Cocoa-Caramel-Pecan Cookies

At the end of October I dog-sat for one of my neighbours, KDB.  She has two Scottie dogs, Hamish and Flora.

I wanted to leave her something nice to come home to, and to take advantage of the fun that is her kitchen.  It’s blue.  All of it.  And whatever isn’t blue tends to have the image of a Scottie on it.

Kristopf came over to help me make cookies (but in reality to use my computer).This is a recipe that I kind of invented myself, adapted from the basic Tollhouse Chocolate Chip Cookie recipe.  I hope you like it.

Preheat your oven to 375°F.

Soften 2 cups butter and plop it in a large bowl.Cream it together with 1 1/2 cups granulated sugar and 1 1/2 cups brown sugar.Crack 4 eggs into a bowl and whisk them silly.

Add the eggs to the butter stuff and mix well.

In a separate bowl, mix together 4 1/2 cups flour, 1 teaspoon baking soda, and 6 to 8 tablespoons unsweetened cocoa.  Add this to the goo mixture a little at a time and stir well.

Now, stirring the whole time (you may need to use your hands at this point as the dough gets hard to handle), add in 2 1/2 cups pecan pieces, 2 cups butterscotch chips, and 2 cups chocolate chips.Drop spoonfuls of the dough on ungreased baking sheets.

Bake for 9 to 11 minutes, rotating halfway through for even baking.  After removing them from the oven, leave the cookies on the sheets for a few minutes, then remove them to a rack to cool completely.

They are super good with your afternoon tea.

Try not to eat them all at once.

 

Warm Brussels Sprout Salad with Goat Cheese and Pecans


The Pie doesn’t particularly like Brussels sprouts, but the rest of us adore them.  To find a compromise this past Thanksgiving I pulled inspiration from a number of different recipes, and also from a salad I’d eaten at The Black Tomato two nights before, and came up with something that we all loved.

I’m not going to give you measurements for this recipe, because to be honest I didn’t measure anything, just kind of threw it in when the inspiration struck me.  Besides, everyone has their own preferences as to amounts and proportions in a salad.  Just estimate and you’ll be fine.  This version served ten people with tons of leftovers.

First, you cut up your Brussels sprouts.  We tried them first with a mandolin, but then found it was easier just to slice them thinly with a stupid sharp knife.  Cut off the tough stem part at the bottom and discard any bruised or torn outer leaves, then carefully shave those suckers down.We ended up with a medium-sized bowl full of bits of mini-cabbage.Because this was sort of a do-at-the-last-second kind of salad, and because Thanksgiving at the last second gets a little hectic as things come out of the oven and the turkey needs to be carved, I wanted to set up a mise en place for this so everything would be ready to go when I needed it.  Accordingly, I prepared the rest of my ingredients ahead of time.

Three finely chopped green onions.

Two finely sliced shallots.

Two handfuls dried, sweetened cranberries.

A handful each finely chopped radicchio and Boston lettuce.

Goat cheese, or chèvre.

Pecans, ground in my food processor.

Pecan pieces, for garnish.

Mix together the goat cheese, cranberries, and ground pecans.

Set that aside for now.

In a large frying pan or skillet melt about a third of a cup of butter at medium heat.  Toss in your green onions and shallots and sauté for a few minutes until softened.

Chuck in your massive amounts of Brussels sprouts and stir them around until they’re thoroughly coated in butter and start to wilt.

Add in the raddichio and the Boston lettuce and stir to mix.  Drizzle gently with olive oil, balsamic vinegar, and a healthy dash of real maple syrup.  Toss to coat and remove from heat.

Add in your goat cheese mixture and toss it well.

Sprinkle with pecan pieces and serve warm.