By Coco Simon
The fourth publication in Spotlight's enjoyable and scrumptious tween sequence is informed from the viewpoint of Alexis, the main equipped member of the Cupcake membership. Alexis likes every little thing to be particular and logical, yet she's discovering that after it involves love, there's no room for good judgment!
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Extra info for Alexis and the Perfect Recipe (Cupcake Diaries, Book 4)
Originally, Joe Froggers were served by Aunt Crese and Old Black Joe Brown, who ran a tavern in Marblehead, Massachusetts, after the Revolutionary War. These are large, dark, chewy cookies that are just right for enjoying beside a fire on a blustery winter night. MAKES 20 MEASURING & MIXING TIME 10 minutes BAKE AT 350°F/180°C/gas 4 FOR ABOUT 13 minutes COOKIES 2 cups/255 g unbleached all-purpose flour � tsp salt 1 tsp ground ginger � tsp ground cloves � tsp ground nutmeg � tsp ground allspice ⅔ cup/160 ml molasses 3 tbsp water � tsp baking soda 1 tbsp dark rum 6 tbsp/85 g unsalted butter, at room temperature � cup/100 g sugar DRIZZLE (optional) ⅔ cup/70 g powdered sugar 1 tbsp plus up to 2 tsp hot water 1 tsp corn syrup � tsp vanilla extract Make the cookies.
WALNUT BROWNIE cookies All of the fudge of a brownie, all of the ease of making brownies, and all of the speed of a slice and bake cookie. The logs of dough are rolled in chopped walnuts that become toasted and quite crunchy during baking. Mini chocolate chips melt and disappear into the cookies during baking, adding to the fudge brownie texture. Before chilling this dough is sticky, but as the butter and chocolate become cold, the dough quickly firms up. MAKES 30 MEASURING & MIXING TIME 10 minutes BAKE AT 350°F/180°C/gas 4 FOR ABOUT 13 minutes 2 oz/55 g unsweetened chocolate, chopped 8 oz/225 g semisweet chocolate, chopped � cup plus 2 tbsp/145 g unsalted butter, cut into pieces 1¼ cups/155 g unbleached all-purpose flour � tsp baking powder � tsp salt 2 eggs 1¼ cups/250 g granulated sugar 1 tsp vanilla extract 1 ⅓ cups/225 g miniature semisweet chocolate chips 1 cup/115 g walnuts, coarsely chopped Put both chocolates and the butter in a heatproof bowl or the top of a double boiler and place it over a saucepan of barely simmering water or the bottom of the double boiler; the water should not touch the bowl.
Then, with a contrasting color of glaze, use a toothpick to draw two thin circles, one inside the other, and spoon a small drop in the center. Using a toothpick and beginning at the center, drag the tip back and forth through the circles to form a web pattern. For a feathered pattern, spread a thick layer of glaze on a cookie. Then, with a contrasting color of glaze, use a toothpick to draw three or four straight lines across the cookie. Then drag the toothpick across the lines, alternating directions to form a feather pattern.
Alexis and the Perfect Recipe (Cupcake Diaries, Book 4) by Coco Simon