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Post by Anne, Old S'cubie Cat on Dec 18, 2005 17:21:24 GMT -5
Borrowed, with some modification, from one of those recipe websites.
Lemony Snickets Cookies
1 cup butter or margarine 3/4 cup brown sugar, packed Very Firmly Down 3/4 cup sugar 2 eggs or egg substitute 1 teaspoon lemon extract 1 3/4 cups all-purpose flour (Versatile Flour Dust) 2 cups uncooked rolled oats (Viciously Flattened Down) 1/4 cup crystallized ginger, Very Finely Diced 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt (optional) Veritably Fool-proof Disguise
1 teaspoon sugar 1 teaspoon cinnamon
10-15 servings 30 cookies 23 minutes 15 mins prep
Heat oven to 375.
Beat butter and sugar together, add eggs and lemon extract.
Combine flour, oats, cinnamon, soda and salt. Add to sugar mixture, mix well, stir in crystallized ginger.
Drop by rounded teaspoonfuls onto cookie sheet. For disguise: In small bowl, combine 1 t sugar and 1 t cinnamon; sprinkle the disguise lightly over each cookie. Bake 8-10 minutes. Do not bake too long, or you may need the aid of the Volunteer Fire Department.
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Post by Matthew on Jan 16, 2006 0:44:41 GMT -5
4 chicken breasts, pounded flat (between layers of butcher paper or waxed paper: not tenderized, just flattened. Salt and pepper each chicken breast. (take it out of the paper for the rest of the instructions ) Place a heaping teaspoonful of Cream Cheese with Chives (and onions) on the surface of each chicken breast. Layer it out flat. Place a small pat of butter on the widest end of each breast. Roll from the wide end to the narrow end. Wrap two pieces of bacon around each breast: pin in place with toothpicks. Bake at 400 o for 45 minutes. Bacon should be browned: if it isn't, broil for a moment or so. Serves four. Serve with/over rice.
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Post by Spaced Out Looney on Jan 17, 2006 21:24:36 GMT -5
Chocolate Bombs
12 oz chocolate chips 2 bittersweet chocolate baking squares 1 stick butter 1 cup peanut butter 10 oz minature marshmellows 1 cup chopped walnuts
*Place chocolate and butter in a non metal bowl; microwave for 2-3 minutes and stir until smooth.
*Add peanut butter and stir until smooth.
*Fold and stir marshmellows and walnuts until they are thoroughly mixed into chocolate.
*Pour into greased 9x13 inch pan. Refrigerate until solidified.
*Cut into squares and eat (with milk!)
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Post by Sara on Sept 1, 2006 20:07:54 GMT -5
Sharing a recipe I picked up last weekend at the baby shower for something I've dubbed...
Slacker Truffles:
1 package Oreos 1 8oz package of cream cheese chocolate for dipping (I used a bag of semi-sweet chocolate chips)
1. Grind all the Oreos up in a food processor until you're left with Oreo powder (ie no chunks to speak of). You'll almost certainly have to do this in batches.
2. Mix the Oreo crumbs with the cream cheese (using the entire 8 ounces) until completely blended.
3. Form Oreo/cream cheese mixture into small rounded pieces about the size of a walnut. (I ended up with 42 balls, but your results will undoubtedly vary). Place on a cookie sheet.
4. Chill pieces in refrigerator for a few hours (mine went about three and a half. You're really just looking for them to set enough to make it intact through the dipping)
5. Melt your dipping chocolate and coat all the pieces. If anyone can find a way to do this that doesn't leave you with chocolate all over your hands and on the counter, please be sure to let me know. Regardless, my one bag of chocolate chips was enough to dip all the pieces I had. Place coated pieces on a cookie sheet that's either non-stick, greased, or lined with parchment paper.
6. Return to fridge to allow the chocolate to set. Mine ended up going overnight, but I imagine a couple of hours would be plenty.
7. Savor the chocolatey goodness.
Seriously--these things rock.
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Post by Matthew on Sept 18, 2006 19:03:28 GMT -5
Some damn' fine chile verde.....
