Chocolate Toffee Cookies

I'm not a huge sweets lover.  And even if I do eat sweets, cookies aren't my downfall.  But these... cookies... will make you weak in the knees.  They are so up my alley.  Dark chocolate, nuts, a bit of toffee, fudgey on the inside crunchy on the outside.  It's almost like eating a dark chocolate brownie.  Except better.

This time of year you are inevitably looking up recipe after recipe for Christmas Cookies.  These aren't necessarily a Christmas Cookie.  There's no red or green sugar sprinkled on top.  You don't wrap them in that teeny tiny muffin cups with holly leaves with red berries and there is certainly not frosting involved.  We also made our share of those kinds.  So if you've already made your Christmas cookies, don't wait until next year, just flag these for another time.  Maybe after you've crashed your January diet.

I discovered them from an old co-worker who would by request bring them in for any of the zillion work celebrations and when I tried them, okay just smelled them, I knew I had to have the recipe.  (Seriously, put them in an airtight container and when your husband opens it up from the other room, you will not be able to resist.  These are my husband's absolute favorite)  Anyone I have made them for has always asked for the recipe.

They are perfect with a glass of milk (of course) but the bittersweet chocolate in them could be good with a glass of Zinfandel as well, because I love dark chocolate with Zinfandel.  Sometimes I like to reheat mine in the microwave for just 10 seconds or so to warm them up.

Trish's Tips:  If you haven't used a double boiler before, make sure your water doesn't touch your bowl.  This is how you gently melt the chocolate without burning it.  Make sure to really let the chocolate mixture cool to lukewarm or else you can 'cook' your eggs.  You can make these cookies as big or small as you want.  The true name is Giant Chocolate Toffee cookies, but since I'm making these for Christmas and want to have some variety, I made mine a bit smaller.  Make sure to not overcook, or you will lose the fudgey interior.  I start checking them at 10 minutes, but it really decides on how big you make them.  They are done when the top just begins to crack, but are still melty on the inside.

Chocolate-Toffee Cookies
Adapted, almost exactly Bon Appetit March 2000

Ingredients:
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 lb bittersweet (not unsweetened) chocolate, chopped
4 large eggs
1/2 stick unsalted butter
1 3/4 cups packed brown sugar
1 TBL vanilla extract
5 - 1.4 oz Heath or Scor bars, chopped (About 1 cup crumbled)
1 cup walnuts, chopped

Directions:
Combine flour, baking powder and salt in a small bowl; whisk to blend.  Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth.  Remove from over water.  Let mixture cool to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3-5 minutes.  Beat in chocolate mixture and vanilla.  Stir in flour mixture, then toffee and nuts.  Chill batter until firm, about 45 minutes.

Preheat oven to 350.  Line 2 large baking sheets with parchment paper.  Drop batter by 1/4 cupfuls onto sheets, spacing about 3 inches apart.  Bake just until tops are dry and cracked, but cookies are still soft to touch, about 10-15 minutes.  Cool on sheets.

Panang Tofu Curry

Okay okay, I know I'm throwing two tofu recipes at you at once.  First of all let me just get you to keep reading by telling you that you could substitute chicken or beef.  But seriously, try the tofu with it.  Maybe you frequently order tofu at a restaurant, but aren't sure how to make it.  I have several friends who feel that way too and I'm not sure at what point I made the switch and started making it at home, but I now make it at least a one night a week.

And this recipe really is the perfect combination for me because I love to make just one recipe that includes my protein and vegetable and this is all in one.   And I am a huge HUGE curry fan.  In fact, one potential name for my blog was 'my kitchen smells like curry', because mine often does.  The smell certainly lingers, but it is worth it.   Plus there are MANY health benefits to curry, specifically turmeric.  Alright, I know I'm on a health kick right now, but I promise that this isn't a 'healthy' blog, so don't make it for any of these reasons.  Make it because it is delicious, and different and when you are sick of the ho hum recipes that you always make, then throw in an ethnic flare.  It's spicy and rich and maybe will be your new version of comfort food.

Trish's Tips:  Draining the tofu is imperative in order for it to brown.  I slice mine in half horizontally then place on a cutting board and wrap a towel below it and on top.  Then place something heavy on top.  A stockpot filled with water will do just fine.  Drain for at least 15 minutes.  If you don't do this, the tofu would still be good but just won't have a crisp edge.  In fact the original recipe doesn't call to sauté the tofu separately but I like the texture of sautéed tofu better, but it's up to you!  Serve over brown rice.

