World Peace Chocolate Chip Cookies

World Peace Chocolate Chip Cookies

Ever had the strongest urge to eat something sweet and chocolatey, and absolutely nothing in the pantry or refrigerator fit the bill?

It would have been a LOT worse had there not been a bag of chocolate chips leftover from the holidays.  And a vacuum sealed bag of cocoa powder that hasn’t seen the light of day in over a year.

That also speaks of the cobwebs and dust piling up around here…

It’s not like the days magically grew an extra hour or two to accommodate the growing demands of the day job, running practice, the house and all the other curveballs life throws.

But you know, those cravings… they cover all the things we love and want to do, not just eat.  Sometimes you just have to plug in the stand mixer and start measuring. And sit down in front of the laptop, and let it flow out. Whatever it is.

World Peace Chocolate Chip Cookies

World Peace Cookies – a Dorie Greenspan classic – is a dark chocolate shortbread cookie laced with semisweet chocolate chips and sea salt.  As a group, we baked a version included in Around My French Table – the cocoa sablés.  After quickly flipping through my friend Liz’s blog – which hosts many incredible chocolate recipes – I realized this was not time to try a full new recipe.  My favorite chocolate chip cookie recipe got a quick makeover with cocoa powder and a smidge extra salt. Voilá: World Peace chocolate chip cookies!

World Peace Chocolate Chip Cookies

The original cookie recipe uses 1 1/4 cup of all purpose flour.  I swapped 1/4 cup for the cocoa powder and added an extra tablespoon of flour to the dry ingredients. On a whim, a teaspoon of powdered peanut butter made its way to the dough. It probably brought out the saltier notes in the cookie.  If you don’t have any powdered peanut butter, it’s not a big deal.  The cookies turn out crunchy after resting for an hour on a cooling rack.

World Peace Chocolate Chip Cookies

FFwD Christmas Card Exchange: Almond Toffee Bark

almond toffee bark

I just had E snooping over at my laptop screen, and he noticed that I abbreviated the ‘French Fridays’ into our shorthand FFwD for this post’s title.

“FFwD… its Freaky Friday!”

“Uh-huh.”

“Freaky Friday!”

“Okay!”

“Freeaky Friiiday!”

And then it hit me.  It WAS Freaky Friday with Doristas!

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Thank you. And THE cookie recipe.

 

Some people leave their workplace quietly, without making much fuss.  Others are not granted the luxury to say goodbye to dear friends and colleagues when separated from their employment.  And many write a note, wishing everyone the best for their personal and professional lives.  Piecing together a letter in my head was easy.  I have nine years of lessons and friendships – sisterhood – under my belt and respect for the people I interacted with in a professional capacity. Read More…

Blueberry-Orange Coffee Cake

Blueberry-Orange Coffee Cake

To celebrate the end of the month, and just because it’s just so darned fun, we’re having a potluck breakfast at work.  Up until the last one we had in October, I would stop by the supermarket and buy fruit or other ready-made treat to add to the conference table.  For our second quarter’s gathering, I baked a pumpkin bundt cake that was well received by everyone.   When Nidal, our fearless organizer, rounded up everyone on Wednesday to organize today’s breakfast, he was quick to remind me about last time’s cake.  Darned flattery… Read More…

Gougères (de Queso del País)

Gougeres de queso del pais

Feliz día de Reyes!  Happy Epiphany Day!

One of my New Year’s blogging resolutions is to continue incorporating Puerto Rican ingredients into my posts.  While some times these flavors will be shown in their traditional preparations, it’s also fun to integrate them into dishes from other cuisines.  Today’s recipe, gougères, is a traditional French cream puff that can be enjoyed as as sweet treat or as a savory snack or appetizer.  Instead of using Gruyére or Cheddar cheese, I made these with queso del país – Puerto Rican white cheese. Read More…

French Fridays with Dorie: Muenster Cheese Soufflés

If you would like to order the soufflé, please notify your server forty five minutes in advance.

Muenster Cheese Soufflé

Forty five minutes?  This restaurant maxim and looking at many golden Muenster cheese soufflés at the crack of dawn inspired me to step away from the computer and head to the kitchen at 6am.   Turns out I had a real French Friday in me today after all.   The forty-five minute estimate, however, only applies to restaurant kitchens with all their ingredients already set up and ready to go.  It took me about ten more to make the soufflé start to finish.  Today’s breakfast was a big departure from the cereal/coffee routine.
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