Chocolate-dipped Hazelnut Espresso Cookies

First of all, is that not the cutest cookie up there?  And is it me, or does it not have the coolest wave of brunette ganache sweeping across its little cookie forehead? OK, maybe I've been staring at these cookies a little too long...


So this past weekend we were invited to a friend's home for a lovely dinner of osso buco and fresh spring risotto.  I thought I'd make an Italian-themed dessert to accompany the menu. I found a tempting recipe for Tiramisu Cupcakes and off I went. 

These cupcakes took alot of time - making the cupcake batter, then the coffee syrup, and finally the mascarpone frosting. And when all was said and done, I wasn't 100% sure they were worthy of a trip to a friend's dinner. So I went to my trusty recipe file to find a suitable second. And there it was - a recipe from Leite's Culinaria for Hazelut Espresso Cookies!  It had everything. Except chocolate. But that was quickly remedied by whipping up a chocolate ganache and dipping the top half of the cookie (otherwise known as the "cookie forehead").  Voila! At the last minute I sprinkled some finely chopped hazelnuts on the ganache as it was setting to give it some nice texture.

In the end, I took both desserts to the dinner, and while the cupcakes were good, the cookies were great!  And you know what they say, you can never have too many desserts!  Mangia bene!

Print Cookie Recipe Here

Print Ganache Recipe Here

(A Lighter) Irish Soda Bread

Reaching back into the Cook's Tour archives for two terrific Irish Soda Bread recipes just in time for next week's St Patrick's Day festivities! What are your baking plans for this holiday? Leave a comment below. 

I recently subscribed to The Baking Sheet from King Arthur Flour and received my first issue last week.  And during a leisurely train ride on Sunday from Virginia to New Jersey I had time to leaf through the early Spring issue.  I love Irish Soda Bread so this recipe for Limerick Soda Bread caught my attention, but what really stood out was the fact that each slice has only 64 calories and 1 gram of fat. There is no sacrifice of taste here and I love the spongy feel to the bread and the play of the sweet and savory flavors. This recipe is courtesy of Ariel's Restaurant in Brookfield, Vermont. 


Some of you may remember my St Paddy's Day posting from 2009 with my usual go-to recipe: Barbara's Irish Soda Bread.  Well, this new lighter version has all the requisite ingredients, such as buttermilk, baking powder, raisins, etc., but it's a more traditional rendition than the 2009 recipe because it calls for whole fennel seeds.  Barbara's recipe is sweeter and more cake-like.  Believe me, they're both delicious and you won't go wrong with either one.


I took this up-close photo so you could see the tremendous height you get with this bread.  It's a good 2" high. 

Back to the train ride. I had a work event in Virginia over the weekend and while I was away, a huge Nor'easter blew across the mid-Atlantic states. We're talking torrential rain with wind gusts of 60 mph in some places. There was flooding, downed power lines and trees torn out of their roots all over the tri-state area. All flights in/out of the area were canceled on Saturday and if they weren't canceled, they were backed up for hours. So rather than risk being stuck at the Richmond airport all day on Sunday, I opted to ride the rails. I grabbed a business class ticket, arrived at the beautiful 1901 Beaux Arts Richmond Main Street station about 30 minutes before departure, and then settled in for the trip. Complementary beverages, NY Times, power outlets at your seat, and the landscape of America rolling by your window. You see every kind of town on a train - from the quaint charm of Ashland, Virginia to gritty industrial towns like Rahway, New Jersey. But when the Jefferson Memorial, the Washington Monument, and the Capitol appeared right in front of me, I thought, more people (including me) ought to take advantage of this mode of transportation and really see America. Even while waiting in the station, there was a sense of unhurriedness - a throwback to a time when the country operated at a more relaxed and genteel pace. 


The six-hour ride gave me time to read not only The Baking Sheet newsletter, but also the complete Sunday NY Times, two magazines, and watch an old episode of Monk on my iPod. But for a good portion of the trip, I just watched the scenery as it came to me. There's something to be said for traveling this way if you've got the time. Even if you don't, you might want to make time. 


Happy St Patricks Day to you!


Limerick Soda Bread (courtesy The Baking Sheet and Ariel's Restaurant)


3-1/2 C all-purpose flour

1/4 C sugar

1 t salt

4 t baking powder

1/2 t baking soda

1/4 C whole fennel seeds

1 C dried currants or golden raisins

1 LG egg

2 C buttermilk

Preheat oven to 350. Butter and flour, or spray with pan spray, a 10" round cake pan.

