Don't you just love looking at ingredients. They are welcoming - just waiting to be used. And then the miracle of chemistry begins. My father was always bemused about my choices in life. He is retired but was a chemist. Daughter #1 (that would be me) did not seem to have a science or math gene in her body. But if you think about it - I did. It just mutated. For cooking is chemistry. Where the theatre gene came from - is a mystery for the ages.
Meanwhile I cook. And bake more than I used to - or it's the season. Lately I've been craving panforte. Not the $25.99/per pound panforte found in the specialty shops. They are too sweet, too cloying for me. I want dense, rich decadent chocolate - without tons of honey. I do want the sweetener! But I really want the chocolate ... and hazelnuts.
So I made some. Except for warming the honey, it all comes together in one bowl.
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Panforte Recipe
1/2 cup flour
2 T cocoa powder
1 t cinnamon
1 t nutmeg
1/4 t ground cloves
a bit of pepper
1 cup chopped (or whole) almonds
1 cup chopped hazelnuts
1-1/2 cups dried cherries
1-1/2 cups chocolate chips (I used Ghiradelli semi-sweet; altho' tempted to use bittersweet)
1-2 T orange zest
1 T almond extract
1 T Marsala wine
1/2 cup (little less actually) honey
Panforte Preparation
Preheat oven to 300 degrees F. Coat a nine-inch brownie pan with cooking spray. Mix your cocoa with the flour. Add the spices and mix, then the nuts and then the zest and dried fruit. Add the chocolate chips and coat with mixture. Warm the honey in a sauce pan till almost boiling. Add your extract and wine and mix thoroughly. Pour warmed honey over prepared mixture and stir quickly to cover all. Spoon, scrape, pour batter into prepared pan and bake for 40 minutes.
Panforte is done when edges pull away from pan and become a bit "cake-y."
Dense and rich, a little bit goes a long way.
And it went down well with a glass of wine.
Meanwhile, I am spending my eves with this mouse. His name is Stuart Little and I have an assortment of 17 young performers and five adult actors. It's - busy, high-energy, filled with giant ping-pong balls, huge combs, a gargantuan engagement ring and chock full of Stuart's adventures. I've been having a few adventures of my own with them!
Panforte is done when edges pull away from pan and become a bit "cake-y."
Dense and rich, a little bit goes a long way. 
And it went down well with a glass of wine.Meanwhile, I am spending my eves with this mouse. His name is Stuart Little and I have an assortment of 17 young performers and five adult actors. It's - busy, high-energy, filled with giant ping-pong balls, huge combs, a gargantuan engagement ring and chock full of Stuart's adventures. I've been having a few adventures of my own with them!
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Lovely bloggers have presented me with two awards which I shall happily display - after we open on Friday! Missing costume pieces, parents schedule for kid-wrangling, pot-luck for after the matinee and before the evening performance, publicity, shifts, photo call and oh yeah - the directing part have consumed me. And then there's this cookie-a-day I've been baking over at the Examiner. Which I know makes me certifiable for something...