Chile Verde
2 Tbs Vegetable Oil
1 large garlic clove, chopped
1/2 tsp cumin
1-1/2 cups chicken broth
1/2 tsp oregano
2 jalepeño peppers, fresh
2 7-oz. cans tomatillos
1/2 small onion, chopped
2 Tbs flour
1/4 tsp pepper
1 8-oz. can green chiles
1/2 tsp salt
4-8 oz. sliced pork
Heat oil in 2-quart saucepan over medium heat, add onion and garlic, cover and cook over low heat for about 5 minutes. Check to make sure it isn't browning. Add flour, cumin, and black pepper. When the onion-and-flour mixture starts to color, remove from heat and gradually pour in broth, whisking to prevent lumps. Ad remaining ingredients to pan and bring to boil, then cover and simmer for 30 minutes, stirring occasionally. If sauce is too thick, thin with a little broth. Makes about three cups.
This can also be made thicker and served on tortillas: you can also use chicken instead of pork. Nummy!
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Post by Sara on May 14, 2007 13:05:25 GMT -5
A brownie recipe that's so ridiculously easy you almost feel bad taking credit for how good they are. Almost.
From The Dessert Bible by Christopher Kimball
THE BEST CHEWY, FUDGY BROWNIES
4 ounces unsweetened chocolate 10 tablespoons (1-1/4 sticks) unsalted butter 3 large eggs 2 teaspoons vanilla extract 1-3/4 cups granulated sugar 1/2 teaspoon salt 1-1/4 cups all-purpose flour 1 cup walnuts, in pieces (optional)
Heat oven to 350° F. Line an 8-by-8-inch baking pan with foil or parchment paper or grease pan with butter.
Melt the chocolate and butter in a microwave oven at 50 percent power for 2 minutes, or melt in a saucepan over very low heat. Whisk the eggs and vanilla together in a medium bowl. Add the melted chocolate mixture and whisk to combine (mixture will thicken considerably). Add all other ingredients and mix together with a rubber spatula or wooden spoon. The batter will be very thick and somewhat greasy-looking. Scrape batter into baking pan (the batter will hang together like a bread dough) and press into place with a large rubber spatula. Bake about 50 minutes, or until a cake tester comes out clean when inserted into center. For chewier brownies, bake an additional 5 to 10 minutes. Let cool at least 2 hours in pan before removing, cutting and serving. (The brownies will continue cooking and become chewier as they cool.) Yields 16 brownies.
What can go wrong? This is a very simple recipe. Note that the longer you cook them, the chewier the brownies become. When baked for 50 minutes, they will be very moist inside, almost fudgy. However, if they are baked for 55 to 60 minutes, they will be a bit drier, but also chewier. I also find that these brownies are actually better the next day, since they firm up and have more chew to them.
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Post by Anne, Old S'cubie Cat on Jun 14, 2007 21:16:32 GMT -5
I was typing the following up for Daria, and I figured some of the S'cubies might like it. It's similar to the wilted bean sprouts served as a side dish at our favorite Japanese restaurant.
I got it from Sunset Magazine and made a few modifications; for one thing, the instructions weren't complete. So:
Mung Bean Sprout Salad Prep & Cook time: About 15 minutes Makes: About six servings 1. In a 5- to 6-quart pan over high heat, bring 2 quarts of water to a boil. Add 1 pound* rinsed mung bean sprouts and 1/2 teaspoon salt. Return to boil. Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl. 2. Add 2 tablespoons white distilled vinegar (I use TJ's seasoned rice vinegar), 2 tablespoons Asian sesame oil, 1 tbl sugar, and salt and pepper to taste. Toss. Serve at room temperature or cold. 3. Shortly before serving, sprinkle mung bean sprout salad with about 1 tbl toasted sesame seeds. *Or if you can only get bean sprouts in a 12-oz bag (all my Ralphs has), adjust all the proportions for a 3/4 batch.
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Post by Matthew on Jul 14, 2007 13:29:12 GMT -5
Panamanian Baked Empanadas (recipe courtesy of Molly Luke)
What you need:
Pound or so of ground beef.
1/2 tsp of salt
pinch of cayenne
buttloads of fine black pepper, fresh ground, or black pepper and white pepper. Not more than a tablespoon, most likely, though.
Juice of 3-6 freshly squeezed limes (plastic limes are an abomination).