In large mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Whisk until well mixed. Add fennel seeds and currants/raisins and mix well.

Whisk together egg and buttermilk in small bowl. Add to dry ingredients and stir with spatula or wooden spoon until just combined. Do not overmix. The batter will be quite stiff. Scrape into the prepared pan and spread out to cover pan evenly. Bake until golden brown, about 50 min. Cool before removing from pan. Yield: 40 slices, 1/2" x 4-6".

Per serving: 64 cal, 1g fat, 1g fiber, 13 carb

Print Recipe Here!

Late to the Party

The cupcake party, that is.  I know cupcakes have been all the rage in the food world for the last couple of years but I never really got on that bandwagon.  I like cupcakes as much as the next person, but I've never considered myself the kind of person who has to follow along blindly behind the leader of the foodie trend train.  


A few weeks ago, I needed a small amount of buttermilk for a recipe. And, of course, you cannot buy, say a half-pint, or pint, of buttermilk. Noooooo, it's only sold in your regulation quart size. But I figured I would use up the rest of it somehow.  Which brings me to Martha Stewart. Something else I was never caught up in. But I got this great deal for a subscription to Martha Stewart Living with a freebie subscription to her cute little Everyday Food magazine.  How could I pass this up?  In my first issue (March 2010) there was a full page ad for "Cupcakes Galore," a web gallery overflowing with delicious-sounding, and luscious-looking cupcakes.  But I didn't want to make giant cupcakes.  I wanted just a delightful, bite-sized, pop-the-whole-thing-into-your-mouth, cupcake.  And there they were: Mini-Carrot Cake Cupcakes!  They looked fabulous and they had that all-important ingredient - buttermilk. Luckily, a friend was having a belated Valentine's Day brunch and asked me to bring a dessert - hello, cupcake!  For such a small item, they were a huge hit!  That's them in the photo at the top. They are chock full of raisins, cinnamon, and carrots (natch), but I think what really set them apart from the rest of the cupcake crowd, was the maple cream cheese frosting.  With a generous tablespoon of pure maple syrup and a sprinkling of shredded coconut, the flavor melding with the carrot cake was deluxe!  I was hooked.


Well, now I was on this cupcake high and needed more.  I scoured the web for mini cupcake recipes, but nothing spoke to me.  Back to Martha I went and she saved the day.  Banana Buttermilk Cupcakes with Caramel Buttercream was the answer to my cupcake habit because I still had buttermilk in the refrigerator and perfectly ripe bananas on my counter. It was like the perfect storm.  I altered the recipe a bit, though. Since I had leftover maple cream cheese frosting from the first batch, I utilized that.  And this recipe was for full-size cupcakes, so I simply altered the baking time to accommodate mini-cupcakes.  These were even better than the carrot cupcakes, I think, because they were made with sifted cake flour (instead of all-purpose flour), which made them lighter than air.  Here they are in the photo below, all dressed up and ready to go!

Yeah, I was late to the party but I'm on board now!  How about you?  What's your favorite cupcake?


Print Carrot Cake Recipe Here!


Print Banana Buttermilk Recipe Here!


Print Basic Cupcake How-To Here!


Print Maple Cream Cheese Frosting Here!


Carrot Cupcakes

Recipe Redux

Some of you may recall my post from a few weeks ago detailing the scrumptious Oatmeal Chocolate Chunk Cherry Cookies.  If you missed it, here is the post.  I loved everything about those cookies - the chewy insides, the crunchy outsides, the toasted pecans, the dark, bittersweet chunks of chocolate, and especially the plump dried cherries.  Then I came across a similar recipe in Cooking Light, but with only 94 calories per cookie!  Can you believe that?  Only 94 calories and all the same luscious ingredients as in the original cookie and without sacrificing any deliciousness? I couldn't. So I immediately set about to make a batch (the things I won't do for you people!). The lighter recipe adds in some whole wheat flour and eliminates the pecans, but all else is pretty much the same.  So after some very careful and serious testing (and tasting), I am here to tell you that, with this recipe, you can have one terrific cookie at a very low cal/low fat level. Just think of it as my little mid-winter gift to you.  Enjoy!


Print recipe

My Sweet Clementine

Don't you just love those sweet, adorable, little Clementines? I have been eating 2-3 each day as a mid-afternoon snack, or sometimes after dinner (not exactly the equivalent of a post-dinner dessert, but definitely alot healthier).


According to Produce Pete (everybody's favorite authority on fruits & veggies), the clementine is actually a mandarin orange, imported from Spain and Morocco.  They are a cross between a sweet orange and a Chinese mandarin and they are only in season from October to February so we are almost at the end of prime clementine season.


