so good still warm from the oven with melt-y chocolate.
TOLL HOUSE PIE
serves 8---very rich so you will want small slices
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1/2 tsp. vanilla extract
1/2 cup flour
1/4 teaspoon salt
1 cup chocolate chips (I used semi-sweet)
1 cup pecans or walnuts (I used walnuts)
1- 9 inch deep dish pie shell---thaw it for 15 minutes, prick it, place on a baking sheet and
pre-bake at 375 degrees for 10 minutes
Lower the oven temp to 350 after the pie shell is baked
Beat eggs until foamy in a large mixing bowl.
Add sugars, softened butter and vanilla. Beat until smooth. (Speed 4 with the kitchenaid with flat beater)
Add flour and salt and mix until well combined.
Stir in chocolate chips and nuts. Spread into the pie shell. Place pie pan on a baking sheet and back 55-60 minutes until the top is puffed a bit and golden brown. Cool before serving. Serve with whipped topping if desired.
HERB GARLIC BAGUETTES
If you are not using a KitchenAid stand mixer, the speed 2 that it refers to is a "slow mixing"--whatever speed you would use for mashing, heavy batters or your bread kneading setting.
(I suggest a bit more salt 1 1/2 teaspoons and definitely more garlic, doubled or even tripled)
1 package active dry yeast (2 ¼ teaspoons if you use bulk yeast)
1 teaspoon sugar
1/4 cup warm water (105 F to 115 F)
3-1/4 to 3-1/2 cups all-purpose flour
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon minced garlic--I used the bottled minced stuff
1 teaspoon salt
3/4 cup cold water
1 egg mixed with 1 teaspoon water for egg wash---it will be used twice so don't dump it out
Dissolve yeast and sugar in warm water.
Place 3-1/4 cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl.
Continuing on Speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1/4 cup flour. Knead on Speed 2 about 3 minutes, or until dough is smooth and elastic.
Cover. Let rise in warm place, free from draft, 1-1/2 to 2 hours, or until doubled in size.
On lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12 inch long loaf. Place each loaf on greased baking sheet or in greased baguette pans. With sharp knife, make 3 to 4 shallow diagonal slices in top of dough. Beat egg and 1 teaspoon water together with a fork. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place, free from draft, about 1 to 1-1/2 hours, or until doubled in bulk.
Brush top of each baguette again with egg mixture. Bake at 450 F for 15 to 18 minutes, or until deep golden brown. Remove from pans and cool on wire racks.
Tip: Freeze up to 2 weeks. Thaw at room temperature. Wrap loosely with foil. Heat at 375 F for 10 to 15 minutes.