Chocolate Chip Streusel Brownies

My indecisiveness can be crippling- that’s why I really love recipes like this one. It’s perfect for those of us who can’t decide if we should make cookies or brownies. ūüėČ I am slightly more partial to brownies… and this brownie base was made even more delicious by incorporating dark chocolate.

This recipe is from Martha Stewart Living. Rich and amazing.

Yield: Serves 16+

For the Cookie Dough:

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)

For the Brownie Batter:

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons unbleached all-purpose flour
  1. For the Cookie Dough: Preheat oven to 350 degrees.
  2. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides.
  3. Whisk together flour, baking soda, baking powder, and salt.
  4. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes.
  5. Reduce speed to medium-low and beat in egg. Beat in vanilla.
  6. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
  7. For the Brownie Batter: Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth.
  8. Remove from heat; whisk in granulated sugar.
  9. Whisk in eggs, one at a time, until combined.
  10. Whisk in cocoa and salt.
  11. Fold in flour until combined.
  12. Pour brownie batter into prepared pan, smoothing top with an offset spatula.
  13. Crumble cookie dough evenly over batter.
  14. Cover with parchment-lined foil; bake until just set, 20 minutes.
  15. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.
  16. Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

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Sheet-Pan Chicken with Sourdough & Bacon

This Food and Wine cover recipe was basically my husband’s dream dinner. He LOVED it. What’s not to like… potatoes, crispy sourdough croutons, caramelized red onions, and bacon? The chicken was just a side note. ūüėČ Delicious.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used boneless, skinless chicken thighs instead of whole chicken legs. We ate it with roasted CSA broccoli and Romanesco broccoli-cauliflower. Perfect!

I’m bringing my tasty sheet pan dinner to share at Angie’s Fiesta Friday #194 this week, co-hosted by Petra @Food Eat Love and Vanitha @Curry and Vanilla. Enjoy!

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Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

  • coarse¬†salt
  • 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
  • 3 T unsalted butter, cubed, divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino Romano
  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
  4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
  5. Transfer pasta to warm bowls and serve.

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Hugh Acheson’s Bucatini Amatriciana

I have a couple of fast weeknight pasta dishes to share. Classics. Both are served with bucatini, a house favorite. ūüôā

This amatriciana sauce has rich and meaty flavor from the pancetta which balances nicely with the spiciness from crushed red pepper flakes. The flavors really come together as the sauce simmers. Simple and delicious.

This recipe was adapted from a “staff-favorite” Food and Wine recipe, contributed by Hugh Acheson. I omitted the marjoram.

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Snickerdoodle Crumb Bars

I am drawn to¬†cinnamon-sugary desserts in the fall. Especially if streusel is involved. ūüôā I wanted to bake this snickerdoodle-coffee cake hybrid dessert the second I saw the recipe. I was not disappointed! These cookie bars are not only delicious, they are versatile as well. They could be served for a special breakfast, snack, or dessert.

This recipe was adapted from Martha Stewart Living. We ate them for dessert. They were extra-fabulous served with a scoop of vanilla ice cream.

For the Streusel:

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 stick cold unsalted butter (4 tablespoons), cut into pieces

For the Topping:

  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For the Bars:

  • 1 1/2 sticks unsalted butter, melted and cooled, plus more for dish
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature

  1. Make the Streusel: Whisk together flour, brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use.
  2. Make the Topping: Stir together cinnamon and granulated sugar; set aside.
  3. Make the Bars: Preheat oven to 350 degrees, preferably on convection. Butter an 8-inch or 9-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. (I used cooking oil spray.)
  4. Whisk together flour, baking soda, cream of tartar, and salt.
  5. In a separate bowl, whisk together butter, both sugars, and eggs. Add flour mixture; stir to combine.
  6. Spread half of batter into bottom of dish.
  7. Sprinkle with half of cinnamon sugar.
  8. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon.
  9. Sprinkle evenly with streusel, then remaining cinnamon sugar.
  10. Bake until a tester inserted in middle comes out clean, 25 to 28 minutes in a convection oven, or 30 to 35 minutes in a standard oven.
  11. Let cool completely. (In order to keep the layers intact, the cake must be completely cool before cutting it into bars.)
  12. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days.

