Lobster Risotto

This is one of those recipes that seems very intimidating, but it's actually just requires a few more steps than your average dinner and it gives a tremendous sense of accomplishment when you're done. Risotto is one of the cheaper meals you can make and it never fails to impress people (see the charming post-it my husband left for me on the stove the next morning). You essentially just need arborio rice, stock, and parmesean cheese. I would definitely put mushrooms in this next time though. I have never regretted putting mushrooms in a risotto. I omitted them on my first try here because the original recipe, from the nytimes, didn't have any and thought it might distract from the delicate flavor of the lobster. I think it would have been even better with mushrooms though.

It was surprisingly affordable: I found lobster tails on sale for for $10/2 this week--I think this recipe cost me less than $15 dollars to complete and I was able to use the leftovers to make fried risotto "cakes" with egg on top the following night.

The first step in all this is to poach the lobsters. Defrost the two tails and then boil a pot of water, enough to cover the tails when submerged. Wrap the tails tightly in plastic wrap and poach them for 3 minutes. Drain and set aside to cool.




I took kitchen shears and cut the underside of the tail and cracked it open to pull out all of the meat and set aside for later. Reserve the tails for making the stock.



Lobster Stock:
Shells from cooked lobsters, rinsed
1 onion, roughly chopped
2 bay leaves
10 peppercorns.

In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice. Makes 6 or more cups.



Lobster Risotto
About 6 cups lobster stock
¼ cup butter
¼ cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
½ cup grated Parmesan
Freshly ground black pepper.

1. In a medium pot, heat the stock and keep warm.
2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for eggs over (easy) lobster risotto patties (recipe here). Serves 4, plus leftovers. All recipes adapted from Sam Sifton.
NOTE: For a meatier risotto, cook an extra lobster or two.

Biscoff Oatmeal Cookies

I recently found a stock of crunchy Biscoff spread at our discount grocery store. If you've never been on a Delta flight or had a Biscoff (or Speculoos cookie) elsewhere, the best way I can describe it is like a cross between gingerbread and shortbread. It's a little spicy and buttery and people go mad for them. To make the spread they just crush the cookies and mix with oil, it comes in creamy and crunchy, like peanut butter. I have been excited to try baking with this spread but I could never find it.

My next recipe idea for this stuff would be a Nutella cake with a crunchy Biscoff buttercream--I also think Biscoff cookies would make a lovely crust for a cheesecake. 

I found this recipe at twopeasandtheirpod.com. I changed a few things the second time I made them: I doubled the amount of salt--I like a lot of big grains of sea salt in cookies, I toasted the oats in the oven and then processed them in the food processor to deepen the flavor and break up the big chewy oats. That's just my personal preference though.








Biscoff Oatmeal Cookies

Yield: 2 1/2 dozen cookies

Cook Time: 8-10 minutes
Ingredients:

1 1/2 cups old fashioned oats (toasted and processed if you like)
1/2 cup all-purpose flour, plus 2 tablespoons of flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup Biscoff Spread
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract

Directions:
1. Line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer, add the butter, Biscoff spread, sugar, and brown sugar and beat on medium speed until smooth and creamy. Add the egg and vanilla extra and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Chill the dough 30 minutes in the refrigerator (do not skip this step--it helps keep the middles of the cookies chewier). When you have about 10 minutes left you can preheat your oven.

5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet.. Bake for 8 to 10 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

French Onion Soup

I saw a similar recipe on some BBC cooking show. I found a recipe on their website that I liked slightly better because of the amount of red wine and balsamic vinegar and adapted it. It's relatively easy although cutting the onions is a pain. The recipe calls for five onions but I think that European onions must be much smaller. I found that four big ol' merican onions was more than enough to fill my stock pot after I sliced them on the mandolin. I increased the saute time on the onions as well because the first time I made this the onions weren't soft enough for my liking. I used bullion cubes instead of stock because I didn't have any.









Ingredients:
4 large onions (sliced thinly on a mandolin if possible)
3 garlic cloves
2 tablespoons of butter
2 or 3 glasses (not cups--I think a glass is 4 ounces--I put about a cup in total) of red wine
4 cups fresh beef stock
4 tbsp balsamic vinegar (I might go down to 3 1/2 next time)
8 thick slices of bread
284g/10oz Gruyère, grated (I grated gouda that I had at the time and it was very nice with the soup)
2 shots of brandy (optional)
salt and pepper
flatleaf parsley (optional)

Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 (do 30 if you like softer onions in the soup) minutes, until brown. Stir well before adding the red wine, stock, vinegar and brandy. Bring to the boil and simmer for about 20 minutes.

