Chocolate Chip Cookie Pie

Pi Day has begun … and this is like a Blondie in pie form.

D&D_26231 graham cracker crust
2 large eggs, lightly beaten
1 cup sugar
1/2 cup all-purpose flour
1 tsp vanilla
8 Tbs unsalted butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
Pinch of kosher salt

Preheat oven to 325 degrees F.

In a large bowl, mix together eggs, sugar, flour, and vanilla until well combined. Stir in melted butter, chocolate chips, and pecans. Pour mixture into crust. Bake 35 – 40 minutes until pie has lightly browned and set in the center. Cool completely before serving.

I make my own graham cracker crust. It’s a little rustic, but it is tasty.

1 1/2 cups graham cracker crumbs – I buy the box of crumbs, much easier the counting panels of graham crackers, etc. Honestly, no one ever seems to count them the same way.
1/4 cup sugar
6 Tbs unsalted butter, melted and cooled slightly

Mix together and press into 9 inch pie pan sprayed just slightly with baking spray. Bake in the 325 degree oven for about 8 minutes rotating half way through.

Source: Add a Pinch

 

D&D_26209 January 2018 – Start making pies early since you never know what will be happening in mid-March – I mean, Mardi Gras occasionally, St. Patrick’s Day for sure, or just crappy cold weather that is killing everything in the garden that you planted – with ever present optimism – only to be spoiled be that late chill. Sigh.

Very chocolate-chippy kind of pie. Crunchy on the top and gooey in the middle – in the best sense.

Big success as I passed around wedges to people to get opinions. Might be even more lovely with some whipped cream – but it should not be sweet – the pie is certainly sweet enough.

Chocolate Dipped Pretzels

I’ve been meaning to do this for donkey’s years, but finally got around to a first round this week. Trying to get some practice in before Christmas, because I was thinking I might make some for little Christmas treats for friends and what not. Not a big deal, but a handmade treat that I think most people would like. I am, as mentioned ad nauseum, not a chocolate person, but give me a pretzel with a simple chocolate coating, especially if semi-sweet or white chocolate and I am so all there. Need to work on the decorating, but that will come and I also see how you could make this work for lots of different holidays by changing colors.

D&D_2402I suppose you could do the same with other kinds of pretzels, but this seems to make the most sense for now, at least until someone convinces me otherwise. Chocolate pretzels in a pint glass – something about that makes lots of sense – to me anyway.

1 cup semi sweet chocolate chips
1 tablespoon vegetable shortening
16 pretzel rods
And lots of different kinds of toppings

Line a baking sheet with wax paper or silpat.

Heat chips and vegetable shortening in small, dry, uncovered, microwave-safe bowl on medium high power for 1 minute; Stir. The chips may retain some of their original shape but just keep stirring. Microwave at additional 10 – to 15 -second intervals, stirring just until chips are melted.

Dip pretzel rods as far as you can into melted chips, using a spoon to help coat each pretzel rod. Sprinkle with toppings. Place on prepared baking sheet. Refrigerate for 20 minutes or until set. Store in airtight container at room temperature. Best when eaten within a few days.

These are so stupidly amazing. I cannot make them again, because if I do, I think I might eat them all. In this case, I only ate the little stubby pretzels that I dipped in just the chocolate and that made me happy. But that should be as far as it goes. I bought the strange white sprinkles for these, especially. That is, again, just so sad. Or maybe just so very cool. Not sure.

Yep, but you know I am going to come up with even a better way to make them and that will just be a bad thing for me.

D&D_1458_iPhone

Chocolate Fudge Chip Cookies

I am, as I mention on a regular basis, not a huge chocolate person, but this looked like something everyone I know would like, so I decided to go for it. It falls in line with my “brownie” cookie phase that I have been working on for the last 6 months or so. While not a “brownie” cookie itself, the flavors will be similar and best of all, I have everything on hand to make it. My favorite kind of recipe. It helps that my freezer is mostly stocked with unsalted butter and chips of all flavors. Freezers are wonderful things … especially when you are cheap like me and buy things on sale that you will use later. Chocolate is not cheap, so I try to make sure to get the very good stuff on sale and then store it properly. Butter, another thing that is not cheap, is the same for me. I don’t really know what I would do if I ran out – to be honest, I can’t remember that ever happening. Guess that’s how you know you are a baker. I really like being a baker.D&D_1926

This is another Trisha Yearwood recipe, but I think I would try it no matter whose original idea it was. I’m pretty sure the Boy will be all over it. Hopefully all the choco-holics at the office will enjoy them as well.

