Food

Chocolate Chip Cookie Dough Dip

After I make something new, it usually shows up here within a week or two (assuming it's blogworthy, of course). But I have to confess I've been sitting on this one for a while. To be clear, the delay had everything to do with how little I liked the photos, and nothing to do with how ridiculously delicious and addictive this dip was. I actually made it for the Super Bowl, along with a batch of brownies that I absolutely loved but neglected to photograph. Super Bowl weekend wound up being a busy one for me, and I was short on time. I'd volunteered to make desserts for the party though and wanted to bring more than just brownies. Enter this chocolate chip cookie dough dip - it takes all of about 5 or 10 minutes to throw together, I had the ingredients on hand, and hello, brownies and cookie dough are just meant to be together (Ben & Jerry's Half-Baked, anyone?).



As soon as I'd finished mixing this up, Shane was by my side offering to sample it - for quality control purposes of course :) I was kind of surprised since he doesn't like cream cheese and he'd seen me throw an entire block in, but I think he's slowly coming around on the idea of cream cheese IN things (though never alone, say spread on a bagel). He loved the dip, and so did I. It was a good thing I only finished it 15 minutes before we left the house, or I'm not sure how much would have made it to the party. Pretzels were the dipping item of choice for me, in keeping with my love of the salty/sweet combo. I also did this, which was as good and insanely rich as you might imagine.



Chocolate Chip Cookie Dough Dip
barely adapted from How Sweet It Is

1/2 cup (1 stick) unsalted butter
1/3 cup packed brown sugar
1 8 oz block cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup mini chocolate chips, plus extra for sprinkling

Melt the butter in a small saucepan set over medium heat. Add the brown sugar and whisk until dissolved. Once the mixture starts to bubble, stir in the vanilla extract then remove from the heat and let cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and confectioner's sugar on medium speed for 1 minute, or until well combined and smooth. With the mixer on low, slowly pour in the brown sugar/butter mixture, beating until combined. Add the salt. Use a rubber spatula to mix in the mini chocolate chips.

Transfer the dip to your serving bowl and garnish with additional mini chocolate chips. Serve with pretzels and graham crackers (or whatever you like!). 

Food

Fig Newtons, Take Two

Last fall I was on a mission to make homemade fig newtons, which had always been one of my favorite treats as a kid. There was only one problem - the recipe I wanted to use called for fresh figs and they were pretty much impossible to find. I went crazy looking for them, literally driving to every store within a 20 mile radius on the off chance that it might be the one place to carry them. I felt like I'd won the lottery when I finally came across 2 pints :) I made those fig newtons, and they were everything I hoped they'd be, but I was still eager to find a recipe I could bake more than once a year!



Fast forward a few months and Michelle over at Brown Eyed Baker blogged about a recipe that called for dried figs instead. Though I'd never bought them, I'd seen dried figs at Trader Joe's every time I'd been there, so I knew they were readily available. Plus, the recipe came from an America's Test Kitchen magazine (which of course this magazine addict already owned), and I'm a big fan of all they do, so I had high hopes.



The process of making these fig newtons was pretty similar to the ones I'd made last year. The figs are cooked down until they have a jam-like consistency, then that filling is encased in a soft, shortbread-like dough. There's almost nothing easier than making bar cookies, and these came together in no time. The only slightly tricky thing about the recipe is that the dough is pretty sticky, but if you work on greased parchment, it's very doable. I definitely enjoyed the cookies, they were really quite similar in taste to the fig newtons I'd loved as a kid. The texture of the cookie was almost perfectly replicated, and the filling was pretty darn close too, though I wish it had been just a tad sweeter. It's an easy fix, next time I'll add a little bit of sugar when I cook down the figs. And I love that I can say confidently that there will be a next time, and it won't involve driving all over multiple states to find the figs :)

If you're wondering, I do think I slightly preferred the version made with fresh figs, but this recipe is a VERY good back-up for those other 11 1/2 months of the year when dried figs are the only option!



Fig Newtons
from America's Test Kitchen Holiday Cookies

Filling
8 oz dried Turkish or Calimyrna figs, stemmed and quartered
2 cups apple juice
pinch salt
2 teaspoons lemon juice

Crust
3/4 cup all-purpose flour
1/2 cup whole wheat flour (I used white whole wheat)
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract

Preheat oven to 350 F. Line an 8-inch square baking pan with foil, leaving an overhang on opposite sides to lift the bars out. Spray the foil with nonstick cooking spray.

