CRUNCHY SPICED CHICKPEAS

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This is a Mediterranean version of Japanese wasabi peas.  Perfect for serving with cocktails.   They are salty, spicy, lemony and loaded with fresh herbs.    My herb garden is lush with these aromatic herbs, a perfect time to make … Continue reading

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FLEUR DE SEL DOUBLE CHOCOLATE COOKIES

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This is a cookie recipe that goes together rather quickly.  It is very important that your butter is quite soft and that you whip the butter and sugar until it is very well combined and light and fluffy.

Choose a good quality semi-sweet chocolate.  I use Callebaut chocolate.  If you prefer you can  substitute a generous cup of chocolate chips.

When adding the flour be careful not to over mix. Just until it is combined.  When adding the chopped chocolate (or the chips) again mix just  until combined.

You don’t have to chill this dough as it scoops and bakes best at room temperature.    Avoid adding too much fleur de sel.  Hold you hand about a foot above the baked cookies and allow the salt to fall evenly.

FLEUR DE SEL DOUBLE CHOCOLATE COOKIES
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Cuisine: dessert cookies
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A rich short-bread like cookie using both cocoa powder and coarsely chopped semi-sweet chocolate. After baking coarse sea salt is sprinkled on the cookies. This recipe does not contain eggs.
Ingredients
  • 1¾ cups all-purpose flour
  • ⅓ cup cocoa powder sifted
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (8 0z) unsalted butter ROOM TEMPERATURE
  • ¾ cup loosely packed brown sugar
  • ⅓ cup granulated sugar
  • 4 ounces semi-sweet chocolate coarsely chopped (or substitute 1 generous cup chocolate chips)
  • 1 tablespoon coarse sea salt or fleur de sel for garnish
Instructions
  1. Center oven rack and preheat the oven to 350F.
  2. Line two baking sheets with parchment paper.
  3. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
  4. In the bowl of a stand mixer fitted with paddle attachment, c ream the butter and the sugars on medium speed until light and fluffy, about three to five minutes.
  5. With the mixer on low speed, slowly add the flour mixture to the well creamed butter mixture, mixing until just combined.DO NOT OVER MIX.
  6. Add the chopped chocolate (or chocolate chips) and mix just until incorporated, scraping down the sides of the bowl at least once.
  7. Roll the cookie dough into one-inch balls using your hands using an ice-cream scoop to portion the dough.
  8. Arrange 24 balls on each lined baking sheet, leaving ample space between them. GENTLY press the balls with the bottom of a cup until they are approximately ½-inch thick. Do not flatten these cookies too much.
  9. Bake for 12 to 14 minutes or until the cookies are firm to the touch. For even baking rotate the sheets from front to back halfway through.
  10. Remove the cookies from the oven and IMMEDIATELY sprinkle each cookie with a pinch of coarse sea salt or fleur de sel.
  11. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely,.
  12. The cookies can be stored in an airtight container for up to two weeks.

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FRENCH LEMON TART

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This traditional dough recipe for French tart is not difficult to make.  You must use a stand-mixer.  A hand-held mixer is not heavy enough to mix the dough.  The buttery dough makes a  delicate,crisp cookie-like crust.   The recipe makes enough … Continue reading

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BOLOGNESE SAUCE

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BOLOGNESE SAUCE The secret ingredient professional chefs use when cooking meat dishes is the addition of Hoisen sauce.   Any beef dish (stew, casserole) will benefit from just adding a tablespoon or so of Hoisen sauce.  For a Bolognese sauce with … Continue reading

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A SPECTACULAR ONE DISH CREATION . . . BASQUE CHICKEN WITH CHORIZO

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Take some brilliant red peppers, add a red onion, toss in tomatoes and garlic and create alchemy with chicken and chorizo.  The combination is rich and welcoming and fills your kitchen the most delicious aroma.   This spectacular recipe is one … Continue reading

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CELEBRATE THE APPLE SEASON WITH A RUSTIC FRENCH APPLE TART

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It’s not always easy to find the right apple for cooking.     For pie you need an apple that will hold it’s shape, such as Cortland, Red Spry, Golden Delicious and Empire.  You can use all of one kind, but in … Continue reading

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OLD FASHIONED FLAPPER PIE (Custard pie)

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It is really quite wonderful how simply nursery food, like custard, can be transformed into the most delicious of desserts – FLAPPER PIE.  This recipe is my mother-in-law’s recipe and has been the favorite dessert served at hundreds of suppers.    … Continue reading

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BODACIOUS BLUEBERRY BRAN MUFFINS

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There is several reasons to call this a bodacious bran muffin.   Most bran muffins taste like crushed cardboard .  Then along comes these bodacious bran muffins filled with yogurt and so  bursting with beguiling blueberries  one can’t believe they are … Continue reading

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FOUR APPLE CAKE

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Don’t you just love a cake you can whip up at a moments notice.  A cake that comes out of the oven and is ready to serve almost immediately.   One that is  a doodle to make.  And a cake that … Continue reading

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EASY PEASY CHOCOLATE CAKE

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  This is such an easy chocolate cake to make it will become your stand-by cake.  It is extremely moist and has a rich texture.  You require nothing but a balloon whisk, two good sized mixing bowls and either two … Continue reading

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