Chocolate Coma Cookies

It’s that awesome time of the month again……2 SWEETIE PIES!! I love this day! One of my blogging besties and I swap blogs and surprise each other by baking/cooking from the other’s blog. Lizzy blogs at THAT SKINNY CHICK CAN BAKE! I have been fortunate because every single month, without fail, Liz’s recipes are always successful! Every one winds up in my repertoire of fabulous repeat recipes! This month was another winner….chocolate coma cookies! What a name, right? They are everything you’d think they should be! Packed with chocolate flavor and stuffed with a rich ganache! Thanks Liz for the perfect cookie exchange cookie!!!! I also highly recommend using some realllllly good chocolate for these!!!! It will be worth it!

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Chocolate Coma Cookies

Ingredients

Ingredients
slightly adapted from That Skinny Chick Can Bake via Sunset Magazine
For cookies:
10 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
¼ cup butter, cut into chunks
3 eggs, at room temperature
1 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
6 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
1½ cups semisweet chocolate chips
For ganache:
6 ounces semisweet chocolate, chopped
¾ cup whipping cream

Instructions

Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.
Whisk eggs, sugar, and vanilla into chocolate mixture.
In another bowl, stir together flour, baking powder, and salt.
Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips.
Cover dough and chill until firm enough to hold its shape, about an hour.
Meanwhile, make ganache:
Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool.
Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours.
If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart.
Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don’t overbake. Let cookies cool on sheets on racks.
Spread flat sides of half of cookies with ganache and top with remaining cookies.
Yield: 12-16 cookies
Total time: 2½ hours with chilling times

3.2.2807

You May Love These, Too! XOXO

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Spelt Gingerbread Biscuits

These festive gingerbread biscuits are both tasty and decorative. This easy recipe, adapted from Lecker, is great for involving the little ones in your family by letting them ice these spice cookies and they make a lovely homemade Christmas present.

50 g Candied ginger
400 g Refined spelt flour
100 g Raw brown sugar
125 g Butter, diced
1 Egg yolk
225 g Molasses
2 tsp Gingerbread spice mix
1 tsp Baking soda

1 Egg white
230 g Powdered sugar
1-2 tsp Lemon juice
Silver cachous, to decorate
Holiday sprinkles, to decorate
Red liquid food colouring

Finely chop the candied ginger. In a large mixing bowl, add in spelt flour, raw brown sugar, diced butter, egg yolk, chopped candied ginger, molasses, spice mix and baking soda. Stir until well combined. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for at least overnight or two days.
Preheat oven to 180C/350F. Line two baking sheets with baking paper. Divide the dough into 3 portions. Roll out pieces between baking paper to 4-5mm thick. Use your favourite biscuit cutters to cut cookies from the dough.
Place on the lined trays. Bake in oven for 10-12 minutes or until lightly browned. Transfer to wire racks to cool completely.
Place the egg white in a bowl. Use a wooden spoon to lightly beat the egg whites until foamy. Sift icing sugar over the egg whites and stir until smooth. Add lemon juice and stir until well combined.
Spoon 2/3 of icing into a snap-lock bag. Place the rest in a bowl. Add red colouring and stir until combined. Place it in another plastic bag. Cut a small hole in a corner of each bag. Pipe icing over gingerbread to decorate. Finish with silver cachous and sprinkles. Dust with some icing sugar if desired.

Eat,Drink And Be Merry!

Crustless Ham ‘N Cheese Quiche

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Last weekend I got to spend time at home with family. As part of our Thanksgiving dinner, my mom made a delicious ham. The next day we decided to use up some of the leftover ham to make this ham and cheese quiche. We used 2 strips of bacon and green onions for extra flavor. It was a hit! Our quiche was literally gone in 2 minutes after taking it out of the oven. Next time I make this, I will be doubling the recipe!

The Magic Bullet, food processor, or blender works great for chopping up the ham into smaller pieces for the quiche. Oh, and by the way, this quiche is crustless to cut down the calories. The cheese and eggs give it plenty! I did not even miss the crust one bit, but if you want you can use this recipe with a crust too.

Have you started you Christmas shopping yet? As for me, I intend to stay inside for the most part since I did some shopping before the craziness started! Thank heavens for online shopping!

Crustless Ham ‘N Cheese Quiche

Prep time

15 mins

Cook time

50 mins

Total

1 hour 5 mins

Type: Main

Ingredients

1 cup chopped ham
2 slices bacon, chopped
½ cup shredded Colby Jack cheese
3 green onions, chopped
3 tbsp flour
3 eggs
1 cup milk
Pinch of salt

Instructions

Preheat oven to 325 degrees F.
Grind ham and bacon in blender or food processor, then add to a mixing bowl.
Add eggs, salt and milk to the blender and pulse a few times. Pour into the mixing bowl.
In a separate bowl, mix the flour and cheese together. Then, transfer the cheese and stir everything well.
Transfer the mixture to a greased 9×9-inch pie dish (or pie crust, if using).
Bake for 50 minutes, until top is slightly browning and firm.

Makes 1 9×9-inch quiche

3.2.2885

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