Recipe: Chocolate-Tipped Butter Cookies

From Denny: Found this easy and kid-friendly recipe from the food archives of the Atlanta Journal-Constitution. It does contain hydrogenated vegetable shortening which tells me it's an old recipe. Though I haven't tested this recipe yet I'd prefer to use clarified butter which gives it loads of flavor and kills the cholesterol problem. As far as sweets go this recipe is also listed as low calorie at 107 calories per cookie! The sodium level is respectably low too.

Chocolate-Tipped Butter Cookies

Hands on time: 25 minutes
Total time: 2 hours and 30 minutes
Serves: Makes about 3 dozen

Ingredients:

1 cup (2 sticks) unsalted butter

1/2 cup sifted confectioners’ sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 (6-ounce) package semisweet chocolate morsels

1 tablespoon hydrogenated vegetable shortening


Instructions:

Preheat oven to 350 degrees. With electric mixer, cream butter and confectioners’ sugar until fluffy. Add vanilla. Gradually add flour, mixing well with a wooden spoon or the hands. Dough will be dry. Shape dough into sticks about 2 1/2 inches long, 1/2 inch wide and 1/2 inch deep (thick). Place on ungreased cookie sheets about an inch apart. Flatten 3/4 of each cookie lengthwise with fork to 1/4 inch thickness, leaving the patterns of the fork tines in the dough.

Bake 10-12 minutes, or until set but not brown. Remove to wire racks to cool.

Combine chocolate morsels and shortening in microwaveable dish; microwave on high (100 percent power) 45 to 60 seconds, or until melted. Or melt in top of double boiler or in a heavy-bottom pan.

Put melted chocolate in a small, deep glass. Dip the thick, plain end of each cooled cookie in chocolate mixture and let excess drip back into the glass. Place cookies on wax paper until chocolate is firm. Store in airtight containers between layers of wax paper for 3 days or freeze.

Notes: Total time includes cooling and firming time.

Nutrition:

Per cookie: 107 calories (percent of calories from fat, 59), 1 gram protein, 10 grams carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 14 milligrams cholesterol, 1 milligram sodium.

Recipe: Polenta Pudding With Warm Caramel Sauce

From Denny: I'm a huge fan of cornmeal dishes because of the high amount of calcium you can derive. Why not get your calcium AND great taste? This is an unusual recipe I ran across at The Atlanta-Journal Consitution recipe archives for a dessert pudding made with cornmeal by a chef. Sounds awesome and I have to try it this weekend! It can be served warm or cool - definitely serve it with the caramel sauce! Make sure you share this caloric mini-monster with a friend... :)

Polenta Pudding with Warm Caramel Sauce

From: Chef Meredith Ford Goldman in Rhode Island

Hands on time: 15 minutes
Total time: 25 minutes
Serves: 6

Ingredients:

FOR PUDDING:

2 cups whole milk

2 cups half-and-half

1 cup granulated sugar

1 cup yellow cornmeal, preferably stone ground

1/4 cup unsalted butter

1 cup grated coconut

1/2 cup dried cherries

1/2 cup golden raisins

1/2 cup chopped pecans

1/4 teaspoon salt


FOR CARAMEL SAUCE:

Makes: 6 servings
Hands on time: 10 minutes
Total time: 20 minutes


1/2 cup (1 stick) butter

1 cup granulated sugar

1/2 cup heavy cream

2 tablespoons light corn syrup


Instructions:

For pudding:

In a 2-quart saucepan over high heat, bring the milk, half-and-half and sugar to a boil without stirring. Reduce heat to low, and whisk the cornmeal into the liquid, stirring constantly to prevent lumping.

Stir in the butter, coconut, cherries, raisins, pecans and salt until well combined. The mixture will be thick.
To serve the pudding hot, scoop immediately into dessert bowls and drizzle with caramel sauce, if desired.

To create a cold pudding, spoon the mixture into silicone muffin baking molds. Press the mixture firmly into the molds to release air and ensure that when inverted, the pudding does not have holes or gaps on the surface. Chill for 1 hour. Release from molds and place on a dessert plate for serving.

For sauce:

Cut butter into pieces and place in a small saucepan. Add sugar, cream and corn syrup. Stir to combine. Cook over medium heat until the sugar dissolves and begins to boil. Increase the heat to high and boil, stirring very little, until the mixture begins to turn light brown (between 200 degrees Farenheit and 220 degrees on a candy thermometer). Remove and use immediately, or let cool to room temperature. Mixture can be kept covered in the refrigerator for up to 6 months.

Nutrition:

Per serving (without sauce): 631 calories (percent of calories from fat, 43), 9 grams protein, 83 grams carbohydrates, 5 grams fiber, 31 grams fat (17 grams saturated), 62 milligrams cholesterol, 170 milligrams sodium.