Box of cheapest-ass mashed potato flakes you can find.
uncooked pie crust: your recipe, or you can do what I do and cheat, using pilsbury's frozen pie crusts(Let them thaw). A pound and a half of meat needs about four to six crusts' worth of pie crust.
Egg whites from two eggs.
What you do:
First, take about a pound, pound and a half of ground beef. Cook it in a pan (chopping it up and stirring it continuously) on medium-low heat until it is done: don't brown it, you want it done, but not browned, so not too hot a temperature.
When it's fully cooked, drain off all the grease and set it aside to use to fry french fries in at some other time(seriously, we won't be going back to the tallow again in this recipe, but who wants to waste all that yummy beef grease?). Get as much grease out as you can.
Put about two to four tablespoons of water in the meat, depending on how much you have, and lower the heat to low.
Put in about a half tsp of salt, and put in fresh, hot black pepper (fresh-ground, fine, or black and white pepper mixed, NO cayenne pepper(okay, maybe a pinch, for flavor, but not much)) until it's ALMOST too hot to eat(There are those of you out there who have the different "pepper" tastebud acessory pack, where too much black pepper "washess out" your tastebuds, the way too much capsacin does mine: you oddballs may use a small amount of black pepper for the flavor, and supply the HOT with the cayenne). ALMOST too hot, but not quite. Pepper the mix a little, let simmer a few minutes, taste, then add more pepper.
When the pepper is adjusted properly, you add the fresh lime juice. a pound and a half of empenada filling will take the juice of anywhere from three to six limes, depending on how piquant you like your empenada meat. Season it with the lime juice the same way you do the pepper: mix in some, let simmer, taste, mix in some more, let simmer, taste. You want it JUST at the edge of too piquant.
Next you add the mashed potato flakes. Some people like to make real mashed potatos and mix them in. I personally either use frozen leftovers or just dump the dried flakes listed above in: honestly, I've tried it both ways, and you can't tell the difference, and the authentic Panamanian way is to buy a box of flakes.
You may have to add a few more tablespoons of water for this part. Turn the heat up to about medium, and mix in half a cup or so of flakes/potatoes. Stir it up and mix in with the meat good and proper, until it's about the consistency of sloppy jo filling. You don't want too much in the way of potatos: just enough to glue everything together nicely. Add more potatos as needed to get the proper consistency: gluey but mostly meaty.
Set aside and let cool.
Take your pie crust mix/frozen pie crusts/whatever you line your pies with and roll out a wide, standard-pie-shell-thickness layer of crust, and cut out six-inch-across circles (I use the bottom ring of a dinner plate I've got). Stack them with layers of waxed paper in between as you smoosh the crust up and roll it out again to get more six-inch crust circles. After you've used up all your pie crust, your meat should be cool enough to work with.
Take a six-inch pie-crust circle and put in about three tablespoons of the meat mixture. fold it over and crimp the edges shut with a fork. Or cheat (meaning "do it the smart way") like my grandma did and use one of those turnover-press folding thingies.
Set aside on ungreased cookie sheet. When you've got them all folded, (and you will have some pop-thoughs, the grease from the meat will see to that, but that's all right, just put them on the cookie sheet with the rest), brush all the exposed surfaces with egg white. Bake for about 10-15 minutes in a preheated oven at 350o, or until the crust is golden-brown (the egg white might fool you) and flaky.
C'est magnifique! and if I ever hear of anyboy mixing any damn' lima beans and corn and carrots and crap in with the recipe for my baked empenadas, well, I know where a lot of you live!!!!!
