Another Peanut Butter Recipe

Besides peanut butter and chocolate, my next favorite combination is peanut butter and bananas.  You really cannot go wrong with a slice of toast, a schmear of peanut butter, topped off with a thinly sliced banana.  It's one of my favorite things to have at breakfast.

Last week I noticed my large bag of ripe banana in the freezer and decided it was time to make some banana bread.  However, this time I was not interested in making my mom's traditional banana bread recipe.  I thought why not use more of the peanut butter I have on hand.  I pulled this recipe from Joy the Baker who adapted it from Cooking Light.  My fellow blogger and friend, Sara Chidester of The Chidester's blog, recently made this same recipe last fall and was a big fan of it so I knew I had to try it out.  I followed Joy the Baker's recipe, eliminating the peanut butter glaze and increasing the amount of roasted peanuts.  The end result was delicious and it did not last long.  Next time I will have to double the recipe and make a second loaf.  To all of my fellow peanut butter lovers, the next time you have some very ripe bananas or like me have a supply in your freezer I beg you to try this recipe out. You will surely be impressed and find it hard to stop at just one slice.  Enjoy!

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Peanut Butter Banana Bread
Makes: one 9×5-inch loaf
Recipe taken from Joy the Baker

Ingredients:

• 1 1/2 cups mashed ripe bananas (I used almost 2 cups)
• 1/3 cup plain fat free yogurt
• 1/3 cup creamy all-natural peanut butter
• 3 tablespoons butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/4 cup chopped dry roasted peanuts

Directions:

1. Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.
2. In a large bowl, whisk together flours, baking soda, salt, ground cinnamon and ground allspice.
3. In a medium bowl, whisk together  mashed bananas, yogurt, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.
4. Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chopped nuts.  Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
5. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
6. This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer.

It's That Time of Year Again...

I am referring to summer, time for jeans and boots to be hidden in the back of my closet and my summer dresses, shorts, and sleeveless tops to be dusted off.  What is also so great about this time of year you may ask?!  Fresh fruits and vegetables grown from nearby farms ready for picking.  Yes, I know, I am a food dork and I cannot help it. :)

I was in the mood for a fruity dessert and decided to whip up a strawberry rhubarb pie.  With all of the fresh strawberries lately I thought I should take advantage while I could.  In my family this is a favorite of mine as well as my mom's.  My Aunt Susie actually makes the best strawberry rhubarb pie I have ever tasted.  Well, the more I thought about it I realized it's also swimsuit season, which means a heavy buttery crust would not go well with my two piece at the pool.  Never fear, I decided to go with a healthier twist on an old favorite and make Vegan Strawberry Rhubarb Crisp.  The result, a sweet and slightly tart dessert covered with a crunchy granola like topping.  For those of you also trying to eat a little healthier this season I believe this is the perfect answer for your summer time dessert cravings.  Enjoy!

Strawberry Rhubarb Crisp

Vegan Strawberry Rhubarb Crisp
Adapted from this recipe from Joy the Baker
makes 6 1/2-cup size ramekin cobblers

Ingredients:

For the fruit:

• 1 1/2 cups fresh strawberries
• 1 1/2 cups fresh rhubarb (I could not find any fresh rhubarb so I used frozen this time.  Make sure they are defrosted before mixing with the fresh fruit.)
• 2 Tablespoons whole wheat pastry flour
• 1/2 teaspoon cinnamon
• a dash of nutmeg
• 1/4 cup pure maple syrup

For the topping:

• 1 1/2 cup old fashioned oats (not instant oats)
• 1/3 cup whole wheat pastry flour
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 2 Tablespoons canola oil
• 2 Tablespoons maple syrup
• 1 teaspoon vanilla
• 1 Tablespoon water

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, toss the fruit with flour, spices and maple syrup.  Set aside while you assemble the topping.
3. In a separate medium sized bowl, combine the oats, flour, salt and spices.  In a small bowl whisk together the oil, maple syrup, vanilla extract and water.  Add the wet ingredients to the dry ingredients and blend with a fork.  Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
4. Add half a cup of the topping mixture to the fruit mixture and toss together.  Scoop fruit into ramekins, being sure to fill each cup to the top.  Spoon and pat topping onto each cup.  Sprinkle with an additional dose of ground cinnamon if you’d like.
5. Place the six ramekins on a clean baking sheet and place in the oven.  Bake for 35 minutes, or until bubbly and delicious.
6. Serve warm.

