And Breathe: Chocolate Chunk Oatmeal Cookies with Dried Cranberries and Nuts

Hope everyone had a fantastic Thanksgiving! I'll recap mine later- got to see fam and some friends which is always a positive. I know I have not been very attentive to my blog as of late- life's been crazy. For those of you in the same boat... take it day by day and put one shaky foot in front of the other. The light inside will come through. Everyone goes through hard times- chin up! Know how you feel and send hugs, I genuinely do. Have someone bake you these cookies! They are delish and will warm your tummy! Take a peek...

Okay- I got lazy on chopping the chocolate. My advice to you is not to be so lazy; it only hurts the consistency of the cookie. You try to pick it up but the crater of chocolate in the middle makes things fall apart. Oh it's still yummy! Just a mess. Lesson learned.

The recommended nuts are pralines, skinned hazelnuts, or walnuts paired with dried cherries or cranberries. I went with what was available: some pralines and a few hazelnuts with cranberries.

Note: Quick oats used in place of the old-fashioned oats will yield a cookie with slightly less chewiness. If you want the nuts to keep a stronger flavor- bake them at 350 for a little bit instead of heating them on the stove.


Chocolate Chunk Oatmeal Cookies with Dried Cranberries and Nuts
America's Test Kitchen

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups rolled oats , old-fashioned, (3 1/2 ounces)
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cranberries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks (about 3/4 cup)
12 tablespoons unsalted butter, softened but still cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract

Adjust oven racks to upper- and lower-middle positions; heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.

Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, toasted pecans, chopped cherries, and chocolate.

In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Using hands, gently press each dough ball to 1 inch thickness.

Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer.

Do not over bake.

Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Thankful of 2010

When I was a kid, I could cry just about every Christmas. It was not because I did not get that toy from the store or I wanted to stay up with late with everyone else. It's because I felt so guilty for receiving presents when all I really wanted was right there in front of me. I didn't deserve such things- I just wanted a hug from my family- they had already done so much for me. Don't get me wrong- it's nice to get things from time to time. I appreciate the gesture! But I knew they loved me, that was enough.

That sense of gratitude has never faded. Thanksgiving is supposed to be a day to give thanks and recognize the blessings in our life. Well... we should be grateful every day and simply take this as an excuse to pig out. That's how I view it at least! However, it would not hurt the world to take one minute and really think...

What are you thankful for?

Well. For starters...

I am thankful for my health and that of my family/friends. Other than left shoulder blade area constantly complaining from dancing on it- ish is on point.

My beautiful family. They are not perfect- they're actually a bit of a handful. Mom raised me right and I have been surrounded by positivity. I wish my father could learn to love and grow with us- but that's his path. Dad you got my number, hit me up sometime.

Having a freaking job! Yes- this is far from my dream but damn. In this economy, I cannot complain. It's steady and keeps me out of trouble.

The roof over my dome and a nice kitchen to wreck havoc in; sorry Mom! I'll try to get them dishes cleaned faster.

The friends. Ya'll suck but I love you to death. We're all in that funky phase of life and the winds have blown us in all sorts of directions. I miss you punks but we're all out, conquering the world one day at a time. And those of you in Korea, get your butts home this instant.

The successful birth of Baby Daniels. Congratulations Jess and Erick! I cannot wait to see her.

And who could forget... Bruce, Parker, and yes... Autumn. These are my constant companions that will cuddle me when I'm sad and pass out on my chest when I'm stressed. I truly cannot imagine a world without these three abusing me.

The trials and tribulations of daily life are nothing compared to what others face. Keep that in perspective and remain too grateful to be hateful. Love the life you live-- and live the life you love.

Thanksgiving Prep and Home-Made Samoas

T'was the week of Thanksgiving, and all through the house, not a thing was ready, not even this louse. Hey man- get off me. I just made that up on the spot.

Thanksgiving was my favorite childhood holiday. You didn't have to go to church- all you did was chill at home and eat with the family. The kids would run around avoiding parents while delicious aromas wafted down the stairs. We were all thinking about the same thing.... for we did not revere the turkey- not in this house! We all had our eye one thing: mom's stuffing.

Subtle heat. Warm and soft. Melt in your mouth. Delicious warm or cold. Red and yellow peppers. Giblets. Bread crumbs. Portuguese sausage. Crushed red pepper. Screw everything else on the table! Now... I cannot give you this recipe just yet. There is no measurements. My goal is to document the thing without getting kicked out of the way.

My contribution this year will be these Sweet Potato Bars. I have had my eye on this bad boys for a minute. I am still debating about making the good ol' fashioned pumpkin pie or being different with the heavenly pumpkin cheesecake. Decisions... decisions...

All I know is I'm grateful to have a decision to even make. I am truly blessed and take none of it and noone for granted.

In the meanwhile, these Home-Made Samoa cookies will have to tie us over. The base of the cookie is a simple sweet shortbread, kind of like the Napolitaine. Then it's coated with warm, thick caramel, toasted coconut, and dark chocolate drizzle. These do not taste just like the one's you pick up from those mean muggin Girl Scouts but they're pretty darn close... and sweet. Too sweet for me! But I seemed to be the only one complaining.