After awhile, eating them just out of the peel gets a little boring.  And I thought it would be great to be able to use them in a more formalized dessert fashion.  Well, apparently, I wasn't the first one to think about this (imagine that) because there are quite a few recipes out there for clementine desserts.  But I wanted something easy and something with all the ingredients already at hand.  I found a great recipe at Cooking Light and I want to pass it along so you can take advantage of the last few weeks of clementine availability.  This is a terrific dessert that you can dress up by using martini glasses, or just use small, individual bowls (I used some vineyard wine glasses that were handy).  And, because it's low in calories, it will come in especially handy tomorrow (after we've eaten all those Super Bowl snacks today!).  Enjoy!


Printable recipe

Food, Glorious, Food!

What a food-centric weekend we had!  I guess that's to be expected from a food blogger, eh?  But what fabulous finds I've got for you today, my friends.  Read on...


Those adorable (and scrumptious) little cupcakes pictured above are from the wonderful dinner we enjoyed at the soft opening of Bar Cara Friday night.  Bar Cara is the new offering from the DePersio family (of Fascino fame). While Fascino is all dark red banquettes and elegant food, Bar Cara is hip and rustic at the same time. The space is colored in soft, muted, almost spa-like colors, with a definite coolness factor in the air. Bar Cara has a liquor license (Fascino is BYO) and a great bar area to enjoy a pre-dinner drink. 

Here's where the rustic part comes in. For the past year, Fascino has been offering "Traditional Tuesdays" with Chef Ryan DePersio's modern spin on Italian favorites (such as Veal Parmigiana and Sausage and Peppers). Some of those items have made the trip to Bar Cara along with sensational pizzas, a fabulous pork burger, great zucchini fries, and Ryan's addictive polenta fries. 


When we heard that pastry chef and family matriarch, Cynthia DePersio, made all the dough for the pizzas, we had to start the meal with one. The crust was incredible - light, airy, with just the right amount of chewiness. I was so busy oohing and aahing over the crust, I didn't get a picture! 

I loved my entree of Braised Sausage with Creamy Polenta - my idea of the perfect comfort food.  If there is a burger on a menu, Barry cannot pass it up.  So, true to form, he ordered the Pork Burger on a delicious brioche roll.

Finishing up the meal brings us back to the delectable cupcakes at the top of the blog.  Perfect little bite-sized morsels of lusciousness, these cupcakes are!  A trio times two, made for sharing: carrot, banana, and chocolate. Hello, Cupcake!

Finally, North Jersey has a great spot for a glass of wine and a pizze, or a burger and a beer, or a civilized cocktail.  The DePersio clan has done it again. 


The restaurant's web site will be up shortly (bar-cara.com), so in the meantime, here are the details:  1099 Broad St., Bloomfield, NJ; 973-893-3681. The restaurant officially opens tonight, Saturday, January 23. 

As if that wasn't enough, Saturday brought us to Tarry Lodge in Port Chester, NY. Savvy readers will know this as the latest endeavor of famed chef, Mario Batali, and wine partner, Joe Bastianich. The partners took a run down lodge first built in 1906 and renovated it back to beautiful saloon-like grandeur.  As you would expect from this group, everything is done to perfection, with no stone left unturned.  Port Chester is a hard-scrabble town and Tarry Lodge is a little out of place here, but at lunch today, it was packed. Obviously, this is a destination restaurant and gracious service has found a home in Port Chester - from the reservation confirmation call, to the host who seats you, to the perfectly, unobtrusive service. And how nice it was to be able to enjoy a Batali restaurant without having to go into New York (love NYC, but honestly, sometimes it's just not worth the trouble).

Reminiscent of our Friday night meal at Bar Cara, we started with pizza (you know the old saying: "one can never have too much good pizza!"). The group choice: Capricciosa, Artichokes, Prosciutto Cotto, and Crimini - fabulous!  There are about 15 different pizzas to choose from and I don't think you could go wrong with any.  Look at that beautiful, burnt to within an inch of it's life, crust (I just love saying that). 


Three of us ordered the Brasato al Barolo with Polenta and Horseradish (translation: probably the best short ribs I've ever had).  

A rectangle of moist, tender beef surrounded by creamy polenta with a few shards of horseradish in a barolo reduction.  Are you a short ribs fan? Make your way to Tarry Lodge.

Other entrees enjoyed by our table: Black Fettucine with Shrimp and Artichokes and an Artichoke Fontina Frittata with Sopresatta Vinaigrette (on the specials menu).

