Recipe Round-Up: Chocolate Chip Pecan Cookies with Sea Salt

I have finally decided that there is nothing I love more than warm cookies.

I love them.

 

 

 

 

If I had to choose one thing to eat for the rest of my life I would choose warm cookies.

 

(With a side of peanut butter.)

 

(I have to have protein, right?)

 

This cookie recipe was first tested when I was seven years-old. My best friend and I, both of whom were rocking fantastic perms, made a double batch of these cookies every weekend: half for her family, half for me mine. The page this recipe is on is smeared with drops of vanilla, bits of brown sugar and tattered with use.

 

It was the beginning of my love affair with baking.

 

When my family and I moved to Colorado from the glorious plains of Oklahoma, my mom and I quickly realized that the standard recipe would not work at this high altitude. So we experimented and changed ratios until we found the perfect high-altitude chocolate chip cookie recipe.

 

And lo, I bring it to you.

 

But not to worry, flat-landers can also bust this out with glorious results.

 

Okay, strap on the apron and let's do this.

 

 

 

Part 1: cream butter, shortening, sugar and brown sugar until light and fluffy. Then add eggs and vanilla and mix again.

 

 

 

 

 

 

 

Part 2: Add flour, baking soda and salt. And mix again.

 

And thus the cookie dough was born.

Next up: chocolate. Add any kind you want or add multiple kinds. It's chocolate, you can't go wrong! I chose Ghirardelli semi-sweet because THEY ARE FREAKING AMAZING.

 

 

 

 

 

 

 

Then chop some pecans (toast them for a deeper flavor) and throw them in. 

 

And there you have it: my reason for living.

 

 

 

Now, this next step is CRITICALLY IMPORTANT: refrigerate the dough.

 

I repeat: REFRIGERATE THE DOUGH.

 

 

REFRIGERATE THE DANG DOUGH!!!!!

 

(Apparently I am passionate about cold dough.)

 

 

Trust me on this, it makes all the difference in the world. And you only have to do it for 1 hour...but you could easily do it up to 72 hours.

 

 

But who in the world has time for that?!

 

 

Once your dough is chilled, roll them into balls and slightly flatten them onto a cookie sheet.

Sprinkle with sea salt. Oh, you are going to LOVE THIS.

 

 

 

 

 

Sea salt + chocolate + warm cookies + hot coffee = perfection.

 

 

 

 

 

Total, complete, warm, gooey, salty, chocolate-filled, satisfying perfection.

 

 

These cookies just might change your life. They did mine.

 

True story.

 

 

 

 

Chocolate Chip Pecan Cookies with Sea Salt (High Altitude tested)

1/2 cup butter, room temperature

1/2 cup shortening

3/4 cup brown sugar

3/4 cup sugar

3 eggs

2 teaspoons vanilla

3 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups chocolate chips

1 cup chopped pecans

 

Directions:Pre-heat oven to 350 degrees. In a large mixing bowl, cream butter, shortening, sugar and brown sugar until light and fluffly. Add eggs and vanilla and mix well, about 2 minutes. Add flour, baking soda and salt and mix thoroughly. Pour in chocolate chips and pecans and combine. REFRIGERATE THE DOUGH for at least 1 hour or up to 72 hours.

 

Using any size spoon you prefer, scoop dough into hands and roll into a ball. Place on cookie sheet and flatten slightly. Sprinkle lightly with sea salt and bake for 10-12 minutes or until lightly golden brown on top. Remove from cookie sheet and cool (or eat all at once!). Makes 3-4 dozen (using a 1 tablespoon scoop). Store in an air-tight container for up to 4 days or freeze for up to 1 month.

 

Share the love. 

 

Recipe Round-Up: Chocolate Ganache Strawberry Cupcakes

Love is in the air, folks. Can you feel it?

 

 

 

It comes in the form of these cupcakes.

 

They are chocolaty. And fruity. And ganache-y. They are the perfect combination of everything you have ever wanted in a cupcake. Ever. I posted these a couple of years ago but I thought they deserved an encore. Valentine's Day is oh-so close afterall.

 

 

So, let's do this. I use my favorite one-bowl chocolate cake recipe but you can use my favorite awesome box mix recipe if you prefer. I'm all about easy.

