Hot Chocolate Cookies

Last week Lidl (a German supermarket chain) was having a sale on “American” foods (I screen capped the flyer here), and I picked up some marshmallows. Started sorting through my bookmarked recipes, and turned up this recipe, which…used a pretty small percent of these marshmallows. I need to start drinking hot chocolate or something!

IMG_0229These cookies are rich (threw out a cake last week for not being chocolatey enough, it was tragic) and cakey, and the frosting does retain that marshmallow-y flavor. Pretty delightful!

IMG_0235Ingredients:

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Marshmallow Glaze:

  • 1/4 cup unsalted butter
  • 1 cup mini marshmallows (I tore mine up, it’s the best I’m going to get around here)
  • 1 cup powdered sugar
  • 2 tablespoons milk

Preheat oven to 350 degrees and line a baking sheet with parchment. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

Beat together the butter and sugar on medium speed until light and fluffy.

IMG_0223Add the eggs one at a time, then add the vanilla.

IMG_0224On low speed, gradually add the flour mixture until just combined. I recommend stirring a bit by hand after each addition, just poking around a bit with a spatula is fine, enough to lightly moisten the flour and cocoa, so it doesn’t explode up in a big puff that’ll feel terrible in your lungs.

IMG_0227Scoop the dough into tablespoonfuls onto the prepared pan, and flatted the top of each slightly. I made mine sort of huge, because our pan situation makes cooking batches just not something I will do, and they still really didn’t spread much at all, so I guess you don’t have to worry too much about widely spacing them.

IMG_0228Bake 10-12 minutes. Mine were big, so I gave them the full 12. They should start looking a bit cracked on the surface when they are done. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely, if you have one.

Once the cookies are cool, melt the butter over medium heat in a medium saucepan. Add the marshmallows and cook until the marshmallows have melted. If you’re not sure if you’re done, you probably aren’t, so keep cooking, and keep stirring, until it’s all smooth.

IMG_0230Remove from the heat and whisk in the powdered sugar and milk until smooth.

IMG_0231

Still no whisk.

Drizzle over the cookies, then let set.

IMG_0232

So much for 'let set'!

So much for ‘let set’!

Hot Chocolate Cookies

From Bake or Break.

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Marshmallow Glaze:

  • 1/4 cup unsalted butter
  • 1 cup mini marshmallows
  • 1 cup powdered sugar
  • 2 tablespoons milk

Preheat oven to 350 degrees and line a baking sheet with parchment. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.

Beat together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, then add the vanilla. On low speed, gradually add the flour mixture until just combined.

Scoop the dough into tablespoonfuls onto the prepared pan, and flatted the top of each slightly. Bake 10-12 minutes. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely, if you have one.

Once the cookies are cool, melt the butter over medium heat in a medium saucepan. Add the marshmallows and cook until the marshmallows have melted, stirring until smooth.

Remove from the heat and whisk in the powdered sugar and milk until smooth. Drizzle over the cookies, then let set.

Posted in Dessert | Tagged , , , | Leave a comment

Lazy Pie

The number of things that are called ‘pies’ in Greece never ceases to amaze. This particular dish is savory and has no crust, but, hey, sure, it’s a pie.

IMG_0171I saw the recipe and immediately wanted to try it, which is odd because generally I don’t like Greek yogurt and only eat tiny amounts of feta. I’m glad I did try it, as it’s quite tasty, and I think has potential for a lot of future experiments with adding things.

The cheese didn't like me, either.

The cheese didn’t like me, either.

Ingredients:

  • 2 cups Greek yogurt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 cups crumbled feta cheese, divided
  • 2 – 2 1/2 cups all-purpose flour
  • 1/4 cup milk
  • 3 tablespoons extra virgin olive oil

IMG_0162Preheat oven to 325 degrees. Grease a cake pan – I think this recipe might be too much for a 9″ round, certainly for one without 2″ tall sides. If you have a 9X9″ or 10X10″ square pan, or larger round springform, use either of those. The pan shown in the pictures below is something like 10.5″.

In a large bowl, mix together the yogurt, eggs, and water.

I should really replace my broken whisk...

I should really replace my broken whisk…

Stir in the butter, followed by 2 cups of the flour.

IMG_0166Mix in 1 1/2 cups of the feta. Stir together, then add as much of the remaining 1/2 cup of flour as necessary to get a cake batter-like texture. I added the whole 1/2 cup.

IMG_0168Spread into the prepared cake pan.

