Salted Chocolate Shortbread Cookies

One of my favorite ways to make cookies is in the food processor.  It is crazy quick and super easy.  I was craving cookies bad but didn’t have any eggs of chocolate chips and these little beauties came to the rescue!

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Notes:  The dough will be fairly dry, do not be alarmed! The butter should be cool, I would suggest about an hour outside of the fridge.

1 1/4 cup flour

1/3 cup cocoa powder

2/3 cup brown sugar

1/4 sugar

11 TBLS. butter (in about 11 pieces)

1/2 tsp. baking soda

Pulse all ingredients until a dough starts to come together.

1 tsp. vanilla

1/2 tsp. sea salt

Add in and allow the food processor to go until the dough fully comes together.

Form the dough into a log (about 2.5 inches in diameter) and wrap in plastic, chill for at least an hour.

Oven to 325*

Slice the cookie dough 1/2 inch thick and sprinkle with sea salt.

Bake for 13 minutes, until edges firm up.

 

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May 2016

Typically I would give myself a little bit of a hard time for falling so short on my goals, but given that I checked out for a bit, I’m giving myself grace.  The great thing about being a full fledged grown up is giving yourself grace when necessary and a swift kick in the ass when necessary as well.  This month’s goals will probably be more closely related to grace, with a little ass-kicking 😉

First how I did in April:

Master bedroom: Not a chance, but my husband did put up some super modern targets for shooting practice so I’ve got that to work around now…

Read a book: nope

Community:  Did it!  Kenny and I had friends over for dinner, I escaped to dinner with girlfriends; it was a good community month.

Garden:  Mainly done, a little behind on planting.

Schedule: Yes!  It got wonky with the couple weeks off, but in general yes.

Running: 1 run, 1.

Blogging: Still waiting to hear back from thetinytwig (it’s not like she just had a book come out or anything ;)).  Photography class got pushed.  And only 7 posts. wah wah.

May Goals:

Book:  Wild and Free by Hayley Morgan and Jess Connelly.  I’ve been waiting for this book and waiting to dive into something.  I finally got the book in my hands and I’m nervous to start.  It’s been so long since I’ve really devoured a book and I tend to get overly wrapped up in whatever I’m reading, meaning everything else falls to the wayside.

Girl’s Brunch: Back with the community theme, my restaurant girlfriends and I are bringing back our Saturday brunch!  My best friend might be coming up to visit from Nevada and I’m hoping to start our family dinners back up as well, great community month.

Garden:  This is my whole Mother’s Day plan and I am so excited! Everything should be planted and good to go within the next 4 days.

Celebrations:  Mother’s Day, Megan’s baby shower, Kenny’s Birthday, My Birthday, it’s a busy month and I want to do it up right!

Monthly Baking/Blogging Plan:  Time to set up a monthly plan so that I’m not constantly scrambling 🙂 First on my list: sugar cookies that do not spread with a buttercream icing that is close to as pretty as royal as possible .

Working Out:  If I’m not pregnant, I can’t give myself a pass on this, it has to happen. Not for that elusive bikini body as much as it’s for my own mental stability.

Volunteering:  My love language is food and I’m trying to pinpoint how that works out into volunteering, I think I have an idea though!

Lashes: Here’s the thing, I wear minimal make up on my “made up” days, so the days that I’m low key, it’s a no make up day.  Unfortunately, while I get my hair regularly lightened, my brows and eyelashes are too blonde to see.  I feel best about myself when I get to wear minimal make up and still manage to look somewhat put together.  So although it’s hard to schedule, I’m setting up regular lash tinting sessions and am going to go about my no make up days feeling made up! Little things make me very happy!

 

Banana Pudding in Ice Cream Form

Back with my love of bananas and all things Smitten Kitchen… These ice cream sandwiches are to die for!!!  Banana pudding with nilla wafers has always been one of those guilty pleasure treats for me, similar to a cereal bowl of oreo drenched in milk and eaten with a spoon (no judgement).  The problem with each of those desserts is that they are made with off the shelf supermarket goodies and I prefer my treats to require more effort than simply grabbing them off the shelf.  These sandwiches definitely fit the bill in terms of effort, but it is so worth it!

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Homemade Nilla Wafers:

Just barely adapted from Smitten Kitchen

1 cup Butter (softened)

2 cups Sugar

Cream together the butter and sugar.

2 eggs

Mixed into butter and sugar.

3 TBLS Vanilla Extract

Mix into sugar mixture

1 1/2 tsp Baking Powder

3/4 tsp. Sea Salt

2 2/3 cups Flour

Mix the dry ingredients into the wet until just combined.

Dough will be slightly wetter than the typical cookie dough.

Portion out the dough into about a 2 TBLS scoops and place them 2-3 inches apart on the baking sheet. I like to ignore warnings about how far to place cookies on a cookie sheet, these cookies spread, give them room to do so.

Bake at 350* for 13 minutes, until the edges start to brown.

Banana Vanilla Pudding:

Cobbled together from a myriad of recipes, basically Smitten Kitchen Pudding and David Lebovitz ice cream base.

4 frozen over ripe bananas blended in the food processor until finely mashed. Set aside.

1 cup Whole Milk

2 cups Heavy Cream

Heat the dairy over medium heat for until warmed throughout.

6 egg yolks

3/4 cup sugar

1/4 tsp salt

Whisk together the yolks, sugar and salt until they are pale yellow.

Slowly pour some of the hot milk into the eggs and whisk, slowly warming the yolk mixture.

Pour the yolks into the warm milk and heat over medium.  Whisking slowly for about 10 minutes, until the ice cream base reaches the napping stage. Take off the heat.

1 TBLS vanilla extract

2 TBLS butter

Whisk into the ice cream base.

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Place the banana puree into a bowl with a fine strainer over the top.  Pour the ice cream base through the strainer and then stir to combine with the banana puree. Rest the icre cream base in an ice bath until chilled and then freeze according to ice cream makers directions.  Once done in the ice cream maker scoop ice cream in between two cookies and place in the freezer to finish solidifying and freezing.  Alternately, you can freeze the ice cream in a parchment wrapped cylinder and cut about 1 inch chunks and place between the cookies.  Wrap the cookie sandwiches in parchment and once they are frozen solid move the parchment wrapped ice cream into a plastic container.