 

 

 

 

 

 

Add sugar, brown sugar, flour, cocoa and butter...throw in a couple of eggs and some vanilla...and don't forget the baking powder, baking soda and salt.

 

Then mix.

 

 

 

 

 

And then remember that you forgot to add the milk. Don't be like me.

 

 

And mix again so your batter looks like cake batter instead of brownie batter. But I guess it's a win/win either way.

 

 

 

 

Scoop the batter into a lined cupcake pan and pop those suckers in the oven.

 

 

 

 

Oh man. Now your home is going to smell like chocolate heaven, which is the best kind of heaven if you ask me.

Now for the ganache:

 

 

 

 

I always use dark chocolate because that is my favorite food group but you can use any type of chocolate you prefer. Mix until all the chocolate is melted and the ganache is smooth and silky.

 

Then bathe in it.

 

 

 Take your cooled cupcakes and dip the tops into the ganache. I popped mine into the refrigerator for 20 minutes while I made the frosting. A cold cupcake will keep the frosting from melting.

 

 

 

Now for the strawberry cream cheese frosting:

 

 

Cream cheese frosting is my favorite side dish. Here's how I do mine: add cream cheese and butter and mix. Pour in your strawberry puree and mix. And finally, add powdered sugar and a pinch of salt.

 

 

And mix slowly. Trust me on this.

 

 

Put in the refrigerator for 20 minutes so it gets nice and cold.

 

 

 

 

And now...frost!

 

 

 

And then...dip!

 

 

 

 

Beautiful things happen when you combine chocolate, strawberries and love.

 

 

Beautiful, beautiful things.

Easy Chocolate Cake

Adapted from Country Living
Makes 24-28 cupcakes

2 cup(s) all-purpose flour
1 1/2 cup(s) whole milk
2/3 cup(s) granulated sugar
2/3 cup(s) dark brown sugar
1/2 cup(s) unsweetened cocoa
3/4 cup(s) butter
3 large eggs
2 teaspoon(s) vanilla extract
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt

Make the batter: Preheat oven to 350 degrees F. Spray cupcake pans with non-stick cooking spray or use cupcake liners. Set aside. In a large bowl, using a mixer set at low speed, combine the flour and remaining 10 ingredients. Increase mixer speed to medium and continue to beat for 3 more minutes.

That's it! So simple! Just fill your cupcake tins and bake until tops spring back when lightly touched, about 15-20 minutes. This is also excellent for cakes as well.


Chocolate Ganache:
8 oz. heavy whipping cream
10 oz. dark chocolate chips (or any type you prefer)

Heat heavy cream in a sauce pan on low heat until simmering. Remove from heat and add chocolate chips. Stir until chocolate is melted and is smooth and silky. Cool to room temperature. Dip cupcakes (and strawberries) and place on a cookie sheet with wax paper. Pop them into the refrigerator to set for 20 minutes.


Strawberry Cream Cheese Frosting:
1 cup fresh strawberries, diced
1/8 cup sugar
16 oz. cream cheese, softened
1 stick unsalted butter, softened
2 lbs powdered sugar
pinch of salt

Combine diced strawberries and sugar in a small mixing bowl. Macerate the strawberries with a fork or use an immersion blender until desired consistency. (If you do not like strawberry seeds in your frosting, you can strain the strawberry puree with a fine mesh strainer.) In a large mixing bowl, combine cream cheese and butter and mix thoroughly. Slowly add the pureed strawberries and mix. Add powdered sugar and salt and mix slowly until blended, then mix thoroughly for 1 minute. Set in refrigerator for 20 minutes and frost cupcakes.

**For chocolate-covered strawberries, melt your favorite sweetened chocolate and dip with the strawberries. Place on a wax-paper lined cookie sheet and chill until chocolate is set.

Enjoy!



Recipe Round-Up: Roasted Butternut Squash Quinoa Salad

Hey you! It's 2014!

Let's rock this year. Let's do it right. Let's soak up some sunshine and see the world. And maybe watch some Netflix.

And let's kick it off with a ridiculously good quinoa salad.

 

 

 

 

It's totally legit. And comforting. And delicious. And just what your body needs.

I promise.

I had a cooking class two days before Christmas with some of my most favorite girls. And this was on the menu. I have come to love this recipe so much that I thought I would share it with you. I'm all about sharing these days.

