Brownie Cookies

   
  I fell in love with these cookies when I wanted to surprise one of my longest friends for her baby shower in North Carolina.  Michelle and I have been friends since 7th grade (I think) and countless competitions and  years.  We met during junior high athletics and managed to remain great friends through high school, college, and now into our adult lives.  After our undergraduate throwing careers at PSU (me) and Arkansas (her), I continued with my graduate degree at PSU and Michelle went to Duke to become a doctor of physical therapy.  She finished her degree, got a good job and fell in love with a great guy named Carl.  Their wedding on Halloween was the coolest wedding I have ever been too.  They now live in Durham and are expecting their first baby girl, Ellie.
    After receiving an invitation to her shower, I decided I couldn't miss this huge life occasion and wanted to bring her a little surprise.  I thought chocolate would be a perfect gift for Michelle and started looking for recipes that would make a new mother-to-be happy.  This recipe, from Martha Stewart called Outrageous Chocolate Cookies are a beautiful cross between a brownie and a cookie.  These cookies were a huge hit with Michelle and her family.  I can't lie, every time I make these cookies, I fall a little more in love with them.  The batter is a beautiful, rich, and fluffy chocolate that just makes me think of chocolate clouds.  These cookies do spread quite a bit, so on a standard cookie tray I only put 8 cookies, evenly spaced apart.  Do not overbake these cookies!!!!!!  Start them at 8 minutes and then no more than 12 minutes.  You want them to look crisp and flaky on top, but you want the inside to be ooey and gooey.  If you overbake them, they still stay chewy, but they just lose that brownie texture.  Martha's original recipe is in the link with the cookies, below are the few changes I made, they aren't big, but they make the cookies a little more chocolatey and deep.

INGREDIENTS
4 ounces semisweet chocolate (I used semisweet chocolate chips)
4 ounces dark chocolate (I used dark chocolate chips)
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed dark-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) dark chocolate chunks
     
DIRECTIONS

      Preheat oven to 350 degrees. Heat the two chocolates and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
      In a mixing bowl, whip the eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; and stir in melted chocolate and butter mixture. Mix in flour mixture until just combined. Stir in dark chocolate chips.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake (If your oven cooks unevenly, rotate sheets halfway through) until cookies are shiny and crackly yet soft in centers, 8 to 12 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Cod and Cilantro Posole (Pozole)

It's cold here in Pa for the first time all winter and I wanted to make something warm, healthy, and unique.  Earlier in the day I had come across a recipe for red posole and thought it looked delicious.  Since I had a pork loin in the 'fridge I thought it might make a nice dinner for the week.  But then, a few hours later, I was scrolling along the Internet and came across this recipe and just knew that I had to make it.  I wasn't sure whether I would like hominy or not, but turns out, it is delicious.  In this recipe it doesn't have a real pungent taste, just adds a nice texture, some good nutrition, and a nice chew to the soup.  I debated long and hard about using canned hominy or using the non-canned stuff, but due to time and research, the canned hominy won out.  Definitely rinse it off before using, but definitely use it.  The best way to describe this soup is spicy and zesty, with hint of lime, a freshness, and a filling quality that is delicious when you want a warm, comforting soup without the heaviness and weight that comes with some winter stews.  If you can't find cod, any meaty, white fleshed fish will do.  I used seeded, serrano chilies and they were perfect for this recipe.

Cod and Cilantro Posole
Ingredients
SERVINGS: 4
2 tablespoons olive oil
2 shallots, chopped (of half of a medium onion)
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
8 medium tomatillos (about 1¼ pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet
1 15-ounce can white hominy, rinsed
1 8-ounce bottle clam juice
3 small radishes, trimmed, thinly sliced
1 lime, zested and juiced.
Lime wedges

Instructions
Heat oil in a large pot over medium. Cook shallots/onions, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6–8 minutes. 

Meanwhile, purée tomatillos in a blender until smooth. 

Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside. 

Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8–10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, lime zest, and lime juice , breaking cod into large chunks; season with salt and pepper. 

Divide stew among bowls and top with radishes, ciantro, and remaining chile. Serve with lime wedges.