Hot Cocoa Cookies

As you might guess by the pic, I made these back at Christmas time--but they'd be good anytime of year!  These are very good and mostly easy to make.  The only parts that are more involved than a typical cookie are the 2-step baking process and the topping (a small learning curve to get the right amount each time).  Still, they are worth it--a 9 of 10 :)  Enjoy!

**Side note: I accidentally made these with bread flour and they turned out just fine!**

Link to original recipe: http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html

Cookie dough--
1/2 c. (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. brown sugar (packed)
3 eggs
1 1/2 tsp. vanilla extract

25 (approx.) large marshmallows, cut in halves

Icing--
2 c. powdered sugar
4 T. (1/2 stick) unsalted butter, melted
1/4 c. unsweetened cocoa powder
1/4 c. hot water
1/2 tsp. vanilla extract

Sprinkles (if desired)

Instructions:

1. In a medium saucepan (or microwave bowl, using 50% power or 15 second intervals), melt the butter and chocolate, stirring frequently.  Set aside to cool after completely melted and smooth.

2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.

3. In the bowl of an electric mixer, mix together the brown sugar, eggs, and vanilla on low speed until well combined.

4. Add the cooled chocolate mixture and mix until just combined.

5. With mixer on low speed, add flour mixture gradually and continued mixing until just combined.

6. Cover dough and refrigerate for 1 hour.  (Recipe says you can go overnight, too--just need to let dough sit at room temp for 30 min before shaping/baking.)

7. Heat oven to 325°F and line baking sheet(s) with parchement (or silpat type liner).

8. Form tablespoon sized balls (with your hands--the dough is a bit hard for the cookie scoop) and place on prepared cookie sheet about 2 in. apart.  Flatten each ball slightly.

9. Bake cookies for 12 minutes, then slightly press a half marshmallow, cut side down, onto center of each cookie.

10. Return to oven and bake additional 2-3 min.  After removing from oven, allow to cool on cookie sheet a couple of minutes before transferring to a cooling rack.

11. Prepare the icing: Whisk together all ingredients in a medium bowl.  Place a paper towel or cookie sheet under the cookies on cooling rack and top each with a spoonful of icing.

12. Add sprinkles to cookies after you have iced just a few, as the icing begins to set fairly quickly.

13. Let cookies set for 30 minutes and then enjoy!.

Garlic Knots - bread machine

Mmmmm!  Made these as part of my Thanksgiving here at home this year and we all loved them.  And they are super easy, thanks to the bread machine!  I want to make these again very soon...they are a 10 for sure :)  **I forgot to get a pic of the finished ones alone, oops...so here is a pic of the whole dinner instead, where you can see the knots :)**

Link to original recipe: https://www.fortheloveofcooking.net/2010/11/garlic-basil-knots.html

Ingredients (for the dough):

1 c. water
2 T. unsalted butter, softened/room temp.
1 egg, room temp.
3 1/4 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
1 T. bread machine yeast (regular active dry yeast)

Instructions:

1. Place all ingredients in the hopper for your bread machine in order listed (unless otherwise indicated by your manual).

2. Select 'dough' cycle and press start.

3. Meanwhile, line a large, rimmed baking sheet with parchment paper (or a silpat mat) and coat with cooking spray.

4. Once the dough cycle has finished, remove hopper from machine and turn dough out onto a well floured surface.

5. Flatten out the dough (not sure of exact thickness, guessing 1/2"), then cut into strips as shown:

6. Tie each strip in a knot and place on prepared baking sheet.  Cover sheet with a dishcloth or plastic wrap and place in a warm area for 30 minutes to let dough rise.

7. Heat oven to 400°F, bake 9-12 minutes (or until golden brown).

8. Meanwhile, prepare the buttery-garlic coating--

Ingredients (for buttery-garlic coating):

2 T. butter, melted

garlic salt, to taste (I didn't measure, think I used around 1/8 to 1/4 tsp.)

9. Mix all ingredients in small bowl.  Right after the knots come out of the oven, use a basting/pastry brush to coat each knot with the buttery-herb mixture.

