Pleasuretown: Chocolate Filled Cookies

What's better than cookies? Cookies filled with chocolate. Recipe here.

Breakfast is Served: Panettone French Toast

There are some people who make the most ridiculous claim. This is it: "I forget to eat breakfast".

I, personally, have never in my life forgotten to eat breakfast. There have been maybe a handful of times when I didn't eat breakfast for various reasons, but never because I forgot.

I love breakfast--it's one of the best parts of the day for me. So when I got sent a big ol' box of panettone in the mail from Bauli as part of their #BauliBakeOff event, I immediately began to think of ways to breakfast-ize it. 

I decided to stay really simple and make panettone French toast. This is fusion at its best: Italian meets French, Christmas meets brunch. The absorbent, fluffy bread soaks up the milk and egg mixture like a pro, and fries up toasty on the edges, and custard-y on the inside. It is so good, I can ignore the vaguely fruitcake-esque characteristics of the panettone which, on lesser days, can irritate me. 

This is a simple recipe, but very delicious. I sliced the panettone into huge coins, so it makes for a fun presentation, too, with each serving about the size of a salad plate! 

Panettone French toast

Makes 4 very generous servings

• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• pinch salt
• 1/4 cup granulated or brown sugar
• 1 panettone di Milano (you'll use about half of it)
• maple syrup, for serving (optional)

Procedure

1. Combine the first five ingredients (everything but the bread) in a large, flat vessel such as a pie plate or a 9x9-inch baking pan. Whisk together until combined.
2. Slice the panettone into nearly inch-thick slices, like coins, starting from the top. 
3. Place the first slice in the soaking mixture, and let it soak for 20-30 seconds. Flip it and let it soak on the second side.
4. Place a frying pan large enough to accomodate the large slices on a burner. Turn the heat on high, and melt a generous knob of butter in the pan. Once it's sizzly, place the soaked slice on the burner. Immediately reduce the heat to medium. Fry on one side until golden and toasty (about 2 minutes on my stovetop) and then flip and repeat on the second side.
5. While the first slice fries, soak the second slice. Make yourself a little assembly line so that while one slice fries, you are soaking the slice on deck.
6. Serve immediately. This tastes great with maple syrup.

What's your favorite "alternative" carb for French toast?

Best-Ever: Peanut Butter Filled Cookies

We love to stuff. We stuff our stockings. We stuff our bras (or at least we did when we were 13). Why not stuff our cookies?

These cookies--and yes, it brings me a shiver of joy to say it--are stuffed with peanut butter. Delicious, creamy, dreamy, peanut butter. This means that when you grab one of these cookies, you're already excited, I mean, cookie! right? But then, when you bite into it, you find that the crumbly exterior gives way to a soft and gooey peanut buttery center. And that is the point which, in some sort of sweet and slightly salty and rich and peanut buttery bliss, you think "it would be OK if I died right now, because I've had this moment". 

Am I talking them up too much? Go ahead, find out for yourself. Here's the recipe. 

Peanut butter filled cookies

Makes about 20 cookies

• 1 1/2 cups all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 2 sticks unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 jar peanut butter (I used Mighty Maple peanut butter by Peanut Butter and Company) (you won't use quite the whole thing)

1. Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper.
2. Combine the flour, cornstarch, and salt in a medium bowl. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Once nice and creamy, add the sugar and beat for 3-5 minutes; it will become somewhat fluffy. Add the egg and vanilla extract, mixing until combined. Pause to scrape down the sides of the bowl and mix again to ensure everything is mixed in.
4. Add the flour mixture in 2-3 increments, mixing at low speed after each addition until combined, and pausing to scrape down the sides of the bowl with each addition. The mixture will come together to form a soft, malleable dough.
5. Pull a piece of dough, about 2 tablespoons worth, from the bowl. Form a 2-3 inch flat but fairly thick, circle of dough (you can do this one at a time, or make all of your rounds and then proceed).

6. Place a spoonful of peanut butter on top of the circle of dough. Pull the sides of the dough over the filling to form a soft dome, making sure the dough is covering the peanut butter on all sides (it can melt through if not--you might overload the first one but you'll get a handle for the right amount fast). Pinch the top to seal the cookie–it will resemble the shape of a Hershey’s kiss. You can also seal the cookie flat on top, just do make sure it’s sealed.

7. Place the cookies on the prepared sheets, 1 1/2 inches apart to accommodate slight spreading. Bake for 14-18 minutes, or until with a dull finish on top (a golden touch on top is fine, but don’t let them get completely golden or browned). Let them cool on the pans.If desired, dust with confectioners’ sugar. Once they have set for about 10 minutes, you can serve. Keep stored in an airtight container at room temperature for up to 3 days.
8.  