So, let's get this new year off on the right foot and bust this out!

Quinoa. It's the super food of the Andes. And it is so good for you, packed with protein and other really awesome things.

 

All you do is measure, rinse, and cook it in water. Bring it to a boil, cover and let simmer for 15 minutes. Once it is cooked, let it cool and fluff with a fork.

 

Fork fluffing is totally a real thing.

 

 Butternut squash is a hidden gem in the vegetable aisle. It only takes 25 minutes for it to roast up to caramelized deliciousness. To cut into cubes, you:

 

1. cut off ends

2. cut in half

3. scoop out seeds

4. peel

5. slice

6. dice

 

SIDE NOTE: You'll want a really sharp paring knife to help you do this. The skin is particularly tough but you are totally tougher.

 

 

Place them on a foil-lined baking sheet and rub with olive oil, salt and pepper. Pop them in the oven for 25 minutes or until sizzling and soft to the touch.

 

 

 

Roasted perfection.

 

The heat brings out their sweetness, making it the perfect compliment to a hearty salad.

 

 

 

Once your quinoa is cooked and fluffed, pour it into a large bowl.Give it a taste, it has a nutty richness to it. Fantastic.

 

So, let's add the beautiful buttnernut squash...

 

 

 

 

...and chop up a few extras like dried cranberries, walnuts and sharp cheese.

 

Trust me. The supporting cast is rocking it.

 

 

 

 

Lastly, mix up your dressing. It is equal parts olive oil, balsamic vinegar and honey (or maple syrup). Add a dash of salt and pepper and pour over salad.

 

Toss it around. You're the boss.

 

 

And guess what?

 

YOU HAVE DONE IT!!!

 

2014 is already winning!

 

 

Yep. That will totally do.

 

 

 

It can be a meal. It can be a side dish. It can be your midnight snack.

 

For real.

 

 

Roasted Butternut Squash Quinoa Salad:
2 cups quinoa, rinsed
1 small butternut squash, peeled, sliced and diced
2/3 cup walnuts (or pecans), chopped
2/3 cup dried cranberries, chopped
2/3 cup sharp cheese (Fontina, Swiss, or Blue are great choices)
olive oil
salt and pepper

Balsamic Vinaigrette:
1/3 cup olive oil
1/3 cup honey or real maple syrup
1/3 cup balsamic vinegar
salt and pepper to taste

Directions:
Heat oven to 375 degrees. Mix all ingredients for vinaigrette in a small bowl with a fork. Set aside.

Pour 2 cups of rinsed quinoa into a large saucepan with 4 cups of water. Bring to a boil. Reduce to simmer and cover for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Pour into a large bowl to cool.

Meanwhile, place cubed butternut squash on a foil-lined baking sheet and rub with olive oil, salt and pepper. Roast in the oven for 25-30 minutes or until sizzling and soft to the touch. Let cool for 15 minutes. Add to the bowl of quinoa along with chopped walnuts, cranberries and cheese. Stir. Add vinaigrette and stir to combine. Add salt and pepper if needed.

This is best at room temperature but can also be served cold. Store in an air-tight container for up to 5 days in the refrigerator. Serves 6-8.

**Note: If you want to add more dressing, go for it! Cheese? Cranberries? Nuts? Add as much as you want. This recipe is more of a guideline. Spruce up your salad any way you choose! Enjoy, dear friends.



Recipe Round-Up: Cranberry Orange Biscotti

Biscotti is totally an adult cookie, don't you think?

 

 

 

 

It's one part buttery, one part comforting, and it has a little international flare thrown in. I adore flare. And I also adore biscotti with a hot cup of coffee and a great book. It's the perfect solution for a simple dessert or afternoon treat.

And this recipe is totally versatile! You can add any flavoring, fruit, nut or chocolate you desire. I just chose cranberry orange because I had some of both and I love that flavor combination this time of
year.

But if you want to mix it up with lemon and poppy seed, walnuts and milk chocolate, almond and cherry, then just do it. Go ahead, bust it out. You are the totally in charge.

Totally.


Here's how I roll in the kitchen:

 

First up, combine butter, sugar, dried cranberries, orange zest, vanilla, baking powder and baking soda. Mix it up real good.

 

 

Next: two eggs.

