Holiday Baking: Texas Style Chocolate Chocolate Pecan Cookies

I love chocolate chip cookies. I also like to refresh old standard recipes.  This is one of my favorite recipes - results in dark, spicy, sweet, chewy, brownie-like cookies.  The combination of sweet, chocolate, nuts and a little "spice" courtesy of the chipotle powder is unbeatable.  Not enough to be "hot", just enough to be "interesting".  Key to the success of this recipe this is the refrigeration, baking times and exact measurements.  Don't vary and these will turn out great. 

Here are the ingredients you need to make it happen:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 1 teaspoon espresso powder (enhances the chocolate flavor and you will never know it's here)
• 1 teaspoon chipotle powder (don't use more or it gets "hot" instead of interesting)
• 1 teaspoon ground cinnamon (again, just a "flavor layer" and not a major player)
• 5 tablespoons good cocoa powder (please do not use cheap cocoa - it makes a difference)
• 2 1/2 sticks unsalted butter, softened to room temperature
• 1 3/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cups semisweet chocolate chips
• 1 cup dark chocolate chunks
• 1 cup chopped, tasted pecans (toasting the pecans lets the essential oils release and improves the flavor radically IMHO)

Directions

Sift the flour, salt, cinnamon, chipotle, espresso, cocoa powder, baking powder and baking soda together into a large bowl.

Sifting is key to insure even distribution of dry ingredients.

 Toast the pecans.  I used the toaster oven. You can also do it on the stovetop or in the oven. Be careful they don't burn or get too dark - they get bitter.  If they do, discard and go again.  I also substitute walnuts or any other favorite nut here. Once cooled, chop them and reserve for later. The nuts, whatever variety you choose, are the only thing that I use more of than the receipe calls for because I love them.  I used 1 1/2 cups chopped.

Toast these for much better flavor!

 Next, I beat the butter and sugars with the paddle attachment on my Kitchenaid stand mixer  on medium-high speed until pale and fluffy, about 4 minute.

Be sure to let this soften or you won't get perfect incorporation.

I use light brown sugar because I think it has a better flavor for cookies.

Add ONE EGG at a time and incorporate completely before adding the next.

Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined.

Stir in the chocolate chips and pecans - I do this on the lowest setting on the Kitchenaid ( you can also do it my hand if you are REALLY strong).

Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.

Remember: LET THE DOUGH REST FOR AT LEAST ONE HOUR

Preheat the oven to 375 degrees F. I prepare my half sheet pans using Silpat liners.  I think they are indispensable, but you can also just use parchment paper.

The original recipe this was adapted from called for "Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart".  I use a 50+ year old ice cream scoop and leave them in the little domed shape. They bake out nicely and I have pretty uniform cookies; it makes me happy!

Bake until the cookies are firm and dry around the edges; they will still be soft in the middle, about 12 minutes. Resist the urge to bake "for a couple of more minutes" - if you do, the bottom gets too stiff and dark and the texture just isn't as good.  Trust me. Been there, done that. These are a little like brownies in cookie form.

Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Spicy Love: "Cowboy Candy" Sweet Jalapeno Pickles

3# of fresh jalapenos make the "candy"

I love spicy food. I love sweet food.  The perfect marriage of the two, in my humble opinion, is "Cowboy Candy" or sweet pickled jalapenos.  The original recipe called for cayenne pepper, but I substituted the subtle smoky flavor of Chipotle instead; and I added mustard seeds.  I like it.  I am new to canning and preserving and an enjoying the journey very much!

 "Cowboy Candy" Sweet and Spicy Jalapeno Pickles

 

The Yield: I got seven half-pint jars and five 4oz jars of pickles plus one half-pint of additional jalapeno syrup.  Hoard the syrup as it is delicious on grilled meats and as a glaze during cooking.

Ingredients:

• 3 pounds fresh jalapeno peppers
• 2 cups apple cider vinegar
• 6 cups white sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seed
• 2 teaspoons mustard seeds
• 3 teaspoons granulated garlic
• 1 teaspoon ground Chipotle pepper

The first thing I do is sterilize my jars and lids... it's easy and just part of the "process" I am learning, and it is very important in order to preserve the peppers. Bacteria is not your friend in this case, so be sure you carefully sterilize your implements.

I usually have no problem handling peppers.  But I had a VERY TINY little scratch on my finger and these bad boys set me on fire; so you might want to wear gloves.   Remove the stems from all of the jalapeno peppers by slicing off of the stem-end along with the stem.  Discard the stems. Slice the peppers into 1/8-1/4 inch slices.  Set aside.

 

Mix together all the dry ingredients in a large, stainless steel pot.

Add the cider vinegar to the dry ingredients and bring to a boil.  Simmer for FIVE minutes.

Add the jalapenos and simmer for FOUR MINUTES.  Longer and they get overdone and too soft. Less and the peppers do not give up enough of their juices.

