The Way the Cookie Crumbles

apple cranberry pie

11/22/2016 By bridget

It’s not like me to be still tweaking my menu just a few days before Thanksgiving. I even had to rework my timeline as a result! But the change made my timeline simpler with more reasonable expectations of what I can fit in my oven at once (i.e., not four casseroles, rolls, and a tray of roasting vegetables).

If you, too, are still looking for recipes, this is one worth adding. It’s a nice variation from a strictly traditional apple pie, while still within the Thanksgiving theme of fall ingredients and, of course, pie. Plus, both of the fillings and the dough for the crust can be made a couple days before the holiday, which is always an advantage when you’re trying to serve a huge meal to a crowd.

Cranberries and apples, both sweet and tart, accented by flaky pastry, are a great combination. Hopefully you’re a step ahead and already have your turkey salting, your cranberry sauce in the refrigerator, and your pies chosen. If not, this one is a great addition to your holiday.

Apple-Cranberry Pie (from Cook’s Illustrated)

Makes one 9-inch pie

2 cups fresh or frozen cranberries
¼ cup orange juice
1 cup granulated sugar (7 ounces) plus 1 tablespoon for top of pie
½ teaspoon ground cinnamon
½ teaspoon table salt
¼ cup water
1 tablespoon cornstarch
3½ pounds sweet apples (6 to 7 medium), such as Golden Delicious or Braeburn, peeled, cored, and cut into ¼-inch-thick slices
pie dough for double-crust pie
1 egg white, beaten lightly

1. Bring the cranberries, juice, ½ cup sugar, ¼ teaspoon cinnamon, and ¼ teaspoon salt to a boil in a medium saucepan over medium-high heat. Cook, stirring occasionally and pressing the berries against the side of the pot, until the berries have completely broken down and the juices have thickened to a jamlike consistency (a wooden spoon scraped across the bottom should leave a clear trail that doesn’t fill in), 10 to 12 minutes. Remove from the heat, stir in water, and cool to room temperature, about 30 minutes. (Can be covered and refrigerated for up to 2 days.)

2. Meanwhile, mix ½ cup sugar, the remaining ¼ teaspoon cinnamon, the remaining ¼ teaspoon salt, and the cornstarch in a large microwave-safe bowl; add the apples and toss to combine. Microwave on high power, stirring with a rubber spatula every 3 minutes, until the apples are just starting to turn translucent around the edges and the liquid is thick and glossy, 10 to 14 minutes. Cool to room temperature, about 30 minutes. (Can be covered and refrigerated for up to 2 days.)

3. While the fillings cool, adjust an oven rack to the lowest position, place a rimmed baking sheet on the oven rack, and heat the oven to 425 degrees. Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12-inch circle about ⅛- inch thick. Roll the dough loosely around the rolling pin and unroll it into a pie plate, leaving at least 1-inch overhang. Ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into the plate bottom with the other hand. Leave the dough that overhangs the plate in place; refrigerate until the dough is firm, about 30 minutes.

4. Transfer the cooled cranberry mixture to the dough-lined pie plate and spread into an even layer. Place the apple mixture on top of the cranberries, mounding slightly in the center; push down any sharp apple edges.

5. Roll the second disk of dough on a floured work surface to a 12-inch circle about ⅛-inch thick. Roll the dough loosely around the rolling pin and unroll over the pie, leaving at least 1-inch overhang on each side.

6. Using kitchen shears, cut evenly through both layers of overhanging dough, leaving a ½-inch overhang. Fold the dough under itself so that the edge of the fold is flush with the outer rim of the pie plate. Flute the edges using a thumb and forefinger or press with the tines of a fork to seal. Brush the top and edges of the pie with egg white and sprinkle with the remaining tablespoon sugar. Using a sharp paring knife, cut four 1½-inch slits in the top of the dough in a cross pattern.

7. Place the pie on the preheated baking sheet and bake until the top is light golden brown, 20 to 25 minutes. Reduce the oven temperature to 375 degrees, rotate the baking sheet, and continue to bake until the crust is deep golden brown, 25 to 30 minutes longer. Transfer the pie to a wire rack to cool at least 2 hours. Cut into wedges and serve.