10. Serve immediately and enjoy!  (These keep well in fridge for reheating, too.)

Chicken and Potatoes with Garlic Parmesan Cream Sauce

Yes, it has been a while since my last post, my apologies.  Ever since I got back from France, I have been quite busy with trying to sell our house and get a new one, thus little time for cooking and blogging.  Hopefully all this will be done soon...but meanwhile, I'm still trying to get some cooking in here and there and will catch up with blog entries as I can!
Anyway, I had to make sure I got on and blogged this one before I forgot the modifications I made--it's so darn yummy!  Will be making again for sure.  Since the original indicates that it serves 2-3, yet only calls for 1 lb. of chicken thighs (and shows 5 in the picture--where does one get bone-in thighs so small?), I went double.  Very glad I did.  The amounts listed below are for the doubled recipe with my modifications.  Enjoy!  **I would normally use more of a bowl-shaped dish for this, but those are already packed away!**

Original recipe: http://www.eatwell101.com/chicken-potatoes-with-garlic-parmesan-cream-sauce

Ingredients:

2 1/2 lb. bone-in, skin-on chicken thighs
4 tsp. Italian seasoning, divided
4 T. butter, divided
Kosher salt and coarse ground pepper, to taste
8 cloves garlic, minced
2 tsp. paprika
4 cups baby red potatoes (was 8 potatoes for ones I got), cut in bite-size chunks
4 medium tomatoes, diced (I used just under a quart of jarred chopped tomatoes my mom gave me)
2 c. chicken stock
2 c. heavy cream (could use half and half to cut calories if needed)
fresh spinach--recipe would call for 2 cups when doubled--not sure how one measures 2 cups of spinach, so I just put in a good bunch that looked like the right amount...
2 c. (didn't actually measure, just estimated) finely shredded Parmigiano-Reggiano, plus more to garnish when serving
1 tsp. crushed red pepper flakes

Instructions:

1. Place potatoes in a microwave-safe bowl and cover.  Microwave on high for 7 minutes and set aside.

2. Meanwhile, season chicken thighs with 2 tsp. of the Italian seasoning and salt and pepper (I mixed 1/2 tsp. of kosher salt and 1/2 tsp. pepper with the Italian seasoning for this step).

3. In a large skillet over medium-high heat (7 on my stove), melt 2 T. of the butter.  Add chicken, skin-side down and sear each side until golden brown, 5 min. per side.

4. Transfer chicken thighs to a plate and drain skillet (no need to wipe/clean).

5. Return skillet to heat and melt remaining 2 T. of butter in it.  Add garlic, paprika, and remaining 2 tsp. of Italian seasoning, along with potatoes.  Sauté for 3 minutes.

6. Add tomatoes and chicken stock, bring to simmer.  Simmer for 5 minutes.

7. Add the cream, spinach, Parm-Regg. cheese, and red pepper flakes.  Reduce heat to medium (5 on my stove) and simmer for 3 minutes.

8. Return chicken to skillet, skin side up, and simmer for 15 min.  Check doneness of chicken--continue cooking until done (I had to go 10 more minutes).

9. Serve with additional Parm-Regg. cheese on top to garnish, and enjoy!  (Next time, I shall have a baguette with it to mop up the sauce at the end...)

"Tartiflette" with Diots -- in France!

Yes, another post from here in France, using ingredients that, my apologies, are not easy to come by in the States.  Sure, we can find potatoes, onions, and even crème fraîche, but a Petit Reblochon? Rarely, and it will cost you a pretty penny if you do.  Diot sausages?  I seriously doubt it.  But I still wanted to share my creation, as it was absolutely heaven in the mouth--another 10!  I put the word tartiflette in quotes because, while this is similar to the style of a tartiflette, it is not the same thing and probably not quite the right method for such.  Like I did to come up with the stuffed zucchini recipe, I read through some recipes for inspiration and came up with my own based on them.  Enjoy!

