Double Dark Chocolate Raspberry Cookies

I suppose it won't surprise those who know me that I read recipe blogs from time to time. I discovered this recipe a couple of weeks ago and was anxious to try it since I have lots of frozen raspberries and love this particular flavor combination.

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Double Dark Chocolate Raspberry Cookies

Source: twopeasandtheirpod.com
Yield: 18

I believe this blogger bakes at an altitude over 4000 feet. I've communicated with her about whether she adjusts recipes and I think she said she doesn't change recipes for cookies. It follows that this recipe must work at her altitude. However, since I am at a higher elevation (5000 feet) I tweaked the recipe; see in parentheses. I can't tell you what you will experience if you bake these at sea level. I'm hoping the recipe will work for sea level bakers because these are fantastic cookies.

1 1/4 c flour (plus 1 T for my altitude)
1/2 teas baking soda (scantly measured for my altitude)
1/4 teas salt
1/4 c plus 2 T dutch processed cocoa
1/2 c butter, at room temperature
1/2 c granulated sugar (minus 1 T for my altitude)
1/2 c light brown sugar, packed
1 large egg
1 teas vanilla extract (doubled for my altitude)
1/2 c dark chocolate chips
1/2 c frozen raspberries, right out of the freezer

Set oven at 350F to preheat. Prepare a baking sheet with parchment paper, a silpat, or butter it well.

Mix flour, baking soda, salt, and cocoa together in a medium bowl.

Using a mixer, cream together butter and sugars. Add vanilla and egg and combine.

Gradually mix in flour mixture until just combined. Carefully stir in the chocolate chips and frozen raspberries. The dough is quite stiff; chips and berries won't be quite incorporated until you form the dough into mounds and place them on the baking sheet. Some berries will stay whole and some will break up. Using a tablespoon, place rounded portions of dough onto the sheet about 2 inches apart. As much as possible try to contain the berries in the dough, although some leakage is all right.

Bake cookies for 10-13 minutes until they are set but not overbaked. They will be somewhat soft (but not soggy) in the middle. Half way through the baking time, rotate the pans to ensure even cooking. Remove from the oven and allow to rest for 3 minutes. Place on a  rack and allow to cool. If you snitch while they are still warm be prepared for some disintegration (delicious, though).

Notes:

I have not tested these cookies with fresh raspberries nor does it sound like twopeasandtheirpod.com has tried anything but frozen berries. 

The original author indicates that the balls of dough may get too wet if you allow the raspberries to melt. She suggests keeping them in the freezer before baking. I have a hard time fitting a baking sheet into my full freezer at any time. I suppose refrigerating would help, too. I baked mine both in the oven at the same time, although I placed the first batch in while I was readying the second pan. This meant I had to remember two baking times.

A commenter to the blog suggested upping the raspberry flavor of these cookies by using Chambord, a raspberry liqueur, instead of vanilla. It's a suggestion I hope to try but haven't so I can't say what the result will be.

Crockpot Cashew Chicken

In my ongoing quest to find easy, delicious crockpot recipes I came across this one, which is good for days at home (at least afternoons) combined with busy evenings. Everyone in the family loves it, so much so that I've made it several times hoping for leftovers to use for pictures but every last piece has been eaten! This time I set aside the piece to photograph before we sat down to eat.

The original recipe says to serve over rice, but it's delicious over quinoa, too. Quinoa is an edible seed that originates in the mountains of South America. It's easy to cook and has a delicious, nutty flavor.

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Slow Cooker Cashew Chicken

Source: I don't remember where I found this originally, but I found a number of variations online several of which link back to 365 Days of Slow Cooking.
Serves 4-6

2 lbs boneless, skinless chicken thighs or chicken breast tenders
1/4 c flour
1/2 t black pepper
1 T vegetable oil
1/4 c soy sauce
2 T rice wine vinegar
2 T ketchup
1 T brown sugar
1 garlic clove, minced
1/2 t grated fresh ginger
1/4 t red pepper flakes (optional)
1/2 c cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over the chicken.

Cook on low for 3-4 hours. Add cashews and stir. Serve over rice or quinoa.

Maple-Orange Oatmeal with Caramelized Pecans

Here's a flavorful, quick breakfast for two, or one adult and a couple of kids.