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Filed Under: dessert, fall, fruit, pie, thanksgiving

easy foolproof pie dough

11/21/2016 By bridget

If you eat the filling and leave the thick edge of your pie crust on the plate, you’re making your pie crust wrong. Your pie crust should be crisp, browned, and flaky. Just a little bit sweet so it goes with the fruity filling, rich and buttery. Pie crust isn’t better than the filling, but it isn’t worse either, and every bit of it, including the thick crimped edges, is necessary to balance all the filling.

I’ve tried some of those creative additions (sour cream, vodka), but mostly, I’ve stuck with a traditional crust recipe – butter is cut into flour, salt, and a smidge of sugar, then water is added until it just comes together. But I had a bad habit of adding too much water, so it wasn’t foolproof for me. No one complained; it was still tastier and flakier than a store-bought crust, but it tended to slump when baked.

I don’t consider myself an amateur pie crust maker at this point, but apparently I still needed something foolproof. This recipe solves my problem. The butter is processed into a portion of the flour, not until it’s broken up into pea-sized bits, but until it’s a crumbly, homogeneous mixture. Then the rest of the flour and some water is mixed in.

After resting, the dough rolls out smoothly and trouble-free, without ripping or cracking. You can freeze it either before or after rolling. Then it bakes up golden, puffy, light, crisp. It’s everything you want from a pie crust, just easier to make. It definitely holds its own against any filling.

Easy Pie Dough (not really adapted from The Food Lab)

My butter cubes came straight from the freezer, which might be why it took a lot more than 25 pulses for the dough to form clumps.

2½ cups (12.5 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
20 tablespoons butter (2½ sticks) cold unsalted butter, cut into ½-inch cubes
6 tablespoons cold water

1. Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse to blend. Spread the butter evenly over flour mix; pulse until no dry flour remains and the dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with the remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer the dough to a large bowl.

2. Sprinkle with the water, then, using a rubber spatula, fold and press the dough until it comes together into a ball. Divide in half and form each half into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling and baking.

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Filed Under: dessert, freezer friendly, pie, thanksgiving

pull-apart stuffing knots

11/18/2016 By bridget

There’s a conflict between the recipes you want to make for Thanksgiving because they’re traditional and the recipes you want to make for Thanksgiving because they’re new and interesting. Every year, magazines have to come up with creative Thanksgiving recipes that no one makes because Thanksgiving only comes once a year, and everyone wants their old favorites.

Last November was my turn to host my monthly get-together with friends, and I suggested we do a Thanksgiving theme, but not with our standard recipes. I made a turkey roulade with mushroom stuffing, sweet potato meringue pie, and these stuffing rolls. I don’t know where you’d fit stuffing rolls on the normal Thanksgiving menu – would you replace rolls or stuffing or both? But they were perfect for my nontraditional dinner.

Stuffing rolls are knots – because their irregular shape increases the surface area that can be coated with flavorful ingredients – covered in an herbed sausage and celery mixture. It’s as if you replaced the dried bread cubes in regular stuffing with freshly baked rolls. Wherever you can manage to fit these into your Thanksgiving traditions, they’re worth trying something new.

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Pull-Apart Stuffing Knots (slightly adapted from The Food Lab)

You can use 1 pound of store-bought pizza dough instead of making your own bread dough. You can also replace up to half of the flour with whole wheat flour.

Dough:
11 ounces all-purpose flour
½ cup water
1½ tablespoons oil
1½ tablespoons sugar
1½ teaspoons yeast
¾ teaspoon salt

Rolls:
4 tablespoons butter, divided
8 ounces sage sausage or breakfast sausage, removed from casings
1 small onion, finely chopped (about ¾ cup)
1 stalk celery, finely chopped (about ½ cup)
4 medium cloves garlic, finely chopped
¼ cup minced fresh sage leaves
¼ cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper

1. Mix pre-dough. The next day, mix and knead the dough. Let rise slightly and refrigerate overnight.

2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than ¼-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool.

3. While filling cools, make knots. On a lightly floured surface, divide dough into two even pieces. Working with one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

4. Tie each strip into a knot and transfer to the bowl with sausage mixture. Toss and fold with your hands until every knot is thoroughly coated in the mixture. Grease a 9- by 13-inch casserole pan with 1 tablespoon butter. Transfer the knots to the casserole dish in a single layer. Spray with oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

5. When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

6. When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop. Remove rolls from oven and immediately brush with butter.

