Creamy Roasted Red Pepper Ricotta Pasta

If there is anything I love eating more than chocolate, it's pasta. Clearly my food preferences don't lie in the 'lower in calories' end of the food spectrum. But I don't let that spoil any of the pleasure I derive from eating either of them. Because I do my best to keep in mind the adage 'everything in moderation'. With continued weeks of heat and humidity around here, dishes that don't require turning on the oven are a godsend. Consider this platter of Creamy Roasted Red Pepper Ricotta Pasta to be one of them. 

Some pasta dishes are meant to be served as the entree, while others can either be a side dish or a separate course. The Creamy Roasted Red Pepper Ricotta Pasta can be any of these. The versatility of this pasta dish makes it even more appealing. And that's even before telling you how delicious and easy it is to make.

I am going to tell you now that you want, not you need, to serve the Creamy Roasted Red Pepper Ricotta Pasta with some thick slices of a great loaf of Italian bread. Because you will want something to mop up any of the rich, luscious, creamy sauce left in your bowl. 

With many pasta dishes, it sometimes doesn't always matter what kind or type of pasta you use. However, there are times when pairing the 'right' type of pasta with a sauce really does matter. And with this dish it definitely matters. Using a paccheri or large rigatoni-type tube pasta not only helps the sauce adhere to its' surface, it seeps into the long wide tubes creating the most swoonworthy bite. Paccheri pasta could not be a more perfect partner with the creamy roasted red pepper ricotta sauce. However, if for some reason you can't find it, then look for the biggest rigatoni pasta you can find. 

You only need to use your stovetop to make the pasta.The sauce comes together in a food processor or blender. Yes, it's a no-cook sauce. The creaminess of the sauce depends on how long you process it. If you want small chunks of the roasted red peppers and sun dried tomatoes, then you won't process it as long (like I did). But if you want it to have that smooth, luscious, velvety look, then by all means process it longer. The consistency of the sauce is dependent on how much pasta water you add to the sauce. For a thicker sauce, you are going to use less and for a thinner sauce, you will use more. In retrospect, I would have added much more than a half-cup of pasta water because it would have slightly lightened the sauce up. And there would have been a little more sauce to mop up with the bread. In the recipe below I give you a range of 1/2 cup to 1 cup of reserved pasta water. Landing in the middle (3/4 cup) might actually be your best starting point. Note: This sauce is intended to be slightly on the thicker side, so be certain not to add to much pasta water to give it a soupy consistency.

This Creamy Roasted Red Pepper Ricotta Pasta is more of a mildly warm, room temperature dish. Which makes it perfect for serving on a blazing hot day. It is meant to be served immediately after it has been assembled. Although, if you leave the platter out at room temperature before wrapping up any leftovers to put in the refrigerator, don't be surprised if you find yourself or others grabbing a piece of two of the sauce ladened pasta. Note: When heating any leftovers, heat just until they are warm to the touch.

If served as an entree, choose a favorite platter, garnish with some fresh basil and pair the Creamy Roasted Red Pepper Ricotta Pasta with a gorgeous salad, one dressed in an oil and vinegar type of dressing. If serving it as a side dish, serve it with some roasted chicken, salmon, or maybe even a perfectly grilled and sliced ribeye. Whatever you do, don't forget to serve it with some bread. It would be borderline sacrilegious not to.

Recipe

Creamy Roasted Red Pepper Ricotta Pasta

Serves 6 to 8

Ingredients

1 pound bag of paccheri pasta, cooked to a point past al dente but not to a fall apart one. 

2 cloves of garlic, smashed

1 Tablespoon extra-virgin olive oil, plus more for finishing

16 ounces (451g) whole-milk ricotta

12 ounce (340g) jar of drained roasted red peppers (in water, not oil)

1/4 to 1/3 cup of sun-dried tomatoes (about 5-6 whole pieces of sun-dried tomatoes or 66g)

1/2 teaspoon Kosher salt

1/2 cup to 1 cup of the reserved pasta water (recommend beginning with 3/4 cup)

Fresh stems of basil or parsley for garnish

Loaf of an Italian bread, thickly sliced

Directions

1. While you are cooking the pasta, start making the creamy roasted red pepper ricotta sauce.

2. In the bowl of a large food processor (or blender) add in the garlic, olive oil, ricotta, red peppers, sun-dried tomatoes, and Kosher salt. Process until smooth. Note: Process longer for the smoothest sauce.

3. Drain the cooked pasta, reserving at least 1 cup of the pasta water.

4. Add 1/2 cup to 3/4 cup of the reserved pasta water to the sauce in the food processor. Blend well. Check for consistency. If you want it slightly thinner (although this is a sauce on the slightly thick side) sauce, add in a little more of the pasta water.

5. Transfer the sauce to a large bowl. Toss in the pasta. Mix until well blend.

6. Transfer the mixed pasta to a large serving platter or bowl. Drizzle with some extra-virgin olive oil. Garnish with fresh sprigs of basil and/or parsley. Serve immediately.

Notes:  (1) I used jarred red pepper to make the sauce, but you could easily roast your own red peppers. Look for roasted red peppers in water, not oil. (2) Most Italian grocery stores will sell imported bags of paccheri pasta. But sometimes you can find it a specialty store or a Whole Foods. If you can't find it, use the largest size rigatoni you can find.

Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing

All is good now, but there have been a few life distractions going on around here lately. Yet, even during times of stress I manage to find at least one silver lining. The first on was having friends either spend time with me or check in on me during and after my husband's recent surgery was one of them. Their expressions of love, care, and concern not only made me feel less alone, but helped me keep some of my anxiety in check. The second silver lining came in the forms of a waiting snack bucket and piece of a homemade triple chocolate bundt cake. Knowing I would have a very long day of waiting at the hospital, my friend Carol filled a bucket with some of my favorite snacks while my friend Karen had brought me lunch. For most of the day I lived on some of the Lorna Doones that were in the bucket. However, it wasn't until almost ten hours in the hospital waiting room that I started to get really hungry. I managed to eat a half of the turkey sandwich, but after having a bite of the cake, I inhaled the entire piece. It was one of the best chocolate bundt cakes I had ever tasted. Moist, densely crumbed, decadently rich, studded with chocolate chips, and oh so chocolatey, I couldn't wait to get my hands on the recipe. So after everything had settled down and with the recipe in hand, baking never felt so therapeutic. 

If chocolate is your love language, you are definitely going to want to make this Triple Chocolate Bundt Cake. Either with or without the Chocolate Ganache Icing. Instead of going to one of those stores famous for their bundt cakes (you know the one), bake and serve this one. Because in all honesty, I think this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing is a million times better than the chocolate chocolate chip bundt cake store bought one. 

The cake is absolutely divine when simply dusted with some confectionary sugar. But when drizzled or slathered in chocolate ganache icing, it will put chocolate lovers into a euphoric state.

No one will never suspect this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing is actually a semi-homemade one. And don't tell them! I would have never in a million years guessed that two of the cake's ingredients included a small box of instant chocolate pudding and a box of Devil's Food Cake Mix (one without pudding in the mix)! The Devil's Food Cake Mix is one of the ingredients responsible for the cake's deeper, more chocolatey flavor. So in other words, you only want to use a Devil's Food Cake Mix.

In full disclosure, I made three very minor tweaks to my friend Karen's recipe. Instead of using water in the batter, I used coffee. A trick I learned from Ina Garten decades ago. Coffee deepens the chocolate flavor without imparting a coffee flavor. If you don't make or like coffee, just use water as this is a pretty chocolatey cake. In keeping with the spirit of ramping up the flavor, I also added in a generous pinch of Kosher salt. To ensure the chocolate chips didn't sink to the bottom of the cake while it baked, I tossed them in a scant tablespoon of flour. Another trick I learned years ago.

I used this Nordicware Heritage Bundt Pan, but any 10 cup capacity bundt pan will work. Always grease and flour your bundt pans. Even the non-stick ones. Preferably use a vegetable oil (like Crisco) or a non-stick vegetable spray rather than using butter. The milk solids in butter may cause the cake to bind to the bundt pan as it acts more like a glue. And there is nothing worse than not having your bundt cake unmold intact.

In a preheated 350 degree (F) oven, the bundt cake bakes for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to rest for 10 minutes before inverting it onto a platter or cake stand.

Made with only chopped semi-sweet chocolate, heavy cream and flaky sea salt, this chocolate ganache is rich, creamy, and sweet. The trifecta of icing perfection. The thickness of the ganache will depend on how much heavy cream you use. I used 1/2 cup and had to work quickly to get it spread on the bundt cake. Next time I might use 2/3 of a cup so it will have a slightly more pourable consistency. But how much cream you use will be a matter of personal preference. Or don't make the icing all and generously dust the completely cooled bundt cake with confectionary sugar. And yes, if the cake is made with the ganache icing, it's technically a Quadruple Chocolate Bundt Cake!

If you cover or drizzle the cake with the ganache icing, allow time for it to set up before serving. To speed up the setting up process, you can chill the cake in the refrigerator.

If you happen to be someone who doesn't love rich, decadent, intensely flavorful, sinfully delicious chocolate cakes, you may need to take a pass on this cake. However, if you are a true chocolate aficionado looking for a way to show your family or friends some love or have a serious chocolate cake craving, bake this almost effortless to make, heavenly Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing. Because this is the cake chocolate lovers will swoon over, will not let a crumb on their plate go to waste, and will dream about it about for days

Wrap up some slices of this cake and give them to a friend who needs some comfort. Bring it to a picnic or potluck gathering and watch it disappear. If there was ever a cake to make birthdays feel even more special, this would be the one. In other words, you need this Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing in your life! You never know what silver linings could come from it. 

Recipe

Triple Chocolate Bundt Cake w/ Chocolate Ganache Icing

Serves 10-14

Ingredients

Bundt Cake

1 box (15.25 oz) Devil's Food Cake Mix (not one with pudding in the mix)

1 small box (3.9 oz) Instant Chocolate Pudding

1/2 cup canola or vegetable oil

1/2 cup room temperature coffee (or 1/2 cup water)

4 large eggs, room temperature

1 cup (240g) sour cream

Pinch of Kosher Salt

1 package (11.5 oz/326g) semi sweet or dark chocolate chips (see notes)

Scant tablespoon of flour

 

Ganache Icing

6 ounces (170g) semi-sweet chocolate bar, chopped

1/2 to 2/3 cup heavy whipping cream (see notes)

Pinch of flaky sea salt

Confectionary Sugar, sifted

Optional: Vanilla Ice Cream

Directions

Bundt Cake

1. Preheat oven to 350 degrees (F). Prepare a 10 cup capacity bundt pan using shortening and/or vegetable spray and flour. Tamp flour out of the pan.

2. In the bowl of a standing mixer fitted with a whisk attachment, add in the coffee (or water), eggs, sour cream, and vegetable oil. Mix just until all of the ingredients have been combined.

3. Add in the Devil's Food Cake Mix, the Instant Chocolate Pudding, and pinch of Kosher salt. Beat until smooth and creamy. Note: This is a very thick batter.

4. In a medium sized bowl mix the chocolate chips with the flour until the chips are coated in the flour. Add to the cake batter. Mix with a spatula.

5. Spoon the batter into the prepared bundt pan. Smooth the top of the batter. Place the bundt pan on a baking sheet. Insert into the oven and bake for 50-55 minutes or until an inserted toothpick comes out clean.

6. Remove the cake from the oven. Allow to rest for 10 minutes. Place a cake plate on top of the pan and invert the cake. Tap on the sides of the bundt pan before lifting it off the cake. Allow the cake to cool completely. 

Ganache Icing

1. In a small sized bowl, add in the chopped chocolate and flaky sea salt.

2. Heat the heavy cream in a small pan over medium heat. When small bubbles begin to form along the edges of the pan, pour over the chocolate. Let sit for a minute.

3. Stir with a spatula (or whisk) until the chocolate has completely melted and the mixture is completely smooth.

4. Spoon or pour over the cooled bundt cake. Allow the ganache icing to set. Note: I placed the iced cake in the refrigerator to speed up the setting up process.

5. Cut into pieces and serve. For a completely over the top cake eating experience, serve with some vanilla ice cream. Note: I loved eating this cake at both room temperature and chilled. To keep any leftovers fresh, store covered in the refrigerator.

Notes: (1) Instead of finishing the cake with the chocolate ganache icing, finish by generously topping with sifted confectionary sugar. (2) I used Guittard's Extra Dark Chocolate Baking Chips - 63% Cocoa in the batter. (3) I used 4 ounce bars of Ghiradelli Semi-Sweet Chocolate for the Chocolate Ganache Icing. You will need 1 1/2 bars. (4) For a more pourable ganache icing use 2/3 cup of heavy whipping cream. For a thicker icing, use 1/2 cup of heavy whipping cream. (5) There is another recipe for a Triple Chocolate Bundt Cake on the blog, but that one is made from scratch. But it gives you another chocolate ganache icing option.

