Sprinkle Cookies

Share

We are in the throes of finals week in our apartment and it has been stressful. Our 9th graders have never had finals before and the thought of needing to know everything that has been taught since September is frightening for them, especially in subjects like biology and history where the minutia can be overwhelming. They will be happy when the finals are behind them. So will I.  I share their anxiety as they walk out the door for each test.

These cookies are reminiscent of the cookies you get from Italian bakeries, but they are much, much better. Many of the bakery cookies that I have eaten are dry with not much flavor. Not these! They’re delicious, and they’re so pretty that they make me smile when I look at them.

Three out of my four boys loved them. One wouldn’t touch them. When he saw the first batch come out of the oven, the great inquisition began.

“Did you hide any vegetables in these?”

“No, there are no vegetables hidden in these cookies. They’re sprinkle cookies. Don’t they look delicious?”

“Is there yogurt in the batter?”

“Nope.”

“Is there any cheese in them?”

“How’s your studying going? Do you have a lot more to go over?”

“Is there any cheese in the batter?”

I paused. He knew. “Ok, there’s a tiny bit of cream cheese in the batter to give them their bakery-like consistency. I promise you won’t taste it.”

That was the end of it for him. He won’t go near them. You know what? All the more for the rest of us. It’s the story of my life. One day he’ll learn.

 

Sprinkle Cookies
Recipe from King Arthur Flour

3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1/4 cup cream cheese, softened
2 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1 large egg
1 cup multi-colored sprinkles

Preheat the oven to 375°F. Line two baking sheets with parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the sprinkles in a small bowl. Scoop the dough into balls using a small ice cream scoop. Roll each ball of dough in the sprinkles until completely covered. Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ – 1/2″ thick. The cookies will not spread much during baking.

Bake for approximately 10 minutes or until the bottom of the cookies just begin to brown. If your cookies are very thick, you might have to cook them for a minute or two longer.

Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Yield: ~3 dozen cookies

One year ago: Chickpea of the Sea Sandwich
Two years ago: Smooth and Creamy Polenta
Three years ago: Spring Root Vegetable Casserole
Four years ago: Gail’s Rolled Sugar Cookies with Piped Icing
Five years ago: Avocado-Mango Salad
Six years ago: Chocolate Chip Biscotti
Seven years ago: Curried Carrot Soup
Eight years ago: Butterscotch Blondies
Nine years ago: Crispy Salted Oatmeal White Chocolate Cookies

Print This Recipe Print This Recipe
Share

Cacio e Pepe Potatoes Anna

Share

This is one of those situations where I knew the recipe was going to be delicious (it was!), and I knew I wanted it posted on the blog so I could have the recipe on hand so I could make it again, but I also knew we didn’t have time to get set up to take a good photo. The one we ended up with is not so great, but the photo brings back excellent memories of a delicious side dish which I will most certainly make often. I love potatoes in almost any form: boiled, sauteed, baked, covered in cheese, etc. This recipe pairs very thinly sliced potatoes with a fair amount of pepper, some butter and Romano cheese. This is another one of those recipes where the final product is definitely greater than the sum of its parts. The recipe is great right out of the oven, and it’s fantastic as a leftover too. You can reheat it for 15 minutes in a preheated oven, or you can choose to heat it in the microwave. That’s what I did and it was still delicious.

You definitely need a mandoline for this recipe. It will create potato slices that all have the same thickness, which is key to having them all finish cooking at the same time. If you like your potatoes crispy, almost like chips, cook yours a little longer than I did. You can cook it until it’s nice and brown and crispy on top. Yum!

 

Cacio e Pepe Potatoes Anna
Recipe from Smitten Kitchen

1/2 cup (65 grams) finely grated aged Pecorino Romano
1 tablespoon (10 grams) potato starch or cornstarch
1/2 teaspoon fine sea or table salt, or to taste
1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground
3 tablespoons (45 grams) unsalted butter, melted, or olive oil
2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, cut into 1/8-inch-thick, ideally on a mandolin

Heat your oven to 375°F. Combine the cheese, potato starch or cornstarch, salt, and pepper in a small dish. Taste a bit; you want it to have a strong salty-peppery kick, because it’s going to be distributed all over the galette.

Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet (or pie plate if you don’t have the right pan), and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. (This will use approximately a quarter of your sliced potatoes.) Drizzle with 1 teaspoon butter or oil, and sprinkle with 2 tablespoons of the cheese-pepper mixture. You’ll need to repeat this three or four times to use up your potatoes (depending on their size). At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. Drizzle any remaining melted butter over the top.

To bake: Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes, at which point the potatoes will be almost tender. Use potholdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish.

Yield: 6 servings as a side dish

One year ago: Salted Brown Butter Rice Krispie Treats
Two years ago: Texas Sheet Cake
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Soft Batch Dark Brown Sugar Coconut Oil Cookies
Five years ago: Jacques Torres’ Chocolate Chip Cookies
Six years ago: Marinated Swordfish
Seven years ago: Irish Cream Caramel Cheesecake
Eight years ago: Roasted Tomato Caprese Salad
Nine years ago: Blueberry Coffee Cake Muffins

Print This Recipe Print This Recipe
Share

Frozen Coconut Limeade

Share

I made these on a warm spring afternoon. Our weather in NYC has been crazy recently. We seem to bounce between hot and cool/cold every couple of days. Last week was in the high 90s and this week it’s back to the 60s. I made these on one of the really warm afternoons, and I’ll continue to make them this summer. They’re a really light, refreshing drink and not too sweet. They may look like a piña colada, but they don’t have nearly as strong a flavor. They’re perfect for kids anyone on a hot summer day. My boys loved them.

Frozen Coconut Limeade
Recipe from Smitten Kitchen

2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)
Lime slices for garnish (if desired)

Blend every thing until it reaches your desired consistency. Pour into glasses and serve.

Yield: ~3 cups

One year ago: Salted Brown Butter Rice Krispie Treats
Two years ago: Texas Sheet Cake
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Coconut-Crusted Shrimp
Five years ago: Indian-Style Mustard Greens
Six years ago: Vietnamese-Style Chicken Salad
Seven years ago: Orange Scones with Chocolate Chips
Eight years ago: Sugar Cookie Bars
Nine years ago: Whole Grain Buttermilk Pancakes

Print This Recipe Print This Recipe
Share

Farro and Roasted Red Pepper Salad

Share

Yotam Ottolenghi is an Israeli-British chef whose vegetarian recipes are some of my favorites. With a strong focus on fresh, varied flavors, his dishes are always more that the sum of their parts.

If you’re not used to cooking with farro, give it a try, it’s an “old world grain” that is becoming increasingly popular. It’s high in fiber and has a nice chewy texture. It’s great paired with flavorful dressings like this one.

The original recipe calls for roasting fresh red peppers. I took a short cut and used jarred, roasted red peppers. I also used oregano rather than thyme. Splurge for fresh herbs. Since Ottolenghi is a British chef, his measurements for many things are in grams, which you’ll see below in the recipe. I whipped out my kitchen scale to measure the farro when I made this. If you don’t have a kitchen scale, use a scant 3/4 cup of farro.

The flavors in this dish are unique. The smoky paprika paired with the honey and the allspice make for a bold and delicious dressing. This recipe is a keeper.

Farro and Roasted Red Pepper Salad
Recipe from Yotam Ottolenghi

100g farro
2 jarred, roasted red peppers
10 marinated pitted black olives, quartered lengthways
1 Tablespoons chopped fresh oregano (or thyme leaves)
3 scallions, white and green parts thinly sliced
100g feta, broken into large chunks

Dressing:
Juice of 1 medium lemon
3 Tablespoons olive oil
1 Tablespoon honey
1/2 teaspoon ground allspice
1/2 teaspoon smoked paprika, plus extra
1/2 garlic clove, crushed
1/2 teaspoon fine sea salt

Cook the farro according to the directions on the box. Typically this will take ~25-30 minutes. When cooked, strain it and let it cool.

