Tag Archives: chocolate

“Crack Oatmeal Cookies”

20 Apr

You can’t stop at just one and it smells amazing! Add whatever you want – dried cranberries/cherries, shredded coconut, flaxseed, white/semisweet/dark chocolate chips, macadamia nuts etc.

Make flatter for crisper cookies, make thicker for chewier cookies.

Crispy Oatmeal Chocolate Chip Cookies

By Merrill Stubbs

Chocolate chip cookies are delicious. So are oatmeal raisin cookies. But in my opinion, the king of all cookies is a hybrid of the two. For years, I’d been sampling and comparing oatmeal chocolate chip cookies but had never tried making my own. Until this week, that is. After one misguided attempt resulting in insipid, cakey little domes that dried out almost instantaneously, I took a step back for a minute. I thought about a standard chewy oatmeal raisin cookie—the kind that bends as you bite into it and leaves behind a rich, spicy aftertaste. And then I thought of the chocolate chip cookies my mother used to make when I was growing up. She took the recipe from the Nestle Toll House chocolate chips bag and tweaked it so the cookies came out flatter and crisper around the edges, with rich caramel undertones. I decided what I was really looking to achieve lay somewhere in between these two. The resulting cookies were crisp indeed, almost lacy, with little pockets where butter and sugar had pooled to create crackly deposits of caramel. The spices were pronounced without being overbearing, and every cookie promised at least half a dozen chips. It was difficult to wait until they were cool enough to handle. I may never make plain old chocolate chip cookies again!

Makes about 5 dozen small cookies

Prep time: 20 min
Cook time: 10 min

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon allspice
  • 2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 2 cups semisweet chocolate chips or chunks
  1. Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
  2. In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do not overbeat!
  3. Stir in the oats and the chocolate chips, distributing evenly. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days.

Thanks Food52

https://food52.com/recipes/5804-crispy-oatmeal-chocolate-chip-cookies

 

 

The Ultimate Chocolate Ice Cream for the Most Discerning Chocoholic (w/Brandied Cherries)

20 Jun

I’m not a huge Chocoholic, but when I want to eat chocolate it’d better be damn good. I like my ice cream rich in flavour, all natural and delicious. I love any recipe by the ice cream guru himself, David Leibovitz, and this will surely win over any discerning Chocoholic or will convert non-believers. Not too sugary sweet, very rich… A crowd pleaser.

As for the brandied cherries, first time I had them was at the now closed The Corner Suite Bistro De Luxe. I used the recipe below, and kept them in the fridge to marinate for a year. I was initially going to chop them up, but was afraid that the syrup would change the flavour of the ice cream. However, if you freeze the cherries, chop them up and add them that would probably work, but then again alcohol doesn’t freeze well.

I’m trying a new method here, not just photos, but tips and tricks before the actual recipe.

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I bought a chunk of Callebaut bittersweet chocolate, mostly because most chocolate recipes require bittersweet and not semisweet and so the chocolate can be used for other purposes. 5oz of chocolate doesn’t seem like much (0.142kg) but that’s all you need. I tried to be cool by shaving chocolate which took a lot of effort, so take a shortcut by using chocolate chips or bars. Then again, it probably won’t melt as fast.

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When cooking the egg mixture, be sure to work fast and be vigilant or else you’ll end up with scrambled eggs. There will always be a little, hence the straining, but it only takes a few seconds for the whole thing to turn into a wet egg mess. When pouring the milk into the egg yolk, whisk fast and furious. When cooking the egg mixture, watch it carefully – once it coats the back of the wooden spoon, remove it from heat, and immediately strain into the chocolate, because the eggs will keep cooking.

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I tend to like to adjust the flavour as it freezes – if it’s too bitter, add tablespoons of condensed milk till it’s just right. If it’s not creamy enough, I like to add coffee cream The ice cream is so rich and dense, once it hardens it’s like a fudgesicle. For frozen treats, pour and freeze in a popsicle mold. Add almonds or chunks of skor bars to up it, or keep it pure.

