Martha narazila na recept na tyto neuvěřitelně vlhké a chutné sušenky v kuchařské knize. Jak se ukázalo, recept vyvíjel Elisabeth Luard, který se stane tchýní Frances Boswell, editor jídla Martha Stewart Living.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Martha stumbled upon a recipe for these incredibly moist and tasty cookies in a cookbook. As it turned out, the recipe was developed by Elisabeth Luard, who would become the mother-in-law of Frances Boswell, the food editor of Martha Stewart Living. Yield: 15 small squares. Ingredients: 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, plus more for pan, 12 ounces best-quality bittersweet chocolate, coarsely chopped, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 3 large eggs, 1 1/4 cups packed light-brown sugar, 1 3/4 cups pecan halves, coarsely chopped. Instructions: 1. Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line with parchment paper; set aside. 2. Combine butter and chocolate in a heatproof mixing bowl set over a pan of simmering water; melt. Remove from heat, and let cool. Sift flour and baking powder together into a medium bowl; set aside. 3. Beat eggs in the bowl of an electric mixer fitted with the whisk attachment until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and resembles whipped cream, about 3 minutes more. Fold in chocolate mixture, alternating with dry ingredients. Fold in pecans. 4. Pour batter into prepared pan, and bake until top is cracked and center is just set, 40 to 45 minutes. (Freshly baked cookies should have no give when lightly pressed with a finger.) Remove from oven, and let cool in pan. 5. Cut into squares in pan before turning out onto a board.
27.04.2023 @ 02:58
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Martha stumbled upon a recipe for these incredibly moist and tasty cookies in a cookbook. As it turned out, the recipe was developed by Elisabeth Luard, who would become the mother-in-law of Frances Boswell, the food editor of Martha Stewart Living. Yield: 15 small squares. Ingredients: 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, plus more for pan, 12 ounces best-quality bittersweet chocolate, coarsely chopped, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 3 large eggs, 1 1/4 cups packed light-brown sugar, 1 3/4 cups pecan halves, coarsely chopped. Instructions: 1. Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line with parchment paper; set aside. 2. Combine butter and chocolate in a heatproof mixing bowl set over a pan of simmering water; melt. Remove from heat, and let cool. Sift flour and baking powder together into a medium bowl; set aside. 3. Beat eggs in the bowl of an electric mixer fitted with the whisk attachment until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and resembles whipped cream, about 3 minutes more. Fold in chocolate mixture, alternating with dry ingredients. Fold in pecans. 4. Pour batter into prepared pan, and bake until top is cracked and center is just set, 40 to 45 minutes. (Freshly baked cookies should have no give when lightly pressed with a finger.) Remove from oven, and let cool in pan. 5. Cut into squares in pan before turning out onto a board.