"Perfect" Chocolate Chip Cookies

from Cook’s Illustrated May/June 2009. This recipe does best making very large cookies. If you prefer smaller cookies reduce baking time 7-9 minutes.  These cookies really are AMAZING!!!  The brown butter adds this great caramel flavor to the cookie.  We love these cookies, but sometimes you want a smaller very chewy cookie so please note we don't make these exclusively no matter how "perfect" cooks illustrated claims them to be.

1¾ cups (8¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
¾ cup chopped pecans or walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whish for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). One extra step to help increase the "perfect" texture is to make a jagged surface on the dough. Break the dough ball in half, rotate the jagged halves 90 degrees and smash them back together. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Remember these are BIG cookies).

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.


Chocolate Chip Cookies with Coconut and Toasted Almonds
Follow the recipe for Thick and Chewy Chocolate Chip Cookies, adding 1 1/2 cups sweetened flaked coconut and 1 cup toasted sliced almonds instead of the walnuts.

Black and White Chocolate Chip Cookies with Pecans
Follow the recipe for Thick and Chewy Chocolate Chip Cookies, substituting 1/2 cup white chocolate chips for 1/2 cup of the semisweet chips. Add 1 cup chopped pecans instead of walnuts.

Eggplant Parmesan

This is not your typical gloopy eggplant parmesan casserole.  This recipe is life-changing!  So take advantage of eggplant available at the farmers market or farm stands and try it!  It's hearty enough to please even the most die-hard of carnivores, yet lightened up enough by baking and using Panko bread crumbs to be diet-friendly too.  Serves 2 (can double).  Slightly adapted from Cooks Country August/September 2010.  Photo from the bittenword blog.

1 medium eggplant (about 1 pound)
¼ cup all-purpose flour
1 large egg
½ cup panko bread crumbs
¾ cup grated Parmesan cheese
Salt and pepper
½ cup plus 3 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh basil
½ cup shredded provolone cheese

1.CUT EGGPLANT*. Cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice.

2.  SET UP DREDGING STATION.  You will need 3 shallow plates/bowls.   Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).

2. COOK EGGPLANT. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook -eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.

3. MAKE SAUCE. Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ -teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 -seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.

4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.


*How to Cut the Eggplant
This recipe deviates from the traditional round circles you normally see in eggplant Parmesan.  Instead it uses heart ¾-inch planks to reduce the amount of batches you need to pan fry before baking.  Turn the eggplant so it is standing up tall and using a serrated knife, slice off the curved side of eggplant (reserve).  Then cut two ¾-inch planks from the center.  Cut planks in half crosswise so they’ll neatly fit into the pan for frying in a single batch (making 4 pieces).  Chop reserved side pieces into strips, then into ½-inch cubes, and set aside for building the tomato pan sauce.   (This website has great step by step photos but note they cubed the entire eggplant for a different recipe.)

Berry Patriotic Trifle

I've been making this for the Fourth of July since college.  I've liberally modified the recipe which I originally got from here to better fit our preferences.  I love it with the raspberries as in the original recipe but my girls prefer strawberries and they do make it look more patriotic.

Ingredients
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1-2 tablespoons of fresh squeezed lemon juice (about 1/2 a lemon)
1 (4-serving size) package instant lemon flavor pudding mix
1 1/2 cups milk
1/2 cup sour cream
2 (8 oz.) containers of lite cool whip
1 (10 3/4 oz.) loaf frozen pound cake
3 pints of fresh blueberries
2 pounds (or 2 quarts) of fresh strawberries, sliced

Instructions
1.  With a fork or potato masher, smash about 1/2 a pint (about 1/2 cup) of blueberries in a small mixing bowl.  Stir in 2 tablespoons of sweetened condensed milk and 1-2 tablespoons of fresh squeezed lemon juice.
2.  Halve the pound cake horizontally.  Then cut lengthwise into 4 strips; cut crosswise into 1-inch-thick pieces making 1-inch cubes.  Lightly toss the pound cake cubes in the smashed blueberry mixture until lightly coated (I found this easiest to do using about a quarter of the pound cake at a time).  Set aside.
3.  In a large mixing bowl combine the lemon pudding, milk, and remaining sweetened condensed milk with a wire whisk.  Add sour cream.  Let chill 5 minutes.  Then fold in cool whip one container at a time.  Put back into the fridge to chill while you prep berries.
4.  In a trifle dish layer half of the pound cake pieces.  The add the next layer of the lemon cream pudding.  Next add a thick layer of blueberries followed by more cream.  Then make another layer with the remaining pound cake pieces followed by a cream and then strawberry layer.  The on top add the remaining cream and berries.  (When you're finished the layers should be: cake, cream, blueberry, cream, cake, cream, strawberry, cream, topped with berries).
5.  Cover and chill at least 2 hours before serving.

More favorite berry recipes

This is my favorite recipe for strawberry shortcake.

And this berry recipe is definitely worth a re-post.  It's soooooooooo amazing!

Berry Patch Lemonade

This drink is always welcome anytime and especially at summer Bar-B-Ques & Picinics.  From Favorites.

• 1 pound berries, fresh or frozen (strawberries, raspberries, or blackberries)
• 1 can (12 oz) frozen lemonade concentrate
• 4 cans (12 oz) cold water
• Ice cubes
• Mint leaves (optional)

Puree berries in a blender. (Sometimes it helps to add a little bit of the water during this step for your blender’s sake). Strain if desired. Mix lemonade with water in a pitcher. Add pureed berries, blend and chill. Pour over ice in tall glasses and garnish with fresh mint leaves or more sliced berries.

Icebox Strawberry Pie

In step 1, it is imperative that the cooked strawberry mixture measures 2 cups; any more and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough recipe. Chill the heavy cream in step 4 to help it whip more quickly.  From Cooks Illustrated*.  Serves 8

Filling
2 pounds frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
Pinch salt
1 pound fresh strawberries, hulled and sliced thin
1 (9-inch) pie shell , baked and cooled (see note)

Topping
4 ounces cream cheese , softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream, chilled

1. COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups exactly!).
2. ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
3. ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
4. MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

*See this food blog for a similar recipes also from Cooks Illustrated.

"Kitchen Sink" Carrot Cake

Kitchen sink carrot cake? That's right; as in "everything but the..." While purists may argue over exactly what, beside carrots, is "allowed" in carrot cake, Baldy is a fan of a carrot cake with lots of add-ins.  So everything is welcome here--nuts, raisins, pineapple, etc.  Add some coconut or ginger too if you'd like.  This recipe halves beautifully to make a square cake as well.  Adapted from King Arthur Flour.

CAKE

·          4 large eggs

·          1 cup granulated sugar

·          3/4 cup brown sugar

·          2 teaspoons vanilla extract

·          3/4 cup melted butter

·          3/4 cup vegetable oil

·          2 cups Unbleached All-Purpose Flour

·          1 1/2 teaspoons baking powder

·          1 teaspoon baking soda

·          1 1/2 teaspoons salt

·          2 teaspoons cinnamon

·          1/2 teaspoon nutmeg

·          1/8 teaspoon allspice

·          3 1/2 cups finely grated carrots

·          1 cup diced pecans or walnuts, toasted if desired

·          1 cup golden raisins

·          8 ounce can of crushed pineapple, drained and squeezed dry

  

FROSTING

·          6 tablespoons butter, at room temperature

·          1 (8 ounce) package cream cheese, softened  (note: if you substitute low-fat or fat free here the consistency of the frosting will be a bit more runny).

·          1 teaspoon vanilla extract

·          1/8 teaspoon salt

·          3 1/2 cups confectioners' sugar, sifted

·          2 tablespoons milk, or enough to make frosting spreadable

Directions

1)       Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

2)       Beat the eggs, sugars, and vanilla in a large mixing bowl till smooth, about 2 minutes at medium-high speed.

