Tuesday, November 30, 2010
When you are preparing to move, one thing you want to do is try to eat everything you can in your pantry & refrigerator, so you’ll have less to transport. These cookies are a freezer discovery. Believe me, nothing is more exciting than discovering a log of cookie dough in your freezer. This was an INSANELY delicious dough (any Twitter friends remember me exclaiming “This dough tastes like fudge!”?). It’s also very soft, and lends it’s self nicely to a slice & bake. I love the convenience of being able to pull out a log of dough, slice off a few cookies, and bake them on demand.
These cookies are almost brownie-like, rich with intense chocolate aroma & taste. The Boy is a huge fan of toffee bars like Heath or Skor, so when I saw this recipe that included the chopped up candy bits I knew I had to make it. As long as you don’t overbake these cookies (and that’s an easy mistake with such a dark colored cookie like this), they will be soft & somewhat chewy. If you do happen to overbake them, they will be a bit crisper. My only regret is, all the cookies have now been baked, and EVERY TIME I kept forgetting to sprinkle on a touch of fleur de sel or sea salt. I’m sure that would have really pushed these delectable treats over the top!
These cookies would be a perfect addition to a Christmas cookie platter or treat bag! For more Christmas cookie ideas, check out my cookie tag!
Chocolate Toffee Cookies
Ingredients:
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)
Directions:
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.
Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
Let cool completely, as they continue baking after being removed from the oven.
Slice and bake option: After struggling a bit to scoop these cookies, I rolled the dough into a log 1.5 inches in diameter and chilled it. When I was ready to bake the cookies, I cut it into 1/2-inch slices. You can store the dough log in the freezer, wrapped in waxed paper and then two layers of plastic wrap for up to a month, just baking the cookies off as you need. Cookies baked straight from the freezer may need an additional minute or two in the oven, depending on their thickness.
Tuesday, November 23, 2010
This salad is the result of my very first CSA box. Wait, that’s not right! I’ve been doing a CSA for 4 years now! This is actually a result of my very first WINTER CSA box. The Boy & I have become so hooked on all the delicious hearty greens & winter squash, I couldn’t resist signing up to extend my season. As it turns out, we got the very last crop of tomatoes in this first Winter season box. We also got a hearty amount of arugula. As I searched my bookmarked recipes, I came across this one and chose it because I already had almost all the ingredients on hand as pantry staples.
My friend and I prepared this together when she came down to visit me, and check out the new house. I had to make a quick Kroger run (it’s just a few blocks away), so I left her to cook the lentils. After two phone calls with her mother, she managed to cook them just fine. 
We ate this salad alongside some roasted Japanese sweet potatoes, and her & I split a turkey burger (that recipe is still yet to appear on the blog, but I did photograph it!). And I enjoyed this salad for quite a few lunches later in the week as well. It’s a great vegetarian side dish, but could easily be made a main dish by adding chicken. My one suggestion is to add some crumbled feta, which I didn’t think to do until after I took the photo!
Lentil and Couscous Salad
Ingredients:
3/4 cup dried green lentils
3 3/4 cups water, divided
1/2 cup whole wheat or regular couscous
2 teaspoons extra virgin olive oil
2 cups (about 2 ounces) packed baby arugula leaves
1 cup cherry tomatoes, halved
1/4 cup prepared basil pesto
1 1/2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese (optional)
Directions:
Put lentils and 3 cups water into a small pot and bring to a boil. Reduce heat, cover and simmer until tender but not falling apart, about 15 minutes. Drain, rinse in cold water and drain again.
Measure out 3/4 cups of water and then add the water and a pinch of salt to a saucepan. Bring to a boil and add couscous. Cover, and remove from heat. Let it sit for 5 minutes.
Remove the lid and fluff the couscous with a fork. Set aside to let cool, then add cooked lentils and tomatoes and toss gently to combine.
In a small bowl (I use a measuring cup), whisk together pesto, vinegar, salt and pepper. Just before serving, drizzle pesto mixture over couscous/lentil mixture and toss to coat.
