For the ganache:
1/4 cup heavy whipping cream
1/2 cup bittersweet chocolate, finely chopped
For topping:
Toffee bits (or coarsely chopped Heath Bars)
Directions:
Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin pan. Set aside.
In a medium saucepan, combine the unsweetened chocolate and butter. Cook and stir over medium-low heat just until melted and smooth. Remove the pan from the heat. Add the sugar, eggs, vanilla and salt, and whisk until combined. Stir in the flour until just incorporated. Spoon a heaping tablespoon of batter into each mini muffin cup.
Bake for 12-15 minutes or until completely set. Allow to cool in the pan for 10-15 minutes. Remove brownies from the pan and transfer to a wire rack to cool completely.
To make the ganache, heat the whipping cream in a small saucepan over medium heat just until it simmers; remove from the heat. Add the bittersweet chocolate to the heated cream, let stand for 30 seconds, then whisk until the chocolate is melted and the mixture is well blended.
Gently dip the top of each brownie in the ganache and then sprinkle with toffee bits. Allow the glaze to set completely before serving.
Preheat oven to 400 degrees F.
Pour 1 teaspoon of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.
Slice cleaned potatoes lengthwise into 1/3″ thick slices, then slice those slices into smaller potato strips. Place on the baking sheet and drizzle with 2 Tablespoons of oil. Toss the potatoes in the oil to coat. Place in oven for 25- 35 minutes, removing the tray every 10 minutes to toss and stir the potatoes, then returning to the oven. Cook until browned.
Remove from the oven and immediatley add salt and Herbes de Provence. Toss and serve.
Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Add olive oil to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute for a couple minutes. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers. Taste and add more salt if needed. Serve in a big bowl drizzled with a few tablespoons of the tahini dressing. Serve remaining dressing on the side and let each person add more dressing to their tastes.
Serves 4-6.
1) In a food processor (Click here for instructions on how to make the cookies by hand or with a stand mixer), process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking soda and salt, then add to the sugar mixture; pulse to combine, about 10 1-second pulses.
2) Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about 15 1-second pulses. In a measuring cup, beat together the lemon juice, egg yolk and vanilla. With the machine running, add the juice mixture in a slow stream (should take about 10 seconds) and continue processing until the dough forms into a ball, 10 to 15 seconds longer.
4) Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough into a cylinder about 12″ long and 1½” in diameter. Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.
5) Preheat the oven to 375°F. Line baking sheets with parchment paper.
6) Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8″ thick rounds. Place the rounds on the prepared baking sheets, spacing them 1″ apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (the recipe actually says 14-16 minutes, but 10 minutes was plenty for me and my wonky oven), rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.
For the wet rub:
1 ½ tsp. chili powder
1 ½ tsp. fajita seasoning
1 tbsp. olive oil
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
juice of 1 lime
Brush one side of a tortilla with olive oil. Flip over and top one half of the tortilla with chicken mixture, diced tomatoes and shredded cheese to taste. Fold the tortilla over and carefully place the folded quesadilla onto the grill pan or skillet. Cook until heated through and cheese has melted. Repeat with remaining tortillas. To keep quesadillas warm while the others are still cooking, place in the oven on a baking sheet or other oven safe dish at 200°. Cut the finished quesadillas into triangles and serve with salsa, sour cream or other toppings of your choice.
Quimby The Mouse from This American Life on Vimeo.
Makes enough for 2 medium pizzas.
We find the food processor is the best tool for making pizza dough. However, only a food processor with a capacity of at least 11 cups can handle this much dough. You can also knead this dough by hand or in a standing mixer (see the variations that follow). Unbleached all-purpose flour can be used in a pinch, but the resulting crust will be less crisp. If you want to make pizza dough in the morning and let it rise on the counter all day, decrease the yeast to 1/2 teaspoon and let the covered dough rise at cool room temperature (about 68 degrees) until doubled in size, about 8 hours. You can prolong the rising time even further by refrigerating the covered dough for up to 16 hours and then letting it rise on the counter until doubled in size, which will take 6 to 8 hours.
1/2 cup warm water (about 110 degrees)
1 envelope (about 2 1/4 teaspoons) instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (22 ounces) bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt
Olive oil or nonstick cooking spray for oiling the bowl
1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.
2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.
3. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate it.
I used just half of the dough for this pizza. It was the perfect amount of pizza to stuff both of us. I would use all the dough if you had 4 or so people to feed and double the following recipe to make two pizzas. Otherwise, divide the dough into two equal hunks and freeze the other half if not using.
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
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