3)       Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating till smooth.

4)       In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.

5)       Stir in the carrots, nuts, coconut, and pineapple.

6)       Spoon the batter into the pan, spreading it to the edges.

7)       Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.

8)       Remove the cake from the oven, and cool right in the pan.

9)       When it's completely cool, make the frosting.

10)    Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.

11)    Add the sugar gradually, beating well.

12)    Add the milk a little at a time, until the frosting is a spreadable consistency.

13)    Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.

14)    Yield: 9" x 13" sheet cake, about 24 servings.

Recipe summary

Hands-on time: 20 mins. to 25 mins.  Baking time:  40 mins. to 50 mins.  Total time: 2 hrs 30 mins. to 2 hrs 45 mins.  Yield:  9" x 13" sheet cake, about 24 servings.

Oven Fries

"Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp.  Serves 3 to 4."  From Cook's Illustrated, Published January 1, 2004. 

INGREDIENTS

·          3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise

            into 10 to 12 evenly sized wedges

·          5 tablespoons vegetable oil or peanut oil

INSTRUCTIONS

1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet (see note) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Black Bean and Chickpea Hummus

This is one of our favorite homemade hummus recipes.  The nonfat yogurt and black beans make it a bit healthier too.

Ingredients

o 1 cup canned black beans, drained
o 1 cup canned garbanzo beans (chickpeas), drained
o 1 T olive oil
o 2 T fresh lemon juice
o 2 T plain nonfat yogurt
o 2 T water
o 1 clove garlic, chopped
o 1 ½ teaspoons curry powder
o Salt and pepper to taste


Directions
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into a blender or food processor. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

Stir-Fried Shrimp and Snow Peas with Coconut Curry Sauce

Note: This come together super fast, so have all the ingredients prepped before cooking, including the sauce.

SHRIMP

·          1 pound extra-large shrimp (21-25 per pound), peeled and deveined (I bought frozen ones and then peeled them.  They were already deveined)

·          2 teaspoons low-sodium soy sauce

·          2 teaspoons Chinese rice cooking wine (Note:      I substituted 1 teaspoon rice vinegar, 1 teaspoon of chicken broth, and 1 teaspoon of coconut milk).

STIR-FRY

·          3 scallions, minced

·          3 garlic cloves, minced

·          1 T grated fresh ginger

·          5 teaspoons canola oil (used 1-2 teaspoons at a time)

·          2 red bell peppers, stemmed, seeded, and cut into matchsticks

·          1 recipe of Coconut Curry Sauce*

1.  For the shrimp:  Toss the shrimp in the soy sauce and rice vinegar mixture in a bowl and marinate for at least 10 minutes or up to 1 hour in the fridge.

2.  For the stir-fry:  Combine the scallions, garlic, ginger, and 1 teaspoon of oil in a bowl.  Set aside.

3.  Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking.  Add the shrimp, break up any shrimp that stick together and cook until lightly browned on all sides but not fully cooked about 1½ minutes.  Transfer to a bowl, cover, and set aside.

4.  Add the remaining 2 teaspoons of oil to the skillet and return to high heat until shimmering.  Add the bell peppers and cook until almost crisp-tender 2-3 minutes.  Add the snow peas (I also added shredded carrots) and cook until the vegetables are crisp-tender, about 1 minute longer.

5.  Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan until fragrant 15-30 seconds.  Stir it into the vegetables.

6.  Return the shrimp, with any accumulated juice, to the skillet.  Whisk the sauce to recombine, and then add to the skillet.  Simmer, tossing constantly, until the shrimp are cooked through and the sauce has thickened 1-2 minutes.  Serve over rice or quinoa.  From The American’s Test Kitchen Healthy Family Cookbook.

Coconut Curry Sauce

These are Baldy's favorite flavors so I've been searching for the coconut curry sauce for our stir-fry dinners.  And I think I finally found it!