Peanut Butter & Chocolate...Two of My Favorite Foods

Who does not love peanut butter and chocolate?!  Who does not love these two things combined?!  If you are one of the few non-lovers than feel free to stop here but if not please continue reading. :)

Lately, I have been eating peanut butter everyday in some form or another.  I seem to be going through my jar of peanut butter much too quickly.  I buy the organic natural peanut butter so the stuff is not cheap my friend!  My breakfast of choice lately is scrambled egg whites with a toasted whole wheat english muffin and a good schmear of peanut butter on each half.  It fills me up and always sets my day out on the right foot even though I know minutes later my long list of work emails may bring me down again, I at least know I started my day out on a happy note.

Just the other day I was in the mood for some peanut butter (surprise!) and chocolate.  I came across this recipe from one of the blogs I follow and I just had to try it out.  In less than a hour I had a sweet and salty treat that fulfilled my craving and put me in a very good mood.  These are great for an afternoon snack, dessert, or even late at night with a glass of milk...or wine...whatever you have on hand.  Enjoy!

Peanut Butter Pretzels Bites

Peanut Butter Pretzel Bites Dipped in Chocolate
Taken from 17 and baking
Makes around 45-60 bite sizes sandwiches


Ingredients:

• 1 cup creamy peanut butter (I used organic natural peanut butter)
• 2 tsp butter, room temperature
• 2/3 cup powdered sugar
• 3/4 cup light brown sugar
• 1/4 tsp vanilla extract
• Pretzels (I used Snyder's Snaps)
• 2 cups bittersweet chocolate chips

Directions:

1. In a small bowl, beat the peanut butter and butter together until smooth and creamy. Beat in the powdered sugar, light brown sugar, and vanilla extract until well mixed – you may need to add more to get the filling thick and stiff enough to hold its shape.
2. Roll teaspoons of the peanut butter mixture between your palms to form balls. Sandwich between two pretzels and put on a plate or cookie sheet. Freeze the pretzel sandwiches for half an hour.
3. Melt the chocolate chips, using the microwave (30 second intervals) or a double boiler. Dip half of each pretzel sandwich in chocolate. Return the tray to the freezer and chill until the chocolate sets.
4. Store the Peanut Butter Pretzel Bites in the refrigerator until serving time.

Two months too long...

It's been over two months since my last post and I apologize for my long absence.  For the past few months my work life was getting in the way of my social life and I was not doing much baking or cooking.  Fortunately, things have slowed back down and I have time for the things I love and one of my great loves is baking.  Not only has work slowing down helped lower my stress but ever since I got back in the kitchen I am feeling much happier.  These past few months have also made me realize life is too short to be unhappy and let stress, especially work stress, take over your life.  To quote Oprah from her last show...."Everybody has a calling, and your real job in life is to find it."  I know that my current job is not my true calling and I hope one day I will be able to do more of what I love on a daily basis.

Me, Laura, Sara, MK, and Nina

Now let's get down to what this blog is all about...food!  My dear friend Mary Katherine Byrd (aka MK, Katherine, Kacky, etc.) now Mrs. Mary Katherine Baker recently married her boyfriend/best friend since high school, Nick Baker.  Before the wedding, two of the bridesmaids, Laura & Sara, threw MK a bridal shower and I was lucky enough to bake the cupcakes for the special day.  Laura & Sara did an amazing job decorating and preparing the food but I have to say my favorite thing were the favors they created for the guests.  A bird cookie cutter attached to a recipe for sugar cookies along with an original poem by Laura.  The best line being, "A symbol of our sweet Byrd becoming a Baker!".  The shower was a success and just over two weeks ago Ms. Byrd became Mrs. Baker.  Congrats MK and Nick! :)

 

 

The amazing spread Laura and Sara prepared.

