28 min 20 min prep
30-36 Cookies
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda1
cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
30-36 chocolate-covered caramel candies2 tablespoons sugar
Preheat oven to 375 degrees. . In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa and baking soda and mix well. Refrigerate and chill dough for 30 minutes.
Roll dough into 1 inch balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the majority of the chocolate-covered caramel candy. Roll each dough ball in sugar.
Place on parchment paper lined cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack.
Friday, August 28, 2009
Expresso Bars
1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)
Dissolve espresso powder in boiling water. Set aside to cool to tepid.
Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula.
Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.
Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine).
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either - I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color.
Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)
Dissolve espresso powder in boiling water. Set aside to cool to tepid.
Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula.
Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.
Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine).
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either - I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color.
Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.
Pot Roast
Serves 6-8
Cooks Illustrated recommends a chuck-eye roast, which is what I used. I’ve found that it can be difficult to find though.
I added about 1/4 cup red wine with the broths.
1 boneless chuck roast (about 3½ pounds)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low-sodium chicken stock
1 sprig fresh thyme
¼ cup dry red wine
1. Adjust an oven rack to the middle position and heat oven to 300F. Thoroughly pat the roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer the roast to a large plate; set aside.
3. Reduce the heat to medium; add onions, carrots, and celery to pot and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast. Bring the liquid to a simmer over medium heat, then cover tightly and transfer the pot to oven.
4. Cook, turning the roast every 30 minutes, until fully tender and a meat fork slips in and out of meat very easily (3½-4 hours). Transfer the roast to a carving board and tent with foil to keep warm.
5. Allow the liquid in the pot to settle about 5 minutes, then use a wide spoon to skim fat off the surface; discard thyme sprig. Boil over high heat until reduced to about 1½ cups, about 8 minutes. Add the red wine and reduce again to 1½ cups, about 2 minutes. Season to taste with salt and pepper.
6. Cut the meat into ½-inch slices, or pull apart in pieces; transfer the meat to a warmed serving platter and pour about ½ cup sauce over the meat. Serve, passing remaining sauce.
Cooks Illustrated recommends a chuck-eye roast, which is what I used. I’ve found that it can be difficult to find though.
I added about 1/4 cup red wine with the broths.
1 boneless chuck roast (about 3½ pounds)
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 cloves garlic, minced
2 teaspoons sugar
1 cup canned low sodium beef broth
1 cup low-sodium chicken stock
1 sprig fresh thyme
¼ cup dry red wine
1. Adjust an oven rack to the middle position and heat oven to 300F. Thoroughly pat the roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer the roast to a large plate; set aside.
3. Reduce the heat to medium; add onions, carrots, and celery to pot and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast. Bring the liquid to a simmer over medium heat, then cover tightly and transfer the pot to oven.
4. Cook, turning the roast every 30 minutes, until fully tender and a meat fork slips in and out of meat very easily (3½-4 hours). Transfer the roast to a carving board and tent with foil to keep warm.
5. Allow the liquid in the pot to settle about 5 minutes, then use a wide spoon to skim fat off the surface; discard thyme sprig. Boil over high heat until reduced to about 1½ cups, about 8 minutes. Add the red wine and reduce again to 1½ cups, about 2 minutes. Season to taste with salt and pepper.
6. Cut the meat into ½-inch slices, or pull apart in pieces; transfer the meat to a warmed serving platter and pour about ½ cup sauce over the meat. Serve, passing remaining sauce.
Cream of Mushroom Soup
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 yellow onion diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 ½ pounds button mushrooms, sliced
¼ cup all-purpose flour
¼ cup white wine
1 ½ quarts chicken broth
1 bay leaf
1 sprig thyme
¼ cup heavy cream
Kosher salt
Freshly ground black pepper
Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and butter and swirl to coat the bottom of the pot. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the celery and carrot and sauté for 5 to 6 minutes, or until soft.
Add the mushrooms and sauté for another 5 to 6 minutes, or until soft. Add the garlic and sauté 1 to 2 minutes more, or until fragrant. Stir in the flour. Add the wine and simmer, stirring, for a minute or so. Add the broth, bay leaf, thyme, and cream.
Bring to a boil and simmer, stirring occasionally, for about half an hour, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Season to taste with salt and pepper, ladle into bowls, and serve immediately.
3 tablespoons unsalted butter
1 yellow onion diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 ½ pounds button mushrooms, sliced
¼ cup all-purpose flour
¼ cup white wine
1 ½ quarts chicken broth
1 bay leaf
1 sprig thyme
¼ cup heavy cream
Kosher salt
Freshly ground black pepper
Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and butter and swirl to coat the bottom of the pot. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the celery and carrot and sauté for 5 to 6 minutes, or until soft.
Add the mushrooms and sauté for another 5 to 6 minutes, or until soft. Add the garlic and sauté 1 to 2 minutes more, or until fragrant. Stir in the flour. Add the wine and simmer, stirring, for a minute or so. Add the broth, bay leaf, thyme, and cream.
Bring to a boil and simmer, stirring occasionally, for about half an hour, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Season to taste with salt and pepper, ladle into bowls, and serve immediately.
Creamy Split Pea Soup
1 tablespoon butter
1 medium onion, chopped
1 cup chopped celery
9 cups water
1 package (16 ounces) dried green split peas
2 cups cubed peeled sweet potatoes or russet potatoes
1 bay leaf
1-1/2 teaspoons sea salt
1 teaspoon dried thyme
1/2 teaspoon pepper
Directions:
Melt the butter in a large saucepan. Add the onion and celery and cook until tender. Stir in the water, peas, potatoes, bay leaf, salt, thyme and pepper. Bring to a boil.
