Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.","Fold in the flour then the butter mixture and leave until cold. ","Stir the chopped chocolate into the cake mixture. ","Rest in the fridge for a couple of hours.","Preheat the oven to 375°F. Butter and flour the madeleine molds. ","Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.","Best served warm."]},{"origin_id":"54a456c419925f464b3922f5","title":"Chocolate Caramel Graham Crackers","image_url":"","ingredients":["12 (4 3/4- by 2 1/2-inch) graham crackers","1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces","1/2 cup packed light brown sugar","1/8 teaspoon salt","1 1/2 cups semisweet chocolate chips (9 1/2 oz)","1 cup walnuts, pecans, or almonds (3 to 4 oz), chopped","Special equipment: a small metal offset spatula"],"sentences":["Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.","Line bottom of pan with graham crackers (it will be a tight fit).","Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. ","Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.","Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. ","Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. ","Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. ","Freeze until chocolate is firm, 10 to 15 minutes.","Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. ","Break crackers into serving pieces."]},{"origin_id":"54a4291219925f464b37da7c","title":"Chocolate Cherry Bombe","image_url":"http://assets.epicurious.com/photos/54b33c8921388ef838b079e9/6:4/w_620%2Ch_413/358051_chocolate-cherry-bombe_1x1.jpg","ingredients":["3/4 cup walnuts (2 1/2 ounces), toasted, cooled, and chopped","3/4 cup lightly crushed chocolate wafer cookies","3 pints cherry or cherry vanilla ice cream, softened slightly","1 pint chocolate ice cream, softened slightly","6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped","1/2 stick unsalted butter, cut into pieces","1/4 cup vegetable oil","1 maraschino cherry with stem","a 2- to 2 1/2-quart bowl (about 8 inches in diameter)"],"sentences":["Line bowl with plastic wrap, leaving an overhang all around.","Stir walnuts and chocolate cookies into cherry ice cream in another bowl. ","Transfer ice cream to lined bowl and spread evenly over bottom and up sides, leaving a crater in center. ","Freeze until firm, about 45 minutes.","Scoop chocolate ice cream into crater in cherry ice cream, then smooth top with an offset spatula. ","Freeze until firm, about 1 hour.","Meanwhile, melt chocolate with butter and oil in a heatproof medium bowl set over a pot of simmering water, stirring. ","Remove from heat and cool slightly.","Invert bombe onto a rack set over a baking sheet and remove plastic wrap. ","Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse).","Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly. ","Freeze until chocolate coating is set, about 30 minutes.","To serve, cut into wedges."]},{"origin_id":"54a40af96529d92b2c003de8","title":"Chocolate Chip-Oatmeal Cookies with Nuts and Raisins","image_url":"","ingredients":["10 tablespoons (1 1/4 sticks) unsalted butter, room temperature","6 tablespoons solid vegetable shortening","1 cup (packed) golden brown sugar","1 cup sugar","2 large eggs","1 teaspoon vanilla extract","1 1/2 cups all-purpose flour","1 teaspoon baking soda","3/4 teaspoon salt","2 cups old-fashioned oats","1 1/2 cups semisweet chocolate chips (about 9 ounces)","1/2 cup chopped walnuts","1/2 cup raisins","Nonstick vegetable oil spray"],"sentences":["Preheat oven to 350°. ","Using electric mixer, beat butter, shortening, both sugars, eggs and vanilla in large bowl until well blended. ","Sift in flour, baking soda and salt; beat to blend. ","Mix in oats, chocolate chips, nuts and raisins.","Spray baking sheets with nonstick spray. ","For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). ","Bake cookies until golden but still slightly soft to touch, about 15 minutes. ","Cool cookies on sheets. ","(Can be prepared 1 day ahead. ","Store airtight at room temperature.)"]},{"origin_id":"54a423d819925f464b379bde","title":"Chocolate Chip-Peanut Butter Cookies","image_url":"","ingredients":["1 1/2 cups all purpose flour","1/2 teaspoon baking powder","1/2 teaspoon salt","2/3 cup natural no-stir crunchy (or chunky) peanut butter","1/2 cup (1 stick) unsalted butter, room temperature","1/3 cup plus 1/4 cup sugar","1/3 cup (packed) golden brown sugar","1 large egg","1 teaspoon vanilla extract","1/2 cup bittersweet or semisweet chocolate chips","1 2.1-ounce Butterfinger candy bar, chopped (scant 1/2 cup)"],"sentences":["Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 baking sheets with parchment paper. ","Whisk flour, baking powder, and salt in medium bowl to blend. ","Using electric mixer, beat peanut butter, butter, 1/3 cup sugar, and brown sugar in large bowl until smooth. ","Beat in egg and vanilla extract, then flour mixture (dough will look crumbly). ","Stir in bittersweet chocolate chips and chopped Butterfinger candy.","Place remaining 1/4 cup sugar in small bowl. ","Using 1 1/2 tablespoons dough for each cookie, roll dough between palms to form balls. ","Roll balls in sugar and place on prepared baking sheets, spacing 1 inch apart. ","Using bottom of glass or measuring cup, press cookies into 1/3-inch-thick rounds.","Bake cookies until edges are golden brown, 15 to 16 minutes, reversing sheets halfway through cooking time for even baking. ","Transfer parchment paper with cookies to rack and cool."]},{"origin_id":"54a46eb16529d92b2c028eba","title":"Chocolate Chip'wiches","image_url":"","ingredients":["1 cup all purpose flour","1/3 cup sugar","2 1/2 tablespoons cornstarch","1 1/2 teaspoons grated lemon peel","1/2 teaspoon freshly grated nutmeg","1/8 teaspoon salt","1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces","1/2 teaspoon vanilla extract","1/2 cup walnuts","2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, or 1/3 cup mini chocolate chips","Sugar","1 pint ice cream of choice","3 ounces semisweet chocolate, chopped"],"sentences":["Preheat oven to 350°F. Combine first 6 ingredients in processor and blend. ","Add butter and vanilla. ","Process until mixture resembles fine meal and begins to stick together, using on/off turns. ","Add walnuts and process until finely chopped. ","Mix in chocolate.","Transfer mixture to sheet of waxed paper. ","Press together. ","Top with another sheet of waxed paper. ","Roll out 1/4 inch thick. ","Cut out cookies using 2 1/2-inch round cookie cutter. ","Transfer to ungreased cookie sheet. ","Gather scraps, reroll and cut additional cookies. ","Sprinkle cookies with sugar. ","Bake until just beginning to color, about 22 minutes. ","Cool on cookie sheet on rack 5 minutes. ","Carefully transfer cookies to rack and cool. ","(Can be prepared 3 days ahead. ","Store in airtight container.)","Soften ice cream slightly in refrigerator. ","Turn 8 cookies over and gently spread 1/4 cup ice cream atop each. ","Top with 8 cookies, sugared side up. ","Freeze until firm.","Melt 3 ounces semisweet chocolate in top of double boiler over simmering water, stirring until smooth. ","Dip fork in chocolate and drizzle in free-form lines over top of sandwiches. ","Freeze until chocolate design is firm. ","(Can be prepared up to 3 days ahead. ","Cover and freeze.) ","Soften slightly in refrigerator before serving if frozen very solid."]},{"origin_id":"54a45fd419925f464b394b54","title":"Chocolate Chip, Cherry and Walnut Rugelach","image_url":"http://assets.epicurious.com/photos/5612e65c928970611e0a815e/6:4/w_620%2Ch_413/102707.jpg","ingredients":["2 cups all purpose flour","2 tablespoons sugar","1/4 teaspoon salt","1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces","6 ounces chilled cream cheese, cut into 1/2-inch pieces","1/2 cup sugar","1 teaspoon ground cinnamon","12 tablespoons cherry preserves","8 tablespoons dried tart cherries","8 tablespoons miniature semisweet chocolate chips","8 tablespoons finely chopped walnuts","1/3 cup (about) whipping cream"],"sentences":["Blend first 3 ingredients in processor. ","Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. ","Gather dough into ball. ","Divide dough into 4 equal pieces; flatten into disks. ","Wrap each in plastic and refrigerate 2 hours. ","(Can be prepared 2 days ahead. ","Keep refrigerated. ","Let soften slightly at room temperature before rolling out.)","Line large baking sheet with parchment paper. ","Mix sugar and cinnamon in small bowl. ","Roll out 1 dough disk on floured surface to 9-inch round. ","Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. ","Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. ","Press filling firmly to adhere to dough.","Cut dough round into 8 equal wedges. ","Starting at wide end of each wedge, roll up tightly. ","Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. ","Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. ","Place baking sheet in freezer 30 minutes.","Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. ","Bake frozen cookies until golden brown, about 40 minutes. ","Transfer cookies to racks and cool completely. ","(Can be made ahead. ","Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)"]},{"origin_id":"54a42ce419925f464b380a21","title":"Chocolate Chip and Banana Ice Cream Sandwiches","image_url":"http://assets.epicurious.com/photos/560d78c77b55306961bf34a0/6:4/w_620%2Ch_413/242987_hires.jpg","ingredients":["1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds","2 pints premium banana ice cream, slightly softened","2 ripe bananas, cut into very thin slices","1 11.5-ounce package bittersweet chocolate chips","1/4 cup vegetable oil","1 1/2 cups loose granola or English toffee bits (optional)"],"sentences":["Preheat oven to 350°F. ","If using dough log, cut into 20 equal-size rounds. ","Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. ","Using fingertips, press each into 2 1/2-inch round. ","Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. ","Transfer to rack; cool.","Line baking sheet with foil; place in freezer. ","Place 1 cookie, flat side up, on work surface. ","Top with 1/3 cup ice cream; spread almost to edge. ","Top with single layer of bananas. ","Sandwich with another cookie; press gently to compact. ","Place on baking sheet in freezer. ","Repeat with remaining cookies, ice cream, and bananas. ","Freeze 2 hours. ","Using knife, smooth sides of ice cream sandwiches. ","Freeze 1 hour.","Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. ","Let stand just until cool, about 10 minutes.","Place granola or toffee (if using) on plate. ","Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. ","If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. ","Repeat with remaining sandwiches, chocolate, and granola or toffee. ","Freeze until firm, about 2 hours. ","DO AHEAD: Can be made 2 days ahead. ","Wrap each sandwich in foil; keep frozen."]},{"origin_id":"54a4514f19925f464b38e4b3","title":"Chocolate Chip and Peppermint Crunch Crackles","image_url":"http://assets.epicurious.com/photos/56536e0a65f5621c7a1824ef/6:4/w_620%2Ch_413/107523.jpg","ingredients":["8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces","1 1/2 ounces unsweetened chocolate, chopped","1/2 cup finely crushed red-and-white-striped hard peppermint candies","6 1/2 tablespoons sugar","3 large eggs","2 teaspoons vanilla extract","1 teaspoon peppermint extract","1 1/2 cups all purpose flour","3/4 teaspoon baking powder","1/4 teaspoon salt","1/2 cup (about 3 ounces) semisweet chocolate chips","Coarsely crushed peppermints","Powdered sugar"],"sentences":["Combine first 3 ingredients in heavy large saucepan. ","Stir over low heat until chocolates melt and mixture is smooth. ","Remove pan from heat. ","Mix in finely crushed mints and 6 1/2 tablespoons sugar. ","Cool mixture to lukewarm, stirring occasionally, about 30 minutes. ","Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. ","Whisk flour, baking powder, and salt in small bowl to blend. ","Whisk flour mixture, then chocolate chips into chocolate mixture. ","Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.","Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. ","Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. ","Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. ","Let stand on sheets 5 minutes. ","Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. ","Transfer to racks; cool completely. ","(Can be made 1 week ahead. ","Store airtight between sheets of waxed paper in refrigerator.)"]},{"origin_id":"54a42c5f19925f464b380368","title":"Chocolate Chip and Peanut Blondies","image_url":"http://assets.epicurious.com/photos/5609a5b36a59cdb91b5ff578/6:4/w_620%2Ch_413/353839_hires.jpg","ingredients":["1 cup all purpose flour","1/2 teaspoon salt","1/4 teaspoon baking soda","1/2 cup (1 stick) unsalted butter","1 1/4 cups (packed) golden brown sugar","2 large eggs","1 teaspoon vanilla extract","1/2 cup salted roasted peanuts, divided","1/2 cup bittersweet chocolate chips (about 3 ounces), divided"],"sentences":["Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. ","Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. ","Melt 1/2 cup butter in heavy large saucepan over low heat. ","Remove from heat; add sugar and whisk until smooth. ","Cool mixture 2 minutes; whisk in eggs and vanilla. ","Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. ","Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.","Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. ","DO AHEAD: Can be made 2 days ahead. ","Cover tightly and store at room temperature.","Cut blondies into 16 squares; serve."]},{"origin_id":"54a46a2c6529d92b2c027c99","title":"Chocolate Chip Walnut Pound Cake","image_url":"","ingredients":["3 cups all-purpose flour","1/2 teaspoon salt","1/4 teaspoon baking soda","2 sticks (1 cup) unsalted butter, softened","3 cups sugar","6 large eggs","1 cup sour cream","1 tablespoon vanilla","a 12-ounce package semisweet chocolate chips","2 cups chopped walnuts"],"sentences":["Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.","In a bowl whisk together flour, salt, and baking soda.","In another bowl with an electric mixer beat together butter and sugar until light and fluffy. ","Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. ","With mixer on low speed gradually beat in flour mixture until just combined.","Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. ","Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. ","Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. ","Invert cake onto rack and cool completely."]},{"origin_id":"54a4610819925f464b39524d","title":"Chocolate Chip Bar Cookies with Pecans","image_url":"","ingredients":["1 pound dark brown sugar (about 2 cups firmly packed)","2/3 cup solid vegetable shortening, melted, cooled","3 large eggs","2 2/3 cups all purpose flour","2 1/2 teaspoons baking powder","1/2 teaspoon salt","1 12-ounce package semisweet chocolate chips","1 cup coarsely chopped pecans"],"sentences":["Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. ","Using electric mixer, beat sugar and shortening in large bowl to blend. ","Beat in eggs 1 at a time. ","Sift flour, baking powder and salt over batter; beat to blend. ","Mix in chocolate chips and nuts. ","Spread batter in prepared pan.","Bake until top is golden and tester inserted into center comes out with moist crumbs still attached, about 35 minutes. ","Cool in pan on rack; cut into bars."]},{"origin_id":"54a41d1b6529d92b2c00710c","title":"Chocolate Chip Pound Cake","image_url":"","ingredients":["3/4 cup sugar","2 large eggs","2 teaspoons vanilla extract","10 tablespoons (1 1/4 sticks) unsalted butter, melted","1/4 cup milk","2 cups all purpose flour","1 teaspoon baking powder","1/2 cup semisweet chocolate chips"],"sentences":["Preheat oven to 325° F. Butter and flour 9x5x3-inch loaf pan. ","Beat sugar, eggs and vanilla extract in large bowl until thick and blended. ","Add butter and beat until well blended. ","Beat in milk. ","Mix flour and baking powder in medium bowl. ","Add dry ingredients to butter mixture and stir just until blended. ","Mix in chocolate chips.","Spoon batter into prepared pan. ","Bake until cake is light golden and tester inserted into center of cake comes out clean, about 1 hour. ","Transfer pan to rack and cool 10 minutes. ","Turn out cake onto rack and cool completely. ","(Can be prepared 1 day ahead. ","Wrap in plastic and store at room temperature.)"]},{"origin_id":"54a40afb6529d92b2c003dee","title":"Chocolate Chip Scones","image_url":"http://assets.epicurious.com/photos/57bdb8b6d8f441e50948d26c/6:4/w_620%2Ch_413/chocolate-chip-scones.jpg","ingredients":["2 cups unbleached all-purpose flour","1/3 cup plus 2 tablespoons sugar","1 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","6 tablespoons (3/4 stick) chilled unsalted butter, diced","1 teaspoon (packed) grated lemon peel","3/4 cup miniature semisweet chocolate chips","3/4 cup chilled buttermilk","1 large egg yolk","1 teaspoon vanilla extract","Milk (for glaze)"],"sentences":["Butter and flour baking sheet. ","Sift 2 cups flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. ","Add butter and lemon peel; rub in with fingertips until butter is reduced to size of rice grains. ","Mix in chocolate chips. ","Whisk buttermilk, egg yolk and vanilla in small bowl to blend. ","Add buttermilk mixture to dry ingredients; mix until dough comes together in moist clumps. ","Gather dough into ball. ","Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. ","Transfer wedges to prepared baking sheet, spacing 1 inch apart. ","(Can be prepared 1 day ahead. ","Cover and refrigerate.)","Preheat oven to 400°. ","Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. ","Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes. ","Serve warm."]},{"origin_id":"54a430a019925f464b383852","title":"Chocolate Chip Coffee Cake","image_url":"http://assets.epicurious.com/photos/57bcb581c109959065aba56b/6:4/w_620%2Ch_413/chocolate-chip-coffecake-23082016.jpg","ingredients":["Nonstick vegetable oil spray","2 large egg whites (1/4 cup)","1/3 cup (packed) golden brown sugar","Pinch of salt","1 1/2 cups coarsely chopped walnuts","1 1/4 cups mini semisweet chocolate chips, divided","2 cups cake flour","1/2 teaspoon salt","1/4 teaspoon baking powder","1/4 teaspoon baking soda","1 cup plus 2 tablespoons sugar","1/2 cup (1 stick) unsalted butter, room temperature","3 large eggs","3/4 cup sour cream","3/4 cup powdered sugar","2 tablespoons sour cream"],"sentences":["Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. ","Mix egg whites, brown sugar, and salt in bowl. ","Mix in walnuts and 1/4 cup chocolate chips.","Whisk flour, salt, baking powder, and baking soda in medium bowl. ","Using electric mixer, beat sugar and butter in large bowl to blend. ","Beat in eggs 1 at a time. ","Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. ","Stir in 1 cup chocolate chips.","Transfer batter to pan; smooth top. ","Spoon walnut mixture evenly over. ","Bake cake until tester inserted near center comes out clean, about 1 hour. ","Cool in pan on rack 10 minutes. ","Turn cake out onto rack; invert onto second rack (walnuts should be on top). ","Cool. ","(Can be made 1 day ahead. ","Wrap in plastic.)","Mix powdered sugar and sour cream in bowl; drizzle over cake."]},{"origin_id":"54a433966529d92b2c01659e","title":"Chocolate Chip Cookie and Mint Ice Cream Sandwiches","image_url":"","ingredients":["16 ready-to-bake chocolate chip cookie dough pieces","3/4 cup chopped toasted hazelnuts","1 pint vanilla ice cream, slightly softened","2 tablespoons chopped fresh mint","1/4 teaspoon peppermint extract","6 ounces (1 cup) semisweet or bittersweet chocolate chips"],"sentences":["Preheat oven to 350°F. Shape dough pieces into balls. ","Arrange on baking sheet and flatten to 1/2-inch thickness; press nuts onto each. ","Bake until golden, 12 to 18 minutes, depending on brand of cookie. ","Cool completely on sheet.","Meanwhile, mix ice cream, fresh mint, and extract in small bowl; place in freezer until ready to use.","Line baking sheet with foil. ","Place 1/4 cup ice cream on flat side of 1 cookie. ","Top with flat side of second cookie. ","Place on prepared sheet and freeze. ","Repeat to form 7 more sandwiches. ","Freeze until ice cream begins to firm, about 10 minutes.","Melt chocolate chips in microwave-safe bowl on low setting in 15-second intervals, stirring often. ","Dip sandwiches halfway into chocolate. ","Return to sheet. ","Freeze at least 30 minutes and up to 1 day."]},{"origin_id":"54a456086529d92b2c022166","title":"Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce","image_url":"","ingredients":["1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes","10 tablespoons (1 1/4 sticks) unsalted butter, melted","1 cup semisweet chocolate chips","2 1/2 cups half and half","1 cup sugar","6 large eggs","4 large egg yolks","2 tablespoons vanilla extract","1/8 teaspoon salt","2 tablespoons (packed) dark brown sugar","Cinnamon-Rum Sauce"],"sentences":["Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. ","Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. ","Add chocolate chips and toss to combine. ","Transfer mixture to prepared dish.","Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. ","Pour over bread cubes in dish. ","Let stand 30 minutes, occasionally pressing bread cubes into custard. ","(Can be prepared 1 day ahead. ","Cover and refrigerate.) ","Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. ","Bake bread pudding until puffed, brown, and set in center, about 1 hour. ","Serve warm with Cinnamon-Rum Sauce.","*Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. ","It is available at French bakeries and some large supermarkets."]},{"origin_id":"54a45f3b19925f464b394715","title":"Chocolate Chip Cookies with Oatmeal and Pecans","image_url":"","ingredients":["1 cup (2 sticks) margarine","1 cup (packed) dark brown sugar","1/2 cup plus 2 tablespoons sugar","2 large eggs","1 teaspoon vanilla extract","2 cups plus 2 tablespoons all purpose flour","3/4 teaspoon baking soda","1/2 teaspoon salt","2 1/2 cups quick-cooking oats","2 cups semisweet chocolate chips (about 12 ounces)","1 cup chopped pecans"],"sentences":["Preheat oven to 350°F. Lightly grease 2 heavy large baking sheets. ","Beat margarine and both sugars in large bowl until fluffy and well blended. ","Beat in eggs 1 at a time, the vanilla. ","Sift flour, baking soda and salt over margarine mixture and stir to blend. ","Mix in oats, the chocolate chips and pecans.","Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. ","Bake cookies until golden brown, about 14 minutes. ","Transfer cookies to racks and cool completely. ","(Can be prepared 1 week ahead. ","Store cookies airtight at room temperature.)"]},{"origin_id":"54a42a7719925f464b37ec79","title":"World Peace Cookies","image_url":"http://assets.epicurious.com/photos/54b3b60221388ef838b0b0cc/6:4/w_620%2Ch_413/360733_cookie_1x1.jpg","ingredients":["1 1/4 cups all purpose flour","1/3 cup natural unsweetened cocoa powder","1/2 teaspoon baking soda","11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature","2/3 cup (packed) golden brown sugar","1/4 cup sugar","1 teaspoon vanilla extract","1/4 teaspoon fine sea salt","5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)"],"sentences":["Sift flour, cocoa, and baking soda into medium bowl. ","Using electric mixer, beat butter in large bowl until smooth but not fluffy. ","Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. ","Add flour mixture; beat just until blended (mixture may be crumbly). ","Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball). ","Divide dough in half. ","Place each half on sheet of plastic wrap. ","Form each into 1 1/2-inch-diameter log. ","Wrap each in plastic; chill until firm, about 3 hours. ","DO AHEAD: Can be made 3 days ahead. ","Keep chilled.","Preheat oven to 325°F. Line 2 baking sheets with parchment paper. ","Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. ","Space 1 inch apart on prepared sheets. ","Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. ","Transfer to rack; cool. ","DO AHEAD: Can be made 1 day ahead. ","Store airtight at room temperature."]},{"origin_id":"54a4343e6529d92b2c016e53","title":"Chocolate Chip Cookies","image_url":"","ingredients":["1 cup unsalted butter, at room temperature","2 eggs","1/2 cup firmly packed brown sugar","1/2 cup granulated sugar","1 tablespoon pure vanilla extract","2 cups all-purpose flour","1/2 teaspoon baking soda","1/4 teaspoon salt","1 cup semisweet chocolate chips","1 cup coarsely chopped walnuts"],"sentences":["Grease the slow cooker insert with butter or vegetable oil. ","Cut a piece of waxed paper to fit the bottom and grease the waxed paper.","In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy. ","In a separate bowl, stir the flour, baking soda, and salt together. ","Stir the dry ingredients into the butter mixture. ","Stir in the chocolate chips and walnuts until well blended.","Spoon the dough evenly into the slow cooker and smooth the top. ","Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean. ","Set the lid slightly ajar for the last 30 minutes.","Turn off the heat and remove the insert from the slow cooker. ","Allow to cool in the insert for 30 minutes. ","Invert onto a wire rack. ","Cut the cake in half lengthwise, then cut each piece crosswise into slices. ","Serve warm or at room temperature."]},{"origin_id":"54a427cb6529d92b2c00ce01","title":"Chocolate Chip Cookies_Cookie Sandwiches","image_url":"http://assets.epicurious.com/photos/5609a5b9e0acd286555db8be/6:4/w_620%2Ch_413/353949_hires.jpg","ingredients":["1 cup coconut oil","6 tablespoons homemade applesauce or store-bought unsweetened applesauce","1 teaspoon salt","2 tablespoons pure vanilla extract","1 ¼ cups evaporated cane juice","2 cups Bob's Red Mill gluten-free all-purpose baking flour","¼ cup flax meal","1 teaspoon baking soda","1 ½ teaspoons xanthan gum","1 cup vegan chocolate chips"],"sentences":["Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.","In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. ","In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. ","Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. ","Gently fold in the chocolate chips just until they are evenly distributed through the dough.","Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. ","Gently press each with the heel of your hand to help them spread. ","Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. ","The finished cookies will be crisp on the edges and soft in the center.","Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. ","Store the cookies in an airtight container at room temperature for up to 3 days."]},{"origin_id":"54a40aff19925f464b373b81","title":"Chocolate Chip Cookies with Salt","image_url":"http://assets.epicurious.com/photos/583f28c66cb6b4e20a9a94e5/6:4/w_620%2Ch_413/chocolate-chip-cookies-with-salt.jpg","ingredients":["3 cups all-purpose flour","1/2 teaspoon baking soda","About 2 1/2 teaspoons sea salt, divided","10 ounces unsalted butter, at room temperature","1 cup vanilla sugar","2 large eggs","1 teaspoon vanilla extract","12 ounces bitter chocolate chips, or bitter chocolate cut in very small pieces"],"sentences":["Preheat the oven to 375°. ","Line two baking sheets with parchment paper.","Sift together onto a piece of waxed paper the flour, the soda, and one half teaspoon of the salt.","In a large bowl, whisk together the butter and the sugar until it is light and pale yellow. ","Whisk in the eggs one at a time until thoroughly blended. ","Whisk in the vanilla, then stir in the flour just until it is blended.","Stir in the chocolate chips or pieces and mix until they are evenly distributed throughout the dough.","Drop the dough by tablespoons full onto the prepared baking sheets. ","Sprinkle each with a generous pinch of sea salt. ","Bake in the center of the oven until the cookies are golden, about 12 minutes. ","Remove from the oven and let sit on the baking sheets for about 4 minutes to allow the cookies, which are fragile, to firm up, then slide them onto a cooling rack."]},{"origin_id":"54a41c9b19925f464b376d55","title":"Chocolate Chunk, Orange and Hazelnut Cookies","image_url":"","ingredients":["1 1/4 cups all purpose flour","1/2 teaspoon baking soda","1/8 teaspoon salt","3/4 cup (packed) golden brown sugar","1/2 cup (1 stick) unsalted butter, room temperature","4 teaspoons grated orange peel","1 teaspoon vanilla extract","1 large egg","3 3-ounce bars bittersweet chocolate, cut into 1/3-inch chunks","1 1/2 cups hazelnuts (about 6 ounces), toasted, husked, chopped"],"sentences":["Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. ","Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. ","Beat in egg. ","Add flour mixture and mix just until combined. ","Mix in chocolate chunks and toasted hazelnuts.","Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. ","Bake cookies until just firm to touch and beginning to brown, about 13 minutes. ","Transfer to racks; cool. ","(Can be made 2 days ahead. ","Store airtight at room temperature.)"]},{"origin_id":"54a4578d6529d92b2c022c33","title":"Chocolate Chunk and Pecan Cookies","image_url":"http://assets.epicurious.com/photos/5612e60a928970611e0a80a0/6:4/w_620%2Ch_413/102130.jpg","ingredients":["1 cup all purpose flour","1/2 teaspoon ground cinnamon","1/2 teaspoon baking soda","1/4 teaspoon salt","1/2 cup butter, room temperature","3/4 cup (packed) golden brown sugar","1 1/2 teaspoons vanilla extract","1/4 teaspoon almond extract","1 large egg","1 cup coarsely chopped pecans","6 ounces semisweet chocolate, coarsely chopped"],"sentences":["Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. ","Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. ","Add egg; beat until fluffy. ","Beat in flour mixture. ","Stir pecans and chocolate pieces into dough.","Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. ","Press tops slightly to flatten.","Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. ","Let cool on sheets 2 minutes. ","Transfer cookies to racks; cool completely. ","(Can be made 2 days ahead. ","Store airtight at room temperature.)"]},{"origin_id":"54a46a316529d92b2c027cb0","title":"Chocolate Chunk Chocolate Cookies","image_url":"","ingredients":["1 18 1/4-ounce package chocolate fudge cake mix","10 ounces semisweet chocolate, broken into small chunks","2 5 1/8-ounce packages chocolate fudge pudding mix","1/2 cup chopped walnuts","1 1/2 cups mayonnaise"],"sentences":["Preheat oven 350°F. Combine first 4 ingredients in medium bowl. ","Mix in mayonnaise. ","Shape dough by 2 tablespoons into balls. ","Place on ungreased cookie sheet, spacing 2 inches apart. ","Bake until tester inserted in centers comes out clean, about 12 minutes. ","Cool. ","(Can be prepared 2 days ahead. ","Store in airtight container.)"]},{"origin_id":"54a436986529d92b2c018bc8","title":"Cranberry-Chocolate Tart","image_url":"http://assets.epicurious.com/photos/560d9a64f3a00aeb2f1cf81a/6:4/w_620%2Ch_413/240427_hires.jpg","ingredients":["1/2 cup cranberry juice, divided","1 teaspoon unflavored gelatin","1 12-ounce bag fresh or frozen cranberries","3/4 cup sugar","2 teaspoons fresh lemon juice","1 teaspoon finely grated lemon peel","1 teaspoon grated peeled fresh ginger","Pinch of salt","4 tablespoons finely chopped crystallized ginger","1 1/4 cups chocolate wafer cookie crumbs (made from about 6 1/2 ounces cookies, finely ground in processor)","1/4 cup sugar","1/8 teaspoon salt","5 to 6 tablespoons unsalted butter, melted","1 8-ounce container mascarpone cheese*","1/2 cup powdered sugar","1/2 cup chilled whipping cream","1 teaspoon vanilla extract","Thin strips of crystallized ginger (optional garnish)"],"sentences":["Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. ","Let stand until softened, 15 minutes. ","Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. ","Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. ","Strain into bowl; set cranberries aside. ","Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. ","Stir cranberries back into juice. ","Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. ","DO AHEAD: Can be made 2 days ahead. ","Cover and chill.","Stir chopped crystallized ginger into cranberry mixture.","Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. ","Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. ","Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. ","Transfer tart pan to rack and cool crust completely before filling.","Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). ","Spread filling in cooled crust. ","DO AHEAD: Can be made 1 day ahead. ","Cover and chill.","Spoon cranberry mixture evenly over mascarpone filling. ","Chill at least 2 hours and up to 6 hours. ","Garnish with crystallized ginger strips, if desired. ","Cut tart into wedges and serve cold.","*An Italian cream cheese; sold at many supermarkets and at Italian markets."]},{"origin_id":"54a41ae519925f464b3767f6","title":"Chocolate Chip Oatmeal Cookies","image_url":"http://assets.epicurious.com/photos/583f277db80c02a24264c1bb/6:4/w_620%2Ch_413/chocolate-chip-oatmeal-cookies.jpg","ingredients":["2 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon baking powder","1 teaspoon salt","1 cup old-fashioned rolled oats","2 sticks (1 cup) unsalted butter, softened","1 1/4 cups firmly packed light brown sugar","1/4 cup granulated sugar","2 large eggs","1 teaspoon vanilla","2 cups (12 ounces) semisweet chocolate chips"],"sentences":["Preheat oven to 350°F.","In a bowl whisk together flour, baking soda, baking powder, salt, and oats. ","In another bowl with an electric mixer cream butter and sugars until light and fluffy. ","Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. ","Beat in flour mixture and stir in chocolate chips.","Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. ","Cool cookies on racks.","Cookies keep in airtight containers 5 days."]},{"origin_id":"54a42c3319925f464b38011f","title":"Chocolate Chip Orange Oatmeal Cookies","image_url":"","ingredients":["1 cup old-fashioned rolled oats","1/2 cup all-purpose flour","1/2 teaspoon baking soda","1/4 teaspoon salt","1/2 cup packed brown sugar","3/4 stick (6 tablespoons) unsalted butter, melted and cooled","1 large egg","1/2 teaspoon vanilla","3/4 teaspoon finely grated fresh orange zest","1/2 cup bittersweet or semisweet chocolate chips or chopped bittersweet chocolate (not more than 60% cacao)"],"sentences":["Put oven rack in middle position and preheat oven to 375°F. Butter a large baking sheet.","Stir together oats, flour, baking soda, and salt in a bowl to combine.","Whisk together brown sugar, butter, egg, vanilla, and zest in another bowl.","Stir egg mixture into flour mixture until just combined. ","Stir in chocolate chips.","Make 12 mounds of batter 1 1/2 inches apart on baking sheet. ","Bake until cookies are golden and edges are crisp, about 15 minutes.","Transfer cookies to a rack to cool."]},{"origin_id":"54a425bb6529d92b2c00b4bd","title":"Chocolate Chipotle Shortbread","image_url":"http://assets.epicurious.com/photos/57dff6c5635f9bc83cf65e42/6:4/w_620%2Ch_413/chocolate-chipotle-shortbread_19092016.jpg","ingredients":["1 cup all-purpose flour","1/4 cup unsweetened cocoa powder","1/2 teaspoon chipotle chile powder","1/2 teaspoon cinnamon","1/8 teaspoon salt","1 stick unsalted butter, softened","1/3 cup superfine granulated sugar"],"sentences":["Preheat oven to 350°F with rack in middle.","Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.","Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. ","At low speed, mix in flour mixture until well blended. ","Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). ","Arrange rounds 2 inches apart on an ungreased baking sheet. ","Cut each round into 8 wedges (do not separate wedges). ","Prick all over with a fork.","Bake until dry to the touch, 16 to 18 minutes. ","Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools)."]},{"origin_id":"54a42ee86529d92b2c012a36","title":"Chocolate Chip Pie","image_url":"","ingredients":["2 3/4 cups all-purpose flour","1 1/2 teaspoons salt","1 1/4 teaspoons baking soda","1 teaspoon baking powder","1 cup (2 sticks) unsalted butter, softened","1 1/2 cups packed light brown sugar","1/2 cup granulated sugar","3 large eggs","1 tablespoon vanilla","3 cups semisweet chocolate chips","2 cups chopped walnuts (optional)","2 pints (4 cups) heavy cream","1/4 cup confectioners' (powdered) sugar","1/2 cup miniature semisweet chocolate chips"],"sentences":["1. ","Preheat oven to 350°F. Grease two 9-inch pie plates; set aside.","2. ","In a large bowl, sift together the flour, salt, baking soda, and baking powder. ","In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. ","Add the eggs, one at a time, beating until incorporated. ","Beat in the vanilla. ","Add flour mixture, a little at a time, and mix until fully combined. ","Fold in the 3 cups chocolate chips and, if desired, the walnuts. ","Divide the dough between the prepared pie plates and smooth the tops with a spatula.","3. ","Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. ","If the pies begin to darken too much before they are baked through, cover with foil and continue baking. ","Let pies cool completely on a wire rack.","4. ","While the pies cool, whip the cream until soft peaks form (tips curl). ","Add the confectioners' sugar and whip until just combined. ","Fold in the chocolate chips. ","Refrigerate whipped cream until ready to use. ","Spread the whipped cream over the pies and serve."]},{"origin_id":"54a42e7019925f464b381db3","title":"Chocolate Chip Zucchini Cupcakes","image_url":"","ingredients":["1 1/2 cups all-purpose flour","2 tablespoons unsweetened Dutch-process cocoa powder","1/2 teaspoon cinnamon","1/2 teaspoon baking soda","1/4 teaspoon baking powder","1/4 teaspoon salt","3/4 cup plus 2 tablespoon sugar","1/2 cup vegetable oil","1 large egg","1/2 teaspoon pure vanilla extract","1/2 pound zucchini, coarsely grated (1 cup)","1 (6-ounces) package semisweet chocolate chips","Equipment: a muffin pan with 12 (1/2-cup) cups with paper liners"],"sentences":["Preheat oven to 350°F with rack in middle.","Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt. ","Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes. ","At low speed, mix in flour mixture until just incorporated. ","Stir in zucchini and chocolate chips. ","Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. ","Cool in pan 5 minutes, then turn out to cool completely."]},{"origin_id":"54a44b106529d92b2c01bf43","title":"Chocolate Chip Zucchini Cake","image_url":"","ingredients":["2 1/2 cups all-purpose flour plus additional for dusting","1 teaspoon baking soda","1/2 teaspoon baking powder","1/2 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","1 cup packed light brown sugar","1 teaspoon vanilla","3 large eggs at room temperature","2 cups coarsely grated zucchini (8 ounces)","1 cup semisweet chocolate chips","1/2 cup walnuts, toasted and chopped","a 3-quart bundt or fleur-de-lis pan"],"sentences":["Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.","Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. ","Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. ","Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.","Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.","Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).","Spoon batter into bundt pan, smoothing top. ","Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.","Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. ","Invert rack over pan, then invert cake onto rack. ","Cool completely."]},{"origin_id":"54a4568c6529d92b2c022705","title":"Chocolate Chocolate Chip Cookies","image_url":"","ingredients":["1 1/4 cups all-purpose flour","2 tablespoons unsweetened Dutch-process cocoa powder","1 teaspoon baking powder","3/4 teaspoon salt","1 pound fine-quality bittersweet chocolate (not unsweetened)","1 stick (1/2 cup) unsalted butter","1/2 cup sugar","3 large eggs"],"sentences":["Preheat oven to 350°F. and line a large baking sheet with parchment paper.","Into a bowl sift together flour, cocoa and baking powders, and salt. ","Coarsely chop chocolate. ","In a double boiler or a large metal bowl set over a saucepan of barely simmering water melt butter with three fourths chocolate, stirring until smooth.","Remove chocolate mixture from heat and stir in sugar. ","Stir in eggs 1 at a time until combined well and stir in flour mixture until just combined. ","Chill dough, covered, at least 10 minutes and up to 1 hour.","Drop rounded tablespoon measures of dough about 1‚ inches apart onto baking sheet and stud each cookie with a few pieces remaining chocolate. ","Bake in middle of oven 10 minutes, or until just set. ","Cool cookies on sheet on rack 5 minutes and transfer with a spatula to rack to cool completely. ","Make more cookies with remaining dough in same manner. ","Cookies may be kept in an airtight container at room temperature 3 days."]},{"origin_id":"54a44b7719925f464b38bc1a","title":"Chocolate Chip Peanut Butter Cookies","image_url":"","ingredients":["1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for greasing","3/4 cup creamy peanut butter","1/2 cup sugar","1/2 cup brown sugar","2 large eggs","1 teaspoon vanilla extract","2 cups all-purpose flour","1/2 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","2 cups (12-ounce package) semisweet chocolate chips","1/2 cup peanut butter chips","1/2 cup dry-roasted peanuts"],"sentences":["Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking sheets. ","Set aside.","Put the butter, peanut butter and the sugars in a large bowl. ","Beat with an electric mixer or a wooden spoon until smooth and creamy. ","Add the eggs and vanilla and beat again. ","Add the flour, baking powder, baking soda and salt, and beat on low speed until well blended. ","Add the chocolate chips (see Mom Tip), peanut butter chips and peanuts and mix thoroughly.","Using a teaspoon as a guide, scoop a portion of the dough and, with your hands, roll each portion into a ball. ","Place the balls on each cookie sheet, 3 cookies per row in 5 rows. ","Flatten the balls with the heel of your hand or the tines of a fork so that they spread to about 1 1/2 inches in diameter. ","Bake each batch, one cookie sheet at a time, for about 10 minutes. ","The cookies will be firm to the touch and just beginning to brown.","Remove from the oven and cool on the sheet for about 3 minutes. ","Then transfer them with a spatula to a cooling rack. ","Let the cookie sheet cool for 1 or 2 minutes more before reusing so the dough doesn't melt. ","Store in an airtight container."]},{"origin_id":"54a433196529d92b2c015f1f","title":"Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream","image_url":"http://assets.epicurious.com/photos/560de5d07b55306961bfd8a4/6:4/w_620%2Ch_413/232861.jpg","ingredients":["3 tablespoons whipping cream","1/4 teaspoon crushed saffron threads","1 1/2 pints vanilla ice cream, slightly softened","1 1/3 cups whole milk","5 ounces bittersweet or semisweet chocolate, chopped","6 tablespoons sugar","2 tablespoons plus 2 teaspoons cornstarch","3 large egg yolks","1 tablespoon unsalted butter","3/4 teaspoon vanilla extract","1 1/4 cups all-purpose flour","1/2 cup blanched slivered almonds","2 1/2 tablespoons sugar","1/2 teaspoon (generous) baking powder","1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes","2 tablespoons whipping cream","1 large egg yolk","Fresh mint sprigs"],"sentences":["Combine cream and saffron in custard cup. ","Place in microwave oven and heat on high until cream is hot, about 30 seconds. ","Remove cup from microwave and let mixture steep at room temperature 1 hour. ","Place ice cream in medium bowl; add saffron mixture and stir with rubber spatula until well blended. ","Spoon ice cream into container; cover and freeze until firm, at least 6 hours and up to 3 days.","Bring milk to simmer in heavy medium saucepan. ","Remove from heat; add chocolate and stir until melted and smooth. ","Cool 5 minutes.","Whisk sugar and cornstarch in medium bowl to blend. ","Add yolks; whisk until blended (mixture will be thick). ","Gradually whisk warm chocolate mixture into yolk mixture until smooth. ","Return mixture to saucepan. ","Whisk constantly over medium heat until mixture thickens and starts to bubble, about 5 minutes. ","Remove from heat (mixture may look grainy; whisk vigorously until smooth). ","Whisk in butter and vanilla. ","Transfer pastry cream to bowl. ","Let cool at room temperature until lukewarm, stirring occasionally, about 20 minutes. ","Cover with plastic wrap and chill overnight. ","(Can be prepared 2 days ahead. ","Keep chilled.)","Combine flour, almonds, sugar, and baking powder in processor; blend until almonds are very finely ground. ","Add butter; cut in using on/off turns until small crumbs form. ","Whisk cream and yolk in small bowl to blend; add to processor and blend just until moist clumps form. ","Gather dough together; divide dough into 6 equal pieces. ","Form each piece into ball. ","Press 1 dough ball evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. ","Trim any excess dough. ","Pierce crusts all over with fork. ","Cover and chill overnight.","Preheat oven to 350°F. Bake crusts until golden and cooked through, about 25 minutes. ","Cool completely in pans on rack. ","(Can be prepared 8 hours ahead. ","Cover and store at room temperature.)","Divide pastry cream among crusts (about scant 1/3 cup for each); spread evenly. ","Remove tartlet pan sides. ","Place 1 tartlet on each of 6 plates. ","Top with scoop of saffron ice cream. ","Garnish with mint sprigs and serve."]},{"origin_id":"54a44ee919925f464b38d3ee","title":"Chocolate Chunk Oatmeal Coconut Cookies","image_url":"http://assets.epicurious.com/photos/560ea85bf3a00aeb2f1d71cd/6:4/w_620%2Ch_413/105431.jpg","ingredients":["2 sticks (1 cup) unsalted butter, softened","1 cup packed brown sugar","6 tablespoons granulated sugar","2 large eggs","1 1/2 teaspoons vanilla","1/2 teaspoon baking soda","1/2 teaspoon salt","1 cup all-purpose flour","2 1/4 cups old-fashioned oats","1 1/2 cups packaged finely shredded unsweetened coconut","12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)","3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped"],"sentences":["Preheat oven to 375°F.","Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. ","Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. ","Add flour and mix at low speed until just blended. ","Stir in oats, coconut, chocolate, and almonds.","Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. ","Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.","Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. ","Make more cookies in same manner."]},{"origin_id":"54a424d76529d92b2c00abaf","title":"Chocolate Chunk Cookies","image_url":"http://assets.epicurious.com/photos/54b0854ffca98987608b4f71/6:4/w_620%2Ch_413/51113000_chocolate-chunk-cookies_1x1.jpg","ingredients":["Flourless cooking spray, for greasing","1 cup sugar","3/4 cup packed light brown sugar","1 cup (2 sticks) unsalted butter, cut into small cubes, at room temperature","2 1/2 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","2 large eggs, at room temperature","1 teaspoon pure vanilla extract","2 cups bittersweet chocolate chunks or chips"],"sentences":["1. ","Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. ","In a stand mixer fitted with the paddle attachment, beat together the sugars and butter on medium speed until light in texture and smooth, about 2 minutes. ","While that mixture is beating, sift the flour, baking soda, and salt into a bowl and set aside.","2. ","Add the eggs, one at a time, to the sugar-butter mixture, followed by the vanilla, and blend until incorporated. ","With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients. ","Scrape down the bowl as needed to blend evenly. ","Stir in the chocolate chunks.","3. ","Using 2 spoons, drop the dough onto the prepared baking sheets, about 2 inches apart. ","If desired, slightly flatten the cookies before baking.","4. ","Bake the cookies in batches, rotating the pans halfway through baking, until they are cracked on top but still slightly moist, 12 to 15 minutes. ","Transfer the cookies to wire racks and let cool completely."]},{"origin_id":"54a432d86529d92b2c015bb9","title":"Chocolate Hazelnut Crinkle Cookies","image_url":"http://assets.epicurious.com/photos/583dea68e703bab774cf8907/6:4/w_620%2Ch_413/chocolate-hazelnut-crinkle-cookies-112916.jpg","ingredients":["2/3 cup hazelnuts","2 tablespoons granulated sugar","6 oz fine-quality bittersweet","chocolate (no more than 60% cacao if marked), finely chopped","2 3/4 cups all-purpose flour","2 tablespoons unsweetened cocoa powder","2 teaspoons baking powder","3/4 teaspoon salt","1 stick (1/2 cup) unsalted butter, softened","1 1/2 cups packed light brown sugar","2 large eggs","1/4 cup whole milk","1 teaspoon pure vanilla extract","3/4 cup confectioners sugar","Parchment paper"],"sentences":["Put oven rack in middle position and preheat oven to 350°F.","Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. ","Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. ","Cool nuts completely. ","Pulse nuts with granulated sugar in a food processor until finely chopped.","Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. ","Remove bowl from heat and set aside.","Whisk together flour, cocoa powder, baking powder, and salt in a bowl.","Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. ","Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. ","Add milk and vanilla, beating to incorporate. ","Reduce speed to low and add flour mixture, mixing until just combined. ","Stir in nut mixture. ","Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.","Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.","Sift confectioners sugar into a bowl. ","Halve dough and chill 1 half, wrapped in plastic wrap. ","Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. ","Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.","Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. ","Transfer cookies (still on parchment) to racks to cool completely.","While first batch is baking, roll remaining dough into balls. ","Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner."]},{"origin_id":"54a418c46529d92b2c0063d8","title":"Chocolate Walnut Biscotti with Chocolate Custard Swirls","image_url":"","ingredients":["1 tablespoon all-purpose flour","1/2 teaspoon instant espresso powder","2 large egg yolks","1/2 cup plus 2 tablespoons water","6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped","3/4 cup water","1/2 cup granulated sugar","zest of 1/2 navel orange, removed with a vegetable peeler and cut into 1/2-inch-long strips","3 tablespoons superfine sugar","about 36 Chocolate Walnut Biscotti"],"sentences":["In a small saucepan whisk together flour, espresso powder, yolks, water, and a pinch salt until smooth. ","Bring mixture to boil over moderate heat, whisking, and simmer, whisking, 30 seconds. ","Remove pan from heat and whisk chocolate into mixture until melted. ","Transfer custard to a small bowl to cool. ","Chill custard, covered, t least 3 hours and up to 3 days. ","Bring custard to room temperature before using.","In a very small heavy saucepan over moderate heat bring water with granulated sugar to a boil. ","Add zest and simmer, stirring occasionally, 10 minutes. ","Drain zest in a fine sieve and in a small bowl toss to coat with superfine sugar.","Transfer custard to a pastry bag fitted with 1/2-inch basket-weave tip and pipe 1 tablespoon onto each biscotto.","Top biscotti with candied orange peel."]},{"origin_id":"54a42ad319925f464b37f12d","title":"Chocolate Yummy","image_url":"http://assets.epicurious.com/photos/54b40dadd5e8c3e1070afa90/6:4/w_620%2Ch_413/388370_chocolate-yummy_1x1.jpg","ingredients":["3 ounces pecans, toasted","3 tablespoons granulated sugar","1/2 cup (1 stick) butter","1/2 teaspoon vanilla extract","1 cup all-purpose flour","1/2 teaspoon salt","1 cup heavy cream","1/4 cup granulated sugar","3 egg yolks","3 1/2 ounces dark chocolate, coarsely chopped","1 ounce milk chocolate, coarsely chopped","1 tablespoon butter","1/4 teaspoon vanilla extract","Pinch of salt","1 pound cream cheese","1/2 cup plus 2 tablespoons confectioners' sugar","2 cups heavy cream","Chocolate shavings, for garnish"],"sentences":["Place the pecans and sugar in a food processor and pulse together for 30 seconds.","In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. ","Chill the dough for 30 minutes.","Preheat the oven to 325°F.","Use your fingers to press the chilled dough into a 9-inch square baking dish. ","Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. ","Cool the cooked dough while preparing the remaining layers.","Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. ","Stir together the sugar and egg yolks in a mixing bowl. ","When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. ","Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.","Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. ","Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. ","Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.","In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.","In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.","Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. ","Refrigerate for at least 1 hour, or overnight. ","Garnish with additional chocolate shavings, if desired."]},{"origin_id":"54a422c119925f464b3791f2","title":"Dark Chocolate Pudding with Pretzels","image_url":"","ingredients":["1 cup sugar","2 tablespoons cornstarch","2 tablespoons unsweetened cocoa powder, preferably Dutch-process","1/4 teaspoon kosher salt","4 large egg yolks","2 cups whole milk","1 cup heavy cream","1/2 vanilla bean, split lengthwise","6 ounces bittersweet chocolate, melted, slightly cooled","1 tablespoon unsalted butter","1 teaspoon vanilla extract","Whipped cream and chopped pretzels (for serving)",""],"sentences":["Whisk sugar, cornstarch, cocoa powder, and salt in a medium saucepan. ","Whisk egg yolks, milk, and cream in a large bowl; scrape in vanilla seeds and add pod. ","Gradually whisk milk mixture into dry ingredients, whisking until smooth.","Bring mixture to boil over medium-high heat, whisking constantly. ","Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. ","Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). ","Strain through a fine-mesh sieve into another large bowl.","Divide pudding among small jars or bowls. ","Press plastic wrap directly onto surface of pudding; chill at least 4 hours.","Top pudding with whipped cream and pretzels just before serving.","DO AHEAD: Pudding can be made 3 days ahead. ","Keep chilled."]},{"origin_id":"54a41ff019925f464b377998","title":"Melty Chocolate-Truffle Cookies","image_url":"http://assets.epicurious.com/photos/54aaf67519925f464b3a0570/6:4/w_620%2Ch_413/51256670_truffle-cookies_1x1.jpg","ingredients":["1/2 cup all-purpose flour","1/2 cup sugar","1/4 cup unsweetened Dutch-process cocoa powder","1/2 tsp baking powder","1/4 tsp salt","1 tsp espresso powder (optional)","2 tbsp unsalted butter, cut into pieces, room temperature","1/3 cup (about 3 oz) chopped dark chocolate","1 large egg","1 tbsp vanilla extract","1 cup powdered sugar"],"sentences":["Preheat oven to 375° with racks in center and upper third. ","Line 2 baking sheets with parchment.","Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). ","Rub butter into dry ingredients until mixture resembles breadcrumbs. ","Stir in chocolate.","Whisk together egg and vanilla. ","Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. ","Form dough into a ball; wrap in plastic; refrigerate 30 minutes.","Shape dough into tablespoon-size balls. ","Roll each in powdered sugar to coat; place on sheets 2\" apart. ","Bake until just set but still slightly undercooked, about 10 minutes. ","Let cool on sheets 5 minutes; transfer to wire racks to cool completely. ","Serve warm."]},{"origin_id":"54a45afc6529d92b2c023886","title":"Old-Fashioned Chocolate Chip Cookies","image_url":"","ingredients":["1 cup (packed) golden brown sugar","1/2 cup sugar","1/2 cup solid vegetable shortening, room temperature","1/2 cup (1 stick) unsalted butter, room temperature","2 large eggs","1 teaspoon vanilla extract","3 cups all purpose flour","1 teaspoon baking soda","1 teaspoon salt","1 12-ounce package semisweet chocolate chips"],"sentences":["Preheat oven to 350°F. Using electric mixer, beat both sugars, shortening and butter in large bowl until light and fluffy. ","Beat in eggs and vanilla. ","Mix flour, baking soda and salt in large bowl. ","Add dry ingredients to butter mixture and mix until blended. ","Stir in chocolate chips.","Drop dough by heaping tablespoonfuls onto heavy large baking sheets, spacing 2 inches apart. ","Bake until golden brown, about 12 minutes. ","Transfer baking sheets to racks; cool 5 minutes. ","Transfer cookies to racks; cool completely."]},{"origin_id":"54a40ee619925f464b37458a","title":"Mocha Chip Gelato","image_url":"http://assets.epicurious.com/photos/561026e7f3a00aeb2f1d7c02/6:4/w_620%2Ch_413/104577.jpg","ingredients":["1 3/4 cups 1% milk","2 tablespoons cornstarch","1/3 cup sugar","2 teaspoons unsweetened cocoa powder","1 tablespoon instant-coffee granules","1 teaspoon vanilla","1 oz fine-quality bittersweet chocolate, finely chopped","1 tablespoon sliced almonds, toasted and cooled","Special equipment: an ice-cream maker"],"sentences":["Stir together 1/4 cup milk and cornstarch.","Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. ","Whisk in coffee granules. ","Stir cornstarch mixture again and whisk into coffee mixture. ","Return to a boil, whisking, then remove from heat.","Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.","Set saucepan in a large bowl of ice water to cool, whisking frequently.","Freeze chocolate mixture in ice-cream maker. ","When nearly frozen, add remaining chocolate and churn until blended.","Serve gelato sprinkled with almonds."]},{"origin_id":"54a4629419925f464b395839","title":"Mocha Muffins with Chocolate Chips and Pecans","image_url":"","ingredients":["1/4 cup hot water","1 tablespoon instant espresso powder","1/2 cup buttermilk","1/2 cup vegetable oil","2 large eggs","1 teaspoon vanilla extract","1 3/4 cups all purpose flour","1/2 cup sugar","1/2 cup packed golden brown sugar","3 tablespoons unsweetened cocoa powder","1 teaspoon baking powder","1 teaspoon baking soda","1 teaspoon salt","1 1/2 cups milk chocolate chips","1 cup coarsely chopped pecans (about 4 ounces), toasted"],"sentences":["Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. ","Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. ","Add buttermilk, oil, eggs and vanilla and whisk until well blended. ","Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. ","Add buttermilk mixture and stir just until combined. ","Mix in chocolate chips and pecans.","Divide batter equally among prepared muffin cups. ","Bake until tester inserted into center of muffins comes out clean, about 25 minutes. ","Transfer muffins to rack and cool."]},{"origin_id":"54a455cb19925f464b3918fe","title":"Cinnamon-Rum Sauce","image_url":"","ingredients":["1 cup (2 sticks) unsalted butter","1 cup (packed) dark brown sugar","1 teaspoon ground cinnamon","1/4 teaspoon salt","1/4 cup dark rum","1 tablespoon vanilla extract"],"sentences":["Melt unsalted butter in heavy medium saucepan over medium-low heat. ","Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. ","Remove from heat. ","Whisk in dark rum and vanilla extract. ","Serve warm.","(Cinnamon-Rum Sauce can be prepared 2 days ahead. ","Cover and refrigerate. ","Rewarm over low heat, whisking occasionally, before serving.)"]},{"origin_id":"561e9d726c04e16c328c5e7e","title":"Chocolate Chunk Share Cookie","image_url":"http://assets.epicurious.com/photos/56268e94219057901cc73452/6:4/w_620%2Ch_413/chocolate chunk share cookie6x4.jpg","ingredients":["6 tablespoons unsalted butter, softened","3/4 cup (135g) brown sugar","1/4 cup (55g) superfine sugar","1 egg","2 teaspoons vanilla extract","1 cup (150g) plain (all-purpose) flour","1/8 teaspoon baking soda","1/4 cup (25g) cocoa powder","1 1/2 ounces milk chocolate, chopped","1 1/2 ounces white chocolate, chopped","Vanilla ice-cream and store-bought caramel sauce or dulce de leche, to serve"],"sentences":["Preheat oven to 160°C (325°F). ","Place the butter, both the sugars, egg, vanilla, flour, baking soda and cocoa in a food processor and process until a dough forms.","Press the dough out to a 10-inch round on a baking tray lined with non-stick baking paper, scatter with the chocolate and lightly press the pieces into the dough. ","Bake for 15–20 minutes or until firm to the touch. ","Allow to cool slightly on the tray. ","Serve warm with ice cream and caramel sauce."]},{"origin_id":"54a43e926529d92b2c01afcf","title":"Chocolate Cookie and Coffee Ice Cream Pie","image_url":"","ingredients":["1 cup whipping cream","8 ounces semisweet chocolate chips","1 teaspoon instant coffee crystals","1/2 teaspoon vanilla extract","1 pint coffee ice cream","1 9-inch-diameter purchased chocolate cookie crumb crust","10 chocolate sandwich cookies, crushed coarsely (about 1 cup)","1 pint chocolate ice cream","Additional sandwich cookies"],"sentences":["Bring whipping cream to simmer in small saucepan over medium heat. ","Remove from heat. ","Add chocolate chips; whisk until chocolate is melted. ","Whisk in coffee and vanilla. ","Let sauce cool.","Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. ","Spread ice cream evenly in crust. ","Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. ","Freeze until ice cream is firm, about 20 minutes. ","Drizzle 1/3 cup sauce over pie. ","Arrange chocolate ice cream in side-by-side scoops around edge of pie. ","Wedge 1 whole cookie between each scoop. ","Freeze pie until firm, at least 2 hours and up to 1 day. ","Cover and chill remaining sauce.","Rewarm sauce. ","Cut pie into wedges. ","Serve, passing sauce separately."]},{"origin_id":"54a420a619925f464b377f22","title":"Chocolate Cookie Crust","image_url":"","ingredients":["1 1/2 cups (175 g) finely ground chocolate cookie crumbs","5 to 8 tablespoons (70 to 115 g) unsalted butter, melted"],"sentences":["Preheat the oven to 350°F (175°C).","Crumble the cookies into the work bowl of a food processor and process until finely ground. ","Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. ","Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. ","Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). ","Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.","Bake the crust for 10 minutes, or until fragrant. ","Remove it and allow it to cool before filling."]},{"origin_id":"54a455ed6529d92b2c02204f","title":"Chocolate Cookies","image_url":"http://assets.epicurious.com/photos/560df942f3a00aeb2f1d6559/6:4/w_620%2Ch_413/108917.jpg","ingredients":["Ingredients for basic butter cookies","1/2 cup Dutch-process unsweetened cocoa powder","1/2 teaspoon baking soda","10 1/2 oz fine-quality bittersweet chocolate (not unsweetened), melted and cooled","Garnish: salted roasted pistachios, finely ground; Demerara sugar",""],"sentences":["Follow recipe for basic butter cookies, mixing in cocoa, baking soda, and melted chocolate after adding flour (dough will be stiff). ","Form dough into a 14-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough. ","(Dough will be hard to slice and may crumble.)","If garnishing, roll edges of each slice first in pistachios and then in Demerara sugar."]