Whisk all the dressing ingredients in a bowl and set aside.

Slice the red peppers into bite-sized pieces. Put the farro in a big bowl and add the peppers, olives, oregano, scallions and most of the feta. Pour over the dressing and gently mix together. Taste, and add more salt if you like. To serve, pile up the salad on a plate or in a bowl, and finish with the remaining feta and a sprinkling of paprika.

Yield: 2 servings if used as a main dish and 4 servings if used as a side dish

One year ago: Fudge-Striped Shortbread Cookies
Two years ago: Texas Sheet Cake
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Chocolate Sheet Cake with Delicious Vanilla Frosting
Five years ago: Pasta and White Beans with Broccoli Pesto
Six years ago: Carrot-Coconut Milk Soup
Seven years ago: Mexican-Style Slaw with Jícama, Cilantro and Lime
Eight years ago: Vanilla Brown Sugar Breakfast Polenta
Nine years ago: Chick Pea Soup

Print This Recipe Print This Recipe
Share

Asian Chicken Lettuce Wraps

Share

This recipe is apparently a take-off on a dish served at P.F. Chang’s, a Chinese restaurant chain. The recipe is easy to throw together and you get a big bang for your buck in terms of flavor. It reminded me of an Asian sloppy Joe (Sloppy Joe’s were one of my favorite school lunches growing up.)

For me, this recipe was a perfect combination of flavor and texture. I loved the crunch of the water chestnuts and the flavor from the hoisin, soy an Sriracha combined with the fresh garlic, ginger (grated on my MicroPlane grater) and onions. This recipe is going into our regular weekly rotation. Next time, I’m going to make it with tofu to see if my vegetarian son will try it.

This recipe is definitely a keeper! Now if I could only get the boys to enjoy the wraps with us.

Asian Chicken Lettuce Wraps
Recipe from DamnDelicious

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Yield: 4 servings

One year ago: Pistachio-Crusted Cod Fillets
Two years ago: Sautéed Edamame Salad
Three years ago: Chock-Full-of-Chips Drops
Four years ago: Provençal Cherry Tomato Gratin
Five years ago: Black Bean and Pepper Jack Burgers
Six years ago: Strawberry-Orange-Vanilla Smoothie
Seven years ago: Shortbread Cookies
Eight years ago: Sweet Potato Bread
Nine years ago: Asian Salmon Burgers

Print This Recipe Print This Recipe
Share

Veggie Balls

Share

Although the photo doesn’t do it justice, this is one of my new favorite recipes. Because my husband and I were the only ones in the family to eat these, and the recipe makes a generous quantity, we ate them for several days in a row and I didn’t get sick of them at all. They are incredibly delicious! You can use any kind of sauce on them (pesto, tomato, lemon tahini, etc.) I doused mine in Rao’s marinara sauce and they were unbelievable. They’d also make a great meatball hero.

I will tell anyone who asks that I don’t like mushrooms. Raisins aren’t my favorite either, but I had read a lot of great reviews about these veggie balls and decided to try the recipe as written, mushrooms and all. Since I never cook with them, I had to do a little reading about how to slice mushrooms, if you wash them or not, etc. I can’t say that I tasted them in the recipe. There are so many other ingredients that the mushroom flavor is not prominent at all. I bought a 12-oz box of button mushrooms and used my scale to measure 8 ounces as called for in the recipe. Next time I’m going to use all 12-ounces.

The one word of warning I have about this recipe is that it takes time. This isn’t something you can throw together an hour before dinner unless you’re planning to serve a midnight buffet. After the boys went to school one morning, I started cooking the lentils. While they were cooking, I chopped and sauteed the vegetables. I did this while listening to a podcast called S Town. The podcast was very interesting, so it seemed like the prep work took no time at all. Once the veggie mixture was made, it had to chill. I let mine chill for several hours, until I was ready to form and bake the veggie balls. Next time I make these, I might try to chop some of the veggies in the food processor to speed things up. I’ll let you know how that works.

