Milk Chocolate Malted Sandwich Cookies

These are pretty good, though quite sweet/sugary, so they have a bit of a grainy-ness in the texture--which I think is also due to no eggs in recipe.  9/10, will make again.  They are also good even without the filling; good thing, too, as the filling was only enough for about 2/3 of the cookies.

Link to original recipe: http://www.foodandwine.com/recipes/milk-chocolate-cookies-malted-cream

Ingredients:

1 3/4 c. all-purpose flour

2 T. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 c. light brown sugar

1/2 c. sugar

1 T. vanilla extract

6 oz. milk chocolate, melted and cooled slightly (I used 4 regular-sized Hershey bars)

for the filling--

1/2 c. (1 stick) unsalted butter

1/2 c. chocolate malted milk powder (I used Carnation brand, )

1/2 tsp. vanilla extract

2 c. powdered sugar

Directions:

1. In a small bowl, whisk together flour, cocoa, baking soda, and salt.  Set aside.

2. In the bowl of a stand mixer, cream butter, brown sugar, and sugar together until light and fluffy (around 3 min).

3. Mix in vanilla, then melted chocolate.  Gradually mix in reserved dry ingredients mixture.

4. Roll dough between two large sheets of parchment until dough is around 1/4" thick (I patted mine out first, then used the rolling pin to finish rest of way).  Chill dough (leave parchment on both sides) for 25 min.

5. Heat oven to 350°F.  Line baking sheets with parchment.  Remove dough from fridge and use a 2" round cookie cutter to cut circles of dough, then place them at least 1 1/2" apart on prepared cookie sheets.

6. Bake for 10 min, or until dry and set-looking.  Transfer cookies (on parchment) to cooling rack and let cool completely before making/adding filling.

7. To make the filling: In the bowl of a stand mixer, cream together to butter and chocolate malted milk powder (for around 3 min).  Mix in the vanilla and powdered sugar until well combined.

8. Put filling in a pastry bag with a 1/2" tip (or in a plastic baggie with a corner cut off, like I did) and pipe desired amount onto the back of one cookie, then press second cookie's back side to the cream to push it down to the edges and form a sandwich.  Enjoy!

Lemon Sugar Cookies

Was in the mood for something lemon-y, and these did the trick--could even add a bit more zest next time.  I give them 9/10, will make again, though probably just a half batch next time (this made quite a few--pic only shows about half!)

Link to original recipe: https://www.modernhoney.com/lemon-sugar-cookies/

Ingredients:

1 c. unsalted butter, softened

2 c. sugar

2 eggs

1 tsp. vanilla extract

1 1/2 T. fresh lemon juice

1 T. lemon zest (can go more, if desired)

3 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

yellow sanding sugar

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment and set aside.

2. In the bowl of a stand mixer, cream butter and sugar together until light and fluffy (around 3 min).  

3. Mix in eggs, vanilla, lemon juice, and lemon zest until well combined.

4. Gradually mix in flour, baking powder, baking soda, and salt (I went 1 cup of flour at a time plus one of the other dry ingredients each time).

5. Form dough into 1" balls and dip each in sanding sugar (I think next time I will just roll them in it), then place 2" apart on prepared baking sheets.

6. Bake 10-11 min--they will look slightly underdone.  Let rest on cookie sheet for at least 5 min. before transferring to cooling rack.  Enjoy!

Chocolate Candy Cane Crunch Cookies

Made these back in December (2019).  And MMM loved them!  Did not do the white chocolate drizzle part in original and they were perfect, I think.  Took about 6 regular candy canes to crush up enough for recipe.  I also didn't crush any extras for the exterior, felt they had just the right amount already (quite minty, but not too much!)  These were soft and perfect.  10/10.  Forgot to get a pic of them, will have to get next time!

Link to original recipe: https://picky-palate.com/chocolate-candy-cane-crunch-cookies/

Ingredients:

1/2 c. (1 stick) unsalted butter

1/2 c. sugar

1/2 c. light brown sugar (packed)

2 tsp. peppermint extract

2 large eggs

1/2 tsp. vanilla extract

1 1/2 c. all-purpose flour

1/2 c. cocoa powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 c. mini chocolate chips

1/2 c. crushed candy canes

Directions:

1. Heat oven to 350°F.  Line baking sheets with parchment paper and set aside.

2. In the bowl of a stand mixer, beat together butter, sugar, and brown sugar until well combined.

3. Mix in peppermint extract, eggs, and vanilla.

4. Mix in flour, cocoa, baking soda, and salt.

5. Stir in chocolate chips and crushed candy canes (by hand).

6. Use medium cookie scoop to make dough balls and place at least 1" apart on the prepared baking sheets.  Bake for 10-12 min.  Let cool on sheets for 15 min. before moving to cooling rack.  Enjoy!

