Sweet and Salty Daisy Doodles

So, these cookies are already a family favorite. I have a million names for them, but nothing that really fits it. So I thought about all of my favorite cookie names, and I keep coming back to Snickerdoodle. I love that name, but not a big fan of the cookie. I even used to call my son Nic, Snickerdoodle, (I'm sure he appreciates me pointing that out). So, if I morph Snickerdoodle with my very favorite dog ever, Daisy, I get a Daisy Doodle. Sounds like a cookie I would love~

I have made them many times, and I think the big attraction is the salt that sneaks into the chocolate for a wow! moment. So it got me thinking, what if I skipped the salt and added some salted nuts? Would I get that sweet/salty combo I love? Why not try, right? Or, what about these amazing pecans we got at Christmas? They are unsalted, but they may fit nicely into the recipe as it is. These cookies are SO easy, I do everything in the food processor. Of course it has morphed and changed since I first posted it, so here we go again.My favorite nuts come from Trader Joe's, and I am thrilled to be moving to Nashville where I'll have one! The salted, shelled pistachios are delicious and the macadamia nuts from Australia are delicious. I decided to whip up a batch of cookies, and I basically divided the batter into three parts. I left one pure and chocolately, dropped the pistachios in one, and the macadamias, (chopped) in one. I think the macadamia nuts worked the best with the dark chocolate. The pistachios seemed to get a little lost, and of course the no nut version is as good as always, perhaps still the favorite. I am thinking I may try some dried cherries, maybe some toffee, even orange is delicious with dark chocolate. So lots of experimenting to come.

Daisy Doodles

5 oz. unsweetened chocolate, chopped fine
1 1/3 cups sugar
1 stick unsalted butter at room temperature
2 large eggs
1 Tablespoon Instant Espresso
1 Tablespoon vanilla
1 Cup flour
2 cups semisweet chocolate chunks or chips
1/4 teaspoon salt (I use Kosher)
½ c. nuts (if they are salted, omit the salt)

Process chocolate and sugar with steel blade for 2 minutes or until fine. Add butter, eggs, coffee and vanilla. Blend until fluffy. Scrape down sides.
Add flour, chocolate chunks, salt, and nuts. Process using on/off pulse until just combined. Do not over process.

Mound dough onto sheets in 2-3 Tablespoon clumps about 2" apart. Bake 12 minutes at 350, rotating sheets halfway through. Cookies should be slightly firm to touch, but careful not to over bake. Cool on rack.
Makes about 2 dozen plus a few. They are seriously rich, so I like to make them smaller, but watch the baking time, gooey is what you aim for! So, what are ya waiting for? Get in there and bake!

Dark and Stormy

Dark and Stormy, not the weather...my frosted mug (see the photo below). You see I really like cocktail hour, not that I drink a lot, I just drink, well, often. Five o'clock is sort of a sacred hour around here. I love a glass of wine (Cab or Pinot please), a frosty beer, or Scotch and soda water with a hunk of lemon. I tend to steer clear of mixed drinks. I enjoy one every now and again, but they can get me into big trouble. Not because I drink in excess, but there is this small allergy I have and I can only pinpoint a few culprits.

Triple Sec is one. Stand back if I am unknowingly drinking something with Triple Sec. You'll see the flush rise up my neck, my ears, my face, my body temperature climbs and suddenly I feel very much like there isn't enough air in the room. A few glasses of ice water, a blast of cold air, I can usually bounce back. But it only took a couple of times for me to now order just wine. Even in one of the very nicest Memphis restaurants, I ordered a Cosmo and about died right there. I wouldn't dream of putting in Triple Sec instead of Cointreau, but that $14 Cosmo was built as cheap as they could manage. When they saw the color of my face and chest, I hope they decided to rework the recipe. So basically I avoid Margaritas, Cosmos, any tropical, fruity drinks, especially the blue ones. There is definitely something to do with the citrus. But I know when it's coming and can stop before any permanent damage is done. Even an imported "big" beer has had these effects on me. But I am not out of the game. So my sister in Iowa, who lives on a farm, is crazy about a Dark and Stormy. According to her, it is a shot of Captain Morgan's Spiced Rum and a Ginger Beer. We'll get to that in a minute. But first, I had no idea that there was Ginger Ale and Ginger Beer. Is there a difference? I think it is safe to say that Ginger Ale is a soda pop, lighter and a little sweeter and friendlier to drink. The Ginger Beer I bought totally rocks, spicy and very gingery. And mixed with a little Captain, it really rocks. Now I am a little flushed, so I could probably only have one, but what a delicious diversion on a Tuesday evening with flowers starting to bloom and the smell of spring in the air...but alas, it is not really a Dark and Stormy. Let's call it a Dark and Cloudy, shall we? See, according to the Internet and this guy named Jeffrey Morganthaler, who seems to know a lot about cocktails, I need to drink my yummy ginger beer with Gosling's Black Seal Rum. This dark Bahamian Rum is supposed to go in at the end and settle like a dark, stormy cloud. See my tantalizing picture at the beginning of this post. He also insists on homemade ginger beer. He obviously has never had the epic fail-homemade-root beer-explosion (another post, but the stickiest and stinkiest thing ever), so I am sticking to Cock and Bull Ginger Beer. These folks have been brewing it since 1946. Why mess with perfection? But the rum. I found in my assortment of adult beverages some Meyer's Dark Rum. I bought it to make Jerk Lamb Chops (which I will blog if I ever find Scotch Bonnet Peppers) I am sure it will work, but I decided to head to my favorite liquor store first to see if I could get the real thing. After all there were 3 more bottles of Ginger Beer to tinker with! I called the nice guys at the liquor store and he asks, are you making a Dark and Stormy? So, everyone knows what this is except me. And since we were mixing drinks, why not make a Moscow Mule. According to the carton of Cock and Bull Ginger Beer they make this cocktail with a shot of Russian vodka, ½ a lime squeezed in and a bottle of their Ginger Beer, mixed in a copper mug. Why not?! And don't you know I have been searching the daylights out of a copper mug? Here is one on Amazon that is adorable. It would be a nice addition to my copper collection. But I served mine in a great Triple Old Fashioned crystal glass from my very favorite store...
But I digress...blame it on the rum. I made the Dark and Stormy just as directed, and my land...This Goslings Rum is over the top. It has a very distinct flavor, and with the Ginger Beer, well it is deeelicious. Am I slurring yet? I gave Scott the Moscow Mule, and he gave it a thumbs up made with Stoli Gold. But I am headed (tomorrow, sober) back to the market for more Ginger Beer. And what a coincidence that I have 3 weather alerts on my phone as the severe weather comes in tonight, high winds, hail, possible tornadoes. Perfect stormy weather!

