Dulce de Leche Espresso Brownies

If it were not for the birthdays of some friends and St. Patrick's Day, the month of March would be one easily the most whine worthy. Continued remnants of winter weather, the imbalances resulting from the time change, and a virtual fruit and vegetable purgatory at the grocery store have me wishing there were a few less days this month. While January, May, July, August, October and December have the same number of days as March, it seems so-o-o much longer. Like the 'are we there yet?' chant parents hear while on spring break road trips with their children, nothing I say or do seems to make this month go any faster. The thought of a self-induced coma may be a bit extreme. Although the idea of dream-filled uninterrupted sleep lasting longer than my usual four or five hours sounds rather enticing. Speaking of something enticing along with having the power to send one into a chocolate coma, let me introduce you to the most swoonworthy, insanely mouthwatering, luscious, almost too pretty to eat brownies. Meet this heavenly three layer confection known as the Dulce de Leche Espresso Brownies. 

More outrageous than the Ina Garten inspired Decadent Chocolate Brownies, these brownies should have a cult following. The only similarities between the brownies I shared with you six years ago and these are the use of instant espresso in the batter and the fudginess factor.  I will forever be grateful to Ina for sharing her secret for deepening the flavor of chocolate. Over the years I have alternated between her use of instant coffee with instant espresso (or sometimes espresso powder). Lately I have been leaning toward the use of instant espresso as I believe it enhances the chocolate flavor without overshadowing it. Keeping the amount of flour to a minimum in a brownie recipe, another idea gleaned from Ina from long ago, is one of the factors contributing to the brownie's fudgiliciousness. Even before the dulce de leche and ganache/white chocolate layers go on, these brownies are worthy of accolades. 

The Ducle de Leche Espresso Brownies aren't a new version of an old recipe, it's a completely NEW one! They quite possibly should be in contention for the world's BEST brownie. And if there was a brownie hall of fame, they would be in it. In other words, this is one seriously decadent, luscious, worthy of high acclaim brownie. 

While there are three layers to the Dulce de Leche Espresso Brownies, there is nothing unnecessarily complicated about them and there are no unusual ingredients. Their only high maintenance attribute is their needing to be made in an 8" x 8" (or 8 1/2" x 8 1/2") pan to keep the ratios of brownie, dulce de leche and ganache balanced and in check with one another. 

This is one of those 'no mixer required' recipes. A couple of bowls, whisks and a spatula are all it takes to make the batter. Baking time ranges from 30 to 35 minutes in a pre-heated 350 degree (F) oven. Step one is easy peasy.

Slightly warm brownies make spreading the dulce de leche layer easier. Using an offset spatula to spread the dollops of the dulce de leche scattered on top of the baked brownie helps to create a flat even surface. The smoother this surface, the smoother the ganache surface will be. 

Don't let the addition of the melted white chocolate on top of the chocolate ganache layer dissuade you from making these freaking insane brownies. While the chevron design turns a seemingly ordinary brownie into an extraordinary one, even without the white chocolate these brownies are amazing! Think of it as choosing between wearing a simple black dress or a simple black dress with a strand of pearls. Either way it's a win-win.

The ganache needs to set up in the refrigerator before you cut them. 

Regardless if you cut them into squares or small rectangles, these Dulce de Leche Espresso Brownies are showstoppers on a platter. Undeniably they are one of the most beautiful brownies I have ever made.

We all deserve to have an uber rich, luscious, fudgy, deeply flavored brownie in our lives. These Dulce de Leche Espresso Brownies are a triple threat in the brownie world. Three layers of deliciousness and three kinds of chocolate (technically four if you count the white chocolate) make them the kind of brownies you need to get you through a good day, a bad day, or what seems like the longest month of the year. 

Recipe
Dulce de Leche Espresso Brownies

Ingredients
Brownies
8 Tablespoons unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups (250 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla
2 teaspoons instant espresso or espresso powder
1/4 cup Dutch-processed cocoa
1/3 cup (44 g) plus 1 Tablespoon all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips

Ganache Layer
6 ounces semi-sweet or bittersweet chocolate, coarsely chopped
1/4 cup heavy cream
4 Tablespoons unsalted butter
1 teaspoon instant espresso or espresso powder
1 Tablespoon corn syrup
Generous pinch of kosher salt

4 ounces white chocolate
12-14 ounces dulce de leche (Recommend Nestle's Dulce de Leche)

Directions
Brownies
1. Preheat oven to 350 degrees (F). Line an 8" x 8" (or 8 1/2" x 8 1/2") baking pan with parchment paper. Lightly butter sides of pan and bottom of paper. Set aside.
2. In the top of a double boiler, melt the butter and unsweetened chocolate. Let cool slightly.
3. In a medium sized bowl, mix together the 1/3 cup all-purpose flour, baking powder, salt and cocoa. Set aside.
4. In a small bowl, mix the chocolate chips with the one Tablespoon of all-purpose flour. Set aside.
5. In a medium bowl, whisk together the eggs, sugar, vanilla, and instant espresso.
6. Whisk in the melted chocolate/butter mixture.
7. Fold in the flour mixture. Then stir in the chocolate chips.
8. Pour batter into prepared pan. Bake for 30-35 minutes (rotating baking pan midway through) until a toothpick inserted in the center comes out clean. Note: These are fudgy brownies, be careful to not over bake. 
9. Let brownies rest for 10-15 minutes. Then spread the dulce de leche evenly over the top.

