The Fall of Man - Chocolate Soufflé Cookies

To me, there is nothing quite so primal to the senses as a fresh baked cookie. True, you can walk into a grocery store and purchase prepackaged cookies, but it just isn’t the same. I will concede that Pepperidge Farm “distinctive” cookies are pretty good, but they still pale in comparison to the “fresh baked” phenomenon that is a homemade cookie.

Come on, you know what I am talking about. The fragrance that wafts gently through the house, preceding the blast of heavenly aroma that emanates from the fire box when you open the door and remove that blessed sheet pan full of decadent deliciousness. The temptation begins as you move them, ever so carefully, to the cooling rack and wait… wait… wait… Until they are JUST cool enough so you don’t remove a layer of taste buds from your mouth. To distract yourself, you pour a tall glass of frosty milk (or a steaming cup of Joe) and still you wait…. and wait…. Until you finally can’t take it anymore; you must, must, must have one.

Thus, temptation wins, but you don’t care because you are thoroughly and completely enraptured. The stress and strain of the everyday world fall away… and it’s just you and your cookie.

I am thoroughly convinced that it was a freshly baked cookie that caused the “fall of man”. I mean come on… an apple? Really? No, I think not… Cookies man, it was totally cookies.

And I am fairly sure, for all you choco-holics out there, that these may be the culprit. They’re devilishly rich and chocolaty with a delicately crisp exterior harboring a dense and chewy center.
Oh yeah baby!!!! I would sell my soul for a plate of these.

Chocolate Soufflé Cookies

6 oz (172 g) Bittersweet 62% Chocolate
a couple drops of Orange Oil
2 large Egg Whites
Pinch of Kosher Salt
1/8 tsp Cream of Tarter
1/2 tsp Vanilla Extract
1/4 cup (1.75 oz) (50g) Granulated Sugar
2/3 cup (3 oz) (85 g) Almonds, ground fairly fine

Preheat the oven to 350 F (175 C) degrees......

Place chopped Chocolate in a bowl and add a little Orange oil (not extract or the chocolate will seize)

Place the bowl over simmering water and melt the chocolate, then set aside.

In a medium bowl, beat Egg Whites with Cream of Tarter, Vanilla Extract and a pinch of salt to soft peaks.

Gradually beat in the Granulated Sugar and continue whipping egg whites to stiff peaks.

Fold in the ground Almonds,

Then fold in the cooled Chocolate.

Spoon or pipe small “Buttons” of the batter on a parchment lined baking sheet, leaving 1 inch between the mounds to allow for spreading and puffing.

Bake for 10-12 minutes or until shiny and cracked on the top.

Allow to cool on the baking sheet for about 5 minutes before moving to a cooling rack.

Now it is time to dive into the chocolaty goodness….

Cross over to the Dark Side, we have cookies.

Mangia!!
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Butter Me Up - Hot Buttered Rum

'Tis the season... Or at least it WILL be very shortly.

My final post regarding the Dunkelweizen has been postponed till Saturday or Sunday.  Which is kind of depressing, cause I thought I had timed everything fairly well.  Alas, the yeastie beasties aren't reading any of my blog posts, thus there were not quite with the program.  (sigh)

In keeping with the spirit (no pun intended, then again, maybe it was) of things laced with good cheer, I decided it was time to release my Sister-in-Law's recipe for Hot Buttered Rum.  OH my, but is this is some seriously GOOD stuff!  I have seen a lot of recipes out on the net and they all seem to use ice cream. Which I find a little odd; not that they are not tasty, cause I have had them, but there is always something not quite "right".   Granted, when using ice cream the eggs are not raw, but you will be using it in an alcoholic beverage that requires boiling water, so I am pretty sure that salmonella is not really an issue. 

I remember my first hot buttered rum, down at a cafe called The Metro on Broadway in Portland, many, many, many, many moons ago...  Did I mention there were MANY moons?  I don't think that the Metro even exists anymore; which is a shame, because they also served some phenomenal mulled wine during the winter season.  It wasn't just the Metro though, there use to be a Trader Vics in Downtown Portland back then as well.  They served a pretty great Hot Buttered Rum too.  Ah, so many a cold night was kept warm via Hot Buttered Rum.  I even remember being able to buy "Trader Vics" Hot Buttered Rum mix in the store.  Sadly I have not seen it in a long time, but I am digressing.

One of the things that I remember (one of the few thing) from those Hot Buttered Rum nights was the Molasses, Spices and Butter.... No vanilla and No "milkiness", which is what you get when using Vanilla Ice cream to make your mix.  Thus, when my sister-in-law showed me this recipe I was really excited.  No Vanilla Ice Cream...  Simply Eggs, Butter, Sugar and Spices.... AWESOME!   Granted I tweaked it, cause I have this insane need to do such things, but it was more of a... "Hey, ya know... I like those flavors, so I should add this too"  kind of thing.   LOL

One thing I will say is that the Brown sugars are interchangeable.  It really depends on what rum your using.  For White Rum, I would suggest a 50/50 split (1 lb Golden and 1 lb Dark).  If you use Golden Rum like I do, then the 75/25 is good, which is how I wrote the recipe.  If you are using Dark Rum, I would suggest ALL golden brown sugar...   Just a suggestion, you are the only one who knows what your molasses threshold is.  ;)  Cheers!! 

Hot Buttered Rum

1 lb Unsalted Butter
1 1/2 lb Light Brown Sugar
1/2 lb Dark Brown Sugar
3 Large Eggs
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp All-Spice
1/2 tsp Clove
1/4 tsp Mace
optional 1/4 tsp Orange oil

In a large mixing bowl, beat the butter until fluffy.

Add both Brown Sugars and cream until light.

Add eggs, one at a time, beating until emulsified before adding the next.

Add the spices and continue beating.

Add the Orange oil and continue beating.

Continue beating... And beating.... And beating... Cause the longer you beat it, the better it will be.

Store in a container in the refrigerator until ready to use (it can be frozen as well)

Boil some water on the stove.

Place about 1 - 2 TB of the mix in a coffee mug.

A pinch of Salt (Seriously, it sounds odd, but you really need something to balance all the sweetness;  Besides, It's good luck, so throw some over your shoulder while your at it)

Add hot water (about 5 oz) and stir until the mix melts.

Add 2 ponies (2 oz) Rum and stir again. (or just eye-ball it like I do)

Serve with a cinnamon stick.

Cin Cin!!
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