},{"origin_id":"54a475a56529d92b2c02a9ec","title":"Chocolate Crackle Cookies","image_url":"","ingredients":["1/2 cup all-purpose flour","1/2 cup granulated sugar","1/4 cup unsweetened Dutch-process cocoa","1/2 teaspoon baking powder","1/4 teaspoon salt","2 tablespoons unsalted butter, softened","1 large egg, beaten lightly","2 tablespoons confectioners' sugar plus additional for dusting hands",""],"sentences":["In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, and salt and, using finger, blend in butter. ","Stir in egg until mixture is blended. ","Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.","Preheat oven to 400°F. and lightly grease 2 baking sheets.","Spoon level teaspoons of dough onto a sheet of wax paper. ","Put 2 tablespoons confectioners' sugar in a small bowl and dust hands with additional. ","Roll each piece of dough into a ball and then in confectioners' sugar in bowl. ","Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set. ","Cool cookies on racks."]},{"origin_id":"54a4523d6529d92b2c01f1a0","title":"Chocolate Decadence Ice Cream Pie","image_url":"http://assets.epicurious.com/photos/560ea8527b55306961bff73c/6:4/w_620%2Ch_413/105382.jpg","ingredients":["1 1/2 cups finely ground or crushed chocolate wafer cookies (about 7 ounces)","6 tablespoons (3/4 stick) unsalted butter, melted","3/4 cup whipping cream","2 tablespoons (1/4 stick) unsalted butter","2 tablespoons light corn syrup","8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1 teaspoon vanilla extract","2 pints chocolate-chocolate chip ice cream","1 pint chocolate fudge brownie ice cream","1 pint cookies-and-cream ice cream","2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped"],"sentences":["Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. ","Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. ","Press crumb mixture firmly onto bottom and up sides of prepared pan. ","Bake until crust is set, about 10 minutes. ","Cool completely.","Combine cream, butter, and corn syrup in medium saucepan. ","Bring to simmer. ","Remove from heat. ","Add bittersweet chocolate; let stand 1 minute. ","Whisk until melted and smooth. ","Stir in vanilla. ","Let stand at room temperature until cool and slightly thickened, about 20 minutes.","Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. ","Drizzle 1/2 cup chocolate sauce over ice cream. ","Freeze pie until sauce sets, about 10 minutes. ","Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. ","Drizzle 1/3 cup sauce over. ","Freeze pie until firm, at least 2 hours. ","(Can be prepared 5 days ahead. ","Cover tightly and keep frozen. ","Cover and refrigerate remaining chocolate sauce.)","Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. ","Using small spoon, drizzle white chocolate in thin lines over ice cream pie. ","Freeze until white chocolate is firm, about 10 minutes. ","Stir bittersweet chocolate sauce over low heat just until warm. ","Serve pie with warm chocolate sauce."]},{"origin_id":"54a42ffc19925f464b38317e","title":"Chocolate Dulce de Leche Bars","image_url":"http://assets.epicurious.com/photos/54baca0de231becc7f3d3a15/6:4/w_620%2Ch_413/chocolate-dulce-de-leche-bars-6x4.jpg","ingredients":["1 stick unsalted butter, softened","1/3 cup packed light brown sugar","1/2 teaspoon pure vanilla extract","1/2 teaspoon salt","1 cup all-purpose flour","1 cup heavy cream","1 cup dulce de leche","4 large egg yolks","5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)"],"sentences":["Preheat oven to 375°F with rack in middle. ","Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). ","Line bottom and 2 sides with parchment paper, leaving an overhang. ","Butter parchment.","Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. ","Sift in flour and blend with fork until a soft dough forms.","Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.","Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.","Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.","Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. ","Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. ","Remove from heat and whisk in chocolate until melted.","Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.","Run a small knife around edges to loosen, then transfer to a cutting board using parchment. ","Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. ","Chill until ready to serve."]},{"origin_id":"54a42ba36529d92b2c00ff3e","title":"Deep Dark Chocolate Cookies","image_url":"","ingredients":["Nonstick vegetable oil spray","1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided","3 large egg whites, room temperature","2 1/2 cups powdered sugar, divided","1/2 cup unsweetened cocoa powder","1 tablespoon cornstarch","1/4 teaspoon salt"],"sentences":["Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. ","Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. ","Cool slightly.","Using electric mixer, beat whites in large bowl to soft peaks. ","Gradually beat in 1 cup sugar. ","Continue beating until mixture resembles soft marshmallow creme. ","Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. ","On low speed, beat dry ingredients into meringue. ","Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).","Place 1/2 cup sugar in bowl. ","Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. ","Place on prepared sheet. ","Repeat with remaining dough, spacing 2 inches apart. ","Bake until puffed and tops crack, about 10 minutes. ","Cool on sheets on rack 10 minutes. ","Transfer to rack; cool."]},{"origin_id":"54a41aea19925f464b37680b","title":"Coconut Chocolate Chip Cookies","image_url":"","ingredients":["1 1/4 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","1 1/4 cups firmly packed light brown sugar","1/4 cup granulated sugar","2 large eggs","1 teaspoon vanilla","3 cups sweetened flaked coconut","2 cups (12 ounces) Semisweet chocolate chips"],"sentences":["Preheat oven to 375°F.","In a bowl whisk together flour, baking soda, and salt. ","In another bowl with an electric mixer cream butter and sugars until light and fluffy. ","Beat in eggs, 1 at a time, beating well after each addition and beat in flour mixture. ","Beat in vanilla and stir in coconut and chocolate chips.","Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 minutes, or until golden. ","Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.","Cookies keep in airtight containers 5 days."]},{"origin_id":"54a44ac86529d92b2c01bc5e","title":"No-Bake Chocolate Kahlua Christmas Balls","image_url":"","ingredients":["1 cup semi-sweet chocolate chips","1 can (5 ounces) evaporated milk","1 1/4 cups vanilla cookie crumbs","1 1/4 cups ginger snap cookie crumbs","1/2 cup confectioners' sugar, sifted","1/2 cup finely chopped walnuts","1/3 cup Kahlúa liqueur","1 teaspoon pure vanilla extract","2 cups shredded coconut"],"sentences":["1. ","Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. ","Remove from the heat and set aside to cool for about 30 minutes. ","Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.","2. ","Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. ","Let air-dry for 2 hours on waxed paper. ","Transfer to an airtight container; store in refrigerator. ","Serve in pleated, brown-paper candy cups."]},{"origin_id":"54a46d3c19925f464b39824b","title":"Chocolate Espresso Cookies","image_url":"","ingredients":["3 ounces unsweetened chocolate, chopped","2 cups (12 ounces) semisweet chocolate chips","8 tablespoons unsalted butter, cut into pieces","3 large eggs","1 cup plus 2 tablespoons sugar","2 1/4 teaspoons finely ground dark-roast coffee beans, such as Italian-roast","3/4 cup all-purpose flour","1/3 teaspoon baking powder","1/4 teaspoon salt","1 cup walnuts"],"sentences":["Preheat oven to 350°F and grease 2 large heavy baking sheets.","In a double boiler or a metal bowl set over a saucepan of barely simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of double boiler or bowl from heat. ","In a bowl with an electric mixer beat eggs, sugar, and ground coffee on high speed until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes, and beat in chocolate mixture. ","Into mixture sift in flour, baking powder, and salt and stir until just combined. ","Stir in remaining chocolate chips and walnuts.","Drop batter by heaping tablespoons about 2 inches apart onto baking sheets and bake in batched in middle of oven 8 to 10 minutes, or until puffed and cracked on top. ","Cool cookies in baking sheets 1 minute and transfer to racks to cool completely."]},{"origin_id":"54a4598719925f464b392c76","title":"Chocolate Macaroon Bars","image_url":"","ingredients":["4 large egg whites","1 cup sugar","1 teaspoon vanilla","1/2 cup all-purpose flour","a 7-ounce bag sweetened flaked coconut (about 2 2/3 cups)","1 1/2 cups semisweet chocolate chips","hot shortbread base"],"sentences":["Preheat oven to 350°F.","In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut. ","Sprinkle chocolate chips evenly over hot shortbread. ","Let chips melt and spread evenly over shortbread. ","Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. ","Bake in middle of oven until top is golden, about 30 minutes. ","Cool completely in pan and cut into 24 bars. ","Bar cookies keep, covered, 5 days at room temperature."]},{"origin_id":"54a456056529d92b2c022147","title":"Chocolate Layer Cake with Chocolate-Raspberry Frosting","image_url":"","ingredients":["2 2/3 cups cake flour","1 1/2 teaspoons baking soda","1/2 teaspoon salt","2/3 cup unsweetened cocoa powder (preferably Dutch-process)","1 teaspoon instant espresso powder","2/3 cup boiling water","1 1/3 cups buttermilk","2 teaspoons vanilla extract","2 cups sugar","1/2 cup (1 stick) unsalted butter, room temperature","1/2 cup vegetable shortening, room temperature","2 extra-large eggs","Chocolate-Raspberry Frosting","10 chocolate wafer cookies, finely crushed (6 tablespoons)","4 1/2 tablespoons seedless raspberry jam","2 6-ounce baskets fresh raspberries"],"sentences":["Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. ","Line bottom of pans with parchment paper. ","Butter parchment. ","Dust pans with flour; tap out excess.","Sift 2 2/3 cups flour, baking soda and salt into medium bowl. ","Combine cocoa and espresso powder in another medium bowl. ","Whisk boiling water, then buttermilk and vanilla into cocoa mixture. ","Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. ","Beat in eggs 1 at a time. ","Add dry ingredients alternately with buttermilk mixture in 3 additions each. ","Beat batter until smooth, about 2 minutes. ","Divide between prepared pans.","Bake cakes until tester inserted into center comes out clean, about 35 minutes. ","Cool in pans on racks 10 minutes. ","Cut around pan sides to loosen cakes. ","Turn cakes out onto racks. ","Peel off paper. ","Cool completely. ","Chill cakes 1 hour.","Meanwhile, prepare the Chocolate-Raspberry Frosting. ","Place 1 cake layer on work surface. ","Place 8-inch-diameter cake pan or plate atop cake. ","Using serrated knife, cut around cake pan, trimming to form 8-inch-diameter cake. ","Repeat with second cake layer. ","Transfer cake trimmings to processor; grind finely. ","Place in bowl. ","Mix in cookie crumbs.","Using serrated knife, cut each cake horizontally in half. ","Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. ","Spread 1 1/2 tablespoons raspberry jam over. ","Spread 1/2 cup frosting over jam. ","Repeat layering 2 more times, using 1 cake layer, 1 1/2 tablespoons jam and 1/2 cup frosting for each layer. ","Top with fourth cake layer, cut side down. ","Spread remaining frosting over top and sides of cake. ","Press crumb mixture generously onto frosting on top and sides of cake. ","Arrange raspberries in concentric circles atop cake. ","(Can be prepared 1 day ahead. ","Cover with cake dome and refrigerate. ","Let cake stand at room temperature 1 hour before serving.)"]},{"origin_id":"54a4362019925f464b387f08","title":"Chocolate Fondue with Candied Orange Peel, Raspberries, and Almond Macaroons","image_url":"http://assets.epicurious.com/photos/560d9949f3a00aeb2f1cf4fe/6:4/w_620%2Ch_413/237187.jpg","ingredients":["2 navel oranges","1/2 to 3/4 teaspoon salt","1/2 cup granulated sugar","1/4 cup water","Butter for greasing baking sheet","1/2 cup sliced blanched almonds (1 1/4 oz)","1/2 cup pure almond paste (5 oz; not marzipan)","1 large egg white","1/8 teaspoon salt","3 oz fine-quality bittersweet chocolate (no more than 64% cacao if marked)","1/4 cup heavy cream","1 tablespoon unsalted butter","1 tablespoon Cognac or other brandy","Special equipment: a pastry brush; a small fondue pot with tea candle or a small warmed bowl (fill with hot water to warm, then dry); wooden picks or skewers","","","Accompaniment: 1/2 pint raspberries"],"sentences":["Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. ","Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. ","(Reserve fruit for another use.) ","Fill pan with water, then add 1/4 teaspoon salt and bring to a boil. ","Boil, uncovered, 10 minutes, then drain peels in a sieve. ","Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. ","(If peels are not very tender, repeat procedure a third time.)","Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.","Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.","Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes. ","Transfer peels to lined baking sheet, separating strips. ","Let dry until only slightly sticky, at least 1 hour. ","make macaroons: Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet and put almonds in a shallow bowl.","Blend together almond paste, egg white, and salt in a food processor until smooth, then transfer dough to a small bowl or a sheet of wax paper. ","Transfer slightly rounded teaspoonfuls of dough, a few at a time, to almonds and turn to coat completely, then transfer to baking sheet as coated, arranging balls about 1 inch apart.","Bake until tops are pale golden and undersides are golden, 20 to 25 minutes. ","Transfer to a rack to cool.","Finely chop chocolate (preferably in a food processor) and transfer to a small bowl.","Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat. ","Remove from heat and add chocolate, stirring until melted and smooth. ","Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).","Arrange raspberries, orange peel, and macaroons on a plate (use wooden picks for raspberries) and serve with fondue."]},{"origin_id":"54a4278e6529d92b2c00cb5f","title":"Chocolate Wafer Cookies","image_url":"","ingredients":["1 stick plus 6 tablespoons (14 tablespoons) unsalted butter, melted and cooled","1 cup sugar","1 extra-large egg","1/2 teaspoon pure vanilla extract","1 1/4 cups all-purpose gluten-free flour","1 teaspoon xanthan gum","1/2 cup unsweetened Dutch-processed cocoa powder","1 teaspoon baking soda","1/4 teaspoon baking powder","1/4 teaspoon kosher salt"],"sentences":["1. ","In a large bowl, beat the butter and sugar until light and fluffy. ","Add the egg and vanilla, blending well after each addition. ","Add the flour, xanthan gum, cocoa powder, baking soda, baking powder, and salt, blending well after each addition. ","After adding the final ingredient, beat until the mixture becomes thicker and a bit more elastic.","2. ","Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour, or until firm. ","Line baking sheets with parchment paper and set them aside.","3. ","Once the dough has chilled, remove one of the dough portions from the refrigerator, place it between two sheets of plastic wrap, and roll into a round shape about 1/8 inch thick. ","Repeat with the other portion of the dough. ","Place all of the dough back in the refrigerator, still wrapped in plastic wrap, and chill for another 15 to 20 minutes or until firm again.","4. ","Once the rolled-out dough is chilled, working with one portion at a time, remove and replace one piece of plastic wrap, and remove the plastic wrap from the other side. ","Using a 2-inch round cookie cutter, cut the dough into circles as close together as possible. ","Repeat the process with the other half of the dough. ","Gather the scraps of dough that remain, roll them flat again, chill, and cut more rounds.","5. ","Place the rounds about 1 inch apart on prepared baking sheets. ","Place the baking sheets in the refrigerator to chill while you preheat your oven to 325°F. ","Once the oven is ready, remove the baking sheets from the refrigerator, set them in the center of the preheated oven, and bake at 325°F for 5 minutes. ","Rotate the baking sheets 180 degrees and bake 4 to 6 minutes more, until the cookies are firm but not burned.","6. ","Cool the cookies for 5 to 10 minutes on the baking sheets. ","If they are too soft once they have cooled for 10 minutes, return them to the oven and bake for another couple minutes for that \"snap.\" ","Once the cookies are baked and cooled enough to be firm, transfer them to a wire rack to cool completely."]},{"origin_id":"54a4343a6529d92b2c016e13","title":"Classic Shortbread","image_url":"","ingredients":["1 cup granulated, raw, or turbinado sugar","1 chilled log of butter shortbread cookie dough"],"sentences":["1. ","Preheat the oven to 325°F. Place the sugar in a small bowl.","2. ","Cut the log into twenty 1/2-inch rounds. ","Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.","3. ","Bake until golden brown, 15 to 20 minutes. ","Cool the cookies on a wire rack."]},{"origin_id":"54a4177519925f464b375e91","title":"Double-Chocolate Biscotti","image_url":"","ingredients":["Nonstick vegetable oil spray","3/4 cup (packed) golden brown sugar","1/2 cup (1 stick) unsalted butter, room temperature","2 large eggs","3/4 cup chocolate syrup (such as Hershey's)","2 1/2 cups all purpose flour","2 teaspoons baking powder","3/4 teaspoon salt","1 cup miniature semisweet chocolate chips (about 6 ounces)","1 cup chopped pecans"],"sentences":["Preheat oven to 350°F. Spray two 9x5x3-inch metal loaf pans with nonstick spray.","Using electric mixer, beat sugar and butter in large bowl to blend. ","Beat in eggs, then chocolate syrup. ","Beat in flour, baking powder and salt (dough will be soft). ","Stir in chocolate chips and nuts. ","Spread half of batter in each prepared pan. ","Bake until tester inserted into center comes out clean, about 35 minutes. ","Turn loaves out onto rack and cool 15 minutes. ","Reduce oven temperature to 300°F.","Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. ","Arrange slices, cut side down, on 2 baking sheets. ","Bake 10 minutes. ","Turn slices over. ","Bake until just golden, about 10 minutes. ","Cool biscotti completely. ","Store airtight at room temperature up to 3 days."]},{"origin_id":"54a4143219925f464b375532","title":"Double Chocolate Walnut Biscotti","image_url":"","ingredients":["2 cups all-purpose flour","1/2 cup unsweetened cocoa powder","1 teaspoon baking soda","1 teaspoon salt","3/4 stick (6 tablespoons) unsalted butter, softened","1 cup granulated sugar","2 large eggs","1 cup walnuts, chopped","3/4 cup semisweet chocolate chips","1 tablespoon confectioners' sugar"],"sentences":["Preheat oven to 350°F. and butter and flour a large baking sheet.","In a bowl whisk together flour, cocoa powder, baking soda, and salt. ","In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. ","Add eggs and beat until combined well. ","Stir in flour mixture to form a stiff dough. ","Stir in walnuts and chocolate chips.","On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. ","Bake logs 35 minutes, or until slightly firm to the touch. ","Cool biscotti on baking sheet 5 minutes.","On a cutting board cut biscotti diagonally into 3/4-inch slices. ","Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. ","Cool biscotti on a rack. ","Biscotti keep in airtight containers 1 week and frozen, 1 month."]},{"origin_id":"54a439906529d92b2c019a89","title":"Chocolate Lovers' Butterscotch Chiffon Tart","image_url":"http://assets.epicurious.com/photos/560dd717f9a84192308a4cbf/6:4/w_620%2Ch_413/234017.jpg","ingredients":["1 1/4 cups all-purpose flour","1/4 cup unsweetened cocoa powder","1/4 teaspoon salt","1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes","3/4 cup powdered sugar","1 large egg, beaten","3 tablespoons light corn syrup","3/4 cup plus 1 tablespoon sugar","1/4 cup water","1/2 stick (1/4 cup) unsalted butter","1 teaspoon cider vinegar","1 1/3 cups chilled heavy cream","1 1/2 teaspoons vanilla","2 teaspoons unflavored gelatin (from 1 envelope)","3 large egg whites","1 cup chopped pecans (3 1/2 ounces)","1 tablespoon unsalted butter","1/8 teaspoon salt","Special equipment: a 9-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice (optional); a pastry or bench scraper (optional)","",""],"sentences":["Blend together the flour, cocoa powder, and salt in a bowl. ","Using the metal blade in a food processor, pulse the butter and the powdered sugar together until combined. ","Add the flour and cocoa mixture to the food processor bowl and pulse until the mixture resembles coarse meal. ","Add the egg and pulse until incorporated. ","Dump the dough onto a piece of plastic wrap or into a plastic bag and gently knead until the dough holds together. ","Flatten into a 6-inch disk, cover with plastic wrap (or close plastic bag), and refrigerate for 30 minutes (until just firm enough to roll). ","Roll out dough into a 1/8-inch-thick circle between 2 lightly floured sheets of plastic wrap. ","Fit dough into ungreased tart pan. ","Patch any holes or rips by pressing in scraps of extra dough with your fingers. ","Trim excess dough so that there's 1/8 inch of dough above the top edge of the tart pan (to account for shrinkage while baking). ","Chill for 1 hour before baking.","Put oven rack in middle position and preheat oven to 375°F. Lightly prick shell all over with a fork. ","If using pie weights: Line shell with parchment and fill with pie weights. ","Bake until pastry deepens in color (but does not brown), about 12 minutes. ","Remove parchment and bake for another 2 to 3 minutes more. ","If not using pie weights: Bake until pastry deepens in color (but does not brown), about 12 minutes. ","Check after the first 5 minutes; if center of tart puffs up, gently push down with the back of a spoon. ","Cool completely in the tart pan on a rack, about 20 minutes.","Bring corn syrup, 3/4 cup sugar, and 2 tablespoons water to a boil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. ","Boil mixture, without stirring, swirling pan occasionally, until it melts into a deep golden caramel, 7 to 9 minutes. ","Remove saucepan from heat and add butter, vinegar, and a pinch of salt, swirling pan until butter is melted. ","Add 1/3 cup cream and vanilla and simmer, stirring, 1 minute (sauce will be golden brown). ","Cool sauce to warm.","While sauce is cooling, sprinkle gelatin over remaining 2 tablespoons water in a small saucepan and let stand 1 minute to soften, then heat over low heat until dissolved. ","Stir into butterscotch sauce and cool to room temperature.","Beat egg whites with a pinch of salt in a large bowl with an electric mixer until they hold soft peaks, then add remaining tablespoon sugar and continue to beat until whites just hold stiff glossy peaks. ","Fold in butterscotch sauce gently but thoroughly. ","Beat remaining cream with cleaned beaters until it just holds stiff peaks, then fold into butterscotch mixture gently but thoroughly. ","Gently pour chiffon into cooled pastry shell, letting it mound, and chill, uncovered, until set, at least 2 hours.","Cook pecans in butter with salt in a small heavy skillet over moderate heat, stirring frequently, until golden, about 5 minutes. ","Remove from heat and cool nuts completely.","Let tart stand at room temperature, about 30 minutes. ","Just before serving, sprinkle cooled nuts over top of tart."]},{"origin_id":"54a42a9019925f464b37edcc","title":"Lamington Bars","image_url":"","ingredients":["4 large eggs","1 cup granulated sugar","1 3/4 cups all-purpose flour","1 1/2 teaspoons baking powder","5 1/2 tablespoons unsalted butter","1/3 cup corn syrup","3 tablespoons milk","8 ounces milk chocolate, coarsely chopped","1 cup heavy cream","One 9-ounce jar of raspberry jam","1/2 pound unsweetened shredded coconut"],"sentences":["Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.","In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until light and foamy, about 5 minutes.","In another bowl, sift the flour and baking powder together.","Melt the butter in a small saucepan, and add the corn syrup.","Remove the egg mixture from the mixer. ","With a silicone spatula, fold in the flour mixture. ","Add the milk, and then the butter mixture, just until combined. ","Spread the batter onto the prepared pan. ","Bake for 8 minutes. ","Cool completely on a wire rack","Place the chocolate in a heatproof bowl. ","Heat the cream over a medium heat, just until boiling. ","Pour the hot cream over the chocolate, stirring until melted and smooth.","Line a half-sheet pan with parchment paper. ","Cut the sponge in half, down the middle. ","Spread the raspberry jam evenly over one half and place the other half on top. ","Cut into even cubes.","Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube. ","Place the coated cube on the parchment-lined half-sheet pan. ","Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set."]},{"origin_id":"54a4285e19925f464b37d16e","title":"Chocolate Macaroons with Orange Ganache","image_url":"http://assets.epicurious.com/photos/54b27ab89a93d64c380af93b/6:4/w_620%2Ch_413/368930_chocolate-macaroons_1x1.jpg","ingredients":["2 cups powdered sugar, divided","1 1/4 cups slivered almonds","3 tablespoons natural unsweetened cocoa powder","1/3 cup plus 3 tablespoons egg whites (from about 3 large eggs), room temperature, whisked to loosen","1/4 cup sugar","3 1/2 ounces bittersweet chocolate (do not exceed 61% cacao), finely chopped","2 tablespoons (1/4 stick) cold unsalted butter, cut into 1/2\" cubes","1/2 cup heavy cream","1 tablespoon finely grated orange zest","1/2 teaspoon ground cloves","1/8 teaspoon ground allspice","1/8 teaspoon kosher salt","Gold dust (optional)","Ingredient info: Gold dust is available at specialty foods stores and lusterdust.com."],"sentences":["Arrange racks in lower and upper thirds of oven; preheat to 325°F. Line 3 rimless baking sheets with parchment paper. ","Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60-90 seconds. ","Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. ","Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 tablespoon remains, pulse nuts again in processor and re-sift).","Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. ","With mixer on medium-low speed, gradually add sugar by tablespoonfuls. ","Increase speed to medium-high; beat until firm peaks form.","Stir in remaining 3 tablespoons egg whites. ","Fold meringue into dry ingredients in 2 additions, mixing well between additions.","Spoon meringue into a pastry bag fitted with a 1/4\" tip. ","(Alternatively, spoon into a plastic freezer bag, then cut 1/4\" off a corner of bag.) ","Twist top of bag and pipe quarter size rounds onto 2 of the 3 prepared baking sheets, spacing 1\" apart. ","Let stand until tops appear dry, about 10 minutes.","Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. ","Slide cookies on parchment onto a wire rack. ","Let cool completely. ","Repeat with remaining batter on third baking sheet.","Place chocolate and butter in a medium bowl. ","Bring cream just to a boil in a small saucepan over medium-high heat. ","Remove from heat; stir in orange zest, cloves, allspice, and salt. ","Pour hot cream mixture over chocolate and butter; whisk until smooth. ","Refrigerate until firm, about 20 minutes.","Spoon ganache into a pastry bag fitted with a 1/4\" tip. ","(Alternatively, spoon into a plastic freezer bag, then cut 1/4\" off a corner of bag.) ","Twist top of bag and pipe about 1 teaspoon ganache onto flat side of 1 cookie, leaving 1/4\"-1/8\" plain border. ","Top with a second cookie, flat side down. ","Repeat with the remaining cookies and ganache. ","Brush tops with gold dust, if desired. ","Layer in an airtight container between sheets of parchment paper and refrigerate overnight. ","DO AHEAD: Can be made 2 days ahead. ","Keep chilled. ","Let return to room temperature before serving."]},{"origin_id":"54a42c996529d92b2c010bf1","title":"Chocolate Hazelnut Cookies","image_url":"http://assets.epicurious.com/photos/560d798df9a841923089d970/6:4/w_620%2Ch_413/350933_hires.jpg","ingredients":["1 cup hazelnuts (5 ounces)","1 1/2 cups all-purpose flour","3/4 cup unsweetened cocoa powder (not Dutch-process)","1 1/4 teaspoons baking powder","1/2 teaspoon salt","1 1/2 sticks unsalted butter, softened","1 1/4 cups sugar","1 large egg","1 tablespoon dark rum","Equipment: decorative cookie cutters (about 3 inches)","Garnish:"],"sentences":["Preheat oven to 375°F with rack in middle.","Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. ","Wrap in a kitchen towel and cool to warm, then rub off any loose skins. ","Chop nuts.","Whisk together flour, cocoa, baking powder, and salt.","Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. ","At low speed, mix in flour mixture in 3 batches just until a dough forms. ","Stir in nuts.","Divide dough in half and form each half into a 5-inch square. ","Wrap in plastic and chill until firm, at least 1 hour.","Preheat oven to 375°F with racks in upper and lower thirds. ","Line 2 large baking sheets with parchment paper.","Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. ","Freeze on a tray until firm, about 20 minutes.","Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets.","Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. ","Transfer cookies to racks to cool completely.","Repeat with remaining dough (cool baking sheets and line with fresh parchment). ","Reroll scraps once for extra cookies if desired."]},{"origin_id":"54a44d696529d92b2c01d37f","title":"Chocolate Macaroons with Chocolate or Caramel Filling","image_url":"http://assets.epicurious.com/photos/560ea81f7b55306961bff6ac/6:4/w_620%2Ch_413/105084.jpg","ingredients":["3/4 cup whole milk","5 tablespoons unsalted butter","8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped","2 large egg yolks","6 tablespoons (3/4 stick) unsalted butter, room temperature","1/4 cup whipping cream","2 cups (packed) powdered sugar","6 tablespoons water","1 1-pound box powdered sugar","2 cups whole blanched almonds","6 tablespoons unsweetened cocoa powder","3/4 cup egg whites (about 6 large)"],"sentences":["Bring milk and butter to simmer in heavy medium saucepan. ","Remove from heat. ","Add chocolate; whisk until melted and smooth. ","Transfer to small bowl. ","Cool. ","Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.","Place yolks in medium bowl. ","Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. ","Gradually whisk hot cream mixture into yolks. ","Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.","Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. ","Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes. ","Slowly whisk hot caramel into yolk mixture, then whisk until smooth. ","Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. ","Whisk in remaining butter. ","Cover and chill until thick and cold, at least 1 day and up to 3 days.","Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. ","Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. ","Add cocoa and blend 1 minute more. ","Using electric mixer, beat egg whites in large bowl until stiff but not dry. ","Fold nut mixture into whites in 4 additions, making thick batter.","Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. ","Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).","Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. ","Slide parchment with cookies onto work surface; cool cookies. ","Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.","Arrange 1 macaroon, flat side up, on work surface. ","Drop 1 scant tablespoon filling onto cookie. ","Top with second macaroon, flat side down. ","Press lightly to adhere, making sandwich. ","Repeat with remaining macaroons and filling. ","Arrange macaroons on platter. ","Cover; chill at least 2 hours and up to 1 day. ","Serve cold."]},{"origin_id":"54a42a136529d92b2c00ec3a","title":"Chocolate Hazelnut Spiced Cookies","image_url":"http://assets.epicurious.com/photos/560d7847f9a841923089d629/6:4/w_620%2Ch_413/242042_hires.jpg","ingredients":["1 1/2 cups hazelnuts (9 ounces), toasted , loose skins rubbed off in a kitchen towel while still warm, and nuts cooled completely","3/4 cup sugar","1/2 cup all-purpose flour","1/2 cup unsweetened cocoa powder (not Dutch-process)","1 teaspoon baking soda","3/4 teaspoon salt","1/2 teaspoon ground cinnamon","1/8 teaspoon ground cloves","3 tablespoons cold unsalted butter, cut into 1/2-inch cubes","1 tablespoon grated orange zest","3 tablespoons fresh orange juice","1 tablespoon hazelnut-flavored liqueur (preferably Frangelico)","1/2 cup confectioners sugar","1/2 cup unsweetened cocoa powder (not Dutch-process)","3 tablespoons water","1 tablespoon hazelnut-flavored liqueur"],"sentences":["Preheat oven to 325°F with rack in middle. ","Butter a large baking sheet.","Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. ","Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. ","Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.","Bake cookies until puffed and slightly cracked, about 15 minutes. ","Transfer to a rack to cool completely.","Whisk together all icing ingredients until smooth.","Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. ","Let stand until icing is set, about 1 hour."]},{"origin_id":"54a40c4819925f464b373f5e","title":"Daniela's Brownies","image_url":"","ingredients":["2/3 cup unsifted flour","1/4 teaspoon salt","1/2 teaspoon baking powder","2 eggs","1 cup sugar","1/3 cup (2/3 stick) pareve margarine","2 ounces (2 squares) unsweetened chocolate, melted","1 teaspoon vanilla","1/2 cup chopped nuts","Confectioners' sugar","Measuring cups","Measuring spoons","Mixing bowls","Wooden spoon","Fork or wire whisk","Greased 8-inch square pan","Rubber scraper","Spatula"],"sentences":["Child: Mix together the flour, salt, and baking powder. ","Set aside. ","Beat the eggs well. ","Gradually beat the sugar into the eggs, then beat in the margarine and chocolate. ","Mix in the flour mixture. ","Stir in the vanilla and nuts, and place in a baking pan.","Adult: Preheat the oven to 350°F.","Child: Bake for 25 minutes. ","Let cool, then dust with confectioners' sugar and cut into squares."]},{"origin_id":"54a430d36529d92b2c014192","title":"Chocolate Meringue and Mint Chip Ice Cream Cake","image_url":"http://assets.epicurious.com/photos/560dd7877b55306961bfaa5b/6:4/w_620%2Ch_413/235563.jpg","ingredients":["10 1/2 tablespoons sugar, divided","1/2 cup powdered sugar","3 tablespoons unsweetened cocoa powder","4 large egg whites","2 pints mint chip ice cream, slightly softened","1/2 cup chilled whipping cream","1/4 teaspoon vanilla extract","1/4 cup chocolate sprinkles"],"sentences":["Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. ","Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. ","Trace one 12x4-inch rectangle on second paper. ","Turn papers over (marked lines should show through). ","Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. ","Using electric mixer, beat egg whites in large bowl until frothy. ","Add 1 1/2 tablespoons sugar and beat until soft peaks form. ","Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. ","Fold in cocoa mixture. ","Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. ","Bake meringues until dry, reversing sheets every hour, about 4 hours total. ","Turn off oven; leave meringues in oven overnight.","Lift meringues from parchment. ","Place 2 meringues on work surface. ","Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. ","Place 1 filled meringue on long platter. ","Top with second filled meringue, then third meringue, pressing lightly to adhere. ","Cover and freeze assembled cake at least 2 hours and up to 1 day.","Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. ","Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. ","Cut crosswise into slices and serve."]},{"origin_id":"54a436766529d92b2c018aab","title":"Chocolate Macaroons","image_url":"","ingredients":["1/2 cup sliced blanched almonds (1 3/4 oz)","1 tablespoon unsweetened cocoa powder","1/2 cup plus 2 tablespoons confectioners sugar (1 1/2 oz)","2 large egg whites","2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped","2 tablespoons half-and-half","Special equipment: parchment paper; a pastry bag fitted with a 1/2-inch plain tip",""],"sentences":["Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.","Pulse almonds with cocoa and 1/2 cup confectioners sugar in a food processor until very fine and powdery.","Beat egg whites with a pinch of salt in a large bowl with an electric mixer at medium-high speed until they hold soft peaks, then add remaining 2 tablespoons confectioners sugar, a little at a time, beating until whites just hold stiff peaks.","Fold one third of almond mixture into whites with a rubber spatula, then fold in remaining almond mixture gently but thoroughly.","Transfer batter to pastry bag and pipe 24 (1 1/2-inch-wide) rounds (1/3 inch thick) about 1 inch apart onto baking sheet. ","Tap down any peaks with a finger dipped in cold water. ","Bake until macaroons are puffed and edges are slightly darker, 15 to 18 minutes. ","Cool on baking sheet on a rack 20 minutes.","While macaroons bake, heat chocolate and half-and-half in a 1-quart heavy saucepan over low heat, stirring constantly, until mixture is smooth and chocolate is completely melted. ","Cool to room temperature.","When macaroons are cool, spoon chocolate filling into a small resealable plastic bag and seal bag, forcing out excess air. ","Make a tiny snip off 1 bottom corner of bag with scissors to form a 1/8-inch hole.","Pipe a small mound (1 teaspoon) of chocolate filling onto flat sides of 12 macaroons, then top with remaining 12 macaroons to form sandwich cookies, pressing flat sides together gently. ","(You may have some filling left over.)"]},{"origin_id":"54a478f66529d92b2c02b65f","title":"Chocolate Nut Cookies","image_url":"","ingredients":["2 cups all-purpose flour","1 teaspoon double-acting baking powder","1/4 teaspoon salt","1/2 cup unsweetened cocoa powder","1/2 cup walnuts","2/3 cup plus 2 tablespoons sugar","2/3 cup almond paste (about 7 ounces)","1 stick (1/2 cup) unsalted butter, softened","1 teaspoon vanilla","2 large egg whites"],"sentences":["In a bowl whisk together the flour, the baking powder, the salt, and the cocoa powder. ","In a food processor grind fine the walnuts with 2 tablespoons of the sugar, add the almond paste, and grind the mixture until it forms a paste. ","In the bowl of an electric mixer cream together the butter and the remaining 2/3 cup sugar, add the nut paste and the vanilla, and beat the mixture until it is combined well. ","Beat in the flour mixture at low speed until a dough is formed and beat in the egg whites until they are incorporated.","Working with half the dough at a time, roll out the dough 1/4 inch thick between sheets of plastic wrap, cut out diamond shapes with a 2-inch-wide cutter, and arrange them 1 1/2 inches apart on buttered baking sheets. ","Press ridges into the diamonds with the tines of a fork and bake the cookies in batches in the middle of preheated 350°F. oven for 10 minutes. ","Let the cookies cool on the sheets on a rack for 2 minutes, transfer them carefully with a spatula to racks, and let them cool completely. ","The cookies may be made 3 days in advance and kept in airtight containers."]},{"origin_id":"54a427c06529d92b2c00cd6e","title":"Custom-Made Ice Cream Sandwich","image_url":"http://assets.epicurious.com/photos/5609a60a6a59cdb91b5ff610/6:4/w_620%2Ch_413/354889_hires.jpg","ingredients":["1 cup all-purpose flour","1/3 cup unsweetened cocoa powder","1/2 teaspoon baking powder","1/4 teaspoon espresso","1/4 teaspoon salt","1/2 cup unsalted butter, softened","3/4 cup brown sugar","1 large egg","1 teaspoon vanilla extract","1/4 cup smooth peanut butter","2 tablespoons strawberry jam","3 tablespoons chopped maraschino cherries","3 tablespoons chopped candied orange","3 tablespoons chopped pistachios","3 tablespoons chopped semisweet chocolate","3 tablespoons smooth peanut butter","1 small banana, diced","1/4 cup mini marshmallows","1/4 cup dulce de leche","1/2 cup chopped malted milk balls","2 tablespoons chocolate malted powder","1/2 cup coarsely chopped semisweet chocolate","2 teaspoon espresso powder","1/2 cup coarsely chopped fresh raspberries","2 tablespoons pureed and strained blackberries","3 tablespoons fudge sauce","1/4 cup crushed peppermint candies"],"sentences":["1. ","Preheat the oven to 350°F. Lightly grease 2 baking sheets.","2. ","Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl. ","Reserve.","3. ","In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. ","Add the egg and the vanilla, then mix well.","4. ","Add the reserved dry ingredients and mix until just combined.","5. ","Form 1/4-cup portions of dough into 8 balls. ","Arrange 4 balls on each cookie sheet and flatten with a spatula.","6. ","Bake in the center of the oven until set, about 10 minutes. ","Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.","Soften a 14-ounces container of vanilla ice cream in the refrigerator for about 30 minutes. ","Place the ice cream in a bowl and swirl in ingredients. ","You'll get the best results if you use a dinner knife to stir. ","Return the mixture to the freezer to harden, about 1 hour.","Place a scoop of ice cream on the bottom cookie. ","Gently press a second cookie over the ice cream. ","For even more variations, pat chopped nuts, shaved chocolate, toasted coconut, chopped M&M's, or sprinkles onto the sides of the sandwiches. ","Or spread jam on the inside of the cookies for another layer of fl avor. ","Freeze until ready to serve. ","The ice cream variations and sandwiches are best eaten the day they are made."]},{"origin_id":"54a41bae6529d92b2c006cd6","title":"Giant Sunday Pancakes","image_url":"","ingredients":["3 large eggs","1/2 cup sugar","6 tablespoons (3/4 stick) butter, melted","1 1/2 cups all purpose flour","1 cup milk","1 tablespoon baking powder","1/4 teaspoon salt","Butter","Warm maple syrup"],"sentences":["Preheat oven to 250°F. Whisk eggs, sugar and melted butter in medium bowl until blended. ","Add flour alternately with milk in 3 additions, whisking to blend after each addition. ","Whisk in baking powder and salt.","Melt enough butter in heavy medium nonstick skillet over medium heat just to coat bottom. ","Ladle scant 3/4 cup batter into skillet, rotating skillet to spread batter to about 6-inch-diameter round. ","Cook pancake until bubbles form on surface and bottom is brown, about 1 minute. ","Turn over pancake and cook until bottom is brown and pancake is cooked through, about 1 minute. ","Transfer to large baking sheet. ","Place in oven to keep warm. ","Repeat with remaining batter to form 5 more pancakes, adding more butter to skillet as necessary. ","Serve with syrup."]},{"origin_id":"54a462a919925f464b39588d","title":"Mocha Pecan Balls","image_url":"","ingredients":["2 sticks (1 cup) unsalted butter, softened","1/2 cup granulated sugar","2 teaspoons vanilla","1 tablespoon instant espresso powder","1/4 cup unsweetened cocoa powder","3/4 teaspoon salt","1 3/4 cups all-purpose flour","2 cups finely chopped pecans","confectioners' sugar for coating the cookies"],"sentences":["In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. ","Add the flour, beat the dough until it is just combined, and beat in the pecans. ","Chill the dough, covered, for at least 2 hours or overnight.","Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. ","Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. ","Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. ","The cookies maybe made 2 months in advance and kept frozen in airtight containers."]},{"origin_id":"54a469e96529d92b2c027b83","title":"Chocolate Peanut Butter Chip Cookies","image_url":"","ingredients":["1 1/2 cups all-purpose flour","1/2 cup unsweetened cocoa powder (not Dutch-process)","3/4 teaspoon baking soda","1/4 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","1 cup granulated sugar","1/4 cup packed light brown sugar","1 large egg","1 1/2 teaspoons vanilla","1 2/3 cups (a 10-ounce bag) peanut butter chips","1 cup semisweet chocolate chips (about 8 ounces)"],"sentences":["Preheat oven to 350°F.","Into a bowl sift together flour, cocoa powder, baking soda, and salt. ","In a bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in egg and vanilla until combined well. ","Beat in flour mixture until just combined and stir in chips.","Drop dough by tablespoons about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until cookies are just set and begin to crack on top, about 12 minutes. ","Cool cookies on sheets on racks 1 minute and with a spatula transfer to racks to cool completely."]},{"origin_id":"54a44c346529d92b2c01cc24","title":"Chocolate Orange Petits Fours","image_url":"http://assets.epicurious.com/photos/560df8a07b55306961bfe775/6:4/w_620%2Ch_413/108003.jpg","ingredients":["1 cup all-purpose flour","2/3 cup packed dark brown sugar","2 tablespoons unsweetened cocoa powder","1/2 teaspoon salt","7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped","1/2 stick (1/4 cup) unsalted butter, cut into pieces","2 large eggs","2 teaspoons finely grated fresh orange zest","1/2 cup chilled heavy cream","1 teaspoon sugar","4 navel orange segments, membranes discarded from each and fruit cut into 1/4-inch pieces","Special equipment: 2 (12-inch-long) sheets of parchment paper; a 1 1/2-inch round fluted cookie cutter",""],"sentences":["Whisk together flour, brown sugar, cocoa powder, and salt in a bowl.","Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. ","Remove bowl from heat and stir in eggs, zest, and flour mixture until just combined. ","(Dough will be soft.)","Roll out dough between parchment sheets into an 8-inch round (1/2 inch thick). ","Transfer round (still in parchment) to a large baking sheet and chill until firm, at least 1 hour, or freeze at least 30 minutes.","Preheat oven to 350°F.","Remove top sheet of parchment paper and replace it loosely. ","Flip over paper-enclosed round and discard paper now on top. ","Cut out about 20 cookies with cookie cutter and arrange about 1 inch apart on a buttered large baking sheet. ","Reroll scraps between parchment sheets and cut out 12 more cookies (chill or freeze dough as needed if it becomes too soft to handle).","Bake cookies in middle of oven until matte (dough will start out shiny and turn dull), about 10 minutes, then transfer with a spatula to a rack to cool completely. ","(Cookies will have a fudgy consistency.)","Beat cream and sugar with an electric mixer until it just holds stiff peaks. ","Top each cookie with 1/2 teaspoon cream and a piece of orange."]},{"origin_id":"54a4603919925f464b394e3b","title":"Chocolate Mint Melt-Aways","image_url":"","ingredients":["1 cup (2 sticks) unsalted butter, room temperature","2 teaspoons vanilla extract","1/2 teaspoon peppermint extract","1/2 cup plus 2 tablespoons powder sugar","2 cups all purpose flour","1/4 cup plus 2 tablespoons whipping cream","2 tablespoons (1/4 stick) unsalted butter","9 ounces imported white chocolate (such as Lindt), chopped","1/4 teaspoon peppermint extract","9 ounces bittersweet (not unsweetened) or semisweet chocolate,","1 tablespoon solid vegetable shortening"],"sentences":["Preheat oven to 350°F. Butter 2 heavy large cookie sheets. ","Using electric mixer, cream butter and extracts in medium bowl until light. ","Beat in sugar. ","Beat in half of flour. ","Stir in remaining flour. ","Spoon half of dough into pastry bag fitted with no. 4 star tip. ","Pipe 2 1/2-inch-long ovals with solid centers on prepared cookie sheet, spacing cookies 1/2 inch apart. ","Repeat with remaining dough. ","Bake until golden brown on edges, about 12 minutes. ","Transfer to paper towels and cool.","Bring cream and butter to simmer in heavy small saucepan over low heat. ","Add chocolate and stir until smooth. ","Mix in extract. ","Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.","Line 2 cookie sheets with foil. ","Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. ","Arrange ganache side up on prepared cookie sheet. ","Repeat with remaining cookies. ","Refrigerate until ganache is firm, about 30 minutes.","Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. ","Remove from over water.","Dip 1 end of 1 cookie into bittersweet chocolate. ","Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. ","Place cookie on same sheet, chocolate side down. ","Repeat with remaining cookies. ","Chill until chocolate sets, 30 minutes. ","Remove cookies from foil. ","(Can be prepared 2 weeks ahead. ","Refrigerate in single layers in airtight containers. ","Let stand 10 minutes at room temperature before serving.)"]},{"origin_id":"54a4350a19925f464b3870db","title":"Chocolate Peppermint Bar Cookies","image_url":"http://assets.epicurious.com/photos/560dd7ebf3a00aeb2f1d293e/6:4/w_620%2Ch_413/236672.jpg","ingredients":["1/2 cup all-purpose flour","1/2 cup unsweetened cocoa powder (not Dutch-process)","1 teaspoon baking soda","1/2 teaspoon salt","1 stick (1/2 cup) unsalted butter, softened","3/4 cup packed dark brown sugar","1 large egg","1 cup semisweet chocolate chips (6 oz)","1 cup coarsely crushed peppermint hard candies (1/4 lb)"],"sentences":["Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).","Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.","Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. ","Beat in egg until combined. ","Reduce speed to low, then mix in flour mixture until just combined. ","Stir in chocolate chips and candy.","Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes. ","Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. ","Cut into bars and lift off foil with a spatula."]},{"origin_id":"54a459596529d92b2c0231c7","title":"Chocolate Mint Chip Parfait","image_url":"","ingredients":["1 bunch fresh mint","2 large egg whites","About 1 cup granulated sugar","5 ounces bittersweet chocolate, finely chopped","2 cups heavy cream, divided","1/2 cup plus one rounded tablespoon granulated sugar","1/4 cup water","5 large egg yolks","1/8 cup unsweeted alkalized cocoa powder","1 ounce bittersweet chocolate, finely chopped","3/4 cup granulated sugar","3/4 cup water"],"sentences":["Remove the large leaves from the mint (about 30 leaves). ","If desired, reserve 10 sprigs for garnish; reserve the remaining mint for another use.","Preheat the oven to 200°F (or to warm, depending on the oven). ","Line two large baking sheets with parchment paper.","In a shallow bowl, gently whisk the egg whites. ","Spread the sugar in another shallow bowl. ","Dip the mint leaves one at a time in the egg whites, shaking off the excess, then dip in the sugar, turning to coat well on both sides, and place on the baking sheets in a single layer.","Bake the leaves until thoroughly dry and crisp (2-1/2 hours should be enough). ","Let cool completely on the baking sheets on wire racks, then transfer to an airtight container until ready to use.","Coarsely chop the candied mint; set aside. ","(You should have about 3/4 cup.)","Lightly grease a 9 1/4 x 5 1/4 x 2 3/4-inch metal loaf pan (using a pan of these exact dimensions is not critical, as long as you approximate the dimensions). ","Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.","Place the chopped chocolate in a small bowl. ","In a small saucepan, bring 1/2 cup of the cream to a gentle boil over medium heat. ","Pour the hot cream over the chocolate and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. ","Transfer the ganache to a large bowl and set aside.","In a chilled large bowl, using a hand-held electric mixer set at medium speed, whip the remaining 1 1/3 cups cream until soft peaks form. ","Cover and refrigerate.","In a small heavy saucepan, combine the sugar and water and bring to a boil over medium-low heat, stirring constantly until the sugar dissovles. ","Using a clean pastry brush dipped in warm water, wash down the side of the pan to remove any sugar crystals. ","Raise the heat to medium-high and boil the syrup for 8 to 10 minutes, or until it registers 249° F on a candy thermometer. ","Meanwhile, when the syrup reaches 235° F, start preparing the egg yolks.","In the 4 1/4-quart bowl of a heavy-duty mixer, using the wire whip attachment, beat the egg yolks for about 5 minutes, until thick, pale, and almost tripled in volume.","When the syrup registers 249° F, immediately remove it from the heat. ","While beating the egg yolks at medium speed, gradually pour the syrup in a slow, steady stream near the side of the bowl onto the yolks. ","Continue beating for 5-8 minutes, until the mixture is completely cool. ","If necessary, using a wire whisk, whisk the whip cream until, soft peaks form again. ","Using a large rubber spatula, fold a few tablespoons of the whipped cream into the ganache. ","Gradually fold in the remaining whipped cream, then gently fold in the cooled egg yolk mixture. ","Fold in the chopped candied mint. ","Scrape the parfait mixture into the prepared pan and smooth the top. ","Wrap the pan in plastic wrap and aluminum foil and freeze overnight. ","( The parfait can be prepared up to 2 days ahead.)","Combine the cocoa powder and chopped chocolate in a small bowl. ","Set aside.","In a small heavy saucepan, combine the sugar and water and bring to a boil over medium heat, stirring constantly until the sugar dissolves. ","Pour the syrup over the cocoa, mixture and let stand for 30 seconds to melt the chocolate, then whisk gently until smooth. ","Strain the sauce through a fine strainer into a bowl and let cool. ","Cover and refrigerate until ready to serve. ","(The sauce can be made up to a day ahead; whisk gently until completely smooth before serving.)","Cover a 9 1/2 x 5-inch cardboard rectangle with aluminum foil. ","Remove the parfait from the freezer and unwrap the pan. ","Place the foil-covered rectangle on top of the loaf pan, invert the pan onto the cardboard and lift off the pan. ","(If necessary, reinvert the pan and tug gently on the overhanging plastic wrap to release the parfait from the pan, then invert onto the cardboard again.) ","If the parfait does not seem to be budging, take a sponge with hot water and run it along all sides of the pan. ","Place the still-wrapped parfait in the freezer until ready to serve.","To serve, spoon or drizzle some of the sauce onto each plate. ","With a very sharp thin-bladed knife, cut the parfait into 10 slices, wiping the blade clean between each slice. ","Garnish each plate with a small mint sprig if desired, and serve immediately."]},{"origin_id":"5612eda1f35fab51707e7fae","title":"Bourbon Balls","image_url":"http://assets.epicurious.com/photos/5612ecfef35fab51707e7fa8/6:4/w_620%2Ch_413/56390149_bourbon-balls.jpg","ingredients":["2 cups crushed vanilla wafers (about 8 ounces)","1 cup finely chopped toasted pecans","8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped","1/2 cup heavy cream","1/4 cup light corn syrup","1 teaspoon ground cinnamon","1/3 cup bourbon","Finely ground vanilla wafers","Finely chopped pecans or other nuts","Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar"],"sentences":["Combine the crushed wafers and pecans in a large bowl. ","Place the chopped chocolate in a separate bowl.","In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. ","Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. ","Let cool for 1 to 2 minutes, then whisk in the bourbon.","Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. ","Place in the refrigerator to chill for 30 minutes. ","Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. ","Store in an airtight container in a cool place for up to 1 week."]},{"origin_id":"54a4275219925f464b37c53a","title":"Five-Layer Bars","image_url":"http://assets.epicurious.com/photos/54b291a7a801766f773fa595/6:4/w_620%2Ch_413/367589_five-layer-bars_1x1.jpg","ingredients":["1 stick (1/4 pound) unsalted butter, melted","2 sleeves graham crackers, crushed","1 cup sweetened flaked coconut","2 cups semi-sweet chocolate chips","1 1/4 cups (one 14-ounce can) sweetened condensed milk","2 cups pecans, lightly toasted and coarsely chopped"],"sentences":["• Preheat the oven to 350°F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.","• Place the butter and graham crackers in a bowl and combine well. ","Transfer the mixture to the prepared pan and pat into an even layer to form the crust.","• Sprinkle the coconut evenly over the crust. ","Sprinkle the chocolate chips over the coconut. ","Pour the condensed milk evenly over the chocolate chips. ","Sprinkle the pecans evenly over the condensed milk layer. ","Press the layers down lightly. ","Transfer to the oven and bake until lightly browned, about 30 minutes.","• Set aside to cool completely and cut into 24 pieces."]},{"origin_id":"54a4121619925f464b374ed3","title":"Chocolate Pecan Dollars","image_url":"","ingredients":["12 tablespoons (1 1/2 sticks) unsalted butter, softened","1 cup light brown sugar","2 ounces unsweetened chocolate, melted and cooled","1 large egg","2 cups all-purpose flour","1 teaspoon baking powder","1/2 teaspoon ground cinnamon","1/4 teaspoon salt","2/3 cup chopped pecans, about 2 1/2 ounces","2 or 3 cookie sheets or jelly-roll pans lined with parchment or foil",""],"sentences":["Use an electric mixer to beat the butter and sugar until light, about 2 minutes. ","Beat in the chocolate, then the egg, and continue beating until smooth, about a minute longer.","In a mixing bowl, combine the flour, baking powder, cinnamon, and salt and stir well to mix. ","Beat the dry ingredients into the butter and chocolate mixture. ","Scrape down the bowl and beater(s) and beat in the pecans.","Transfer the dough to a lightly floured work surface, flour your hands, and form the dough into a cylinder. ","Cut cylinder in half and roll and pull each piece into a cylinder about 8 to 9 inches long. ","Roll a piece of parchment or wax paper around each piece of dough and tighten the paper around it by pressing [the top of the paper] in with the side of a cookie sheet or piece of cardboard [held at a 45-degree angle against the dough as you pull the bottom end of the paper toward you]. ","Chill the dough until firm. ","Or, at this stage it can be frozen, double-wrapped in plastic, and kept for up to several weeks.","When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. ","Remove one cylinder of dough from the refrigerator and unwrap it. ","Place it on a cutting board and use a sharp, serrated knife to slice it every 1/4 inch. ","Arrange the slices about 2 inches apart on the prepared pans. ","If your oven tends to burn the bottoms of items baked on the lower shelves, place the cookies on two pans stacked together or use a special insulated pan.","Bake the cookies about 10 minutes, until puffed and beginning to become firm. ","Continue slicing and baking cookies, or freeze remaining dough to use on another occasion.","Serving: These make a great accompaniment to ice cream or a simple dessert.","Storage: Keep the cookies between sheets of parchment or wax paper in a tin or plastic container that has a tight-fitting cover."]},{"origin_id":"54a4345319925f464b386771","title":"Dark and White Chocolate Chunk Cookies","image_url":"http://assets.epicurious.com/photos/54baabc8e231becc7f3d1807/6:4/w_620%2Ch_413/dark-white-chocolate-chip-6x4.jpg","ingredients":["2 2/3 cups bittersweet or semisweet chocolate chips, divided","1/4 cup (1/2 stick) unsalted butter","2 large eggs","1/2 cup (packed) golden brown sugar","2 teaspoons vanilla extract","3/4 cup self-rising flour","1/2 cup chopped crystallized ginger","3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped"],"sentences":["Preheat oven to 350°F. Line 2 baking sheets with parchment paper. ","Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. ","Beat eggs and sugar in large bowl until well blended. ","Beat in melted chocolate mixture and vanilla, then flour. ","Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.","Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart. ","Press white chocolate pieces into top of cookies, dividing equally. ","Bake until cookies look puffed and slightly dry on top, about 13 minutes. ","Cool cookies on sheets."]},{"origin_id":"54a41fb56529d92b2c007b03","title":"Double Chocolate Chunk Walnut Cookies","image_url":"http://assets.epicurious.com/photos/54baae7d2a4b69f8647e817c/6:4/w_620%2Ch_413/double-chocolate-chunk-walnut-cookies-6x4.jpg","ingredients":["Cooking spray or oil mister (optional)","1/2 cup raw sugar","1/3 cup unpacked dark brown sugar","1/4 cup mashed avocado","1 tablespoon unsweetened applesauce","1 large egg white","1 teaspoon pure vanilla extract","1/2 cup (65 grams) white whole wheat unbleached flour (I recommend King Arthur)","1/3 cup (50 grams) all-purpose flour","1/3 cup unsweetened cocoa powder (I use Trader Joe's)","1/4 teaspoon baking soda","1/8 teaspoon kosher salt","1/3 cup semisweet chocolate chunks","1/2 cup finely chopped walnuts"],"sentences":["Preheat the oven to 350°F. Line 2 regular baking sheets with silicone baking mats (such as Silpats) or lightly spray nonstick baking sheets with oil.","In a large bowl, using an electric hand mixer, whisk together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves, about 2 to 3 minutes.","In a separate large bowl, whisk together the flours, cocoa powder, baking soda, and salt. ","Fold in the dry ingredients with a spatula in two additions. ","Using a spatula, fold in the chocolate chunks and walnuts. ","The dough will be very sticky. ","Cover the bowl with plastic wrap and refrigerate 15 minutes.","Drop the dough by tablespoonfuls about 1 inch apart onto the prepared baking sheets and smooth the tops.","Bake until almost set, 10 to 12 minutes. ","Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely."]},{"origin_id":"54a4396619925f464b389168","title":"Five-Spice Shortbread","image_url":"","ingredients":["2 teaspoons ground ginger","2 teaspoons ground cinnamon","2 teaspoons ground cardamom","1/2 teaspoon ground cloves","1/2 teaspoon ground star anise","1/4 cup turbinado or other granulated sugar","1 chilled log of butter shortbread cookie dough"],"sentences":["1. ","Preheat the oven to 325°F. ","In a small bowl, combine the ginger, cinnamon, cardamom, cloves, star anise, and sugar.","2. ","Cut the chilled log into twenty 1/2-inch rounds. ","Dip one cut surface of each round into the spice mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.","3. ","Bake until golden brown, 15 to 20 minutes. ","Remove the cookies with a spatula and cool on a wire rack."]