My S'mores Sandwich Cookies are the result of avoidance. I have been meaning to start a painting project; a project that I find over-whelming. Twenty years ago we converted a 3-season sunroom into a year-round space. The tongue-in-groove wood ceiling, walls, and trim, are painted purple, orange, and green -- a phase I was going through. My husband and I laid Mexican terra cotta tiles over newly-installed infloor heat. The brightly colored room has been the perfect backdrop for white canvas slipcovered furniture, old wicker, and plants; with large casement windows surrounding the entire space, it feels more like a screened porch during the summer months.
After 20 years, the paint is showing its age -- plus, I am just tired of it! My entire house has become quieter over the years, transitioning over to creamier historical colors. But as much as I'd like to see this room become what I've envisioned, I'm having trouble getting started on the work. I picked the paint color, but instead of running to the paint store to buy my supplies, I ran to my kitchen and started working on S'mores Sandwich Cookies.
To make S'mores Sandwich Cookies: I started by making Marshmallow Crème. After I had the crème refrigerated, I made the Old-Fashioned Graham Crackers with Turbinado Sugar. Once the crackers have cooled, give the marshmallow crème a stir, and spoon into a pastry bag. Pipe the crème onto a cracker (I used a 2-inch round cutter for my crackers. The marshmallow crème recipe was enough to fill 20 graham cracker cookies). After all of the marshmallow crème has been piped, use either a kitchen butane torch or the oven broiler to brown the crème. Mix semi-sweet chocolate chips with salted butter in a double boiler. As far as amounts go, I probably used 1 to 1 1/2 cups of chocolate chips and just kept adding butter until good dipping consistency. Dip filled S'mores into the melted chocolate. Place dipped cookies on a parchment-lined baking sheet. It is best to let the chocolate set up and harden a bit before eating, but you may find it difficult to wait that long ;P Another option: sprinkle marshmallow crème with chocolate chips before torching, and melt your chocolate that way (sans butter).
If I disappear for several weeks you can assume that I have begun work on repainting my sunroom; that is unless I can bribe the painter, who I use for jobs I just don't want to tackle, to trade for a year of desserts?
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I feel pretty lucky. We have the greatest friends and neighbors. Whenever my husband talks about relocating to warmer climes, my response is always -- I could never leave all of our friends (or my kitchen!).
Case in point... yesterday a friend of ours who hunts morel mushrooms in the spring, and then dries them, made a huge pot of morel soup -- to share with us! He delivered it to our house in time for dinner, along with a loaf of bread from a local bakery. (See, aren't we lucky?) The soup was incredible and loaded with big slivers of morels -- a RARE treat. To show my appreciation, I made two Chocolate-Orange Ganache Tarts -- one for us and one to send home with our friends. A little decadent dessert after big bowls of earthy, rich morel soup. The grated zest of one large blood orange was added to the ganache and segments of the orange topped the tart. I suggest using a 60% bittersweet chocolate. The chocolate I used had a much higher percentage of bittersweet, and I compensated by really sweetening my whipped cream with powdered sugar and coarse orange sugar by ZUK-ZAK.
FOR THE CRUST:
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 8 tablespoons (1 stick) cold, unsalted butter, cubed
• 4 tablespoons ice water
FOR THE CHOCOLATE GANACHE ( recipe: Martha Stewart)
• 10 ounces bittersweet chocolate
• 1 cup heavy cream
• 1/2 cup whole milk
• Grated zest of 1 large orange, preferably organic
• 1 large egg, lightly beaten
TO MAKE THE CRUST:
1. Combine the flour, salt, and sugar in the bowl of a food processor. Add the cold butter and pulse until the size of small peas. Slowly add the ice water to the flour while pulsing, just until the dough starts to clump and come together. If the dough does not hold together when squeezed between your fingers, add more ice water, drop by drop, until it does. Do not over-process. Transfer the dough to a sheet of plastic wrap. Flatten into a disk and wrap completely. Place in the refrigerator for 2 hours.
2. Roll the dough between lightly-floured sheets of plastic wrap or waxed paper. Transfer dough to a tart pan (I lined two 7-inch tart pans, but one 9- to 10-inch would substitute) and gently press into the pan without stretching the dough. Trim the edges and place in the freezer while preheating the oven.
3. Preheat oven to 400˚F. Remove tart pan from the freezer. Line the tart shell with foil and fill with dry beans or rice. Place pan on the center rack of the preheated oven and bake for 20 minutes. Remove the foil and beans or rice and return tart pan to oven. Reduce heat to 325˚F. Continue to bake the tart shell until golden brown. Remove from oven. Keep oven heat at 325˚F.