Reduce heat; cover and simmer for 70-80 minutes or until peas are tender.Remove from heat. Discard bay leaf. Using an immersing (stick) blender, puree the soup until completely smooth.
Or cool slightly and puree in a blender in batches until smooth. Serve garnished with sour cream, yogurt, cheddar cheese, croutons, or nutmeg.
1 medium onion, chopped
1 cup chopped celery
9 cups water
1 package (16 ounces) dried green split peas
2 cups cubed peeled sweet potatoes or russet potatoes
1 bay leaf
1-1/2 teaspoons sea salt
1 teaspoon dried thyme
1/2 teaspoon pepper
Directions:
Melt the butter in a large saucepan. Add the onion and celery and cook until tender. Stir in the water, peas, potatoes, bay leaf, salt, thyme and pepper. Bring to a boil.
Reduce heat; cover and simmer for 70-80 minutes or until peas are tender.Remove from heat. Discard bay leaf. Using an immersing (stick) blender, puree the soup until completely smooth.
Or cool slightly and puree in a blender in batches until smooth. Serve garnished with sour cream, yogurt, cheddar cheese, croutons, or nutmeg.
Chocolate Almond Cookies
• 12 ounces bittersweet chocolate
• 1/4 cup unsalted butter
• 1/4 cup brandy
• 1 cup ground almonds
• 1/2 cup plus 2 tablespoons cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup sugar, plus extra for rolling
• Powdered sugar
1. Melt chocolate and butter together. Stir in brandy.
2. In another bowl, mix together almonds, cake flour, baking powder and salt.
3. In a third bowl, beat the eggs together with 1/2 cup sugar until just mixed. Fold in flour mixture. Chill dough.
4. When ready to bake, roll dough into 1-inch balls. Roll them first in sugar, then in powdered sugar. Bake on a parchment-paper-lined baking sheet at 325˚F until the tops are cracked, about 10 minutes.
When cool, the cookies should be slightly chewy. Do Not Overbake!
• 1/4 cup unsalted butter
• 1/4 cup brandy
• 1 cup ground almonds
• 1/2 cup plus 2 tablespoons cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup sugar, plus extra for rolling
• Powdered sugar
1. Melt chocolate and butter together. Stir in brandy.
2. In another bowl, mix together almonds, cake flour, baking powder and salt.
3. In a third bowl, beat the eggs together with 1/2 cup sugar until just mixed. Fold in flour mixture. Chill dough.
4. When ready to bake, roll dough into 1-inch balls. Roll them first in sugar, then in powdered sugar. Bake on a parchment-paper-lined baking sheet at 325˚F until the tops are cracked, about 10 minutes.
When cool, the cookies should be slightly chewy. Do Not Overbake!
Boston Creme Pie
Pastry Cream:
1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
3 tablespoons cornstarch
1 1/4 cups milk
1 vanilla extract
Sponge Cake:
5 large eggs
3/4 cup (150 grams) granulated white sugar, divided
1/2 tsp pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar
Chocolate Glaze:
4 ounces semisweet chocolate, chopped
½ cup heavy whipping cream
1 teaspoon unsalted butter
Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.
While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.
In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.
In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.
Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.
When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.
Serves 8-10
1/4 cup granulated white sugar
3 large egg yolks
1/8 cup all-purpose flour
3 tablespoons cornstarch
1 1/4 cups milk
1 vanilla extract
Sponge Cake:
5 large eggs
3/4 cup (150 grams) granulated white sugar, divided
1/2 tsp pure vanilla extract
1/2 cup plain cake flour (not self-rising)
1/4 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
3 tablespoons milk
2 tablespoons unsalted butter
1/8 teaspoon cream of tartar
Chocolate Glaze:
4 ounces semisweet chocolate, chopped
½ cup heavy whipping cream
1 teaspoon unsalted butter
Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Do not let this mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. (Watch carefully and remove from heat just as the milk starts to foam up.) Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottoms of two - 8 inch (23 cm) round cake pans with parchment paper.
While the eggs are still cold separate three of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the yolks, add the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the flours, baking powder, and salt. Set aside.
Place the milk and butter in a small saucepan, over low heat, and warm until the butter melts. Remove from heat, cover, and keep warm.
In your electric mixer, fitted with the paddle attachment, (or with a hand mixer) beat the whole eggs and yolks and 6 tablespoons (75 grams) of the sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Beat in the vanilla extract.
In another clean mixing bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, at low speed, until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until soft, moist peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Sift half of the flour mixture over the top of the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Do not over mix.
Make a well on one side of the batter and pour the melted butter/milk mixture into the bowl. Gently but thoroughly fold the butter mixture into the batter. Do not over mix.
Divide the batter between the two prepared pans, smoothing the tops, and bake for about 18-20 minutes or until light brown and springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Immediately run a spatula or sharp knife around the inside of the pans and then invert the cakes onto a wire rack. Remove parchment paper and re-invert. Cool completely.
When the cakes have cooled and you are ready to assemble the Boston Cream Pie, make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
To Assemble: Place one cake layer on your serving plate, bottom side facing up. Spoon the pastry cream onto the cake, spreading to make an even layer. Place the second cake layer (bottom side up) onto the filling. Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake, allowing the glaze to drip down the sides. Let the cake sit until the glaze sets, about one hour. Serve. This cake is best eaten the same day it is made. Cover and refrigerate any leftovers.
Serves 8-10
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