Gastronome Tart

Cookie Butter-Coconut Chip Crunch Bars

I must admit that I have been lagging in many aspects of my life lately and this blog is certainly one of them. You see, since moving back to Charlotte we decided to move into one of our rental properties and boy has it had it's special perks. Such as carpenter ants and foundation issues just to name a few. Add in my new job and bam! I sure have been busy. 

Whenever one feels a bit overwhelmed what do we all seem to do? Revert to the bakery, or winery. Whichever floats your boat these days. Or heck, why not both right? Because baked goods and chocolate always go well together with a glass of wine (or a good IPA, I'm not picky!) 

Due to this it was no surprise that I busted out the cookie butter. Actually this is the new crunchy cookie butter and if you haven't tried it, you better... and soon. Trust me it is delish. 

So, along with some alcohol in one hand and some crunch bars in the other, I'm ready to tackle what this house throws at me. Well...almost. Enjoy!

Cookie Butter-Coconut Chip Crunch Bars

Makes 24 Bars

Ingredients

Cookie Base

1 cup unsalted butter, room temperature, plus more for the dish

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1/4 cup sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

Topping

1 cup Crunchy Cookie Butter (Trader Joe's)

8 ounces semi-sweet chocolate, finely chopped

1/2 cup Coconut Chips (Trader Joe's)

Directions

Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.

Cookie Base

1. Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).

2. Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. Allow to cool.

Topping

3.Melt the cookie butter and immediately stir in the powdered sugar. Put the pan with the cookie butter spread into the fridge until the cookie butter sets up. About twenty minutes.

4. Melt the chopped chocolate over a double broiler and then spread with an offset spatula over the cookie butter base and immediately sprinkle with the coconut chips. Allow to cool for about 15 minutes and then you can allow to cool completely until chocolate is set or place in the fridge to speed up the process. When cutting, use a knife that has been heated in warm/hot water and you should be able to slice right through it. Enjoy!

Source: Adapted from Dorie Greenspan

Chocolate-Cherry Blondies

It is a New Year and as usual like all New Year's I have been busy counting points, tracking my weight all while running a food blog... Yeah. I know. Yet, sometimes I just can't help myself. I wanted to get back in the kitchen. Bake something. Anything. 

So, I scrounged through my cabinets and came across dried cherries and chocolate. Great combo. Just ask well, anyone. I baked these up yesterday and yes, just in time for the game.

They are chewy, chocolaty and absolutely delicious. Blondies, and brownies have always been staples at game day parties and these were no different. Although the big game is a couple of weeks away, pin this, bookmark this or just plain print this recipe out as these are great for a crowd and no utensils are needed. Except maybe a plate or a napkin to catch those crumbs while you are glued to the tube. Enjoy!

Chocolate- Cherry Blondies

Makes 24 Bars

Ingredients

 2 2/3 cups all-purpose flour (spooned and leveled)

4 teaspoons baking soda

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

2/3 cup granulated sugar

1 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 cup dried tart cherries

Directions

1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.

2. In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.

3. Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.

   Source Martha Stewart

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Brown Butter Blondies

Crazy Cookies

Crazy Cookies

We are now in full swing of the Holiday Season and if your like most, have been enthralled in everything from shopping to gift wrapping to baking and Holiday parties. But, let's get real. Many of my reader's have been fellow follower's all along and have always read about my moving journey's across the states. 

So, let's see... since this blog was started in February of 2011 I have lived in Birmingham, AL, Richmond,VA, Hampton Roads, VA, Birmingham (Again!), Los Angeles (Again!) and now Charlotte, NC (Again!). Yes, that's right, I have moved once more. But, wait for it, wait for it... I think we might actually stay! Wow, what a concept right?

Needless to say since I made the cross country journey less than a week ago, my Holiday spirit has been lacking. However, the one thing that always get's me into the spirit of any Holiday is cooking and baking. Of course that means baking all the favorites that one makes year after year and I'm sure every family or individual has their favorites that make the rounds every year.

