Desiderio

To be honest I mixed up quite a bit sometimes and never had problem,As Alana said you might want to try to work at lower working temperature than if it was only dark chocolate.

Alton Brown "chewy chocolate chip cookies " uses bread flour and melted butter for that pourpose.I have to say they were pretty good and chewy ( I have to add little bit more flour cause the high altitude ).

Have you try the chewy brownies they linked , on this post?I havent try it yet .

Ahh Michelle , I alomos miss these I am making a different brownie every weekend , so next one ,I am going to make these for sure.Thank you for sharing it with us

I wont say chewy ,has some moist dense in the inside , but not the chewyness of a dense brownie.Got to reserch more for those chewy brownies as well.Actually I should ask a friend of mine his recipe for cheesecake brownies , he makes and they are definatelly chewyyy.

I am a liquirice lovere as well, but as Kerry mentioned , unfortunatelly has the bad side effect to raise blood pressure,I can only think that if you already have problem with blood pressure will be an issue , but if not that might not be too relevant ,maybe :-P.In italy the sell liquirice roots as well in health stores ,I might have to ask my parents to send me some

Thank you so much for getting back to me. Its very helpfull to know the rapid raise yeast is fine ( I dont have much experience with it yet ). I will try the recipe Mark posted as well , thank you much Do you usually spread butter other than sugar cinnamon , as filling for the rolls?The recipe I followed doesnt use butter but only sugar and cinnamon. Thnak you guys

Thank you May, I will try next time all milk and I will sub the instant yeast for the regular one and not refrigerate the dough as well .

Ok I made some cinnamon rolls last night.I used the recipes from the baking illustrated book. The dought was nice and esy to work.Now the recipe calls for rapid raise yeast and I have the impression that you shouldnt refrigerated the dough when that kind of yeat is in it.Because thats what I did, since the process is long ( 3 hours at least ) I wanted to make them the night before and be able to bake them for the breakfast .Anyhow , the dought was crunchy and hard and you could see the texture was areated with small holes in it .I was expecting for a flacky and soft dough instead. Now it is possible that the fridge did this , or something else. This is the formula: 1/2 cup of milk 1 stick butter 1/2 cup warm water 1 package of instant yeast 1/4 cup sugar 1 egg 2 yolks 1 1/2 tsp salt 4- 4 1/4 cups of AP flour Thank you

Tepee , those looks faboulous and yummy!I definately like the caramel deal in brownies . Yesterday I made some other brownies ( I have the hardest time to follow a recipe , I dont know why ).I wanted to make a pecan maple coffee cake at firts , from a recipe I found on the cook illustrated magazine, but I wanted to make brownies as well,so I made something between both Made brownies with a recipe from the supernatural ones, I lower the butter to 1 1/2 sticks, I added 1/2 cup of maple syrup ( yummy I love that stuff!!!! )and about 1 1/2 cups of toasted ground pecans .The brownies were delicious , actually not as dense as the one I usually make, the top slightly crunchy but smooth, the inside light , rich and not heavy or too fudgy, I would say perfect for that kind of brownies,the flavor is very very good with thbose gound pecans in it.The actually remainded me of some brownies a friend of mine made a while bak and when I asked her the recipe , she brought me back a box , they are the triple chocolate Ghirardelli brownies mix .

Ok I will give it a try then , probably my health store carries the anise oil.

It sounds great! Thank you so much for sharing your experience and edventure ( now you have to keep me posted on a regular basis here ) It is comforting for me to see that after a certain age is still possible to pursue ones' dreams! I am in the same spot , but I am afraid I will have to wait few more years to do so,but seeing other accomplish it , makes me feel more at ease and maybe give me more hope for the future,since I grew up thinking that age is striclty reletad to work and you cant do everything you want if you past a certain age ( coming ffom another country , were age releted jobs , at least a while ago , are very strong). Anyway, I want to compliment with you for you perseverance and wish you the best of luck.

