black forest chocolate cookies + an old favorite

Happy holidays, friends! Wow, they sure snuck up quickly this year. Brian and I are staying home in Charlottesville after having traveled to see family in Florida for Thanksgiving, and I truly thought that there would be all kinds of time for baking and hot cocoa and homemade marshmallows in the last few weeks. But here we are, days away, and I've baked exactly two kinds of cookies and drunk exactly zero cups of cocoa. To be clear, I use the term 'baked' loosely...one of them requires no heat whatsoever. I may feel that I've failed as a holiday baking goddess this year, but the presents are wrapped and shipped, the tree is up and trimmed, and Christmas music plays from my computer the majority of the time. And, as of tomorrow evening, I'll be unplugging for 4 full days to hang out with my honey.  I. Can't. Wait.  That right there is what the holidays are about; cherishing those you love and taking time just to be.  But, having a few cookies laying around never hurts either.  :)

All things merry to you and yours!!!  xoxo.

Brian is originally from Michigan, making the chocolate + cherry combination dear to his heart and stomach. I am always looking for recipes that combine the two, and this one from Baked in New York is quite perfect.  The dough is very sticky and fudge-like, and the resulting cookies are super-moist and chewy.  The dried cherries provide the perfect burst of tartness to counter the rich chocolate.  I realized as I typed up the recipe that I completely left out the brown sugar, but the cookies were still delicious.  In fact I think I like them better than what they should have been, as I really can't imagine them being any sweeter than the version I made.  

Black Forest Chocolate Cookies

makes 24 large cookies, or 48 small (1 tbsp scoop)

accidentally modified from Baked

Ingredients

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 16oz dark chocolate (60 to 72% cocoa), coarsely chopped
• 10 tbsp unsalted butter, cut into 1-inch pieces
• 6 large eggs
• 1-¼ cups granulated sugar
• 1 cup firmly packed light brown sugar
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1 cup dried cherries (we used tart cherries straight from Michigan)

Method

1. Sift the flour, baking powder, and salt together into a medium bowl and set aside.
2. In a large nonreactive metal bowl, combine the dark chocolate and butter.  Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth.  Set aside to cool.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
4. Add the cooled chocolate mixture and the vanilla and beat until just combined.  Scrape down the bowl and beat again for 10 seconds.
5. Add the flour mixture and mix on low until just combined, about 10 seconds.  Do not over mix.
6. Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.  The dough will look very loose, but it will harden in the refrigerator.  Refrigerate for 6 hours or overnight.
7. Preheat oven to 375℉.
8. Spread two cookie sheets with parchment paper. Using a 1 tbsp scoop or a spoon, place dough in rounded mounds on sheets, about 1-1/2 inches apart. Bake for 12-15 minutes until the tops of the cookies are beginning to crack. Let cool on sheet for 10 minutes and then move to a cooling rack to cool completely. Cookies can be stored in an airtight container for 3-5 days.

Speaking of Michigan (Brian's home state), this cookie comes from his Nana, and has been a staple since he was a little boy. I think that this may be his very favorite cookie recipe. I get the best reaction from him when I make a batch, way better than any layer cake I labor over for a full day. They take 10 minutes to whip up, another 20 to harden, and you're done. So simple. Plus, we always have the ingredients needed to pull these treats together, so they are perfect for last-minute guests or a holiday pot luck.

I tried once, years ago, to make these cookies healthier by substituting out the butter, using less sugar, etc.  Big mistake.  Just keep them as are and enjoy.

Chocolate No-Bake Cookies

makes 4 dozen cookies

Ingredients

• ¼ cup unsweetened cocoa powder
• 2 cups granulated sugar
• ½ cup butter
• ½ cup milk
• ½ cup peanut butter (go for the non-natural stuff…like Jif or Peter Pan)
• 1 tsp vanilla extract
• 3-½ cups instant oatmeal

Method

1. Combine cocoa, sugar, butter, and milk in a medium-size sauce pan over medium heat.  Simmer for 2 minutes and remove from heat.
2. Add peanut butter, vanilla, and oatmeal to pan and stir to combine well.
3. Spoon onto waxed paper in 1 tbsp lumps (a small ice cream scoop works well for this) and let sit until the cookies are set.
4. Store in a sealed container for 3 days.

