Chocolate Chocolate Chip Cookies

Well, I did not make these cookies for me. I made them for The Boy, even though he’s working out at the gym to lose his supposed beer belly and this “doesn’t help.”

Either way, it’s a different kind of cookie for me – a chocolate on chocolate cookie. And again, I like a cookie you can make one day and bake the next or a day later or so. Or whenever.

Oh, and I used duck eggs for this. Woo hoo!

2 cups flour
1⁄2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
16 Tbs unsalted butter, softened
1 cup granulated sugar
1⁄2 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
2 cups chocolate chips (mixture of semi-sweet, milk, and/or white – whatever)

Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.

In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, add in vanilla. Add dry ingredients, and mix until just combined; stir in chocolate chips. Roll cookies into 4-ounce balls and place on a parchment paper-lined baking sheet about 4-inches apart. Refrigerate for 4 hours or up to overnight.

Heat oven to 350°. Bake cookies, rotating once halfway through, about 15 minutes. Cool slightly before serving.

Seems like a bit of work for 12 cookies. Not sure how this is going to go. 

Source: Saveur

National Dog Day

Another complaint… about other peoples’ recipes. Ugh. Or language in general.

I have certain things that bug me about the way some recipes are put together. They are little annoyances, but they just get under my skin – a lot. Yes, a lot. So maybe not so much of a ‘little’ annoyance.

Titling your recipe as such, “Creamy Chicken Pasta Casserole Recipe.” Recipe is not necessary there. At. All.  It is implied. Please do not do this. It makes my brain hurt.

Wasting space by saying “ingredients” before the list of things needed to make the recipe. I really think that is self explanatory. Also, drop “procedure” or “method.” That should, again, be self explanatory.

Numbering the steps of a recipe.  Again, do things in the order they are listed – we don’t need numbers. We are not in kindergarten any more. Nope.

Describing what you are about to do – especially in bold, and then just telling us how to do things. See:

To make the crust: Pulse together …… etc.  Ditch everything before, and including,  the colon. Just tell me what to do without telling me what you are about to tell me. That is just damn stupid.

Can we see I have a problem? Yes.

We will not get into the problem I have with grammar in general, or maybe I will. This past year in particular it was “gifting.” Please shoot me. It almost as bad as “signage.”

Gift is a noun – not verb, even if Victorians used it as a verb on occasion, that is not excuse because I am pretty sure most people did not know Victorians used the word that way. You give someone a gift. You do not gift them anything. It just sounds ignorant.  I am pretty fucking sure the Victorians also did not have “signage.”  Another stupid word that does not exist in the real world. Yes, I also know how quotes work.

Wow, this rant has gone on for way more than I expected. But it makes me feel pretty good. Sweet. But the sad thing is, I could just go on for about ever about stupid grammar things.

And I think that makes me a prig. But, truth be told, I know I can be a prig when it comes to grammar and language. Well, enough said. Perhaps.

 

 

 

Manchego Crackers

So I had Manchego and had to figure out something to do with it. I buy cheese like that – buy it and then figure something out. Improvisation or some such. Manchego is sheeps’ milk cheese from Spain – from the La Mancha region. I guess this is the sheep milk cheese cracker. I am a big fan of sheeps’ milk cheeses, and goats’ milk cheese, and cows’ milk cheese. Well you get the idea. Fan of cheese is all possible variations.

This is a new recipe to me – so here we go.

6 tablespoons cold unsalted butter, cut into ½-inch pieces
3⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon cayenne
2 ounces Manchego cheese, finely grated

Place all ingredients in the bowl of a food processor, and pulse just until a dough forms. Do not overwork dough, or crackers will be tough.

Roll dough into a log about 1.5 inches in diameter (is that the right word for round-ish? – don’t know). Refrigerate. I usually just refrigerate overnight just to be safe and it seems to work well.

Preheat oven to 400° F. Slice dough into rounds about 1/4 inch thick and place on baking sheet lined with parchment. Dock the crackers with a fork. Bake in middle of oven until golden, about 10 minutes. Allow crackers to cool on the baking sheet for about 5 minutes, then transfer them directly to a cooling rack to cool.

Store crackers layered between sheets of wax paper in an airtight container at room temperature up to 4 days.

Adapted from Epicurious. Via http://lifecurrents.dw2.net/manchego-crackers/

~Original directions: Gather dough into a ball, and flatten into a 5-inch disk. Wrap dough in plastic wrap, and chill dough, until firm, about 30 minutes. The dough can be made ahead and chilled like this for up to 2 days.

Roll out dough on a floured surface with a floured rolling pin until about 1/8-inch thick, roughly 14-inch round.

Working quickly, cut out rounds with a 1 ¾ to 2-inch floured biscuit cutter, and arrange the rounds ½-inch apart on a silpat or parchment paper covered baking sheet. Re-roll scraps (but only once or they will get tough; chill first if soft), and cut out more rounds. Prick each round 2 or 3 times with a fork.

If your kitchen is warm, roll out dough between 2 sheets of wax paper.

~ Notes: I really hate rolling out crackers, or cookies for that matter. Let’s just keep it simple. I did the same thing with Scottish Sharp Cheddar Shortbread just last week. I’ll be damned if it doesn’t work. At least, I’m two for two right now and I shall just keep going. I guess my exception is my favorite sugar cookies. I am not sure how they could be made any other way – but that does not mean I am not open to trying something new.

Scottish Sharp Cheddar Shortbread

You know me – any chance at a cheese cracker, especially a cheddar cracker, and I am all in. This was a new recipe to me, but it seemed like it had all the things I like about a cheese cracker – with one glaring exception – you had to roll the damn dough out. Ugh. I just hate that beyond words. I will roll out sugar cookies. I will roll out pie dough, but why should I have to roll out crackers. It just seems unnecessary when you can roll cracker dough into a log – chill – slice – and bake and make perfectly good crackers.

So I decided to buck the recipe and go for what made the most sense to me. Guess what? It totally worked and has made me be a little more critical of all future cracker recipes. Make it easier – why not; it also fits into my favorite way to bake – make the dough one day and bake a day (or two) later. Fits my work week baking plan to a T.

8 Tbs unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper – 1/4 tsp at a minimum
8 ounces extra-sharp Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth, Do not over-mix because that makes crappy crackers.
Preheat oven to 350 degrees.

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Source: Epicurious

Original Directions: Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes. On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).

This is why rolling out crackers is just annoying. I think I have figured out the best way to do it. Out of laziness. Yep, that is me.

It is August – what’s with the pumpkins??

This happens every year. It is so amazingly annoying. Why are pumpkin recipes showing up in my in box in friggin August? Okay, I get that it may be towards the end of summer in parts of the country. But for the lord’s sake, it isn’t even Labor Day yet. Do we have to anticipate this much.

Hello, Williams Sonoma – I do not want pumpkin plates in August. Do you not have an algorithim for different zip codes? We’ll be damn lucky if it gets cool in, um, November. Right now we are worried about record heat, serious rain fall, flooding, and the possibility of hurricanes. Fuck pumpkins.* Not everyone lives in the north east. I am really thinking the people in California are feeling the same way – excepting the hurricane bit.

*Sorry, slightly rude, but so on point.

Blueberry Upside-Down Skillet Cake

I think this is such a great idea. I love blueberries.  A lot. I really am not too much of a fan of other fruits. There are just a few:  Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.

I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.

4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.

In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.

Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.

Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.

Source: I got nothing. And I really feel bad about that. If someone recognizes this –  let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.

* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.