Toffee Cookies with Dark Chocolate Glaze

Here I am with another roll-out cookie. Why do I keep doing this to myself? This is my least favorite part of baking – cookies, crackers, pie crusts – rolling things out – even if I do have a great rolling pin – which I do. French rolling pin – made in America. Yep. D&D-9181

You get the idea. Ugh. But this just seems like such a good idea that I could not help myself.

I also plan to do this in my two day method to see if it works – make dough day one, and bake and chocolate on day two. We’ll see, as always.

Baked the cookies one day and did the chocolate bit the next day and then had way too much fun with the toppings – walnuts, Maldon salt, red sprinkles, and a little cayenne. And then did pretty much an evil thing. Mixed up all the cookies in the same container. Take a risk and see what you get. Let’s just say I put the cayenne on the smallest cookies. I think I really like bittersweet chocolate with cayenne. But pretty sure not all my friends will. Like I’ve said before my “test kitchen tasters.”

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16 Tbs unsalted butter, room temperature
1 cup packed dark brown sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon sea salt
4 ounces bittersweet chocolate – Ghirardelli
1/4 cup chopped toasted walnuts
Fleur de sel / Maldon

Preheat the oven to 350F. Line baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.

Shape the dough into a flat disk, wrap it in plastic, and refrigerate for 10 minutes.*

Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut out circles with a 2-inch round cutter and place the cookies on the baking sheet.

Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheet. Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days. Makes 20 – 24 cookies.

Source: The Kitchn adapted from Salty Sweets by Christie Matheson. I think you could sub out other nuts. I did – used walnuts but pecans were called for in the original recipe. Pistachios might be excellent as well, especially with the color contrast on the dark chocolate. Love me some pistachios, but I am keeping this bag for baking not for just munching on. Maybe. We shall see.

*Well, 10 minutes in the fridge was no where near enough. I did, sort of, leave the butter out for a couple of many days. So I left the dough in the fridge overnight and it worked out just fine. Not as an easy dough as the chocolate sugar cookie dough from the other day, but not too difficult.

Christmas Eve Buffet Cheese Ball

So I think this year, I might subject friends and family to my odd sense of nostalgia and hope I, the one who has this in my memory, am not disappointed.

For some reason, known only to herself (she never did explain it), my mother left me in charge of deciding the food for Christmas Eve. Not the making in all, or even most, cases, but the deciding. In our family which was rather large even though is was just my 3 siblings, me, my parents, and our older siblings kids, we opened presents from each other on Christmas Eve, so it was a night of perpetual snacking and in my case eating enough vanilla taffy to almost (almost, but not quite), make myself sick. Oh, and fudge too. And I don’t even like fudge (Groundhog Day.)

D&D_1499This was one of the things that I wanted every year and also made myself – not exactly difficult even though we had no food processor or mini chopper. You just did it the old fashioned way, by hand – no harm in that. I have no idea where this came from, but in my made-up back-story for it, it was a contribution to a local newspaper from some woman who would call herself by her husband’s name, you know what I mean. Instead of Mary Smith, she would be Mrs. John Smith, like she didn’t have an existence outside of him – yes, going off the rails here a bit, but that kind of thing just makes me slightly crazy.

Here for posterity’s sake.

8 ozs  cream cheese, room temperature
1/2 cup shredded sharp cheddar, room temperature
3 Tbs well-drained horseradish
1/4 cup finely chopped dried beef

Combine cream cheese, cheddar, horseradish until well blended. Make into a ball and chill. Roll in dried beef until covered. Chill several hours. Let sit at room temperature before serving. Serve with Triscuits or whatever crackers you like, but when I was 12, Triscuits is what I did. And everyone else did too.

Several questions arise – the first being do they still make dried beef in those odd little jars (not that I could tell, and I looked), where is it in the store if they do and what are my other options? I’m thinking pan fried proscuitto minced.
Also – only 1/2 cup of sharp cheddar. First, must be Cabot seriously sharp, but needs to be orange for color contrast and it will most certainly be more than 1/2 a measly cup. Please.
I will taste and check the horseradish level, but must be careful not to blow everyone’s palate. I tend to like just a click more horseradish than most people.

What I did make –

8 ozs cream cheese, softened
1 cup extra sharp cheddar, shredded at room temperature
3 Tbs well drained horseradish
1 cup minced dried cranberries
3 scallions minced
1/2 cup chopped pecans

Coating:
1 Tbs chives, minced
3 scallions, minced
1/2 cup dried cranberries, minced

Combine cream cheese, cheddar, and horseradish until well combined. Add in cranberries, scallions, and pecans. Roll into a ball and cover with plastic and chill until firm.

When ready to serve, mix coating ingredients in a wide bowl, and roll cheese ball in to cover, pressing in as necessary. Serve with crackers or toasted bread.

