11 December 2013 Chocolate Rolo Cookies

Chocolate Rolo Cookies

December 11, 2013 By
Cookie Prep Station

Cookie Prep Station

When I was growing up in Quebec, Caramilk chocolate bars were some of my favorite. Basically Cadbury chocolate with gooey caramel inside – yum! When we moved to the US in 1985, Rolos were as close as it got and I began enjoying them almost as much as my beloved Caramilks.

Rolo In Cookie Dough

Rolo In Cookie Dough

When this year’s The Great Food Blogger Cookie Swap came along, I knew I wanted to stuff a Rolo inside a chocolate cookie as my entry. Chocolate, caramel…need I say more?

This recipe yields 4 dozen cookies, perfect for the three dozen I needed to ship to my matches and a dozen for moi!

Ingredients:

  • 2 sticks (1 cup) butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. Kosher salt
  • ¾ cup unsweetened cocoa powder
  • 48 Rolos, unwrapped
  • ½ cup granulated sugar
Cookie Dough Balls

Cookie Dough Balls

Directions:

  1. Preheat oven to 375 degrees F.
  2. Line two cookie sheets with parchment paper.
  3. In the bowl of an electric mixer, cream the butter with the brown sugar and the cup of granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla. Beat until just combined.
  4. Sift the flour, baking soda, salt and cocoa in a medium bowl. Add the flour mixture, ¼ cup at a time, to the butter/sugar mixture until fully incorporated – don’t overmix.
  5. Baked Cookies

    Baked Cookies

    Take a teaspoon of cookie dough and flatten it in your hand or on the counter. Wrap the flatten cookie dough around a Rolo. Once you’ve ensured the Rolo is covered completely with the cookie dough, roll the dough ball in the remaining sugar and place on the prepared baking sheets – 12 cookies per sheet. Roll the remaining 2 dozen cookies and set aside.

  6. Bake the first 24 cookies for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes on the sheets then move to a cookie rack to cool completely. Repeat with the remaining 2 dozen cookies.

Yields 4 dozen cookies.

 

Inspired by Two Peas & Their Pod

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
6 December 2013 Pepernoten – Bite-Size Dutch Spiced Cookies

Pepernoten – Bite-Size Dutch Spiced Cookies

December 6, 2013 By
Pepernoten Cookies

Pepernoten Cookies

Every Sunday night, I take part in a food Twitter chat (are we connected on Twitter?) that last about an hour. During last week’s session, I met a food blogger from Holland, Ellen from In My Red Kitchen, now living in Los Angeles. We exchanged a few tweets and I told her my guy is Dutch and I’d be checking out her website for recipes. She sent me back a link to her Pepernoten recipe and told me to make that for SinterKlaas.

Today is December 6, Sinterklaas, and last night, at my guy’s delight, I made Ellen’s Pepernoten recipe. Pepernoten are tiny little cookies deeply-infused with cinnamon, cardamom, ginger and clove. They are crunchy and are eaten sort of like popcorn – by the handful.

FlourHere’s a slightly-modified version of Ellen’s recipe.

Ingredients:

  • 1¾ cup all-purpose flour
  • 2 tsp. baking powder
  • 1 Tbsp. cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. cardamom
  • ¼ tsp. ground ginger
  • Pinch of salt
  • 1 cup light brown sugar
  • 6 Tbsp. butter, melted
  • 6 Tbsp. milk
Unbaked Pepernoten

Unbaked Pepernoten

Directions:

  1. Preheat the oven to 340 F and line two cookie sheets with parchment paper.
  2. Combine the flour, the baking powder, the spices, the salt and the sugar in a medium bowl.
  3. In a small bowl, combine the melted butter with the milk. Add the butter mixture to the flour mixture. Mix until fully combined – don’t overmix.
  4. Use about a half teaspoon of cookie dough to form tiny little balls.
  5. Place the balls on the cookie sheets and flatten them slightly with your thumb. Bake the Pepernoten for 15 – 18 minutes.
  6. Cool completely on a cookie rack then store in an airtight container.

Makes about 75 cookies.

