Wednesday, February 25, 2009

Magic in the Middle Cookies

(picture from My Kitchen Cafe)
Magic in the Middle Cookies
from King Arthur Flour Blog
Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners' sugar

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
4. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
5. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. (after I formed them into balls, they were pretty sticky, so I froze them for a little while, and it made it a lot easier to work with.)
6. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
7. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
9. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
10. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
11. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell the chocolate. Remove from the oven and cool on the rack. (I couldn't tell when they were done so I cooked them longer, and I overcooked them. They came out hard on the bottom, still good, but not as make sure you only cook them 7-9 min)

Sunday, February 15, 2009

Homemade Balsamic Vinegarette Salad Dressing

6 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
2 tsp honey
1 tsp thyme
1/2 tsp Dijon Mustard
2 Tbsp chopped challots (optional)
2 tsp lemon juice

Blend it altogether in a blender so its smooth and creamy and doesn't look separated. Put it in the refridgerator straight away so it doesn't separate too quickly. Shake before you pour on your salad or dip your bread into it.


Thursday, February 12, 2009

Cookie Recipe?

It's been forever since I've made a good valentines day cookie.  Does anyone have a good sugar cookie (and icing) recipe?