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Filed Under: bread, pork, thanksgiving, yeast bread

bittersweet chocolate pumpkin tart

11/14/2016 By bridget

This is the perfect pumpkin dessert for people who don’t like pumpkin desserts. There’s so much more chocolate than pumpkin, and chocolate has a stronger flavor than pumpkin, that this is a rich, silky chocolate tart that you can get away with serving for Thanksgiving because there’s a token scoop of pumpkin in the filling.

It’s not hard to make, with a press-in crumb crust and a simple whisked filling. I made it on the spur of the moment when the baby’s nap went long. It also works out well for Thanksgiving because it can be made a couple days in advance.

A friend told me that although she doesn’t like pumpkin desserts, she loved this one. Well sure, that’s because the pumpkin is buried under half a pound of chocolate. This is a pumpkin tart in name only, but that’s all you need for it to fit into your Thanksgiving menu.

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Bittersweet Chocolate Pumpkin Tart (adapted from Love and Olive Oil)

I chopped the chocolate in the food processor, then transferred it to a bowl, before making the crust in the food processor. I toasted the pecans by spreading them in a single layer on a plate and microwaving for about 2 minutes, stirring occasionally, until fragrant. I’m sure this can be made in a pie pan instead of a tart pan.

For the crust:
8 ounces vanilla wafer cookies
½ cup pecans, toasted
2 tablespoons packed light brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
4 tablespoons (½ stick) unsalted butter, melted

For the filling:
¾ cup heavy cream
¼ cup whole milk
8 ounces bittersweet (60-70%) chocolate, finely chopped
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅔ cup pumpkin purée
¼ cup brown sugar
¼ teaspoon salt
1 tablespoon bourbon (or 1 teaspoon vanilla extract)
cocoa (optional)

1. Heat the oven to 325 degrees. Place a 9-inch round or equivalently-sized tart pan with a removable bottom on a baking sheet.

2. In a food processor, process the cookies and pecans until finely ground. Add the sugar, cinnamon, and salt; pulse to combine. Add the melted butter and pulse until the crumbs are evenly moistened. Transfer the mixture to the tart pan; press firmly into the bottom and up the sides of the pan. Bake for 10 to 14 minutes, or until fragrant. Transfer to a cooling rack to cool slightly. Lower the oven temperature to 250 degrees.

3. In a small saucepan over medium-high, heat the cream and milk until just simmering. Pour the cream mixture over the chocolate and gently whisk until the chocolate is melted and the mixture is smooth.

4. In a large mixing bowl, whisk the eggs until broken up. Add the spices, pumpkin, sugar, and salt. Whisk in the chocolate mixture, then the bourbon or vanilla.

5. Spread the filling evenly in the baked tart shell. Transfer the tart pan on the baking sheet to the oven. Bake until the filling barely jiggles, 40 to 50 minutes. Cool on a wire rack. The tart can be covered and chilled for several days. Serve at room temperature. If desired, dust with cocoa just before serving.

Filed Under: chocolate, dessert, fall, nuts, pie, tart, thanksgiving

green bean salad with anchovies and peperoncini

10/06/2016 By bridget

I’m seeing anchovies in recipes more and more often, almost always with the disclaimer that they don’t make things taste fishy; instead, they increase the umami background in a dish. Used with discretion, they make food taste fuller and more balanced without standing out themselves. I became convinced of this years ago, but it seemed like people were still reluctant to recommend their use for fear of scaring off the fish-adverse.

Even here, with anchovies in the title, they’re not overbearing. Dave, who used to hate anchovies, had no problems with this salad. I love anchovies, so I loved this. Plus, it’s almost like a green bean-based caesar salad, and what’s not to enjoy there?

That being said, if you’re nervous about too much fishy flavor, just use two or three anchovies instead of six. (You’ll want to taste the dressing to make sure it’s salty enough though.) But I hope you’ll try it with some anchovies, because they really have a lot to offer to a dish. If you let it, this recipe can be a great introduction to a new ingredient.

Green Bean Salad with Anchovies and Peperoncini (rewritten but not really adapted from J. Kenji Lopez-Alt’s The Food Lab)

I replace half of the mayonnaise with Greek yogurt. I was also too lazy to properly blanch the green beans, so I just boiled them for two minutes instead of four and then drained them and let them cool at room temperature.