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Chocolate Ice Cream
from David Lebovitz’s The Perfect Scoop

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
Coffee cream, condensed milk

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

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A cherry pitter from Ming Wo is your best friend – makes the pitting fast, easy and mess free. Always boil the jar and lid you’re going to use.

Lu’s Brandied Cherries
Homemade brandied cherries are a simple and delicious way to dress up your cocktails.

1 lb. sweet cherries, pitted
1/2 cup sugar
1/2 cup water
2 tsp. lemon juice, fresh-squeezed
1 stick cinnamon
Pinch of freshly grated nutmeg
1 tsp. vanilla extract
1 cup brandy
Tools: cherry pitter, saucepan, ladle, jars with lids

Wash and pit the cherries. In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate for up to two weeks.

A VERY Late Xmas Wishlist & Gift Ideas pt. 1

23 Dec

The older I get, the less I buy for myself and the more I buy for others. I’ll buy you what I think you’ll like or need, or I won’t buy you anything at all. If I see something I think you’ll like, I probably won’t be able to wait till your birthday/anniversary/Christmas – it’ll just show up at your door. I’ve bought stuff for everyone else but myself this year, but think I’ll start my wishlist around Xmas and hopefully acquire it throughout the year.

Here are a few things I’m lemming, and hoping that if you’re stuck for some last minute Xmas gifts, my list will give you a few ideas.

  1) CHOCOLATE – you can NEVER go wrong with chocolate, unless it’s Black Magic or Ferrero Rocher (not that I’m a chocolate snob, but these are GIFTS, you see). I always go local (no Godiva) because the local stuff are more artisan and tend to be fresher (there IS a difference). My go-to places for impressive, unique, local artisan chocolates are Thomas Haas (they also have the most buttery pastries) and Chocolaterie de la Nouvelle France (new on the chocolate scene). Like last year, order a day or 2 ahead at Thomas Haas (they’re closed on Sundays and Mondays, unfortunately), but I spotted their gift boxes at Whole Foods on West 8th and Cambie Street. If you want to impress someone, the Earl Grey chocolate at Chocolaterie de la Nouvelle France is to die for.  

2) LOLLIA WISH PARFUM – I’ve always loved the Lollia line, especially their Shea Butter handcremes (the perfect hostess gift) and their candles. I was in a store the other day and overheard 3 different people inquire and rave about the Wish parfum (which were conveniently sold out, by the way) and they were added to the waitlist. I have the Wish handcreme, and it dawned on me how dreamy it would be in a parfum (a sweet bouquet of sugarcane, vanilla bean and jasmine). Now on the hunt for it. Get on the list at Beautybar, U Life and Nikaido Gifts. Or online at Anthropologie.

3) URBAN DECAY NAKED PALETTE – This gorgeous neutral palette has sparked a lemming and buying frenzy almost as crazy as Chanel Vamp (’94)and Black Satin (’06) which went international. No, it’s more of an underground lemming craze a la Bobbi Brown’s Shimmering Nudes Palette (’08) that’s not based on the current fashion craze or fad but because it’s timeless. This palette was released at the end of summer and is completely SOLD OUT.

I have to admit I’ve lapsed on this beauty thing, but when I saw Jen from FrmHeadToToe.com use it (I’ll write a post on her later – she’s my newest makeup guru), I just HAD to have it, only to add myself to the waitlist of 300 at Sephora at Pacific Centre. Want to know how many people want it? I posted on Twitter that I was going to look for it and 4 girls joined in on the conversation – everyone wants it! I stood in the UD section just looking over the collection when the salesperson approached me and said “let me guess, you’re looking for the Naked palette too. Let me add you to the list, we should have some coming in after Christmas.” The proof is in the pudding. If I ever get my hands on it I’m buying 2. I can’t review it because I’ve never held it in me hands (there wasn’t even a tester at Sephora! Guess someone pried it out of the case and swiped it!) but Temptalia, Makeupgeek, MusingsOfAMuse and many other beauty sites gave it full marks, no cons and pretty much a must have in everyone’s collection!