Baked Black Forest Chocolate Cookies

Source: http://www.seriouseats.com/recipes/2008/11/baked-black-forest-chocolate-cookies-recipe.html

The authors of Baked: New Frontiers in Baking, this week's Cook the Book pick, bemoan the unfortunate American translations of that German classic, Black Forest cake. All too often, it's sorry sandwiches of dry chocolate sponge and gloopy cherry preserves, smeared in "whipped topping."

Today's recipe uses dried cherries and "utmost respect" for the original to achieve a condensed version of the German dessert favorite. Black Forest Chocolate Cookies are deeply chocolatey, and studded with white chocolate chips and those sharp dried cherries. You don't want to overbake them—they're at their best when slightly gooey, straight out of the oven.

Black Forest Chocolate Cookies

- yields 24 cookies -

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
• 10 tablespoons unsalted butter, cut into 1-inch pieces
• 6 large eggs
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1 tablespoon pure vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup (6 ounces) white chocolate chips
• 1 cup (6 ounces) dried cherries

Procedures

1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
2. In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
4. Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
5. Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
6. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
7. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
8. Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.
9. Remove from the oven and let cool slightly before removing from the pans and serving.
10. The cookies can be stored in an airtight container for up to 3 days.

Best Graham Crackers

Source: http://smittenkitchen.com/2009/05/graham-crackers/

Graham Crackers
Adapted from Nancy Silverton’s Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection.

If you’re new to graham crackers, do know that the word “cracker” is misleading. They’re moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I can’t say that I’d serve them with cheese, but if you’ve never schmeared them with cream cheese frosting, you’re missing out.

The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling.

Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares

1 1/4 cups plus 1 tablespoons (188 grams) unbleached all-purpose flour (a swap of 1/4 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1/2 cup (88 grams) dark brown sugar, lightly packed
1/2 teaspoon (3 grams) baking soda
less than 1/2 teaspoon kosher or coarse sea salt (2 grams)
3 1/2 tablespoons (1.75 ounces or 50 grams) unsalted butter, cut into 1-inch cubes and frozen
1/6 cup (57 grams) mild-flavored honey, such as clover
2 1/2 tablespoons(38 grams) milk, full-fat is best
1 tablespoons pure vanilla extract

Topping (optional)
1.5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: Divide the dough in thirds and return two thirds to the refrigerator. Flour work surface generously, especially in the middle of the dough where it has a tendency to stick, roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut dough to shape

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

NOTES:

• BEST graham cracker due to very pronounced honey taste
• Do NOT put spices in the dough; if desired, sprinkle on top or else the honey flavor gets very muddled and lost
  
• Make sure dough is VERY cold (e.g. out of freezer)
  
• WORK QUICKLY AND FLOUR GENEROUSLY ESPECIALLY IN THE MIDDLE, dough is very soft
• Remove dough with offset spatula/bench scraper
• Cookies do not spread very much, okay to put them close together on the pan
• Best to bake on middle rack; bottom makes them come out bumpy
  
• Cinnamon helps bring out the honey flavor. Great addition
  

Best Baked Monster Cookies

Source: http://pieceofcakeblog.blogspot.com/2010/05/monster-cookies.html

Makes: thirty-two 2 Tbsp cookies

1/4 cup all-purpose flour
1/2 tablespoon baking soda
1/16 teaspoon salt
2 3/4 + 1/8 cups old-fashioned rolled oats (not instant or quick-cooking)
3/8 cup (3/4 stick) cold unsalted butter, cut into cubes
3/4 cups firmly packed light brown sugar
3/4 cups granulated sugar
2.5 large eggs
1/8 teaspoon light corn syrup
1/8 teaspoon pure vanilla extract
1 cup creamy peanut butter (Skippy)
1/2 cup (3 ounces) milk chocolate chips
1/2 cup (3 ounces) M&Ms

In a large bowl, whisk together the flour, baking soda, salt and oats until well-blended.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color, at least 2 minutes. Beat in the sugars on low speed until just incorporated.

