Best Cocoa Brownies

I love brownies. They follow closely behind cookies as my favorite sweets, EVER. Now Matt, he can be pretty finicky about his sweets. He doesn't like homemade brownies. He likes the kind in a box, from a mix. So usually when I make homemade brownies he says they're okay, but box mix is better. But not this time.. No, this time I made these and his exact words after trying one was, "These are pretty good, box mix quality. And that's a compliment." Funny guy. Anyway, we all loved them. They're on the thinner side and very fudgey. These actually don't even take much more work than making them from a pre-packaged mix.

Best Cocoa Brownies

Smitten Kitchen

Ingredients:

10 tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)- I used Ghiradelli, yummm

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

2/3 cup walnut or pecan pieces (optional)-I didn't use

Directions:
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks farily gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. OR You can just do this step in the microwave, which is what I did and it worked fine. Just combine those ingredients in a bowl and microwave until hot. But be careful dipping you finger, you don't want to burn yours like I did mine.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25-35 minutes. Let cool completely on a rack.

Olive Garden's Steak Gorgonzola Alfredo- whaatt??

We (yes, Matt was home and helped me) made this for dinner, it's actually one of our favorites. So I decided, why not share it with the world?? Occassionally I might toss in something random like this.. We haven't gone to Olive Garden in a loong time.. but the last few times we have, this is what Matt would always order. I'm so glad I found this recipe from Todd Wilber's Top Secret Recipes a while back ago. I even made it for my family and now they eat it all the time too. It looks like a lot of work, but really it's done in like 30 minutes, you just use up a lot of dishes and have all 4 burners going at almost the same time. For the price you would pay buying it at Olive Garden you could just make it at home and have it for several meals. If you really want to feel like you're eating out, make some Zuppa Toscana (it really does taste like theirs, and it's my favorite of the soups!) and breadsticks (which i'll post soon!).

Olive Garden® Steak Gorgonzola-Alfredo

(green onions and sundried tomatoes not pictured)
Balsamic Glaze (the glaze makes way too much, I would suggest only making 1/2, even at that you're going to have extra.)
1/2 cup balsamic vinegar
1/2 cup honey
1 1/2 teaspoons Knox unflavored gelatin powder

Alfredo Sauce
1/2 cup (1 stick) butter
2 cups heavy cream
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/2 cup crumbled gorgonzola cheese
1/4 cup grated Parmesan cheese

1 12-ounce box fettuccine pasta

Beef Seasoning
1/2 teaspoon meat tenderizer (McCormick brand works well)
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme

3 6-ounce sirloin steaks (each cut into four 1 1/2-ounce medallions)
4 cups chopped fresh spinach
3 tablespoons chopped green onions (about 2 onions) (I didn't use these..)

Garnish
3 tablespoons crumbled gorgonzola cheese
2 tablespoons chopped sundried tomatoes (Didnt use these either..)

1. Make balsamic glaze by combining balsamic vinegar, honey and unflavored gelatin in a small saucepan over low heat. Stir often as mixture comes to a simmer. Turn off heat when mixture begins to boil, then remove it from the heat and cool at room temperature. The glaze will thicken even more as it cools.
2. Make the alfredo sauce by melting butter in a medium saucepan over medium heat. Add the cream, garlic powder, pepper, and cheeses, and simmer over medium/low heat for 10 to 12 minutes or until thick.
3. Bring 4 to 6 quarts of water to a boil and add the pasta. Cook until done, then strain.
4. Preheat grill to high heat. Combine beef seasoning ingredients. Pound beef medallions to about 1/2-inch thick and sprinkle both sides with the seasoning blend. When your grill is hot, cook beef medallions for 2 to 3 minutes per side or until cooked to your preference.
5. Just before serving the dish, add chopped spinach and chopped green onions to alfredo sauce. For each serving toss approximately one-third of the fettuccine pasta with about 3/4 cup of the alfredo sauce in a medium bowl. Spoon onto a serving plate, and then arrange 4 beef medallions on the pasta. Drizzle balsamic vinegar glaze over each beef medallion. Combine gorgonzola cheese crumbles with chopped sundried tomatoes and sprinkle about 1 1/2 tablespoons of this mixture over the beef medallions. Repeat for the remaining two servings.

Toffee Roca Cookies

We were having an outdoor movie night and I wanted to make a treat for it. You know, because things are always more fun when treats are involved. Originally I was thinking 'something smore's', but instead decided on these, and i'm so glad I did. They're so very easy and quick to make and I liked them a lot. In fact, they're going down in my favorites list. I'm just sad I gave them all away :( It's probably a good thing I did though.

Toffee Roca Cookies

cookies and cups

1 cup butter, room temp
1/2 cup white sugar
1/2 cup brown sugar
1 beaten egg yolk
1 tsp. vanilla
2 cups AP flour
8 Hershey's bars, broken into pieces (I used Special Dark and only 6 bars because I bought a 6 pack)
1/3 cup chopped nuts or toffee bits (I used baking Heath milk chocolate and toffee bits generously sprinkled all over the top, about 3/4 of the bag)

Preheat to 350
In mixing bowl cream together butter and both sugars. When combined add the egg yolk and vanilla, mixing on medium until combined and smooth.
Add flour, 1 cup at a time mixing on low in between each cup to combine.
Dough will almost form a stiff ball.
Press dough onto ungreased cookie sheet about 1/4" thick. Bake 15-20 minutes until edges are golden and center is almost set, but not quite.
As soon as they're done, take them out of the oven and spread the chocolate bars on the top. Let them sit for a minute (they'll start to melt) then spread all over top. Sprinkle with nuts or toffee bits. Put in refrigerator or freezer to harden then cut into triangles.

Pizookie

I have never been to BJ's Restaurant, but I want to go sometime. I got this recipe from Todd Wilber's Top Secret Recipes collection and although I can't compare it to the real thing, this is for sure a keeper for me. It tastes just like a dessert you would get at a restaurant and is the perfect size for those times you just want a 'little' something. And it's great too because it only takes a few minutes to whip up! I served this with caramel cone ice cream, soo good.. I've only made the chocolate chunk version since i'm in love with chocolate chip, but i'll include the other variations as well.
BJ's Restaurant & Brewhouse® Famous Pizookie

Chocolate Chunk
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/3 cup semi-sweet chocolate chunks

White Chocolate Macadamia Nut
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
3 tablespoons white chocolate chunks (or chips)
3 tablespoons chopped macadamia nuts

Peanut Butter
1 1/2 tablespoons butter, softened
3 tablespoons creamy peanut butter
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
2 tablespoons unsalted peanuts

Oatmeal Raisin Walnut
2 1/2 tablespoons butter, softened
1/4 cup light brown sugar, packed
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
5 tablespoons all-purpose flour
1/4 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
3 tablespoons raisins
1 tablespoon chopped walnuts

2 scoops of vanilla ice cream

Directions:
1. Preheat oven to 475 degrees F.
2. Combine all ingredients for cookie of your choice up to, but not including, the flour, in a small bowl and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining ingredients then press the dough into a small buttered pie pan, cake pan or 6-inch deep-dish pizza pan.
3. Bake for 5 to 7 minutes or until cookie begins to brown. Cool for a minute or so, add 2 scoops of vanilla ice cream, and serve. Serves 2 for dessert.

Chocolate Chip Amish Puff Cookies

I found this recipe on Two Peas and Their Pod and really wanted to try them. They're the perfect mix of snickerdoodles and chocolate chip cookies in one. You're 'supposed' to leave them in balls when you bake them so they're like puff balls, but I flattened mine because I didn't want puff balls. I made these after the sun went down so the picture isn't that great.. Cookies are still good though! Give them a try!
Chocolate Chip Amish Puff Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup light brown sugar
1/4 cup sugar
1 egg
1 cup chocolate chips
1/4 cup sugar
2 teaspoons ground cinnamon

Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined.
Add the flour mixture, and mix on low speed just until combined.
Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips.
Combine cinnamon and sugar in a bowl.
Preheat the oven to 350ºF. Line several cookies sheets with parchment paper.
Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 3 inches apart.
Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.

Korova Cookies

Ok, so I saw this post on Dessert First and she called it her "favorite cookie ever." If anyone claims one cookie as their favorite ever, I gotta try it. And try it I did! It was very soft and rich. But I have too many cookie loves to claim one as my favorite. These actually tasted very similar to the Dark Chocolate Chunk Cookies (that I love, by the way) I posted a while back ago, but without all the fuss. But i'm all up for trying a good recipe atleast once :)

Korova Cookies
Dorie Greenspan's, Baking: From My Home To Yours via Dessert First

Makes about 36 cookies

Ingredients:

1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons butter, room temperature
2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel (i just used regular table salt..)
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into little bits (I rough chopped Ghiradelli bittersweet chocolate chips)

Directions:

Sift the flour, cocoa, and baking soda together in a bowl. Beat the butter in a mixer until it is soft and creamy. Add in the sugars, salt, and vanilla extract and beat for a few more minutes to combine. Add in the flour and combine on low speed just until the flour is combined. You want to mix it as little as possible or the cookies will be tough when baked, the dough will be crumbley. it will be crumbley. Add in the chocolate bits and mix just to distribute them.
Divide the dough in half. With each half, press the dough together gently and form into a log about 1 1/2-in in diameter. Wrap the logs in plastic and chill for at least an hour; the logs will keep for up to 3 days in the refrigerator or you can freeze them for a month.
When you are ready to bake, preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpats. Take out the logs out (you may let them sit for a little while to soften up, so they don't crumble as easily).
Slice the logs into rounds about 1/2-in thick. Place the cookies on the sheets with about an inch between them. Bake them one sheet at a time in the oven for 12 minutes. They will not look done but that's ok, overbaking will give them a crispy texture instead. Let them cool on wire racks until just warm.

Baguettes

These baguettes take a little time and patience to make, mostly rising time, but it's worth it because they're good! It yields 3 loaves which may sound like a lot, but they really do go fast, even with just the 3 of us. I like these better the 2nd day, they're chewier and remind me of bread you would get at a restaurant while waiting for your food. Except for this time when I made them they weren't as chewy as when I made them the first time, i'm thinking I may have baked these a bit longer than before. Either way, they're still good, especially slathered in butter!

Baguettes
King Arthur Flour
Starter
1/2 cup cool water
1/16 teaspoon active dry yeast or instant yeast
1 cup King Arthur Unbleached Bread Flour
Dough
1 teaspoon active dry yeast or instant yeast
1 cup to 1 1/4 cups lukewarm water*
all of the starter
3 1/2 cups Unbleached Bread Flour
1 1/2 teaspoons salt
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Directions:
1) Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn't, your yeast may not be working. Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again.

2) If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. If you're using instant yeast, there's no need to combine it with the water first. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer

3) Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.

4) Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.

5) Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.

6) Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.

7) With the seam-side down, cup your fingers and gently roll the dough into a 15" log. Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.*

8) Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.

9) Towards the end of the rising time, preheat your oven to 450°F; if you're using a baking stone, place it on the lowest rack.

10) Using a very sharp knife held at about a 45° angle, make three 8" vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.

11) Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool in the oven.

Yield: Three 16" baguettes.