Chocolate Caramel Cookies (aka Milk Dud Cookies)

Sorry I haven't been on-top of my blogging!  What's even even worse is that I have been cooking at lot of very healthy things and haven't documented them!  I made some roasted chickpeas (a wonderful snack), some vegetable soup (complete with purple potatoes), browned butter chocolate chip cookies with toasted coconut (for Jessi's farewell snack fest), and a simple pasta dish (for a quick dinner).  Sadly, school has been getting in the way of cooking and more importantly not taking photographs!  I think the biggest reason I've been falling behind is… THE OLYMPICS!  I can't even being to describe how much I LOVE the Winter Olympics.  I can honestly say I love it  more than the Summer Olympics… the snow, the skiing, the figuring skating… and seeing  Russia dominate everyone in hockey (don't worry, I'm still cheering for the USA).  Mainly, the Winter Olympics really make me miss ski racing… it makes me want to run a GS course again.

I have made a lot of desserts in my day (obviously) but all my housemates said that these were the BEST that I have ever made.  The flavor also reminded me of Milk Duds (hence the name).  They are amazing straight out of the oven because the caramel is so gooey, but you can also zap them in the microwave for 5 seconds to get the caramel all gooey again.

Ingredients:

Chocolate Cookie Recipe Adapted from Smitten Kitchen

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup unsweetened cocoa
• 1 bag of caramels, unwrap

Directions:

1. Preheat oven to 350 degrees.
2. Whisk dry flour, salt and baking powder in bowl and set aside.
3. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth.
4. Wrap dough ball in plastic and chill for at least one hour.
5. Roll out cookie dough on floured counter. Cut into roughly 1 1/2 – 2 inch diameter circles or squares (the shape and precision of the cut section doesn’t really matter since you will be wrapping it around the caramel anyway), brushing extra deposits of flour off the top.
6. Roll the dough around an unwrapped caramel.  Roll the dough back and forth in your hands until it forms a smooth ball.
7. Bake on a parchment-lined baking sheet (or silpat) for 10-12 minutes until the cookies are firm.
8. Transfer to a wire rack to cool.

Thin Mints

Don't you hate it when you go to the store to get one or two ingredients that you need for a recipe (but you didn't write it down because you SWORE you knew exactly what you needed)…and then come home to realize that you are missing something?  Cut to yesterday evening.  I was all ready to try making 101 Cookbook's All Natural Dark Chocolate Thin Mints.  I had wanted to try making these forever.  Then after I already softened two sticks of butter, I realized that (uh oh!) I didn't have any powdered sugar!  Alas, my creative culinary skills to the rescue!  I have made chocolate cookies before and didn't use powdered sugar.  And by knowing the basics of recipe ratios, I had to make due with the ingredients I had… and I must say, my results weren't too shabby (I think delicious is the right word).  The wafers weren't as thin as I would have liked because I left the dough in the freezer for a half an hour too long, but as a result the "inside" of the thin mint was so soft and fluffy.  And as I always do with my regular Girl Scout Thin Mints, I might stick a few in the freezer to see how they taste too!

I would also like to note that I successfully tempered chocolate for the first time… AND it was even on accident!  WOW, I never knew tempered chocolate could be so much better; everything dipped smoothly, it dried so much faster and the chocolate was SO shiny!

And in the spirit of Single's Awareness Day, I made the thin mints heart shaped and topped some off with a little bit of red decorating sugar.  Now, to all the hungry boys out there… While I have only once had a true Valentine (not counting all my guy friends that will be my 'valentine' for a day and eat chocolate and watch TV with me), if I DID have a Valentine, he would be on such a sugar high of homemade treats and love… it would be the best Valentine's Day ever.  Just a hint for next year.

Heart Shaped Thin Mints

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cup white sugar
• 2 egg
• 1 1/2 teaspoon mint extract
• 1 pound of dark chocolate, finely chopped
• 1 tsp (or more) peppermint extract

Directions:

1. In a large bowl, beat butter until creamy. Add the sugar, and beat until mixed well. Beat in eggs one at a time, then the mint extract.
2. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
3. Divide dough in half. Place into ziplock bags, flatten out, and freeze for 30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). 
5. Allow to thaw for a few minutes and roll out dough.  Cut into desired shapes and place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
6. Melt ¾ of the chocolate in a double boiler (aka a heat proof bowl over a pot of simmering water).  When melted, remove from heat, add peppermint extract and stir some.  Then stir in remaining chocolate until melted.  Dip in cookies, making sure to evenly coat both sides, and tap off excess.  Allow to dry on a silpat, parchment paper, or any other non-stick surface.
7. Share with friends and Enjoy!