Ingredients: (note: again, I did not measure exactly, so these are my best guesses on amounts)

2 Diot sausages (nature, à cuire), sliced in 1/4" rounds
2 T. cooking oil (I used a blended veggie oil), divided
3 medium yellow/gold potatoes, cut in fourths lengthwise and then in thin slices
salt and pepper, to taste
1 medium yellow onion, cut in half and then thinly sliced
1/3 c. crème fraîche (épaisse/thick)
1 Petit Reblochon, cut in half to make 2 large rounds

Instructions:

1. Heat oven to 210°C (410°F).

2. Add Diot slices to a medium skillet over medium to medium-high heat (it was the one marked "4" out of "6" on the settings for the electric stove top here).  Cook until they have rendered their fat and start to brown a little at the edges.  Transfer sausages to a plate/dish, leaving rendered fat in pan.

3. Add potatoes to skillet, along with around 1 T. of oil. Season with salt and pepper, then cook, stirring frequently, until they start to become a bit translucent.  Transfer to same plate/dish as Diots.

4. Add onions to skillet, along with around 1 more T. of oil.  Cook, stirring frequently, until just starting to turn golden.  Transfer these to same dish as Diots mixture.

5. Stir the Diots, potatoes, and onions together, then spread into a glass baking dish (I used an oval shaped one that is about 11" and 5" across middles).

6. Spread the crème fraîche atop the mixture in the baking dish.

7. Lay the Reblochon halves with outer crust side up, next to each other on top of mixture.

8. Bake, uncovered, for about 12 min.  Serve and enjoy!

Stuffed Zucchini à la Franche-Comté

Recently, I took a short trip up to a part of France that I don't know very well: Franche-Comté.  While there, as I always try to do when traveling anywhere, I tried some regional cuisine.  This time, I discovered two things I really, really like: saucisse de Montbéliard (sausage of Montbéliard) and Cancoillotte, a cheese that, as the server stated in the restaurant where I asked about it, is hard to describe, better to just show and taste (which is exactly what she did for me!)  Long story short, I was inspired to either find a recipe or create one to make something with these new found culinary delights.  I ended up creating this recipe based on a few different recipes for stuffed zucchini using Italian sausage.  And oh, am I ever glad I did!  This is a 10 all the way--it's just plain amazing!  Problem is, I did not measure anything apart from the sausage, so I can only 'guesstimate' the amounts.  As for the sausage, I don't think I've ever seen it in the states, but I think this recipe could work well with other types, such as Italian or Kielbasa, or even Chorizo.  Enjoy!

Ingredients:

150 g (1 link) saucisse de Montbéliard
1 large zucchini (around 12" in length), cut in half lengthwise and seeded flesh removed/discarded (to look like 'boats')
2/3 c. chopped yellow onion
1 small garlic clove, minced
1/2 c. fresh breadcrumbs
1/2 of a beaten egg
1 tsp. herbes de Provence
1/3 c. Cancoillotte cheese, heated (just enough to be pourable)
salt
shredded Emmental cheese

Instructions:

1. Heat oven to 375°F (190°C).

2. Chop sausage into small bits and place in skillet.  Cook over medium to medium-high heat, breaking bits into crumbles as much as possible, until sausage starts to very slightly brown.  (note: amount in skillet shown is 2 links, which I realized was too much and only used half for the stuffing)

3. Transfer sausage to mixing dish/bowl, leaving rendered fat in skillet.  Add onion and garlic to skillet.  Cook until onion becomes somewhat translucent and barely beginning to brown.

4. Add onion and garlic mixture to sausage in mixing bowl, along with next 4 ingredients (breadcrumbs, egg, herbes, Cancoillotte).  Mix until combined.

5. Place prepared zucchini 'boats' in glass baking dish and season lightly with salt (if desired--this probably isn't necessary).  Fill each with half of sausage mixture.

6. Add water to baking dish to reach about 1/4" height in bottom of dish.

7. Bake, uncovered, for 30 min.

8. Top with desired amount of Emmental and return to oven.  Bake for additional 10 min.

9. Remove from oven and enjoy!!

Snickerdoodle Blondies -- in France!

Since I was in a baking mood and the oven temperatures for the recipes were the same, I decided to also try this recipe right after making the last one (the Double Chocolate M&M's Bars).  These are also quite yummy--again, I'll have to make these again when I get back to the states (especially since my hubby LOVES snickerdoodles) and post an update/rating for them.  For now, they get 8.5--partly because they were a bit of pain to get out of pan despite it being greased.  I'm also wondering about the amount of baking powder I used/equivalency (from what I have read, what I used is 'single acting' baking powder--'double acting' is not available where I am).  At any rate, they are delicious--go make some now!

