Sweet, salty, and oh-so-filling, this is something I will definitely make again!
Showing posts with label sweet and salty. Show all posts
Showing posts with label sweet and salty. Show all posts
Friday, 22 March 2013
Baked Sweet Potato
To accompany the fish and mushroom risotto I made for supper tonight, I decided to use up a sweet potato I had laying around. I just tossed it in at 350F until I remember it was still in there. The skin of the potato had come away from the flesh, so I peeled it off, made some gentle indents in the potato and sprinkled it with sea salt.
Sweet, salty, and oh-so-filling, this is something I will definitely make again!
Sweet, salty, and oh-so-filling, this is something I will definitely make again!
Thursday, 1 November 2012
New York Times Chocolate Chip Cookies (Jacques Torres recipe)
Last week, I finally caved and made a recipe I've been wanting to try for a long while now: the famous chocolate chip cookie recipe that ran in the New York Times in 2008 and can be found everywhere online. They were delicious. Amazing. I WILL make these again.
I made a couple substitutions (artificial vanilla instead of the natural kind, and a blend of milk, semisweet and dark Belgian chocolate) so I didn't have to made a separate trip to the store. I also didn't quite make it to the 24-hour refrigeration mark - I ended up baking 22 hours in.
The biggest change I made, however, was to the size of the cookies. This recipe is for HUMONGOUS cookies. I measured mine out (just a bit over a level Tbsp each), and made just over 7 dozen normal-sized cookies about 2.5" across - many more than the 1.5 dozen this recipe is supposed to make. If you made the smaller cookies like me, you should bake for somewhere around 8-10 minutes.
Since I had so many more than expected, I bagged up a couple dozen for my colleagues (see picture), sent a container to work with my spouse, and took a couple dozen to the pottery studio.
Nutrition information: for a serving of two cookies
Calories: 200
Potassium: 0
Fat: 9
Carbohydrates: 27
Fibre: 1
Protein: 2
Weight Watchers Points Plus: 5 (3 for a single cookie)
My rating: a perfect combination of sweet chocolate with sea salt. Everyone loved them. However, because of the quality and the price of some of the ingredients (namely 1-1/4lb of Belgian chocolate), I'll keep these for just an occasional rotation.
I made a couple substitutions (artificial vanilla instead of the natural kind, and a blend of milk, semisweet and dark Belgian chocolate) so I didn't have to made a separate trip to the store. I also didn't quite make it to the 24-hour refrigeration mark - I ended up baking 22 hours in.
The biggest change I made, however, was to the size of the cookies. This recipe is for HUMONGOUS cookies. I measured mine out (just a bit over a level Tbsp each), and made just over 7 dozen normal-sized cookies about 2.5" across - many more than the 1.5 dozen this recipe is supposed to make. If you made the smaller cookies like me, you should bake for somewhere around 8-10 minutes.
Since I had so many more than expected, I bagged up a couple dozen for my colleagues (see picture), sent a container to work with my spouse, and took a couple dozen to the pottery studio.
Nutrition information: for a serving of two cookies
Calories: 200
Potassium: 0
Fat: 9
Carbohydrates: 27
Fibre: 1
Protein: 2
Weight Watchers Points Plus: 5 (3 for a single cookie)
My rating: a perfect combination of sweet chocolate with sea salt. Everyone loved them. However, because of the quality and the price of some of the ingredients (namely 1-1/4lb of Belgian chocolate), I'll keep these for just an occasional rotation.
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