Tuesday, December 27, 2016

Mayan Hot Chocolate #Cholaca #ChocolateOrangeStout (Breckenridge Brewery)

"This Mayan hot chocolate is fused with the flavor of cinnamon, orange and allspice. Add in some vanilla bean, chocolate stout and orange juice and you have a rich, dairy free drink, worthy of the Mayan gods!"
In this busy world there often isn't enough time to sit back and relax. A few Saturdays ago I found myself at Breckenridge Brewery in the morning munching scones and drinking a product called Cholaca. Pure liquid cacao is something I don't think twice about putting in my body, especially when it is sourced from co-ops that utilize sustainable farming practices. Cholaca, a company based in Boulder, (where else?) makes three varieties of liquid chocolate. Unsweetened, lightly sweetened and sweetened, only using coconut sugar Cholaca is  organic, vegan and gluten free. Their products are sold in the refrigerated cases at Whole Foods, Sprouts, Amazon and various other grocers.


Cholaca is so good and so easy to use that a myriad of brewers are also using it to brew some fabulous concoctions. You may have wondered why I'd be sipping chocolate at a brewery? Breckenridge Brewery came out with an outstanding Chocolate Orange Stout as part of its seasonal Nitro Series using Cholaca. The  velvety texture of the nitrogen head make this an easy winter drink, whether straight from the can or heaven forbid...a glass! This stout is so mellow with hints of chocolate and orange that I can easily sip this all day. Many stouts IMO, are just too heavy and rich, but this one is "just right", says Mama Bear.


Cholaca is free of emulsifiers, additives,and preservatives which makes it easy for brewers to use. Often manufacturers have used cacao nibs which may contain organisms that clog filters and  leave tank residue. In Cholaca's case the nibs are milled and heated and made into liquid cacao using a unique process that makes this stuff so good. I'm not joking. Their unsweetened chocolate is available online, and after trying it in this hot chocolate recipe, I've got to say this is the mellowest, least bitter, unsweetened chocolate I've ever eaten. You almost don't need to add sugar. Please send more!!!


After taking a tour of Breckenridge Brewery we were able to sample a few products made with Cholaca. I don't know if you've ever been to the Brewery; it is close to me so I've been a few times. It is always a good time. Maybe it's my Midwestern roots that make me feel so at home in a farm house. Picture a giant stone fireplace and open rafters, quilts thrown over chairs, a view of the Front Range that could be a postcard, long picnic tables out front, giant windows and wood floors, well then; you already have an idea of what the Brewery looks like. If you come to Denver don't miss it. You can even bike there from downtown!



In our case the chef made special foods that would blend well with the Chocolate Orange Stout. The eggplant bruschetta would be perfect for a New Year's Eve appetizer as would the steak/shishito pepper that they also served. But if you go to the brewery on your own, be sure to have a tour and a tasting, and for sure make sure to order their biscuits in a cast iron pan with smoked butter and fresh preserves. Oh my! 




So let's get down to business shall we say? I figured there must be a way to combine these extraordinary ingredients together. It's been chilly outside and hot chocolate is my favorite bedtime drink. Combining a bit of luscious chocolate, some healthy oj and yes, that delicious chocolate orange stout, along with some spices that shriek Mayan, is the way to go. I hope you agree. Forget the kids. This one's for you!

yield: 4 servingsprint recipe

Mayan Hot Chocolate

This Mayan hot chocolate is fused with the flavor of cinnamon, orange and allspice. Add in some vanilla bean, chocolate stout and orange juice and you have a rich drink worthy of the Mayan gods!
prep time: 15 MINScook time: total time: 15 mins

INGREDIENTS:

  • 2 c water OR 1 c cholaca, and 1/2 c stout, and 1/2 c orange juice
  • 3 T honey
  • 1 t allspice
  • 1/4 t ground cinnamon
  • Seeds scraped from 1/2 a vanilla bean OR 3/4 t vanilla
  • 2.5 oz dark chocolate, chopped
  • 1 can stout (used above and extra for topping the hot chocolate)
  • Whipped Topping, Candied Orange Slices, Chopped Chocolate for garnish

INSTRUCTIONS:

