Chocolate Crackle Cookie Bake-Along

Thanks to Megan for a bake-along challenge. Last week Megan made Chocolate Crackle Cookies using a recipe from Martha Stewart. Yesterday I was finally able to fit them into my schedule. I've made these before, using a different recipe, but not often because I always thought it was a huge investment in chocolate. How my perceptions have changed! After Daring Bakers and Tuesdays with Dorie, 8 ounces of chocolate doesn't even cause me to cringe anymore.

My only issue with the dough was it's stickiness, even after chilling. I had to keep refrigerating the dough after 4 or 5 balls because it would stick to my fingers. I think I lost several cookies just from that. But, I did prevail, and I have to say the cookies are delicious. For science's sake, though, I think I will track down my previous recipe and do some comparison baking. For science, you know.



You can find the recipe on Megan's blog.


OK, Megan. What's next on the bake-along agenda?

TWD: Sneak peek, sort of

Today I had my regularly scheduled Tuesday morning meeting. For the record, it's my quilt group. The Guild meeting is once a month, but 10 of us get together twice a month on non-Guild Tuesdays. We have the best time, sharing stories, helping each other out, taking field trips, and just being friends. Because of the time of year, we were all in the holiday spirit.

I am pleased to report that my stock of homemade boysenberry jam has been replenished, along with a jar of homemade apricot jam, thanks to two of my friends.

For my part, I brought the Tall and Creamy Cheesecake, spiked with lime. Because this is still Tuesday, I'm mentioning it, especially for those who haven't made it yet. The real post with photos and comments will come next week. Just a head's up -- it took longer than 90 minutes to bake. I recommend going by sight rather than by time. It's a winner, though, because all plates were licked clean (figuratively). Since I have only a few slices left, I need to photograph them before they disappear as well.

: )

Buttery Jam Cookies

This has been a cookie-baking month so far, and I haven't even gotten around to baking my traditional holiday cookies. Heather of Randomosity and The Girl was the lucky person to choose this week's recipe, so all the TWD bakers worked on Buttery Jam Cookies.



There were mixed results and opinions about these cookies. For me, they didn't come close to equaling the taste and goodness of the previous cookie recipes (Linzer Sables and Grandma's Sugar Cookies). All my cookies were more scone-like, bite-sized, and bumpy-looking, which is not necessarily a bad thing, but they just didn't grab my attention. Although I will say that their flavor improves with age. The 4-day-old cookies taste better than the fresh ones, unless I'm just desperate for cookies.

For the jam component, I used some of the French jam that had made an appearance in the Linzer Sables. It's good jam, and added sweetness to the cookies, but the flavor was lost.



It's always good to try something new, and I'm sure some of the TWD bakers loved these, but I will not be making this recipe again, especially when some of the earlier recipes were clear winners.

Orange Bizcochitos

This time of year I always wish I were back home, enjoying the winter weather and celebrating the holidays and my birthday in the place where I was born. Since plans won't permit it this year, I decided to bring home to me in the form of nearly-traditional cookies: orange bizcochitos.

Bizcochitos, a New Mexican tradition, are one of my favorite cookies, partly because of the anise and partly because they are New Mexican. If they are made strictly according to tradition, they would contain a ton of lard and be shaped like little fleur-de-lis. While I have nothing against lard, it would probably spoil before I could use it all up, so this recipe uses butter instead.

One of the key ingredients in these cookies is anise. I truly enjoy the flavor and aroma of this spice, especially when I'm preparing it for baking. I use one of my handy mortar-and-pestles to grind the seeds.


The smaller one was purchased in New Mexico during a Christmas visit many years ago and I use it frequently for pulverizing small amounts of herbs or spices. The larger one, which has such a nice feel, was bought in Provence several years ago. It has a deep bowl, useful for larger quantities of spices. I'm always searching for mortars-and-pestles with character. There is something very satisfying about grinding your own spices by hand.