TO MAKE THE GANACHE:
1. Chop the chocolate into small pieces and place in a large bowl.
2. Combine the heavy cream and milk in a saucepan; bring almost to a boil. Pour the liquid over the chocolate and let rest for 2 minutes. Whisk the mixture until smooth and let rest another 10 minutes. Whisk the orange zest and beaten egg into the chocolate.
TO MAKE THE TART:
1. Place the tart pan on a rimmed baking sheet and pour the chocolate-orange ganache into the pre-baked tart shell. On the middle rack of the oven, bake the tart at 325˚F for 25 minutes. Remove from oven and place on a cooling rack. When cool, garnish tart with sweetened, whipped heavy cream and orange slices.
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With spring just around the corner, I am looking forward to warmer days ahead and pulling my bicycle from the dark corners of my home's basement. Bicycling is my favorite form of exercise in the spring, summer and fall, but during the winter months, I will head to a local health club -- occasionally -- for a workout. And what I've realized is -- when I'm there -- I am the only person exercising while reading food magazines... the only one (Do you also find that hard to believe?). Before I head out the door, I go through my stacks of Food & Wine, Bon Appetit and old Gourmets, picking out several to read while sitting on a stationary bike or walking on a treadmill. And when I'm back at home, if I am not reading food magazines or cookbooks, I am on my computer looking for food-related websites that inspire. One site that I've recently come across is Kayotic Kitchen in the Netherlands and found Kay's recipe for Pink Peppercorn Hot Chocolate irresistible.
And silly me. I thought that since I was also giving my husband a serving of the Pink Peppercorn Hot Chocolate, I would double the recipe. That meant I melted 14-ounces of bittersweet chocolate to stir into 3 1/3 cups of warmed milk. After my first sip, I quickly realized that I did not want a 6-ounce cup of the hot chocolate, but a demitasse instead. It's like drinking a bar of chocolate. But it is so unbelievably good! Of course, I also doubled the recipe for the Pink Peppercorn Syrup. Next time, I will triple the amount of syrup I make, and add even more pink peppercorns to the mix. It has a wonderfully delicious, spicy-cinnamon flavor, and I found myself pouring a lot of it into the hot chocolate, which gives it a nice little kick. I keep both the chocolate and syrup stored in the refrigerator, and each day heat up enough for my little demitasse shot of heaven... my little treat!
I will send you directly to Kayotic Kitchen where Kay will walk you through the recipe... recipe for Pink Peppercorn Hot Chocolate HERE.
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My husband and I hosted a post-Valentine's Day dinner this past weekend. The appetizers, soup, salad and main dish were all extraordinary (if I do say so myself). But the stand-out was the French Silk Chocolate Pie. When all was said-and-done, I had four pieces. Yes, you heard me... four pieces! The photo above shows the last, lone slice of pie (which I eventually ate). The recipe from Faith in the Kitchn, couldn't have been any better. The only thing I did differently was to add a sprinkling of toasted, sliced almonds; totally optional. recipe from theKitchn | no changes what-so-ever
• 1 (9-inch) pie crust, cooked and cooled
• 4 ounces good-quality bittersweet chocolate
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon espresso powder (optional)
• 1 cup cold heavy cream
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 3 large organic or free-range eggs, pasteurized if desired
• Additional whipped cream, for topping
Heat the chocolate in a microwave on medium power (about 45-90 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and espresso powder, if using, and set aside to cool.
In a medium bowl beat the heavy cream with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the cooled chocolate to the butter-sugar mixture and beat until incorporated. Add 2 eggs and beat on medium speed for three minutes. Add the remaining egg and beat for another three minutes until the mixture is silky and smooth.
Fold the chilled whipped cream into the chocolate filling until no visible white streaks remain. Pour the filling into the prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of two hours, but preferably overnight. Decorate the pie with freshly whipped cream or dollop a spoonful onto each slice.
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January always brings out the bread baker in me. Maybe it's because the heat is cranked up in the house and the radiators are toasty warm -- a great spot for yeast dough to rise. I was planning on baking a loaf of cinnamon-raisin bread and eating slices toasted and slathered with butter. But then, I ran across this recipe for Cinnamon Bread Twists and everything changed. They seemed like the perfect morning treat alongside my cappuccino. I substituted Nutella for the two tablespoons of apple butter that was called for; probably influenced by the chocolate-hazelnut panettone I just devoured over the holidays from acclaimed Minneapolis bakery Patisserie 46 (definitely worth visiting if you're ever in the Twin Cities). Best eaten the day they are baked, but still pretty good the day after -- ENJOY! recipe HERE via the FOOD NETWORK
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Back by popular demand...