Panang Tofu Curry

Adapted from Bon Appetit February 2009

Ingredients:

Canola Oil for sauteing tofu and shallots

1/2 Cup finely chopped shallots

2 TBL finely grated peeled ginger

4 garlic cloves, finely chopped

1/4 cup peanut butter (I use all-natural)

2 tsp turmeric

1 tsp ground cumin

1 tsp hot chili paste (such as sambal oelek)

1 cup water

1 - 14 oz can light organic milk

3 TBL fresh lime juice (About 1 1/2 limes worth)

1 1/2 tsp finely grated lime zest (About 1 1/2 limes worth)

1 - 16 oz package firm or extra-firm tofu, drained and cut into 1 inch cubes

1 cup carrots, peeled and cut into strips

2 large red bell peppers, cut into 3/4 inch pieces

Salt to taste

Directions:

Heat oil over medium-high heat and sauté tofu until you reach a golden brown color.  Heat a separate pan over medium-high heat as well.  Add 1 to 2 TBL oil and sauté shallots, ginger and garlic; cook until shallots are tender, about 6 minutes.  Add peanut butter, turmeric, cumin and chili paste.  Stir until fragrant, 1 to 2 minutes.  Whisk in 1 cup water, then coconut milk, lime juice, lime zest and brown sugar.  Bring to simmer and season with salt.  Add tofu, carrots and bell pepper.  Simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes.  Season to taste with salt.  Serve over Brown Rice.

Edamame Hummus

Based on the fact that I told you I make my other hummus recipe about once a week, you can already tell how much I love hummus.  And I'm always a sucker for dips too.  So I was obviously drawn to this recipe when I found it in one of my cookbooks.  I discovered it a while ago and it is now a staple in our house.

It's an Ellie Krieger recipe so is definitely on the healthy side, and despite the time of year I have been erring on the side of healthy recipes.  It may have something to do with the fact that I ordered the bridesmaid dress for my sisters wedding one size smaller than they recommended.  You know, as motivation.  Well it does fit, but now I'm forced to stay fitting in it.  I particularly like this recipe because it has a lot of protein in it too from both the edamame and the tofu.  I like to have a little snack in the fridge that I don't feel guilty for eating.  Oh and it is really good.

Don't let all this 'healthy' talk turn you off though.  For those of you with a tofu-aversion, this is the perfect way to 'try' tofu.  It really just adds a creaminess factor and no real other flavor, because that's how tofu is; it just picks up the flavor of whatever else is there.  Give it a shot.  The Spiced Pita Chips alone are worth it.

Trish's Tips:
If you haven't made tofu before, you may not know what it means when it says "drained".  It means remove it from the water that it comes in and press it to remove some of the water.  I usually do this by slicing it lengthwise and then place a towel under it and on top of it and place something heavy on top for 15-20 minutes to get the water out.  The spiced pita chips are delicious, but feel free to serve with just plain pita bread or store bought pita chips.

Edamame Hummus 

Ingredients:
2 Cups Frozen Shelled Edamame, cooked according to package directions
8 oz silken tofu, drained and cut into large dice
1/2 tsp salt, plus more to taste
1/8 tsp white pepper (may omit)
1 1/2 tsp ground cumin
1 clove garlic, minced
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice

Directions:
Place the cooked edamame, tofu, salt, pepper, cumin, garlic and lemon juice in a food processor and process until smooth.  Slowly drizzle in the olive oil while the processor is on.  Taste and adjust seasonings as necessary.  When making the pitas I find it's easiest to use a pizza cutter rather than a knife to cut.  You could also cook them without slicing and then just break the rounds into rustic looking large pieces.  I've done this for ease of use alone.

Spiced Pita Chips

Ingredients:
1/4 C olive oil
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp salt
4 whole-wheat pita breads torn in half lengthwise to yield 8 rounds.

Preheat the oven to 375.  Combine the spices in a large bowl.  Brush the pitas with olive oil on the smoother side.  Sprinkle the pitas with spice mixture then slice into wedges.  Bake until the pitas are brown and crisp about 15-17 minutes.  Let cool completely before serving.

Wine Club Dip

This is my favorite dip.  Granted, I pretty much love all dips, but this one combines several of my favorites: 1. It is a dip.  2. CHEESE  3. Olives.  What is not to love?  And I have to admit; it is always a hit when I bring it to a party.  With the holiday season upon us I thought you might find use for it too.  Although it really is a year-round dip.

I came across it in a 'wine club' I was a part of when I lived in San Francisco.  It rotated to different peoples apartments and lasted maybe three months.  Or, who knows, maybe it still exists.  Amongst all the appetizers at the first inaugural get together was this dip.  And all other appetizers were pretty much ignored in its presence.  None of us could figure out what it was.  The hostess let us know her mom had given her the recipe and briefly described what was in it and promised to email it to us all.  It was never emailed.  And I couldn't live without it.  So I made an attempt... And it turned out.  It would be interesting to compare it to the 'original' but I think this one is pretty good anyway.  Even my olive-hating friends love it!  Give it a try, it will promise to be a hit at your next holiday party.  

Trish's Tips:  Try it first based on the recipe, but then adapt how you like it and add more cheese, more olives or more onions.  Also, add the dressing bit by bit.  You may not need all of it depending on how much brine comes along with the olives.  The mixture should be wet and sticky but not drippy when you scoop some on a cracker.  Pretty much any cracker will do.  I would steer more towards the wheat thin type than the triscuit type.  They can leave little shards in the dip.

