Salted Double Chocolate Cookies

I am without a doubt a fan of the sweet and salty combination – such as these salted caramel cupcakes, world peace cookies or chocolate toffee cookies.  Now I have another chocolate/fleur de sel combination to add to my baking repertoire – these salted double chocolate cookies.   When baked they form a nice crisp outer coating – with a soft and gooey interior.  The salt provides the perfect accompaniment to the bittersweet chocolate, and leaves that lingering saltiness in your mouth – begging for another cookie!  They were a huge hit with my co-workers who enjoyed them too.

Ingredients

• 8 oz. semisweet or bittersweet chocolate, coarsely chopped
• 4 Tbsp. unsalted butter
• 2/3 cup all-purpose flour
• 1/2 tsp. baking powder
• 3/4 tsp. fleur de sel (sea salt), plus more for sprinkling
• 2 large eggs, at room temperature
• 3/4 cup packed light brown sugar
• 1 tsp. vanilla extract
• 12 oz. semisweet or bittersweet chocolate chips

Directions

1. Preheat the oven to 350˚ F.  Line two baking sheets with parchment paper or silicone baking mats.

2. Combine the 8 ounces chopped chocolate and butter in a heatproof bowl and microwave on medium power for 30 second intervals, stirring in between, until completely melted.

3. In another mixing bowl, stir together the flour, baking powder and salt.

4. In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla.  Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes. 

5. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated.  Add in the dry ingredients and mix just until combined. 

6. Fold in the chocolate chips with a spatula.  Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart.

7. Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes. 

8. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes.  Transfer to a wire rack to cool completely.  Store in an airtight container.

Source: Annie’s Eats, originally from Martha Stewart Living

Printer-friendly version

Deep dish Pizza

I’ve only been to Chicago once – last year for work (and I’m going again this summer – yeah!) – but while there my co-workers and I did manage to have Chicago style deep dish pizza twice.  I haven’t been able to stop thinking about it since.  (I also feel in love with that Garrett’s popcorn – O.M.G. – I died and went to heaven) 

I know I just raved about how much I like thin-crust pizza.  But deep dish is entirely a different experience – it’s not that one is better than the other – they are just different.  

And how does this one compare to the ones I had in Chicago – it was just as good as I remember.  The butter in the crust really makes this flaky and tender.  We kept this simple – with just sauce and cheese – but you can definitely add whatever toppings you desire.  Enjoy!

Ingredients (makes 2 pizzas)

Dough

• 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
• 1/2 cup (2 3/4 ounces) yellow cornmeal
• 1 1/2 tsp. table salt
• 2 tsp. sugar
• 2 1/4 tsp. instant yeast
• 1 1/4 cups water, room temperature
• 3 Tbsp. unsalted butter, melted, plus 4 tablespoons, softened
• 1 tsp. plus 4 Tbsp. olive oil

Sauce

• 2 Tbsp. unsalted butter
• 1/4 cup grated onion
• 1/4 teaspoon dried oregano
• table salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 Tbsp. coarsely chopped fresh basil leaves
• 1 Tbsp. extra-virgin olive oil
• ground black pepper

Toppings

• 1 pound mozzarella cheese , shredded (about 4 cups)
• 1/4 cup grated Parmesan cheese

Directions

1. For the Dough:  Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute.

2. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes.

3. Coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

4. For the Sauce: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

5. To laminate the dough: Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle.  Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

6. Adjust oven rack to lower position and heat oven to 425 degrees.  Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan and lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

7. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce.

8.  Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Source: Cook’s Illustrated

Printer-friendly version

Baked Southwestern Egg Rolls

It’s been over a year since the last time I made something with egg roll wrappers.  I walk by them every single time I grocery shop – and always think to myself that I need to find something else to make with them (I think next I’m going to make pizza logs).

These southwestern egg rolls – are sort of a trick to the senses.  You are expecting to eat something Asian inspired since they are wrapped like an egg roll.  But one bite in and you know they are Mexican flavored.  I love that these are vegetarian and make for a great party appetizer or a light meal.  You definitely need a big bowl of salsa to dip these in.   Enjoy!