Grand Marnier Strawberry Preserves

We are in the midst of strawberry season here in the midwest. And the strawberries at the Farmer's Market have been spectacularly ripe and sweet. While I have been eating more than my fair share of them, I have also been making preserves. Homemade strawberry preserves have to one of the best of life's simple, summer pleasures. They not only do they harness and deepen the flavor of the strawberries, they rival anything store bought. Who knew all it takes is a jar of homemade Grand Marnier Strawberry Preserves to send one's sense of taste to nirvana. 

Making jam and/or preserves doesn't have be a daunting process. Especially if you don't opt to put your jars in a water bath. The advantages of processing jars of jams/preserves in a water bath are two-fold. The jars can be stored at room temperature (before opening) and they have a longer shelf life.  However, if you are making a small batch of jam/preserves, then forgoing the water bath process is the way to go. As it's highly likely your refrigerator stored jars will be empty in just a couple of weeks. Well before their four week optimum shelf life.

There are essentially two kinds of preserves. Those made with added pectin and those made without. Personally, I prefer the without pectin method. This recipe uses only fresh strawberries, granulated sugar, freshly squeezed lemon juice and Grand Marnier. 

For the most optimal strawberry flavor I highly recommend using the strawberries bought at the Farmer's Market or picked at the strawberry farm. Store bought strawberries tend to be firmer as well as less sweet and juicy as their farm counterpart. In addition to being more flavorful, sweeter and juicier, farm fresh strawberries tend be slightly smaller than store bought ones. Which makes it unnecessary to cut them up before macerating them in sugar.

Macerating the strawberries in sugar not only helps to draw out their natural juices, but further intensifies their fruity flavor. The result is you end up with the most flavorful, delicious, luscious preserves.

For these preserves, I recommend macerating the strawberries in sugar for anywhere between 4 and 8 hours. The longer the strawberries macerate, the more natural juices will be extracted. And more natural juice equals more flavor.

Using a deep, heavy bottomed or cast iron pan, will ensure your preserves cook evenly as well as help prevent your preserves from spilling out onto the stove while they are boiling. 

Just as when you are making caramels, the process of cooking the preserves deserves your full attention. Cooking time for these preserves ranges from 20-25 minutes or until they reach a temperature of 215 degrees F to 220 degrees F. Another way of determining the doneness of your preserves is to get them to the consistency of a thick maple syrup. Note: My cooking time was closer to the 25 minute mark.

Adding Grand Marnier to the cooked strawberries results in a next level preserve. Just 1/8 of a cup is all you need to give your preserves a detectable, yet subtle flavor of the Grand Marnier. If you aren't fond of Grand Marnier, leave it out (although I really want to convince you to add it). For those of you who happen to big fans of Grand Marnier like me, you will be living your best life when you slather these preserves on toast, on an English Muffin, on a bagel, on a peanut butter sandwich, or a cracker topped with some Brie or other soft creamy cheese. 

I have been hoarding the recently made batches of Grand Marnier Strawberry Preserves in the refrigerator. With any luck the Farmer's Market will still have fresh strawberries next week and I can make a few jars of these luscious, epic preserves to give away. There may be nothing better than having jars of homemade strawberry preserves, especially these Grand Marnier Strawberry Preserves, in your refrigerator ready to serve at a moment's notice. For those of you looking to up your brunch or weekend breakfast game, you definitely need these Grand Marnier Strawberry Preserves in your life! 

Recipe

Grand Marnier Strawberry Preserves

Makes 2 pints or 4 half pints

Ingredients

1 quart of fresh strawberries, hulled (preferably from the Farmer's Market, Farmstand or Strawberry Farm)

3 cups (600g) granulated sugar

2 Tablespoons freshly squeezed lemon juice

1/8 cup Grand Marnier (or up to 1/4 cup if you want a more pronounced Grand Marnier flavor)

Directions

1. In a large glass or ceramic bowl, add in the hulled strawberries. Unless the strawberries are very large, there is no need to cut in them half. 

2. Add in the sugar. Stir to coat the berries. Cover with plastic wrap and let sit at room temperature for at least hours or up to 8. Stir the strawberries several times while they are macerating.

3. Place the berries and all of the juices in a deep heavy bottomed or cast iron pan. Add in the lemon juice.

4. Cook the berries over medium-high heat. Bring to a boil. Cook on medium heat for 20-25 minutes, frequently stirring gently, as the mixture will continue to boil. Or cook until the mixture has reached a temperature of at least 215 degrees (F), but no more than 220 degrees (F). Note: About halfway through the cooking process use a potato masher to break up some of the strawberries.

5. Remove from heat and immediately stir in the Grand Marnier. Note: If you have some foam (and you probably will) skim some of it off. After skimming stir the mixture well.