Asian Braised Chicken Legs -- Pressure Cooker

Very tasty! 9.5/10, will make again for sure.  Next time, however, I will be removing the meat from the chicken legs before serving it with the sauce and rice, as it was tricky to eat around the tiny bones with everything mixed together.  

Link to original recipe: https://www.finecooking.com/recipe/braised-chicken-legs-black-vinegar-ginger-shiitake

Ingredients:

~2 1/2 lb. whole chicken legs (bone-in, skin-on; took just 2 legs for mine to weigh in at this amount)

kosher salt and coarse ground black pepper

2 T. peanut oil

2 cups of thinly sliced (stems removed) shiitake mushrooms

1 c. celery, finely chopped (I measured out a heaping cup of around 1" chunks of celery)

2 medium shallots, finely chopped

2 T. fresh ginger, minced

1 c. chicken stock

1/2 c. Chinese black vinegar (*note to self: bought this as 'distilled black vinegar' at Fresh International Market, but also saw it available at Tony's)

1/2 of a medium red or orange bell pepper, sliced in thin strips

3 oz (or more) bok choy leaves, cut into thin ribbons (original recipe calls for 8 oz (!), but I found that 3 oz was more than enough for us)

1/4 tsp. crushed red pepper

1/2 T. Asian sesame oil

for serving--cooked rice (I chose Basmati; original recipe calls for Jasmine)

Directions:

1. Season chicken liberally with salt and pepper (yes, go heavy on the salt).  Heat 1 T. of the peanut oil in a large skillet over med-high heat.  Add chicken to skillet and brown well on both sides (around 4 min per side).  Transfer chicken to the pot of a pressure cooker. (Alternatively, you could use the sauté function of the pressure cooker, but in this case, I didn't opt for it.)

2. Reduce heat to medium, then add the shiitake, celery, shallots, and ginger to the skillet.  Stir occasionally, cooking until celery begins to soften (around 3 min).  Stir in the chicken stock and black vinegar, then let mixture come to a low boil.  Remove from heat and pour mixture over chicken in the pressure cooker. (Note to self: I used the food processor to chop the celery, shallots, and ginger together, which is the first photo below.)

3. Close and lock lid onto the pressure cooker, making sure that the valve is in the closed position.  Set on 'poultry' for 15 minutes of pressurized cooking.  When the pressurized cooking has finished, press cancel, unplug, and let the pressure release naturally, completely.  

4. Meanwhile, heat remaining 1 T. of the peanut oil over medium heat, in a large skillet.  Add the bell pepper and cook for 2 minutes.  Stir in the bok choy, a pinch of salt, and the red pepper flakes.  Cook until bok choy has wilted and reduced (around 1-2 min).  Remove from heat and pour into pot with the chicken.  Drizzle with the sesame oil, then serve with rice and enjoy!  (Again, next time, I plan to de-bone the chicken legs prior to adding to the rice to serve.)

White Chip Skillet Cookie

Mmmm very good!  This skillet cookies is intended to be served with whipped cream and sliced strawberries, yet I think it's just as good on its own.  10/10, will make again for sure.  I didn't have a 10" skillet, so I used the one I have--a 12"--and it worked just fine.  In fact, I believe it is better, as it was quite full in the pan towards the end of baking.

Link to original recipe: https://www.myrecipes.com/recipe/strawberry-shortcake-deep-dish-skillet-cookie

Ingredients:

2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 c. light brown sugar (packed)

1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

1 large egg

1/4 c. whole milk

1/2 T. vanilla extract

1 1/2 c. white morsels, divided

1 c. frozen pound cake (I used Sara Lee brand one), small diced, divided

for serving: whipped cream and sliced strawberries

Directions:

1. In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.

2. Lightly butter (or use non-stick spray, as the original recipe, but I don't recommend that) a 12" cast iron skillet.  Set aside.

3. In the bowl of a stand mixer, beat together brown sugar, sugar, and butter, until light and fluffy (around 3-4 min).  Heat oven to 325°F.

4. Beat in the egg, milk, and vanilla, until well combined.

5. Mix in the reserved flour mixture gradually, until just combined.

6. Stir in by hand 1 cup of the white chips and 3/4 cup of the frozen pound cake.

7. Spread mixture into prepared skillet and even out all over.  Top with remaining 1/2 cup of white chips and 1/4 cup of frozen pound cake.  Press down lightly all over, then transfer to oven.

