Thursday, August 25, 2011
Wednesday, August 17, 2011
Rolo Stuffed Chocolate Cookies (http://www.farrahskitchen.com)
makes about 30 cookies
1 cup unsalted butter; room temperature
1 cup granulated sugar
1 cup brown sugar; packed
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 cup dutch-process cocoa
2 TB sugar (I used turbinado but granulated sugar would be fine too)
Cream butter and sugars until fluffy. Add eggs and vanilla extract. Mix well. In a separate bowl, mix flour, baking soda and cocoa powder. Add dry ingredients to wet ingredients and mix well.
Place in the fridge covered for at least 2 hours to chill until firm. I just realized that I didn’t cover mine. Ah well, it came out fine.
Preheat the oven to 375.
Using a cookie scoop, scoop the dough and push a flat spot in the middle where the Rolo will be placed. Press the dough around the around the Rolo and roll the dough into a ball.
Rolls the balls in the granulated sugar and place onto a parchment or Silpat lined cookie sheet 2 inches apart.
Place dough back into fridge to keep cold. Bake for 8 minutes. Then let the cookie sit on the baking sheet for 3-4 minutes. Remove from baking sheet and place onto wired rack to finish cooling.
Wednesday, August 10, 2011
I was lacking inspiration this week. Call it the summer doldrums, I guess. I went to my favorite cooking blog and searched specifically for a treat that would allow me to use my new mini-cupcake pan. Instead of cupcakes, though, I came across a recipe for brownie bites. Bringing brownies into work in August seemed like a better bet than cupcakes anyway.
So onto the brownies. My favorite thing about these is that you can customize them as you like. I rummaged through our pantry and came out with some M&M’s, chocolate chips and crushed Heath bar. The recipe originally called for mini M&M’s but I didn’t have those. I did, however, have a mallet. Who says baking isn’t therapeutic?
Brownie Bites (from Culinary in the Desert)
12 tablespoons butter
3/4 cup dutch-proccess cocoa
1 1/2 cups granulated sugar
1 tablespoon espresso powder
2 teaspoons vanilla
4 large eggs
1 cup all purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup M&M’s, chocolate chips, Heath bar…basically whatever you desire
Preheat oven to 325.
In a medium saucepan, add butter and cocoa powder - melt while stirring frequently over low heat. When smooth, set aside and cool slightly.
In a medium bowl, whisk together sugar and espresso powder. Whisk into the melted butter and cocoa. Whisk in eggs and vanilla.
In a medium bowl, whisk together flour, cinnamon, nutmeg and salt. Stir into the wet mixture just until combined. Portion out into 36 mini muffin cups lightly coated with nonstick spray. Place M&M’s, chocolate chips, etc. on top.
Bake for 8-12 minutes - when you test for doneness with a toothpick, you want it to be still a little wet in the center of each cup. Remove and let cool completely in the pan.
Thursday, August 4, 2011
There’s a reason
Deb at Smitten Kitchen always has such wonderful recipes so when I came across her recipe for cobbler I knew I had to try it. I made ours with a mix of peaches, blueberries and raspberries. I think it’s a very forgiving recipe – you can throw in whatever you have on hand. We kept it for a few days and just left it in the fridge. Then you can just heat it up in the microwave and put a scoop of ice cream on top. That isn’t optional.
Peach Blueberry-Raspberry Cornmeal Cobbler (adapted from Smitten Kitchen)
For the fruit
1 (about 3 cups) pound peaches, pitted and cut into slices
1 cup blueberries/raspberries, rinsed and dried
1/3 cup packed dark-brown sugar
1 tablespoon flour
1 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk (I used ½ cup of milk and ½ T. lemon juice)
Preheat oven to 425. Toss fruit with sugar, flour, lemon juice, cinnamon and salt in the bottom of a 1 1/2-quart ovenproof dish.
Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.
Place spoonfuls of the biscuit dough over the filling. Bake until the syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes.