Sometimes a girl just needs some chocolate. I don’t bake much anymore. My waist line can’t afford it. Well it could if I went to the gym, but its been months since I set foot in the gym so in the meantime cookies are not my friend. Oh but they are. These chocolate cookies are so good! 
I like that it uses cocoa powder which I always have on hand, and I’m guaranteed to have a at least a few chips/chunks of chocolate to toss in as well. So this is a fabulous go-to late night cook recipe, especially cause its easily halved in case you find yourself with only one egg! Personally, I opt for dark chocolate whenever I can so I use Dark Cocoa powder in this recipe and dark chocolate chips. They make a fabulously rich and chocolatey cookie to satisfy your chocolate craving.
Double Chocolate Chip Cookies
Yields: 3 dozen cookies
1 cup all-purpose flour*
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp salt
8 ounces semisweet chocolate (chips or chunks)
1 stick (8 Tbsp) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract
Preheat oven to 325°F. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt half the chocolate (4 oz) with the butter in a small heatproof bowl set over a pan of simmering water.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in remaining chocolate.
Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Cookies will still be a little soft but will set after removing from oven. Transfer on parchment to wire racks. Let cool 5 minutes.
Source: Martha Stewart Living, June 2005
* I have successfully made this recipe using all Wheat Pastry Flour. It yields a chewier cookie, but I certainly don’t mind for the extra benefit of using wheat flour!
Work has been keeping me really busy lately. As is life, so I’ve been spending Sundays trying to cook as much as possible for the week. When I saw this recipe pop up on Sing for Your Supper, I knew I had to try it! They do look amazing don’t they?? Speaking of Amy’s blog, have you checked it out? Amy is a fellow Texan, and an opera singer & voice teacher. She has a fabulous blog with delicious eats. She won a contest recently and one of her cookie recipes appeared in the Fort Worth Star Telegram; I can’t wait to try them! Definitely pop over and check out her blog!
Anyway, back to the recipe. I knew we’d be able to get several meals out of this which makes it ideal for weeknights! It reheats really well and is packed with flavor! Top your tacos off however you like. We opted for lettuce, sliced avocado & homemade salsa (and sour cream for hubby). I definitely recommend some avocado or guacamole though, its particularly good with the pork! Check out the original recipe on Food Network if you’re looking for some slaw to go with the pulled pork!
Definitely give it a try! It won’t disappoint!
Pulled Pork Tacos
1 tsp dried oregano
1 tsp ancho chili powder
1 tsp cumin
1 pork loin (~2 pounds), cut into 3-inch chunks
1 small onion, peeled and quartered
3 large cloves garlic, minced
1 cup chicken broth or stock
1 Tbsp tomato paste
1 Tbsp honey
1 orange, halved and juiced
1 lime, halved and juiced
salt & pepper, to taste
1 package corn tortillas, warmed
Garnishes as desired
Preheat the oven to 325°F.
In a dutch oven, combine the spices (oregano, chili powder, cumin), pork, onion chicken broth/stock, tomato paste, honey, orange and lime juice. Give it a good stir. Over medium heat, bring mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and return to dutch oven once liquid is reduced. Allow pork to soak up remaining liquid. Season with salt & pepper as desired. Serve with corn tortillas and garnish as desired.
Source: Adapted from The Neelys
I’ve had chili on the mind lately. Its such a good hearty comfort food for a cold day. The end of winter is quickly approaching as we steady into 60 degree weather. I was flipping through my copy of The Food You Crave by Ellie Krieger and saw this recipe. And I knew I wanted to make this. Its definitely different than my usual go-to Texas Style Chili recipe. I love the use of the chipotle chiles in this recipe, rather than the typical chili powder. They had a great flavor and bit of kick. The original recipe calls for 1 chile but we use two. If I were making a batch solely for hubby, I know that he would love it if I packed 3 in there but I know 3 is more than I’d care for. Start with 1 to play it safe and see what you think but two is our magic number.
Oh and don’t you just love the color? I love that this hearty and filling Chili but packs in a few extra veggies. Definitely give this one a try while its still cool outside!
Confetti Chili
1 Tbsp olive oil
1 small onion, diced
1 medium red bell pepper, seeded and diced
1 medium carrot, diced
2 tsp ground cumin
1 tsp ground coriander
1 lb. lean ground beef
1 (28-oz) can no-salt-added crushed tomatoes, with their juices
2 cups water (or beef broth)
1-3 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce
1/2 tsp dried oregano
1 (15.5-oz) can black beans, preferably low-sodium, drained and rinsed
1 (15.5-oz) can kidney beans, preferably low-sodium, drained and rinsed
1 1/2 cups corn kernels
Salt and freshly ground black pepper to taste
Heat the oil in a large pot or Dutch oven over medium heat. Add the diceds onion, bell peppers, and carrots, and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin and coriander and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is evenly browned. Stir in the tomatoes, water (or broth), chipotle chiles and adobo sauce, and oregano and bring to a boil. Reduce the heat to medium-low and cook, stirring from time to time, for ~30 minutes. Stir in the beans & corn and continue cooking, covered, 15- 20 minutes longer, until the chili is nicely thickened. Season with salt and pepper and serve.
Source: Adapted from The Food You Crave by Ellie Krieger, 2008.