  1. In a saucepan, bring water OR cholaca, stout and orange juice, with honey, allspice, cinnamon and vanilla to a simmer.
  2. Pour over chopped chocolate and whisk together until chocolate is melted and the mixture is emulsified. Strain into mugs and top off with stout or not. Add your choice of garnishes. Sit back in front of a roaring fire and enjoy.
Created using The Recipes Generator

Here's a few more chocolate favorites:
Chocolate Fudge Loaf Cake
Cincinnati Chili
Chili Mac Three Ways
Orange Cacao Roasted Paiche

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Saturday, December 24, 2016

Gingerbread Eggnog Waffles


"These gingerbread  eggnog waffles studded with toasted pecans are guaranteed to get anyone out of bed. The subtle flavor of ginger bread and the heavenly aroma will make them happy they got up. Easy to make you can always reheat them in a toaster oven."

This year I find myself home alone. Manservant flew off last minute to be with his parents who are having a bit of a hard time this season. A few prayers in their favor could help. I would have loved to have flown off to be with my parents, as my dad is turning 85 tomorrow, but last minute things are tough this time of year. And yes, in case you are wondering, because of my dad, being Jewish in our home still always guaranteed a celebration on Christmas day. Alas, I couldn't find a spot for the dogs and so it is I find myself in a very quiet house. That's OK, I'm still grateful for seasons past.



The kids are in their respective places. My folks will be enjoying themselves with my brother who is hosting a little party for my dad, and I am here enjoying the peace and quiet. Last weekend on Zoe's faster than a speeding bullet visit, I made these waffles. She wanted me to post them, so here ya go princess. They aren't what my dad would want. He prefers plain thin crepes with hot maple syrup. I hope he gets them!

Here's wishing everyone a Happy Hanukkah, a Merry Christmas, a Happy Kwanzaa, a Happy Festivus and a happy anything else that anyone can think of. Oh yeah. Happy Birthday fits in there also! Hope it is a good one Dad. I'm grateful for all of my friends; those here and those I have but not yet met, and those that are still to be. I wish for peace on earth and well filled stockings, brightly lit candles, and good food in your tummies. Have a happy day, my friends!
yield: 12-14 wafflesprint recipe

Gingerbread Eggnog Waffles with Pecans

These gingerbread eggnog waffles studded with toasted pecans make a very special breakfast. Make ahead and reheat if you like. Whatever you choose, just make them!
prep time: 20 MINScook time: 10 MINStotal time: 30 mins

INGREDIENTS:

  • 2 c flour
  • 1/2 t salt
  • 1 t ginger
  • 2 t cinnamon
  • 1/4 t allspice
  • 1 1/2 t baking soda
  • 1/2 c brown sugar
  • 1/2 c melted butter
  • 1 c yogurt or sour cream
  • 2 eggs
  • 1/3 c eggnog (You may need a bit more)
  • 2/3 c toasted chopped pecans
  • Whipped Cream (optional)
  • Brown sugar, mini chocolate chips, cinnamon for topping (optional)

INSTRUCTIONS:

  1. Combine dry ingredients in a large bowl. Stir together.
  2. Melt butter in a large 4 c measuring cup-power level 7- for 1 minute. This should do it, but if it isn't quite melted put in the microwave for a few seconds more. Add yogurt or sour cream, eggs and eggnog. Blend well with a whisk.
  3. Add liquid ingredients to dry ingredients in bowl. Fold together well. Stir in toasted pecans.
  4. Heat up your wafle iron. I use about 1/4 c per waffle. If your mixture is to stiff add a bit more eggnog. My waffle iron takes about 90 seconds to cook the waffles. Keep warm in a 300 degree oven until ready to serve.
  5. I top with whipped cream and maple syrup. If you'd like you can mix up 3 T of dried out brown sugar with 1/2 t cinnamon and 3 T mini chocolate chips to sprinkle on top of the waffles. Zoe loves them this way! (Plus this is the perfect way to use dried out brown sugar. It makes a great crunchy topping.)
Created using The Recipes Generator

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And a few more:


Thursday, December 22, 2016

Orange Bitters Margarita, #WholeFoodsGiveaway #MineralFusion

"This simple margarita, made without sweet and sour, is simply made with lime juice, agave and orange bitters. Oh, and of course, a great tequila!"
Margaritas have been a favorite of mine since the day I discovered Mexican food. It would be scandalous to suggest that the two don't go together. Over the years I've had margaritas made in countless ways. Frozen or blended; salt or no salt; shaken or on ice; but for the record I prefer mine on the rocks with a salted rim. After all, we are on a need to know basis, right? There are also countless flavors of margaritas and a variety of colors. My new one to concoct will be tamarind, but I haven't had time to decipher that yet.