Sauce, per serving: 352 calories (percent of calories from fat, 56), 1 gram protein, 39 grams carbohydrates, no fiber, 23 grams fat (14 grams saturated), 69 milligrams cholesterol, 172 milligrams sodium

Video: Beautiful Fruit and Floral Cocktails Served with Chocolates!

From Denny: This NBC video was developed for Valentine's Day but these cocktails are good year 'round. The one demoed in the video is most unusual and refreshing for the summer season.

Where's the chocolate? Not in the cocktails but I'd definitely serve these cocktails with a side dish of your best dark chocolates to complement the fruit and floral tastes.

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Here are the recipes:

L’Amour de Fleur

From: Michael Cecconi

INGREDIENTS

Drink

• 1 ounce pink peppercorns

• 1 ounce kosher salt

• 2 ounces sugar

For the drink

• 2 ounces gin

• 1 ounce fresh lime juice

• 1 ounce simple syrup

• 1/2 ounce Rothman and Winter crème de violette (Available at Astor Wines and Morrell)

• 4-6 mint leaves

• 1 pinch dried lavender flowers (available at Dean and DeLuca and Kalustyan’s); give them a good crush before you drop them in the shaker

• Edible pansy flowers (optional; available at Kalustyan’s)

DIRECTIONS

For the drink’s spice rim: Coarsely grind pink peppercorns in either a spice grinder, mortar and pestle, or mini-processor; mix with salt and sugar in a bowl, then pour onto a plate. Moisten a rocks glass with simple syrup, then dip it into the spice mixture. (There should be enough spice mixture left over for several cocktails.)

For the drink (serves 1): Combine all of the ingredients in a shaker; add ice, shake, and then pour through a julep or other fine strainer into an ice-filled, spice-rimmed rocks glass. Garnish with an edible flower sprinkled with a bit of the spice mixture.

The Honeysuckle Rouge

From: Michael Cecconi

INGREDIENTS

For spiced red wine and honey syrup:

• 2 bottles inexpensive red wine

• 3 star anise pods

• 2 cardamom pods

• 2 bay leaves

• 2 cinnamon sticks

• 5 cloves

• Zest of 1 orange*

• Zest of 1 lime*

• Zest of 1 grapefruit*

• Zest of 1 lemon*

• Pinch of salt

• 2 cups honey

• 1 cup hot water

For the drink

• 2 ounces Anejo Tequila

• 2 ounces Spiced Red Wine and Honey Syrup

• 1/2 ounce lemon juice

• Thin round of lemon for garnish in cocktail

DIRECTIONS

For the Spiced Red Wine and Honey Syrup: Combine all the ingredients, except for the honey and hot water, in a large pot, bring to boil and reduce to roughly 1 pint (about 25 minutes at a hard boil). Pour through a fine strainer and set aside. Stir honey and water together until fully mixed. Combine one pint of the spiced red wine with one pint of the honey syrup. The spiced red wine and honey syrup will keep in a refrigerator for a week and freezes well, too.

*Save fruit for juicing or eating.

For the drink (serves 1): Combine tequila, spiced red wine and honey syrup, lemon juice, and ice in cocktail shaker. Shake and strain into a chilled martini glass, then garnish with a thin slice of lemon.

Sparkling Sunset

From: Michael Cecconi

INGREDIENTS

For the pomegranate syrup

• 2 cups sugar

• 1/4 cup water

• 1 quart pomegranate juice*

For the drink

• 3/4 ounces pomegranate syrup

• 1 ounce fresh orange juice

• 1 ounce Plata (silver) tequila

• 2 ounces dry sparkling wine

DIRECTIONS

For the Pomegranate Syrup: Combine sugar and water in a medium-size pot over high heat, and boil until the syrup thickens and uniform bubbles appear on top (around 15 minutes; do not allow syrup to caramelize). Reduce the heat to low, and slowly, carefully add the pomegranate juice, stirring constantly. Turn off the heat, cool, and refrigerate. The Pomegranate Syrup will keep for a week and freezes well.

*Juice fruit like you would a grapefruit: Cut it in half and then use a countertop citrus juicer to extract the juice.

For the drink (serves 1): Pour pomegranate syrup into a flute. Combine tequila, orange juice and ice in a cocktail shaker, then shake. Using the back of a spoon, strain the liquid into the flute, on top of the pomegranate syrup. Top with the sparkling wine, then serve to guests with a small spoon and encourage them to stir the ingredients together.

Recipe: German Chocolate Cake

Image by Marshall Astor - Food Pornographer via Flickr

From Denny: Here is another goodie from the folks over at Best Chocolate Recipes. We love our desserts in Louisiana, especially various chocolate or lemon cakes!