Ganache and finish
1. In a medium sized pan, combine the chocolate, cream, butter, instant espresso, corn syrup, and salt. Over medium-low heat, stir to blend until the ganache comes together. The mixture should be smooth and shiny.
2. Pour over the top of dulce de leche layer. Use an offset spatula to even out the ganache over the top.
3. Melt the white chocolate. Spoon into a disposable pastry bag. Pipe lines over the top of the ganach layer. Use a knife to create the chevron pattern.
4. Let the brownies sit at room temperature for one hour. Then place in the refrigerator in order for the ganache to set up. Refrigeration time is at least two hours.
5. Remove brownies from the refrigerator. Lift the brownies out of the pan and cut into squares.
6. Swoon, savor, and enjoy. Note: Store leftover brownies in the refrigerator.

Notes: (1) If you don't mind serving brownies in a wedge instead of a square, use an 8" round cake pan instead of a square one. (2) Cutting the brownies with a knife run under warm water and then dried will help make your cut lines cleaner (than mine)! (3) If you can't find dulce de leche, finish the brownies with the ganache layer only. (4) I used Nestle's dulce de leche. You can find it in most grocery stores, sometimes in the ethnic foods section.

Mini Vanilla Bean Baked Cake Donuts w/ Icing and Sprinkles

Donuts seem to be one of those foods with magical powers. The ones with sprinkles aka fairy dust on them may be the most powerful in the donut hierarchy. The donut's magic lies in its' ability to bring joy, a smile to your face, change your mood, or cause you to drool. And for the most part, donuts are almost irresistible. Try passing up a warm, melt in your mouth, forget the diet donut from Krispy Kreme. Some donut shops have cult followings.  Some are must-stop at destinations while traveling, even if that means taking a short detour to get there. If you ever had a donut from The Holy Donut in Portland, Maine, you know what I mean. Donuts pull you in regardless if you want to be drawn in or not. Bring a box of donuts to work or a meeting and you instantly win a place in everyone's hearts. At least for the day. But make them for your family and/or friends and well, let's just say enjoy the view from the pedestal they put you on.

Until the concept of baking instead of frying donuts became a reality, most of us took donut making off the must make list. Not because it was difficult, but because it was a bit messy. And when recipes for baked cake donuts not requiring the yeast-rise-and-wait process were created, well, all of the excuses for making homemade donuts were off the table.

If you love old-fashioned vanilla cake donuts with a luscious icing and a few sprinkles on top, you will be smitten with these Mini Vanilla Bean Baked Cake Donuts.

It takes less than 30 minutes to make, bake, and ice these donuts. Which means you can make them whenever you get a craving for them, when you need something for an impromptu gathering, if you are having overnight guests, or for no reason at all. Seriously, who wouldn't want to wake up to some freshly brewed coffee and a platter of freshly baked homemade donuts?

If you have already scrolled down to look at recipe you will see it calls for the use of both all-purpose and whole wheat flours. The combination of these two flours helps to give this 'cake-like' donut it's texture and flavor. So let me dissuade you from using only all-purpose flour. Instead of using vanilla extract, I used vanilla bean paste. However, feel free to use either. This recipe calls for the use of nutmeg. I happen to love nutmeg, but realize not everyone does. The addition of nutmeg in the batter does contribute greatly to the old-fashioned taste of this donut, but if you aren't a fan I would suggest two things. Either use less than 1/8 teaspoon or leave it out completely. Although I would encourage you to make them with just a little bit of nutmeg the first time you make them.

Like me, you might think baking mini-donuts at 425 degrees (F) is too high of a temperature. Trust me it's not. Baking time ranges from 7 to 9 minutes for these mini-donuts. My baking time was closer to the 9 minute mark. Your donuts are done when they are lightly golden around the edges and they spring back when you lightly press down on them with your finger. 

On a side note, make certain to generously spray your baking pan with a vegetable spray. Even if you are using a non-stick pan.