spicy cheese straws

I love finding quick, delicious, impressive snacks to make on a whim. It can be dangerous, sure, to have an arsenal of last minute recipes from which to choose whenever the mood strikes you for a salty or sweet treat. But, you'll never regret having those favorites when you recieve an impromptu invitation to dinner at a friend's abode. I've got quite a few on the 'sweet' side of the list, but the salty side was lacking until I found these spicy cheese straws over at Smitten Kitchen. I've made them twice in the two weeks since seeking out the recipe for an editorial assignment, and have no doubt they'll make an appearance many more times in the coming weeks. I even discovered that the dough makes an excellent cracker, especially when paired with sweet/tart apples and a little bubbly champagne. And maybe a little Harry Potter and the Sorcerer's Stone with a girlfriend on a Monday evening. Hey, who said Mondays had to be dreary? These fiery cheese straws/crackers will certainly help to spice things up. Har-de-har. 

Cheese Straws or Crackers

from Smitten Kitchen

Ingredients

• 1-1/2 cups shredded sharp cheddar cheese
• 4 tbsp unsalted butter, cut into pieces
• 3/4 cup flour, plus more for dusting
• 1/2 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1 tbsp milk

Method

1. Preheat oven to 350℉.
2. In a food processor, combine the cheese, butter, flour, salt, and pepper, pulsing until the mixture resembles coarse crumbs. Add the milk and process until the dough forms a ball.
3. On a lightly floured surface, roll the dough to an 8x10 rectangle about 1/8-inch thick. Cut the dough into 1/4-inch wide strips, or 1-inch crackers. (I used a pizza cutter and a pastry cutter to make easy work of this.) Gently transfer the strips or crackers to an ungreased cookie sheet, spacing 1/4-inch apart. You can twist the straws as I did, if you like.
4. Bake the straws/crackers in the middle rack of the oven...about 12 minutes for the straws and 15-18 for the crackers, until they turn golden brown.  Remove from oven and transfer to cooling rack.
5. Straws/crackers will keep in a sealed container in the refrigerator for 2 days.  I highly suggest multiplying this recipe for a party, as two people can easily finish these off as a meal. It may have happened at our house...

potato, red onion + blue cheese tart

Gosh, I seem to have been in some kind of post-Thanksgiving funk these past 2 weeks! There was that big push to get recipes out to you before the holiday, and then I stopped cooking. Seriously, I was proud on nights that I picked up prepared sauce and fresh fettucini from the local pasta shop and managed to throw together a salad for the side. It has been a busy couple of weeks for our household, with me finishing up a bunch of photography projects and Brian wrapping up his most complicated website build yet. Hopefully life will return to a regular schedule these last weeks of 2011 (ha! when are the weeks before and after Christmas ever regular!) and I'll manage to get some holiday baking slipped onto my schedule!

This tart recipe has been on my list for, oh, about 3 months now. I'm not really sure why it popped into my head, but one day the idea of a potato tart with caramelized red onions and stinky blue cheese landed and stuck. Last Friday I finally got around to experimenting, first doing a little research to see how others had tackled similar recipes. I wasn't sure whether the potatoes should be cooked first etc., and luckily found a similar dish to launch mine from over at Smitten Kitchen. I can't even tell you how amazing this tart smelled as it was finishing its time in the oven. If only there were some way to bottle scent and upload it here on my Charlottesville computer, to be distributed to you all through your own computer speakers. Come on Apple, why haven't you figured that one out yet?

I guess you'll just have to make it yourselves, and I'm thinking a holiday potluck could be the perfect excuse. You know you have a few of those on your calendar...

I am so glad that I found the foundation recipe on Smitten Kitchen because I was alerted to the fact that the filling for the tart doesn't set up as solidly as a quiche would.  Good to know, because this cook likes to make sure her eggs are good and done, and I definitely would have over-cooked the tart had I not been warned.

