Flat-and-Chewy Chocolate Chip Cookies (with Dried Dark Cherries)

No matter the stresses that come our way, Eric and I try our best to find little things each night to end on a bright note. We’ve become avid viewers of Wheel of Fortune and Jeopardy, two shows that always remain light and invite us to interact with one another while also decompressing. While we watch, we’ll often scream out whatever we think the answer is. Sometimes we’re correct and we’ll congratulate one another. When we’re not, we laugh at our silly guesses. It’s a little bit of joy to end our day.

Most weeknights, after a glass of wine with dinner and before a nightcap of whiskey, Eric and I will pour mugs of tea and cozy up on the couch together. I bring out something sweet to nibble on, typically cookies or cake or one of the many other treats tucked in our freezer.

Now, I know everyone has strong feelings about chocolate chip cookies and, for me, I’m looking for a few things. One, they need to have a decent amount of salt. Salt and chocolate are meant to go together and if my cookies don’t have a pronounced saltiness, then they really won’t do much for me. Next, I’m looking for crunch and chew. Crispy outside, chewy inside. When I stumbled across this recipe from Amanda Hesser, I knew I had to give it a try. And oh have they delivered. I’ve made these a few times over the last couple of months and they truly hit the spot.

While I don’t mind nuts in my baked goods, there are people out there (I won’t name names) who are not fans and when you’re under quarantine with such an individual, sometimes you have to concede. The first time I made the recipe as is, with toasted walnuts, and I got a few comments (that person, however, continued to eat them for many weeks, so I guess they could get over it). For the next batch, I decided to use up some dried tart cherries we had tucked in our cabinet and I really feel like it brought these cookies to a whole new place. Just like salt, a little sourness pairs magically with chocolate. Anyway, I think it’s the perfect balance. Of course, you do you… add other things or leave them out. No matter what, these cookies won’t disappoint.

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Source:
Slightly modified from Amanda Hesser’s recipe in The New York Times

Yield:
30-35 cookies

Ingredients:
2 cups all-purpose flour
1 ¼ teaspoons baking soda
1 tablespoon kosher salt
8 ounces butter, softened
1 ½ cups packed light brown sugar
¼ cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings) (Or, if all you have are chocolate chips, those work just fine)
3/4 cup dried dark sour cherries (unsweetened)

Directions:

Line two large baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, this can be done using a hand mixer), blend together the butter and both sugars until fluffy, approximately 3 minutes. Add the eggs in one at a time, mixing until thoroughly incorporated, followed by the vanilla extract.

Carefully pour in the flour mixture and mix until a dough has formed. Using a wooden spoon or rubber spatula, spoon in the chocolate and dried cherries. Transfer the dough to the refrigerator and let chill for 1 hour.

Set racks to the top 1/3 and bottom 1/3 of the oven. Preheat to 325 degrees.

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Remove from oven and let the cookies cool on baking sheets for 10 minutes before transferring to baking racks.

The easiest way to describe the last few weeks is to say there have been ups and downs. Sometimes, I’m feeling calm, almost zen, about the whole thing. Very quickly, however, that can shift to a state of panic. Of course, I keep a smile on my face and try to downplay it all when talking to friends and family. I don’t want to be an additional source of negativity when everyone’s feeling a bit down. This may not be the healthiest approach and I’m working on being more honest (starting with this post).

Cooking and photographing and talking about food has done a lot for my mental health. To go from working constantly, the non-stop photoshoots and nights of editing images of so much delicious and beautiful food, to nothing has hit me hard. When I get in the kitchen and pull out my camera, however, I do feel a bit better.