Filed Under: Desserts, Dutch Tagged With: , , , , ,
29 November 2013 Bacon Collard Greens

Bacon Collard Greens

November 29, 2013 By
Bacon and Onion

Bacon and Onion

Yeah, I know collard greens are typically associated with the south but I love southern food and enjoy cooking this style of food. One side dish I love to make a serve with rich food is a piping hot bowl of baconey, spicy collard greens. You could even go nuts and grill some pork sausages and top the porky collards with them!

Collards Sauteeing

Collards Sauteeing

It couldn’t be simpler to make collards, just make sure the bigger stems are removed and that they have ample time to cook so they’re tender.

Ingredients:

  • 6 bacon slices, julienned
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound fresh collard greens, sturdy stems removed and chopped
  • 3 cups chicken broth
  • 1 tsp. each salt and pepper
  • ½ tsp. red pepper flakes
  • Heavy pinch of nutmeg
Cooked Collards

Cooked Collards

Directions:

  1. Cook bacon in a large sautee pan over medium-high heat for about 5 minutes. Add the onion and cook for 5 minutes. Add the garlic and cook for one minute. Add collard greens and sautee until they start to wilt, about 3 minutes.
  2. Pour the chicken broth over the greens and season with salt, pepper red pepper flakes and nutmeg. Reduce heat to low, cover and simmer for one hour, or until the greens are tender.

Yields 6 sides servings.

Filed Under: American, Sides, Vegetables Tagged With: , ,
22 November 2013 Easy Roasted Brussels Sprouts with Bacon

Easy Roasted Brussels Sprouts with Bacon

November 22, 2013 By
Raw Brussels Sprouts

Raw Brussels Sprouts

Like many others, I’ve rediscover Brussels sprouts in the last few years. Roasted, earthy, caramelized Brussels sprouts that is…not grandma’s soggy, bitter version.

Roasting Brussels sprouts couldn’t be easier and they’re a crowd pleaser, even for former haters.

  • 1 cup balsamic vinegar
  • ¼ cup granulated sugar
  • 16 ounces slab bacon, julienned
  • 2 tbsp. unsalted butter
  • 2 pounds Brussels sprouts, trimmed and halved
  • ½ tsp. each salt and pepper
Slab Bacon

Slab Bacon

Directions:

  1. In a small saucepan, combine the vinegar and sugar. Heat over medium-low heat for 20 minutes, or until thickened and syrupy. Cool and reserve.
  2. In a heavy skillet, cook the bacon over medium-high heat for about 15 minutes or until browned and crispy. Place the cooked bacon on paper towels to drain and pour all but 4 tablespoons of bacon fat from the pan.
  3. Add butter to the bacon fat and place the skillet over medium heat. Add the Brussels sprouts and cook, carefully flipping the sprouts periodically, until caramelized and golden brown, about 15 minutes.
  4. Season the sprouts with salt and pepper, toss with the bacon and drizzle the balsamic glaze over the dish.

6 side servings.

Filed Under: American, Sides, Vegetables Tagged With: , , ,
17 November 2013 Black Out Chocolate Pound Cake

Black Out Chocolate Pound Cake

November 17, 2013 By

IngredientsI’ve had these Ghirardelli dark chocolate bars in my pantry for two weeks and they’ve been calling my name to use them in something dark and decadent. While perusing Pinterest (one of my guilty pleasures), I saw a beautiful pound cake by OMGChocolateDesserts.com that I knew would be wonderful.

Chocolate Mixture

Chocolate Mixture

I wanted that deep, dark and rich chocolate flavor so I used the dark Ghirardelli chocolate I had on hand along with the cocoa powder by the same maker. The results are sooooo delish.