Toast the bread (I just sliced a baguette and put the slices in the toaster).

Season the soup with salt and pepper.

Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.

Scatter with fresh chopped parsley and serve from the pan at the table

Cinnamon Coffee Cake With Crumb Topping

I have been wanting a cinnamon cake with the crumb topping, it sounded really good and I found it, surprisingly, on a site that wasn't smitten kitchen--here. I like that it is similar to my other go-to yogurt cake but it has a little something extra. I feel like my crumb topping came out a little weird. I probably over-mushed the crumbs and ended up melting the butter into big globs, so, um, don't do that. It did give the middle a kind of "smile" effect which was cute (though my placement of the crumbs was completely random, so I doubt I could replicate it) but you could probably get the distribution better if you have smaller crumbs.

The next time I make this I will probably double the crumbs inside and add a layer of apples that have been dusted with cinnamon sugar. It seems like very a nice recipe for fall so I better get cracking. I will also make it in a bigger pan because as-is, the recipe overflowed from my 9 inch loaf pan into the bottom of my oven. It was messy, for me, but came out delicious. Like most yogurt cakes, it is much better the next day.











Cinnamon Coffee Cake With Crumb Topping
Cake Ingredients:
1 1/2 cups cake flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 sticks (12 tbsp) unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup dark brown sugar
3 eggs, room temperature
1 1/4 cups full fat Greek vanilla yogurt

Crumb Topping Ingredients:
1/4 cup light brown sugar
1/4 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp kosher salt
1/2 stick (4 tbsp) unsalted butter, cold and cut into tiny pieces

1 - 2 hours prior to making this cake, make sure you place the butter and eggs on the counter and bring them to room temperature. 

1.  Preheat the oven to 350ºF. Grease the pan and set to the side.

2.  In a large bowl, sift the flours, baking powder, baking soda, and salt. Set to the side.

3.  In the bowl of a stand mixer cream the butter and sugars with the paddle attachment until light and fluffy on low-medium speed. This should take roughly 5 minutes. Once the butter is creamed, scrape down the sides of the bowl with a spatula.

4.  With the stand mixer set to low, add the eggs one at a time. Add the yogurt, and mix until combined. Slowly add the flour and mix until the ingredients have become moistened. Turn off the stand mixer, and continue to mix the batter with a spatula, folding a couple of times, making sure not to over combine. The ingredients should be well moistened, with no visible signs of flour.

5.  Spread half of the cake batter into the loaf pan.

6.  In a small bowl, add the brown sugar, flour, cinnamon, cloves, and salt. Combine with a wire whisk. Cut the cold butter into small cubes. Add the butter to the flour mixture and work in using your fingers. You should have tiny pea size pieces of butter remaining throughout the sugar.

Crumble half of the mixture into the pan. Pour the remaining batter on top, and then top with the rest of the crumb.

7.  Place the pan into the oven on the middle rack and bake for 60 minutes or until a tooth pick inserted comes out clean. Remove from the oven and let cool for 30 minutes. Remove the loaf from the pan and let cool on a wire wrack for one hour.

Lasagna Bolognese

I've really been wanting to try this recipe for Lasagna Bolognese from smitten kitchen. It tastes amazing with the Bolognese sauce. It is a bit of a pain to make but I like it better than the traditional ground meat and ricotta/cottage cheese recipes. You will need to make the Bolognese and Béchamel sauces ahead of time. You can make the Bolognese well ahead of time, even freeze it, but the Béchamel I would make the same day. I am too lazy to make my own noodles. The boxed kind came out just fine.







Ingredients:
1 2/3 cups grated Parmesan cheese
1 box of lasagna noodles (I used barilla flat lasagna noodles)
4 c. Bolognese sauce
2 c. Béchamel sauce

Directions:
Preheat your oven to 350. In a 9x13 pan, drizzle and spread 1/4 heaping c. Béchamel sauce, to prevent the noodles from sticking. Layer noodles in and top with 1 c. of Bolognese sauce. top this with 1/3 c. of Parmesan cheese, then top with 1/2 c. of Béchamel. Repeat this three more times. It will look like this:

1/4 c. Bechamel
Noodles
1. c. Bolognese sauce
1/3 c. Parmesan
1/2 c. Béchamel
Noodles
1. c. Bolognese sauce
1/3 c. Parmesan
1/2 c. Béchamel
Noodles
1. c. Bolognese sauce
1/3 c. Parmesan
1/2 c. Béchamel
Noodles
1. c. Bolognese sauce
1/3 c. Parmesan
1/2 c. Béchamel

Bake the thing for 30-45 minutes, I only did 35. Allow to set for 10 minutes before serving.