I used to make these little Gingerbread Boys with Chocolate Pants every holiday season; by the hundreds. The past few years I've taken a break from baking them -- gingerbread boy burn-out. I continued to make the cookie dough, but in the shape of snowflakes instead, and covered in blue and white powdered sugar icing studded with silver French dragées.
But this year I decided it was time to resurrect the little boys with chocolate pants. I have never been a fan of soft, thick gingerbread cookies. This recipe makes a nice, crisp cookie if the dough is rolled thin.
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 1/2 teaspoon vinegar
• 1 egg, beaten
• 3 cups unbleached flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 12 ounce bag of semi-sweet chocolate chips
• 1/2 cup (1 stick) unsalted butter plus additional if necessary
• Cinnamon Red Hots
• Powdered sugar icing -- made by mixing powdered sugar with milk or cream
1. In a large heavy saucepan, mix together butter, sugar and molasses with the vinegar. Bring to a boil. Cool. Add egg. Sift together the flour, baking soda, cinnamon and ginger. Add the salt. Add dry ingredients to the molasses mixture. Mix well and chill. Roll out to 1/8-inch thickness. Cut out shapes. Bake at 375˚F for 8 to 12 minutes.
2. In a double boiler, over simmering water, melt the chocolate chips with the butter. You want a consistency similar to heavy cream. Dip cookies into the chocolate and place on a parchment lined baking sheet. Drop a "cinnamon red hot" onto the chocolate. If a face is desired, mix together powdered (confectioners') sugar with a little milk or cream and using a tiny (#2) piping tip, make a face with dots and hair with a squiggle ;-)
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Since I am supposed to stay off of my feet for several days because of a bum knee (Can you believe it -- a doctor told me I cannot be in my kitchen!), I thought I would share with you a cookie. I ran across the Swedish recipe for this orange and chocolate-dipped cookie several years ago in a magazine and it quickly became a favorite of all who ate it. At the urging of a neighbor, I entered it in our local newspaper's annual cookie contest in 2007 -- and won. Several weeks later, I was informed it was practically impossible to find a jar of orange marmalade in Minneapolis; all had been sold for the baking of this cookie.
For the past several weeks it seems to me whenever I open the newspaper I see the above photograph which they are using for their holiday cookie contest ad. And today, this cookie (recipe from the Kosta Guest House in Sweden) was just named as one of the top three cookies of all time submitted to the Star Tribune's annual holiday cookie contest. Yes, it really is that good.
So, while I am not standing in my kitchen today, and I am not baking anything in my kitchen today, maybe someone will be making one of my favorite cookies, ever, today.
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A gray, rainy day... perfect for baking. I LOVE IT! I feel as though it's been weeks (and it probably has) since I've had a day by myself, in my kitchen.
And doesn't chocolate always sound good on a cold, gray, rainy day? I made an espresso and chocolate batter, then filled muffin cups and financier molds. And to make them just a bit more decadent, I drizzled the little baked cakes with a bittersweet ganache.
And served them with hot chocolate + homemade marshmallows.
adapted from coffee journal | autumn 1996
MAKES 12 MUFFINS
• 3/4 cup milk
• 1/4 cup heavy cream
• 1/2 cup unsalted butter, cut into pieces
• 2 cups flour
• 3/4 cup + 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 tablespoon instant espresso
• 1/2 teaspoon salt
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup grated bittersweet chocolate
PREHEAT OVEN to 350˚F
1. Position oven rack in lower-third of oven.
2. In a small saucepan, heat the milk, cream, and butter over low heat, stirring occasionally, until the butter has melted. Set aside to cool.
3. Place the flour, sugar, baking powder, espresso, and salt in a large mixing bowl and whisk to combine.
4. Whisk the egg and vanilla extract into the cooled milk mixture. Stir liquid ingredients into dry ingredients until just combined. Fold in grated bittersweet chocolate.
5. Fill 12 lined muffin cups with the batter (I filled 9 muffin cups and 9 financier molds) and bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Financier molds will take approximately 13 to 15 minutes.
6. If desired, drizzle the cooled cakes will chocolate ganache: Heat 3 ounces heavy cream until hot. Remove from heat. Add 4 ounces chopped bittersweet chocolate and let set for a couple of minutes. Stir mixture until smooth. Spoon chocolate sauce over muffins.