6. Immediately pour the Grand Marnier Strawberry Preserves into 2 sterilized pint jars. Cover tightly, turn upside down and then let cool to room temperature.

7. Place the cooled jars in the refrigerator. The preserves can be safely stored for up to 4-6 weeks.

Notes: (1) If you don't want the hint of Grand Marnier in your preserves, you can omit it. Although it makes these preserves next level. I used 1/8 cup and thought it was the perfect amount. (2) Put a small bowl of the Grand Marnier Strawberry Preserves on your charcuterie board to take it next level. (3) In all likelihood there will be some foam created when you are cooking the preserves. Remove the majority of it with a spoon. When you stir in the Grand Marnier whatever small amount of foam left will be incorporated into the preserves.

Farmer's Market Strawberries (June 2023)

Classic BLT

Summer has officially arrived! Which means the return of Farmer's Markets, summer fruits and vegetables, lemonade stands, outdoor gatherings, and cravings for BLTs. Anyone who has made BLTs for years might be wondering why in the world does there need to a recipe something that is nothing more than an elevated tomato sandwich? The simple answer is that not all BLTs are created equal. If you are looking to make a truly great classic BLT, keep reading. Believe it or not there are rules to creating a sandwich worth drooling over. I use the word 'rules' loosely because I know that doesn't always sit well with everyone. I could have used 'strong suggestions' instead, but those words sound as if there are options to making a truly, great, epic, classic BLT. 

For me, the BLT might be the ultimate, seasonal sandwich. And lucky for all of us the summer tomato season is just getting started. Sweet, vine-ripened, meaty, juicy tomatoes sold at Farmer's Markets or harvested off of backyard homegrown tomato plants are key in the BLT worth writing home for. Seasoning thickly sliced tomatoes with Kosher salt and black pepper as well as quickly marinating them an olive oil-vinegar mixture will make the tomatoes even sweeter, juicer, and delicious. Let's call this rule one.

Rule two: Use a high quality, pre-sliced thick, slightly more dense bread. Look for loaves of country white, hearty white or brioche bread found in the bread aisle of your grocery store (see notes). Lightly toasting the bread will give it the strength it needs to keep this hearty sandwich from falling apart. 

Rule three: When it comes to choosing the bacon, look for a good quality thickly sliced bacon. Even though the tomatoes are the star of the BLT, the bacon is an important supporting player. Cook your bacon on the grill (my preferred way), in the oven, or in a skillet until it's closer to the crisp end of the spectrum. Your bacon will crisp up as it cools, so be careful not to either overcook or undercook it. A great BLT sandwich needs really only needs three to four slices of cooked bacon. Any less or any more and you completely change the sandwich. I am partial to four slices of bacon on my BLT. 

Rule four: The classic BLT calls for a crisp lettuce. Iceberg lettuce is the perfect compliment to the juicy tomatoes and crisp bacon. Cut into either strips or shredded, iceberg lettuce will give the sandwich the perfect amount of crunch, structure, and sweetness. Save the arugula, spring mix, baby lettuce, romaine, and/or spinach for your salads. The BLT needs the crispy, iceberg lettuce. 

Rule five: The BLT calls for a real mayonnaise. Hellman's (Best Foods) and Duke's should be the only mayonnaises slathered on both sides of the toasted bread. This isn't a suggestion. Consider this a hard and fast rule. 

Last, but not least, let's talk about layering the ingredients. Believe it or not, layering matters. To keep the juicy tomato from soaking into the toasted bread, it needs buffers. The bacon and lettuce are great buffers as they help to keep the BLT from falling apart as well as from the juices of the tomato from soaking into the bread. If you want to create an even more structurally sound BLT, create a sandwich with four layers: iceberg lettuce, tomatoes, bacon and iceberg lettuce. This will put the tomatoes and bacon in the center of the sandwich.  

I won't even risk telling you the best way to cut your BLT. I have probably pushed a few of your BLT making buttons already. So cut your BLT in half or cut it on the diagonal. Team rectangle and team triangle can both be winning teams. However you cut your BLT will be the way you believe it not only tastes better, but is the easiest way to eat! 

I hope your summer is filled with these Classic BLTs! Don't forget the chips and lemonade!