This month Whole Foods gave us a variety of things to write about. One suggestion was holiday cocktails. You're probably thinking though, that a margarita is not a holiday drink unless of course that holiday is Cinco de Mayo. But let's be real here... any day is a holiday for me if it contains a margarita! Traditionally Christmas Eve for many Mexicans is a time to make tamales, so I figured there must be lots of margaritas involved too. And if there aren't, there should be! So I propose margaritas this holiday season. Want to join me?


My new favorite margarita includes just a few ingredients. It has no sweet and sour which to me can be the kiss of death. I don't know about you, but I've had pitchers of 'ritas with the horrid, fake stuff called sweet and sour, and have woken the next morning holding my head. I don't think it was the tequila, though  it could have been because sweet and sour is the perfect way to disguise bad tequila. Well, in this recipe you must use primo tequila. No skimping here unless you too want a bad margarita, and a BAD headache. AND if you are going the sweet and sour route search out some good tequila and  squeeze lots of limes to make your own sweet and sour.

Primo tequilas are everywhere. Casa Dragones is a small batch silver tequila with grapefruit herby overtones making it perfect for a citrusy drink. I love this but it is on the pricey side, in which case you may want to try Espolon, another pure agave that comes in at a much lower price. If you ever find a tequila tasting available do it, because there is a huge variety of flavors out there. In any case, this recipe can be adjusted and if you find a need more sweetness, a little extra agave sweetener or even another drop of orange bitters should do the trick. On that sweet note, let's get to it shall we?



yield: 1print recipe

Orange Bitters Agave Margarita

This Orange Bitters Agave Margarita depends on a great tequila. Add some agave, lime juice and orange bitters and you have a very special margarita. And also a very potent one!
prep time: 10 MINScook time: total time: 10 mins

INGREDIENTS:

  • 1 1/2 limes squeezed
  • 3 oz premium silver agave tequila
  • 1 oz agave syrup
  • 3 - 4 drops orange bitters

INSTRUCTIONS:

  1. Fill a margarita glass with ice and water to chill.
  2. Combine lime juice, tequila, agave syrup, and orange bitters in a cocktail shaker filled with ice. Shake 40 times vigorously. (Really.)
  3. Empty ice filled glass. Rub a slice of lime along the rim of the glass. Dip rim of glass into a plate of kosher salt. Carefully pour contents of shaker into glass. If you don't want this on the rocks, then strain it. Just make sure to use a smaller glass.
  4. Sip slowly and enjoy!
Created using The Recipes Generator

__________________



On another festive note....If you are still rapidly searching for one more gift to throw in a stocking and find yourself instead grocery shopping at Whole Foods ....do not despair. Whole Foods has tons of gift ideas that may not seem readily apparent. For myself tons of great chocolate, olive oil or vinegar would make a gift I would adore; but my sweet Zoe loved the Mineral Fusion make up that Whole Foods kindly sent me a sample of. She fell in love with the colorful box packed with natural colors of eyeshadow and a coordinated  eye pencil.  Throw a ribbon around this and make a girl happy. Honestly I do remember when she was a sweet young thing tossing those fruity candy lip glosses into her stocking and watching her eyes light up as soon as she saw them. For the rest of the day we had to put up with a strong bubblegum flavor! She may have grown up, but her love of makeup hasn't changed. For myself, I liked the lip tints that went on like a dream and even looked great on me!

Check out these minerals on a mission. Mineral Fusion products offer natural sun protection and are free from all that normal junk that is added to many cosmetics. For extra added goodness they also have partnered with the National Coalition Against Domestic Violence and donate a portion of their profits to this worthy cause.  To add to that they also donate products to sponsored shelters. How cool is that?

The winner for November's giveaway is Petite. Please send me your email!

To enter the Whole Foods $25 giveaway please share your favorite cocktail in the comments below.
This post is sponsored by Whole Foods but all opinions expressed are mine. Open only to US residents. No compensation has been given, but products have been provided. Giveaway closes on January 15, 2016. Winner will be chosen by Random Number Generator. Enter again by subscribing to This is How I Cook · Enter again by following me on Pinterest, Facebook, Twitter or Instagram. 


More to try:

                   Latkes                             Chicken Tinga Tostadas          Red Chile Breakfast Sandwich

             

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Monday, December 19, 2016

Overnight Everything Bagels and Lox Casserole

"This overnight lox and bagels casserole is perfect for entertaining. Filled with cream cheese and plenty of everything seasoning, this casserole would also be great with pastrami. Just plan on refrigerating overnight and then baking it for about 50-60 minutes the next day. Garnish with smoked salmon, tomatoes, capers and onions and you have a savory, showstopping meal."
Zoe arrived home Thursday night for a short visit. Since her flame, suitor and one and only is also from Denver and was visiting here for a week, she decided to use her last vacation day and come also. They decided to spend a night at the Broadmoor but still allowed enough time for us. She had several requests before she arrived home and being a good mother I was happy to comply. The first: "Could I please not open a box that was coming?";  the second: "Was the car available for them to use? and the third:  "Could I please schedule a massage and come with them?"


 Zoe decided they would save money this way because having a massage at the Broadmoor is quite costly. Before they left on Friday she suggested that she and her favorite and of course, me too, all go for a massage at our favorite Chinese massage place.Wise kids they are. And I must not forget that they are both economists! But little did I know how wise. But I should have known!!! How could I not treat them to the massage? Very wise kids indeed. And as a very gracious mother pushover I offered a bit of a brunch before they braved icy cold weather on the drive to Colorado Springs.

Yes, this easy overnight casserole, strata, bread pudding...whatever you want to call it, was ingested into our very pummeled bodies before they hit the road! I served this with an Israeli salad and a simple fruit salad that everyone loved. Honestly all I did was use a container of blackberries, a mango and a few clementines, with a handful of coconut. Seems that coconut made everything extra good.


This lox and bagels casserole is highlighted with lots of everything seasoning. Filled with cream cheese and topped with everything that would go on a bagel, this makes a perfect brunch or a simple supper. With Hanukkah really occurring on Christmas this year, it might be a fun dish to serve with some potato latkes. It would also make a great savory dish for a Christmas brunch. Either way I love these overnight casseroles. Truly they make the mornings go so smooth! And of course. that makes the conversation so much better. It was fun catching up, eating good food and relaxing with a giant nap the minute they walked out the door!


Yield: 4-8 ServingsPrint Recipe

OVERNIGHT EVERYTHING LOX AND BAGELS CASSEROLE

This overnight lox and bagels casserole is simple to throw together and perfect for brunch or a simple supper.
PREP TIME: 45 MINSCOOK TIME: 1 HOURTOTAL TIME: 1 HOURS AND 45 MINS

INGREDIENTS:

  • 4 large everything bagels (about 1 lb)
  • 8 oz cream cheese
  • 1 bunch scallions, chopped fine
  • 8 large eggs
  • 3 1/2 c milk
  • Everything seasoning (Use all below)
  • 4-8 oz lox (Our family likes a lot)
  • 2-3 T drained capers
  • 1/3 c minced red onion
  • 2 sliced tomatoes or about 10 baby ones sliced
  • butter for greasing pan
Everything Seasoning
  • 3/4 t kosher salt
  • 1 T white sesame seeds
  • 2 t black poppy seeds
  • 1 T minced dried onions
  • 1/2 t onion powder
  • 1/2 t garlic powder

INSTRUCTIONS:

  1. Butter a 9x13 or 8x11 baking dish.
  2. Chop bagels into 1/2" cubes approximately. Place 1/2 of the bagel cubes into a buttered dish. Make everything seasoning.
  3. Cut cream cheese into cubes. Place 1/2 of the cream cheese over bagel chunks. Sprinkle with 1/2 of the minced scallions. Top with 1/2 of the everything seasoning. Top with rest of bagel chunks. Sprinkle with remaining cream cheese, and scallions.
  4. Combine eggs, milk and half of the everything seasoning and whisk together well.Pour over bagels and cream cheese. Press bagels into the liquid. If you need more liquid, add more milk. When everything is moistened, cover and place in fridge overnight.
  5. When ready to bake, remove dish from fridge and preheat oven to 350. Uncover the casserole and bake for about 50-60 minutes or until it is puffed and golden brown and set in the center. Let cool on rack for 10 minutes. While it is cooling scatter the lox, capers, red onions and tomatoes on top.
More great breakfast ideas:

Everything Scrambled Eggs                 Bagel Bombs                     Easy Cheese Blintz Casserole   

                      

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Tuesday, December 13, 2016

Mexican Poblano Cheese Casserole and #LaLoma

"This Mexican poblano cheese casserole is proof that simple ingredients in the right combination, can easily become more than the sum of its parts. This savory, cheesy gratin is home made Mexican goodness!"
It goes without saying that Mr. Manservant travels a lot. It also goes without saying that the first item of business when he arrives home is eating breakfast at the pancake house and getting his fill of Mexican food. Finding good Mexican food when travelling the world is not an easy thing to do. In addition to devouring chips and salsa, chile rellenos, and refried beans, rice and green chile; Manservant really loves his tequila. He drinks tequila in its most primal form which means he likes it shaken well with ice, a touch of Rose's or lime juice, and then strained into a chilled martini glass. Tequila is also another item not easily found when circling the globe.

Denver has its share of Mexican restaurants, but not many good ones. Often we find ourselves craving Mexican food and then having to figure out where to go. Even the not so good ones are packed. Recently I found myself invited to a grand Reopening of a long time favorite of ours; though one we found hard to visit. Its new location is more accessible which makes me very happy! La Loma has been a staple in Denver's restaurant scene for 40 years and features all my favorites. Their green chile is outstanding; they make their own flour tortillas and the rellenos are just like mine. Yeah, that means the crispy, egg roll variety oozing with lots of cheese. Carnitas tacos could be my new fave as I loved the pickled onions, cheese and avocado that  accompanied them. La Loma also has chimichangas on the menu which are hard to find in the Mile High. Additionally the free valet parking after 5PM, means within minutes we have spicy red salsa and crispy corn chips awaiting us, as we don't have to waste time finding a place to park.


Arta Tequila, a 100% blue Weber agave, small batch craft tequila, will be the new premier bourbon barrel aged tequila featured at La Loma. Aged in American white oak, the tequila is in contact with the charred golden oak and holds about 30 gallons of Reposado. It is aged 11 months and will continue to age at LaLoma. Manservant can't wait to try it!  Hints of pumpkin and vanilla make this tequila smooth and oaky and very sippable. What great margaritas these make and I can assure you that LaLoma's sweet and sour mix  (which is available for purchase) means that you too can make your margaritas the hit of the party!  Take note margarita lovers!

With this new move LaLoma will soon have three locations.The new, not yet opened, flagship location will be across from the Aquarium and during Broncos season will even offer a shuttle. A third La Loma will open in Castle Rock. Additionally a new concept restaurant called Sierra Grill is coming to Ridge Gate next summer and will feature a wood fired grill and pizza oven. Though LaLoma has moved locations it will continue to have the same great, tasty food with its roots in traditional recipes. It has also managed to retain the feel of the original La Loma, which means a warm cozy atmosphere awaits you. Exposed brick, a fire place, stained glass, great art work and friendly servers are part of its charm. When Manservant sufficiently recovered from jet lag my plan was to drive downtown and feed him, but due to my lack of planning ahead, we found ourselves not being able to score a seat on a Sunday night. This place is la popular!

La Loma may have a new location, but its historic origins are still felt. Check out the new digs, don't forget to order churros with chocolate sauce for dessert, and please call to make a reservation. This place has a loyal following which ensures that old traditions don't die-they just get better!