Link to original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a49360/snickerdoodle-blondies-recipe/

Ingredients:

3/4 c. unsalted butter, softened (170 g)
1 c. sugar (220 g)
1/2 c. brown sugar (110 g)
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour (240 g, type 55)
1/2 tsp. salt
3/4 tsp. baking powder (used part of a 'sachet de levure chimique')
1 tsp. cinnamon
cinnamon-sugar to top (I have no idea how much I used exactly and really wish they had indicated a measure in original)

Instructions:

1. Heat oven to 350°F (175°C).

2. Grease a 13" x 9" pan (*see my last recipe for note about pan I used as substitute)

3. Beat butter and sugars until fluffy.

4. Add eggs and vanilla, beat until combined.

5. In a separate bowl, combine dry ingredients (flour, salt, baking powder, and cinnamon).

6. Add dry ingredients mixture to wet ingredients and beat until just combined.

7. Spread batter into prepared pan.  Top with cinnamon-sugar mix all over.

8. Bake for 25-30 min (I went 30).  Let cool completely, then slice up, serve, and enjoy!

Double Chocolate M&M's Bars -- in France!

Yes, that's right, I am still in France, and decided to attempt more baking.  Last week, I did a little shopping and got a super cute metric measuring glass that I hoped would help me.  Indeed it did--much better to get some version of accuracy rather than last time with the 'yeah that looks about right' method lol.  I still have to rely on that method for teaspoons and such, but I think I get those decently close.  Anyhow, I decided to go with bar cookies, as they are more forgiving and quick to make than regular cookies (and I don't have any cookie sheets, so that's kind of an issue, too...)  These are a winner for sure--will be making again once I get back to the states to determine official rating (for now, I'm going with a 9).  Enjoy!

Link to original recipe: http://www.crunchycreamysweet.com/2016/04/04/double-chocolate-mm-cookie-bars-recipe/

Ingredients:  (note: original recipe amount listed first, metric equivalent I tried to use after--not on a scale, but measured in a glass with line indications for each type of item being measured)

1/2 c. unsalted butter, melted (113 g)
1/4 c. sugar (55 g)
3/4 c. packed light brown sugar (165 g)
1 large egg, room temperature
1/2 tsp. vanilla extract
1 3/4 c. all-purpose flour (210 g, type 55 flour)
1/4 c. unsweetened cocoa powder (25 g)
1 tsp. baking soda (note: this ingredient (bicarbonate de soude) is found by the salt in the French supermarkets)
1 T. cornstarch
1 c. semi-sweet chocolate chips (I used about 60 g of a dark chocolate bar (like the Lindt ones available in US stores), broken into pieces, because no, I'm not paying 4x as much for choc. chips!)
1/2 c. regular milk-chocolate M&M's (no measure on glass for this one, so I just guessed)

Instructions:

1. Heat oven to 350°F (175°C).

2. Line a 13" x 9" baking pan with parchment paper and set aside.  (I did not have parchment, so I just buttered a non-stick pan instead.  I also did not have 13x9, used a round pan that is about 11" in diameter).

3. In a medium mixing bowl, whisk together the dry ingredients (flour, cocoa, baking soda, salt, cornstarch) and set aside.

4. In a large mixing bowl, whisk together melted butter and both sugars, continuing for about 2 minutes to ensure that they are well combined.  (yes, in the pic, that is a beater for a mixer, don't have a whisk here lol)

5. Add vanilla and egg, whisk until smooth.

6. Stir in dry ingredients, about a third at a time, along with chocolate chips.  Stir until dough is uniformly consistent.

7. Spread/press dough into prepared pan.  Sprinkle M&M's over top, then press them gently to nestle slightly in dough.

8. Bake for 18-20 min, or until dough appears dry on top (was 21 min for mine).

9. Cool in pan for 10 min, then transfer to plate/serving dish to cool completely.

10. Cut, serve, enjoy!