The baked donuts are dipped into the most luscious, creamy vanilla icing. Using heavy cream instead of milk gives the icing great flavor and an even better texture. Make it as thick or thin as you like. I happen to like it on the thicker side, almost frosting instead of glaze like. When making your icing begin by mixing the confectionary sugar, vanilla, and salt with 6 tablespoons of the heavy cream. This won't be enough but you begin to get a sense of the icing's texture. Continue adding in more cream one tablespoon at a time until you get it to where you want it. I think I used about 9 tablespoons of the heavy cream. I feel it necessary to warn you about the icing. You will be tempted to eat it right out of the bowl it's that good. Okay, you have been warned.

The icing will take longer to set up because of the use of heavy cream. However, as long as you are not stacking the donuts on top of one another, they are ready to be devoured as soon as you put on the finishing touches. Use sprinkles that make you happy. These rainbow non-pareil sprinkles make me giddy.

The flavor and texture of these iced donuts is addictive. I could go on endless with adjectives describing them, but sometimes pictures tell a thousand words.

There are at least a half dozen other really good donut (doughnut) recipes in the archives on the blog, but I think these are my new favorites. Maybe it's because the sprinkles have me mesmerized. Or maybe these Mini Vanilla Bean Baked Cake Donuts w/ Icing and Sprinkles are truly magical.

Recipe
Mini Vanilla Bean Baked Cake Donuts w/ Icing and Sprinkles
Makes 20 mini-donuts

Ingredients
Donuts
4 Tablespoons unsalted butter, room temperature
1/4 cup vegetable oil
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons Vanilla Bean Paste (or vanilla extract)
2 cups (256 g) all-purpose flour
2/3 cup (86 g) whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg (or ground nutmeg)
1 cup buttermilk

Icing
2 cups confectionary sugar, sifted
7-9 Tablespoons heavy whipping cream (See note below)
1 generous teaspoon of vanilla
Pinch of sea salt
Sprinkles (multi-colored or the color(s) of your choice)
Optional: Food coloring

Directions
Donuts
1. Preheat oven to 425 degrees (F). 
2. In a medium sized bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and grated nutmeg. Whisk until blended. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, briefly beat butter (approximately 1 minute). 
4. Add sugar and beat until well blended.
5. Add in vegetable oil and beat until the mixture looks creamy.
6. Add in eggs and vanilla bean paste (or vanilla) and beat until well blended.
7. Add in half of the flour mixture. Beat on low just until barely incorporated.
8. Add in all of the buttermilk. Beat until slightly thickened (approximately 1 minute).
9. Add in remaining flour. Mix on low just until blended but still shaggy looking Note: You will see some strands of flour, that is what you want.
10. Remove bowl from mixer and use a spatula to just gently fold all of the ingredients, only to make you don't have any clumps on the bottom.
11. Liberally spray a non-stick donut pan.
12. Transfer batter to a disposable piping bag. Cut off the bottom tip and pipe the batter into the donut pan (to about 2/3 full). Tap down the pan on a counter to even out the batter in each of the donut molds before placing in oven. Note: If you put too much batter in any of the donut molds, remove some of the batter with a spoon. 
13. Bake for 7 to 9 minutes or until donuts are lightly golden and spring back to the touch (my baking time was closer to 9 minutes). Rotate pan midway through the baking process.
14. Allow the donuts to rest for several minutes in the pan, then turn out onto a wire rack to cool.

Icing and Assembly
1. In a medium sized bowl, whisk together the sifted confectionary sugar, vanilla, pinch of sea salt and 6 Tablespoons of heavy cream. Continue whisking in the heavy cream in tablespoonfuls until the icing reaches your desired consistency. Note: I like my icing a little thick on the thick side.
2. Dip tops of the cooled donuts into icing and place on a wire rack.
3. Finish with sprinkles (if using) while the icing is still wet.
4. Serve immediately or wait until the icing has completely set.
5. Donuts are best the first day they are made, but if covered are still delicious for up to several days.

Notes: (1) Heavy cream creates a more luscious icing, but one that takes awhile to set. If you like a thinner icing, use whole milk instead of heavy cream. (2) Add several drops of food coloring to the icing and stir to completely blend if you desired colored iced donuts. (3) Using a pastry bag makes filling the donut pan easier than spooning it in. If you don't have a pastry bag, you can use a ziplock bag.

Old-Fashioned Banana Walnut Cake with Cream Cheese Icing

The wait is almost over. With the astronomical first day of spring arriving in less than 24 hours and the new (and sadly last) season of "Game of Thrones" beginning in 26 days, I can hardly contain my excitement. Seriously, I am borderline giddy. Oh, the things bringing me joy these days. However, creating a pile of clothes to be donated to Goodwill is not one of them. Deciding what to keep and what to save are turning into much too labored, stressful decisions. Clearly I have issues letting go of things, particularly clothes. Watching a segment this week on what's in fashion for the upcoming season didn't help my efforts are trying to get rid of things not worn in a very long time. The six month rule is one I have never given any credence to. Hearing polka dots are supposedly making a comeback gave all of my polka dot tops and skirts a temporary reprieve. At least for now they will remain in the closet. I seem to easily find any excuse to hang on to things. Although for the first time i a very long time, I have started to make progress. It all starts with small steps, right?

