Here are my favorite recipes this week.
Fort Washington Flip
c/o Serious Eats
- 1 1/2 ounces applejack
- 3/4 ounce Benedictine
- 1/2 ounce maple syrup
- 1 fresh egg
Directions
Pour ingredients into a cocktail shaker; add the egg, fill with ice and shake very vigorously for at least 10 seconds. Strain into chilled cocktail glass; garnish with a grating of fresh nutmeg.
Buffalo Roasted Cauliflower
c/o Closet Cooking
Ingredients
- 1 head cauliflower, cut into florets
- 1 tablespoon oil
- salt and pepper to taste
- 1/4 cup hot sauce
- blue cheese or ranch dressing for dipping
Directions
- Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
- Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Krispie Chocolate Chip Cookies
Ingredients
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons hot water
2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cup chocolate chips
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons hot water
2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cup chocolate chips
Directions
Whisk or sift the flour, baking powder, baking soda, and salt together. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg, beating until just combined. Add the hot water and vanilla and beat until combined.
Add the flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in the chocolate chips and Rice Krispies. Cover and refrigerate for 30 minutes or longer.
Scoop out 1 tablespoon of dough at a time and roll into a ball. Place all the dough balls on one baking sheet and chill at least 30 minutes.
Preheat the oven to 375 degrees.
Remove the dough from fridge and place 12 balls on a cookie sheet, evenly spaced apart. Bake until the middle looks just set and the edges begin to brown, about 8 minutes. Don't overcook. Remove and let sit on the baking sheet for 1 minute. Move the cookies to a wire rack and let cool completely. Repeat with the remaining dough.
Add the flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in the chocolate chips and Rice Krispies. Cover and refrigerate for 30 minutes or longer.
Scoop out 1 tablespoon of dough at a time and roll into a ball. Place all the dough balls on one baking sheet and chill at least 30 minutes.
Preheat the oven to 375 degrees.
Remove the dough from fridge and place 12 balls on a cookie sheet, evenly spaced apart. Bake until the middle looks just set and the edges begin to brown, about 8 minutes. Don't overcook. Remove and let sit on the baking sheet for 1 minute. Move the cookies to a wire rack and let cool completely. Repeat with the remaining dough.
