Friday, August 27, 2010
Thursday, August 26, 2010
Seriously - these may be the best cookies I've ever had. I saw the Barefoot Contessa make them on her show and had to try them for myself. WOW.
- 2 1/3 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder (i used hershey's and it was fine)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
- 1 cup sugar
- 1 cup firmly packed dark or light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cups semisweet chocolate chips
- 1 cup almonds, chopped (*** don't omit these!)
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Yield: 4 dozen
Yield: 4 dozen
Wednesday, August 04, 2010
I've never had empanadas before, but they look yummy. This recipe seemed healthy and it was freezable! Doug and I liked it. It's basically taco filling inside a pie crust, that you dip into salsa verde.
Yield: 8 servings (serving size: 3 empanaditas)
- Cooking spray
- 12 ounces ground turkey breast
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup water
- 1 (6-ounce) can no-salt-added tomato paste
- 1 cup reduced-fat shredded cheddar cheese
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 3/4 cup ice water
To prepare filling, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 5 minutes or until browned, stirring to crumble. Stir in chili powder, cumin, 1/2 teaspoon salt, and pepper; cook 1 minute, stirring often. Stir in 1/2 cup water and tomato paste. Cook 2 minutes or until turkey mixture thickens. Remove from heat; stir in cheese. Place in a bowl, and cool to room temperature; cover and chill 30 minutes.
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3/4 cup ice water through the food chute, processing just until combined (do not form a ball). Turn the dough out onto a floured surface; knead lightly 4 times with floured hands.
Divide the dough into 24 portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying), roll into a 3 1/2-inch circle on a floured surface. Spoon 1 rounded tablespoon turkey mixture onto half of circle. Fold dough over filling; press edges together to seal. Place on a large baking sheet. Repeat procedure with remaining dough and filling. Cover with plastic wrap; freeze until firm. Place in zip-top plastic bags; freeze for up to 3 months.
Preheat oven to 400º.
Place frozen empanaditas on 2 baking sheets coated with cooking spray. Bake at 400° for 30 minutes or until bottoms are golden brown and tops begin to brown. Serve warm.