Add the dried figs, apple juice and salt to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the figs break down and the mixture is soft and syrupy, about 15-20 minutes. Allow to cool for a few minutes, then add to the bowl of your food processor along with the lemon juice. Pulse until the mixture has a jamlike consistency.

Whisk both flours, the baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, beating until completely incorporated. With the mixer on low, add the flour mixture, beating just until combined. Measure out 3/4 cup of the dough and set aside. Transfer the remaining dough to the prepared pan and press into an even layer in the bottom.

Bake until the crust is golden brown, about 20 minutes. Meanwhile, roll the dough you set aside into an 8-inch square (it's easier if you do it between greased sheets of parchment). Place the square in the freezer until firm.

When the crust has finished baking, spread the fig "jam" evenly over it. Place the frozen square of dough on top. Bake for another 25-30 minutes, or until the top crust is golden brown. Transfer the pan to a wire rack, and let the bars cool completely, at least 2 hours. Use the foil to lift the bars out and cut them into squares for serving. 

{Day 1} White Chocolate Candies

Candy making is a true science. They say that about baking but truthfully there is sooome leeway in baking- candy making? not so much- but SO satisfying and your friends will be mega impressed.

Making chocolate candies like a pro requires tempering of the chocolate. This is a process of melting and cooling the chocolate that develops the cocoa crystals. The result is a glossy snappy chocolate that doesn't streak or bloom. This can be a little on the fiddly side, but I promise, it absolutely is doable.

My best advice is to give yourself plenty of time and an uber clean work environment and then relax and enjoy. Water is an enemy of chocolate tempering, so if your melting your chocolate over a double boiler take extra care not to let any drips get into the bowl.

The method highlighted above is simple and direct. You can use an instant read thermometer like the one you stick in the Turkey bird. There is a specific glass chocolate thermometer with a narrow temperature range. Not an expensive investment, but not really necessary. Another word of advice- the greater the volume of chocolate the more stable it will be and temperature variables will be slower. The worst case? If you overheat the chocolate it will lose it's temper, and like a sleep deprived 2 year old, there is no bringing it back to behave. Not a loss though, the chocolate is still delicious and can be used in baking, truffle fillings or icings.

When it comes to making chocolates, I use a chocolate tempering machine. I purchased my Revolation 2 about 15 years ago. I don't do a ton of candy making or dipping, but man oh man, do I love this machine. If you can get your hands on one, or share one with a pal- it's awesome. Remember, there are Valentines and Easter opportunities...

Tips on making Nonpareils:

These candies can be made with any color of chocolate but I just love the white on white for the holidays.

Make sure you get the smallest silver dragees possible. I used size 0- any larger and they are too crunchy to eat gracefully.

When decorating with the dragees let the chocolate set for a minute or two before sprinkling on the dragees. Because they are a little heavy they will sink into the chocolate when it is first poured. My method is to pipe out an entire tray and then decorate. Have all your goodies at the ready, cooling chocolate waits for no one.

When piping out chocolate use a CLEAN pastry bag or make a parchment cone. Any contamination in the chocolate makes it cranky.

Properly tempered chocolate that is left over can be melted and tempered again. Ain't that a beautiful thing?

A word about chocolates- firstly, NO NOT use "coatings". These are waxy substitutes for chocolate the way Velveeta pretends it's cheese. Using quality chocolate is really worth the price and effort here. It's best to buy chocolate in block form from a dealer and not buy bars at the supermarket. NY Cake and Baking supply sells in smaller and larger quantities and so do many other sources. If you plan on making chocolates for Valentines, investing in a slab, or 5 Kilo (11lb) block can be worth it as the cost is about half and it will keep. Just store in a cool place or wrap tightly and store in fridge- just keep the wrapping on when warming to room temperature. You don't want to create any condensation on the chocolate (see above about water and chocolate).

Lastly- when adding things in to make clusters keep in mind the temperature of them. Whatever you use needs to be room temp otherwise it will throw off the temper. This goes for dipping cold centers since the chocolate that drips back into the bowl will be cooler. Watch the temperature level of the chocolate and keep it in range- my machine alerts me with a beep when the temp starts to slip out of range- so I just wait a minute until it brings the temp back on track (SEE why I love this thing so much?).

See the resource page at the top of the page for purchasing sources for all needs here.

White Chocolate Nonpareils

2# of chocolate- produced about 8 of these boxes

silver dragees, size 0

sanding sugar

sweetened coconut

Round piping tip size 10

Clean pastry bag- disposable plastic bags are the best

Prepare a flat area with parchment paper. If you're planning on making a big batch lining a counter is fine. The chocolates set in a few minutes and unless you have a ton of baking sheets this is just fine. A granite counter is even better.

