Chocolate Chiffon Fudge Cookies

My friend Nicole makes these around Christmas time and seriously, they are probably the very best cookie I have EVER had.  They totally melt on your tongue- they're strange cause they're kind of fudgy but also kind of dry, but moist at the same time- I don't know how to describe it and it's been many months since I have had the pleasure.  You definitely need a mixer for these, could not do them by hand.  I don't have a KitchenAid but I bet it would come in handy for these.  Also, Nicole says to splurge on the best quality of bittersweet chips you can find, says you can taste the difference. :-)

Chocolate Chiffon Fudge Cookies

3 cups bittersweet chocolate chips, divided 

6 large egg whites, room temperature

4 ½ cups confectioners’ sugar, divided

1 cup unsweetened cocoa powder

2 tablespoons cornstarch

½ teaspoon salt

Place 2 cups chocolate chips in a microwave-safe container.  Melt chips in microwave, stirring every 30 seconds or so, for about 2 minutes or until no longer lumpy.  Set aside to cool slightly.

Using an electric mixer, beat the egg whites in a large bowl to soft peak stage.  This means that you fluff them up until it forms a peak when you pull the beaters out, but then they fold over on themselves.  Gradually beat in 2 cups confectioners’ sugar.  Continue beating meringue mixture until it reaches stiff peak stage, which means when you pull the beaters out, they stay formed as peaked little mountains.

In a separate bowl, whisk 1 ½ cups confectioners’ sugar, cocoa, cornstarch, and salt.  On low speed, beat dry ingredients into meringue just until combined.  Stir in lukewarm chocolate and remaining cup chocolate chips.

Cover and chill dough for 1 hour (up to overnight).  Don’t skip this or your cookies will be flat.

Preheat oven to 350 degrees.  Line cookie sheets with parchment or slipat (do not skip with these cookies… they will stick)

Place remaining 1 cup confectioners’ sugar in bowl.  Roll 1 level tablespoon of dough into a ball; roll in sugar, coating thickly.  Place on prepared sheet.  Repeat with remaining dough, spacing 2 inches apart.  Bake until puffed and tops crack, about 10 minutes.

Cool on sheets on rack 10 minutes.  Transfer to rack to cool

Makes about 48 small cookies.

Buttercream Icing

I finally took the cake decorating class that I'd always wanted to and I learned how to make real buttercream icing!  This is the good stuff.  The big thing you need to know is what consistency you are trying for- you need a stiff consistency for flowers, medium for writing and balloons or most other things, and a thin consistency for frosting the whole cake.  You can also experiment with subbing in butter instead of shortening, but then it will affect the color of your final produce.  But butter...mmm.  Half butter and half shortening might be a winning combo.  All butter sometimes makes it too runny to write or decorate with but you could probably still frost the cake.  If you're picky about the color that you want, then you need to make sure and use white vegetable shortening (I usually buy the butter flavored which is yellow and will affect the color) and clear vanilla (again, the normal stuff is kind of brownish so buy clear if you want pure colors).  Also, watch out for the powdered sugar.  I'd assumed that a bag is a pound, and it turns out it is two pounds!  Broke my hand mixer learning that the hard way. :-)

Buttercream Icing
1 C. solid white vegetable shortening
1 tsp. vanilla extract, clear is best
7-8 tsp. milk (or water, I always use milk)
1 lb. powdered sugar
pinch of salt, optional

Chocolate Buttercream
Add 3/4 C. cocoa powder or 3 oz. unsweetened chocolate squared and an additional 1-2 Tbsp water.

Apple Orchard Panini

Here's another one my sister Kat turned me on to.  I don't usually have the ingredients for this on hand (at least not all of them) but it is a delicious, slightly sweet but still very satisfying lunch.  Fairly healthy, too- this is a perfect light, summer midday meal.

Ingredients: 
Italian bread or Ciabatta buns
Extra virgin olive oil
Apple butter
Roasted deli turkey
Granny Smith apples, thinly sliced
Brie cheese, sliced

Directions: 

1. Preheat panini maker to medium-high. Brush one side of 2 slices of bread with extra virgin olive oil. Turn slices over then spread apple butter generously on both slices. Layer on turkey, apple slices, and brie cheese then place other side of bread on top. Place in panini maker (alternatively, cook the sandwich in a skillet on the stovetop) until golden brown and crispy. Allow to rest for 2 minutes then slice with a serrated knife.

Mini Salsa Meat Loaf

My sister Kat made this with me and she was right, it was delicious, quick and healthy.  It makes four little single serving size loaves and as is almost always the case with meat loaf, it heats up wonderfully the next day or two.  I served it with green beans and if I'd had potatoes, mashed would be nice, though the original author serves it with Spanish rice.

Ingredients:
1lb 99% fat-free ground turkey breast
1/2 cup salsa ( I used Sabra Roasted Garlic Salsa)
1/2 cup Italian-seasoned bread crumbs
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
salt and pepper

Directions:

1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray then set aside.
2. In a large bowl, combine ground turkey, salsa, bread crumbs, cheddar cheese, egg, garlic, salt, and pepper. Mix until just combined.
3. Divide mixture into 4 equal-sized portions then form into loaves and place on prepared baking sheet. Bake for 20-24 minutes, or until no longer pink in the center, then let rest for 5 minutes before serving.