Note: these are fairly time consuming to make just because of all the toppings. Oh, and you be the judge on sweetened vs. unsweetened coconut. I used sweetened because after being toasted, they were not super sweet. I also used the darkest chocolate I could find. However, my friends would not stop eating the toasted coconut by itself. I actually packed the leftover in ziplock bags!

Makes about 3 1/2-4 dozen cookies and they are approved by Young Choi.

Homemade Samoas
by Baking Bites

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate

Preheat oven to 350F.

For the cookie... in a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.

Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. I got lazy and stopped making holes, hehe...

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

For the topping... Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. I... didn't see that and sprinkled them on top. DOH!

Using the spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper, dry side facing up.

Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.

Let chocolate set completely before storing in an airtight container.

Those Winter Comforts... Chicken Pot Pie

The moody winter has crept into the DMV. I have left home rocking the snow hat and scarf one day... to peeling off my jacket while driving home in a desperate attempt not to melt the next. That does not change the fact that I hate walking out of my office to a pitch black world. Where did the time go? The first few days makes my heart pang but after awhile the chilly air becomes invigorating. Bottom line- dark or not- you're leaving work! Rejoice!

Don't worry team, we'll get through the winter. In order to do so in a respectful fashion, you need this chicken pot pie recipe. It's warm and flavorful, packed full of chicken and vegetables.

Use the veggies you like, but the traditional mix is peas, small onions, and carrots. Honestly, I was not feeling the tiny onions. I threw in some broccoli just for kicks... it's one of my favorite veggies.

The best part of this chicken pot pie is the delicious flaky crust. It's not a whole pie- just the top pie crust. My tummy is growling just thinking about it.

However. This is time consuming. Plan ahead! You can make the chicken or the crust a day or so early. Plus- this is pretty hearty portion. Make sure you have some hungry people on call.

PS. A note worthy trans-racial dialogue on Chicken Pot Pie:

me: i got chocolate-hazelnut pot de creme, Japanese noodles, and chicken pot pie to blog. which one...
mike: chicken...it never fails. blackness speaks. But CPP is delicious and i loves it so i would go with that
me: oh hell i just like snorted trying not to laugh...'blackness speaks'- awful
mike: Whatcha mean? I was talking about the bold lettering. Man you racist! But naw its true....I love me some chicken for what Dave Chappelle said was being "genetically predisposed to liking chicken." Or some shit. But that is a f*ckin delish animal. Dont put any of what i said in your blog.

PSS. I found my camera charger this past week! Sorry for the crappy images!

Chicken Pot Pie
Adapted from Ina Garten

3 whole (6 split) chicken breasts, bone-in, skin-on (or whatever chicken meat you have available)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock (homemade or store bought)
2 chicken bouillon cubes (if you use Better than Bouillon, the exchange is 4 teaspoons)
12 tablespoons unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions, blanched for 2 minutes
1/2 cup minced fresh parsley leaves

Pastry

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Preheat the oven to 350.

Place the chicken on a baking sheet and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. Note: can be done a day in advance.

Make the pastry while the chicken is cooking... mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for at least 30 minutes. Note: can be done a day in advance.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.

In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. While this is going, blanch your carrots and whole onions then set aside.

Once the butter and onions are done, add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well.

Preheat the oven to 375.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Halloween with Pumpkin Spice Sugar Cookies

Happy Belated Halloween! Yah, I'm a little late. That doesn't mean you cannot enjoy these Pumpkin Spice Sugar Cookies though.

The recipe is the basic Sugar Cookie recipe with some modifications. There is the addition of pumpkin spice, pumpkin puree (optional), and almond extract. The pumpkin flavor is subtle but not submissive. If you want to amp it up, just add more spice- not puree. The more puree you add, the more moist the dough, the harder it is to roll out. It will still bake, it's just harder to work with.

I've always wanted to make this spider-web design and finally had the occasion. I used Hello Cupcake as a reference point (thanks again G-Money!). To save time, I bought some cream cheese frosting from a can. Don't boo and hiss at me! It was a busy day! You can always use this Vanilla Buttercream and add pumpkin spice if you want to be hard core. Whatever frosting you use, make sure it holds well.

For the spider web, I used black decorating gel which you can find in any baking aisle. Again, you can be hardcore: melt some chocolate and add black food coloring. Trust me- in this instance, make your life a lil easier- just use the damn gel. You'll have more time to dress your cat up in ridiculous halloween costumes!

These cookies vanished. Plus they're hella cute. Be creative. Get that!

Cookies

3/4 cup margarine
1 cup granulated sugar
1/2 teaspoon almond extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons pumpkin spice (you be the judge, add more or less per your taste)
2 tablespoons pumpkin puree (0ptional)

Frosting

Store bought vanilla/cream cheese; or
Vanilla Buttercream (sprinkle in some pumpkin spice for fun)

For the cookies....cream margarine and sugar. Add vanilla and eggs; combine well. In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined. Cookie dough must be chilled until firm.

