Chocolate Brownie Cookies

Chocolate Brownie Cookie

Yield : 36    

1         pound  semisweet chocolate — chopped
4          tablespoons  unsalted butter
4          large  eggs — at room temperature
1 1/2  cups  sugar
1          tablespoon  pure vanilla extract
1/4      teaspoon  salt
1/4      cup  tapioca flour
1/4      cup  sweet rice flour — sifted
1/2      teaspoon  baking powder
12        ounces  chocolate chips

1)  In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.

2)  In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips.

3)  Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 2 hours.

4)  Preheat the oven to 375° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart.

5)  Bake for about 4 minutes at 375 degrees, then turn oven to 350 and continue baking cookies 15 minutes, until the cookies are dry around the edges and cracked on top.

6)  Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.

Coconut Tapioca Pudding with Mango

FROM; Smitten Kitchen

Serving Size  : 4   

1/3         cup  small pearl or flaked tapioca
1             each  egg yolk
2 1/2     cups  coconut milk
1/4         teaspoon  stevia
1/4         teaspoon  sea salt
1/2         teaspoon  vanilla extract

Mango puree;
1             ripe mango — peeled, pitted and roughly chopped
1             Tablespoon lime juice
1/2         cup  coconut flakes — toasted

Make pudding: In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, stevia, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit).

Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy – i.e. worrisomely thin – going into the cups but after chilling in the fridge, it will set.]

Pour into pudding cups to chill for several hours or overnight.

Make mango puree: Place mango chunks in food processor  and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.

Serve with mango puree on top, toasted coconut flakes or a few gratings of lime zest.

To toast coconut chips: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.