IMG_0169In a smaller bowl, mix together the remaining 1 cup feta with the milk and olive oil. Pour evenly over the surface of the yogurt mixture.

IMG_0170Bake until golden brown, about 70 minutes. The center will still seem jiggly when you take it out of the oven, but if it passes the toothpick test, it is done, and will firm up some after a few minutes of cooling. Let cool at least 10 minutes before removing from the pan.

IMG_0178I think this would be nice with some sausage or tomato in it, or plain with honey drizzled on top.

IMG_0179It’s kind of hard to describe the texture – like an extra firm custard, maybe? For some reason, I’m ok even with the texture.

IMG_0181

Lazy Pie

Lightly adapted from Diane Kochilas – Greek Mediterranean Cooking.

  • 2 cups Greek yogurt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 cups crumbled feta cheese, divided
  • 2 – 2 1/2 cups all-purpose flour
  • 1/4 cup milk
  • 3 tablespoons extra virgin olive oil

Preheat oven to 325 degrees. Grease a large cake pan.

In a large bowl, mix together the yogurt, eggs, and water. Stir in the butter, followed by 2 cups of the flour. Mix in 1 1/2 cups of the feta, then add as much of the remaining 1/2 cup of flour as necessary to get a cake batter-like texture. Spread into the prepared cake pan.

In a smaller bowl, mix together the remaining 1 cup feta with the milk and olive oil. Pour evenly over the surface of the yogurt mixture.

Bake until golden brown, about 70 minutes. The center will still seem jiggly when you take it out of the oven, but if it passes the toothpick test, it is done, and will firm up some after a few minutes of cooling.

Let cool at least 10 minutes before removing from the pan.

Posted in Dinner | Tagged , | Leave a comment

Strawberries and Cream Scones

One of my classmates left Greece yesterday, and wanted something to eat on the plane. This is what she got!

IMG_0003Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons chilled, unsalted butter, cut into small pieces
  • 1/2 cup candied strawberries, cut into small pieces
  • 1 cup heavy cream, plus more for brushing
  • 1-2 tablespoons sugar for sprinkling
  • 2 ounces dark chocolate
Rissa chops the strawberries on her last full day in Greece.

Rissa chops the strawberries on her last full day in Greece.

Preheat your oven to 425 degrees. Line a baking sheet with parchment.

Stir together the flour, baking powder, 3 tablespoons of sugar, salt, and cinnamon in a large bowl. Stir in the butter, then with your hands flatten each piece until as thin as possible. This will help produce flakes in the finished scone.

IMG_9991Stir in the pieces of strawberry, followed by the cup of cream. I just use my hands, as they’re already dirty, and will be again. Knead briefly, until there is no dry flour left unincorporated.

IMG_9993Shape the dough into a ball, and then flatten in a circle roughly 3/4″ thick on your lined baking sheet. Brush cream over the top to cover, then sprinkle the extra sugar on top. I used raw sugar, since Rissa had brought some over when she was cleaning out her house. Regular granulated would be ok as well.

IMG_9994Cut into 8 pieces, and separate them so that they can grow while baking.

IMG_9997Bake 12-15 minutes, until browned on top.

IMG_9999Let cool on the pan. Meanwhile, melt the chocolate, and drizzle it on top.

IMG_0001I had the not-so-genius idea of using up some extra cream in the chocolate, to make it pour easier, and added cold cream to my already melted chocolate, causing it to seize up, which is why the chocolate on mine looks like it had to be smeared on, rather than drizzled. If you use just plain melted chocolate, you’ll be able to make yours a bit prettier!

IMG_0002These turned out delicious, and everyone that had one ended up going back for at least a second!

Strawberries and Cream Scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons chilled, unsalted butter, cut into small pieces
  • 1/2 cup candied strawberries, cut into small pieces
  • 1 cup heavy cream, plus more for brushing
  • 1-2 tablespoons sugar for sprinkling
  • 2 ounces dark chocolate

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Stir together the flour, baking powder, 3 tablespoons of sugar, salt, and cinnamon in a large bowl. Stir in the butter, then with your hands flatten each piece until as thin as possible.

Stir in the pieces of strawberry, followed by the cup of cream. Knead briefly, until there is no dry flour left unincorporated.

Shape the dough into a ball, and then flatten in a circle roughly 3/4″ thick on your lined sheet. Brush cream over the top to cover, then sprinkle the extra sugar on top. Cut into 8 pieces, and separate them so that they can grow while baking.

Bake 12-15 minutes, until browned on top.