These orange bizcochitos are my new holiday cookie this year. They are easy to prepare and because the dough is chilled, it can be in the refrigerator, ready to bake fresh when needed. I used a decorative glass stamp to press the cookies rather than a regular glass, but the design sort of baked out, so it's probably not worth the extra effort. They still taste the same. The original recipe is in the November 2007 issue of Cooking Light, or here, online.



I am also sending this to Susan at Food Blogga for her annual Christmas Cookie Roundup (way too many delicious cookies over there!).

MKMW: Bonjour mes amis!

Guess where we went this week? La belle France! The only problem with this week's choice is that I really wish I were there. In person. Right now.

The last time I was in France, I visited Tours, staying in a lovely chateau and touring the city and the countryside. Did you know that's where the real Sleeping Beauty's castle is? Lots of castles as a matter of fact, and all are beautiful and fascinating.

One evening, some friends and I had one of those nice, long dinners at a local restaurant. We closed down the place, and even got to meet the owner and his friendly dachshund. One of the special dishes that I recall was poached eggs in a red wine sauce. It was absolutely delicious.

While this isn't the same egg dish, it did bring back memories of a wonderful visit. Thanks to Lauren for choosing one of my favorite countries.

Champignons à la crème avec oeufs pochés et Gruyère

(Best of Gourmet 2002)

1 pound cremini mushrooms, trimmed

2 garlic cloves, coarsely chopped

1 large shallot, coarsely chopped

3 tablespoons unsalted butter

½ cup heavy cream

3 ounces Gruyère, shredded (1 cup)

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons distilled white vinegar

6 large eggs

Pulse mushrooms, garlic, and shallot in a food processor until finely chopped.

Heat butter in a skillet over moderate heat until foam subsides, then cook the mushroom purée, stirring until fragrant and heated through, about 5 minutes. Stir in cream and boil 3 minutes. Add half the cheese, stirring until melted, then stir in salt and pepper. Keep warm over low heat.

Fill a deep skillet with water, then add vinegar and bring to a bare simmer. Break each egg into a cup, then slide into the simmering liquid. Immediately, push the white around the yolk with a slotted spoon, moving egg gently. Add 2 more eggs in the same way. Sinner 3-4 minutes for runny yolks, or 5-6 minutes for firm yolks. Transfer eggs to a plate lined with paper towels and poach the remaining eggs in the same way.

Preheat broiler.

Divide mushroom purée among gratin dishes. Pat the poached eggs dry and season with salt and pepper. Transfer eggs, one at a time, with the slotted spoon to the gratin dishes and sprinkle with the remaining cheese. Put dishes in a shallow baking pan and broil 5-7 inches from the heat until the cheese is melted and bubbling, 1-2 minutes. Serve immediately.

Spinach, Sicilian style

Recently, when I prepared my rustic pasta meal for Cook the Books, I balanced the main course with a side of spinach. The extra touch of garlic and crushed red pepper was just perfect.



Spinach, Sicilian style

1 pound fresh spinach, about 2 bunches
water
olive oil
3 cloves of garlic, sliced
crushed red pepper flakes
salt and pepper


Wash spinach leaves, discarding any blemished ones. Cut into strips.

Bring 4 quarts of water to a boil, add one teaspoon salt and the spinach. Blanch for only 2 minutes. Remove spinach with slotted spoon, place in a colander, and drain. (I'm sure this step can be streamlined.)

Heat the olive oil in a skillet over medium heat. Add the sliced garlic. When the garlic starts to turn golden, remove the skillet from the heat, add the spinach, then simmer for 4-5 minutes, or until tender. (It won't take long.) Season to taste. Sprinkle with the crushed red pepper flakes.

Serve hot or at room temperature.

Cookie Paint

As an alternative to frosting or sugaring cookies, sometimes we like to paint them. When my girls were little, especially around major holidays, it was a good way to have them help with the baking, while providing a creative outlet. It's not messy and there are no decorating rules. Each cookie is an empty palette.


So, for anyone wishing to let their artistic talents bloom, here is the recipe.



Take one egg yolk, mix with 1/4 teaspoon water, then divide into small portions and add food coloring. Mix. Grab a brush. Paint.



I expect to see glorious painted cookies on everyone's blog now.