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Afternoon Sweets at The Legacy:

Truffle Brownies

12 ounces of bittersweet chocolate
11 tablespoons plus two of unsalted butter cubed
1 1/4 cups of sugar
3 large eggs
1 1/2 tsp. vanilla
1/4 tsp salt
1 cup unbleached all-purpose flour
1 cup walnuts, toasted, coarsely chopped
3/4 cup heavy cream

Preheat oven to 350..line 9x9x2 metal baking pan with foil. Spray foil with vegetable spray. Combine 6 ounces bittersweet chocolate and butter in medium bowl, set over a pan of water simmering until melted and smooth. Cool chocolate mixture until lukewarm, 5-10 minutes. Whisk sugar, eggs, vanilla and salt in large bowl. Whisk in chocolate mixture. Stir in flour, then walnuts. Transfer batter to pan. Bake brownies 26 to 28 minutes. Remove and let cool completely. Bring cream to simmer in small pan over medium heat, remove and add remaining 6 ounces of chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. ( I put it in the frig.) Using foil, lift brownie sheet from pan and cut  into 25 squares, wiping knife with hot moist cloth after each cut. These do freeze well.

Ginger Chocolate-Chip Bars

1 cup unsalted butter at room temperature
2 1/4 cups all purpose flour
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/14 cups light brown sugar
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla
12 ounces semisweet chocolate chips

Heat oven to 350. Butter a 9-13inch pan and line it with 2 criss-crossed pieces of parchment paper, leaving a overhang on all sides. In a large bowl  whisk together the flour, ginger, cinnamon, cloves, baking soda and salt.  With a electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add  the flour mixture, mixing just until incorporated. Mix in the chocolate chips. Spread the batter evenly in the prepared pan and bake until a toothpick  comes out clean 40-50 minutes. Cool completely in the pan, then cut into 32 bars(8 rows by 4 rows).                                     

Chocolate Chip Cookies

1 cup butter, room temperature
3/4 cup firmly light brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet chocolate chips

Preheat oven to 350,line a baking sheet with buttered parchment paper. Cream the butter and add both sugars, blend well. Add the eggs and vanilla . Sift together the flour, baking soda and salt in another bowl. Stir the flour mixture into the creamed mixture. Gently stir in the chocolate chips. Drop the dough 1 1/2 inch balls onto the sheet and bake until golden about 8-12 minutes. Allow to cool slightly, about 3 minutes on the baking sheet them move to a wire rack and cool completely.

Lemon Squares

For crust:
1/4 pound butter (melted)
1/2 cup confectioners sugar
1 cup flour
1/2 tsp. salt

Press in square pan and bake 15-20 minutes.

Lemon Mixture:
2 eggs beaten with fork
7/8 cup sugar
2 tablespoons flour
3 tablespoons lemon juice
zest from lemon

Cook over hot water until thick, about 15-20 minutes. Pour over crust and bake 20-25 minutes. Sprinkle with powdered sugar while still hot, cut when cooled.

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I hope all of you enjoy these recipe's as much as I have enjoyed serving them to all the guests we have enjoyed over the past 16 years of inn keeping!

           Bon Appétit