Recipe

Classic BLT

Serves 3-4

Ingredients

12 ounces thick cut bacon, cooked slightly crispy, and drained on a paper towel

3 large ripe tomatoes, preferably homegrown or found at a Farmer's Market, cut into thick slices (suggest cutting the tomatoes somewhere between 1/3" and 1/4" thick)

Small head of iceberg lettuce, cut into wide strips or shredded (I prefer the wide strips)

6 slices of a thick sliced, hearty lightly toasted bread, such as Pepperidge Farm Farmhouse Brioche Bread or Hearty White

1 1/2 Tablespoons of olive oil

2 teaspoons red wine vinegar

Mayonnaise (i.e., Hellmans's (Best Foods) or Duke's

Kosher salt and pepper

Directions

1. Whisk together the olive oil and red wine vinegar. Pour over the sliced tomatoes. Season with Kosher salt and pepper. Let marinate while you cook the bacon and toast the bread.

2. Generously lather mayonnaise on both sides of the toasted bread.

3. On one piece of the toast begin by layering the iceberg lettuce. Place the 3-4 slices of the marinated tomatoes on top of the lettuce. Top the tomatoes with 3-4 slices of bacon. Top with the other piece of toast. Cut in half. (See Notes).

4. Put each BLT half between a layer of sandwich paper, place on a platter and serve immediately. Serve with your favorite potato chips and a pitcher of ice cold lemonade.

Notes: (1) My favorite breads for a great BLT are Pepperidge Farm's Farmhouse Brioche Bread or Hearty White. (2) I made a three layered BLT (lettuce, tomatoes, and bacon), but a four layer BLT (lettuce, tomato, bacon, and lettuce) is a really great option! (3) Depending on you are serving the BLTs, I like to cut them in half (team rectangle), then place each half in a piece of sandwich paper before arranging on a platter. 

Farmer's Market Tomatoes (June 2023)

Ted Lasso Shortbread

"Believe." If you are a fan of Ted Lasso you know that single word may be the most iconic quote in the entire series. A seemingly simple word. Yet, it's one having the power of making a profound impact in our lives. And speaking of having a profound impact. Would you believe a box of homemade shortbread (aka biscuits) in a pale pink box could have one? It's a seemingly simple gift.  Yet, in Ted Lasso it symbolized the power of kindness and connection. 

So it's not surprising that a plethora of recipes for Ted Lasso Shortbread, all claiming to be the 'official' one, have been popping up on food blog feeds over the past couple of years. While I can make no so such claims and I may be late to the Ted Lasso Shortbread game, I believe this version of the shortbread is THE ONE you need in your life. 

One of the key ingredients in a great shortbread is the butter. The flavor imparted by unsalted European style butter exceeds the flavor of any other kind of unsalted butter. Especially when a confection is made with only a handful of ingredients. Surprisingly there isn't a significant amount of granulated sugar in the shortbread dough. So don't skimp on the sugar sprinkled on top of the dough both before and after it's baked. What differentiates this shortbread from all of the others is the use of both all-purpose and semolina flours. Semolina flour gives the shortbread a slightly sweet, richer flavor, a finer, more cake-like crumb, and a slightly yellow color. Along with some Kosher salt, these five simple ingredients come together to create the most epic shortbread.

Unlike my Irish Shortbread recipe, this dough comes together in a standing mixer fitted with a paddle attachment. After beating the butter until it's light and fluffy, the sugar is mixed in until fully incorporated. The sifted all-purpose flour, semolina flour, and Kosher salt mixture is added in three additions. When the dough forms small clumps, it's ready to be transferred to the baking pan. To evenly flatten the dough, use a sturdy flat bottomed glass or the flat side of a meat tenderizer. Sprinkle the top of the dough with a third cup of granulated sugar and chill in the refrigerator for thirty minutes before baking.

To achieve the most optimal results, use a metal baking pan (9" x 12"), line the pan with parchment paper, chill the dough slightly before baking in a preheated 300 degree (F) oven, and cut the shortbread in the pan before it has cooled completely. 

You can certainly cut the shortbread freehand, but using a ruler and strips of one inch wide paper will help give you the most beautiful 3" x 1" shortbread fingers. It will take a bit of patience to cut the shortbread in the pan, but trust me, the effort is worth it. Ten of those shortbread fingers fit perfectly in these pale pink boxes. 

Granulated sugar gets sprinkled on the shortbread dough before it bakes and again after it's been cut. The sugary top and dense, buttery, rich shortbread make for the most scrumptious, craveworthy bites. You are going to be obsessed with my version of Ted Lasso shortbread! Believe!