Not one to skip dessert if presented with out of the ordinary options, Tarry Lodge offers some great choices, but I am so predictable: Apple Crostata with Cinnamon Gelato. Delicioso!  The other dessert of choice was the Chocolate Cake with Bitter Oranges and Pistachio Gelato (nary a crumb was left).

So there you have it - two fabulous meals in one weekend.  And sometimes that's all you need to get you through the dark, cold days of winter. 


Mangia bene!

A Culinary Potpourri!

The first post of 2010!  A wonderful blank slate is spread before me (sort of like the snowy, icy landscape outside my window).  Before I tell you about today's recipe, I must recap the New Year's festivities.


We spent the New Year holiday in North Carolina but in route to NC, we stopped in our nation's capital for a little sightseeing, eating, and drinking (of course!).  I had not been to DC for a few years but each time I go, I am in awe of the beauty and history of this city.  Before leaving New Jersey, I had reserved tickets through our Congressman for a tour of the Capitol. As you may know, all tours begin at the recently completed Capitol Visitor's Center (quite impressive it is). I am a firm believer that Americans should be required to visit Washington every few years for a refresher course in democracy.


After the Capitol tour, we hightailed it across town to the National Geographic Museum for the Terra Cotta Warriors Exhibition from China.  I've seen photos of the incredible statues unearthed in the '70s from the Emperor's tomb, but coming face to face with these figures is truly incredible.  The exhibit is running through March if you are interested.

After much debate about where to go for dinner in DC, I settled upon Central Michel Richard.  Thanks to the DC eGullet members for their invaluable input about the many choices available in the District. Since we had only one night, it was a very tough decision! But Central did not disappoint. Michel Richard (of Citronelle fame) opened a casual bistro that serves American favorites combined with French influences. We began the evening with the traditional French first course, gougeres (cheese puffs) and a lovely Pinot Noir. I just loved these little cheese balls - lighter than air with a delicious earthy flavor. 

Our main course was a special that evening -- roasted pork loin with a cumin dry rub, served alongside butternut squash puree, and tender broccolini. 

And for dessert, Malted Vanilla ice cream!


Everything about our evening at Central was top-notch: the food, the atmosphere, and the first class wait staff (who obviously have been very well trained to provide fabulous service without being stuffy). Our server, although having several tables in her charge, never missed a beat. Her eyes were constantly patrolling her area to make sure water and wine glasses were full, inquiring about your meal, and answering questions when needed. 


Then it was on to North Carolina to visit our friends, Bernie & Cheryl (I had strongly considered calling this post "Weekend at Bernie's" but it wasn't technically a weekend, and thankfully, Bernie is still with us!).  A wonderfully relaxing few days was spent in the Winston-Salem area visiting wineries, enjoying the authentic Mexican food at Las Estrellas (the best Mexican food I've had outside of Baja California), and ringing in 2010 with good  friends. Can't ask for much more than that, can you? Well, maybe just a cookie or two...

While we were at Bernie's, he baked off his favorite chocolate chip cookies for us to enjoy (the recipe is from one of our favorite bakers: Dorie Greenspan). Bernie is a purist when it comes to chocolate chip cookies (as I suspect many people are). The cookies were terrific, but I am not a purist. I want a more complex cookie. I want STUFF in my cookies. I want different textures and flavors in every bite. I want THESE cookies! From the fine folks at Cook's Illustrated comes Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries (!!!). 

Look at the glorious melange of textures here - the chopped chocolate, the plump cherries, the toasted pecans, the oats (and this is the "before" stage, just wait until you see the finished product).  Oh my!

These cookies are a little labor intensive as you need to chop the chocolate and the cherries, but once you get that out of the way, you're good to go. These bake up into thick, chewy inside-crisp outside, perfect with a glass of milk, cookies. One recipe note: the recipe calls for using a 1/4 cup portion of batter for each cookie - I found this to be too big in the first batch so halved it for the remaining cookies (producing the perfect size).  Experiment with it to find your own perfect cookie.

So, Happy New Year to you, dear reader. May 2010 bring you good health, happiness, and your fair share of cookies. Eat well, stay warm, be happy!


Printable Recipe

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 1/4 cups rolled oats , old-fashioned, (3 1/2 ounces)

1 cup toasted pecans (4 ounces), chopped

1 cup dried tart cherries (5 ounces), chopped coarse

4 ounces bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup)

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark

1 large egg

1 teaspoon vanilla extract

INSTRUCTIONS

1.  Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.

3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.  

Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until

cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not overbake.

5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.