Dark Chocolate Dipped Shortbread recipe

I was asked to bring dessert to a dinner with some of my favorite girls (you know who you are…), the day after Easter.  With this year’s holiday resulting in a serious lack of bunny candy (believe me, for the better) I thought about trying to come up with a grown-up easter sweet.  These dark chocolate dipped shortbread cookies were the perfect fit, and paired very well with the individual creme caramels I made in addition.  They are both classic and elegant, and not too sweet, so could be great with afternoon tea or alone with dessert wine.

DARK CHOCOLATE DIPPED SHORTBREAD
By Catie
makes about 2 1/2 dozen cookies, depending on shape

1 lb (4 sticks) unsalted butter, softened
1 cup sugar
1 vanilla bean (optional, but worth it), split and scraped
1 tsp vanilla extract
4 cups AP flour
3/4 tsp salt
8 oz dark chocolate, not chocolate chips (see note below)

Preheat oven to 350 F.

With either a hand mixer, or stand mixer with a paddle attachment, cream together softened butter, sugar, and the split and scraped vanilla bean (seeds and bean pod), until combined and fluffy, and the oils from the vanilla bean have been beaten into the butter. Remove the vanilla bean.  Add vanilla extract and mix to combine.

In a separate bowl sift together flower and salt. Add to butter mixture, a bit at a time, until all mixed in.

Shape into two disks on a floured surface, wrap in plastic wrap and refrigerate for 30 minutes.

Gently roll out one of the disks of dough on a well floured surface to a 1/3″ thick. Cut into desired shape, either with a knife or cookie cutters. Place on cookie sheet, sprinkle with a little extra sugar, and bake at 350 F for about 20 minutes, until the bottom and edges are just turning golden. Cool on baking rack.

You can freeze any unused portion of dough.

For the chocolate:
Finely chop the dark chocolate with a large chef’s knife. To temper the chocolate, so it stays glossy when it dries and doesn’t develop that dull gray finish, place half of the chopped chocolate in a microwave-save bowl. Microwave for 30 seconds, remove and stir, and repeat at 30 second intervals until just melted. Then add a portion of the unmelted chocolate shavings to the bowl, stir in to melt by the heat of the chocolate (no more microwave). Repeat until all the unmelted chocolate has been incorporated.

When cookies are cool, gently spoon chocolate on one of the ends of the cookies, scraping off any excess. Place on a baking sheet lined with parchment to cool.

Note: For the chocolate, try not to use chocolate chips. Most chips contain an emulsifier so that they don’t melt completely and ooze everywhere when baked in cookies. Instead use your favorite good dark chocolate eating bar, or these Guittard chocolate wafers, which are of incredible quality, and my favorite (and also amazing antioxidant treat just as is.)

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Sweet Potato Pecan Teacakes

Yesterday I received in the mail some adorable vintage aluminum baking molds that I purchased a little while back from the great upcycle shop AntiNu on Etsy.com.  I had sweet potatoes from the market, and got to work.

A handful of years ago the Center for Science in the Public Interest did a study comparing the nutrients of vegetables.  Sweet potatoes were ranked the most beneficial of all.  They are super high in fiber, beta carotene, vitamin C, and, unlike their regular white potato cousins, are a complex carbohydrate, so won’t send your glucose soaring (as much).

The cakes came out beautifully.  Not terribly sweet, they were moist yet airy, and filled the kitchen with warmth and an earthy spice.  They would also be great with brunch, or as a dessert with cream cheese frosting.

SWEET POTATO PECAN TEACAKES

adapted from Deborah Madison.

Makes 12 teacakes or muffins

4 TBS melted butter or vegetable oil

1/3 cup molasses

1/2 cup light brown sugar, packed

1 cup mashed cooked sweet potato

2 whole eggs

1/2 cup creme fraiche or sour cream

1 3/4 cups flour (can use a combination of AP flour and whole wheat)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 cup finely chopped pecans, toasted

Preheat the oven to 375° F.  Oil baking tins.

Thoroughly mix the wet ingredients (melted butter, molasses, brown sugar, mashed sweet potato, eggs, creme fraiche) together in a bowl.  Mix all the dry ingredients, except for pecans, (four, baking powder, baking soda, salt, cinnamon) in separate bowl.  Add the dry mixture to the wet, a little at a time, until evenly combined.  Fold in chopped pecans.  Fill baking tins 3/4 of the way with batter.  Bake for about 25 minutes, until lightly browned on top.

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