23 December 2017 – for Christmas Eve.
Never hurts to try something new, esp. if it is really good – and um, it was.

Banana Nut Bread

I just cannot stand bananas. It is the texture I think, but, let’s just say, ugh. But here I am making banana nut bread from my mom’s recipe again. Just like so many years before.

I miss that I can’t make it for my dad anymore. But this, to me, more that just about anything else, is Christmas.

It would not be Christmas without toasted (under the broiler) banana nut bread slathered in too much butter for Christmas Day breakfast/brunch. Sausage balls are the close second.

D&D_2576This keeps well. And if you make a loaf and split it and put half wrapped in two layers of heavy duty foil in the freezer you can pull it out in March and it is still amazing.  That is what I did for my dad – half a loaf to eat now and the other have to save for a couple of months. You can make this anytime of year, really, but – it is just Christmas. And my family’s tradition.

8 Tbs unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 cups mashed bananas
3 cups sifted all purpose flour
3 1/12 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 1/2 cup chopped pecans (I upped this – my mom only used 1 cup)

Grease and line a 9 x 5″ loaf pan with parchment paper and spray again with baking spray.  Sift the flour with the baking powder, salt and baking soda – typically, I do this on a piece of waxed paper. In the stand mixer, blend the butter and sugar together. Then add the eggs, one at a time until blended. Add the mashed bananas and blend until combined. Mix in dry ingredients. Add pecans and mix well.

Turn into loaf pan and bake at 300 degrees for 1 hour and increase temp to 350 degrees for 15 minutes.

21 December 2017 – post procedure – funny, that – that is a story for a whole different day.(said in the voice of River Song from Dr. Who – the Matt Smith version). Dear lord, I am a dork of the nth degree. And obviously, the drugs are still having an impact of sorts.

300 degrees 1 hour – turn 1/2 way through
345 degrees 15 minutes – turn
20 minutes more – check with long wooden skewer – damnation – perfect.
9 x 5 inch Williams Sonoma gold-ish large loaf pan

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Work Hack – good for breakfast or lunch as long as you have Kerry Gold butter.

Pecan Tassies

Another Christmas requirement. I just cannot help myself. I need them for Christmas. No, I really need them. I am sure I have been making these for, dear lord, 20 years or more and they are still as good today as they were back then. I do have much better mini muffin pans now but I remember the good old days of making these. And they were messy days indeed. Also lots of hand washing dishes. Even though I do that now too. Please need a new dishwasher – just to be spoiled again. D&D_2545.jpg

8 oz cream cheese, softened
1 cup unsalted butter, softened
2 cups all purpose flour
2 large eggs
2 cups brown sugar
2 tsp vanilla
1  1/2 cups pecans, chopped (I mix both pecans and walnuts. I like the meaty texture of walnuts.

In a stand mixer, beat cream cheese and butter together until smooth. Add the flour and pat into two disks and chill for an hour or so but I usually let it chill overnight.

Lightly beat eggs and add sugar and vanilla and stir in pecans (or whatever combination of nuts).

Press dough into greased mini muffin pans and fill with nut mixture with in 1/4 inch of the top.

Bake at 350 degrees for 25 – 28 minutes turning pans half way through.

22 December 2017 – make dough, morning; 23 December – bake – 3/4 c pecans & 3/4 c walnuts. In my opinion, it needs the walnuts – it is definitely a texture thing, if that makes any sense at all.

Sweet Potato Casserole – required for Thanksgiving

This is such a family tradition that I am sure I have posted about this to the point that everyone might just be sick of it. That said, I just cannot help myself. It is not Thanksgiving without it. Or Christmas either, for that matter.

D&D_2344The recipe is from my brother’s wife. It was a tradition in her family and when she brought it to our family – well, let’s just say that was it. One of us, usually me, always made it for Thanksgiving and now I have been making it for our family, including the MotH’s family that I just cannot get out of it – not that I would want to. It is just dumbly good. It is just expected on Thanksgiving and Christmas too. Never hurts that this is when sweet potatoes are really cheap either.
How cool is it that one family’s recipe becomes another’s and then another’s. I guess that is the value of tradition – that, and excellent food.

3 cups cooked, mashed sweet potatoes – lately, I prefer roasting them ahead of time
1 cup sugar
1/2 cup milk
1/3 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
1 cup coconut flakes or more
1 cup chopped pecans – or more if you prefer, which I do*
1 cup brown sugar
1/3 cup all purpose flour
1/2 cup unsalted butter, melted and cooled slightly

Preheat oven to 375 degrees. Mix potatoes, sugar, milk, 1/3 cup melted butter, eggs, and vanilla in a large bowl. Spray casserole dish with cooking spray. Put sweet potato mixture into glass casserole dish**.

In another bowl, blend coconut, pecans, brown sugar, flour and 1/2 cup melted butter. Top potato mixture with coconut/nut mixture – use your fingers, it is easier that way. Bake 20 – 25 minutes or until brown on top and slightly bubbly around the edges.