Let cool on the pan. Meanwhile, melt the chocolate, and drizzle it on top.

Posted in Breakfast, Brunch, Dessert | Tagged , , | Leave a comment

Giant Chewy Chocolate Chip Cookies

Oh look, more cookies! Who could have ever guessed?! As it turns out, these ones are (also) quite delicious, and sturdy enough once they’ve cooled that you can wave them around without them falling apart, even though they’re enormous. Not that cookie waving stability is an important criterion, but it is a difference from the last cookies, which were not as sturdy.

IMG_9969Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup tightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips (I used 1 cup dark mini-chips and 1 cup milk chocolate disks, as that was what I had available)

Preheat oven to 325 degrees and line baking sheets with parchment. Sift together the flour, baking soda, and salt, then set aside.

Beat together the butter and sugars until well blended.

IMG_9965Beat in the vanilla, egg, and yolk until light and creamy. This would have been easier with a mixer, but since it was the only exercise I got all day, I suppose I shouldn’t complain. The color did become noticeably lighter after enough beating.

IMG_9966Mix in the flour mixture until just combined, then stir in the chocolate chips.

IMG_9967Drop dough in 1/4 cup portions on the lined sheets, leaving several inches between each. Mine were probably more of a ‘heaping 1/4 cup’, which I guess was larger than necessary, but…I’m not complaining.

IMG_9970Bake 15-17 minutes, until lightly browned at the edges. Cool several minutes on the sheet, until stable enough to be moved to a wire rack to cool completely.

IMG_9972Eat over the course of a day and a half.

To be fair, this is a small plate.

To be fair, this is a small plate.

Done.

Giant Chewy Chocolate Chip Cookies

From AllRecipes.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup tightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips

Preheat oven to 325 degrees and line baking sheets with parchment. Sift together the flour, baking soda, and salt, then set aside.

Beat together the butter and sugars until well blended. Beat in the vanilla, egg, and yolk until light and creamy. Mix in the flour mixture until just combined, then stir in the chocolate chips. Drop dough in 1/4 cup portions on the lined sheets, leaving several inches between each.

Bake 15-17 minutes, until lightly browned at the edges. Cool several minutes on the sheet, until stable enough to be moved to a wire rack to cool completely.

Posted in Dessert | Tagged | 2 Comments

Flourless Chocolate Chip Peanut Butter Cookies

My mother just left after 10 days visiting me here in Greece. One of a things I requested she bring was a big jar of peanut butter, because it’s really ridiculously expensive here. I can only imagine she’s not been getting enough gf baked goods since I moved away, so I made these while she was still here. If you’re ever looking for a recipe to make for gf friends that doesn’t require you to go out and buy all sorts of gluten-free-specific ingredients, this is the one for you!

IMG_9919Ingredients:

  • 1 cup smooth peanut butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips or mini chips

Preheat oven to 350 and line a baking sheet (or two) with parchment.

Beat together the peanut butter, brown sugar, baking soda, and salt on medium speed.

IMG_9912Beat in the egg and vanilla.

IMG_9913Stir in the chocolate chips.

IMG_9914Scoop the dough in tablespoon-sized portions onto the lined baking sheets, and press gently to flatten. These will flatten a bunch while cooking, but if you help them out at the start, you won’t have a blob of uncooked dough in the center of a cooked cookie.

IMG_9915Bake 8-10 minutes, until slightly cracked on the surface, but not browned.

IMG_9917

Using a second pan would avoid having these be all one blob. Sadly, we don’t have a second pan.

IMG_9916 Cool in the pan.

They flatten as they cool.

They flatten as they cool.

These were, as you might expect, quite peanut butter-y! Once they’ve cooled they firm up, but aren’t crisp – they’ll still bend a bit when you pick them up.

Flourless Chocolate Chip Peanut Butter Cookies

From King Arthur Flour.

  • 1 cup smooth peanut butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips or mini chips

Preheat oven to 350 and line a baking sheet (or two) with parchment.

Beat together the peanut butter, brown sugar, baking soda, and salt on medium speed, then beat in the egg and vanilla. Stir in the chocolate chips.

Scoop the dough in tablespoon-sized portions onto the lined baking sheets, and press gently to flatten. Bake 8-10 minutes, until slightly cracked on the surface, but not browned. Cool in the pan.