2/3 cup light coconut milk
6 tablespoons of chicken broth
1 teaspoon sugar
1 teaspoon cornstarch
¼ teaspoon salt
2 teaspoons curry powder
1/8 teaspoon red pepper flakes

Whisk all the ingredients together in a bowl and add to stir-fries at the end.

Magic in the Middle Cookies

Amazing!  Any peanut butter and chocolate fan will love these cookies--soft, rich chocolate flavor, with a warm peanut buttery middle.  Adapted slightly from King Arthur Flour.

photo from My Kitchen Cafe

INGREDIENTS
Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar

DIRECTIONS
Preheat the oven to 375°F. Line with parchment two baking sheets (or use a nonstick mat).

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.

Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, let cool for 1 minute on the cookie sheet before sliding the parchment with the cookies onto a cooling rack.

The Best Chicken Enchiladas

Enchiladas are one of Baldy's favorite foods.  But those slimly green chiles floating in cream of chicken soup type of enchiladas totally turned me off to enchiladas for a long time.  I've tried TONS of recipes trying to find the REAL enchilada.  As I explored I realized that I prefer a simple filling mostly chicken and cheese.  I found that the sauce was one of my least favorite things--not liking green or red canned sauces.  I also discovered that a good sauce uses chili powder to get the color not just tomatoes.  And then I found recipe.  And I tried it.  And I knew my search was over.  These were the most amazing enchiladas to both an enchilada affecionado and an enchilada skeptic.  And do yourself a favor--make the sauce.  It's sooooooo worth it!  Adapted from The America's Test Kitchen Family Cookbook.

 The Best Chicken Enchiladas

3 cups finely shredded or chopped cooked chicken (about 1.5 pounds)

12 ounces sharp cheddar cheese, shredded (about 3 cups)

2 ½ cups fast enchilada sauce*  (or use 20 oz canned)

1 can chopped green chiles, drained (for extra heat use 2 cans!)

12/ cup minced fresh cilantro

Salt

Pepper

12 (6-inch) soft corn tortillas

1.  Preheat oven to 400 degrees.  Combine the chicken, 2 cups of the cheese, ½ cup of the enchilada sauce, the green chiles, and cilantro in a large bowl.  Season with salt and pepper to taste.

2.  Stack the corn tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45-60 seconds.

3.  Spread the warm tortillas out on a clean counter.  Place 1/3 cup of the chicken mixtures evenly down the center of each tortilla.  Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 baking dish lightly coated with vegetable oil spray.  (Note: you may need to lay 4 of the enchiladas on top if you’re making all 12.   *I usually make only half in an 8x8 pan and freeze the other 6 for another dinner).

4.  Lightly spray the enchiladas with vegetable oil spray.  Spread 1 cup of sauce over enchiladas to coat thoroughly.  Sprinkle the remaining 1 cup of cheese down the center.  Cover with foil and bake until heated through 20-25 minutes.  

5.  Remove foil and continue to bake until the cheese starts to brown about 5 more minutes.  Serve with any remaining sauce, lime wedges, sour cream, diced avocado, shredded lettuce, and salsa.

Fast Enchilada Sauce

1 tablespoon vegetable oil

1 onion, minced

½ teaspoon salt

3 tablespoons chili powder

3 garlic cloves, minced

2 teaspoons cumin

2 teaspoons sugar

2 (8oz) cans tomato sauce

½ cup water

Heat the oil in a 12-inch skillet over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Stir in the chili powder, garlic, cumin, and sugar.  Cook until fragrant, about 15 seconds.  Stir in the tomato sauce and water.  Bring to simmer and cook until slightly thickened, about 4-5 minutes.  Season with salt and pepper to taste.  (Note we love the sauce like this, but for a more authentic sauce that’s smooth, you’ll need to strain it through a fine mesh strainer first).


*To Make Ahead.  Assemble the enchiladas through 3, cover tightly with plastic wrap and refrigerate for up to 2 days (or freeze by adding another layer of foil).  Let thaw if frozen at least 24 hours in the fridge.  Then top with sauce and cheese and baking as directed in steps 4 and 5.