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Post by rich on Aug 2, 2007 22:27:19 GMT -5
Roasted Cod with Tomatoes, Shallots, and White Beans
Makes: 6 servings
* 3 tablespoons olive oil * 1 1/2 cup shallots * 2 cloves garlic, minced * 2 14-oz cans diced tomatoes
* 2 pounds cod fillet, cut into 6 equal portions
* 1 19-oz can cannellini beans * 1/2 cup water
* extra virgin olive oil for garnish * salt and pepper
Heat oven to 350°F. Toss shallots with 1 tablespoon extra-virgin olive oil and season with a little salt. Roast shallots in oven for 25-30 minutes, stirring occasionally until caramelized. Let shallots cool slightly. Roughly chop. Saute garlic in 1 tablespoon of oil over medium heat for 1 minute. Add tomatoes and chopped shallots and turn heat to low. Cook the tomato mixture slowly until all the liquid has evaporated, but the tomatoes are still slightly chunky. While the tomatoes are cooking, rinse and drain the beans. Heat beans in saucepan with 1/2 cup water until simmering. Reserve 1/2 cup beans to use as garnish. Place remaining beans in a food processor with the reserved water and purée until smooth to make the sauce. Season to taste with salt and pepper. Heat the remaining tablespoon of oil in a large frying pan over high heat. Season both sides of the cod with salt and freshly ground black pepper. Sear each side for about 2 minutes, or until nicely browned. When the fillets are seared, place pan in the oven to finish cooking the cod. 6 to 10 minutes. To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Drizzle on a little extra virgin olive oil, grind some pepper over the top and serve.
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Post by Spaced Out Looney on Aug 18, 2007 21:18:36 GMT -5
Sweet Rice W/ Mango
This is really easy to make. Just make rice like normal, only substitute coconut milk for water (1 cup rice, 1 can coconut milk). You want to soak the rice in coconut milk for about an hour. Then, cook rice, and stir in 2/3 cup sugar. You may or may not want to chill it. Then serve it with sliced mangoes.
There are a lot of variations out there, so you can go nuts with the experimentation. I think you're supposed to use some kind of special rice, but I just used what I had and it turned out fine.
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Post by SpringSummers on Nov 25, 2007 12:14:55 GMT -5
Roasted Red Peppers A disclaimer: I don't really measure anything. So I am guessing at amounts here. It is very simple though, so you should have no problem adding a bit more of this or that to taste: This is used pretty much the way cranberry sauce is used, with the turkey. In other words, you aren't expecting people to pile on huge portions of this, just put a nice helping on their plate, to use it to compliment the turkey: For 6 or so people: - 36 oz roasted red peppers (the kind in water only, or in water, salt & citric acid only . . . do NOT buy the kind that is in vinegar and/or oil, or is already seasoned somehow).
- 3 medium to large cloves of garlic, halved lengthwise
- 1/2 cup roughly chopped, fresh flat Italian parsley (or use the regular curly parsely if you can't find the flat Italian- flat Italians can be hard to find, after all.)
- Dash of black pepper
- 1/3 cup good olive oil
THE DAY BEFORE: --Clean red peppers by scraping off any remaining charred/blackened skin. --Cut the larger pieces into strips --Place the red peppers into a sieve and put into fridge to allow them to drain overnight. You want them well drained. THE MORNING OF THE DAY YOU ARE SERVING: --Put red peppers in bowl --Add all other ingredients --Toss, and let sit for at least 4 hours, re-tossing occasionally --RIGHT BEFORE SERVING: --Remove the six garlic cloves halves from the peppers. Toss and serve. ABOUT THE PORTION SIZES: I am really guessing, especially on the olive oil. Basically, I add some and toss, and look at it, and see if I think it is well coated enough, and if not, I add a bit more. You want to go for "well coated" with maybe a touch of oil pooling at the bottom, but not a lot of pooling. Also, I made double this for 12 people, and had leftovers. It sort of depends on your guests though. Not all of mine ate it, but most did. One thing I like about this dish it is how pretty it is! All red and green and fresh and holiday looking.
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Post by Sara on Nov 27, 2007 13:21:14 GMT -5
Well, Thanksgiving in the Wilcox household was a rather uneventful affair. Lots of food, everyone got along fine, and Mom snapped many aww-inducing photos of Kaylee sleeping in my grandmother's lap before the rest of the clan arrived. My uncle demonstrated his usual cluelessness when it comes to the whole "leaving food for others" concept, eating a solid quarter of the chocolate cream pie I'd made—which annoyed me mostly because it meant there wasn't enough left over for me to take a piece home. Instead I brought home the rest of my apple pie. I know, I know: such a hardship. I tried a slightly different recipe than my usual in making my pie dough this year, and I can report without hesitation that the result was by far the best pie crust I've ever had the pleasure of eating—it was incredibly flaky, tender, and tasty. And, as these things go, fairly easy to make. Two aspects of this recipe are the big difference makers, as far as I can tell. The first is in how the ingredients are mixed and is geared toward ensuring a more even distribution of flour and fat throughout the dough. But the second is the more eye-catching change: using vodka to replace some of the water used to bring the dough together. Yes, vodka. See, when flour and water mix together you get gluten, which is what gives the dough structure. Too much gluten, though, and the crust becomes tough—that's why pie dough recipes tend to be fairly stingy with water and encourage you to only add enough to make the dough cohesive. Vodka, however, is 60% water and 40% ethanol—and gluten doesn't form in ethanol. So you get the benefits of extra liquid when working with the dough without the any of the drawbacks. And I can assure you that nothing in the taste or smell of the finished product indicates alcohol was used. If anyone's interested in trying it themselves, here's the recipe.
