Triple Chocolate Cookies

Yesterday, I baked cookies. Luckily they were not all eaten before I could snap a pic. My husband is kind enough to bring me home chocolate samples from work, so I can try new recipes. Unfortunately, he does not have a sweet tooth whatsoever and rarely eats any desserts that I make. Good for my friends, I guess. I found this recipe on Epicurious.com here. I don't know why the recipe says to freeze them, but I have some in the freezer now, to experiment. Also, I made them a little saller than  1/4 cup. I used a small scoop. But here is the recipe:

Triple Chocolate Cookies

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

Lilikoi or Passion Fruit

Passion Fruit flower

I planted a lilikoi in my backyard less than a year ago and it is going nuts! This was my first fruit and my son found it on the ground. I have to admit the first 4 passion fruit that ripened were immediately used Martini's. I made Roy Yamaguchi's hawaiian martini mix and added passion fruit juice. I will have to post that one, too. I wanted to boast a little, I guess, that I can actually grow something that bears fruit. Also, I thought the flower was AMAZING! It opens for only 12-24 hrs, then closes up and starts turning into a fruit. Isn't it gorgeous? And passion fruit is so yummy and tart! Gotta love it.

Black bean, Corn, and Mango Salad

We had another day of debauchery on the pontoon boat. The boat for the Pirates of the Carribean movies is in Heeia Harbor right now and we were chased away from it. If I can get my friends pics I will post a picture.

I made this black bean salad from Guy Fieri's recipe here, except I substituted mango for the pineapple and I added two avocado's. It was yummy. One reason I liked this recipe is because it calls for sherry vinegar. I bought my first bottle of sherry vinegar after scouting 4-5 grocery stores. So far, it gets an A plus, in my book.  

Black Bean, Corn, Avocado, and Mango Salad

2 cans black beans, drained, about 30 ounces

1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple ( I used mango)
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin
I added two avocado's chopped up.
Directions:

Mix all ingredients in a bowl and refrigerate for 1 hour

                

Cherry Almond Coffee Cake

Well, it's been a long time since I have posted anything. I could give you a list of excuses that would sound like blah, blah, blah, blah, but I won't. I will tell you the most exciting news and my #1 main excuse for not blogging a million recipes that I have tried lately, I'm a grandma!! Yeah! My grandson, Freddie, is the best baby on earth, and the cutest, of course. But, I digress, today's topic is LOW FAT, yes, that's LOW FAT cherry almond coffee cake. From Cooking Light's Annual Recipes for 2001, my new favorite cookbook that I got from the used book store for fifty cents! .50 measly cents. And I love it!
So here's the recipe for LOW FAT (!) and delicious cherry almond coffee cake.

Cherry Almond Coffee Cake

Topping:

1/4 cup flour

1/3 cup packed brown sugar

1/4 cup regular oats

1 teaspoon cinnamon

1 Tablespoon chilled butter or margarine, cut into small pieces

Cake:

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1 1/2 tablespoons butter or margarine, softened

1 cup plain low fat yogurt

1 1/2 teaspoons vanilla extract

3/4 teaspoon almond extract

1 large egg

1 1/2 cups sweet cherries, pitted and halved

2 tablespoons slivered almonds

Preheat over to 350 degrees, Prepare topping. Mix flour, brown sugar, oats, and cinnamon in a small bowl. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Prepare cake mix. Combine flour, baking powder, baking soda, salt, and set aside. Beat sugar and butter at medium speed of blender. Add yogurt, extracts, and egg. Beat well. Add flour and beat until blended. Spread half of battery in the bottom of an 8" cake pan coated with cooking spray. Top with cherries and and 3 tablespoons topping. Repeat procedure with remaining batter and topping. Sprinkle with almonds. Bake for 45 min. Yeilds 9 servings. 254 cal per serving

Seared Ahi with Wasabi Aoli

We love our tuna in Hawaii. This is my favorite way to eat it.

Seared Tuna with Wasabi Aoli

chili powder

cayenne pepper

garlic powder

wasabi paste

mayonnaise

Sprinkle both side of tuna with spices. I use about 1/4 teaspoon of each. Heat a small frying pan to high heat. Using tongs place each side of tuna on hot pan for 3-5 secs per side, until just lightly seared. Rechill tuna in fridge. Mix about 2 tablespoons of mayonnaise with one teaspoon of wasabi or to taste, depending on how hot you like it.

Maple Liqueur Night Cap

We went to a craft fair in Vermont that was the most amazing craft fair I have ever been too. There were huge heated tents with so many talented crafters. One woman knitted hats and mittens from Alpaca that she made into yarn. There was a woman who made wooden bowls and she was working on a lathe in her booth. But, of course, the most amazing tent was all food! That is where we tried this Maple Liqueur. It was delicious. We packed a bottle in our suitcase. The other great part of this fair was the beer and wine tent and the food booths. What a great way to spend the day!

Maple Night Cap

1/2 shot Maple Liqueur

1/2 shot Bailey's Irish Creme

1/2 shot of Kalua

splash of milk or cream

Corn, Arugula, Cherry Tomato, and Gorgonzola Salad

I found this recipe on epicurious.com here to use up some of the abundant arugula from my garden. This salad was fantastic! What a great way to use the arugula. The recipe called for blue cheese, but I used gorgonzola. I would definitely make this recipe again. I also used frozen baby white corn which I love. This is a great summer salad, cold, crunchy, and tasty!

2 3/4 cups fresh corn kernels or frozen, thawed, drained

1 1-pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped
2 1/2-ounce packages arugula, stems trimmed, leaves chopped
2 tablespoons balsamic vinegar
1/3 cup olive oil
1 cup crumbled gorgonzola (about 4 ounces)

Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)