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Monday, February 24, 2014

LEMONGRASS COOKIES and BOURBON CHOCOLATE CHIP BAR COOKIES and DEEP CHOCOLATE POUND CAKES

My husband hosted his annual company meeting at a Razorback basketball game.
Thinking outside the box, he rented a luxury box, and ordered in barbecue and beer, definitely a fun way to get the job done.
I offered to stock the room with desserts, my humble, heartfelt and homemade way of saying thank you for all the hard work and dedication from this amazing team.

LEMONGRASS COOKIES


1/2 cup butter, softened
1/4 cup confectioners sugar
zest from one lemon
1 cup of flour
1/3 cup coconut, shredded
1 heaped tablespoon of lemongrass puree
1 1/2 cups white chocolate chips

Heat oven to 350F.
With an electric mixer, beat butter and sugar in a medium bowl until creamy. Add lemon zest. Gradually beat in flour, coconut and lemongrass. Stir in 1 cup of chocolate chips.
Shape dough into 1-inch balls and place 1/2 inch apart on baking sheets. Bake for 10 to 12 minutes,  or until cookies are set and light golden brown on the bottom.
Cool on baking sheets for 2 minutes, place on wire racks to cool completely.
Microwave remaining chocolate chips, scrape melted chocolate into a plastic bag, snip off one corner and squeeze a dollop of chocolate onto each cookie.
Enjoy!

BOURBON CHOCOLATE CHIP BAR COOKIES


2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup plus 2 teaspoons of sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
6 tablespoons bourbon
1 1/3 cups semi-sweet chocolate chips

Heat oven to 350.
In a bowl, whisk together the flour, baking soda and salt.
In a separate bowl, beat butter and sugars with an electric mixer until light and fluffy, scraping the bowl as necessary.
Add the egg and vanilla and beat on low speed to incorporate. On low speed, add the bourbon, 1 tablespoon at a time, beating for about 20 seconds after each addition, and scraping the bowl as necessary.
Gradually add the flour mixture, beating until well incorporated, then fold in the chocolate chips.
Press dough evenly into the bottom of a prepared baking dish, bake for about 20 minutes, until set on top and beginning to brown around the edges. Cool in pan for 10 to 15 minutes, before cutting into squares.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

DEEP CHOCOLATE POUND CAKES


2 1/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Heat oven to 350F.
Place paper muffin liners in a muffin tin.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk sour cream and milk together in a small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl, until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until just blended. Stir in the chocolate chips.
Divide batter among the muffin tins, bake until tester inserted into center comes out clean, about 12 to 15 minutes.
Enjoy!

Recipe adapted from Bon Appetit October 2008
www.bonappetit.com/recipes‎

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