Wolfgang Puck BPSM0050A2 Instruções de Operação descarregar pdf (Página 13)

Raspberry White Chocolate

Blondies

Serves 8

INGREDIENTS

1/2 cup margarine or butter, room temperature

1/2 cup dark brown sugar, firmly packed

1/2 cup granulated sugar

2 whole eggs, well beaten

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup raspberry preserves

1 cup white baking chips

METHOD

1 Preheat oven to 350°.

2 Prepare a 9 x 13 baking pan by spraying well with nonstick cooking spray.

3 In the bowl of stand mixer with flat beater attached,

thoroughly cream together butter and sugars. Add eggs, one at

a time, mixing well.

4 In a separate bowl, sift together flour, salt and baking powder.

5 With mixer running, gradually add flour mixture to butter mixture.

6 Pour batter evenly into prepared pan, spreading out well. Spoon

raspberry preserves on top of batter. Sprinkle chips evenly around.

7 Bake for 30-35 minutes. Let cool before cutting into bars.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Chocolate Ganache

Makes enough for one 9-inch cake

INGREDIENTS

1 cup heavy cream

2 cups chocolate morsels, chopped

METHOD

1 In a heavy-bottomed saucepan, heat cream to small bubbles. Cover pan.

2 Remove pan from heat and add chocolate. Stir constantly with a

whisk until smooth and glossy.

3 Allow to cool until the consistency of heavy cream or molasses,

then pour over cake or use as desired.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Wolfgang Puck BPSM0050A2 Instruções de Operação Página 13