Recipe

Ted Lasso Shortbread

Makes 33 pieces of shortbread (1" x 3")

Ingredients

18 ounces (506g) unbleached all-purpose flour

6 ounces (170g) semolina flour

6 ounces (170g) granulated sugar

15 ounces (424g) unsalted European style butter, room temperature (see notes)

1/4 teaspoon Kosher salt

2/3 cup (133g) granulated sugar divided

Directions

1. Line a 9" x 12" metal baking pan with parchment paper. Set aside.

2. In the bowl of a medium sized standing mixer, beat the butter until smooth and creamy (approximately 3-4 minutes).

3. Add in the sugar and beat until blended in.

4. Sift together the all-purpose flour, semolina flour, and Kosher salt. Add to the butter/sugar mixture in three additions. Beat just until small clumps of dough begin to form.

5. Transfer the dough to the baking pan. Flatten the dough using the bottom of heavy, flat bottomed glass. Evenly spread 1/3 cup of granulated sugar over the top of the flattened dough.

6. Place the pan of dough in the refrigerate for 30 minutes.

7. Preheat oven to 300 degrees (F). 

8. Set baking pan on a large cookie sheet before placing on the middle rack in the oven. Bake for 55-65 minutes or until the shortbread looks lightly golden brown along the edges. 

9. Remove from the oven and place the pan on a cooling rack. Let rest for 8-10 minutes before cutting into even 1" x 3" pieces while the baked shortbread is still warm. See Notes.

10. Lightly sprinkle the remaining 1/3 cup of granulated sugar over the top.

11. Carefully remove from the pan and pack into pale pink boxes. The shortbread will be good for up to two weeks, if it lasts that long.

Notes: (1) The amount of unsalted butter used equates to 3 sticks plus 6 Tablespoons. (2) In addition to Kerrygold, there are a variety of European style unsalted butters available in the grocery stores now. Look for ones with a milk butter fat of 82%. (3) To get the most evenly cut pieces of shortbread, I use both a ruler and strips of paper cut into 1" widths cut to the length and width of the pan. Gently lay the strip of paper on top of the shortbread. Using a sharp knife, cut along the edge of the paper. Repeat until the entire pan is cut into 33 pieces. 

Marbled Chocolate Chip Cookies - Jacques Torres Style

There might come a day when I will decide I don't need another new cookie recipe in my life. Because seriously, how many cookie recipes does one really need to have? However, fortunately (for both of us) today is not that day! While I can sometimes be over the top effusive in my proclamations about the deliciousness of some of the cookie recipes here on the blog, this just might THE cookie where I should show absolutely no restraint. None. In all honesty, I could devote the entire blog post to listing all of the adjectives and descriptors this Marbled Chocolate Chip Cookie (Jacques Torres Style) deserve. In the absence of the ability to inhale of the aroma of these cookies while they are baking in the oven or being able to taste them, other than setting up a cookie stand at the end of my driveway, how else would I be able to entice you to drop everything and make this cookie? 

Rather than list out every worthy available adjective to describe them, let me try to show some restraint and pick only the top ten. So here goes. These viral worthy cookies are heavenly, luscious, mouthwatering, stellar, substantial, delectable, scrumptious, ambrosial, divine, and eye-candy gorgeous. Enticed yet?

I have often been intrigued by 'marble' cookies. Not only for how beautiful they look, but by wanting the joy experience of eating a "two for one" cookie. Ever since posting the recipe for my favorite Chocolate Chip Cookies - Jacques Torres Style last year, I have thought about taking them up another notch by turning them into a marbled cookie. After taking a deep dive into the marble cookie world and dwelling on it for months, I finally figured it out.

Think of these irresistible Marbled Chocolate Chip Cookies - Jacques Torres Style as part chocolate chip cookie and part rich chocolate (chip) cookie. It's a cookie that doesn't make you choose between the two!

If there was ever time when using a scale comes in handy, this would be the time. In addition to the benefits of measuring out the ingredients themselves, weighing the dough before dividing it in half will yield the best results. To make the balls of dough, I used two ice cream (cookie) scoops. One measuring about 3/4" and one measuring about 2 1/4". Once I created an even number of balls of each dough using the smaller scoop, I first picked up four balls (two of each kind and alternating between light and dark) and tightly laid them out in a row.  I then very gently rolled them just until I got a ball shape. Next I broke the ball in half, turned the halves against each other, and placed the dough and pressed it into the larger cookie scoop. This created the perfect round ball of dough. Like the Chocolate Chip Cookies - Jacques Torres Style, you should end up with about 18 or 19 balls of dough.