1 cup unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, room temperature
1/2 tsp vanilla
2 cups all-purpose flour
1 cup cocoa powder
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped walnuts
6 ozs  semi-sweet chocolate chips
4 ozs white chocolate bar, chopped

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

Sift together flour, cocoa, baking soda, and salt over a piece of waxed paper.

In the bowl of a stand mixer, mix together butter and both sugars until combined. Add eggs, one at a time and incorporate. Add flour mixture and just combine – do not over mix. By hand, mix in the walnuts and both chocolates until just combined.

Drop a 20 scoop of dough on baking sheet. Bake, turning the pan half way through, until cookies are set, about 12 minutes. And do it again and again until your are done. Yep.

Source: Trisha Yearwood
12 June 2017

Notes: Mixed up and baked up really easy. I let the dough sit in the fridge overnight so all I had to do was bake when I got home from work. I like to do this – mix one night – bake the next. Or alternatively, get dry ingredients together one day and then finish and bake the next day – especially for cakes. I learned this from my mom because she used to mix all the dry ingredients for banana nut bread that she made by the dozens for Christmas presents.

 

Pecan Toffee Shortbread – Cook’s Country

I have a thing about shortbread. It really is kind of magical. I think it is the butter that makes it so good – a shortbread is a butter cookie after all. I do love a recipe that you can mix a day or two ahead and then bake it at your leisure. They say “marry in haste and repent in leisure.” Cookies are not that way – leisure can totally fit into the picture and I think cookies that sit in the fridge for a day or so are always better – when you have the time, that is. They can be convenient if you plan a little ahead,  which I always (almost always) do – because that is just me. I made this recipe the first time in 2009 and I thought it was good, but I think I may need to make improvements to this recipe – see my notes below.dd_1763

I am not a fan of a dough you have to roll out. I think that tells you lots about me. I am lazy-ish mostly – even in baking. Sigh.

1 1/2 cups all purpose flour
1/4 cup cornstarch
1/4 tsp salt
12 Tbs unsalted butter, room temperature
1/4 cup sugar
1/4 cup packed brown sugar
2 tsp vanilla
1/2 cup mini semi sweet chocolate chips
1 cup finely chopped pecans – Renroes, of course.
1/2 cup toffee bits
Confectioners’ sugar*

Sift together flour, cornstarch, and salt over a piece of waxed paper. In the bowl of a stand mixer, beat together butter, both sugars, and vanilla until smooth. Add flour mixture, chocolate, pecans and toffee. Wrap dough in plastic and chill for an hour or up to 3 days.

Preheat oven to 350 degrees. On floured surface, roll dough to 1/4 inch thick. Cut with cookie cutters, re-rolling as necessary. Place cookies 1 inch apart and bake until edges are golden brown, about 12 – 14 minutes, rotating half way through. Cool 10 minutes on baking sheet. Sift confectioners’ sugar over to serve. 

Notes:
This is a good recipe, but somehow it just has too much stuff in it to be a shortbread. It is a bit of a pain to roll out – mini chips, toffee, pecans (and I did make them small). I tried to make it simple, but I also wonder if I could not make the same cookie and then roll it into a log and slice and bake – yes, the lazy is coming right back. I do not like rolling out dough, sugar cookies being the exception (and there are several examples of that). I do the same thing with cheese crackers – just give me a slice and bake and I am a very happy girl.

*I kind of skipped the confectioners’ sugar for this and went for sanding sugar. Confectioners’ sugar sort of disappears after a bit (read: very short period of time), but I do like sanding sugar, and since I have been making sugar cookies recently, it was what was in my mind and I thought it worked well.

2015 – Two years ago – Sweet Tomato Chutney

Toffee

I first started making toffee when I was pregnant with the Boy – and that is a long time ago. My favorite candy to make in winter, basically the only time we can do it here, is my grandmother Daisy’s Vanilla Taffy. That recipe though required the cooperation of mother nature in the form of really really low humidity. So far, this December that has been few and far between, so I satisfy my candy making desires by making toffee. This is a new recipe to me, but, in the grand scheme of things, I think it turned out very well. A few notes – you must have a candy thermometer. The old methods of figuring if you have heated your sugar enough may have worked 70 years ago, but in this day, that just seems a recipe for a disaster. Buy the damn candy thermometer – they are not that expensive. Or if you have a good digital instant read thermometer, those work too. I finally bit the bullet and got a Thermapen this year. I love it. It was probably last year’s model, but it is nothing short of amazing. And yes, it really works for candy too. dd_1692

So here are the details:

1 cup chopped pecans, or more if that works for you – Renfroes Pecans
1 1/2 cups (3 sticks) unsalted butter
2 cups sugar
2 Tbs corn syrup

1/4 tsp kosher salt
1 12 oz bag of Ghirandelli semi-sweet chocolate chips

In a skillet, dry roast the pecans until they become fragrant. Do not wander away or they will burn, it is inevitable. Let cool and coarsely chop.