 

The Cupcake Tower

My attempt at creating Magnolia Flowers

I chose to make two kinds of cupcakes for the shower.  White cupcakes filled with chocolate ganache and chocolate cupcakes filled with raspberry jam, both decorated with vanilla cream cheese icing.  I hope you enjoy these as much as we did. 


Perfectly Chocolate Cupcakes
Makes 24-27 standard sized cupcakes (I divided this recipe in half)

Ingredients:

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa (I used Ghirardelli)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Raspberry Filling

Directions:

1. Line muffin tin with paper liners.  Heat oven to 350 degrees F.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.
4. Stir in boiling water (the batter will be thin).
5. Fill liners 2/3 full with batter.  (Use a large measuring cup with a pour spout then pour the batter into the liners.)
6. Bake cupcakes for approximately 22-24 minutes.
7. Cool completely on wire rack.
8. While the cupcakes are cooling prepare the raspberry filling.  Over low heat on the stove heat about 2/3 cup of raspberry jam.
9. Using tip 230, fill a piping bag with the raspberry filling, and slowly fill each cupcake.  If you don't have that tip you can use a paring knife to cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with raspberry.  Discard (eat) the scraps.

Basic White Cake
Makes 2 dozen cupcakes or 2 9-inch cakes (I divided this recipe in half)

Ingredients:

• 2 ½ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups whole milk
• 4 large egg whites
• 1 ½ cups sugar
• 1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• Ganache

Directions:

1. Line muffin tin with paper liners.  Heat oven to 350 degrees F.
2. Sift together the flour, baking powder and salt.
3. Whisk together the milk and egg whites in a medium bowl.
4. Beat the butter and sugar at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat in the vanilla extract, then add one third of the flour mixture, still beating on medium speed.
6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
7. Add the rest of the milk and eggs beating until the batter is smooth, then add the last of the dry ingredients.
8. Finally, beat the batter for another 2 minutes to ensure that it is thoroughly mixed and well aerated.
9. Fill liners 2/3 full with batter.  (Use a large measuring cup with a pour spout then pour the batter into the liners.)
10. Bake cupcakes for approximately 22-24 minutes.
11. Cool completely on wire rack.
12. To prepare the ganache:
1. Place a 1/4 pound of chopped bittersweet or semisweet chocolate in a medium bowl.  Slowly heat a 1/2 cup of heavy cream in a sauce pan over medium heat.  Bring just to a boil then remove from heat and pour over the chocolate.  Let sit for a minute then stir until chocolate has melted and you have a smooth creamy ganache.  Allow it to cool slightly.  This recipe will yield 1 cup of ganache, which should be plenty for 12 cupcakes.
13. Once the ganache is cooled you will use the same method above for filling the white cupcakes.

Vanilla Cream Cheese Icing
This recipe will frost about 24 cupcakes or a two layer 9" cake.

• ½ cup (1 stick/8 Tablespoons) butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1 teaspoon vanilla extract (always use pure vanilla extract if possible)
• 4 cups powdered confectioners’ sugar
• 1 to 4 Tablespoons heavy cream, heavy whipping cram (or milk)

Directions:

1. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
2. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
3. Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
4. Beat until fluffy, about 1 minute.
5. Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Recipes taken from my collection of recipes I have printed out without the baker's name and/or website so unfortunately I cannot give credit to whose recipes these are but please know I am very grateful for the recipes. :)

Happy St. Patrick's Day!

While in Ireland I fell in love with all things Irish including the food.  Two foods in particular were Rich Guinness Cake and Irish Soda Bread.  Lucky for me Irish Soda Bread was served at almost every meal.  I loved it plain, with a little butter, or spread with raspberry jam.  I had tasted Irish Soda Bread many times before my trip to Ireland but what I had not had before was Guinness Cake.  In a past blog I mentioned our visit to the Molanna View Dairy Farm, home to Margaret & Paddy Fenton, the sweetest couple you'll ever meet!  While there we were served tea along with freshly baked scones and Guinness cake.  I have wanted to make this Guinness Cake for some time now and with St. Patrick's day just around the corner I thought "What better time to bake up this recipe along with a loaf of Irish soda bread?!".  I hope you enjoy my take on two of my favorite Irish foods.

