Monthly Archives: January 2014

  • Chocolate-Dipped Salted Cashew Cookies

Chocolate-Dipped Salted Cashew Cookies

Posted on January 18, 2014
Category:

I told myself that I wasn’t going to bake up any cookies during the month of January. Because I’m trying to detox from the Christmas cookie high that I’ve been riding since about mid-November.

But clearly I’ve failed. Because here I am. With cookies. Only halfway through the month of January. Clearly, I’ve fallen off the cookie wagon.

Go ahead and judge me. I deserve it.

I blame the bookstore for my lack of willpower. Specifically, the cookbook section of the bookstore. Because as soon as my little eye spied the recipe for these cashew cookies in the cookbook I was browsing through, I was done for. I ran right home and baked up a batch.

Chocolate-Dipped Salted Cashew Cookies | www.floatingkitchen.net

And because I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle them with sea salt. You can never go wrong with additional chocolate and sea salt, in my humble opinion.

Once you taste these Chocolate-Dipped Salted Cashew Cookies, you’ll be glad that I didn’t stick to my “no cookies in January” rule!

Cheers,

Liz

Recipe adapted from The A.O.C. Cookbook

Chocolate-Dipped Salted Cashew Cookies

Yield: Makes about 3 dozen

Chocolate-Dipped Salted Cashew Cookies

Ingredients

  • For the Cashew Cookies
  • 1 1/2 cups raw, unsalted cashews
  • 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
  • 1 1/2 cups brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 tsp. kosher salt

  • For the Chocolate Dip
  • 6 ounces dark chocolate, chopped
  • 3 tablespoons unsalted butter, cut into pieces
  • 3 tsp. light corn syrup
  • Sea salt for sprinkling

Instructions

  1. Pre-heat your oven to 350 degrees. Spread the cashews out onto a rimmed baking sheet and roast them in your pre-heated oven for 8-10 minutes, or until they are lightly browned and starting to smell nutty. Remove them from the oven and allow them to cool slightly. Then chop the cashews coarsely and set aside.
  2. In your mixer with the paddle attachment, cream the butter and the brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the egg and the vanilla extract and beat until well combined. With the mixer on low speed, slowly add the flour, baking soda and salts, mixing until no more white streaks remain. Stir in the chopped cashews. Transfer the cookie dough to your refrigerator to chill for at least 1 hour or up to overnight.
  3. Pre-heat your oven to 350 degrees and line a couple baking sheets with parchment paper. Scoop tablespoon sized balls of the cookie dough out onto your parchment paper-lined baking sheets, placing them about 1-inch apart. The dough can be slightly crumbly if it's very cold, so use your hands to help shape and press it back together.
  4. Transfer the baking sheets to your pre-heated oven and bake the cookies for 15-17 minutes. The cookies should be slightly crisp and brown around the edges, but still a little bit soft in the middle. Remove the cookies from the oven and allow them to cool on their baking sheets for 5 minutes. Then transfer them to a wire rack to continue cooling.
  5. Once the cookies are completely cooled, make the chocolate dip. In a small heavy-bottom saucepan over low-medium heat, combine the chocolate, butter and corn syrup, stirring continuously until everything is melted and smooth. Remove from the heat and allow the chocolate dip to cool for about 5 minutes. Then dip each cookie about halfway into the chocolate dip, placing them back on the parchment paper-lined baking sheets to dry and set. Sprinkle some sea salt over the chocolate dip.
  6. Allow the chocolate to completely dry and set before transferring the cookies to an airtight container. The cookies can be kept at room temperature for 3-4 days.
https://www.floatingkitchen.net/chocolate-dipped-salted-cashew-cookies/
  • Lightened Up Chicken Salad

Lightened Up Chicken Salad

Posted on January 16, 2014

I’ve been having a serious craving for chicken salad all week long. Which is an odd thing to want to eat in January. Chicken salad is for summer picnics and pool parties. Not for the dead of winter.

But who am I to argue with my stomach. She definitely wears the pants in this relationship. And I don’t want to make her mad.

If you’ve been hanging around these parts for a while, then you probably know that I have a serious aversion to mayonnaise. I avoid it at all costs. But there is always an exception to every rule. And chicken salad is the exception. Well. Sort of.

Because we’re only going to dip our toes in the mayonnaise here. Not dive in head-first. Sorry. Bad analogy.

I replaced half of the mayonnaise in the dressing with non-fat Greek yogurt. It’s lightens things up a bit, without sacrificing any of the “zip”. Celery, apples, red onions and pecans bring the crunch to the party. And lots of fresh lemon juice and tarragon keep things fresh and bright.

Cheers,

Liz

Lightened Up Chicken Salad

Yield: Makes about 5 cups

Lightened Up Chicken Salad

Ingredients

  • For the Salad
  • 3 cups cooked chicken, chopped
  • 1 cup celery, chopped
  • 1/2 cup apple, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup red onion, finely diced
  • 3 tablespoons fresh tarragon, chopped

  • For the Dressing
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. In a large bowl, combine all of the ingredients for the salad. Set aside.
  2. In a separate bowl, whisk together all of the ingredients for the dressing. Pour the dressing over the salad mixture, tossing until everything is well coated.
  3. Serve immediately or cover and refrigerate to chill before serving.
  4. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
https://www.floatingkitchen.net/lightened-up-lemony-chicken-salad/

Send this to friend