Hamilton Beach 62300 Use & Care - Page 10

840148500 v05.qxd 5/11/06 1:19 PM Page 10 Triple Chocolate Cookies 1⁄4 cup (60 ml) flour 1⁄4 cup (60 ml) unsweetened baking cocoa 1⁄4 teaspoon (1.25 ml) baking powder 1⁄8 teaspoon (.6 ml) salt 6 tablespoons (90 ml) butter, room temperature 7 tablespoons (105 ml) sugar 2 eggs 8 ounces (225 g) semisweet baking chocolate, melted and cooled 1 cup (250 ml) milk chocolate chips 1 cup (250 ml) chopped walnuts Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs until smooth. Add melted chocolate and continue mixing until blended. Reduce speed to SLOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF (180ºC) until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely. Makes about 2 dozen. Creamy Peanut Butter Pie 1 cup (250 ml) butter 1 cup (250 ml) packed brown sugar 1 cup (250 ml) peanut butter 12-ounce (350 g) container frozen whipped topping, thawed 9-inch (23 cm) graham crust 2 ounces (50 g) semi-sweet baking chocolate 2 tablespoons (30 ml) butter 1 tablespoon (15 ml) milk In a medium saucepan, combine 1 cup (250 ml) butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at SLOW speed until blended. Increase speed and beat one minute at WHIP speed. Reduce speed to SLOW and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate, 2 tablespoons (30 ml) butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Makes one 9-inch (23 cm) pie, cut into 8 servings. 10