If you are craving something intensely chocolaty, give these cookies a try.
Divine with a glass of COLD milk.
World Peace Cookies
Recipe from Dorie Greenspan via Bon Appetit
1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
11 T unsalted butter, room temperature
2/3 cup packed brown sugar
1/4 cup sugar
1 tsp vanilla
1/4 tsp fine sea salt
5 oz extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no bigger than 1/3 inch)
(I substituted Guittard Extra-Dark Chocolate Chips)
***all my cookie dough lovers out there: UNITE! no eggs in this dough. eat with reckless abandon!***
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat until just blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn't come together, knead lightly in bowl to form ball...mine came together easily). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch diameter log. Wrap each in plastic; chill until firm, about 3 hours. (Can be made 3 days ahead...just keep in refrigerator.)
Preheat oven to 325. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2 inch thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11-12 minutes. Transfer to rack; cool.
adapted from Kraft Food and Family
20 reduced fat vanilla wafer cookies
Heat oven to 350ºF.
Line 8-inch square pan with foil. Put cookies in bowl of food processor fitted with the blade attachment. Process until you have fine crumbs. Add 1/2 cup flour and brown sugar. Pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse crumbs; press onto bottom of prepared pan. (If you don't have a food processor, stir the crumbs, flour, and sugar together in a bowl, then cut the butter into the dry ingredients with a pastry cutter or two knives.) Bake 15 minutes.
Beat Neufchatel cheese and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
Bake 25-28 min. or until center is set. Cool completely. Refrigerate 2 hours or overnight. Sprinkle with powdered sugar and remaining zest before serving.
We loved this refreshing dessert after a spicy Mexican dinner. I think next time I make it, I will try limes!
Thursday afternoon, I got a text-recipe from Cousin Lindsey (the cyclist said I couldn't mention her syrup or you know that I would).
I've said it before...I've learned from experience, her recipe suggestions are golden...as are her crafting ideas...and her style advice. I wonder if she gives stock tips?
Frozen Brownie Sundaes
from Giada (via Lindsey)
2 T water
1/4 cup vegetable oil
1 large egg, room temperature
1 3/4 cups brownie mix
1/2 cup semi-sweet chocolate chips
2 (1.4 oz) Heath or Skor bars, coarsely chopped
Ice Cream Layer
1 pint dulce de leche or caramel ice cream (Haagen-Dazs), softened (if you think you may want to sneak a bite, just to taste, take my advice and just buy two pints...unless you're superhuman and can really stop at just one bite)
1/3 cup heavy whipping cream
1 3/4 cups milk chocolate chips
1 (12 oz) bag frozen strawberries, thawed (could substitute raspberries)
1/3 cup powdered sugar
1 tsp fresh squeezed lemon juice
Put an oven rack in the center of the oven. Preheat oven to 350. Spray an 8 x 8 inch glass baking pan with cooking spray. Line the pan with parchment paper, allowing at least 2 inches overhang (you will use this to pry the entire dessert out of the pan...much easier to cut that way...so don't skimp. You'll need the leverage). Spray the parchment with cooking spray. Set aside.
In a large bowl, mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 20-25 minutes. Remove from the oven and cool completely (in the pan, on a wire rack), about 1 1/2 hours.
Ice Cream Layer:
Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, at least four hours, I say overnight. Go ahead and lick the spatula.
In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least one hour or until ready to serve.
Put the strawberries, powdered sugar and lemon juice in a blender and blend until smooth.
Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.
We took them to one of the last cookouts of the season. The filmmaker ate three servings.
recipe adapted from Bon Appetit
12 oz bittersweet chocolate (do not exceed 61% cacao), chopped, divided
11 T (1 stick plus 3 T) unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 t vanilla
1/4 t salt
1 cup unbleached all purposed flour
3/4 cup heavy whipping cream
Position rack in center of oven and preheat to 350 degrees F. Line bottom of a 9-inch round pan (I used a spring-form pan) with parchment paper. Spray paper with nonstick spray.
Whisk sugar, eggs, vanilla and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour. Transfer batter to prepared baking pan.
To make ganache, bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie in pan and spread to cover completely. Let stand at room temperature until topping is set, about 4 hours.
Using foil as an aid, lift brownie from pan. Fold down foil edges. Using large sharp knife, cut browniet into wedges, wiping knife with hot, moist cloth after each cut.
1 1/2 c sugar
1/2 c butter
1 c sour cream
1 tsp vanilla
2 c flour
1 tsp baking soda
1/4 tsp salt
2 med ripe bananas (1 cup)
8 oz cream cheese, softened
1/2 c butter, soft
2 tsp. vanilla
4 c powdered sugar
Cream sugar, butter and eggs. Add sour cream and vanilla. Combine and add dry ingredients. Mash then stir in bananas. Bake at 350 for 20- 25 minutes in a jelly roll pan.
Let cool completely before frosting.
Invest in a pizza stone* and peel. These two tools will help you turn your kitchen into a pizzeria.
one recipe pizza dough (this will make one large, thick crust pizza, or two thin crusts)
1-2 large, garden tomatoes, thinly sliced (we used a delicious Black Krim tomato...grown in our garden, from one of Matt's seedlings)
Fresh Basil (we cut some thinly and cooked it on the pizza, then garnished with fresh leaves after removing it from the oven)
Fresh Mozzarella, sliced as thick as you want it (find it packed in water. We also topped the whole pizza with a little of the shredded variety)
Balsamic Reduction (this stuff is excellent on pastas and veggies as well.)
Cornmeal, for dusting
Dust both your pizza stone (it's heating in the oven by now) and your peel with cornmeal.
Put your pizza dough on the peel and pierce all over with a fork (this will prevent those huge bubbles from forming). Shake the dough on the peel back and forth just to make sure that you have enough cornmeal. The dough should slide around on the peel. If you don't have enough cornmeal, the dough will not slide and will be a mess when trying to get it into the oven after you have already put all of the toppings on.