This cookie would be one of those. I call them Crazy Cookies because well... that's what they were called when someone gifted me this recipe many years ago. Quite frank, they are potato chip cookies. I'm sure many of you have tried one over the years, however if you haven't, you sure are missing out. This I promise you! 

Since majority of my belongings are still in storage, I do not have the original recipe with me. So, I scoured the web and came across a recipe that was very similar via Martha Stewart (of course right?!) They tasted just as yummy as my stand alone recipe I bake year after year.

And lastly to all of my reader's who have been so patient with me in the last six months, I promise you that once I get out of this corporate housing (end of January) there will be many new and exciting recipes that I can't wait to share with you. Also, who knows? Maybe there might be a new blog design as well. Either way, I hope you are all having and amazing Holiday Season and go ahead, make these delicious bundles of sweet and salty goodness. They are perfect for sharing. Enjoy!

Crazy Cookies

Ingredients

 2 sticks unsalted butter, softened

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon coarse salt

4 cups coarsely crushed salted potato chips (about 10 ounces), divided

1 cup pecans, toasted and coarsely chopped

Directions

1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

3. Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.

Cookies can be stored in an airtight container up to 5 days.

Source: Martha Stewart.com

Cornflake-Chocolate Chip-Marshmallow Cookies

I have seriously had an obsession with Milk Bar since I saw Christina Tosi on The Martha Stewart Show back in 2009 making her infamous Cereal Milk and Compost Cookies. The concept was literally so foreign to me, yet so familiar at the same time. Of course I would drink the milk at the bottom of my bowl when I was finished with my cereal, yet to make milk that mimicked that? Genius! So, it came as no surprise that I wound up visiting Milkbar during Christmas of 2009 (You can read all about my first visit to Milkbar here).

When I found out Christina came out with a cookbook in 2011 that had recipes for all my favorites and more, I was giddy and on it like a fat kid to Twinkies. All. About.It. Needless to say, that was on my Christmas list and the hubby delivered. Although, he  did mention that he had a hard time finding it. Apparently I wasn't the only one asking for this book. I just chalked it up to all us Milk Bar followers. We wanted that book and there was nothing that was going to stand in our way. Not even Christmas!

I opened that gift in glee! Ripping away wrapping paper, hugging the book to my chest. Encompassed in the world of Milk Bar at that very moment as I flipped my way through the book wiping drool off my chin. It finally came to the point when the hubby had to take it away from me and tell me there were more presents to open. But, to be honest, this was the one that mattered the most and as any gastronome can attest to, to finally be able to create these baked goods the way one of your favorite bakeries does, is one of the best presents ever! I have marked off the recipes I have made as I always do with all my books and I believe this one will be marked up just like my Martha Stewart Cooking School book (one of the best cookbooks ever!)  

This recipe for Cornflake-Chocolate Chip-Marshmallow Cookies was literally one of the first to pop out at me. I have thought about it ever since and was bound and determined to make it and I absolutely love the fact that all the recipes give the weight to the items as well. As I find weighing out ingredients for baking can sometimes yield better results.

During my stops at Milk Bar in the past, I have gotten the usual: Crack Pie, bottle of Cereal Milk and a few Compost Cookies. Yet, this one had evaded me and since I found out about it's existence via the cookbook, I knew they would be the first thing to be made out of the book (okay the second, I have already made their Crack Pie). 

They were so unbelievably delicious that I literally couldn't take it. Almost the same extent you get with a pint of Ben and Jerry's. You can't believe the crazy concoction you are eating, yet it makes unbelievable sense and that is how this cookie was. A scrumptious carmelized crunch thanks to the Cornflake Crunch, creamy chocolate from the chips and a delicious gooey texture from the marshmallows. Enjoy!