Prepare pastry bag and fit with the tip and line up your toppings

When all is at the ready then start tempering your chocolate. No walking away from melting chocolate and I do not recommend using the microwave for making candies. I know people do it, but it's too loosey goosey when it comes to temperature control, and hot spots in the chocolate will make it lose temper.

When the chocolate is tempered time to fill the pastry bag.

Turn down the sides of the pastry bag and fold back the tip to prevent the chocolate from leaking out. You can set this up in a jar or glass for better control. Once filled twist the top of the pastry bag to prevent the chocolate from oozing out of the top.

You are ready start your piping. Do this as swiftly as possible but with grace. Hold your finger over the end of the tip to prevent the chocolate from leaking out between piping.

Squeeze the bag while holding the twisted part closed between thumb and finger. 

Try to make even sized rounds. I first measured my boxes to make sure my circles would fit nicely. However, no rules here- make ovals, squiggles, long bars, letters of the alphabet...

After a minute to allow the chocolate to juuust set- you can see the sides of the chocolates start to dull a little.

With a spoon sprinkle on the toppings. The dragees are best done on a baking sheet to capture stray beads which can be reused.

The coconut I "tucked" into the chocolate to make sure that there was a nice knot to bite into. To do this simply press the coconut gently down into the mound.

Allow the chocolates to cool and harden. Allowing them to slowly cool will create a greater sheen and a finer look. Putting them into the fridge is fine, but not my preference.

If your kitchen is very warm this can affect the process, so the cooler the room the better. Make chocolate on non baking days.

**if you're finding your chocolates are just not setting up you can switch to "cold chocolates"  that you will just have to keep in the fridge. Not a bad thing- so remember that's always a back up**

White Chocolate Rice Krispy Clusters

When I near the end of my candy making I like to use the remaining chocolate to make clusters. You can use a variety of things such as nuts, dried fruits or in this case, Rice Krispies- just remember, nothing wet like sliced berries...

There are no measurements here, just eyeball the additions. Factor a 1:1 ratio- there is really no right or wrong.

With a spoon drop mounds onto prepared parchment and allow to set as above. 

Personally I like tiny clusters- it's a nice treat to take petite nibbles rather than indulge in a big puck of chocolate.

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Once the chocolates and set you can package them right up.

Store in a cool dry place.

Please see the Resource Page in the header bar for links to boxes and ribbon sources.

{Day 3} The "After" Treat- Biscotti{Day 3} The "After" Treat- Biscotti

Rosemary Lemon Biscotti served with Homemade Chamomile Cordial

Biscotti is always the "after". Afternoon, after dinner, after a long morning.... This crunchy treat offers a mild sweetness that is just the right kind of soft kiss an after requires.


I try to keep a jar of these around- but they have a great tendency to disappear in short order. Though the baking of biscotti is a two step baking process, the good news is this recipe is so simple that it only takes minutes to pull it all together and create a new batch. Not too long ago, right before a dinner party I decided a gift of wine was just not enough to bring along- so while I showered the first baking was complete, and while make up was applied, the second go round was finished off. I can't say I recommend this method, but it can be done when you need to.

The secret to this recipe is that these are made with Olive Oil rather than butter, which is always on hand and no need to wait for it to soften like butter does.


I created two versions for today. The first is a Lemon Zest and Rosemary, which is really lovely as a digestive. I serve it up with some gorgeous Chamomile Cordial that I made. {The recipe will be in a future post} These two together offer a soft sweet ending to a long meal. No cloying thump to your sensibilities here.

The second version is Dark Chocolate Cherry. Chunks of 72% chocolate are tossed in with plump dried cherries. This is a slightly sweeter version than above and it perfect for that afternoon pick me up. 


When gift giving it's best to package these up into cellophane bags- which you can get from Glerup {see Resource page} The cellophane not only makes a beautiful presentation but also keeps the biscotti crisp and snappy.

Lemon Zest Rosemary Biscotti

makes 24-30 

.5 c mild olive oil

.75c granulated sugar

.25c Light brown sugar

3 large eggs

3.25 c AP flour

1T baking powder

1/4t salt

2T chopped fresh rosemary

zest from one lemon

juice from one lemon

In a large bowl combine sugars, flour, bp, salt, rosemary and zest. Stir to combine

In separate bowl combine eggs, oil and lemon juice- mixing thoroughly

Toss the oil mixture into the flour mixture and stir to combine. I use my hands to get the dough even. It will be a little thick and like a soft cookie dough.

