Chewy Chocolate Chip Cookies

Finally some chocolate!!! Yum yum!!!

This recipe from Chef Michael Smith's television show called Chef at Home. As the name says, they are CHEWY chocolate chip cookies, and boy are they ever!

Previous times I've made chocolate chip cookies, they turned out hard and crispy, and my husband has always said that he prefers them soft and chewy. So recently, when I decided to make chocolate chip cookies again, I told myself I would try to find a recipe for a chewy cookie. So when I stumbled upon this Michael Smith recipe, I got very excited because every other recipe I've made by Michael Smith has turned out really well and this was no exception.

On the site where I got the recipe, there's a small video explaining how to make it with some interesting tips. One of the tips was that instead of melting butter and mixing it in, you put in cold butter and cream it with the brown sugar. According to Michael, this creates air bubbles which make the cookie light and fluffy. Also, using white sugar makes the cookie hard he says, so that is why he uses brown sugar.

The mixture of creaming the brown sugar and butter looks like this:



Separately, I mixed all the dry ingredients together:



Once the brown sugar and butter were creamed together, I added the egg, vanilla and honey (instead of corn syrup). Then once the wet and dry ingredients were combined together, it resulted as follows:



I then added the chocolate chips, however, I used MINT chocolate chips, which is my husband's favorite chocolate combination.



At this stage, the batter looked so homogeneous and soft that I was thinking mmmmm these are gonna turn out great!

Then, I spooned the batter onto a baking sheet and put it in the oven:



The result, freshly baked cookies!!!



And Michael Smith didn't lie, they were indeed very soft and chewy!

P.S. My husband is the one who did all the work in this recipe, I just guided him. So essentially, he is the one who made these wonderful cookies. Congratulations to him!!!

If interested, here is a link to the recipe.

Coconut Cupcakes

Well, it's been a while since I've blogged, and boy do I miss it.

When work gets in the way of entertainment and Internet and cooking, it leaves something to be desired.

After I discovered this post from Elana's pantry, I decided to make them.

This was my first recipe that I made using coconut flour. Up until now, I've only made recipes from her site with almond flour. Unfortunately, however, I did not make the key lime icing with these cupcakes, since I bought the wrong type of whipping cream. Oops!

First, mixing the eggs, coconut oil, and honey (I replaced agave nectar with honey)


This was also my first time using coconut oil, so I didn't know that you have to melt it before using, because at room temperature it is a solid. It still worked out in the end, even though there were lumps in the batter.

Second, I mixed the dry ingredients together before combining them with the wet ingredients.


Once the wet and dry ingredients were combined, I left the batter to thicken a bit.


Once thickened, I filled up the muffin pan and put them in the oven.


I baked them for about 23 minutes, and this was the result:


Even though I couldn't make the frosting, I ended up buying a can of chocolate whipping cream and used that as frosting.

In the end, they turned out quite well, as all of Elana's recipes do. After all, I am a big fan of coconut, so I am not usually disappointed. One of my favorite things was that they didn't come out very sweet, which is another reason why I love her recipes so much. I don't like it when desserts have too much sugar in them.

The only thing is that I don't think her yield measurements are very accurate, because the recipe says that these cupcakes yield 10, and I doubled the recipe, which ended up making 15. So it makes me wonder how many would've yielded from not doubling the recipe.

I will be making another post shortly so stay tuned!

Ta ta for now.

Meatloaf

This past weekend, I made Turkey Meatloaf courtesy of Chef Michael Smith.

Meatloaf is very simple to make, mainly just mixing ground meat and spices together then baking it in the oven. However, this recipe was slightly different in that it required me to saute onion, garlic and mushrooms prior to mixing it in with the meat and baking it.

The first thing I really liked about this recipe is that it had mushrooms in it, which of course, adds flavor. Other ingredients such as tomato paste, for example, are not in other meatloaf recipes I've seen. The tomato paste I found made the meat moist so that even when you eat it a day later, it's not dry.

In the end, this recipe turned out awesome and this will be my #1 recommended meatloaf!!!



Click here for the recipe

Hamantaschen with Melissa

Melissa and I made our own variation of Claudia Roden's hamantaschen recipe.

We replaced regular flour with spelt flour and we used sucanat instead of sugar. In addition, instead of the traditional poppy seed filling, we made our own chocolate chip, almond and coconut filling.

First off, we mixed the dough in the food processor which took no time at all! I sooooooo love my new food processor!

Next, we wrapped the dough in saran wrap and put it in the fridge for 20 mins or so. This was in order to make the dough a little firmer so that it's easier to make the shape of the hamantaschen.

