Sunday, February 27, 2011
Wednesday, February 16, 2011
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours (i made these after exactly 4 hours & had no issues with handling the dough)
Preheat oven to 350 Line cookie sheets with parchment paper. Roll dough into one inch balls with lightly oiled palms (i sprayed my palms with Pam). I used a cookie scoop to portion the dough, a tablespoon or rounded teaspoon would also work depending on what size you like. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets. [Alternatively, try other ingredients like cinnamon-sugar or sprinkles.]
Bake in preheated oven for 10 to 12 minutes (i cooked for 11). Let stand on the cookie sheet for a minute before transferring to wire racks to cool.try not to eat them all.
i needed a quick dinner the other night. i also needed to get rid of the incredible amount of broccoli i'd accidentally purchased. my bad.
Cheesy Broccoli & Rice Casserole
2 slices hearty white sandwich bread, torn into pieces (1/2 cup panko bread crumbs - optional)
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces
1 tblsp onion powder
1 1/4 cups white rice
4 cups chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, panko, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Steam the broccoli for about 5-7 min (until bright green & semi cooked)- Melt remaining butter in a large pot over medium heat. Cook onion powder & rice, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Toss in the broccoli about 5 min before rice is done. Take off the heat & stir in cheddar cheese, cayenne, remaining parmesan.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes.
i like to eat them straight up- or with eggs over easy & cheese. or anything for that matter- they're awesome.