After a few days of angst, I was badly in need of some baking therapy. In spite of having already shared a Banana Cake with White Chocolate Cream Cheese Icing recipe on the blog several years ago, I desperately wanted to make a new banana cake. One using more readily available ingredients, one easily made in a 9 inch round cake pan, and one fitting more into the everyday versus celebratory cake category. And this Old-Fashioned Banana Walnut Cake with Cream Cheese Icing fit the bill perfectly. 

This is a simple cake. Or at least it is supposed to be a simple one. I had every intention of just slathering the cream cheese icing over the top of the cake, maybe creating some beautiful swirls, maybe topping it with some sprinkles. But then I put the icing in a pastry bag and, well, the finished cake didn't end up looking 'little black dress' simple. This would be the adding a string of pearls version. What I am trying to say is don't let the piped cream cheese icing dissuade you from making this Old-Fashioned Banana Walnut Cake. This is one of those cakes worthy of being a staple in your cake baking repertoire. 

Made with vegetable oil and sour cream instead of butter, the banana walnut cake batter comes together easily in a standing mixer fitted with a paddle attachment. And although there are no unusual ingredients, the cake calls for the use of extra-large sized instead of large eggs. The addition of coarsely chopped toasted walnuts adds both flavor and texture to the banana walnut cake. If for some reason you aren't a big fan of walnuts, leave them out. Just still make this cake.

Without any spices in the batter to detract from the cake's flavor, the banana flavor shines through. 

I prefer baking my cakes in springform rather than cake pans as they make cake removable so much easier. However, if you don't have one, use a regular cake pan. There shouldn't be anything preventing you from making this incredibly delicious, moist banana walnut cake.

The cake is so good all on its' own, but when iced liberally with the dreamiest, creamiest, most insanely delicious cream cheese icing, it becomes irresistible. When making cream cheese icing, always sift your confectionary sugar to ensure you have the most luscious, lump free icing possible. Room temperature butter and cream cheese help to contribute to the icing's luscious, creamy texture. I generally take the butter and cream cheese (along with the extra-large eggs) out the night before I plan on baking. 

The recipe for the icing below will give a little more than you need. However, if you ice the sides of the cake, you will have less icing left over. If you simply want to spread a generous layer of icing over the top of the cake using only a knife or offset spatula, cut the recipe below in half.

Once the banana walnut cake is iced, store in the refrigerator. Serve the cake chilled (my favorite way to eat it) or somewhat near room temperature (bring thet out of the refrigerator at least 45 minutes before serving). 

This Old-Fashioned Banana Walnut Cake with Cream Cheese Icing would be perfect as a dessert, as an afternoon or late-night snack, and for even breakfast. Anything with fruit in it is definitely eligible for consumption at breakfast, well at least in my world it is. If you need to bring a dessert to a friend or family gathering or you simply want to reward yourself for confronting one of your fears (cleaning out your closet qualifies), make this cake. Everyone who takes a bite of this delicious, moist, highly flavorful cake will instantly feel good. 

The cake can be made early in the day (or even the night before). Ice it before you are ready to serve or deliver it. A slice of Old-Fashioned Banana Walnut Cake with Cream Cheese Icing is bound to make any day instantly better. Seriously, this cake is soooooooo good.

Recipe
Old-Fashioned Banana Walnut Cake with Cream Cheese Icing (inspired by a recipe from Ina Garten in her cookbook "How Easy is That?)
Serves 8-12, depending on how you slice it

Ingredients
Cake
3 large or 4 medium sized very ripe bananas (approximately 1 1/2 cups (310 g) mashed bananas)
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) light brown sugar, firmly packed
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1/2 cup sour cream
1 teaspoon good quality vanilla
2 cups (256 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup walnuts, roasted and coarsely chopped

Cream Cheese Icing
16 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature (or combination of unsalted butter and margarine)
5 1/2 to 6 cups confectionary sugar, sifted
2 teaspoons vanilla
Generous pinch of sea salt

Directions
Cake
1. Preheat oven to 350 degrees (F). Line a 9" baking pan with parchment paper. Butter and flour pan. Set aside. Note: Recommend using a springform pan.
2. In the bowl of a standing mixer fitted with a paddle attachment, mix together the mashed bananas, granulated sugar and brown sugar on low speed until blended.
3. Add the oil, eggs, sour cream, and vanilla. Mixing on medium-low speed, mix until batter is smooth (although you will still see some pieces of banana).
4. In a medium sized bowl, combine the flour, baking soda and salt. Whisk until all ingredients are combined.
5. With mixer on low, add in the flour mixture. Mix just until the flour has been incorporated.
6. Remove bowl from the mixer and add walnuts. Fold in with a spatula.
7. Pour batter into the prepared pan. 
8. Bake in the center of the oven for 45-50 minutes (rotating cake at the midway point) or until a toothpick inserted in the center of the cake comes out clean.
9. Allow cake to cool in pan for 15 minutes. Unmold and turn out onto a cooling rack. Allow to cool completely. Note: If not icing the cake until the next day, keep the cooled cake in the pan, cover tightly with plastic wrap or aluminum foil, and chill in the refrigerator.