Parmesan Crackers with Garlic & Rosemary

Ironically, last night I made crackers from scratch because I was craving something crunchy but was too lazy to go out to the store to buy crackers.  And boy, am I glad I didn't!  I can't stop munching on these crackers - the flavor is so amazing and elegant!  It sure kicks any other cheesy-ish cracker I've consumed to the curb!  Another added bonus is that these aren't hard to make at all - while I did use my blessed food processor, this wouldn't be difficult to put together with a pastry masher or even a fork (...but it would take longer).  I don't think I'll ever buy crackers again because the batch I made yielded what would be in a normal sized box of cheese crackers!  Even after offering my housemates one, they kept on asking (and just going back) for more.  The greatest part about this recipe?  It's TOTALLY customizable with whatever spices you have in your pantry or whatever your craving... I'm still thinking about what combination I want to do next!


Ingredients:

• 2 cups all-purpose flour, plus more for rolling
• 1 tsp. salt
• 4 tbsp butter
• about ½ cups water, plus more as needed (I used about ⅛ of a cup more)
• ½ cup freshly grated parmesan
• ~4 cloves garlic, minced
• 1 tsp dried rosemary
• a few turns of fresh cracked pepper

(these are the herbs/flavors I used, but feel free to substitute with whatever you like!)

Directions:

1. Preheat oven to 400 F.
2. Place the flour, salt, and butter together in a large bowl or in the container of a food processor fitted with the steel blade. Blend with a fork or pulse, until the flour and butter are combined. Add about 1/4 cup of water and blend, then continue to add water until the mixture holds together but is not sticky (see ingredient list above)
3. Add in parmesan, rosemary, garlic, and pepper (or any other herbs/cheese/flavorings) at this point and give a final stir or pulse.
4. Roll out on a lightly floured surface until 1/4 in. thick, or even less (thinner = crunchier).  Score lightly with a pizza cutter if you want to break these into nice squares or rectangles later on & poke holes with a fork in the top. Bake on a lightly floured baking sheet, or directly on baking stones, until lightly browned, about 20 minutes. Cool on a rack & store in an airtight container.

Irish Car Bomb Cupcakes

As you can tell from the picture above… these should probably be called Irish-American Car Bomb Cupcakes.  This past Monday was JP’s 21^st birthday!  He has one sole passion in life: John Deere.  While JP knew he was getting cupcakes brought to his Ultimate Frisbee game on Sunday, Sam bought some cupcake toppers to surprise him with.  As opposed to when I made the Irish Car Bomb Cake, I used a mixture of cake and all-purpose flour, which actually seemed to make the cupcakes a little fluffier (the cake was very dense).  Everyone on the team loved the cupcakes and it was (hopefully) a little bit of a morale booster after their close, and sad, loss to Purdue’s team.

Irish Car Bomb Cupcakes

Adapted from Une-Deux Senses

For the Guinness chocolate cupcakes:

• 1 cup stout beer/ Guinness
• 2 sticks unsalted butter
• 3/4 cup unsweetened cocoa
• 2 cups flour
• 2 cups sugar
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 2 large eggs (make sure they're at room temperature)
• 2/3 cup sour cream

For the Bailey's ganache filling:

• 8 oz. bittersweet chocolate, finely chopped
• 2/3 cup heavy cream
• 2 tbsn. butter, room temperature
• 2 tsp. Bailey's Irish cream

For the Bailey's buttercream frosting:

• 8 tbsn. unsalted butter, room temperature
• 3-4 cups powdered sugar, sifted
• 4 - 8 tbsn. Bailey's Irish cream (I used just a little more than this)

 Directions:

1. To make the cupcakes, preheat oven to 350 F. Line a cupcake tin with liners and set aside.
2. Combine stout and butter in a medium saucepan over medium heat. Add the cocoa and whisk until smooth. Remove from heat and allow to cool slightly.
3. In a large mixing bowl combine the flour, sugar, baking soda and salt.
4. In the bowl of an electric mixer beat together the eggs and sour cream to blend.
5. Add stout mixture and beat to combine. Mix in dry ingredients on low until incorporated.
6. Divide batter among cupcake liner about 2/3 full and bake until an inserted toothpick comes out clean, about 15 minutes. Cool completely.
7. To make the ganache, place chocolate in heatproof bowl.
8. Heat cream in saucepan until simmering, then pour over chocolate, let sit for 1 minute, then stir until smooth.
9. Add butter and Bailey's and stir until combined. Set aside until cool and thick enough to be piped (you can use the refrigerator to speed the process but stir every 10 minutes to ensure even cooling). Meanwhile, cut a portion from the center of the cupcake using the cone method and once the ganache is of the right consistency, pipe the ganache into the centers.
10. To make the frosting, place the butter in the bowl of a stand mixer and beat on medium high until light and fluffy.
11. Gradually add powdered sugar until incorporated. Mix in Bailey's until smooth. Add more if necessary until frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired and enjoy!

** Decorate with excess chocolate ganache

Falafel

I love falafel, but I usually have to shell out $4 to Pita Kabobs when I want some.  Now, I know there are “falafel making devices” out there for making sure every falafel is the same size and perfectly flattened… but I used my medium sized cookie scoop and my hands.  It seemed to turn out really well.  This is a relatively quick side (or main...) dish to put together and is quite impressive.  While I did really like the flavor and texture of these, next time I make them I think I will chill the ‘batter’ before cooking them in the oil; they were a little soft when I pan fried them.  I brought these to a LV potluck – but sadly once I got to the cabin the falafel had cooled significantly.

