Food recipes
THE RITZ-CARLTON
THE RITZ-CARLTON
Ingredients:
2 cups granulated sugar
2 cups packed dark brown sugar
5 eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
4 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 350°F.
2. Cream the butter and the granulated and brown sugars with an electric mixer
until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and blend well.
3. Whisk together the flour, baking soda, and salt. Gradually stir the dry
ingredients into the creamed mixture until fully incorporated. Stir in the chocolate
chips.
4. Use a 1/ -cup measuring cup to scoop the dough onto the cookie sheets, placing
2
the scoops at least 3 inches apart. Gently press down the mounds of dough with
the back of a spoon.
5. Bake for 10 to 12 minutes in the hot oven, until the edges are firm, and let the
cookies cool on wire racks.
• • • • • • • • •
Makes about 24 large cookies
• • • • • • • • •
To make smaller cookies, roll the dough into a 2-inch-thick cylinder, wrap it
in plastic, and refrigerate it for 1 hour. Cut the log into 1-inch-thick slices.
Place the cookies 2 inches apart and bake for about 8 minutes.
ROSE AND CROWN PUB AND DINING
ROOM
Baileys Irish Coffee Trifle
• • • • • • • • • • • • • • • • •
GOOD STRONG COFFEE FLAVORS THE CHOCOLATE FILLING IN THIS DAZZLING TRIFLE. SERVED
IN TALL PARFAIT OR BEVERAGE GLASSES, THE TRIFLE CONSISTS OF LAYERS OF THE CUSTARD
BETWEEN PIECES OF MOIST, TENDER CHOCOLATE CAKE. TOPPED WITH WHIPPED CREAM
INFUSED WITH BAILEYS IRISH CREAM, THIS TRIFLE ACTUALLY IMPROVES WITH AGE, IF YOU
CAN KEEP IT AROUND THAT LONG!
• • • • • • • • • • • • • • • • •
Chocolate Cream Filling
11/ cups granulated sugar
2
3/ cup unsweetened cocoa powder
4
1/ cup cornstarch
2
1/ teaspoon kosher salt
4
Ingredients:
2 cups granulated sugar
2 cups packed dark brown sugar
5 eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
4 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 350°F.
2. Cream the butter and the granulated and brown sugars with an electric mixer
until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and blend well.
3. Whisk together the flour, baking soda, and salt. Gradually stir the dry
ingredients into the creamed mixture until fully incorporated. Stir in the chocolate
chips.
4. Use a 1/ -cup measuring cup to scoop the dough onto the cookie sheets, placing
2
the scoops at least 3 inches apart. Gently press down the mounds of dough with
the back of a spoon.
5. Bake for 10 to 12 minutes in the hot oven, until the edges are firm, and let the
cookies cool on wire racks.
• • • • • • • • •
Makes about 24 large cookies
• • • • • • • • •
To make smaller cookies, roll the dough into a 2-inch-thick cylinder, wrap it
in plastic, and refrigerate it for 1 hour. Cut the log into 1-inch-thick slices.
Place the cookies 2 inches apart and bake for about 8 minutes.
ROSE AND CROWN PUB AND DINING
ROOM
Baileys Irish Coffee Trifle
• • • • • • • • • • • • • • • • •
GOOD STRONG COFFEE FLAVORS THE CHOCOLATE FILLING IN THIS DAZZLING TRIFLE. SERVED
IN TALL PARFAIT OR BEVERAGE GLASSES, THE TRIFLE CONSISTS OF LAYERS OF THE CUSTARD
BETWEEN PIECES OF MOIST, TENDER CHOCOLATE CAKE. TOPPED WITH WHIPPED CREAM
INFUSED WITH BAILEYS IRISH CREAM, THIS TRIFLE ACTUALLY IMPROVES WITH AGE, IF YOU
CAN KEEP IT AROUND THAT LONG!
• • • • • • • • • • • • • • • • •
Chocolate Cream Filling
11/ cups granulated sugar
2
3/ cup unsweetened cocoa powder
4
1/ cup cornstarch
2
1/ teaspoon kosher salt
4
Printed from https://recipe.bluelayer.org/recipe/63907/the-ritz-carlton