These meatballs are apparently a staff favorite at The Meatball Shop here in Manhattan, and I can see why.

 

Veggie Balls
Recipe from the NY Times

2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated rennet-free Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium- high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a half sheet pan (using a little more if necessary) and use your hand to evenly coat the entire surface. Set aside.

Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls on the prepared baking sheet, allowing 1/4-inch of space between the balls and in even rows vertically and horizontally to form a grid. Depending on the size of your veggie balls, they may not fill the entire sheet pan. This is ok.

Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Yield: ~30 veggie balls that were slightly larger than golf balls

One year ago: Grapefruit Yogurt Cake
Two years ago: Secretly Healthy Fudge Balls
Three years ago: Brigadeiros (Brazilian Fudge Balls)
Four years ago: Braised Coconut Spinach and Chickpeas with Lemon
Five years ago: Peanut Butter Cup Blondies
Six years ago: Caramels
Seven years ago: Yucatán Pork Tenderloin
Eight years ago: Carole’s Country Style Spare Ribs
Nine years ago: Buttermilk Bran Muffins

Print This Recipe Print This Recipe
Share

Lemon White Chocolate Bars

Share

My lemon-loving son saw a picture of these bars on my computer – I think I had a Pinterest page open – and he begged me to make them. He is a lemon fanatic as long as there is no pulp anywhere to be found in the recipe. When he saw that this was made from a cake mix, he was thrilled, knowing that there wouldn’t be any pulp or zest in the mix. Most of the lemon recipes that I make are loaded with pulp and zest, two things he hates to find when he bites into something

I was skeptical about these bars, knowing that they started with a cake mix. I couldn’t imagine that they’d be great, but I was very much mistaken. The bars disappeared in no time and received rave reviews from everyone who tried them. My husband commented that he likes these more than the regular lemon bars that I make (an Ina Garten recipe!) They’re a perfect dessert for this season because the weather has finally warmed up in NY and spring has finally sprung.

You can’t tell from the photo, but these bars have the consistency of a chewy brownie or blondie.

When you make these, definitely line your pan with parchment paper. If you don’t the sweetened condensed milk will stick to the side of your pan and make the bars difficult to remove. For some reason, the milk doesn’t stick to parchment that’s lightly sprayed with cooking oil.

These are a prefect spring or Easter treat!

 

Lemon White Chocolate Bars
Recipe from Crazy for Crust

1 box lemon cake mix
1/2 cup butter (1 stick), softened
1 egg
1/2 cup sweetened condensed milk
1 cup white chocolate chips

Preheat oven to 350F. Line a 9×9 baking pan with parchment paper (make sure all four sides of the pan are covered – I use two rectangular pieces of parchment allowing each piece to have some some overhang) and spray with cooking spray.

Mix butter with a stand mixer until smooth. Mix in cake mix and egg; beat until combined. Batter will be thick like cookie dough.

Press 2/3 of the mixture in the bottom of the prepared pan. Sprinkle white chocolate chips over the top and drizzle the sweetened condensed milk over the top of the chocolate. Break up the remaining dough and crumble it over the top of the bars. Press lightly to seal (mine didn’t seal completely.)

Bake for 28-33 minutes, until slightly browned. Remove from oven. Cool completely before cutting.

Yield: 9 – 12 bars

One year ago: Oatmeal Scotchies
Two years ago: Coconut Chocolate Chip Magic Granola Bars
Three years ago: Creamy Curried Cauliflower Soup
Four years ago: Chocolate Buttercream Frosting
Five years ago: Chipotle Quinoa with Corn and Black Beans
Six years ago: Oatmeal, Cranberry and Chocolate Chunk Cookies
Seven years ago: Crisp Roasted Potatoes
Eight years ago: Dinner Spanakopita
Nine years ago: Grandma Sachs’ Crumb Cake

Print This Recipe Print This Recipe
Share

Sweet, Salty, Spicy Party Nuts

Share

This is a basic spiced nuts recipe that you can modify to your heart’s content. You can mix up the spices as well as the kinds of nuts that you use. I didn’t have any walnuts, so I made mine without. I made sure I added extra cashews, pecans and almonds so the total quantity was 4 cups. I also used salted cashews (the recipe calls for unsalted), because that’s what I had on hand.