I’ve been making this carrot dip for years and yet I am just now getting around to posting the recipe. Looking through the site, I realized I shared 玲珑网游加速器免费账号_玲珑网游加速器(LonLife) 3.1.7.730 ...:2021-5-11 · 盛大et网游加速器最新版能有效降低游戏用户在游戏中的延迟，减少掉线。盛大ET加速器将优质的机房资源，高效的加速模式可有效解决网通、电信互通和大陆用户连接台服时的丢包、断线等问题… 360网游加速器 2.1.0.1022 官方永久免费版 not too long ago. But this dip is a bit different and it can be added to all sorts of meals (in fact, we had it yesterday on our salads for lunch). Having this in the fridge is keeping me away from the chips and candy and cookies (so. many. cookies.) we have around (which have been my go-to snacks for the last few weeks). The color brings me some much needed joy, as well. I hope others feel the same.

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Yield:
1 1/2 cups

Ingredients:
1 1/2 pounds carrots, peeled and chopped
1 2-inch piece fresh ginger, peeled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon honey
1 teaspoon salt
1/2 cup water
1 teaspoon chopped fresh parsley, for garnish
Sesame seeds, for garnish

Rice crackers, for serving

Directions:

Add olive oil to a large sauté pan and set over medium heat. Add carrots, ginger and honey and stir until ingredients are coated. Pour in the water. Sprinkle the garlic powder, onion powder, cumin, cayenne pepper, and salt over the carrots and cover pan with a lid. Lower heat to medium-low and cook for approximately 18 minutes, or until the carrots are tender.

Remove lid and let it cool for 10 minutes. Transfer ingredients (including any liquid in the pan) to the bowl of a food processor. Pulse until it becomes a chunky puree, making sure there aren’t any big pieces of carrot (it’s ok if there are small pieces).

Transfer the dip to a serving bowl. Top with chopped fresh parsley and sesame seeds. Serve with crackers (rice crackers recommended) or pita chips.

Steel Cut Oats with Caramelized Pears and Toasted Almonds

Sometimes when I wake up in the morning, there’s a moment where I forget about everything that’s going on. The dog lays between me and Eric, sleeping soundly with her head on my pillow, audibly snoring. I will look over and just smile at her presence (even though she spent most of the night kicking me). We cuddle briefly before both of us get up to start our day (which begins with a walk around the neighborhood). This routine is one of many that have helped soothe me during this time. Sticking with a routine and focusing on tasks makes it almost feel like nothing has changed. Of course, I know it has. It hits me when I see someone wearing a mask or when I have to walk in the street to avoid people.

Like so many, cooking has been a comfort. I take extra time on the things I’m preparing, something I couldn’t do when I was working so much. Fresh baked bread (from homemade sourdough starter) and cakes and cookies. There’s been a lot of baking. Well, maybe not A LOT but certainly more than before.

I find bowls of hot oatmeal to be very satisfying. On a normal day (like when I would have places to go), I might sprinkle it with raisins or a drizzle of maple syrup. If we have jam around, I’ll scoop some on top (which reminds me of the oatmeal with jelly packets I used to eat as a kid). When I’m taking things extra slow, sautéed fruit and toasted nuts feel like a special addition. Almost like having dessert for breakfast. Hey, we have to find the little things in life that bring us joy. This is one of them.

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Note: If you can’t find pears, apples or (slightly firmer) peaches would make fine substitutions.

Yield:
Serves 4

Ingredients:
3 cups water
1 cup milk or non-dairy milk, such as oat or coconut
1/4 tsp salt
1 cup steel cut oats
2 tablespoons unsalted butter
2 pears, cored and sliced
1 teaspoon sugar
1/4 cup sliced almonds

Directions:
Bring the water and milk to a gentle boil in a medium-sized saucepan. Stir in the oats and salt. Reduce the heat to medium-low and leave uncovered. Cook, stirring occasionally, for 25-30 minutes. Adjust the heat as necessary to prevent any burning on the bottom. The result will be creamy (as it cools, it thickens quite a bit).

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While they cook, set a small sauté pan over medium heat. Add the sliced almonds, stirring often to make sure they don't burn, until they become lightly toasted.

Spoon the oats into bowls and top with cooked pears and toasted almonds.