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Maple-Orange Oatmeal with Caramelized Pecans

Source: How to Cook Everything Fast by Mark Bittman
Yields 2 good-sized bowls

1 c rolled oats
1 c milk
1 1/4 c water
salt
zest from 1 orange
2 T unsalted butter
3/4 c pecans
2 T maple syrup, plus more for drizzling if you like

Put 1 c oats, 1 c milk, 1 1/4 c water, and a sprinkle of salt in a medium saucepan over high heat. Grate the zest from the orange and add it to the pot.

When the liquid comes to a boil, turn the heat to low and cook, stirring occasionally until the liquid is just absorbed, 8-12 min.

Put 2 T butter in a medium skillet over medium heat. When the butter starts to sizzle, add 3/4 c pecans and 2 T maple syrup. Cook, stirring frequently and adjusting the heat so the syrup doesn't burn, until the pecans are coated and caramelized, 3 or 4 min. Turn off the heat.

When the oatmeal is done, divide it between 2 bowls. Top with the pecan mixture, drizzle with a little more maple syrup if you like, and serve.

Note: The first time I tried this recipe I made it with unsweetened almond milk. The texture and flavor were fine but I did require more syrup.

Tom and Sol's Favorite Burger

We've been on a bit of a Bittman kick while Betsy has been enjoying her copy of his latest cookbook. Some others of the family must have Bittman on our minds, too. Just a few days before Christmas, Tom and Sol treated Ty, Andrea, Leon, and me to these burgers in Amsterdam. They are juicy, flavorful, and beautiful, especially when garnished with sauteed tri-color peppers and fennel. Sol likes to grill up a few jalapenos, too.

  

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Tom and Sol's Favorite Burger: Pork-Fennel Burger

Source: Mark Bittman
Serves: 8

1 fennel bulb, trimmed and cut into large chunks
3-4 cloves garlic
2 1/2 pounds boneless pork shoulder, with some of the fat, cut into 1-inch cubes
1 T fennel seeds
1 teas caraway seeds, optional
1 teas salt
1/2 teas pepper, or more to taste

garnishes: orange slices, chopped olives, chopped parsley, or sliced fennel and peppers sauteed in olive oil

Place fennel and garlic into a food processor and pulse until just chopped; place in a large bowl. If any of the pork cubes are mostly fat, place those in the processor and run the machine until the fat is just chopped. Working in batches, process the remaining meat with seeds, salt and pepper, until meat is just chopped (be careful not to over-process). Add to the bowl and mix well. Shape mixture into 8 patties.

To broil or grill, the heat should be medium high and the rack about 4 inches from the heat source. Cook the patties about 5 minutes on each side, turning once and then again if necessary, about 8-10 minutes total. On the stovetop, heat a large skillet or griddle over medium heat (know your stove and adjust accordingly) and add patties; cook undisturbed for about 3 minutes then rotate them so they brown evenly. When browned, turn over. Total cooking time is about 10 minutes. The patties can remain slightly pink in the center.

Garnish and serve on buns, or not.
 
For more on grinding your own meat for a variety of burgers, see this article by Mark Bittman

 

Brussels Sprouts with Bacon

Michael and I both adore these Brussels sprouts. I've eaten Brussels sprouts a number of ways, and so far this is my favorite. Rarely do sprouts inspire second helpings, but these do, for both of us.

As I've tried more recipes from How to Cook Everything Fast, I've learned that Bittman's prep times are shorter than they are for me in real life. Whether that's because I have no culinary training or that I have little people around that interrupt me as I'm making dinner, I don't know. So I've had to make a few adjustments to the "prep as you go" nature of the recipes. This is one that I've made a couple of times already, and I expect it will make this vegetable much more common on our plates.

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Brussels Sprouts with Bacon

Source: How to Cook Everything Fast by Mark Bittman

2 T extra virgin olive oil
6 slices bacon
1 1/2 lbs Brussels sprouts
water
salt and pepper

Trim about half of the sprouts: cut off the bottom and remove the first couple of leaves from each sprout.

Put 2 T olive oil in a large non-stick skillet over medium heat. Chop 6 slices bacon and add them to the skillet. Cook the bacon, stirring occasionally, until it releases some fat and crisps in places, 5-7 minutes.

While the bacon cooks, finish trimming the sprouts. Add the Brussels sprouts to the partially cooked bacon, along with a sprinkle of salt and pepper and 1/2 c water.