 

The setup: no cumbersome cookbook: this was all done online!

Fill the jars leaving 1/4" headspace for expansion during the water bath preservation process.

 

I strain the remaining syrup and return it to the pot. It needs a hard boil for SIX MINUTES.  Once done, ladle the hot syrup into the jars (remember: HEADSPACE. Don't fill too full!)  Use a stainless skewer or cooking chopstick and poke a few times in each jar to release any trapped air.

One of the bonuses of the whole process is the extra syrup.  It is spicy sweet and subtly hot. Use it to brush on chicken or chops or shrimp and grill.  It's wonderful.  Process this just as you do the pickles.

Water Processing the pickles.

Wipe the rims with a damp cloth and place the sterilized lids on the top. Add the rings and finger tighten them.  Place in the canning pot, cover with hot water with 2" water over the top.  Bring the water to a boil and process for 10 minutes for half pint jars, 15 minutes for pint sized jars.

 

Carefully remove the jars to a cooling rack and wait for it.. wait for it..... PING!  As they cool, the tops "SNAP!" and you can hear them.  This tells you they are sealed.  Let them cool for a full 24 hours before you remove the rings, wipe off excess water, replace the rings and label the spoils.  

Let these mellow for a week or two before you chow down (if you can wait that long!)  They get better in my opinion after you open them and then store in the fridge. The spicy, sweet hot and cold are awesome.  They are delicious on a sandwich, or some goat cheese on a flatbread with a crisp white wine.  Delicious.

Delicious: Cowboy Candy

This delicious treat, a staple in many a Texas pantry, is so easy to make.  I got the basic recipe from
the blog "Foodie With Family".   It has been modified to my taste with a couple of additions that aren't staples.  Enjoy!

Photo: livinranchodelux.blogspot.com

Candied Jalapenos aka "Cowboy Candy"

Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup (SAVE THE EXTRA!)

Ingredients:

• 3 pounds fresh, firm, jalapeno peppers, washed
• 2 cups cider vinegar
• 6 cups white granulated sugar
• 1/2 teaspoon turmeric (I like a nice curry powder instead)
• 1/2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 1 teaspoon ground Chipotle pepper (you will love the smoky with the sweet!)

Remove the stems from all of the jalapeno peppers; slice a small disc off of the stem-end along with the stem.  Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds.  Set aside.
In a large stainless steel pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, granulated onion and Chipotle pepper to a boil.

Reduce heat and simmer for 5 minutes.  Add the pepper slices and simmer for exactly 4 minutes.  Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.  Turn heat up under the pot with the syrup and bring to a full rolling boil.  Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.  Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.  Adjust the level of the syrup if necessary.  Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too.  It’s wonderful brushed on meat on the grill or added to potato salad or, or, or…  In short, don’t toss it out!

Place jars in a canner, cover with water by 2-inches.  Bring the water to a full rolling boil.  When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.  When timer goes off, use canning tongs to transfer the jars to a cooling rack.  Leave them to cool, undisturbed, for 24 hours.  When fully cooled, wipe them with a clean, damp washcloth then label.
Allow to mellow for at least two weeks, but preferably a month before eating.  Or not.

Eat Fresh: Peach and Raspberry Cobbler

This is my favorite time of year: peaches are abundant. So many types, sizes, colors.  But nothing beats a Georgia peach for sweetness an texture.  I like a little bit of a twist on classic peach cobbler - it's just sometimes called for!  Kick it up a bit, make it a little better, whatever works, just do it (with all due respect to Nike.)  This recipe I adapted from Paula Deen the Butter Queen. I reduced the amount of butter and sugar and added a little kick with Chipotle powder and cinnamon in the peaches as they cook and added cinnamon and ground ginger to the batter.  I also opted to put in a pint of fresh, beautiful raspberries.  Tart. Textural. Delicious.  The aroma as it cooks is unbelievable.

Ingredients

• 4 cups peeled, sliced peaches (I dice them into 3/4" dice)
• 1 pint fresh raspberries (or blueberries, or blackberries... see where I am going?)
• 1 cup light brown sugar, divided
• 1/3 cup water
• 5 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• 2 Tablespoons ground cinnamon
• 1 Teaspoon ground ginger
• 1/2 Teaspoon Ground Chipotle powder

Directions

Preheat oven to 350 degrees F. Combine the peaches, 1/2 cup light brown sugar, and water in a saucepan with 1 tablespoon cinnamon and the Chipotle. Bring to a boil and simmer for 5 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. I use a covered casserole because it makes it easier to store when finished.

Mix remaining sugar, flour, cinnamon and milk, whisking slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.  This is the result:

You can also opt to do the batter on top (as I did in a previous post).  Just do what makes you happy.  this crust is very "cakelike".  I like to turn all the fruit mixture and then serve. To serve, scoop into a bowl and serve with your choice of toppings, or go completely naked and enjoy it as is.