Ingredients

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1-2 packages egg roll wrappers (about 24 total)
• 1 egg white, lightly beaten with 1 tsp. water

Directions

1. In a large bowl, combine all the ingredients except the egg roll wrappers and egg white.  Mix well to blend. 

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free. 

3. Lightly brush beaten egg white on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

4. Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 

5. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Source: Annie’s Eats

Printer-friendly version

Vegetable fried rice

I made this as the side to go with the crispy baked teriyaki chicken – it was much simpler than I expected.  I was hesitant since I don’t like to make an involved side dish when I am making an involved main dish.  And with coating the chicken and making the teriyaki sauce – I wanted a side that was simple.  

So I planned ahead and made the rice in advance – which actually works out better for fried rice anyway.  Then the use of frozen veggies added to the mix – makes this even simpler.  It was a perfect simple side. 

Ingredients

• 1 Tbsp. vegetable or canola oil
• 1 egg, beaten
• 2 stalks green onions, minced
• 3 cups leftover cooked rice
• 3/4 cup frozen vegetable mix (peas, carrots, beans, etc.), defrosted
• 1 Tbsp. soy sauce
• Few drops sesame oil

Directions

1. Preheat a nonstick wok over medium heat.  Add the eggs to the pan and stir quickly, to break up and scramble the eggs.  When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan and set aside.

2. Turn the heat to medium-high and add the 1 tablespoon of oil, swirling to coat.  Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds.  Add the rice to the pan and mix well to combine with the green onions.  Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes.  Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

3. Drizzle the soy sauce all over the rice, and toss again.  Add the vegetables and eggs, and the sesame oil to the pan. 

4. Toss to combine all the ingredients well with the rice.  Let everything heat back up again until the rice grains are sizzling again.  Add additional soy sauce to taste, if needed.  Serve.

Source: adapted from Annie’s Eats

Printer-friendly version

Almond Butter Cookies

These may look like peanut butter cookies – but don’t be deceived – they are almond butter cookies.  Essentially the same idea as a peanut butter cookie – but with almond butter and chopped almonds. 

We are big fans of almond butter in this house – if I don’t happen to have leftovers for lunch – my absolute favorite thing to eat is an almond butter and Concord grape jam sandwich.   I think these would also be a great substitute if you have someone in your family with a peanut allergy. 

I was craving a bit of chocolate – so I drizzled some melted chocolate chips on top of these – but you don’t have to.  What you do need is a nice big glass of cold milk to chase these down.   Enjoy!

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 5 Tbsp. unsalted butter, melted and cooled
• 1 large egg
• 2 tsp. vanilla extract
• 1 cup packed light brown sugar
• 3 Tbsp. almond butter
• 1/4 cup almonds, chopped
• 3 Tbsp. bittersweet chocolate chips (optional)

Directions

1.  Preheat oven to 350 degrees F and adjust oven rack to middle position.  Line two baking sheets with parchment paper or silicone liner. 

2. Whisk the flour, baking soda and salt together in a bowl.

3. In a large bowl, whisk together the melted butter, egg and vanilla.  Stir in the sugar and almond butter until smooth. 

4. Stir in the flour mixture and almonds until combined. 

5. Working with 1 heaping tablespoon at a time, roll the dough into balls and lay on the prepared baking sheets about 2 inches apart.  Using a fork, flatten the cookies into a crosshatch design, keeping the cookie an even 3/4 inch thickness.

6. Bake the cookies, one sheet at a time, until the edges are set and brown about 9 to 12 minutes. 

7. Let the cookies cool on the baking sheet for ten minutes, then transfer to a wire rack.

8. If desired, melt 3 Tbsp. chocolate chips in a plastic bag in the microwave.  Snip off corner of bag and drizzle over cookies.

Source: America’s Test Kitchen Healthy Family Cookbook

Printer-friendly version