},{"origin_id":"54a42b106529d92b2c00f951","title":"Chocolate Peppermint Stars","image_url":"http://assets.epicurious.com/photos/56043ac77c9cb37c518d5d1f/6:4/w_620%2Ch_413/387472_hires.jpg","ingredients":["Buttery Sugar Cookie dough recipe with an addition and adjustments","2/3 cup unsweetened cocoa powder","1 cup coarsely crushed small red and white candy canes (see Cooks' Notes)","4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks' Notes)","Special equipment: Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)"],"sentences":["Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. ","Whisk the flour and cocoa together.","Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. ","Chill dough until firm, at least 2 hours.","Heat oven to 350°F with rack in middle. ","Line baking sheets with parchment paper.","While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. ","(If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)","Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. ","Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. ","(If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)","Gather, reroll, and chill scraps to form more cookies.","Freeze or chill cut-out cookies on baking sheet until firm before baking.","Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. ","For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. ","(Keep trimmings for snacks.) ","Transfer cookies with a metal spatula to racks to cool completely. ","Make more cookies with remaining dough. ","(Cool baking sheets and use fresh parchment between batches.)","Using the offset spatula or a small rubber spatula, spread cooled cookies with a thin layer of melted chocolate, then sprinkle with some crushed candy canes.","Let cookies stand at room temperature until the chocolate has set, about 1 hour."]},{"origin_id":"54a42f636529d92b2c0130b1","title":"Chocolate Sambuca Crinkle Cookies","image_url":"","ingredients":["1 1/4 cups all-purpose flour","1 tablespoon baking powder","1/2 teaspoon salt","12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped","1/2 stick unsalted butter","2 large eggs","1/2 cup walnuts, coarsely chopped","1/2 cup Sambuca or other anise-flavored liqueur","2 tablespoons granulated sugar","1 cup confectioners sugar"],"sentences":["Sift together flour, baking powder, and salt. ","Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. ","Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. ","Stir in flour mixture and chocolate (dough will be thin). ","Chill, covered, until firm, about 2 hours.","Preheat oven to 350°F.","Sift confectioners sugar onto a plate. ","Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. ","Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. ","Transfer to racks to cool."]},{"origin_id":"54a421f76529d92b2c008ede","title":"Chocolate Shortbread Cookies","image_url":"http://assets.epicurious.com/photos/54ad62df19925f464b3b5632/6:4/w_620%2Ch_413/51192010_shortbread-cookies_1x1.jpg","ingredients":["1 1/2 C flour","1/2 C unsweetened cocoa*","1/4 tsp coarse salt","1/2 pound (2 sticks) unsalted butter, room temperature","1/2 C granulated sugar","1 tablespoon cacao nibs*","*Use a high quality chocolate such as Scharfen Berger."],"sentences":["In a small bowl, sift flour and cocoa together. ","Add coarse salt and set aside.","With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. ","Add sugar and cacao nibs and continue to beat until very light in color, about 2 minutes more. ","Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.","On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. ","If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. ","Chill until firm, at least 1 hour.","Preheat oven to 325 degrees.","Line a cookie sheet with parchment. ","Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. ","Lay cookies on lined baking sheets. ","Bake until firm, 17 to 20 minutes. ","Cool completely on wire racks. ","Can be stored in an airtight container for 3 to 4 weeks."]},{"origin_id":"54a4358319925f464b3876f0","title":"Chocolate Roll-Out Cookies","image_url":"http://assets.epicurious.com/photos/560d9a93f9a84192308a1cd8/6:4/w_620%2Ch_413/240668_hires.jpg","ingredients":["2 1/2 cups all purpose flour","1/4 cup unsweetened cocoa powder","1/2 teaspoon baking powder","1/2 teaspoon salt","1/4 teaspoon baking soda","1/2 teaspoon ground cinnamon (optional)","3 ounces bittersweet chocolate, chopped","1 cup (2 sticks) butter, room temperature","1 1/3 cups sugar","1 large egg","1/2 teaspoon vanilla extract","Sprinkles or other sugar decorations (optional)","Royal Icing (optional)"],"sentences":["Sift first 5 ingredients and cinnamon, if desired, into medium bowl. ","Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. ","Set aside. ","Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. ","Add sugar and beat until mixture is pale and fluffy, about 2 minutes. ","Add egg; beat until well blended, about 1 minute. ","Reduce speed to low and beat in vanilla and chocolate. ","Add flour mixture and beat on low speed just to blend. ","Gather dough into ball; divide in half. ","Form each half into ball and flatten into disk. ","Wrap disks separately in plastic and chill until firm, at least 4 hours. ","DO AHEAD: Can be made 2 days ahead. ","Keep chilled. ","Let stand at room temperature 30 minutes before rolling out.","Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.","Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. ","Using waxed paper prevents you from adding too much flour, which will make the cookies tough.","Using decorative cookie cutters, cut out cookies. ","Cold dough is much easier to work with. ","If it gets warm as you're cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.","Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. ","Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. ","If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.","Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. ","Line baking sheets with fresh parchment as needed. ","Cool completely on rack. ","Decorate cookies with royal icing if desired. ","DO AHEAD: Cookies can be made 4 days ahead. ","Store between sheets of waxed paper in airtight containers."]},{"origin_id":"54a4318219925f464b38431e","title":"Chocolate Snowflakes","image_url":"","ingredients":["1 stick (1/2 cup) unsalted butter, softened","1 cup sugar","1 large egg","1/2 teaspoon baking soda","1/4 teaspoon salt","1/2 cup unsweetened cocoa powder, preferably Dutch-process","1 1/2 cups all-purpose flour","About 1 cup confectioners' sugar, for decorating"],"sentences":["In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. ","Add egg, baking soda, and salt and beat at medium speed until blended. ","Add cocoa powder and mix at low speed until incorporated. ","Add flour and mix at low speed until just combined. ","Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. ","Chill until firm, at least 1 hour or up to 2 days.","Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.","Remove 1 dough disk from refrigerator. ","On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. ","Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets. ","Gather and reroll scraps and cut out additional cookies. ","Chill cookies 10 minutes.","Bake until somewhat firm to the touch, about 10 minutes. ","(Do not overbake or cookies will be bitter.) ","Cool on pans 2 minutes, then transfer to racks and cool completely. ","Repeat with remaining dough.","To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar."]},{"origin_id":"54a4314c6529d92b2c0147ef","title":"Chocolate Soufflé","image_url":"http://assets.epicurious.com/photos/560dd8217b55306961bfac1f/6:4/w_620%2Ch_413/239028_hires.jpg","ingredients":["3/4 cup butter","1/2 cup flour","1/2 cup milk","1 cup sugar","2 egg yolks","3 1/2 ounces bittersweet chocolate, melted","1 tablespoon cocoa powder","5 egg whites"],"sentences":["In a saucepan, cook the butter and flour to form a sandy roux. ","In a separate pan, bring the milk and sugar to a boil, then add them to the roux. ","Cook until a smooth paste forms. ","Cool slightly, then whisk in the egg yolks. ","Add the melted chocolate and cocoa. ","Whip the egg whites to stiff, glossy peaks and immediately fold them into the base. ","Pour the mixture into buttered, sugared individual-size ramekins (about 1/2 inch from the top). ","Bake at 375°F for 20 minutes. ","Serve with a dusting of powdered sugar (or fresh whipped cream)."]},{"origin_id":"54a427556529d92b2c00c94d","title":"Cocoa-Carrot Cupcakes with White Chocolate Chips","image_url":"http://assets.epicurious.com/photos/54b291f9a801766f773fa7a2/6:4/w_620%2Ch_413/367609_cocoa-carrot-cupcakes_1x1.jpg","ingredients":["2 cups light brown sugar","1 1/2 cups canola oil","4 large eggs, at room temperature","1 3/4 cups all-purpose flour","5 tablespoons unsweetened cocoa powder","2 teaspoons baking soda","1/4 teaspoon kosher salt","1 pound carrots, grated (about 4 cups)","2 cups white chocolate chips"],"sentences":["• Preheat the oven to 350°F. Place paper liners in 24 cupcake/muffin tins.","• Place the sugar, oil, and eggs in a mixer fitted with a paddle and beat until well combined. ","Place the flour, cocoa powder, baking soda, and salt in a separate bowl and mix well. ","Add to the oil mixture, scrape down the sides of the bowl, add the carrots and chocolate chips, and mix again. ","Scrape down the sides of the bowl.","• Using a 2-ounce ice cream scoop or heaping tablespoon, fill the prepared tins. ","Transfer to the oven and bake until a tester comes out clean and the tops are slightly domed, 22 to 25 minutes. ","Let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack and set aside to cool."]},{"origin_id":"54a42ed419925f464b3822da","title":"Chocolate Spice Cookies","image_url":"","ingredients":["1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)","1/3 cup alkalized (Dutch process) cocoa powder","2 teaspoons ground cinnamon","1 teaspoon ground ginger","1 teaspoon baking soda","1/2 teaspoon ground cloves","1/2 teaspoon salt","4 tablespoons unsalted butter, melted","1 cup sugar","1/4 cup unsweetened applesauce","1/4 cup molasses","2 cookie sheets or jelly-roll pans lined with parchment or foil"],"sentences":["Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.","Sift the dry ingredients into a bowl and set aside.","In another mixing bowl, beat the butter and sugar together with a large rubber spatula. ","Beat in the applesauce and molasses.","Stir in the dry ingredients to make a soft dough.","Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.","Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. ","Exchange the top pan and the bottom and also turn them back to front at the same time. ","The cookies will still be fairly moist when they are done. ","Avoid overbaking them or they will be dry and hard.","Slide the papers from the pans to racks to cool the cookies."]},{"origin_id":"54a45cd96529d92b2c024222","title":"Chocolate Toffee Cookies","image_url":"","ingredients":["1/2 cup (1 stick) unsalted butter, room temperature","1 cup plus 2 tablespoons sugar","1 large egg","1 tablespoon dark rum","1 teaspoon vanilla extract","1 cup all purpose flour","1/2 cup unsweetened cocoa","1/2 teaspoon baking soda","1/4 teaspoon salt","1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces)","1/2 cup chopped almonds"],"sentences":["Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. ","Add egg, rum and vanilla and beat until well blended. ","Sift flour, cocoa, baking soda and salt into small bowl. ","Stir dry ingredients into butter mixture. ","Mix in toffee and chopped almonds.","Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. ","Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. ","Let cookies cool on sheet 1 minute. ","Transfer cookies to rack and cool completely (cookies will become crisp). ","Repeat shaping and baking with remaining batter. ","(Can be prepared 2 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a4308719925f464b383737","title":"Chocolate Peppermint Bark Cookies","image_url":"http://assets.epicurious.com/photos/5609a7916a59cdb91b5ff753/6:4/w_620%2Ch_413/356321_hires.jpg","ingredients":["Nonstick vegetable oil spray","2 cups all purpose flour","1/4 teaspoon salt","1 cup (2 sticks) unsalted butter, room temperature","1 cup sugar","1 teaspoon vanilla extract","1 large egg yolk","6 ounces bittersweet or semisweet chocolate, chopped","1/2 cup finely chopped red-and-whitestriped hard peppermint candies or candy canes (about 3 ounces)","2 ounces high-quality white chocolate (such as Lindt or Perugina)"],"sentences":["Preheat oven to 350°F. Spray 13 x 9 x 2-inch metal baking pan with nonstick spray. ","Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. ","Whisk flour and salt in medium bowl. ","Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. ","Gradually beat in sugar. ","Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. ","Beat in vanilla, then egg yolk. ","Gradually add flour mixture, beating on low speed just to blend.","Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. ","Using moistened fingertips, press dough to form even layer over bottom of pan. ","Pierce dough all over with fork.","Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. ","Place pan on rack; immediately sprinkle bittersweet chocolate over. ","Let stand until chocolate softens, about 3 minutes. ","Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. ","Immediately sprinkle chopped peppermint candies over.","Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. ","Remove from over water. ","Using fork, drizzle white chocolate all over cookies. ","Chill until white chocolate is set, about 30 minutes.","Using paper overhang as aid, lift cookie from pan and transfer to work surface. ","Using large knife, cut cookie into irregular pieces. ","DO AHEAD: Can be made 1 week ahead. ","Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.","For a variation on this cookie, sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies."]},{"origin_id":"54a4142519925f464b375503","title":"Chocolate Walnut Biscotti","image_url":"","ingredients":["1 cup all-purpose flour","1/4 cup unsweetened Dutch-process cocoa powder","3/4 teaspoon baking powder","1/2 teaspoon salt","1/2 stick (1/4 cup) unsalted butter, softened","1/4 cup plus 2 tablespoons sugar","1 large egg","1 tablespoon freshly grated orange zest","1 tablespoon fresh orange juice","1/2 cup chopped walnuts, toasted"],"sentences":["Preheat oven to 350°F. and butter a large baking sheet.","In a bowl whisk together flour, cocoa powder, baking powder, and salt. ","In another bowl with an electric mixer beat together butter and sugar until light and fluffy. ","Add egg, zest, and orange juice and beat until combined will. ","Stir in flour mixture until a stiff dough is formed. ","Stir in walnuts.","On baking sheet with floured hands form dough into two 9-inch-long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. ","Cool biscotti on baking sheet in a rack 15 minutes. ","In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. ","Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. ","Cool biscotti on rack. ","Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen."]},{"origin_id":"54a4791d19925f464b39afef","title":"Coffee-Pecan Meringue Ice Cream Sandwiches","image_url":"","ingredients":["2 cups pecans (about 8 ounces), lightly toasted, cooled","3 tablespoons plus 1/2 cup (packed) golden brown sugar","1 teaspoon ground cinnamon","1/4 teaspoon salt","4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","2 large egg whites","1/4 teaspoon cream of tartar","4 teaspoons instant coffee crystals","40 (about) pecan halves","1 1/4 cups (about) coffee ice cream"],"sentences":["Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. ","Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. ","Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.","Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. ","Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. ","Fold in nut mixture and instant coffee (crystals will not dissolve).","Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. ","Lightly press pecan half onto each cookie. ","Bake until meringues are dry, about 55 minutes. ","Cool completely on sheets.","Place 1 tablespoon ice cream on bottom side of 1 meringue. ","Gently press bottom side of another meringue onto ice cream. ","Place on baking sheet; freeze. ","Repeat with remaining meringues and ice cream. ","Freeze until firm, about 1 hour.","Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. ","Drizzle over sandwiches. ","Cover and freeze. ","(Can be made 2 days ahead. ","Keep frozen.)"]},{"origin_id":"54a421706529d92b2c00896e","title":"Caramel Madness","image_url":"http://assets.epicurious.com/photos/560400eb08929a1609a1e5f6/6:4/w_620%2Ch_413/394770_hires.jpg","ingredients":["1/2 cup sweetened coconut","24 reduced-fat Nilla wafers","Parchment paper","12 chewy caramels","1/4 cup skim milk","1 ounce dark or semisweet chocolate chips (3 tablespoons)"],"sentences":["Heat oven to 300°F. On a baking sheet, toast coconut, turning every 5 minutes, until golden, 15 to 20 minutes. ","Let cool. ","Cover a cookie sheet with parchment; set wafers on top. ","In a bowl, microwave caramels and milk on high, stirring often, until smooth, 2 to 3 minutes. ","With a spatula, fold coconut into caramel mixture. ","Spread 1 tablespoon mixture onto each wafer. ","Let cookies cool, 5 minutes. ","Microwave chocolate, stirring often, until melted, 1 to 2 minutes. ","Transfer into a small resealable bag; snip off corner. ","Drizzle cookies with chocolate; let cool."]},{"origin_id":"54a4328f6529d92b2c015822","title":"Chris Gargone's Chocolate Chews","image_url":"","ingredients":["8 ounces semisweet chocolate","3 ounces unsweetened chocolate","8 tablespoons (1 stick) unsalted butter","3 eggs","1 1/4 cups sugar","2/3 cups bleached all-purpose flour","1/2 teaspoon baking powder","1/4 teaspoon salt","1 1/2 cups (about 9 ounces) chocolate chips","1 1/2 cups (about 6 ounces) chopped walnuts","1 1/2 cups (about 6 ounces) chopped pecans","Three cookie sheets lined with parchment or foil"],"sentences":["1. ","Set racks at the upper and lower thirds of the oven and preheat to 325°F.","2. ","Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. ","Stir occasionally until the chocolate and butter have melted. ","Cool.","3. ","In a bowl, whisk the eggs and sugar until lightened. ","Whisk in the chocolate mixture and vanilla.","4. ","Combine the flour, baking powder, and salt. ","Stir into the chocolate mixture. ","Stir in the chocolate chips and nuts.","5. ","Drop tablespoon-size cookies onto the prepared pans. ","Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.","6. ","Cool in the pans.","Chews are so rich, they are best on their own. ","Or try making them half size and serving them with ice cream for a really rich treat.","Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage."]},{"origin_id":"54a452f219925f464b38f34d","title":"Chocolate Mint Cookies","image_url":"http://assets.epicurious.com/photos/561025a0f3a00aeb2f1d7986/6:4/w_620%2Ch_413/102892.jpg","ingredients":["2 1/2 cups semisweet chocolate chips","6 tablespoons all purpose flour","1/2 teaspoon baking powder","3/4 cup sugar","2 large eggs","2 tablespoons dark corn syrup","1/2 teaspoon peppermint extract"],"sentences":["Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. ","Place 1 1/4 cups chocolate chips in medium glass bowl. ","Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. ","Cool 15 minutes.","Mix flour and baking powder in small bowl. ","Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. ","Gradually beat in melted chocolate, then dry ingredients. ","Mix in remaining chocolate chips; freeze 10 minutes.","Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). ","Bake until cookies are cracked on top and softly set, about 15 minutes. ","Cool cookies on baking sheets 5 minutes. ","Using metal spatula, transfer cookies to racks and cool completely."]},{"origin_id":"54a4527119925f464b38ecd3","title":"Cinnamon Chocolate \"Cigarettes\"","image_url":"http://assets.epicurious.com/photos/560ea0a4f3a00aeb2f1d6a23/6:4/w_620%2Ch_413/106284.jpg","ingredients":["3 large egg whites","3/4 cup confectioners sugar","1/2 cup all-purpose flour","5 1/3 tablespoons (1/3 cup) unsalted butter, melted","1/4 teaspoon salt","1/4 teaspoon cinnamon","4 oz bittersweet chocolate (not unsweetened), finely chopped","Special equipment: a nonstick baking pad such as Silpat (optional); a small metal offset spatula; a pencil or a chopstick","",""],"sentences":["Preheat oven to 350°F.","Whisk together all ingredients except chocolate until combined well. ","Working in batches of 4, drop 1 level teaspoon of batter for each cookie about 3 inches apart onto nonstick-pad-lined or buttered baking sheet, then spread each dollop of batter into a 3-inch round with offset spatula or back of a spoon.","Bake cookies 1 sheet at a time in middle of oven until edges are golden, 6 to 8 minutes. ","Working quickly, lift 1 cookie off sheet with a long flexible spatula, then roll it around pencil or chopstick to form a narrow cylinder. ","Immediately slide \"cigarette\" off chopstick or pencil and transfer to a rack to cool. ","Make more \"cigarettes\" in same manner. ","(If cookies become too brittle to roll, return to oven for 1 minute to soften.)","Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.","When cookies are cool, working with 1 cookie at a time, dip 1/4 inch of tip of 1 end into melted chocolate (\"ash\"), letting excess drip off, and place on a parchment- or wax-paper-lined baking sheet. ","Let stand at room temperature until chocolate sets."]},{"origin_id":"54a45feb6529d92b2c025143","title":"Cocoa Meringue Kisses","image_url":"","ingredients":["1/2 cup sugar","1/4 cup unsweetened cocoa powder","Pinch of salt","3 large egg whites","1/8 teaspoon cream of tartar","1 tablespoon powdered sugar"],"sentences":["Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. ","Sift 1/4 cup sugar, cocoa and salt into small bowl. ","Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. ","Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. ","Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.","Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. ","For chewy soft cookies, bake meringues 25 minutes. ","For drier, crisper cookies, bake meringues 40 minutes. ","Cool cookies on baking sheets. ","Sift powdered sugar over cookies."]},{"origin_id":"54a456556529d92b2c0224a5","title":"Cocoa-Peanut Butter Heart-Shaped Sandwich Cookies","image_url":"","ingredients":["2 cups unbleached all purpose flour","1/2 cup unsweetened cocoa powder (preferably Dutch-process)","1/2 teaspoon baking powder","1 cup (2 sticks) unsalted butter, room temperature","1 cup sugar","1/2 cup powdered sugar","1 large egg","1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)","2 teaspoons vanilla extract","Additional sugar","12 ounces imported milk chocolate (such as Lindt), finely chopped","Additional powdered sugar","1 cup (about) strawberry jelly, whisked to loosen"],"sentences":["Whisk flour, cocoa and baking powder in small bowl to blend. ","Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended. ","Beat in egg, then peanut butter and vanilla. ","Add dry ingredients; beat until well blended. ","Divide dough into 4 pieces; flatten each into disk. ","Wrap dough in plastic; chill overnight.","Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Butter 2 baking sheets. ","Sprinkle work surface generously with additional sugar. ","Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated). ","Sprinkle top of dough with additional sugar. ","Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.","Using 3-inch heart-shaped cookie cutter, cut out cookies. ","Transfer cookies to prepared baking sheets, spacing 2 inches apart. ","Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies. ","Gather dough scraps; reshape into disk and refrigerate. ","Bake cookies until puffed and beginning to crack on top, about 7 minutes. ","Using spatula, transfer cookies to rack; cool completely. ","Repeat rolling, cutting and baking with remaining dough disks and scraps. ","(Can be made 2 days ahead. ","Store between layers of waxed paper in airtight container.)","Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth. ","Remove chocolate from over water. ","Sift additional powdered sugar over cookies with hole. ","Place 1 solid cookie, bottom side up, on work surface. ","Spread 1 teaspoon melted chocolate over. ","Spoon 1 scant teaspoon strawberry jelly atop chocolate in center. ","Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender). ","(Can be prepared 1 day ahead. ","Store in single layer in airtight container and refrigerate. ","Cookies may soften slightly.)"]},{"origin_id":"5873db9d30dc69f1564c8ef9","title":"Cinnamon–Chocolate Chunk Skillet Cookie","image_url":"http://assets.epicurious.com/photos/58596f66e273b7ec51f9227a/6:4/w_620%2Ch_413/cook-90-Cinnamon-Chocolate-Chunk-Skillet-Cookie-08122016.jpg","ingredients":["1 1/2 cups all-purpose flour","2 teaspoons ground cinnamon","1 teaspoon baking powder","1 teaspoon espresso powder","1/2 teaspoon baking soda","1/2 teaspoon kosher salt","2 large eggs","1 teaspoon vanilla extract","10 tablespoons unsalted butter, room temperature","3/4 cup granulated sugar","3/4 cup (packed) light brown sugar","8 ounces high-quality milk chocolate, chopped","A heavy (preferably cast-iron) 12-inch skillet"],"sentences":["Preheat oven to 375°F. Whisk flour, cinnamon, baking powder, espresso powder, baking soda, and salt in a medium bowl. ","Lightly beat eggs and vanilla in a small bowl.","Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3–4 minutes. ","Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes. ","Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. ","Fold in chocolate with a spatula.","Press dough evenly into 12\" skillet. ","Bake cookie until golden brown around the edges and center is still soft, 20–25 minutes. ","Let cookie cool in skillet before slicing.","Cookie can be made 3 days ahead; cover and store at room temperature."]},{"origin_id":"54a44ef66529d92b2c01dc0a","title":"Claire's Mandelbrot","image_url":"","ingredients":["3 1/2 cups all-purpose flour","1 cup sugar","2 teaspoons baking powder","1 teaspoon salt","3 large eggs","3/4 cup vegetable oil","1 teaspoon vanilla","1 1/4 cups walnuts (4 oz), chopped","3/4 cup semisweet mini chocolate chips"],"sentences":["Preheat oven to 350°F.","Whisk together flour, sugar, baking powder, and salt in a large bowl.","Whisk together eggs, oil, and vanilla in another bowl until combined, then stir oil mixture into flour mixture until combined well. ","(Dough will be crumbly.) ","Stir in walnuts and chocolate chips. ","Transfer mixture to a lightly floured surface and knead until a dough forms.","Quarter dough and firmly press each piece into a 10- by 2-inch log. ","Arrange logs 2 inches apart on an ungreased large baking sheet.","Bake in middle of oven until golden, about 30 minutes. ","Leave oven on.","Loosen logs from baking sheet with a metal spatula, then transfer to a cutting board and cool 5 minutes. ","Cut logs crosswise with a large heavy knife into 1/2-inch-wide slices and arrange on baking sheet, standing upright, 1/4 inch apart. ","Bake cookies in middle of oven until golden all over with firm centers, 10 to 12 minutes. ","Transfer to a rack to cool completely. ","(Cookies will crisp as they cool.)"]},{"origin_id":"54a434dd6529d92b2c01766e","title":"Chocolate Zucchini Mini-Muffins","image_url":"http://assets.epicurious.com/photos/560dd8257b55306961bfac37/6:4/w_620%2Ch_413/239164_hires.jpg","ingredients":["2 cups granulated sugar","3/4 cup canola or vegetable oil","2 1/2 teaspoons vanilla extract","3 large eggs","1/3 cup buttermilk or plain yogurt","2 1/4 cups shredded zucchini","Zest of 1 lemon, finely grated","Zest (finely grated) and juice of 1 orange","2 1/2 cups all-purpose flour","1/2 cup cocoa powder","11/2 teaspoons baking soda","1 teaspoon kosher salt","1/2 teaspoon ground cinnamon","1/2 cup chopped pecans or walnuts (optional)","8 ounces Neufchâtel or cream cheese, at room temperature","3 ounces unsalted butter, at room temperature","1/3 cup confectioners' sugar"],"sentences":["1. ","Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.","2. ","In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. ","Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. ","Whisk in the zucchini, lemon zest, and half the orange zest.","3. ","In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. ","Stir half the flour mixture into the egg mixture, then the other half. ","Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.","4. ","Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. ","Cool in the pans for about 10 minutes, then remove and let cool completely.","5. ","To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. ","Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.","6. ","Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). ","Serve the same day or store in the refrigerator for up to 3 days."]},{"origin_id":"54a432b06529d92b2c0159d2","title":"Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze","image_url":"http://assets.epicurious.com/photos/554a76954e0bde621a928522/6:4/w_620%2Ch_413/pound-cake-2-CP.jpg","ingredients":["Nonstick vegetable oil spray","1 12-ounce package semisweet chocolate chips","3 cups all purpose flour, divided","2 teaspoons baking soda","1 teaspoon baking powder","3/4 teaspoon salt","1 cup (2 sticks) unsalted butter, room temperature","1 1/2 cups (packed) golden brown sugar","2 1/2 teaspoons vanilla extract","1 teaspoon maple extract","4 large eggs","1 cup buttermilk","1 cup powdered sugar","2 tablespoons pure maple syrup","2 tablespoons (or more) whipping cream","1 1/2 teaspoons instant espresso powder"],"sentences":["Preheat oven to 325°F. Butter 12-cup Bundt pan. ","Spray pan generously with nonstick spray. ","Dust pan lightly with flour. ","Mix chocolate chips and 2 tablespoons flour in medium bowl. ","Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. ","Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. ","Beat in vanilla extract and maple extract. ","Add eggs, 1 at a time, beating well after each addition. ","Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. ","Fold in chocolate chip mixture. ","Transfer batter to prepared pan, spreading evenly.","Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. ","Cool cake in pan on rack 30 minutes. ","Invert cake onto rack and cool completely.","Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).","Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. ","Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. ","Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. ","DO AHEAD: Can be made 1 day ahead. ","Cover with cake dome and let stand at room temperature."]},{"origin_id":"54a430046529d92b2c013907","title":"Double-Chocolate Sandwich Cookies","image_url":"http://assets.epicurious.com/photos/58499112d4698c8840d3c7f8/6:4/w_620%2Ch_413/double-chocolate-sandwich-cookies_08122016.jpg","ingredients":["2 cups all-purpose flour","1/2 cup unsweetened Dutch-process cocoa powder","1/2 teaspoon baking powder","1/2 teaspoon salt","2 sticks (1/2 pound) unsalted butter, softened","3/4 cup sugar","1 large egg yolk","1 teaspoon pure vanilla extract","1/2 cup heavy cream","1 1/2 tablespoons light corn syrup","3/4 pound fine-quality white chocolate, melted","2 tablespoons unsalted butter, softened","2 teaspoons pure vanilla extract","Equipment: a 1 3/4-inch fluted round cookie cutter","Garnish: decorative sugar (optional)"],"sentences":["Whisk together flour, cocoa powder, baking powder, and salt.","Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. ","At low speed, mix in flour mixture in 3 batches just until a dough forms. ","Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.","Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. ","Stir in butter and vanilla until smooth. ","Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.","Preheat oven to 350°F with rack in middle. ","Butter 2 large baking sheets.","Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). ","Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. ","Repeat with remaining dough.","Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. ","(If dough becomes too soft, return to freezer until firm.)","Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. ","Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).","Make more cookies with remaining dough and scraps (reroll only once).","Beat ganache with an electric mixer at high speed just until light and fluffy. ","Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). ","Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. ","Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour."]},{"origin_id":"54a45fae19925f464b394a29","title":"Pecan Chocolate Cookies Bartell","image_url":"","ingredients":["2 sticks (1 cup) unsalted butter, softened","1 cup packed dark brown sugar","1 large egg","1 teaspoon vanilla extract","2 1/2 cups all-purpose flour","1 teaspoon baking powder","1/2 teaspoon salt","1 cup (6 ounces) semisweet chocolate chips","1/2 cup chopped pecans"],"sentences":["Preheat oven to 350°F. Have ready 3 ungreased baking sheets.","In a large bowl with an electric mixer beat butter with brown sugar until light and fluffy and beat in egg and vanilla. ","Into mixture sift flour, baking powder, and salt and beat dough until just combined. ","Stir in chocolate chips and pecans.","Roll heaping tablespoons of dough into balls and arrange about 2 inches apart on baking sheets. ","With fork flatten balls into 2-inch rounds and bake in batches in middle of oven 12 to 15 minutes, or until pale golden. ","Transfer cookies to rack to cool."]},{"origin_id":"54a42ec96529d92b2c012882","title":"Coconut Oatmeal Lace Cookies","image_url":"http://assets.epicurious.com/photos/560d798af9a841923089d968/6:4/w_620%2Ch_413/350924_hires.jpg","ingredients":["1 stick unsalted butter","1/2 cup packed light brown sugar","1/4 teaspoon salt","3/4 cup sweetened flaked coconut","3/4 cup rolled oats","1/4 cup all-purpose flour","3 ounces fine-quality bittersweet chocolate, finely chopped and melted","3 ounces fine-quality white chocolate, finely chopped and melted","Equipment: 2 (17-by 11-inch) nonstick bakeware liners such as Silpats; 2 heavy-duty sealable bags",""],"sentences":["Preheat oven to 350°F with rack in middle. ","Line 2 large baking sheets with nonstick liners.","Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. ","Stir in coconut, oats, and flour until just combined. ","Remove pot from heat but keep batter warm over pot (so batter is easier to spread).","Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. ","Bake until cookies are bubbling and golden brown, 8 to 12 minutes. ","Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. ","Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).","Cool melted chocolates slightly. ","Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. ","Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. ","Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment."]},{"origin_id":"56e1e17dba42c0f64db4d2c0","title":"Chocolate “Creme Egg” Tart","image_url":"http://assets.epicurious.com/photos/56e2ea9af0aabd9e7802cec3/6:4/w_620%2Ch_413/CADBURY_EGG_TART_172.jpg","ingredients":["1/4 cup (1/2 stick) unsalted butter, melted, plus more for pan","6 ounces chocolate wafer cookies (about 28 cookies), coarsely crumbled","Pinch of kosher salt","1/2 cup light corn syrup","1/4 cup cream cheese, room temperature","1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature","2 teaspoons vanilla extract","1/8 teaspoon kosher salt","3 cups powdered sugar","5–6 drops yellow food coloring","1–2 drops red food coloring","12 ounces milk chocolate, chopped","6 ounces semisweet chocolate, chopped","2 cups heavy cream","Pinch of kosher salt","3 tablespoons unsalted butter, cut into small pieces, room temperature","1 tablespoon light corn syrup","A 9\" tart pan with removable bottom"],"sentences":["Preheat oven to 350°F. Grease tart pan with butter. ","Pulse cookies and salt in a food processor until cookies are finely ground. ","With the motor running, slowly pour in melted butter and process until well combined.","Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan. ","Bake crust until firm, about 10 minutes. ","Transfer pan to a wire rack and let cool 15 minutes.","Using an electric mixer on medium-high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1–2 minutes. ","Add powdered sugar and beat on low 1–2 minutes, then increase speed to medium and beat until incorporated, 1–2 minutes more. ","Transfer 1/2 cup filling to a medium bowl. ","Transfer remaining filling to a pastry or large resealable plastic bag; this is the \"egg white\" filling.","Add yellow and red food coloring a few drops at a time to filling in bowl to match the color of an orange egg yolk. ","Transfer “yolk” filling to another pastry or large resealable plastic bag.","Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.","Meanwhile, heat cream in a small pot over medium, stirring occasionally, until warmed through and small bubbles start to appear on the surface.","Add salt to melted chocolate, then remove from heat and gradually whisk in cream until incorporated. ","Whisk in butter, then corn syrup, until smooth and combined.","Pour 1 1/2 cups ganache into cooled crust; reserve remaining ganache in bowl. ","Chill filled crust until set, about 30 minutes.","Snip off ends of pastry bags to create a 3/8\" hole. ","Pipe “yolk” filling in a tight spiral in the center of the tart to create an orange “yolk” about 3\" wide and 1/2\" thick. ","Pipe \"egg white\" filling around “yolk” in a tight spiral, about 1/2\" thick, leaving about a 1/2\" ring of chocolate showing around “egg white” filling at the edges of tart.","Set bowl with ganache over a pot of barely simmering water; heat ganache, stirring, until it pours easily. ","Pour over filling until covered; do not overfill. ","Chill until set, at least 3 hours. ","Let sit at room temperature 15 minutes before serving.","Tart can be made 1 day ahead. ","Chill until set, then cover loosely with plastic wrap."]},{"origin_id":"54a42e9019925f464b381f5a","title":"Coconut-Chocolate Chip Cupcakes","image_url":"http://assets.epicurious.com/photos/5553a7e6100d9bda6d81b27c/6:4/w_620%2Ch_413/0208-BA-DES1-02-CP.jpg","ingredients":["1 cup whole wheat pastry flour","1 cup unbleached all purpose flour","1/2 cup coconut milk powder (sifted, then measured)","1 teaspoon baking powder","1/2 teaspoon salt","1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature","1 3-ounce package cream cheese, room temperature","1 1/2 cups sugar","1/2 teaspoon vanilla extract","4 drops coconut flavoring or 3/4 teaspoon coconut extract","5 large eggs","2 tablespoons whole milk","1 3/4 cups bittersweet chocolate chips (10 to 11 ounces)","1/2 cup (1 stick) unsalted butter, room temperature","1/2 cup coconut milk powder (sifted, then measured)","1/4 teaspoon salt","1/2 teaspoon vanilla extract","3 drops coconut flavoring or 1/2 teaspoon coconut extract","4 to 5 cups powdered sugar (16 to 20 ounces)","4 tablespoons (or more) whole milk","Flaked sweetened coconut (optional)"],"sentences":["Preheat oven to 350°F. Line 20 standard (1/3-cup) muffin cups with paper liners. ","Sift first 5 ingredients into medium bowl. ","Using electric mixer, beat butter and cream cheese in large bowl until smooth. ","Gradually beat in sugar, then vanilla extract and coconut flavoring. ","Beat in dry ingredients (batter will be stiff). ","Add eggs 1 at a time, beating to blend after each addition. ","Beat in milk, then stir in chocolate chips. ","Spoon scant 1/3 cup batter into each paper liner. ","Bake cupcakes until tester inserted into centers comes out clean, about 22 minutes. ","Let cool 10 minutes, then turn cupcakes out of pan and cool on rack.","Using electric mixer, beat butter, coconut milk powder, and salt in large bowl until smooth. ","Beat in vanilla extract and coconut flavoring. ","Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. ","Beat in milk, 1 tablespoon at a time, until frosting is thin enough to spread.","Spread frosting on cupcakes. ","Sprinkle with flaked coconut, if desired. ","DO AHEAD: Can be made 1 day ahead. ","Store cupcakes airtight at room temperature."]},{"origin_id":"54a468a819925f464b3970cb","title":"Coffee-Toffee Crunch Torte","image_url":"","ingredients":["1 cup almonds, toasted","1 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 3/4 ounces)","1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)","5 to 6 tablespoons butter, melted, hot","1/2 cup whipping cream","2 tablespoons dark corn syrup","6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","3/4 cup plus 2 tablespoons sugar","6 large egg yolks","1/3 cup water","3 tablespoons instant espresso powder","1/2 teaspoon ground nutmeg","2 1/2 cups chilled whipping cream","2 tablespoons coffee liqueur","1 teaspoon vanilla extract","1 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)","20 (about) whole almonds, toasted"],"sentences":["Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. ","Add 5 tablespoons butter; blend until nuts are finely chopped. ","To moisten crumbs, if necessary, blend in 1 tablespoon butter. ","Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. ","Freeze 15 minutes.","Bake crust until golden, about 12 minutes. ","Freeze crust.","Bring cream and corn syrup to simmer in heavy medium saucepan. ","Remove from heat. ","Add chocolate; whisk until melted and smooth. ","Cool to room temperature.","Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. ","Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. ","Remove bowl from over water. ","Add nutmeg. ","Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.","Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. ","Fold cream mixture and toffee into egg mixture. ","Spoon half of mousse into crust. ","Drizzle 1/4 cup ganache over. ","Using tip of knife, swirl mixtures together. ","Carefully spoon remaining mousse over; smooth top. ","Cover and freeze torte overnight. ","Cover remaining ganache; chill.","Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. ","If necessary, let stand until firm enough to pipe. ","Spoon ganache into pastry bag fitted with star tip. ","Run sharp knife around torte pan sides. ","Release pan sides. ","Pipe ganache in lattice design atop torte. ","Pipe ganache in star shapes around border. ","Garnish with almonds. ","(Can be prepared 1 week ahead. ","Freeze until lattice sets, then cover and keep frozen.)"]},{"origin_id":"54a4313619925f464b383f38","title":"Dark Chocolate Oatmeal Cookies","image_url":"http://assets.epicurious.com/photos/560df233f3a00aeb2f1d5c98/6:4/w_620%2Ch_413/109497.jpg","ingredients":["3/4 cup all purpose flour","1/4 cup unsweetened cocoa powder","1/2 teaspoon baking soda","1/4 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","1/2 cup sugar","1/2 teaspoon vanilla extract","2 tablespoons steel-cut oats","1/4 cup semisweet chocolate chips"],"sentences":["Preheat oven to 350°F. Butter large rimmed baking sheet. ","Sift first 4 ingredients into medium bowl. ","Using electric mixer, beat butter in large bowl until fluffy. ","Add sugar and vanilla; beat until blended. ","Add flour mixture and beat until moist clumps form. ","Mix in oats with spatula until evenly distributed (dough will be very firm). ","Add chocolate chips and knead gently to blend.","Using moistened palms, shape 1 generous tablespoon dough into ball. ","Place on prepared sheet; flatten to 2-inch round. ","Repeat with remaining dough, spacing rounds about 2 inches apart.","Bake cookies until center is slightly firm and top is cracked, about 14 minutes. ","Cool on sheet."]},{"origin_id":"54a469526529d92b2c02792d","title":"Double-Peanut Double-Chocolate Chip Cookies","image_url":"","ingredients":["1 cup all-purpose flour","1/2 cup unsweetened cocoa powder","1/2 teaspoon baking soda","1 teaspoon baking powder","1 1/2 sticks (3/4 cup) unsalted butter, softened","1/2 cup chunky or creamy peanut butter","1 cup sugar","2 large eggs","1 cup (6 ounces) semisweet chocolate chips","1 cup (6 ounces) peanut-butter chips"],"sentences":["Preheat oven to 350°F.","In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. ","In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. ","Beat in eggs, 1 at a time, beating well after each addition. ","Beat in flour mixture and stir in chocolate chips and peanut-butter chips.","Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. ","Cool cookies on racks.","Cookies keep in airtight containers 5 days."]},{"origin_id":"54a46cd16529d92b2c028755","title":"Devil's Food Cake with Chocolate Spider's Web","image_url":"","ingredients":["1 cup boiling water","3/4 cup unsweetened cocoa powder (not Dutch-process)","1/2 cup milk","1 teaspoon vanilla","1 cup unsalted butter, softened","1 1/4 cups firmly packed dark brown sugar","3/4 cup granulated sugar","4 large eggs","2 cups all-purpose flour","1 1/4 teaspoons baking soda","1/2 teaspoon salt","1/2 cup semisweet chocolate chips","2 large egg whites","1 cup granulated sugar","1/4 cup water","1 tablespoon instant espresso powder"],"sentences":["Preheat oven to 350° F. Grease three 9-inch round cake pans and line each bottom with a round of wax paper. ","Grease paper and dust pans with flour, knocking out excess flour.","In a bowl whisk boiling water into cocoa until smooth and whisk in milk and vanilla.","In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in eggs, 1 at a time, beating well after each addition.","Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.","Divide batter among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, 20 to 25 minutes, or until a tester comes out clean and layers begin to pull away from sides of pans.","Cool layers in pans on racks 10 minutes and turn out onto racks to cool completely. ","Cake layers may be made ahead and kept, wrapped well in plastic wrap, at room teperature 2 days or frozen 1 week.","On a sheet of parchment paper draw an 11-inch circle with a pen or pencil and draw a spider web on it, extending some of ends beyond circle (see drawing). ","Tear off a large corner of the paper and on it draw a spider (see drawing). ","Turn drawings over onto a large baking sheet.","In a metal bowl set over a saucepan of simmering water melt chocolate chips, stirring until smooth. ","Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly smaller than 3/4 inch). ","(Alternatively, form a makeshift pastry bag: Transfer chocolate to a small sealable plastic bag and seal bag, pressing out excess air. ","Squeeze chocolate to one corner of bag and snip off about 1/8 inch from corner, making a small hole.)","Pipe chocolate on web, beginning with spokes, and on spider. ","Freeze web and spider on baking sheet until very firm, at least 1 hour and up to 1 day.","In a metal bowl set over a saucepan of simmering water beat frosting ingredients with a hand-held electric mixer on low speed until mixture is warm and sugar is dissolved. ","Beat frosting on high speed 7 minutes, or until thick and fluffy. ","Remove bowl from heat and beat frosting until slightly cooled.","Put a cake layer on a serving plate and spread top with some frosting. ","Top with another cake layer and spread top with more frosting. ","Top with remaining cake layer and frost cake with remaining frosting.","Working quickly, invert paper with frozen web onto another sheet of parchment or wax paper and peel off paper quickly but carefully. ","invert spider web carefully onto cake and let soften at room temperature until overhanging edges begin to droop. ","press overhang gently against side of cake. ","Cake may be assembled and decorated 4 hours ahead and kept in a cake keeper, chilled. ","Let cake stand at room temperature 30 minutes before serving.","Just before serving, peel chocolate spider from paper and put on cake."]},{"origin_id":"54a413ff6529d92b2c0056cf","title":"Coffee Ice Cream and Cookie Parfaits","image_url":"","ingredients":["1 1/2 cups crushed chocolate sandwich cookies (about 15)","3 cups coffee ice cream, slightly softened","1 14- to 16-ounce jar chocolate ice cream topping","Whipped cream"],"sentences":["Spoon 1 tablespoon cookie crumbs into each of six 10- to 12-ounce parfait glasses or wineglasses. ","Top with 1/4 cup ice cream, then generous 1 tablespoon topping. ","Repeat layering with crumbs, ice cream and topping. ","Cover each parfait with additional 1 tablespoon crumbs and dollop of whipped cream. ","Freeze until firm. ","(Can be prepared up to 2 days ahead. ","Cover with plastic wrap and keep frozen.)"]},{"origin_id":"54a420026529d92b2c007d6b","title":"Colomba Easter Zuppa Inglese","image_url":"http://assets.epicurious.com/photos/555a0fac644d45515b754790/6:4/w_620%2Ch_413/51233830_colomba-easter-zuppa-inglese_1x1.jpg","ingredients":["16 ounces Colomba, preferably Bauli brand","1 lb frozen peaches","1 cup apricot or peach jam","1/2 cup sweet liqueur, such as limoncello, or apricot or peach juice","2 cups ricotta cheese","8 ounces mascarpone cheese","6 tablespoons sugar","Whipped cream","Chocolate Italian Easter eggs, broken into pieces"],"sentences":["Cut the cake into 1/2-inch slices.","In a bowl, combine the peaches with the jam and liqueur and stir until the jam is liquidy.","In another bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy. ","Fold in whipped cream to taste.","Line the bottom of a 2-quart (2-liter) glass bowl with cake pieces. ","Top with some of the peaches and their liquid. ","Spread with a layer of the whipped cream mixture and sprinkle with chocolate. ","Repeat the layers, ending with the whipped cream mixture on top and reserving some of the cake for garnish. ","Cover with plastic wrap and refrigerate for at least 4 hours or overnight.","Garnish with more chocolate and diced pieces of cake just before serving."]},{"origin_id":"57ed95273947aa8713ba2b4b","title":"Coconut–Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/57ed6cd8b382c3c017d3ffe0/6:4/w_620%2Ch_413/Chewy-Coconut-Chocolate-Chip-Cookies-092916.jpg","ingredients":["1/2 cup whole wheat flour","1 cup quick-cooking rolled oats","1 cup unsweetened shredded coconut","1 teaspoon baking soda","1 teaspoon kosher salt","1 stick (4 ounces) unsalted butter, at room temperature","1/2 cup packed light brown sugar","1/4 cup granulated sugar","1 teaspoon pure vanilla extract","1 large egg, at room temperature, plus 1 egg yolk","1/2 cup semisweet chocolate chips"],"sentences":["In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.","In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.","Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.","Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. ","Add the chocolate chips and mix until just combined.","Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. ","Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.","Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). ","Bake for 14 minutes, or until the cookies are set around the edges. ","Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges—in other words . . . perfect!)",". ","Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.","Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. ","Repeat to make the rest of the cookies.","To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. ","Once they’re set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. ","Let the dough balls sit out at room temperature for 15 minutes before baking as usual."]},{"origin_id":"54a44acb6529d92b2c01bc76","title":"Colorado Cowboy Cookies","image_url":"","ingredients":["2 cups all purpose flour","2 cups old-fashioned oats","1 teaspoon baking soda","1/2 teaspoon baking powder","1/2 teaspoon salt","1 cup (2 sticks) unsalted butter, room temperature","3/4 cup sugar","3/4 cup plus 2 tablespoons (packed) dark brown sugar","2 large eggs","1 teaspoon vanilla extract","1 1/2 cups semisweet chocolate chips","1 cup chopped toasted walnuts (about 4 ounces)"],"sentences":["Whisk first 5 ingredients in medium bowl to blend. ","Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. ","Add eggs and vanilla, beating to combine. ","Add dry ingredients and beat until just blended. ","Stir in chocolate chips and walnuts. ","Cover dough and chill 1 hour. ","(Can be made 1 day ahead. ","Keep chilled. ","Let soften slightly before continuing.)","Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. ","Form dough into balls, using 1/4 cup dough for each. ","Place on prepared sheets, spacing 2 inches apart. ","Flatten with hand to 3 1/2-inch rounds. ","Bake 10 minutes, then rotate sheets. ","Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. ","Cool on sheet 5 minutes. ","Transfer to racks to cool completely. ","(Can be made 1 week ahead. ","Store airtight at room temperature.)"]},{"origin_id":"54a4557f6529d92b2c021ac5","title":"Dark Chocolate Shortbread","image_url":"","ingredients":["1 stick (1/2 cup) unsalted butter, softened","1/4 cup superfine granulated sugar","1/2 teaspoon vanilla","1/8 teaspoon salt","3/4 cup all-purpose flour","1/4 cup unsweetened Dutch-process cocoa powder"],"sentences":["Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. ","Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.","Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. ","Chill dough, uncovered, until firm, about 30 minutes.","Preheat oven to 375°F while dough chills.","Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes. ","Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. ","Transfer to rack to cool."]},{"origin_id":"54a456a26529d92b2c0227d0","title":"Chocolate Chocolate-Chip Cookies with Mocha Cream Filling","image_url":"http://assets.epicurious.com/photos/560ea0b3f9a84192308a933d/6:4/w_620%2Ch_413/106343.jpg","ingredients":["1/2 cup semisweet chocolate chips (about 3 ounces)","1/2 cup whipping cream","1 tablespoon instant coffee granules","3/4 cup powdered sugar","6 tablespoons (3/4 stick) unsalted butter, room temperature","1 teaspoon vanilla extract","1 cup all purpose flour","3 tablespoons unsweetened cocoa powder","1 teaspoon baking soda","1/2 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","2/3 cup (packed) golden brown sugar","1/4 cup sugar","1 large egg","2 teaspoons water","1 teaspoon vanilla extract","1 teaspoon instant coffee granules","2 cups semisweet chocolate chips (about 12 ounces)","1 cup pecans, coarsely chopped"],"sentences":["Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. ","Cool to room temperature, about 20 minutes. ","Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. ","Beat in chocolate mixture. ","Refrigerate until beginning to firm, about 8 minutes. ","(Can be made 2 days ahead. ","Cover and keep refrigerated. ","To use, let stand at room temperature until just soft enough to spread, about 2 hours.)","Preheat oven to 325°F. Line 2 baking sheets with parchment paper. ","Sift flour, cocoa, baking soda, and salt into bowl. ","Using electric mixer, beat butter and both sugars in bowl until well blended. ","Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. ","Beat in flour mixture. ","Stir in chocolate chips and pecans. ","Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. ","Bake until tops are just firm to touch and no longer shiny, about 13 minutes. ","Cool cookies on sheets 10 minutes. ","Transfer to racks and cool.","Place half of cookies, flat side up, on work surface. ","Spread each with 1 tablespoon filling, leaving 1/4-inch border. ","Top each with second cookie, pressing to adhere. ","Arrange on platter; cover and chill at least 2 hours. ","(Can be made 2 days ahead. ","Keep chilled.) ","Serve cookies cold."]},{"origin_id":"54a420c96529d92b2c00834a","title":"Gluten-Free Lacy Oat Sandwich Cookies","image_url":"http://assets.epicurious.com/photos/54b87a5b7cbba01c0db7f4f5/6:4/w_620%2Ch_413/51259010_gluten-free-oat-cookies_1x1.jpg","ingredients":["1/4 cup heavy cream","1 tablespoon brown rice syrup","6 ounces high-quality bittersweet chocolate, finely chopped","1 tablespoon orange liqueur, such as Cointreau","1 3/4 cups gluten-free rolled oats","3 tablespoons rice-based gluten-free all-purpose flour*","1/4 teaspoon fine sea salt","3/4 cup granulated sugar","2 tablespoons heavy cream","2 tablespoons brown-rice syrup","5 tablespoon unsalted butter","1/2 teaspoons vanilla extract"],"sentences":["Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 350°F. Line three baking sheets with silicone baking mats, non-stick foil, or parchment paper and set aside.","In a small saucepan, heat cream and brown-rice syrup over medium heat until it just begins to simmer. ","Immediately remove pot from heat and stir in chocolate. ","Let stand for 3 minutes, and then stir until chocolate is melted and smooth. ","Add orange liqueur and stir to combine.","Transfer chocolate filling to a bowl and let stand at room temperature until the texture thickens and resembles peanut butter, whisking occasionally, about 45 minutes.","In a blender or food processor, pulse the oats, gluten-free flour, and salt together until oats are coarsely ground. ","Set aside.","In a small, deep saucepan, combine the sugar, cream, brown-rice syrup and butter. ","Bring to a boil over medium heat, stirring occasionally, and then boil for 1 minute. ","Remove the pot from the heat and stir in vanilla. ","Add the oat mixture and stir until well combined. ","Let dough cool for 15 minutes.","Scoop dough by the packed teaspoon onto the prepared baking sheets, leaving three inches between as the batter spreads quite a bit. ","Working in batches, bake the cookies until golden and darker around the edges, 10 to 12 minutes, rotating pans halfway through baking. ","Let cookies cool completely before removing them from the baking sheets.","Spread 1 teaspoon of filling on the flat side of one cookie and press another cookie gently on top to adhere. ","Let set briefly before serving.","Make Ahead: Store cookies at room temperature in an airtight container in single layers separated by parchment or wax paper for up to 3 days or in the freezer for up to 2 weeks."]},{"origin_id":"54a4522d19925f464b38e9a4","title":"Holiday Biscotti with Cranberries and Pistachios","image_url":"http://assets.epicurious.com/photos/560df94d7b55306961bfe95d/6:4/w_620%2Ch_413/108977.jpg","ingredients":["2 1/4 cups all purpose flour","1 1/2 teaspoons baking powder","3/4 teaspoon salt","6 tablespoons (3/4 stick) unsalted butter, room temperature","3/4 cup sugar","2 large eggs","1 tablespoon grated lemon peel","1 1/2 teaspoons vanilla extract","1 teaspoon whole aniseed","1 cup dried sweetened cranberries","3/4 cup shelled natural unsalted pistachios","6 ounces imported white chocolate, chopped"],"sentences":["Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. ","Sift first 3 ingredients into medium bowl. ","Using electric mixer, beat butter and sugar in large bowl to blend well. ","Beat in eggs 1 at a time. ","Mix in lemon peel, vanilla, and aniseed. ","Beat in flour mixture just until blended. ","Stir in cranberries and pistachios (dough will be sticky). ","Turn dough out onto lightly floured surface. ","Gather dough together; divide in half. ","Roll each half into 15-inch-long log (about 1 1/4 inches wide). ","Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.","Bake logs until almost firm to touch but still pale, about 28 minutes. ","Cool logs on baking sheet 10 minutes. ","Maintain oven temperature.","Carefully transfer logs still on parchment to cutting board. ","Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. ","Place slices, 1 cut side down, on remaining 2 prepared sheets. ","Bake until firm and pale golden, about 9 minutes per side. ","Transfer cookies to racks and cool.","Line another baking sheet with waxed paper. ","Stir white chocolate in top of double boiler over barely simmering water just until smooth. ","Remove from over water. ","Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. ","Place cookies on prepared sheet. ","Chill until chocolate is firm, about 30 minutes. ","(Can be made 5 days ahead. ","Store airtight between sheets of waxed paper at room temperature.)"]},{"origin_id":"54a46b0219925f464b3979b6","title":"Italian Hazelnut Espresso Shortbread Cookies","image_url":"","ingredients":["2 cups all purpose flour","1 cup (packed) golden brown sugar","3 tablespoons cornstarch","1 tablespoon plus 1 teaspoon instant espresso powder","3/4 teaspoon salt","1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces","1 teaspoon vanilla extract","2/3 cup hazelnuts, toasted, husked, coarsely chopped","2 tablespoons hot water","2 ounces semisweet chocolate, chopped"],"sentences":["Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. ","Add butter and vanilla. ","Using on/off turns, process until mixture resembles coarse meal. ","Add nuts; blend until finely chopped. ","Transfer dough to floured work surface. ","Knead just until dough comes together.","Divide dough in half. ","Press each half into 9-inch-diameter tart pan with removable bottom. ","Bake until deep golden brown, about 25 minutes. ","Transfer shortbread to rack; cool 2 minutes. ","Remove pan sides.","Cut each shortbread round into 24 wedges. ","Cool completely.","Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. ","Add chocolate. ","Stir over medium-low heat until chocolate is smooth. ","Remove from heat. ","Cool slightly. ","Drizzle chocolate mixture over cookies. ","Let stand until chocolate sets. ","(Can be prepared ahead. ","Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)"]},{"origin_id":"54a4292f19925f464b37dc0a","title":"Kendra's Vanilla-Cherry Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/54b2823f9a93d64c380b0a34/6:4/w_620%2Ch_413/368710_chocolate-chip-cookies_1x1.jpg","ingredients":["1 1/2 cups all-purpose flour","1/2 teaspoon baking soda","1/4 teaspoon coarse kosher salt","1 vanilla bean","1 cup (6 ounces) dried cherries","8 tablespoons (1 stick) unsalted butter, room temperature","1/2 cup sugar","1/2 cup packed light brown sugar","1 large egg","1/2 cup (3 ounces) white chocolate chips","1/2 cup (3 ounces) semisweet chocolate chips","1/2 cup (2 1/2 ounces) chopped blanched hazelnuts or walnuts","Special equipment: 2 large baking sheets; 2 nonstick baking mats such as Silpats or parchment paper"],"sentences":["Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 large baking sheets with nonstick baking mats or parchment paper.","In a large bowl, sift together the flour, baking soda, and salt.","Using a small knife split the vanilla bean lengthwise then scrape the seeds from the pod into a small bowl and reserve both.","In a small bowl, combine the scraped vanilla bean pod (not the seeds), the dried cherries, and about 1 cup boiling water. ","Let stand 5 minutes then drain, reserving the cherries and discarding the vanilla bean pod.","In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. ","Add the egg and the vanilla bean seeds and beat on medium until combined, about 1 minute. ","With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. ","Add the cherries, white and semisweet chocolate chips, and the hazelnuts or walnuts and stir until just incorporated.","Drop the dough by heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies. ","Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown and just set, 10 to 12 minutes. ","Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. ","Continue baking cookies on cooled baking sheets. ","DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days."]},{"origin_id":"54a4292d19925f464b37dbf1","title":"Lauren's Peanut Butter Kiss Cookies","image_url":"http://assets.epicurious.com/photos/54b281f99a93d64c380b0951/6:4/w_620%2Ch_413/368711_peanut-butter-kiss-cookies_1x1.jpg","ingredients":["1 3/4 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon salt","1 cup sugar","1/2 cup packed dark brown sugar","8 tablespoons (1 stick) unsalted butter, cut into small pieces","1/2 cup smooth or chunky peanut butter (not natural)","1 large egg","1 teaspoon pure vanilla or almond extract","30 chocolate kisses, unwrapped","Special equipment: 2 large baking sheets"],"sentences":["Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.","In a large bowl, sift together the flour, baking soda, and salt.","Place 1/2 cup sugar in a small bowl.","In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. ","Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. ","With the mixer on low, add the flour mixture and stir until just combined. ","Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. ","Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. ","Remove the cookies from the oven and press a chocolate kiss into the center of each. ","Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. ","Continue baking cookies on cooled baking sheets. ","DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days."]