Cream Cheese Icing and Assembly
1. In the bowl of a standing mixer fitted with a whisk or paddle attachment, beat butter just until it starts to get creamy (less than 1 minute). Add in the cream cheese and beat until smooth and creamy.
2. Add in vanilla, sifted confectionary sugar, and sea salt. Beat on medium-high speed until light, fluffy, and creamy.
3. Invert cake onto a serving plater or cake stand (you want a flat surface on top).
4. Ice the the banana cake as simply or as fancy as you heart desires.
5. Serve immediately or store loosely covered in the refrigerator until ready to serve. 

Notes: (1) The cake can be made the night before. Keep cake in the baking pan, cover tightly with foil and store in the refrigerator. (2) The recipe for the icing can be cut in half if you only want to a simple slathered layer finish. (3) To toast walnuts, spread nuts on a baking sheet. Place in a preheated 350 degree (F) oven for 10-12 minutes. Remove from the oven and transfer to a cutting board to cool before coarsely chopping.

Roasted Broccolini with Grated Parmigiano-Reggiano

Walking through the produce aisle at the grocery store earlier this week, I asked one of the produce clerks if he had any broccolini. He looked at me and said "I thought I was the only one who ate it." At first I wasn't certain if that meant there was an abundance of it in stock or if what was there had seen better days. I was wrong on both counts. There weren't many broccolini bundles to choose from, but all of them looked as if they had been freshly harvested. After putting the broccolini in my cart, he asked me how I cooked it. When I told him I tossed it with some olive oil, lightly salted it, then roasted it at a high temperature for about fifteen minutes, he said 'I have never heard of such a thing and I have been eating broccolini all my life.' Giggling I told him he may never eat broccolini any other way after he tries roasting it. Unless I see him again on my daily treks to the grocery store, I may never know if he gave up sautéing broccolini in favor of roasting it. Although it might be hard for anyone to take a post-yoga class disheveled person seriously. However, maybe I can persuade you to roast your broccolini! Unless I first have to convince you to start eating this incredibly flavorful, sweet, tender, packed with vitamins vegetable.

I have a confession to make. Up until recently broccolini was not in my life. No even in my radar. I am now obsessed with it.

If anyone were to ask me two weeks ago to tell them differences between broccoli, broccolini, broccoli rabe, and Chinese broccoli, I wouldn't have been able to. I wouldn't have even been to explain how broccolini is really a cross between broccoli and Chinese broccoli. While I can tell you all of those things now, no one has described these good for you green vegetables better than the kitchn, a web-based food magazine, in their article "What's the difference between broccoli, broccolini, broccoli rabe, and Chinese broccoli?".

Every part of broccolini is edible. The stalks, the florets, the leaves! While it can be grilled, sautéed, steamed, and roasted, I am now partial, maybe evenly myopically biased, to roasting it. Even though you can eat every part of the broccolini, just wait until you taste the its' crispy, slightly-charred, roasted leaves and florets! Is it possible to be deeply, madly in love with roasted broccolini? How weird would be to say yes? Okay, maybe sort of weird.

Lightly tossed in olive oil, then lightly salted, the broccolini roasts in a preheated 450 degree (F) oven for approximately 15 minutes. The high heat and short cooking time not only perfectly crisps up the leaves and florets, it deepens the broccolini's flavor. Roasting it directly on the baking sheet may give you one more pan to clean up, but it prevents it from 'steaming' in the oven if you line your baking sheet with parchment paper.

After removing the broccolini from the oven, gently squeeze a half of a lemon over the top of it (you can omit this if you are not a big lemon fan) and season with a little more kosher salt and black pepper. Transfer to a serving platter and generously grate some Parmigiano-Reggiano cheese over it. Garnish with some lemon wedges and it is ready to serve. 

Lately I have been serving the Roasted Broccolini with some roasted salmon, but it also be a great side dish to a roasted/grilled chicken or turkey or some grilled steaks. One bite of this Roasted Broccolini with Grated Parmigiano-Reggiano and you too will become completely obsessed with it.