 

Cornflake-Chocolate Chip- Marshmallow Cookies

Makes 15-20 Cookies

Ingredients

 16 tablespoons butter, at room temperature (225g)

1 1/4 cup granulated sugar (250 g)

2/3 cup tightly packed light brown sugar (150 g)

1 egg

1/2 teaspoon vanilla extract (2g)

1 1/2 cups flour (240 g)

1/2 teaspoon baking powder (2g)

1/4 teaspoon baking soda (1.5g)

1 1/4 teaspoons kosher salt (5g)

3/4 recipe Cornflake crunch (recipe below) (270 g / 3 cups)

2/3 cup mini chocolate chips (125 g; I used regualr as I couldn't find mini)

1 1/4 cup mini marshmallows (65g)

Directions

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla and beat for 7-8 minutes. This is a very important step to achieving the right consistency for Milkbar Cookies (or any other cookies for that matter)

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute (Do not walk away from the machine during this step, or you will risk overmixing the dough). Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they are incorporated, no more than 30-45  seconds. Paddle in the mini marshmallows just until incorporated.

4. Using a 1/3 cup measure, portion out the dough onto a parchment lined sheet pan. Pat the tops of the cooki dough domes flat. Wrap the sheet tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake your cookies from room temperature- they will not hold their shape.

5. Heat oven to 375 degrees.

6. Arrange the chlled dough a minimum of 4 inches apart on a parchment-lined or Silpat lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. At the 18 minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

 

Cornflake Crunch

Warning: This stuff is seriously addictive!

Ingredients

 5 cups cornflakes (120g)

1/2 cup milk powder (40g)

3 tablespoons sugar (40g)

1 teaspoon kosher salt (4g)

9 tablespoons butter, melted (130g)

Directions

1. Heat the oven to 275 degrees

2. Pour the cornflakes in a medium bowl and crush them with your hands to 1/4 of their original size. Add the milk powder, sguar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act like a glue, binding the dry ingredients to the cereal and creating small clusters.

3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery and crunch gently when cooled slightly and chewed.

4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for one month.

Source: Milk: Momofoku Milk Bar Cookbook by Christina Tosi

Meyer Lemon Bars

Lemon-esque desserts are some of my favorite desserts to not only eat, but also make as well. Which is why lemon desserts usually make their debut with me later in the year. However, I just couldn't help myself when I have been seeing all the meyer lemons in the grocery stores lately. If you have never had a meyer lemon, it's about time you tried one! I like to think of them as a cross between an orange and a lemon. Although everyone seems to have their own take on it.

These bars call for a dusting of confectioner's sugar. While I used a fine sieve for these, I have since found an amazing trick courtesy of Martha Stewart, that uses a mason jar and cheesecloth for powdered sugar dusting. Such a great tip that has helped me make my sugar dusting more even and beautiful.

As America knows, the big game is this Sunday and with every Super Bowl, I only show up for the food. I make all the usuals every year (Infamous Buffalo Chicken Mac and Cheese and my beer margaritas. Hey, don't knock it! They are AMAZING!) and bars of all sorts are always on the menu. As are cookies. I usually like to add these to my "line up" as they are easy to grab and you don't have to have a utensil to snack on them. Enjoy!

 

Meyer Lemon Bars

Makes 12-16 Bars

Ingredients

For the crust:

1 cup all-purpose flour

1/4 cup confectioner's sugar

1/4 teaspoon salt

1 teaspoon grated meyer lemon zest

1/2 cup cold unsalted butter, cut into small pieces

For the filling:

3 tablespoons all-purpose flour

1/2 cup fresh meyer lemon juice

3 large eggs

1 cup granulated sugar

1 tablespoon grated meyer lemon zest

Pinch of salt

Confectioner's Sugar

Directions

1. Preheat the oven to 350 degrees. Have ready a 13 3/4-by-4 1/4 inch oblong tart pan with a removable bottom, or an 8-inch square baking pan with bottom and sides lined with aluminum foil and generously greased.

2. To make the crust, sift the flour, confectioner's sugar and salt together in a bowl and transfer to a food processor. Add the lemon zest and pulse to blend. Add the butter a few pieces at a time, processing  just until the mixture is crumbly. Transfer the mixture to the prepared pan and press evenly into the bottom and sides to form the crust.