Interesting I was thinking to try liquirice soon here.I found a web site with some confections recipes ( mostrly that uses modified starches thought ) ,I think the recipes are either british or australians , they use weird words and treacle , that took me some reserch to figured out what was I am wondering how hard is to find liquirce extract. http://www.penford.com.au/main.php?ID=7 This one

I have saved the recipe and I will definetaly try them this week end , I am really really courious to taste them Thank you for the link and feed back

Alana, yes I cut them for dipping them in chocolate.They are very dark rich chocolate flavor almost rich chocolate cake flavor I would say ,I think you can cook it less but I like my caramel firm .

Couple of days ago I tryed the sleeping beauties for Greweling book ( spellin?) And they didnt came out at all , probably something went wrong along the way becuase I made nougat before and mars bar and I never had a problem.Anyhow I had some liquor filled shells that cristallized too much and I kept them to something late , so I mixed the mess of sleeping beauty and the shells plus brown sugar some butter and corn syrup , getting the idea from Wybauw book for the black devils, of reusing pralines or production discards.So i made my version of black devils and they came out very very nice , chocolate caramel that tastes like chocolate cake caramels.I cook the caramel to 248 to a nice firm chew.From now on I know what to do with left over of bad experiments.

When I made the ones from the book , I followed the recipe the way it is and they turned out pretty good, they actually melted away very well. I am courious to know if the milk chocolate , since contains milk and milk solids , can influence the result.

I made them and they were very good , next time though I am going to dip them in chocolate .I buy the coconut oil/fat at my local vitamine cottage , but I have seen it in the grocery store as well.

Since most of my customers are always concerned about eating better quality food and ofcourse chocolate I usually try to use mostly dark chocolate , it seems that lately women are more prone to consume dark chocolate and is the one I like to work with more anyway. Raspberry crunch,some anise coffe,sea salt caramel, a must cause they are addicted to them ( why did i ever made them ),probably some type of mint maybe the meltaway enrobed in chocolate though,maybe some stout ones,something like that, I might change my mind as usual

Thank you for the link , in the frenetic pace of these last two weeks I almost miss that .

I honestly didnt follow a recipe , I kinda still making up batches to find what I like. Anyway I follow a typical recipe for the cheesckae brownies and in the cheesecake I added some of the salted caramel I still had from last batch of sea salt caramels. The brownies were, 2 sticks of butter melted with 8 oz of chocolate ,1 cup of baker sugar 1 cup of brown sugar, a squirt of maple syrup, 1/2 cup ( more or less ) of corn syrup 1 cup of flour,vanilla,1/2 tsp of baking powder , 5 to 6 eggs. The cheesecake batter was, 1 1/2 cream cheese pack ( the 8 oz one ) some salted caramel,1/2 cup if sugar, 3 eggs and I added 1/4 cup of flour to thikend little bit , cause was kinda of a liquid batter . I dont know hehe its a kinda of an experiment, but they turned up pretty good , like I said refrigerated all night would have been better , so I am going to have a piece now so I can confirm

Ok sleeping beautie didnt turn well at all , I have should follow my recipes for nougat and caramel , the nougat didnt turn well at all , I couldnt spread it, totally failure, caramel ok but stayed to soft.I think I am going to follow my own recipes next time , I am very disappointed to had waste so much ingredients.

I have tried few recipes form the book , one was little bit to challenging for my skill at this point, I dont have enough equipment and experience, but I will keep trying with more time and patience.The others were simpler and very good.Today I am going for some sleeping Beauties , I was thinking to flavor the chocolate nougat with some coffe to do a moka flavor. I have been readiong his slabbing and piping technique for butter ganaches and I found out some of my mistakes , so I am very excited to try them properly.I recently made some chocolates that I really like and with the technique they should be even better .I love the book evey time I picked up and I read it , I learn something new

Sorry I am late, but thank you so much Alana for your great help.Your technique is impeccable

Today I finally got myself to bake some brownies for my Birthday I made some salted caramel cheesecake brownies .I have been obsessed with cheesecake brownies for a while and I am still working on my recipes, I think this one was pretty good ,need a different container though and longer time in the freezer.