Potato, Red Onion + Blue Cheese Tart

inspired by this recipe at Smitten Kitchen

serves 4 with a salad

Crust Ingredients (this is my favorite, all-purpose savory tart crust)

• 1-1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp chopped rosemary
• 8 tbsp unsalted butter, cut into 8 pieces
• 4-5 tbsp cold water

Filling Ingredients

• about 1 pound of potatoes (I used russet, but red potatoes would be fantastic too)
• 1 large red onion, sliced to 1/4-inch rings
• 1 tbsp olive oil
• 1 cup milk (I used 1%)
• 2 egg yolks
• 1/4 cup crumbled blue cheese (I used Ile de France Roquefort, which was sent to me as a sample to try)
• salt + pepper

Method

1. First, make the crust dough (about 1 hour before you're ready to assemble the tart). Place the flour, salt, and rosemary in a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs, about ten 1-second pulses. Add the water, 1 tbsp at a time, and pulse briefly after each addition. After 4 tbsp of water have been added, process the dough for several seconds to see if it will come together. If not, add the remaining 1 tbsp water. Process just until the dough comes together in a rough ball. Do not overprocess or the dough will not be flakey. Transfer the dough to a lightly-floured work surface and knead briefly to for a smooth ball. Flatten the dough into a 5-inch disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days.  Note: My dough was very sticky with just 4 tbsp of water, so I wound up adding some flour to help it to come together. The final dough should be smooth and supple before refrigerating. Also, if you don't have a food processor, you can still make the dough by using forks or a pastry blender to cut the butter into the flour mixture, then add your water.
2. While the dough is chilling, prepare the filling ingredients.  Scrub the potatoes and remove any eyes or rough patches, leaving most of the skin in place.  Slice potatoe into 1/4-inch thick rounds. Place in a large pan and cover with water. Bring to a boil, and simmer for about 10 minutes until the potatoes are just tender. Drain and set aside.
3. Meanwhile, heat the olive oil over medium-high heat in a large skillet.  Add the onion rings and stir to coat with oil.  Drop heat to medium-low and allow unions to caramelize, stirring occasionally, for 20-30 minutes.  Remove from heat and set aside.
4. Whisk together the milk and egg yolks, set aside.
5. Preheat oven to 350℉.
6. After an hour, remove the dough from the refrigerator.  Roll to a round about 12 inches in diameter. Place the dough in a 9-inch tart pan with removable bottom.  Press the dough to the bottom and sides of the pan, and remove excess dough from around edge of pan.
7. Place cooked potatoes in concentric rings along the bottom of the pan, overlapping and adding layers until pan is full. Distribute the caramelized onions across the tops of the potatoes. Pour the milk/egg mixture over the potatoes and onions. Drop bits of blue cheese evenly across the surface of the tart.  Sprinkle with sea salt and freshly ground pepper.
8. Bake the tart for 45-55 minutes, until browning at edges.  Filling will still be slightly jiggly, as the milk to egg ratio doesn't allow for it to set as a quiche would.  The final consistancy should be creamy.

leftover bird + orzo soup

Happy Thanksgiving, friends! I hope you are all enjoying a leisurely morning of coffee and cooking with loved ones.  We are about to embark on our meal prep, after a bit of time invested last night. Oh, and the Wizarding World of Harry Potter is magical...in case you were wondering. :)

I have a day-after recipe for you this morning; a hearty, veggie-filled soup that uses your leftover turkey meat as well as the carcass. We're all about using the whole animal around here, and fresh stock is truly the best base for any soup you can make. So chop some extra onions, celery, and carrots today and stow them away in a ziplock bag in your refrigerator. You can even make the stock tonight to keep things really simple tomorrow. Because tomorrow is all about relaxation and dirtying as few dishes as possible, right?  :)

Again, Happy Thanksgiving! I am thankful for so many things this year, including each one of you for continuing to read and share your comments here at Bella Eats. Have a wonderful holiday, all!!!