Make two long logs about 3" wide on a baking sheet

Bake in a 375˚ oven for approximately 20 minutes until golden and there is only a gentle spring when the tops are touched. If it gives too much the biscotti are not done in the middle and give it another few minutes.

When ready remove the biscotti from the oven and allow to cool for 15-20 minutes. I am always impatient about this but it's really worth the wait, the slices will be neater.

When cool(ish), using a sharp serrated knife cut the biscotti into 1/3" slices and arrange on cookie sheet.

Return to oven and bake 10 mins until golden and toasty looking. Then flip each cookie and bake again for another 10 mins or so.

Dark Chocolate Dried Cherry Biscotti

I used the exact same recipe as above with these changes:

Replace the rosemary, lemon zest and juice with a .5 c of dark chocolate chopped into chunks and .75c of dried cherries

Enjoy!

and remember- the cordial recipe is coming soon- sign up for the mailing list and be sure not to miss it.

{Day 12} Homemade Nutella- The BEST For The Last Day

Homemade Nutella

Nutella is one of my family's favorite things. It is a Christmas tradition in my home that a jar of nutella is wrapped and placed at the toe of everyone's stocking. Once the gifts are unwrapped, the jars are brought to the breakfast table and enjoyed as part of the Xmas morning feast.

When I was a young girl, my parents took my brother and I to Spain to visit our family in Valencia. Traveling back in the early 70's was a big deal in those days, and waking up in another country after cramped little sleep was mind boggling for a 10 year old. It was a gray chilly March morning and the apartment we were staying in was tiled with stucco walls. It was a rustic sort of a place in my memory and the house was kept much cooler than we did at home. Jet lagged, dazed, cold and hungry was how my first moments of that trip were starting out. Not happiness for a small girl.

Shortly after we woke my Mother went straight out that morning and brought home a sack of foods for breakfast. In her sack was a loaf of bread still warm from the corner baker and a jar of Chocolate Hazelnut spread. The warm crusty bread turned the Nutella into gooey heaven, which was a far far cry from my typical American breakfast of a hearty bowl of Frost Flakes Cereal. Suddenly I was being transported into kid heaven and having the time of my life. I fell in love with Spain and that very moment and never fell out.

Making Chocolate Hazelnut Spread in my own kitchen is a dream and a fantasy that I would have never imagined. Even better is the ability to tweak a bit here and there to make it my very own.

My version contains more chocolate that the original. I also used cocoa nibs that added a slightly smokey bitterness and an interesting little crunch. I can see adding some other accents such as cinnamon or espresso (grind some beans in there??) but I'll leave that to you.

Gifting jars of this heaven would make you a hero in my house. Make a healthy batch and keep some on the ready. It's great on toasted bread, fantastic in crepes, awesome with some ice cream. Nutella makes a quick icing on a cupcake or a filling for a layer cake- or just dip in a spoon and have at it.

Homemade Nutella
makes ~ 3c
10 oz blanched and roasted hazelnuts
2 oz cocoa nibs
.5c Valrohna cocoa powder
1c powdered sugar
2T hazelnut oil
pinch of salt

If purchasing your nuts preroasted, toss onto a baking sheet and place into a 350˚ oven for 10 mins to release the oils and fragrance

Place cocoa nibs in a dry frying pan and on medium heat warm until the nibs are glossy

Combine nuts in a food processor and grind into a smooth paste. The nuts will go from grainy and thick to a smooth oily cream as the nuts are broken down.

Add the cocoa nibs and cocoa and grind for 2 mins.

Add sugar, oil and salt and continue to blitz until smooth with a slight grit to it if you like the crunch.

*note* this is some heavy work on the processor. I did mine in stages giving the machine a chance to cool a little between steps.

Taste your spread as you go and adjust to your liking.

Place directly into clean jars. Can be stored in the cupboard or fridge.

Peppermint Marshmallows: That Look As Pretty As They Taste

I surprise most people when I tell them that I love the snow. It's true. I don't mind the cold, and I think snow is amazing. I love how it changes the landscape of the things I see everyday into something so beautiful and different. I even sort of love shoveling it- it's true! Being out in the hush chill, getting all warm and toasty while making neat pathways...  I also love to ski, but that's something different.

But one of the best parts of being out in the snow, either playing in it or just moving about- is coming in for hot chocolate. I am known for being a chocolate fan, but warm milky chocolate sipped with red cheeks is my kind of afternoon.