Cover and cook, checking once or twice and adding small amounts of water as needed, until the Brussels sprouts are a little shy of tender, 8-12 minutes, depending on their size.

Remove the cover and raise the heat to high. Cook, resisting the urge to stir too much, until the liquid evaporates and the Brussels sprouts become brown and crisp in places. Taste and adjust the seasoning and serve hot or warm.

Hot Spiced Grape Juice

While at Betsy's house during the week of  Halloween, we made this drink with juice from mystery grapes grown in my garden and bottled in my kitchen this summer. On colder winter days I've made it at home, too. Warmed like this, it is much like hot apple cider but a bit more rich.

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Hot Spiced Grape Juice

Source:  The New Midwestern Table  by Amy Thielen
Serves:  8-10

1 quart home canned grape juice or 2 quarts store-bought grape juice or reconstituted frozen grape juice
1 (3-inch) cinnamon stick
3 whole star anise
1 teas allspice berries
1 (3-inch) chunk fresh ginger, peeled and sliced

Dilute home made grape juice with 1 quart water. Stir it (or whichever kind you are using) together with other ingredients in a pot and bring to a simmer on the stove-top or in a slow-cooker. Turn off heat and let steep for at least 20 minutes before serving in mugs. 

Salmon Frittata with Arugula

Frittatas (an Italian variation of omelets) are among my favorite quick meals and usually around my house this egg dish is a hodge-podge of whatever ingredients I can find. Although this means they are never the same, this method has the advantage of using up small portions of foods and increasing variety in our diets. I cook this frittata whenever I have left over salmon. Even if you can't find arugula easily, you should try this. You might try thinly sliced cabbage or radishes as a garnish, instead.

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Salmon Frittata with Arugula

This is how I make frittata for Leon and me, although two thirds become leftovers, so this would be enough to feed four.

These are general guidelines since every time I make this, it is somewhat different. Don't be afraid to try this even though directions are non-specific. I've never had a bad frittata.

Ingredients:

eggs: I usually use around 5 large eggs, but use more if my farmers market eggs are small
oil or butter
cheese: a couple of handfuls of Cheddar (I prefer sharp), Jack, Manchego, Asiago, Gruyere, Emmentaler, smaller amounts of Parmesan. I find that mozzerella is too mild but it could be used, especially if you combine it with Parmesan.
salt and pepper
allium: something from the onion family...scallions, leeks, or onions, cooked at low heat until soft, and/or garlic either minced or thinly sliced
greens: if you have them, either left over or a couple of handfuls of chard, spinach, or kale (or more arugula)
vegetables: if you have them, green beans, summer squash previously cooked
herbs: if you have them...chopped parsley, chives, cilantro, thyme...these are particularly nice if you don't have a green vegetable already in the mix.
salmon: previously cooked and broken into bite-sized pieces, around 1 cup
arugula: a large handful, or more, per serving (this is optional, but it pairs well with the salmon and gets one more of your veggie servings in) 

If you have raw greens, onions, or vegetables saute them in oil over medium heat in a 9-inch non-stick skillet until they are soft. This skillet should be one with a broiler safe handle (usually that means metal). In the meantime, whisk the eggs in a small mixing bowl. Stir in the salt and pepper, cheese, scallions, herbs, and salmon. Once the vegetables are soft, stir in some garlic and cook for 30-60 seconds. Make sure there is some oil left in the skillet so the eggs won't stick. Add a couple teaspoons more, if needed. Pour the egg mixture over the ingredients already in the skillet. Lightly stir with a rubber spatula to incorporate the vegetables, smoothing the top slightly. Let the frittata sit and cook until most of the egg mixture has solidified but the top is still somewhat liquid. Check occasionally with a knife, lifting the edge to see if the bottom is becoming over-browned. (On my stove-top, I cook this on medium, no higher.) You will likely need to cook this a time or two to know how your stove behaves; try it at medium, or medium-low to begin with.)

At this point, place the skillet under the broiler (about six inches below) and cook for 2-5 minutes until the top is lightly browned. (In my oven, I do not preheat the broiler, but you may want to do so.)

While the dish is cooking, clean and dry the arugula, tearing it into bite-sized pieces, if preferred, and place a couple of handfuls on each plate.When the frittata is finished, cut into wedges and nestle into the arugula and serve.