Around the holidays, I make lots of these spiced nuts, which are incredibly delicious and make your house smell like Christmas when you’re baking them. I love them, but they’re a sweet, spiced nut. When I found this recipe, I was looking for a more savory spiced nut to serve at a dinner party. These nuts fit the bill perfectly. They have a nice combination of savory spices with a hint of sweetness that’s not overwhelming. I tossed in a couple of shakes of smoked paprika because I enjoy that smoky flavor. You can play with the spices and add whatever you want. If you like things a little spicier, add more cayenne. I liked the sheen that these nuts get when they’re tossed and cooked with the melted sugar.

These nuts are perfect for a dinner party or for just snacking. It’s hard to eat just one.

Sweet, Salty, Spicy Party Nuts
Recipe from Chef John at Food.Com

1 cup walnut halves
1 cup pecan halves
1 cup unsalted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup white sugar
1/4 cup water
1 tablespoon butter
Cooking spray

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a Silpat liner, or parchment paper. If you use parchment, spray it lightly with cooking spray.

Combine all of the nuts in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.

Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.

Transfer nuts to the prepared baking sheet and spread into a single layer.

Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Yield: 4 cups of spiced nuts

One year ago: Oatmeal Scotchies
Two years ago: Lemon Herb Quinoa with Spring Peas and Basil
Three years ago: Cinnamon Streusel Baked French Toast Sticks
Four years ago: Coconut Bread
Five years ago: Salted Chocolate Caramel Cookie Bars
Six years ago: Spanakopita Lasagna
Seven years ago: Chocolate Chip Waffles
Eight years ago: Chive Risotto Cakes
Nine years ago: Cheddar Corn Chowder

Print This Recipe Print This Recipe
Share

Chocolate Ganache Cake

Share

I made this cake for a dinner party we were supposed to have on Saturday night. I made the cake itself on Friday, wrapped it tightly in plastic wrap and stored it in the refrigerator. Unfortunately the dinner party didn’t happen because one of my dear friends, and one of our guests that night, had an accident and nearly cut her finger off on Friday night. She ended up in the hospital for several days following microsurgery to reattach it. She’s now at home recuperating.

I frosted the cake on Sunday, and we ate some of it on Sunday night and found it to be delicious, incredibly rich and very moist. I gave a couple of slices to my parents and they ate it today (Tuesday) and still found it to be incredibly moist. This is a great cake to bring to a celebration or to serve at a dinner party because the chevron frosting makes it look like it’s from a bakery. This cake is very easy to make and stays fresh for a number of days.

The original recipe suggests an 8″ cake pan. I didn’t have one, so I used a 9″ pan and it worked perfectly. The recipe suggests that you place the cake upside down on a rack. I flipped mine over so it wasn’t upside down because my cake was ever so slightly domed and when it was flipped upside down, the edges didn’t sit flush with the rack.

I poured the ganache all around the top of the cake, and as the recipe suggests, tilted the rack to get the ganache to spread smoothly over the cake. Once the cake was completely frosted and decorated, I used three spatulas (you’ll need a second pers
on to help you with this) to move the cake onto a serving plate.

Chocolate Ganache Cake
Recipe from Barefoot Contessa

1/4 pound butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 3/4 cup Hershey’s chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour

For the Ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
3/4 teaspoon instant coffee granules

For the chevron stripes (optional):
1/2 cup confectioners sugar
1-2 Tablespoons milk
1/8 teaspoon vanilla extract

Preheat the oven to 325 degrees. Butter and flour a 8-inch or 9-inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Place the cake upside down on a wire rack on top of a cookies sheet (to catch the drips) and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack/cookie sheet combo to smooth the glaze.