Remove dough from fridge and roll out to a 1/4-inch thickness. Preheat oven to 400 degrees.

With cookie cutters or rim of drinking glass, cut out cookies. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes. Keep on eye on them! There's no point if these cookies are burnt, so start circling the oven at the 7 minute mark.

Cool on wire rack.

For the frosting... frost the cookie however you please. Make sure it's nice and smooth. Using the gel, draw a spiraled circle staring from the inside and going out. This requires a steady hand, so relax.

Using a tooth pick, pull from the center to the outer edges in an even fashion.

Better Make it Better: Madeleines

Funk. This week has had a few curve balls. For example, I missed work on Thursday. Came in on Friday and noticed that my office mate's trash can was filled to the brim. Apparently, they 'had' let her go on Thursday. Happy Friday?

The charger for my camera has gone missing in action- a food blogger's nightmare. I've been going a lil crazy. My brother is letting me use his camera but it's not the same as my beloved Sony. All the same, thanks Broseph.

My laptop got a gnarly virus. Again.. thanks to my brother for fixing that. Hopefully all my old college pictures can be salvaged.

And as would only be fitting, the heater in our house is busted. The temperature doesn't phase me- it's my dome. I cannot leave the house with wet hair in the winter- it's a guaranteed migraine. Always keep a snow hat with me. People think it's because I love hats. Well guys... I do love hats because they save my ass. Stepping out of a hot shower into a frigid house though has kept me with minor headaches. Bah!



It's all good. Minor issues such as these are like mosquitoes. They irritate the hell out of you, you try not to pick at them, and eventually they go away. Shoo, shoo! Look at the cute kittens instead (I love the concept of this video).

I have a ton of things to post... but for now I'm going to have to tell of these yummy Madelienes. I have made Madelienes before from 101 cook books with this version. They were frustrating as all get out. So... better make it better.

These from David Lebovitz are simple and delicious. I love them dearly and so will you. They're super light and fluffy, you'll be amazed how quickly they vanish.

Note... you have to melt and cool butter. This takes a good chunk of time because that butter MUST be at room temperature or else it will mess up the eggs. The batter needs 1 hour to settle before you bake them. I make the batter the night before so I can have them fresh and good to go in the morning.

Cookies

3 large eggs, at room temperature
2/3 cup (130g) granulated sugar
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder (optional)
zest of one small lemon
9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds

Glaze (optional)

3/4 cup (150g) powdered sugar
1 tablespoon freshly-squeezed lemon juice
2 tablespoons water

Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.

In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.

Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.

Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.

Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)

To bake the madeleines, preheat the oven to 425 degrees.

Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s. Do not spread it.

Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.

Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.

Polvo de Minha Mãe | Mom's Octopus

Weekend with home-made food... makes a very happy Michele. Every meal was made with love, minus the pizza on Friday night. I'm blessed to be surrounded by so many good cooks. No wonder I have a food blog, I'm just trying to keep up with their wisdom.

My sister came into town Friday night for the John Stewart rally in DC and naturally her mom went a little crazy in the kitchen. She made a ridiculously huge pot of feijoada, rice, and bread.

Dessert was this really neat cake from a Portuguese magazine. It's a white cake with what we call pudding/flan on top. It was slightly over cooked hence the caramel is so dark but I kinda like that. It gave an almost coffee flavor. I'm going to swipe the recipe from her soon enough! By the end of dinner Saturday night, my side was bursting from laughter and good food.

To my delight, the following morning my mom busted out a heaping octopus for lunch. I love octopus, it's one of my family favorites. This is how we usually cook it (see above). It's kind of like calamari but without the breading and deep fryer.

Once you're done boiling it-- you can use a cup full of the water to cook with rice. Add a few bits of the cooked octopus and you have another dish!

So if you ever get hold of an octopus... now you'll know what to do with it! The meat is white, soft, and delicious. There's a distinct after taste. I know it's not for everyone, my brother has a hard time getting over the suckers but screw it- it's too yummy to let that get in the way!

One big ol' octopus, fresh or thawed
3-4 eggs
salt to taste
pepper to taste
red pepper flakes to taste (optional)
bunch of parsley
veggie or canola oil for frying

In a large pot, submerge octopus in water and sprinkle in some salt. Bring water to a boil and cover with top. Lower heat so it does not overflow and let cook until the octopus is tender to the prick of a fork, 40-60 minutes.

Use a strainer and drain pot. Let the octopus cool down. While it's cooling, prepare the egg coating. Beat eggs in a medium sized bowl with salt and pepper to taste. Make sure it's nice and fluffy! Add as much parsley as you want. We've had a parsley garden since I was a child, so it's never lacking. If you feel like adding red pepper flakes, go for it!

Heat about 1/2 an inch of veggie/canola oil in a deep frying pan. Let it get hot (not bubbling) and lower heat slightly.

Cut the octopus into 2 inch pieces. You don't have to keep the skin that falls off. Dip into egg batter and coat entirely. Carefully place into heated oil. Let the egg cook through and flip. Place on a plate layered with paper towels.
If you want to be traditional, serve with black olives and more parsley sprinkled on top.