The Big Winooski Recipes

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THE BIG WINOOSKI



The Big Winooski image

Yields 12 cookies

Provided by Gesine Prado

Categories     bake,chocolate,cookies,dessert

Time 55m

Yield 12 servings

Number Of Ingredients 12

½ cup (40 g) Dutch-process cocoa powder (like Cacao Barry Extra Brute)
¼ cup (30 g) all-purpose flour
½ tsp salt
¼ tsp baking powder
3 large eggs, at room temperature
½ cup (110 g) light brown sugar, packed
2 Tbsp honey
1 Tbsp instant espresso powder
1 tsp vanilla extract
3 Tbsp unsalted butter
10 oz (280 g) bittersweet chocolate (like Callebaut 60/40), finely chopped
1 cup (170 g) bittersweet chocolate chips

Steps:

  • Preheat the oven to 350ºF (175ºC). Line two sheet pans with parchment paper.
  • In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.
  • Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted.
  • Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you'll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips.
  • If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour.
  • Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a "sheen" but they will no longer be shiny), 10 to 12 minutes.

LEMON IMPOSSIBLE PIE



Lemon Impossible Pie image

A quick and easy dessert recipe using coconut and eggs. I have used mashed banana instead of the lemon juice and I have also tried lime juice and orange juice. The banana is yummy! Serve with cream or ice cream.

Provided by Amanda

Categories     Lemon Pie

Time 45m

Yield 8

Number Of Ingredients 6

⅓ cup lemon juice
1 cup white sugar
4 eggs, lightly beaten
1 cup flaked coconut
½ cup all-purpose flour
1 ⅔ cups milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a 10 inch pie plate. In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk. Stir until well blended and pour mixture into pie dish.
  • Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 37.1 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 8.1 g, Sodium 99.6 mg, Sugar 28.7 g

WINOOSKI HOT PEPPER SAUCE



Winooski Hot Pepper Sauce image

Make and share this Winooski Hot Pepper Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 10m

Yield 32 serving(s)

Number Of Ingredients 9

1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon dried cilantro (coriander)
2 teaspoons dried parsley
1 -6 fresh jalapenos or 1 -6 hot green chili pepper, seeded or unseeded,and finely chopped
4 tablespoons olive oil
1 tablespoon lemon juice
1 ounce vinegar
salt

Steps:

  • Combine all ingredients in a food processor and process until smooth.
  • Allow the flavours to blend at room temperature for at least 1 hour before using.

Nutrition Facts : Calories 17.3, Fat 1.7, SaturatedFat 0.2, Sodium 0.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.1

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