Wine Club Dip

Ingredients:

8 oz Gruyere Cheese, Shredded

2 oz Drained Green Olives with Pimentos, minced (about 1/4 cup, minced)

3 Green Onions, minced (About 3 TBL minced)

2 TBL Extra Virgin Olive Oil

1 TBL Red Wine Vinegar

1/2 tsp Dijon Mustard

Shred gruyere.  Mince Green Olives & Green Onions.  Add all three in medium sized bowl.  In a separate bowl whisk together vinegar, oil and mustard.  Pour dressing in and mix.  Serve at cold or room temperature with crackers.

Brussels Sprouts

Okay, hear me out you brussels sprout haters.  This recipe is good.  Obviously, or you wouldn't see it on here.  Okay I'm being a bit cocky, but it's not like I wrote the recipe.  I just happen to have a talent at picking out good ones.  It was the full page photograph in Bon Appetit that sold me.  I don't think I had ever made brussels sprouts before I made this recipe.  Probably because they do have a bad rap.  I think it's because whenever people cook them they tend to overcook and they get mushy.  That and they can smell kind of weird.  But so do numerous cheeses and that's not going to keep me away.

I'm all for roasted brussels sprouts and those sauteed with bacon and what not, but I like that this one is so light.  The reason it is, is partly because of the lemon juice and the lack of bacon, but also because of how they are prepared.  You carefully peel the leaves off of each teeny tiny mini cabbage and then quickly saute which makes it light and fresh and perfectly in-season.

I will admit, this recipe is a bit time-consuming.  Not in terms of cooking time, but in terms of prepping.  And it's not like it takes an hour or something, just that depending on how big your brussels sprouts are, it could take a while to peel.  However, they are a snap to cook.  So in that sense, they are great for entertaining since you could prep in advance then just quickly saute.  So give this one a shot.  They won't smell, I promise.

Trish's Tips:  Please, please, please do not overcook.  It literally should take only a couple of minutes.  The leaves should look bright and plump and not wilted and tired.

Sauteed Brussels Sprouts with Lemon & Pistachios
Adapted from Bon Appetit - February 2008

Ingredients:
2 TBL Canola Oil
1 TBL minced shallot
12 large brussels sprouts (about 1 1/2 lbs), trimmed, leaves separated from cores, cores discarded
1/4 cup shelled pistachios
2 TBL fresh lemon juice
Salt & Pepper to taste

Heat oil in a large skillet over medium-high heat.  Add shallot and stir 20 seconds.  Add brussels sprout leaves and pistachios and saute until leaves begin to soften but are still bright green, about 2-3 minutes.  Drizzle lemon juice over.  Season to taste with salt and pepper.  Transfer to bowl and serve.

Guacamole Salad

I haven't always loved guacamole.  I think that living in California turned me on to it, probably because it was so fresh.  Day old, or even hours old, guacamole just isn't the same.  The guacamole that I learned to love bared no resemblance to the stuff that comes out of a gun at Taco Bell.  I always passed on that.  But before I get you too fired up about a guacamole recipe and you add tortilla chips to your grocery list, I should tell you that this isn't a guacamole recipe.  It's a salad recipe.  I know, such a turn off right?  Well, not really.

Someone else I 'know' must love guacamole as much as I do since she translated it into a salad.  Ina Garten, that is.  Known around my house as "Barefoot" and if you don't know why that is, then you really need to start watching more food network!

I have to admit that I can easily eat at least an avocado's worth of guacamole, which isn't exactly the healthiest side dish or appetizer, good fat or not.  So when I saw this recipe, I figured I would love it.  It's basically a deconstructed guacamole with some beans and bell peppers added.  And we are big black bean fans in our house.  Plus anything with cayenne is usually a hit for me as well.  It is now a staple side dish anytime we make Mexican and a good way to add in your veggies.  I promise, you might not even miss the chips!

Trish's Tips:  As you may have guessed from my previous blog posts I like some heat.  If you do not, take it easy on the jalapeno and cayenne.  Or at the very least leave out the seeds to the jalapeno.  The red onion can be a bit sharp for me sometimes so I decreased the amount, if you love it add more.  Sometimes I will soak it in some cold water for a few minutes to take the edge off.  Leftovers will keep, other than the avocado, so if you are only cooking for two as I often do, then make the whole salad (minus the avocado) pack up half, then add one avocado and wait to chop up the other for the leftovers.

Guacamole Salad
Adapted from Ina Garten
Serves 4

Ingredients:
1 pint grape or cherry tomatoes, halved
1 yellow pepper, seeded and cut into large dice
1 red pepper, seeded and cut into large dice
1 - 15 oz can black beans, rinsed and drained
1/4 cup red onion, diced
2 TBL minced jalapeno peppers, (about 2)
1/2 tsp freshly grated lime zest
1/4 cup freshly squeezed lime juice (don't even try with the bottled stuff)
2 TBL Extra Virgin Olive Oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne pepper
1/4 cup fresh cilantro, chopped
2 ripe Hass avocados, seeded, peeled and cut into large dice

Directions:
Place the tomatoes, yellow pepper, red pepper, black beans, red onion, jalapeno peppers, lime zest and cilantro in a large bowl.  Whisk together the lime juice, olive oil, salt, black pepper and cayenne pepper.  Pour dressing over vegetables and beans.  Toss well.

Just before you're ready to serve the salad, fold the avocados in.  Check the seasoning and serve at room temperature.