},{"origin_id":"573b7f9b4033c2565b799f49","title":"Double and By Double I Mean Triple Chocolate Cookies","image_url":"","ingredients":["1/2 cup raw sunflower seeds","8 ounces bittersweet or semisweet chocolate, chopped","4 ounces white chocolate, chopped","1 3/4 cups plus 2 tablespoons all-purpose flour","1/2 cup unsweetened cocoa powder","1 1/2 teaspoons baking powder","1 1/2 teaspoons kosher salt","1 teaspoon baking soda","1 cup (2 sticks) unsalted butter, room temperature","3/4 cup granulated sugar","3/4 cup (packed) light brown sugar","2 large eggs, room temperature","1 cup unsweetened coconut flakes","1 cup semisweet chocolate chips","1/2 cup white chocolate chips","Flaky sea salt"],"sentences":["Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. ","Let cool.","Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. ","Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.","Finely grind sunflower seeds in spice mill. ","Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. ","Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. ","Add eggs one at a time, beating well after each addition before adding the next. ","Beat until mixture is very light and fluffy, about 2 minutes. ","Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. ","Mix in coconut and both chocolate chips with a rubber spatula.","Using a 2\" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2\" apart (these are large cookies; you probably won’t fit more than 8 per sheet). ","Flatten cookies slightly with your palm and sprinkle with sea salt. ","Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don’t want to overbake), 15–20 minutes. ","Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.","Dough can be made 1 day ahead; cover and chill. ","Bring to room temperature before portioning. ","Cookies can be baked 2 days ahead; store airtight at room temperature."]},{"origin_id":"54a46b376529d92b2c0280d4","title":"Cranberry Ice-Cream Squares with Chocolate-Cookie Crust","image_url":"","ingredients":["1 pound Oreo cookies (about 42)","1 quart vanilla ice cream","1 1/2 cups whole-cranberry sauce","1 tablespoon Grand Marnier, or other orange-flavored liqueur, if desired"],"sentences":["In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap. ","In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined. ","Spread the ice-cream mixture over the crust, sprinkle the top with the remaining cookie crumbs, and pat the cookie mixture, covered, for 6 hours, or until it is firm, invert a platter over the pan, and invert the pan onto the platter. ","Unmold the dessert onto the platter, discarding the plastic wrap, and cut it into squares with a serrated knife."]},{"origin_id":"54a423dd19925f464b379c20","title":"Crisp Cocoa-Pecan Cookies","image_url":"http://assets.epicurious.com/photos/54b424ae2413537c0d45cb9c/6:4/w_620%2Ch_413/363726_cocoa-pecan-cookies_1x1.jpg","ingredients":["1 1/3 cups all purpose flour","3 tablespoons natural unsweetened cocoa powder (scooped into measuring spoon, then leveled)","1/2 teaspoon baking soda","10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled","1/3 cup (packed) golden brown sugar","1/3 cup sugar","2 tablespoons plus 2 teaspoons light corn syrup","2 tablespoons whole milk","1 teaspoon vanilla extract","1 cup chopped pecans or walnuts","1/2 cup bittersweet chocolate chips"],"sentences":["Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. ","Stir butter and next 5 ingredients in another medium bowl until smooth. ","Stir in flour mixture, then nuts. ","Cover and chill until firm enough to scoop, at least 4 hours. ","DO AHEAD: Can be made 1 day ahead. ","Keep chilled.","Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. ","Measure 2 level tablespoonfuls dough; roll between palms into ball. ","Place on prepared sheet. ","Using fingers, spread out dough to 3-inch-diameter disk. ","Repeat with remaining dough, spacing 5 inches apart.","Bake cookies 8 minutes; reverse sheets. ","Bake cookies until flat and beginning to darken around edges, about 10 minutes. ","Transfer cookies on parchment to rack (cookies will crisp as they cool). ","DO AHEAD: Can be made 4 days ahead. ","Store airtight at room temperature.","Place rack inside rimmed baking sheet. ","Place chocolate chips in small microwave- safe bowl. ","Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. ","Place cookies on rack. ","Drizzle melted chocolate over cookies. ","Let stand until chocolate sets, about 30 minutes."]},{"origin_id":"57431c91c808a15b036bee10","title":"Crispy Peanut Butter Snack Cake","image_url":"http://assets.epicurious.com/photos/573c7fd340389de9670b8f94/6:4/w_620%2Ch_413/EP_05132016_snackcake_inset.jpg","ingredients":["Nonstick vegetable oil spray","1 1/2 cups creamy, no-stir peanut butter","1/2 cup honey","1 teaspoon vanilla extract","1/2 cup plus 2 tablespoons warmed virgin coconut oil, divided","5 cups crispy rice cereal","2 cups Chex cereal","1 1/2 cups salted mini pretzels, lightly crushed","1 cup potato chips, lightly crushed","1 cup roasted, salted peanuts","6 ounces dark chocolate","An 8-cup Bundt pan"],"sentences":["Line Bundt pan with plastic wrap, leaving a few inches of overhang; coat with nonstick spray.","Whisk peanut butter, honey, vanilla, and 1/2 cup coconut oil in a large bowl until combined. ","Using a spatula, gently fold in cereals, pretzels, potato chips, and peanuts. ","Transfer mixture to prepared pan, spreading evenly and pressing firmly into pan. ","Chill until cake is set, at least 1 hour.","When ready to serve, melt chocolate and remaining 2 Tbsp. ","coconut oil in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or melt in a microwave in short bursts, stirring between bursts, until chocolate is smooth.","Using plastic overhang, lift cake from pan, then invert onto a platter. ","Drizzle cooled cake with melted chocolate, then chill to set before serving, about 10 minutes.","Cake can be made 3 days ahead. ","Wrap in plastic and chill."]},{"origin_id":"54a433ef19925f464b386257","title":"Crumb Crust","image_url":"","ingredients":["5 tablespoons unsalted butter, melted, plus additional for greasing","1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)","2 tablespoons sugar","1/8 teaspoon salt","Special equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)"],"sentences":["Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.","Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. ","Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes."]},{"origin_id":"54a4524319925f464b38ea4c","title":"Cranberry-Orange Cheesecake with Chocolate Crust","image_url":"http://assets.epicurious.com/photos/560ea171f3a00aeb2f1d6c07/6:4/w_620%2Ch_413/107513.jpg","ingredients":["1 9-ounce box chocolate wafer cookies, broken","2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped","5 tablespoons unsalted butter, melted","4 8-ounce packages cream cheese, room temperature","1 1/2 cups sugar","3 tablespoons all purpose flour","4 large eggs","2 teaspoons grated orange peel","1 teaspoon vanilla extract","1/2 cup sugar","3 tablespoons water","1 teaspoon cornstarch dissolved in 1 tablespoon water","2 cups fresh cranberries","1/2 teaspoon grated orange peel"],"sentences":["Preheat oven to 325°F. Finely grind cookies and chocolate in processor. ","Add butter; blend until moist clumps form. ","Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. ","Bake until set, about 8 minutes. ","Cool completely.","Increase oven temperature to 350°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. ","Using electric mixer, beat cream cheese and sugar in large bowl until light. ","Beat in flour. ","Beat in eggs, 1 at a time, just until blended. ","Beat in orange peel and vanilla.","Pour filling into crust. ","Place springform pan in large roasting pan. ","Fill roasting pan with enough hot water to come halfway up sides of springform pan. ","Bake until filling is just set in center but still moves slightly, about 55 minutes. ","Remove cake from water bath; transfer to rack and cool completely, about 4 hours. ","Cover and chill overnight.","Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. ","Increase heat to medium; add cornstarch mixture and bring to simmer. ","Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. ","Stir in orange peel. ","Cool completely. ","Cover and chill overnight. ","(Cheesecake and cranberry mixture can be made 2 days ahead. ","Keep refrigerated.)","Run knife around top edge of cheesecake to loosen. ","Release pan sides. ","Top cheesecake with cranberry mixture. ","Chill until set, about 1 hour."]},{"origin_id":"54a451816529d92b2c01ed41","title":"Chocolate-Chocolate Chip Cream Cake","image_url":"","ingredients":["1 1/4 cups cake flour","1 teaspoon baking soda","1/4 teaspoon salt","3/4 cup unsweetened cocoa powder","1/2 cup water","1/4 cup (1/2 stick) unsalted butter, room temperature","2/3 cup sugar","2/3 cup (packed) dark brown sugar","2 large eggs","1/2 cup plus 2 tablespoons buttermilk","Chocolate-Chocolate Chip Cream Frosting","White chocolate shavings and bittersweet (not unsweetened) or semisweet chocolate shavings",""],"sentences":["Preheat oven to 350°F. Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides. ","Line bottoms of pans with parchment paper; butter and flour parchment. ","Sift cake flour, baking soda and salt into medium bowl. ","Stir cocoa and 1/2 cup water in large bowl until very thick paste forms. ","Set aside.","Beat unsalted butter, sugar and brown sugar in another medium bowl until well blended. ","Add eggs 1 at a time, beating well after each addition. ","Gradually add egg mixture to cocoa mixture, beating until mixture is smooth. ","Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.","Divide batter between prepared pans. ","Bake until tester inserted into center of cakes comes out clean, about 30 minutes. ","Cool cakes in pans on rack 15 minutes. ","Turn cakes out onto racks; peel off parchment. ","Cool completely. ","(Can be prepared 1 day ahead. ","Wrap in plastic and store at room temperature.)","Using serrated knife, cut each cake horizontally in half (layers will be thin). ","Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. ","Spread generous 1/2 cup Chocolate- Chocolate Chip Cream Frosting over. ","Repeat layering 2 more times, using 1 cake layer and generous 1/2 cup frosting for each layer. ","Top with fourth cake layer, cut side down. ","Spread remaining frosting over top and sides of cake. ","Sprinkle top with white and bittersweet chocolate shavings. ","Chill at least 1 hour and up to 6 hours. ","Slice cake."]},{"origin_id":"54a43adc19925f464b389806","title":"Chocolate-Covered Gingerbread Kids","image_url":"http://assets.epicurious.com/photos/560df2eef3a00aeb2f1d5e8c/6:4/w_620%2Ch_413/231309.jpg","ingredients":["1 3/4 cups plus 2 tablespoons all purpose flour","2 teaspoons ground ginger","3/4 teaspoon ground cinnamon","1/2 teaspoon baking powder","1/4 teaspoon baking soda","1/4 teaspoon ground nutmeg","1/4 teaspoon ground cloves","6 tablespoons (packed) golden brown sugar","1/4 cup (1/2 stick) unsalted butter, room temperature","3 tablespoons mild-flavored (light) molasses","1 large egg","6 ounces semisweet chocolate, chopped","2 teaspoons vegetable oil","Cinnamon decorating candies or chopped crystallized ginger"],"sentences":["Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. ","Whisk first 7 ingredients in large bowl to blend. ","Stir brown sugar, butter, and molasses in medium saucepan over low heat until melted. ","Increase heat to medium-high and bring to boil, stirring constantly. ","Remove from heat. ","Let cool 10 minutes. ","Whisk egg in medium bowl to blend. ","Gradually whisk molasses mixture into egg. ","Using electric mixer, gradually beat molasses mixture into flour mixture until just blended.","Roll dough out on lightly floured surface to 12x10-inch rectangle. ","Cut out gingerbread with cookie cutters. ","Transfer to baking sheets, spacing 1 inch apart. ","Gather scraps and roll out on lightly floured surface; cut out additional cookies. ","Repeat until all dough is used.","Bake cookies, 1 sheet at a time, until puffed and tops are firm, about 10 minutes. ","Cool on sheets 5 minutes. ","Transfer to rack; cool completely.","Place rack over rimmed baking sheet. ","Stir chocolate and oil in top of double boiler set over barely simmering water until melted. ","Holding bottom of 1 cookie, dip top into chocolate, allowing excess to drip off. ","Transfer cookies, chocolate-side up, to prepared rack. ","Repeat with remaining cookies and chocolate. ","Decorate cookies with candies or ginger. ","Chill cookies until chocolate is set, about 30 minutes. ","(Cookies can be made 3 days ahead. ","Store in single layer in airtight container in refrigerator.) ","Let cookies stand at room temperature 15 minutes before serving."]},{"origin_id":"54a425c76529d92b2c00b513","title":"Crunch Bars","image_url":"http://assets.epicurious.com/photos/54b041e8766062b20344b063/6:4/w_620%2Ch_413/51135030_crunch-bars_1x1.jpg","ingredients":["1 cup (2 sticks) unsalted butter, room temperature, plus more for dish","1/2 cup (packed) light brown sugar","1/4 cup sugar","1/2 teaspoons fine sea salt","1 1/2 teaspoons vanilla extract","1 1/2 cups all-purpose flour","6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped","1-1 1/2 cups assorted toppings, such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut, and popcorn","Flaky sea salt (such as Maldon)"],"sentences":["Arrange a rack in middle of oven; preheat to 375°F. Line the bottom and sides of a 13x9x2\" metal or glass baking dish with foil, allowing 2\" overhang on either side; butter foil in dish.","Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. ","Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. ","Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).","Scrape dough into prepared dish. ","Using your fingertips, spread into a thin, even layer.","Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. ","DO AHEAD: Base can be made 2 days ahead. ","Let cool completely and store airtight at room temperature.","Preheat oven to 375°F. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. ","Immediately spread chocolate in an even layer over base.","Scatter toppings over warm chocolate; lightly but firmly press into chocolate. ","Sprinkle with salt. ","Let cool in dish on a wire rack for 15 minutes. ","Using foil overhang, lift cookie from dish. ","Place on rack; let cool until chocolate is set, about 2 hours.","Carefully remove foil from cookie and slide onto a cutting board. ","Cut into bars. ","DO AHEAD: Crunch Bars can be made 5 days ahead. ","Store airtight at room temperature."]},{"origin_id":"54a4208019925f464b377dfd","title":"Crunchy Chocolate Chunk Cookies","image_url":"http://assets.epicurious.com/photos/54b879d34bf78b800d89af4c/6:4/w_620%2Ch_413/51251010_chocolate-chip-cookies_1x1.jpg","ingredients":["1 1/2 cups unbleached cake flour","2 cups unbleached bread flour","1 teaspoon baking soda","2 sticks (8 ounces) unsalted butter, room temperature","1 cup granulated sugar","1 cup light-brown sugar","1 tablespoon vanilla extract","Generous pinch kosher salt","3 large eggs","1 cup bittersweet chocolate chunks (ideally about 72% cacao)","1/2 cup Valrhona chocolate pearls (available at valrhona-chocolate.com) or chopped malted milk balls","Coarse sea salt, for sprinkling","Cold local whole milk, for serving"],"sentences":["In a medium bowl, sift together the flours and the baking soda; set aside.","In the bowl of a stand mixer with a paddle attachment, cream the butter on medium speed. ","Add sugars, vanilla, and kosher salt and continue to beat until well combined, light, and fluffy.","With the mixer running, add the eggs one at a time, scraping down the sides of the bowl occasionally, and beat until fully incorporated. ","Add the flour mixture all at once and mix on medium until it just comes together.","Add the chocolate chunks and chocolate pearls and mix on low just to incorporate. ","Cover mixing bowl with plastic wrap and refrigerate dough for at least an hour (or up to overnight).","About 30 minutes before baking, preheat oven to 350°F and line two baking sheets with parchment paper.","Use a medium-size ice cream scoop, scoop dough onto baking sheets, leaving 2 inches of space between cookies. ","Sprinkle each cookie with a pinch of coarse sea salt and bake for 10 to 12 minutes if you like a soft, gooey center or up to 15 minutes if you prefer crispier edges. ","Serve warm with a glass of cold milk."]},{"origin_id":"54a430bb19925f464b383949","title":"Dark Chocolate Mousse","image_url":"","ingredients":["4 1/2 ounces bittersweet chocolate, finely chopped","2 tablespoons (1 ounce) unsalted butter, diced","2 tablespoons espresso or hot water","1 cup cold heavy cream","3 large eggs, separated","1 tablespoon sugar"],"sentences":["Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. ","Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. ","To test, dab some chocolate on your bottom lip. ","It should feel warm. ","If it is too cool, the mixture will seize when the other ingredients are added.","Meanwhile, whip the cream to soft peaks, then refrigerate. ","Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. ","Sprinkle in the sugar and beat until soft peaks form.","When the chocolate has reached the proper temperature, stir in the yolks. ","Gently stir in about one-third of the whipped cream. ","Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.","Spoon or pipe the mousse into a serving bowl or individual dishes. ","Refrigerate for at least 8 hours. ","(The mousse can be refrigerated for up to a day.)"]},{"origin_id":"54a428856529d92b2c00d7bd","title":"Double Chocolate-Peppermint Crunch Cookies","image_url":"http://assets.epicurious.com/photos/56098f1c6a59cdb91b5f78ca/6:4/w_620%2Ch_413/362593.jpg","ingredients":["2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided","1 1/2 cups all purpose flour","1/4 cup natural unsweetened cocoa powder","1 teaspoon baking powder","1 teaspoon instant espresso powder","1/2 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","1 cup sugar","1 teaspoon vanilla extract","1 teaspoon peppermint extract","2 large eggs","4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed"],"sentences":["Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. ","Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. ","Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.","Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. ","Using electric mixer, beat butter in large bowl until creamy. ","Add sugar and both extracts; beat until smooth. ","Add eggs; beat to blend. ","Beat in melted chocolate from medium bowl. ","Add dry ingredients; beat just to blend. ","Stir in remaining 1/2 cup chocolate chips. ","Measure 1 level tablespoonful dough; roll dough between palms to form ball. ","Place on prepared baking sheet. ","Repeat with remaining dough, spacing cookies 1 1/2 inches apart.","Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. ","Cool cookies on baking sheet 5 minutes. ","Transfer cookies on parchment paper to racks to cool completely.","Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. ","Using fork, drizzle chocolate over cookies. ","Sprinkle crushed candy canes over, arranging some pieces with red parts showing. ","Chill just until chocolate sets, about 20 minutes. ","DO AHEAD: Can be made 3 weeks ahead. ","Store airtight in freezer. ","Bring to room temperature before serving."]},{"origin_id":"54a4285119925f464b37d0ba","title":"Dr. Lee's Mocha Meringue","image_url":"http://assets.epicurious.com/photos/56098eade0acd286555d370d/6:4/w_620%2Ch_413/357049.jpg","ingredients":["1 cup powdered sugar","1 tbsp of cocoa","1/8 tsp cinnamon","1/2 tsp instant coffee powder","4 egg whites","1/2 tsp vanilla","1/2 cup slivered almonds","1/4 tsp salt"],"sentences":["Preheat oven to 250 degrees. ","Lightly grease a cookie sheet. ","Sift powdered sugar, cocoa, coffee and salt. ","Put dry mix and almonds in blender—grind until it becomes a fine powder. ","Beat the egg whites and vanilla extract until stiff. ","Fold the powdered mix with the stiff egg whites. ","Drop meringue mix with a tablespoon onto cookie sheet. ","Bake for 2 to 3 hours, turn off the oven, leave meringues in oven for 20 minutes, then serve.","Adapted from The Moosewood Cookbook by Mollie Katzen."]},{"origin_id":"584ebf5ec6a947565adbeeff","title":"Double Chocolate Espresso Cookies","image_url":"http://assets.epicurious.com/photos/584abfa4f57abe4b56409333/6:4/w_620%2Ch_413/double-chocolate-espresso-cookies-hc-120816.jpg","ingredients":["18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature","1 cup sugar","1 cup light brown sugar","2 large eggs, at room temperature","2 1/2 cups all-purpose flour","3/4 cup unsweetened cocoa powder","1 teaspoon baking soda","1 teaspoon kosher salt","2 tablespoons instant espresso powder, like Medaglia D’Oro, or similar","12 ounces semisweet chocolate chips"],"sentences":["Heat the oven to 350°F.","In a large bowl, cream the butter and sugars until light and fluffy. ","Add the eggs one at time, mixing after each addition to make sure they are well combined.","In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. ","I use a whisk to make sure they are well blended.","With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. ","Mix everything until the ingredients are fully combined, but do not overbeat. ","Using a wooden spoon, stir in the chocolate chips.","Line a baking sheet with a Silpat mat or parchment paper. ","Using a 1 1/2-inch ice cream scoop or a rounded teaspoon, drop the dough on the sheet 2 inches apart. ","Bake for 10 to 12 minutes, or until the tops look dry. ","Do not overbake, or the cookies will not be chewy. ","Cool on a wire rack and serve."]},{"origin_id":"54a4537f6529d92b2c02019a","title":"Dream Bars","image_url":"","ingredients":["Brownie batter , left in bowl","1 1/2 cups all-purpose flour","3/4 teaspoon baking soda","3/4 teaspoon salt","1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled slightly","3/4 cup packed light brown sugar","1/2 cup granulated sugar","2 large eggs","3/4 teaspoon vanilla","1 1/4 cups semisweet chocolate chips (8 ounces)"],"sentences":["Put oven rack in middle position and preheat oven to 350°F. Grease a 13- by 9- by 2-inch baking pan and line bottom and sides with wax paper, then butter paper.","Spread brownie batter evenly in pan.","Whisk together flour, baking soda, and salt in a small bowl.","Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. ","Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus remaining whole egg to butter mixture, beating with mixer until creamy. ","Beat in vanilla. ","Reduce speed to low and mix in flour mixture until just blended, then stir in chips.","Top brownie batter evenly with spoonfuls of cookie dough, spreading gently with back of spoon to form an even layer.","Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, about 1 1/4 hours. ","Cool completely in pan on a rack, about 2 hours. ","Invert onto a cutting board, remove paper, and cut into bars."]},{"origin_id":"54a4270a6529d92b2c00c5de","title":"Dulce de Leche and Nut–Butter Truffles","image_url":"http://assets.epicurious.com/photos/54b31c23460b4423363ebfc1/6:4/w_620%2Ch_413/358122_truffles_1x1.jpg","ingredients":["4 ounces 60%-cacao bittersweet chocolate, finely chopped","2 tablespoons dulce de leche at room temperature","2 tablespoons well-stirred natural almond butter or peanut butter","1/4 to 1/2 cup unsweetened cocoa powder (preferably Dutch-process)","2 ounces 60%-cacao bittersweet chocolate, finely chopped"],"sentences":["Melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. ","Remove bowl from heat and stir in dulce de leche and nut butter. ","Cool slightly, then roll level teaspoons of mixture into balls and place on a tray. ","Chill completely, about 30 minutes.","Sift cocoa powder into a medium baking pan or onto a tray. ","Melt chocolate in a shallow heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. ","Remove pan from heat, leaving bowl over water. ","Dip truffles, 1 at a time, in chocolate, lifting out with a fork and letting excess drip off, then immediately transfer to cocoa, turning to coat. ","Let stand until coating is set, then shake off excess cocoa in a sieve. ","(Remaining cocoa can be sifted and returned to container.)"]},{"origin_id":"54a465c56529d92b2c026afc","title":"German Lebkuchen Cake with White Chocolate Frosting","image_url":"","ingredients":["2 to 3 large oranges","1/2 cup honey","2/3 cup orange juice","3/4 cup (1 1/2 sticks) unsalted butter, room temperature","3/4 cup firmly packed golden brown sugar","1 tablespoon vanilla extract","1 1/4 teaspoons ground cinnamon","3/4 teaspoon ground cloves","3/4 teaspoon ground nutmeg","3/4 teaspoon ground allspice","1/2 teaspoon salt","2 large eggs, room temperature","1 3/4 cups all purpose flour","1 1/2 teaspoons baking soda","3/4 teaspoon baking powder","2/3 cup half and half","1 tablespoon lemon juice","2/3 cup dried currants","12 ounces imported white chocolate (such as Lindt), chopped","1 cup (2 sticks) unsalted butter, room temperature","12 ounces cream cheese, room temperature","3 cups toasted sliced almonds","Orange slices or orange peel ribbon"],"sentences":["Using vegetable peeler, remove peel (orange part only) from oranges in strips. ","Mince enough peel to measure 4 tablespoons. ","Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. ","Boil until reduced to 3/4 cup, about 10 minutes. ","Set honey syrup aside.","Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. ","Line bottom with waxed paper. ","Butter paper. ","Dust pan with flour. ","Using electric mixer, beat first 8 ingredients in large bowl until fluffy. ","Mix in reserved 2 tablespoons minced orange peel. ","Add eggs 1 at a time, beating well after each addition. ","Sift flour, baking soda and baking powder into medium bowl. ","Mix half and half and lemon juice in small bowl. ","Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. ","Mix in currants. ","Pour batter into prepared pan. ","Bake until toothpick inserted into center comes out clean, about 50 minutes. ","(Cake will not rise to top of pan.) ","Cool cake 20 minutes. ","Run small sharp knife around pan sides to loosen. ","Turn cake out onto rack; cool. ","Peel off paper. ","(Can be made 1 day ahead. ","Cover syrup and cake separately and let stand at room temperature.)","Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. ","Cool to barely luke warm. ","Using electric mixer, beat butter and cream cheese until light. ","Add chocolate and 1/4 cup honey syrup and beat until smooth and light. ","Chill until thick enough to spread, stirring occasionally, about 20 minutes.","Cut cake horizontally in half. ","Place bottom layer cut side up on platter. ","Brush with 1/4 cup honey syrup. ","Spread 1 1/4 cups frosting over. ","Brush remaining 1/4 cup syrup over cut side of top cake layer. ","Place cake cut side down atop filled layer. ","Set aside 2/3 cup frosting for garnish. ","Spread remaining frosting over top and sides of cake. ","Press almonds around sides. ","Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. ","Pipe frosting decoratively around top edge of cake. ","Chill cake until frosting sets, about 1 hour. ","Garnish with orange slices. ","(Can be prepared 1 day ahead. ","Cover and chill. ","Let stand 2 hours at room temperature before serving.)"]},{"origin_id":"54a432fa19925f464b3855d1","title":"Black and Tans","image_url":"","ingredients":["1 1/4 cups all-purpose flour","1/2 teaspoon baking soda","1/2 teaspoon salt","1/3 cup well-shaken buttermilk","1/2 teaspoon vanilla","7 tablespoons unsalted butter, softened","1/2 cup granulated sugar","1 large egg","1/4 cup creamy peanut butter","2 1/2 tablespoons unsalted butter","1 1/2 cups confectioners' sugar, sifted","1/4 cup half and half","1/4 cup unsweetened Dutch process cocoa such as Periginotti","2 1/2 tablespoons unsalted butter","1 1/2 cups confectioners' sugar, sifted","1/4 cup half and half","Special equipment: a small offset spatula"],"sentences":["Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.","Whisk together flour, baking soda, and salt in a bowl. ","Stir together buttermilk and vanilla in a cup. ","Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. ","Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.","Drop rounded teaspoons of batter 1 inch apart onto baking sheets. ","Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. ","Transfer to a rack to cool.","Mix peanut butter and butter together with a hand mixer. ","Gradually blend in the sugar and half and half. ","Blend until fluffy and light. ","Can be prepared a day or two in advance, tightly wrapped, and refrigerated. ","Allow to come to room temperature before using.","Mix cocoa and butter together with a hand mixer. ","Gradually blend in the sugar and half and half. ","Blend until fluffy and light. ","Can be prepared a day or two in advance, tightly wrapped, and refrigerated. ","Allow to come to room temperature before using.","With offset spatula, spread peanut butter frosting over half of flat side of each cookie. ","Starting with cookies you iced first, spread chocolate frosting over other half."]},{"origin_id":"54a433a519925f464b385eb2","title":"Ice-Cream-Cone Cake","image_url":"http://assets.epicurious.com/photos/57856480a52e044d3c71014b/6:4/w_620%2Ch_413/ice-cream-cone-cake-07122016.jpg","ingredients":["3 cups all-purpose flour","1 tablespoon baking powder","1 1/2 teaspoons salt","3 sticks (3/4 pound) unsalted butter, softened","1 3/4 cups sugar","4 large eggs at room temperature 30 minutes","1 1/2 teaspoons pure vanilla extract","1 1/2 cups whole milk","7 flat-bottomed wafer cones","1 1/2 cups whole milk","9 large egg yolks","3/4 cup sugar","1/4 teaspoon salt","3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped","6 sticks (1 1/2 pound) unsalted butter, softened","1 tablespoon pure vanilla extract","2 cups coarsely crushed 2-inch chocolate wafers (28 small cookies)","Equipment: 2 (8- by 2-inch) round cake pans; a small offset spatula; 2 large pastry bags each fitted with 1/3-inch star tip","1 small offset spatula","2 large pastry bags each fitted with 1/3-inch star tip"],"sentences":["Preheat oven to 350°F with racks in upper and lower thirds. ","Butter pans. ","Line bottoms with parchment, then butter and lightly flour pans.","Sift together flour, baking powder, and salt into a bowl.","Beat butter with sugar using an electric mixer (paddle attachment for a stand mixer) at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer or 10 with a handheld. ","Beat in eggs 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. ","Reduce speed to low and add flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and mixing until batter is just smooth.","Stand cones, open ends up, in a 12-cup muffin pan and fill cones two-thirds full with batter. ","Divide remaining batter between cake pans.","Bake cones in upper third of oven and cakes in lower third until a wooden pick inserted in center of cake comes out clean, 15 to 22 minutes for cones, 25 to 35 minutes for cakes. ","Cool cakes 5 minutes in pans on a large rack and transfer cones to another rack to cool completely. ","Invert cakes onto rack and cool completely.","Bring milk just to a boil in a medium saucepan. ","Whisk together yolks, sugar, and salt in a bowl until combined well, then add milk in a slow stream, whisking constantly. ","Transfer to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens and registers 175°F on an instant-read thermometer, 5 to 10 minutes (do not let boil). ","Strain through a fine-mesh sieve into a metal bowl. ","Refrigerate, covered, until cold, at least 1 hour.","Melt chocolate, then cool to warm.","Beat butter with cleaned beaters (whisk attachment if using stand mixer) at high speed until light and fluffy, about 2 minutes in a stand mixer or 4 with a handheld. ","Reduce speed to medium and gradually pour in cold custard. ","Add vanilla and increase speed to high, then beat until buttercream is smooth, about 2 minutes in a stand mixer or 4 with a handheld.","Transfer 1 1/4 cups buttercream to a bowl and stir in warm melted chocolate to make chocolate buttercream. ","Transfer about 2 cups vanilla buttercream to another bowl and fold in crushed wafers to make cookies-and-cream filling.","Halve cakes horizontally with a large serrated knife. ","Put 1 cake layer, cut side up, on a cake stand or plate and, using offset spatula, spread top with 1 cup cookies-and-cream buttercream. ","Top with another cake layer, cut side down, and spread with 1 cup cookies-and-cream buttercream. ","Top with another cake layer, cut side up, and spread with remaining cookies-and-cream buttercream. ","Top with remaining cake layer, cut side down. ","Spread side and top of cake with about 2 1/2 cups vanilla buttercream (total).","Spoon chocolate buttercream and remaining vanilla buttercream into separate pastry bags.","Halve each cone lengthwise with serrated knife. ","Attach cones (flat sides) to side of cake with tops of cones touching. ","(You will have an extra cone in case one gets damaged.)","Holding pastry bag filled with vanilla buttercream vertically over cake, pipe about 2 tablespoons buttercream on top of every other cone (touching top of cake) to resemble soft-serve ice cream. ","Pipe chocolate buttercream on top of remaining cones in same manner."]},{"origin_id":"54a4526c6529d92b2c01f3b8","title":"Pumpkin-Chocolate Chip Loaf Cake","image_url":"","ingredients":["1 3/4 cups unbleached all purpose flour","1 1/2 teaspoons pumpkin pie spice","1 teaspoon baking soda","1 teaspoon baking powder","3/4 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","1 1/4 cups sugar","3 large eggs","1 cup canned pure pumpkin","1 teaspoon vanilla extract","1/3 cup whole milk","3/4 cup miniature semisweet chocolate chips","3/4 cup chopped walnuts"],"sentences":["Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. ","Sift first 5 ingredients into medium bowl. ","Using electric mixer, beat butter in large bowl until smooth. ","Gradually beat in sugar, then beat in eggs 1 at a time. ","Beat in pumpkin and vanilla. ","Beat dry ingredients into pumpkin mixture alternately with milk. ","Stir in chocolate chips and nuts. ","Transfer batter to prepared pan.","Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. ","Cool in pan on rack 15 minutes. ","Turn cake out onto rack; cool completely. ","(Can be made 2 days ahead. ","Wrap in plastic; store at room temperature.)"]},{"origin_id":"54a4640e19925f464b395e3e","title":"Dutch Sugar Cookies","image_url":"","ingredients":["1 1/2 cups powdered sugar","1 cup (2 sticks) unsalted butter, room temperature","1 large egg","2 teaspoons vanilla extract","2 1/2 cups all purpose flour","1 teaspoon baking powder","1/2 teaspoon salt","4 ounces good-quality white chocolate (such as Lindt or Baker's), melted"],"sentences":["Using electric mixer, beat sugar and butter in large bowl until light. ","Beat in egg and vanilla. ","Add flour, baking powder and salt. ","Mix just to combine. ","Divide dough in half. ","Gather each piece into ball; flatten into disks. ","Wrap in plastic and chill 1 hour.","Preheat oven to 325°F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. ","Using assorted cookie cutters, cut out cookies. ","Transfer cookies to ungreased baking sheets, spacing 1 inch apart. ","Gather dough scraps; re-roll to 1/8-inch thickness. ","Cut out more cookies.","Bake cookies until pale golden, about 13 minutes. ","Transfer cookies to racks; cool. ","Repeat with remaining dough disk.","Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. ","Pipe chocolate onto cookies. ","Let cookies stand until chocolate sets. ","(Can be made ahead. ","Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)"]},{"origin_id":"54a42bbd6529d92b2c01007b","title":"English Cookies","image_url":"http://assets.epicurious.com/photos/560dd8357b55306961bfac67/6:4/w_620%2Ch_413/1222200.jpg","ingredients":["scant 1/2 cup sweet butter","1/4 cup soft brown sugar","1/4 cup superfine sugar","1 egg, lightly beaten","a few drops of vanilla extract","1 1/2 cups all-purpose flour","2 teaspoons baking powder","2 tablespoons milk (optional)","1/2 cup shelled hazelnuts, coarsely chopped","2 ounces semisweet chocolate, coarsely chopped","salt"],"sentences":["Preheat the oven to 350°F. Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. ","Combine the flour, baking powder and a pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. ","If necessary, soften the mixture with a little milk. ","Stir in the hazelnuts and chocolate. ","Place about 15 tablespoons of the mixture, spaced well apart, on an ungreased cookie sheet and bake for about 7-8 minutes. ","Remove the cookie sheet from the oven and let cool slightly, then remove the cookies with a spatula and let cool on a wire rack. ","Cook the remaining mixture in the same way."]},{"origin_id":"54a473576529d92b2c02a0f9","title":"Fresh Mint Chocolate Chip Ice Cream","image_url":"","ingredients":["2 cups heavy cream","1 cup whole milk","2 cups packed fresh mint leaves","2 large eggs","3/4 cup sugar","3 ounces fine-quality bittersweet chocolate (not unsweetened)"],"sentences":["In a blender blend cream, milk, and mint until mint is finely chopped. ","In a saucepan bring cream mixture just to a boil and cool 15 minutes. ","Whisk in eggs and sugar and cook over moderate heat, stirring constantly, until slightly thickened and a thermometer registers 170°F. (Do not let custard boil or it will curdle.) ","Pour custard through a fine sieve into a bowl. ","Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. ","Chop chocolate. ","Freeze custard in an ice-cream maker. ","Transfer ice cream to an airtight container and stir in chocolate. ","Put ice cream in freezer to harden."]},{"origin_id":"54a435ed6529d92b2c018473","title":"Dulce de Leche Ice Cream Sundaes","image_url":"http://assets.epicurious.com/photos/560de53e7b55306961bfd6fc/6:4/w_620%2Ch_413/231752.jpg","ingredients":["1 1/2 cups whipping cream","10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","1/2 cup all purpose flour","1/4 cup sugar","3 tablespoons unsalted butter, room temperature","1/8 teaspoon salt","6 tablespoons (3/4 stick) unsalted butter, room temperature","1/2 cup sugar","1/4 cup (packed) dark brown sugar","1 large egg","1/4 teaspoon vanilla extract","3/4 cup all purpose flour","1/4 teaspoon baking soda","1/8 teaspoon salt","1/2 cup semisweet chocolate chips","2 pints dulce de leche ice cream"],"sentences":["Bring cream to simmer in medium saucepan. ","Remove from heat. ","Add chocolate. ","Whisk until smooth.","Preheat oven to 350°F. Mix all ingredients in bowl. ","Rub together with fingertips until small clumps form. ","Spread on rimmed baking sheet. ","Bake until golden, stirring occasionally, about 18 minutes. ","Cool streusel on sheet.","Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. ","Using electric mixer, beat butter and both sugars in bowl to blend. ","Beat in egg, then vanilla. ","Sift flour, baking soda, and salt over; beat just until combined. ","Stir in chocolate chips. ","Spread batter in pan. ","Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. ","Cool in pan on rack.","Cut blondies into 1-inch squares. ","Arrange 5 squares in bottom of each dish. ","Rewarm sauce; spoon over. ","Top with ice cream, more sauce, then streusel."]},{"origin_id":"54a4296319925f464b37dedc","title":"Esther's Gingery Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/54b284029a93d64c380b0f7a/6:4/w_620%2Ch_413/368709_chocolate-chip-cookies_1x1.jpg","ingredients":["1 1/2 cups all-purpose flour","1/2 teaspoon baking soda","1/2 teaspoon salt","8 tablespoons (1 stick) cold unsalted butter","1/2 cup sugar","1/2 cup packed light brown sugar","1 large egg","1 teaspoon pure vanilla extract","1/2 cup semisweet chocolate chips","1/2 cup bittersweet chocolate chips","1/4 cup finely chopped crystallized ginger*","*Crystallized or candied ginger has been cooked in sugar syrup and coated with coarse sugar. It's available at specialty shops and some supermarkets. Sung recommends Reed's and the Ginger People's.","Special equipment: 2 large baking sheets; parchment paper"],"sentences":["Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F. Line 2 large baking sheets with parchment paper.","In a large bowl, sift together the flour, baking soda, and salt.","In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. ","Add the egg and vanilla and beat until combined, about 2 minutes. ","With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. ","Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. ","Cover with plastic wrap, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.","Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. ","Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. ","Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. ","Continue baking cookies on cooled baking sheets. ","DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days."]},{"origin_id":"54a44f3a6529d92b2c01dde1","title":"Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce","image_url":"http://assets.epicurious.com/photos/560ea107f9a84192308a9433/6:4/w_620%2Ch_413/106861.jpg","ingredients":["1/3 cup chopped pecans","2 tablespoons sugar","2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)","1/2 teaspoon ground cinnamon","2 tablespoons (1/4 stick) unsalted butter, melted","2 tablespoons boiling water","1 tablespoon instant espresso powder or instant coffee powder","1 cup sugar","2 tablespoons unsweetened cocoa powder","1 cup whipping cream","1/4 cup light corn syrup","2 ounces unsweetened chocolate, finely chopped","2 tablespoons (1/4 stick) unsalted butter","1 1/2 teaspoons vanilla extract","2 pints caramel ice cream (such as dulce de leche)","1/2 cup chilled whipping cream","1 tablespoon powdered sugar","2 tablespoons chopped pecans"],"sentences":["Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. ","Add cookie crumbs and cinnamon and process to combine. ","Add butter and blend until moist clumps form. ","Press crust onto bottom and up sides of 9-inch glass pie dish. ","Bake until crust is lightly toasted, about 10 minutes. ","Cool completely.","Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. ","Whisk sugar and cocoa in heavy medium saucepan. ","Whisk in 1 cup cream, corn syrup, and coffee mixture. ","Add chocolate and butter. ","Bring to boil over high heat, stirring constantly. ","Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. ","Cool 30 minutes. ","Stir in 1 teaspoon vanilla.","Soften 1 pint ice cream at room temperature 15 minutes. ","Spread evenly over bottom of crust. ","Drizzle 3 tablespoons sauce over ice cream. ","Freeze until sauce sets, about 15 minutes.","Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. ","Spread evenly atop sauce. ","Drizzle with 3 tablespoons sauce. ","Freeze pie until frozen, at least 4 hours. ","(Sauce and pie can be made 1 day ahead. ","Cover and refrigerate sauce. ","Keep pie frozen.)","Rewarm mocha fudge sauce over low heat, stirring often. ","Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. ","Transfer to pastry bag fitted with star tip. ","Pipe rosettes of cream around top edge of pie. ","Sprinkle with chopped pecans. ","Cut pie into wedges and serve with sauce."]},{"origin_id":"54a45d9219925f464b394040","title":"Chocolate Chip Apricot Bars","image_url":"","ingredients":["6 ounces dried apricots (about 1 cup firmly packed), chopped fine","1/4 cup granulated sugar","3/4 cup water","1 teaspoon vanilla extract","1 1/3 cups pecans (about 4 ounces)","1 cup all-purpose flour","2/3 cup firmly packed light brown sugar","1/2 teaspoon salt","2/3 cup semisweet chocolate chips","1 stick (1/2 cup) cold unsalted butter, cut into bits","confectioners' sugar for sprinkling bars"],"sentences":["In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. ","Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. ","Stir in vanilla.","Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.","In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. ","In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. ","Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.","Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. ","Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. ","Cool confection completely in pan on a rack. ","Sprinkle confection with confectioners' sugar and cut into 16 bars."]},{"origin_id":"54a4293119925f464b37dc22","title":"Florentines","image_url":"http://assets.epicurious.com/photos/54b33df5460b4423363f1d1c/6:4/w_620%2Ch_413/362629_florentines_1x1.jpg","ingredients":["1/2 cup heavy cream","1/2 cup sugar","3 tablespoons butter","1 1/4 cups finely chopped almonds","3/4 cup finely chopped candied orange peel","1/3 cup flour"],"sentences":["In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. ","Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. ","Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. ","Bake the cookies in a moderate oven (350°F) for about 10 minutes. ","Remove them from the oven and let them stand for about 5 minutes. ","Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. ","Chill them.","Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water. ","Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted. ","For an easier glaze, use melted bittersweet chocolate."]},{"origin_id":"54a4207419925f464b377d98","title":"Flourless Oatmeal Chocolate-Chunk Cookies","image_url":"http://assets.epicurious.com/photos/54b985574bf78b800d89cad6/6:4/w_620%2Ch_413/flourless-oatmeal-chunk-cookies-6x4.jpg","ingredients":["2 1/4 cups old-fashioned oats, divided","1 tablespoon cornstarch","1/2 teaspoon baking powder","1/2 cup unsalted butter, softened","1/3 cup granulated sugar","1/3 cup packed light-brown sugar","1 large egg","1 teaspoon pure vanilla extract","1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)","Parchment paper","1/2 tsp kosher or sea salt"],"sentences":["Heat oven to 375° and set racks in upper and lower thirds of oven. ","In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. ","Add cornstarch and baking powder; pulse briefly. ","In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. ","Add egg and vanilla and beat until smooth. ","Add flour mixture and stir until just combined. ","Fold in chocolate and remaining oats. ","Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. ","Sprinkle with salt. ","Bake until edges are golden brown, about 15 minutes. ","Cool on sheets 5 minutes; transfer to a wire rack to cool completely."]},{"origin_id":"58b70945c7cd7f116cf66fc4","title":"Ginger and Almond Bars","image_url":"http://assets.epicurious.com/photos/58b705eec7cd7f116cf66fb7/6:4/w_620%2Ch_413/ginger-almond-bars-022817.jpg","ingredients":["3 tablespoons (45 g) unsalted butter","1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)","2 tablespoons peeled and grated fresh ginger","3 tablespoons mild honey, such as clover","1 large egg, free-range and organic, lightly beaten","1/2 teaspoon fine sea salt","1 teaspoon pure vanilla extract","4 tablespoons (60 g) unsalted butter","1 cup (80 g) sliced almonds","1/3 cup (45 g) minced candied ginger","1/3 cup (80 ml) mild honey, such as clover","1/4 teaspoon fine sea salt","1 teaspoon pure vanilla extract","A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack."],"sentences":["Center a rack in the oven. ","Preheat the oven to 400°F (200°C). ","Line the pan with baking parchment, letting the parchment hang over the sides. ","(This will make it easier to remove the dessert once baked.)","In the saucepan, melt the butter. ","Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. ","Stir until well combined. ","The mixture should be thick and sticky.","Turn the mixture out into the prepared pan. ","To help make a level and even base, place a piece of plastic wrap on top of the base. ","Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. ","Remove and discard the plastic wrap. ","Bake until the base is slightly firm, 12 to 15 minutes.","In the same saucepan, melt the butter over low heat. ","Add the almonds, candied ginger, honey, salt, and vanilla. ","Stir just until the ingredients are incorporated.","When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. ","Do not underbake.","Transfer the pan to the baking rack to cool. ","When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.","Store in an airtight container at room temperature for up to 1 week.","Chestnut Honey Squares:\nFor the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. ","For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes."]},{"origin_id":"54a46c776529d92b2c0285f8","title":"Peanut Butter Cookies with Milk Chocolate Chunks","image_url":"","ingredients":["1 cup super-chunky peanut butter (do not use old-fashioned style or freshly ground)","1/2 cup plus 2 tablespoons (packed) dark brown sugar","1/2 cup sugar","6 tablespoons (3/4 stick) unsalted butter, room temperature","2 tablespoons dark corn syrup","1 large egg","2 teaspoons vanilla extract","1 cup all purpose flour","1/4 cup old-fashioned oats","1 teaspoon baking soda","3/4 cup roasted salted red-skinned Spanish peanuts","9 ounces milk chocolate, cut into 1/2-inch pieces"],"sentences":["Preheat oven to 350°F. Butter 2 large baking sheets. ","Using electric mixer, beat first 7 ingredients in large bowl until fluffy. ","Mix flour, oats and baking soda in small bowl. ","Add to peanut butter mixture; beat to blend. ","Stir in nuts and chocolate.","For each cookie, drop 1 slightly rounded tablespoon dough onto prepared sheet and top each with second slightly rounded tablespoon dough, pressing slightly. ","Freeze 10 minutes. ","Bake until cookies are light golden, about 15 minutes. ","Transfer to racks; cool."]},{"origin_id":"54a4574e19925f464b3925a5","title":"Flourless Peanut Butter and Chocolate Chip Cookies","image_url":"","ingredients":["1 cup super chunky peanut butter","1 cup (packed) golden brown sugar","1 large egg","1 teaspoon baking soda","1/2 teaspoon vanilla extract","1 cup miniature semisweet chocolate chips (about 6 ounces)"],"sentences":["Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. ","Mix in chocolate chips. ","Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. ","Arrange on 2 ungreased baking sheets, spacing 2 inches apart.","Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. ","Cool on sheets 5 minutes. ","Transfer to racks; cool completely."]},{"origin_id":"54a462d66529d92b2c025f58","title":"French Mocha Macaroon Tart","image_url":"","ingredients":["1 cup toasted whole almonds","1 cup sugar","1 tablespoon all purpose flour","1 teaspoon instant coffee powder","1 large egg white plus 1 tablespoon egg white","","2 teaspoons vanilla extract","5 tablespoons whipping cream","2 tablespoons (1/4 stick) unsalted butter","1 tablespoon light corn syrup","1 tablespoon instant coffee powder","6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","4 1/2 tablespoons whipping cream","1 1/2 tablespoons light corn syrup","1 tablespoon instant coffee powder","12 ounces imported white chocolate (such as Lindt), chopped","1 1/2 tablespoons sour cream","1 tablespoon unsalted butter, room temperature","Whole toasted almonds"],"sentences":["Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves. ","Brush foil with vegetable oil. ","Finely grind first 4 ingredients in processor. ","Add egg white and vanilla and blend until mixture almost forms balls. ","Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. ","Bake until crust looks dry and feels firm, about 14 minutes. ","Cool.","Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. ","Add chocolate and whisk until smooth. ","Set aside.","Bring first 3 ingredients to simmer in heavy large saucepan. ","Reduce heat to low. ","Add white chocolate and whisk until smooth. ","Remove from heat and whisk in sour cream. ","Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. ","Set aside for garnish.","Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. ","Swirl fillings together using tip of knife. ","Freeze until firm, about 1 hour.","Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. ","Lift tart from pan using foil sides as aid. ","Peel down foil sides. ","Turn tart on side and carefully peel foil off bottom of tart. ","Place tart on platter. ","Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. ","Pipe white chocolate mixture around edge of tart. ","Garnish with almonds. ","(Can be prepared 1 week ahead; refrigerate. ","Cover when firm and keep refrigerated.) ","Let stand at room temperature 30 minutes before serving."]},{"origin_id":"54a45d966529d92b2c0245a3","title":"Island Macaroons","image_url":"","ingredients":["3 cups sweetened flaked coconut","1 cup unsalted macadamia nuts, chopped","2/3 cup sweetened condensed milk","1 teaspoon vanilla extract","2 egg whites","Pinch of salt","6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, melted"],"sentences":["Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. ","Bake until lightly toasted, stirring frequently, about 12 minutes. ","Cool. ","Maintain oven temperature.","Line 2 large cookie sheets with parchment paper. ","Grease parchment. ","Combine condensed milk and vanilla in large bowl. ","Mix in coconut and macadamia nuts thoroughly. ","Using electric mixer, beat egg whites and salt until stiff but not dry. ","Fold whites into coconut mixture. ","Drop batter by rounded tablespoons onto prepared cookie sheets. ","Bake until macaroons just turn golden brown around edges, about 14 minutes. ","Cool completely on cookie sheets.","Line another cookie sheet with waxed paper. ","Dip cookie bottoms into melted chocolate. ","Place cookies, chocolate side down, on prepared cookie sheet. ","Refrigerate until chocolate is set, about 15 minutes. ","(Can be prepared 4 days ahead. ","Store cookies in airtight container in refrigerate.)"]},{"origin_id":"54a4334819925f464b385a03","title":"Fruit and Spice Bonbons","image_url":"http://assets.epicurious.com/photos/560d9a27f3a00aeb2f1cf77e/6:4/w_620%2Ch_413/240065_hires.jpg","ingredients":["Each version makes 20 bonbons. To chop the fruit, use a heavy chef's knife or a food processor set on pulse.","2 cups finely chopped dried apricots","1/4 teaspoon allspice","1/8 teaspoon ginger","3/4 teaspoon cinnamon","2 cups finely chopped dried red plums or prunes","1 tablespoon honey","1/2 teaspoon cinnamon","1/4 teaspoon ground cloves","2 cups finely chopped dried figs, stems removed first","1 tablespoon honey","1 tablespoon unsweetened cocoa","1/2 teaspoon cinnamon","1/4 cup crystal sugar, maple sugar, or unsweetened cocoa; or 1/4 cup ground chopped pecans, walnuts, or almonds"],"sentences":["1. ","Mix the dried fruit and spices with your hands until well combined.","2. ","Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. ","Repeat until the entire mixture has been used.","3. ","Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups. ","Serve or store airtight at room temperature for up to a week."]},{"origin_id":"54a46dcf19925f464b39849a","title":"Ginger and Chocolate Chip Hearts","image_url":"","ingredients":["3 cups all purpose flour","1 cup sugar","7 1/2 tablespoons cornstarch","3/8 teaspoon salt","1 1/2 cups (3 sticks) chilled unsalted butter, cut into 1/2-inch pieces","2 1/4 teaspoons vanilla extract","1 1/2 cups pecans (about 6 ounces)","1 cup mini chocolate chips","9 tablespoons finely chopped crystallized ginger","Sugar"],"sentences":["Preheat oven to 350°F. Combine first 4 ingredients in processor and blend. ","Add butter and vanilla and cut in until mixture resembles fine meal, using on/off turns. ","Add pecans and process until finely chopped. ","Add chocolate chips and ginger and mix in.","Transfer mixture to bowl and gather together. ","Divide into thirds. ","Roll 1 piece out between sheets of waxed paper to thickness of 1/4 inch. ","Cut out cookies, using 3-inch heart-shaped cutter. ","Transfer to ungreased cookie sheets. ","Gather scraps. ","Repeat rolling and cutting with remaining dough. ","Re-roll scraps and cut additional cookies. ","Sprinkle cookies with sugar. ","Bake until just beginning to color, about 20 minutes. ","Cool on sheets on rack 5 minutes. ","Transfer cookies to rack and cool. ","(Cookies can be prepared 3 days ahead. ","Store in airtight container.)"]},{"origin_id":"54a41f1519925f464b377352","title":"Glazed Chocolate–Crème Fraîche Cookies","image_url":"http://assets.epicurious.com/photos/54b3f77c460b4423363f916e/6:4/w_620%2Ch_413/51214720_chocolate-cookies_1x1.jpg","ingredients":["20 ounces bittersweet chocolate (at least 70% cacao), chopped, divided","1/4 cup all-purpose flour","1 1/2 teaspoons baking powder","1 teaspoon kosher salt","1 1/2 cups (packed) brown sugar","1/2 cup (1 stick) unsalted butter, room temperature","4 large eggs","2 tablespoons crème fraîche or sour cream"],"sentences":["Place racks in lower and upper thirds of oven; preheat to 350°F. Heat 8 ounces chocolate in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring until chocolate is melted; let cool slightly. ","Reserve saucepan for melting more chocolate for glaze.","Whisk flour, baking powder, and salt in a small bowl; set aside. ","Using an electric mixer on medium-high speed, beat brown sugar and butter until light and fluffy, about 4 minutes. ","Add eggs and crème fraîche and beat until just combined. ","Reduce speed to low and gradually mix in melted chocolate; reserve chocolate bowl. ","Mix in dry ingredients just to combine; fold in 8 ounces chopped chocolate. ","Cover and chill dough until firm, at least 30 minutes.","Drop heaping tablespoonfuls of dough onto parchment-lined baking sheets, spacing 2\" apart. ","Bake cookies, rotating sheets halfway through, until edges are set but centers are still slightly soft, 15–18 minutes. ","Let cookies cool on baking sheets 5 minutes. ","Transfer to wire racks and let cool.","Melt remaining 4 ounces chocolate in reserved bowl set over reserved saucepan of simmering water. ","Let chocolate cool slightly, then dip or drizzle cookies with chocolate as desired. ","Let sit until chocolate is set, 15–20 minutes.","DO AHEAD: Cookies can be made 2 days ahead; store airtight at room temperature."]},{"origin_id":"54a40b9b6529d92b2c004004","title":"Cookies-and-Cream Ice Cream Cake","image_url":"","ingredients":["1 16-ounce pound cake, thawed if frozen","6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened","1 16-ounce jar purchased hot fudge sauce","1 12-ounce package semisweet chocolate chips","1/4 cup water","10 Oreo cookies, coarsely chopped","1 cup chilled whipping cream","3 tablespoons sugar","Assorted candies (such as M&M’s, gumdrops and candy sprinkles)","Birthday candles"],"sentences":["Cut cake into 1/3-inch-thick slices. ","Halve each slice diagonally, forming triangles. ","Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. ","Fill in center with more triangles; then cut additional pieces to fill in any spaces. ","Spread half of ice cream over cake. ","Freeze until firm, about 1 hour.","Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. ","Cool to just barely lukewarm. ","Spread half of fudge sauce over ice cream. ","Sprinkle with cookies. ","Top with enough remaining cake slices to cover. ","Spread remaining ice cream over. ","Freeze 1 hour.","Stir remaining fudge sauce over medium-low heat until barely lukewarm. ","Pour sauce over ice cream, spreading to edge. ","Freeze at least 6 hours or overnight.","Beat cream and sugar in medium bowl to peaks. ","Run knife around pan sides to loosen cake. ","Release pan sides. ","Spread whipped cream around sides (not top) of cake. ","(Can be made 1 day ahead. ","Freeze.) ","Arrange candies and candles atop."]},{"origin_id":"54a409b66529d92b2c003a78","title":"Holiday Sugar Cookies","image_url":"http://assets.epicurious.com/photos/561026d1f3a00aeb2f1d7bbe/6:4/w_620%2Ch_413/104455_hires.jpg","ingredients":["1 cup unsalted butter, room temperature","1 cup (packed) golden brown sugar","1 large egg","1 teaspoon vanilla extract","2 2/3 cups all purpose flour","1 teaspoon baking powder","1/2 teaspoon salt","1/2 teaspoon ground nutmeg","9 cups (or more) powdered sugar (about 2 1/4 pounds)","4 1/2 tablespoons Just Whites (pasteurized powdered egg whites)*","12 tablespoons (or more) water","Assorted food colorings, preferably Wilton concentrated gel pastes in Golden Yellow, Violet, Moss Green, Red (No Taste) and Sky Blue**","4 (or more) small disposable pastry bags**","Plain round metal tips (1/16 to 1/8 inch in diameter; optional)**"],"sentences":["Using electric mixer, beat butter and sugar in large bowl until fluffy. ","Beat in egg and vanilla. ","Sift flour, baking powder, salt and nutmeg over; stir to blend well. ","Turn dough out onto lightly floured surface and knead gently 1 minute. ","Shape dough into 1/2-inch-thick rectangle. ","Cut into 4 equal pieces; wrap in plastic and refrigerate at least 3 hours and up to 1 day. ","Let dough soften slightly at room temperature before rolling out.","Position rack in center of oven and preheat to 350°F. Butter large baking sheet. ","Working with 1 dough piece at a time, roll out dough on lightly floured surface to 1/8-inch thickness, lifting and turning dough often and dusting surface very lightly with flour to prevent sticking. ","Using floured 3- to 4-inch cutters, cut out cookies. ","Pull away excess dough from around cookies. ","Transfer cookies to prepared baking sheet, spacing 1 inch apart (cookies will not spread). ","If using cookies as hanging ornaments, push 1 end of drinking straw through dough near top of each cookie; lift straw, then remove small dough round from straw. ","Gently reroll dough scraps; cut out more cookies. ","Transfer to same sheet.","Bake cookies until light brown, about 11 minutes. ","Let cool 5 minutes on sheet. ","Transfer cookies to rack; cool.","Repeat with remaining dough pieces, baking 1 sheet of cookies at a time. ","Cool baking sheet completely and butter sheet lightly between batches.","Whisk 9 cups sugar and powdered egg whites in large bowl to blend. ","Whisk in 12 tablespoons water. ","If necessary, whisk in more water by teaspoonfuls or more sugar by tablespoonfuls until frosting is medium-thick and very smooth. ","Place 1/2 cup frosting into each of 4 small bowls; mix colors using instructions in box on previous page. ","(Can be prepared 1 day ahead. ","Cover bowls and remaining frosting with plastic wrap to keep frosting from drying out. ","Store at room temperature.) ","Thin frosting in each bowl as needed by mixing in 1/4 teaspoon water at a time.","Using pastry brush or small metal offset spatula, spread frosting on cookies; set cookies aside and let frosting dry, about 30 minutes. ","Cut off small tip from end of 1 disposable pastry bag (cut off slightly more if planning to insert metal tip). ","Fold down top 2 inches of bag, forming collar. ","Holding bag under collar and using small rubber spatula, fill bag with 1 color of frosting. ","Repeat with remaining pastry bags, filling each with 1 color of frosting. ","Pipe decorations onto frosted cookies in desired patterns and colors. ","Let cookies stand until decorations are firm and dry, at least 4 hours. ","(Can be prepared 3 days ahead. ","Place cookies in single layer between sheets of waxed paper in airtight container; store at room temperature.)","*Can be found in the baking-products section of most supermarkets","**Wilton food colorings, disposable pastry bags and metal tips are available by mail from Jane’s Cakes and Chocolates; call 800-262-7630."]