Thanks to everyone who entered the drawing for “Crazy for Italian Food,” by Joe Famularo. The winner is Cherie Manzano. I’ll pop it in the mail today.
If you are not Cherie Manzano, you are eligible to enter the drawing for “Lick the Bowl Good: Classic Home-Style Desserts with a Twist,”by Monica Holland.
I’m not sure why cookbook titles all have to have some equivalent of “home-style” in their titles. Especially since the one on the cover would take a non pastry chef about 5 hours to screw up completely.
Most of the recipes aren’t all that terrifying, though, and some look make-it-tonight easy and luscious. I was torn about which to include here and decided to go the seasonal route.
To enter, send an e-mail to email@example.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. (I have several drawings going on at the same time.)
|Allergy||Egg, Milk, Wheat|
|Occasion||Christmas, Halloween, Thanksgiving|
- 1/4 cup unsweetened cocoa powder
- 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1/4 cup unsulfured molasses
- 1 large egg
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
|Preheat oven to 350 degrees.|
|Butter an 8-inch square baking dish and set aside. |
|In a medium bowl, whisk together cocoa, flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt. Set aside.|
|In a large bowl, whisk together butter, brown sugar, molasses, egg, sour cream and vanilla until smooth.|
|Add flour mixture and stir just until moistened, being careful not to overmix. Stir in chocolate chips.|
|Scrape batter into prepared pan and smooth top.|
|Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.|
|Transfer pan to a wire rack and let cool completely. Serve directly from dish.|