Arrange arugula in a medium serving bowl, add the lentil/couscous mixture and toss to combine.
Wednesday, November 17, 2010
Could there be any more of my favorite words in a title? Wow… This cake was exactly what the name implies, full of chocolate and bourbon flavor and essence. I made this cake because I wanted to make a cake that combined all of my favorite flavors, and I had been wanting to make a cake that didn’t require frosting. I almost followed a different bourbon cake recipe, but after realizing it only called for 1/4 cup of bourbon, and this recipe called for a FULL CUP, well… my decision was pretty much made for me.
One thing is for sure, this is a boozy cake. It is not for the faint of heart. If you’re not a fan of bourbon, you might not like this cake. Fortunately bourbon isn’t the ONLY flavor in this cake. The chocolate flavor, is rich, deep, and intense. The 1/4 cup instant espresso doesn’t add a coffee flavor, but it deepens and enhances the chocolate. This is a very moist cake, and I didn’t even splash the cake with bourbon, like the original recipe called for. Truly, this cake was exceptional, and very well received by the few I shared it with. My only regret, is that I didn’t pair it with this Bourbon Ball Martini! Oh, what a joyous combo that would be!
Bourbon Chocolate Bundt Cake
Ingredients:
2 sticks (8 oz.) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour, plus more for the pan
5 oz. unsweetened chocolate
¼ cup instant espresso powder
2 Tbsp. unsweetened cocoa powder
1 cup bourbon, rye, or other whiskey
½ tsp. kosher salt
2 cups granulated sugar
3 large eggs
1 Tbsp. vanilla extract
1 tsp. baking soda
Confectioners’ sugar, for garnish (optional)
Directions:
Preheat oven to 325°F. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans).
In a heatproof bowl set over – but not touching – a saucepan of simmering water, melt the chocolate until just smooth, stirring occasionally. Let cool.
Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Stir until the powders dissolve. Add the bourbon and salt. Let cool.
Using an electric mixer, beat the butter until fluffy. Add the sugar, and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down the sides of the bowl with a rubber spatula.
With the mixer on low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with the bourbon mixture. It may seem like there is too much liquid, but don’t worry; it’s okay. Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes for a Bundt pan. (Loaf pans will take less time; start checking them after 55 minutes.)
Transfer the cake, still in its pan, to a rack. Unmold after 15 minutes. Cool completely before serving, garnished with confectioners’ sugar, if you like.
Note: This cake tastes even better on the second day, when the intensity of the alcohol mellows a little bit.
Yield: 10 to 12 servings.
Friday, November 12, 2010
I know it’s not burger season, and to be honest I made these burgers back in August. I photographed them, but never got the chance to blog them. To say August -October was busy would be an understatement. Remember? My sister got married, my cousin got married, I work approximately 45 hours a week, and we were going through the house-buying process at the time as well (except I was so nervous about it I didn’t want to tell anyone!). But ya know what? You can eat a burger any season, any day. Especially if you have a George Foreman or other type of indoor grill! As I’ve mentioned many times, The Boy is a meat-loving man. He CRAVES burgers. There have been multiple times I’ve found remnants of fast food sacks from Jack in the Box or Wendy’s. I always chastise him for eating “fast food crap”. To help curb his cravings, I like to offer him healthier options. I tend to purchase ground turkey in bulk when I catch a sale. I’ve done a couple different burgers, and quite a few other non-burger ground turkey recipes. Ground turkey is even more flexible that ground beef in my opinion, and so much healthier. Another reason I love to make burgers, is I can typically get 5-6 good sized patties out of 1lb of meat. We’ll eat 1 each for dinner, then I’ll wrap 2 patties in wax paper & plastic wrap and freeze for later enjoyment & a quick dinner. And the other burger or two I’ll wrap in wax paper & plastic wrap and place in the fridge, so The Boy can eat it a day or two later, because we still have leftover buns.
This was a delicious burger. Not only was it moist, it was packed with multiple flavors. I loved that I didn’t need any toppings, because the feta, spinach, and sundried tomatoes are actually mixed in with the burger. It was incredibly simple to prepare, and came together fast. Like I said, I don’t care if we’re not currently in “burger season”. I’m blogging this right now, so I won’t forget about it. I definitely plan on making it again & again!