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Post by Sara on Dec 2, 2007 19:29:48 GMT -5
Turtle Brownies
Caramel 1/4 cup heavy cream plus 2 additional tablespoons 1/4 teaspoon table salt 1/4 cup water 2 tablespoons light corn syrup 1 1/4 cups sugar (8 3/4 ounces) 2 tablespoons unsalted butter 1 teaspoon vanilla extract
Brownies 8 tablespoons unsalted butter (1 stick), cut into 8 pieces 4 ounces bittersweet chocolate , chopped 2 ounces unsweetened chocolate , chopped 3/4 cup unbleached all-purpose flour (3 3/4 ounces) 1/2 teaspoon baking powder 2 large eggs, room temperature 1 cup sugar (7 ounces) 1/4 teaspoon table salt 2 teaspoons vanilla extract 2/3 cup chopped pecans (about 2 3/4 ounces) 1/3 cup semisweet chocolate chips (optional)
Garnish 25 pecan halves (about 1 1/2 ounces), toasted
1. TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
2. TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
3. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
4. Following illustrations below, distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
5. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
6. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.
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Post by Sara on Jan 2, 2008 21:11:03 GMT -5
So, I made cookies to bring to Mom and Dad's New Year's Day party. One batch was Snickerdoodles, a recipe I've made many times before with great success. The other was a recipe I came upon online—I read the following paragraph and knew I had to try 'em: If you haven’t yet abruptly stopped reading this tired-and-typical battle of weak will versus good intention and rushed to the kitchen to gather your butter and cocoa, perhaps this will convince you: the cookies are as sandy and light as you would expect from a sable, but dark as midnight and as zeroed-in on flavor as a pressed fudge brownie. It’s impossible to eat one warm from the oven without a milk chaser, right from the carton. Those tiny dabs of bittersweet chocolate are like that good thing that happens on a day you thought couldn’t get any better. “For me? You shouldn’t have!”They were as good as advertised; a couple of party guests almost swooned when they took their first bite. The creator's neighbor ended up giving them their name, as she was certain that if everyone tried them there'd be world peace: World Peace/Korova CookiesParis Sweets, Dorie Greenspan 1¼ cups all-purpose flour 1/3 cup unsweetened cocoa powder ½ teaspoon baking soda 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature 2/3 cup (packed) light brown sugar ¼ cup sugar ½ teaspoon fleur de sel or ¼ teaspoon fine sea salt (Sara's note: I used ¼ teaspoon table salt, and the world did not come to an end) 1 teaspoon vanilla extract 5 ounces bittersweet chocolate, chopped into chips, or a generous ¾ cup store-bought mini chocolate chips (Sara's note: you really do want your chips/pieces to be about the size of mini chips—large pieces make slicing the dough later kinda tricky) Makes about 36 cookies Sift the flour, cocoa and baking soda together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.) GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee. STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.
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Post by Sara on Jan 20, 2008 21:02:27 GMT -5
Blue Chip Chocolate Chip Cookies The Great Book of Chocolate by David Lebovitz
Makes 20 cookies, or more if you use one of these tiny cookie scoops.
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all-purpose flour 1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option) 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
Sara's note: I measured out a cup of raw walnuts, put them on a baking tray, and threw 'em into a 350° oven for about 10-15 minutes. I think. Mostly I go by the color—if the nuts seem darker, I pull out the tray. After they cooled I put the walnuts in a ziploc freezer bag and used a rolling pin to crush them into very small pieces.
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