Scrape down the bowl and add the eggs, one at a time, scraping the bowl as necessary. Add the corn syrup and vanilla and beat just until combined. Add the peanut butter and beat on low just until smooth. Add the dry ingredients on low speed in three additions until the dough is well-blended. Fold in the chocolate chips and Reese's Pieces by hand. Cover the bowl tightly and refrigerate for at least 5 hours.

When you're ready to bake, position a rack in the center of the oven and preheat it to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Scoop the dough into 2-tablespoon size balls using a small ice cream scoop, spacing them about 2 inches apart. Bake until the cookies just begin to brown, about 12 to 15 minutes, rotating the sheets halfway through baking. Cool on the pans for 8 to 10 minutes before transferring to wire rack to cool completely. Store in an airtight container for up to 5 days.

NOTES:

• This is a half recipe and makes 32 normal sized cookies
  
• Do NOT omit the corn syrup
• AWESOME, very moist and chewy
• Cookies tend to puff up in the oven, tap down when they come out to ensure moistness later on
• Use MILK chocolate chips or else the flavor overwhelms the cookies; do not use more than the specified amount.
  

Best Baked Brownie

Source: http://newyork.grubstreet.com/2008/09/recipes_from_the_baked_cookboo.html

THE BAKED BROWNIE
Yield: 24 brownies

The Baked brownie is a beautiful thing. It has won the hearts and minds of many people, been featured on the pages of O Magazine as a favorite thing, and won best brownie by the folks at America’s Test Kitchen and the Today Show. Our brownie really owes many kudos to our friend and superstar pastry chef Lesli Heffler-Flick. She created the original ultimate brownie for us. It is dense, chocolatey, and slightly fudgy, and we are forever grateful to her for letting us adapt her recipe.

Baked Note: A great brownie is easy to make, but you have to be aware of several factors. 1. Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth. 2. Make sure your eggs are room temperature and do not overbeat them into the batter, and 3. Make sure you check your brownies often while baking. Once the brownies have been overbaked slightly, they have reached the point of no return.

1 1/4 cups flour
1 teaspoon salt
2 Tablespoons dark cocoa powder
11 ounces quality dark chocolate (60-72%), chopped coarsely
8 ounces butter (2 sticks), cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.

In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.

Add three beaten eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining beaten eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Cool the brownies completely before cutting and serving.

NOTES:

• AWESOME brownie. Beat the eggs before whisking them in; do not be afraid to whisk well or else egg clumps will bake up hard.
• Line pan with parchment paper
• COOL COMPLETELY (e.g. in the fridge for a couple hours) BEFORE CUTTING for neat looking bars.
  

Tempering Chocolate in the Microwave without a Thermometer

This uses the "seeding method."

It is usually best to work with a fair amount of chocolate (1-2 lbs).

Finely chop the entire quantity of chocolate using a serrated knife. Place 2/3 of the chocolate in a microwave safe bowl and slowly melt in the microwave using short, low-power bursts and stirring frequently (alternatively , the choclate can be gently melted in a double-boiler). Stir often.

When the chocolate is entirely metled, the temperature should reach 110-115 F, no higher. Allow the melted chocolate to stand about 10 minutes during which time the temperature will drop to about 100F.

Add the remaining chopped chocolate to the melted chocolate and stir until completely melted. The chocolate should now be in temper.

Refectory Gingered Red Lentil Soup

Source: http://eeecooks.com/recipes/2003/12/20/soup

Serves 5

Ingredients

• 1 large onion, red
• 1 tablespoon oil, olive
• 2 cloves garlic, large
• salt & pepper
• 1 1-inch piece ginger, fresh
• ¹⁄₂ cup bell pepper, green, frozen, defrosted slightly — minced
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• sprinkle cayenne, ground
• 1 cup lentils, red
• 3 cups water, plus more to rinse lentils
• 2 bay leaves, dried
• 2 medium carrots
• 1 tablespoon lemon juice, fresh

We start by heating our Dutch oven over medium-low heat. We peel and chop our red onion, yielding 1½ cups. We add the oil to the pot and dump in our onions. We stir and keep an eye on them while we continue to prepare the rest of the vegetables.