Kosher salt
2¼ pounds green beans, trimmed
½ cup mayonnaise
6 whole anchovy filets, chopped into a paste
2 ounces (about 1 cup) grated parmesan cheese
2 tablespoons fresh juice from 1 lemon
2 teaspoons Worcestershire sauce
Freshly ground black pepper
½ cup sliced pepperoncini, drained
2 medium shallots, finely sliced
¼ cup toasted pinenuts

1. In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add the green beans and cook until they’re bright green and mostly tender with a slight crisp bite in the center, about 4 minutes. Drain the green beans and transfer them to a bowl of ice water. Let chill for about 5 minutes, until cold, then dry on paper or dish towels.

2. In a small bowl, combine the mayonnaise, parmesan, lemon juice, worcestershire sauce, and a generous grinding of black pepper. Coat the green beans with the dressing. Add the pepperoncini and shallots and stir to combine. Top with the pine nuts; serve.

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Filed Under: cheese, citrus, gluten free, italian, nuts, salad, side dish, summer, vegetables

blueberry and cream cookies

09/16/2016 By bridget

This is usually my view while baking lately. I like it, except for the constant challenge of keeping the baby from grabbing the spatula, or sticking her hands in the way of the mixer paddle, or kicking a bowl full of eggs. Also, I’ve been guilty of dripping batter on her head while grabbing a spoonful to taste.

It’s best if I just wait until nap time to put things in the oven or take them out, although in a pinch, I’ve found I can tilt her away from the oven and hold her limbs down when one hand while I grab a hot baking pan with the other. This recipe, then, is perhaps not the best choice for baking with the baby, since it has an extra oven step of making milk crumbs by toasting a combination of dried milk powder, sugar, flour, and butter.

After that, it’s mixed like a standard cookie, with the sugar creamed into the butter, the egg beaten in, and the dry ingredients added at the end. Then, the dough is scooped for baking, except you don’t bake it then. It needs to chill before baking to reduce how much the cookies spread. Then, when the baby is sleeping, or sitting on the floor putting things in her mouth, or jumping like a crazy person in her bouncer, you can finally put the cookies in the oven, and shortly afterward, enjoy a soft and sweet cookie, studded with tart bits of blueberries.

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Blueberry and Cream Cookies (adapted from Christina Tosi’s Momofuko Milk Bar via Bon Appetit)

I did not chill my dough overnight. I left it in the fridge for a couple hours, just until it was cold. It seemed fine.

Milk Crumbs:
6 tablespoons nonfat dry milk powder
¼ cup all purpose flour
1½ tablespoons sugar
1 tablespoon cornstarch
⅓ teaspoon salt
2 tablespoons unsalted butter, melted

Cookies:
2⅔ cups (12.8 ounces) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, room temperature
¾ cups (5.25 ounces) sugar
¾ cups (5.25 ounces) brown sugar
½ teaspoon salt
¼ cup light corn syrup
1 large egg
Milk crumbs
1 cup dried blueberries

1. For the milk crumbs: Heat the oven to 275 degrees. Line a large rimmed baking sheet with parchment paper or a silicone mat. In a small bowl, combine the milk powder, flour, sugar, cornstarch, and salt; toss to mix evenly. Add the butter; stir with fork until clusters form. Spread the mixture evenly on the prepared sheet. Bake until the crumbs are dry and crumbly but still pale, about 10 minutes, stirring twice during baking. Cool completely on the sheet. (The crumbs can be made 1 week ahead. Store in an airtight container at room temperature.)

2. For the cookies: In a medium bowl, combine the flour, baking powder, and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the butter, sugars, and salt on medium speed until light and fluffy, 2-3 minutes. Add the corn syrup, then the egg, beating until the mixture is very pale, about 10 minutes. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Add the milk crumbs and blueberries; mix on low speed just until evenly combined. Line two baking sheets with parchment paper or silicone mats. Scoop the dough in heaping tablespoons onto the prepared baking sheets. Cover and refrigerate for at least 24 hours or up to 2 days.

3. Heat the oven to 375 degrees. Bake the cookies, one sheet at a time, until they are golden, 10-12 minutes. Let the cookies cool on the cookie sheets for 2 minutes, then transfer to wire racks to cool completely. Repeat with the remaining cookies.