Once you have your cookie dough balls, place them on a cookie sheet, wrap well with plastic wrap and refrigerate for 36-72 hours before baking them. The cookies here were baked after a 48 hours chill time. 

If there was ever time I wished I had a million followers on Instagram (okay, may just a few thousand), this would be the time as these Marbled Chocolate Chip Cookies - Jacques Torres Style would be the one going viral! Maybe even the cookie getting the attention of Ina Garten, Taylor Swift, and/or Katie Couric. But if never gets their attention, I hope this cookie gets yours!

Recipe

Marbled Chocolate Chip Cookies - Jacques Torres Style

Makes 18 - 4" bakery style sized cookies

Ingredients

1 1/4 cups (283g) European or European style unsalted butter, room temperature

1 cup plus 2 Tablespoons (226g) granulated sugar

1 cup (200g) light brown sugar

1/4 cup (50g) dark brown sugar

1 Tablespoon vanilla

2 large eggs, room temperature

2 cups less 2 Tablespoons (214g) cake flour

1 2/3 cups (226g) bread flour

1 1/2 teaspoons Kosher salt

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/4 pounds (500g) dark, bittersweet or semisweet chopped

6 Tablespoons Dutch Process Cocoa or Double Dark Dutch Process Cocoa

Flaky sea salt (e.g., Maldon Sea Salt)

Directions

1. In a large mixing bowl, whisk together the cake flour, bread flour, Kosher salt, baking powder, and baking soda. Set aside.

2. In the bowl of a large standing mixer fitted with a paddle attachment, beat the room temperature unsalted butter for about 2 minutes.

3. Add in the granulated sugar, light brown sugar, and dark brown sugar. Beat until light and fluffy (approximately 4-5 minutes).

4. Mix in the vanilla.

5. Beat in the eggs one at a time, beating well after each addition.

6. Reduce the mixer speed to low and mix in the flour mixture in three additions. When all of the flour has been added in and it is no longer visible.

7. Divide the dough in half. Recommend using a scale to measure. Place one half in a large bowl and the other half back into the mixer. Note: The total weight of my batter was 1,274 grams. When divided in half they weighed 637g each. 

8. Add the Dutch processed cocoa to the batter in the mixer. Mix just until blended. 

9. Divide the chopped chocolate in half. Mix in half to the 'plain' dough in the bowl and the other half to the cocoa infused dough.

10. Using a small (3/4" sized ice cream scoop), form balls from both batters. Each ball should weigh around 18-19 grams. 

11. Create a 'string' by alternating between two plain and two cocoa doughs. Roll the 'string' into a large ball. Break the ball in half, flip, and press into a large (2 1/4") ice cream scoop or a 1/4 cup measuring cup. Rolled cookies should be about 2 1/4" in diameter. Yield should be about 18 balls of dough. Important note: If you over roll your balls of dough, you will lose the ribbons of each of the doughs!

12. Place balls of dough onto a baking sheet. Wrap well with plastic wrap and refrigerate for 36-72 hours. Recommend chilling for at least 48 hours.

13. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Note: Bake only one pan of cookies at a time.

14. Place six balls of the dough (spaced at least 3 inches apart) on a baking sheet. Sprinkle each cookie with flaky sea salt.

15. Bake the cookies on the center rack of the oven for 17-20 minutes (rotating the pan midway through the baking process) or until golden on top and along edges but still a bit soft in the center. Remove the pan from the oven. Use a small bowl or extra-large round cookie cutter to swirl the cookie to create a perfectly round cookie. Let cookies remain on the baking sheet for up to 10 minutes before transferring to a cooling rack.

16. Savor these beautiful bakery style looking marbled chocolate chip cookies immediately (you have waited long enough!) or store them in a tightly sealed container once they have come to room temperature. Note: I like to put them in glassine bags to keep them fresh. I buy these from Amazon.

Notes: (1) For calculating weight measurements, I use the following base formulas: 200g = 1 cup brown sugar, 200 g = 1 cup granulated sugar, 115 g = 1 cup cake flour, 136g = 1 cup bread flour, 226g = 1 cup unsalted butter, 371g = 1 pound chocolate (2) I chopped up the 17.6 ounce bar of the Trader Joe's Dark Chocolate for these cookies. (3) I used either the King Arthur Double Dark Dutch Process Cocoa or Droste Dutch Chocolate. (4) I don't always bake up the entire batch. After the cookies have chilled for at least 48 hours, I put into a freezer zip lock bag and store in the refrigerator for up to 4 weeks.