In a bowl, mix the confectioners sugar, 1 Tablespoon of milk and vanilla extract using a fork. Add more milk until you get to the consistency that will pipe onto the cake nicely without running. Place the glaze into a piping bag with a small round-tipped hole. Pipe stripes onto the cake, spaced by about an inch and a half. Once all of the stripes are on the cake, run a knife lightly through the stripes in alternating directions. Do not refrigerate the cake.

Yield: ~12 servings

One year ago: Oatmeal Scotchies
Two years ago: Surprise Cookies
Three years ago: Orange-Glazed Shrimp
Four years ago: Macaroni and Cheese with Black Beans and Chipotle
Five years ago: Oreo Rice Krispie Treats
Six years ago: Homemade Cheez-It Crackers
Seven years ago: Breakfast Tart with Pancetta and Green Onions
Eight years ago: Banana Oatmeal Chocolate Chip Cookies
Nine years ago: Oatmeal Cranberry Cookies

[print_link}

Share

Easter Egg Cookie Dough Truffles

Share

One of my sons made these the other day. He’s a huge cookie dough fan. We actually went downtown a couple of weekends ago to a shop called . All they sell is cookie dough. It’s served like ice cream and it’s such a phenomenon in NYC that it’s almost impossible to get in. We went on a Saturday afternoon and the line snaked down the block and across the street. We were told the wait time was 2.5 hours! There were people attempting to pay huge premiums to the folks at the front of the line to buy them some. The few folks we saw asked, declined. I think I probably would have declined too. Who knew a shop selling cookie dough would be so insanely successful? It’s crazy.

I have read a number of articles recently about raw flour potentially containing e-coli, so whenever I am making a dessert with raw flour, I make sure that I cook it first to kill any potential bacteria. 5 minutes in a 350F oven does the trick.

We keep these truffles in the freezer. At a minimum they should be kept in the refrigerator until you serve them. Given the chance, the boys (well, at least three of them – you can actually make that four if you count my husband) would inhale the whole tray. I wish they got as excited about eating their vegetables.

These are a perfect dessert for Easter!

 

Easter Egg Cookie Dough Truffles
Recipe from Wine and Glue

1/2 cup of butter, softened
3/4 cups packed brown sugar
2 cups all purpose flour
2 teaspoons vanilla extract
i can (14 oz.) sweetened condensed milk
1 cup mini chocolate chips
colored candy melts

Preheat oven to 350 F. Spread the flour onto a baking sheet and bake for 5 minutes. Let cool.

In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Mix in the vanilla. Slowly add the flour, scraping down the sides as necessary.
With the mixer still running, slowly add in the sweetened condensed milk. If there is some that is left lining the sides and bottom of the can, leave it. There’s no need to scrape every last bit out of the can, or the dough will be too soft. Stir in the chocolate chips.

Form the dough into one inch balls, and then shape into eggs. Place on a parchment paper-lined pan and cover loosely with plastic wrap. Put them into the freezer for about an hour or until quite firm.

Melt the candy melts according to the directions on the bag. Dip the truffles in the candy melts one at a time with a fork. Gently let any excess chocolate drip off, and place them back onto the parchment-lined baking sheet. Let the chocolate dry. Keep refrigerated.

Yield: ~ 40 or so truffles

One year ago: Cabbage and Potato Gratin
Two years ago: Lemon Fusilli with Arugula
Three years ago: Broccoli, Cheddar and Wild Rice Casserole
Four years ago: Chocolate Chip Marshmallow Cornflake Crunch Cookies
Five years ago: Soft Chocolate Cookies with Peanut Butter Frosting
Six years ago: Slow-Cooker Vegetarian Chili with Sweet Potatoes
Seven years ago: Tofu and Onions in Caramel Sauce
Eight years ago: Cinnamon Sugar Rattle Snacks
Nine years ago: Braised Pork Chops

Print This Recipe Print This Recipe
Share