Posted in Dessert | Tagged , , , , | 5 Comments

Chili Beans and Rice

I was looking for something cheap and filling, and I always hear people talking about rice and beans, which lead me to this. It’s a bit more interesting than just some rice and beans with a few herbs, and is indeed filling, and faaairly cheap (meat in Greece is pretty expensive).

How the meat comes. Vaguely folded up...

How the meat comes. Vaguely folded up…

Ingredients:

  • 1 cups uncooked white rice, and the water recommended on the package (usually 2 cups)
  • 2 cloves garlic
  • 1/2 lb ground beef
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 14 ounce can diced tomatoes
  • 1 14 ounce can kidney beans

IMG_9081The only way to get ground beef at the butcher’s shop here is in patties that have some herbs in them. The butcher at the shop on my street either doesn’t wear gloves at all, or keeps the gloves on after handling the raw meat, while he gives you your change. Gross.

IMG_9079To start off, get your rice cooking. Mince your garlic. My mom’s coming to visit next week, so I’ll finally have someone capable of chopping things around for a few days! Combine the garlic and beef in a pan over medium-high heat. Cook until there’s no pink left, sprinkling the chili powder over the beef as it cooks.

IMG_9080Stir the parsley, salt, sugar, and canned tomatoes into the beef mixture, including the liquid from the tomatoes. Rinse the canned beans well. There’s probably some purple sludge in the can.

OH COME ONNN

OH COME ONNN

Ew.

Ew.

Drain this out, fill with water and shake, and repeat several times. Drain out the water so just beans remain, and add to the meat mixture. Stir in well. At this point, if you push the meat and beans around, there will be a bunch of liquid that will fill in the gap.

IMG_9085Continue to cook until the mixture is thickened enough that this no longer happens. For me, this has worked out both times to right about the same time as the rice is finished cooking.

IMG_9086Serve the beef mixture over the rice, and enjoy! This is either 2 enormous meals, or 3 small ones. You can easily double the recipe, if your pan can hold a doubled amount of the beef mixture.

IMG_9087

Chili Beans and Rice

Adapted from SimplyRecipes.

  • 1 cups uncooked white rice, and the water recommended on the package (usually 2 cups)
  • 2 cloves garlic
  • 1/2 lb ground beef
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 14 ounce can diced tomatoes
  • 1 14 ounce can kidney beans

Start the rice cooking according to package directions.

Mince garlic and combine with beef in a pan over medium-high heat. Cook until there’s no pink left, sprinkling the chili powder over the beef as it cooks.

Stir the parsley, salt, sugar, and canned tomatoes into the beef mixture, including the liquid from the tomatoes. Rinse the canned beans well and stir into the meat mixture. Cook until thickened, then serve over the rice.

Posted in Dinner | Tagged , , | Leave a comment

Cream Cheese Chocolate Chip Cookies

This is a mighty fine chocolate chip cookie with just enough cream cheese that you can taste that little bit of tanginess. I love that! Only made a half-batch, as that’s how much cream cheese I had, but I’d happily eat twice as many of these!

IMG_9060Ingredients:

  • 1 cup butter or margarine, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 8 ounces cream cheese, at room temperature
  • 2 teaspoons vanilla
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Preheat your oven to 375 degrees. Sift together the flour, baking soda, and salt, and set aside.

Cream the butter and sugars until light and fluffy.

IMG_9054Beat in the cream cheese and vanilla.

IMG_9055Beat in the flour mixture.

IMG_9056Stir in the chocolate chips. I only have bigger chocolate disks, so these were always going to be lumpy cookies.

Place the dough on ungreased baking sheets by heaping tablespoonsful. Mine were probably extra-heaping? That’s fiiine.

IMG_9057Bake 9-11 minutes, until golden brown.

IMG_9058Let cool on the pan at least 10 minutes – these ones are very soft straight out of the oven, and will fall apart on you if you don’t give them a bit to firm up. After that, go ahead and enjoy!

IMG_9059

Cream Cheese Chocolate Chip Cookies

From This Week For Dinner.

  • 1 cup butter or margarine, at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 8 ounces cream cheese, at room temperature
  • 2 teaspoons vanilla
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Preheat your oven to 375 degrees. Sift together the flour, baking soda, and salt, and set aside.

Cream the butter and sugars until light and fluffy, then beat in the cream cheese and vanilla. Beat in the flour mixture, then stir in the chocolate chips.

Place the dough on ungreased baking sheets by heaping tablespoonsful. Bake 9-11 minutes, until golden brown. Let cool on the pan at least 10 minutes, then enjoy!

Posted in Dessert | Tagged , , , , | Leave a comment