},{"origin_id":"54a455726529d92b2c021a1c","title":"Italian Fig Cookies","image_url":"http://assets.epicurious.com/photos/5669f2b6657b22063aa8f462/6:4/w_620%2Ch_413/1202-GT-CK06-01-2.jpg","ingredients":["1 cup packed soft dried Mission figs (8 oz), hard tips discarded","3/4 cup raisins (3 3/4 oz)","3/4 cup mild honey","1/4 cup brandy","1 1/2 teaspoons finely grated fresh orange zest","1 teaspoon finely grated fresh lemon zest","1 tablespoon ground cinnamon","1/4 teaspoon ground cloves","1/4 teaspoon freshly grated nutmeg","3/4 cup whole almonds (4 oz), toasted and coarsely chopped","3/4 cup walnuts (3 oz), toasted and coarsely chopped","4 cups all-purpose flour","1 cup plus 2 tablespoons sugar","1 tablespoon baking powder","1 teaspoon salt","2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes","2 large eggs, lightly beaten","1/2 cup whole milk","1 1/2 teaspoons vanilla","1 teaspoon finely grated fresh orange or lemon zest","1 cup confectioners sugar","1/2 teaspoon vanilla","1 1/2 to 2 tablespoons fresh orange juice","Garnish: multicolored nonpareils*"],"sentences":["Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. ","Chill, covered, at least 8 hours.","Whisk together flour, sugar, baking powder, and salt in a large bowl. ","Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. ","Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. ","Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. ","Chill until firm, at least 8 hours.","Preheat oven to 350°F.","Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. ","Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. ","Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. ","Turn rolls seam-sides down and press gently to flatten seams. ","Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. ","Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.","Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. ","Transfer cookies to racks and cool until warm, about 10 minutes.","Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.","Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.","Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722)."]},{"origin_id":"54a433476529d92b2c016188","title":"Frozen Chocolate Bananas","image_url":"http://assets.epicurious.com/photos/560d9a267b55306961bf7811/6:4/w_620%2Ch_413/240064_hires.jpg","ingredients":["2 ripe but firm bananas","6 ounces dark chocolate, chopped, or semisweet chocolate chips","2 tablespoons vegetable oil","1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)"],"sentences":["1. ","Line a baking sheet with nonstick foil or parchment paper.","2. ","Cut the bananas in half and insert a Popsicle stick into each half, as shown. ","Place them on the baking sheet and freeze for 15 minutes.","3. ","Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). ","Stir until smooth.","4. ","Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).","5. ","Freeze until the chocolate sets, 30 minutes. ","Serve or freeze in an airtight container for up to a week."]},{"origin_id":"54a41cf66529d92b2c0070bd","title":"Frozen Cherry and Chocolate Chip Soufflé","image_url":"","ingredients":["2 pounds fresh Bing cherries, stemmed, pitted","1 1/3 cups sugar","8 teaspoons fresh lemon juice","4 teaspoons kirsch (cherry brandy)","1/2 teaspoon vanilla extract","1/4 teaspoon almond extract","8 large egg yolks","1/4 cup bottled cherry juice","1 1/2 cups chilled whipping cream","1/2 cup miniature chocolate chips"],"sentences":["Combine cherries, 2/3 cup sugar and 6 teaspoons lemon juice in heavy large saucepan. ","Stir over medium-low heat until sugar dissolves. ","Increase heat to medium; simmer until cherries are soft, stirring occasionally, about 15 minutes. ","Transfer mixture to blender; add 2 teaspoons kirsch, vanilla and almond extracts and remaining 2 teaspoons lemon juice.","Puree until very smooth. ","Chill until cold. ","Cut one 30x11-inch foil strip. ","Fold foil strip in half lengthwise. ","Wrap tightly around 6-cup soufflé dish, forming collar that extends from base of dish to above rim. ","Secure ends of foil with paper clips.","Whisk egg yolks, cherry juice, 2/3 cup sugar and 2 teaspoons kirsch in large metal bowl to blend. ","Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). ","Whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F for 3 minutes, about 8 minutes total. ","Remove bowl from over water. ","Set bowl in another large bowl filled with ice and water; whisk constantly until mixture is cool, about 5 minutes.","Beat cream in medium bowl until peaks form. ","Fold cherry puree into yolk mixture, then fold in whipped cream and chocolate chips. ","Transfer mixture to soufflé dish (mixture will extend above rim of dish). ","Freeze overnight. ","(Can be made 3 days ahead. ","Cover; keep frozen.)","Run small knife between soufflé and foil. ","Peel off foil. ","Using small metal spatula or knife, smooth exposed sides of soufflé. ","Serve immediately."]},{"origin_id":"54a43ab419925f464b3896f5","title":"Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries","image_url":"http://assets.epicurious.com/photos/560dd807f3a00aeb2f1d298e/6:4/w_620%2Ch_413/236808.jpg","ingredients":["1 9–ounce package chocolate wafer cookies","1/2 cup semisweet chocolate chips","3 tablespoons sugar","7 tablespoons unsalted butter, melted","8 large egg yolks","1 cup sugar","1/4 cup water","1/2 teaspoon ground nutmeg","1/8 teaspoon ground allspice","2 cups chilled heavy whipping cream","1/2 cup chilled sour cream","5 tablespoons Grand Marnier or other orange liqueur","3 tablespoons frozen orange juice concentrate, thawed","1 tablespoon grated orange peel","1/2 cup ruby Port","1 tablespoon cornstarch","1 cup sugar","1/4 cup honey","1 teaspoon ground nutmeg","1 teaspoon ground allspice","1/2 teaspoon ground cinnamon","5 cups fresh cranberries or frozen, partially thawed, divided","White chocolate curls (optional)"],"sentences":["Finely grind cookies, chips, and sugar in processor. ","Add melted butter; blend until wet crumbs form. ","Set aside 1/2 cup crumb mixture. ","Press remaining crumb mixture onto bottom and 2 inches up sides of 9–inch–diameter springform pan with 2 3/4–inch–high sides.","Whisk first 3 ingredients in medium metal bowl. ","Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. ","Remove bowl from over water. ","Add spices. ","Using mixer, beat until thick and cool, about 5 minutes.","Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. ","Add egg yolk mixture and fold together. ","Pour 2/3 of filling into crust. ","Sprinkle with reserved 1/2 cup crumb mixture. ","Gently spoon remaining filling over. ","Cover; freeze overnight or up to 3 days.","Whisk Port and cornstarch in large skillet to blend. ","Add sugar, honey, and spices. ","Bring mixture to boil over high heat, stirring often. ","Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. ","Mix in remaining 2 cups cranberries. ","Chill topping at least 6 hours or overnight.","Release pan sides from torte. ","Transfer torte to platter. ","Spoon topping over filling. ","If desired, garnish torte with white chocolate curls."]},{"origin_id":"582ddb7031bd0b471cece717","title":"Espresso Chocolate Sablés","image_url":"http://assets.epicurious.com/photos/582dd92f971f420e380c22df/6:4/w_620%2Ch_413/espresso-chocolate-sables-111716.jpg","ingredients":["1 1/2 tablespoons instant espresso","1 tablespoon boiling water","2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature","2/3 cup (80 grams) confectioners’ sugar","1/2 teaspoon fine sea salt","Pinch ground cinnamon (optional)","3/4 teaspoon pure vanilla extract","2 cups (272 grams) all-purpose flour","4 ounces (113 grams) bittersweet chocolate, finely chopped"],"sentences":["Dissolve the espresso in the boiling water. ","Set the extract aside to cool to lukewarm or room temperature.","Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you’re using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.","Mix in the vanilla and espresso extract on low speed. ","Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. ","Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. ","Give the dough a few last turns with a sturdy flexible spatula.","Turn the dough out onto the counter and divide it in half. ","Shape each half into a disk.\n","Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. ","Slide the dough, still sandwiched, onto a baking sheet—you can stack the slabs—and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.","Center a rack in the oven and preheat it to 325ºF. ","Butter or spray a regular muffin tin, or two tins, if you’ve got them. ","Have a 2-inch-diameter cookie cutter at hand.","Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. ","Cut the dough and drop the rounds into the muffin tin(s).","The dough might not fill the molds completely, but it will once baked. ","Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.","Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. ","Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.","Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.","For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. ","Bake the dough—in the rings—on lined baking sheets just as you would the muffin-tin cookies. ","Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing."]},{"origin_id":"54a468776529d92b2c0275cc","title":"Fudgy Hazelnut Brownies with Marbled Chocolate Glaze","image_url":"","ingredients":["2 1/2 cups semisweet chocolate chips","1 cup (2 sticks) unsalted butter","1 cup sugar","4 large eggs","1/4 teaspoon salt","2 teaspoons vanilla extract","3/4 cup all purpose flour","1 cup coarsely chopped toasted hazelnuts","12 ounces semisweet chocolate, chopped","3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped"],"sentences":["Preheat oven to 350°F. Butter and flour 15 x 10 x 1-inch jelly-roll pan. ","Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth. ","Remove from heat. ","Combine sugar, eggs and salt in heavy large saucepan. ","Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). ","Remove from heat. ","Whisk in chocolate mixture and vanilla. ","Whisk in flour and nuts. ","Spread batter in pan. ","Bake until tester inserted into center comes out with some moist crumbs still attached, about 30 minutes. ","Cool brownies completely in pan on rack.","Stir semisweet chocolate in top of double boiler over barely simmering water until smooth. ","Remove from over water. ","Spread over brownie.","Stir white chocolate in top of double boiler over barely simmering water until smooth. ","Spoon into resealable plastic bag. ","Cut very tip off 1 corner of bag. ","Pipe lines of white chocolate crosswise atop brownie, spacing lines 1 inch apart. ","Draw a toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. ","Chill just until firm enough to cut, about 30 minutes. ","Cut into small squares. ","(Can be made 3 days ahead. ","Refrigerate in single layer in airtight containers. ","Bring to room temperature before serving.)"]},{"origin_id":"54a4237619925f464b3797c7","title":"Fudgy Meringue Cookies","image_url":"http://assets.epicurious.com/photos/54b2f57711c5d6af478b55fb/6:4/w_620%2Ch_413/364072_meringue-cookies_1x1.jpg","ingredients":["Nonstick vegetable oil spray","1 cup bittersweet chocolate chips (do not exceed 61% cacao; about 6 ounces), divided","1 1/2 cups powdered sugar, divided","1/3 cup unsweetened cocoa powder","2 teaspoons cornstarch","2 large egg whites, room temperature","1/2 teaspoon vanilla extract","1/8 teaspoon cream of tartar"],"sentences":["Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. ","Place 1/2 cup chocolate chips in small microwave-safe bowl. ","Cook in 15-second intervals until chocolate softens; stir until melted and smooth. ","Cool chocolate to lukewarm, about 10 minutes. ","Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.","Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. ","Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. ","Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. ","Beat in cocoa mixture. ","Fold in melted chocolate, then 1/2 cup chips.","Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. ","Bake cookies 7 minutes. ","Reverse sheets and bake until dry-looking and cracked, about 6 minutes. ","Cool cookies on sheets 5 minutes. ","Transfer cookies to racks and cool completely."]},{"origin_id":"54a46cb519925f464b398043","title":"Fudge Bars with Pecan-Graham Crust","image_url":"","ingredients":["five 5- by 2 1/2-inch graham crackers or 2/3 cup crushed graham crackers","1/2 cup pecans, toasted lightly","2 tablespoons sugar","3/4 stick (6 tablespoons) unsalted butter, melted","1/4 teaspoon salt","4 ounces unsweetened chocolate, chopped","1 stick (1/2 cup) unsalted butter, cut into pieces","2 large eggs, beaten lightly","1/4 teaspoon vanilla","1/4 teaspoon salt","2 cups firmly packed light brown sugar","1 cup all-purpose flour"],"sentences":["Preheat oven to 350°F.","Into a food processor crumble graham crackers and grind into crumbs. ","Add pecans, sugar, butter, and salt and pulse motor until nuts are chopped fine. ","Press crumb mixture evenly onto bottom of an 11- by 7-inch baking pan and bake in middle of oven 5 minutes. ","Cool crust in pan on a rack.","In a medium metal bowl set over a saucepan of barley simmering water melt chocolate with butter, stirring. ","Remove bowl from pan and cool to room temperature. ","With an electric mixer beat in remaining ingredients, beating until smooth.","Spread fudge layer on top of crust and bake in middle of oven 30 to 35 minutes, or until top is set, edges have begun to pull away from sides of pan, and a tester inserted in center comes out with moist chocolate adhering. ","While fudge is still hot, score with a sharp knife into 24 small bars and cut into bars, wiping knife blade clean after each cut. ","Cool bars in pans on a rack. ","Bars will continue to set as they cool but will remain somewhat soft. ","Bars keep in an airtight container 3 days or, covered and chilled, 1 week."]},{"origin_id":"54a432cb6529d92b2c015b16","title":"Gale Gand's Pinwheel Cookie Dough","image_url":"http://assets.epicurious.com/photos/560dd7f6f9a84192308a4f37/6:4/w_620%2Ch_413/236723.jpg","ingredients":["3 cups all-purpose flour","1/2 teaspoon baking powder","1/2 teaspoon salt","1 cup unsalted butter, softened","1 1/3 cups sugar","2 large eggs","2 teaspoons vanilla extract","2 ounces unsweetened chocolate, finely chopped"],"sentences":["In large bowl, sift together flour, baking powder, and salt. ","In standing mixer fitted with paddle attachment, beat butter until fluffy, about 3 minutes. ","Add sugar and beat until light and fluffy, about 2 minutes more. ","Add eggs 1 at a time, beating after each addition, then beat in vanilla. ","Add flour mixture and beat on low just until combined.","Divide dough in half. ","Form 1 half into 4- by 4-inch square, wrap in plastic wrap, and set aside. ","Return other half to mixer. ","In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. ","Add melted chocolate to dough in mixer and beat just until combined. ","Form chocolate dough into 4- by 4-inch square and wrap in plastic wrap. ","Refrigerate both squares of dough 30 minutes.","Line large baking sheet with parchment paper. ","Cut each dough square into 4 strips. ","Place 3 strips of chocolate dough and 4 strips of vanilla dough on baking sheet and refrigerate. ","Between 2 sheets of parchment paper, roll out 4th strip of chocolate dough into 6- by 7-inch rectangle (use ruler to make sure dimensions are exact). ","Remove 1 strip of vanilla dough from refrigerator and, between 2 sheets of parchment paper, roll out into 6- by 6-inch square. ","Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate, aligning top and bottom edges and allowing 1/2 inch of chocolate dough to stick out on each side. ","Run rolling pin lightly over doughs to adhere, then peel off top sheet of parchment. ","Fold extra 1/2 inch of chocolate dough over vanilla on 1 side. ","Starting on folded-over side and using parchment as aid, tightly roll up dough into log. ","Wrap in plastic wrap and refrigerate. ","Repeat with remaining strips of dough to form 4 logs.","Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. ","Refrigerate 3 hours more, then transfer to freezer. ","When frozen, wrap in parchment paper, twist ends, and tie with decorative ribbon. ","Attach card with baking instructions for each log:","Keep dough frozen until ready to slice and bake. ","Preheat oven to 350°F and grease 2 large baking sheets. ","Using sharp knife, slice dough into 1/4-inch-thick slices and place 1 1/2 inches apart on baking sheet. ","Bake until vanilla dough is slightly golden, 9 to 11 minutes. ","Makes 20 cookies."]},{"origin_id":"54a4561b19925f464b391c50","title":"Golden Granola","image_url":"","ingredients":["2 cups old-fashioned oats","Nonstick vegetable oil spray","1 cup shredded sweetened coconut","1/2 cup pine nuts","1/2 cup roasted salted sunflower seeds","1/2 cup natural unsalted cashews","1/2 cup roasted salted macadamia nuts","1/4 cup sesame seeds","1/2 cup pure maple syrup","1/4 cup vegetable oil","1/4 cup dark corn syrup","2 teaspoons mild-flavored (light) molasses","1/2 cup raisins"],"sentences":["Preheat oven to 300°F. Place oats on large rimmed baking sheet. ","Bake until oats are lightly toasted, stirring occasionally, about 15 minutes. ","Transfer baked oats to large bowl.","Increase oven temperature to 350°F. Spray same rimmed baking sheet with nonstick spray. ","Mix shredded coconut, all nuts, and sesame seeds into baked oats. ","Whisk maple syrup, vegetable oil, dark corn syrup, and light molasses to blend in small bowl. ","Pour over oat mixture; toss to coat evenly. ","Spread granola on prepared rimmed baking sheet. ","Bake 12 minutes. ","Mix in raisins. ","Bake until deep golden, about 12 minutes longer. ","Cool granola on sheet."]},{"origin_id":"54a4555e6529d92b2c02192f","title":"Hannah's Peanut Butter and White Chocolate Candies","image_url":"","ingredients":["Nonstick vegetable oil spray","1 pound good-quality white chocolate (such as Lindt or Baker's)","1 cup extra-crunchy peanut butter","12 ounces semisweet chocolate chips","1/2 cup whipping cream"],"sentences":["Line 9x9x2-inch baking pan with foil, leaving overhang. ","Spray foil with nonstick spray. ","Combine white chocolate and peanut butter in medium metal bowl. ","Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). ","Stir until chocolate melts and mixture is blended. ","Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.","Meanwhile, place chocolate chips and cream in another medium metal bowl. ","Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). ","Stir until chocolate is melted and mixture is smooth. ","Spread chocolate mixture evenly over peanut butter mixture. ","Refrigerate until very firm, at least 3 hours. ","(Can be prepared 2 days ahead. ","Cover and keep refrigerated.)","Using foil as aid, lift candy out of pan. ","Cut into 1-inch squares; serve cold."]},{"origin_id":"54a421456529d92b2c008789","title":"Matcha-White Chocolate Sugar Cookies","image_url":"http://assets.epicurious.com/photos/54aad8a36529d92b2c02e083/6:4/w_620%2Ch_413/51259300_matcha-white-chocolate-cookies_1x1.jpg","ingredients":["3/4 cup granulated sugar, divided","1/2 teaspoons plus 2 tablespoons matcha","2 cups all-purpose flour","3/4 teaspoons baking soda","1/2 teaspoons kosher salt","1 cup (2 sticks) plus 2 tablespoons unsalted butter, cut into pieces, room temperature","1/2 cup (packed) light brown sugar","1 1/2 tablespoons honey","1 large egg","1 large egg yolk","2 teaspoons finely grated lemon zest","3 ounces white chocolate, chopped"],"sentences":["Whisk 1/2 cup granulated sugar and 1/2 teaspoons matcha in a small bowl; set aside.","Whisk flour, baking soda, salt, and remaining 2 tablespoons matcha in a medium bowl. ","Using an electric mixer on mediumhigh speed, beat butter, brown sugar, honey, and remaining 1/4 cup granulated sugar in a medium bowl until light and fluffy, about 4 minutes. ","Add egg, egg yolk, and lemon zest and mix until very pale, about 4 minutes.","Reduce mixer speed to low and, with motor running, add flour mixture; mix until no dry spots remain. ","Using a wooden spoon or rubber spatula, mix in white chocolate.","Wrap dough in plastic and chill at least 2 hours and up to 5 days. ","If chilling more than a few hours, let dough sit at room temperature 1 hour to soften before scooping and baking.","Preheat oven to 350°. ","Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1\" apart. ","(Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)","Bake cookies, rotating baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8–10 minutes.","Immediately—but gently—toss cookies in reserved matcha sugar and place on wire racks; let cool."]},{"origin_id":"54a428f16529d92b2c00dd46","title":"Funny Bones","image_url":"http://assets.epicurious.com/photos/5609a61a62fa7a9917c25a1c/6:4/w_620%2Ch_413/355110.jpg","ingredients":["1 (12-ounce) package white chocolate chips (2 cups)","36 pretzel sticks and rods of various sizes","72 mini-marshmallows (about 1 cup)"],"sentences":["1. ","Line a rimmed baking sheet with parchment or wax paper.","2. ","Place the chips in a double boiler over just-simmering water and melt, stirring frequently. ","As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the top section of the double boiler so the chocolate's temperature doesn't keep rising.","3. ","Stick marshmallows onto both ends of the pretzels, with the marshmallows' flat sides parallel to the pretzel.","4. ","Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl. ","Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. ","Store in an airtight container in the refrigerator or at a cool room temperature."]},{"origin_id":"54a42f2719925f464b3826d3","title":"Korova Cookies","image_url":"http://assets.epicurious.com/photos/5609a76c62fa7a9917c25adc/6:4/w_620%2Ch_413/355952.jpg","ingredients":["1 1/4 cups (175 grams) all-purpose flour","1/3 cup (30 grams) Dutch-processed cocoa powder","1/2 teaspoon baking soda","1 stick plus 3 tablespoons (5 1/2 ounces; 150 grams) unsalted butter, at room temperature","2/3 cup (120 grams) packed light brown sugar","1/4 cup (50 grams) sugar","1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt","1 teaspoon pure vanilla extract","5 ounces (150 grams) bittersweet chocolate, chopped into small bits"],"sentences":["1. ","Sift the flour, cocoa, and baking soda together and keep close at hand. ","Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. ","(Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) ","Add both sugars, the salt, and vanilla extract and beat for another minute or two. ","Reduce the mixer speed to low and add the sifted dry ingredients. ","Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that's just right. ","For the best texture, you want to work the dough as little as possible once the flour is added. ","Toss in the chocolate pieces and mix only to incorporate.","2. ","Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. ","Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. ","(Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.) ","Wrap the logs in plastic wrap and chill them for at least 2 hours. ","(Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)","3. ","Center a rack in the oven and preheat the oven to 325°F (165°C). ","Line two baking sheets with parchment paper and keep them close at hand.","4. ","Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. ","(Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) ","Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.","5. ","Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. ","The cookies will not look done, nor will they be firm, but that's just the way they should be. ","Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature—it's your call. ","Repeat with the second sheet of cookies."]},{"origin_id":"54a42b0d19925f464b37f405","title":"Lime Shortbread Cookies with White Chocolate and Almonds","image_url":"","ingredients":["2 cups all purpose flour","1/2 cup powdered sugar","1/2 teaspoon salt","1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes","3 tablespoons finely grated lime peel, divided","1 teaspoon vanilla extract","1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped","1/2 cup chopped toasted almonds"],"sentences":["Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. ","Blend flour, sugar, and salt in processor. ","Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. ","Press evenly into prepared baking pan. ","Pierce dough all over with fork. ","Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.","Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. ","Remove from oven. ","Using sharp knife, immediately recut shortbread, gently separating triangles. ","Cool shortbread in pan on rack.","Place white chocolate in small metal bowl. ","Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. ","Remove bowl from over water. ","Using fork, drizzle melted chocolate in zigzag pattern over shortbread. ","Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. ","Let stand until chocolate sets, about 1 hour."]},{"origin_id":"54a455fc19925f464b391b1c","title":"Gail's Chocolate Chip Cookies","image_url":"","ingredients":["1 cup plus 2 tablespoons all-purpose flour","1/2 teaspoon baking soda","1 stick unsalted butter","6 tablespoons granulated sugar","6 tablespoons brown sugar","1/2 teaspoon vanilla extract","1 egg","1 cup semi-sweet morsels"],"sentences":["1. ","Preheat oven to 375°F. Prepare baking sheets by spraying lightly with Pam.","2. ","Cream butter, both sugars, and vanilla. ","Beat in egg. ","Add baking soda and flour mixing only until smooth. ","Fold in chocolate chips. ","Use 16x24-inch baking sheets and drop cookies in 3 rows of 4.","3. ","Bake cookies, two baking sheets at a time. ","After 5 minutes take cookies out of the oven and rap on the stovetop until they deflate. ","Then return sheets to oven, placing the top sheet on the bottom rack, and the bottom sheet on the top rack. ","Continue to bake until cookies are golden brown, 4-6 more minutes.","4. ","Transfer immediately from cookie sheet to wire rack for cooling."]},{"origin_id":"54a44e5d19925f464b38d0de","title":"Fudgy Peanut Brownies","image_url":"","ingredients":["1 cup (2 sticks) unsalted butter","1 1/4 cups semisweet chocolate chips","3 ounces unsweetened chocolate, chopped","1 cup plus 2 tablespoons sugar","3 large eggs","1 1/2 tablespoons instant coffee granules","1 tablespoon vanilla extract","2/3 cup all purpose flour","1 1/2 teaspoons baking powder","1/2 teaspoon salt","1 10-ounce package peanut butter chips","1/2 cup chopped salted peanuts"],"sentences":["Preheat oven to 350°F. Butter and flour 9-inch square metal baking pan. ","Combine butter, semisweet chocolate chips and unsweetened chocolate in heavy medium saucepan. ","Stir over low heat until chocolate mixture is melted and smooth. ","Remove from heat. ","Whisk 1 cup plus 2 tablespoons sugar, 3 eggs, instant coffee granules and vanilla extract in large bowl just until combined. ","Add warm chocolate mixture; whisk to combine. ","Cool just to room temperature.","Whisk 2/3 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. ","Whisk into chocolate mixture. ","Mix in peanut butter chips and peanuts. ","Pour batter into prepared pan. ","Bake until tester inserted into center comes out with some moist crumbs still attached, about 35 minutes (do not overbake). ","Cool completely. ","Cut into 9 squares. ","(Brownies can be prepared 1 day ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a40afd19925f464b373b7f","title":"Chocolate Chip Meringues with Ice Cream, Peppermint Candies and Chocolate-Mint Sauce","image_url":"http://assets.epicurious.com/photos/561026ddf3a00aeb2f1d7be6/6:4/w_620%2Ch_413/104525.jpg","ingredients":["Melted unsalted butter","2/3 cup powdered sugar","2 tablespoons plus 1/2 cup sugar","1/2 cup egg whites (from about 4 large eggs)","1/8 teaspoon salt","2 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped","1/4 cup whipping cream","1/4 cup water","2 tablespoons sugar","8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","3/4 teaspoon peppermint extract","1 1/2 pints chocolate ice cream or peppermint stick ice cream","1/2 cup chopped red-and-white-striped hard peppermint candies"],"sentences":["Preheat oven to 225°. ","Line 2 heavy large baking sheets with parchment paper. ","Using small bowl or can as guide, trace three 4-inch-diameter circles on parchment on each baking sheet; turn parchment over (circles will show through). ","Brush parchment with melted butter. ","Whisk powdered sugar and 2 tablespoons sugar in small bowl to blend. ","Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks. ","Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. ","Fold in powdered sugar mixture, then chocolate. ","Spoon meringue by generous 1/2 cupfuls into center of each circle. ","Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.","Bake meringues until crisp, about 1 hour 30 minutes. ","Place baking sheets on racks; cool completely. ","(Meringues can be prepared 4 days ahead. ","Store airtight at room temperature.)","Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. ","Reduce heat to low; add chocolate. ","Whisk until melted. ","Remove from heat; stir in extract. ","(Can be prepared 1 day ahead. ","Cover and refrigerate. ","Rewarm sauce over low heat before using.)","Place 1 meringue in center of each plate. ","Top with scoops of ice cream. ","Drizzle with chocolate sauce. ","Sprinkle with chopped candies. ","Serve immediately."]},{"origin_id":"54a44c5b19925f464b38c501","title":"Giant Chocolate-Toffee Cookies","image_url":"http://assets.epicurious.com/photos/561025c0f3a00aeb2f1d79e2/6:4/w_620%2Ch_413/103095.jpg","ingredients":["1/2 cup all purpose flour","1 teaspoon baking powder","1/4 teaspoon salt","1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped","1/4 cup (1/2 stick) unsalted butter","1 3/4 cups (packed) brown sugar","4 large eggs","1 tablespoon vanilla extract","5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped","1 cup walnuts, toasted, chopped"],"sentences":["Combine flour, baking powder and salt in small bowl; whisk to blend. ","Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. ","Remove from over water. ","Cool mixture to lukewarm.","Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. ","Beat in chocolate mixture and vanilla. ","Stir in flour mixture, then toffee and nuts. ","Chill batter until firm, about 45 minutes.","Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. ","Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. ","Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. ","Cool on sheets. ","(Can be made 2 days ahead. ","Store airtight at room temperature.)"]},{"origin_id":"54a465ef19925f464b3965ad","title":"Fruit-Filled Hamantaschen from Philadelphia","image_url":"","ingredients":["3/4 cup pitted prunes","1/3 cup seedless raisins","1/4 cup water","1/4 cup shelled walnuts","1/4 apple with peel","Juice and rind of 1/4 lemon","2 tablespoons sugar","2/3 cup pareve margarine or butter","1/2 cup sugar","1 large egg","1/2 teaspoon vanilla","1/2 to 3 cups unbleached all-purpose flour","1 teaspoon baking powder","Dash of salt"],"sentences":["1. ","To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.","2. ","Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. ","Add the lemon juice and rind and sugar and mix well.","3. ","To make the dough, cream the margarine or butter with the sugar. ","Add the egg and vanilla and continue creaming until smooth. ","A food processor is great for this.","4. ","Add the flour, baking powder, and salt. ","Process until a ball of dough is formed.","5. ","Chill for 2 to 3 hours, or overnight.","6. ","Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. ","Cut into 2 1/2-inch circles. ","With your finger, brush water around the rim of the circle. ","Drop 1 teaspoon of filling in the center. ","Then bring the dough around the filling and press 3 ends together.","7. ","Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden."]},{"origin_id":"54a42d336529d92b2c0113a8","title":"Chocolate Chip–Orange Cannoli (Cannoli di Ricotta)","image_url":"http://assets.epicurious.com/photos/560d795ff9a841923089d8fd/6:4/w_620%2Ch_413/350726.jpg","ingredients":["1 1/2 cups all-purpose flour","1 tablespoon sugar","1 teaspoon unsweetened cocoa powder","1/2 teaspoon ground cinnamon","2 tablespoons chilled unsalted butter, cut into cubes","8 tablespoons limoncillo or other lemon or orange liqueur","1 pound (2 cups) fresh sheep's- or cow's-milk ricotta, drained 1 hour in cheesecloth-lined sieve","3/4 cup superfine sugar","1/3 cup miniature chocolate chips","4 tablespoons candied orange peel, chopped, or finely grated zest of 2 oranges","1 teaspoon vanilla extract","About 8 cups vegetable oil","1 egg white, lightly beaten","Confectioners' sugar for dusting (optional)","Special equipment: deep-fat thermometer, 4-inch diameter round cookie cutter, 6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes"],"sentences":["In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. ","Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. ","(Alternatively, pulse in food processor.) ","Drizzle limoncillo over mixture and gently stir with fork until incorporated.","Turn out dough onto sheet of plastic wrap. ","(Dough will still look somewhat dry and crumbly.) ","Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.","In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. ","Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. ","(Filling can be made up to 1 day ahead and refrigerated, covered.)","Cut dough into 4 even pieces. ","On lightly floured surface, roll out 1 piece to 1/8-inch thick. ","Using floured cookie cutter, cut out 2 to 3 rounds from dough. ","Transfer rounds to baking sheet and keep covered with plastic wrap. ","Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.","Fill heavy 4-quart pot with oil to depth of 3 inches. ","Heat over moderate heat until thermometer registers 375°F.","Meanwhile, brush bottom edge of 1 dough round with egg white. ","Wrap dough around 1 cannoli tube with egg white–brushed end overlapping other end and gently press edges together to seal. ","Make 5 more shells in same manner. ","(Keep remaining rounds covered with plastic.)","Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. ","Transfer to paper towel–lined plate to drain and cool 5 minutes. ","Stand tubes upright and tap gently against countertop to loosen shells. ","Twist molds to remove shells.","Wrap remaining dough around tubes and fry in same manner. ","(Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)","When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. ","Repeat to fill remaining shells. ","Dust with confectioner's sugar and serve immediately."]},{"origin_id":"57ffdd11b567e65e5961beb3","title":"Giant Chocolate Caramel Cookie Bars","image_url":"http://assets.epicurious.com/photos/57f8084b65f91f073d177aa4/6:4/w_620%2Ch_413/Giant-Halloween-Twix-Recipe-hero-06102016.jpg","ingredients":["1 cup (2 sticks) unsalted butter, room temperature, plus more for pan","1/2 cup sugar","1/2 teaspoon fine sea salt","2 teaspoons vanilla extract","2 cups all-purpose flour","1 cup heavy cream","4 tablespoons unsalted butter, cut into pieces","3/4 teaspoon fine sea salt","1 3/4 cups sugar","1 pound milk, semisweet, and/or bittersweet chocolate (preferably 40–60% cacao), chopped","2 tablespoons plus 1 teaspoon coconut or other neutral vegetable oil","A candy thermometer"],"sentences":["Preheat oven to 350°F. Butter a 13x9\" baking pan, line bottom and sides with parchment paper, and butter parchment.","Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. ","Add sugar and beat, scraping bowl occasionally, until incorporated. ","Beat in salt, then vanilla. ","Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.","Press dough into prepared pan in an even layer. ","Poke holes all over with a fork. ","Bake cookie until golden brown and firm to the touch, 30–35 minutes. ","Transfer to a wire rack and let cool.","Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.","Gently stir sugar and 1/3 cup water in a large saucepan. ","Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15–20 minutes. ","Remove from heat.","Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.","Fit saucepan with candy thermometer and heat over medium. ","Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). ","Immediately and carefully pour over cookie. ","Tilt pan to spread caramel evenly. ","Let sit until set, at least 1 hour and up to overnight.","Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. ","Remove from heat and, stirring constantly, add oil. ","Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.","Place a sheet of parchment paper over cake pan. ","Place cutting board over parchment. ","Holding pan and board, invert quickly. ","Lift off pan, then peel off parchment.","Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. ","Spread chocolate mixture evenly with an offset spatula until cookie is coated. ","Chill until set, about 15 minutes.","Using an oiled knife, cut cookie in half lengthwise. ","Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2\" apart.","Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). ","If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. ","Return rack to pan and pour chocolate drippings over. ","Create a swoopy texture in chocolate with offset spatula, if desired. ","Chill until firm, about 45 minutes.","Let sit at room temperature 10 minutes, then slice each bar crosswise into 10–12 pieces.","Cookie bars can be made 3 days ahead; loosely cover and chill."]},{"origin_id":"54a4533b6529d92b2c01fe4e","title":"Giant Chocolate Chip Cookies","image_url":"","ingredients":["2 1/4 cups all purpose flour","1 teaspoon baking soda","1 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","1/2 cup solid vegetable shortening","3/4 cup sugar","3/4 cup (packed) golden brown sugar","1 tablespoon sour cream","1 1/2 teaspoons vanilla extract","2 large eggs","1 pound (2 2/3 cups) semisweet chocolate chips"],"sentences":["Preheat oven to 350°F. Sift flour, baking soda, and salt into medium bowl. ","Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. ","Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. ","Beat in eggs 1 at a time, then flour mixture. ","Stir in chocolate chips. ","Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). ","Using moistened fingertips, flatten each mound to 2 1/2-inch round.","Bake cookies until golden brown, about 14 minutes. ","Cool on sheets 5 minutes. ","Transfer cookies to racks and cool completely. ","Repeat with remaining batter using cooled baking sheets."]},{"origin_id":"54a41bdc6529d92b2c006d90","title":"Jose's Oatmeal Peanut Butter Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/583f28eeb80c02a24264c1bd/6:4/w_620%2Ch_413/joses-oatmeal-peanut-butter-chocolate-chip-cookies.jpg","ingredients":["1 1/2 cups old-fashioned rolled oats","2 cups all-purpose flour","1 teaspoon baking powder","1 teaspoon baking soda","1 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","1 cup granulated sugar","1 cup firmly packed light brown sugar","1 tablespoon vanilla extract","3/4 cup peanut butter","2 large eggs","a 12-ounce bag semisweet chocolate chips","8 ounces semisweet chocolate, grated"],"sentences":["In a food processor pulse 1 cup oats until ground fine. ","In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.","In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. ","Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. ","Add chocolate chips and grated chocolate, beating just until combined. ","Chill cookie dough, covered, at least 2 hours and up to 1 week.","Preheat oven to 325°F.","Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. ","Flatten balls slightly.","Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. ","Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely."]},{"origin_id":"54a452c36529d92b2c01f82c","title":"Lydia's Austrian Raspberry Shortbread","image_url":"","ingredients":["1 pound (4 sticks) unsalted butter, slightly softened","4 egg yolks","2 cups granulated sugar","4 cups all-purpose flour","2 teaspoons baking powder","1/4 teaspoon salt","1 cup raspberry jam, at room temperature","1/4 cup confectioners' sugar"],"sentences":["Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until soft and fluffy. ","Add the egg yolks and mix well.","Mix the granulated sugar, flour, baking powder, and salt together. ","Add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together. ","Turn the dough out onto a floured work surface and form into two balls. ","Wrap each ball in plastic wrap and freeze at least 2 hours or overnight (or as long as a month, if you like).","Heat the oven to 350 degrees.","Remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of a 9x13-inch baking pan or a 10-inch tart pan with a removable bottom. ","Make sure the surface is covered evenly with shreds of dough.","With the back of a spoon or a flexible spatula, spread the jam over the surface, to within 1/2 inch of the edge all the way around. ","Remove the remaining dough from the freezer and coarsely grate it over the entire surface.","Bake until lightly golden brown, 30 to 40 minutes. ","As soon as the shortbread comes out of the oven, dust with confectioners' sugar. ","Cool on a wire rack, then cut in the pan with a serrated knife."]},{"origin_id":"54a454616529d92b2c020c35","title":"Meringues, Chocolate Walnut","image_url":"","ingredients":["2 large egg whites","1/8 teaspoon cream of tartar","3/4 cup granulated sugar","1 teaspoon vanilla extract","1 cup semisweet chocolate chips","1/4 cup walnut halves, toasted and finely chopped"],"sentences":["1. ","Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.","2. ","In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. ","Add cream of tartar and whip until soft peaks form. ","Add sugar gradually, whipping until stiff but not dry peaks form. ","Beat in vanilla. ","Fold in chocolate chips and walnuts. ","Drop by generously rounded teaspoon 2 inches apart on cookie sheets.","3. ","Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. ","Slide parchment onto racks to cool cookies completely."]},{"origin_id":"54a42a2c6529d92b2c00ed88","title":"Macadamia Fudge Squares","image_url":"http://assets.epicurious.com/photos/56098f32e0acd286555d384d/6:4/w_620%2Ch_413/363371_hires.jpg","ingredients":["1 cup all-purpose flour, spooned in and leveled","1/4 teaspoon ground cinnamon","1/4 teaspoon salt","1 cup (2 sticks) unsalted butter","4 ounces unsweetened chocolate, coarsely chopped","1 cup (lightly packed) very fresh dark brown sugar","1 cup granulated sugar","4 large eggs, well beaten","1 teaspoon pure vanilla extract","1 1/2 to 1 3/4 cups coarsely chopped, salted macadamia nuts","1 small recipe Midnight Chocolate Glaze (recipe follows)"],"sentences":["Position the rack in the middle of the oven. ","Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.","In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. ","Set aside.","In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. ","Stir occasionally. ","Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. ","Gradually mix in the granulated sugar. ","Stir in the eggs and the vanilla. ","Add the dry ingredients, stirring just until combined. ","Do not overmix.","Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. ","Sprinkle the surface with the macadamia nuts and press them gently into the batter. ","Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. ","Do not overbake. ","The squares should remain slightly moist on the inside. ","(Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) ","Remove from the oven and let stand until almost cool.","While the bar is cooling, make the glaze. ","To web the bar, dip a small whisk into the glaze and squiggle it across the pan. ","If the glaze becomes too thick, thin it with a little very hot water. ","Let stand until the glaze is set.","Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. ","Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. ","Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. ","These cookies may be frozen."]},{"origin_id":"54a4509d6529d92b2c01e735","title":"Ice Cream Truffles","image_url":"","ingredients":["1 pint vanilla ice cream","18 chocolate wafers"],"sentences":["1. ","Place a plate lined with wax paper in the freezer for 10 minutes.","2. ","With a small ice cream scoop or a melon baller, quickly scoop small balls of the ice cream, using about 1 tablespoon for each; make 3 or 4 at a time, placing them on a plate, then transferring them to the plate in the freezer. ","Freeze for at least 30 minutes, or until firm.","3. ","Pulse the wafers in a food processor until finely ground. ","Transfer to a sheet of wax paper.","4. ","Working quickly, roll the ice cream balls in the ground wafers to coat completely. ","Return to the wax-paper-lined plate, cover with plastic wrap, and freeze for at least 30 minutes, or up to 2 days.","5. ","Serve in foil bonbon cups, if desired, or simply arranged on small plates."]},{"origin_id":"54a44d1d19925f464b38c9e8","title":"Hazelnut-Butter Cookies with Mini Chocolate Chips","image_url":"http://assets.epicurious.com/photos/560df94df3a00aeb2f1d6589/6:4/w_620%2Ch_413/108976.jpg","ingredients":["1 1/2 cups all purpose flour","3/4 teaspoon baking soda","1/2 teaspoon baking powder","1/2 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","1 cup creamy unsalted hazelnut butter","1/2 cup sugar","1/2 cup (packed) golden brown sugar","1 large egg","1 teaspoon vanilla extract","1 12-ounce package semisweet mini chocolate chips (2 cups)"],"sentences":["Sift first 4 ingredients into medium bowl. ","Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. ","Beat in egg and vanilla. ","Beat in flour mixture. ","Stir in chocolate chips. ","Cover and refrigerate at least 2 hours. ","(Can be prepared 1 day ahead. ","Keep refrigerated. ","Soften dough slightly at room temperature before shaping.)","Preheat oven to 350°F. Line 2 baking sheets with parchment paper. ","Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. ","Arrange 1 inch apart on prepared sheets. ","Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. ","Let cool on sheets on racks 5 minutes. ","Transfer cookies to racks and cool. ","(Can be made 5 days ahead. ","Store airtight between sheets of waxed paper at room temperature.)"]},{"origin_id":"54a44dce19925f464b38cdd6","title":"Hazelnut-Chocolate Stars","image_url":"","ingredients":["1 1/2 cups hazelnuts","1/2 cup chocolate chips","1 1/3 cups plus 1 teaspoon all-purpose flour","1 1/2 teaspoons baking powder","1/2 teaspoon salt","3/4 cup cold unsalted butter, cut into pieces","3/4 cup brown sugar","1 egg","1 teaspoon vanilla","1 pound dried apricots, coarsely chopped","2 tablespoons fresh lemon juice","1 cup water","1 tablespoon sugar"],"sentences":["1. ","Finely chop hazelnuts in a food processor; remove to a bowl. ","Finely chop chocolate chips and 1 teaspoon flour in food processor; add to the nuts. ","Set aside.","2. ","Sift the 1 1/3 cups of flour, baking powder and salt. ","Set aside.","3. ","Cream butter and brown sugar in a bowl with an electric mixer until fluffy. ","Add the egg and vanilla; beat until well combined.","4. ","Add the flour mixture to the butter in thirds, beating well after each addition. ","Add the hazelnut-chocolate chip mixture, using a wooden spoon and mixing until the dough is well combined.","5. ","Form the dough into three flat disks, dusting with a little flour, if necessary, to prevent sticking; wrap in plastic and chill in the refrigerator for 12 to 24 hours.","6. ","Remove one disk from the refrigerator and roll on a lightly floured work surface into an 11-inch circle, 1/4-inch thick. ","Cut out stars using a star-shaped cookie cutter. ","(You may use different sizes of stars for variety.) ","Save the scraps and reform into a disk. ","Chill the scraps slightly before rolling out and cutting. ","Repeat with other disks.","7. ","Preheat oven to 400°F. Place the stars on parchment-lined baking sheets. ","Bake one sheet at a time until the cookies are brown around the edges, about 7 to 8 minutes. ","Cool cookies on a rack.","8. ","Prepare apricot filling: Place all ingredients in a small saucepan over medium-low heat. ","Cook, uncovered, stirring frequently, until all of the liquid is absorbed, about 10 minutes. ","Puree this mixture in the food processor until smooth. ","Allow the filling to cool completely before filling the cookies. ","(Filling may be prepared a day in advance and refrigerated.)","9. ","Fill the cookies just before serving, if possible, so they stay crisp: Spread a thin layer of the filling on the bottom side of one star and sandwich with another, bottom-side facing the filling."]},{"origin_id":"54a45c5f19925f464b393b40","title":"Hazelnut Chocolate Stripes","image_url":"","ingredients":["2 sticks (1 cup) unsalted butter, softened","1/2 cup granulated sugar","3/4 cup firmly packed light brown sugar","1 large egg","1 1/2 teaspoons vanilla extract","2 1/4 cups all-purpose flour","1 teaspoon double-acting baking powder","3/4 teaspoon salt","1/2 cup toasted and skinned hazelnuts (procedure follows), ground coarse","1/2 cup unsweetened cocoa powder"],"sentences":["In a bowl with an electric mixer cream the butter with the sugars until mixture is light and fluffy and beat in the egg and the vanilla. ","Into the bowl sift together 2 cups of the flour, the baking powder, and the salt, beat the dough until it is combined well, and transfer half the dough to another bowl. ","Into half the dough beat in the hazelnuts and the remaining 1/4 cup flour. ","Beat the cocoa powder into the remaining dough. ","On a sheet of wax paper form each dough into a 10- by 1 1/2-inch squared-off log, using the wax paper as a guide, and chill the log, wrapped in the wax paper, for 1 hour, or until they are firm. ","Cut each log carefully into 4 equal lengthwise slices with a knife and reassemble the logs, alternating 2 slices from each dough to form striped patterns. ","Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.","Preheat the oven to 350°F. Cut the logs into 3/8-inch-thick slices with a sharp knife and arrange the slices 2 inches apart on lightly buttered baking sheets. ","Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are pale golden. ","Transfer the cookies to racks and let them cool completely.","Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. ","Wrap the nuts in a kitchen towel and let them steam for 1 minute. ","Rub the nuts in the towel to remove as much of the skins as possible and let them cool."]},{"origin_id":"54a45a6919925f464b392f69","title":"Hazelnut Meringue Kisses","image_url":"","ingredients":["3 large egg whites","1/4 teaspoon cream of tartar","1/4 teaspoon salt","3/4 cup sugar","1/2 teaspoon vanilla extract","1/2 teaspoon instant espresso powder","1/2 teaspoon unsweetened cocoa powder (not Dutch-process)","3/4 cup hazelnuts (about 3 1/2 ounces), toasted lightly and skinned and ground fine","42 whole hazelnuts,toasted lightly and skinned","6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped"],"sentences":["Preheat oven to 225°F. and line 2 large baking sheets with parchment paper. ","Fit a large pastry bag with a 1/2-inch plain tip.","In a bowl with am electric mixer beat whites with cream of tartar and salt until they just hold soft peaks. ","Add sugar in a stream and beat in vanilla and espresso and cocoa powders, beating until meringue holds stiff, glossy peaks.","Working quickly, fold ground hazelnuts into meringue gently but thoroughly and fill pastry bag with meringue. ","Pipe 42 dots (each about 1/2 teaspoon) of meringue onto parchment 1/2 inch apart and top each dot with a whole hazelnut (meringue dots will anchor nuts). ","Pipe meringue over hazelnuts, encasing them, to form cookies about 1 inch wide and 1 3/4 inches high.","Bake cookies in middle and lower third of oven, switching positions of baking sheets halfway through baking, 1 hour and 15 minutes, or until meringue os form on the outside and pale golden (cookies will fall during baking). ","Remove parchment with cookies from baking sheets and cool on racks (cookies will continue to crisp as they cool). ","Carefully peel cookies off parchment.","In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove from het. ","Dip top half of each cookie in melted chocolate, transferring cookies, chocolate sides up, to a wax-paper-lined tray. ","Chill cookies until chocolate is hardened, about 15 minutes. ","Cookies keep, arranged in layers between sheets of wax paper in an airtight container and chilled, 5 days."]},{"origin_id":"54a4640219925f464b395e04","title":"Oatmeal Trail Mix Cookies","image_url":"","ingredients":["1/2 stick (1/4 cup) unsalted butter, softened","1/4 cup vegetable shortening","1/2 cup firmly packed light brown sugar","1 large egg","1/2 teaspoon baking soda dissolved in 1 tablespoon warm water","","1/2 cup plus 2 tablespoons all-purpose flour","1/2 teaspoon salt","1/2 teaspoon vanilla extract","1 1/2 cups old-fashioned rolled oats","1/2 cup sweetened flaked coconut","a 6-ounce package semisweet chocolate chips","1/3 cup roasted peanuts","1/2 cup raisins"],"sentences":["In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. ","Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. ","Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. ","Bake the cookies in batches in the middle of a preheated 375°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool."]},{"origin_id":"54a477cb19925f464b39ab1d","title":"Hazelnut Sable Stars","image_url":"","ingredients":["1 cup (2 sticks) unsalted butter, room temperature","2/3 cup powdered sugar","2 large egg yolks","4 teaspoons vanilla extract","2 cups all purpose flour","1/2 teaspoon salt","1 1/2 cups finely chopped toasted hazelnuts (about 6 ounces)","4 ounces semisweet chocolate, melted"],"sentences":["Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. ","Beat butter in large bowl until creamy. ","Gradually add sugar, beating until fluffy. ","Beat in yolks and vanilla. ","Beat in flour and salt. ","Stir in nuts. ","Transfer dough to work surface. ","Flatten into disk. ","Wrap in plastic; freeze until cold, about 10 minutes.","Roll out dough on floured surface to 1/3-inch thickness. ","Using 2- to 3-inch star cookie cutter, cut out cookies. ","Transfer to baking sheets, spacing 1 inch apart. ","Gather dough scraps; reroll dough and cut out additional cookies. ","Bake cookies until pale golden (rotate baking sheets after 15 minutes), about 20 minutes. ","Transfer cookies to rack; cool.","Spoon chocolate into small plastic bag. ","Cut off tip from 1 bottom corner of bag to allow small ribbon of chocolate to come out. ","Drizzle chocolate over cookies. ","Let cookies stand until chocolate is set. ","(Can be made ahead. ","Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)"]},{"origin_id":"54a43a616529d92b2c019d7d","title":"Hazelnut Shortbread Sticks","image_url":"http://assets.epicurious.com/photos/560df2eff3a00aeb2f1d5e94/6:4/w_620%2Ch_413/231311.jpg","ingredients":["1 cup all purpose flour","1/2 teaspoon baking powder","1/4 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","1/3 cup sugar","1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)","1 teaspoon vanilla extract","4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped","1/3 cup coarsely chopped husked toasted hazelnuts"],"sentences":["Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. ","Whisk flour, baking powder, and salt in medium bowl to blend. ","Using electric mixer, beat butter and sugar in large bowl until smooth. ","Beat in 1/2 cup finely ground hazelnuts and vanilla. ","Beat in flour mixture until just combined.","Shape dough by tablespoonfuls into 3-inch-long logs. ","Place on prepared baking sheet, spacing 1 inch apart. ","Bake cookies until light golden brown around edges, about 20 minutes. ","Cool on baking sheet 5 minutes. ","Transfer to rack; cool cookies completely.","Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. ","Remove from over water. ","Place 1/3 cup coarsely chopped hazelnuts in small bowl. ","Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. ","Return to rack. ","Repeat with remaining cookies. ","Let stand until chocolate is set, about 1 hour. ","(Cookies can be made 2 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a4243a6529d92b2c00a49c","title":"Maple and Chocolate Chip Shortbread","image_url":"","ingredients":["3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus additional for pan","7 tablespoons finely ground maple sugar, divided","1/4 teaspoon coarse kosher salt","1 1/2 cups all purpose flour","1/4 cup (about) bittersweet chocolate chips","2 teaspoons pure maple syrup (preferably Grade B)","Test kitchen tip: If maple sugar is coarse, grind it in a food processor until it resembles granulated sugar."],"sentences":["Preheat oven to 300°F. Butter 9-inch diameter tart pan with removable bottom. ","Using electric mixer, beat room-temperature butter, 6 tablespoons maple sugar, and coarse salt in large bowl until light and fluffy and sugar is dissolved. ","Add flour and beat just until blended. ","Pat dough evenly onto bottom of prepared pan. ","Press chocolate chips into dough in random pattern, spacing chips 1/2 inch apart (chips should show). ","Brush dough with maple syrup and sprinkle evenly with remaining 1 tablespoon maple sugar.","Bake shortbread until golden brown and firm to touch, about 55 minutes. ","Transfer pan to rack and cool shortbread 10 minutes. ","Gently push tart pan bottom up, releasing shortbread. ","Cut warm shortbread into 16 wedges. ","Cool shortbread wedges completely and serve."]},{"origin_id":"54a4289f19925f464b37d4a4","title":"Marshmallow Frosting","image_url":"","ingredients":["1/2 cup agave nectar","2 egg whites"],"sentences":["In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. ","Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.","In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. ","Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. ","Use to frost cakes or cupcakes, or as a filling between cookies.","Store in a glass Mason jar in the refrigerator for up to 24 hours."]},{"origin_id":"54a4551319925f464b390f54","title":"Heart-Shaped Dried Cherry and Chocolate Chip Scones","image_url":"","ingredients":["2 cups unbleached all purpose flour","1/3 cup plus 2 tablespoons sugar","1 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","7 tablespoons chilled unsalted butter, diced","1 teaspoon (packed) grated orange peel","3/4 cup miniature semisweet chocolate chips","3/4 cup coarsely chopped dried tart cherries","2/3 cup chilled buttermilk","1 large egg yolk","1 teaspoon vanilla extract","1/4 teaspoon almond extract","Milk (for glaze)"],"sentences":["Butter and flour baking sheet. ","Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. ","Add butter and grated orange peel; rub in with fingertips until coarse meal forms. ","Mix in chocolate chips and dried cherries. ","Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. ","Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. ","Gather dough into ball. ","Press out dough on lightly floured surface to 3/4-inch thickness. ","Using 2-inch heart-shaped cookie cutter, cut out scones. ","Gather scraps, press out dough and cut out additional scones. ","Transfer to baking sheet, spacing 1 inch apart. ","(Can be made 1 day ahead. ","Cover; chill.)","Preheat oven to 400°F. Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. ","Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). ","Serve warm or at room temperature."]},{"origin_id":"54a4349419925f464b386af2","title":"Isaac Mizrahi's Mint Chocolate Chip Ice Cream","image_url":"","ingredients":["6 large egg yolks","3/4 cup sugar","2 cups whole milk","2 cups fresh mint leaves, loosely packed","1 cup heavy cream","3 drops green food coloring","4 ounces bittersweet chocolate, coarsely chopped","4 ounces semisweet chocolate, coarsely chopped","Special equipment: ice cream maker"],"sentences":["In large bowl, whisk together egg yolks and 1/2 cup sugar.","In heavy medium saucepan over moderately low heat, stir together milk, remaining 1/4 cup sugar, and mint. ","Heat until steaming but not boiling, then remove from heat.","Ladle about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly to prevent eggs from cooking, then slowly stir the egg mixture back into the hot milk, whisking constantly. ","Place over low heat, and cook, stirring constantly, until mixture thickens enough to coat back of spoon (finger drawn across spoon will leave clear path), 5 to 6 minutes total (do not let boil or custard will curdle). ","Strain through fine-mesh sieve into large bowl, pressing on and then discarding solids. ","Whisk in heavy cream and food coloring. ","Cover and chill until cold, at least 6 hours or overnight.","Process custard in ice cream maker, adding chopped chocolate during last minute of churning. ","Transfer to airtight container and freeze until hard, about 3 hours."]},{"origin_id":"54a457736529d92b2c022bfa","title":"Mocha Brownies","image_url":"http://assets.epicurious.com/photos/5612e617ce6afd7f75653e06/6:4/w_620%2Ch_413/102184.jpg","ingredients":["Nonstick vegetable oil spray","8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped","3/4 cup (1 1/2 sticks) unsalted butter","2 cups sugar","6 large eggs","2 teaspoons vanilla extract","1/2 cup all-purpose flour","1/3 cup unsweetened cocoa powder","1 teaspoon instant espresso powder","1/2 teaspoon salt","1/4 cup sour cream","3/4 cup chopped walnuts","Powdered sugar"],"sentences":["Preheat oven to 375°F. Spray 13x9x2-inch metal baking pan with nonstick spray. ","Line with waxed paper, extending over 2 sides of pan. ","Spray paper. ","Stir chocolate and butter in heavy small saucepan over low heat until melted. ","Cool to lukewarm.","Using electric mixer, beat 2 cups sugar, eggs and vanilla in medium bowl until fluffy, about 5 minutes. ","Add chocolate mixture; beat just until blended. ","Add flour and next 3 ingredients; beat just until blended. ","Stir in sour cream and nuts.","Transfer batter to pan. ","Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. ","Transfer pan to rack; cool completely. ","Cut into squares. ","Top with powdered sugar."]