By Debbi Fields
Fields, the well known entrepreneur, follows up her hugely capable Mrs. Fields Cookie ebook with one other committed totally to chocolate. however it will come as no shock that the hot ebook opens with an intensive bankruptcy approximately cookies. fanatics will have fun with those. Her "Mother Lode Brownies," for example, are made from a brownie layer, baked, unfold with a caramel coating and crowned with nuts, semisweet chocolate chips and milk chocolate chips. It's tricky to visualize whatever extra over the top, even if the writer makes a superb try to do exactly that with double-fudge chip cake, chocolate turtle pie, and "Triple Chocolate Suicide." This booklet isn't for the faint of middle or for these trying to drop some pounds. but when you crave chocolate and suppose someway ignored or forbidden, Fields will supply manna with out restrict. photographs. 500,000 first printing; $115,000 ad/promo; writer journey; first serial to relations Circle.
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Additional resources for Mrs. Fields I Love Chocolate! Cookbook: 100 Easy & Irresistible Recipes
Example text
Decoratively pipe frosting around the base and top edges of the cake. 9-inch layer cake 44 Skinny Fallen Mousse Cake with Berry Sauce Make the CAKE: Preheat the oven to 375°. Line the bottom of an wax inch springform pan with a circle of and sides spoons of the boiling water. stir until smooth. Add and will be for 2 to 3 seconds, or just the sweet chocolate is and stir sifted pale. Whisk about until soft peaks form. Add the remaining (4 Add 3 teaspoon cream of tartar until Berry Sauce 3 cups whole strawberries 2 cups comes out in raspberries it, the remaining egg whites.
Let stand, covered, for 5 minutes, then 1 large egg 4 ounces semisweet chocolate, is vanilla until Meanwhile, make the chocolate topping: teaspoon salt J large Trim filling. beat the well mixed. Beat in the egg, egg white, Vs teaspoon 2 chill in into a 9-inch pie plate. all-purpose fl^ur 'A 1 fit Preheat the oven to 350°. 1 cup (packed) light broivn sugar 1 wrap, and minutes. Roll out to an 11-inch circle and and crimp the edges. Return to the Pumpkin Filling water to form a cohesive dough. Flatten 9-inch pie 56 1 hour.
Bake for 40 to 45 minutes, or until the crust is golden brown. The center of the filling will still be a bit jiggly. Let cool to room temperature, then chill lor 2 hours to Garnish each slice chocolate, coarsely cream Whole pecans and whipped cream, for garnish Yield: on into a disk, the refrigerator for 30 minutes. Roll out to a 12-inch you make the chopped 44 cup heavy dough the cream until smooth. 4i cup (packed) light broivn sugar 2 With Preheat the oven to 350°. all-purpose flour teaspoon baking powder chill in into a 9-inch pie plate.