D&D_2306*I also usually use a mix of pecans and walnuts and always use more than 1 cup because that is what you should do.

**You can use a 9 x 13″ glass casserole or a 11 x 13″ glass casserole (which I think is a better ratio – thinner sweet potato layer and more crunchy bits on top).

22 November 2017 – Thanksgiving

Pecan Pie – necessary for Thanksgiving

In my family, you always got what you wanted for your birthday meal. That included dessert. In my case it was tacos with corn tortillas and all the fixing and then … guess it, and it makes to no sense at all – pecan pie. I think I might have been a very strange person when you get right down to it. Yeah, I was, and still am, strange. But at this point in life I really do not care anymore.

D&D_2326I have made the recipe for at least five years and possibly more, but I like the idea of making the custard on the stovetop before filling the crust. It is a little bit of extra security in making a pie. The custard is half way there and then you bake – lovely when it is all said and done. And there is the other requirement – the Boy always wants this for Thanksgiving and to be honest, I cannot blame him, because I do too.

1 cup light brown sugar
1/2 cup heavy cream
1 Tbs molasses
4 Tbs unsalted butter, cold and cubed
1/2 tsp salt
6 large egg yolks, lightly beaten
1 1/2 cup chopped pecans, lightly toasted – Renfroes
1 – 9 inch unbaked pie shell, chilled in the pie plate for 30 minutes*

Adjust oven rack to second-lowest position and heat oven to 450 degrees.

In a sauce pan, heat syrup, brown sugar, cream, and molasses oven medium heat and stir until sugar is dissolved. Remove from heat and let cool for 5 minutes. Whisk in butter and salt and then whisk in egg yolks until incorporated.

Take pie pan out of the fridge and put the pecans in the pie shell. Pour in the filling and place in oven, but immediately reduce heat to 325 degrees. Bake until filling is set and center is slightly jiggly, somewhere between 45 and 60 minutes. Cool pie on a cooling rack for at least and hour and then set in the fridge for at least 3 hours more, but a day would be better. Bring to room temperature before slicing and serving.

D&D_2342This is lovely gooey in a non cloying way – I think it is the lack of corn syrup. Maple and molasses bring so much depth to the pie. Really do not think I will ever do anything else but this.

*Used a Pillsbury refrigerated pie crust and it worked really well (need to figure out what to do with the other one, hm?). Just make sure you put it in a glass pie pan (Anchor) and put it in the lower 1/3 of the oven. Makes a difference. Oh, and do chill it for 30 minutes. Again, makes a difference.

Source: America’s Test Kitchen or Cook’s Country or whatever – why do they need two names after all. It is just confusing. At least to my little blonde self.

22 November 2017

Sweet Potato Pecan Cupcakes with Cream Cheese Frosting 

So what do you do when you have extra roasted sweet potatoes at Thanksgiving? Make anything that sounds good then feed the rest of the sweet potatoes to the dog. At least that is what we do at our house. Who knew dogs liked sweet potatoes? The things you learn. This is half the original recipe and makes 12 cupcakes.

D&D_23201 cup roughly chopped pecans – oops, forgot
1 cup sugar
8 Tbs unsalted butter, room temperature
2 large eggs
1 cup mashed sweet potatoes
1/3 cup fresh orange juice
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp freshly grated nutmeg
1/8 tsp salt

Frosting:
8 ozs cream cheese, softened
8 Tbs unsalted butter, softened
1 tsp vanilla
juice of half a large lemon

2 tsp lemon juice powder
1 cup powdered sugar, sifted**

Preheat oven to 350 degrees. Place pecans/walnuts on a baking sheet and bake for 8 – 10 minutes until fragrant.

Over a piece of waxed paper, sift together flour, baking powder, cinnamon, baking soda and salt, Grate nutmeg over the top of the mixture and whisk together.

Beat together sugar and butter in the bowl of a stand mixer until blended. Add eggs, one at a time, mixing until incorporated.

Whisk together sweet potatoes, orange juice, and vanilla. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Mix until just blended; fold in pecans (again – oops).

Line cups of muffin pans with foil liners and spray with vegetable spray. Spoon batter into cups filling 2/3 full. Bake at 350 degrees for 28 – 30 minutes or until toothpick comes out clean. Remove immediately from pans and cool for 1 hour until completely cool.

In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, lemon juice and lemon juice powder  – taste and adjust. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth). Frost cupcakes and top with chopped pecans if desired.

22 November 2017 – Thanksgiving

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Need cupcake carrier – this is just sad. 

New recipe

Okay without nuts, but would be better with – pecans or walnuts

Good without frosting too, we’ll just call it breakfast, yep. Not sure, but I think it is the orange juice that makes it. Will certainly be making these again. Think they will go over well at the office.