Recipe
Roasted Broccolini with Grated Parmigiano-Reggiano
Serves 4 to 6

Ingredients
1 1/4 to 1 3/4 pounds broccolini, untrimmed
2-3 Tablespoons olive oil
Kosher Salt and black pepper
Freshly grated Parmigiano-Reggiano Cheese
1 large lemon

Directions
1. Preheat oven to 450 degrees (F).
2. Spread the broccolini on a large baking tray. Drizzle with olive oil. Using your hands, toss the broccolini in the oil to coat.
3. Lightly sprinkle with kosher salt.
4. Roast for 15 minutes, rotating the tray midway through the baking process.
5. Remove baking sheet from oven. Lightly squeeze a half of a lemon over the broccolini.
6. Transfer the broccolini to a serving platter. Season with additional salt and pepper. Generously sprinkle with freshly grated Parmigiano-Reggiano cheese.
7. Garnish with lemon wedges and serve immediately.

Notes: (1) Some like to sprinkle red pepper flakes instead of black pepper on their roasted broccolini. (2) When roasting the broccolini, place baking pan in the oven on a center rack. (3) If you have any leftover, wrap and chill in the refrigerator. Chop up and use in an omelet or toss with some pasta.

Alfajores (Dulce De Leche filled sandwich cookies)

Other than feeling like it was the middle of the night as I left the house to get to a 6 AM yoga sculpt class this week, the spring forward time change hasn't left me feeling physically or emotionally out of sorts. Instead I have felt slightly more energized this week. Whether I will experience a delayed reaction to the time change adjustment remains to be seen. Considering my ambitious baking schedule this week, I am keeping my fingers crossed I won't be hitting the proverbial 'wall' by the end of the week. In addition to all of the cookie baking planned, a couple of loaves of my favorite Irish Soda Bread need to be baked up. Because St. Patrick's Day wouldn't be same without it! 

I may have discovered yet another new favorite cookie. Alfajores (pronounced AL-fa-HO-res) are wondrous bites of irresistible deliciousness. These elegant, melt in your mouth cookies are made with two buttery shortbread-like cookies sandwiched around a luscious mound of dulce de leche. If you have never had them before, they may be one of the best cookies you had never heard of before. For those of you who have been indulging in alfajores for years, consider yourself lucky! Popular in Spain, Argentina, and throughout Latin American, alfajores are claimed to have Middle Eastern origins. It's claimed the Moors are responsible for bringing alfajores to Spain when they invaded the country centuries ago. These heavenly cookies ultimately made their way to South American by Spanish immigrants. As with most cookie recipes spanning centuries and cultures, there are a number of the variations to them. Some alfajores are filled with jam, some rolled in coconut, some dusted with sifted confectionary sugar, and some dipped either dark or white chocolate. However, by far the most popular filling is a thick, rich, ambrosial dulce de leche. It's no wonder why afajores are considered to be an irresistible confection.

In addition to the variations of fillings, there are a number of recipes for the cookies themselves. In addition to flour, salt, granulated sugar, butter, and egg yolks, cornstarch, baking powder, and baking soda are the most common ingredients. However, my version of alfajores uses confectionary sugar instead of granulated sugar and completely omits using cornstarch, baking powder, and baking soda. The result is a crispy, tender, buttery, melt-in-your-mouth shortbread-like cookie.

The dough for the cookies comes together easily using a standing mixer fitted with a paddle attachment. While the texture of dough appears as if it could be rolled out immediately, allow the dough to rest in the refrigerator for 30 to 60 minutes. Then on a lightly floured surface, roll out the dough to a thickness ranging from 1/6" to 1/4". Note: If you roll the dough out to 1/4", your yield of cookies will be reduced and your baking time might increase ever so slightly.

After cutting the dough in either round or fluted rounds (recommend using a 2" cookie or biscuit cutter), the cookies are baked on parchment paper lined baking sheets in a preheated 350 degree (F) oven for 12-13 minutes or until the bottoms are lightly golden. The cookies will (and should) hold their shape during the baking process allowing you to bake approximately 20 cookies at a time (leaving about an inch between them).

As soon as the cookies cool completely, you are ready to top them with the dulce de leche. If at all possible, use a pastry bag fitted with a medium-sized round pastry tip instead of spoon (or small knife) when placing dollops of the dulce de leche on the bottom (lightly browned side) of one of the cookies. Top with another cookie and very gently press the cookie sandwich together. 

How much dulce de leche you fill the cookies with is simply a matter of taste preference. You might choose to have a thicker layer of dulce de leche than what you see here.

Serve a platter of the alfajores with some freshly brewed hot coffee or a tall glass of iced coffee any time of the day. They are bound to quickly disappear. And, if by chance the time change has left you a little sluggish this week, these cookies might be what re-energizes you.