Have you ever made stuffed cookies?

Cornmeal Pecan Cookies Recipe

It's been proven time and time again in my life: cornmeal in cookies is a Very Good Idea.

By "time and time again" I mean every time I go to a bakery that has cornmeal-containing cookies. Momofuku Milk Bar and Amy's Bread in NYC are two places I can suggest reliably fantastic cornmeal cookies. They're not the only bakeries that sell cornmeal cookies; in fact, I can't think of a time I haven't enjoyed a cornmeal cookie that I purchased.

I have made cornmeal cookie bars before, too. Were they ever good. 

In my opinion, the success factors are as follows: the corn-ishness adds a natural sweetness that is a pleasant departure from just sugar-sweetness, and the pleasingly slight gritty texture adds intrigue.

I know I'm not the only cornmeal cookie fan out there, so it's very likely that this recipe will be a welcome addition to many a corn cookie lover's repertoire. These corn cookies have a leg up on most because in addition to sweet cornmeal, they also include pecans, which makes them a touch crunchy. And I don't know why I haven't rhapsodized about the combo of pecan and corn before--united by a buttery front, these are twin quasars of awesome in every bite of these cookies. I want to make cornbread with pecans now! Corn and pecan everything!

I served the cookies with a side of coconut oil chocolate dipping sauce. It was a very good decision. 

Oh, and it's also a good cookie recipe to use up egg yolks if you've been making meringues or another recipe that only contains whites! 

Cornmeal Pecan Cookies

Makes about 40

• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups butter, at room temperature
• 3/4 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla
• 1/2 cup toasted chopped pecans

Procedure

1. Preheat oven to 350 degrees F and line baking sheets with parchment.
2. In a large-ish bowl, stir together the flour, cornmeal, baking powder, and salt together. Set to the side.
3. In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream the butter and sugar until nice and fluffy. Add the egg yolks and vanilla and mix until blended, about 1 minute.
4. Reduce speed to low, and mix the flour in, until just incorporated. Fold in the nuts.
5. Scoop out heaping tablespoonfuls of dough, and form into balls. Place on the baking sheet about 2 inches apart. 
6. Bake for about 15 minutes, or until lightly browned on the edges and set in the center. Let cool on the racks for about five minutes and then transfer to a wire rack to cool completely. If desired, dust with confectioners' sugar. These cookies will keep for a couple of weeks in a sealed container at room temperature, or up to several months in the freezer.

Do you like cornmeal cookies?

How to Make Ganache with Cocoa Powder

News flash: you can make ganache with cocoa powder.

I'll level with you: sometimes I am lazy. Like, when I want to whip up some ganache right this instant and I already have cream warming and I realize that I don't have any baking chocolate. This is not the moment that I really feel like up and going to the grocery store. This is the moment I wonder: "Can I do this thing with cocoa powder instead of chopped chocolate?". And inside, I am praying. Please, let this work.

Many times, this type of experimentation only ends in frustration and possibly tears. But this time, it worked. The first time I did it, it came out slightly lumpy; the second time, I sifted the cocoa powder first, and it came out fine. Overall: a success. And even better: it tastes great.

Recipe notes

Photo via Flickr member cart_wheels

• It is very important that you sift your cocoa powder before mixing it with the cream. Otherwise you may have lumps in the finished ganache. It will still taste good, though.
• You can use unsweetened or Dutch processed cocoa for this recipe.
• I like this ganache better with a little coffee, sugar, salt, and vanilla. You can omit or adjust these if you like. 
• Let this mixture sit for a good spell if you're using it to top a cake. It will thicken as it cools. 

Ganache made with cocoa powder

Makes enough to fully coat a 9-inch cake, 1 1/2 cups or so

• 1 cup heavy cream
• 3/4 cup cocoa powder, sifted
• 1/4 cup granulated sugar
• 1/2 teaspoon strong brewed coffee
• 1/2 teaspoon vanilla 

Procedure

1. In a saucepan, heat the cream, stirring frequently to discourage scorching, until it begins to simmer and seems like it might start boiling any moment (but don't let it boil). 
2. Remove from heat and whisk in the remaining ingredients until smooth. Let the mixture cool to your desired thickness. It will never become hard, per se, but it will set to a smooth, spreadable consistency.

What's your favorite quick fix substitution?

Merriest Christmas: Peanut Butter Snowballs

If you need a little Christmas, right this very minute, then this peanut butter snowball recipe is just the ticket to get you on a one way trip to holiday tastiness. It's also my latest creation for Peanut Butter and Company.