3. Bake until the crust is just golden at the edges, about 25 minutes.

4. Meanwhile, make the filling. In a large measuring cup or pitcher, whisk together the flou, and lemon juice. Add the eggs, granulated sugar, lemon zest, and salt and whisk until smooth. When the crust is baked, carefully pull out the oven rack and pour the filling into the crust. Close the oven door and reduce the heat to 325 degrees. Bake until the center is springy to the touch, about 30 minutes.

5. Transfer the pan to a wire rack and let cool completely. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the rim fall away or, using the sides of the foil as handles, carefully lift the cookie from the pan and place it on a cutting board. Using a fine mesh sieve or the mason jar trick, dust the cookie generously with confectioner's sugar. To make a striped pattern as shown, pay strips of waxed paper across the cookie before dusting, and after dusting carefully remove the paper strips.

6. With a thin, sharp knife, cut crosswise into thin  bars 3/4-1 inch wide. Using a small, offset spatula, carefully remove the bars from the foil.

Source: Adapted from Williams-Sonoma Cookies

 

Banana Cranberry Oatmeal Cookies

Sometimes I just want something sweet and there never seems to be anything pre-made laying around. At least not in my house. As many already know, I prefer to bake or cook the food in my house. Although there has been many times where I did wish there was some sort of fantastic bakery across the street that I could just run into from time to time.

This recipe was whipped up on the first evening that I met two fellow bloggers in the Richmond area. Ryan from Ryan Bakes and Courtney from Cook Like a Champion. We spent our evening waxing poetic on all sorts of food and speaking about tips and tricks for certain foods. 

I came home with a massive craving to whip something up and fast. It was 8:30 at night and I felt like making some cookies! I grabbed a cookie cook book I haven't used in years (The Cookie Book by Betty Crocker... yes... that Betty Crocker) and came across a recipe for Banana-Oatmeal cookies. Now, judging by my previous post, it looks as if I always have over-ripe bananas lying around. This is very much true and I decided to take full advantage of the stock I had left. Added in a few extras and I came up with these cakey and delicious cookies! Enjoy!

Banana Cranberry Oatmeal Cookies

Recipe adapted from Betty Crocker's Cookie Book (Bringing back the Old School!)

Makes about 4 dozen

Ingredients

1 3/4 cups oats

1 1/2 cups all-purpose flour

1 cup sugar

1 cup mashed bananas (2-3 medium)

3/4 cup shortening

1 egg

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/2 cup dried cranberries

Directions

Heat oven to 400 degrees. Mix all ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes.

 

How to Decorate Sugar Cookies with Icing and Sugar

One of my fondest memories of baking with my mother was making sugar cookies. Something about making the dough, waiting in anticipation while it was in the fridge and finally being able to pick out which cookie cutters I could use. And what kid didn't sneak a little cookie dough from the scraps?

Every single Easter, I always send my niece and nephews Easter baskets with a little piece of homemade love. What kid doesn't love cookies with icing and sprinkles on top?! I sure did.

Since I am a self-taught cook, years had gone by where I always wondered how one got royal icing to be perfectly smooth. It wasn't until I learned that the secret is all in the consistency and the application, that I was finally able to produce beautiful cookies as well. 

There are so many sugar cookie recipes out there and I have tried many. I have found many where there was so much butter in the recipe that the dough was difficult to work with no matter how long it chilled for. Or where the dough cracked because there didn't seem to be enough. However, this particular recipe is my go to for when I want perfect sugar cookies that are almost fail proof. So utterly buttery and so utterly delicious! Enjoy!

Sugar Cookies

Recipe from Cookies by Williams-Sonoma. Makes about 3 dozen cookies.

Ingredients

1 1/4 Cup unsalted butter, at room temperature

3/4 Cup granulated sugar

1 Large egg yolk

2 Teaspoons vanilla extract

2 Cups All-Purpose Flour

1/4 Teaspoon salt

Directions

1. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale. Add the granulated sugar in 3 additions, beating on low speed for 2 minutes after each addition. Beat the egg yolk and vanilla into the butter mixture until well blended.