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During the summer months, I'm rather lukewarm towards chocolate. Desserts made with berries and stone-fruit are what I'm craving. But once the temperatures cool, chocolate works its way back into my baking. I've been slowly rebuilding my chocolate inventory over the past few weeks, so when that chocolate urge hits, I have available what I need. Bittersweet, milk, and white chocolate are purchased in bulk. Natural and Dutch cocoa are picked up by the bagfuls at Penzey's. And semi-sweet chocolate chips, that have endless uses, are stored in a large French canning jar in my cupboard. And, the chocolate urge just hit big-time. I've had this recipe on file for several months, and today was the perfect day -- cool and drizzly -- to mix up this intense chocolate batter. These are excellent with a glass of ice-cold milk. I know this to be true -- I ended up having two!
adapted recipe by Yvonne Ruperti | via Serious Eats
• 2 cups (10 ounces) all-purpose flour
• 1/2 cup (1 1/2 ounces) cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (5 1/4 ounces) granulated sugar
• 2 large eggs
• 1/3 cup canola oil
• 1 cup plus 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon espresso powder
• 1 1/4 cups mini chocolate chips, divided
PREHEAT OVEN TO 375˚F
1. Line 16 muffin cups with paper. Set aside.
2. In a large bowl, combine the flour, cocoa, baking powder, baking soda, salt, and granulated sugar.
3. In the bowl of an electric mixer, whisk the eggs until thick and pale yellow. Mixing slowly, add the canola oil, milk, vanilla, and espresso. Increase speed, and mix just briefly, until well-combined. Add the dry mixture to the liquid at low speed and mix just until combined. Stir in 1 cup of the chocolate chips.
4. Divide the batter evenly between the 16 muffin cups. Sprinkle the remaining 1/4 cup mini chocolate chips evenly over the batter.
5. Bake on the middle rack of preheated oven for approximately 18-20 minutes, or until done.
TAKE a LOOK:
Dinner at our neighbor's. I was asked to bring dessert.
A screened porch is a cherished possession in Minnesota, protecting you from mosquitoes and the elements. Fortunately, the rain and storms had ended by the time we sat down for dinner. It turned out to be a beautiful evening.
A salad with Fraises du bois, tiny alpine strawberries picked by our neighbor at a local strawberry farm.
Limoncello pulled from the freezer and served alongside the Torta Caprese with Espresso that I brought for dessert.
:: Torta Caprese with Espresso ::
and Lemon Mascarpone
a recipe from Arthur Schwartz's book, Naples at Table, and adapted by Rosanne Gold
• 16 tablespoons unsalted butter
• 8 ounces semi-sweet chocolate
• 12 ounces almonds
• 1/4 teaspoon almond extract
• 1 tablespoon espresso powder
• 6 extra-large eggs, separated
• 1 cup sugar, divided
• salt
• 6 tablespoons confectioners' sugar
• 8 ounces mascarpone
• 1 large lemon, addition lemons for garnish
1. Preheat the oven to 325˚F; position an oven rack in the bottom third of your oven. Use one tablespoons of the butter to grease the sides and bottom of a round, 10-inch cake pan with a removable bottom. (I used a 10 1/4-inch springform pan.) Line the bottom of the pan with parchment paper and butter the paper; set aside.
2. Melt the remaining 15 tablespoons butter and the semi-sweet chocolate in a small saucepan over low heat, stirring often. When the chocolate is melted and smooth, remove from the heat. Divide the almonds in half. In the bowl of a food processor, grind both halves, along with 2 tablespoons sugar each, until powdery. Place ground almonds in a large bowl and stir in the espresso powder. Set aside.
3. With a mixer, beat the egg yolks until light in color and very thick. Add 1/2 cup sugar and continue to beat for 2 minutes. Add the melted chocolate and the almond extract, mixing well. Stir in the ground almonds and mix until fully incorporated.
4. In a medium bowl, beat the reserved egg whites with a pinch of salt until foamy, then add the remaining sugar and beat until stiff. Take half of the beaten egg whites and stir into the chocolate-almond mixture until well-combined. Repeat with the remaining egg whites. Pour into the baking pan and place in the lower third of the oven. Bake for 1 to 1 1/4 hours, or until the top of the cake is firm and a toothpick inserted into the cake comes out clean. Remove from the oven and cool completely. Unmold the cake and invert onto a serving plate. Dust with 2 tablespoons of the confectioners' sugar.
5. To make the lemon mascarpone: Beat the mascarpone with the remaining confectioners' sugar. Grate the lemon zest and add to the mixture, along with 2 (or more) teaspoons of lemon juice. Decorate the cake with the lemon mascarpone. NOTE: While beating the mascarpone, I thinned it a little bit with heavy cream -- totally optional.
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