Recipe
Alfajores (Dulce De Leche filled sandwich cookies)
Makes approximately 32-34 (2" sized) cookie sandwiches
Recipe updated: February 2020

Ingredients
1 cup plus 2 Tablespoons (255g) unsalted butter, room temperature
1 1/4 cups (156 g) confectionary sugar
1 large egg yolk, room temperature
2 teaspoons good quality vanilla
1 teaspoon kosher salt
2 3/4 cups (358 g) unbleached all-purpose flour
13.4 ounce can of Dulce de Leche (or a similar sized jar of Salted Maple Caramel, see note below)
Optional: Additional confectionary sugar for sifting over the finished cookies

Directions
1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for 10-15 seconds. Scrape sides of the bowl.
2. Add in confectionary sugar and beat until light and fluffy (approximately 2 minutes).
3. Mix in egg yolk and vanilla. Beat only until incorporated.
4. Add in flour and salt. Mix until dough comes together and begins to form a ball.
5. Scrape dough onto a large sheet of plastic wrap. Flatten and shape into a 6" x 8" rectangle. Wrap tightly and refrigerate for 30 minutes to 1 hour. Updated note: If the dough is easy to work with right away, skip the chilling process and roll out. The dough can sometimes have a crumbly texture. Knead a large ball of dough until smooth (about 1 minute) before rolling out.
6. Preheat oven to 350 degree (F). Line two baking sheets with parchment paper and set aside.
7. Remove the dough from the refrigerator. Cut in half. Return one half back to the refrigerator.
8. Lightly flour a surface. Roll out the piece of dough to a thickness of approximately 1/6". Note: You could also roll the dough out to a thickness of 1/4".
9. Using a 2" round cookie cutter, cut out circles and place cookie rounds on a prepared baking sheet. Form scrapes of dough back into a ball to roll out to continue cutting out circles. If your dough is soft, chill your cookies in the refrigerator while you are rolling out the other half of the dough. 
10. Rotating the pan midway through the baking process, bake the cookies for 12-13 minutes or until they are very lightly browned on the edges. Immediately transfer cookies to a cooling rack. Bake second tray of cookies, again transferring the baked cookies to a cooling rack. Allow the cookies to cool completely.
11. Spoon Dulce de Leche (or Salted Maple Caramel) in a pastry bag fitted with a medium sized, round, plain tip. 
12. On the bottom or baked side of the cookie, pipe about a half-dollar sized amount of filling, leaving a slight border along the edge. Top cookie (top side up) to create a sandwich cookie. Lightly press and twist the cookies together.
13. Serve immediately or store in a tightly sealed container for 3-5 days. Note: Store cookies laying flat. Do not store cookies standing up.

Notes: (1) I used American Spoon's Salted Maple Caramel (9.5 ounce jar) the first time I made these cookies. However, I prefer using Dulce de Leche. You should be able to find Dulce de Leche in some grocery stores, in most Spanish grocery stores, or online. Dulce de Leche has a much thicker consistency than the caramel I used. (2) When placing cookies on the baking sheet, leave only one inch of space between them as they hold their shape and do not spread. (3) The more traditional Alfajores are finished with a dusting of confectionary sugar. (4) As an optional finish, lightly dust each cookie with some sifted confectionary sugar.

Peanut Butter Thumbprints with Strawberry Preserves

To eat or not to eat? That is the question I usually ask myself before any run. The answer is almost always the same. Wait. What should I eat afterwards? Well, that's the burning question my ravenous self asks immediately following a run. A couple of summers ago, one of my friends turned us all on to frozen graham cracker strawberry sandwiches. And for awhile those crazy good bites of deliciousness were our post-run form of sustenance. For me they were also a tangible reward. But then we went through the 'having protein is what our bodies really need' phase. While having protein is probably the wiser option, I still miss having one of those graham cracker strawberry jelly sandwiches after a run.

The moment I decided to make these Peanut Butter Thumbprints with Strawberry Preserves my 'can rationalize most anything' mind went into overdrive. If nuts and peanut butter are sources of protein, could these cookies could become the new semi-guilt free post-run treat? Yes, in my world they could be. Then I thought. Could keeping a bag of them chilled the refrigerator be my new source of inspiration to run on a daily basis? Yes, I believe they could! 

Actually, I think these Peanut Butter Thumbprints with Strawberry Preserves could inspire you to do anything your big heart desires. 

If you love peanut butter cookies, you will absolutely love these peanut butter cookies! Crunchy, soft, sweet, salty, they have almost everything you want in a cookie. What makes them a little different and a bit extra special is their beer nut coating! Yes, those sweet and salty beer nuts are what you roll the dough in! If, for some reason you can't find them in the nut aisle or adult beverages sections of the grocery store, most liquor stores sell them. However, if they are not to be found where you live, use honey roasted peanuts! In other words, there shouldn't be anything stopping you from making these cookies!

The dough comes together easily in a standing mixer fitted with a paddle attachment. Formed into a 6" x 8" rectangle and wrapped tightly with plastic wrap, the dough needs to chill in the refrigerator for at least 2 hours. 