Line a 9 x 13 inch baking sheet with heavy duty aluminum foil. Sprinkle half the pecans on the baking sheet forming a single layer. Reserve the rest for the top of the toffee.

Put the butter, sugar, corn syrup, and salt in a large, heavy bottomed saucepan. Clip the candy thermometer to the pan, but do not let it touch the bottom of the pot – that will mess up your reading. Heat mixture over medium heat and cook, stirring constantly, until the butter is melted. Continue to cook, stirring occasional, until the sugar has melted. The toffee is ready when it reaches 295 – 305 degrees F.* This make take 15 minutes or so.

Pour the toffee over the pecans and spread evenly with a heatproof (read: Get It Right) spatula and tap the pan to get any bubbles out.

Let the toffee cool for a couple of minutes and the spread the chips evenly over the surface. Wait 3 minutes, until chocolate looks slightly melted and use and offset spatula to spread the chocolate evenly over the toffee. Sprinkle with remaining pecans and press them lightly into the surface.

Let cool at room temperature for at least an hour and put in the fridge overnight to cool completely. Once cooled, pull off the foil and break into pieces. Store in an airtight container in the fridge. Can be kept there for three months, but do not expect it will be.

*This is when my OCD kicks in and I pretty much hover over the pot and stir the whole time. Well, off and on anyway.

Source: Simply Recipes

 

Pretzel Toffee

I love toffee. I can’t help myself. And when you pair it with salty pretzels what is not to love?  I am going to plan this carefully – Florida = humidity, but I think past weekend was my time. In May that is a strange land indeed. What the hell, I will give it a go.D&D_1465

1 cup unsalted butter
1 cup sugar (how would this work if we changed it to brown sugar?)
1 cup chopped walnuts
2 cups of pretzels
1 cup semi-sweet chocolate chips

Line a baking pan with a Silpat. Cover with the pretzels in a single layer. Sprinkle walnuts evenly over the pretzels.

Melt butter in a heavy saucepan. Add sugar and stir until dissolved. Cook until the sugar is light amber in color, about 7 – 10 minutes. It can separate but that’s okay.

Pour sugar mixture over the pretzels with the walnuts. Top with chocolate chips then use an offset spatula to spread the chocolate over the toffee. Cool the toffee in fridge. Then break into big or middle-ish pieces. Store in an air-tight container in the fridge. Fridge = dry, and in NW Florida, at this time of year, that is a good thing for toffee.

Shortbread Chocolate Squares

D&D_1148

Spiffy Shortbread bars with chocolate and pecans

You know I have to do a chocolate thing now and again. And this sort of sounded like a bit of riff on a blondie with some toppings. It is obvious, at least to me to try it, but I’m not sure about its original name. But what the hell is in a name after all?

1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
8 ozs semi-sweet chocolate chips (1 1/2 cups) Ghirardelli is always preferred.
1 cups chopped pecans, toasted – Local Renfroe’s pecans are always best.

Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan in parchment and spray with cooking spray – just in case. Thank you William-Sonoma.

In a large bowl, beat together butter and sugar until light. Beat in egg yolk, vanilla, and salt. Gradually mix in flour until just mixed. The dough will be stiff. Press the dough into the bottom of the pan.

Bake in the center of the oven for 20 minutes, rotating the pan halfway through – this is required – I do it whether it is called for or not – kind of OCD that way. But I don’t think that’s a bad thing at all.

Remove pan from the oven and sprinkle chocolate chips over the crust. Return pan to the oven for a minute or two. Remove and using an offset spatula spread the chocolate over the surface. Sprinkle the nuts across evenly.

Let cool completely on a wire rack. Cut into small squares – very small because they are rich. And excellent.

Source: Epicurious, but adapted.

Notes: these were called toffee squares, but to my mind really don’t taste much like toffee. Even though there is a cup of brown sugar in the crust. They are kind of a shortbread crust with chocolate and nuts on top. There is nothing wrong with that, by the way.