German Chocolate Cake

Ingredients:

1 package (4-oz.)sweet baking chocolate

1/2 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

3/4 cup shortening

3 eggs

1 teaspoon vanilla

3/4 cup buttermilk or sour milk

1 recipe Coconut-Pecan Frosting


Directions:

In a small heavy saucepan, or better yet a good double boiler, heat chocolate and water over low heat till chocolate is melted, stirring to blend. Cool.

Preheat oven to 350. Grease and flour two 8 or 9 inch round cake pans.

In a small mixing bowl stir together flour, baking soda and salt; set aside. In a large mixing bowl beat sugar and shortening on medium speed of an electric mixer till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat for 1 minute on medium speed. Beat in chocolate mixture. Add flour mixture alternately with buttermilk or sour milk, beating on low speed after each addition just till combines.

Spread batter evenly in prepared pans. Bake at 350 about 30 minutes for 9 inch pans; 35 to 40 minutes for 8 inch pans, or until toothpicks inserted near the center comes out clean. Cool in pans for 10 minutes on wire racks. Remove from pans. Cool completely on wire racks.

Assemble

Place one cake layer on a serving platter. Spread half of the Coconut-Pecan Frosting on top; repeat layers. If desired, frost the sides with Chocolate Butter Frosting. Store in the refrigerator till ready to serve. Makes 12 servings.

Coconut Pecan Frosting

2 1/4 cups granulated sugar

2 1/4 sticks unsalted butter -- 18 tablespoons

17 ounces evaporated milk

6 large egg yolks

1 tablespoon plus 1 teaspoon vanilla extract

3 cups chopped pecans -- toasted

10 1/2 ounces sweetened coconut flakes -- toasted

12 pecan halves -- for garnish

Directions:

Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted coconut and set aside for garnish.

In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks butter. Whisk and melt until thoroughly blended. Add sugar and whisk to blend and cook down the sugar. Whisking briskly so as not to cook the egg, add egg yolks one at a time.

Add vanilla and mix well. Cook over low-medium heat for about 12 minutes to cook it down and until it has a rich caramel color. Cool slightly. Stir in the coconut and toasted pecans; blend well.

Assemble Cake

Stack layers, using your frosting as filling. Frost top and sides. Use remaining pecans as garnish.

Recipe: Easy Baked Ziti

Image by SoxyLady via Flickr

From Denny: Here's an easy versatile basic version of Baked Ziti that is kid-friendly too! Sometimes, you want to cook easy, fast but tasty and here is one of those comfort food recipes that answers the call! :) With a strong Italian population in Louisiana for centuries now, everyone has learned how to cook a wide variety of those fabulous and easy dishes.

You can do a lot of variations, so add your personal touch. Try changing it up with ground turkey or ground sirloin for less fat. Add your favorite white cheddar cheese or regular yellow Colby cheddar cheese as cheddar is packed with flavor.

Add mushrooms and some more spices like extra garlic, a little curry powder (especially good with beef), basil, and thyme, yes, even on top of the Italian seasoning already in the spaghetti sauce. A little smoked red chili pepper also makes it good for adult palates!

I like to make my own marinara sauce in place of the jarred spaghetti sauce that includes a little dark brown sugar to balance the sourness of the tomatotes. (Some Sicilian friends showed me that yummy little trick though they used white sugar. I prefer the dark brown sugar as it adds to the background depth of the sauce, providing another layer of taste.)

We like Louisiana heat in our spaghetti sauce so we add that too. Really this dish hinges on the quality of your sauce, the meat used (bits of smoked pork chops from your local grocery store would be good too as a way to use up leftovers!) and the flavors of the cheeses.

Make sure you undercook any pasta. Why? Undercooked pasta doesn't make you swell or turn to fat quickly like overcooked soft pasta does. It also tastes fresher! And when you bake a dish it absorbs the flavors more: win-win!

You can always divide this dish into two baking dishes and place one in the freezer for another meal.

Baked Ziti

Prep time: 30 minutes

Serves: 8


Ingredients:

1 pound ground beef or ground sirloin or ground turkey

3 cups ziti, or your favorite pasta, cooked and drained (about 6 cups cooked)

1 (26-ounce) jar your favorite spaghetti sauce or your own marinara sauce

8 ounces shredded mozzarella cheese or cheddar cheese

3/4 cup grated Parmesan cheese, divided


Instructions:

Preheat oven to 375 degrees.
In a large skillet, brown meat and drain. Stir in ziti, spaghetti sauce, mozzarella cheese and 1/2 cup Parmesan cheese. Spoon into 9-by-13-inch baking dish. Top with remaining 1/4 cup Parmesan cheese. Cover and bake 20 minutes.

Nutrition:

Per serving: 556 calories (percent of calories from fat, 49), 26 grams protein, 45 grams carbohydrates, 4 grams fiber, 30 grams fat, 81 milligrams cholesterol, 792 milligrams sodium.