 

 

Finally, add the flour. And guess what?! You are totally a legit biscotti dough maker.

 

Divide the dough in half, roll and press flat on top.

 

And bake.

 

Mmmmmm...so so so good. I love cookie loaves.

 

Now, you are going to bake these suckers a second time. Bur first, you need to slice them. Don't worry if they crumble, just put all of the pieces on the cookie sheet and bake anyway.

Bake on one side for 8 minutes, flip, and bake on the other.

Think of it like sun tanning, you need to get both sides otherwise you look ridiculous. Biscotti are the same way. They do not want to look ridiculous.

 

 

Once they have cooled, they are ready to go! Buttery, crunchy cookies just perfect for almost any occasion, including pity parties and solo date nights.

 

However, if you want to bump it up a notch (and let's be honest, who doesn't?!), go ahead and dip those bad boys into some dark chocolate.

 

 

 

 

 

 

 Just melt some dark chocolate in a small saucepan...

 

 

 

...and dip like a ballroom dancer.

 

Seriously, the dark chocolate is bonkers.

 

 

 

 

 

I kept half of mine plain and the other half dipped.

Both are delicious.

Both are addicting.

Both are perfect for Christmas gifts.

 

 

 

 

You can also have your very own stack for snacking.

 

A stack snack, if you will.

 

 

 

Cranberry Orange Biscotti

1/3 cup butter

2/3 cup sugar

2 teaspoon orange zest

1/2 cup dried cranberries, chopped

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla
2 eggs

2 1/2 cups flour

1 cup dark chocolate chips (optional)

 

Directions:

Heat oven to 375 degrees. Beat butter until smooth. Add sugar, orange zest, dried cranberries, baking powder, baking soda and vanilla and mix thoroughly. Add eggs and mix again. Add flour and slowly combine. (If the dough is too dry, you can add 1 teaspoon of water so it easily comes together to form into loaves.) Divide the dough in half, roll and flatten down. Place both logs on a cookie sheet and bake for 20 minutes. Let cool for at least 30 minutes.

 

Reduce heat to 325 degrees. Taking one loaf at a time, set on a cutting board and use a serrated knife to slice into long cookies. Place cookies on a cookie sheet and bake for 8 minutes. Remove from oven, flip over, and bake for another 8 minutes. Cool completely. If dipping in chocolate, melt chocolate over low heat in a saucepan. Once melted, dip biscotti and place on a wax paper-lined cookie sheet until the chocolate is firm. Store in an airtight container for up to 4 days. Dig in!

 

Recipe Round-Up: Pumpkin Chocolate Chunk Brownies

These are ridiculous.

 

 

 

 



 

I mean, seriously ridiculous.

 

I took my favorite Pumpkin Dark Chocolate Chip Cookie recipe, added chocolate chunks instead and threw it all in a pan.

 

And do you know what!? They taste totally different! I know, I can't explain it either. But the texture on these brownies is out of control. They are moist, chocolaty, dense and delicious. It is comfort food in a pan. 

 

And, as an added bonus, they do not take hours to make these, one cookie sheet at a time. Nope, it's one pan, 40 minutes, done.

 

I just can't even handle it.

 

 

These are easy. Trust me. Add butter, sugars, vanilla, eggs and pumpkin. Mix it up. 

 

 

 

 

Then add flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.

Done.

And then, the chocolate chunks. Pour it all into a pan and BEHOLD:

 

 

 

 

Pumpkin Chocolate Chunk Brownies.

Please and thank you.

 

 

 

 Don't you just want to sink your teeth into those bad boys?

 

They are phenomenal with a cup of coffee.

 

Or as lunch.

 

They are perfect for the Thanksgiving table, a holiday party or as your own secret stash of heaven.

 

 

Pumpkin Chocolate Chunk Brownies

1 cup butter, softened
1 cup sugar

1 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp. vanilla
3 1/4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 bag chocolate chunks

Directions:
Heat oven to 350 degrees and grease 9x13" pan. Add butter, sugar and brown sugar in a mixing bowl and mix with electric mixer until light and fluffy. Add eggs and mix. Add pumpkin and vanilla and mix until well combined. Add flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Mix by hand or with mixer on slow speed. Add chocolate chunks and stir. Spoon into prepared pan and bake for 40 minutes. Cut into squares (or dig in with a fork).