Leftover Bird + Orzo Soup

for the stock:

• 3 tbsp vegetable oil
• 2 medium onions, diced (about 2 cups)
• 3 large carrots, chopped (about 1 cup)
• 3 ribs of celery, chopped (about 1 cup)
• water
• 1 turkey or chicken carcass

for the soup:

• 3 tbsp vegetable oil
• 2 medium onions, diced (about 2 cups)
• 3 large carrots, chopped (about 1 cup)
• 3 ribs of celery, chopped (about 1 cup)
• 2 garlic cloves, minced
• 10 cups of stock (if you have less than that, add water. more, simmer it until it reduces)
• 2 bay leaves
• 3 large sprigs of thyme
• (1) 15-oz can of diced tomatoes, drained
• 2 cups leftover chicken or turkey, chopped or torn into bite-size pieces
• 1 cup dried orzo
• 3 large handfuls of swiss chard leaves, stems removed, torn into bite-size pieces
• salt + pepper

method:

1. First, make the stock.  Heat the oil in a large pot over medium-high heat.  Add the onions, carrots, and celery and sauté until soft and translucent, about 8 minutes.  Add the bird carcass and enough water to mostly cover, about 16 cups.  Bring everything to a boil and then drop the heat to medium-low, letting the stock simmer for 2-3 hours until full of flavor and reduced to 8-10 cups.  Strain the stock through a fine sieve, and discard the bird carcass and all vegetables.  Let the stock cool completely before refrigerating if you're not going to use it the same day.
2. Clean the pot, and start again with heating the oil and sautéing the second batch of onions, carrots, celery, and garlic.  After 3 minutes, add the stock, herbs, tomatoes, and leftover meat.  Bring to a boil and drop to medium-low, letting the soup simmer until the vegetables are tender, about 20 minutes.  Add the orzo and continue to simmer until tender, another 10 minutes.  Add the swiss chard and cook until wilted, about 3 minutes.  Season with salt + pepper and serve, being careful to remove the thyme sprigs and bay leaves.

pear, ricotta + honey tart

I have been a little obsessed with ricotta cheesecake lately.  I've made it several times, trying out a few different recipes, tweaking as I go.  I've landed on one that I love but cannot seem to get a decent picture of it to save my life. And, quite frankly, I can't continue to eat ricotta cheesecake every other week. That doesn't work with the ol' 'stay in my jeans' plan. While browsing the produce section last week I came upon these lovely red pears and knew that a Thanksgiving dessert recipe must be developed to showcase their beauty. And then I thought, why not combine that idea with what I've learned about the perfect ricotta cheesecake? Voila, a new dessert star is born.

This recipe combines three of my favorite things: seasonal fruit, tender crust, and ricotta cheesecake. Shared with loved ones it makes the perfect end to an Autumn meal. Enjoy, my friends!

Pear, Ricotta + Honey Tart

serves 8

for the crust

• 1-¼ cup all-purpose flour
• 1 tbsp sugar
• 1 stick (½ cup) unsalted butter, cold, cut into ½-inch cubes
• 4-5 tbsp water

for the tart

• 16 oz whole milk ricotta
• 6 oz cream cheese
• 4 tbsp honey, divided
• 1 egg
• 1 tsp vanilla extract
• 3 pears, sliced and pressed between paper towels to remove some moisture

method

1. First, make the tart dough.  Blend the flour and sugar in a food processor.  Add the butter and pulse until the mixture resembles small peas, about 10 times.  Add 4 tbsp of the water and process until the dough comes together, adding the last tbsp of water if needed.  Gently gather the dough into a ball and press to a disk.  Wrap with plastic wrap and refrigerate for at least 1 hour, up to 2 days.
2. Preheat the oven to 350°F.
3. After the dough has been refrigerated, remove it from the plastic and roll flat to a circle approximately 12-inches in diameter.  Lay the dough across a 9-inch tart pan and press the dough to the bottom and sides of the pan.  Roll a rolling pin over the top of the pan to cut the excess dough.  Prick the bottom of the dough with a fork in several places.  Bake the tart crust for 10 minutes and remove from oven.
4. Blend together the ricotta, cream cheese, 3 tbsp of the honey, the egg, and the vanilla extract until well combined. Pour the mixture into the tart pan and smooth the top.  Lay the pear slices across the top of the ricotta mixture, and drizzle with the final tbsp of honey.
5. Bake for 45-60 minutes, until the tart only jiggles slightly and is starting to brown at the edges.
6. Let sit for 1 hour before slicing and serving.