Tuesday, February 9, 2010

menu : week six

Tuna and roasted tomato melt ('wichcraft, page 113)
homemade french fries
roasted beets and celery root

Potato gnocchi with pork and wild mushroom ragu (Bon Appetit, February 2010, page 73)

Antipasto Salad (Everyday Pasta, page 81)

Pork Dumplings (Family Fun, February 2010)

Three bean chili over rice

The other day my son had to bring his favorite chocolate item into school for a chocolate party. They have recenly read a chocolate themed book and the teacher thought it would be a fun treat for them all to share their favorite. He decided to bring in Heath Bars. I had a half of bag left over and decided to make some heath bar cookies. They were a huge hit.

Heath Bar cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 - 1 12-ounce package small heath bars, coarsely chopped (use as much or as little as you would like)

Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.

Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the heath bars.

Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.

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