We smash the garlic cloves carefully with the side of our knife, discard the peels, and mince with some salt. We peel the ginger carefully with our knife, slice, and then mince it. We get about a tablespoon each of garlic and ginger. We add these to the softening onions, along with the green pepper, stir, and continue to cook for a few minutes.

We spread the lentils out on a piece of wax paper and pick out any debris. We put the lentils into a large bowl, cover with water, stir with our hand, and carefully dump out the water. We repeat this process four more times – adding more water, stirring, and dumping out the water. At this point, the water that we dump out is clean.

The vegetables are cooking nicely so we add the cumin, coriander, and cayenne to the Dutch oven and cook for another minute. We add the rinsed lentils and cover with three cups of water. We also add the bay leaves and raise the heat to medium.

We rinse our carrots, peel with our peeler, and then grate with our box grater. We add about ½ cup of carrots to the lentils, along with some salt and pepper. When the soup comes to a boil, we lower it to a simmer, and cover for about 20 minutes. We want all the vegetables and the lentils to be very tender. We taste for salt and pepper and, when we are ready to eat, we add the lemon juice.

NOTES:

• Makes a LOT bc more water is required than the recipe states
• Tasty, but not amazing
• Following recipe: does NOT taste like refectory soup, which is sweeter and spicier, less lemony
• Refectory soup: carrots and peppers cut to 1/2" so they are seen
  

Sweet Potato, Kale, Chicken Sausage Soup

Source: http://thekitchensinkrecipes.com/2009/02/04/on-mirrored-elevators-and-hearty-lunches/

10 Angela Portions, as written (Serves 6)

Sweet Potato, Sausage and Kale Soup
Cooking Light

Printable Recipe

1 tablespoon olive oil
4 cups chopped onion (about 2 large)
1 teaspoon salt, divided
1 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 pound bulk spicy turkey Italian sausage
8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
5 cups water
4 cups fat-free, less-sodium chicken broth
1 bunch kale, chopped
1 (16-ounce) can chickpeas or white beans, drained and rinsed

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt (to taste) and beans; cook 5 minutes or until thoroughly heated.

NOTES:

• Tried: Whole Foods Chicken Andouille Sausage; no red pepper flakes needed; really tasty
• If making just for myself, use 1 sausage, very small (less than 1/2 lb) sweet potato, 1/2 onion
• Put in beans last if canned or else they will get mushy
  

Best Apple Cake

Source: http://smittenkitchen.com/2008/09/moms-apple-cake/

Mom’s Apple Cake

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 (352 g) cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil*
2 cups sugar
1/4 cup orange juice (about 1 orange)
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

NOTES:

• Half the recipe can be put in a loaf pan (will be very full and require about 1.5 hours to bake). Consider trying half-recipe in 9x9 square pan or 8" round; will take less time to cook and will be shorter
• Consider mixing half the apples into the cake batter; may give the cake more structural integrity (middle apple layer falls apart very easily in such a tall loaf pan)
• VERY moist. Possible to cut back oil to 3/4 c
• The only spices are in the apples. Consider adding cloves, or more spices to the cake batter.
  

Baked NYC Best Peanut Butter Chocolate Chip Cookie

Source: http://www.designspongeonline.com/2008/09/ds-video-baked-interview-and-recipe.html

Peanut Butter Cookies with Milk Chocolate Chunks
courtesy of Baked and their new cookbook, Baked: New Frontiers in Baking.

Makes: 36 cookies (2 Tbsp each)

Ingredients:

1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped

Sift the flour, baking soda, and salt into a medium bowl and set aside

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons (TWO) onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.

Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.

NOTES:

• BEST Peanut butter cookie!
• DON'T FORGET TO ROLL IN SUGAR
• Drop with 2 Tbsp scoop, makes 36 cookies
  

Warm Butternut Squash and Chickpea Salad

Source: http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

NOTES:

• SUPER delicious!