After cutting the dough into five equally sized strips, they are each rolled out on a flat surface in order to round their edges. When rolling out the strips of dough, try keeping them to their 8" length so you can get eight evenly sized cookies. The logs of dough are rolled in the finely chopped nuts, then cut into eight pieces. One of the cut sides of the cookies are lightly dipped in the nuts again before they are placed on a parchment paper lined baking sheet. Using your thumb or index finger, make a deep imprint into each cookie then fill with the strawberry preserves (or jam). I used slightly less than a teaspoon of the preserves in each cookie. The ratio of nuts to peanut butter to strawberry preserves is perfect. Note: Don't overfill the cookies with jam or it will spill out during the baking process.

They are baked in preheated 350 degree (F) oven for almost 16 minutes. At the eight minute mark, rotate the baking sheet in the oven and lightly tap the tray to help to slightly deflate the cookies. Set your timer for 6 minutes and begin checking the cookies for doneness. My baking time ended up being closer to the 16 minute mark. The cookies will be lightly golden on the bottom but still a little soft when you take them out of the oven. They will continue to bake and crisp up as they cool on the baking sheet.

After the cookies had cooled, I packaged up all but a dozen of them. Several hours later, the plate of unwrapped cookies was gone. Not a single crumb left. There is a cookie monster living in my house. While you might not eat twelve of these Peanut Butter Thumbprints with Strawberry Preserves in one sitting, you will definitely want more than one. Especially after a run. Paired with some protein of course.

Recipe
Peanut Butter Thumbprints with Strawberry Preserves (inspired by Mindy Segal's Peanut Butter Thumbprints with Strawberry Lambic Jam recipe from her cookbook "Cookie Love")
Makes 40 cookies

Ingredients
8 Tablespoons (1/2 cup) unsalted butter, room temperature
1/3 cup (67 g) granulated sugar
1/3 cup (67 g) light brown sugar (firmly pack brown sugar if using a measuring cup)
3/4 cup (205 g) creamy peanut butter (recommend JIF peanut butter)
1 extra-large egg, room temperature
1 teaspoon vanilla
1 1/4 cups (163 g) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon flaky sea salt

1 cup (approximately 5 ounces) Beer Nuts or honey roasted peanuts, pulsed into a fine crumb
1 cup good quality Strawberry Preserves or Strawberry Jam

Directions
1. Combine the flour, baking powder, baking soda, and salts in a medium sized bowl. Whisk to combine and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for 10-15 seconds.
3. Add in the granulated sugar and brown sugar, beating until mixture is light and fluffy (approximately 4 minutes).
4. Crack egg into a small bowl. Add vanilla and lightly whisk.
5. Add egg mixture to the butter mixture, beating for 10-15 seconds. Note: Batter may look a bit like cottage cheese, but not to worry.
6. Scrape the sides of the bowl and add in the peanut butter. Mix on medium speed for 20-30 seconds or until blended.
7. Add in the dry ingredients. Mix on low speed until the dough comes together but looks a bit shaggy (approximately 30 seconds). Scrape the sides of the bowl and mix for another 10-15 seconds.
8. Turn dough out onto a piece of parchment paper. Bring dough together by hand. Pat into a 6"x 8" rectangle. Wrap dough tightly with plastic wrap and chill for at least 2 hours or overnight.
9. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper. 
10. Cut the dough lengthwise into 5 long strips. Rolls the strips back and forth to round out the edges.
11. Sprinkle the ground nuts onto a baking pan or piece of parchment paper.
12. Roll each log in the nut mixture. 
13. Cut each log into 8 pieces. Roll each piece again in the nut mixture and dip one of the cut sides of each on into the nut mixture.
14. Place the nut crusted cut side up on the parchment paper. 
15. With the tip of your thumb or index make a deep indentation into the center of each cookie. Spoon some of the preserves (or jam) into the center of each thumbprint (you will use less than a teaspoon of the preserves/jam). Arrange approximately 20 cookies per baking sheet. Note: Keep remaining dough in the refrigerator while the first batch of cookies is baking.
16. Bake cookies, one pan at a time, for approximately 14-16 minutes or until the cookies have set around the edges and bottoms are light brown (cookies will still be soft). Gently tap the cookie sheet down on a flat surface and rotate the baking sheet after the cookies have been in the oven for 8 minutes. Allow the cookies to cool completely on the baking pan.
17. Serve immediately or store in an airtight container. Cookies will stay fresh for up to 3 days at room temperature or up to a week if kept chilled in the refrigerator.

Notes: (1) Beer nuts can be found in some grocery stores, but you are more than likely to find them in liquor stores. If you can't find them, use Honey Roasted Peanuts instead. (2) This recipe calls for the use an extra-large egg and two kinds of salt (kosher and flaky sea).