Filed Under: cookies, dessert, fruit

peach-riesling sangria

08/31/2016 By bridget

This recipe is delicious, easy, light, summery, and goes well with a variety of foods. With that list of compliments, you can probably tell that it’s one of my favorite summer drinks, especially when I’m serving a crowd. I like it even more than traditional red wine-based sangria.

I love how, between the sliced peaches, peach liqueur, and cranberry peach juice, it actually tastes peachy. The raspberries are mostly for decoration, but they certainly are a pretty one. Plus, if you manage to fish them out of the steeped liquid without smooshing them, the boozy berries are a nice treat.

Other than slicing some fruit, you just mix a bunch of stuff in a pitcher, wait a day, and then you’ve got enough drinks for a group. However, I made a single recipe for six people to go along with afternoon cheese and crackers, and we all agreed that we wanted more. Fortunately, making another batch is no problem at all.

Peach-Riesling Sangria (slightly adapted from Bon Appetit via epicurious)

The original recipe also includes the seeds from a vanilla bean, but the black specks floating in the drink looked unappetizing and didn’t add noticeable flavor. I leave the vanilla out entirely, but a teaspoon of extract would be good too. I also cut the orange and lemon slices a little thinner, which I think looks nicer in a clear glass.

1 (750-ml) bottle dry Riesling
1½ cups white cranberry-peach drink
½ cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
2 ½-inch-thick lemon slices
2 ½-inch-thick orange slices
2 peaches, cut into wedges
10 fresh raspberries

Combine all ingredients in a pitcher. Cover and refrigerate overnight. Serve over ice.

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Filed Under: alcohol, citrus, drinks, favorites, fruit, summer

raspberry cream cheese brownies

07/22/2016 By bridget

My mom has a new favorite dessert, and I am not surprised. The two of us have been big fans of the chocolate/cheesecake/raspberry combination since I was in high school and she was a teacher, and we took a day of our spring break to check out the new mall across town. My clearest memory from that day is sharing a slice of chocolate raspberry cheesecake. A few weeks later, I drove back out to that mall to pick up another slice to give her for Mother’s Day. When my mom developed her own chocolate raspberry cheesecake recipe, it became one of my most-requested birthday cakes.

So when I made these brownies, I was sure to save her a piece. It did not occur to me to also save my dad a piece, and since my mom was nice enough to share, she really only got a nibble. Fortunately, that nibble was enough to convince her to make them herself just a few days later.

The raspberry jam is both mixed into the chocolate portion and swirled into the cheesecake batter, so it isn’t just a pretty red swirl; the flavor stands out in every bite, vying for attention with the rich chocolate and tangy cheesecake. This is a well-deserved favorite.

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Raspberry Cream Cheese Brownies (from Cook’s Illustrated’s Summer Entertaining via Pink Parsley)

Filling:
1 (8-ounce) package cream cheese, softened
¼ cup (1.75 ounces) sugar
1 egg yolk
¾ teaspoon vanilla extract

Brownies:
⅔ cup (3.35 ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
4 ounces bittersweet chocolate, chopped
½ cup raspberry jam
1¼ cups (8.75 ounces) granulated sugar
3 large eggs
1½ teaspoons vanilla extract

1. Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil. leaving the excess hanging over the edges. Grease foil. In the bowl of a food processor, combine the cream cheese, sugar, egg yolk, and vanilla. Set aside.

2. Combine the flour, baking powder, and salt in a small bowl. Microwave the chocolate and butter in a large bowl, stirring after every 30 seconds, until melted and smooth. Whisk in ¼ cup jam and allow the mixture to cool slightly. Add sugar, eggs, and vanilla to the chocolate mixture, and stir until combined. Whisk in flour mixture until just incorporated.

3. Microwave the remaining ¼ cup jam until warm, about 30 seconds, and stir until smooth. Scrape half the brownie batter into the prepared baking dish. Dollop the cream cheese by the spoonful over the batter, and spread into an even layer. Drop spoonfuls of warm jam over the cream cheese, and use the tip of a knife to swirl jam through the filling. Spread the remaining batter evenly over the filling.

4. Bake until a toothpick inserted into the center comes out with just a few dry crumbs attached, 50 to 60 minutes. Cool in the pan on a wire rack for at least 2 hours. Using the foil overhang, lift the brownies from the pan and cut into squares.