2. Sift the flour and salt together onto a sheet of waxed paper. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon until just blended.

3. Scrape the dough out onto a work surface and divide into 4 equal portions. Shape into disks, wrap in plastic wrap and refrigerate for at least 2 hours or for up to overnight.

 

4. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silpat.

5. Remove the dough disks from the refrigerator and let stand at room temperature for about 15 minutes. Working with 1 disk at a time, roll out dough to about 1/8-1/4 inch thickness. Using cookie cutters,  cut out shapes. Repeat with the remaining dough portions, then gather up the scraps and re-roll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before re-rolling. For best results, do not roll the same dough more than twice.

6. Using an offset spatula, transfer the cookies to the prepared pans. Refrigerate the cutout cookies for 15-30 minutes before baking.

7. Bake the cookies until they are lightly golden on the bottom, 10-12 minutes rotating once. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.

Royal Icing

Ingredients

3 Large egg whites, at room temperature

1/4 Teaspoon cream of tartar

4 Cups confectioner's sugar

Directions

1. In a large bowl and using a mixer on medium speed, beat the egg whites with the cream of tartar until foamy. Reduce the mixer speed to low and gradually beat the confectioner's sugar until blended, then beat on high until thick and glossy, about two minutes. 

Decorating with Icing

To color icing, divide it among separate bowls, one for each color desired. Add only a drop or so of a different food coloring to each bowl (see above photo) Stir until completely blended. Repeat as needed to create the desired color. To decorate:

Flowing Icing: This is the trick to having a smooth surface on your cookies. Using a pastry bag fitted with a narrow tip, outline the edges of a cookie with icing, then use a small damp pastry brush to spread an even, solid layer of icing within the outline. You may need to thin the icing with a few drops of water to help it flow. For a perfectly smooth finish, use the tip of a toothpick to pop any bubbles that develop on the icing's surface. Let set completely. May take 1-3 hours. This is dependent on the humidity.

Using Icing and Sugar:  Use the above directions to apply the icing. While the icing is still wet, use a small spoon to sprinkle the icing with sugar, then invert the cookie briefly to let the excess sugar fall off. Let set completely.

Breton Biscuits

This Friday, I will be embarking on a new journey.... my 30's. I kept telling my husband Robert years ago that for my 30th birthday I will be in France enjoying a culinary vacation. Cooking in a farmhouse in Provence. Enjoying some wine in a chateau in Bordeaux. Unfortunately, that is not going to be the case.

Last year, I began to tell my husband that I wanted a new career. A culinary one. I wanted to become a pastry chef and learn from the masters in Paris. I imagined myself coming home from school, whipping something fresh up in my studio flat, riding my bicycle to the market, becoming fluent in all things french. Eating baguettes by the Seine, enjoy weekends at the Louvre. All while becoming a world class pastry chef. 

While, I still do not know what the future holds for me in terms of a pastry career, until then I will be embracing all things French. Especially the pastries. After all, the french do it best. 

In honor of my 30th tomorrow, I decided to make a french cookie called a Breton Biscuit. Breton Biscuits come from Brittany, a region in France that is known for it's amazing butter. These pair very nicely with a nice cappuccino. Enjoy!

 Adapted from Martha Stewart's Baking Handbook. Remember to not under bake them or they will not be crisp enough.

Ingredients

1.5 cups AP flour, plus more for dusting

1 cup cake flour (not self-rising)

1.5 teaspoons baking powder

1/2 teaspoon salt

1 large whole egg, plus 4 large egg yolks

1 cup sugar

2 sticks (1 cup) unsalted butter, room temperature

Directions

1. Sift both flours, baking powder, and salt into large bowl; set aside.

2. In a bowl of an electric mixer fitted with the paddle attachment; beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.

3. Turn out the dough  onto a lightly floured surface. Divide in half and flatten into disks; wrap each in plastic. Refrigerate at least 30 minutes up to one day.

