See Also: Kickin' Brownies(recipes)
Bokken - Martial Arts(gambling)
bokken(dictionary)
gambling(dictionary)
gambling(encyclopedia)
gambling(medicine)
Gambling(law)
Gambling money(finance)
Women and Gambling(casino)
Guerrilla Gambling - Roulette(gambling)

Bokken - Martial Arts (gambling) and Kickin' Brownies (recipes)


Bokken - Martial Arts (gambling)


A wooden sword used by the Japanese feudal warrior as a practice weapon. The bokken went on to become an effective battlefield weapon.

Kickin' Brownies (recipes)


Kickin' Brownies

Yield: Makes 16 brownies



Ingredients:



1/2cup hazelnuts or unblanched almonds

3/4cup (1-1/2 sticks) butter

2cups sugar

3/4cup unsweetened cocoa powder

3eggs, lightly beaten

2teaspoons vanilla

1cup all-purpose flour

1-1/2cups fresh or thawed frozen raspberries

White Ganache (recipe follows)

Chocolate Ganache (recipe follows)

3to 4 tablespoons raspberry jam









Preparation:





1.Preheat oven to 350°F. To remove skins from hazelnuts, spread in single layer on Baking sheet. Bake 10 to 12 minutes or until skins begin to flake off; let cool slightly. Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of skins as possible. Cool completely. Place hazelnuts in Food processor. Process using on/off pulsing action until finely chopped, but not pasty; set aside.2.Line 2 (8-inch) square Baking pans with heavy-duty foil, leaving 1-inch overhang on all sides. Lightly grease foil; set aside.3.Melt butter in medium saucepan over medium heat, stirring occasionally. Remove from heat. Stir in sugar and cocoa powder until well blended. Stir in eggs and vanilla until smooth. Stir in flour just until blended. Pour batter evenly into prepared pans. Press raspberries gently into batter.4.Bake 15 to 20 minutes or until centers are just set. Do not overbake. Cool brownies completely in pans on wire rack. Lift brownies out of pans using foil; remove foil.5.Prepare White Ganache and Chocolate Ganache. Reserve 2 tablespoons White Ganache; spread remaining White Ganache evenly over one brownie. Spread raspberry jam over ganache.6.Place remaining brownie flat side down on bottom brownie, pressing gently to seal. Spread Chocolate Ganache evenly over top. Drizzle with reserved White Ganache; sprinkle with hazelnuts. Cut into squares. Store tightly covered in refrigerator up to 1 week.







White Ganache

Yield: Makes 3/4 cup ganache



Ingredients:



1cup (6 ounces) white chocolate chips or chopped white chocolate, divided

3tablespoons whipping cream

1/2teaspoon almond extract









Preparation:





1.Combine 1/2 cup white chocolate chips and whipping cream in medium saucepan. Heat over medium heat until chocolate is half melted, stirring frequently.2.Remove from heat. Add remaining 1/2 cup white chocolate chips and almond extract; stir until smooth. Keep warm (ganache is semi-firm at room temperature).







Chocolate Ganache

Yield: Makes about 1/2 cup ganache



Ingredients:



2tablespoons whipping cream

1tablespoon butter

1/2cup (3 ounces) semisweet chocolate chips or chopped semisweet chocolate

1/2teaspoon vanilla









Preparation:





1.Combine whipping cream and butter in small saucepan. Heat over medium heat until mixture boils, stirring frequently.2.Remove from heat. Add chocolate chips and vanilla; stir until mixture is smooth. Return to heat for 20- to 30-second intervals to melt chocolate, if necessary. Keep warm (ganache is semi-firm at room temperature).