What I have discovered on this cocktail journey is that it is quite fun trying new concoctions....I may have to experiment more! Also, blogging while drinking cocktails especially strong cocktails makes spell check a necessary addition! But I also like the idea of taking one ingredient (in this case that Ginger Beer) and sort of finding its best presentation. There are so many ideas swirling in my rum-crazed brain...where to begin? For now, though, get in there and have a Dark and Stormy! Cheers!

Chocolate Souffles

So, if you read the post prior, you know that I have reopened my book, Chocolate and the Art of Low-Fat Desserts. The chocolate biscotti is where I started and then moved on to souffles for Valentine's dinner. My parents and a "special friend" I'll call A. joined us for smoked ribs (Grandpa's request) with all the trimmings. And dessert had to be something chocolate, right? So the souffles were the logical choice because I have these adorable heart ramekins I HAD to use. The pictures stink. Sorry, but we had been cooking all day, had a little wine with dinner and when the souffles came out I was like...."Waaaaait! I need a picture." Six of them with spoons in hand, waiting for me, no pressure. See, this is real life here. We bake, we eat. So, my apologies.
Souffles
5 teaspoons (more or less as needed,for dusting the cups)
1 cup powdered sugar
½ cup unsweetened dutch process cocoa powder, (Pernigotti, of course!)
2 Tablespoons flour
½ cup lowfat milk
4 egg whites (I used 5)
1/8 teaspoon cream of tartar
3 Tablespoons plus 1 teaspoon sugar
2 egg yolks
½ teaspoon vanilla
2-3 Tablespoons powdered sugar for dusting (optional)

Preheat oven to 350°. Spray souffle cups with non-stick spray and coat with sugar. Tap out excess into next cup and so on.
Sift the powdered sugar, cocoa and flour into the top of a double boiler. Add the milk and ½ cup water, and whisk until smooth. Cook over gently simmering water, whisking constantly for about 10 minutes or until thickened. Remove from heat and set aside.
Bet the egg whites with the cream of tartar on medium until soft peaks form. Gradually add in the granulated sugar and beat on high until stiff peaks form, do not over beat to the point of being dry.
Whisk the egg yolks and vanilla into the chocolate mixture. Fold about a quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites. Now, you can see the swirly variations of chocolate from my folding, right or wrong? Not sure, but they were delicious! Divide evenly among the cups. Souffles can be covered and chilled at this point to bake later, up to 1 day. Place souffles on baking sheet and bake uncovered for about 15-17 minutes, a little longer if they were chilled. Souffles should puff well above the rim of the cups and a toothpick inserted should come out with moist crumbs. Under baking makes it more pudding like, over baking makes it dry and icky.
To serve, dust a little powdered sugar, or just pass the whipped cream! A little fruit would be good too!
Note: The sugar coating on the ramekin is what allows the souffle to climb the sides and puff up. It gets wonderfully crunchy. The ramekins are 4-5 ounces and the recipe makes 8, mine made 9.
Recipe adapted from Chocolate and the Art of Low-Fat Desserts by Alice Medrich

So the vedict was 7 thumbs up! It was warm and gooey and rich and delicious. For 127 calories and 2.6 grams of fat? Bring it on, why wait until Valentine's Day?! Get in there and bake!