4. Preheat the oven to 325 degrees, with racks in the upper and lower thirds. Line two large bakings sheets with parchment paper; set aside. Generously dust a large piece of  parchment paper with flour. Place one disk of dough in the center, and roll out to slightly thicker than 1/4 inch. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour to the top or bottom. Transfer parchment and dough to a baking sheet; chill until firm, about 15 minutes. Repeat with remaining disk; (You can stack sheets of dough in the freezer)

5. Remove one sheet of dough and parchment from the freezer, and transfer to a clean work surface. using a 2.5 inch round cookie cutter, cut out rounds and place about 1.5 inches apart on prepared baking sheets. Gather the scraps; roll out again and cut out more rounds. In a small bowl, whisk together the whole egg and 1 tablespoon water; brush over tops of rounds. Let stand 5 minutes and brush again. Using a paring knife, score each round in a shallow lattice pattern, making sure not to cut all the way  through the dough. Repeat with remaining dough.

6. Bake, rotating halfway through, until cookies are amber on top and deeply golden around the edges 18-22 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

 

Vanilla Bean Sandwich Cookies with Nutella Ganache

I must admit that a wave of hysteria hits my system whenever I see anything on a menu that contains Nutella. I  absolutely adore it. However, it wasn't always so until one of my recent trips over the great Atlantic.

Back in September, my husband Robert and I traveled to Croatia and Montenegro. Prior to this, my only bouts in Europe were in Spain and Amsterdam. While I had noticed Nutella on those prior trips, it wasn't until our Eastern Europe excursion that I really embraced the chocolate, hazelnut goodness that is Nutella. 

I became obsessed. Eating it whenever I could. Slathering my morning croissants with it, stopping by the ice cream shop and ordering Nutella ice cream. It was everywhere and since I was there, I was taking full advantage. 

 

Enjoying Nutella Ice Cream on the island of Hvar

 

When we arrived back home in the states, we ate at a classy burger joint named Flip Burger here in Birmingham (Owned by Richard Blaise of Top Chef fame). I had noticed on the menu a milkshake that was a Nutella with Burnt Marshmallow. I had to have it! And ever since that fateful night eating a hamburger and enjoying a hazelnut milk shake joy, I have seen it pop up everywhere. Needless to say I have been extremely enthusiastic.

I have been concocting this recipe recipe up for awhile ever since our trip to Croatia and Montenegro. I poured over many cookie recipes until I found the right one and mixed it with my own version of Nutella Ganache. 

 

Since my husband is my  is my taste tester, I will leave you with what he had to say about them, "These cookies are stupid, as in so good, it's almost stupid." Needless to say, he almost ate them all up. Enjoy!

 

 Cookie recipe is adapted from Martha Stewart. I added the hazelnut topping and the Nutella Ganache is an original.

 

Vanilla Bean Cookie

Ingredients

1 1/2 cups unsalted butter, room temperature

1 3/4 cups sugar

2 large eggs

1 teaspoon salt

2/3 cups evaporated milk

1 tablespoon pure vanilla extract

1 vanilla bean, split and scraped

5 cups AP flour, plus more for pressing cookies

Coarse sanding sugar, for rolling

1/2 cup chopped hazelnuts, toasted

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract and vanilla bean seeds; mix to combine.

2. Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.

3. Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.

4. Working with one disk at a time, form dough into 1 teaspoon sized balls. Roll each ball in sanding sugar and place on prepared sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Place chopped hazelnuts on the top cookie.Transfer baking sheets to oven and bake until puffy, but still soft, 8-10 minutes. Let cool slightly on baking sheets before transferring to wire rack to cool completely.

Nutella Ganache

Ingredients

1/2 cup heavy cream

5 tablespoons Nutella

2 oz. dark chocolate

Directions

1.Bring cream to a simmer.

2.Remove from heat and stir in Nutella and dark chocolate. Stir until completely smooth.

3. Let cool to room temperature and put into fridge until set.

Assembly

Using an offset spatula spread the ganache onto the flat side of one cookie. Place another cookie on top and voila!