Rich Guinness Cake

Rich Guinness Cake
Recipe courtesy of Margaret Fenton

Ingredients:
•    ½ lb butter (Preferably Kerrygold butter)
•    ¾ lb brown sugar
•    1 lb flour, sifted (I substituted ½ of the flour with whole wheat pastry flour)
•    4 eggs, beaten
•    About ½ pint Guinness, slightly warmed in the microwave
•    ¼ tsp baking soda
•    ½ lb currants
•    ½ lb sultanas (golden raisins) (I used all 1 lb of golden raisins)
•    ¼ lb orange zest
•    ½ tsp mixed spice (see recipe below)
•    Grated rind of 1 lemon

Directions:

1. Cream the butter, sugar, and eggs until thoroughly combined.
2. With the mixer on low gradually add ¾ of the flour to the mixture.
3. Place the baking soda in a small bowl and pour the warmed Guinness over it.  Then pour mixture into mixing bowl along with the remainder of the flour and mix until just combined.
4. Combine the dried fruit, orange zest, spice, and lemon zest.  Stir into the mixture.
5. Pour into 2 greased and lined 9” pans or 1 greased and lined 8”x11” pan and bake in a slow oven (in the US that is equivalent to about 275-300°) until a deep golden brown and a toothpick comes out clean, about 3-3 ½ hours.  Allow to cool in the pan(s) before turning out on the a cooling rack.
6. To make mine look pretty I cut the cake using one of my fluted cookie cutters.

Mixed Spice
Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to pumpkin pie spice used in the United States.

Ingredients:
•    1 tbsp cinnamon, ground
•    1 tsp coriander, ground
•    1 tsp nutmeg, ground
•    1/2 tsp ginger, ground
•    1/4 tsp allspice, ground
•    1/4 tsp cloves, ground

Directions:

1. Add the spices to a bowl and combine well.
2. Place in an airtight storage container. This recipe will make about 2 tablespoons, which you should aim to use up within 2 months.

Irish Soda Bread

Irish Soda Bread 
Adapted from this recipe
Servings: 12

Ingredients:

• 3 cups all-purpose flour (I substituted half of the flour with whole wheat flour)
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk (I used low fat buttermilk)
• 1/4 cup butter, melted

Directions:

1. Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Tuna Salad Nicoise

Back in October when I was in Ireland we had the chance to sample a lot of great Irish food.  Fish and chips, Irish soda bread, Guinness cake, Irish Stew, Irish Coffee, and potatoes prepared numerous ways, just to name a few.  We figured they must be making up for the Irish famine because there was always a side of potatoes with your meal, whether it was mashed, boiled, sauteed, au gratin, fried, you name it and it was served to us.  Despite the amazing Irish food there were a lot of other great restaurants we wanted to try that did not include any of the above.  In the beginning of our trip while still in Dublin we decided to stop at a quaint little corner French restaurant downtown.  Unfortunately, I cannot remember the name of it but I do remember the amazing food.  After a few days of very delicious but very rich Irish food I was in the mood for something on the lighter side.  I decided to go with a traditional Tuna Salad Nicoise.  I wish I had taken a picture because it was almost too pretty to eat.  Each item neatly placed next to each other on the plate.  The whole sauteed baby potatoes next to the kalamata olives, next to the cherry tomatoes, then the haricots verts, and last but not least the tuna all served over a bed of greens.  They served it with a side of anchovy dressing and a few anchovies on the salad as well.  (I know there are lot of people that don't like anchovies but I'm one of the weird ones that love them!) 

Just the other day I was watching Everyday Food and they were preparing their twist on the Tuna Salad Nicoise.  I immediately thought of the meal I had in Ireland and decided I needed to make it myself.  I kept to the recipe except I decided to add my friend Nina's recipe for Roasted Dijon Brussel Sprouts to the mix and instead of making the lemon vinaigrette I just tossed the arugula in some of my lemon infused extra virgin olive oil.  It turned out great and I am eager to make it again, maybe substituting a few new ingredients next time.  I hope you enjoy this recipe as much as I do! 