PS. It’s awesome with a Pale Ale from our favorite local brewery, Yazoo!
Feta, Spinach, Sun-Dried Tomato Turkey Burgers
Ingredients:
1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and garlic salt
buns
Directions:
Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form patties and place onto a cookie sheet. Once all are formed, cook however you like to cook burgers. Grill (indoor or out), cook in hot skillet, or broil under broiler. Cook for 3-4 minutes per side or until golden brown and cooked through.
Monday, November 8, 2010
And now… the recipe I’ve been dying to share! As I’ve mentioned many many times, J’adore pumpkin. (I’m trying to learn French. J’adore = I love) One item in particular I look forward to every year, is Trader Joe’s Pumpkin Butter. I literally can’t get enough of this stuff. If you’re familiar with apple butter or pear butter, then just imagine it with pumpkin. If you’re not familiar with other fruit butters, first just get the word “butter” out of your head. It’s not fattening! In fact, it’s pretty low in calories, with just 40 calories per Tablespoon. It was probably given that name because it’s spreadable like butter. It’s just highly concentrated, think of applesauce cooked down until it’s thick & spreadable. You can use apple, pear, or pumpkin butter for many purposes. I’ve been known to spread it on toast, spread it on a sandwich, add it to oatmeal, use it as a waffle topping, but my favorite use for pumpkin butter is to mix it together with plain greek yogurt. I swear, I always feel like I’m eating pumpkin cheesecake!
As soon as I got my hands on my first jar this season, I knew I wanted to do some kind of delicious dessert with it. Different options ran through my mind, but I ended up deciding to make an ice cream with it. Even after I knew I wanted to make ice cream, I didn’t know what flavor combo to do. I’ve already paired Maple Ice Cream with Pumpkin Pie Fudge, which yielded outstanding results. It didn’t take me long to realize that I already love the combo of white chocolate + pumpkin (Pumpkin White Chocolate Blondies, and Pumpkin Cream Cheese Truffles), so a white chocolate ice cream with TJ’s Pumpkin Butter Swirled in it was!
This was my very first time swirling something into ice cream. I think I did an okay swirling job, but I might need a bit more practice. The way to do this is to make the ice cream base, churn it, and then when you transfer it to your container, dollop the pumpkin butter in and with a butter knife or thin spatula do a couple quick swirls. You obviously don’t want to do too much, or you’d lose the ripple.
Now, I’m sure you want to know how this tastes? INCREDIBLE. The white chocolate is just the perfect subtle sweetness, and doesn’t overshadow the pumpkin flavor. The Trader Joe’s brand pumpkin butter is perfectly spiced, and I think the smooth flavor of the white chocolate ice cream brings out the cinnamon & other spices in the pumpkin butter. Plus it was really interesting to try a pumpkin dessert where pumpkin is the accent flavor, and not the main focus. This would be the perfect addition to a Thanksgiving dessert table, or just be greedy and make it to eat all by yourself!
**If you’re worried about not having a Trader Joe’s nearby, don’t worry, you can probably still find pumpkin butter in various stores. I’ve seen it at Williams Sonoma & World Market. Or, try making it yourself, like Maris of In Good Taste did! I’ve made pear butter once in the slow cooker, and it was incredibly easy & delicious.**
White Chocolate Ice Cream with Spiced Pumpkin Swirl
Ingredients:
2/3 cup (130 g) sugar
1 cup (250 ml) whole milk
2 cups heavy cream (500 ml, total)
8 ounces (230 g) white chocolate, finely chopped
5 large egg yolks
1/2 - 2/3 cup pumpkin butter (amount various depending on your tastes, add as much or as little as you'd like!)
Directions:
Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator overnight for flavors to meld.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. After the ice cream has churned, alternately place the ice cream and a couple tablespoons of the pumpkin butter into your freezer container, carefully swirl a few times with a butter knife or thin spatula. Freeze overnight or at least 3-4 hours before enjoying.
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