Update on the lighter mac-and-cheese referenced in a previous post: I made it, it did in fact yield 5 servings as promised ("3/8 lb. macaroni" for some reason didn't sound like nearly enough, but it was), and we loved it. Cabot 50% cheddar was about as good as reduced-fat cheddar can be, I think. So I'd give it a 7/10, though on occasions I will still make my "full-fat" stovetop recipe, especially when using it as a side. Leftovers were okay: they held up better than the full-fat recipe. My resistance to buying Best Light Recipe (from which the mac-and-cheese came) is weakening, rapidly.
I am planning to bake something that uses coffee today, as I've had a sudden change of opinion about the cheap Trader Joe's dark roast coffee I've been buying on and off for three years. Maybe TJ's changed distributors, or maybe I've gradually been spoiled by the Peet's and Starbucks that I buy at the regular grocery stores when on sale, because now the TJ's stuff just tastes, well, tasteless. I couldn't bring myself to finish the tin, so I've been reserving it for a baking project or maybe ice cream. Here's one of my favorite chocolate cookie recipes. For a while I didn't use nuts, but now I think the walnuts are just about necessary.
Chocolate espresso chews
1/2 c. + 2 Tbsp. flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips, divided
1.5 ounces unsweetened chocolate, chopped
2 ounces (1/2 stick) unsalted butter
2 large eggs, at room temperature
1/2 cup sugar
1 1/2 tsp. finely ground dark-roast coffee beans
1 teaspoons vanilla extract
1/4 c. chopped walnuts
1. Combine the flour, baking soda and salt in a small bowl and set aside. Melt 1 cup of the chocolate chips, the unsweetened chocolate and butter in a double boiler, stirring til smooth. Set aside.
2. In the bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume (about 5 mins). By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
3. Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely. Store in an airtight container for 2 to 3 days, or freeze individual cookies wrapped in foil and placed in a large plastic bag.
No comments:
Post a Comment