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Cauliflower Tagine

This dish was the perfect way to celebrate my beautiful CSA cauliflower. Although the base of this tagine was a bit spicy, the cauliflower and cheesy breadcrumb topping offset the spiciness and created a perfect balance. Because I didn’t have the Tunisian spice blend, Tabil, on hand, I was able to create the spice blend myself. The spiciness in the final dish could be easily modified by adjusting the amount of red pepper flakes in the spice blend.

The tagine recipe was adapted from Food and Wine, contributed by Nancy Harmon Jenkins. I reduced the amount of olive oil to lighten the recipe. I also included a leek as well as green and yellow bell peppers from my CSA share. The spice blend recipe was adapted from Epicurious.com. It was a full-flavored and fabulous vegetarian casserole.

For the Tabil Spice Blend:

Yield: about 3 tablespoons

  • 1 1/2 T coriander seeds
  • 2 1/4 tsp cumin seeds
  • 1/2 T caraway seeds
  • 1 1/2 tsp crushed red pepper flakes
  1. Finely grind all ingredients in a spice mill.

Note: The remaining spice blend can be reserved in an airtight container at room temperature.

For the Tagine:
Yield: Serves 6

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Baked Ziti with Cauliflower

Adding vegetables to a baked pasta dish is a wonderful way to slim it down and make it a little bit healthier. My son enjoyed this version as much as our standard super cheesy baked ziti. Not only does this version incorporate cauliflower, it is also upgraded by adding flavor from saffron and anchovies.

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. The dish was¬†inspired by another Sicilian cauliflower dish in Clifford A. Wright‚Äôs ‚ÄúCucinia Paradiso.‚ÄĚ I modified the recipe by roasting the cauliflower, increasing the garlic and tomatoes, using whole wheat pasta, and incorporating mozzarella cheese. Great.

Yield: Serves 6

  • 1 medium cauliflower, about 2 pounds, leaves and stem trimmed, cut into florets
  • coarse salt, to taste
  • pinch of saffron threads
  • 2-4 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 3 anchovy fillets, rinsed and chopped
  • 1 28-ounce can chopped tomatoes, with juice
  • freshly ground pepper, to taste
  • 2 T chopped flat leaf parsley
  • ¬ĺ pound ziti or penne rigate (I used whole wheat penne)
  • 1/2 cup (2 ounces) pecorino or Parmigiano-Reggiano cheese, grated
  • 1/2 pound part-skim mozzarella cheese, grated
  1. Preheat an oven to 425 degrees, preferably on convection roast.
  2. On a parchment paper lined, rimmed baking sheet, toss the cauliflower florets with 1-2 tablespoons of the olive oil, salt and pepper. Roast in preheated oven for 20 minutes, or until tender.
  3. Reduce the oven temperature to 375 degrees, on convection.
  4. Place the saffron in a small bowl and add 3 tablespoons warm water. Let steep for 10 to 15 minutes.
  5. Combine the grated cheeses in a bowl.
  6. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies and tomatoes. Season to taste with salt (remembering that the anchovies will contribute a lot of salt) and freshly ground pepper.
  7. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
  8. Stir in the roasted cauliflower, saffron with its soaking water, and parsley, cover and simmer for another 5 minutes. Remove from the heat. Taste and adjust seasonings.
  9. Bring a large pot of water to a boil and salt generously. Add the pasta. Cook until just al dente, a few minutes less than you would cook it to serve. It will soften further when it bakes. (I cooked the whole wheat penne noodles for 5 minutes, 2 minutes shy of al dente.) Drain and transfer to a bowl.
  10. Oil a 3-quart baking dish. Toss the pasta with half the cauliflower mixture and half the cheese and spoon into the baking dish.
  11. Combine the remaining cauliflower mixture with half of the remaining cheese and spoon over the pasta.
  12. Sprinkle the rest of the cheese over the top. Drizzle on the remaining tablespoon of oil.
  13. Place in the oven and bake for 20 to 25 minutes, until bubbling. Garnish with parsley, if desired. Serve hot.

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