These cookies share the classic shape and crumbly texture of snowballs (also called Russian teacakes, Mexican wedding cakes, Armenian sugar cookies, bullets, and, oddly, moldy mice), but they have a taste that is full of peanut buttery goodness. Using crunchy peanut butter ensures good structure and offers enough bulk that they hold their shape; the lack of eggs and leavener keeps the cookies delicate, and distinctly different in character from the type of peanut butter cookies which are cross-hatched with the tines of a fork.

These cookies are a classic kissed with peanut butter to create a true holiday delight. Truth be told, though, I doubt anyone would turn these away at any time of the year!

Recipe here!

The Best Chocolate Coconut Oil Maple Syrup Dipping Sauce

Well, did I intrigue you with the title? I hope so, because this sauce is IT, dudes and dudettes.

What can you dip in chocolate coconut oil maple syrup sauce? Any and everything you can think of. Cookies, ice cream, cake, pie. I haven't tried it with a hamburger and fries yet but I'm pretty sure it would manage to improve that, too. Seriously--this stuff is just that good.

This recipe was included in a preview review copy of a coming-soon novel entitled Criminal Confections (A Chocolate Whisperer Mystery). The book is super cute, exactly the type of mystery-meets-chick lit-meets foodie fiction type of book I read when I am alone (if I'm in public, it's War and Peace or something that makes me look smart, of course). I haven't finished the book so I haven't come to the recipe within the story yet, but it was included on the marketing sheet that came with the book, and I thought it sounded interesting.

This sauce comes together in oh, about two minutes, and offers many delicious rewards. I have been enjoying it as a dipping sauce served alongside cornmeal pecan cookies (I'll post that recipe soon), but like I said, it really does make everything better.

"Hayden Mundy-Moore's Chocolate Butter"

Notes from the author: the keys to this recipe are the coconut oil and pinch of salt. The coconut oil gives the chocolate butter just the right luscious consistency. The salt (flaky sea salt is great if you've got it!) adds complexity. Natural cocoa powder and Dutch-processed cocoa powder both work well in ths recipe. Honey can be substituted for maple syrup, if you prefer.

from Criminal Confections (A Chocolate Whisperer Mystery)

• 1/4 cup refined coconut oil
• 1/4 cup pure maple syrup
• 1/4 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa power
• pinch of salt

Melt the coconut oil in the microwave or on the stovetop over low heat. Stir in the rest of the ingredients and whisk until smooth. It will become thicker as it cools. Enjoy!

What's your favorite dipping sauce for sweets?

Recipe Redux: Butterscotch Chip Microwave Fudge

Fudge? That you can make in the microwave? Who has ever heard of such a thing?

Um, you have. On this very site, several years ago. It's OK. I understand that if you're new to the site you haven't spent all day sifting through my archives. I also understand that if you're a longtime reader...well, you forget things.

But this recipe is good enough to bring back. I made it "new" by employing butterscotch chips instead of peanut butter this time. And let me tell you, it stands the test of time. It appeals to me both on a level of novelty (it's fudge! made in the microwave!), but also on a level of taste (it's chocolatey! It's very, very sweet! It has butterscotch chips inside and on top!). 

Basically, what I am getting at here is that this recipe is fun, it's tasty, and it's worth your time. It's also easy enough that if you had a cookie swap to go to in an hour, you could still make it RIGHT NOW. 

Butterscotch Chip Microwave Fudge

Makes about 16 squares

• 4 cups confectioners' sugar, sifted
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup half and half, divided
• 1/2 cup unsalted butter, cut into 1/2 inch cubes
• 1 teaspoon vanilla extract
• 3/4 cup butterscotch chip morsels, divided into 1/2 and 1/4 cup

Procedure

1. Line an 8x8-inch or 9x9-inch pyrex pan with parchment paper or waxed paper.
2. In a large microwave safe bowl, stir together the confectioners' sugar and cocoa. Pour 1/4 cup of the half and half over the mixture and place butter in bowl. Do not mix (it will be too thick to mix, anyway). Microwave on high until butter is melted, about 2 minutes. Stir in the vanilla and 1/2 cup of the butterscotch morsels (the residual heat will melt them just enough). Stir vigorously until smooth. You can also put the mixture into a stand mixer if that sounds exhausting. If your mixture is too dry, add up to 1/4 cup more half and half, a little at a time, until the mixture comes together in a fudge-like consistency.
3. Spoon the mixture into your prepared pan and using a rubber spatula, spread the mixture so that it is evenly distributed. If desired, sprinkle the top with the remaining chips.
4. Chill in the refrigerator for an hour, or the freezer for half an hour, before serving. Makes about 16 squares.

Have you ever heard of or eaten microwave fudge?

Impress Your Friends: Stained Glass Cookies

Let's be honest. When we share our baked goods with others, it's not *only* to unselflessly share sweetness and love. 

