Chocolatey, Chocolate Cappuccino Cookies

Wednesdays is when I go for my art class and I like to take a "snack" for the class. So, today I was in the mood for Chocolate Chip Cookies but decided to take it one notch higher, being the total chocoholic that I am! I made these cookies and I think they should read "Chocolate Coma Cookies" or "Death by Chocolate Cookies."  This is as "chocolatey" as you can get. It is absolutely scrumtious with a tall glass of cold milk. You bite into one of these chocolatey mounds, sprinkled with cappuccino and chocolate morsels, and you are transported to chocolate heaven!  For chocolate lovers everywhere, hope you enjoy this...

Ingredients:

6 oz. milk chocolate chips (recommend Ghiradelli premium baking chips)
2 Tbsp. unsalted butter at room temperature
1/3 cup cappuccino chips (recommend Guittard)
1 cup All Purpose flour
2 Tbsp. unsweetened cocoa powder (any premium quality)
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 eggs, at room temperature
2 Tbsp. Water
1 tsp. pure vanilla extract
1 cup semi-sweet chocolate chips (recommend Ghiradelli)

Method:
Pre-heat oven to 300 degrees F.  Line two cookie sheets with parchment paper. Keep aside.
Combine the chocolate chips and butter in a bowl and place it over a pan of simmering water (double boiler) to melt the chocolate.
In a medium sized bowl, whisk together the flour,cocoa powder, baking powder and salt.
In another large bowl, whisk together the sugar, eggs, water, and vanilla extract.  Gradually add the dry ingredients and stir until combined and is thick and smooth.  Fold in the melted chocolate.  Stir in the cappuccino chips and chocolate chips.  Using an ice cream scoop, scoop level cupfuls of the batter onto the prepared cookie sheets. Bake until slightly puffed and the tops begin to crack about 16 - 18 minutes for a chewy cookie and up to 20 minutes for a crunchier cookie.  Cool the cookies completely on the baking sheets and serve.

Absolutely chocolicious!

Say Cheese!

What could be more satisfying than sinking your teeth into a warm, crusty slice of french baguette with melted cheese on it?  This is not just another grilled cheese toast but the gourmet version of it!  Tender, green scallions and crispy, caramelized onions elevates this hors d'oeuvre to ooey,gooey goodness.  It comes with a warning: "Highly addictive - cannot stop with one!"

Ingredients:
1 loaf of crusty,french bread
8 oz. Monterrey Jack cheese
1/4 lb softened butter (room temperature)
1 cup regular Mayonnaise
4 oz. can diced green chilles
1/2 bunch scallions sliced thin
1 large onion, sliced and caramelized
Parsley for garnish (optional)

Method:
Set oven on broil. Slice the bread into 1/2" slices. Mix together the cheese, Mayo,softened butter, diced chilles,and scallions.  Spread the mixture on the baguette slices. Broil for 5 minutes or until cheese has melted and begins to bubble. Garnish with caramelized onion and parsley and serve immediately.

Note: You can substitute Mozzarella cheese too. I have used minced Serrano peppers instead of the canned chilles for a kick!  Loaded with calories but oh so yum! It has to be served straight out of the oven. 

Green Bean Provencal

Ingredients:

1 lb fresh green beans trimmed
1 cup water
2 - 4 tsp. olive oil
4 garlic cloves minced
2 tbsp. shallots minced
1 cup vine ripe tomatoes diced
1/4 tsp. freshly ground black pepper
A pinch of red pepper flakes
salt to taste

Method:

Keep an ice water bath ready by filling a large bowl with ice and water.

In a large pot, boil the water with a little salt until it starts bubbling.  Add the trimmed beans and cook until crisp-tender, about 2 to 3 minutes.  Drain in a colander and shock in ice water bath.  Drain once again, shaking off the excess water and set aside.

In the same pot, heat the olive oil over low heat. Add the shallots and cook till tender but not caramelized. Add the crushed garlic, red pepper flakes, black pepper and diced tomato. Saute for a couple of minutes until tomatoes are softened. Add green beans and toss to coat.  Taste and adjust the seasoning.  Serve hot.