Cake Ingredients

  • 1 cup flour
  • 1 tsp. sea salt
  • 2 ounces Ghirardelli dark chocolate (60% cocoa), chopped
  • 1/3 cup boiling water
  • ¾ cup Ghirardelli cocoa powder
  • 2 sticks butter, softened
  • 1 ¼ cups granulated sugar
  • 5 large eggs
Cake Batter

Cake Batter

Ganache Ingredients

  • ½ cup heavy cream
  • 4 ounces Ghirardelli dark chocolate (60% cocoa), chopped
Baked Cake

Baked Cake

Cake Instructions

  1. Coat a 9” x 5” loaf pan with cooking spray or butter. Preheat the oven to 325 degrees F.
  2. Mix the flour and salt in a small bowl. Set aside.
  3. Place the chopped chocolate in a heatproof bowl, pour boiling water over it and stir with a spoon until fully melted. Add the cocoa powder and stir until well incorporated. Set aside.
  4. Cream the butter for 2 minutes using an electric mixer. Add the granulated sugar and mix for 1 minute. Add the reserved chocolate mixture and mix for another minute. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture, a quarter cup at a time, until just blended – don’t overmix.
  5. Spread the batter in the prepared pan and bake for 6o-70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  6. Allow the cake to cool for 5 minutes in the pan then unmold and cool completely.

Ganache Instructions

  1. Heat the cream in the microwave for 1 minute.
  2. Pour the hot cream over the chocolate in a small bowl and whisk until the mixture is uniform in color and has thickened. Allow the ganache to cool for 3 minutes then spread it over the cake

Serves 8.

Filed Under: American, Chocolate, Desserts Tagged With: , , ,
15 November 2013 Beef Short Rib Leftover Ideas

Beef Short Rib Leftover Ideas

November 15, 2013 By

Short ribs are at the top of my list of winter comfort foods. The lowly-simmered, decadent beef with its rich sauce and deep flavors warm the body and the soul.

When I take the time to make Make Ahead Short Ribs, I often double the recipe so I have leftovers. While it’s easy and delicious to simply reheat the short ribs and have them with mashed potatoes, here are two of my favorite ways to use leftover short ribs.

Short Rib Soup

Short Rib Soup

Short Rib, Mushroom and Barley Soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 2 carrots, chopped into small dice
  • 3 celery ribs, chopped into small dice
  • 1 pound button mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 2 cups shredded leftover beef short ribs
  • 4-inch long piece of Parmesan rind

Directions:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the bones and cook for 2 minutes, or until browned.
  2. Add the onion, carrot and celery to the bones in the pot, reduce heat to medium heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook an additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley, short rib meat and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Short Rib Panini

Short Rib Panini

Short Rib Panini

Ingredients:

  • 2 Portuguese rolls, or other favorite bread
  • 2 tsp. vegetable oil
  • 1 cup shredded leftover short rib
  • 4 slices Gouda cheese, or other melting cheese like Fontina
  • 2 tsp. Balsamic vinegar
  • 1/2 cup mâche or arugula

Directions:

  1. Warm a Panini press or heavy skillet over medium heat.
  2. Cut the rolls horizontally and brush them with the oil.
  3. Add 1/2 cup of short rib to each roll then top with 2 slices of cheese each. Drizzle the balsamic vinegar over the meat and cheese.
  4. Place the sandwiches on the Panini press, close and cook until golden brown, about 2 minutes. If using a skillet, simply weight the sandwich down with a second skillet and flip the sandwich after 1 minute or until the first side is golden brown.
  5. Divide the mâche or arugula between the two sandwiches, cut on an angle and serve.

Makes 2 Panini.

If you have clever short rib leftover ideas, please share them!

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Sandwiches, Soups Tagged With: , , ,
9 November 2013 Cookie Dough Brownie Balls

Cookie Dough Brownie Balls

November 9, 2013 By

Brownie Cookie BallsI’m a big fan of Pinterest for all sorts of projects – baking, cooking, crafts, remodeling…A few weeks back, I saw a recipe by The Domestic Rebel for Chocolate Chips Cookie Dough Brownie Bombs that I found interesting. What could be wrong with cookie dough, brownies and a chocolate coating!?

Ghirardelli Dark Melting Wafers

Ghirardelli Dark Melting Wafers

Here’s my interpretation using one of my favorite cookie dough, fudgy brownies and the newly-launched Ghirardelli Dark Melting Wafers.