},{"origin_id":"550b39f06e09e36e56c0fad1","title":"Macaroon Matzo Crunch","image_url":"http://assets.epicurious.com/photos/550b23c8b1a50e633781b5ea/6:4/w_620%2Ch_413/EP-20150319-MatzoCrack-6x4.jpg","ingredients":["1/2 cup unsweetened coconut flakes","1/2 cup sliced almonds","Nonstick vegetable cooking spray","4 unsalted matzo crackers","3/4 cup (1 1/2 sticks) unsalted butter or unsalted parve margarine","1 cup (packed) light brown sugar","1 teaspoon vanilla extract","1/4 teaspoon kosher salt","5 ounces chopped semisweet chocolate or chocolate chips (about 3/4 cup)"],"sentences":["Preheat oven to 350°F. Spread coconut flakes on 1 baking sheet and almonds on another. ","Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds. ","Set aside.","Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray. ","Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly).","Whisk together butter, brown sugar, vanilla, and salt in a medium pot. ","Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes. ","Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes. ","Immediately pour onto matzo, covering completely. ","Using a spatula, quickly spread caramel so matzo has an even coating.","Bake matzo until caramel is golden brown and bubbling, 14-16 minutes. ","Watch carefully to make sure caramel doesn't burn. ","If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely.","Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted. ","(Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted.)","Remove matzo from oven and sprinkle immediately with reserved coconut and almonds. ","Drizzle with chocolate. ","Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight. ","Break matzo crunch into pieces and serve."]},{"origin_id":"54a4255a19925f464b37ad7e","title":"Malted Milk Cookie Tart","image_url":"","ingredients":["1 1/2 cups all purpose flour","1 cup malted milk powder","1/2 cup sugar","1 teaspoon (scant) coarse kosher salt","1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature","1/2 cup bittersweet chocolate chips (about 3 ounces; do not exceed 61% cacao)","1/2 cup malted milk balls, coarsely chopped"],"sentences":["Preheat oven to 325°F. ","In processor, pulse flour, malted milk powder, sugar, and coarse salt. ","Add butter; pulse until moist clumps form. ","Transfer dough to work surface; gather into ball. ","Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.","Bake crust until evenly golden brown, about 45 minutes. ","Scatter chocolate chips over; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. ","Sprinkle malted milk balls over. ","Cool completely. ","Remove tart from pan; cut into wedges."]},{"origin_id":"54a4515319925f464b38e4cc","title":"Maple-Barbecued Pork Burgers","image_url":"","ingredients":["8 ounces pork sausage (preferably hot breakfast sausage)","1/2 cup diced green bell pepper","2/3 cup bottled barbecue sauce","1 1/2 tablespoons pure maple syrup","1 1/2 tablespoons apple cider vinegar","2 onion rolls, split","1/2 cup purchased coleslaw"],"sentences":["Gently mix sausage and green bell pepper in medium bowl. ","Form into two 1/2-inch-thick patties. ","(Can be made 8 hours ahead. ","Cover and refrigerate.)","Prepare barbecue (medium-high heat). ","Whisk barbecue sauce, maple syrup, and vinegar in medium bowl to blend well. ","Reserve 1/3 cup sauce to baste patties.","Grill rolls until lightly toasted. ","Transfer to 2 plates. ","Grill patties 5 minutes. ","Turn patties over. ","Brush with sauce. ","Grill until cooked through, brushing occasionally with sauce, about 5 minutes longer. ","Place burgers on bottom halves of rolls. ","Top each burger with 1/4 cup coleslaw and top half of roll. ","Serve, passing remaining sauce separately."]},{"origin_id":"54a4346c6529d92b2c0170ab","title":"Maple-Walnut Granola with Dried Cranberries","image_url":"http://assets.epicurious.com/photos/560d9a657b55306961bf78b1/6:4/w_620%2Ch_413/240430_hires.jpg","ingredients":["Nonstick vegetable oil spray","3/4 cup (packed) golden brown sugar, divided","1/2 cup pure maple syrup","1/4 cup egg whites (about 2 large egg whites)","1 tablespoon vanilla extract","1 1/4 teaspoons maple extract","1 1/4 teaspoons ground cinnamon","1 teaspoon ground allspice","3 cups old-fashioned oats","1 cup walnut halves, broken in half","1 cup dried cranberries"],"sentences":["Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. ","Stir 1/2 cup sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. ","Pour into large bowl; cool to lukewarm. ","Whisk in egg whites, extracts, and spices. ","Add oats, nuts, and remaining 1/4 cup sugar; toss well.","Spread mixture in even layer on prepared baking sheet. ","Bake 35 minutes. ","Using metal spatula, turn granola over (bottom will be brown). ","Bake 10 minutes. ","Sprinkle cranberries over; bake until dry, about 10 minutes longer. ","Cool granola completely in pan."]},{"origin_id":"54a4641419925f464b395e58","title":"Mexican Chocolate-Cherry Rounds","image_url":"","ingredients":["6 ounces unsweetened chocolate, chopped","2 cups plus 2 tablespoons all purpose flour","1 tablespoon ground cinnamon","2 teaspoons baking powder","1 teaspoon salt","1/4 teaspoon cayenne pepper","1/4 teaspoon ground cloves","1 3/4 cups sugar","1/2 cup (1 stick) unsalted butter, room temperature","3 large eggs","1 teaspoon vanilla extract","2/3 cup powdered sugar","60 (about) candied cherry halves"],"sentences":["Stir chocolate in top of double boiler over simmering water until smooth; cool.","Combine flour and next 5 ingredients in medium bowl. ","Using electric mixer, beat 1 3/4 cups sugar and butter in large bowl until light. ","Beat in eggs 1 at a time, then vanilla and chocolate. ","Gradually add dry ingredients, beating just until combined. ","Chill dough until firm, about 2 hours.","Preheat oven to 350°F. Lightly butter 2 large baking sheets. ","Place powdered sugar in shallow pan. ","Form dough into 1-inch balls. ","Roll each ball in sugar to coat; shake off excess sugar. ","Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart. ","Press 1 cherry half into center of each cookie. ","Bake until cookies puff and crack but are still soft, about 10 minutes. ","Transfer cookies to rack and cool completely. ","(Cookies can be prepared ahead. ","Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)"]},{"origin_id":"54a474ff19925f464b39a09f","title":"Mocha Butter Balls","image_url":"","ingredients":["1/2 preparedBasic Butter Cookie Dough at room temperature","1/4 cup unsweetened cocoa powder (not Dutch process)","2 teaspoons instant espresso powder","1 cup finely chopped walnuts or pecans, if desired","about 2 cups confectioners' sugar"],"sentences":["Preheat oven to 350°F.","In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. ","Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.","Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.","Sift confectioners' sugar into a bowl. ","After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. ","(Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) ","Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen."]},{"origin_id":"54a463f219925f464b395db9","title":"Mocha Cheesecake Brownie Bars","image_url":"","ingredients":["1/4 cup (1/2 stick) unsalted butter","2 ounces semisweet chocolate, coarsely chopped","1/3 cup unbleached all purpose flour","1/3 cup sugar","1 large egg","1/2 teaspoon vanilla extract","Pinch of salt","1/3 cup whipping cream","1 1/2 tablespoons instant coffee powder","8 ounces cream cheese, room temperature","2/3 cup sugar","1 large egg","1 large egg yolk","1/4 cup sour cream","1 tablespoon all purpose flour","1/2 teaspoon vanilla extract","1/3 cup miniature semisweet chocolate","1 cup sour cream","1/3 cup powdered sugar"],"sentences":["Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch metal baking pan. ","Melt butter in medium saucepan over low heat. ","Add chocolate; stir until chocolate melts. ","Remove from heat. ","Whisk in remaining ingredients. ","Spread batter in thin layer on bottom of prepared pan. ","Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes. ","Cool.","Reduce oven temperature to 325°F. Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves. ","Cool.","Beat cream cheese and sugar in large bowl until light. ","Beat in egg and yolk. ","Add sour cream, flour, vanilla and coffee mixture; beat until smooth. ","Stir in chocolate chips. ","Spoon filling evenly over brownie. ","Bake until filling puffs slightly around edges and the center is set, about 35 minutes. ","Cool completely on rack. ","Cover pan with foil and chill overnight.","Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil). ","Spread topping evenly over filling. ","Cool slightly. ","Cover; chill until topping sets, at least 2 hours. ","(Can be made 1 day ahead; keep chilled.) ","Cut dessert into 24 bars. ","Serve cold."]},{"origin_id":"54a4753519925f464b39a17a","title":"Mocha Crunch Ice Cream Cake","image_url":"","ingredients":["1 1/2 cups water","1/2 cup sugar","2 1/2 tablespoons instant espresso powder","12 ounces semisweet chocolate, chopped","6 tablespoons (3/4 stick) unsalted butter","3 cups macaroon cookie crumbs (about 21 Mother's brand cookies)","1/4 cup (1/2 stick) unsalted butter, melted","2 pints chocolate ice cream","2 pints coffee ice cream","3/4 cup chopped Almond Roca or Heath bars (about 14 Almond Roca or 12 miniature Heath bars, about 5 ounces)"],"sentences":["For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. ","Add chocolate and butter. ","Stir until chocolate and butter are melted and sauce is smooth. ","Cool completely. ","(Sauce can be prepared 3 days ahead. ","Cover and refrigerate. ","Bring sauce to room temperature before using.)","For crust: Oil 9-inch springform pan. ","Mix 2 cups crumbs and butter in medium bowl. ","Press firmly into bottom of prepared pan. ","Freeze until firm.","For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. ","Spread in pan and smooth top. ","Freeze until firm.","Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. ","Freeze until firm.","Soften coffee ice cream in refrigerator until spreadable but not melted. ","Spread in pan. ","Smooth surface and freeze until firm. ","Spread 1/2 cup sauce over coffee ice cream. ","Sprinkle with Almond Roca and freeze until firm. ","(Can be prepared 3 days ahead. ","Cover tightly.)","Soften cake slightly in refrigerator if necessary. ","Rewarm remaining sauce over low heat until lukewarm, stirring frequently. ","Remove pan sides. ","Cut cake into wedges. ","Serve, passing warm mocha sauce separately."]},{"origin_id":"54a41c3b19925f464b376c24","title":"Mocha Ice Cream Cake","image_url":"http://assets.epicurious.com/photos/5610268af3a00aeb2f1d7b12/6:4/w_620%2Ch_413/103791.jpg","ingredients":["26 chocolate wafer cookies (about 6 ounces), broken into pieces","3 tablespoons unsalted butter, melted","2 quarts coffee ice cream, slightly softened","1/3 cup chocolate-covered coffee beans","2 1/4 cups chilled whipping cream","1/2 teaspoon vanilla extract","1 cup plus 2 tablespoons powdered sugar","1/2 cup plus 1 tablespoon unsweetened cocoa powder","Milk chocolate shavings"],"sentences":["Blend cookies in processor until finely ground. ","Add melted butter; process until crumbs are moistened. ","Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. ","Freeze until firm, about 10 minutes.","Place ice cream in large bowl. ","Finely chop coffee beans in processor. ","Add to bowl with ice cream; stir until well blended. ","Transfer ice cream mixture to crust-lined pan. ","Smooth top. ","Cover with plastic wrap. ","Freeze overnight.","Combine whipping cream and vanilla in another large bowl. ","Sift powdered sugar and cocoa over. ","Using electric mixer, beat until soft peaks form. ","Spread mixture over top of cake. ","Freeze until cream is set, at least 1 hour. ","(Can be made 2 days ahead. ","Cover; keep frozen.) ","Sprinkle chocolate shavings over top of cake. ","Run knife between pan sides and cake to loosen. ","Remove pan sides. ","Using small metal spatula or knife, smooth cake sides. ","Let cake stand at cool room temperature 10 minutes before serving."]},{"origin_id":"54a4531619925f464b38f53e","title":"Mocha Shortbread","image_url":"","ingredients":["1 1/4 cups all purpose flour","1/4 cup cornstarch","1/4 cup unsweetened cocoa powder (preferably Dutch-process)","3/4 teaspoon instant espresso powder or instant coffee powder","1/4 teaspoon salt","1 cup (2 sticks) unsalted butter, room temperature","1 cup powdered sugar","3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped","3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped"],"sentences":["Position racks in top third and bottom third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. ","Sift first 5 ingredients into medium bowl. ","Using electric mixer, beat butter in large bowl until fluffy. ","Beat in powdered sugar. ","Add dry ingredients and beat until well blended.","Gather dough into ball; divide into 3 equal pieces. ","Place 1 dough piece close to each end of 1 prepared sheet. ","Place third piece in center of second prepared sheet. ","Using moistened fingertips, press each dough piece to 7-inch-diameter round. ","Using small sharp knife, mark each round into 8 wedges. ","Press fork tines around edge of each to make notched design. ","Bake shortbread 12 minutes. ","Reverse sheets. ","Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer. ","Cool on sheets on racks. ","Cut shortbread into wedges along marked lines. ","Transfer wedges to work surface.","Place white chocolate in metal bowl set over saucepan of barely simmering water. ","Stir until chocolate is melted and smooth. ","Place bittersweet chocolate in another bowl set over same simmering water. ","Stir until melted and smooth.","Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other. ","Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag). ","Pipe chocolates decoratively over cookies. ","Let stand until chocolate sets, about 1 hour. ","(Can be made 2 days ahead. ","Store airtight in single layers between sheets of waxed paper.)"]},{"origin_id":"54a430826529d92b2c013df5","title":"Malted Milk Chocolate Cheesecake","image_url":"","ingredients":["1 tablespoon unsalted butter, softened","One 10-ounce package butter biscuits, wafers, or shortbread cookies","1/3 cup walnuts","2 tablespoons granulated sugar","4 ounces (8 tablespoons, 1 stick) unsalted butter, melted and coole","14 ounces milk chocolate, finely chopped","1/2 cup heavy whipping cream","1/2 cup malted milk powder","2 pounds cream cheese, softened","1 cup granulated sugar","4 extra-large eggs, at room temperature","1 cup sour cream","2 teaspoons pure vanilla extract","1 quart boiling water","Essential Gear: 9 1/2-inch round springform pan, heavy-duty aluminum foil, food processor or rolling pin, double boiler, small saucepan, whisk, electric stand mixer with flat beater attachment, or large mixing bowl and handheld mixer, two rubber spatulas, fine-mesh strainer, 12-inch round cake pan or large roasting pan, cooling rack","","","","","","","","","",""],"sentences":["Center a rack in the oven and preheat it to 300°F.","Using a paper towel or your fingertips, generously butter the inside of the springform pan. ","Use a double layer of heavy-duty aluminum foil to wrap tightly around the bottom of the pan. ","This prevents any water from the water bath seeping into the pan.","In the work bowl of a food processor fitted with the steel blade, combine the cookies, walnuts, and sugar and pulse until the cookies are finely ground, about 2 minutes. ","Or place the cookies in a sturdy plastic bag and seal it. ","Use a rolling pin to crush the cookies to a very fine crumb consistency. ","Finely chop the walnuts and add them with the sugar to the cookies, seal the bag, and shake to blend together evenly.","Transfer the cookie crumb mixture to a medium bowl and add the butter. ","Use a rubber spatula or a spoon to toss the mixture together to moisten all of the cookie crumbs.","Transfer the crust to the prepared springform pan and use your fingertips to press it into the bottom and partway up the sides of the pan. ","Chill the crust while preparing the cheesecake batter.","Place the milk chocolate in the top of a double boiler over low heat. ","Stir often with a rubber spatula to help melt evenly. ","Remove the top pan of the double boiler and wipe the bottom and sides very dry.","Or place the milk chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. ","Stir with a rubber spatula after each burst.","Place the cream in a small saucepan and bring to a boil over medium heat. ","Turn off the heat, add the malted milk powder, and whisk to distribute evenly. ","Cover the pan and let the mixture steep for 10 minutes, then strain the cream.","Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. ","Use the flat beater attachment or a hand-held mixer to beat the cream cheese on medium speed until it's fluffy, about 2 minutes.","Add the sugar and cream together very well. ","Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.","One at a time, add the eggs to the cream cheese mixture, beating well after each addition. ","At first the eggs will sit on top of the cream cheese mixture, but stop often to scrape down the sides and bottom of the mixing bowl with a rubber spatula. ","This will help the mixture to blend. ","The mixture may also look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.","Add the sour cream and vanilla to the cream cheese mixture and stir together to combine.","Add the strained cream to the batter and blend thoroughly, then add the melted milk chocolate and mix together.","Transfer the batter into the crust in the springform pan. ","Use a rubber spatula to smooth and even the top.","Place the springform pan in the larger cake pan or roasting pan and set the pan on the oven rack. ","Carefully pour the boiling water into the bottom pan until it reaches halfway up the side of the springform pan. ","Baking the cake in a water bath cushions it from the heat and adds extra moisture to the oven, which keeps the top of the cake from cracking.","Bake the cake for 1 hour and 45 minutes, until the top is set, but jiggles slightly. ","Remove the pan from the oven and transfer the cheesecake to a rack.","Remove the foil and let the cheesecake cool completely. ","Cover the top of the cheesecake with waxed paper and wrap the pan tightly with aluminum foil. ","Refrigerate the cake for at least 6 hours before serving. ","To unmold the cheesecake, dip a thin-bladed knife in hot water and dry, then run it around the inner edge of the pan. ","Release the clip on the rim of the pan and gently lift it off the cake.","Store the cheesecake, covered with waxed paper and tightly wrapped with aluminum foil, in the refrigerator up to 4 days. ","To freeze up to 2 months, wrap the cake pan tightly in several layers of plastic wrap and aluminum foil. ","Use a large piece of masking tape and an indelible marker to label and date the contents. ","If frozen, defrost overnight in the refrigerator and bring to room temperature at least 30 minutes before serving.","Add 1 1/2 cups finely chopped walnuts to the batter before turning it into the pan.","Drizzle the top of the cooled and chilled cheesecake with fine lines or designs of milk chocolate.","Serve each slice of cheesecake with a dollop of lightly sweetened whipped cream and scatter about 1 teaspoon of shaved milk chocolate over the cream."]},{"origin_id":"54a433a66529d92b2c016679","title":"Milk Chocolate-Peanut Butter Sandwich Cookies","image_url":"http://assets.epicurious.com/photos/54baacdae231becc7f3d1916/6:4/w_620%2Ch_413/milk-chocolate-peanut-butter-sandwich-6x4.jpg","ingredients":["1 3/4 cups all purpose flour","1 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon coarse kosher salt","1/2 cup plus 1/3 cup powdered sugar","1/2 cup plus 1 tablespoon (packed) dark brown sugar","6 tablespoons (3/4 stick) unsalted butter, room temperature","1/2 cup creamy peanut butter","1/2 cup vegetable oil","1 1/2 teaspoons vanilla extract","1 large egg","1 1/3 cups (about 8 ounces) milk chocolate chips","3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped","1/4 cup creamy peanut butter","2 tablespoons powdered sugar","1/4 teaspoon coarse kosher salt","6 tablespoons whipping cream"],"sentences":["Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. ","Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.","Add peanut butter; beat until creamy. ","Gradually beat in vegetable oil and vanilla extract, then egg. ","Add dry ingredients; mix just until blended. ","Stir in milk chocolate chips.","Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. ","Bake cookies until puffed and golden brown, about 12 minutes. ","Cool slightly, then transfer cookies to rack to cool completely.","Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. ","Bring whipping cream to boil in heavy small saucepan. ","Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. ","Chill until filling is thick and spreadable, about 1 hour.","Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. ","Top with second cookie, forming sandwich. ","Repeat with remaining filling and cookies. ","(Cookie sandwiches can be made 1 day ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a44f3119925f464b38d5c0","title":"Miniature Florentines","image_url":"","ingredients":["1/2 cup sugar","3 1/2 tablespoons unsalted butter","2 1/2 tablespoons mild honey","2 tablespoons heavy cream","2/3 cup sliced almonds","1/4 cup finely chopped fine-quality candied orange peel*","8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped","Special equipment: parchment paper"],"sentences":["Preheat oven to 400°F.","Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. ","Remove from heat and stir in almonds and orange peel (batter will be thin).","Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. ","(Batter will thicken as it cools; you may need to reheat for last few batches.) ","Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. ","(Cookies will look runny at this point.) ","Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. ","(These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)","Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. ","Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray. ","Let stand until chocolate is set, about 1 hour."]},{"origin_id":"57bcbeaf516cd097305b5623","title":"No-Bake Butterscotch-Coconut Cookies","image_url":"http://assets.epicurious.com/photos/57bc7d1bfd214db6472a3180/6:4/w_620%2Ch_413/butterscotch-no-bake-peanut-butter-cookies-recipe-23082016.jpg","ingredients":["3/4 cup butterscotch chips","3/4 cup creamy  no-stir peanut butter","1 cup quick-cooking oats","1 1/4 cups unsweetened shredded coconut, divided","1/4 teaspoon kosher salt","2 ounces dark chocolate (optional)"],"sentences":["Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. ","Add oats, 1 cup coconut, and salt; stir gently to combine.","Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. ","Gently press balls in the center to flatten. ","Chill until set, about 10 minutes.","Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. ","Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.","Cookies can be made 5 days ahead. ","Store in an airtight container and chill."]},{"origin_id":"54a4327a6529d92b2c0156ff","title":"Mini Black-and-White Cookies","image_url":"http://assets.epicurious.com/photos/56536e0b89f396ee25b17019/6:4/w_620%2Ch_413/1205-GT-SK01.01.jpg","ingredients":["1 1/4 cups all-purpose flour","1/2 teaspoon baking soda","1/2 teaspoon salt","1/3 cup well-shaken buttermilk","1/2 teaspoon vanilla","7 tablespoons unsalted butter, softened","1/2 cup granulated sugar","1 large egg","2 3/4 cups confectioners sugar","2 tablespoons light corn syrup","2 teaspoons fresh lemon juice","1/2 teaspoon vanilla","4 to 6 tablespoons water","1/4 cup unsweetened Dutch-process cocoa powder","Special equipment: a small offset spatula"],"sentences":["Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.","Whisk together flour, baking soda, and salt in a bowl. ","Stir together buttermilk and vanilla in a cup.","Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. ","Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.","Drop rounded teaspoons of batter 1 inch apart onto baking sheets. ","Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. ","Transfer to a rack to cool.","Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. ","If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. ","Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. ","Cover surface with a dampened paper towel, then cover bowl with plastic wrap.","With offset spatula, spread white icing over half of flat side of each cookie. ","Starting with cookies you iced first, spread chocolate icing over other half."]},{"origin_id":"55c38e4bd264ca7327afd46b","title":"Mint Chip Ice Cream","image_url":"http://assets.epicurious.com/photos/55c3921ca9c6a0784e28f5b3/6:4/w_620%2Ch_413/56389914_mint-chip-ice-cream_6x4.jpg","ingredients":["2 cups heavy cream","1 cup whole milk","1/2 cup plus 2 tablespoons (125 grams) sugar","1/4 teaspoon (1 gram) kosher salt","6 large egg yolks","1 1/2 teaspoons mint extract","1/2 cup (60 grams) dark chocolate chips (72% cacao)"],"sentences":["1. ","Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). ","Whisk in 1/2 cup (100 grams) of the sugar and the salt and stir until they have dissolved. ","Warm the mixture until you see steam rising from the top.","2. ","Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. ","Set aside.","3. ","In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 2 tablespoons (25 grams) sugar until uniform. ","While whisking, add a splash of the hot dairy mixture to the yolks. ","Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. ","Add the yolk mixture to the remaining dairy mixture in the double boiler. ","Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. ","Hold the spoon horizontally and run your fingers through the custard. ","If the trail left by your finger stays separated, the custard is ready to be cooled.","4. ","Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. ","Transfer the custard to a quart-sized container, cover, and refrigerate for at least 4 hours or, preferably, overnight.","5. ","Add the mint extract to the chilled custard. ","Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. ","Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. ","Churn the ice cream until the texture resembles \"soft serve.\" ","In the last minute of churning, fold in the chocolate chips and churn until incorporated. ","Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. ","Alternatively, you can serve it immediately—it will be the consistency of gelato. ","The ice cream will keep, frozen, for up to 7 days."]},{"origin_id":"54a4627a6529d92b2c025dda","title":"Mint Chocolate Chip Ice-Milk Sandwiches","image_url":"","ingredients":["about 2 cups mint chocolate chip ice milk, softened lightly","1/2 cup sugar","1 tablespoon cornstarch","2 1/3 cups low-fat (1%) milk","2 large egg yolks, beaten lightly","1 tablespoon green or white crème de menthe","1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped","24 cocoa snaps","1/2 cup all-purpose flour","1/2 cup sugar","1/4 cup unsweetened cocoa powder","1/2 teaspoon baking powder","1/4 teaspoon salt","2 tablespoons unsalted butter, softened","1 large egg, beaten lightly"],"sentences":["Sandwich 2 1/2 tablespoons ice milk between 2 snaps, pressing snaps together gently, and put sandwich on a tray in a freezer. ","Form 11 more sandwiches in same manner and freeze on tray, covered, until hard. ","Ice-milk sandwiches may be made 1 week ahead and kept frozen, individually wrapped in plastic wrap.","In a saucepan whisk together sugar and cornstarch and whisk in milk. ","Bring mixture to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. ","Remove pan from heat.","In a small bowl stir about one fourth milk mixture into yolks and pour into remaining milk mixture, whisking constantly. ","Cook mixture over low heat, stirring constantly, until slightly thickened and a thermometer registers 160°F. (Do not boil mixture or it will curdle.) ","Stir in crème de menthe and transfer mixture to a bowl. ","Chill mixture about 1 hour, or until cool.","In a small heavy saucepan melt chocolate over low heat, stirring occasionally and cool slightly. ","Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. ","Squeeze chocolate to one corner of bag and snip off 1/8 inch from corner to form a makeshift pastry bag. ","Freeze milk mixture in an ice-cream maker and with motor running add chocolate in a thin stream during last few minutes of freezing time. ","Makes 3 1/2 cups ice milk.","In a bowl whisk together flour, sugar, cocoa powder, baking powder, and salt and with fingers blend in butter until incorporated. ","Stir in egg until mixture is combined well. ","Cover dough in bowl and chill until firm, about 1 hour.","Preheat oven to 400°F. and lightly grease a large baking sheet.","Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half. ","With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet. ","Flatten each ball with floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard. ","Cool cookies on racks. ","(Cookies will continue to crisp as they cool.) ","Makes about 26 cocoa snaps."]},{"origin_id":"54a425ec19925f464b37b3a4","title":"Mint Chip Ice Cream Cake","image_url":"http://assets.epicurious.com/photos/54b081a5fca98987608b425c/6:4/w_620%2Ch_413/51118080_mint-chip-ice-cream-cake_1x1.jpg","ingredients":["Nonstick vegetable oil spray","1 1/2 cups cake flour","1/2 teaspoon baking powder","1/2 teaspoon kosher salt","11 large egg whites","1/4 teaspoon cream of tartar","1 3/4 cups sugar","10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly","1/4 cup vegetable oil","1 teaspoon vanilla extract","6 pints (packed) mint chocolate chip ice cream, softened in refrigerator for 20 minutes","2 cups coarsely crushed chocolate wafer cookies or Oreos","2 1/2 teaspoons unflavored gelatin","4 cups chilled heavy cream","1 cup powdered sugar","Green food coloring","Colored sprinkles"],"sentences":["Preheat oven to 350°F. Coat a large rimmed baking sheet (17x13x1\") with nonstick spray. ","Line bottom with a large sheet of parchment paper.","Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. ","Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1-2 minutes. ","Increase speed to high; add cream of tartar. ","With mixer running, gradually add sugar. ","Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8-10 minutes.","Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. ","Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. ","Pour batter into prepared sheet; smooth top.","Bake until cake is light golden brown and springs back slightly when pressed, 16-19 minutes. ","Transfer to a wire rack and let cool in pan for 15 minutes. ","Invert cake onto rack; peel off paper and let cool completely.","Using a serrated knife, halve cake crosswise into 2 smaller rectangles. ","Cover and freeze at least 1 hour or up to 5 days ahead.","Place 1 cake rectangle on a large platter or cake stand. ","Spread 1/2 cup ice cream evenly over cake. ","Sprinkle crushed cookies evenly over. ","Spread remaining ice cream over, being careful to keep cookie layer evenly intact. ","Top with remaining cake rectangle, pressing slightly to adhere. ","Using an offset spatula, smooth sides of cake. ","Freeze until ice cream is firm, about 2 hours.","Place 2 tablespoons cold water into a small heatproof glass or metal bowl. ","Sprinkle gelatin over; let soften, about 10 minutes.","Pour water to a depth of 1/2\" into a small skillet set over medium heat. ","Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. ","Remove bowl from skillet.","Place chilled cream in a large bowl. ","Using an electric mixer, beat cream while gradually adding melted gelatin. ","Beat until soft peaks form. ","Add powdered sugar and continue to beat until medium peaks form and whipped cream is soft and pillowy (not stiff or grainy). ","Add green food coloring to achieve a light mint-green hue, 8-10 drops; fold to blend.","Using an offset spatula, spread whipped cream over entire cake, creating dramatic swirls on top. ","Scatter sprinkles over. ","Freeze until cream is set, at least 1 hour. ","DO AHEAD: Cake can be made 2 days ahead. ","Keep frozen."]},{"origin_id":"54a41f2319925f464b3773bd","title":"Mint Chocolate Chip Pancakes","image_url":"http://assets.epicurious.com/photos/5601743abd6b8b837d72d526/6:4/w_620%2Ch_413/51147000_mint-chocolate-chip-pancakes.jpg","ingredients":["1 1/3 cup all-purpose flour","1 tablespoon granulated sugar","1 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon salt","1 cup buttermilk","1 large egg","2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking","1/2 teaspoon pure vanilla extract","1/2 teaspoon pure mint extract (See Cooks' Note)","3 to 4 drops green food coloring (optional)","3/4 cup mini semisweet chocolate chips, plus more for topping","Whipped cream, for serving","Vanilla ice cream, for serving","Store-bought or homemade hot fudge sauce, for serving"],"sentences":["1. ","Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.","2. ","Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. ","Add to dry ingredients and stir until incorporated. ","Stir in chocolate chips.","3. ","Heat a large nonstick skillet or griddle over medium heat. ","Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. ","Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. ","Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. ","Transfer to plates. ","Repeat with remaining batter.","4. ","Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.","•Candy Cane Pancakes: Replace mint extract with peppermint extract. ","Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. ","Use red food coloring instead of green.","•Almond Chip Pancakes: Replace mint extract with almond extract. ","Add 1/4 cup chopped almonds to batter. ","Omit food coloring.","•Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring."]},{"origin_id":"54a40f0b6529d92b2c004834","title":"Mint Chocolate Cookies","image_url":"","ingredients":["16 tablespoons unsalted butter, room temperature","1 3/4 cups sugar","2 large eggs","3/4 teaspoon peppermint extract","2 cups all purpose flour","1 cup unsweetened cocoa powder","1 teaspoon baking soda","1/2 teaspoon baking powder","1/2 teaspoon salt"],"sentences":["Preheat oven to 350°F. Line 2 baking sheets with parchment paper. ","Using electric mixer, beat butter and sugar in large bowl until well blended. ","Beat in eggs and peppermint extract. ","Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. ","Form dough into 1-inch balls. ","Place 2 inches apart on prepared baking sheets. ","Flatten balls slightly to 1 1/2-inch rounds.","Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. ","Cool on baking sheets 5 minutes. ","Transfer cookies to racks and cool completely. ","(Cookies can be prepared up to 5 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a42d1019925f464b380c4a","title":"Mint Hot Fudge Sundaes","image_url":"http://assets.epicurious.com/photos/55e9bd7aad4e361c200f72c2/6:4/w_620%2Ch_413/0808-BA-DES1-02-cp.jpg","ingredients":["1 cup bittersweet chocolate chips","1/4 cup light corn syrup","1/4 cup water","2 tablespoons (1/4 stick) butter","2 tablespoons sugar, divided","1 ounce unsweetened chocolate, chopped","1/2 teaspoon peppermint extract","2 tablespoons sliced fresh mint leaves plus fresh mint sprigs for garnish","","1 pint vanilla ice cream","10 chocolate-mint sandwich cookies, coarsely broken","1 pint green mint chocolate chip ice cream","Sweetened whipped cream"],"sentences":["Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. ","Bring just to boil. ","Remove from heat. ","Add unsweetened chocolate and extract; stir until smooth. ","Set mint-fudge sauce aside.","Toss remaining 1 tablespoon sugar and sliced mint in small bowl. ","Set mint sugar aside.","Place small scoop of vanilla ice cream in each dish. ","Top with some broken cookies, then scoop of mint ice cream and more cookies. ","Drizzle 1 to 2 tablespoons warm sauce over each. ","Top with whipped cream. ","Garnish with mint sugar and mint sprigs."]},{"origin_id":"54a4571819925f464b3924e4","title":"Mix-in Muffins","image_url":"","ingredients":["1 1/2 cups all-purpose flour","1/3 cup sugar","1 1/2 teaspoons baking powder","1/4 teaspoon baking soda","1/4 teaspoon salt","1 stick (1/2 cup) unsalted butter","1 cup sour cream","1 large egg","1 teaspoon vanilla"],"sentences":["Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.","Into a bowl sift together flour, sugar, baking powder, baking soda, and salt. ","Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. ","Stir butter mixture (and additional ingredients; see note, above) into flour mixture until just combined. ","Divide batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes."]},{"origin_id":"55d4e08163b1ba1b5534b1a0","title":"Mr. and Mrs. Miscellaneous Basil-Chip Ice Cream","image_url":"http://assets.epicurious.com/photos/55d4c7a263b1ba1b5534b0f8/6:4/w_620%2Ch_413/56389904_basil-chip-ice-cream_6x4.jpg","ingredients":["5 large egg yolks","2 cups heavy cream","1 3/4 cups whole milk","1/2 cup sugar","1/3 cup sweetened condensed milk","1/4 teaspoon kosher salt","1/4 cup buttermilk","1 cup basil leaves","3 ounces bittersweet chocolate"],"sentences":["Set a large metal bowl inside another large bowl filled with ice water. ","Lightly beat egg yolks in a medium bowl. ","Bring cream, whole milk, and sugar to a simmer in a medium saucepan. ","Whisking constantly, gradually stream half of cream mixture into yolks. ","Return egg mixture to saucepan and cook over medium-high heat, stirring constantly with a wooden spoon, until mixture coats spoon, 2–3 minutes. ","Strain through a fine-mesh sieve into prepared bowl. ","Stir in condensed milk and salt. ","Let cool, stirring occasionally, 20–30 minutes, then stir in buttermilk.","Using an immersion blender, mix base until smooth and silky. ","Add basil; mix until finely chopped. ","Cover and chill 2 days.","Blend base with immersion blender; strain into an ice cream maker. ","Process according to manufacturer's directions.","Meanwhile, grate chocolate on the large holes of a box grater into a large bowl. ","Add ice cream and fold to evenly incorporate chocolate. ","Transfer to an airtight container. ","Cover and freeze at least 2 hours before scooping."]},{"origin_id":"54a4205019925f464b377c82","title":"Mummy Sandwich Cookies with White and Dark Chocolate","image_url":"http://assets.epicurious.com/photos/54b9c1b42a4b69f8647e6cc0/6:4/w_620%2Ch_413/51256010_mummy-cookies_1x1.jpg","ingredients":["1 recipe Classic Sugar Cookies , baked using the slice-and-bake method","8 ounces dark or semi-sweet chocolate, chopped","8 ounces white chocolate, chopped","2 1/2 cups confectioner's sugar, sifted","3/4 cup (1 1/2 sticks) unsalted butter, at room temperature","8 ounces bar cream cheese, at room temperature","1 teaspoon vanilla extract","Green food coloring (preferably gel paste)","pastry bag with small tip or resealable plastic bag","wooden skewers or toothpicks"],"sentences":["Fill a medium pot with 2 inches of water, place over medium heat, and bring to a simmer. ","Place dark chocolate in a heatproof metal or glass bowl and set over the pot (the simmering water should not touch the bottom of the bowl). ","Melt chocolate, stirring frequently, until almost completely melted. ","Remove bowl from heat, and stir until smooth.","Using a small offset spatula or spoon, apply a thin layer of dark chocolate onto the rounded surface of the \"tops\" of half the cookies, reserving the remaining half of the cookies for the sandwich \"bottoms.\" ","Reserve remaining dark chocolate for the mummy eyes. ","Set cookies aside to allow chocolate to set, about 10 minutes.","Repeat melting process with white chocolate. ","Fill a pastry bag fitted with a small tip with melted white chocolate. ","Drizzle thin horizontal stripes of white chocolate onto each chocolate-covered cookie, leaving a 1/4-inch gap in the center for the eyes. ","Add the whites of two eyes in the center of each cookie and allow to set, about 5 minutes. ","Using a toothpick, add two small dots of reserved melted dark chocolate to the eyes to make pupils. ","Repeat with remaining cookies.","Using an electric mixer, beat butter on medium-high until smooth and fluffy. ","Add the cream cheese and beat until well blended. ","Add the confectioner's sugar, vanilla extract, and a few drops food coloring. ","Mix on medium-low until well combined, adding additional food coloring, if desired.","Spread 1 1/2 teaspoons of filling on the flat side of each reserved plain sugar cookie \"bottom,\" then top with a decorated cookie."]},{"origin_id":"54a477b119925f464b39aabd","title":"New Deal Brandy Alexander Pie","image_url":"","ingredients":["2 cups ground chocolate wafer cookies","4 ounces semisweet chocolate, chopped","5 tablespoons unsalted butter, melted","1 1/4 cups chilled whipping cream","1/4 cup white crème de cacao","1 1/4 teaspoons unflavored gelatin","9 ounces imported white chocolate (such as Lindt), chopped","1/4 cup brandy","1/2 cup sour cream","Dark chocolate curls"],"sentences":["Preheat oven to 350°F. Finely grind ground chocolate cookies and half of semisweet chocolate in processor. ","Add melted butter and blend in using on/off turns until moist crumbs form. ","Press mixture onto bottom and up sides of 9 1/2-inch-diameter deep-dish glass pie dish. ","Bake until crust is set, about 10 minutes. ","Remove from oven. ","Sprinkle remaining chocolate over crust; let melt. ","Using back of spoon, gently spread chocolate over crust. ","Cool.","Combine 1/4 cup whipping cream and 1/4 cup crème de cacao in heavy medium saucepan. ","Sprinkle gelatin over and whisk to blend. ","Let stand 10 minutes to soften. ","Stir over low heat until gelatin dissolves. ","Add white chocolate and stir until melted and smooth. ","Stir in brandy. ","Transfer mixture to large bowl and cool, stirring occasionally, about 15 minutes. ","Beat remaining 1 cup cream and 1/2 cup sour cream in medium bowl to stiff peaks. ","Fold cream into white chocolate mixture in 2 additions. ","Transfer filling to crust. ","Refrigerate until filling sets, at least 4 hours or overnight.","Mound chocolate curls atop pie. ","Cut into wedges and serve."]},{"origin_id":"54a453ac19925f464b38fd67","title":"New Orleans Banana Split","image_url":"","ingredients":["4 bananas, peeled, split lengthwise","8 teaspoons plus 1/4 cup (packed) dark brown sugar","1 cup chilled whipping cream","2 tablespoons dark rum","4 slices purchased banana bread or pound cake, toasted","4 scoops vanilla ice cream","4 scoops chocolate ice cream","4 scoops chocolate chip cookie dough ice cream","1 cup pecans, toasted","Purchased chocolate syrup","Sweetened flaked coconut, toasted"],"sentences":["Preheat broiler. ","Place banana halves, cut side up, on baking sheet. ","Sprinkle each with 1 teaspoon sugar. ","Broil bananas until sugar melts and darkens, about 2 minutes. ","Set bananas aside.","Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form.","Place 1 slice banana bread in each of 4 banana split dishes. ","Place 1 banana half on each side of bread, parallel to long sides of dish. ","Top bread with 1 scoop of each ice cream. ","Sprinkle with pecans and drizzle with chocolate syrup. ","Top bananas with dollop of rum-whipped cream and sprinkle of coconut."]},{"origin_id":"56ba06682388d8216df804b8","title":"Our Favorite Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/56ba285dba01da483a2cd5c2/6:4/w_620%2Ch_413/EP_02052016_chocolatechipcookies_closeup_1.jpg","ingredients":["1 1/2 cups all-purpose flour","1 teaspoon baking powder","1/2 teaspoon kosher salt","1/4 teaspoon baking soda","2 large eggs","1 teaspoon vanilla extract","10 tablespoons unsalted butter, room temperature","3/4 cup granulated sugar","3/4 cup (packed) light brown sugar","8 ounces chopped high-quality semisweet chocolate or chocolate chips (about 1 1/2 cups)"],"sentences":["Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.","Whisk flour, baking powder, salt, and baking soda in a medium bowl. ","Lightly beat eggs and vanilla in a small bowl.","Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3–4 minutes. ","Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3–4 minutes. ","Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. ","Fold in chocolate with a spatula.","Spoon about 12 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1\" apart. ","Chill dough 15 minutes on baking sheets before transferring to oven to prevent dough from spreading too much as it bakes.","Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10–12 minutes (cookies will firm up as they cool). ","Let cookies cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely. ","Let baking sheet cool completely before lining with fresh parchment and spooning on dough for the third batch of cookies.","Dough can be made 3 months ahead. ","Wrap tightly and freeze. ","Cookies can be made 1 day ahead. ","Store in an airtight container at room temperature, or freeze up to 3 months."]},{"origin_id":"54a460e919925f464b3951c4","title":"Peanut Butter Chocolate-Chip Cupcakes with Chocolate Icing","image_url":"","ingredients":["1 cup all-purpose flour","1 1/2 teaspoons double acting baking powder","1/2 cup firmly packed dark brown sugar","1/4 cup chunky peanut butter","3 tablespoons unsalted butter, softened","1 large egg","1/2 teaspoon vanilla","1/2 cup milk","1 1/4 cups semisweet chocolate chips","1/4 cup heavy cream"],"sentences":["In a bowl whisk together the flour, the baking powder, and a pinch of salt. ","In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. ","Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. ","Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. ","Turn the cupcakes out onto a rack and let them cool completely.","In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. ","Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes."]},{"origin_id":"54a4546819925f464b390606","title":"Peanut Butter Cookie Mousse Cake","image_url":"","ingredients":["1 Box Peanut Butter Sandwich Girl Scout cookies","1 1/2 cups cream cheese","1 1/2 cups peanut butter","1 1/2 cups sifted powdered sugar","1 cup heavy cream","1 12 ounce bag Hershey semi-sweet chocolate chips","1 cup heavy cream"],"sentences":["Crush cookies in food processor and set aside.","Soften cream cheese, add peanut butter, and mix well. ","Add powdered sugar. ","Whip cream until soft peaks form. ","Fold whipped cream into peanut mixture and set aside.","Place chocolate chips in bowl and set aside. ","Heat heavy cream until it starts to boil. ","Pour over chips and stir.","Use an 8-inch springform pan. ","As a first layer, spread half of the cookie crumbs on bottom, then pour on a thin layer (about 1/3) of ganache, enough just to hold cookie crumbs. ","Place half of the peanut butter mousse in the pan and spread over the ganache. ","Place the remaining cookie crumbs on top of the mousse. ","Place a third of the chocolate on top of the mousse. ","Place remaining mousse in pan, and finish cake with remaining ganache. ","Place in freezer for one hour. ","Remove from freezer, take out of pan, and serve."]},{"origin_id":"54a4162f6529d92b2c005d49","title":"Pecan, Caramel and Fudge Pie","image_url":"http://assets.epicurious.com/photos/5612e5dff35fab51707e7e3a/6:4/w_620%2Ch_413/101822.jpg","ingredients":["1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)","5 tablespoons butter, melted","1/2 teaspoon vanilla extract","3/4 cup unsalted butter","3/4 cup (packed) golden brown sugar","6 tablespoons light corn syrup","3 cups pecan halves (about 10 ounces)","3 tablespoons whipping cream","2 ounces unsweetened chocolate, chopped"],"sentences":["Blend all ingredients in processor. ","Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. ","Cover crust and freeze while preparing filling. ","(Can be made 1 week ahead. ","Keep frozen.)","Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. ","Bring to boil, stirring often. ","Boil 1 minute. ","Stir in nuts and cream. ","Boil until mixture thickens slightly, about 3 minutes. ","Remove from heat. ","Add chocolate. ","Stir until chocolate melts and mixture is well blended.","Pour hot filling into crust. ","Using spoon, evenly distribute nuts. ","Bake until filling bubbles all over, about 10 minutes. ","Transfer pie to rack and cool"]},{"origin_id":"54a423606529d92b2c009a63","title":"Pecan-Mocha Meringues","image_url":"http://assets.epicurious.com/photos/54b2e91311c5d6af478b401f/6:4/w_620%2Ch_413/364652_pecan-mocha-meringues_1x1.jpg","ingredients":["1/3 cup (packed) golden brown sugar","1 tablespoon unsweetened cocoa powder","1/3 cup egg whites (from about 3 large eggs)","1/4 teaspoon coarse kosher salt","1/8 teaspoon cream of tartar","1/3 cup sugar","2 teaspoons instant espresso powder","1 cup finely chopped toasted pecans","1/2 cup semisweet or bittersweet chocolate chips (optional)","18 (about) untoasted pecan halves"],"sentences":["Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. ","Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. ","Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. ","With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. ","Beat in brown sugar mixture by tablespoonfuls. ","Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. ","Fold in chopped pecans and chocolate chips, if desired. ","Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. ","Place 1 pecan half atop each meringue, pressing very lightly to adhere.","Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. ","Turn off oven. ","Cool meringues in oven with door closed until crisp, about 1 1/2 hours. ","DO AHEAD: Meringues can be made up to 1 day ahead. ","Store airtight at room temperature."]},{"origin_id":"54a41aa46529d92b2c006a1a","title":"Pecan Pie with Kahlua and Chocolate Chips","image_url":"","ingredients":["1/2 cup sugar","1/4 cup ( 1/2 stick) unsalted butter, room temperature","1 tablespoon all purpose flour","3/4 cup dark corn syrup","1/4 cup Kahlúa or coffee liqueur","1 teaspoon vanilla extract","3 large eggs","1 cup chopped pecans","1/2 cup semisweet chocolate chips","1 purchased frozen deep-dish 9-inch pie crust","2/3 cup chilled whipping cream","Pecan halves (optional)"],"sentences":["Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. ","Gradually beat in corn syrup, then Kahlúa and vanilla. ","Mix in eggs, then chopped pecans. ","Sprinkle chocolate chips over bottom of crust. ","Pour filling into crust.","Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. ","Transfer pie to rack and cool completely. ","(Can be prepared 1 day ahead. ","Cover and refrigerate.)","Beat cream in medium bowl until peaks form. ","Drop whipped cream in small dollops around edge of pie. ","Place pecan half atop each dollop, if desired."]},{"origin_id":"54a44a2619925f464b38b03a","title":"Pecan Sand Tarts","image_url":"","ingredients":["1 cup pecans","1 1/2 cups all-purpose flour","1 teaspoon ground cinnamon","1/2 teaspoon baking powder","Pinch of salt","8 tablespoons (1 stick) unsalted butter, softened","3/4 cup confectioners' sugar","1/4 cup dark brown sugar, firmly packed and free of lumps","1 1/2 teaspoons vanilla extract","1 large egg, at room temperature","1/2 cup coarsely grated bittersweet or semisweet chocolate (about 2 ounces)","2 tablespoons granulated sugar"],"sentences":["Chop the pecans rather finely but don't pulverize into a powder. ","Set aside. ","Sift together the flour, cinnamon, baking powder, and salt and set aside.","Combine the butter and both sugars in a large mixing bowl. ","Using a handheld electric mixer set at medium-high or creaming speed, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with rubber spatula.","Add the vanilla extract and egg and beat 30 seconds longer.","Remove the bowl from the mixer. ","Stir in the chopped pecans and mix well. ","Stir in the flour and mix only until blended.","Gather the dough into a ball in the center of the bowl. ","Cover the bowl with plastic wrap and chill for 1 1/2 hours.","When ready to bake, combine the grated chocolate and the granulated sugar and set aside.","Preheat the oven to 375°F. Lightly butter a baking sheet.","Dampen your fingertips with cold water. ","Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 2 1/2 inches long, patting into shape with your fingers.","Place the bars on the baking sheet, about 2 inches apart.","Set the pan of cookies in the center of the preheated oven on the middle shelf and bake the cookies for 8 minutes.","Remove the pan from the oven and sprinkle the cookie tops with some of the chocolate-sugar mixture, using about 1 teaspoon per cookie. ","Return the cookies to the oven, reverse pan from front to back, and bake for 5 to 7 minutes longer, or until lightly browned and the topping is melted.","Remove the cookies from the oven and set the pan on a wire rack. ","Let the cookies cool on the pan for 2 or 3 minutes, and then remove from the pan with a metal spatula and cool completely on the rack.","Bake the remaining cookies, one pan at a time, in the same way."]},{"origin_id":"54a4313f19925f464b383fb7","title":"Seven-Layer Cookies","image_url":"http://assets.epicurious.com/photos/560de6007b55306961bfd948/6:4/w_620%2Ch_413/233296.jpg","ingredients":["4 large eggs, separated","1 cup sugar","1 (8-oz) can almond paste","2 1/2 sticks (1 1/4 cups) unsalted butter, softened","1 teaspoon almond extract","2 cups all-purpose flour","1/2 teaspoon salt","25 drops red food coloring","25 drops green food coloring","1 (12-oz) jar apricot preserves, heated and strained","7 oz fine-quality bittersweet chocolate (not unsweetened), chopped","Special equipment: a heavy-duty stand mixer; a small offset spatula",""],"sentences":["Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.","Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. ","Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. ","Transfer to another bowl.","Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. ","Add butter and beat until pale and fluffy, about 3 minutes. ","Add yolks and almond extract and beat until combined well, about 2 minutes. ","Reduce speed to low, then add flour and salt and mix until just combined.","Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.","Divide batter among 3 bowls. ","Stir red food coloring into one and green food coloring into another, leaving the third batch plain. ","Set white batter aside. ","Chill green batter, covered. ","Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).","Bake red layer 8 to 10 minutes, until just set. ","(It is important to undercook.)","Using paper overhang, transfer layer to a rack to cool, about 15 minutes. ","Clean pan, then line with wax paper and butter paper in same manner as above. ","Bake white layer in prepared pan until just set. ","As white layer bakes, bring green batter to room temperature. ","Transfer white layer to a rack. ","Prepare pan as above, then bake green layer in same manner as before. ","Transfer to a rack to cool.","When all layers are cool, invert green onto a wax-paper-lined large baking sheet. ","Discard paper from layer and spread with half of preserves. ","Invert white on top of green layer, discarding paper. ","Spread with remaining preserves. ","Invert red layer on top of white layer and discard wax paper.","Cover with plastic wrap and weight with a large baking pan. ","Chill at least 8 hours.","Remove weight and plastic wrap. ","Bring layers to room temperature. ","Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. ","Remove from heat. ","Keep chocolate over water.","Trim edges of assembled layers with a long serrated knife. ","Quickly spread half of chocolate in a thin layer on top of cake. ","Chill, uncovered, until chocolate is firm, about 15 minutes. ","Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. ","Quickly spread with remaining chocolate. ","Chill until firm, about 30 minutes.","Cut lengthwise into 4 strips. ","Cut strips crosswise into 3/4-inch-wide cookies."]},{"origin_id":"54a40dd919925f464b37429c","title":"No-Bake Chocolate Cookies","image_url":"","ingredients":["2 cups sugar","1/2 cup whole milk","3 tablespoons unsweetened cocoa powder","4 tablespoons unsalted butter","3 cups rolled oats","1 cup flaked coconut","1 teaspoon vanilla extract","1 cup mini marshmallows"],"sentences":["Line a cookie sheet with waxed paper and set aside.","In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine. ","Cook over high heat and bring to a boil. ","Allow to boil for 1 1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine. ","Drop by tablespoonfuls onto the prepared cookie sheet and chill."]},{"origin_id":"54a42b5919925f464b37f6c4","title":"No-Bake Chocolate Raspberry Cream Pie","image_url":"http://assets.epicurious.com/photos/5609a5a9e0acd286555db8a2/6:4/w_620%2Ch_413/353789_hires.jpg","ingredients":["7 ounces chocolate wafer cookies (about 32), coarsely broken","1/2 cup bittersweet chocolate chips","6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes","1/4 cup sugar","1 14-ounce can sweetened condensed milk","1/4 cup crème fraîche*","1/4 cup fresh lemon juice","1 teaspoon finely grated lemon peel","2 1/2 cups fresh raspberries (two 6-ounce containers)"],"sentences":["Place broken cookies in processor. ","Using on/off turns, process until finely ground. ","Place chocolate chips, butter, and sugar in microwave-safe bowl. ","Microwave on high at 15-second intervals until melted, stirring occasionally. ","Add chocolate mixture to processor and blend until combined. ","Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). ","Chill crust while preparing filling.","Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. ","Add half of raspberries. ","Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. ","Transfer filling to crust. ","Chill until filling is set, about 2 hours.","Scatter remaining raspberries over pie. ","Cut into wedges and serve.","*Sold at most supermarkets and at specialty foods stores."]},{"origin_id":"54a45fc06529d92b2c024ff5","title":"No-Fail Chocolate Chippers","image_url":"","ingredients":["2 cups old-fashioned rolled oats","1 3/4 cups all purpose flour","1 teaspoon baking soda","1/2 teaspoon salt","1/2 cup (1 stick) butter, room temperature","1 cup (packed) golden brown sugar","1/2 cup sugar","2 large eggs","1 teaspoon vanilla extract","1 cup chopped walnuts","1 11.5-ounce package (about 2 cups) milk chocolate chips"],"sentences":["Preheat oven to 375°F. Finely grind oats in processor. ","Add flour, baking soda and salt and blend 5 seconds.","Beat butter and both sugars in large bowl until well blended. ","Beat in eggs and vanilla. ","Mix in dry ingredients. ","Mix in walnuts and chocolate chips.","For each cookie, form 2 rounded tablespoons dough into ball and place on ungreased baking sheets; flatten slightly. ","Bake until edges are golden brown, about 12 minutes. ","Cool on sheets 5 minutes. ","Transfer to racks; cool completely."]},{"origin_id":"54a453c96529d92b2c02055f","title":"Orange Chocolate Chip Cupcakes with Chocolate Frosting","image_url":"","ingredients":["5 tablespoons unsalted butter, softened","1/2 cup sugar","1 large egg","Finely grated zest of 1 navel orange","1/2 teaspoon vanilla","1 cup all-purpose flour","1 1/2 teaspoons baking powder","1/8 teaspoon salt","1/2 cup whole milk","1 1/4 cups semisweet mini chocolate chips (7 1/2 oz)","1/4 cup heavy cream","Special equipment: a muffin tin with 12 (1/2-cup) muffin cups, plus paper liners",""],"sentences":["Preheat oven to 350°F.","Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg, zest, and vanilla.","Sift together flour, baking powder, and salt and mix into butter mixture at low speed, alternating with milk, beginning and ending with flour mixture.","Fold in 1/2 cup chips and divide batter among lined muffin cups.","Bake in middle of oven until pale golden and a tester comes out clean, 20 to 25 minutes. ","Turn cupcakes out onto a rack to cool completely.","Bring cream to a simmer in a small heavy saucepan and add remaining 3/4 cup chips, whisking until smooth. ","Spread frosting on cupcakes."]},{"origin_id":"54a40dce6529d92b2c0044f9","title":"Oatmeal Coconut Squares with Chocolate Chips","image_url":"","ingredients":["1 cup old-fashioned rolled oats","1/2 cup all-purpose flour","1/2 cup packed dark brown sugar","1/2 cup chocolate chips (milk or semisweet)","1/2 cup sweetened flaked coconut","1/4 teaspoon baking powder","1/4 teaspoon salt","5 tablespoons unsalted butter, melted and cooled","1 large egg","1/2 teaspoon vanilla"],"sentences":["Preheat oven to 350°F.","Line a 9-inch square metal baking pan with a 12- to 14-inch-long sheet of foil, letting excess hang over sides, and butter foil in pan.","Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. ","Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. ","Spoon batter into baking pan, patting evenly.","Bake in middle of oven until set, about 25 minutes. ","Remove from pan by lifting ends of foil. ","Cool on a rack, then cut into 16 squares."]},{"origin_id":"54a4798b6529d92b2c02b88d","title":"Oatmeal, Date, Pecan and Chocolate Chip Cookies","image_url":"","ingredients":["1 1/2 cups old-fashioned oatmeal","1/2 cup all purpose flour","1 teaspoon baking soda","1 teaspoon baking powder","1/2 cup (1 stick) unsalted butter, room temperature","2/3 cup firmly packed dark brown sugar","1/2 cup sugar","1 egg","1 teaspoon vanilla","3/4 cup chopped pitted dates (about 5 ounces)","3/4 cup chopped pecans (about 3 ounces)","2/3 cup semisweet chocolate chips"],"sentences":["Preheat oven to 375°F. Grease 2 heavy large cookie sheets. ","Mix first 4 ingredients together in medium bowl. ","Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. ","Beat in egg and vanilla. ","Mix in oatmeal mixture. ","Stir in remaining ingredients. ","Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. ","Flatten cookies slightly with spoon. ","Bake until brown, about 10 minutes. ","Cool 5 minutes on cookie sheets. ","Transfer cookies to rack and cool completely. ","(Can be prepared 4 days ahead. ","Store in airtight container.)"]},{"origin_id":"54a418e26529d92b2c00641f","title":"Orange, Chocolate and Hazelnut Mandelbrot","image_url":"","ingredients":["2 large eggs","1/4 cup frozen orange juice concentrate, thawed","2 1/2 tablespoons grated orange peel","2 cups all purpose flour","2 1/2 teaspoons baking powder","1 teaspoon salt","1/4 teaspoon ground ginger","1/4 teaspoon ground cinnamon","1/2 cup (1 stick) chilled unsalted butter or margarine, cut into small pieces","1 1/3 cups sugar","1 3/4 cups hazelnuts, toasted, husked","6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped","14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped"],"sentences":["Line 12x18x1-inch baking sheet with heavy-duty foil. ","Whisk eggs, juice and orange peel in large bowl. ","Mix flour, baking powder, salt, ginger and cinnamon in processor. ","Add butter and cut in using on/off turns until mixture forms coarse meal. ","Add sugar and just blend in. ","Add nuts and chop coarsely using 6 on/off turns. ","Add nut mixture to egg mixture. ","Stir until moist dough forms. ","Mix in 6 ounces chocolate. ","Drop half of dough by heaping tablespoons in line down length of left half of prepared baking sheet. ","Repeat with remaining dough down right half of sheet. ","Chill until dough is firm, about 30 minutes.","Position rack in center of oven and preheat to 375°F. Using moistened fingertips, shape dough into 2-inch-wide 1-inch-high logs. ","Bake until logs are golden brown and beginning to crack on top, about 25 minutes (each log will spread to about 4-inch width). ","Reduce oven temperature to 300°F.","Cool logs in pan on rack 10 minutes. ","Pull foil with logs onto work surface. ","Score logs crosswise into 3/4-inch-wide slices. ","Cool until cookies begin to firm, about 15 minutes. ","Using serrated knife, cut through scored lines. ","Arrange cookies cut side up on 2 heavy cookie sheets. ","Bake 15 minutes. ","Turn cookies over. ","Bake until crisp, about 15 minutes. ","Cool on sheets on racks. ","(Can be made 1 day ahead. ","Store airtight.)","Line large cookie sheet with heavy-duty foil. ","Stir 14 ounces chocolate in top of double boiler over barely simmering water until melted. ","Dip 1 long side of each cookie into chocolate and set chocolate side down on prepared sheet. ","Chill until chocolate is set. ","Peel cookies off foil. ","(Can be made 1 week ahead. ","Cover and chill in airtight container.) ","Serve cold."]