Once we took the dough out of the fridge, we cut circles out of it, put the filling inside and shaped the hamantaschen.


It takes about 15 mins in the oven and they're done.



In the end, they turned out quite well. However, we found that the portions of sugar (sucanat) and vanilla extract were not enough to flavor the dough. The filling was excellent but the dough tasted very plain.
The portions allocated were 2 tbsp sugar and drops of vanilla extract. In my opinion, the recipe should call for at least 1/2 cup sugar and 1 tsp vanilla extract. In that case, the dough will have a bit more flavor and there are other hamantaschen recipes I've seen with those portions allocated, but not this one.

Lottie's Biscotti

Today was my attempt at making Lottie's Biscotti.

As per the link above, this was a recipe from the Kosher Foodies. It is chocolate chip and almond biscotti, yum yum!

First off, I roasted the almonds for a few mins. I roasted them in a pan for about 5-10 mins until they browned a bit.


Secondly, I mixed all the dry ingredients together.


The next step was to mix in a food processor 1 cup of almonds and 1 cup of dry mixture until a fine powder results. This was my first use of my new Cuisinart food processor, which I purchased about a week ago. To process the mixture took 5 seconds! Whoa!


Once the processing was complete, I combined the wet ingredients into the dry mixture and mixed in the powder as well. The dough is formed as follows:



Once the dough is formed, I shaped it into 2 logs and baked it for about 40 mins.

(The first picture is before the baking and the second picture is after)

Once they finished baking, the recipe instructed to let it cool and then cut it into pieces, then bake the pieces for an additional 25-30 mins. In this part, we let it cool a little too long which made it hard to cut. This is because we decided to go out for lunch and then cut it up and do the second baking after we got back.
That was not the smartest decision: as a result of it cooling completely, the biscotti became really hard and crumbly, and made it more difficult to cut. If we would have cut it before it became too cool, it would have been softer and easier to cut. At least now we know for next time.

After cutting it up and the second baking for a half hour, this was the end result:


Even though we made the mistake of letting it cool too much before cutting it, they taste amazing! I could not have expected them to come out any better taste-wise. However, in the next attempt, the shape will definitely be better as I know now not to leave it in the middle and let it cool completely.

Note: even though this post has more "I"s than "we"s, I just wanted to mention that my husband helped me throughout the process. He is a great help whenever I need it!!!

Kamasutra Restaurant & Wine Bar

The third Winterlicous venture for my husband and I was Kamasutra. We went there on Thursday February 11, 2010.

This was a very nice place as you walk in, located at Bayview and Eglinton.
We got our coats checked for free, which was also a nice touch.

For appetizers, my husband had pomegranate chaat (puffed rice mixed with a bunch of other stuff), and I had chicken tikka spring rolls. Both were excellent apps, but my spring rolls, which came with a chili garlic sauce, were better in my opinion.

Main course was excellent as well. My husband had coconut curry chicken and I had butter chicken. These were served with rice and naan as is customary with Indian cuisine. I'm not sure which one of these was better -- both were awesome.

Dessert, however, was disappointing. I had blueberry cheesecake, which on the menu it said it was made fresh in house. Yeah right -- it came frozen and tasted as such, what a waste. My husband had ras malai (which is a typical Indian dessert of cheese with sweetened milk). This was good but not as good as the same dessert at Bombay Bhel, another Indian restaurant.

Overall, I would recommend this restaurant, just beware of the desserts.

Website link: http://www.kamasutraindianrestaurant.com/

Byzantium

The second Winterlicious adventure for my husband and I was Byzantium. It is located at Church and Wellesley in Toronto.

After walking in and sitting down, the first impression was really good. The place was small but nicely decorated, and felt very cozy.
First up are appetizers: My husband had PEI mussels in tomato sauce with chorizo, while I had cream of celery and potato soup. Both appetizers were to die for!
Main courses were as follows: My husband had a lamb burger with fries, while I had goat cheese stuffed capon with tabouleh and vegetables. Both mains were excellent, but personally, I preferred my capon to the burger.
For dessert, my husband had chocolate layer cake while I had carrot cake with cream cheese icing. Again, both were very good but I still preferred mine.

Overall, the service was very good -- the restaurant was packed but we were served in a timely manner. Also, considering it was Winterlicious, the portions were good size and neither of us left hungry.

I would definitely recommend this restaurant, and I would even go back there if it wasn't Winterlicious.

Here's a link to the website for more info: http://www.byz.ca