Filed Under: chocolate, cookies, dessert, fruit

roasted chicken with caramelized shallots

07/08/2016 By bridget

I’ve always liked Saturday dinners to be special – more meat-oriented and complex than our usual weeknight vegetarian one-bowl dinners. On Saturday, it’s not uncommon that I’ll choose our wine first, and then decide what we’ll eat to go with it. However, my days of spending hours preparing seven tiny courses are definitely on hold.

Now I try to choose dishes that can be almost completely prepped in advance, in hopes that Dave and I get to eat at the same time and without listening to a tired baby whine. This worked out perfectly with this dish, because I got the chicken ready to bake in the afternoon, then when the baby woke up from her evening catnap, I put it in the oven to roast while I fed her.

It also helps that “prepped in advance” took less than ten minutes. Such a small amount of effort resulted in a dish with plenty of flavor. It was definitely worthy of a special Saturday night dinner – and the wine didn’t hurt either.

Roasted Chicken with Caramelized Shallots (from Susan Herrmann Loomis’s French Farmhouse Cookbook via Elly Says Opa)

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 shallots, peeled & sliced
½ teaspoon salt
¼ teaspoon black pepper
4 bone-in, skin-on chicken breasts
minced parsley for garnish

1. Heat the oven to 425 degrees. In a baking dish big enough to fit the chicken in a single layer, combine the oil, vinegar, soy sauce, shallots, salt, and pepper. Add the chicken and turn to coat with the shallot mixture. Arrange the chicken skin-side up.

2. Transfer to the oven and roast for 20 minutes. Turn the chicken pieces over, coating them again with the shallot mixture. Continue to roast until the shallots are caramelized and an instant-read thermometer inserted into the thickest part of a chicken breast reads 165 degrees, about 20 minutes more. Remove from the oven and let rest about 5 minutes. Sprinkle with parsley before serving.

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Filed Under: chicken, gluten free, healthy, weeknight meal

belgian brownie bites

06/14/2016 By bridget

I know I titled these tiny brownies ‘bites’, but that doesn’t mean I think they should actually be eaten in one bite. Something this rich and chocolately should be savored, at least to my mind. Dave, however, popped them whole into his mouth.

These are so rich that tiny mini-muffin cup servings really are appropriate. With just a smidgen of flour for almost half a pound each of chocolate, butter, and sugar, they’re almost mousse-like.

For me, that means I enjoy them slowly, relishing each decadent nibble. I guess for others, one bite is the way to go. Either way, they’re so good that it’ll be hard to resist another.

Belgian Brownies Bites (rewritten but not really adapted from Smitten Kitchen)

24 mini muffin-sized bites or 12 regular muffin-sized brownies

7 ounces bittersweet chocolate, roughly chopped
14 tablespoons unsalted butter, cut into ½-inch cubes
1 cup (7 ounces) sugar
¼ teaspoon salt
4 large eggs
2 tablespoons plus 1 teaspoon flour

1. Set a heatproof bowl over a saucepan containing one inch of simmering water. Add the chocolate and butter; stir occasionally until the chocolate is smooth, then remove from the heat. (The chocolate and butter can also be melted on 50% power in the microwave, stopping to stir every thirty seconds or so.) Whisk in the sugar and salt until smooth, then add the eggs one at a time, whisking until incorporated before adding the next. Gently whisk in the flour. Cover and let rest at room temperature for 30 minutes.

2. Heat the oven to 325 degrees. Spray a mini muffin pan (or regular muffin pan) with oil.

3. Divide the batter between 24 mini muffin cups (or 12 regular muffin cups). Bake until a toothpick inserted into the center of a brownies comes out dry or with a few moist crumbs attached, about 16 minutes (26 minutes for regular muffin cups). Transfer to a cooling rack for approximately 5 minutes, then remove brownies from the pan to cool completely on a rack.

Filed Under: chocolate, cookies, dessert

The Way the Cookie Crumbles

apple cranberry pie

easy foolproof pie dough

pull-apart stuffing knots

bittersweet chocolate pumpkin tart

green bean salad with anchovies and peperoncini

blueberry and cream cookies

peach-riesling sangria

raspberry cream cheese brownies

roasted chicken with caramelized shallots

belgian brownie bites

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