LaLoma
1801 Broadway
Denver, CO 80202
11AM-10PM Daily and Open until 11PM on weekends
Free Parking after 5
303-433-8300


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Soon I will share the new LaLoma with Manservant, but in the meantime I made him this savory poblano cheese casserole. Poblanos are a favorite of mine. Rich and meaty these chilies may or may not pack a punch. After roasting them, they do need to be peeled and it is in this step that one can often tell if you got a spicy one! The aroma of the chile can often be the deciding factor in determining the heat of the chile. In that case, if you seed and devein the chile, it lessens the heat. That is if you want to lessen the heat!


This casserole gratin is a case of simple ingredients combining to make something greater than its parts. Cheesy and full of flavor we gorged on this for lunch and dinner. I highly recommend baking your own tortilla chips. Unlike chilaquiles where you want the chips to kind of melt into the mixture, this gratin thrives on the chips lending crispness and bite. The poblanos add heat and flavor, the tomatoes help carry the flavor forward and the cheese sauce...well we all know the rich, smooth flavor that cheese adds.  This is one casserole that may become part of your regular line up. It is that good. Perfect to serve as a side dish or on its own, you could even add a fried egg on the side. Then again it would also be a great dip eaten with more chips. Hot and bubbly, straight out of the oven, eat this one immediately; though I promise that won't be hard!


Yield: 4-6Print Recipe

MEXICAN POBLANO CHEESE CASSEROLE

PREP TIME: 30 MINSCOOK TIME: 30 MINSTOTAL TIME: 60 MINS
This Mexican Poblano cheese gratin may contain simple ingredients, but combined together they make something greater than its parts! This is so good it should become part of your regular rotation!

INGREDIENTS:

  • 9 (6-7") corn tortillas
  • 3 large roasted poblanos, peeled
  • 2 T vegetable oil
  • 2 c chopped white onions
  • 1 T minced fresh garlic
  • 1 t salt
  • 1 14-15 oz can diced tomatoes
Sauce and Topping
  • 2 T unsalted butter
  • 2 T flour
  • 1 1/2 c whole milk
  • 3 c coarsely grated cheddar or Monterey jack cheese
  • 1/2 t salt
  • 1/4 t black pepper
  • 1/4 t Ancho chile powder (optional)

INSTRUCTIONS:

  1. Put racks in upper and lower thirds of oven and preheat to 400. Stack tortillas and cut into about 8 wedges each. Spread tortillas in a single layer on two large baking sheets and bake, stirring occasionally and switching positions halfway through, baking until wedges are crisp and pale golden, 15-20 minutes. Cool.
  2. Roast chilies and stem, peel and deseed. Cut lengthwise into 1/4" wide strips. Reserve 1/4 c for garnish.
  3. Heat oil in a 10" skillet over medium low heat, until hot but not smoking. Add onions and garlic and cook until softened, stirring occasionally, about 5 minutes. Stir in salt and undrained tomatoes, remaining poblano strips and simmer for 2 minutes. Set aside.
  4. Melt butter in a 2 qt heavy saucepan over medium low heat. Add flour and cook, whisking for two minutes to make a roux. Add milk in a steady stream, whisking and cook for two minutes while still whisking. Remove from heat and gradually add 2 c cheese, stirring until cheese is melted, then add seasonings.
  5. Assembly: Arrange half of tortillas in a buttered 2 quart gratin or other shallow baking dish. Spoon filling evenly over top. Cover with remaining tortillas. Pour cheese sauce over tortillas. Some may stick up. Sprinkle with remaining 1 c cheese and reserved poblano strips.
  6. Bake, uncovered in upper thrd of oven until gratin is bubbling and top is golden, about 30 minutes.
Created using The Recipes Generator


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More to try:

          Sweet Favorites                  Chocolate Covered Orange Peels                 Jewish Brisket

                     

Thursday, December 8, 2016

Double Chocolate Cookies (My Favorite Earth Shattering Chocolate Cookie)


                              "These double chocolate cookies are earth shatteringly good!"

Acapulco was wonderful and warm and Denver is sunny and cold. Life could be worse. I went on an unexpected, totally glorious, trip-a second honeymoon, no less-at a moment's notice. Never really knew these things truly happened! I've also never truly done nothing-nada- on a vacation, but having your own private pool and room service at prices that are no more than going out for lunch here, made this a totally relaxing, do nothing trip.With the peso so down, Manservant bought tequila at half price and we made our own margaritas with his super simple recipe, that I must share soon. No sweet and sour in his. Just some agave, lime juice and tequila. We also started to get hooked on tamarind margs and can't wait to experiment with those. Our carry-ons came back packed with 4 bottles of premium tequila, a box of cigars, and a lot of band-aids. Band-aids, you may ask?


