For lots of people ‘comfort food’ is meatloaf and mashed potatoes and mac ‘n’ cheese. Although I am a fan of mac ‘n’ cheese (who isn’t!?) I would politely challenge the assumption that in order to qualify as comfort food, it has to be thick, […]
Is it too late for one more festive cookie recipe??
I’m going to say no! I didn’t bake half as many treats as I normally do this year – life has just been crazy – but I did find time to make a few tried and true favorites that both the kiddo and I like to snack on. Molasses cookies are always on the menu, and some type of sugar cookie, and a recent addition to our list of ‘must-haves’ has been these massive, chewy on the inside and crunchy around the edges chocolate crinkle cookies!
When you first get this dough mixed together it’s going to seem really really wet. I promise it gets better. The soft dough contributes to the luxe, fudge-y texture that the finished cookie has (The are legit like little brownies in the center!) After the dough has sat for about 15 minutes, the flour will have a chance to hydrate from the liquids in the dough and it will become a bit stiffer. It still isn’t a hard dough though. I find it’s helpful to form the dough balls with a scoop, and then drop them directly into the granulated sugar. I shape them into balls while rolling them in the sugar, which helps keep my hands cleaner, and prevents them from sticking too much.
I got the idea for these guys from one of my issues from Cooks Country. I’d never thought to first roll the dough balls in granulated sugar before rolling them in powdered, and I’m so glad I read this tip! The difference is night and day! Where before I was struggling with the confectioner’s sugar melting into the cookie and was winding up with a very indistinct crinkle pattern, with this minor change I now get gorgeous crinkles on every cookie that really pop.
I used Earth Balance soy free buttery sticks in these to keep them safe for my little guy to eat and also adjusted the flour by a bit as I’ve found I need a little more flour when I’m using dairy free butter to keep the cookies from turning oily. If you are using normal butter, keep the amount of butter the same, and decrease the flour by 1/4 cup. My favorite brands of soy and dairy free chocolate are enjoy life and guittard. Both are delicious (and a little pricey!) and work great in this recipe. If you can’t find a vegan and soy free bar chocolate, chocolate chips will work, but the final texture of the cookie will be slightly less fudgy.
I know it’s the middle of January, but now that the holidays are officially behind us, I can’t help but start looking forward to spring already. Is that too soon? I am so ready to get my seeds started and get planning my garden this year (does that make me old!?)
- 1 1/4 Cups All-Purpose Flour
- 1/2 Cup Dutch Processed Cocoa Powder
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 4 Tbsp Dairy & Soy Free Butter
- 4 oz Unsweetened Chocolate, chopped
- 1 1/2 Cups Brown Sugar, Packed
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/2 Cup Granulated Sugar
- 1/2 Cup Confectioner’s Sugar
Heat the oven to 325 degrees and line two baking sheets with parchment.
In a medium bowl whisk together flour through salt.
In another small bowl cube the butter and add the broken chocolate. Microwave, stirring every ten seconds until smooth, 3 – 4 bursts. Let cool for 5mn.
Meanwhile, whisk the brown sugar, vanilla and eggs together in a large bowl until well combined and slightly aerated. Slowly drizzle the chocolate mixture in, whisking constantly until well combined.
Add the flour to the liquid in two additions, folding it in until well combined. Cover the bowl with plastic and set aside for 15mn to allow the flour to hydrate.
Using a scoop, or two spoons, take about 2 Tbsp of dough and form it into a ball, dough will be soft. Roll it in the granulated sugar, then the powdered sugar, and place on prepared sheets about 2″ apart. Repeat with remaining dough, covering dough between batches to prevent drying out.
Bake cookies until just set, they will be puffed and cracked and still look slightly uncooked in the middle, 10 – 12 minutes. Let cool 5mn on sheet, and then transfer to a rack to finish cooling. Cool completely before storing. Can be frozen for up to three months.
- 1.5 # mixed nuts unsalted
- 1 egg white
- 1/4 cup brown sugar
- 1.5 sp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp gr. cloves
- 1/2 tsp salt
- 2 tbsp butter
Preheat the oven to 285 F.
Cut the butter into small pieces and drop on a rimmed sheet pan. Place the pan in the oven for 3-4 minutes to melt the butter.
Meanwhile whisk all ingredients except the nuts in a medium glass bowl until well combined and slightly frothy. Pour in the nuts and use a spatula to stir until the nuts are evenly coated with the spice mixture.
Using the same spatula spread the butter around on the sheet tray until it is relatively evenly coated. Pour the nut mixture onto the buttered tray and use the spatula to smooth the nuts to a single layer.
Bake at 300 for 10 minutes. Take the tray out of the oven and stir the nuts. Rotate and put it back in for another 10mn.
Repeat this process 3 more times, or until the nuts have roasted about 40 minutes. They should feel dry when stirred around with the spatula at this point, and not wet like they were when you put them in the oven. Take the sheet pan out of the oven and allow to cool completely in a single layer before transferring to a large bowl!
I first ordered drunken noodles on a whim because I liked the name. Once I got my plate full of sauce-y savory noodles and tasted my first bite, I was hooked. The dish is essentially what it sounds like: a massive plate of spiraling noodles nearly drowning in a tangy sweet/savory/spicy sauce. I’m pretty sure you can’t ACTUALLY get drunk off the sauce like the name suggests the noodles have, but I’d be down to try.
The sauce for these guys can be made a day or two in advance and stored in the fridge. Just give it a good shake before pouring in with the noodles. I use rice noodles in here, and they work absolutely amazing (while keeping the dish gluten free). The one thing to note though is that if they sit in the fridge overnight, although they’ll still TASTE amazing the next day, the will also be melded into a solid chunk of rice noodle that you may need to cut with a knife to eat!!! If you think there’s going to be extras make sure they’re covered in plenty of sauce to keep them from all sticking together in a big noodle-y clump.
I used Bragg’s Coconut Aminos when I made this and then pulled some out before I mixed the tofu in. This way my soy-free son could still eat with me. If you’re not concerned about soy feel free to sub the amino’s for the much more accessible (and cheaper!) soy sauce!
- 1 Tbsp Dried Shitake Mushrooms, ground fine
- 2 tsp Dried Kombu, ground fine
- 1/2 Cup Vegetable Stock
- 1 Tbsp Sriracha
- 1 Tbsp Chili-Garlic Paste
- 2 Cloves Garlic, peeled and minced
- 1/2" cube Ginger, peeled and minced
- 1 Tbsp Soy Sauce
- 2 tsp Brown Sugar
- 1/2 lb Extra Wide Pad Thai Rice Noodles, cooked and drained
- 1 Red Bell Pepper, julienned
- 3 Spring Onions, cut on a bias, white and green seperated
- 1/4 Cup Thai Basil, minced
- 1 Block Extra Firm Tofu, cut into 1/2" squares
- Lime Wedges
Put all of the sauce ingredients into a jar or container with a tight fighting lid. Shake vigorously to combine and then refrigerate for at least two hours or up to 48 for best flavor.
Heat 1/4 cup of vegetable oil over medium high heat in a large high sided skillet or wok. Add the tofu cubes and cook, stirring occasionally until all sides are browned.
Add the red peppers and white parts of the onions to the oil and cook for 2 - 3 minutes or until just softened. Add the noodles and sauce and cook, stirring occasionally until sauce is mostly absorbed. Cook longer if you want less sauce, and shorter if you want 'more drunken' noodles.
Turn off the heat and stir in the Thai basil. Garnish wish reserved spring onion greens and lime juice.