Ingredients

Chocolate Dipping

Chocolate Dipping

Instructions

  1. Form cookie dough into 24 balls. Refrigerate the cookie dough balls for an hour.
  2. Cut the brownies into 24 squares. Flatten a brownie square in the palm of your hand until it’s as thin as you can get it without it falling apart.
  3. Wrap the flattened brownie around a cookie dough ball. If the brownie cracks a bit, simply patch it up with thicker pieces or leftovers. Refrigerate the brownie balls for 30 minutes to firm up.
  4. In a microwavable bowl, heat the chocolate wafers until fully melted, stirring every 30 seconds – about 90 seconds (could be less depending on your microwave).
  5. Brownie Cookie Balls InsideUsing a fork, dunk each brownie ball into the melted chocolate, coating completely, and place carefully on a foil-lined cookie sheet. Sprinkle about a teaspoon of mini chocolate chips on each brownie ball then place in the refrigerator for an hour to set. Place the set brownie balls in an airtight container for up to a week.

Makes 2 dozen brownie balls.

Cheers,

Veronique

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
1 November 2013 5 Easy Day of the Dead Dishes

5 Easy Day of the Dead Dishes

November 1, 2013 By

Mexican Day Of The Dead Altar FrontDay of the Dead, Día de Muertos, is a Mexican holiday celebrated in that country and in many cultures globally. The holiday is an opportunity for family and friends to gather, pray and remember those close to them who have passed away. October 31, November 1 and November 2 are the specific days associated with this holiday.

The calavera, skull in English, is the symbol often associated to Día de Muertos. The calavera is showcased in masks and foods (chocolate or sugar skulls) and frequently features the name of the person receiving the offering on the skull’s forehead.

For those of you who want to mark this holiday with typical Mexican fare, here are 5 dishes to celebrate Día de Muertos with:

Cheers,

Veronique

Filed Under: Mexican Tagged With: , , ,
30 October 2013 Rigatoni Bolognese Featuring Delverde Pasta

Rigatoni Bolognese Featuring Delverde Pasta

October 30, 2013 By

Delverde BologneseI’ve written about the best commercial pasta I’ve encountered, Delverde Pasta, in the past, and I wanted to share how beautiful the pasta looks when coated with my Bolognese Sauce.

If you have an opportunity to sample this fantastic pasta, don’t hesitate. It’s unimaginable to think there’s such a difference between what we’ve grown accustomed to and what premium pasta can taste and feel like.

Cheers,

Veronique

Filed Under: Italian Tagged With: , ,
29 October 2013 Lamb and Beer Stew

Lamb and Beer Stew

October 29, 2013 By

Lamb Stew FinishedThe fall’s chill is in the air and winter’s right around the corner and I’m thrilled for one reason – hearty, comfort food. Stews, soups and roasts have such appeal to me and one of my favorites is lamb stew. Lamb simmered in beer – what’s not to love!? This recipe is simple to make and slow cooks until dinnertime comes. Serve this stew with crusty bread and mashed potatoes.

Raw IngredientsIngredients:

  • 1 cup all-purpose flour
  • ½ tsp. each salt, pepper and thyme
  • 3 pounds boneless leg of lamb, cut into 2” cubes
  • ¼ cup vegetable oil
  • 1 ½ cup cipollini onions (or pearl onions), peeled
  • 4 carrots, peeled and diced
  • 2 garlic cloves, chopped
  • 1 Tbsp. tomato paste
  • 1 tsp. rosemary
  • 1 bottle of dark beer
  • 1 cup beef broth

Veggies and BeerDirections:

  1. On a large plate, combine the flour, salt, pepper and thyme. Coat the lamb in the flour and shake off excess.
  2. In a heavy pot or Dutch oven, warm the oil over medium-high heat. Brown the lamb in batches for about 4 minutes, making sure to not crowd the pot. Transfer browned lamb to a plate for later use.
  3. Stew SimmeringAdd the onions, carrots and garlic to the pot and cook over medium heat, stirring frequently, for 5 minutes ensuring the garlic doesn’t burn. Add the tomato paste and rosemary and coat the veggies in the mixture then cook for 1 minute. Deglaze the pot with the beer and the broth, scarping brown bits from the bottom of the pot. Return the lamb to the pot and cook for 1 ½ hours, partially covered.

Serves 8.

Filed Under: American, Entrees, Irish, Lamb Tagged With: , , , ,
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