Our trip ended on an earth shattering note, so to speak. Manservant had asked the bellboy to take a last photo of us by the pool with its glorious view. He had not noticed that I had shut the patio door in anticipation of leaving and with barely one step, he ran right into the door and well....Mexico apparently does not have shatter proof glass. I've never seen a piece of glass disintegrate so quick. Manservant was in a bit of shock, while I quickly gathered towels to stop the blood. The bell boy was in a stupor but luckily nearby staff came running at the sound of the crash. I am sure Manservant was not the first that this has happened to and I bet he won't be the last. After being bandaged up in a million places and checked by the doctor we rushed to the airport where they bandaged him up some more. The next day we unbandaged him and miraculously he really only had minor scrapes and cuts, plus a bruise on his forehead. He was incredibly lucky, this man of mine, who blamed me for shutting the door. After all, it had been open all week.


And so I came back and made cookies. After all it is the season and I must get caught up. I always start baking, throw everything in the freezer and know it will all be gone in the blink of an eye-just like my second honeymoon. Alas, at least my friends, family and neighbors will eat well. Yesterday I made 5 pounds of fudge and today I may try my hand at licorice. I have no plan. Whatever sounds good is on my agenda!


These double chocolate cookies are a favorite of mine. I first spotted them on Vanilla Sugar which doesn't post much any more. I love Dawn's recipes and encourage you to check them out. I chose not to make these 1/4 pounders as Dawn did. I prefer my cookies small, so that way I can have two. You might say I'm quite practical in my cookie eating ways.  Adding white chocolate in place of some of the dark, is a choice left up to you. These are a dense, but not cakey cookie. They are truly luscious and are meant for chocolate lovers. I topped them with some chocolate glaze which only adds to their beauty and assures they will be the first to disappear from the cookie platter. And if they don't make it to the cookie platter these would be a great lunchbox treat for your favorite kid! One might even call them earth shattering.



Yield: 36-40 CookiesPrint Recipe

MY FAVORITE DOUBLE CHOCOLATE COOKIE

PREP TIME: 20 MINSCOOK TIME: TOTAL TIME: 20 MINS
These dense, chocolatey cookies are for all chocolate and cookie lovers. They can be customized with nuts or various flavored chips, but this cookie is hands down my most favorite chocolate, chocolate cookie!

INGREDIENTS:


  • 2 and 3/4 sticks of butter (Room temperature)
  • 3/4 c granulated sugar
  • 3/4 c packed brown sugar
  • 2 large eggs
  • 2 T 1/2 and 1/2 or cream
  • 1 1/2 t vanilla
  • 3 c flour
  • 1/2 c plus 2 T cocoa powder
  • 3/4 t kosher salt and a tad more if you like a saltier cookie
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 2 c dark chocolate chips (I used 1 c white chocolate)
  • 1 1/2 c of chocolate melted for glazing

INSTRUCTIONS:


  1. Using an electric mixer, beat butter and sugars until just creamy. Don't over beat. Add eggs, vanilla and 1/2 and 1/2 or cream. Beat until incorporated.
  2. In another bowl or large mixing cup stir together flour, cocoa, baking soda, baking powder, and salt. Add to batter and stir until just blended.
  3. Stir in chocolate. The dough will be hard and thick. Chill for about 3 hours before using.
  4. Preheat oven to 365. (This isn't a typo.) Divide dough into about 36 large tablespoon balls. Do not flatten. Place on ungreased baking sheets, though I use a Silpat pad. Bake for about 8 minutes , rotate pan and bake for another 4 minutes. Look for crackles on top and sides, cooked tops and semi-firm. Cookies should be a bit soft in the middle. You may need to bake them another 1-2 minutes, but don't over bake! Better under, than over! Let sit on baking sheet until cool. Once they are cooled dip in a bit of melted chocolate. I also sprinkled these with a bit of Maldon salt flakes.




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