Tuna Salad Nicoise

Tuna Salad Nicoise
From Martha Stewart's Everyday Food

Serves 4
Prep: 10 minutes Total: 40 minutes

Ingredients:

• 1 1/2 pounds small red new potatoes, quartered
• 2 tablespoons olive oil
• coarse salt and ground pepper
• 2 pints grape tomatoes
• 2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
• 1/4 cup Lemon Vinaigrette (I skipped this and just used my lemon infused olive oil)
• 2 cans (6 ounces each) tuna in olive oil, drained
• 1/2 cup pitted Kalamata olives
• Roasted Dijon Brussel Sprouts (See recipe below)

Directions:

   1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
   2. In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

Roasted Dijon Brussel Sprouts
From Nina's blog

• 1 lb brussel sprouts, halved
• 1/4 cup olive oil (I cut back on the oil a little bit and used my lemon infused olive oil)
• 1 tbsp. dijon mustard
• Zest of 1 lemon
• Salt & Pepper

Wash the sprouts, cut off the ends, and peel off the outer leaves. Cut them in half and place in a small baking disk. Whisk together olive oil and mustard and pour over the sprouts, and zest an entire lemon right over the dish. Season with pepper and very little salt (the mustard adds extra flavor) and toss together to make sure all of the brussel sprouts are coated. Bake at 350 degrees for 40 minutes or until done to your likeness.

Thin Mints Are My Favorite, What Are Yours?

Thin Mints with a Healthy Twist

If you haven’t noticed, it’s that time of year again…no, I’m not referring to spring cleaning, I’m talking about Girl Scout cookie season.   Outside almost every Harris Teeter/Walgreens/CVS and inside the mall there is a flurry of girls surrounding tables overflowing with cookies for sales.  Their eagerness to make a sale is endearing and their spirit makes me long to be a child again.  I was a Girl Scout myself for about 5 years and loved cookie season, my favorite cookie of choice being Thin Mints with Samoas coming in a close second.  What I did not love was selling them.  I never had the knack for going door to door, flashing my toothy smile, and attempting to win over the potential customer and make the sale.  I never won any prizes for top sales but I did put in my best Girl Scout effort.

Despite the fact these cookies have been for sale all over Charlotte I haven’t caved in and bought a box or two or three like I usually do.  What I have done is found a great recipe for Thin Mints I can make at home without the preservatives and they taste just as good maybe even better.  But I will let you be the judge of that.  Give these cookies a try and I am positive they will win you over just like the girls out there trying to make the sale.

I’ve only had these on their own but I’ve thought about crumbling these over a scoop of vanilla frozen yogurt or maybe even making a thin mint milk shake…yum!

Rolling and Cutting the Dough

Waiting for their turn in the oven

Cooling Stage

Freshly dipped in the peppermint coating

The Final Product

Homemade and All-natural Thin Mint Recipe
From the blog, 101 Cookbooks
Make 3 or 4 dozen cookies

Ingredients:

Chocolate Wafers:

• 8 ounces organic butter, room temperature
• 1 cup organic powdered sugar
• 1 teaspoon natural vanilla extract
• 1 cup cocoa powder
• 3/4 teaspoon fine grain sea salt
• 1 1/2 cups whole wheat pastry flour

Chocolate Peppermint Coating:

• 1 pound good quality semi-sweet chocolate, chopped
• natural peppermint oil to taste

Directions:

1. Preheat your oven to 350. Racks in the middle zone.
2. Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that's o.k. You don't want to over mix and end up with tough cookies.
3. Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.
4. Remove the dough from the freezer and roll it out really thin, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (I used a fluted round cutter). Place cookies on a parchment-lined baking sheet and bake for 10 minutes (My oven is a little temperamental so I usually cut baking times short and took these out after 7 to 8 minutes). Remove the cookies from the oven and allow them to cool completely on a baking rack.
5. While the cookies are in the oven you can get the coating ready.  Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. (I melted the chocolate in a metal bowl over a pot of simmering water but this can also be done very slowly on a low setting in the microwave.) Stir in the peppermint extract. (I used 2 tsp but I think I still could have added another teaspoon)
6. Finishing the cookies: You are going to coat the cookies one at a time and then gently set them on a parchment-lined baking sheet to set. Drop one cookie into the chocolate and (using a fork) carefully make sure it gets fully coated. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on the prepared baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. They will set at room temperature, it just takes much longer.