It's also to show off. And for a cookie that is really good for showing off, look no further than these stained glass cookies.

Guaranteed you'll get "oohs", maybe some coos, and a lot of questions about how on earth you did it. You don't have to tell; I'm not the boss of you.

But I will tell you how to do it, right here, right now. You start with a cutout cookie, fill it with crushed candy, bake it up, and voila. Total magic. And they taste good, to boot: buttery cookies with a sweet candy middle in whatever flavor you could possibly desire.

How's that for a Christmas miracle? 

Stained Glass Cookies

Makes about 36 2 ½” cookies

• ¾ cup (1 ½ sticks) unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla or almond extract
• ½ teaspoon salt
• 2 ½ cups all-purpose flour, sifted
• 6 to 8 ounces assorted translucent hard candies, such as Life Savers, divided by color and crushed finely

Procedure

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 2 minutes. Add in the granulated sugar and continue to beat on medium-high speed until light and fluffy, 2 to 3 more minutes.
2. Reduce speed of the mixer to low, and stir in the egg, vanilla and salt. Scrape down the sides of the bowl if necessary using a rubber spatula. Stir until combined.
3. With the mixer still on low, mix in the flour in 2-3 increments, pausing to scrape down the sides of the bowl as needed. Once it’s all been added, only mix until the dough comes together and there are no powdery traces of flour left. The dough may feel crumbly, but it should be easy to clump together.
4. Divide the dough into two halves, and flatten into two disks. Wrap each in plastic wrap, and refrigerate until quite firm, at least three hours or up to overnight.
5. Near the end of your cooling period, heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
6. Work with one disk of dough at a time to keep the dough from softening too much. Turn it out onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough to an approximately 1/8″ thickness. Using 2″ to 2 1/2″ cookie cutters, cut the dough into shapes and place on your parchment-lined sheets. Using smaller cutters, cut the centers from each cookie.
7. Note: If the dough is too firm to roll directly from the refrigerator, let it soften for a few minutes and then try again. It should become easier to roll after a few minutes at room temperature.
8. Spoon about 1 teaspoon of crushed candy into the center of the cookie (a little more or less depending on the cutout size). You want to evenly cover the cutout portion with crushed candy, so that you can’t see the parchment below the candy and so that it reaches every nook and cranny of the cutout. If any candy-powder gets on the top of the cookies, dust it off.
9. Bake until just golden at the edges and set on top, 7 to 10 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring with a spatula to wire racks to cool completely.

Store the cookies, layered between sheets of waxed or parchment paper, for up to a week in an airtight container.

Easy Homemade Naan Bread

I love Indian food. But I'd be lying if I tried to tell you that I was more excited about chicken tikka masala or vegetables jafrezi than I was about the naan.

I'm all about the naan.

Naan is an ideal vehicle for eating: it's puffy and substantial, yet not so filling that it keeps you from enjoying the other parts of the meal. It's not wimpy, like pita bread (no offense). It's substantial. It's griddled with butter. I love it. 

And as I now know, you can make this magic at home. I have seen a lot of naan recipes which require baking powder, but I find it far easier to work with just yeast. I prefer my naan made with whole wheat flour, not only for health, but for flavor: I am addicted to that lightly nutty, fascinating flavor which it imparts on the carbohydrate discs. 

This bread is freaking awesome. I've used it for everything from making flatbread pizzas to serving eggs for breakfast. I hope it will bring you as much joy as it has brought me!

Easy homemade naan bread

• 1/3 cup whole milk
• 2-4 tablespoons warm water 
• 1 packet active dry yeast (0.25 ounces)
• 1/2 cup plain full fat greek yogurt
• 2 cups whole wheat flour (can substitute all purpose flour)
• 1/2 teaspoon salt
• melted butter, for the griddle

Procedure

1. Combine the milk and 2 tablespoons of water. Add the active dry yeast. Give it a moment to start bubbling lightly, and add the yogurt, flour, and salt. Mix until it comes together into a cohesive mixture. If needed, add the remaining water.
2. Roll the dough into a ball. Place it in an oiled bowl, cover with a towel, and leave it at room temperature to rise for an hour to an hour and a half. 
3. Gently deflate the dough, and remove it from the bowl. Divide it into 8 equal portions.
4. Roll each portion into a circle, approximately 5 inches in diameter.
5. Fire up a skillet larger than the bread and generously butter it. Once sizzling, place a round of bread on top. Once it begins to bubble on the surface, flip it and cook slightly less time than the first side. Using tongs, remove and place on a plate. Continue buttering the grilling surface before adding each new round of bread.

Do you love naan bread?