MILLIONAIRE'S SHORTBREAD
Provided by Food Network
Categories dessert
Time 2h30m
Yield about 24 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.
- In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.
- Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
- Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.
- When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.
GALE GAND'S PINWHEEL COOKIE DOUGH
Provided by Gale Gand
Categories Cookies Mixer Chocolate Dessert Bake Freeze/Chill Christmas Kid-Friendly Fall Winter Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 logs, for a total of 80 cookies
Number Of Ingredients 8
Steps:
- 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.
GALE GAND'S DEEP CHOCOLATE SHORTBREAD
A cookie that is quite simply - heavenly!
Provided by Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
- Place the butter, SPLENDA® Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
- Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
- Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 10.3 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 25.7 mg, Sugar 2.1 g
GALE GAND'S TIRAMISU
For the past 3 Christmases, I've made this to rave reviews from the Italian family...Truly, this is the pinnacle of creamy decadence, with a hint of espresso to bring you back to earth! I will NEVER use another recipe! Courtesy of the Food Network and Gale Gand.
Provided by GoodMorningBurger
Categories Dessert
Time 2h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
- Add mascarpone and whip until well incorporated.
- Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
- Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
- Immediately turn off the heat and allow the gelatin to dissolve completely.
- In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
- Whip to a stiff, glossy peak.
- Fold whites into mascarpone and yolk mixture then fold in whipped cream.
- In a separate bowl, combine espresso and kalhua.
- Soak 1 ladyfinger at a time in the espresso mixture.
- In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
- Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
- Sprinkle 1/2 of the chocolate shavings over mousse.
- Create another layer and chill until set. (At least 2 hours.).
- ENJOY!
Nutrition Facts : Calories 348.9, Fat 13.8, SaturatedFat 7.2, Cholesterol 197.4, Sodium 75, Carbohydrate 45.8, Fiber 0.2, Sugar 37.2, Protein 6.6
GALE GAND'S DEEP CHOCOLATE SHORTBREAD
A cookie that is quite simply - heavenly!
Provided by Allrecipes Member
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
- Place the butter, SPLENDA® Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
- Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
- Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 10.3 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 25.7 mg, Sugar 2.1 g
CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)
Recipe courtesy Gale Gand. Keeps 1 month, covered, at room temperature. Try it on Recipe #328906. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another (simpler) but lower calorie version, try Recipe #328643
Provided by 2Bleu
Categories Kid Friendly
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
- Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
- NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.
More about "gale gands deep chocolate shortbread recipes"
GALE GAND.. TRIED AND TRU RECIPES - PINTEREST.COM
From pinterest.com
GALE GAND'S DEEP CHOCOLATE SHORTBREAD - COOKSRECIPES
From cooksrecipes.com
THE LOVE FAMILY OF 5: GALE GAND'S DEEP CHOCOLATE …
From abbysweets.blogspot.com
Estimated Reading Time 3 mins
POTTER RECIPE CLUB | CHOCOLATE & VANILLA | BY GALE GAND
From randomhouse.com
CHOCOLATE PUDDING IN JARS, CHEF GALE GAND - YOUTUBE
From youtube.com
GALE GAND CHOCOLATE BLACKOUT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SIMPLE SHORTBREAD WITH CHOCOLATE GANACHE
From chocolatechocolateandmore.com
GALE GAND'S DEEP CHOCOLATE SHORTBREAD - RECIPECIRCUS.COM
From recipecircus.com
GALAXY CHOCOLATE MILLIONAIRE'S SHORTBREAD - THE BAKING EXPLORER
From thebakingexplorer.com
LIGHTENED UP CHOCOLATE SHORTBREAD FOR THE HOLIDAYS | CUTEFETTI
From cutefetti.com
EASY CHOCOLATE SHORTBREAD | CANADIAN LIVING
From canadianliving.com
CHOCOLATE SHORTBREAD | KING ARTHUR BAKING
From kingarthurbaking.com
[COOKIE-RECIPE] GALE GAND'S DEEP CHOCOLATE SHORTBREAD
From mail-archive.com
DEEP CHOCOLATE SHORTBREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GALE GAND'S BRUNCH!: 100 FANTASTIC RECIPES FOR THE WEEKEND'S BEST …
From amazon.ca
MILLIONAIRES SHORTBREAD | GALEGAND.COM
From galegand.com
GALE GAND'S MODELING CHOCOLATE | RACHAEL RAY SHOW
From rachaelrayshow.com
CHOCOLATE SHORTBREAD COOKIES RECIPE | ZERO CALORIE SWEETENER
From splenda.com
CHEF GALE GAND SHARES STORIES AND HER GRANDMA’S EMERGENCY …
From ift.org
GALE GAND'S WHITE CHOCOLATE SORBET RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
GALE'S COCONUT CHOCOLATE TARTLETS-FAMOUS FRIDAYS - UNWRITTEN …
From unwrittenrecipes.com
SWEET DREAMS | FOOD NETWORK
From foodnetwork.com
GALE GAND
From pinterest.com
GALE GAND BIO, LATEST ARTICLES & RECIPES - EPICURIOUS.COM
From epicurious.com
GALE GAND'S WHITE CHOCOLATE SORBET RECIPE
From recipegraze.com
GALE GAND'S SHORT + SWEET: QUICK DESSERTS WITH EIGHT INGREDIENTS …
From eatyourbooks.com
CHOCOLATE BLACKOUT CAKE RECIPE - GALE GAND | FOOD & WINE
From foodandwine.com
CHOCOLATE SHORTBREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BROWN SUGAR SHORTBREAD : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HUNGARIAN SHORTBREAD: TUESDAYS WITH DORIE - BUTTERYUM
From butteryum.org
HUNGARIAN SHORTBREAD | NINA IN THE KITCHEN
From ninainthekitchen.com
FRIDAY BAKE-OFF: GALE GAND’S SWIRLED BROWNIES - DINNER DIARY
From womansday.com
GALE GAND'S CHOCOLATE CHIP MUFFINS - PLAIN.RECIPES
From plain.recipes
GALE GAND’S DEEP CHOCOLATE SHORTBREAD - MASTERCOOK
From mastercook.com
CHOCOLATE AND VANILLA: GAND, GALE, WEISS, LISA: 9780307238528: …
LEARN ALL ABOUT CHOCOLATE WITH CHEF GALE GAND
From kitchensisterscookingschool.com
EASY BROWNIES FROM SCRATCH - RICH & FUDGY - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
GALE GAND'S CHOCOLATE BLACKOUT CAKE | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love