You can also add a pint of any type of fresh berries when you spoon the peaches into the batter and it really turns out equally well each time.  ENJOY!

Sunday Baker: Chipotle Peanutbutter Chocolate Chip Cookies

Chipolte Peanut-Peanut butter Chocolate Chip Cookies

I love spicy food. I love chocolate chips. I love peanuts (in any form) so much I added them twice.  So these easy, delicious cookies are a favorite. I used less butter than my original recipe calls for and it balances the peanut butter I use I think. these come out crisp with just enough moisture in the middle.  The Chipotle hits the back of your tongue and you don't read it as "hot", it just imparts another flavor layer to these delicious morsels. Adjust the Chipotle to taste or leave it out, but do not omit the cinnamon; it's just enough to really give these a delicious flavor.

Butter, peanut butter and sugars creamed together.

Dry ingredients sifted together.

Never underestimate the need for a KitchenAid stand mixer.

I use an old ice cream scoop that is actually older than I am, believe it or not. It belonged to my parents before I was ever born.  It makes a generous cookie and I think it’s the perfect portion.

Never let anyone tell you you do not need a KitchenAid stand mixer.  Try mixing a double batch of these babies by hand or with a hand mixer.  Not happening.  My mixer, Bob, is my go to guy for everything!

The texture depends on letting them sit on the cookie sheet (I use half sheet pans and a Silpat liner) for about 5 minutes before moving them to the cooling rack.

Ingredients:  

(You may as well go ahead and double this now, you'll want more than this recipe provides!)

1/4 cup (1/2 stick) butter, softened (if salted omit salt below)
1/2 cup chunky or smooth peanut butter (I use Creamy Jif)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Chipotle powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup roasted peanuts (or pecans which I love - I also made this with Honey Roasted Peanuts and OMG!)

Preparation:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, chipotle powder, cinnamon, baking soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips and peanuts. Drop cookie dough by firmly packed scoops onto the lightly greased baking sheets (or Silpat lined sheet pans). Bake for 13 minutes at 375°.  Let cool for 5 minutes before moving to cooling rack. Makes about 3 dozen cookies depending on scoop size.

Sunday Dinner: Cabernet Braised Short Ribs With Mushrooms

One of my favorite meals is a hearty braised short rib recipe.  I change it up occasionally depending on the mood and the ingredients on hand.  This time, we are having Cabernet braised short ribs with mushrooms.

They are remarkably easy to make and almost foolproof.  For years I had to scavenge the butcher shops and supermarkets for these wonderful, succulent pieces of goodness.  Now they are almost always available.

CABERNET BRAISED SHORT RIBS

3# Beef Short Ribs (room temperature)

1# Whole Button Mushrooms

1 Medium Yellow Onion Diced

2C. Beef Stock

1.5 C Cabernet Sauvignon 

(Use something you could drink)

1 Tsp  Dried Thyme 

(because I forgot to buy fresh)

1/2 Tsp Chipotle Chile Peppers 

(or 1/4 Tsp Chipotle powder)

2 Whole Bay Leaves

4T.  Tomato Paste

6 Cloves finely smashed garlic

4T. EVOO

Preheat your oven to 325 degrees.  I use a LaCreuset porcelain over cast iron dutch oven for this recipe. I have a big one (10Qt) for larger meals, but this is the 5 quart size; just enough for me and the Old Girl for a meal. Heat it until very hot over Medium High heat. Add the olive oil and brown the ribs on all sides. VERY IMPORTANT: Get a nice CRUST on them. Don't be afraid to almost char them This is where flavor develops in the "fond" left stuck to the bottom of the pot.

Once beautifully browned, remove them to a platter and cover to keep warm. Add the onion to the fond and oil and let them brown.  The smell is incredible.  Once well browned, add 1/2 cup of the wine and deglaze the pan.  Talk about smell? Oh man. If your stove exhausts to the outside, prepare to have the neighbors "drop by to say hi!"

Combine the stock, remaining wine, tomato paste, garlic, thyme, Chipotle and bay leaves.  Pour over the ribs you have just put back in the pan on top of the onions.

Bring this to a rolling boil.  It really needs to be HOT before you continue.










Once boiling, top with the washed mushrooms., Cover and place in the preheated 325 degree oven.  No peeking.  Leave it alone for 2 hours before you check it out.

When done, I remove everything to a platter and keep warm while I thicken the sauce a bit.  I use a French method: equal parts of room temperature butter and flour made into a paste and gently whisked into the very hot liquid. Raise the heat to thicken and then either return the ribs and mushrooms to the pot or pour the sauce over - I use a HUGE stainless platter.  A little fresh oregano or chives from the garden chopped over the top. Delicious.



Today, the ribs are being served with smashed potatoes and peas and roasted asparagus ... but that's another story.