As you know, there is hot chocolate and there is hot cocoa. Essentially interchangeable, though different in preparation. Dark chocolate of any kind can be melted and stirred into heated milk and then sweetened to taste. This is my preferred style. Good quality chocolate has as many nuances of flavors as a glass of wine. Though I don't boast knowledge of different chocolates- I can certainly tell the good from the... eh. When it comes to chocolate-I don't do "eh". Aside from this it was the way that the Mayans made Xocolatl, and I like that idea.

Roasted cocoa beans when ground eventually give up their oils and liqueur and turn into dark beautiful chocolate. I can see hands working the stone, placing some of the rich brown yumminess in a stoneware cup, adding hot milk and creating a drink. Gotta love that romance.

But Hot Cocoa is just as tasty- again- good quality cocoa is a must. No dusty dried out packets out of a box- make your own- get the good stuff, it doesn't use much and turn a brown drink into a heavenly treat. THAT's the way it was intended to be enjoyed, not as a glass of chocolate milk warmed.

Now- to that- marshmallows. I've been making my own marshmallows for a long long time now. They used to be a big thrill, but these days, everyone is getting in the game. Bravo!

For my beauties I took them just a little step further. First off I added a middling dose of peppermint. It's a wonderful pairing as they melt into the chocolate. The second is I'm just not a fan of the cube. They're ok, and I'm not opposed to the iconic shape, I just like to make pretty where I can.

I opted for two different shapes. The first is a rosette in three different shades of pale pink. Just SO pretty against the dark brown chocolate, and so lady like and sweet to behold. Using a star tip I simply piped them out of a pastry bag onto the tray into rosettes.

Hot Chocolate with Marshmallow Clouds

The second shape is more like a cloud. Puffy folds of marshmallow float softly in the cup. So much nicer than a dusty cube, don't you think? For these I used a Rose Tip icing tip and made random folds and mounds to my liking. Super simple and fun to make.

Homemade Marshmallows

makes tons depending on the size, enough for any crowd and more

3T unflavored gelatin

.5c cold water

12oz sugar

1c clear corn syrup

.5 c water

.25t peppermint oil or 1t peppermint extract

2c powdered sugar

red paste food coloring (optional)

In mixing bowl combine water and gelatin and let stand. Attach whisk.

In heavy saucepan combine sugar, syrup and water. Boil on high heat until the syrup reaches 240˚ on a candy thermometer or soft ball stage

With the mixer on medium low, slowly and carefully pour syrup over gelatin.

Continue to beat until cool, approximately 5-7 minutes.

Before it gets too stiff or cool, add the extract and carefully dab some food coloring into the marshmallow. A little goes a long way so start with the teeniest bit.


The consistency of the marshmallow needs to be stiff enough to maintain it's shape when piped, but not too stiff for it to become stringing and tight.

To pipe rosettes: Using a pastry bag or large plastic freezer bag, fit with a #8 star tip.

Prepare several sheet pans with parchment paper sprayed with cooking spray. Alternatively you can line trays with plastic wrap and spray as well.

Fold down sides of bag halfway and fill the cone. Pulling the sides up, twist it closed.

While pinching the twisted part between thumb and first finger, squeeze the bag with the rest of your hand. Use your other hand to guide the end of the pasty bag. Sort of keep a finger on it so it doesn't go rogue on you.

Make the swirls by starting on the outside and form a concentric circle in while applying even pressure on the bag. When finished stop squeezing and quickly lift the bag to break off the rosette.

This takes a little practice, so have fun and play around a bit at first. Learn the latitudes of more pressure vs speed etc.

To get the different colorations I started out with the palest pink. When I exhausted the marshmallow in the bag, I tinted the rest of the batch a little deeper and then repeated this again with the final piping round.

Once the marshmallows are piped sift some powdered sugar over them to cover completely and allow them to dry overnight.

Once dry remove from the paper and dust the bottoms to prevent them from being sticky.

Store in an airtight container or in cello bags.

To pipe clouds: Use the same technique as above to prepare your pastry bag, this time fitting it with a #104 Rose tip.

Make the clouds by randomly piping folds and ripples by placing the wider end of the tip towards the paper. This will create a thicker base and a frillier, fluffier upper edge.

Make them as random and pouffy as you like.

Dust them thoroughly as above and allow to dry overnight. Remove from the paper and dredge the bottoms in powdered sugar.

Store in airtight container or cello bags.

Hot Cocoa Recipe

makes 4c of rich delicious cocoa

.33c Valrhona Cocoa Powder

.75c white sugar

pinch of salt

.33c boiling water

3.5c milk

.5c cream

In a saucepan combine cocoa, sugar and salt and stir to combine. 

Whisk in boiling water and stir smooth

Add milk and cream and slowly and carefully warm to desired temperature. Take care not to boil or scorch.