Falafel

Adapted from The New Moosewood Cookbook

Ingredients 

• 2 15-oz. cans of chickpeas
• 4 medium cloves garlic, minced
• 2 tsp. cumin
• 1 tsp. turmeric
• 1 tsp. salt
• 6 scallions, minced
• ¼ cup (packed) minced parsley
• ¼ cup water
• 1 Tbsp. lemon juice
• A few dashes of cayenne
• ⅓ cup flour
• Oil for frying

Directions

1. Rinse the chickpeas, and drain them well.
2. Combine all ingredients except flour in a food processor until you have a uniform batter.
3. Add flour, and stir until thoroughly combined. You can cook the falafel right away, or store the batter in a tightly covered container in the refrigerator for several days.
4. Heat a heavy skillet and add about 3 Tbsp. oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoonfuls of batter into the pan, flattening each slightly, like a small thick pancake. Sauté for about 10 minutes on each side, until golden and crisp. Add small amounts of extra oil to the pan as needed throughout the cooking.
5. Place the cooked falafel on a plate lined with paper towels and, if necessary, keep warm in a 300-degree oven until serving time.

Dark Chocolate Peanut Butter Chocolate Chip Cookies

Friday night after work all I wanted to do was bake cookies.  Before meeting Bjoern at Shalimar for lunch (it was Ann Arbor Restaurant Week - aka I can eat at places I usually can't afford), I stopped by Downtown Home & Garden to see if they had received their shipment of knife rolls.  While they didn't have any knife rolls, they DID have a perfect cookie scoop!  AND for $3 less than what it would have cost at Plum market!  So for the rest of the day all I wanted to do was try it out!  And the cool thing is (because the dough is so dense) the cookies looked like little scoops of ice cream!

Next time I make these cookies, I think I will use more peanut butter.  While the taste of peanut butter was present, the chocolate flavor was much more prominent.

Ingredients:

• 1 cup butter
• 3/4 cup peanut butter (I used natural creamy peanut butter)
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened dark cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 12 oz dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F,
2. In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
3. Drop cookies using a medium sized cookie scoop (or making 2 TBSP sized balls with your hands) onto cookie sheets lined with parchment paper or a silpat.
4. Bake for 12 minutes in the preheated oven, until set. Cool on wire racks.

Curried Chickpeas, Onions, and Kale in a Tomato Sauce

This recipe should be called "I bought a whole bunch of kale for a recipe and then forgot the recipe I needed it for, and now I need to use it asap."  But I have been making variations of this recipe for the past two years, and because I have yet to meticulously measure everything, it is different everytime.  Even in this attempt to write it down, every ingredient is an estimate.  While I do recommend using all the spices I listed, the amounts of certain spices are flexible (especially the spicy masala curry powder, and to a certain extent the mustard seed).

This is a quick meal to put together - I cut the kale and onions this morning before I went to class so that in my short break between classes and work I was able to make a warm, absolutely delicious, and satisfying meal.  It has a taste that is reminiscent of Indian food, but the tomato paste makes it a little more savory.  But you still get a nice delightful tingle of curry & sriracha sauce in the back of your throat… Mmm.  And the best part of this recipe?  It's low ingredient (and possibly pantry) friendly!  Maybe next time I make this I'll add some green onions...

And to John (the Kale-less wonder), try this to ease yourself into Kale.  Or have Sam make it for you.

Ingredients:

• a dash or two of Olive Oil
• 1 onion, diced
• half of a bunch of kale, chopped
• 1-15oz can of organic chickpeas, drained
• 1 small can of tomato paste
• 2-4 TBSP (approx) Hot Masala Curry Powder
• ½ tsp yellow mustard seed
• a dash of cinnamon
• a dash (½ tsp?) coriander
• 2 gloves of garlic, crushed
• kosher salt
• freshly ground black pepper
• 1 or 2 TBSP Sriracha sauce

Directions:

1. Heat oil in a large skillet and cook onions with the mustard seed for a minute or so.  Then add about 1 TBSP of curry power, cinnamon, and coriander to the onions and continue cooking until translucent.  Add in chopped kale and cook down (it will shrink dramatically in size, this is good).  Sprinkle a few pinches of kosher salt and grind the black pepper over the kale - mix in.
2. Stir in chickpeas and crushed, cook for about 2 to 3 minutes.  Reduced the burner to medium heat and stir in tomato paste with the rest of the curry powder.  Stirring this in will take some effort, but just work to make sure "break up" the tomato paste and incorporate the vegetables/chickpeas into it.  Once all incorporated, drizzle Sriracha sauce and stir to incorporate.  
3. Serve hot, but it also works wonderfully heated up the next day (trust me, I know, I'm not so good at "cooking for one").  I usually cook rice to serve this over, but I ran out of time.  While rice compliments this very well, it is also delightful on its on.