8. Bake for 50 min, or until golden and set in the middle.  Let rest for at least 15 min. before cutting into wedges to serve with the whipped cream and strawberries.  Enjoy!

Nagoya-Style Chicken Wings (Tebasaki)

These were quite good--9.5/10, will definitely make again sometime!  Served with plain basmati rice, to which we added some of the wing sauce.

Link to original recipe: https://www.finecooking.com/recipe/nagoya-style-fried-chicken-tebasaki

Ingredients:

1 T. peeled fresh ginger, thinly sliced

2 large cloves garlic, minced

1/4 c. mirin

1/4 c. sake

1/4 c. soy sauce

1 T. sugar

3 1/2 to 4 lbs. whole chicken wings

2 tsp. kosher salt

canola oil, for frying (I filled my Fry Daddy to about 3" deep of oil)

coarse ground black pepper

3 T. toasted sesame seeds

Directions:

1. Combine ginger, garlic, mirin, and sake in a small saucepan over medium-low heat.  Bring to a boil, stirring occasionally, and continue to boil for 1 minute.

2. Stir in soy sauce and sugar, then let simmer for 3 minutes, stirring occasionally. (Original recipe said to transfer to a bowl, but it's not necessary.)

3. Prepare wings by making a small slit between the drumette and wingette--careful to not cut all the way through.  Place wings in a large bowl and toss with the salt.  Let rest for 15 min.

4. Meanwhile, place a rack over a large rimmed baking sheet and set aside.  Heat oil in a Fry Daddy (or a large Dutch oven) to 310°F.

5. Fry chicken in batches until outside is deep golden (around 5 min).  Transfer chicken to prepared rack to drain off.

6. Increase temperature of oil to 370°F, then fry wings a second time for 5 additional minutes.  Transfer back to rack and let drain for a few min.  

7. Place wings in a large bowl and season with pepper.  Pour prepared sauce over wings, add sesame seeds, and toss to coat.  Enjoy!

Dessert: Pithiviers

Another very delicious dessert...one that I've wanted to make for quite a long time but never got around to doing...until now :)  It's easy, too--though I did not make much of a fancy design to it like is traditional.  10/10.

Link to original recipe: https://www.winespectator.com/articles/holiday-dessert-recipe-jacques-torres-gateau-pithivier

 Ingredients:

1 box puff pastry, thawed overnight in fridge

for the almond cream--

1 c. slivered almonds

1/2 c. plus 2 T. sugar

1/4 c. all-purpose flour

1/2 c. (1 stick) plus 1 T. unsalted butter

1 large egg

for the egg wash--

2 large eggs

1 large egg

1/4 c. whole milk

for the corn syrup glaze--

1/4 c. corn syrup

1 1/2 T. water

Directions:

1. Fold out each puff pastry sheet flat.  Cut an 8 1/2 to 9" circle out of each (I traced mine using 9" cake pan).  (note: save the scraps of dough and bake them later with butter and cinnamon-sugar--mmm!)

2. Line a baking sheet (that will also fit in your fridge!) with parchment paper, then place one of the dough circles on the parchment.

3. Put all the ingredients of the 'almond cream' in the bowl of a food processor.  Process the ingredients together until well combined.  Transfer mixture to a pastry bag with no tip. 

4. Pipe mixture on center of pastry circle on the baking sheet, making circles of the mixture until it reaches about 1" from the edge of circle all around and is about 3/4" deep.  You may need to use a butter knife to spread the mixture evenly (I did).

5. In a small bowl, beat together the ingredients for the egg wash using a fork until well combined.  Lightly brush the edge of the pastry circle with the egg wash mixture.

6. Center the other pastry circle atop the almond cream, then seal the edges of the two pastry circles together by pressing them together tightly.  Cut a 1/2" slit in the center of the top pastry.  If desired, lightly score the rest of the top with a pattern of choice, being careful NOT to cut through the dough!

7. Refrigerate for 1 hour, then heat oven to 375°F.  Brush top (and 'sides') of pastry with the egg wash, then bake for 25 min.

8. Meanwhile, whisk together the ingredients of the corn syrup glaze.  At the end of 25 minutes of baking, brush the pastry all over with the corn syrup glaze.  Increase temperature of oven to 380°F, then return pastry to oven to bake for additional 15 min.  Let rest for at least 10 min before serving and enjoy!