Jib is un-cleaning my plates :3
:3

Béchamel Sauce

This is another sauce you will need for the lasagna recipe that follows. I think this would be great with seafood or vegetables on pasta. It was my first time making it but I think it came out creamy and delicious.

 

Ingredients:

1/2 cup (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1 teaspoon table salt
1 clove minced garlic
Freshly grated nutmeg, to taste
Freshly ground black pepper

 Directions:
1. Melt your butter in the bottom of a medium-to-large saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly.

2. Pour in a small drizzle of your milk*, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing.

3. Once all of the milk is added, add the salt, garlic, nutmeg (if using) and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.

Bolognese Sauce

I love cooking with wine. I don't really know/care much about drinking it but it tastes wonderful when cooked. I have been wanting to make a lasagna and this recipe is for a sauce that will be great on its own or in the lasagna recipe that will follow. I made the sauce already and it yields 8 c. so you can use 4 c. for the lasagna and freeze the rest. It is great reheated, unlike many things. I stole the recipe for this sauce and the lasagna, which has bechamel instead of ricotta, from Deb at smittenkitchen.





Bolognese sauce (yield 8 c.)
Ingredients:
1 medium onion, coarsely chopped
1 large or 2 slim carrots, coarsely chopped
2 ribs celery, coarsely chopped
3 cloves garlic, coarsely chopped
2 to 3 tablespoons olive oil
salt
Freshly ground black pepper
2 pounds ground chuck, brisket or round or combination
1 1/4 cups tomato paste (12 oz)
2 cups red wine
Water as needed
2 bay leaves
A few sprigs thyme, tied in a bundle (I used dried thyme and I think it still came out wonderful)

1. In a food processor, pulse onion, carrots, celery, and garlic until finely chopped.

2. Heat a moderate-sized Dutch oven (4 to 5 quarts) over medium-high heat. Once hot, coat the bottom of the pan with two to three tablespoons of oil. Once it is hot, add the chopped vegetables and season them generously with salt and pepper. Cook the vegetables until they are evenly brown, stirring frequently, about 15 minutes. "Evenly brown," is a relative term. I wouldn't worry about it too much, just try to cook off the moisture and brown them.

3. Add the ground beef to the vegetables and season again with salt and pepper. Brown the beef well and again, don’t rush this step. Cook for another 15 minutes.

4. Add the tomato paste and cook for 3 to 4 minutes. Add the red wine, using it to scrape up any stuck bits in the pan. Cook the wine until it has reduced by half, about 5 more minutes.

5. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything, bringing it to a low simmer. Simmer for 3-4 hours, adding a cup of water whenever you see the level gets too low.

French Yogurt Cake

Yesterday I was out watering my husband's puny poplar tree that he finally transplanted to our backyard after an 8 month stint in a re-purposed plastic cat litter container on our balcony. I couldn't believe that the angry thorn bushes I have been seeing all year had mysteriously transformed into something useful and desirable. Hundreds of juicy blackberries in various states of ripeness had appeared entangled in the thorns. This set into motion an unstoppable series of events which, naturally, culminated in us eating cake in bed at 11pm. I spent an hour harvesting a respectable mixing bowl full of only the ripest berries, I was only slightly bloody and very juicy afterwards. These berries were small and flavorful, not like the big mushy guys you get in the plastic tub.

But wait! The magical yardberries are only half of the story! I had read about this cake in several "nonfiction," if editorialized books written by non-French people, depicting highly romanticized versions French everyday life. In every book a chic French mother is teaching her chic, well-behaved French 6 year-old to make this cake on a Sunday afternoon in the South of France. If I hadn't actually been to France I would swear that it was a fictional place, like Narnia--the adorable made-up language, the fanciful delicacies, the charming/unpredictable inhabitants. I wanted to bake this cake but there are hundreds of different recipes for it and I was a little overwhelmed; different sizes, different pans, different proportions of ingredients, almonds/no almonds? nutmeg?  My quest to find the most authentic perfect, delicious recipe proved too much for me until the miracle of the berries gave me the push I needed to just f*cking pick a recipe already. I could have gone with Deb or Clotilde but something made me pick the bonappetit recipe for it. Don't judge me.

My favorite part of this recipe is making the lemon-scented sugar. You zest one lemon and then rub the zest into the sugar until it releases its oils and smells like...just...wonderful. We ate the cake warm with ice cream and berries but I feel that it tastes even better if it is allowed to cool completely.




by The Bon Appétit Test Kitchen
 May 2012
French Yogurt Cake

Ingredients:
 Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, plus more for dusting
 2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

 special equipment 8 1/2 x 4 1/4-inch loaf pan

Preparation: Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

 Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend.

Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top.

Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

----
Unrelated Fanciness and Fancifulness:
On Saturday I made the most unnecessary, extravagant baking-related purchase of my entire life. In the name of silliness I bought rosewater, pepperment extract, butter flavoring, a ridiculously priced flask of vanilla, parchment paper, goat cheese, and petit fours. "That's right, my good man, and wrap them all up in this Grocery Outlet bag that I had the foresight to bring with me". Mostly I just wanted to show off this dessert even though I didn't make it. Though I bet that I could easily make a much uglier version.

Sugar Cookies

I haven't make sugar cookies in...ever? Not since I was little anyway. My guildmate was raving about this recipe and insisted that I try it. They came out very tender and buttery. I dipped them in a little chocolate and put some toasted chopped pecans on top. I was happy to have a chance to use my forest animal cookie cutters. I also did another batch of bears without pecans but dipped in chocolate with a teaspoon and a half of peppermint extract. Mintybears!

I did have some trouble with the dough being sticky but it just needed to go back into the refrigerator for a bit longer. This recipe came from ourbestbites.com. 

 
Sugar Cookies
1 cup real butter at room temperature
1 cup sugar
1 egg
1 1/2 teaspoon almond extract (or vanilla)
3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

 In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

Slowly add the flour mixture to the butter mixture and mix until completely combined. Chill the dough in the fridge for about an hour, or use this great tip to make things easier: When your dough is made, instead of putting it in the fridge, immediately roll between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge. Chill for about 20-30 minutes and then start cutting it out. This way it chills faster and the bonus is that you don’t need to add extra flour to roll it out.

 If you don’t use this tip, proceed as follows: When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Dill and Cucumber Salad

I saw this in "Clean Eating" and it reminded me of banchan that we sometimes get from the Korean grocery store. The only thing I would change is the honey, I like sugar instead even if it's not as healthy. I also made these without dill simply because I didn't happen to have any.

I picked up these nice Persian cucumbers from the farmers market but you can use any kind of cucumbers. It's nice and light and I'm serving it again tonight with pizza.

Ingredients:
1/4 c. white wine vinegar
1 tsp raw honey/sugar
1 tsp safflower oil (I used olive oil)
1 (or 2 or 3) cloves of garlic
1/4 tsp sea salt
1/3 c. fresh dill, roughly chopped (optional imo)
5 or 6 Persian or 3 field-grown cucumbers, sliced to 1/8 inch think.




1. Whisk vinegar, oil, honey/sugar, salt, and garlic in a large bowl. Add dill (optional). Add cucumbers and toss several times to coat.

2. Layer the cucumbers in a dish that you can seal in the refrigerator. Pour any juices left in the bottom of the bowl over the top. Refrigerate for at least an hour. Can be made 3 days ahead of time.

Peach Galette

We went to the farmer's market on Sunday. As much as I love baking and cooking with fancy/silly/overpriced ingredients, I rarely get over to the farmer's market as much as I would like. I think it's because of the crowds and the fact that my husband hates the farmer's market.

We were meandering around, involuntarily smiling at the babies and dogs, and tasting various samples of produce. I saw what appeared to be a Korean Justin Bieber giving out peach slices, he gingerly placed a slice of white peach in my hand with metal tongs and, even though this isn't quite the peak of the season for peaches, it was tart and sweet and fragrant. I purchased two white peaches and and ogled a paper plate full of small white and yellow peaches marked $5. I said "Oh, I could use those to bake a tart. No, they are too expensive."

We got to the parking lot and I said "I should go back for the plate of peaches, no, they're too expensive, oh but I could make a tart..." We drove away and I continued to to mull over my options: One world with 5 fewer dollars but where a gorgeous peach tart made of white and yellow peaches, like a stained glass window, also exists; And another world, where there are 5 more dollars but no tart. We were finishing up another errand across town and I asked my husband if he would mind driving back so I could buy the peaches, he laughed. I'm a tragic clown. Bieber's mom laughed at me too and said "You're back! I knew it!" and gathered up the peaches for me.

I'm using the same recipe for the galette/tart crust that I made last year with nectarines. It's an Alice Waters recipe. It's a very good, the crust is tender and not terribly sweet. The fruit is mostly what you taste with this one. Yong said "MMMMmmmmm!" in such a high pitch that I knew he really loved it.







Dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Filling:
2 or 3 peaches sliced thin
2 tablespoons unsalted butter, melted
5 tablespoons sugar

Glaze:
1/2 cup sugar

1. Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter.

2. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

3. Dribble in water, stir, then dribble in more, until dough just holds together. Adjust with more flour if the dough is too sticky, more water if it is too dusty.

4. Flatten into a 4-inch-thick disk; refrigerate.

5. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges.

6. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

7. Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you want galette-style. Heat oven to 400°F.

8. Overlap peaches on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan (really do whatever pattern you like). Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

9. Brush melted butter over peaches and onto dough edge.

10. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over peaches.

11. Bake in center of oven until peaches are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

12. Glaze: I just made a simple syrup with equal parts sugar and water heated until syrupy.

13. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

My Favorite Chocolate Chip Cookies Yet

AKA: Breakfast for a week. This is a recipe taken from the New York Times. It makes a much better cookie than any other recipe that I've used. The refrigeration of the dough before baking creates a chewy, caramel-y center. It does seem unfair, cruel even, to prepare the dough and then have to wait 24 hours to get a cookie but it's worth it. I tried baking them unrefrigerated and the texture was not nearly as chewy and lovely.

I generally hate buying special ingredients, especially for baking, but I think the cake flour also improves the texture of the cookie. I did sub out the bread flour for all purpose though. They were still amazing. 

I'm thinking I may give these as gifts at Christmas time. They are huge and would look lovely tied up with bows.

Ingredients

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate
• Sea salt

Instructions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Notes

Recipe from Jacque Torres and The New York Times

*NOTE CHILL TIME of 24-72 hours- it WILL yield a better cookie

Key Lime Cheesecake Pie

I know I promised that I would branch out and stop stealing recipes from smittenkitchen. Nearly a full month later I am making good on my promise. I found this recipe for Key Lime Cheesecake bars from a ridiculous publication called "Clean Eating," I indifferently take them out of my mailbox every month and leaf through them for 20 mins and immediately dump them in the recycling bin. I found a reasonably good-looking recipe for Key Lime Cheesecake bars. I have been wanting to make something with Key Limes since Cinco De Mayo. I just baked these in a pie dish and refuse to cut them into squares. In my opinion, squares are the lowest form of desserts. It's the most boring presentation imaginable for something that should be the dreamy, fantastic finale to a meal.

This recipes calls for some fruity things, like evaporated cane juice, Neufchatel cheese, and "all-natural whole-wheat graham cracker squares," whatever the hell those are, but you know what to do: Just use white sugar, cream cheese, and honey maid graham cracker squares. I also think ginger snaps would be stellar for the crust for next time. I would also replace sour cream with plain greek yogurt, I always do, but due to a rip in space/time I found myself with sour cream but no greek yogurt D:

This recipe needs about 1/4 c. more sugar. While this cake is lovely, as is almost anything containing key limes, it is lacking a certain sweetness that I am used to. The more I eat it the more I think it might be better this way, but no, it's probably better with more sugar, like most things.

I'm also including some photos of my adorable strawberry plant that will probably yield me a good 8! berries this season (not all at once either) and other general garden photos. I also bought some carrots to grow in the huge planters out front as long as the deer don't eat them.

Also, in a step I probably should have taken initially, I will put all the photos first and list the recipe at the end for easy copy/paste. I doubt that I will go back and retroactively apply this change throughout, but maybe if I'm bored later.

Key Lime Cheesecake Pie
Ingredients:
7 rectangular sheets of graham crackers
3 tbsp butter, melted 8 oz cream cheese
1 c. sour cream or plain greek yogurt
1/2 (+1/4?) c. of sugar
1 tbsp lime zest (from 2 limes)
1/2 c. fresh lime juice (same 2 limes!)
1 egg

1. Preheat oven to 350. Spray a pie pan with non-stick spray/butter the dish.
2. In a food processor, smash the graham crackers until they are fine. With the machine running, pour in the melted butter. Process for another 2-3 seconds. Transfer the mixture to the pan and press it into the bottom forming an even layer all around. Bake for 9 minutes, until edges are light brown. Cool slightly.
3. Reduce oven to 325. Process the cream cheese and sour cream in food processor until smooth (about 1 min). Add sugar, lime zest, and juice (I also added 4 drops of green food coloring here because it gives it extra flavor ;) process until smooth. Add egg and process until just combined. Spread/pour the mixture into the prepared crust.
4. Bake for 38-40 minutes. Allow to cool for about 10 before covering with plastic wrap/tin foil and placing it in the refrigerator to set for about 8 hours. Garnish with extra lime zest here if you like.