},{"origin_id":"54a42ce26529d92b2c010f9b","title":"Orange-Pecan Cookies","image_url":"","ingredients":["1 cup chopped pecans","1/3 cup sugar","1 tsp grated orange zest","1 tsp orange extract","1 egg white, lightly beaten","Canola-oil cooking spray","Powdered sugar (optional)"],"sentences":["Pulse pecans and sugar in a food processor into a sandlike texture. ","Transfer to a bowl and stir in zest and extract. ","Slowly stir in egg white until a thin dough forms. ","Cover and chill at least 2 hours. ","Heat oven to 350°F. Lightly coat a baking sheet with cooking spray. ","Measure 16 heaping teaspoonsful of dough and roll each into a ball. ","Place balls on sheet, 2 inches apart. ","Bake 8 to 10 minutes. ","Cool completely before removing from pan. ","Dust with powdered sugar if desired."]},{"origin_id":"54a431c419925f464b384679","title":"Oatmeal Cookies with Chocolate Chunks and Candied Ginger","image_url":"","ingredients":["3 cups old-fashioned rolled oats","1 cup all-purpose flour","1/2 cup whole-wheat flour","1 teaspoon salt","1/2 teaspoon baking soda","2 sticks (1 cup) unsalted butter, softened","1 1/4 cups (packed) brown sugar","1 large egg","1/4 cup honey","2 teaspoons pure vanilla extract","6 ounces semisweet chocolate (60 to 65 percent cocoa), coarsely chopped (about 1 1/4 cups)","1 cup crystallized ginger, finely chopped"],"sentences":["Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.","In food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda. ","Pulse until oats are coarsely chopped, about 6 (1-second) pulses. ","Set aside.","Using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes. ","Add egg, honey, and vanilla and beat until smooth, about 1 minute. ","Add oat mixture and mix at low speed just until incorporated. ","Stir in chocolate and ginger.","Drop rounded tablespoons of dough about 2 inches apart onto baking sheets. ","Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes. ","Cool on sheets 3 minutes, then transfer to racks to cool completely. ","Continue making cookies with remaining dough and cooled sheets.","To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. ","If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time."]},{"origin_id":"54a456366529d92b2c02235f","title":"Orange Shortbread Cookies with Chocolate Chips","image_url":"","ingredients":["1 1/2 cups all purpose flour","1/2 teaspoon baking powder","1/2 teaspoon salt","1/2 cup (1 stick) unsalted butter, room temperature","1/2 cup sugar","2 teaspoons (packed) grated orange peel","1/2 teaspoon orange extract","1 large egg yolk","3 tablespoons whipping cream","8 ounces double chocolate chips (such as Ghirardelli)"],"sentences":["Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. ","Whisk first 3 ingredients in medium bowl. ","Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. ","Beat in yolk, then cream. ","Add flour mixture; beat until dough comes together in moist clumps. ","Stir in chocolate chips.","Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. ","Using moistened fingertips, flatten each to 1/2-inch-thick round. ","Bake cookies until golden, about 18 minutes. ","Transfer to rack; cool. ","(Can be made 3 days ahead. ","Store airtight at room temperature.)"]},{"origin_id":"54a458936529d92b2c022eb0","title":"Oreo Overkill Pie","image_url":"","ingredients":["20 Oreo cookies","3 tablespoons unsalted butter, melted","1 quart cookies and cream","Ice cream, slightly softened","1 large banana, peeled, thinly sliced","Purchased hot fudge sauce"],"sentences":["Finely grind cookies in processor. ","Transfer 2 tablespoons cookie crumbs to small bowl; reserve. ","Add melted butter to remaining crumbs in processor; blend until moist crumbs form. ","Press crumb mixture onto bottom and up sides of 9-inch-diameter metal pie pan. ","Freeze crust until firm, about 10 minutes.","Spread half of ice cream in crust. ","Top with banana slices. ","Spread remaining ice cream over. ","Sprinkle 2 tablespoons cookie crumbs over pie. ","Freeze until firm, about 4 hours. ","(Can be made 3 days ahead. ","Cover; freeze.) ","Serve with sauce."]},{"origin_id":"54a45d586529d92b2c0244e5","title":"Peanut Butter Cookies with Chocolate Chunks","image_url":"","ingredients":["1 1/2 cups unbleached all purpose flour","1/3 cup old-fashioned oats","1 teaspoon baking soda","1/4 teaspoon salt","1 cup old-fashioned chunky peanut butter (about 9 ounces)","1 cup (packed) golden brown sugar","1/2 cup (1 stick) unsalted butter, room temperature","1/4 cup honey","1 large egg","1 teaspoon vanilla extract","5 ounces semisweet chocolate, coarsely chopped"],"sentences":["Mix flour, oats, baking soda and salt in medium bowl. ","Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. ","Stir dry ingredients into peanut butter mixture in 2 additions. ","Stir in chopped chocolate. ","Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.","Preheat oven to 350°F. Butter 2 heavy large baking sheets. ","With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. ","Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. ","Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. ","Cool cookies on baking sheets 5 minutes. ","Using metal spatula, transfer cookies to rack and cool completely. ","(Can be made 2 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a452a16529d92b2c01f674","title":"Peanut Butter and Jelly Jewels","image_url":"","ingredients":["1 cup bleached all-purpose flour (dip and sweep method) (5 ounces = 142 grams)","1 teaspoon baking soda (5 grams)","1/8 teaspoon salt","1/2 cup light brown sugar (firmly packed) (3.75 ounces = 108 grams)","1/4 cup granulated sugar (1.75 ounces = 50 grams)","1/2 cup unsalted butter (4 ounces = 113 grams)","1 cup smooth peanut butter (9.25 ounces = 266 grams)","1 large egg (3 tablespoons + 1/2 teaspoon) (1.75 ounces = 50 grams, weighed without the shell)","1/2 teaspoon pure vanilla extract (2 grams)","1 1/2 (12-ounce) jars cherry preserves (1 pound 2 ounces = 510 grams)","2 (3-ounce) bars milk chocolate (6 ounces = 170 grams)","2 (3-ounce) bars bittersweet chocolate (6 ounces = 170 grams)","6 tablespoons unsalted butter (room temperature) (3 ounces = 85 grams)","ungreased cookie sheets","1 1/4-inch cookie scoop or a measuring teaspoon"],"sentences":["Place 2 oven racks in the upper and lower thirds of the oven.","Preheat oven to 375°F.","Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. ","In a food processor with the metal blade, process the sugars for several minutes until very fine. ","Cut the butter into a few pieces and add it with the motor running. ","Add the peanut butter and process until smooth and creamy. ","Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. ","Add the flour mixture and pulse in just until incorporated.","Soften the butter. ","Into a small bowl, sift together the flour, baking soda, and salt. ","Whisk to combine well. ","Set aside. ","In a mixing bowl, beat the sugars until well mixed. ","Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. ","Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. ","At low speed, gradually beat in the flour mixture just until incorporated.","Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. ","(This keeps the dough from cracking when shaped.)","Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. ","Place the balls 1 1/2 inches apart on the cookie sheets. ","As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.","Bake for 10 to 12 minutes or until lightly browned and set. ","For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.","Cool the cookies on the sheets for a few minutes or until firm enough to lift. ","Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. ","If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.","Fill the centers with the cherry preserves or milk chocolate toppings.","In a microwave oven or a saucepan, heat the preserves until boiling. ","Strain the jelly into a small heavy saucepan. ","Place the cherries remaining in the strainer in the centers of the cookies. ","If some are crushed, piece them together.","On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. ","The jelly will be reduced to about 3/4 cup. ","Allow the jelly to cool about 1 minute or until the bubbling stops. ","Spoon heaping 1/4 to 1/2 teaspoons over each cherry.","Break the chocolate into squares and place them in the top of a double boiler. ","Set it over hot but not simmering water. ","The water must not touch the bottom of the double-boiler insert. ","Stir until the chocolate begins to melt. ","Return the pan to low heat if the water cools, but be careful that the water does not get too hot. ","Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. ","(The chocolate may be melted in a microwave oven if stirred every 15 seconds. ","Remove it before it is fully melted and stir, using residual heat to complete melting). ","Whisk in the softened butter. ","The mixture will immediately thicken. ","Do not overwhisk. ","Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. ","You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. ","Allow the chocolate to set until firm.","Cookies filled with chocolate can be stacked in an airtight container at room temperature. ","Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. ","Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.","1 month if filled, several months unfilled.","• For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.","• The dry ingredients are sifted together because baking soda has a tendency to lump.","• Using superfine sugar will result in fewer cracks in the cookie's surface. ","It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.","• These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.","• For a more delicate flavor and a finer, less \"sandy\" texture, that does not crack, try a batch using half the amount of peanut butter. ","The cookies will also be flatter and crisper.","• Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.","• Allow the cookie sheet(s) to cool completely before using for the next batch.","• Distribute the cookies evenly around the cookie sheet. ","Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.","• For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. ","Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. ","Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. ","Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. ","Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. ","Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny."]},{"origin_id":"54a47db16529d92b2c02c8ef","title":"Peppermint Patties","image_url":"","ingredients":["3 1/4 cups (14 ounces) confectioners' sugar","2 tablespoons plus 1 teaspoon water","1 tablespoon light corn syrup","1 teaspoon fresh lemon juice","1/4 teaspoon peppermint extract","6 ounces fine-quality bittersweet chocolate (not unsweetened)"],"sentences":["Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl. ","In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar. ","With a standing or hand-held electric mixer beat together sugar mixture until combined.","On a work surface knead mixture into a ball (mixture will be very stiff). ","With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick). ","Remove top sheet of wax paper from round and replace it loosely. ","Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper). ","Let round stand at room temperature until edges are firm, about 4 hours. ","Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap. ","Bring round to room temperature before proceeding with recipe.","Oil a large baking sheet and line with wax paper. ","With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet.","Temper chocolate . ","(Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.)","Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat). ","Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet. ","Submerge and coat remaining patties in same manner. ","Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour. ","Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month."]},{"origin_id":"54a430c16529d92b2c0140a4","title":"Pistachio, Raspberry, and White Chocolate Biscotti","image_url":"http://assets.epicurious.com/photos/560de608f9a84192308a7d45/6:4/w_620%2Ch_413/233428.jpg","ingredients":["3 cups all purpose flour","2 teaspoons baking powder","1/2 teaspoon salt","1 cup sugar","3 large eggs","2 tablespoons canola oil","2 1/2 teaspoons almond extract","3/4 cup shelled raw unsalted natural pistachios","1 cup dried raspberries or chopped dried strawberries (about 5 ounces)","1/2 cup chopped high-quality white chocolate (such as Lindt or Perugina)","8 ounces high-quality white chocolate (such as Lindt or Perugina) and/or 8 ounces bittersweet or semisweet chocolate, chopped"],"sentences":["Preheat oven to 350°F. Line large baking sheet with parchment paper. ","Whisk flour, baking powder, and salt in medium bowl to blend. ","Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. ","Add flour mixture and beat until smooth. ","Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. ","Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. ","Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).","Bake logs until lightly browned and almost firm to touch, about 30 minutes. ","Cool logs on sheet 30 minutes. ","Reduce oven temperature to 325°F.","Carefully transfer logs to cutting board. ","Line same baking sheet with parchment paper. ","Cut each log crosswise into generous 1/2-inch-thick slices. ","Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. ","Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. ","Cool completely on baking sheet.","Line another large baking sheet with parchment paper. ","Place 8 ounces chopped white chocolate in medium glass bowl. ","Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. ","Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). ","Stir chocolate until smooth.","Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. ","Chill until chocolate is set, about 30 minutes. ","(Can be made ahead. ","Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)"]},{"origin_id":"54a431aa6529d92b2c014cd2","title":"Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping","image_url":"http://assets.epicurious.com/photos/560df2aff9a84192308a867e/6:4/w_620%2Ch_413/230949.jpg","ingredients":["2 1/4 pounds firm but ripe Anjou, Bosc, or Comice pears, peeled, cored, cut into 3/4-inch dice","1/2 cup dried tart cherries","1/3 cup sugar","1 tablespoon finely chopped crystallized ginger","1 tablespoon all purpose flour","2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes","1/3 cup sugar","1 1/2 tablespoons chopped crystallized ginger","1 cup all purpose flour","1/2 teaspoon baking soda","1/4 teaspoon salt","5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes","1/3 cup mini semisweet chocolate chips","1/2 cup chilled buttermilk","Vanilla ice cream"],"sentences":["Preheat oven to 350°F. Butter four 1 1/4-cup custard cups or soufflé dishes; place on rimmed baking sheet. ","Combine first 5 ingredients in large bowl; toss to coat. ","Divide filling among prepared custard cups. ","Dot with 2 tablespoons butter. ","Bake until filling is hot and bubbling around edges, about 20 minutes. ","Maintain oven temperature.","Combine sugar and ginger in processor; blend until ginger is finely chopped. ","Transfer 1 tablespoon sugar-ginger mixture to small bowl; reserve. ","Add flour, baking soda, and salt to remaining sugar-ginger mixture in processor; blend 20 seconds. ","Add butter; using on/off turns, process until mixture resembles coarse meal. ","Transfer to medium bowl. ","Mix in chocolate chips, then buttermilk (mixture will be very moist).","Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 tablespoon sugar-ginger mixture. ","Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes. ","Cool 20 minutes. ","Serve cobblers with ice cream."]},{"origin_id":"565df7b50392a97d26466968","title":"Pistachio Cardamom Butter Cookies","image_url":"http://assets.epicurious.com/photos/565ddba401c9f40a2ccb47d5/6:4/w_620%2Ch_413/EP_11182015_christmascookies_pistachio.jpg","ingredients":["10 tablespoons unsalted butter","2 tablespoons whole cardamom pods, crushed","1 cup all-purpose flour","1 teaspoon kosher salt","1/4 teaspoon baking powder","1/2 cup sugar","1 large egg","1/2 cup chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)","8 ounces white chocolate, coarsely chopped","1 1/2 teaspoons vegetable oil","1/2 cup finely chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)"],"sentences":["Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6–8 minutes. ","Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. ","Freeze until just firm, about 15 minutes.","Meanwhile, whisk flour, salt, and baking powder in a small bowl.","Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. ","Beat on medium-high speed until pale and well combined, about 2 minutes. ","Add egg and beat until combined, scraping down sides of bowl as needed. ","Add dry ingredients and pistachios and beat on low speed just until combined.","Turn out dough onto a clean work surface. ","Divide in half. ","Place each half on a 9x13\" sheet of parchment paper with the long end facing you. ","Roll dough into 2 logs about 1 1/2\" in diameter. ","Wrap each in parchment paper, making sure to cover ends completely. ","Chill until firm, at least 1 hour or up to overnight.","Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. ","Slice logs into 1/4\"-thick rounds. ","Arrange rounds on 2 parchment-lined rimmed baking sheets about 1\" apart. ","Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12–15 minutes. ","Transfer sheets to wire racks and let cool.","Combine chocolate and oil in a small heatproof bowl. ","Heat in 10-second intervals in microwave, stirring, until melted and combined, 30–40 seconds total.","Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. ","Sprinkle chocolate with pistachios. ","Chill until chocolate is set, about 10 minutes.","Dough can be made up to 2 weeks ahead; keep frozen. ","Let stand at room temperature until soft enough to slice, about 30 minutes."]},{"origin_id":"54a45b7c6529d92b2c023c21","title":"Pistachio Coins","image_url":"","ingredients":["Parchment paper for lining baking sheets","1 large egg","1/4 teaspoon almond extract","1/4 teaspoon pure lemon extract","2 cups all-purpose flour","1/3 cup shelled natural pistachios (about 1 1/2 ounces)","3/4 cup sugar","1/8 teaspoon salt","2 sticks (1 cup) unsalted butter, softened","3 tablespoons unsalted butter","2 ounces fine-quality white chocolate such as Lindt","6 tablespoons shelled natural pistachios (about 2 ounces)","1/4 cup dried cranberries"],"sentences":["Preheat oven to 350°F and line 2 large baking sheets with parchment paper.","In a small bowl whisk together egg and extracts. ","In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts). ","Add butter in pieces and pulse just until mixture resembles coarse meal. ","Add egg mixture with motor running and pulse just until dough forms a ball. ","Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive.","Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. ","With your thumb gently make an indentation in center of each ball, pressing down almost to bottom.","Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes. ","Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely.","In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat. ","Coarsely chop (keeping separate) pistachios and cranberries.","Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers. ","Let chocolate centers set 30 minutes. ","Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days."]},{"origin_id":"54a454aa6529d92b2c021018","title":"Raspberry-Chocolate Tart","image_url":"http://assets.epicurious.com/photos/560df8f27b55306961bfe86d/6:4/w_620%2Ch_413/108477.jpg","ingredients":["1 1/2 cups chocolate wafer cookie crumbs (about 6 ounces plain chocolate wafers)","6 tablespoons (3/4 stick) unsalted butter, melted","1/4 cup sugar","1 1/2-pint container fresh raspberries","1/2 cup sugar","2 tablespoons water","1 teaspoon fresh lemon juice","1 8-ounce container mascarpone cheese*","1/2 cup chilled heavy whipping cream","1/4 teaspoon vanilla extract","2 1/2-pint containers fresh raspberries","1/3 cup seedless raspberry preserves"],"sentences":["Preheat oven to 350°F. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. ","Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. ","Bake crust until set, about 10 minutes. ","Cool crust completely on rack.","Combine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor. ","Puree until smooth. ","Pour puree through strainer set over medium bowl, pressing on solids to extract as much liquid as possible; discard seeds in strainer. ","Combine mascarpone, heavy whipping cream, vanilla, and remaining 1/4 cup sugar in another medium bowl. ","Using electric mixer, beat until mixture is smooth and stiff peaks form. ","Fold in raspberry puree. ","Spread filling evenly in cooled chocolate crust. ","Cover and refrigerate tart overnight.","Arrange fresh raspberries in concentric circles atop tart. ","Stir raspberry preserves in heavy small saucepan over medium-low heat until melted to form glaze. ","Brush glaze over fresh raspberries. ","Refrigerate tart at least 1 hour and up to 4 hours.","Remove tart pan sides. ","Place tart on platter. ","Cut into wedges and serve.","To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.","*Italian cream cheese, available at Italian markets and many supermarkets."]},{"origin_id":"54a4138b19925f464b375373","title":"Raspberry Chocolate-Chip Pancakes","image_url":"","ingredients":["1/2 stick (1/4 cup) unsalted butter","3/4 cup plus 3 tablespoons milk","1 large egg","1 cup all-purpose flour","2 teaspoons baking powder","1/4 teaspoon salt","1 cup picked-over raspberries","1/2 cup semisweet chocolate chips","Accompaniment: pure maple syrup, heated"],"sentences":["In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. ","Stir in milk and heat until just warm. ","Remove pan from heat. ","In a bowl whisk together milk mixture and egg. ","Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. ","Gently stir in raspberries and chocolate chips.","Preheat oven to 200° F.","Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. ","Add 1 teaspoon butter and with a metal spatula spread over griddle. ","Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. ","Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. ","Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. ","Make more pancakes with remaining butter and batter in same manner.","Serve pancakes with syrup."]},{"origin_id":"54a45b066529d92b2c0238d3","title":"Peanut Butter Pattie Cakes","image_url":"","ingredients":["1 3/4 cups all purpose flour","1/2 cup granulated sugar","1 tablespoon unsweetened cocoa powder","1 teaspoon cream of tartar","3/4 teaspoon baking soda","1/2 teaspoon salt","1/3 cup unsalted butter, chilled","1/3 cup buttermilk","1 large egg","1 1/2 teaspoons vanilla extract","1 box Peanut Butter Patties Girl Scout cookies, crushed","8 ounces cream cheese","1 tablespoon honey","4 ounces white chocolate, melted","1/2 cup chopped peanuts"],"sentences":["Preheat oven to 375 degrees. ","In a large bowl, stir together flour, sugar, cocoa, cream of tartar, baking soda, and salt. ","Cut the butter into 1/2 cubes and distribute them over the flour mixture. ","With a pastry blender, cut the butter until the mixture resembles coarse crumbs. ","In a small bowl, stir together the buttermilk, egg, and vanilla. ","Add the milk mixture to the flour mixture and stir to combine. ","The dough will be very sticky. ","Drop the dough in spoonfuls onto a greased baking sheet. ","Bake for about 15 minutes.","Mix cream cheese and honey in food processor until light and fluffy.","Cut all the shortcakes in half widthwise (like an English muffin). ","Spread the shortcake halves with the cream cheese mixture and top with crushed Peanut Butter Patties Girl Scout cookies. ","Put all of the halves together (like a sandwich). ","Drizzle melted white chocolate over the top and sprinkle with crushed peanuts."]},{"origin_id":"54a4259619925f464b37afd6","title":"Stracciatella Gelato","image_url":"","ingredients":["2 cups whole milk","1 vanilla bean, split lengthwise","3/4 cup sugar","5 large egg yolks","Pinch of kosher salt","1/2 cup chilled heavy whipping cream","1/3 cup bittersweet chocolate chips","2 teaspoons vegetable oil"],"sentences":["Place milk in a medium saucepan. ","Scrape in seeds from vanilla bean; add bean. ","Bring to a simmer, whisking often. ","Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute. ","Gradually whisk hot milk mixture into yolk mixture. ","Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170°F-175°F, about 5 minutes (do not boil). ","Strain into a medium bowl. ","Stir in cream. ","Chill custard until cold, at least 2 hours.","Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.","Process custard in an ice cream maker according to manufacturer's instructions. ","Slowly add all but 1 tsp. ","melted chocolate during the last 30 seconds of churning (chocolate will form small chips). ","Transfer to a bowl. ","Drizzle remaining chocolate over gelato in zigzag lines. ","Serve immediately."]},{"origin_id":"54a42c5619925f464b3802fc","title":"Pistachio Dark-Chocolate Crisps","image_url":"http://assets.epicurious.com/photos/560d9ac67b55306961bf7995/6:4/w_620%2Ch_413/240988_hires.jpg","ingredients":["1/2 stick unsalted butter, softened","1/2 cup packed light brown sugar","6 tablespoons all-purpose flour","1/4 teaspoon pure vanilla extract","1/8 teaspoon salt","1/8 teaspoon curry powder","1 large egg white","2 ounces fine-quality bittersweet chocolate, chopped","1/2 cup shelled roasted pistachios, chopped","Equipment: a small offset spatula"],"sentences":["Preheat oven to 350°F with rack in middle. ","Line a large baking sheet with parchment.","Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.","Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. ","Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. ","Transfer, still on parchment, to a rack to cool completely. ","Remove from paper, breaking into pieces."]},{"origin_id":"54a423776529d92b2c009b5d","title":"Pistachio Cranberry Oatmeal Icebox Cookies","image_url":"http://assets.epicurious.com/photos/560346f208929a1609a16b00/6:4/w_620%2Ch_413/51142240.jpg","ingredients":["2 sticks (1 cup) unsalted butter, softened","1 cup packed light brown sugar","2/3 cup granulated sugar","1 teaspoon baking powder","1/2 teaspoon baking soda","1/2 teaspoon ground cinnamon","1/4 teaspoon ground nutmeg","1/4 teaspoon salt","2 large eggs","1 1/2 teaspoons vanilla","1 1/2 cups all-purpose flour","3 cups old-fashioned rolled oats","1 cup roasted and salted shelled pistachios (about 5 ounces)","1 cup dried cranberries (about 4 ounces)","4 ounces bittersweet or white chocolate, melted (see Cooks' notes)","Special equipment: A sharp serrated knife; a heavy-duty sealable plastic bag (not pleated)"],"sentences":["Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined. ","Add eggs and vanilla and beat well.","Add flour and mix on low speed until just combined well. ","Stir in oats, pistachios, and cranberries.","Divide dough in quarters. ","Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy). ","Chill until firm, at least 4 hours.","Heat oven to 350°F with racks in upper and lower thirds. ","Line 2 large baking sheets with parchment paper.","Work with 1 log at a time, keeping remaining log chilled. ","If log softens as you work with it, rewrap it and chill or freeze it until firm. ","Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet. ","Continue cutting, arranging slices as cut about 2 inches apart on sheet.","Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total. ","Cool cookies on baking sheets 1 minute before transferring to racks to cool completely. ","(Parchment can be reused, but cool baking sheets between batches.)","If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth. ","Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water.","Cool chocolate slightly, then put in plastic bag and press out excess air. ","Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan. ","Let cookies stand at cool room temperature until chocolate is set."]},{"origin_id":"54a451026529d92b2c01ea4e","title":"Pork on a Bun with Bourbon-Barbecue Sauce","image_url":"","ingredients":["8 ounces boneless pork loin chops, cut crosswise into 1/4-inch-thick strips","2 tablespoons olive oil","1 large onion, thinly sliced","3 tablespoons bourbon","1/3 cup purchased barbecue sauce","2 large sandwich buns or kaiser rolls, split horizontally","1/2 cup purchased coleslaw"],"sentences":["Sprinkle pork strips with salt and pepper. ","Heat oil in heavy large skillet over medium-high heat. ","Add pork strips and sauté until just cooked through, about 2 minutes. ","Using slotted spoon, transfer pork strips to plate. ","Add onion to skillet. ","Sauté until golden brown, about 7 minutes; remove from heat. ","Add bourbon and stir up browned bits. ","Add barbecue sauce. ","Simmer until sauce thickens, stirring often, about 3 minutes. ","Return pork strips to sauce; heat 1 minute. ","Mound pork strips with sauce on bun bottoms; top with coleslaw and bun tops."]},{"origin_id":"54a436cf6529d92b2c018cdf","title":"Raspberry Chocolate French Macaroons","image_url":"http://assets.epicurious.com/photos/560dd7ea7b55306961bfab7b/6:4/w_620%2Ch_413/236668_hires.jpg","ingredients":["6 oz sliced blanched almonds (not slivered; 2 cups)","1 1/2 cups confectioners sugar","3 large egg whites","3/4 teaspoon salt","3 tablespoons granulated sugar","Red or pink food coloring","3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped","1/3 cup heavy cream","1 tablespoon unsalted butter, softened","1/16 teaspoon raspberry extract (preferably McCormick brand)","Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)",""],"sentences":["Line 2 baking sheets with parchment paper.","Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. ","Sift in remaining cup confectioners sugar, stirring to combine.","Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. ","Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. ","Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. ","Stir almond mixture into meringue with a rubber spatula until completely incorporated. ","(Meringue will deflate.)","Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. ","Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. ","Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.","Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.","Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. ","Cool completely on sheets on racks, about 30 minutes.","Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. ","(Bowl should not touch water.) ","Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. ","Let stand at room temperature until cooled completely and slightly thickened.","Carefully peel cookies from parchment (they will be fragile). ","Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies."]},{"origin_id":"54a4311d19925f464b383df5","title":"Pop-Art Raspberry Icebox Cake","image_url":"http://assets.epicurious.com/photos/560de60cf3a00aeb2f1d55d8/6:4/w_620%2Ch_413/238747.jpg","ingredients":["27 Nabisco Famous Chocolate Wafer Cookies","2 ounces bittersweet chocolate, melted and slightly cooled","1 envelope unflavored gelatin","3 tablespoons cold water","One 12-ounce bag frozen raspberries","3/4 cup sugar","2 cups heavy cream, chilled","2 tablespoons framboise (raspberry liqueur)","1 teaspoon vanilla extract"],"sentences":["1. ","Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides. ","Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan. ","Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. ","Place the pan in the freezer.","2. ","Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.","3. ","Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch. ","Stir in the gelatin mixture. ","Let cool to room temperature, stirring occasionally.","4. ","Combine the heavy cream, framboise, and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. ","Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.","5. ","Remove the pan from the freezer. ","Pour all but one-fourth of the mousse into the pan. ","Smooth the top with a rubber spatula. ","Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan. ","Spread the remaining mousse over the wafers and smooth with the spatula. ","The pan should be full to the top. ","Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.","6. ","To unmold, gently tug the plastic wrap that lines the pan to loosen the cake. ","Place a serving platter over the pan and turn over. ","Gently tap to release. ","Carefully peel the plastic from the cake. ","Cut into slices and serve immediately."]},{"origin_id":"5888d3cfe64491e64b18c598","title":"Spiced Chocolate Molasses Buttons","image_url":"http://assets.epicurious.com/photos/5882973e3d911e90081749db/6:4/w_620%2Ch_413/spiced-chocolate-molasses-cookie-buttons-HC-012017.jpg","ingredients":["1 1/2 cups plus 2 tablespoons (5 1/8 ounces/144 grams) unbleached all-purpose flour, spooned and leveled","6 tablespoons (1 1/4 ounces/36 grams) unsweetened natural cocoa powder","3/4 teaspoon ground cinnamon","1/2 teaspoon ground ginger","1/8 teaspoon allspice","3/4 teaspoon baking soda","1/2 teaspoon fine sea salt","10 tablespoons (5 ounces/142 grams) unsalted butter, at room temperature","1/2 cup (4 ounces/113 grams) firmly packed dark muscovado sugar","1 teaspoon pure vanilla extract","1 large egg","1/4 cup (3 ounces/84 grams) unsulphured molasses","1/2 cup (3 1/2 ounces/100 grams) turbinado sugar, for coating the cookies","2 ounces (57 grams) bittersweet chocolate (60% to 70% cacao)","2 tablespoons (1 ounce/28 grams) unsalted butter, cut into small pieces","1/2 teaspoon unsulphured molasses"],"sentences":["Into a medium bowl, sift together the flour, cocoa powder, cinnamon, ginger, allspice, baking soda, and salt.","In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, muscovado sugar, and vanilla extract on medium-high speed for about 4 minutes, or until the mixture is noticeably lighter in color, transforming from a dark, gritty-looking mixture to something fluffier and latte-like in color. ","Beat in the egg until completely absorbed. ","Beat in the molasses until well blended.","Reduce the mixer speed to low and gradually stir in the dry ingredients. ","Mix until well blended and even in color. ","Cover the bowl and refrigerate the dough for about 2 hours.","When you’re ready to bake, position the racks to the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.","To form the cookies, pour the turbinado sugar onto a plate. ","Using a small ice cream scoop with a capacity of about 1 tablespoon, portion the dough into balls. ","Roll the dough balls in the turbinado sugar, coating them completely. ","Place on the prepared baking sheets, evenly spacing them with 1 dozen cookies per sheet. ","Repeat with the balance of the dough.","Bake the cookies until they are set on the edges, but still very soft in the centers, about 10 minutes. ","Quickly pull the sheets from the oven (close the oven door so as to not let all the heat escape!)",". ","Using deft thumbs, a spoon with a very deep well (like a melon baller), or a thick-handled wooden spoon, make a deep indentation in the center of each cookie. ","Return to the oven to finish baking, about 5 minutes more. ","Let the cookies cool on the pans set over wire racks. ","If the indentations have become shallow, press them down again while the cookies are warm.","Place the chocolate and butter in a heatproof bowl. ","Melt in the microwave with 30-second bursts of high heat, stirring well after each interval. ","Stir in the molasses. ","Transfer the ganache to a small zip-top bag and work it toward the corner of the bag. ","Snip off a tiny bit at the corner. ","Fill each cookie with ganache. ","Let the cookies set at room temperature until the ganache is firm, about 1 hour.","Store the cookies in an airtight container at room temperature for up to 5 days."]},{"origin_id":"54a4276e6529d92b2c00ca41","title":"Rainbow Cookies","image_url":"http://assets.epicurious.com/photos/56043a3b968c2fa94dc989f8/6:4/w_620%2Ch_413/365164_hires.jpg","ingredients":["2 tablespoons plus 2 cups unsalted butter, cubed, at room temperature","6 large eggs, separated","1 1/3 cups sugar, divided","12 ounces almond paste (not marzipan), chopped","2 3/4 cups plus 1 tablespoon all-purpose flour","1 teaspoon red food coloring","1 teaspoon salt","3/4 cup orange marmalade, heated, strained","4 ounces bittersweet chocolate, chopped, melted","1 teaspoon green food coloring","Special Equipment: 3 13x9x2\" metal baking pans"],"sentences":["Preheat oven to 350° Line three 13x9x2\" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. ","Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. ","Slowly add 1/3 cup sugar, beating until stiff peaks form. ","Transfer to a large bowl; cover; chill. ","Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. ","Increase speed to medium-high; gradually add remaining butter. ","Beat until fluffy. ","Beat in yolks, then flour and salt. ","Fold in whites in 2 additions. ","Divide batter evenly among 3 bowls. ","Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. ","Spread 1 bowl of batter into each prepared pan; smooth tops. ","Bake, rotating pans halfway through, until just set, 9-11 minutes. ","Let cool in pans.","With a pastry brush, spread half of marmalade over green cake. ","Using foil overhang, lift plain layer out of pan. ","Invert onto green layer; discard foil. ","Brush remaining marmalade over plain layer. ","Lift red layer out of pan; invert onto plain layer and cover cake with foil.","Top with a 13x9x2\" pan. ","Weigh down pan with several heavy canned goods to compress cake layers. ","Refrigerate at least 4 hours and up to 1 day.","Remove cans, top pan, and foil. ","Transfer cake to a waxed paper-lined baking sheet.","Spread half of chocolate over cake in a thin layer. ","Freeze for 10 minutes. ","Cover with waxed paper, invert the baking sheet on top, and flip cake. ","Uncover and glaze with remaining chocolate. ","Freeze 10 additional minutes.","Trim cake to 12x8\". ","Cut crosswise into six 2\"-wide strips. ","Cut each strip crosswise into 96\"-wide cookies. ","Store in an airtight container."]},{"origin_id":"54a429bf19925f464b37e34b","title":"Potato-Chip Frittatas","image_url":"http://assets.epicurious.com/photos/5609a4d46a59cdb91b5ff3a0/6:4/w_620%2Ch_413/351289_hires.jpg","ingredients":["5 eggs","1 1/2 tablespoons milk (any fat content)","Salt and pepper","1 tablespoon olive oil","1 leek, sliced (about 1/2 cup)","½ onion, sliced (about 1/2 cup)","1 carrot, shredded (about 1/2 cup)","4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)","Potato chips"],"sentences":["1. ","Preheat oven to 325°F.","2. ","Whisk together the eggs, milk, salt, and pepper; set aside.","3. ","Heat the oil in a skillet over medium heat. ","Add the leek and onion with a pinch of salt. ","Cook until tender, about 5 minutes.","4. ","Add the carrot; cook for 1 minute more. ","Remove from heat.","5. ","Grease a 6-cup muffin tin. ","Divide the cheese among the cups, then the vegetables.","6. ","Pour in the egg mixture until each cup is three-quarters full. ","Add a few potato chips to each.","7. ","Bake until cooked through, 12 to 15 minutes. ","Run a knife around the edges to loosen; serve."]},{"origin_id":"54a477b419925f464b39aacc","title":"Postwar Prosperity Brownies with Ice Cream and Chocolate-Peanut Butter Sauce","image_url":"","ingredients":["1 cup whipping cream","5 ounces imported milk chocolate (such as Lindt), chopped","2 tablespoons smooth peanut butter (do not use old-fashioned style or freshly ground)","1 cup (2 sticks) unsalted butter","6 ounces unsweetened chocolate, chopped","2 cups sugar","4 large eggs","1 cup all purpose flour","4 ounces imported bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped","3/4 cup chopped roasted unsalted peanuts","Ice cream"],"sentences":["Bring whipping cream to simmer in heavy medium saucepan. ","Reduce heat to low. ","Add chopped milk chocolate and whisk until melted and smooth. ","Whisk in peanut butter. ","(Sauce can be prepared 1 day ahead. ","Cover and refrigerate. ","Bring to simmer before using, whisking constantly.)","Position rack in lowest third of oven and preheat to 350°F. Line 9-inch-high sides with foil, overlapping sides. ","Butter and flour foil. ","Melt unsalted butter and chopped unsweetened chocolate in heavy medium saucepan over low heat, stirring constantly. ","Pour into large bowl and cool slightly. ","Whisk in sugar and eggs. ","Stir in flour, then chopped bittersweet chocolate and unsalted peanuts.","Transfer batter to prepared pan; smooth top. ","Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. ","Cool at least 1 hour. ","(Brownies can be made 8 hours ahead. ","Cool completely. ","Cover and store at room temperature.)","Using foil sides as aid, lift brownies from pan. ","Fold down foil sides. ","Cut into squares or triangles. ","Transfer brownies to plates. ","Place scoop of ice cream next to each brownie. ","Spoon warm sauce around brownies and serve immediately."]},{"origin_id":"54a475a86529d92b2c02a9f7","title":"Peanut Butter Chocolate Chip Breads","image_url":"","ingredients":["3 cups all-purpose flour","1 1/2 teaspoons double-acting baking powder","1 teaspoon baking soda","1/2 teaspoon salt","3/4 stick (6 tablespoons) unsalted butter, softened","1 1/2 cups chunk-style peanut butter","1 cup firmly packed light brown sugar","2 large eggs","1 1/4 cups buttermilk","1 1/2 cups miniature chocolate chips"],"sentences":["Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. ","In a large bowl with an electric mixer cream together the butter, the peanut butter, and the brown sugar and beat in the eggs, 1 at a time. ","Beat in the buttermilk and beat the mixture until it is combined well. ","Add the flour mixture, beat the batter until it is just combined, and stir in the chocolate chips. ","Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. ","Remove the breads from the pans and let them cool, right sides up, on a rack. ","The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month."]},{"origin_id":"576c02417823d8090d928c77","title":"Potato Chip–Crusted Magic Bars ","image_url":"http://assets.epicurious.com/photos/57699242be40784a5730a104/6:4/w_620%2Ch_413/potato-chip-crusted-magic-bars-recipe-062116.jpg","ingredients":["1 (10-ounce) bag plain salted potato chips, preferably not thick-cut","3 tablespoons all-purpose flour or rice flour","4 tablespoons (1/2 stick) unsalted butter, melted","1 (14-ounce) can sweetened condensed milk","1 (12-ounce) bag semi-sweet chocolate chips","1 cup large unsweetened coconut flakes, such as Bob’s Red Mill, or sweetened coconut flakes","1 cup salted smoked almonds, or your nut of choice, roughly chopped"],"sentences":["Preheat the oven to 350°F. Butter a 9x13\" baking pan, preferably metal, and line with parchment paper so it overhangs by a couple of inches on the long sides of the pan.","In a food processor, pulse the potato chips with the flour until they resemble coarse bread crumbs. ","Pour in the 4 tablespoons butter and pulse until the chips are evenly moistened and finely chopped. ","Press the mixture into the prepared baking pan.","Bake for about 15 minutes, until the crust is dry and very lightly browned. ","Let cool.","Pour the sweetened condensed milk over the crust and tip the pan so it forms an even layer. ","Scatter the chocolate chips, coconut, and nuts on top and use a fork or the back of a spoon to press the ingredients into the sticky condensed milk.","Bake for about 25 minutes, until the coconut is toasted and the condensed milk is lightly browned at the edges. ","Transfer to a rack and let cool.","When the bar is cool, use the parchment paper to lift it out of the pan. ","Cut into any size squares you desire and serve."]},{"origin_id":"54a428fa6529d92b2c00ddab","title":"Starry Starry Nights","image_url":"http://assets.epicurious.com/photos/56098ed462fa7a9917c1d892/6:4/w_620%2Ch_413/358302.jpg","ingredients":["2 large eggs","2.4 ounces ( 1/4 cup plus one tablespoon) sugar, plus additional for dipping","1 tablespoon honey","8.2 ounces bittersweet chocolate (I use 2 whole bars plus 2 strips of bittersweet Lindt chocolate which comes in a 3.5 ounce bar and is available at most grocery stores)","3 tablespoons butter","2.6 ounces slivered almonds (about 5/8 cup sliver almonds measured before grinding) ground to a fine powder","1/2 teaspoon salt","2 teaspoons non-dutch processed cocoa powder"],"sentences":["Combine the eggs, sugar, and honey in the bowl of an electric mixer. ","Beat with the whisk attachment on high speed until the mixture reaches a thick ribbon stage.","Melt the chocolate and butter together in a heatproof bowl over simmering water. ","Cool slightly.","Toss the almond flour, salt, and cocoa in a bowl until well combined. ","Add to the melted chocolate and mix until fully incorporated.","Add a quarter of the whipped egg mixture to the chocolate to lighten. ","Stir until no egg is visible. ","Gently fold the rest of the egg mixture into the chocolate until well combined, being careful to maintain the aerated quality of the eggs.","Chill until firm.","Place a few tablespoons of sugar in a small bowl. ","Using the smallest cookie scooper available (I use one the size of a melon baller), scoop individual cookies, dip them in the sugar, and place on a parchment-lined sheet pan 1/2 inch apart. ","Freeze uncovered until very hard, about an hour.","Preheat the oven to 350°F. Just before baking, dip each cookie in sugar again. ","Bake 10 minutes, turning after 5 minutes to ensure even baking. ","Cookies should be slightly cracked but the sugar should not be browned."]},{"origin_id":"54a47c5619925f464b39bc44","title":"Quick Shortbread","image_url":"","ingredients":["3/4 cup all purpose flour","1/3 cup sugar","1/4 cup cornstarch","1/4 teaspoon aniseed, chopped","1/2 cup (1 stick) unsalted butter, melted, cooled"],"sentences":["Position rack in center of oven and preheat to 325°F. Combine flour, sugar, cornstarch and aniseed in medium bowl. ","Pour butter over dry ingredients and stir to combine well. ","Press dough evenly onto bottom of 9-inch pie plate.","Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes. ","Cut hot shortbread into 8 wedges. ","Cool completely. ","(Can be prepared 1 day ahead. ","Cover and let stand at room temperature.)"]},{"origin_id":"54a470c76529d92b2c029732","title":"Raspberry Linzer Tart","image_url":"","ingredients":["2/3 cup (packed)golden brown sugar","1/2 cup (1 stick) unsalted butter, room temperature","1 large egg","1 1/2 cups all purpose flour","1/2 cup ground toasted blanched almonds (about 2 1/2 ounces)","3/4 teaspoon ground cinnamon","1/2 teaspoon baking powder","1/2 teaspoon salt","6 ounces semisweet chocolate chips (about 1 cup)","1 1/2-pint basket raspberries","1/2 cup seedless raspberry jam","Powdered sugar","Lightly sweetened whipped cream"],"sentences":["Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. ","Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. ","Measure 3/4 cup of dough; flatten into disk. ","Wrap in plastic; chill. ","Using floured fingertips, press remaining dough over bottom and up sides of 9-inch-diameter tart pan with removable bottom. ","Pierce dough in several places with fork. ","Chill at least 1 hour. ","(Can be made 1 day ahead. ","Keep chilled.)","Preheat oven to 375°F. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. ","Transfer to rack and cool. ","Maintain oven temperature.","Roll out chilled dough disk on generously floured surface to 1/8-inch thickness. ","Cut dough into stars, using 2-inch and 3-inch star cookie cutters. ","Transfer cookies to baking sheet. ","Bake until cookies are light golden, about 6 minutes. ","Transfer cookies to racks and cool. ","Maintain oven temperature.","Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. ","Cool 5 minutes. ","Spread chocolate over bottom of crust. ","Arrange berries over chocolate, spacing evenly. ","Stir jam in heavy small saucepan over low heat until melted and smooth. ","Spoon jam over raspberries.","Bake tart until crust is golden brown, about 35 minutes (filling will still appear slightly liquid but will set up as tart cools.) ","Transfer tart to rack and cool. ","Arrange stars atop tart, overlapping points. ","Dust with powdered sugar. ","Serve with whipped cream."]},{"origin_id":"54a47c8d19925f464b39bd0e","title":"Red, White, and Blue Cheesecake with Chocolate Cookie Crust","image_url":"","ingredients":["28 chocolate wafers, ground fine in a blender or food processor (about 1 1/2 cups crumbs)","1 stick (1/2 cup) unsalted butter, melted","four 8-ounces packages cream cheese, softened","1 1/2 cups sugar","2 tablespoons all-purpose flour","5 large eggs","1/2 cup sour cream","1 teaspoon freshly grated orange zest","1 teaspoon freshly grated lemon zest","1/2 teaspoon salt","1 1/2 teaspoons vanilla","about 1 1/2 cups raspberries","about 1 1/2 cups blueberries"],"sentences":["In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. ","Chill the crust for 30 minutes.","Preheat the oven to 325°F. ","In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. ","Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well.","Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. ","(The cheesecake will not be completely set; it will set as it cools.) ","Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.","Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake."]},{"origin_id":"54a4282e6529d92b2c00d329","title":"Red Velvet Whoopie Pies","image_url":"http://assets.epicurious.com/photos/54b2a3913edeef84363b13ae/6:4/w_620%2Ch_413/367209_whoopie-pies_1x1.jpg","ingredients":["8 tablespoons (1 stick) unsalted butter, at room temperature","1 cup granulated sugar","1 large egg, at room temperature","1 teaspoon pure vanilla extract","1 ounce red food coloring (about 2 tablespoons)","2 cups sweet rice flour blend","2 tablespoons unsweetened cocoa powder","1/2 teaspoon kosher or fine sea salt","1/2 cup buttermilk","1/2 teaspoon apple cider vinegar","1/2 teaspoon baking soda","6 ounces cream cheese, at room temperature","3 tablespoons unsalted butter, at room temperature","Pinch of kosher or fine sea salt","1 teaspoon pure vanilla extract","3 cups confectioners' sugar"],"sentences":["Preheat the oven to 375 degrees. ","Line baking sheets with parchment paper or silicone baking mats.","In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. ","Add the egg and mix well, scraping down the sides of the bowl with a large spatula. ","Add the vanilla and food coloring and mix well.","In a separate large mixing bowl, whisk together the sweet rice flour blend, cocoa powder, and salt. ","With the mixer on low, add half the flour blend mixture, then the buttermilk, and finally the rest of the flour blend mixture to the butter mixture and mix well.","In a small bowl stir the vinegar and baking soda together and then stir into the batter. ","Using a large spatula, scrape down the bottom and sides of the mixing bowl and make sure all the ingredients are incorporated. ","Drop the batter onto the prepared baking sheets using a small ice cream scoop or large tablespoon.","Bake the cookies for 7 to 9 minutes, or until the edges are set and the cookies are firm but springy to the touch. ","Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. ","While the cookies are cooling, make the filling.","In the bowl of an electric mixer fitted with the paddle attachment on medium speed, cream together the cream cheese, butter, salt, and vanilla until smooth. ","Turn the mixer off. ","Sift in the confectioners' sugar and starting with the mixer on low speed and slowly increasing the speed to medium, mix well.","With your hand, brush the crumbs off the bottom (flat side) of a cookie, spread with a generous amount of filling, then top with another cookie, flat side down on the filling. ","Repeat with remaining cookies and filling.","The cookies should be stored in the refrigerator but are best eaten un-chilled, so take them out of the refrigerator 10 t0 15 minutes prior to serving."]},{"origin_id":"54a4700e19925f464b398d6f","title":"Rich Chocolate Rum Cookies","image_url":"","ingredients":["1 1/4 cups all-purpose flour","1 1/2 teaspoons baking powder","1/2 teaspoon salt","1/2 cup ground hazelnuts (about 1/2 cup shelled nuts)","12 ounces fine-quality bittersweet chocolate (not unsweetened)","1/2 stick (1/4 cup) unsalted butter","1/4 cup dark rum","2 large eggs","about 1/4 cup confectioners' sugar for sprinkling cookies"],"sentences":["In a bowl whisk together flour, baking powder, salt, and hazelnuts. ","In a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. ","Stir in rum and cool. ","Whisk in eggs and stir in flour mixture. ","Chill dough, covered, 1 hour, or until firm enough to handle.","Halve dough and on a sheet of wax paper form each half into a 10-inch log, using paper as a guide. ","Chill logs, wrapped in wax paper, 4 hours, or until firm.","(After the dough has been formed into a log it can be kept in the refrigerator for one week or the freezer for one month. ","Thaw the frozen dough in the refrigerator until sliceable, about four hours.)","Preheat oven to 350° F. and lightly butter 2 baking sheets.","Cut logs into 1/2-inch-thick rounds and arrange about 1 inch apart on baking sheets. ","Bake cookies in batches in middle of oven 8 minutes and transfer to racks. ","Cool cookies completely and sprinkle with confectioners' sugar. ","Makes about 36 cookies."]},{"origin_id":"54a42d0719925f464b380bdc","title":"Roasted Squash with Nib Vinaigrette","image_url":"","ingredients":["One 4-pound butternut squash, peeled, cut in half lengthwise, and seeded","1/2 cup plus 2 tablespoons extra virgin olive oil","Salt and freshly ground black pepper","","1 tablespoon balsamic vinegar","1 1/2 teaspoons cacao nibs, coarsely chopped","1 shallot, finely minced","3 ounces thinly sliced pancetta"],"sentences":["Position the racks in the lower and upper third of the oven and preheat the oven to 450°F. Line two baking sheets with Silpats or parchment paper.","Trim the ends of the squash and cut off the neck portions from the bulbs. ","Place the 4 pieces of squash cut side down on a board, and cut into 1/4-inch slices. ","Toss with 2 tablespoons of the olive oil and sprinkle lightly with salt and pepper.","Lay the slices on the prepared baking sheets and roast for about 20 minutes, until golden brown and soft. ","Rotate the baking sheets halfway through cooking.","Meanwhile, prepare the vinaigrette and cook the pancetta.","Combine the remaining 1/2 cup olive oil, the vinegar, nibs, and shallot in a small bowl. ","Season with salt and pepper.","In a large skillet, cook the pancetta over medium heat until crisp, 10 to 15 minutes, turning to brown evenly. ","Drain on paper towels. ","When it is cool, chop or crumble into small pieces.","Place the squash in a large bowl, add about 1/4 cup of the vinaigrette, and toss gently to coat. ","Arrange the slices on individual plates or a large platter. ","Drizzle with remaining vinaigrette and top with the pancetta. ","Serve warm."]},{"origin_id":"54a42a926529d92b2c00f2b8","title":"Romeo's Sighs and Juliet's Kisses","image_url":"","ingredients":["4 ounces (1 stick) unsalted butter, softened","1/2 cup granulated sugar","1/2 teaspoon pure almond extract","1/2 teaspoon salt","1 cup all-purpose flour, sifted","4 ounces (1 stick) unsalted butter, softened","1/2 cup granulated sugar","1 teaspoon pure vanilla extract","1/2 teaspoon salt","3/4 cup all-purpose flour, sifted","1/4 cup Dutch-process cocoa powder, sifted","1 cup Nutella, raspberry jam, or melted bittersweet chocolate"],"sentences":["Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.","In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. ","Add the almond extract. ","Add the salt and flour, beating just until each addition is incorporated.","Drop by rounded teaspoonfuls onto one of the prepared pans. ","Set aside until you prepare Juliet's Kisses.","In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. ","Add the vanilla. ","Add the salt, flour, and cocoa powder, beating until each addition is incorporated.","Drop by level teaspoonfuls onto the second prepared pan. ","(These cookies spread more than the Romeos.)","Place the pan of the Romeos and the pan of Juliets in the center of the oven. ","Bake 8 to 10 minutes, or until the Romeos just start to brown at the edges. ","Cool completely on wire racks.","Spread the filling onto the flat side of a Romeo and sandwich together with a Juliet. ","Repeat this process with the remaining cookies."]},{"origin_id":"54a433426529d92b2c016142","title":"Sugar-Crusted Chocolate Chip and Cherry Bread Puddings","image_url":"","ingredients":["3 tablespoons butter, room temperature, divided","3 slices white sandwich bread (about 5 1/4x4 1/4 inches each)","1 cup half and half","2 large eggs","1 teaspoon vanilla extract","1/3 cup plus 3 tablespoons sugar","1/2 cup semisweet chocolate chips","1/2 cup dried tart cherries","1/2 cup chilled whipping cream","1 tablespoon kirsch (clear cherry brandy)"],"sentences":["Preheat oven to 375°F. Spread 2 tablespoons butter over bread slices. ","Cut bread into 1-inch pieces. ","Whisk half and half, eggs, vanilla, and 1/3 cup sugar in large bowl to blend. ","Add bread cubes, chocolate chips, and dried cherries; toss to coat. ","Divide mixture among six 2/3-cup custard cups. ","Dot tops with remaining 1 tablespoon butter. ","Bake 10 minutes. ","Sprinkle puddings with 2 tablespoons sugar. ","Bake until tops are browned, about 15 minutes.","Meanwhile, whisk cream, remaining 1 tablespoon sugar, and kirsch in medium bowl just until slightly thickened. ","Serve puddings warm with kirsch cream."]},{"origin_id":"54a452d119925f464b38f182","title":"Tiny Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/54baaf7be231becc7f3d1a84/6:4/w_620%2Ch_413/tiny-chocolate-chip-cookies-6x4.jpg","ingredients":["1 1/4 sticks (10 tablespoons) unsalted butter, softened","2/3 cup packed light brown sugar","1 large egg","1/2 teaspoon vanilla","1 cup all-purpose flour","1/2 teaspoon baking soda","3/4 teaspoon salt","1 1/4 cups semisweet chocolate chips (7 1/2 oz)"],"sentences":["Preheat oven to 400°F.","Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. ","Add flour and mix at low speed until just combined. ","Fold in chocolate chips.","Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. ","Transfer cookies as baked to a rack to cool."]},{"origin_id":"54a4266a19925f464b37b992","title":"Spritz Cookies","image_url":"http://assets.epicurious.com/photos/54b050b0a7baf2e46eefb879/6:4/w_620%2Ch_413/51134200_spritz-cookies_1x1.jpg","ingredients":["2 1/4 cups/315 g Jeanne's Gluten-Free All-Purpose Flour","1/4 tsp salt","1 cup/225 g unsalted butter, at room temperature","1/2 cup/100 g granulated sugar","1 extra-large egg, plus egg yolk, at room temperature","","3/4 tsp pure vanilla extract","Colored sugar for sprinkling (optional)","1 cup/170 g semisweet chocolate chips (optional)"],"sentences":["Preheat the oven to 350°F/180°C/gas mark 4. ","Have ready two ungreased cookie sheets.","In a small bowl, mix together the flour and salt.","In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light, about 1 minute. ","Add the granulated sugar and beat for 1 minute. ","Add the whole egg and egg yolk and beat for 1 minute. ","Add the vanilla and beat until combined. ","Reduce the speed to low, add the flour mixture, and beat until combined.","Here comes the fun part. ","Prepare your cookie press by placing the plunger on the tube part and turn to lock. ","Lift the plunger until it's all the way at the top. ","Then fill the tube with the dough from the bottom opening. ","Fit the disk of your choice into the bottom ring and screw on tightly. ","Now press the gun part (it will click each time you press the handle) until you see dough just pushing against the disk at the bottom.","Now you're ready to press out dough. ","Place the end of the press firmly and evenly against a cookie sheet and press once on the gun. ","Lift the press. ","If the dough was adequately pressed against the disk, you should have a nice cookie shape on the sheet. ","If dough came out but did not stick, or if the shape is wonky, pick up the dough and put it back into the bowl (I told you this would be easy). ","Press out enough cookies to cover the cookie sheets, spacing them about 1 1/2 in/4 cm apart. ","Lightly sprinkle with colored sugar (if using). ","I usually sprinkle some with colored sugar and leave some plain.","Bake until the cookies are light brown on the bottoms, 13 to 15 minutes. ","Remove to wire racks to cool completely. ","Repeat the process with the remaining dough, allowing the cookie sheets to cool completely. ","If the dough starts to seem too squishy to make defined shapes, refrigerate it for a few minutes.","If you like melt the chocolate chips in a small saucepan over extremely low heat until just barely melted. ","Watch carefully to prevent burning. ","Remove from the heat and whisk until smooth. ","Line a cookie sheet with waxed paper. ","With a butter knife, spread a bit of melted chocolate on the bottoms of some of the cookies and press the cookies, chocolate-side down, onto the waxed paper. ","For sandwich cookies, spread melted chocolate on the bottom of a cookie and press the bottom of another cookie of the same shape onto the chocolate. ","Or drizzle melted chocolate on top of the shapes. ","Be creative! ","Let the cookies sit for about 1 hour to let the chocolate set.","Store in an airtight container, with waxed paper between the layers, at room temperature for up to 7 days."]},{"origin_id":"54a4262e19925f464b37b6bc","title":"Rosemary Cookies with Tomato Jam","image_url":"","ingredients":["2 cups (280 g) all-purpose flour","1/4 cup (40 g) stone-ground yellow cornmeal or polenta","1/2 teaspoon salt","1 cup (8 ounces/225 g) unsalted butter, at room temperature","10 tablespoons (135 g) sugar","2 large egg yolks","1 1/2 tablespoons finely chopped fresh rosemary leaves","Tomato Jam"],"sentences":["In a small bowl, whisk together the flour, cornmeal, and salt.","In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and sugar on medium speed just until smooth. ","Mix in the egg yolks, then the rosemary. ","Add the flour mixture and mix until the dough is smooth and holds together.","On a lightly floured work surface, divide the dough in half. ","Shape each half into a log about 6 inches (15 cm) long and 1 3/4 inches (4 cm) in diameter. ","Wrap the logs in plastic wrap and refrigerate until chilled and firm, at least 1 hour.","Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). ","Line 2 baking sheets with parchment paper or silicone baking mats.","Slice the logs into disks 1/4 inch (6 mm) inch thick and place the disks about 1/2 inch (1.5 cm) apart on the prepared baking sheets.","Bake, rotating the baking sheets midway through baking, until the edges of the cookies are lightly browned, about 12 minutes. ","Let cool completely.","Spread a scant 1 1/2 teaspoons of the jam on the underside of half of the cookies. ","Top the jam with a second cookie, bottom side down, to make sandwiches.","The dough can be frozen for up to 1 month. ","Once filled, the cookies can be stored in an airtight container for up to 3 days."]