recipe
Jul
31
2009

Friday Baking with NotQuiteJuneCleaver Recipes for July 31- August 7

Today is the last day of the month and closing of recipes for week ending today.  You have until 8 this morning to get your recipes posted.  Tomorrow morning I will draw for the July giveaway!

Here are your recipes for July 31-August 7.

unBELIEVABLE Chocolate Cookies

* 8 ounces semisweet chocolate, roughly chopped
* 4 tablespoons unsalted butter
* 2/3 cup all-purpose flour, spooned and leveled
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 large eggs
* 3/4 cup packed light-brown sugar
* 1 teaspoon vanilla extract
* 1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

And now for something a little different…but still BAKING!

Meyer Lemon and Herb Baked Chicken

1 baking hen thawed
Salt and freshly ground black pepper
Fresh  (oregano, thyme, tarragon or rosemary)
Butter

1 Meyer lemon cut in half and then one half sliced

1 onion quartered


Preheat the oven to 350 degrees F.
Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water.
Pat it dry with paper towels. Separate the skin from the breast and push 4 slices of lemon under the skin, two on each side. Add one tarragon leave to each side and season the chicken (inside and out) with salt and freshly ground black pepper.  Put 1/2 the onion in the cavity of the chicken, followed by half a lemon, sprig of rosemary, other herbs to taste and the remaining half of the onion.  Tie the hen’s legs together with cook’s twine.   Place the chicken in a roasting pan or a large oven-proof skillet, breast up. Rub with butter. Add 1-2 cups water or chicken broth to the roasting pan. Bake, covered for 1 then uncover and bake another 30 or so minutes or until the skin is golden brown and the meat is cooked through. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done. Let a whole chicken rest for 10 minutes before carving.

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I made the chocolate cookies and they are very good! Definately one I will continue making. Tasty with a glass of milk:)