Tag Archives: family

Dark Chocolate Crackle Cookies

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So this holiday season, despite the workload, I wanted to make cookies for people to show how much I appreciated them. So, I put together tiny chinese takeout boxes (that were Christmas patterned) of four cookies: classic peanut butter cookies, pumpkin biscotti, classic sugar cookies, and these dark chocolate crackle cookies. These cookies are a twist on regular chocolate-chocolate cookies; instead of using white sugar, it only uses brown sugar in the batter. Instead of being overly sweet, white sugar on the outside compliments the cookie. The cookie also uses orange zest, which gives a tiny kick and a fresh, citrusy taste. These cookies are perfect for a more mature palette, one that craves something a tiny bit different than the classic chocolate chocolate cookie.

Adapted from Abigail Johnson Dodge from Fine Cooking

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 8 oz. (1 cup/2 sticks) unsalted butter, at room temperature
  • 2 cups firmly packed light brown sugar
  • 2 oz. (2/3 cup) natural, unsweetened cocoa, sifted if lumpy
  • 2 tsp. finely grated orange zest
  • 1 tsp. pure vanilla extract
  • 3 large eggs
  • 8 oz. bittersweet chocolate, melted and cooled until barely warm ( actually used semisweet and those worked as well)
  • 3/4 cup (4 oz.) chopped chocolate (white, bittersweet, or semisweet, or M&M’s! hehe)
  • 1/3 cup granulated sugar; more as needed

Procedure:

Position a rack in the center of the oven and heat the oven to 350ºF. Line three large cookie sheets with parchment or nonstick baking liners, like the silpat.

In a bowl, mix together the flour, baking soda, and salt. In another bowl, beat the butter, brown sugar, cocoa, orange zest, and vanilla until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate (make sure it’s cooled all the way! You don’t want those eggs to curdle, now do ya?) and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed (so you don’t have a flour explosion!) until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds. Shape the dough into tiny balls, about 2 tsp-1 tbs big.

Pour the granulated sugar into a tiny bowl. Roll each ball in the sugar and set the balls about 1-1/2 inches apart on the prepared cookie sheets. Bake the cookies 11 to 12 minutes, maybe a little more if you’re doing more than one sheet at a time. They’re done when they crackle a little bit on the top, like pictured. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Enjoy! Here’s the link to the original recipe:

http://www.finecooking.com/recipes/dark-chocolate-crackles.aspx?nterms=112342,50060

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Mocha Slice Cookies from Martha Stewart

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Look at these little dudes.

Chocolatey bites of amazingness with a kick of coffee flavor jam packed into every cookie. Chocolate and coffee; sounds good for hungry rowers (although to be quite frank, any food is good for hungry rowers. I take food to practice, and it is gone within 5 minutes. poof!). Although, as mentioned in my previous post, I forgot to take the cookies out! So, I’m left with a bunch of mocha slice cookies. But that’s okay, because they’re small enough to serve as a tiny taste of something sweet, and they aren’t heavy. Make these cookies big or small, they’ll be perfect to satisfy a chocolate craving at any time of day. I found this on Yummly, which found this on Martha Stewart. I’ll post the original link down at the bottom. Now, without further ado……

Ingredients:

  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips

How to:

Mix together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. In another bowl, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Reduce speed to low so you can add flour mixture in without it spewing all over you. Unless you want to get into a flour fight (which I’ve done).  Mix until just combined. Stir in chocolate chips.

Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in saran wrap. Refrigerate until firm, at least 1 hour or up to overnight. Or, you could just keep them in the freezer until you need to bake them, which is what I did. I bet they’d last up to two weeks when stored in the freezer, but don’t take my word for it.

Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. . Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake until centers are set, about 10 minutes. They should be soft, but not gooey soft. Don’t try to bake these until they get solid: THEY WILL BURN (trust me). Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.

Recipe makes…a lot of small little cookies.

Here’s the original recipe:

http://www.marthastewart.com/340252/mocha-slice-cookies?search_key=mocha%20slice%20cookies

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Eat up!

Parmesan Bread Pudding with Spinach and Prosciutto

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So this recipe was originally “Parmesan Bread Pudding with Broccoli Rabe and Pancetta” from Epicurious. But, as it turned out, I like spinach more than broccoli rabe, and my grandma accidentally got prosciutto. So it turned into this lovely savory bread pudding. It’s a complete dinner; it has your protein (eggs and prosciutto) veggies (spinach) and carbs (bread)! Ha. You can use it as a side dish as well; my family had it with a night full of BBQ. And last but not least, this is the PERFECT breakfast. Eggs. Cheese. Meat. Spinach. It’s like an omelet. But it’s not. The bread soaks up the eggs, giving it a really fluffy texture as the cheese oozes out. Then the spinach really compliments the whole thing because it’s a change of texture but it’s not out of place with crazy crunch or a weird slickness. It’s just perfect. Alright. Recipe. Right.

This was originally from Epicurious, which got it from Bon Appetit’s April 2013 edition from Mary-Frances Heck

Ingredients:

  • 1 tbs olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp crushed red pepper flakes
  • 8 cups of loosely packed baby spinach
  • 2 tsp kosher salt plus more
  • 1/2 tsp freshly ground black pepper plus more
  • 6 large eggs
  • 1 1/2 cups milk
  • 1/2 pound country-style white bread, cut into 1″ pieces (about 8 cups)
  • 1/2 cup plus 2 tablespoons finely grated Parmesan
  • Enough prosciutto to cover the top of your pudding; I’d say 5-6 slices

Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add spinach and season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly. Don’t want to curdle them eggs.

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In the mean time, whisk eggs, milk, salt, and pepper in a large bowl to blend. Add spinach mixture, bread, and  Parmesan; toss to combine. Transfer to a 1 1/2-quart baking dish. Top with Prosciutto.

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Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

Enjoy!

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