},{"origin_id":"54a4261d6529d92b2c00b99c","title":"Rugelach","image_url":"http://assets.epicurious.com/photos/5604013108929a1609a1e672/6:4/w_620%2Ch_413/51127400.jpg","ingredients":["4 ounces cold cream cheese, cut into 4 pieces","1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces","1 cup all-purpose flour","1/4 teaspoon salt","2/3 cup seedless raspberry jam, apricot jam or marmalade","2 tablespoons sugar","1/2 teaspoon ground cinnamon","1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)","1/4 cup plump, moist dried currants","4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips","1 large egg","1 teaspoon cold water","2 tablespoons sugar, preferably decorating (coarse) sugar"],"sentences":["Let the cream cheese and butter rest on the counter for 10 minutes-you want them to be slightly softened but still cool.","Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. ","Then process, scraping down the sides of the bowl often, just until the dough forms large curds-don't work it so long that it forms a ball on the blade.","Turn the dough out, gather it into a ball and divide it in half. ","Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. ","(Wrapped airtight, the dough can be frozen for up to 1 month.)","Heat the jam in a saucepan over low heat, or do this in a microwave oven, until it liquefies. ","Mix the sugar and cinnamon together.","Line two baking sheets with parchment or silicone mats. ","(Silicone baking mats are great for rugelach.)","Pull one packet of dough from the refrigerator. ","If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.","On a lightly floured surface, roll the dough into a 11- to 12-inch circle. ","Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. ","Scatter over half of the nuts, half of the currants and half of the chopped chocolate. ","Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.","Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. ","(The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) ","Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. ","Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. ","Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. ","(The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)","Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.","Stir the egg and water together, and brush a bit of this glaze over each rugelach. ","Sprinkle the cookies with the sugar.","Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. ","Transfer the cookies to racks to cool to just warm or to room temperature."]},{"origin_id":"54a454196529d92b2c02095a","title":"Raspberry Chocolate Chip Cigars","image_url":"","ingredients":["8 very thin slices firm white sandwich bread, crusts removed","3 tablespoons seedless raspberry jam","1/3 cup semisweet mini chocolate chips (2 oz)","1 1/2 tablespoons unsalted butter, melted"],"sentences":["Preheat oven to 400°F.","Flatten each bread slice with rolling pin. ","Spread each slice with a thin layer of raspberry jam and sprinkle with some chocolate chips. ","Roll up each slice tightly, then brush outside with butter.","Bake \"cigars\" seam side down on a baking sheet in upper third of oven 8 minutes, then turn over and bake until golden brown, about 4 minutes more. ","Serve warm."]},{"origin_id":"54a4524e6529d92b2c01f23a","title":"Snowballs","image_url":"","ingredients":["2 cups sweetened flaked coconut (4 oz)","1 cup finely grated unsweetened coconut (3 oz)","2/3 cup granulated sugar","1/4 teaspoon salt","2 large egg whites","2 teaspoons water","30 (1/2-inch) squares fine-quality bittersweet chocolate (not unsweetened; from a 3 1/2-oz bar)","About 1/2 cup confectioners sugar","Special equipment: parchment paper"],"sentences":["Preheat oven to 350°F.","Pulse sweetened and unsweetened coconuts, granulated sugar, and salt together in a food processor until flaked coconut is finely chopped. ","Add whites and water and pulse until mixture is moistened and holds together when squeezed.","Roll level tablespoons of coconut mixture into balls with wet hands (you'll need to rinse your hands every 3 or 4 balls). ","Make an indentation in center of each ball and insert a piece of chocolate, then pinch hole closed and reroll into a ball. ","Arrange balls 1 inch apart on a parchment-lined large baking sheet.","Bake macaroons in middle of oven until bottoms are golden and balls are puffed but still white, 13 to 15 minutes. ","Slide macaroons on parchment to a rack to cool completely, then peel off paper. ","Dust macaroons lightly with confectioners sugar just before serving."]},{"origin_id":"54a4261f6529d92b2c00b9b4","title":"Rugelach Three Ways","image_url":"","ingredients":["1 cup (2 sticks) parve margarine","8 ounces parve cream cheese, softened","2 cups plus 2 tablespoons all-purpose flour, plus extra for rolling out dough","1 tablespoon confectioners' sugar","4 ounces parve chocolate chips","6 tablespoons parve whipping cream","1/4 pecan halves (optional)","1 cup apricot jam or preserves","4 tablespoons sugar","2 teaspoons ground cinnamon","1/2 cup sweet orange marmalade","1/3 cup pine nuts"],"sentences":["1. ","To make the dough: Place the margarine, cream cheese, flour, and confectioners' sugar in the bowl of a mixer or food processor fitted with a metal blade or stand mixer with a paddle and mix just until dough comes together. ","You can also mix the dough together by hand with a wooden spoon in a large bowl.","2. ","Divide the dough in half and wrap each ball in plastic and flatten. ","Freeze 1 1/2 hours or overnight and then remove from freezer half an hour before using. ","The dough is ready to be rolled when you can press gently into it. ","If it gets too soft, put it back in the freezer to firm up.","3. ","Preheat the oven to 350°F.","4. ","To roll out the rugelach, place a large sheet of parchment on the counter. ","Sprinkle some flour on the parchment, place one of the dough discs on the parchment, sprinkle again with flour, and then top with a second sheet of parchment. ","Rolling on top of the parchment, roll out the dough to 13 x 10 inches. ","Peel back the top parchment once or twice while rolling and sprinkle some more flour on the dough. ","Remove the top parchment but reserve for re-use. ","This portion of the dough is now ready to be filled with one of three fillings, or another filling of your choice.","5. ","After filling the dough, Fold the right and left sides (the short sides) of the dough 1/2 inch in toward the center to keep the filling inside. ","Using the parchment to help you, roll the long side from the top toward you, working slowly and rolling as tightly as you can.","6. ","Place the parchment you used on top of the dough when rolling it to line a cookie sheet. ","Place the loaf on the cookie sheet with the seam on the bottom and flatten slightly. ","Repeat for the other loaf.","7. ","Bake for 35 to 40 minutes, or until the top begins to brown. ","Let cool and then slice into 1-inch pieces. ","These can be frozen. ","I prefer to freeze the baked loaves and then slice them when ready to serve.","Melt the chocolate chips on the stovetop or in the microwave, mixing often until the chocolate is smooth. ","Remove from heat, add cream, and mix well. ","If using pecans, place them in a plastic bag and crush with a rolling pin. ","Spread the chocolate mixture evenly on the dough all the way to the edges and then sprinkle with pecan pieces.","Spread half the apricot jam or preserves evenly on the dough. ","Combine sugar and cinnamon in a small bowl and then sprinkle half on top of the jam.","Spread the orange marmalade over the dough and sprinkle on the pine nuts."]},{"origin_id":"54a423646529d92b2c009a94","title":"Thai Iced Tea Cake","image_url":"","ingredients":["1 stick unsalted butter","1/2 cup loose-leaf Thai tea (cha-yen)","2 eggs","1 tablespoon vanilla","1 (6-ounce) can sweetened condensed milk, divided in half","1/2 teaspoon salt","2 cups flour","1 teaspoon baking powder","1/2 cup powdered sugar"],"sentences":["1. ","Preheat oven to 350°F. Use butter wrapper to grease an 8-inch loaf pan, 8-inch square cake pan, or 8-inch round cake pan.","2. ","Brew tea with 3/4 cup boiling water, covered, for 10 minutes. ","Strain tea leaves and discard. ","In a mixing bowl, combine butter and freshly brewed tea until butter is completely melted. ","Whisk vanilla, half of the sweetened condensed milk, and the eggs. ","Mixture should be bright orange and very creamy. ","Gently stir in salt, flour, and baking powder. ","Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. ","Allow cake to cool for 20 minutes.","3. ","While cake cools, make the glaze. ","Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms.","4. ","To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan. ","Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake.","5. ","Cake can either be served immediately or chilled and served cold."]},{"origin_id":"54a42d0319925f464b380b9e","title":"Tarantula Cookies","image_url":"http://assets.epicurious.com/photos/560dd6d5f3a00aeb2f1d2612/6:4/w_620%2Ch_413/232937.jpg","ingredients":["2 cups all-purpose flour","1/2 teaspoon baking powder","1/2 teaspoon salt","1/8 teaspoon baking soda","10 tablespoons unsalted butter, softened","1/2 cup light brown sugaar","1/4 cup granulated sugar","1 egg","1 teaspoon vanilla extract","2 tablespoons unsweetened cocoa powder","1 bag (8 ounces) thin, short pretzel sticks","1 large bag (11 1/2 ounces) milk chocolate chips","2 tablespoons vegetable oil","Chocolate sprinkles","Small red candies"],"sentences":["1. ","Preheat oven to 350°F.","2. ","In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. ","Set aside.","3. ","In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. ","Add the egg and vanilla and beat until well blended.","4. ","Gradually add the flour mixture and cocoa powder. ","Beat to form a smooth dough.","5. ","Roll a tablespoon-sized ball of dough, and place it on a baking sheet. ","Arrange eight pretzel sticks around the ball like spokes on a wheel. ","Press the tips of the pretzel sticks firmly into the dough ball. ","Continue with the rest of the pretzels and dough.","6. ","Bake until cookies start to brown around edges, about 7-10 minutes.","7. ","Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. ","Let cool completely. ","Place the racks on sheets of aluminium foil or waxed paper.","8. ","In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.","9. ","Pour the melted chocolate over each cookie. ","Coat with chocolate sprinkles. ","Press in two red candy eyes on the front of the head. ","Eeek!"]},{"origin_id":"54a462a66529d92b2c025e97","title":"S'mores","image_url":"","ingredients":["24 Carr's wheatmeal biscuits*","1 1/4 three-ounce bars Lindt or other fine-quality bittersweet chocolate (not unsweetened), broken into 36 pieces","12 marshmallows","*available at specialty foods shops and many supermarkets"],"sentences":["Prepare grill.","Arrange 12 biscuits on twelve 8-inch square sheets of foil and arrange 3 pieces chocolate in a flat triangle on each. ","Toast marshmallows over flames until golden and put 1 marshmallow on top of each chocolate triangle. ","Top marshmallows with remaining biscuits to make sandwiches and wrap in foil.","On a rack set 5 to 6 inches over glowing coals heat s'mores 1 minute each side, or until chocolate is melted."]},{"origin_id":"5589b6da81ac1e502367a46e","title":"S'mores Sandwich Cookies","image_url":"http://assets.epicurious.com/photos/5589b33374cbe9ed7c20fe3e/6:4/w_620%2Ch_413/EP_06232015_smores_closeup_6x4.jpg","ingredients":["3/4 cup all-purpose flour","3/4 cup whole wheat flour","1 1/2 teaspoons ground cinnamon","3/4 teaspoon baking soda","3/4 teaspoon kosher salt","1/2 cup (1 stick) unsalted butter, room temperature","3/4 cup (packed) dark brown sugar","2 tablespoons granulated sugar","6 tablespoons honey","1 large egg","1 egg yolk","1 teaspoon vanilla extract","16 ounces bittersweet chocolate, coarsely chopped (about 3 cups), divided","24 marshmallows"],"sentences":["Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a small bowl.","Using an electric mixer on high speed, beat butter, brown sugar, and granulated sugar in a large bowl until pale and fluffy, 2–3 minutes. ","Add honey and beat on medium to combine. ","Add egg, egg yolk, and vanilla and beat to combine, scraping down sides as needed. ","Reduce speed to low and gradually add dry ingredients, scraping down sides as needed, until just blended, then stir in half of the chocolate. ","Cover dough and chill at least 1 hour or up to overnight.","Arrange racks in middle and upper third of oven and preheat to 375°F. Line 2 rimmed baking sheets with parchment or wax paper. ","Scoop out dough by the heaping tablespoonful, roll into a balls, and arrange 3 inches apart, 6 on each sheet.","Bake cookies, swapping the trays and rotating them once halfway through, until golden, 10–11 minutes. ","Transfer cookies to a wire rack to cool and repeat with second batch. ","Let cookies cool.","Place remaining 8 ounces chocolate in a microwave-safe bowl and heat 30 seconds. ","Stir, then heat 30 seconds more. ","Repeat until chocolate is melted through. ","Turn cookies over and, using a small spatula, spread a thin layer of chocolate on flat sides of cookies. ","Chill cookies to let chocolate set, at least 15 minutes.","Place marshmallows onto skewers and toast over a flame. ","Place 2 toasted marshmallows on chocolate side of 1 cookie and top with chocolate side of another cookie to make a sandwich. ","Repeat with remaining marshmallows and cookies.","Cookies can be baked, covered with chocolate, and chilled (without marshmallows) in an airtight container for up to 5 days or frozen for up to 1 month."]},{"origin_id":"54a43d746529d92b2c01ac4e","title":"S'mmoralist","image_url":"http://assets.epicurious.com/photos/560df2a2f3a00aeb2f1d5d80/6:4/w_620%2Ch_413/230658.jpg","ingredients":["1 1/4 cups water, divided","1 1/4-ounce package unflavored gelatin","4 tablespoons powdered sugar, divided","2 cups sugar","12 tablespoons corn syrup, divided","1 teaspoon vanilla extract","3/4 cup (1 1/2 sticks) unsalted butter, room temperature","3/4 cup powdered sugar","1 3/4 cups all purpose flour","1/3 cup unsweetened cocoa powder","1/4 teaspoon salt","8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped"],"sentences":["Place 1/2 cup water in small bowl. ","Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.","Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. ","Sprinkle 2 tablespoons powdered sugar over plastic wrap. ","Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. ","Stir over medium heat until sugar dissolves. ","Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). ","Stir in remaining 6 tablespoons corn syrup and vanilla.","Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. ","Add gelatin mixture. ","Beat on low speed until mixture turns opaque, about 5 minutes. ","Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. ","Spread evenly in prepared dish. ","Dust with 2 tablespoons powdered sugar. ","Let stand at room temperature at least 8 hours to set (marshmallow will be soft). ","Cover; refrigerate. ","(Can be made 2 days ahead.)","Using electric mixer, beat butter in medium bowl until smooth. ","Add sugar; beat until blended. ","Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. ","Form dough into ball; flatten into rectangle. ","Wrap in plastic and chill at least 1 hour.","Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. ","Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. ","Cut dough into 2x4-inch rectangles. ","Transfer rectangles to prepared sheet. ","Bake until puffed and beginning to crack, about 9 minutes. ","Transfer cookies to rack to cool (cookies will become crisp as they cool).","Line another large rimmed baking sheet with parchment paper. ","Stir chocolate in double boiler over barely simmering water until melted and smooth. ","Spread over parchment on prepared sheet. ","Run fork up and down length of chocolate, forming ridges. ","Refrigerate until firm, about 30 minutes. ","Break chocolate into large irregular pieces.","Place 1 cookie on each of 6 plates. ","Cut marshmallow into six 2x4-inch rectangles. ","Transfer marshmallows to sheet of foil. ","Using blowtorch, brown tops of marshmallows. ","Invert 1 marshmallow, brown side down, atop each cookie. ","Brown top and sides of marshmallows on cookies. ","Arrange chocolate pieces decoratively atop marshmallows and serve."]},{"origin_id":"54a42b4b6529d92b2c00fb45","title":"Stracciatella Tortoni Cake with Espresso Fudge Sauce","image_url":"http://assets.epicurious.com/photos/560d788ef3a00aeb2f1cb5a4/6:4/w_620%2Ch_413/242605_hires.jpg","ingredients":["2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)","1/4 cup sliced almonds with skin, toasted, cooled, and finely ground (in processor)","3 tablespoons unsalted butter, melted and cooled","3 large egg whites, at room temperature 30 minutes","1/4 cup sugar","1/2 tsp cream of tartar","1 1/4 cups chilled heavy cream","2 tablespoons Disaronno Amaretto or other almond-flavored liqueur","3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler","1/4 cup sliced almonds with skin, toasted and cooled","1/3 cup heavy cream","3 tablespoons light corn syrup","3 tablespoons packed dark brown sugar","2 tablespoons instant-espresso powder","2 tablespoons unsweetened cocoa powder","3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped","1/2 teaspoon pure vanilla extract","a small offset spatula"],"sentences":["Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end.","Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. ","Freeze until firm, about 30 minutes.","Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.","Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.","Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. ","Fold in half of meringue gently but thoroughly. ","Fold in remaining meringue along with chocolate. ","Spoon over crust, smoothing top with offset spatula. ","Sprinkle with almonds. ","Freeze, uncovered, until firm, about 3 hours.","Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. ","Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes. ","Remove from heat. ","Stir in vanilla and remaining chocolate until smooth. ","Cool to warm.","Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper. ","Transfer to a platter. ","Peel paper from tortoni.","Let stand 5 minutes to soften slightly. ","Cut into 6 triangular wedges. ","Thin sauce with additional cream if necessary and serve with tortoni."]},{"origin_id":"54a454196529d92b2c02095a","title":"Raspberry Chocolate Chip Cigars","image_url":"","ingredients":["8 very thin slices firm white sandwich bread, crusts removed","3 tablespoons seedless raspberry jam","1/3 cup semisweet mini chocolate chips (2 oz)","1 1/2 tablespoons unsalted butter, melted"],"sentences":["Preheat oven to 400°F.","Flatten each bread slice with rolling pin. ","Spread each slice with a thin layer of raspberry jam and sprinkle with some chocolate chips. ","Roll up each slice tightly, then brush outside with butter.","Bake \"cigars\" seam side down on a baking sheet in upper third of oven 8 minutes, then turn over and bake until golden brown, about 4 minutes more. ","Serve warm."]},{"origin_id":"54a4249719925f464b37a594","title":"Salty Chocolate Chunk Cookies","image_url":"http://assets.epicurious.com/photos/54b035f4cae54b67034122b8/6:4/w_620%2Ch_413/51140720_chocolate-chunk-cookies_1x1.jpg","ingredients":["1 1/2 cups all-purpose flour","1 teaspoon baking powder","1/2 teaspoon kosher salt","1/4 teaspoon baking soda","1/2 cup (1 stick) unsalted butter, room temperature","3/4 cup (packed) light brown sugar","1/2 cup sugar","1/4 cup powdered sugar","2 large egg yolks","1 large egg","1 teaspoon vanilla extract","8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped","Maldon or other flaky sea salt"],"sentences":["Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.","Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. ","Add egg yolks, egg, and vanilla. ","Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. ","Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. ","Using a spatula, fold in chocolate.","Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1\" apart. ","Sprinkle cookies with sea salt.","Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). ","Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. ","DO AHEAD: Cookies can be made 1 day ahead. ","Store airtight at room temperature."]},{"origin_id":"54a429196529d92b2c00df4b","title":"Sauteed-Strawberry Ice Cream Sundaes","image_url":"http://assets.epicurious.com/photos/560d782af3a00aeb2f1cb4a8/6:4/w_620%2Ch_413/241874_hires.jpg","ingredients":["1 pound fresh strawberries, hulled, halved lengthwise","1/4 cup sugar","1/2 teaspoon ground cinnamon","2 teaspoons olive oil","1 teaspoon finely grated orange peel","1 pint high-quality vanilla ice cream","1 pint high-quality strawberry sorbet","1/4 cup white, dark, and/or milk chocolate chips"],"sentences":["Mix berries, sugar, and cinnamon in medium bowl; toss to coat. ","Heat oil in medium nonstick skillet over high heat. ","Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. ","Stir in orange peel. ","Return to same bowl and place in freezer 10 minutes to cool slightly. ","DO AHEAD: Can be made 4 hours ahead. ","Cover, transfer to refrigerator, and chill. ","Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving.","Divide vanilla ice cream among 4 large wineglasses or dessert coupes. ","Top with scoops of strawberry sorbet. ","Spoon room-temperature or warm strawberry sauce over. ","Sprinkle with chocolate chips and serve."]},{"origin_id":"54a41f3e19925f464b377474","title":"Samoas Girl Scout Cookie Ice Cream Cake","image_url":"http://assets.epicurious.com/photos/54b3f9af460b4423363f9a28/6:4/w_620%2Ch_413/51222020_samoas-ice-cream-cake_1x1.jpg","ingredients":["3 (7-ounce) boxes Samoas (Caramel deLites) Girl Scout cookies, coarsely chopped","3 pints vanilla ice cream, slightly softened","1/2 cup purchased or homemade caramel sauce","1/2 cup purchased or homemade chocolate sauce","Equipment: 1 (9-inch-round, 1-inch-deep) cake pan; plastic wrap"],"sentences":["Line a 9-inch-round, 1-inch-deep cake pan with plastic wrap, making sure the plastic is tucked into the sides of the pan and leaving at least a 2-inch overhang on all sides. ","Fill the bottom of the pan with about 1/3 of the coarsely chopped cookies, arranging them so that they lay flat against the cake pan (there will be some small gaps in the \"crust\").","In a large bowl, combine the remaining chopped cookies with the slightly softened vanilla ice cream, folding to incorporate the cookies into the ice cream. ","Spoon the ice cream on top of the cookies in the pan, packing it down into the cookie crust. ","Use a knife to spread the ice cream evenly and smooth the top. ","Press plastic wrap directly on the surface of the ice cream then wrap the entire cake pan in a double layer of plastic wrap and freeze until firm, at least 2 hours or overnight. ","DO AHEAD: The ice cream cake can be prepared ahead, wrapped in a double layer of plastic wrap, and frozen up for to 2 days.","In a small saucepan over low heat, warm the caramel sauce. ","In a second small saucepan over low heat, warm the chocolate sauce.","Take the ice cream cake out of the freezer and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the ice cream. ","Using the overhanging plastic wrap that lines the pan, carefully lift the cake from the pan and place it on a large plate or serving platter. ","Place a second large plate on top of the cake then invert the cake, remove the first plate, and peel off the plastic wrap. ","Place the original large plate or platter on top of the cake and invert it a final time so that the cookie crust is on the bottom. ","Using 2 small spoons, drizzle the chocolate and caramel sauces over the ice cream cake. ","Serve immediately."]},{"origin_id":"54a426fe19925f464b37c13a","title":"Scary Barbecue Snack Mix","image_url":"http://assets.epicurious.com/photos/54b05200fca98987608afd2b/6:4/w_620%2Ch_413/51137450_barbecue-snack-mix_1x1.jpg","ingredients":["6 cups popcorn (1 1/2 ounces; see Cooks' notes)","2 cups coarsely broken blue corn tortilla chips (2 3/4 ounces)","2 cups Cheddar fish-shaped crackers or other cheese crackers (3 3/4 ounces)","2 cups corn nuts (6 1/2 ounces) or smokehouse almonds","1 stick (1/2 cup) unsalted butter","1/2 cup barbecue sauce","1 teaspoon Worcestershire sauce","2 tablespoons sugar","2 teaspoons smoked paprika (sometimes labeled pimentón dulce)","2 teaspoons chili powder","2 teaspoons garlic powder","1/2 teaspoon Tabasco (optional)","Special equipment: Large (18- by 13-inch) rimmed baking sheet"],"sentences":["Heat oven to 300°F with rack in middle. ","Grease rimmed baking sheet with oil.","Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl.","Melt butter in a small saucepan over medium heat. ","Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using.","Drizzle barbecue sauce mixture over snack mix and stir until combined well.","Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. ","Cool in pan on a wire rack (it will crisp as it cools), then break into pieces."]},{"origin_id":"54a466be6529d92b2c026ed9","title":"Secret Ingredient Chocolate Chip Cookies Jorgensen","image_url":"","ingredients":["1 1/2 cups all-purpose flour","1 teaspoon baking soda","1/2 teaspoon salt","1 1/2 cups old-fashioned rolled oats","2 sticks (1 cup) unsalted butter, softened","3/4 cup granulated sugar","1/2 cup firmly packed light brown sugar","1/4 cup Nestle's Quik powder","2 large eggs","1 teaspoon vanilla","12 ounces miniature semisweet chocolate chips"],"sentences":["Preheat oven to 350° F.","Into a bowl sift together flour, baking soda, and salt and stir in oats.","In bowl of a standing electric mixer beat butter with sugars until light and fluffy. ","Beat in Nestle's Quik until combined well. ","Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. ","Add flour mixture, beating until just combined, and stir in chocolate chips.","Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden. ","Transfer cookies to racks to cool."]},{"origin_id":"54a4247c6529d92b2c00a81e","title":"Salted Honey and Chocolate Bark","image_url":"http://assets.epicurious.com/photos/54ad3af06529d92b2c04118f/6:4/w_620%2Ch_413/51205620_honey-chocolate-bark_1x1.jpg","ingredients":["12 ounces saltine or Ritz crackers","1 cup sugar","1/2 cup honey","1/2 cup (1 stick) unsalted butter, cut into pieces","1 teaspoon baking soda","6 ounces bittersweet or semisweet chocolate, melted","1/2 cup dried tart cherries or sweetened dried cranberries","2 tablespoons coffee beans, crushed","1/4 cup roasted hazelnuts, chopped","2 tablespoons roasted cacao nibs","2 teaspoons flaky sea salt (such as Maldon)","Special equipment: A candy thermometer"],"sentences":["Preheat oven to 350°F. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. ","Toast in oven until golden brown, 8–10 minutes. ","Transfer baking sheet to a wire rack and let crackers cool.","Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. ","Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°F, 8–10 minutes. ","Remove from heat and stir in baking soda (mixture will bubble vigorously). ","Quickly pour mixture over crackers, spreading to coat evenly. ","Let cool completely.","Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. ","Chill until chocolate is hardened, at least 10 minutes. ","Break bark into pieces.","MAKE AHEAD: Bark can be made 3 days ahead. ","Wrap tightly and keep chilled."]},{"origin_id":"54a45e5719925f464b394386","title":"Shortbread Base","image_url":"","ingredients":["1 1/2 sticks (3/4 cup) unsalted butter","2 cups all-purpose flour","1/2 cup packed light brown sugar","1/2 teaspoon salt"],"sentences":["Preheat oven to 350°F.","Cut butter into 1/2-inch pieces. ","In a food processor process all ingredients until mixture begins to form small lumps. ","Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. ","Bake shortbread in middle of oven until golden, about 20 minutes. ","While shortbread is baking, prepare topping."]},{"origin_id":"54a426fb6529d92b2c00c504","title":"Soft Chocolate Cookies with Grapefruit and Star Anise","image_url":"http://assets.epicurious.com/photos/5609a4c8e0acd286555db6a2/6:4/w_620%2Ch_413/351248_hires.jpg","ingredients":["8 ounces bittersweet chocolate, finely chopped","1/4 cup (1/2 stick) unsalted butter, diced","1 teaspoon plus 1/4 cup sugar","3 whole star anise*","1/4 cup all purpose flour","1 tablespoon unsweetened cocoa powder","1/2 teaspoon coarse kosher salt","1/4 teaspoon baking powder","2 large eggs","2 tablespoons honey","2 teaspoons finely grated grapefruit peel"],"sentences":["Combine chocolate and butter in medium microwave-safe bowl. ","Microwave in 10-second intervals until chocolate is almost melted; remove and stir until melted and smooth. ","Finely grind 1 teaspoon sugar and 3 star anise in spice mill or small coffee grinder. ","Transfer to small bowl; whisk in flour, cocoa, coarse salt, and baking powder.","Beat remaining 1/4 cup sugar, eggs, honey, and grapefruit peel in large bowl until thick and smooth. ","Fold in chocolate, then dry ingredients. ","Cover bowl; chill batter until cold and firm, at least 45 minutes and up to 1 day.","Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. ","Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart.","Bake cookies, 1 sheet at a time, until dry-looking and tester comes out with moist crumbs still attached, about 10 minutes. ","Cool on sheet 3 minutes, then transfer to racks and cool completely. ","DO AHEAD: Can be made 1 day ahead. ","Store airtight between sheets of waxed paper.","Star anise is a brown, star-shaped seedpod. ","It's available in the spice section of some supermarkets and at specialty"]},{"origin_id":"54a45ddf19925f464b394174","title":"Spiced Chocolate Chunk Walnut Cookies","image_url":"","ingredients":["3/4 cup (1 1/2 sticks) unsalted butter, room temperature","1/2 cup (packed) golden brown sugar","1/3 cup sugar","1 large egg","1 teaspoon vanilla extract","1 2/3 cups all purpose flour","1 teaspoon salt","1 teaspoon ground ginger","1 teaspoon ground cinnamon","1/2 teaspoon baking soda","14 ounces semisweet chocolate, coarsely chopped","1 cup coarsely chopped toasted walnuts","Powdered sugar"],"sentences":["Beat first 3 ingredients in large bowl until light and fluffy. ","Add egg and vanilla and beat until blended. ","Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. ","Beat until blended. ","Stir in chocolate and walnuts. ","Refrigerate dough until firm, about 1 hour.","Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. ","Form dough into balls, using generous tablespoon for each. ","Roll each ball in powdered sugar. ","Place on prepared baking sheets, spacing 2 inches apart.","Bake cookies until golden brown, about 18 minutes. ","Transfer baking sheets to racks. ","Cool 5 minutes. ","Transfer cookies to racks and cool completely. ","(Can be prepared 2 days ahead. ","Store in airtight container at room temperature.)"]},{"origin_id":"54a46c776529d92b2c0285f8","title":"Peanut Butter Cookies with Milk Chocolate Chunks","image_url":"","ingredients":["1 cup super-chunky peanut butter (do not use old-fashioned style or freshly ground)","1/2 cup plus 2 tablespoons (packed) dark brown sugar","1/2 cup sugar","6 tablespoons (3/4 stick) unsalted butter, room temperature","2 tablespoons dark corn syrup","1 large egg","2 teaspoons vanilla extract","1 cup all purpose flour","1/4 cup old-fashioned oats","1 teaspoon baking soda","3/4 cup roasted salted red-skinned Spanish peanuts","9 ounces milk chocolate, cut into 1/2-inch pieces"],"sentences":["Preheat oven to 350°F. Butter 2 large baking sheets. ","Using electric mixer, beat first 7 ingredients in large bowl until fluffy. ","Mix flour, oats and baking soda in small bowl. ","Add to peanut butter mixture; beat to blend. ","Stir in nuts and chocolate.","For each cookie, drop 1 slightly rounded tablespoon dough onto prepared sheet and top each with second slightly rounded tablespoon dough, pressing slightly. ","Freeze 10 minutes. ","Bake until cookies are light golden, about 15 minutes. ","Transfer to racks; cool."]},{"origin_id":"54a426f56529d92b2c00c4b3","title":"Sandwich Cookies with Chocolate Ganache Filling","image_url":"http://assets.epicurious.com/photos/56098f206a59cdb91b5f78da/6:4/w_620%2Ch_413/362789.jpg","ingredients":["Sugar Cookie Dough","6 tablespoons bittersweet chocolate chips","1/4 cup half-and-half"],"sentences":["Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. ","Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. ","Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. ","Cool on wire racks. ","Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. ","Let cool 1 minute. ","Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. ","Repeat with remaining cookies and ganache."]},{"origin_id":"54a437b36529d92b2c01906f","title":"Sicilian Ice Cream Sandwiches","image_url":"http://assets.epicurious.com/photos/560dd828f3a00aeb2f1d29fa/6:4/w_620%2Ch_413/239168_hires.jpg","ingredients":["2 round brioche rolls (about 2 ounces each)","1 pint hazelnut gelato","2 tablespoons bittersweet chocolate, coarsely chopped"],"sentences":["Split the rolls crosswise, leaving the halves barely attached. ","Pull out some of the soft insides to make room for the gelato. ","Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. ","Close up and serve immediately. ","(Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. ","For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)"]},{"origin_id":"54a43aa56529d92b2c019e9c","title":"Sour Cherry Chocolate Mousse Cake","image_url":"http://assets.epicurious.com/photos/56143479928970611e0a9aba/6:4/w_620%2Ch_413/234337.jpg","ingredients":["3/4 cup sour cherry jam or preserves","1 tablespoon balsamic vinegar","2 tablespoons calvados (or other type of brandy)","2 tablespoons hazelnuts, toasted and skins rubbed off","3 tablespoons sugar","1/2 cup all-purpose flour","1/2 stick (1/4 cup) unsalted butter, softened","2 tablespoons unsweetened Dutch-process cocoa powder","1/8 teaspoon salt","1 teaspoon unflavored gelatin (from a 1/4-oz envelope)","3 tablespoons cold water","1/2 cup chocolate hazelnut spread such as Nutella (5 oz)","1/2 cup mascarpone (1/4 lb)","1 1/2 cups chilled heavy cream","2 tablespoons unsweetened Dutch-process cocoa powder","3 tablespoons sugar","1/4 cup plus 1 tablespoon heavy cream","3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped","Special equipment: an 8-inch (20-cm) springform pan; parchment paper",""],"sentences":["In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. ","Simmer over low heat until the liquid reduces and thickens, about 10 minutes. ","Remove from heat and let stand until cooled completely.","Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.","Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. ","Add flour, butter, cocoa, and salt and pulse just until a dough forms.","Press dough evenly onto bottom of springform pan with your fingers. ","Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. ","Transfer base in pan to a rack to cool completely, about 30 minutes. ","Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.","Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. ","Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. ","Whisk in chocolate hazelnut spread until combined and remove from heat.","Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. ","Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. ","Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.","Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. ","Chill, covered, at least 3 hours.","Bring cream to a simmer in a small heavy saucepan and remove from heat. ","Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. ","Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.","Run a warm thin knife around inside of springform pan, then remove side. ","Slide cake off bottom of pan and transfer to a serving plate. ","Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides."]},{"origin_id":"54a43b566529d92b2c01a2b9","title":"Mini Chocolate Sandwich Cookies","image_url":"","ingredients":["2 cups all-purpose flour","1/2 teaspoon salt","1 1/2 sticks (3/4 cup) unsalted butter, softened","2/3 cup sugar","2 whole large eggs plus 2 large egg yolks","","3 oz fine-quality semisweet chocolate, finely chopped, melted, and cooled","2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped, melted, and cooled","2 large eggs","1 cup confectioners sugar","1 1/2 sticks (3/4 cup) unsalted butter, cut into bits","4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped","Special equipment: an instant-read thermometer"],"sentences":["Whisk together flour and salt in a bowl until combined.","Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. ","Add whole eggs, yolks, and chocolate, beating until combined. ","Reduce speed to low, then add flour mixture and mix until combined well.","Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.","Drop 1/2 teaspoons of batter 1 inch apart on 2 ungreased baking sheets. ","Bake, switching position of sheets halfway through baking, until cookies are puffed up, 7 to 8 minutes total, then transfer with a metal spatula to racks to cool completely. ","Cool baking sheets and make more cookies with remaining dough on cooled sheets.","Whisk together eggs, confectioners sugar, butter, and chocolate in top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170°F. Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold. ","Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about 3 minutes.","Spread 1/2 teaspoon filling on flat side of 1 cookie, then place flat side of a second cookie over filling to form a sandwich. ","Fill remaining cookies in same manner."]},{"origin_id":"54a428c46529d92b2c00dadd","title":"The Easiest Chocolate Mousse Ever","image_url":"http://assets.epicurious.com/photos/57964214efbce006452fd7d8/6:4/w_620%2Ch_413/easiest-chocolate-mousse-07252016.jpg","ingredients":["6 ounces good-quality semisweet chocolate (such as Valrhona), chopped, plus extra for shavings (optional)","1 cup milk (any fat content)","2 tablespoons brewed espresso","4 tablespoons butter (1/2 stick)","2 eggs (the freshest possible)"],"sentences":["1. ","Place the chocolate in a blender.","2. ","Heat the milk, espresso, and butter in a small pot until the milk is scalded, about 3 minutes.","3. ","Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.","4. ","Add the eggs and blend until no lumps remain.","5. ","Pour into cups and chill until set, about 1 1/2 hours. ","Garnish with the chocolate shavings, if desired, and serve."]},{"origin_id":"54a4208d19925f464b377e6c","title":"The Ischler","image_url":"http://assets.epicurious.com/photos/54aafb2d19925f464b3a0ede/6:4/w_620%2Ch_413/51256460_ischler_1x1.jpg","ingredients":["2 cups sliced almonds, preferably unblanched","1 cup plus 2 tbsp powdered sugar","16 tbsp unsalted butter, softened (2 sticks)","1/2 large egg, lightly beaten","1 tsp vanilla extract","1 3/4 cups plus 1 tbsp bleached all-purpose flour","1/4 tsp fine sea salt","2 2/3 cups dried apricots (1 lb)","1 cup plus 2 tbsp granulated sugar","2 tsp lemon zest, finely grated","1 tsp apricot or peach brandy","8 oz bittersweet chocolate, chopped","1/4 cup heavy cream, hot","Nut grater; 21/2\" round cookie cutters"],"sentences":["Grate almonds using nut grater.","In the bowl of a stand mixer fitted with flat beater, beat almonds, powdered sugar, and butter until fluffy. ","Scrape down sides of bowl. ","Add egg and vanilla; beat until blended.","Whisk together flour and salt. ","On low speed, gradually add flour mixture to butter mixture. ","Mix until incorporated and dough begins to come away from sides of bowl.","Scrape mixture into a plastic bag and press it together. ","Remove dough from bag and transfer to a large sheet of plastic wrap. ","Use the edges of the wrap to knead dough until smooth.","Divide dough into quarters. ","Wrap with plastic and flatten into disks. ","Place in freezer bag. ","Refrigerate for at least 2 hours and up to 2 days.","In a medium saucepan with a tight-fitting lid, soak dried apricots in 2 cups water for 2 hours. ","Bring to a boil, cover, and simmer for 20-30 minutes on the lowest heat until apricots are very soft. ","If water evaporates, add a little extra.","In a food processor, pulse apricots and liquid with sugar, lemon zest, and brandy.","Return mixture to saucepan and simmer, stirring, 10-15 minutes, until deep orange and thick.","Transfer to a bowl; let cool. ","(You will need only about 2/3 cup, but the leftover will keep almost indefinitely when refrigerated.)","Preheat oven to 350°.","Set 1 dough disk on a lightly floured surface. ","Lightly flour dough and re-cover it with plastic wrap. ","Let dough soften until malleable, about 10 minutes. ","Roll 1/8\" thick, adding more flour if necessary to keep dough from sticking.","Cut out 20 cookies. ","Place 1/2\" apart on a parchment-lined baking sheet. ","(Set aside scraps; cover with plastic wrap.) ","Bake cookies 4 minutes. ","Rotate the cookie sheet then continue baking for 2-6 minutes, or until edges brown.","Let cookies cool on a wire rack.","Repeat process with remaining dough disks. ","(After the last batch is cut, you can knead together all the scraps and repeat chilling, rerolling, and cutting.)","Heat chocolate in a bowl set over hot water (not touching), stirring with a silicone spatula, until almost completely melted. ","Remove from heat and stir until fully melted.","Add cream; stir until smooth. ","(The mixture should drop thickly from the spatula. ","If the ganache thickens before it's used, reheat in the microwave in 3-second bursts.) ","Set aside.","Spread bottoms of half of the cookies with a thin layer of apricot filling. ","Spread bottoms of the remaining cookies with a slightly thicker ganache layer. ","Set the chocolate cookies, coated side down, on the apricot cookies. ","Let sit for a minimum of 30 minutes.","Store airtight at room temperature, 5 days; frozen, 6 months."]},{"origin_id":"54a41f3d19925f464b377470","title":"Thin Mints Girl Scout Cookie Cheesecake","image_url":"http://assets.epicurious.com/photos/54b3f989460b4423363f9946/6:4/w_620%2Ch_413/51222030_thin-mints--cookie-cheesecake_1x1.jpg","ingredients":["1 (9-ounce) box Thin Mints Girl Scout cookies, coarsely chopped","7 tablespoons unsalted butter, melted","12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped","2 pounds cream cheese, room temperature","1 3/4 cups sugar","4 large eggs","1/4 cup heavy cream","1/2 cup unsweetened cocoa powder, sifted","1 tablespoon pure vanilla extract","1 teaspoon peppermint extract","Equipment: food processor; 9-inch-diameter springform pan with 2 3/4-inch-high sides; stand mixer fitted with the paddle attachment"],"sentences":["In the bowl of a food processor, finely grind the cookies. ","Add the melted butter and process until the crumbs start to stick together. ","Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. ","Chill until ready to use.","Position a rack in the center of the oven and preheat to 350°F.","In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. ","Let cool until lukewarm.","In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until blended. ","Add the eggs, one at a time, beating until just incorporated. ","Add the melted chocolate, along with the heavy cream, cocoa powder, and the vanilla and peppermint extracts and beat, scraping down the bowl and paddle as necessary, until smooth and streak-free.","Pour the filling into the prepared crust, smooth the top, and bake until the center is just set, about 1 hour. ","Transfer to a rack to let cool for 20 minutes. ","Press down gently on the puffed edges to flatten then run a small sharp knife around the top edge of the pan to loosen the cake. ","Do not remove the pan sides. ","Let cool completely then cover with a double layer of plastic wrap and chill overnight. ","Bring to room temperature before serving, if desired. ","DO AHEAD: The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days."]},{"origin_id":"583db551b5f0f6b670cf4b55","title":"Toll House Chocolate Chip Cookies","image_url":"http://assets.epicurious.com/photos/58485d563b047eac0f3b3482/6:4/w_620%2Ch_413/Toll-House-Chocolate-Chip-Cookies-15112016.jpg","ingredients":["2 1/4 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","1 cup (2 sticks) butter, softened","3/4 cup granulated sugar","3/4 cup packed brown sugar","1 teaspoon vanilla extract","2 large eggs","2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels","1 cup chopped nuts"],"sentences":["Preheat oven to 375°F.","Combine flour, baking soda, and salt in small bowl. ","Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. ","Add eggs, one at a time, beating well after each addition. ","Gradually beat in flour mixture. ","Stir in morsels and nuts. ","Drop by rounded tablespoon onto ungreased baking sheets.","Bake for 9 to 11 minutes or until golden brown. ","Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.","Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. ","Prepare dough as above. ","Spread into prepared pan. ","Bake for 20 to 25 minutes or until golden brown. ","Cool in pan on wire rack. ","Makes 4 dozen bars.","Prepare dough as above. ","Divide in half; wrap in waxed paper. ","Refrigerate for 1 hour or until firm. ","Shape each half into 15-inch log; wrap in wax paper. ","Refrigerate for 30 minutes.","Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. ","Bake for 8 to 10 minutes or until golden brown. ","Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. ","Makes about 5 dozen cookies.","Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.","This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com.  ","Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland."]},{"origin_id":"54a43a0419925f464b389447","title":"Trio of Mini Pound Cakes","image_url":"http://assets.epicurious.com/photos/560dd7f77b55306961bfabab/6:4/w_620%2Ch_413/236726.jpg","ingredients":["1 tablespoon poppy seeds","2 tablespoons fresh lemon juice","1/4 cup mini chocolate chips","1 teaspoon all-purpose flour","1/2 very ripe banana","1 1/2 cups all-purpose flour","1 teaspoon baking powder","1/2 teaspoon salt","1 cup (2 sticks) unsalted butter, softened","1 cup sugar","4 large eggs","2 teaspoons pure vanilla extract","1/4 cup whole milk","1/2 teaspoon finely grated lemon zest"],"sentences":["In small bowl, combine poppy seeds and lemon juice. ","Set aside. ","In second small bowl, toss together chocolate chips and flour. ","Set aside. ","In third small bowl, gently mash banana. ","Set aside.","Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. ","(If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)","In medium bowl, whisk together flour, baking powder, and salt. ","In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. ","Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. ","Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. ","Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. ","Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. ","Repeat with remaining flour mixture and milk, adding in 2 more batches of each. ","Beat at low speed just until smooth.","Pour 1/3 of batter into medium bowl. ","Gently stir in poppy seed-lemon juice mixture and lemon zest. ","Divide among 3 of prepared pans.","Pour 1/2 of remaining batter into medium bowl. ","Gently fold in chocolate chip-flour mixture and mashed banana. ","Divide among 3 of prepared pans.","Divide remaining vanilla batter among remaining 3 prepared pans.","Place all pans on large baking sheet. ","Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. ","Cook on rack.","When cool, wrap each cake in plastic wrap, then parchment or wax paper. ","Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine."]},{"origin_id":"54a44c386529d92b2c01cc3d","title":"Triple-Chocolate Biscotti","image_url":"","ingredients":["1 3/4 cups all purpose flour","1/3 cup unsweetened cocoa powder","2 teaspoons baking powder","1/2 teaspoon salt","1 cup sugar","6 tablespoons (3/4 stick) unsalted butter, room temperature","3 large eggs","1 1/2 teaspoons vanilla extract","8 ounces semisweet chocolate chips","1/2 cup white chocolate baking chips"],"sentences":["Line large baking sheet with double thickness of foil. ","Sift flour, cocoa, baking powder, and salt into medium bowl. ","Using electric mixer, beat sugar and butter in large bowl to blend. ","Beat in eggs 1 at a time, then vanilla. ","Beat in flour mixture. ","Stir in semisweet and white chips. ","Drop dough by heaping tablespoonfuls onto prepared sheet in two 10- to 11-inch-long strips, spacing 3 inches apart. ","Using metal spatula or wet fingertips, shape strips into 11- by 2 1/2-inch logs. ","Refrigerate 30 minutes.","Preheat oven to 350°F. Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes.","Reduce oven temperature to 300°F. Using foil as aid, lift logs onto work surface. ","Line baking sheets with clean foil. ","Using serrated knife, gently cut warm logs crosswise into 3/4-inch-thick slices. ","Arrange half of slices, cut side down, on each prepared baking sheet. ","Bake biscotti until just dry to touch, about 8 minutes. ","Turn biscotti over. ","Bake until top is dry to touch, about 8 minutes. ","Cool on sheets."]},{"origin_id":"54a4389119925f464b388c72","title":"Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches","image_url":"http://assets.epicurious.com/photos/560de597f3a00aeb2f1d5480/6:4/w_620%2Ch_413/232393.jpg","ingredients":["1 1/2 cups chopped fresh strawberries","1/3 cup plus 1/4 cup sugar","2 tablespoons light corn syrup","1 cup heavy whipping cream","1/2 cup whole milk","4 large egg yolks","1/4 teaspoon vanilla extract","16 frozen Triple-Chocolate Cookies"],"sentences":["Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. ","Using potato masher, mash until puree forms; let stand 30 minutes.","Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. ","Remove from heat. ","Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. ","Gradually beat in hot cream mixture. ","Return mixture to saucepan. ","Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). ","Strain custard into large bowl. ","Cool. ","Stir in strawberry mixture and vanilla. ","Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.","Process custard in ice cream maker according to manufacturer's instructions. ","Transfer ice cream to container; cover and freeze until firm, at least 6 hours. ","(Can be prepared 3 days ahead. ","Keep frozen.)","Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. ","Place 1/2 cup ice cream atop cookie. ","Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. ","Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. ","Wrap and freeze until firm, at least 4 hours or overnight. ","Let ice cream sandwiches stand at room temperature 5 minutes before serving."]},{"origin_id":"54a4688d6529d92b2c027616","title":"Goat Cheese and Green Onion Pan Soufflé","image_url":"","ingredients":["3 eggs, separated","1/3 cup (packed) soft fresh goat cheese (such as Montrachet)","1/2 cup half and half","1/3 cup all purpose flour","1/2 teaspoon salt","1/4 teaspoon pepper","3 tablespoons chopped green onions","1 tablespoon chopped fresh tarragon or 1 teaspoon dried","1 tablespoon butter"],"sentences":["Preheat oven to 400°F. Whisk yolks and cheese in medium bowl to blend. ","Whisk in half and half. ","Add flour, salt and pepper; whisk until smooth. ","Mix in green onions and tarragon. ","Beat whites in another medium bowl until stiff but not dry. ","Gently fold whites into cheese mixture in 2 additions.","Melt butter in heavy 9-inch ovenproof skillet (with about 4-cup capacity) over medium-high heat. ","Tilt skillet to coat evenly with butter. ","Pour soufflé mixture into hot skillet.","Bake soufflé until puffed and golden, about 20 minutes. ","Serve immediately."]},{"origin_id":"54a43ba919925f464b389cbe","title":"Hot Chocolate with Chocolate-Chip Whipped Cream","image_url":"","ingredients":["1/2 cup chilled whipping cream","2 tablespoons plus 1/4 cup sugar","1 teaspoon vanilla extract","1 cup miniature semisweet chocolate chips (about 6 ounces)","3 cups whole milk","3 tablespoons unsweetened cocoa powder"],"sentences":["Whip cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until peaks form. ","Fold in 1/4 cup chocolate chips. ","Cover; chill up to 4 hours.","Combine remaining 1/4 cup sugar and 3/4 cup chocolate chips in heavy medium saucepan; add milk and cocoa. ","Whisk over medium heat until mixture almost simmers and chocolate melts. ","Whisk in remaining 1/2 teaspoon vanilla. ","Ladle hot chocolate into mugs. ","Whisk chocolate-chip cream to thicken if deflated; dollop cream atop hot chocolate."]},{"origin_id":"54a477fe6529d92b2c02b2b3","title":"Chocolate Macaroon Ice Cream Sandwiches with Caramel Ice Cream","image_url":"","ingredients":["1 1/2 cups sugar","1/2 cup water","4 cups whipping cream","6 large egg yolks","2 cups whole milk","1 vanilla bean, split lengthwise","2 2/3 cups powdered sugar","1 1/4 cups almonds (about 6 ounces)","3 tablespoons unsweetened cocoa powder","4 large egg whites"],"sentences":["Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. ","Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. ","Remove from heat. ","Gradually add 2 cups cream. ","Return to low heat. ","Stir until caramel is smooth.","Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. ","Combine 2 cups cream and milk in heavy large saucepan. ","Scrape in seeds from vanilla bean; add bean. ","Bring to boil. ","Gradually whisk into yolk mixture. ","Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). ","Remove from heat. ","Mix in caramel. ","Strain into bowl. ","Chill until cold, stirring often.","Freeze custard in ice cream maker. ","Transfer ice cream to bowl; freeze overnight or up to 3 days.","Preheat oven to 375°F. Line 2 large baking sheets with parchment. ","Finely grind 1 cup powdered sugar and almonds in processor. ","Transfer to large bowl. ","Mix in 1 2/3 cups powdered sugar and cocoa. ","Beat egg whites in medium bowl until soft peaks form. ","Fold into nut mixture in 2 additions.","Spoon batter into large pastry bag fitted with 1/2-inch plain tip. ","Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. ","(Batter will spread to about 2- to 3-inch rounds).","Bake macaroons until puffed and dry-looking on top, about 12 minutes. ","Cool on sheets on racks. ","Using spatula, transfer macaroons to work surface.","Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. ","Top each with flat side of another macaroon; press lightly. ","Place sandwiches on baking sheets; cover and freeze. ","(Can be made 1 day ahead.)"]},{"origin_id":"54a45a8619925f464b393008","title":"Mexican Chocolate and Pepita Shortbread Stars","image_url":"","ingredients":["3/4 cup unsalted shelled pepitas, toasted","4 ounces semisweet chocolate, chopped","1 cup (2 sticks) unsalted butter, room temperature","1/2 cup plus 2 tablespoons sugar","3/4 teaspoon ground cinnamon","1/4 teaspoon salt","2 3/4 cups all purpose flour","1 large egg white, lightly whisked"],"sentences":["Preheat oven to 325°F. Grind pepitas in coffee grinder or blender until coarsely ground. ","Set aside. ","Stir chocolate in top of double boiler set over simmering water until melted and smooth. ","Transfer chocolate to large bowl. ","Cool slightly.","Add butter, 1/2 cup sugar, ground cinnamon and salt to melted chocolate. ","Using electric mixer, beat until well blended. ","Add flour and ground pepitas and stir until just blended.","Roll out dough on floured surface to -inch thickness. ","Using 3-inch star cookie cutter dipped into flour, cut out cookies. ","Transfer cookies to ungreased baking sheets, spacing 1 inch apart. ","Reroll dough scraps; cut out additional cookies and place on baking sheets. ","Brush cookies with egg white; sprinkle with remaining 2 tablespoons sugar. ","Bake cookies until just firm to touch, about 18 minutes. ","Cool 5 minutes on baking sheets. ","Transfer to rack; cool."]},{"origin_id":"54a45c0c19925f464b393a07","title":"Salsa Chicken Salad","image_url":"","ingredients":["1/3 cup mayonnaise (regular or low-fat)","1/4 cup spicy purchased red salsa","4 tablespoons chopped fresh cilantro","8 ounces diced cooked chicken or turkey (about 2 cups)","1 red or yellow bell pepper, thinly sliced","1 ripe avocado, peeled, thinly sliced"],"sentences":["Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to blend. ","Add chicken and toss to coat. ","Season salad to taste with salt and pepper. ","Let stand 10 minutes to blend flavors.","Arrange bell pepper and avocado slices decoratively on plates. ","Mound salad atop vegetables, dividing equally. ","Sprinkle salads with remaining 1 tablespoon cilantro and serve."]},{"origin_id":"54a4254819925f464b37acbd","title":"Toffee Squares","image_url":"http://assets.epicurious.com/photos/54b30c3f3edeef84363b8ff0/6:4/w_620%2Ch_413/362389_toffee-squares_1x1.jpg","ingredients":["1 cup (2 sticks) unsalted butter, at room temperature","1 cup firmly packed light brown sugar","1 large egg yolk","1 teaspoon vanilla extract","1/4 teaspoon salt","2 cups all-purpose flour","7 to 8 ounces milk chocolate, broken into pieces, or 1 1/2 cups milk chocolate chips","1 cup chopped almonds, toasted"],"sentences":["1. ","Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.","2. ","Prepare the crust. ","In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. ","Beat in the egg yolk, vanilla, and salt. ","On low speed, gradually beat in the flour just until mixed. ","The dough will be stiff. ","Pat the dough evenly over the bottom of the baking pan.","3. ","Bake in the center of the oven until pale gold on top, about 20 minutes.","4. ","Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. ","Return the pan to the oven for 1 minute. ","Remove the pan again and, using a knife, spread the chocolate evenly over the crust. ","Sprinkle evenly with the almonds.","5. ","Let cool completely in the pan on a wire rack. ","Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula."]},{"origin_id":"54a4677f19925f464b396c0c","title":"Dried Cranberry and White Chocolate Biscotti","image_url":"http://assets.epicurious.com/photos/56133087f35fab51707e95f5/6:4/w_620%2Ch_413/5817_hires.jpg","ingredients":["2 1/2 cups all purpose flour","1 teaspoon baking powder","1/2 teaspoon salt","1 1/2 cups sugar","1/2 cup (1 stick) unsalted butter, room temperature","2 large eggs","1/2 teaspoon almond extract","1 1/2 cups dried cranberries (about 6 ounces)","1 egg white","6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips"],"sentences":["Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. ","Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. ","Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. ","Mix in flour mixture, then dried cranberries. ","Divide dough in half. ","Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. ","Transfer both logs to prepared baking sheet, spacing evenly. ","Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.","Bake logs until golden brown (logs will spread), about 35 minutes. ","Cool completely on sheet on rack. ","Maintain oven temperature. ","Transfer logs to work surface. ","Discard parchment. ","Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. ","Arrange slices, cut side down, on same sheet. ","Bake 10 minutes; turn biscotti over. ","Bake until just beginning to color, about 5 minutes. ","Transfer biscotti to rack.","Stir chocolate in top of double boiler over simmering water until smooth. ","Remove from over water. ","Using fork, drizzle chocolate over biscotti. ","Let stand until chocolate sets, about 30 minutes. ","(Can be made 1 week ahead. ","Freeze in airtight container. ","Thaw at room temperature.)"]},{"origin_id":"54a4345c19925f464b3867ee","title":"Oatmeal, Chocolate Chip, and Pecan Cookies","image_url":"","ingredients":["8 tablespoons unsalted butter, at room temperature","3/4 cup sugar","1 cup light brown sugar, firmly packed","1 teaspoon salt","1 teaspoon vanilla extract","2 large eggs","1 1/2 cups flour","1 teaspoon baking soda","1/2 teaspoon ground cinnamon","1/4 teaspoon ground nutmeg","1/8 teaspoon ground clove","1 cup quick-cooking oats","2 cups chopped pecans","2 teaspoons freshly grated orange zest","12 ounces semisweet chocolate chips"],"sentences":["Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). ","Using an electric mixer, beat the butter in a bowl until light and fluffy. ","Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. ","Stir in eggs, one at a time. ","Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. ","Add half of the flour mixture to the butter with the mixer on low speed. ","Once the flour has been incorporated, add the second half. ","Stir in the oats, pecans, orange zest, and chocolate chips. ","Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. ","Remove from the oven and cool the cookies on a rack. ","Store at room temperature in a cookie jar or other airtight container."]},{"origin_id":"54a46c8e6529d92b2c02865b","title":"Aunt Maude&s Chocolate Drop Cookies","image_url":"","ingredients":["2 cups all purpose flour","1/2 teaspoon baking soda","1/2 teaspoon salt","1/2 cup vegetable shortening","2 ounces unsweetened chocolate, chopped","1 cup firmly packed golden brown sugar","1 large egg","1/2 cup sour cream","1 teaspoon vanilla extract","1/4 cup coffee","1 1/2 ounces unsweetened chocolate, chopped","1 3/4 cups powdered sugar, sifted"],"sentences":["Preheat oven to 350°F. Grease 2 heavy large baking sheets. ","Sift 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt into medium bowl. ","Stir 1/2 cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth. ","Transfer mixture to large bowl. ","Cool slightly. ","Add 1 cup brown sugar and beat until blended. ","Add egg and beat until blended. ","Stir in dry ingredients, then 1/2 cup sour cream and 1 teaspoon vanilla extract. ","Drop batter by tablespoonfuls onto prepared sheets, spacing evenly.","Bake until cookies feel firm to touch, about 10 minutes. ","Transfer cookies to rack and cool. ","Drizzle warm icing decoratively over cookies.","Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. ","Remove from heat. ","Whisk in powdered sugar. ","Use immediately."]},{"origin_id":"54a45dab19925f464b3940a9","title":"Chocolate-Peanut Butter Pinwheel","image_url":"","ingredients":["6 ounces semisweet chocolate chips","1/2 cup chunky peanut butter","3/4 cup sugar","1 large egg","1 teaspoon vanilla","2 1/4 cups sifted all-purpose flour (sift before measuring)","1/2 teaspoon baking powder","1/4 teaspoon salt"],"sentences":["Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. ","Stir in peanut butter.","Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. ","Sift flour, baking powder, and salt into egg mixture and beat until combined well.","Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. ","Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. ","Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. ","Wrap rolls in wax paper and then foil. ","Chill rolls until firm, at least 2 hours.","Preheat oven to 350°F.","Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. ","Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. ","Transfer warm cookies to racks to cool."]}]